Baked eggplant for the winter: 6 best cooking recipes and storage conditions

Pear-shaped or oblong-shaped fruits covered with a shiny purple skin are planted in the southern regions. Eggplants have tasty and tender flesh, but quickly outgrow, accumulate poisonous compounds. Young vegetables are used for cooking and snacks, baked eggplants are the most useful, in winter they saturate the body with fiber and vitamins.

Ripe fruits are also eaten, but they become edible only after soaking in s alt water.

Features of cooking baked eggplant for the winter

The flesh of young blue ones is very tender, but when the vegetables ripen, it starts to taste bitter. An unpleasant aftertaste is given to the fruits by corned beef, which accumulates in nightshade crops. Before baking or frying, you first need to remove the bitterness in the eggplant. To do this, vegetables are cut into circles, placed for 30 or 40 minutes in a liter of water, dissolving a spoonful of s alt in it, putting a load on top.

Preparation of containers and main ingredients

Jars, in which baked eggplants are laid out, are cleaned of soda contamination, put on a baking sheet with the neck down, heated to 160 ° C, removed when the walls are dry. In a double boiler, the container is sterilized for a quarter of an hour. Soaked eggplants are washed under the tap, allowed to drain.

Processing methods

The little blue ones are baked wrapped in foil, in the oven, in the gas stove, on the fire, in the grill. They go well with other vegetables, with minced meat and cheese, cooked whole, in slices, stuffed, with cottage cheese, fried and marinated. The best appetizers are made with tomatoes and garlic.

Oven baked eggplant classic recipe

The little blue ones are good hot and cold, used as a second course, used as a side dish. For the winter, some housewives try to bake eggplants with vegetables. To close one and a half kilograms of young blue ones in jars, use:

• garlic;
• 500g tomatoes;
• 1 sweet pepper;
• vinegar and vegetable oil - 40 mm each.

All components must be thoroughly rinsed under the tap, remove the stalks from the eggplant, do not remove the skin, but pierce in several places.

The baking sheet is covered with parchment paper, put blue ones and peppers, bake vegetables at 200 ° C for 40-45 minutes. Tomatoes are scalded with boiling water and briefly left in water. Take the eggplant out of the oven and peel off the skin. Bell peppers are cut into strips.

In the prepared jar, lay out the vegetables in layers, add the peeled tomatoes, sprinkle with crushed garlic and s alt, season with oil and vinegar. I sterilize the salad for 20-30 minutes until the blue ones let the juice out.

Baked eggplant "like a fire"

Vegetables cooked according to this recipe have an unusual aftertaste, as if they were on an open fire, and not baked on a gas stove:

1. In a bowl combine 3 tbsp. spoons of olive or sunflower oil, 1 tsp. lemon juice, a pinch of sugar.
2. Chop the greens, chop the clove of garlic, chop the onion.
3. Two peppers are placed on a grate mounted on a gas burner, baked until softened, and then sent to the bag.
4. Do the same with 2 eggplants, chopped, pour into a bowl along with chopped pepper.

To prevent the snack from spoiling, they are shifted and sterilized in jars. Vegetables are fragrant, as if baked on a fire.

Cooking method without vinegar

You can close the appetizing sauté for the winter, for this, unripe eggplants are cut into cubes. Carrots are crushed on a coarse grater. Fry the onion in a pan, add strips of pepper, after 3 minutes put the rest of the vegetables and simmer until cooked under the lid.

Tomatoes, garlic, parsley are sent to a blender and beat until a homogeneous mass is obtained. The sauce is poured into the pan and stewed for another 10 minutes with the rest of the ingredients. To make saute you will need:

• 2 kg eggplant;
• 700g tomatoes;
• 4 peppers;
• 400 grams of carrots.

To keep the appetizer for a long time, carefully transfer the vegetables with a wooden spoon into jars, which are immersed in boiling water for a quarter of an hour, rolled up, warmed with a blanket.

No sterilization

Using the minimum amount of ingredients, eggplants are closed for the winter. Vegetables acquire such a taste that they can be confused with mushrooms. No need for sterilization allows you to save useful components, save time:

1. Two and a half kilograms of blue ones are cut into cubes, dipped in boiling water and boiled for 2-3 minutes.
2. Put the eggplant in a frying pan filled with oil, fry until reddened, add chopped dill, chopped garlic.
3. Vinegar is poured into vegetables, without turning off, but only by reducing the fire, carefully transferred to sterile jars.

If seeds have already appeared in eggplants, stew them for a quarter of an hour. In addition to blue ones, 100 ml of vinegar, a glass of sunflower oil, 100 g of s alt, water - 2 or 2.5 liters, a head of garlic are used.

In tomato sauce

Eggplants baked in tomato sauce retain a maximum of vitamins and minerals, which are rich in both fruits. Young blue ones are pierced with a fork in several places and sent for half an hour to the oven, heated to 150 ° C.

Tomatoes cut into slices, peppers - strips, chopped garlic are placed in a blender. The finished puree is mixed with sugar, seasoning and s alt, put on the stove, where it is boiled for a quarter of an hour and combined with vinegar.

Baked blue ones are peeled, transferred to a jar, which is filled to the top with tomato sauce. For 2 eggplants you need:

• ¼ kilograms of tomatoes;
• 1 sweet pepper;
• chili and hot peas to taste;
• a spoonful of vinegar and sugar;
• 15g s alt.

For storage for the winter, vegetables in the filling are sterilized for 20 minutes. The jars are sealed hermetically, turned upside down.

Baked peppers with eggplant

Snacks, rich in vitamins, require a lot of time to prepare, but then there will be something to serve with hot dishes. The blue ones, together with the skin, need to be cut into thin circles, soaked in s alt water. Peppers of different colors are freed from seeds, onions and garlic are peeled, chopped into rings, mixed and left in a bowl so that the vegetables release their juice.

After 3 or 4 hours, all the ingredients are put into jars of 0.5 l and sent to a cold oven, gradually heating it to 200 ° C, after boiling the mass, the temperature is reduced to 150, baked for another 50-60 minutes.

To prepare 4 kg of eggplant you need to take:

• 500 ml sunflower oil;
• onion and sweet pepper - 1.5 kg each;
• acetic essence - 1 tbsp. l.;
• bunch of dill;
• garlic - 10 heads;
• s alt - 60 g.

Jars of vegetables are taken out of the oven, twisted, turned upside down. The snack turns out to be fragrant and very useful for the body.

Further preservation storage

Fresh eggplant doesn't stay until spring like potatoes or carrots, even if left in the fridge. Vegetables spoil after a month and a half.

Vinegar preserves are stored at 5 ° C heat and low humidity. If jars with baked eggplants have been sterilized for a certain time, they do not have to be taken out to the basement, but kept in the pantry or in the room.

How long can blanks be stored?

Preservation left in the apartment must be consumed within 12 months. You can keep snacks with vinegar from vegetables at home if all the rules were followed during harvesting.

In the cellar, hermetically sealed and sterilized jars with blue ones are stored for 2 to 3 years, but it is better to roll up fresh vegetables every autumn.

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