A spicy eggplant appetizer for the winter is one of the most relevant dishes that are prepared for use. By preparing such dishes for the winter, you can enjoy their excellent taste all winter, significantly save your family budget and be confident in the quality of the products you consume.
It is best to prepare such snacks in late summer or early autumn. It is at this time of year that vegetables are most rich in beneficial microelements and vitamins. In addition, it is at the end of August that the price for them is minimal.
For preservation, only young eggplants with shiny skin should be used. If there are none, then you should definitely cut off the skin of eggplants, and sometimes get rid of too large seeds.
How to prepare a spicy eggplant appetizer for the winter - 15 varieties
This dish received such a promising name for a reason. “Cobra” is a fairly spicy dish, which is perfect for those who like to have a snack with a “sparkle”.
Ingredients:
- Eggplants - 3 kg.
- Hot pepper - 100 gr.
- Garlic - 100 gr.
- Bell pepper - 1 pc.
- Chilled drinking water – 500 g.
- Salt - to taste
- Sugar - 1 tsp.
- Vinegar 70% - 2 tbsp. l.
Preparation:
Wash the eggplants, remove the stems and cut into medium-thick slices. Then they should be salted to taste, mixed thoroughly and left for several hours so that they release juice and become salted.
To ensure that the eggplants are evenly salted, they should be stirred periodically.
While the eggplants are steeping, peel and wash the garlic. Wash the bell and hot peppers and remove the stems. Bulgarian is also cleared of seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.
When the eggplants release their juice and are sufficiently salted, they should be fried in vegetable oil in a frying pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.
“Manjo” is a fairly well-known Bulgarian dish that is a spicy snack. When preparing it, you can vary the amount of pepper and garlic added to make the dish more or less spicy.
Ingredients:
- Tomatoes - 3 kg.
- Eggplants - 2 kg.
- Bell pepper - 2 kg.
- Onions - 1 kg.
- Carrots - 300 gr.
- Garlic - 1 head
- Vegetable oil - 200 gr.
- Vinegar 9% - 100 gr.
- Salt - 100 gr.
- Sugar - 100 gr.
- Hot pepper - ½ pc.
Preparation:
Wash the tomatoes, remove the place where the stalk is attached and pass through a meat grinder.
To make the manjo more tender, it is recommended to remove the skin of the tomatoes.
Wash the eggplants and cut them into slices. Wash the pepper, remove stems and seeds and cut into strips. We clean the onion, wash it, and cut it into thin half rings. We clean and wash the carrots. Wash and remove the stem from the hot pepper. Now we pass the carrots with hot pepper through a meat grinder.
In one deep container, combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic. Add salt, sugar, vinegar and ground black pepper to them. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, place the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.
Georgian cuisine has always been distinguished from other world cuisines by its spiciness and colorful tastes. It is quite natural that the Georgians were among the first to prepare savory snacks for the winter.
Ingredients:
- Eggplants - 500 gr.
- Bell pepper - 200 gr.
- Hot pepper - 1 pc.
- Garlic - 5 cloves
- Vegetable oil - 50 gr.
- Vinegar 9% - 40 gr.
- Sugar - 1 tbsp. l.
- Salt - 1 tsp.
Preparation:
Wash the eggplants, cut into medium-sized cubes, add salt, mix and leave for 30 minutes. While the eggplants are steeping, peel and wash the garlic. Wash the peppers and remove the stems. We also remove the seeds from the bell pepper. Now pepper and garlic should be minced, add vinegar to them and mix everything thoroughly. Place the resulting mixture in a saucepan, add sugar, stir, put on fire, bring to a boil and cook for about 4 minutes.
When the eggplants release their juice, they should be lightly squeezed and then fried in vegetable oil in a frying pan until golden brown. Place the finished eggplants in a saucepan with the garlic and pepper mixture. Mix the resulting appetizer, add salt, mix thoroughly again, put on the fire, bring to a boil and cook for about 10 minutes over low heat.
After this time, the eggplants are ready. Now we put them in sterile jars, roll up the lids, turn them over and let them cool under a warm blanket. Winter snack is ready!
Sauerkraut is a favorite snack for many. Every housewife has cooked it at least once in her life, but sauerkraut with eggplant is a rather rare dish that not only not everyone has prepared, but not everyone has even tried.
Ingredients:
- Eggplants - 1.5 kg.
- Cabbage - 400 gr.
- Carrots - 100 gr.
- Bell pepper - 2 pcs.
- Garlic - 2 cloves
- Chili pepper - 1 pc.
- Ground black pepper - to taste
- Vola - 1.5 l.
- Salt - 70 gr.
Preparation:
Wash the eggplants, remove the stems, prick them in several places with a fork, and boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.
Dry my cabbage and chop finely.
After the cabbage has been cut, you should mash it with your hands to make it softer.
We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, remove seeds and stalks and cut into thin strips. Wash the chili and finely chop the garlic. Peel, wash and pass through a garlic press. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.
While the vegetables are steeping, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, stir, bring to a boil and then cool. The brine is ready!
Cut the cooled eggplants in half like a hot dog and drain off the excess liquid. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. Place the stuffed eggplants in a deep container, fill them with cooled brine and place pressure on top of them. After 3 days, the eggplants are ready and you can eat them. To preserve the snack for several months, it should be stored in a cool place.
It is believed that most mothers-in-law will never reach into their pockets for a word. They have a sharp tongue and can have a heated conversation with anyone. It's only natural that one of the spiciest snacks was named after the most active and spicy part of these women's bodies.
Ingredients:
- Eggplants - 2 kg.
- Bell pepper - 500 gr.
- Garlic - 100 gr.
- Hot pepper - 1 pc.
- Vegetable oil - 1 cup
- Tomato juice - 1 l.
- Vinegar 9% - 100 gr.
- Sugar - 100 gr.
- Salt - 1 tbsp. l.
Preparation:
Wash the eggplants, remove the stems, cut them into four equal parts, fry them in a frying pan on both sides and put them in a pan to cool. Wash the pepper, dry it, remove the stems and seeds, and cut it into slices. Peel and wash the garlic. Pass the garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, while still hot, to the twisted peppers and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, and vinegar. Mix everything thoroughly again.
Pour the resulting mixture over the fried eggplants, put them on the fire, bring to a boil and cook for 15 minutes over low heat. After this time, put the eggplants in sterile jars, pour the marinade in which they were cooked, roll up the lids, turn them over, wrap them in a blanket and leave to cool. We send the cooled jars of eggplant to cool storage areas.
Adjika is one of the hot sauces that is most often prepared at home. It just so happens that tomatoes are considered to be the main component for its preparation, however, eggplants can also be used to prepare adjika.
Ingredients:
- Tomatoes - 3 kg.
- Eggplants - 2 kg.
- Bell pepper - 2 kg.
- Garlic - 4 heads
- Hot pepper - 2 pcs.
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 1 tbsp. l.
- Vegetable oil - 100 gr.
Preparation:
Wash the tomatoes and peppers. Remove the seeds and stem from the bell pepper. For a spicy one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be placed in a pan containing heated vegetable oil. Bring the vegetables to a boil in a saucepan and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut them into pieces and pass them through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic press to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now the adjika should be placed in sterile jars and rolled up. A tasty and spicy snack for the winter is ready!
Spicy eggplants for the winter are a dish that should be prepared by any housewife. Firstly, they are perfect as a snack with any alcoholic drinks. Secondly, such eggplants can be eaten simply with bread, and they can also be added to any meat dish.
Ingredients:
- Eggplants - 5 kg.
- Bell pepper - 600 gr.
- Vinegar 9% - 400 gr.
- Garlic - 200 gr.
- Hot pepper - 1 pc.
- Vegetable oil - 250 gr.
- Water - 3 l.
- Salt - 4 tbsp. l.
Preparation:
Wash the eggplants, dry them, remove the stems and cut into large pieces. Wash the pepper, remove seeds and stems, and cut into large pieces. Peel and wash the garlic. Wash the hot pepper and remove its stem. We pass the garlic, hot pepper and bell pepper together through a meat grinder.
Pour water into a deep saucepan. Add salt there, 150 g. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 g to the eggplants. vinegar. Mix everything carefully and place in sterile jars. Cover the jars with lids, sterilize them for 15 minutes from the moment they boil, roll them up, turn them upside down, wrap them in a blanket and leave to cool.
Korean carrots have long been part of our diet. In many families, it is generally an integral snack both for the holiday, both on festive and everyday tables. But how often do we eat Korean-style spicy eggplant?
Ingredients:
- Eggplants - 2 kg.
- Carrots - 2 pcs.
- Bell pepper - 4 pcs.
- Onion - 1 pc.
- Garlic - 1 head
- Hot red pepper - to taste
- Ground black pepper - 0.5 tsp.
- Sesame - 1 tbsp. l.
- Parsley and dill - 1 bunch
- Sugar - 1 tbsp. l.
- Coriander seeds - 1 tsp.
- Table vinegar - 0.5 cups
- Vegetable oil - for frying
Preparation:
Wash the eggplants, remove the stems and cut into thin strips. Then place the eggplants in a deep bowl, add salt, mix and leave to steep for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to steep again for 6 - 8 hours. Then the eggplants should be washed and placed in a colander. When all excess moisture has been removed from the eggplants, they should be fried in a frying pan in vegetable oil, after which they are removed from the frying pan and placed on a paper towel. When all excess oil has been removed, place the eggplants in a deep bowl.
We peel the carrots, wash them, and grate them on a coarse grater. Wash the pepper, remove seeds and tails and cut into thin strips. Peel the onion, wash it and cut it into thin half rings. We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Fry the sesame seeds quite a bit in a dry frying pan. Grind the coriander grains in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered with cling film and hidden in the refrigerator for 2 days. The snack is ready! Now it should be placed in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After this, we roll up the jars with eggplants, cool them and send them to storage areas.
The name “Ogonyok” appears in a variety of culinary styles. Well, who isn’t familiar with the famous “Ogonyok” salad with garlic, or the meat sauce with the same name. So one of the winter snacks is also called “Ogonyok”.
Ingredients:
- Eggplants - 1 kg.
- Bell pepper - 1 kg.
- Hot pepper - 1 pc.
- Garlic - 1 head
- Salt - 1 tbsp. l.
- Vinegar 9% - 50 gr.
- Vegetable oil - for frying
Preparation:
We clean the eggplants, wash them and cut them into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Wash bell and bitter peppers, remove seeds and tails, cut into medium-sized pieces and grind using a blender. Place the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. During cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added approximately 3 minutes before the end of cooking.
After about 40 - 60 minutes, thoroughly squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.
Place the sauce and eggplants in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then another layer of sauce, and so on until the jars are full. We roll up the full jars with lids, turn them over and let them cool under the blanket. Bon appetit!
This snack has an excellent spicy taste. Once you try it, you won’t confuse it with any other appetizer, because, like all Georgian dishes, it has its own individual taste.
Ingredients:
- Eggplants - 1 kg.
- Bell pepper - 400 gr.
- Vegetable oil - 100 gr.
- Garlic - 1 head
- Hot pepper - 1 pc.
- Salt - to taste
- Sugar - 1 tbsp. l.
- Vinegar - 100 gr.
Preparation:
Wash the eggplants, remove their stems, cut them into medium-sized cubes, add salt and leave to let the juices out for 2 hours. After this time, fry the eggplants for 10 minutes in vegetable oil, after squeezing out the juice. Wash the pepper, remove the stalk, cut into pieces and pass through a meat grinder. We peel the garlic, wash it and put it through a meat grinder. Combine pepper and garlic, add vegetable oil and mix everything thoroughly. Place the resulting mixture on the fire, bring to a boil and cook for 5 minutes. Then add eggplant, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before finishing cooking, add vinegar to the appetizer. Pour the finished salad into sterile jars, roll up, cover, turn over and leave to cool under a blanket.
A spicy appetizer of eggplants with herbs is a dish that does not require cooking or canning in jars. It is stored in the refrigerator and remains edible for a long time, thanks to the presence of vinegar and a large amount of pepper in it.
Ingredients:
- Eggplants - 3 pcs.
- Bell pepper - 3 pcs.
- Parsley - 1 bunch
- Dill - 1 bunch
- Garlic - 4 cloves
- Hot pepper - 1 pc.
- Sugar - 1 tbsp. l.
- Salt - ½ tbsp. l.
- Vinegar 9% - 2 tbsp. l.
Preparation:
We clean the eggplants, wash them, cut them into large pieces and fry them in vegetable oil until golden brown on all sides. Wash the bell peppers, remove stems and seeds. Wash the hot peppers and remove the stalk. We peel and wash the garlic. Wash and dry the greens. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly. The filling is ready! Pour the finished filling over the still warm eggplants and mix everything thoroughly. Place the finished snack in sterile jars or a special food container, seal it with a lid and put it in the refrigerator. This snack can be stored in the refrigerator for about 2 - 3 months.
To prepare this snack you need a minimum of ingredients. Eggplants and garlic will make it possible to prepare an excellent snack that you can then enjoy all winter.
Ingredients:
- Eggplants - 1 kg.
- Garlic - 25 gr.
- Greens - 10 gr.
- Vinegar 6% - 30 gr.
- Salt - 15 gr.
Preparation:
Wash the greens, dry them and chop them not very finely. Peel the garlic, wash it and chop it finely. Combine the greens with garlic and salt in one container and mix thoroughly.
Wash the eggplants, remove the stem and make a side cut along the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, removed from the boiling water, cooled and placed under a press to remove excess liquid. After about 15 minutes, pull the eggplants out of the press and stuff them with a mixture of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.
Eggplants are many people's favorite vegetables. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.
Ingredients:
- Eggplants - 1.5 kg.
- Tomatoes - 1.5 kg.
- Red bell pepper - 6 pcs.
- Garlic - 1 head
- Hot pepper - 1 pc.
- Vinegar 9% - 50 gr.
- Vegetable oil - 200 gr.
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp. l.
Preparation:
We peel the tomatoes and remove the place where the stalks are attached. Wash the peppers, remove stems and seeds. Peel and wash the garlic. We pass the tomatoes, peppers and garlic through a meat grinder. Place the processed vegetables in a saucepan, add salt, sugar and vegetable oil. Mix everything thoroughly, put on fire and bring to a boil. When the adjika boils, pour vinegar into it.
Wash the eggplants, remove the stems and cut into large pieces. Then the eggplants should be placed in boiling adjika, stir thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled, the jars can be sent to storage areas.
Ingredients:
- Eggplants - 500 gr.
- Garlic - 3 cloves
- Parsley - ½ bunch
- Salt - 1 tbsp. l.
- Vegetable oil - 1 cup
Preparation:
Wash the eggplants, cut into slices and fry in a frying pan in vegetable oil until golden brown on both sides. After frying, let the eggplants cool. Peel the garlic and pass it through a garlic press. Wash the greens, dry them and finely chop them. Mix garlic with salt and herbs until smooth.
Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. These eggplants should be stored in the refrigerator.
Eggplants in spicy seasoning are a real find for lovers of fried fatty meat. This appetizer is a perfect complement to this type of meat.
Ingredients:
- Eggplants - 5 kg.
- Sweet pepper - 10 pcs.
- Hot pepper - 5 pcs.
- Dill greens - 1.5 bunches
- Parsley - 1.5 bunches
- Garlic – 5 heads
- Vegetable oil - 400 gr.
- Vinegar 6% - 200 gr.
- Salt - 6 tbsp. l.
Preparation:
Wash the eggplants, remove the stems and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Place the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.
To prepare the seasoning, wash the sweet and bitter peppers, remove the seeds and stems and cut into small pieces. We peel and wash the garlic. Wash the greens, dry them and chop them. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!
Dip the cooled eggplants in the seasoning. Each piece should be dipped separately and on both sides. Then we place the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, then rolled up.
Eggplants behave well in various preparations, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.
What can be made from the “little blue ones”? Yes, there are a lot of things - it’s simply impossible to list all the recipes in which eggplants can be used. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.
Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter eggplant preparations need to be tried.
The best eggplant recipe for the winter - you'll lick your fingers
I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.
Ingredients:
- eggplant – 460 grams;
- fleshy tomatoes – 250 grams;
- sweet pepper – 280 grams;
- turnip onion – 260 grams;
- hot pepper - to taste;
- garlic – 40 grams;
- salt – 10 grams;
- sugar – 20 grams;
- tomato sauce – 360 ml;
- vinegar – 45 ml;
- vegetable oil – 100 ml;
- paprika and other spices - to taste.
Preparation:
- First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
- Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.
There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.
- Cut the tomatoes into four parts.
For preparation, it is advisable to select those that are stronger. The “cream” variety is good.
- We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
- Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
- Take a saucepan with high sides and pour oil into it.
- Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
- It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
- Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
- After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.
Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.
Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”
Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.
Ingredients (for seven 500 ml jars):
- blue ones - 3 kg;
- sweet pepper - 1 kg;
- garlic pulp - 200 grams;
- chilli pepper - to taste;
- vegetable oil - 125 ml;
- 9% vinegar - 200 ml;
- granulated sugar - 170 grams;
- salt - 1.5 tablespoon;
- Vegetable oil - will be used only for frying.
Preparation:
- You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, the eggplants will fall apart when frying.
- In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
- Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.
- Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
- Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
- Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.
- The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
- Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.
Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.
Before serving, the eggplants need to be cooled thoroughly in the refrigerator.
Eggplants for the winter are like mushrooms - a recipe without sterilization
Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.
Ingredients:
- eggplants – two kilograms;
- a couple of bay leaves;
- salt;
- fresh parsley;
- refined vegetable oil.
For the marinade:
- water – 160 ml;
- vegetable oil – 160 ml;
- 9% vinegar – 160 ml.
Let's start cooking:
- Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.
To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.
- The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
- Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
- Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
- Place the fried eggplants in pre-sterilized jars, tamping them lightly.
- Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.
Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour in vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.
If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.
Mother-in-law's eggplant tongue for the winter
Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.
Ingredients (for 8 500 ml cans):
- 4 kg medium-sized eggplants;
- a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
- a glass of finely grated garlic;
- chili pepper;
- a glass of vinegar (9%);
- vegetable oil;
- two spoons of granulated sugar;
- a tablespoon of salt.
Preparation:
- Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
- At this time, the sauce will be made, which will be used for pouring.
- According to the preparation scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!
- Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
- Wash the eggplants from salt and fry on each side until golden brown.
- Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place the fried eggplants on it. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.
Turn the workpiece upside down and wrap it in a blanket until it cools completely.
Bon appetit and see you new recipes!
Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.
- Eggplants 3 kg
- Onions 1 kg
- Bell pepper 1 kg
- Garlic 0.5 kg
- Dill (very large bunch)
- Vegetable oil for frying (how much eggplant will take)
- Marinade for 1 liter jar
- Sugar 2 tablespoons
- Salt 1 tablespoon
- Vinegar 70% 1 teaspoon
- Boiled water at room temperature (as much as will fit in the jar)
Wash the eggplants, cut into 3 cm slices. If desired, you can peel the eggplants.
Fry the eggplants in a large amount of vegetable oil until golden brown.
Cut the onion into rings. Approximately 1.5-2 cm.
Bell pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm slices.
Cut the garlic into slices.
Finely chop the dill.
Sterilize jars with lids in advance. Place fried eggplants at the bottom of the jar.
Then a layer of onions.
Then bell pepper.
Sprinkle with garlic and herbs.
And so repeat a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.
Add boiled water at room temperature.
Cover the jars with lids and place in a saucepan for “wet sterilization.” Place a towel on the bottom of the pan, place the jars, add ½ part of the water and put on fire. For 40 minutes.
Screw on the lids and cover the jars with a warm blanket until the jars cool completely.
Recipe 2: pepper and eggplant salad for the winter (step by step)
- 3 kg eggplant,
- 2 kg red bell pepper,
- 1 bunch of parsley (medium),
- 200 g garlic,
- 300 g vinegar 9%,
- 300 g sunflower oil,
- 2 tablespoons salt,
- 1.5 cups sugar.
Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.
If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.
Add finely chopped parsley there.
Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.
After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.
Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.
Recipe 3, simple: eggplant and sweet pepper salad
This is one of the many interpretations of the well-known salad. An appetizing mixture of vegetables can complement any dish. Therefore, you should prepare such preservation, because it will add variety to the winter diet.
- Bell pepper – 300 g
- Eggplants – 300 g
- Tomatoes - 2 pcs.
- Vegetable oil - ¼ tbsp.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Vinegar 9% - 1 tsp.
Rinse the eggplants. Remove fruit stems. Cut the vegetables into small cubes. Place the eggplant pieces in a bowl. Add ½ tbsp. salt, mix. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.
Remove the fruit stems from the peppers. Remove seeds from vegetables. Cut the peppers into large strips. If you want to make the salad spicier, you should add a few pieces of chili to the chopped vegetables.
Heat vegetable oil in a frying pan. Fry bell peppers in it until golden. Lightly squeeze the blue slices with your hands. Add them to the container with pepper. Stir and cook over medium heat for 10 minutes.
Peel the tomatoes. Cut out the rods. Chop the tomatoes into large pieces. Place in blender. Add sugar and salt. Pour in vinegar. Grind the ingredients until a homogeneous mass is formed.
Pour the resulting tomato sauce over the roasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.
Sterilize the glass jar and iron lid. Place the hot salad in a dry container, filling it to the brim of the neck. Cover the jar with a lid. Carefully roll it up with a key for preservation. Cover the glass container with a warm jacket. Leave until completely cool. Ready preserves should be stored in a cool, dry place. Bon appetit!
Recipe 4: winter salad of eggplant, pepper, tomato
The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of ingredients, thereby getting twice as much in the output.
- eggplants - 3 pcs.
- tomatoes - 3 pcs.
- sweet bell pepper - 3 pcs
- garlic - 3 cloves
- chili pepper - 1/3 pcs
- table salt - 2 tbsp.
- sugar - 1 tbsp.
- vinegar - 2 tbsp.
- vegetable oil - 100 ml
- allspice peas – 5 pcs.
Prepare all the ingredients required in this recipe to create a delicious winter eggplant dish at home.
Now bring the vegetables to the required condition and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.
Place the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.
Meanwhile, work on the tomatoes. Wash them and chop them into large pieces.
Cut the bell pepper in half and remove all the insides. After this, rinse the vegetable under water on both sides. It must be washed both inside and outside. Now cut the pepper into longitudinal strips.
Peel the onion, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.
Place all the prepared vegetables along with the eggplants in one cast iron pan, in which preheat the vegetable oil.
After the vegetables boil, add granulated sugar, salt and allspice, and turn the heat down a little. Cook the salad for thirty minutes and stir it regularly.
After the specified time, pour vinegar into the mixture, and then stir everything a couple of times. Place the hot eggplant salad in pre-sterilized jars. Then cover the workpieces with lids, and then send them for re-sterilization, which should take thirty minutes.
Roll up the lids of sterilized jars with vegetables using a special seaming machine. After this, be sure to check the rolled-up blanks for leaks. Turn the jars upside down and cover with a blanket until cool.
The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and the whole composition is in one jar. Bon appetit!
Recipe 5: winter salad from eggplants and sweet peppers
When preparing vegetables, you should definitely prepare a salad for the winter from eggplants, sweet peppers and tomatoes - I’m posting the most delicious recipe for you below. In addition to the above ingredients, you can add other vegetables to the salad according to your taste, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices and herbs. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.
- 2 eggplants,
- 2 onions,
- 2 sweet peppers,
- 2 tomatoes
- 50 ml vegetable oil,
- 1 tbsp. l. salt,
- 2 tbsp. l. Sahara,
- 4-5 cloves of garlic,
- 30 ml table 9% vinegar,
- spices and spices as desired.
In general, vegetable salad with eggplants is quite simple to prepare. First you need to take medium-sized, preferably young, vegetables and cut off the stalks. Then wash the eggplants thoroughly and cut into cubes or strips.
Now it’s the turnip’s turn. Here everything follows the usual procedure: remove the husks, chop not too finely.
Any sweet pepper (kapi, bell pepper) needs to be washed, cut out the stalks and remove the seeds, then cut as desired, but not too large.
Pour a couple of tablespoons of vegetable oil into a saucepan or regular pan, add eggplant pieces, sweet peppers and onions. Immediately turn the heat to low and stir the vegetables until a small amount of juice comes out.
While the first portion of vegetables is stewing, prepare the tomatoes and garlic. Here, too, everything follows the traditional procedure - wash and cut the tomatoes into cubes, peel the garlic and chop it with a sharp knife.
After 10 minutes of stewing the eggplants, add the tomatoes and garlic to the pan and stir.
Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.
Place the eggplant salad in sterile jars and secure with sterile lids. Jars can be sterilized quickly and easily in the oven.
For the first couple of days, keep the preparations in sight, covering them with a warm blanket. After two days, making sure that the salad is sealed tightly and the lids are not swollen, you can move it to a cool, dark place.
Recipe 6, step by step: eggplant, carrot and pepper salad
Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.
- Eggplants – 1 kg
- carrots – 200 g
- bell pepper – 300 g
- onion – 250 g
- tomatoes – 400 g
- garlic – 1 head
- parsley – ½ bunch
- hot pepper – 2 pcs.
- vegetable oil – ½ tbsp.
- sugar – 1.5 tbsp. l.
- salt – 2 tbsp. l.
The first step is to deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.
Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.
Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.
Dip tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.
Remove seeds and stems from bell peppers. Cut the peppers into medium-sized cubes.
Peel the bulbs. Finely chop the onion with a knife.
Rinse the parsley and hot pepper. Separate the greens from the stems. Place the parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.
Grind parsley, pepper and garlic in a blender. Grind the mixture until a homogeneous spicy paste is formed.
Pour vegetable oil into a deep frying pan (or pan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.
Add onion to the pan. Place a layer of carrots on top and then bell peppers.
Distribute the tomatoes in an even layer in the pan.
Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish needs to be stirred periodically.
Place the salad in sterilized jars. Seal the containers with boiled lids. Turn it over and put it under a blanket until it cools.
Recipe 7: winter eggplant salad (step-by-step photos)
This winter salad of sweet peppers and eggplants is good both as a side dish and as a main dish. I really like to warm it up a little and serve it with soft mashed potatoes. If desired, you can chop fresh herbs on top for serving: cilantro, parsley, basil.
- Eggplant - 1 kg
- Sweet red pepper - 1 kg
- Tomato juice - 1.5 l
- Garlic - 1 pc. big head
- Vinegar - 100 g 9%
- Sugar - 100 g
- Vegetable oil - 120 g
- Chili pepper - 1 pc. pod
- Salt - 40 g
Wash the vegetables.
Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.
Cut the sweet pepper, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips, also about one centimeter wide.
For the salad we need 9% vinegar. I take regular alcohol. You also need vegetable oil, sugar, and salt. I specifically weighed the salt - I took a large heaped tablespoon, it turned out to be 40 g.
Peel a large head of garlic.
I always keep red pepper pods in the freezer, that is, I always have them on hand. Of course, you can take fresh one.
Instead of tomato juice, I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and put them through a juicer - that’s the juice.
Pour tomato juice into a large saucepan, bring to a boil and add vegetables to it.
Cook for 10 minutes, stirring first, changing the lower, slightly cooked vegetables with the upper ones. After the vegetables settle, the liquid will increase, and you will no longer need to stir.
After 10 minutes, add salt and sugar, chopped chili pepper (select the seeds and discard), as well as vegetable oil. Cook for another 10 minutes.
Then add chopped garlic, pour in vinegar, bring to a boil again and turn off.
Sterilize jars in any way convenient for you. I wash them with baking soda, rinse them thoroughly and dry them for about 3 minutes in the microwave at full power.
Wash the lids and keep in boiling water.
Place the prepared sweet pepper and eggplant salad into jars. From this amount of ingredients I get about three liters of salad.
To be on the safe side, I always sterilize my workpieces.
Cover the bottom of the pan with gauze, place the jars and pour water approximately up to the “hangers” of the jars. Bring to a boil and sterilize for about 10 minutes.
Afterwards, screw the jar and turn it upside down.
I store sweet pepper and eggplant salad in the basement for the winter. But I have verified that it stands perfectly well just in the kitchen, in the corner.
I really like adding cilantro to this salad, but since I’m the only one in the family who loves this spicy herb, I roll it up without it, and then, when serving, add it as desired.
Bon appetit everyone!
Delicious eggplants for the winter - canning, which you definitely won’t regret preparing. Why? Because eggplant preparations turn out incredibly tasty, appetizing and filling, and how fragrant it is - it’s simply indescribable! Delicious eggplants for the winter are good for both everyday and holiday tables. They perfectly complement any dishes (especially meat ones), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie “blue” ones are rich in vitamins, minerals and fiber, making them a valuable product on our table. The abundance of eggplants in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.
To prepare preserves, you should take young eggplants - thanks to their dense pulp and elastic skin, they will perfectly retain their appearance during heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the preparations. High-quality eggplants have a shiny and evenly colored surface without signs of damage or stains. Each vegetable must have a green stalk. To prevent eggplants from becoming bitter in the finished dish, you need to soak the sliced eggplants in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).
Eggplants go well with almost all vegetables, and their worthy companions in preserves are onions, carrots, tomatoes, bell peppers, zucchini and cabbage. If you want a spicier and piquant preparation, use garlic or hot chili peppers, and for especially aromatic preserves, add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - there is plenty to go around with the “little blue ones”. Preparations can be made from fresh eggplants, or fried, boiled or baked. Thanks to the different cooking options and ingredients used, the variety of eggplant preparations is incalculable, and that's great! After all, how many wonderful opportunities for culinary experiments open up for housewives! Another advantage of this type of preservation is that you will always have an excellent hearty snack on hand, so you don’t have to be afraid of unexpected guests.
Preparing delicious eggplants for the winter is not as difficult as it seems. This does not require any special skills - you just need to be a little patient and have a great desire to please yourself and your loved ones with delicious preserves from the “little blue ones”. Well, shall we get started?
Salted eggplants with garlic and herbs for the winter
Ingredients:
1 kg eggplants,
5-6 cloves of garlic,
1 bunch of greens,
25 ml 9% vinegar,
spices to taste,
vegetable oil.
For the brine:
500 ml water,
1 teaspoon salt.
Preparation:
Cut the eggplants into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop the greens. Fry the eggplants in a frying pan in a small amount of vegetable oil until they are browned on both sides. Place the prepared eggplants in a large bowl, add garlic and herbs. Mix well. Divide the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour brine over the eggplants and seal the jars with sterilized lids. Turn the jars upside down, cover with a blanket and let cool completely. After this, the preserves can be stored in a cool place.
Marinated eggplants “Like mushrooms”
Ingredients:
900 g eggplants,
1 onion,
2 cloves of garlic,
4 peas of allspice,
6-7 black peppercorns,
6 buds of cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For the marinade:
1 liter of water,
1 tablespoon salt,
2-3 tablespoons of sugar,
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.
Preparation:
Cut the eggplants into large pieces. Add salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, you should taste the marinade to adjust its taste. Bring the marinade to a boil and add the eggplants. Cook for 5 minutes, then add vinegar, onion cut into half rings and garlic cut into slices. Cook for 1 minute.
Fill sterilized jars with spices and place the eggplants along with the marinade. Seal the jars hermetically with sterilized lids, turn them upside down, cover with a blanket and let cool.
Canned eggplant salad with bell peppers and herbs
Ingredients:
1.5 kg eggplants,
3 small onions,
2 bell peppers,
2 hot peppers,
1 head of garlic,
1 bunch of cilantro,
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce,
2 tablespoons salt,
3 teaspoons sugar,
1 teaspoon turmeric,
1 teaspoon ground coriander.
Preparation:
Cut off the ends of the eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam the eggplants. It is important not to overcook the vegetables - they must retain their shape. Let the eggplants cool.
Cut half the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot pepper, peeled from seeds (you can leave the seeds for a more spicy taste), turmeric and coriander. Stir, remove from heat and let cool.
To prepare the marinade, mix vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplants have cooled, cut them into medium-sized pieces and place in a large bowl. At this stage, you can salt the eggplants and leave for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add fried onions, chopped bell peppers, chopped cilantro and chopped garlic to the eggplants. Pour the marinade over the vegetables and leave for 2 hours, stirring occasionally.
After this, place the salad in hot sterilized jars, trying to compact it more tightly so that no air remains. In this case, it is necessary to leave a little space for the juice that will be released during the sterilization process. Cover the jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.
Eggplant salad with beans for the winter
Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g bell pepper,
300 g onions,
300 g carrots,
250 g white beans,
6-8 cloves of garlic,
100 ml vegetable oil,
5 tablespoons of sugar,
1.5 tablespoons salt (plus salt for grating the eggplants),
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon 70% vinegar.
Preparation:
Soak the beans for an hour and a half in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplants in half, rub with salt and leave for 20 minutes, then rinse and dry. Cut the bell pepper and carrots into strips, and the onion into half rings. Grind the peeled tomatoes and garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell peppers, onions and carrots. Cook for about 10 minutes. After this, add the diced eggplants, sugar, salt, vegetable oil, peppercorns and bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar, cook for another 5 minutes.
Place the salad in sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.
Canned eggplant in tomato
Ingredients:
1 kg eggplants,
1.5 kg tomatoes,
4-6 cloves of garlic,
100 ml vegetable oil,
3 tablespoons sugar,
2 tablespoons salt,
2 tablespoons 9% vinegar,
10 black peppercorns.
Preparation:
Cut the eggplants into slices about 2 cm thick and place in salted water for half an hour. After this, rinse the eggplants and dry them, spreading them on a towel. Remove the skins from the tomatoes by scalding them with boiling water. Puree the pulp using a meat grinder, blender or food processor. Pour the tomato mixture into a thick-bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and pressed garlic. Cook at low boil for 5 minutes. Add additional salt, sugar and vinegar if required.
Add the eggplants to the sauce, mix gently and bring to a boil. Cover the pan with a lid and cook for 15-20 minutes, stirring from time to time. Place eggplants in tomato sauce in sterilized jars, roll up with sterilized lids and turn upside down. Wrap in a blanket, cool and store.
Eggplants for the winter in Georgian style
Ingredients:
6 eggplants,
4-5 bell peppers,
1 hot pepper,
6-7 cloves of garlic,
30 g purple basil,
100 ml sunflower oil,
1 teaspoon acetic acid,
1 teaspoon sugar,
salt to taste.
Preparation:
Peel both types of peppers from seeds and grind in a meat grinder along with peeled garlic. Place the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Cook for 10 minutes, then add vinegar and salt to taste. Cut the eggplants into large cubes and fry in the remaining oil until they are lightly browned. Mix the eggplants with chopped basil and add a little salt. Mix with pepper mixture. Add water if necessary. Cook for another 10 minutes, then place the eggplants in sterilized jars and seal with sterilized lids. Turn the jar upside down and let it cool, wrapped in a warm blanket.
Eggplants, canned with carrots
Ingredients:
800 g eggplants,
2 onions,
2 carrots,
3-4 cloves of garlic,
2 tablespoons of vegetable oil.
Marinade:
150 ml water,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1.5 teaspoons salt.
Preparation:
Place the diced eggplants on a baking sheet lined with foil, sprinkle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate the carrots using a Korean carrot grater. Cut the onion into half rings. Place the baked eggplants in a bowl and mix with the garlic passed through a press.
Place 3 tablespoons of eggplant in a sterilized jar, then a layer of carrots and a layer of onions. Repeat layers until the jar is full, compacting each layer thoroughly. To prepare the marinade, pour water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Cover the jar with a sterilized lid and sterilize it in boiling water for 15 minutes. After this, roll up the jar, turn it upside down, wrap it in a blanket and cool.
Eggplant caviar in a slow cooker
Ingredients:
6 small eggplants,
3 small carrots,
2 onions,
1 bell pepper,
1 head of garlic,
4 tablespoons vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid,
salt and ground black pepper to taste.
Preparation:
Cut the eggplants into large cubes. Add vegetable oil and eggplants to the multicooker, set the “Stew” mode for 1.5 hours. 15 minutes after the start of cooking, add carrots, onions, bell peppers and garlic, chopped using a meat grinder or food processor, as well as tomato paste, 100 ml of water, salt and pepper to taste to the eggplants. During extinguishing, you should monitor the amount of liquid evaporating and add water as needed. The caviar also needs to be stirred constantly. When the caviar is ready, you need to add vinegar to it, then immediately put it into sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.
Follow simple tips and put our recipes into practice, and then, without a doubt, you will have the most delicious eggplants for the winter! Good luck with your preparations!
For many, eggplants are one of the most favorite winter foods. And this is no coincidence. This vegetable is tasty on its own, and when combined with others of its own kind, it reveals its taste even more.
Therefore, it is actively prepared during the season, just to eat, and also wrapped in jars and put them in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window and the thermometer can barely cope with its load.
Today the article contains the best recipes from different categories of salads. There are both marinated and stuffed methods of twisting, as well as various tasty options using various vegetables, spicy and not spicy. In some places, jars need to be sterilized and vinegar added to salads, but in others, neither one nor the other needs to be done.
And this is not a whim of the housewife, it’s just a cooking method. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional means of protection are used for better preservation.
And now I suggest moving on to the recipes.
It may, of course, be a bold statement to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all very ordinary, but what comes out in the end is eaten instantly.
Another reason is the relative ease of preparation. Chop everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season long... this is also a plus, and you can’t argue with that.
It's easy to remember the quantities of ingredients needed. This salad came to me under the name “Desyuliki”, and all because there are only 10 pieces in it. If you want to make 5, just divide the quantity by two.
We will need (for about 8 half liter jars):
- eggplants – 10 pieces
- bell pepper – 10 pieces
- onions – 10 pieces
- tomatoes – 10 pcs (or 2 liters of tomato)
- salt – 4 tbsp. spoons
- sugar – 0.5 cups
- vegetable oil – 0.5 cups (a little less is possible)
- vinegar 9% – 0.5 cups
Preparation:
1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.
You can, of course, take more mature specimens and peel their skin, but I prefer to cook with it. In this form, the salad turns out not only more tasty, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.
It is also important that with the use of small fruits, the proportion is maintained, where all vegetables have approximately the same weight or size.
2. When this recipe came into my hands, it stated that the chopped pieces should be soaked for 20 minutes to rid them of bitterness. Then drain the water and lightly squeeze the pieces.
To be honest, I skip this procedure. But I’m telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.
In general, I heard that now hybrid varieties are mainly grown that do not taste bitter on their own.
3. Peel the bell pepper from seeds and cut into not very large, but not small strips.
4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely into rings or half rings. Again this depends on the size of the vegetable.
5. Cut the tomatoes into strips.
There is a second solution at this stage - cook the tomato. By the way, I like him better. Vegetables this way turn out juicier. Tomato in this case is simply two liters of tomatoes twisted through a meat grinder.
Therefore, here I also leave the solution to your discretion.
6. We will need a large saucepan or cauldron. We put all the vegetables in a bowl. Immediately add salt, sugar, oil and vinegar to it.
Not everyone likes a lot of oil in their salad. You can make them happy, you can add a little less of it. Although I always add as much as the recipe calls for. In the end, the salad does not turn out to be greasy at all.
There is such a way out. At first, do not pour the entire dose, but for example 80 grams. After the vegetables boil, you can taste and determine whether it is worth adding more.
7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, you can immediately put the contents on the fire.
If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes so that they release the juice. Before this, everything needs to be mixed carefully.
8. In both cases, after putting the pan on the fire, you need to wait until the contents boil and gurgle. Then you need to time it.
Cook while stirring for exactly 40 minutes.
9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.
And since we don’t do this, I always tighten the lids using a machine. I have no experience with screw caps in this recipe.
I think the machine is more reliable.
10. After the jars have been screwed on, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.
Then turn them over again and put them in a cool place where they will be stored.
This salad is just a lifesaver. It can be placed on a festive table for guests, or served as a side dish for meat or fish. Or even put it on bread and eat it like a big, thick sandwich. It’s so delicious that it’s impossible to describe it simply in words.
I'll try though.
The combination of all the vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He imbued all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which both old and young are always happy to eat.
Eggplant in tomato with red hot pepper and garlic
This is another recipe according to which salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.
The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can handle it without much difficulty.
We will need:
- eggplants – 1 kg
- tomatoes – 1.5 kg
- hot pepper – 0.5 – 1 pc.
- garlic – 1 head
- sugar – 100 gr
- salt – 1 tbsp. spoon
- vegetable oil – 100 ml
- vinegar 9% – 75 ml
Preparation:
1. Grind tomatoes, hot peppers and garlic through a meat grinder.
Try to buy fleshy tomatoes that yield little juice when twisted, and then the appetizer will turn out thicker.
Add hot pepper according to your taste preferences. You can add only half of the tomato at first. After the mixture has simmered for 5 minutes, taste. If it seems that it is not enough, then you can add more.
In addition, the bitterness of pepper varies, depending on its variety. Also remove the seeds from the pod, they are what give the main pungency.
2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and excess liquid evaporated.
3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts; if larger, then into 6 or 8. But try to ensure that the fruits are not particularly large. These may have rough skin, and the vegetables themselves may be slightly bitter.
4. Add them to the tomato plant and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.
As soon as it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.
5. It will take about 25-30 minutes for them to be fully cooked. By this time they will have softened slightly, but be careful not to overcook them. Otherwise, the end result may end up being caviar.
6. Meanwhile, wash and sterilize the jars using one of the known methods, boil the lids for about 10 minutes. We will need four 750 gram jars.
7. 5 minutes before it’s ready, pour in the vinegar and mix well so that it disperses evenly.
8. Place the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.
Wait until the preservation has cooled completely. Then put it in a cool place.
If any of the jars are not full, you can store it in the refrigerator and eat it as you please.
Here is such a simple recipe. Cook and eat for your health!
Korean-style spicy eggplants - the most delicious preparation for the winter
This is a very tasty option that all men are crazy about. They happily eat this preparation as an appetizer at lunch or dinner.
Here you can vary the degree of spiciness. I usually make a few jars of spicy snacks, just for men, and a few jars I cook just spicy, which all the guests at the festive table eat with pleasure.
Today only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe you’ll like something more.
The calculation of ingredients is given for 4 half liter jars.
We will need:
- eggplants - 1 kg (about 5 - 6 pieces)
- bell pepper – 300 gr (2 – 3 pcs)
- carrots – 300 gr
- onion – 100 g (1 – 2 pcs)
- garlic – 5 – 6 cloves
- red hot pepper – 0.5 – 1 piece (or to taste)
- salt – 2 tbsp. spoons (or to taste)
For the marinade:
- vegetable oil – 80 ml
- vinegar 9% – 50 ml
- granulated sugar – 1 tbsp. spoon
- salt – 1 teaspoon
- ground black pepper – 0.5 teaspoon
- red hot pepper – 0.5 teaspoon
- ground coriander – 1 teaspoon
- turmeric – 1 teaspoon
Preparation:
1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Place red hot pepper, turmeric and half of the prepared coriander in it.
Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn.
This will allow the flavor of all the spices to come out. Immediately remove the pan from the heat and leave the spices in it so that they release all their flavors and aromas into the oil.
2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.
Mix the dry ingredients and add the second part of the oil and vinegar. Let sit until the hot oil and spices have cooled.
Then we mix both components and let them stand for 30 to 60 minutes.
3. While the marinade is infusing, let’s prepare the vegetables. Immediately put the water on the fire to heat. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 level spoons.
4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, put them all into the pan at once. Cover it in turn with a lid.
After the water boils again, cook for 10 minutes while stirring.
There is no need to let the water boil strongly, otherwise the vegetables will lose their shape and the appetizer will lose its appearance.
5. After the allotted time, place the pieces in a colander and let all the water drain.
6. While cooking the “blue” ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on this grater quite quickly and easily.
7. Peel the bell pepper and cut into thin strips.
It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a pop of color to the overall palette.
8. Cut the onion into half rings.
9. Chop the garlic either with a knife, or you can pass it through a press.
10. Place all vegetables in a common basin or large saucepan.
Add chopped red pepper there. Note that this tricky pod can have varying degrees of bitterness. Therefore, it is better to add it to your taste.
11. Add the infused marinade to the chopped and chopped vegetables. And mix.
This must be done extremely carefully so that the vegetables maintain their integrity.
12. Now we have two hours to rest or do other things. This is how long the appetizer will infuse. Every 30 - 40 minutes, it must be carefully mixed so that all ingredients are equally well marinated.
13. At this time, you can wash and sterilize the lids and jars.
14. And after time, fill them with a ready-made snack. Each jar should contain the same amount of marinade. Do not fill the entire jar at once, fill it halfway, then press lightly with a spoon to release air bubbles. If they remain deep, then insert a knife along the edge of the wall and release them.
Then you can fill the containers with snacks to the top. Leave about 1 cm of space on top for the juice that will appear during sterilization.
15. As you already understand, we will sterilize the preserved food. To do this, we will need a large pan and a piece of gauze, which we will place at the bottom of the pan. Then put the jars in it and fill it with hot water, but not boiling water. The water should reach the shoulders of the jar.
16. Bring water in a saucepan to a boil, sterilize jars according to time, according to their volume.
- half liter jars – 30 minutes
- 650 grams – 45 minutes
- liter – 1 hour
17. Then twist using a seaming machine and put in a warm place, turning the jars over and covering with a blanket. Leave in this position until completely cooled.
When this happens, immediately remove the preserved food to a dark, cool place.
In winter, open the preparation and eat with pleasure.
Salted pickled eggplants stuffed with carrots
This is an incredibly tasty snack that will not leave anyone indifferent. Its peculiarity is that the eggplants here are fermented, and this dish is prepared without vinegar.
The little blue ones are simply boiled in salted water and filled with brine.
It is also prepared simply to eat. And you can prepare such a snack for the winter. It will need to be stored in the refrigerator, but no more than three months.
We will need:
- eggplants – 2 kg
- carrots – 4 pcs.
- garlic – 10 cloves
- parsley – bunch (large)
- ground black pepper – 2 teaspoons
For the brine:
- water – 1 liter
- salt – 2 tbsp. spoons
Preparation:
1. Cut off the stalk and tip of the vegetable on the other side, and make a deep longitudinal cut.
There should be a pocket with a cut on only one side where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently leak into the brine.
2. Place a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 grams of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.
If the fruits are very large, then you can cook them a little longer, but no more than 7 minutes.
They themselves are light, so they will constantly float to the surface, and if you do not dip them in water and turn them over, then only the lower part will cook, and the upper part will remain hard. This will not allow you to subsequently obtain a snack of the desired degree of softness and taste.
3. Chop parsley and garlic. Place them in a bowl.
4. Grate the carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used for preparing Korean salads.
Place it in a bowl with the already prepared ingredients, add pepper and stir. Let stand for a while so that the carrots release their juice.
4. Meanwhile, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the flesh in the middle will become quite soft.
5. Carefully pushing the two halves apart, fill the inside with filling. Try to put as much of it as possible to make it tastier. It's okay if the filling comes out a little.
Place the stuffed vegetables in a deep saucepan. If they are quite small in size, then you can simply put them in a three-liter jar.
You can place them on a side, or with the cut side up, so that the brine saturates both the vegetables and the filling sufficiently.
6. Prepare the brine. To do this, boil a liter of water with salt.
Then let it cool to room temperature. And then you can pour in the appetizer. It should completely cover the prepared components.
Considering that the brine will take a long time to cool, you can boil it at the very beginning of the whole process.
7. Press down the appetizer on top with a suitable-sized plate, which will be used as a pressure. Leave to ferment for 24 hours at room temperature.
Then put it in the refrigerator for 2 - 3 days. And after that you can eat, laying out one or two at a time, and cutting them into pieces. This is a very tasty snack. Once you make it once, you will then make it every year.
You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they “gain strength.”
We start preparing this appetizer as soon as eggplants start selling. We prepare it all summer, keep it in the refrigerator and eat it whenever you want. And from the last vegetables we make a snack for the winter. Of course, it doesn’t last three months with us; at best, it lasts for a month.
You can do more, but there is a catastrophic lack of space in the refrigerator during the preparation season.
Video on how to ferment salted stuffed eggplants in jars
This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.
Having tried to cook it just once, then you will cook it every year, and more than once.
The video was made specifically for this article, and I hope you enjoy it. After all, we try exclusively for you, so that everyone can prepare delicious preparations and treat their friends and loved ones with them.
If you have not yet subscribed to our channel, then subscribe. We have a lot of interesting things!!!
Winter snack: blue ones in bell pepper marinade
There are various marinades for your favorite vegetables. You can prepare them quite simply, or you can conjure them up in the kitchen a little longer, and as a result you will get a very tasty dish, which can be preserved for the winter.
I already have on my blog relatively simple recipes for pickled “blue” ones, which taste similar to mushrooms. If you want to cook these, then there are several recipes there. And today the recipe is slightly different, with a twist.
The snack yield is three 750 gram jars.
We will need:
- eggplants – 2 kg
- bell pepper – 800 gr
- hot chili pepper – 1/3 pod
- garlic – 5 – 7 cloves
- sugar – 100 gr
- salt - 2 - 3 teaspoons
- vinegar 9% – 80 ml
- frying oil
Preparation:
1. Wash and dry the blue ones. Cut into fairly large pieces. There are actually two ways to cut it, either into circles or into long thick bars. In this case, I suggest using the second cutting method.
But you definitely need to cut it quite coarsely. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will overcook.
2. Place them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.
You can mix everything together with your hands, or you can simply shake the bowl vigorously several times, as if throwing the vegetables up. This way the salt will disperse evenly.
Leave to steep for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release juice, which we will later salt.
Some people believe that keeping the blue ones in salt is necessary in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit from this. This way the vegetables will absorb less oil! Which is also important.
3. While our main vegetable is releasing juice, prepare the marinade. We will prepare it using bell pepper. And I must tell you that it is very tasty.
Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I made a filling from pepper for the first time, and even with hot pepper, all my preference was given to just such options.
This filling is thicker and richer in taste, and personally this captivates me when I have to make a choice. Use a bright red pepper; color plays a role in this case.
And so peel the fruits from seeds and cut them into convenient pieces, which will need to be passed through a meat grinder.
4. Also remove the seeds from the hot pepper, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very spicy.
And prepare the garlic. The approximate number of cloves is also given here; if you like this component in salads and appetizers, you can add a little.
5. Grind the peppers and garlic through a meat grinder.
6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.
7. In the meantime, let’s fry our little blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze them lightly.
8. We will fry in a frying pan in hot oil. You need to pour it a little at a time, and if there is not enough, add it directly into the pan.
We will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.
Place the already fried pieces on a plate to drain off excess oil.
9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, placing them quite tightly. There should be just enough for three jars.
10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize them for 20 minutes. But if I have half-liter jars, then I spend just 15 minutes on sterilization.
In this case, screw and screw caps can be used.
11. Prepare a pan with hot water, but, mind you, not boiling water! Line the bottom with a rag and place the jars in it. The poured water should reach the shoulders of each of them.
You can simply cover the lid; you can make one small twist if it is screw-on.
12. After boiling, sterilize for the required amount of time, then remove each of the cans one by one and screw tightly.
13. Turn the jars over and cover them with something warm. Leave in this position until they have cooled completely. Then you can store them in a dark, cool place.
This appetizer, or salad, whatever you like to call this dish, can be prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.
And this is what the snack will look like if you cut the blue ones into circles.
If you’ve never cooked this way before, try making half a portion first; once you try it, you’ll definitely want to repeat it.
Video on how to cook eggplants in Armenian (Georgian) - Adjapsandali salad
Adjapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.
And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.
In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.
In this case, we fried the vegetables, but you can pre-bake them
The dish turns out very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.
Eggplant caviar with vegetables and tomato paste without vinegar and sterilization
Eggplant caviar, especially if you know how to cook it deliciously, can truly become a real delicacy. Remember how in the film “Ivan Vasilyevich changes his profession”?! There was an abundance of black and red caviar, but there was only one spoon of our delicacy...
And you can cook it this way. I know several ways to cook it, but there are two main ones: when you grind all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.
And personally, I like the second option better. In this case, all the pieces turn out whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.
We will need:
- eggplants – 2 kg
- zucchini – 1 kg
- onion – 1 kg
- bell pepper – 1 kg
- carrots – 500 gr
- tomato paste – 3 tbsp. spoons
- parsley – 1 bunch
- salt – 2 teaspoons
- sugar – 4 teaspoons
- vegetable oil for frying
Caviar can be cooked without zucchini; in this case, just add another kilogram of eggplant. Instead of tomato paste, you can use fresh tomatoes. In this option, take one kilogram of them.
Preparation:
1. I won’t show the cutting of vegetables in the photo, it’s all standard. Cut the eggplants, zucchini and bell peppers into cubes, and the onion into thin half rings. Grate the carrots on a coarse grater.
2. Prepare a large container for frying and stewing and first fry the onion in it. When it becomes transparent add carrots. Simmer until it also becomes soft.
You can first fry the vegetables in a frying pan, and only then put them in a large cooking basin.
And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out brighter and more appetizing.
3. Fry the eggplants and zucchini separately in different frying pans in a small amount of oil until golden brown; they should also become softer.
4. Add both to a common pan or basin, depending on what you are cooking in.
5. Immediately add salt and sugar. First use the amount given in the recipe. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.
You may need salt; the basic recipe provides a minimal amount.
6. Also add chopped parsley and tomato paste. Spread it out in small, heaped spoons. And only now can everything be carefully mixed.
7. After the mixture boils, you need to time it for 30 minutes. This is how long our vegetables will be stewed over low heat. Strong boiling should not be allowed, but slight bubbling is welcome.
Be sure to check if there is enough salt. For those who like saltier foods, you can add it. Also, if you want spicier caviar, you can add ground black pepper 10 minutes before the end of cooking.
8. Place the finished caviar into sterilized jars and immediately screw on the lids boiled in boiling water. There is no need to sterilize her. Everything was fried and boiled enough, so there is no need for extra heat treatment and especially vinegar.
The caviar turns out very tasty, I recommend making it!
Video on how to prepare delicious eggplant caviar “You will lick your fingers”
Here is another recipe for making eggplant caviar. It really is finger-licking good. Its difference from the previous one is that. that all vegetables are pre-fried in a frying pan separately from each other, and then combined in one large bowl for further stewing.
This is my favorite recipe and I have been making it for 30 years.
This caviar can be perceived as both an appetizer and a salad. It is served on the festive table and simply eaten for breakfast. By spreading it on bread, you can get a delicious sandwich. And when washed down with hot tea, you can experience real taste pleasure!
So cook it and eat it to your health!
Baked blue ones for storage in the freezer
If you like dishes made from fresh blueberries, then this method of preparing for the winter will definitely interest you. It is so simple that I will not describe it in as much detail as the previous options.
- Cut any number of vegetables into medium cubes and place on a greased baking sheet.
- Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
- Remove from the oven and allow to cool completely.
- Divide into bags, approximately 400 - 500 grams each.
- Place in the freezer for storage.
And that's all! In winter, by taking out a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.
There is another method in which whole vegetables are baked in the oven, or oven. Then they cool and the skin is peeled off. After which they should be cooled and squeezed out thoroughly, you can briefly put a little pressure on them for this.
Then put it in a bag and put it in the freezer.
Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not possible to collect them all in one article. But here we have collected, although several, very interesting options, in my opinion - the best.
Those who cook using them invariably save them in their recipes, and next year they prepare at least a few jars again.
Therefore, I hope that you will also love these cooking methods and will stay in your home for a long time.
And in conclusion, I would like to wish you an excellent harvesting season. May everything you prepare be stored well and please your family during winter lunches and dinners. Otherwise, it won’t be otherwise, because each jar will contain not only vegetables, but also a piece of sunny, warm summer!
Bon appetit!
