Eggplant in tomato for the winter: TOP 10 best cooking recipes with photos and videos

Save the summer abundance of vegetables for the winter - the care of the hostess. Processing the grown crop is a help to the family budget, a useful flavoring addition to traditional dishes in the cold season. The best eggplant recipes for the winter will not leave anyone indifferent. A variety of ingredients, processing modes allow you to choose a winter snack for every taste.

Eggplant - an unforgettable taste and a storehouse of nutrients

Purple fruit is a welcome guest of the feast at any time of the year. The unique taste, combined with tomatoes, peppers, hot and spicy seasonings, herbs, made eggplant one of my favorite vegetable crops.

The pulp of a medium-sized eggplant will cover 1/10 of the daily requirement of the body:

• in copper;
• potassium;
• phosphore;
• vitamins B9, B6, B5.

Iron, magnesium, vitamins C, K, B1, B2, PP make up 6-7% in 200 grams of blue ones. The amount of cob alt, manganese, molybdenum is approaching a third of what is needed. The high percentage of dietary fiber (18%) and low calorie content (2%) in a 200-gram serving is the basis for considering eggplant as a dietary product.

Preparing the necessary ingredients

The main requirement for food raw materials for blanks is freshness, no signs of decay, mechanical damage, ripeness. Eggplants are cut for canning in circles or slices. The remaining vegetables are chopped through a meat grinder, blender.

1. Blue: dark purple, evenly colored, elastic, with green tails.
2. Tomatoes: firm, bright red, fleshy or thin-skinned.
3. Sweet peppercorns: elastic, intensely colored, with tight tails.
4. Bitter pods: springy, with green tails.
5. Onions, garlic: well dried, from the harvest of the current year.

Recipes for harvesting blue with tomatoes for the winter

There are a great many variations of recipes for preserving purple and bright red fruits.

The taste changes in the ratio of s altiness-sweetness, combined with hot and spicy seasonings.

Eggplants, fried or raw, add flavor to the same dish prepared the same way, with the same ingredients.

Pepper in tomato

Sweet peppers are the best addition to blue tomato puree. The aroma and slight spiciness enhance the taste of the snack.

Preservation consists of 4 stages:

• preparing the main ingredient;
• cutting tomatoes and peppers;
• preparing the tomato-pepper mixture;
• bookmark blue;
• capping.

Many recipes indicate the need to remove the bitter juice from the eggplant. There are two ways: put the chopped vegetables in s alt water or add plenty of s alt. S alt releases bitterness. The exposure time in water is 10 minutes, in dry s alt - 20-60 minutes, depending on the number of fruits. After that, the vegetables are washed and dried a little.

The tomato shell will not affect the taste, but will make the dish less attractive.You can get rid of the skin by dousing the tomatoes with boiling water for a few minutes, and then placing them in cold water. To facilitate cleaning, you must first make a cross-shaped incision at the site of attachment of the stem. Peeled fruits are cut into 6-8-10 pieces (depending on size).

Peppers are freed from seeds, cut into 8-10 parts.

Tomatoes, peppercorns, s alt, granulated sugar, butter are placed in an enamel pan. The resulting tomato paste languishes for half an hour. It is necessary to stir from time to time so that boiling occurs evenly.

Then the blue ones are added. The final stage lasts another 20 minutes from the moment of boiling. Eggplant must be mixed for better impregnation with fragrant juice.

Packaging in ready-made, hot jars, with a capacity of 500-800 milliliters. Capping inverted, cooling.

Composition of snacks (kilograms):

• blue - 2;
• tomatoes - 3;
• peppers - 1;
• s alt - 0.03;
• granulated sugar - 0.03.

Oil volume - 100 milliliters.

Recipe for eggplant in tomato sauce

Preparation of tomato sauce begins with puree. Tomatoes are peeled, passed through a meat grinder or blender. The resulting mass is added, sugar is added and put on fire. Stirring constantly, bring to a low boil. The puree should not turn into a paste. After 5 minutes, finely chopped sweet peppers, grated carrots are added. The sauce will be ready in a quarter of an hour.

The little blue ones are cut into circles 1-2 centimeters thick, undergo s alt treatment. Washed vegetables are put into the sauce. Avoiding a strong boil, boil the eggplant for 10 minutes. Pour in acetic acid (6%), bring to a boil and remove from heat.Arrange in glass containers, close with lids.

Composition (kilograms):

• tomatoes - 3;
• sweet red peppers - 1;
• carrot - 0.3;
• blue - 1;
• s alt - 0.03;
• granulated sugar - 0.03.

Vinegar - 50 ml.

Salad with tomatoes

Salad appetizer prepared with ingredients:

• blue;
• tomatoes;
• sweet yellow peppers;
• garlic bulb;
• parsley;
• s alt;
• vinegar;
• refined sunflower oil.

To prepare 3 kilograms of salad, you will need 1 kilogram of blue, tomato, peppers, 8-10 garlic cloves, 100 grams of herbs, 60 grams of s alt, 100 milliliters of vinegar, 500 milliliters of oil.

The fruits are being prepared for cutting. The size of the pieces of arbitrary shape, approximately the same. Parsley and garlic are chopped with a blender. All components are laid in a saucepan, s alted, vegetable oil is poured. Salad preparation time - 20 minutes after boiling. At the end, acetic acid is added. After 2 minutes, the snack is placed in jars, closed, put on cooling.

Sharp blue in tomato sauce

Spicy Appetizer Ingredients:

• blue - 3 kilograms;
• tomato - 1 kilo;
• sweet peppers - 800 grams;
• bitter peppers - 8 pieces;
• garlic heads - 300 grams;
• s alt 30 grams;
• vegetable oil - 500 milliliters;
• acetic acid 9% - 200 milliliters.

Eggplants are peeled, cut into circles, 200 grams of s alt are added and left for 1 hour.

Peppers, garlic, tomatoes are peeled, cut, passed through a meat grinder. In hot peppers, the seeds are left for spiciness. The resulting suspension is poured into an enamel pan, put on the stove. Add oil and a tablespoon of s alt, bring to a boil.

The resulting juice is drained from the little blue ones. Vegetables are washed, strained.

Eggplants are poured into boiling adjika. Cooking time - 20 minutes after the mixture begins to boil evenly, and the blue ones are completely covered with liquid.

Adjika with blue ones is periodically mixed. At the end, vinegar is poured in. After boiling, the finished snack is removed from the fire and laid out in calcined liter jars. Finished product rolling - 5 liters.

Preserved with tomato juice

The variety of tomatoes is important. The fruits should be thin-skinned, juicy.

After processing, the output should be juice, not puree.

You can get rid of some of the pulp by rubbing the fruit through a sieve. In this case, it is not necessary to remove the tomato shell: it will remain on the sieve. The mashed mass will have a liquid consistency with a small amount of pulp, with grains.

Eggplants (up to 10 centimeters) peeled from stalks are cut into longitudinal parts. Peppers are freed from seeds, ground through a meat grinder or blender, added to juice. Garlic cloves are crushed with a knife.

Ingredients:

• eggplant - 3 kilograms;
• tomatoes - 3 kilograms;
• sweet, red peppers - 1 kilo;
• garlic heads - 4 pieces;
• s alt - 80 grams;
• granulated sugar - 100 grams;
• acetic acid 9% - 70 milliliters;
• sunflower oil - 250 milliliters.

The blue ones are placed in a non-stick container, s alted, sugar, vinegar are added, mixed. Pour in tomato juice with pepper. They put it on fire. The mixture is brought to a boil, avoiding high heat. Boil for a quarter of an hour, add garlic. Stir. Keep on fire for 10-15 minutes. The finished snack remains to be packaged in liter glass bottles and closed with lids.

Canned fried with garlic and onions

Ingredients:

• blue - 1200 grams;
• tomatoes - 1500 grams;
• sweet peppers - 300 grams;
• hot pepper pod;
• turnip onion - 200 grams;
• garlic cloves - 5 pieces;
• acetic acid 9% - 100 milliliters;
• allspice peas - 6 pieces;
• peas of black bitter pepper - 10 pieces;
• vegetable oil for frying;
• s alt to taste.

Blue ones are cut into circles up to 1 centimeter. Large ones are cut into 2 pieces. Put in a bowl, sprinkle well with s alt, mix. The time for the juice to come out is 40 minutes.

Tomatoes, peppers, pod, garlic cloves, onions are prepared for chopping. The stalk is removed from bitter pepper, without touching the core. Scroll all the ingredients through a meat grinder. The resulting mass in a non-stick container is put on fire and boiled for 30 minutes.

The little blue ones are washed, squeezed, fried over high heat on both sides to a crust. Spread the fried circles in a boiling sauce and continue to cook for another 30 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Packed and rolled into half-liter hot jars.The inverted balloons are covered with a warm cape. Leave in this position until completely cooled.

How to store properly

Canned vegetables do not spoil and retain their beneficial properties, subject to temperature and light conditions.

To preserve vitamins, you need to place ready-made canned food in a dark place. Cans that are not sterilized after packaging are stored in a cool, dry room. The optimum temperature is 6-10 degrees. High humidity will lead to rust on the lids, and if the closure is not tight enough, the development of fungus in canned food.

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