Eggplants for the winter: the best recipes for preparing a blank

The end of summer pleases with the harvest of a large number of fruits in vegetable beds. The blue ones are thriving too. They are loved for their sharpness, originality of taste, which they give to homemade preparations. Many of the best eggplant recipes for the winter can be borrowed from Caucasian cuisine. Experimenting with a combination of vegetables, they get new winter canned food.

Principles of harvesting eggplant for the winter

A feature of cooking eggplant is the presence of bitterness in the fruit. Before marinating, be sure to remove it. Since the eggplant peel is the source of bitter solanine, you can cook fruits without it.

Whole fruits of medium size are also easily peeled of the bitter substance.

Together with eggplant, you can add carrots, tomatoes, bell peppers to winter salads.

When preparing winter preparations, you can use whole fruits or cut into circles, cubes. They are boiled, fried, simmered in the oven. Each recipe has its own characteristics of preparation and cutting of fruits.

Selection and preparation of vegetables

Only young eggplants will be needed for winter harvesting. To do this, pay attention to the color of the skin. It should be light purple, smooth and shiny. Dark and wrinkled fruits have been lying for a long time and are not suitable for canning. The inside of the eggplant has a light cream color and whitish small seeds.

Bitterness is removed from fruits:

• filling them with s alt for a few minutes and rinsing under cold water;
• by placing whole or cut pieces in s alt water under oppression;
• in the freezer;
• sprinkling milk;
• peeling;
• pouring boiling water for 5 minutes.

Solanine is removed from cut fruits faster than from whole ones.

How to properly prepare the container

Jars for eggplant recipes are prepared in advance. For crushed fruits, it is better to take 0.5-1.5-liter. There is enough space for the whole in a 2-liter container. Be sure to sterilize jars. To do this, put the washed containers in the oven, heating to 150-200 degrees. Someone holds over the steam or hangs on the spout of the kettle, where the water boils. You should keep liter jars for 15-20 minutes, and 2 liters for 30 minutes.

Lids will need metal, which are also washed and kept in boiling water.

Best Recipes

Beginning housewives need to use the best recipes from chefs when harvesting eggplant. So they can practice cooking the blue fruits properly.

Eggplant pieces for the winter

To prepare a vegetable snack, you need to take fresh young fruits. First, wash well, and then cut into pieces or cubes. In a saucepan, heat water with s alt and vinegar. As soon as it boils, you need to throw vegetables there. While they boil for 5 minutes, vegetable oil is poured into the pan, put on fire. Pull out the eggplant slices with a slotted spoon and into the pan. Stir several times while the pieces are fried.

For the recipe, take 0.5 kilograms of fruit:

• 50 milliliters of oil;
• the same amount of 9% vinegar;
• s alt - 1 tablespoon;
• water 1 liter.

At the end, the hot fried pieces are tightly placed in liter jars, poured over with the remaining oil. It remains to roll up and send for storage in a cold place. If you want to add spices and garlic, then this is optional.

Simple option without sterilization

Quickly and simply preparing a salad for the winter, as it does not require time and effort:

1. Medium-sized fruits are cut into pieces and free from bitterness.
2. The same number of bell peppers are de-seeded and cut into strips.
3. Onion heads are taken and cut into rings.
4. You need either finely chopped tomatoes, or twisted in a meat grinder.
5. Pour 100 ml of vegetable oil into a cauldron, pour prepared vegetables.
6. Keep overnight for tomatoes to release juice.
7. When they started to stew, they sprinkle with s alt and sugar, add vinegar.

When the mixture boils, leave on fire for another 40 minutes. You need to constantly stir the salad. The finished product is laid out in jars and rolled up with lids.

"Teschin language"

The name of the dish for the winter arose because of the similarity of sliced eggplant plates to tongues. If 2 kilograms of blue ones are taken for a snack, then the same amount of red ripe tomatoes is needed. And sweet peppers are enough 2 pieces. Vegetables cut into bars. In a heated frying pan, eggplant “tongues” are fried on both sides in oil. Separately stew tomatoes and peppers in a saucepan. They add little blue plates there.

As soon as it boils, after 15 minutes s alt (2 tablespoons), put sugar. Its quantity depends on the taste of the hostess. It can be 2 times more than s alt or the same amount. Pour in 100 ml of vinegar diluted with water. And at the end of red ground pepper 4 teaspoons.

The canned vegetables are transferred hot into jars and sealed.

Georgian

To prepare a delicious spicy snack, you need to take:

• 6 pieces of eggplant and sweet pepper;
• 4 chili peppers;
• a head of garlic;
• 100 ml vegetable oil and vinegar;
• 2 tablespoons of s alt;
• glass of sugar.

The eggplants are cut and sprinkled with s alt. Then wash after 20 minutes with cold water and lightly dry. Pepper and garlic are passed through a meat grinder, pour the mass into the pan. Season with s alt, sugar, oil and vinegar and bring to a boil. At this time, the blue pieces are dipped in hot water, stirring all the time. After 5 minutes, take out and place in a saucepan with sauce. It is necessary to simmer for 5-10 minutes, and then - on the banks.

Option like mushrooms

There are few ingredients in this appetizer, but the vegetables in jars come out like mushrooms. For the recipe, you need to take, in addition to eggplant, hot peppers, garlic and butter.

Boil the fruits cut into cubes in the marinade. It is prepared by adding s alt (3 tablespoons) and apple cider vinegar (150 ml) to water (1 liter). After 5 minutes of cooking in boiling water, the pieces are sent to a colander. Eggplants are fried in a deep frying pan, then chopped pepper, chopped garlic are added to them.

Stew for 5 more minutes, stirring, and put into jars.

With peppers and tomatoes

For this salad you will need a kilo of eggplant, half each of peppers and tomatoes.

Canning will take place in a slow cooker. Pour half a glass of vegetable oil, table vinegar into the bowl. Sliced vegetables are laid out in layers, starting with peppers, tomatoes, ending with blue ones.Sprinkle everything with s alt to taste, mix. The stewing takes place until the ingredients are fully cooked.

Eggplant caviar with tomatoes

Before cooking, bake in the oven 2 eggplants and 1 pod of sweet pepper. Keep it for 20-30 minutes at a temperature of 180 degrees. After cooling a little, remove the skin, chop. Tomatoes are scalded with boiling water, peeled. Everything needs to be cut into small pieces. This also applies to onions.

Mix all ingredients in a bowl. It is necessary to s alt, stew a little in vegetable oil. Sprinkle with ground black pepper for spiciness. Minced garlic can be added.

Preservation is fast, resulting in a delicious "overseas" product.

In English

This appetizer mixes chopped vegetables: eggplant, onions, peppers and grated carrots. Additional components take 2 times less than the main vegetable.From ripe red tomatoes, juice is prepared, which is flavored with s alt, sugar, vegetable oil and vinegar. There - pieces of vegetables, and begin to stew until tender. If you like, put everything in a blender at the end, grind until smooth. Someone leaves vegetables in pieces in tomato sauce.

Snack jars should be closed after sterilization.

In adjika

Adjika is prepared from 3 tomatoes, 1 bell pepper and 2 hot ones. Chopped vegetables are put in a blender, chopped cilantro, basil, dill, parsley, garlic are added.

It remains to bake for half an hour in the oven little blue ones, remove the skin from them, knead with a fork, mix with adjika.

Seasoning is done warm in jars.

Solyanka with eggplant and cabbage

Cabbage always lies at the heart of the hodgepodge for the winter. Other ingredients are added to it that will improve the taste of the product. The eggplant will do it. For 3 kilograms of cabbage take:

• a kilo of eggplant and carrots;
• 500 grams of beans;
• half a liter of tomato juice or sauce;
• a glass of vegetable oil.

Pour oil and chopped vegetables into a deep frying pan or stewpan. It is advisable to boil the beans until half cooked after soaking.

Extinguishing takes from 45 to 60 minutes. At the end, s alt and pepper the hodgepodge. Vinegar is also needed to keep the hodgepodge longer. If you prepare such a salad, then all winter you can enjoy a vitamin dish.

Greek

In August we preserve eggplants, as the Greeks do. It turns out tasty and satisfying:

1. In a saucepan with a thick bottom, heat vegetable oil, put grated or finely chopped carrots, half a tablespoon of s alt and a whole - sugar, vinegar.
2. After half an hour, chopped garlic, onion in half rings, chopped pepper pods are lowered.
3. After 15 minutes, eggplants are poured into cubes.
4. Then - tomatoes, spices in the form of peppercorns and red powder, coriander, basil, bay leaf.

Everything is stewed for 15-20 minutes, followed by laying out in jars.

Spicy fried eggplant

For spinning use from additional components:

• carrot;
• onion;
• tomatoes;
• bunches of greens.

Eggplants are cut into slices, bitterness is removed and fried on both sides. The remaining vegetables and herbs are passed through a meat grinder. Onions and carrots are simmered in oil in a pan, tomatoes chopped in a blender or ready-made tomato paste are added there.Stewed vegetables are placed on the fried blue circles. Sprinkle everything with red pepper. The snack is stored in the refrigerator under nylon lids.

With basil

You should roll eggplant with basil. To do this, prepare a kilogram of blue berries:

• 500 grams of ripe tomatoes;
• 3-4 sprigs of basil;
• peeled garlic cloves.

The marinade will;

• 100 ml vegetable oil;
• 3 tablespoons of honey;
• 4 tablespoons of 9% vinegar.

S alt is taken to taste.

Vegetable fruits, cut into circles, blanched in boiling water. Tomatoes spread in circles on the bottom of the pan, eggplant on top. As soon as the vegetables warm up over low heat, oil, honey and a teaspoon of s alt, vinegar are poured there.Extinguishing takes 15 minutes. Then comes the basil, finely chopped, minced garlic.

The hot salad is laid out in half-liter jars and rolled up.

With carrots and garlic

Winter preparations with eggplant are not complete without carrots and garlic. For salad, you need fried pieces of blue fruits. If their kilogram is taken, then you need to wash 2 carrots, grate, and 3-5 cloves of garlic are passed through a garlic press. Prepared vegetables are laid out in jars in layers. Finely chopped onion is added if desired. The marinade is prepared traditionally and the salad ingredients are poured hot. Sterilization of blanks is mandatory.

Oiled Blue

Cut blue fruits for snacks into bars, sprinkle with s alt, wash with water to remove bitterness. Pour 2 tablespoons of oil into a baking sheet. Sliced fruits are placed there.Vegetables are first languishing for 25-30 minutes at a temperature of 150 degrees, then heated to 250. Garlic, heavily chopped, sprinkled with sugar and s alt, poured with boiling water. And the resulting liquid is poured over eggplant slices on a baking sheet. Mix thoroughly and transfer to jars. Sterilization is a must.

With carrots, sauerkraut

It is better to ferment whole fruits. They are cut as for stuffing on one side, then dipped in s alted water, which boils. It is better to keep it for 5-7 minutes, constantly making sure that the fruits do not rise to the surface. Rub the carrots with straws, sprinkle with pepper. Add chopped garlic and parsley to the mixture. Having laid all the vegetables in containers, pour warm brine. From above, oppression is needed. A day later, they put the snack in the refrigerator, putting it in jars.

With Korean-style carrots

Start cooking with marinade. In a quarter cup of vegetable oil poured into a pan, add half a teaspoon of red pepper, coriander, turmeric.Everything is heated on a slow fire. In another bowl, mix vegetable oil and vinegar, 40 ml each, a tablespoon of sugar, a teaspoon of s alt, flavor with coriander, black pepper. Both parts of the marinade are mixed and left for an hour.

Eggplant bars are blanched in boiling water for 5 minutes, carrots are rubbed into strips, and sweet - into thin slices. You can take a pod of chili pepper. Pour everything in a bowl with marinade. Mix the salad every half an hour. After 2-3 hours, they are laid out tightly in jars and sent for sterilization for at least 30 minutes.

Slices in spicy seasoning

Take 2 blue fruits, cut into circles 2-3 centimeters thick. After removing the bitterness, they are fried on both sides in vegetable oil. Bulgarian pods (3 pieces) and hot peppers (1 piece), garlic is crushed in a blender. 1 tablespoon of sugar, 2 thirds of s alt, 2 tablespoons of vinegar are added there. Everything is mixed. After holding for half an hour, mugs of pepper are laid out in jars, and spicy seasoning is on top.At the end, the workpiece is sterilized in a water bath and rolled up with lids.

Blue with onions and carrots

The main component of the workpiece is cut into bars or pieces and fried on a baking sheet in the oven or pan with constant stirring. Carrots are cut into thin strips, in Korean, and onion heads are cut into half rings. Chopped garlic is added to the carrots. Chilled eggplant spread in jars, alternating with carrots and onions. All are poured with boiling marinade and sterilized.

Delicious lecho

Here is the step-by-step preparation of lecho:

1. Tomatoes (5 pieces) are passed through a blender or meat grinder.
2. Bulgarian pepper (7 pods) cut into strips.
3. Eggplant (10 fruits) - bars.
4. 6-7 garlic cloves minced, followed by 3 onions.
5. Onions are fried in a cauldron with oil for 5 minutes.
6. Pour in the tomato mass and bring to a boil.
7. Now comes the turn of pepper, a tablespoon of paprika, sugar (2-3 tablespoons).
8. After boiling, lower the little blue ones, garlic. Simmer for 25 minutes. Pour in a tablespoon of vinegar.

After cooking, the hot lecho is laid out in jars and rolled up.

Further storage of blanks

Winter salads under nylon lids are kept in the refrigerator. They need to cook a little. They are unlikely to last more than a month. The rest of the blanks, sterilized and under iron covers, are placed in the basement or cellar. But they must be eaten before spring.

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