Recipe for curled eggplants in tomato. Eggplants in tomato sauce for the winter. Eggplants in tomato paste with carrots. Canned stuffed eggplants

Eggplant roll is a very tasty dish that is suitable for any feast. Treat yourself and your family with these savory snacks.

Eggplants for the winter are an excellent appetizer for any feast. “At the sunset” of the summer season, it is the seaming of these blue vegetables that acquires its relevance.

• From mid-August, eggplants are cheap, and therefore they can be purchased and seamed
• If this vegetable grows in your garden, then you simply must make preparations for the winter, because eggplants are very healthy and have an extraordinary taste.
• Choose the recipe from this article, prepare the preserves, and enjoy the unique taste on cold winter evenings

Salting, canning eggplants for the winter in jars: recipes without sterilization

The advantage of seaming without sterilization is the ease of its preparation. This is important, since every housewife always wants to close more jars with delicious and piquant eggplant for future use.

Salting, canning eggplants for the winter in jars: recipes without sterilization:

“MONASTYRSKY” SALAD

Required Products:

• Eggplants – 2 kg
• Garlic - 4 medium sized heads
• Vinegar 9% – 150 ml
• Salt to taste

How to cook:

• Cut the eggplants lengthwise into thin strips or circles. Fill them with salted water and leave in this form for 2 hours so that the bitterness comes out
• After the time has passed, take out the prepared blue slices and place them on a paper towel to drain.
• Pour vegetable oil into a heated frying pan and lightly fry the eggplant strips
• Grind the garlic in a garlic press and rub it on the eggplant slices.
• Put them in jars
• Now you need to prepare the brine: 1 liter of water, 80 grams of salt and 150 grams of vinegar. Bring to a boil and pour eggplants into jars
• Quickly tighten the glass jars and put them in a cold pantry, where the seaming can be stored for up to 4 months or more

GEORGIAN RECIPE FOR COOKING EGGPLANT

Required Products:

• Large eggplants - 6 pieces
• Sweet pepper - 6 pieces
• Chili pepper - 4-5 pieces
• Garlic - 3 heads
• Salt - 2 tablespoons
• Sugar - 1 glass
• Vinegar - 100 grams

How to cook:

• Rinse the eggplants under water and cut them into small pieces
• Sprinkle the blue pieces with salt and leave for 2 hours.
• Rinse the vegetable wedges with water to remove excess salt and bitterness.
• Grind bell peppers, chili and garlic in a blender or through a meat grinder
• Boil this mixture over low heat for 15 minutes, add salt and black peppercorns
• Place the eggplant pieces into the pepper mixture and boil them for 10 minutes. After time, add vinegar essence
• While boiling, the appetizer is placed in glass jars and rolled up

In this form, eggplants can be stored all winter.

RECIPE “CAVIAR FROM EGGPLANT”

Required Products:

• Eggplants – 3 kg
• Tomatoes – 3 kg
• Carrots – 1 kg
• Onion – 1 kg
• Salt - 3 tablespoons
• Sugar - 150 grams
• Vinegar 9% – 100 grams
• For spiciness you can add chili pepper or garlic

How to cook:

• Wash the eggplants and cut into small pieces. Also finely chop the onion and seeded pepper, grate the carrots. Mix all ingredients and place in a large saucepan
• Grind the tomatoes in a blender
• Pour the resulting tomato sauce over the chopped vegetables, add vegetable oil, salt and sugar.
• Put the mixture on fire. After boiling, vegetables need to be simmered for 20 minutes.
• At the end of the process, add vinegar, stir
• Place the vegetable mixture in sterilized containers and roll up

RECIPE “STUFFED EGGPLANTS”

Required Products:

• Eggplants - 6-7 large pieces
• Cabbage - 1 small head
• Carrots and garlic - 1 piece each
• Sweet pepper - 3 pieces
• Parsley, salt and peppercorns to taste

How to cook:

• Wash all vegetables under running water
• Chop the carrots and cabbage, and finely chop the garlic. Combine these vegetables and mix well
• Finely chop the parsley. Cut the pepper into strips. Add this cutting to the cabbage with carrots, salt and pepper and mix well. Set the mixture aside for 3 hours
• Cut off the tails from the blue ones and make a cut along, but not all the way, so that you can open the vegetable, stuff it and close it
• Boil the eggplants in salted water. They should be easily pierced with a match, but do not overcook them, otherwise the dish will be ugly
• Place the blue ones in a colander to drain
• Remove blue seeds and excess water with a teaspoon
• Fill them with the vegetable mixture and place them in glass jars
• Use the remaining filling to fill the empty spaces in the glass jars.
• Boil the brine with the addition of vinegar and pour it over the workpieces. Roll up glass jars with lids and put them in a cool place

Blue in tomato is an excellent winter snack, which has a sweet and sour taste, slight spiciness and a pleasant aroma. This dish will perfectly complement any feast.

RECIPE FOR EGGPLANT IN TOMATO SAUCE FOR THE WINTER

Required Products:

• Eggplants – 3 kg
• Tomatoes – 2 kg
• Sweet peppers - 2 pieces large or 4 pieces small peppers
• Vegetable oil - 150 grams
• Sugar - 150 grams
• Salt - 1 tablespoon
• Chili pepper - 1 piece
• Garlic - 2 heads
• Vinegar 9% – 100 ml

How to cook:

• Wash the eggplants under water, trim off the green tails and cut into circles
• Salt these slices and leave for 3 hours to release the bitterness. Then rinse the blue pieces under the tap
• To prepare tomato sauce, wash and peel the tomatoes and bell peppers (the peppers from seeds, and the tomatoes from defective parts). Grind the vegetables in a blender. Pour the mixture into a large saucepan
• Bring the sauce to a boil, add sugar and salt. Pour in the oil and cook the mixture for 15 minutes
• Place the eggplants in the tomato and simmer for another 15 minutes.
• A few minutes before the end of cooking, pour in the vinegar. Crush the garlic in a garlic press and also add it to the almost finished dish.
• Glass jars must be prepared in advance: washed and sterilized
• Place the blue ones with tomato in glass jars and roll them up

Eggplants in tomato juice for the winter, recipes

Thanks to tomato juice, eggplants are tender and tasty. This method of preservation is considered one of the most popular among other eggplant wraps.

EGGPLANT IN TOMATO JUICE FOR THE WINTER - recipe

Required Products:

• Eggplants – 1 kg
• Tomatoes – 1.5 kg
• Vegetable oil - 100 grams
• Vinegar 9% – 30 ml
• Salt to taste

How to cook:

• Wash the eggplants, peel and cut into slices
• Fry the slices in a small amount of vegetable oil. Set aside the cooked eggplant and use the tomato juice.
• Wash the tomatoes and put them through a juicer
• Bring the resulting juice to a boil and simmer for 5 minutes
• A couple of minutes before the end of cooking, add vinegar, salt, vegetable oil
• Place the roasted eggplants in sterilized jars and pour hot tomato juice over them. Roll up the containers and cover them with a blanket for a day

In winter, sometimes you crave something sour and salty. Eggplants with a spicy filling will help you enjoy a tasty preparation, which is perfect instead of a salad with boiled pasta or fried potatoes.

RECIPE FOR STUFFED EGGPLANTS FOR THE WINTER

Required Products:

• Eggplants – 1.5 kg
• Carrots - 100 grams
• Cabbage - half a medium sized cabbage
• Garlic - 2 heads
• Sweet pepper - 2 pieces
• Chili pepper - 1 piece
• Salt - 60 grams

How to cook:

• Wash the eggplants, cut off the tail and boil in boiling water for 5 minutes. Place vegetables in a colander to drain
• Cut the cabbage and sweet pepper into thin strips, grate the carrots. Grind the garlic in a garlic press. Mix all the vegetables, add salt and leave for a while
• Prepare the brine: dissolve the salt in the required amount of water, bring to a boil and cool
• Cut the eggplants in half, but not all the way. Remove seeds and excess water with a teaspoon
• Stuff the blue vegetables and wrap them with thick thread so that the pieces do not fall apart
• Pour the vegetables with brine and put pressure on them
• The workpiece should stand for three days in a warm place. After this, the vegetables can be consumed or sent to a cool place for storage.
• Add a little vegetable oil before eating

Mother-in-law's eggplant tongue for the winter, snack recipe

Spicy eggplants are a healthy and original dish that is almost always present on the holiday and daily table. If you are expecting a friendly and noisy company to visit, then the blue ones will be an excellent snack for any strong drink.

MOTHER-IN-LAW'S TONGUE FROM EGGPLANT FOR THE WINTER -snack recipe

Required Products:

• Eggplants – 4 kg
• Sweet pepper – 1 kg
• Tomatoes – 1 kg
• Chili pepper - 3 pieces
• Garlic – 5 heads
• Sugar - 200 grams
• Salt - 30 grams
• Vegetable oil - 250 grams
• Vinegar 9% – 150 ml

How to cook:

• Wash the blue ones, remove the stalk, peel them. Peel sweet peppers, chili, cut off the part of the tomato where the stem grows. Remove the garlic from the outer skin
• Remove the skin from the tomato: put it in boiling water for 1 minute, and then in cold water
• Tomatoes, peppers, garlic and chili mince
• Put the mixture on fire. 5 minutes before the end of cooking, pour in the vegetable oil, add sugar, salt and vinegar.
• Cut the blue ones into oblong slices and drop into the boiling mixture
• Boil the vegetables in the tomato for 10 minutes. Place in prepared glass containers and roll up

Tip: For added piquancy, blue slices can be pre-fried in vegetable oil. It is also worth cutting the blue ones into slices along the vegetable, frying, rolling and putting in jars. All that remains is to pour boiling tomato over the preparations and roll them up. You will get a real “Mother-in-law’s tongue.”

Sauté of zucchini and eggplant for the winter, recipe

Any housewife loves to make rolls that are simple and easy to prepare. It is desirable that glass jars can be screwed together without sterilization, spending a minimum amount of time on preparation.

SAUTE FROM ZUCCHINS AND EGGPLANTS FOR THE WINTER - recipe

Required Products:

• Eggplants – 1 kg
• Sweet pepper – 1 kg
• Carrots – 1 kg
• Onion – 1 kg
• Tomatoes – 1 kg
• Vegetable oil – 150 ml
• Garlic - 3 cloves
• Vinegar 9% - 2 tablespoons
• Salt to taste
• Sugar - 2 tablespoons

How to cook:

• Wash all vegetables. Remove the stem from the blue ones, peel the carrots, remove the seeds from the peppers, cut out the green part from the tomatoes
• Cut the vegetables into cubes. The dish will look more beautiful if the eggplants are cut coarsely and the remaining vegetables into small pieces. Garlic can be finely chopped or crushed in a garlic press
• Now all the vegetables need to be fried separately: first the eggplants, then the peppers, onions, carrots and tomatoes
• Combine all the vegetables and place on low heat. Simmer until done
• 5 minutes before the end of the stewing process, add vinegar, salt, garlic and sugar
• Place the hot sauté into prepared glass containers and roll up. Cover the glass jars with a blanket for a day

Tip: If you want to make a sauté with zucchini, then instead of 1 kg of eggplant, take 0.5 kg of zucchini and the same amount of blue ones. You can fry these vegetables together in one pan. You will get an interesting salad taste.

Until recently, we could not even imagine that rolling can be made with mayonnaise. But recently this is the most popular way of preserving vegetables for the winter.

EGGPLANT CAVIAR FOR WINTER WITH MAYONNAISE AND GARLIC

Required Products:

• Eggplants – 6 kg
• Onion - 3 kg
• Garlic - 3 heads
• Mayonnaise - 0.5 kg
• Vinegar 9% – 100 grams
• Vegetable oil - 400 grams
• Salt, pepper to taste

How to cook:

• Rinse the eggplants and cut into large pieces, removing the stems
• Sprinkle the blue ones with salt to remove the bitterness. In a couple of hours they will be ready to cook
• Peel the turnip, cut into half rings and fry in oil until half cooked
• Washed and dried blue cubes, fry in oil
• In a large bowl, combine the fried eggplant and onion with crushed garlic. Salt and pepper the vegetables and add mayonnaise. Mix everything
• Place the mixture into glass containers and place in a large saucepan to pasteurize for 20 minutes. Add vinegar
• Now roll up the containers and place them in a blanket to cool for a day.

Baked or fried eggplants are a savory appetizer that goes well with any hot dish. In addition, it can be done quickly and easily.

FRIED AND BAKED EGGPLANTS FOR THE WINTER

Required Products:

• Eggplants – 3 kg
• Salt, pepper to taste

How to cook:

• Wash the blue ones, remove the stalk and cut into circles
• Treat them as usual (see above) to remove bitterness and fry them in plenty of oil.
• Place the eggplants in prepared containers and pour in the hot oil in which they were fried. Close the glass jar with regular plastic lids and place in a cold pantry

To prepare baked eggplant, follow these steps:

• Wash the blue ones and cut them into long slices
• Bake them in the oven at 200 degrees until soft
• Peel the blue ones and place them in glass jars, coating the layers with grated garlic
• Make a dressing from vegetable oil (200 grams) and vinegar (30 grams). Bring these ingredients to a boil, and pour the blue ones into glass jars
• Roll up containers and set aside to cool

Not only men love to eat spicy salads, but women don’t mind trying a couple of spoons of such a savory snack. I especially like to do this in winter, when you don’t have to cook anything, just open the jar and put the snack on a plate.

SPICY EGGPLANT APPETIZER FOR THE WINTER

Required Products:

• Eggplants - 3 pieces
• Garlic - 3 cloves
• Soy sauce - 3 tablespoons
• Half a lemon
• Green onions
• Sugar - 1 tablespoon
• Chili pepper - 1 piece
• Roasted sesame

How to cook:

• Wash the blue ones and bake in the oven until soft
• Cut the eggplants into pieces and mix in a bowl with crushed garlic and fried onion half rings
• Pour lemon juice, dressing over the salad, sprinkle with chopped green onions, sesame seeds, salt and let the salad soak for several hours
• At this time, prepare the marinade: for 1 liter of water you will need 30 grams of vinegar. Boil the brine and pour it into the salad jars
• Roll up the workpiece and place it in a blanket to cool

Thanks to Tatar eggplant salad, you can diversify your daily menu. It will perfectly complement any holiday table.

EGGPLANT TATAR SALAD FOR WINTER

Required Products:

• Eggplants – 2 kg
• Sweet pepper – 1 kg
• Sugar - 200 grams
• Chili pepper - 1 piece
• Garlic - 3 heads
• Vegetable oil - 300 grams
• Vinegar 9% – 150 grams
• Tomato juice - 3 liters (homemade)
• Salt to taste

How to cook:

• Wash the vegetables, remove green parts and seeds. Dry them and cut them: eggplants into slices, peppers into thin strips, chili and garlic through a meat grinder
• Pour tomato juice into a saucepan and put on fire
• Add salt, sugar, butter to it
• When the mixture boils, add garlic and chili
• Now you can put eggplants and sweet peppers into the spicy mixture. Cook vegetables until soft. Add vinegar at the end
• When the mixture begins to boil well, place it in glass jars and roll up

Eggplant salads for the winter recipes “You will lick your fingers”

Tasty, spicy, original and “finger-licking” - that’s what they say about the blueberry appetizer. Every housewife always has preparations for the winter with these vegetables.

EGGPLANT SALAD FOR THE WINTER - “Finger-lickin’ good” recipe

Required Products:

• Eggplants – 1 kg
• Sweet pepper – 1 kg
• Garlic - 2 heads
• Tomato juice – 1 liter
• Cumin, salt, ground pepper - to taste
• Chili pepper - 1 piece
• Sugar - 2 tablespoons

How to cook:

• Rinse and peel the eggplants
• Cut them into cubes and fry them in a casserole until golden brown. Pour the prepared blue pieces from the frying pan into a large saucepan
• Rinse the sweet pepper, remove seeds and stems. Cut it into cubes and place it in a frying pan with oil. Add chopped garlic and continue frying for 5-7 minutes
• Place the peppers in a saucepan with the blue
• Bring tomato juice to a boil, add sugar and salt
• Pour the tomato brine over the vegetables and put the mixture on the fire. Cook for 15 minutes. 2 minutes before the end of cooking, add vinegar
• Pour the mixture into glass jars and roll up

Lecho is a dish that came to us from Hungary. This healthy and flavorful snack will appeal to all household members and guests.

EGGPLANT LECHO FOR THE WINTER

Required Products:

• Eggplants – 4 kg
• Tomatoes – 2 kg
• Sweet pepper – 1 kg
• Sugar - 200 grams
• Onion – 1 kg
• Vegetable oil - 200 grams
• Garlic - 2 heads
• Vinegar - 100 grams
• Salt - 40 grams

How to cook:

• Rinse the eggplants and pat dry with a napkin. Cut them into cubes
• Grind the tomatoes in a meat grinder
• Peel the carrots and grate on a coarse grater
• Wash the sweet pepper and remove seeds and stems. Cut this vegetable into cubes
• Cut the onion into half rings, finely chop the garlic
• Mix all the vegetables and put on fire. Add vegetable oil and sugar. Cook the mixture for no more than 15 minutes
• At the end of cooking, add salt and vinegar. Pour lecho into glass jars and screw

Puff salads have always been valued as decoration for the holiday table. You can also prepare a dish from eggplants in layers, which will be stored in jars, and at the right time you just need to take the appetizer onto a plate.

EGGPLANTS FOR THE WINTER IN LAYERS

Required Products:

• Eggplants – 1 kg
• Tomatoes – 500 grams
• Onion - 300 grams
• Garlic - 1 head
• Parsley - a bunch of green leaves
• Vegetable oil - 100 grams
• Salt and pepper to taste

How to cook:

• Wash the blue ones and cut into slices
• Fry the eggplants in a frying pan
• Grind the tomatoes in a blender. Place them in a saucepan on the fire and boil them by half
• Cut the onion into half rings and fry. Grind the garlic in a garlic press
• Chop the parsley
• Place these vegetables in a saucepan along with the tomato and simmer for 5 minutes.
• Place a layer of eggplant in a glass jar, then a layer of tomato mass. Then again a layer of blue and a layer of minced tomatoes. When the jar reaches the top, sterilize it. 0.5 jars - 30 minutes, 1 liter jars are sterilized for 60 minutes
• Roll up the glass jars and put them under a blanket until they cool down.

Eggplant goes well with tomatoes. Therefore, in almost every recipe, tomato paste or slices of tomatoes are placed in glass jars along with eggplants.

EGGPLANT WITH TOMATOES FOR THE WINTER

Required Products:

• Eggplants – 2 kg
• Tomatoes - 700 grams
• Onions and carrots 400 grams each
• Sweet pepper - 0.5 kg
• Garlic - 1 head
• Parsley - 1 bunch
• Sunflower oil - 100 grams
• Vinegar - 50 grams
• Salt and pepper to taste

How to cook:

• Rinse the eggplants and cut into large pieces. Chop the onion in the same way.
• Grate carrots
• Peel the sweet pepper and chop it into cubes or make thin strips from it.
• Fry all these vegetables separately in oil and combine
• Cut the tomatoes into slices and place in a cauldron to simmer. Add the rest of the vegetables, herbs, and garlic. Simmer for 5 minutes
• Add salt, pepper and vinegar. Bring to a boil, place in glass jars and seal

Vegetable pickles are an excellent food to accompany a glass of strong drink. If a man asks to prepare a snack when his friends come over, simply take a jar of this pickle out of the pantry and put it on a plate.

SALTED PICKLED EGGPLANTS FOR THE WINTER WHOLE

Required Products:

• Eggplants – 2 kg
• Bell pepper - 3 pieces
• Dill, celery, parsley - a little
• Garlic - 1 head
• Salt - 30 grams
• Water - 2 liters
• Bay leaf, peppercorns and ground pepper to taste

How to cook:

• Wash the eggplants and boil them whole until soft.
• To prepare the dressing, chop the bell pepper and mix it with chopped herbs and garlic
• Now layer the eggplants and dressing into the jars.
• Prepare the brine: boil water in a saucepan, add salt, bay leaves and peppercorns
• Cool the brine and pour the dressing over the eggplants. Place glass jars in a warm place for 3 days
• When bubbles appear, remove the jars with the preparation to a cool place.

Sour vegetable dishes go well with starchy side dishes: potatoes, pasta or rice. Prepare such snacks, and you will always be able to please your household with a unique and piquant taste.

SOUR EGGPLANTS FOR THE WINTER

Required Products:

• Eggplants – 1 kg
• Garlic - 1 head
• Salt to taste

How to cook:

• Boil the eggplants until soft (test with a wooden stick)
• Once the blue ones have cooled and any excess water has drained, cut them in half.
• Coat the halves with crushed garlic and sprinkle with salt
• Place the vegetables in a saucepan and place under pressure
• Place the pan with eggplants in a warm place for 3 days, and then put them in the refrigerator

• Eggplants that are intended for storage must be removed from the bush at the very last stage - before frost.
• Blue ones need to be sorted out so that fruits with rot or other defects do not end up in storage.
• Each fruit is wrapped in paper and placed in a wooden box in layers in a checkerboard pattern: one layer with its stalks faces in one direction, the other in the other
• Place straw between the layers. Cover the box with a lid and put it in the cellar

How to freeze eggplants for the winter?

For freezing, you also need to select only fresh and clean fruits, as for storage. How to freeze eggplants for the winter?

Rinse the vegetables under the tap and dry well on a towel. Prepare a thick plastic bag. Place the fruits in it and put them in the freezer.

In our country, drying eggplants as a way to prepare them for the winter is not popular. However, this is an excellent method for preserving such a vegetable for a long period of time.

Dried eggplants retain almost all vitamins and microelements for the winter. In order for vegetables to dry perfectly, you need to hang them by the stalk in a well-ventilated area. First cut the fruit into several parts, not reaching 1 cm from the beginning of the stalk.

Eggplants contain many beneficial substances for our body. Therefore, prepare, roll and dry this vegetable for the winter. Delight your household and guests with prepared dishes. Bon appetit!

Video: Hour at the dacha 08/24/2013 Eggplants like mushrooms

To get delicious eggplants in tomatoes in winter, you need to work in summer. This tart, sweet and sour appetizer can be served with boiled potatoes, meat dishes, boiled pasta and cereals. Or you can use it as a snack for a festive table (with vodka).

In the middle of summer, in any garden you can find a young tomato and not an old blue one - exactly what you need for a tasty and healthy snack! But instead of tomatoes, it is allowed to use tomato juice, but it is better to take the blue ones young: they do not taste bitter and have almost no seeds. In addition, young fruits do not overcook and retain their shape even if you cut them quite finely.

The recipe for canned eggplant in tomato sauce is not too difficult, but to get enough snack for the winter, you need to have all day in stock.

Cook's tip: for canning, use small jars: half-liter or liter glass containers are perfect. Firstly, they are more convenient to fill with vegetables. Secondly, such a quantity of the product is eaten faster and does not take up space in the refrigerator.

Eggplant in tomato with carrots

Ingredients

• three kg of eggplants
• one kg of carrots
• one kg of onion
• a couple of liters freshly squeezed tomato juice with pulp
• salt
• pepper to taste
• vegetable oil

Cooking steps

Wash the blue ones thoroughly and cut into not too thin circles, about a couple of cm thick.

Place them in a saucepan, generously salt them and leave for about 15 minutes. This is necessary in order to remove excess bitterness.

Squeeze our eggplants and brown them in vegetable oil on both sides. Then place in a spacious enamel bowl.

Peel the onions and carrots, chop finely, lightly fry in vegetable oil. Add vegetables to blue ones.

Pour tomato juice over the entire vegetable mixture and simmer over low heat for 3-4 hours. The mixture needs to be stirred periodically to prevent it from burning.

At the end of cooking, add salt and pepper to taste. Place the hot vegetable mixture into sterile jars and cover with clean lids.

Place jars of eggplant in a spacious container and sterilize for 20-40 minutes (depending on volume). Roll up the cans.

Eggplant slices with fresh tomato sauce

Servings 10 l

Ingredients

• five kg of eggplants
• two kg tomatoes for sauce
• four onions
• three bundles dill and parsley
• 10 black peppercorns
• 10 allspice peas
• half a glass of flour
• half a glass of sugar
• 3 tablespoons salt
• one glass vegetable oil

Cooking steps

Prepare the blue ones for work - wash and cut into pieces no more than 2 cm thick. Place the eggplants in a sieve or colander, sprinkle generously with salt and leave for 20 minutes.


Then the vegetables need to be rinsed to remove salt (all the bitterness will go away along with it), dry and place on a paper napkin.


Roll the slices in flour and fry them on both sides until golden brown.


Wash the tomatoes, remove the stem and pass through a meat grinder. Place the sauce in a saucepan, add sugar and salt, crushed peppercorns and bring to a boil. Cook the tomato while stirring for 15 minutes.


In the meantime, sterilize the jars in any way.


Place the fried eggplants in circles in jars and pour in the dressing.


Cover the jars with vegetables with lids and sterilize half-liter jars in a spacious container for 1.5 hours, and liter jars for 2 hours. Roll up and send to cool.

Spicy eggplant with tomato dressing

Servings 14 l

Ingredients

• six kilo blue
• 1.5 kg red ripe tomatoes
• two kg of onions
• a couple of heads of garlic
• one bunch of parsley
• 900-950 ml vegetable oil
• 3/4 cup salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon allspice ground

Cooking steps

Wash the eggplants, cut off the stems and cut into circles. Place the vegetables in a saline solution for five minutes: 4 tablespoons of salt per liter of water. Then remove and allow excess liquid to drain in a colander.


Heat some vegetable oil in a frying pan and fry the prepared blueberries in it. You need to fry on both sides until golden brown. Cool.


Peel all the onions, wash them, cut them into slices and cook in the remaining vegetable oil until golden brown.


Divide the garlic heads into cloves, soak in cool, clean water for a couple of hours, then peel and pass through a meat grinder or press.


Wash the parsley and dill, shake off excess water and chop into pieces.


Wash the tomatoes, remove the stems, cut each fruit into four parts and pass through a chopper or blender. Place the future sauce on the fire and bring to a boil. Do not cook, but immediately pass through a sieve or colander to remove the peel. Then put it back on the fire and simmer until the volume is reduced by a third.


Add salt and pepper, garlic and onion, as well as chopped herbs to the tomato. Stirring, bring the paste to a boil.


Prepare jars for sealing - sterilize with lids in any way.


Place the fried blue circles in layers in jars, alternating with vegetables in the tomato sauce: the first and last layer is vegetable dressing. Fill the jars to the top.


Cover the jars with lids and sterilize in a spacious container: liter jars - 1.5 hours, half liter jars - 50 minutes. Roll up and send to cool.

With pepper in tomato

Ingredients

• three kg blue ones
• one kg of sweet pepper
• one pod of hot pepper
• one head of garlic
• three liters of tomato juice
• 250-260 ml vegetable oil
• one glass of granulated sugar
• three tablespoons of salt

Cooking steps

As in previous recipes, prepare eggplants for preservation: wash, cut into slices or circles and, after salting, leave for 1 hour to remove bitterness.


Rinse the blue ones with cold water and dry.


Wash the sweet pepper, remove the seeds, remove the stem and cut into slices.


Cut the hot pepper into pieces along with the garlic.


Pour tomato juice into a saucepan and put on fire. Bring to a boil, add eggplants, both types of peppers, vegetable oil, add sugar and salt. Simmer the whole mass for 35-40 minutes.


At the very end of stewing, add garlic. Place the eggplants with tomato juice in sterile jars and immediately roll up the lids.

Canned stuffed eggplants

Stuffed eggplants with rice and carrots are a great summer snack. Have you tried preparing such a dish for the winter? This dish can be eaten in winter with any meat dishes, boiled potatoes or mushrooms. Or you can serve it as a snack on the table.

Servings 10 l

Ingredients

• five kilos of eggplants
• 5 carrots
• three white roots
• three onions
• one bunch herbs (dill, parsley, celery)
• one tablespoon of salt
• a couple of glasses of round rice

For the tomato sauce:

• couple kilo ripe tomatoes
• 1/4 teaspoon black pepper

Cooking steps

Wash the eggplants and, after cutting off the stems and filling with clean water, leave for 10-15 minutes.


Make a cut along each blue one and cut out the middle with a sharp knife.


Cut the carrots and parsnip root into strips three centimeters long.


Cut the onion into cubes and finely chop the greens.


Rinse the rice until the water is clear and boil until half cooked. Once cooled, drain the water.


Heat vegetable oil in a frying pan, add root vegetables and fry until golden brown. Place them in a separate bowl and set aside.


Fry the blue ones in the same frying pan until soft.


Prepare minced meat from rice, onions, fried root vegetables and herbs. Add salt and mix. Stuff the fried blue ones.


Now you need to prepare the dressing: wash the tomatoes, remove the stem, cut into 4 parts and pass through a blender or meat grinder. Bring the mixture to a boil, rub through a sieve and, adding pepper, reduce by a third of the total volume.
blue ones

1. one kilogram of potatoes
2. a couple kilos of tomatoes
3. 4 onions
4. bunch of parsley
5. 500 ml vegetable oil
6. three tablespoons of salt
7. 4 tablespoons granulated sugar

   Wash the greens and chop into small pieces.
   

Prepare half-liter jars for canning: sterilize them together with the lids in a convenient way.


Prepare a tomato dressing: wash the fruits, chop them and pass through a meat grinder. Place in a saucepan and bring the mixture to a boil, rub the hot mixture through a colander. Salt and add sugar. Reduce tomato sauce by 1/3 of volume.


Place all the vegetables in the following proportion: two parts fried blueberries, 1 part potatoes, a couple of parts tomato dressing.


Place the jars in a saucepan or basin, cover with lids and sterilize for 1.5 hours. Roll up and send to cool.

How to make tomato sauce for canning

Eggplant in tomato sauce recipe is not too labor-intensive, but if you make it in large quantities, you need to free up the whole day. It is best to use freshly prepared tomato dressing for canning blue tomatoes - only in this case can you guarantee a homemade delicious snack!

Each recipe specifies a different amount of tomatoes and spices for the sauce, however, the cooking principle is the same:

The fruits are cut in half and the stem is removed. Then the vegetables need to be minced and brought to a boil in a saucepan. Then rub through a colander or sieve to remove the peel and large seeds. Then the whole mass is transferred back into the pan, salt, sugar, pepper and other spices are added and the entire volume is boiled by 1/3. This sauce can be poured over eggplants.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

• Young eggplants - about two kilograms,
• Tomatoes – 3-4 pieces,
• Onion – 2 onions,
• Ground red and black pepper - a teaspoon each,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

• “Blue” – 6 pcs.,
• Garlic – 1 head,
• Dill – 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teaspoons each. spoons,
• Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

• Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
• Refined oil,
• Sil and granulated sugar - 1 table. spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Sweet bell pepper – 2 kg.,
• Tomatoes – 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Granulated sugar and salt - a couple of spoons each,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot pepper through a meat grinder.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

What should you serve such a delicious appetizer with? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, savory ingredients.

• 5 kilos of “little blue ones”,
• Bell pepper – 600 grams,
• Red pepper – 2 pcs.,
• Garlic – 200 gr.,
• Vinegar – 350 ml.,
• Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the “little blue ones”.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.

Products:

• Eggplants - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• A couple of onions
• Half a hot pepper
• Head of large garlic
• Sunflower oil – 3 tbsp. spoons,
• Vinegar (9%) – 2 tbsp. spoons,
• Sugar – 2 tbsp. l.,
• Salt – 1 tbsp. l. plus 1 tsp,
• Black peppercorns – 15-20 peas,
• Ground red pepper - half a teaspoon,
• And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

Preserving the summer abundance of vegetables for the winter is the housewife’s concern. Processing the grown crop is a help to the family budget, a useful flavoring addition to traditional dishes during the cold season. The best recipes for cooking eggplant for the winter will not leave anyone indifferent. A variety of ingredients and processing modes allow you to choose a winter snack to suit every taste.

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

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

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

Iron, magnesium, vitamins C, K, B1, B2, PP make up 6-7% in 200 grams of blue ones. The amount of cobalt, manganese, and molybdenum is close to a third of what is required. A high percentage of dietary fiber (18%) and low calorie content (2%) in a 200-gram serving are grounds to consider eggplants a dietary product.

Prepare the necessary ingredients

The main requirement for food raw materials for preparations is freshness, absence of signs of rotting, mechanical damage, and ripeness. Eggplants are cut into slices or slices for canning. The remaining vegetables are chopped through a meat grinder or blender.

1. Blue: dark purple, evenly colored, elastic, with green tails.
2. Tomatoes: Firm, bright red, fleshy or thin-skinned.
3. Sweet peppers: elastic, intensely colored, with dense tails.
4. Bitter pods: elastic, with green tails.
5. Onions, garlic: well dried, from the current year's harvest.

Recipes for preparing blue tomatoes with tomatoes for the winter

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

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

Eggplants, fried or raw, add uniqueness to the same dish, prepared according to the same scheme, with the same ingredients.

With pepper in tomato

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

Conservation consists of 4 stages:

• preparation of the main ingredient;
• cutting tomatoes and peppers;
• preparing tomato-pepper mixture;
• laying the blue ones;
• capping

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

The tomato shell will not affect the taste, but will make the dish less attractive. You can get rid of the skin by pouring boiling water over the tomatoes for a few minutes and then placing them in cold water. To make cleaning easier, you must first make a cross-shaped cut at the place where the stalk is attached. Peeled fruits are cut into 6-8-10 pieces (depending on size).

Peppers are freed from seeds and cut into 8-10 pieces.

Place tomatoes, peppers, salt, granulated sugar, and butter into an enamel pan. The resulting tomato paste simmers for half an hour. Stirring from time to time is necessary to ensure even boiling.

Then blue ones are added. The final stage lasts another 20 minutes from the moment of boiling. Eggplants must be stirred for better soaking in aromatic juice.

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

Snack composition (kilograms):

• blue – 2;
• tomatoes – 3;
• peppers – 1;
• salt – 0.03;
• granulated sugar – 0.03.

Oil volume – 100 milliliters.

Recipe for eggplant in tomato sauce

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

The blue ones are cut into circles 1-2 centimeters thick and undergo salt treatment. Washed vegetables are added to the sauce. Without allowing a strong boil, you need to cook the eggplants for 10 minutes. Pour in acetic acid (6%), let it boil and remove from heat. Place in glass containers and close with lids.

Composition (kilograms):

• tomatoes – 3;
• sweet red peppers – 1;
• carrots – 0.3;
• blue – 1;
• salt – 0.03;
• granulated sugar – 0.03.

Vinegar – 50 milliliters.

Salad with tomatoes

The salad appetizer is prepared from the following ingredients:

• blue ones;
• tomatoes;
• sweet yellow peppers;
• garlic bulbs;
• parsley;
• salt;
• vinegar;
• refined sunflower oil.

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

The fruits are prepared for slicing. The size of the pieces is arbitrarily shaped, approximately the same. Parsley and garlic are chopped in a blender. All components are placed in a pan, salted, and vegetable oil is poured in. Salad preparation time is 20 minutes after boiling. At the end acetic acid is added. After 2 minutes, the snack is placed in jars, closed, and left to cool.

Spicy blue ones in tomato sauce

Ingredients of the spicy snack:

• blue ones - 3 kilograms;
• tomato – 1 kilogram;
• sweet peppers – 800 grams;
• hot peppers – 8 pieces;
• garlic heads – 300 grams;
• salt 30 grams;
• vegetable oil – 500 milliliters;
• acetic acid 9% - 200 milliliters.

Peel the eggplants, cut into circles, add 200 grams of salt and leave for 1 hour.

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

The resulting juice is drained from the blue ones. Vegetables are washed and drained.

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

Adjika and blue ones are periodically mixed. At the end vinegar is poured in. After boiling, the finished snack is removed from the heat and placed in baked liter jars. Rolling up the finished product – 5 liters.

Canning with tomato juice

The variety of tomatoes is important. The fruits should be thin-barked and juicy.

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

You can get rid of some of the pulp by rubbing the fruits through a sieve. In this case, there is no need to remove the tomato shell: it will remain on the sieve. The pureed mass will have a liquid consistency with a small amount of pulp and grains.

Peeled eggplants (up to 10 centimeters) are cut into longitudinal parts. Peppercorns are freed from seeds, ground through a meat grinder or blender, and added to juice. Garlic cloves are chopped with a knife.

• eggplants – 3 kilograms;
• tomatoes – 3 kilograms;
• sweet and red peppers – 1 kilogram;
• garlic heads – 4 pieces;
• salt – 80 grams;
• granulated sugar – 100 grams;
• acetic acid 9% - 70 milliliters;
• sunflower oil – 250 milliliters.

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

Canned fried with garlic and onion

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

The blue ones are cut into circles up to 1 centimeter. Larger ones are cut into 2 parts. Place in a bowl, sprinkle well with salt, and mix. Time for juice to come out is 40 minutes.

Tomatoes, peppers, pods, garlic cloves, and onions are prepared for chopping. The stem of the hot pepper is removed without touching the core. Scroll all ingredients through a meat grinder. The resulting mass is placed on fire in a non-stick container and cooked for 30 minutes.

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

Summer is coming to an end and the time to prepare for the winter begins. Every housewife has her own secret of delicious pickles. In this article we will look at variations of preparing eggplant in tomatoes for the winter.

Eggplants are usually called blue because of their color. Normally, the color of the vegetable ranges from light purple to dark purple.

The pulp contains many vitamins, including B vitamins (B1, B2, B5), vitamin C. Plant sugars, calcium, magnesium, phosphorus, iron are not a complete list of useful microelements. Fiber helps cleanse the body and removes toxins.

Eggplant contains a rare vitamin PP - nicotinic acid. Therefore, people who want to get rid of nicotine addiction are recommended to eat blue vegetables.

Eggplant juice is also used in folk medicine for intestinal disorders and colds. In the fight against excess weight, the vegetable copes well due to its low calorie content. 100 grams of eggplant contains approximately 28 kilocalories.

Preparing vegetables

For high-quality preservation for the winter, it is important to choose the right eggplants. The fruits should be smooth, ripe, and medium in size. The stalk should be green, not dry. It is better to avoid spoiled and soft vegetables.

Eggplants are heat treated before harvesting. All the beneficial properties of the vegetable are preserved, so you get not only tasty, but also healthy supplies for the winter. As a rule, blue ones are baked, fried or boiled. What is better to choose is a matter of taste.

Spicy eggplants for the winter in tomato

A proven recipe for delicious preparations for the winter. Ingredients required for preparation:

• eggplants - 1 kilogram;
• onion - 1 piece;
• tomatoes - 500 grams;
• vegetable oil;
• sugar - 1 teaspoon;
• garlic - 3 cloves;
• sweet red pepper - 1-2 vegetables;
• ground red pepper - 1 teaspoon;
• salt.

Cut whole eggplants into slices and soak for a few minutes in salted water. This is done so that the bitterness goes away. Next, fry the vegetables in vegetable oil until cooked.

Chop the onion and bell pepper into cubes and fry. Peel the tomatoes, cut them and add them to the pan. We also add garlic, sugar, hot ground pepper and salt. Pour in water and simmer for about 15 minutes.

Place the fried eggplants in the hot sauce and leave to simmer for another 8 minutes. The resulting mass can be transferred to sterilized jars. Place the pieces upside down and let cool.

Utensils for preservation must be clean and sterilized. Among the spices you should choose peppercorns, garlic and coarse salt.

Recipe without sterilization

It is possible to prepare a delicious snack for the winter without the process of sterilizing the jars. Below is another option for a spicy snack.

Ingredients:

• eggplants - 3 kilograms;
• tomatoes - 3 kilograms;
• vinegar 5% - 100 grams;
• bell pepper - 1 kilogram;
• vegetable oil - by eye;
• chili - 1 pod;
• sugar - 430 grams;
• garlic - 250 grams.

Rinse tomatoes and sweet peppers under running water and dry on a cloth. Grind in a blender. Place the resulting mass with hot pepper in a saucepan and place over medium heat.

At the same time, add sugar, vegetable oil and salt. Bring the sauce to a boil, pour in the vinegar.

Cut the eggplants into slices, add to the boiling mixture and simmer together for 25 minutes.
The result is something like lecho with hot pepper. Jars can be doused with boiling water and filled with contents.

Eggplants fried in tomato

A winter salad option for the winter. It doesn't take long to prepare, but it turns out very tasty and aromatic.

Ingredients:

• tomatoes - 4 pieces;
• eggplants - 4 vegetables;
• onions - 2 pieces;
• carrots - 1 piece;
• garlic - 3 cloves;
• vegetable oil - to taste;
• tomato paste - 2 tablespoons;
• sugar and salt - to taste.

Cut the eggplants into small pieces and sauté in a frying pan with vegetable oil until golden brown. Pour boiling water over the tomatoes and remove the skins. Then grind them in a meat grinder. The next step is to place the tomatoes in a saucepan.

Also pre-fry carrots and onions and combine with tomatoes in a saucepan. Chop the garlic cloves. Add salt, sugar and tomato paste with garlic to the vegetables. Place the fried eggplants in a saucepan and simmer in tomatoes for 15 minutes.

Afterwards, pour the boiling mass of fried eggplants in tomato into sterilized jars and roll up the lids. Turn the jars upside down and cover. When cool, transfer to the cellar.

Peppers stuffed with eggplants in tomato

A recipe for an awesome tomato dish for the winter. At a holiday or in a narrow family circle, a cold appetizer will quickly leave the table.

Ingredients:

• sweet pepper - 0.5 kilograms;
• eggplants - 0.5 kilograms;
• sugar - 200 grams;
• salt - 100 grams;
• juice of a whole lemon;
• vinegar (essence) - 2 tsp. (for blanching) and 1.5 tsp (for tomato);
• allspice - 6 peas;
• tomato juice - 1.5 liters.

First, prepare the marinade for blanching the vegetables. Stir the specified amount of sugar, as well as essence and salt in 1.5 liters of water.

The second marinade is needed for pouring into jars. We make it from one and a half liters of tomato juice, add 6 peppercorns, salt and sugar to taste, 1.5 teaspoons of 70% essence.

Chop the eggplants into cubes. Add the peppers prepared for stuffing to the boiling first marinade for 2 minutes. Then you need to soften the eggplants in this marinade, immerse them for 6-8 minutes and place them in a colander.

Add grated garlic and chopped parsley to the blanched eggplants, mix and stuff the peppers.

Then we put the vegetables in jars and pour boiling second prepared marinade with tomato juice. Sterilize one and a half liter jars for 20 minutes. Then roll up the lids.

A similar winter tomato appetizer is original and has a finger-licking taste.

Eggplant with garlic

Eggplant fruits go well with garlic. Even a novice housewife can prepare such a salad for the winter.

Ingredients:

• eggplants - 500 grams;
• garlic - 3 cloves;
• vegetable oil - 1 tablespoon;
• salt - 1 tablespoon;
• greens (parsley) - 5 branches.

Cut the vegetables into slices with a sharp knife. In a preheated frying pan with oil, fry on both sides for 4 minutes.

Peel and chop the garlic with a knife or grater. Finely chop the washed parsley and mix with garlic. Next, coat each slice with the garlic mixture and carefully place in jars.

Fill the space with refined oil, cover with plastic lids and, after cooling, store in a cool place.

Winter salad with eggplants and tomatoes

A classic way to prepare a winter salad. Tomatoes contain ascorbic acid and many other vitamins, which makes this vegetable indispensable for preservation.

Ingredients:

• tomatoes - 10 pieces;
• sweet pepper - 10 pieces;
• eggplants - 10 pieces;
• garlic - 15 cloves;
• onion - 10 heads;
• salt - 2 tablespoons;
• vinegar 9% - 120 milliliters;
• vegetable oil - 150 - 200 milliliters.

Rinse all vegetables thoroughly. Cut the eggplants into half rings. Cut sweet peppers and onion heads into cubes. Cut the tomatoes into quarters and grate the garlic.

Place the chopped ingredients in a common saucepan and mix. Pour in butter, sugar, salt and vinegar. Put the mixture on gas to boil and cook for 30 minutes.

At this time, you need to boil the lids and sterilize the glass jars. After half an hour, divide the mixture into jars. Place the blanks with the lids down and wrap them up.

Conditions for storing preserved food

Food canned for the winter requires proper storage conditions. As a rule, vegetable preparations are stored at temperatures from 0 to 25 and air humidity of 75%.

The best places for home canning are dark and cool corners. Not everyone has a private house with a cellar, so a balcony can be an alternative in a city apartment. The room must be glazed, as sub-zero temperatures are unacceptable. It is better to store jars of pickles and salads on darkened shelves, periodically ventilating the balcony.

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