Canned eggplant. Eggplant fried for the winter with garlic

Summer and autumn delight us with a variety of vegetables and berries. At this time, many begin to make preparations for the winter with eggplant. Delicious and fragrant vegetable is harmoniously combined with spicy and sour sauces, which will allow you to create a variety of dishes. Rolled blue ones are often used as an appetizer or main meal.

How to cook eggplant for the winter

Blue is used a lot in Eastern and European cuisines. They can be stuffed, fried, canned, and you will always get tasty dish. To prepare pickled eggplants for the winter, you first need to buy them. Choose those vegetables that have a uniform dark color, differ in density, then when cooking they will not turn into a mess. Blue ones have a characteristic bitter taste. If you want to get rid of it, then cut the vegetables into large pieces and place in water for 20 minutes. After that, the bitterness will go away.

There are original and classic recipes canned eggplant for the winter. In the cuisine of our country, blue is combined with tomatoes, parsley, garlic, and bell peppers. Many blanks are pre-fried in vegetable oil and then rolled up. If you want to cook caviar, then it is better to pre-bake the products in the oven. Please note that blue ones quickly absorb oil. To prevent the dish from coming out greasy, it is necessary to cook in a non-stick pan or in the oven. In this case, you do not have to pour a lot of oil.

Preparing jars for canning

If you want to cook pickled eggplant for the winter, then you should think about proper sterilization of jars. This will allow the seaming to stand intact. long years. First you need to make sure that the container is not damaged: there are no chips, cracks. Before sterilizing the jars, they are washed and dried. After that, depending on the volume of blanks, you need to choose one of the ways to prepare the container:

Classical. It is necessary to take an enameled bowl or saucepan, on the bottom of which lay a soft cloth. After that, the container is installed, covered with lids. Then such an amount of water is added that it does not reach the neck of the cans by a couple of fingers. A strong fire is turned on and it takes 10 minutes to boil.
In the oven. If the dimensions of the oven allow, then the easiest way is to sterilize the jars in this way. The container must be pre-washed. After that, put the jars on a baking sheet or nets with their neck down, heat the oven to 150 degrees and put them inside. 15 minutes after such heat treatment, they will be ready for use.
Steam sterilization. Use if a large-scale seaming will be carried out. To do this, you need a saucepan, a large sieve. The container is filled with water, which must be brought to a boil. A sieve is installed on top, but which the jars are placed upside down. The container is considered ready when small droplets of liquid begin to flow down the walls inside. On average, one jar will take about 10 minutes of your time.

marinade for eggplant

One of the main roles in the preparation of winter harvesting is the quality of the marinade. The aroma of the dish, juiciness will depend on it. One of the most simple options is considered a recipe using a large number spices. These blue ones will taste like pickled mushrooms. To cook these eggplants in the marinade, you will need:

blue - 2 kg;
garlic - 1 medium head;
parsley, dill - small bunches;
lavrushka - 2 sheets;
peppercorns - ½ tsp;
vinegar, salt and sugar to taste.

How to cook:

The container must be washed and sterilized.
We choose medium-sized blue ones so that a whole vegetable can easily crawl into the throat of the jar.
My eggplant, cut off the tails.
Pour water into a saucepan, add a little salt and cook vegetables for 15 minutes.
We fill a clean jar with herbs and other spices, put Bay leaf.
Tamp the little blue ones tightly into a container, pour clean boiling water.
Add salt, sugar and 100 ml of vinegar.
We roll the workpiece.

How to choose blue ones for the winter for conservation

If you are going to roll up or cook pickled eggplants for the winter, then you need to choose the right fruits. Only young vegetables are suitable for harvesting. To recognize them, you need to cut the blue one. In young ones, the seeds inside have not yet formed, but in more ripe ones they are clearly visible. Right fruit has a uniform color, dense structure. As for size, it is better to choose medium eggplants. They will be juicy and flavorful.

Eggplant recipe for the winter in marinade

Many people think that cooking eggplant for the winter is a long and tedious task. In fact, there are many fast and delicious recipes seaming. Sharp or sour blue go well with stew, barbecue or potatoes. They can be used as a salad or an additional appetizer. Delicious seaming diversifies the table in winter time days and will give a real gastronomic pleasure. Remembering a few simple and quick recipes pickled blue for the winter, you can delight your relatives every day.

How to pickle eggplant for the winter without sterilization

If there is no time to engage in twisting cans, then you can cook delicious eggplants without seaming. The dish will appeal to everyone who prefers savory, cold appetizers. The peculiarity of the recipe is that due to the lack of sterilization, the food still retains its taste characteristics for a long time. For cooking you will need the following ingredients:

eggplant - 300 g;
garlic - 200 g;
salt - 100 g;
water - 1 l;
celery - 200 g;
sunflower oil - 2 tbsp. l.

How to cook:

Wash the vegetables, cut off the tails, put to boil.
After 10-15 minutes, put them in a colander so that all the water is glass.
Cut each vegetable lengthwise, generously stuff the middle with garlic.
Put celery leaves, eggplant in layers in a large container, then cover with herbs again.
Pour hot brine into the resulting mass.
Press down with a press, leave in dark place for 5 days.
Before serving, you need to cut into circles, pour over with oil and sprinkle with pickled onions.

Korean-style marinated eggplants

If you love spicy food, then this recipe is for you. The Korean version of cooking spicy blue ones does not take much time. The dish will be a great addition to meat or an unusual snack for strong alcoholic beverages. It will whet your appetite, add variety to your usual menu. To prepare such a yummy, you will need:

little blue ones - 2-3 pieces;
Bulgarian sweet pepper - 1 pc.;
garlic - 4 teeth;
lemon - 1 pc.;
sugar - ½ tsp;
soy sauce- 2 tbsp. l.;
onion feathers - 1 bunch;
sesame seeds - 1 tsp;
black pepper and salt as needed.

How to cook:

Wash the vegetables, cut off the stalks, send to the oven preheated to 180 ° C for 10-15 minutes
Ready blue cut into small thin pieces, salt and sugar, add pepper.
Transfer to a salad bowl, sprinkle with squeezed garlic, chopped onion.
Add soy sauce, lemon juice, sprinkle with seeds.
Leave for 2-3 hours in the cold so that the salad is infused.

How to cook pickled eggplant with garlic without vinegar

Vinegar is considered universal remedy for marinade, however, many do not recognize this product. If you want to prepare a delicious snack with spicy sourness, then this recipe will come in handy. To prepare pickled eggplant for the winter without vinegar, you will need:

blue - 2 pcs.;
tomatoes - 2 pcs.;
garlic - 2 cloves;
onion - 1 head;
dried dill and parsley - 1 tsp each;
peppercorns - ½ tsp;
fresh parsley - 1 bunch;
lemon juice - 5 tbsp. l.;
sugar, salt to taste.

How to cook:

Peel vegetables, cut into cubes.
Place blue in a saucepan, cover with water.
Add dry herbs, salt, peppercorns. Close everything with a lid and leave for 15 minutes.
Put the boiled blue ones on paper so that they dry and cool.
Cut the tomatoes into cubes, onions into rings. Mix all the vegetables together, add fresh parsley.
Pour a spoonful of salt and sugar to the resulting mass.
As a marinade, oil, lemon juice and small chopped garlic are used.
Dishes must be put under pressure for several days, and only after that return and eat.

Marinated blue stuffed with vegetables

Pickled blue ones do not have to be rolled up. Such a dish retains its taste well without twisting. Its only drawback is that vegetables can only be eaten a few days after cooking. Then they reach the desired condition. For cooking you will need:

eggplant - 5 pcs.;
cabbage - 300 g;
onion - 1 pc.;
carrots - 2 pcs.;
garlic - 3 teeth;
tomatoes - 2 pcs.;
sunflower oil - 1 liter;
parsley - a small bunch;
dill - a small bunch.

How to cook:

Peel the eggplant, make longitudinal cuts not completely.
Send vegetables to boil with salt.
For the filling, finely chop the vegetables, simmer over low heat.
Add chopped herbs to the pan, salt to taste.
According to the recipe, fried oil is used as a marinade. It is necessary so much that it completely covers the eggplant in the container.
We start blue, fill with oil.
We put under the press for 5-7 days in a warm place.

How to pickle eggplant for the winter in Georgian

Spicy and fragrant marinated eggplants with walnuts and chili will appeal to exotic lovers. They are a great addition meat dishes and diversify the usual menu. For cooking you need:

eggplant - 2 kg;
onion - 0.5 kg;
carrot - 0.5 kg;
vinegar - a glass;
sugar - 2 tbsp. l.;
garlic - 3 teeth;
cilantro, basil, parsley - in a bunch;
walnuts- 3 tbsp. l.;
sunflower oil - a glass;
chili pepper, saffron, salt - to taste.

How to cook:

Wash vegetables, boil.
Then lay them out on a napkin to dry and drain.
Garlic, chili, greens should be ground in a blender until a homogeneous thick is formed.
Onions should be cut into rings, eggplant - into cubes, grate carrots.
We form sandwiches from 2 parts of blue and vegetables inside.
The resulting sandwiches must be tightly packed in a saucepan, spread with herbs and pepper.
Pour in a brine of oil, vinegar, salt and sugar.
We put under pressure for 3-4 days.
We lay out in banks and roll up.

Video: winter eggplant preparations

You can prepare eggplant for the winter using various recipes. One of the simple and quick options harvesting is the canning of eggplant with the addition of garlic. This appetizer is very easy to prepare and does not take much time. Also, the advantage of this type of canning is the cost of the ingredients that are included in the recipe. For harvesting, you will need the simplest and most affordable components that every housewife has in the house. If these ingredients are not at hand, then in season they can be bought on the market at a low price. Therefore, these “blue vegetables” marinated with garlic are the best recipe for harvesting.

Ingredients:

eggplant- 5 kg.

Garlic- 8-10 cloves.

For marinade:

Water- 5 l.

Salt- 100 g. (4 tablespoons without a slide)

Vinegar 9%- 200 ml.

How to cook eggplant with garlic for the winter

1 . The first step is to prepare the eggplant. In order for them not to give bitterness and to be soft, they must be cleaned.

2. At the next stage of preparation, you need to cut the eggplant into cubes. For convenience, first cut the vegetables into strips, and then into cubes. the right sizes. The cubes should not be too large, it is better to cut into uniform pieces 1 cm thick.

3 . Next, prepare the marinade. To do this, the water must be boiled. Then we add to the water all the components that are indicated in the recipe for the preparation of the marinade (salt and vinegar).

4 . Pour the eggplant cubes into the boiling brine.

5 . Eggplant in brine should be boiled for 10 minutes. Then carefully put the vegetables in a colander and strain the water.

6 . While excess water comes off the eggplant, you should prepare the garlic. To do this, peel the garlic and rub it on a grater with a small cell or use a garlic press.

7 . For convenience, pour the eggplant into a deep container. Then add the minced garlic.

8 . We mix all the components well.

9 . We spread the resulting mixture in sterile jars. In total, you get 5 cans, with a volume of 1 liter.

10. Then it is necessary to pour the components in jars with boiling brine.

11. Banks are rolled up in the usual way. After that, we install the jars, after turning them over on the lids, in a warm place. After a few days, the eggplant jars will cool down and can be sent to the cellar. Ready preservation will be stored for a long time.

Delicious pickled eggplants with garlic for the winter are ready

Enjoy your meal!

Despite the fact that eggplants do not have a pronounced taste, they are a great vegetable for a variety of family menus. Combined with other ingredients, these vegetables make a great snack. And not only tasty, but also useful. "Blue ones" are rich in a number of vitamins, which are not so abundant in other vegetables, for example: PP or nicotinic acid. Oddly enough, but its lack in the body can adversely affect health.

Preparing eggplant for canning

Housewives should be aware that eggplants are slightly bitter. So it is advisable to prepare them first. It's simple. Vegetables should be cut and salted and left for a while. In principle, half an hour is enough. Then the pieces of vegetables must be squeezed or washed in running water. That's all, they are ready for further heat treatment.

Such preparatory operation it is worth holding, regardless of whether the eggplants are eaten immediately or it is planned to prepare canned food for the winter from them.

Eggplant with garlic for the winter with hot pepper (basic recipe)

This is the simplest, but very tasty snack eggplant with garlic. Even an inexperienced cook can make it. You will have to prepare for it quite a few products:

Eggplant - 2 kg;
garlic - 100 g (one large head);
hot pepper - 1-2 pods;
vinegar (9%) - 100 ml;
salt - 200 g;
vegetable oil - for frying.

Cut the eggplant into slices 2-2.5 cm thick and put in a large container. Pour chopped vegetables with a solution of water and salt and, pressing down with something, leave for 30 minutes. Then squeeze the pieces and fry in a small amount. vegetable oil before the formation of a ruddy crust.
Now you can start preparing the dressing. Grind the pepper and peeled garlic cloves with a meat grinder. Pour the resulting mixture with vinegar, mix and leave for 30 minutes. After this time, you can collect canned food. Put eggplant rounds in jars, alternating each layer with dressing. Banks must be filled to the very top. In this case, it is necessary to ensure that the liquid reaches the very neck.
Cover jars with lids and sterilize for 20 minutes. It remains to roll them up and put them away for storage.

Eggplant with garlic and vegetables recipe for the winter

Eggplant goes well with the most different vegetables. In particular with carrots, sweet peppers and onions. Such preservation is prepared in the same way as basic version. The only difference is in the preparation of the dressing.

Bulgarian pepper cut arbitrarily and pass through a meat grinder along with garlic and hot pepper. Cut the onion into half rings and fry until golden color. Carrots should be cut into thin strips or rubbed on a grater to prepare Korean carrots. Mix onions and carrots with the mass scrolled through a meat grinder, after which vinegar can be added to it. After half an hour, it is fashionable to start laying products in jars.

As for the amount of carrots, onions and bell peppers, then for the above number of eggplants they will need half a kilo.
This option for cooking dressing is not a dogma. For example, carrots can be fried, grated on the smallest grater or passed through a meat grinder along with pepper and garlic.

By the way, they can not only be fried, but also baked in the oven. To do this, vegetables should be cut into circles, put on a greased baking sheet, pour oil on top and put in the oven for 15 minutes. The temperature in it should be maintained within 180-200°C.

Eggplant with garlic and vegetables for the winter "Teschin language"

What kind of snacks are not called “Teschin language”. And one of the varieties contains just eggplant and garlic as ingredients. You can make it if there is in the house:

Eggplant - 2 kg;
garlic - 150 g (two medium heads);
sweet peppers and tomatoes - 5 pcs. each vegetable;
hot pepper - 2-3 pods;
vinegar (9%) - 75 ml;
sugar and salt - 100 and 25 g, respectively;
vegetable oil - 50 ml.

Eggplants should be cut across into 2-4 parts, and then cut each piece into strips 10-15 mm thick. Sprinkle the prepared vegetables with salt and leave for half an hour. Then they must be washed with water and put in a saucepan. If desired, eggplant can be fried on both sides. However, this is an optional condition.
Wash both peppers and remove seeds. Scald the tomatoes and remove the skins. Garlic is easy to peel. Pass all these vegetables through a meat grinder or chop in a blender. Add salt and sugar to the mass, and also pour in vegetable oil with vinegar.
Pour the “blue ones” with the resulting mixture, put on the stove and, after boiling, simmer over low heat for about 30 minutes. Transfer the finished salad hot into jars and immediately close the lids. The sterilization process is not needed for such an appetizer.

Spicy eggplant with garlic and vegetables for the winter

Almost the same as in the previous recipe, you can cook another eggplant appetizer with garlic. It will certainly appeal to those who like spicy dishes. The ingredients are almost the same as the previous recipe. Only tomatoes are excluded, and dill is added. As for the number of ingredients, then per kilogram of eggplant you will need:

One head of garlic;
two or three sweet bell peppers;
50 ml of vinegar;
a pod of hot pepper;
two to three tablespoons of sugar;
half a glass of vegetable oil;
dill umbrella.

The process of preparing this snack is in many ways similar to the preparation mother-in-law tongue. First you need to prepare the eggplant. Only in this case they must be fried. But it is better to cut them in circles.
Dressing for canned food is prepared similarly to the sauce of the previous snack. Peppers are peeled and passed through a meat grinder. Then all other components are added to them, and the mixture is thoroughly mixed until the sugar is completely dissolved.
Now the fun begins - the assembly of conservation. Each piece must be dipped in the resulting sauce and placed in a jar. It is necessary to lay as tightly as possible and to the very top. Filled cans must be sterilized for 20 minutes, after which they can be rolled up, turned over and wrapped in a blanket, left to cool.

Video recipe "Eggplant for the winter with garlic, like mushrooms"

Culinary Etude 04.09.2018

Lacquered backs of purple eggplants invariably attract my attention at the end of August. Oriental vegetables have taken root with us so much that they have long become their own, native. How many delicious things can be cooked from them! And pickled eggplants for the winter are worthy of writing poems about them!

Even the most modest boiled chicken becomes a real delicacy if served with marinated eggplant, of which there are a great many variations. With their the best recipes Irina Rybchanskaya, the host of our “delicious” section, will share with us today.

Hi, dear readers Irina Zaitseva's blog! As a true native of the south, I adore in all forms. Pickled eggplant is no exception. As soon as the first seasonal eggplants appear on sale, I start buying them with excitement.

Most often, I cook khorovats (caviar from baked eggplant with other vegetables) or baba ganoush (caviar from baked eggplant and tahina) from them. And for the winter I usually prepare pickled and pickled eggplants. I present to you a selection of my proven family recipes.

Recipe for marinated eggplant in olive oil for the winter

I got the recipe from Senora Maria Saltoformaggio, the mother of our old Italian friend. I am sure that the recipe will have a lot of fans. One has only to read the cooking technology and the method of storing pickled eggplant for the winter.

Ingredients

Half a kilo of eggplant;
two tablespoons of salt;
one tablespoon of chopped parsley, cilantro, basil, oregano;
one finely chopped hot red pepper (optional)
three to four cloves of garlic, chopped into minced meat;
half a glass of apple (any fruit or grape vinegar 5%);
half a liter of water;
200 ml extra virgin olive oil (any other vegetable oil you like).

How to marinate

Wash the vegetables, remove the skin, cut into strips 6 mm thick and about 4-5 cm long.
Place in a colander set over a bowl to drain the liquid, salt, mix with your hands, “massage” for a more even distribution of salt.
Leave for one hour. Stir occasionally and squeeze out the liquid. You can put a plank on top of the slices and place a weight on it so that the juice flows more intensively.
After one hour, rinse thoroughly, squeeze out as much juice as possible with your hands.
Heat water with vinegar to a boil, dip prepared eggplant strips into it, cook for no more than 120 seconds. Remove slices from marinade; set aside. Do not boil eggplant for more than two minutes, otherwise they will fall apart.
Squeeze lightly again, fill sterile jars with vegetables, alternating with herbs mixed with chopped hot peppers, minced garlic.
Use a wooden spoon to press down on the top so that the ingredients are tightly packed into the jar.
Pour olive oil, press again with a spoon to release the air. Close with a clean plastic lid, put in the refrigerator for a day.
A snack can be eaten after 24 hours, and for winter storage transfer and tightly pack into clean, dry plastic containers with lids and place in the freezer.
Before eating, frozen pickled eggplants with olive oil should be thawed for several hours in the refrigerator, like any.
In the photo - a ready-made snack, served for serving.

My remarks

My household calls this recipe “eggplant for pickled mushrooms”.

Spicy marinated stuffed eggplant

Ingredients per liter jar

600 g eggplant (about three pieces);
200 g carrots;
one green sweet pepper;
a tablespoon of dill, cilantro, parsley, basil;
two - three cloves of garlic;
small hot pepper (optional)

One liter of water;
40 - 50 g of salt;
120 ml vinegar (9%).

How to marinate

Thoroughly wash the carrots, peel, cut into thin julienne. Bell pepper we free from seeds and stalk, chop. Finely chop pure greens, hot red pepper without seeds, chop the peeled garlic, lightly salt the filling to taste.

Wash the eggplant, remove the stem. Slice lengthwise to form a "pocket".

Boil in boiling salted water. Readiness is defined as follows: if the blunt end of the match pierces the thickest part of the fruit without the slightest effort, then the cooking process is completed.

We put it on a plank, cover it with another plank, set the structure at an angle of about 20 °. We press down, put oppression on top so that excess liquid comes out. The process will take about an hour and a half.

We stuff the drained eggplants with minced meat, put them in sterile jars.

Pour boiling marinade over. Cover with lids. To prepare the marinade, dissolve salt in water, put vinegar, boil the mixture.

We install the filled jars in a bowl with water heated to 60 ° for sterilization. We sterilize liter jars twenty minutes after the start of boiling.

Roll up or twist.

Turn upside down, refrigerate without wrapping.

In the photo - a jar ready to be sent to the pantry.

Marinated eggplant with tomatoes for the winter

I have selected for you, dear readers, interesting video how to cook pickled eggplants with tomatoes for the winter.

Whole eggplant marinated for the winter in the Moroccan tradition

Such marinated eggplants were once treated to us by friends - Moroccans, with whom we studied together. In Morocco, an appetizer is most often made from colorful eggplants - purple, lilac-striped, white, red. It turns out very beautiful. If you have the opportunity to stock up on colorful fruits, then consider yourself very lucky.

Ingredients for one liter jar

Six small eggplants (preferably multi-colored);
one and a half tablespoons of salt;
two tablespoons of sugar;
300 ml 5% wine vinegar;
600 ml of water;
two tablespoons of coriander seeds;
five large cloves of garlic.

How to marinate

Dissolve salt, sugar in water, add vinegar, bring to a boil, throw coriander seeds, peeled garlic cloves cut in half into the marinade. Boil.
Rinse the vegetables, cut them crosswise, almost to the very stem. It will turn out, as it were, four "fingers" that are held on the stalk.
Boil in the marinade for about eight minutes.
Using clean culinary tongs, carefully transfer the fruits to a sterile liter jar, pour boiling marinade over, hermetically roll up, turn over, wrap, cool wrapped.
When serving, drizzle with olive oil, sprinkle with cilantro.

Marinated eggplant like mushrooms for the winter

One of the many variations of the recipe, where marinated eggplant with garlic is "masked" and tastes almost like mushrooms.

Ingredients

Five - six medium eggplants;
six cloves of garlic;
200 ml of 5% vinegar (apple, wine);
350 ml of vegetable oil;
one tablespoon of salt.

How to marinate

Peel the fruits completely or "zebra".
Cut into cubes with a side of approximately 4 - 5 cm.
Peel the garlic from the husk, chop coarsely.
Bring a mixture of vinegar and vegetable oil to a boil in a container with a thick bottom, add salt, mix.
Fry the chopped fruits in small batches in the marinade. It will turn out three - four "entries". After boiling, cook each batch for four minutes and take it out with a slotted spoon into a bowl, lay the next batch.
We put the finished vegetables very tightly in sterile jars, layering with garlic. Pour boiling marinade over, cover with lids. We install in a pan with water heated to 60 ° C, on the bottom of which a clean cloth is laid.
We sterilize half a liter jars for 15 minutes after boiling. We roll, turn over. Refrigerate without wrapping.

Whole marinated eggplant for the winter - the simplest recipe

We will make such a blank in three-liter jars. We will cook without sterilization, by double pouring.

Ingredients

Ten young eggplants with underdeveloped seeds;
100 ml of vinegar (9%);
two to three tablespoons of salt;
one tablespoon of sugar;
three to four cloves of garlic;
ten peas of black pepper;
about 1.2 - 1.5 liters of water.

How to marinate

We wash young eggplants, remove the stalk, tightly lay first vertically, and then horizontally in a sterile jar.
Fill with boiling water, cover with a lid. Let it warm up for twenty minutes. We drain the water.
Dissolve salt, sugar in water, boil. Pour vinegar, boiling brine into a jar. We roll it up, turn it upside down, wrap it with something warm until the jars become completely cold.

Ingredients

Five eggplants;
half a kilo of sweet pepper;
a small bunch of dill, parsley, basil;
four cloves of garlic;
200 ml of vegetable oil;
200 ml of water;
140 ml of vinegar (9%);
30 g of salt;
one dessert spoon of sugar;
two liters of salted water for cooking vegetables.

Eggplants soak up the taste of a marinade, filling or sauce like a sponge, but at the same time a little of their own natural taste always remains in them. This feature gives a huge scope for imagination. Various preparations are prepared from eggplant for the winter - single-component salads or in combination with various vegetables, legumes or rice, as well as pickled and salted with the most different ways. Today we will talk about pickled eggplant and see step by step photos two of the best recipes in my opinion. In the first, pickle the whole vegetable, and in the second, cut into pieces. So, despite the fact that today's selection contains only two options, it seems to me that this is enough, since the first is suitable for those who have small fruits, and the second for those who cannot fit them entirely in a jar.

Whole pickled eggplant for the winter: a step-by-step recipe with a photo

Whole marinated eggplant universal recipe. In winter, you can cook a lot of dishes from them. Firstly, these are simple and quick everyday salads, for which we simply lightly squeeze the eggplants from the marinade, and then cut the squeezed fruits, add greens, onion and serve to the table. You can cook more complex salads with meat - then it will be a festive option, and here they will taste like mushrooms, no matter how strange it may sound. By adding them to a stew, you get a more satisfying vegetable dish. Or you can just fry a little with onions, and you get a great addition to the usual boiled potatoes- hearty and lean and tasty - you will lick your fingers!

Ingredients (per liter jar):

eggplant - 2 kg;
bell pepper- half;
garlic half a head;
vinegar 9% - 4-5 tablespoons;
water - 2l;
rock salt - 160 gr.

How to cook whole eggplant pickled for the winter

Also for flavor in a jar, you can put 1 bay leaf and 3-4 pieces of pepper - black and allspice.
Store open preservation in the refrigerator for no more than 5-6 days, otherwise it deteriorates.
If the blue ones are cut into cubes before boiling, they will no longer need to be cut after opening the jar, but their taste will be more piquant. This option is suitable for preparing salads, but not suitable for adding stews.

Marinating eggplant for the winter: recipe (chopped)

Delicious pickled eggplant sliced into rings is a great snack for the winter. There are a lot of options for such a preparation - both with tomatoes and with tomatoes. These rings lie in a delicious, savory transparent marinade. The recipe is suitable for those who do not really like tomato sauce and tomatoes. If you like it spicy, place a couple of chili pepper rings on the bottom of the jar. Add all other ingredients according to the recipe, you get a delicious independent vegetable snack.

What we need (for 1 half-liter jar):

350 gr eggplant;
1-2 pcs. bell pepper;
half a carrot;
a few rings of hot pepper;
1-2 cloves of garlic;
0.5-1 pc. bay leaf.

Marinade:

0.5 tbsp salt;
15 grams of sugar;
0.5 tbsp 9% vinegar;
350 ml of water.

For cooking vegetables:

1 l. water;
1 tbsp salt.

How to pickle eggplant

We choose young eggplants, you can irregular shape no skin damage. Seeds should be light, barely noticeable. In overripe vegetables, the seeds are dark, although they may be small size. This happens at the end of the season. From these vegetables, prepare another blank or freeze them altogether. We wash all the vegetables in running water and cut the eggplant into circles. Boil them for 3 minutes. Do not forget to add salt - 2-3 pinches. In order for the little blue ones to be completely in the water during cooking, you can use the following advice. We put a plate of smaller diameter in the pan, and put a load on it - a jar or a mug with hot water. They will press the vegetables, so we will boil them well enough. This will allow you to calmly cut vegetables, and not constantly stir vegetables.
Peel and wash carrots. Remove seeds from green peppers and rinse with water. We cut the carrots into rings, the pepper into large strips, the garlic into slices.
At the bottom of a clean jar we spread the bay leaf, bitter pepper, garlic.
Drain the eggplant in a colander to get rid of excess water. Then put in jars, alternating layers: eggplant, bell pepper and carrots. Add some garlic from time to time. We fill the container with vegetables almost to the top.
To prepare the marinade, pour 350 ml. water into a bucket. Add salt, sugar. Bring the marinade to a boil.
Then pour in the vinegar, and as soon as the water boils again, turn off the heat.
Pour boiling marinade to the top.
We put them in a pot. In order to prevent the jars from cracking during sterilization, put a rag or towel, a flat saucer on the bottom. Pour water into the pan, it should be "up to the shoulders." Salt the water a little - this will raise the boiling point. Sterilize vegetables for 4-6 minutes. Then tightly twist or roll up the lid.
We wrap the workpiece and let it cool down gradually - this will increase the time for preserving vegetables due to residual heat.

The appetizer should be served exclusively cold, supplemented with fresh onions cut into thin half rings. After adding the onion, let the workpiece stand for a bit so that the onion is saturated with the marinade.

You can put thin onion rings in this blank, this tip is for those who love pickled onions.
You can cook on the basis of tomato paste or juice - then you do not need to add water to the marinade, and the amount of vinegar can be slightly reduced.
In order to give the salad a more southern flavor, add a bunch of cilantro to it. Place clean, washed and dried greens in a jar without cutting. So the workpiece will acquire taste and aroma, the greens themselves will not fall on the table.

Two different, pretty simple prescription eggplant will give you a completely different taste. The first requires a little refinement before serving, the minimum is to pour in a little oil and sprinkle with chopped garlic. The second recipe is a complete vegetable appetizer that only needs to be chilled before serving. But it can also be slightly supplemented with fresh or frozen herbs.

Great winter recipe eggplant with onions. In another way, it is called "eggplant like mushrooms." A very tasty appetizer, well complements main courses, goes well with potato side dishes. For cooking eggplant with onions for the winter choose small vegetables with small seeds inside, dense, without damage. At the output, you will get 7 cans with a volume of 0.5 liters. Diversify the range of blanks - cook eggplant with onions for the winter according to our recipe, and you will not regret.

So, you will need:

Fresh eggplant - 3.5 kg

Onion - 6 pieces (medium size)

Fresh garlic - 2 heads

Vegetable oil for eggplant sauteing

for the marinade:

Drinking water - 400ml

Granulated sugar - 2 tablespoons

Salt - 1 teaspoon

Table vinegar 9% - 170ml

Vegetable oil - 150ml

Bay leaf - 3-4 pieces

Black peppercorns, pepper sweet pea- 5-10 pieces

Cooking method:

eggplant wash, peel, cut into cubes and, laying in a bowl in layers, salt. Leave for 20-30 minutes so that they give bitter juice.

Peel the garlic, finely chop.

After the time has elapsed, squeeze the eggplant and put in small portions in a pan with a small amount of vegetable oil. Lightly pass them in oil, not allowing them to brown. Do this with all prepared eggplants.

Put the sautéed eggplants in a bowl, add chopped onions and chopped garlic to them. Mix.

Prepare marinade. Pour water into a saucepan, boil it and add all the ingredients for the marinade, except for vinegar, to it. Boil for three minutes over medium heat, then pour vinegar into the pan, mix and pour the finished marinade eggplant with onions and garlic.

Mix the contents of the bowl well with a spoon or spatula and let cool. When the eggplants with onions in the marinade have cooled down, put a slight oppression on them and put the bowl with the workpiece in a cold place for 24 hours.

Prepare jars and lids for sealing eggplant with onions for the winter: Wash thoroughly and dry well.

Put the prepared snack very tightly in prepared jars and pour over the marinade.

Boil water in a pot for heat treatment jars of eggplant.

Sterilize the jars each for 20 minutes in boiling water, then roll up the lids with a seamer or tighten the screw caps tightly.

Turn the sealed eggplant jars upside down, cover with a warm towel and leave to cool completely.

When the jars have cooled, turn them upside down and put them in a pantry, cellar or other place for storage.

Serve eggplant with onions, seasoning them with chopped parsley as an appetizer or addition to various second courses and side dishes and receive compliments from relatives and friends.