Eggplant appetizer for the winter: 13 step-by-step recipes with photos

Eggplant is a he althy and satisfying vegetable that does not lose its nutritional, energy and taste value even during long-term storage. An eggplant appetizer is prepared for the winter quite simply, and it is not necessary to use recipes with sterilization. A huge selection of options, including zucchini, Korean style, mushroom flavor, spicy, tomato, in the form of lecho makes eggplant as the main ingredient for harvesting so popular with housewives.

Features of cooking eggplant snacks for the winter

An important nuance is the correct preparation of cans for canning. Eggplants are demanding in terms of storage conditions in a container, so it is quite difficult to ensure that the banks do not explode or swell with improper preparation. It is important that:

• cans were rather big - optimally from a liter in volume;
• there were no chips or cracks on the container.

The vessels are washed with soda solution, then rinsed clean with warm water.

Sterilization is required in 90% of cases - put dishes on the spout of a kettle with boiling water, use a microwave or oven.

Rules for the selection and preparation of ingredients

The choice of suitable specimens is the key to a tasty and he althy dish that will decorate not only everyday, but also a festive table. It is advisable to start conservation immediately after harvesting or buying vegetables. Eggplants do not tolerate long-term storage - they lose moisture and become dry, the specific light and pleasant bitterness is replaced by strong bitterness.

Pre-processing is also required. For any recipe, vegetables must first be washed and then dried.They are peeled from the skin, if it is very hard, from the stalks. Immersion for 1-2 hours in slightly brackish water will help get rid of bitterness. But this method is not needed when it comes to small vegetables that are recently ripe.

The most delicious recipes - "Lick your fingers"

Among the many recipes, the following are popular.

A simple appetizer of eggplant, onion, tomato and carrot

Such a winter appetizer would look appropriate on an everyday table, but on a festive table, alas, it will look rustic. Plus it is in the minimum cost (in the season the ingredients cost a penny), the simplicity of the instructions. You will need:

• 3 kilos of eggplant (precooked 15 minutes in brackish water cubes);
• 2 kilograms of carrots, tomatoes;
• 1 kilogram of onion;
• 4 bay leaves, 7-8 allspice and cloves.

For marinade, diluted in water with 75 grams of s alt, 50 sugar and 80 9% vinegar. Eggplants are boiled in water, then discard the slices in a colander, avoiding contamination.

When the water drains, prepare the vegetables: cut the carrots into strips and fry in a pan. Add garlic if desired. Prepare the marinade from the list of ingredients, bring to a boil. In jars, previously cleaned and sterilized, put eggplant in layers, and on top with a layer of vegetables. Pour boiling marinade over and roll up. Sterilize for at least 3 minutes.

Pepper variant

You can cook the version with pepper according to the same algorithm as the previous one. Step by step plan:

• prepare ingredients;
• make marinade;
• boil eggplant and add other vegetables to the mixture (if desired);
• mix with marinade and sterilize;
• roll up in cans.

The peculiarity of this recipe is the difficult marinade. You will need to take 2 cloves, 1 bay leaf per liter of water and add 4 and 3 peas of black and white pepper, respectively.

With zucchini

Appetizer with zucchini will quickly satisfy your hunger and come in handy for the festive table. You will need:

• 1 kilo total of carrots and onions;
• 2 kilos of eggplant and zucchini.

The last ones are taken fresh, hard, the skin is not removed. Make a marinade at the rate of 70 grams of s alt, 50 sugar and 90 ml of 9 percent vinegar. First, the eggplants are boiled, at this time the carrots, onions and zucchini are fried until golden in a pan in 50 grams of sunflower oil.The mixtures are mixed, placed in jars and sterilized.

Spicy eggplant appetizer "Spark"

A beautiful and bright appetizer will decorate the table and will appeal to even those who do not like eggplant. It is spicy, so it perfectly complements meat, fish dishes. Ingredients List:

• 3 kg eggplant;
• 1 kg sweet red pepper, 5 pods bitter;
• 2 heads of garlic;
• 1 glass of vinegar and sunflower oil;
• 2 tablespoons of sugar and s alt.

Ingredients are prepared, pepper is passed through a meat grinder. Eggplant finely cut, fried in oil until golden brown. The filling is boiled in a saucepan, eggplant and pepper are added to the water from vinegar, oil, s alt and sugar. The mixture is boiled for 15 minutes over low heat and quickly rolled into jars.

Snack without sterilization

An interesting option without sterilization, which saves precious time. Need to take:

• kilo medium-sized bright purple fruits;
• 1 bunch dill;
• 1 head of garlic;
• 50g s alt and sugar, 90g bite 9 percent, cloves, allspice black and white, bay leaf;
• Vegetable oil refined without fragrance.

First, prepare the marinade, and after it boils, pour in the vinegar mixture. Vegetables are cut into slices of 2 centimeters, garlic and dill are added. Throw in the marinade and boil over low heat under the lid for 7 minutes. 150 ml of vegetable oil is calcined in a frying pan, garlic is fried in it for a minute, eggplants, previously removed from the water, are added. The main thing is to quickly put the mixture in jars and roll it up with lightning speed, preventing cooling.

Eggplant appetizer "Cobra"

Spicy appetizer consists of the same ingredients and is made according to the same algorithm as Ogonyok. The only exception is to take more tomatoes, parsley and dill.

All ingredients, except for the main ones, are scrolled through a meat grinder. The main ingredient is boiled and then added to the mixture.

Appetizer "Manjo"

First, tomatoes are spun in a meat grinder, eggplants are cut into circles, and peppers and onions are cut into strips. Incidents are combined, fried hot peppers, garlic and carrots are added. The Bulgarian salad recipe is convenient, as sugar, s alt, vinegar, oil and pepper are added to the mixture, then everything is poured with water and stewed for 20 minutes.

"Ten"

Be sure to use young eggplant. You will need:

• 10 each eggplant, onion, sweet pepper;
• vinegar 3 percent;
• standard spices.

Cut vegetables put in a saucepan and stew for 40 minutes.

"Teschin language"

A beautiful appetizer that is not ashamed to put on the festive table. Required:

• cut into plates;
• make fried onions, carrots and peppers in a pan;
• wrap in plates.

Standard marinade - 9% vinegar, s alt, sugar are used.

Korean

Sweet and sour marinade adds a tangy flavor to vegetables. Everything is cut into small strips. Add to the frying pan alternately:

• butter;
• bow;
• carrot;
• pepper;
• eggplant;
• water;
• s alt, sugar, pepper;
• parsley, garlic.

Put the vinegar at the end. Leave the vegetables for 40 minutes to soak in the smells.

Eggplant in tomato sauce

It is done as standard - according to the first algorithm. But the peculiarity is that during frying, tomato juice or peeled tomatoes are added to vegetables. Shop-bought juice and tomato paste won't do - you need homemade preparations.

Delicious lecho

For lecho, you can take more tomatoes and peppers. The ingredients are stewed over low heat, to prevent sticking and loss of shape. Use less marinade, you should get a solid substance (after seaming, the vegetables will release juice, and the lecho in jars will become liquid).

"Like mushrooms"

Eggplants like mushrooms have an extraordinary taste and texture. Technology Features:

• wash and soak food, cut into cubes;
• put the pieces in boiling water and cook from boiling for 4 minutes;
• throw in a colander;
• cut the garlic and make a vinegar marinade.

Put eggplant pieces in jars, alternating with spices and garlic, pour marinade and sterilize for 45 minutes.

Expiration date and storage rules

Store unsterilized winter blanks in a cellar with low temperatures, and if free space allows, then in the refrigerator. Subjected to sterilization - in the pantry. Shelf life - up to 2 years sterilized, unsterilized - up to 12 months. When open, it is advisable to eat the dish within 8-9 days.

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