How easy but very tasty it is to prepare eggplants for the winter

When inexpensive vegetables appear on the market, housewives rush to stock up on the winter. In addition to traditional cucumbers, tomatoes and zucchini, eggplants will be a tasty and healthy addition to dinner. We have collected the best recipes for canning this vegetable, along with tomatoes and peppers, in the form of caviar, with the taste of mushrooms, as well as in Greek and Georgian. Read on and learn more in the new season.

Selection and preparation of eggplants to preserve for the winter

The quality of canned food and their shelf life depend on the right choice of vegetables. When buying fruits for winter harvesting, pay attention to the appearance of the eggplant.

Choose fruits:

• evenly colored (with the exception of striped varieties) with a glossy sheen;
• elastic to the touch and heavy in weight;
• with a green stalk.

The best recipes for winter eggplant preparations

Eggplant contains large amounts of fiber, vitamins and amino acids. The rich composition of the vegetable can be preserved in winter preparations. Consider snacks, proven over the years, and tell you how to close them for the winter.

Eggplant caviar

This is a classic recipe. The caviar is moderately sweet and spicy. Cooking time is 2-3 hours. Of the products you will need:

• eggplant - 2 kg;
• ripe tomatoes - 1.5 kg;
• onions - 1 kg;
• sweet red pepper - 1 kg;
• carrots - 0.7 kg;
• hot pepper - 2 pcs.;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar 9% - 100 ml;
• oil - 0.5 l.

You will need a large saucepan (about 2 kg) and a large saucepan (more than 5 liters).

Cooking steps:

1. Sterilize cans and boil lids.
2. Rinse vegetables, peel and cut into small pieces.
3. Fry the chopped eggplants in a saucepan with the addition of oil until they darken and decrease in size. Then transfer to a saucepan.
4. While adding oil to the saucepan, fry each type of vegetables in turn, transferring the fried ingredients to the pan.
5. Add salt, sugar, hot pepper to the pan with vegetables and mix everything well.
6. Bring the contents of the saucepan to a boil. Simmer the caviar under a lid over low heat for about an hour, stirring occasionally.
7. Add vinegar at the end and cook for another 5 minutes.
8. Spread the caviar in sterilized jars, after which they can be rolled.
9. Put the blanks down with lids and wrap them in a blanket.

Important! Separate roasting of vegetables gives the caviar a richer flavor.

The output will be about 4.5 liters of caviar. You can store it at room temperature.

Whole Canned Eggplant

For canning, the whole needs small fruits. The ingredients in this recipe are eggplant and dressing. For such blanks, large cans with a volume of 2 or 3 liters are used. The jars are sterilized and the lids are boiled.

Cooking steps:

1. Rinse vegetables and cut off their stalks.
2. Put them tightly in a jar, sending bay leaves and peppercorns there.
3. Pour boiling water over prepared vegetables, cover and leave for 30 minutes.
4. Prepare brine at the rate of 1 tbsp. l. salt and 2 tbsp. l. sugar in 1.5 liters of water.
5. Drain the jar. Pour 50 ml of 9% vinegar and boiling brine to the edge of the neck. Cover or roll up.

It is better to wrap the jar for gradual cooling, placing it on the lid. This will be a kind of sterilization of the workpiece.

"Mother-in-law's language"

Recipe for a delicious snack that does not require sterilization. You will need a saucepan of at least 5 liters.

Required Ingredients:

• eggplant - 2 kg;
• tomatoes - 2 kg;
• bulgarian pepper - 1 kg;
• chili pepper - 3 pcs.;
• sugar - 1 cup (250 ml);
• salt - 2 tbsp. l .;
• garlic - 2 heads;
• vinegar 9% - 125 ml;
• odorless vegetable oil - 150 ml.

Rinse the vegetables thoroughly, sterilize the jars and boil the lids. Then start cooking.

It includes several stages:

1. Remove the stem from eggplants and cut the fruit into long slices. Fry the wedges in a pan. Although a baked vegetable is no worse than a fried one. It is more productive to bake the slices in the oven. Place the pieces on a greased baking sheet and apply a layer of butter on top with a brush. Place in an oven preheated to 200 ° C and bake the eggplants for 30 minutes.
2. Prepare adjika. To do this, grind tomatoes, peppers and garlic with a meat grinder or blender. Pour the mixture into a saucepan, adding salt, sugar and butter. Stir and cook for 15-20 minutes.
3. Add vinegar and baked eggplant to a saucepan and cook for 3 minutes.
4. Put half a jar of eggplant and half ajika in pre-sterilized jars in a 1: 1 ratio.
5. Quickly twist, turn and wrap the workpieces.

The output is 4 liters of the finished product. It stores well at home, not necessarily in a subfloor or in the refrigerator. It is eaten very quickly.

Eggplant slices "Like mushrooms"

Many people love pickled mushrooms, but not everyone can cook them. But any housewife can make vegetables that look like mushrooms. Eggplant appetizer is very similar to boletus or honey mushrooms. To obtain a liter jar of finished products, you will need only 1.5 kg of fruit.

Step-by-step instruction:

1. Wash and peel the eggplants and cut them into 2 x 2 cm pieces.
2. Prepare brine: dissolve 1 tbsp. l. salt and 1 tbsp. l. sugar in 1.2 liters of water, add spices (2 pieces of cloves, 2 pieces of bay leaves, 6 black peppercorns, 4 allspice peas) and bring the brine to a boil.
3. Add 5 tbsp to the boiling brine. l. 9% vinegar and add chopped pieces. Bring the mixture to a boil, stirring gently. Simmer over medium heat for five minutes until vegetables are browned.
4. Throw them in a colander and let the water drain.
5. Pour oil into a saucepan, heat it and pour out the eggplant. Fry over high heat for three minutes.
6. Peel and rinse hot peppers and garlic. Chop the pepper with a knife, and pass the garlic through a press. Add to fried eggplant and keep on fire for about two minutes, stirring occasionally.
7. Arrange in dry sterilized jars, pour oil from a saucepan and cover.
8. Sterilize the blanks under lids in slightly boiling water 0.5 l - 15 minutes, 1 l - 20 minutes.

You can store it at room temperature, but always in a dark place. Such an appetizer on the holidays leaves with a bang.

Assorted peppers and tomatoes

A simple recipe for eggplant with bell pepper and tomatoes will not take long. The assortment turns out to be beautiful due to the combination of colorful vegetables.

Ingredients:

• eggplant - 1 kg;
• medium-sized tomatoes - 6 pcs.;
• bell pepper - 2-3 pcs.;
• garlic - 1 head;
• hot pepper - 1 pc .;
• oil - 2 tbsp. l .;
• vinegar 9% - 70 ml;
• coarse salt for canning - 2 tsp;
• parsley - several branches (preferably curly).

From this amount of vegetables, two liter assorted jars are obtained.

Cooking steps:

1. Cut the eggplants into 1 cm thick circles, cut the tomatoes into quarters, the peppers into rings and the garlic into slices.
2. Boil the eggplants for 3-4 minutes over medium heat.
3. Put garlic, hot pepper, eggplant in layers in sterilized jars, alternating with bell peppers and tomatoes.
4. Add 1 tbsp to each liter jar. l. salt and 1 tbsp. l. oils. Cover the jars with boiled lids and send them to sterilize for 40 minutes in slightly boiling water.
5. At the final stage, pour 35 ml of 9% vinegar and immediately roll up the assortment.

Attention! Store the workpieces in a dark and preferably cool place. Proper storage will ensure the assorted color and flavor throughout the year.

Eggplant slices in spicy dressing

It's hard to find someone who doesn't like hot snacks. Let's analyze the recipe for spicy eggplant.

For 10 cans of 0.5 liters you will need the following ingredients:

• eggplant - 5 kg;
• sweet pepper - 10 pcs.;
• hot peppers - 5 pcs.;
• parsley greens - 100 g;
• dill greens - 100 g;
• garlic - 5 heads;
• vinegar 9% - 150 ml;
• coarse salt for canning - 6 tbsp. l. (150 g);
• odorless vegetable oil - 400 ml.

Rinse the vegetables thoroughly. Sterilize cans and boil lids.

Cooking steps:

1. Cut the eggplants into 1 cm thick slices.
2. Boil 4 liters of water with 4 tbsp. l. salt.
3. Dip the eggplant in portions. Boil each portion for no more than five minutes.
4. Cool the boiled eggplant wedges.
5. Grind herbs, garlic, sweet and hot peppers in a meat grinder or blender. Add 2 tbsp to the mass. l. salt, vegetable oil and vinegar. Mix everything.
6. Put eggplant slices in layers in jars, spicy mass and cover with lids.
7. Sterilize 0.5 L jars for 20 minutes.

After sterilization, immediately roll up the jars, turn the lids down and wrap them in a blanket.

Lightly salted eggplant with garlic

You get moderately salty vegetables with garlic, and it's easy to cook them. A small set of ingredients are used:

• eggplant - 3 kg;
• garlic - 3 heads;
• coarse salt - 1 tbsp. l. with a slide;
• vegetable oil - 100 g;
• dill and celery - 150 g.

Choose dense fruits, rinse, put in a boiling brine and soak in it for three minutes (for 1 liter of water - 2 tablespoons of salt).

Preparation:

1. Prepare a sauce with garlic, herbs, vegetable oil and salt. Chop the garlic and herbs in any way and mix with 100 g of oil and 1 tbsp. l. salt.
2. Make a "pocket" in cooled eggplants by cutting the fruit on one side along the length. Put the mixture inside the eggplant and rub the outside of the fruit with it. Put vegetables in jars, cover with gauze, put in a dark place for salting.
3. If in 2-3 days the eggplants are salted enough (we find out by tasting it), proceed to sterilization.
4. Sterilize liter cans for 20 minutes.
5. Screw on the covers.

Cut the eggplant into small pieces before serving. You can add herbs and vegetable oil.

Fried eggplants without sterilization

This very simple recipe starts by preparing vegetables for frying. Rinse the eggplants, cut in half and cut each half lengthwise into several cubes.

For one liter can of fried eggplant you will need:

• eggplant - 6 pcs.;
• garlic - 2 cloves;
• parsley greens - 8 branches;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp l .;
• vinegar 9% - 60 ml;
• vegetable oil for frying.

Sterilize jars and lids. Chop the garlic.

Fry the prepared eggplant cubes in a pan with oil until cooked. Willingness to check by piercing with a toothpick.

Pour sugar, salt and vinegar on the bottom of a sterilized jar.

Put the fried batch of hot eggplant in a jar, sprinkle with garlic and herbs, cover with a lid. Fry the next amount of vegetables and transfer to the jar again, alternating with garlic and herbs. Fill the jar to the top, pour boiling water over it, close or roll up.

Eggplant for the winter "Greek style"

Greek cuisine abounds in delicious vegetable dishes. Eggplants occupy one of the first places in the list of blanks. Vegetables need small sizes to fit in a liter jar.

The recipe will require:

• eggplant - 1.5 kg;
• carrots - 0.5 kg;
• sweet pepper - 0.2 kg;
• garlic - 4 cloves;
• hot pepper - 1 pc .;
• parsley greens - 40 g;
• lemon juice - 1 tbsp. l .;
• refined vegetable oil - 3 tbsp. l.

The finished dish contains only 39 kcal per 100 g. Eggplants are spicy with crispy vegetables inside.

Cooking steps:

1. Boil whole fruits in salted water for about eight minutes.
2. Fry the carrots in vegetable oil, chop them on a Korean carrot grater.
3. Chop sweet peppers into strips, chop hot peppers, herbs and garlic.
4. Add salt and lemon juice to the chopped vegetables. Mix everything well.
5. Cut the eggplants lengthwise on one side and remove the stalk. Salt inside, lay prepared vegetables in them.
6. Place the stuffed eggplants in the tray. Put oppression on top and send it to the refrigerator for two days.
7. After two days, put the eggplants in jars and pour over the resulting brine. Close with lids.

Such blanks are stored in a refrigerator or cellar.

Eggplant "Georgian style"

Georgian cuisine differs from others in its peculiar spices and is famous for its adjika. Therefore, we will cook eggplants in spicy adjika with garlic. This sugar free dish is another benefit.

Attention! Before you start cooking, sterilize the jars and boil the lids. Cleanliness is the key to preserving canned food.

The following ingredients are required:

• eggplant - 3 kg;
• Bulgarian pepper - 1 kg;
• garlic - 4 heads;
• hot pepper - 4 pods;
• refined vegetable oil - 300 ml;
• salt - 2 tbsp. l .;
• vinegar 9% - 120 ml.

From this amount of vegetables, three liter cans or six 0.5 liter cans are obtained.

Cooking steps:

1. Cut the eggplants into circles.
2. Fry the circles until golden brown. This can be done in a skillet, but is more convenient in the oven. Pour oil on a baking sheet, lay out the eggplant, grease all slices with oil on top and send to the oven preheated to 190 ° C for 20-30 minutes.
3. Put the finished eggplants on a plate.
4. Prepare adjika by grinding pepper and garlic in a meat grinder and adding salt and vinegar.
5. Place the fried eggplants and adjika in layers in prepared jars.
6. Sterilize liter cans for 20-25 minutes, and half-liter cans - 15 minutes.

Such canned food can be stored well even at room temperature.

Read also:

Whether or not eggplant can be used for type 2 diabetes: benefits and harms, recipes.

How to properly grow a frost-resistant eggplant "King of the North".

What are the diseases of eggplant in the greenhouse and how to deal with them.

Tips and tricks for preparation and storage

To make the blanks tasty and kept at home, follow these recommendations:

• use only dry coarse salt;
• rinse vegetables and herbs thoroughly;
• choose glass containers without chips and lids without damage;
• sterilize jars and lids;
• to the bottom of the pan to sterilize the workpieces, it is imperative to lay the cloth and only then install the jars;
• so that the eggplants do not taste bitter, sprinkle them with salt, let stand for 20 minutes and rinse in cold water;
• to quickly remove the peel from the tomatoes, make an incision crosswise in the area of ​​the stalk and then scald the fruits with boiling water.

Important! When sterilizing the workpieces, the water in the pan should reach the hangers of the jars.

If all the recommendations are taken into account, the workpieces will be stored for a year even at room temperature.

Conclusion

All the proposed recipes are noteworthy; their preparation does not take much time. In summer, vegetables are inexpensive, so for the winter it is beneficial to make a variety of canned eggplants. In winter, eggplants are of course available in stores, but they are expensive and do not contain as many vitamins as in the harvest season.