Fried eggplant for the winter: 10 best cooking recipes step by step, shelf life

Every housewife preserves tomatoes, pickles cucumbers using her favorite recipes. Eggplants are attracted to beautiful skin, but if such vegetables are not cooked correctly, you can get poisoned. The pulp of the fruit contains corned beef, which negatively affects the functioning of the digestive organs, gives bitterness. To enjoy fried eggplant in winter, you need to know which fruits can be eaten when they become inedible, accumulating poisonous glycosides.

The specifics of cooking fried eggplant for the winter

Vegetables with black shiny skin are stewed and marinated with garlic, baked with hot peppers and tomatoes, stacked in layers, but fried blue ones are the tastiest.Young eggplant can be cut into slices or rings 10 mm thick, s alt and pepper, roll in flour, put in a hot pan and fry in vegetable oil.

Vegetables, when heated, begin to release liquid, and so that they do not stew, do not turn into mashed potatoes, add fire, do not cover the pan.

When the bottom of the eggplant is browned, turn over and continue to fry. Vegetables are placed in rings in a sterile jar.

Main Ingredient Requirements

Overgrown blue ones on the cut turn brown, accumulate poisonous glycoside, but you can also fry them. First, eggplant is poured into a bowl into which s alt water is poured. Soak the fruits for half an hour, rinse thoroughly, wipe with a towel.

For frying, refined oil is taken, which does not form carcinogens when heated.

Preparation of containers for preservation

To prevent fried eggplant from spoiling until spring, the jars are thoroughly washed with soda, disinfected by sterilization, choosing one of the methods for this:

• on the oven rack;
• over the ferry;
• in a slow cooker filled with water;

Eggplants are not rolled into large containers, but into a container of 0.5 or 0.75 liters, boiled in a saucepan for 10 minutes, in the microwave - 5. The lids are sterilized together with the jars, checking for scratches and dents.

Best Prep Recipes

Fried eggplant is eaten as a separate dish, served as an appetizer for beef or poultry, for mashed potatoes. For long-term storage, "blue ones" are sterilized or closed with vinegar.

Classic fried eggplant for the winter with pepper and garlic

• garlic - 2 or 3 heads;
• hot pepper 50 g and Bulgarian - 200;
• vinegar - 150 ml;
• sunflower oil.

To make the appetizer spicy and spicy, novice housewives are recommended to use the classic recipe, where everything is described step by step:

1. Eggplants are chopped into 5 mm thick circles, put in a s alt solution for 20 minutes.
2. After soaking, the blue ones are washed and dried.
3. Pour sunflower oil into the pan, turn on the stove and fry the cuts on both sides.
4. While the jars are being sterilized, the seeds are removed from the pepper, the garlic is peeled, sent to a blender or meat grinder. The resulting mass is s alted, vinegar is added.
5. Lay sauce and eggplant circles in the prepared container.

A jar of snacks is rolled up with a nylon lid and put in the cold. If the "blue ones" are not bitter, harvesting can be done without soaking the fruits.

Quick recipe without sterilization

They look original in a jar, fried eggplants in sauce do not spoil for a long time. A kilogram of fruit is cut into circles, s alted, left for 30 minutes to release the liquid.

Tomatoes, along with pepper and garlic, are passed through a meat grinder and boiled for half an hour. The blue ones are washed, fried on both sides. Toasted eggplants should be combined with tomatoes, boiled, poured into jars with vinegar and closed.

For workpiece take:

• onion - 2 pcs.;
• garlic;
• tomatoes - 1300 g;
• sugar - 5 tablespoons;
• s alt - 30 grams;
• scented and black peas - 15 pieces;
• vinegar - 1/2 cup;
• bell pepper - 0.3 kg.

Containers with vegetables are not subjected to sterilization. It is better to take the jars to the basement, where the snack will stay for a long time.

No Vinegar

Saute eggplant for the winter, vegetables are less spicy, good for children, do not harm people with stomach problems. For cooking you need to take:

• blue - 2 kg;
• tomatoes - kilogram;
• carrots and peppers - 6 each;
• sunflower oil;
• parsley.

To soften the tomatoes, mix with 2 tablespoons of s alt and 4 sugar. Carrots are chopped on a grater. Peppers and blue ones are cut into pieces.

The pan is filled with oil, vegetables, herbs are sent into it, boiled under the lid for an hour, squeezed garlic and hot peppers are added, boiled for 4-5 minutes, laid out in a sterile container.

"Teschin language"

It is not a shame to serve a dish with an interesting name on the festive table, both households and guests will like its taste, cooking does not take much time, only a few ingredients are used:

• 2 eggplant;
• 2 tomatoes;
• pepper;
• mayonnaise for dressing.

The blue ones are cut into slices, placed in s alt water. After a quarter of an hour, they are washed, dried a little and, rolled in flour, poured into a pan with heated sunflower oil. When the eggplants are fried, spread with mayonnaise on top, squeeze the garlic, s alt, season with pepper, decorate with tomato slices and put in a container, bending in half. Mother-in-law's tongue gets on the table with dill or parsley.

With tomatoes

It will take a little work to close eggplants with tomatoes in jars, but in winter there will be something to serve with meat or mashed potatoes.Washed and peeled blue ones are cut into four parts. Ripe tomatoes are blanched in boiling water for a couple of minutes, dipped in cold water and peeled. Puree is made from tomatoes in a blender, pepper, garlic passed through a meat grinder are put into it, spices are poured, vinegar is poured. The vegetable mass is transferred to a bowl and boiled over low heat.

Eggplants are fried in oil in a frying pan. When they are browned on both sides, stew in mashed potatoes for a quarter of an hour, add ginger, pepper, herbs and continue to boil for 10 minutes. For 7 pieces of blue enough to take:

• 700-800g tomatoes;
• 5 or 6 garlic cloves;
• vinegar - 30 or 40 ml;
• sugar, spices, s alt;
• pepper - 3 pcs

The hot mass must be poured into sterile jars, closed and taken to the cellar. Blue ones with tomato are served with various dishes.

In adjika

The rich taste and piquancy of the vegetables gives the sauce that is prepared from tomatoes, and the pepper is not put immediately, but added gradually. To roll vegetables in adjika for the winter, you will need:

• vinegar - 10 ml;
• tomatoes - 1 kg;
• sunflower oil;
• garlic;
• sugar - ½ cup;
• a little s alt;
• sweet pepper 0.5 kg and hot pod.

Two kilograms of blue are washed, overripe fruits are soaked, fried and poured with adjika. For its preparation, tomatoes, peeled garlic cloves, pepper are boiled with sugar for 5-6 minutes.

The little blue ones are transferred to small jars, filled with tomato sauce, sterilized for a quarter of an hour.

With mayonnaise

When cooked according to this recipe, vegetables taste like fried mushrooms. It will take 2 kilograms of young eggplants, except for them, it is used:

• onion - 1 kg;
• garlic head;
• ½ cup mayonnaise;
• 2 tablespoons of vinegar.

The little blue ones should be washed, cut into pieces, boiled in s alted boiling water for 10-15 minutes. Onions are chopped in half rings, fried in sunflower oil, eggplants are added and stewed for a quarter of an hour. Then mayonnaise, vinegar are poured into vegetables, squeezed garlic is put, left on fire.

After 5 minutes, small sterile jars are filled with hot blue ones.

Korean

They roll up a vitamin snack of baked vegetables in a spicy sauce for the winter. To close 8 half-liter jars, just take:

• 3 kg eggplant;
• carrots - from 700 to 800 g;
• a head or two of garlic;
• kilogram of pepper.

For canning you will need spices, a glass of vinegar, sunflower oil, Korean vegetable salad seasoning:

1. The little blue ones are washed and chopped into strips, combined with 2 tablespoons of sugar.
2. Grated carrots are poured with boiling water for an hour.
3. The middle is removed from the pepper, the seeds are selected.
4. Eggplants are spread on a greased baking sheet, covered with foil and placed in an oven heated to 180 °C.
5. The carrots are taken out of the water, mixed with spices, squeezed garlic and seasoning, combined with butter and sent to the blue ones, baked under food foil for about 10 minutes. Eggplants in the filling, compacting, laid out in a container.

Georgian

You can prepare fried blue ones for the winter, which do not deteriorate even in an apartment, without sterilization, using half a glass of vinegar as a preservative.Eggplants are most delicious with pepper, per kilogram of blue ones you need 400-500 g of sweet and 1 bitter pod. S alt and sugar are used in the same amount - 1 spoon each. Sunflower oil is taken for frying.

The process of preparing snacks is easy to master:

1. Eggplant washed, ends removed, cut into cubes, soaked in s alt solution.
2. Peppers are freed from seeds, sent to a meat grinder.
3. Garlic is squeezed out with a press and added with spices to the vegetable mixture, vinegar is poured and boiled for 5 minutes.
4. The blue ones are pan fried, combined with pepper puree and boiled again.

The hot mass is laid out in a container. After seaming, warm with a thick towel or blanket.

Features of blank storage

The little blue ones, like peppers and tomatoes, quickly spoil when fresh. To keep vegetables longer, they are frozen, pickled, s alted. Canned eggplants can be stored in the pantry if vinegar was used in the preparation or the snack jars were sterilized.

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