Delicious eggplant recipes without sterilization

Eggplants are widely used in cooking for side dishes, stews, salads, appetizers, and first courses. So that you can enjoy eggplant dishes in winter, culinary specialists have created more than a dozen preservation recipes. This article presents 15 spin options without sterilization.

Features of conservation

Canned eggplants salted, pickled, pickled, fried, baked.

One of the universal properties of this fruit is compatibility with almost all vegetables: tomatoes, carrots, onions, garlic, herbs, sweet and hot peppers. When cooking dishes with eggplant any spices are appropriate that emphasize its taste and add piquant notes.

Raw eggplants contain a hazardous substance called solanine. It is he who defines bitter taste. This toxin is easily eliminated during heat treatment and with the help of table salt.

Attention! If the cut eggplant quickly darkens, then the concentration of solanine in it is increased.

Preparation of ingredients and containers

To avoid the unpleasant aftertaste of blue, use one of the following methods:

1. Boil chopped or whole fruits in salted water (1 tablespoon / 1 liter) for 12 minutes. Pre-pierce them with a fork or skewer in several places.
2. Soaking in brine. The ratio of salt and water is the same as for boiling. Immerse the fruit in the solution for 50-60 minutes. Then rinse.
3. Salting. Sprinkle the chopped eggplants with salt, leave for 2 hours.

These processing methods during cooking will prevent the eggplant from absorbing a lot of oil, making it less greasy.

Containers for pickling and sourdough curls are carefully processed:

1. It is advisable to wash the cans not only with detergents, but also wipe well with baking soda.
2. Sterilize the dishes in any usual way: by heating in the oven, in the microwave, or traditionally over steam.

Eggplant recipes for the winter without sterilization

Preserving food for the winter is a laborious process. Every year there are more and more interesting recipes created through culinary experiments. Surprising family, relatives and friends with a brand new dish is always joyful.

Pickled eggplant

Ingredients:

• eggplant - 2.8 kg;
• vinegar 9% - 50 g;
• bay leaf - 1 pc .;
• peppercorns - 5 pcs.;
• salt - 1 tbsp l .;
• sugar - 2 tbsp. l .;
• water - 1.5 l.

Cooking technology:

1. We wash the fruits, cut off the stalk and put them tightly in a container.
2. We put spices in it and fill it to the top with boiling water, cover with a lid for half an hour.
3. For the marinade, add salt and sugar to 1.5 liters of water. When it boils, add the vinegar.
4. We drain the water from the jar and fill the marinade to the top, wait a bit for air bubbles to come out.
5. Roll up, turn over and insulate the twist until it cools completely.

Pickled

Ingredients:

• eggplant - 5 pcs.;
• garlic - 2 heads;
• parsley - a bunch;
• water - 1.5 l;
• salt - 2 tbsp. l. with a slide;
• peppercorns - 5-6 pcs.

Cooking technology:

1. We bake the eggplants for half an hour in the oven at a temperature of 190 ° C. They don't have to be very soft.
2. Remove from the oven and leave under a press for 12 hours to remove excess juice.
3. Grind the peeled garlic with finely chopped herbs.
4. We prepare the marinade from water, salt and pepper.
5. Cut the fruits along the side and stuff them with garlic and herbs.
6. We put the stuffed eggplants in jars, fill with cooled marinade.
7. We close them with a nylon lid.
8. Leave for 3 days at room temperature for fermentation to begin, then put in the cold.
9. Before serving, cut the pickled eggplants into slices, sprinkle with onions in half rings and season with fragrant vegetable oil.

Pickled with carrot filling

Ingredients:

• eggplant - 4 kg;
• carrots - 2 pcs.;
• garlic - 5 heads;
• parsley or dill - 2 bunches;
• salt - 4 tbsp. l. with a slide;
• bay leaf - 10 pcs.;
• allspice - 12 peas;
• water - 4 l.

Cooking technology:

1. Put the washed eggplants with a trimmed stalk in a saucepan, pour water and put on fire. After boiling, add some salt to the water and cook for 5-7 minutes.
2. Chop the carrots on a coarse grater, peel the garlic, chop and mix with the chopped herbs.
3. Drain and cool the water from the eggplant.
4. Then cut each fruit along with a little book, rub the halves inside with garlic and herbs and stuff with carrots.
5. Put the stuffed eggplants in a container, sprinkle with carrots and garlic with herbs.
6. To prepare the brine, pour water into a saucepan, put on fire until it boils. Add salt and spices, let it boil for 12-5 minutes.
7. Pour the laid billet with hot marinade, cover with a plate and put oppression. After 5 days, remove the appetizer to a cool place.

Spicy eggplant

Ingredients:

• eggplant - 4 kg;
• bulgarian pepper - 8 pcs.;
• hot pepper - 3-5 pcs.;
• garlic - 300 g;
• vinegar 9% - 200 ml;
• vegetable oil.

Cooking technology:

1. Eggplant cut into slices, sprinkle with salt and leave for 40 minutes.
2. Peppers and garlic, peeled from seeds, pass through a meat grinder and add vinegar to the vegetable mass.
3. Fry eggplants (already salted) in vegetable oil.
4. Dip each fried piece in a mixture of peppers and put in jars.
5. Roll up, insulate and let cool.

With adjika

Ingredients:

• eggplant - 2 kg;
• tomatoes (fleshy, juicy) - 2 kg;
• garlic - 350 g (peeled);
• Bulgarian pepper - 1 kg;
• bitter pepper - 1-2 pcs.;
• vegetable oil - ¾ st.;
• vinegar - 100 ml;
• sugar - ½ tbsp.;
• salt - 2 tbsp. l.

Cooking technology:

1. Scroll tomatoes, garlic and peppers through a meat grinder. We put the vegetable sauce on the fire.
2. Pour in oil and vinegar, add salt and sugar, wait for the boil.
3. Cut the eggplants into slices and add them to the vegetable marinade. Boil until soft.
4. We lay out on the banks under the very neck. Roll up, turn over, wrap and leave to cool.

After insisting, the eggplants will absorb the adjika and the volume will slightly decrease.

Important! To make adjika soft in taste, use 6% vinegar, spicy - 9%.

Fried for the winter without sterilization

Ingredients:

• eggplant - 5-7 pcs.;
• garlic - 2 cloves;
• parsley - 7-10 branches;
• sugar - 2 tbsp. l .;
• salt - 1 tsp;
• vinegar 9% - 60 ml;
• vegetable oil (for frying);
• water (boiling water).

Cooking technology:

1. Cut the eggplants into small pieces and put them in a heated frying pan with butter. Fry until golden brown.
2. Pour salt, sugar into the jar, pour in vinegar.
3. Put the fried eggplant and a mixture of chopped garlic with herbs on top.
4. Fill the jar filled with the blank with boiling water.
5. We roll it up, turn it over, insulate it, let it cool.

Mother-in-law tongue

Ingredients:

• eggplant - 2.6 kg;
• bulgarian pepper (red) - 0.5 kg;
• chili pepper - 2 pcs.;
• garlic - 12 cloves;
• vinegar 9% - 100 ml;
• sugar - 4 tbsp. l .;
• salt - 2 tsp;
• vegetable oil - 2 tbsp. l. (for frying).

Cooking technology:

1. Cut the eggplants into circles, salt, leave to rest for half an hour.
2. Cut the peeled peppers and garlic into cubes.
3. Scroll vegetables in a meat grinder, add oil, vinegar, sugar, put on fire, wait for boiling. Cook for 5-7 minutes.
4. Fry the eggplants.We put in a container in layers mixed with vegetable dressing, lightly tamping with a spoon. The top layer under the edge of the neck is a vegetable mixture.
5. We roll it up, turn it over, insulate it, let it cool.

The shelf life is regulated by the degree of pungency. The more it is in the snack, the longer it will last in the jar. The seeds of hot pepper are responsible for the pungency.

In Kherson

Ingredients:

• eggplant 5-6 pcs.;
• bulgarian pepper (red) - 4 pcs.;
• chili pepper - 1 pc .;
• garlic - 5-6 cloves;
• sunflower oil - 1 tbsp.;
• vinegar 9% - 3 tbsp. l .;
• sugar - 2 tbsp. l .;
• salt - 2 tsp

Sequencing:

1. Scroll the peppers and garlic in a meat grinder, put the resulting mass on the fire and wait for it to boil.
2. We add salt, sugar and vinegar. Simmer the sauce for 4-5 minutes over medium heat.
3. Cut the eggplants into circles and fry on both sides. Then transfer them hot to a saucepan with vegetable sauce.
4. We wait for a boil again, simmer a little and put it in jars.
5. We roll it up, turn it over, insulate it, let it cool.

In Abkhazian

Ingredients:

• eggplant - 3 pcs.;
• tomatoes - 2 pcs.;
• bulgarian pepper - 1 pc.;
• onion - 1 pc .;
• carrots - 1 pc.;
• round grain rice - 50 g;
• salt - 2 tsp;
• vegetable oil - 70 ml.

Cooking technology:

1. Chop the peeled onions into cubes, chop the carrots on a coarse grater. Fry in a skillet with vegetable oil.
2. Cut the eggplants, peppers and tomatoes into small pieces.
3. Add pepper and tomatoes, salt and sugar to the pan. Simmer for ¼ hour over moderate heat.
4. Add washed rice with eggplant to vegetables in a pan and simmer for 30-35 minutes. Add vinegar and let it boil again.
5. Transfer to hot jars. Roll up, turn over, insulate, let cool.

In honey sauce

Ingredients:

• eggplant - 1 kg;
• onion - 1 pc.;
• garlic - 1 large clove;
• chili pepper - 4 pcs.;
• honey - 160 ml;
• vinegar - 100 ml;
• salt - 80 g;
• vegetable oil - 380 ml;
• coriander - 25 g;
• cloves - 4 pcs.;
• bay leaf - 4 pcs.

Sequencing:

1. Eggplant is cut into cubes and spread on a greased baking sheet. Place in the oven at 200 ° C for 15-20 minutes.
2. Chilli and garlic are finely chopped and sent to a preheated pan. Add eggplants from a baking sheet and spices. Fry the workpiece for no more than 7 minutes.
3. Honey, vinegar, the remaining oil and salt are mixed, put on fire until boiling.
4. The fried vegetables are laid out in jars and poured with honey marinade.
5. Roll up, turn over, insulate, leave to cool.

Eggplant with walnuts, or "Georgian style"

Ingredients:

• eggplant - 1 kg;
• bulgarian pepper - 250 g;
• hot pepper (small) - 1 pc .;
• peeled garlic - 150 g;
• peeled walnuts - ½ st.;
• vinegar 9% - 350 ml;
• vegetable oil - 250 ml + for frying;
• ground coriander - 2-3 g;
• hops-suneli - 3-5 g;
• sugar and salt to taste;
• cilantro if desired.

Cooking technology:

1. Cut the fruits into circles 1-1.5 cm thick and fry.
2. Scroll peppers, garlic and walnuts in a meat grinder. Add spices, vinegar and oil, salt and sugar, mix thoroughly. Add cilantro and simmer for 10-12 minutes.
3. Dip each piece of eggplant in vegetable sauce and put in jars.
4. Roll up, turn over, insulate, let cool.

Eggplant with tomatoes

Ingredients:

• eggplant - 5 kg;
• tomatoes - 4 kg;
• bulgarian pepper - 4 pcs.;
• bitter pepper - 8 pcs. (optional);
• garlic - 500 g;
• salt to taste;
• vegetable oil.

Cooking technology:

1. Cut the eggplants into circles, put them in cold water and let stand for 1.5 hours.
2. Cut the vegetables and scroll through a meat grinder, add oil, salt and put on the stove. After the sauce has boiled, cook, stirring for 45-50 minutes over low heat.
3. Put the eggplants in a colander, then fry.
4. Place in jars in layers with vegetable sauce, lightly tamping.
5. Cover, roll up, insulate and allow to cool.

Salted eggplant with celery

Ingredients:

• eggplant - 5 kg;
• celery - 1 bunch;
• peeled garlic - 50 g;
• salt - 10 g;
• Bay leaf.

Brine: for 1 liter of water - 70 g of salt.

Cooking technology:

1. Wash the eggplants, cut off the "tails", make a longitudinal cut in each, boil for 10-15 minutes in salted water (50 g of salt per 1 liter). Then remove and place under a press to remove excess juice.
2. Boil the brine and cool.
3. Rub the garlic and salt and stuff the eggplant.
4. Distribute bay leaves and some greens along the bottom of the salting container. Fold the eggplants and sprinkle with the remaining celery.
5. Pour the workpiece with chilled brine. Leave under oppression for a week at room temperature. Then move to a cool place.
6. Before serving, cut the appetizer into pieces, sprinkle with onions in half rings and season with fragrant vegetable oil.

Baked eggplant

Ingredients:

• eggplant - 5 kg;
• turnip onions - 2 kg;
• garlic - 10 cloves.
• Brine:
• water - 1 l;
• sugar - 600 g;
• salt - 300 g;
• lean oil - 0.5 l.

Sequencing:

1. Pre-puncture with a skewer in several places, bake the eggplants in the oven for 30 minutes. Take out and peel off.
2. Dissolve salt and sugar in water with oil, then boil.
3. Chop onion and garlic and sauté.
4. Put the eggplants and onions with garlic in a large saucepan, pour with brine, simmer for 35 minutes over low heat.
5. Arrange in jars, top up with brine.
6. Roll up, turn over, insulate, let cool.

Eggplant "Under mushrooms"

Ingredients:

• eggplant - 2 kg;
• water - 650 ml;
• sugar - 1 tbsp. l. with a slide;
• salt - 1 tbsp l. without a slide;
• vinegar 9% - 80 ml;
• vegetable oil - 125 ml;
• lavrushka - 2 leaves;
• allspice - 5-6 peas;
• carnation - 3 stars.

Cooking technology:

1. Wash the eggplants, peel and cut into 1.5-2 cm cubes.
2. Combine the rest of the products and spices, except for vinegar, and put on fire.
3. Pour the vinegar after the marinade boils and put the eggplants into it. Cook for 10-12 minutes. Arrange the appetizer in the jars, add marinade to the edge of the container neck.
4. Roll up, turn over, insulate, let cool.

Helpful Cooking Tips

Grind vegetables in a blender or a meat grinder - there is no fundamental difference. Both options are valid.

Slice the eggplant with ceramic knives. Metallic ones will give the titles a specific flavor. To keep them from darkening after slicing, place them in cold water for a while and add a little lemon juice.

For spinning, choose fruits of medium size, moderately dense, not overripe, without voids and with small seeds.

Attention! If the eggplant is missing a stalk, it is possible that an unscrupulous trader deliberately cut the tail off to hide the spoiled product.

Storage rules

So that the preparation does not lose its taste until the end of winter, store it in a dark, dry place at a temperature of + 25 ° C. The maximum shelf life is one year.

Conclusion

Hundreds of recipes have been invented with eggplants: salads, appetizers, types of caviar, stews, sautés and other culinary delicacies, including hot dishes. They are combined with many vegetables and spices. Choose the recipe you like and delight your family and guests with delicious dishes. Enjoy your meal!