Eggplant rolls for the winter: cooking recipes with photos and videos

You can quickly prepare eggplant rolls for the winter. The dish is served at the table in summer, and canned rolls - in winter. Peppers, carrots and other vegetables are used as fillings. Among the many recipes, you can choose the most suitable for your household.

Pikant eggplant rolls

This Georgian vegetable appetizer recipe has a spicy twist added to it. You can cook these rolls for the winter, or you can serve them in a couple of hours.

Ingredients:

• 2 kg medium-sized young eggplants;
• 300 g nuts (walnuts);
• 200g peeled garlic;
• 100 g hot, capsicum.

A variety of greens (cilantro, young dill, parsley) and spices (paprika powder and suneli hops) are used to spice up eggplants.

For the marinade you need to prepare:

• rock s alt not iodized - 1 tbsp. l.;
• granulated sugar - 2 tbsp. l.;
• wine vinegar (table vinegar is not used for this recipe) - 2 tbsp. l.
• vegetable oil (necessarily refined).

Cooking order: you will have to stock up on two hours of free time. Cut the blue ones into slices about 0.5 cm thick. Pour in s alt water and wait half an hour to rid the vegetable of bitterness.After this procedure, eggplants will absorb less oil during frying. Lower the eggplant plates into a frying pan heated with vegetable oil. Their readiness can be judged by their golden color. After that, prepare the filling.

Ingredients (nuts, fresh herbs, garlic and hot peppers) are ground in a blender. Then the fried plates are smeared with the mixture, rolled up and put into sterilized jars.

Marinade is prepared from 500 ml of water with s alt and granulated sugar, then the liquid is brought to a boil. When the water boils, vinegar is poured in, and the container is removed from the fire. Pour filled jars with hot marinade and roll up with metal sterile lids.

Eggplant rolls "Vegetarian"

This recipe features a vibrant color scheme for uplifting rolls. This appetizer is especially suitable for a vegetarian table.

For 1 half-liter jar of snacks, the following ingredients are needed:

• 500g fresh eggplant;
• 200g ripe tomatoes;
• 150g bell pepper (required red);
• 300g carrots;
• greens (parsley stalks will do);
• 2 small garlic cloves;
• 100 - 200 ml refined vegetable oil.

Starting the cooking process: you need to thoroughly wash the vegetables. Eggplants are cut lengthwise to make the so-called "tongues". Fry the plates on both sides in vegetable oil. Put in a sieve to drain excess fat.

Tomatoes are cut into small half rings or in the form of sticks. The pepper is cut into fairly large strips, and the carrot is grated. Parsley is thoroughly washed and dried - you can use a waffle towel. Then the tough stems are removed and chopped.

Garlic can be pressed through a special crusher and mixed with chopped herbs. Brush the tongues with the parsley-garlic mixture. On top of such a dressing, put a piece of tomato and pepper, a little grated carrot.

Then roll the eggplant plates into tight rolls, put in a sterilized jar and pour boiled vegetable oil. Sterilize the jar prepared in this way in a saucepan with water. For 0.5 cans, a 10-minute boil is enough. I am preparing about 20 of these jars for the winter.

Rolls "Spark"

Those who prefer spicy food will appreciate this recipe for the winter - although eggplant rolls take time, but the result is worth it.

For 3 kg of fresh blue ones, the following ingredients are needed:

• 7 - 8 pcs. sweet pepper (red) and 2 chili peppers;
• 200g garlic cloves;
• 1 cup table vinegar;
• 1 glass of vegetable oil (sunflower, refined);
• rock s alt.

Cooking method: Wash and peel the vegetables. S alt the plates of cross-cut eggplant and set aside for half an hour. Then squeeze out the liquid. Together with her, bitterness will leave the “tongues”. Then fry and wait 30 minutes until the excess oil drains.

Grind the remaining vegetables in a blender (can be in a meat grinder). Pour s alt into the prepared mixture and pour vinegar. Put on a large plate and, having dipped the fried eggplant plates, put the rolls in sterile jars. The sweet peppers used for this recipe are not only the original taste, but also an interesting type of appetizer.

Rolls "With tomato sauce" from eggplants

It will take about 1.5 hours to preserve such an appetizer. The tomato will add a characteristic blue flavor.

Required:

• 2 large eggplants;
• 1 medium head of garlic;
• 3 - 4 tomatoes;
• greens depending on preference;
• vinegar - 2 tbsp. l.

Cooking sequence: first wash the vegetables. Do not peel the eggplant, remove the stem and cut into slices. Pour the prepared tongues with cool water and s alt - this will help eliminate the characteristic bitter taste of the cooked dish.

To peel tomatoes, they are first doused in boiling water and then placed in low temperature water.

After peeling the tomatoes, remove the dense core and grind in a blender to a mushy mass. After squeezing the sliced eggplant from moisture, fry it in sunflower oil. It is advisable to allow excess fat to drain after frying.

Dip the washed greens for 1 minute in boiling water and finely chop. Mix crushed garlic with herbs and add ground black pepper. Then put the finished mass on the wide end of the eggplant tongue and wrap the roll. Cook all rolls this way.

Pour the tomato gruel into a small saucepan and bring to a boil. Pour sugar according to the recipe, vinegar and s alt. Cook for about 10 minutes at a low burner temperature. Eggplant rolls are laid out in a sterile jar, filled to the top with boiling marinade and canned. After sealing with a sterile lid, let the jars cool, then put the marinated eggplant rolls in a cabinet for long-term storage.

Probably, every housewife, after reading these simple recipes, will decide: “I will definitely roll eggplants for my family for the winter.”

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