Preparation for the winter from eggplants and Bulgarian. Eggplants for the winter with peppers: the best recipes, cooking methods and reviews

Eggplants appear in abundance closer to autumn. This time of year you can get them for next to nothing. How I want to quickly prepare eggplants for the winter! How cool it is to print out a jar and another for the New Year!

Perhaps you are new to cooking and don’t know the right recipes, have no idea how to cook it all tastier and more efficiently? Take eight amazing recipes and arrange a real belly feast in the cold winter!

Eggplants are vegetables from which you can prepare not only caviar, but also many other interesting things. If you love eggplants and want to enjoy them all year round, it's very easy to do - you just need to cover them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.

Canned eggplants for the winter: traditional recipe - quick and tasty

The sequence of steps for properly preparing eggplant dishes is critical. By following simple principles and changing ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help you preserve the full vitamin complex contained in the vegetable.

This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.

Components:

• Eggplants – 2 kilograms;
• Tomatoes – 1.2 kilograms;
• Salad pepper – 0.5 kilograms;
• Carrots – 0.5 kilograms;
• Onion – 0.5 kilograms;
• Greens – 50 grams each;
• Garlic – 1.5 heads;
• Salt and sugar - 1.5 tablespoons each;
• Oil – 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to add salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, immerse the tomatoes in boiling water for a couple of minutes, and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.

You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. Sprinkle the topmost one - that is, the eggplants - with chopped herbs and pour oil over them.

Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.

After rolling up the jars, place them upside down and leave them covered for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave them there.

Georgian recipe for preserving eggplant for the winter

This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To store spicy eggplants in jars for the winter using Georgian cooking recipes, we will need the following ingredients:

• Eggplants – 5 kilograms;
• Salad pepper – 17 pieces;
• Garlic – 21 cloves;
• Hot pepper – 5 pieces;
• Salt – 2 tablespoons;
• Sugar – 4 tablespoons;
• Vinegar – 0.3 liters;
• Oil – 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a frying pan until the light flesh begins to turn golden brown.

Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for another ten minutes.

Now you can roll the resulting mixture into prepared jars. All that remains is to turn them over, wrap them up and wait until they cool down.

Korean style eggplant

People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this interesting recipe - you must try it.

Components:

• Eggplants – 4.7 kilograms;
• Salad pepper – 1.2 kilograms;
• Carrots – 1.2 kilograms;
• Onion – 1.2 kilograms;
• Garlic – 2 large heads;
• Vinegar – 2 tablespoons;
• Ground hot pepper – 2 teaspoons;
• Salt - according to taste preferences.

Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.

Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.

Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a frying pan and mix with other vegetables.

Place the resulting salad in prepared jars. But it’s too early to roll. First you need to sterilize the already filled jars. Half-liter bottles take fifteen minutes, and liter bottles take half an hour. Now you can roll it up, cover it and leave it to cool.

Eggplant lecho for the winter

A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.

Components:

• Eggplants – 2.3 kilograms;
• Tomatoes – 2 kilograms;
• Salad pepper – 0.6 kilograms;
• Hot pepper – 2 pods;
• Garlic – 4 cloves;
• Dill – 1 bunch.
• Sugar – 0.5 cups;
• Salt – 2 tablespoons;
• Oil – 0.2 liters;
• Vinegar – 1 teaspoon.

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.

Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.

Finely chop the garlic and add it to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After this, you can put the caviar into jars and roll it up immediately.

For the winter, there is a great recipe for “Mother-in-Law’s Tongue” - not only will you lick your fingers, but you’ll also ask for more

This famous dish will absolutely please all lovers of spicy food. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:

• Eggplant – 0.9 kilograms;
• Tomatoes – 0.9 kilograms;
• Salad pepper – 0.9 kilograms;
• Hot pepper – 5 pods;
• Garlic – 5 cloves;
• Sugar – 1 glass;
• Salt – 2 tablespoons;
• Vinegar - 0.5 cups;
• Oil – 1 glass.

Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.

Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplants into thin slices. Place both the eggplants and the vegetable mixture in a deep pan. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Place the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

• 5 garlic cloves;
• 2.5 kg of eggplants;
• 12 large spoons of vinegar;
• 2.7 liters of clean water;
• 300 grams of dill;
• 350 ml. vegetable oil;
• 5 large spoons of salt.

The magic process:

You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into cubes measuring 2 cubic centimeters. By the time the vegetable is cut, the contents in the pan should boil.

Carefully place the chopped eggplant in it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important at this stage to drain as much water as possible; to do this, you can place a colander over a deep dish and wait 30 minutes; by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Season with vegetable oil.

In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.

To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy kick is a very original recipe for preservation, but certainly delicious. Due to its extremely spicy taste, people called the dish “Ogonek” eggplant. This appetizer will almost certainly become one of the most popular on your table. And, besides, in winter it will be an excellent preventative against insidious viruses.

Components:

• Eggplants – 5 kilograms;
• Hot pepper – 1 pod;
• Garlic – 5 cloves;
• Vinegar – 1 glass;
• Oil – for frying;
• Salt – for soaking.

Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.

Then drain the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the spicy mixture, stir and set aside to sit for half an hour.

Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!

Ferment eggplants whole for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad topping. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, eggplants pickled for the winter are revered by real gourmets as the most delicious recipe:

• Eggplants – 11 kilograms;
• Celery – 0.1 kilograms;
• Garlic – 0.3 kilograms;
• Bay leaf – 40 leaves;
• Salt for garlic – 1.5 tablespoons;
• For cooking you need salt - 2 tablespoons per liter of water;
• Salt for marinade - 2 heaped tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.

Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place bay leaves and celery on the bottom of the jars, and then the eggplants.

Use salt water as a marinade. Boil and cool it and only then pour in the vegetables. Roll up the jars with lids and leave them just like that indoors for five days. After this time, move them to a cooler place.

Stuffed eggplants

An easy recipe for an intriguing and very tasty dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

• Eggplants – 0.9 kilograms;
• Salad pepper – 1 piece;
• Hot pepper – 1 pod;
• Carrot – 1 large piece;
• Garlic – 2 heads;
• Parsley – 1 bunch;
• Dill – 1 bunch;
• Salt for garlic – 1 tablespoon;
• Cooking salt – 1 tablespoon;
• Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Cool and place under a press to remove excess water.

Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot peppers. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.

Pickled eggplants.

Ingredients:

• 3 kg eggplants
• 50 g garlic
• 3-5 bay leaves
• 10-15 black peppercorns

For the marinade:

• 1.5 liters of water
• 50 g sugar
• 60 g salt
• 200 ml 9% vinegar

Cooking method:

Cut off the stems of the eggplants and pierce them in several places. Place in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Place spices and garlic cloves at the bottom of sterilized jars. Fill the jar tightly with eggplants. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplants. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap the jars with eggplants marinated according to this recipe until they cool.

Marinated eggplant with pepper.

Ingredients:

• 2.5 kg eggplants
• 100 g red bell pepper
• 30 g fresh hot pepper
• 50 g garlic
• 100 ml 9% vinegar

For the brine:

• 1 liter of water
• 30 g salt

Cooking method:

Before pickling eggplants for the winter, bell peppers need to be cut into pieces, hot peppers into rings, garlic into slices. Remove the stem from the eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. Place the eggplants in small portions in boiling water and cook until soft (10-15 minutes depending on size). Pour vinegar into the bottom of the jars, add some garlic and pepper. Place the eggplants tightly on top, sprinkling with garlic, hot and bell peppers. Separately prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars with lids and sterilize: 1 liter volume - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

• 1 kg eggplants
• 50 g parsley and cilantro
• 30 g garlic
• 15 g salt
• 20 ml 9% vinegar

Cooking method:

For this tasty and quick recipe for pickled eggplants, you need to remove the stem from vegetables and make a long side cut in the form of a pocket. Place the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release the bitterness. Chop the greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, fill with brine, and pour in vinegar. Cover the jars with lids and sterilize: 0.5 l volume - 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplants
• 150 g of greens (celery, parsley, dill)
• 100 g onions
• 40 g garlic

For the marinade:

• 1.8 liters of water
• 60 g salt
• 200 ml 9% vinegar
• 2-3 bay leaves
• 3-4 black peppercorns

Cooking method:

To marinate eggplants for the winter according to this recipe, you need to remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. Make a cut lengthwise in each eggplant and put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the hot marinade over the eggplants and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplants prepared according to these recipes:

Salted eggplants with celery.

Ingredients:

• 5 kg eggplants
• 50 g garlic
• 10 g salt
• Bay leaf
• celery greens

For the brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt and stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.

Salted eggplants with garlic.

Ingredients:

• 1 kg eggplants
• 50 g garlic

For the brine:

• 1 liter of water
• 50 g salt
• 2-3 bay leaves
• 3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter, you need to make a deep cut in the form of a pocket in small eggplants. Place the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic and stuff the eggplants. Place vegetables tightly in container. Prepare the brine by adding salt and spices to the water, bring to a boil, and strain. Pour warm brine over the eggplants and set pressure. Leave at room temperature for 3-4 days. Store salted eggplants prepared according to this recipe in a cool place.

Ingredients:

• 1 kg eggplants
• 70-100 g dill and parsley
• 30-40 g salt

Cooking method:

Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

• 1 kg eggplants
• 200 g carrots
• 50 g parsley root
• 50 g onions
• 20 g garlic
• 15 g parsley
• several sprigs of celery

For the brine:

• 500 ml water
• 20 g salt

Cooking method:

Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

• 2 kg eggplants
• 2 kg tomatoes
• 1 kg onions
• 400 g bell pepper
• 300 g carrots
• 30 g salt
• vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden brown. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplants.

Ingredients:

• 2 kg eggplants
• 70 g parsley and dill
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 15 g garlic
• 30 g salt
• 10g sugar
• 5-8 g each of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).

As shown in the photo, eggplants canned according to this recipe need to be rolled up, turned over and wrapped until cool:

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Ingredients:

• 3 kg eggplants
• 3 kg tomatoes
• 1 kg bell pepper
• 100 g garlic
• 30-50 g fresh hot pepper
• 80-100 g salt
• 200-300 g sugar
• 200 ml vegetable oil
• 50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, cut eggplants into round or semicircular slices 1 cm thick, add salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables using a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Place the eggplants in the boiling mixture and simmer over medium heat for 20 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg tomatoes
• 2 kg eggplants
• 2 kg bell pepper
• 1 kg onions
• 200 g carrots
• 50 g garlic
• 50 g fresh hot pepper
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g salt
• 100-150 g sugar
• 5 g ground black pepper

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

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Sautéed eggplant.

Ingredients:

• 1 kg eggplants
• 500 g tomatoes
• 350 g bell pepper
• 300 g carrots
• 100 ml vegetable oil
• 30 g salt
• 20 g sugar
• garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, the eggplants need to be thoroughly washed, cut into cubes, and soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell peppers into large cubes, grate the carrots. Place the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Place the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Eggplant sauté “Generous Garden”.

Ingredients:

• 1 kg eggplants
• 500 g zucchini
• 500 g carrots
• 500 g onion
• 70 g garlic
• 1 liter tomato juice
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50-75 g sugar
• 30 g salt
• ground black and hot pepper to taste

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

• 1.5 kg eggplants
• 500 g bell pepper
• 500 g onions
• 50 g garlic
• 500 ml tomato juice
• 30 g salt
• 75-100 g sugar
• 100 ml vegetable oil
• 20 ml 9% vinegar

Cooking method:

In order to quickly and tasty marinate eggplants according to this recipe, you need to cut the vegetables into large cubes and chop the garlic. Combine tomato juice, garlic, oil, salt, sugar and vinegar and bring to a boil. Place onion and bell pepper in boiling tomato juice and simmer for 2-3 minutes after boiling. Then add the eggplants and simmer for another 8-10 minutes. Place the hot mixture into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1 kg eggplants
• 1 kg bell pepper
• 200-300 g carrots
• 50 g garlic
• 1 liter tomato juice with pulp
• 150 ml vegetable oil
• 35 ml 9% vinegar
• salt and sugar to taste

Cooking method:

Before preparing pickled eggplants, you need to combine tomato juice and oil and bring to a boil. Cut vegetables as desired. Place eggplants and carrots in boiling tomatoes and simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg eggplants
• 150 g garlic
• 100 g fresh hot pepper
• 700 ml water
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 30 g salt
• 150 g sugar

Cooking method:

To marinate eggplants as indicated in this recipe, they need to be peeled and cut into cubes. Grind the garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar and bring to a boil. Place eggplants, peppers and garlic into the boiling mixture and simmer for 20-30 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:

Eggplant salad with basil.

Ingredients:

• 1 kg eggplants
• 500 g tomatoes
• 40-50 g basil
• 20 g garlic
• 70 g honey
• 10 g salt
• 60 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Before canning eggplants, they need to be thoroughly washed, cut into slices about 1 cm thick, placed in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then place in a colander and let the water drain. Cut the tomatoes into slices and place on the bottom of a thick-walled dish. Place eggplants on them and simmer covered for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Place the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Eggplants, canned in Georgian style.

Ingredients:

• 2 kg eggplants
• 1 kg tomatoes
• 200 g garlic
• 1 bunch of dill
• parsley and cilantro
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 30 ml 9% vinegar
• 5-8 g khmeli-suneli
• 5-8 g ground paprika

Cooking method:

This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplants need to be cut into slices 1 - 1.5 cm thick, immersed in salted water for 1 hour, then squeezed out and fried on both sides in half the amount of oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, remaining oil, and bring to a boil. Cook the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.

As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:

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Cover the jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg eggplants
• 150 g garlic
• 150 g walnuts
• 50 g parsley and cilantro
• 10 g fresh chili pepper
• 50 ml vegetable oil
• 20 g salt
• 50 ml 9% vinegar

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the amount of oil. Fry the eggplants in the remaining oil on both sides. So, we can preserve eggplants for the winter according to this recipe: to do this, you need to put a spoonful of nut mass at the bottom of the prepared jars. Then add hot eggplants, layering with nut sauce. Sterilize jars with a volume of 0.5 liters for 20 minutes, 1 liter for 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1-1.2 kg eggplants
• 400 g tomatoes
• 300 g onions
• 30 g garlic, 30 g parsley
• 100 ml vegetable oil
• 30 g salt
• ground black pepper to taste

Cooking method:

For such a simple eggplant preparation for the winter, you need to cut the tomatoes, put them in a saucepan, heat them up and rub them through a sieve. Boil the tomato mass by half. Cut the eggplants into slices 1.5-2 cm thick, immerse in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings and quickly fry. Mix tomato, fried onion, finely chopped garlic and herbs. Add salt and bring to a boil, stirring constantly. Place a little tomato in sterilized jars, then place the fried eggplants, pouring over the tomato. Sterilize jars with a volume of 0.5 liters for 20 minutes, 1 liter for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

• 1 kg eggplants
• 500 g tomatoes
• 40 g onions
• 10g garlic
• 30 g of greens (parsley, celery, dill)
• 25 g sugar
• 15-20 g salt
• 50 ml vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut them, put them in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt and sugar and simmer for a few minutes. Pour the boiling marinade over the eggplants. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplants for the winter:

Fried eggplants in pepper marinade.

Ingredients:

• 2 kg eggplants
• 500 g bell pepper
• 100 g garlic
• 200 ml vegetable oil
• 70 ml 9% vinegar
• ground hot and black pepper
• salt to taste

Cooking method:

For this recipe, cut the eggplants into slices, add salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind the bell pepper and garlic using a meat grinder or blender, pour in the vinegar. Bring the mixture to a boil, add salt and pepper to taste. Place fried eggplants and pepper mixture in sterilized jars in layers and cover with lids. Sterilize 0.5 liter jars for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplants with tomatoes and garlic.

Ingredients:

• 1 kg eggplants
• 1 kg tomatoes
• 100 g garlic
• 200 ml vegetable oil
• 10 ml 9% vinegar
• 5 g ground black pepper
• salt to taste

Cooking method:

To make this delicious preparation, the eggplants need to be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into slices and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Place a layer of eggplants in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, and add salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids and sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

• 3 kg eggplants
• 150 g garlic
• 50 g fresh hot pepper
• 150 ml 9% vinegar
• 150 ml vegetable oil
• 10 g salt

Cooking method:

Wash the eggplants thoroughly, cut into 1 cm thick slices, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, place on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200°C for 10 minutes, turn over to the other side and bake for another 10 minutes. Mince garlic, bell peppers and hot peppers or grind them in a blender. Add vinegar, salt and remaining vegetable oil. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then the jars with eggplant preparation for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

• 3 kg eggplants
• 2.5 kg tomatoes
• 1.5 kg bell pepper
• 50 g fresh hot pepper
• 50 g garlic
• 200 g sugar
• 60 g salt
• 250 ml 9% vinegar
• 250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.

As you can see in the photo, the hot eggplant prepared for the winter according to this recipe needs to be placed in sterilized jars, rolled up, turned over and wrapped until it cools:

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Marinated eggplants “Ogonyok” with honey.

Ingredients:

• 3 kg eggplants
• 1 kg red bell pepper
• 180-200 g garlic
• 50 g fresh hot pepper
• 200 ml 9% vinegar
• 200 g honey
• salt to taste
• vegetable oil

Cooking method:

To prepare eggplant preparation according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Mince garlic, bell peppers and hot peppers or grind them in a blender, add honey, vinegar and salt. Mix thoroughly until the honey dissolves. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with carrots in Korean style.

Ingredients:

• 2 kg eggplants
• 500 g carrots
• 300 g onions
• 120-150 g garlic
• 100 ml vegetable oil
• spices for carrots in Korean

For the marinade:

• 800 ml water
• 200 ml 9% vinegar
• 90 g salt
• 200 g sugar

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Cut the eggplants into slices 0.8-1 cm thick, add salt and leave for 20 minutes. Then rinse, dry, place on a baking sheet, sprinkle with half the amount of oil and bake in the oven at 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots using a Korean carrot grater. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic, passed through a press, to the carrots, stir, leave for 15 minutes. Place eggplants in prepared jars, topping with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour the hot marinade into the jars, cover them with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.

Cooking method:

To prepare a tasty preparation for this recipe, you need to cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots on a grater for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Place the hot salad along with the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to marinate eggplants:

Canned spicy eggplants

Ingredients:

• 3 kg eggplants
• 300 g carrots
• 500 g bell pepper
• 100 g garlic
• 100 g parsley
• 1 liter of water
• 100 ml 9% vinegar
• 50 g fresh hot pepper
• 150 ml vegetable oil
• 90 g salt
• 200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and cored, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all the vegetables, bring to a boil and simmer for 20 minutes. Place the mixture in sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplants
• 400 g bell pepper
• 250 g onions
• 250 g carrots
• 500 ml sour apple juice
• 25 g garlic
• 20 g salt
• vegetable oil for frying

Cooking method:

To prepare such a tasty preparation for the winter, eggplants need to be cut into slices 1 - 1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, add salt, add apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg eggplants
• 400 g onions
• 500 g tomatoes
• 150 ml vegetable oil
• salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Place the hot homemade eggplant preparation into sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.7 kg eggplants
• 100 g garlic
• 120 g dill
• 100 ml vegetable oil

For the marinade:

• 1 liter of water
• 40 g salt
• 80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where the vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients and bring to a boil. Dip the eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Place in a colander and allow the liquid to drain. Finely chop the garlic and dill, combine with the eggplants, pour in the vegetable oil, and mix. Place the mixture into sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Summer is not only a time for relaxation, forays into nature and a beautiful tan. The hot season is the time for an incredible amount of tasty and healthy fruits. It is in the summer that all far-sighted housewives try to prepare all this vegetable and fruit abundance for the winter. After all, during the cold season, you really want to enjoy the delicious gifts of nature that the hot season generously gives. Today we bring to your attention a selection of recipes from vegetables that are rich in the last summer month. Eggplants with bell peppers for the winter are a tasty, satisfying and versatile preparation that is very easy to make with your own hands. Such preservation can easily serve as an independent dish, or complement various side dishes. The delicious contents of lovingly rolled jars will remind you of hot August even in the harshest winter.

Eggplant in tomato sauce with bell pepper for the winter

There are a lot of recipes for eggplant preparations, and every housewife can modify well-known recipes at her own discretion. So, today I will preserve eggplants in tomato juice, replacing tomatoes with them. In turn, tomato juice can be replaced with tomato sauce or paste. In the case of juice, we will boil the mass so that the liquid part evaporates and our snack thickens. In the case of pasta, we will simmer the vegetables on low heat and under the lid to avoid active evaporation.

We will chop all the vegetables coarsely, which makes the task easier and makes the cooking process more enjoyable.

Taste Info Eggplants for the winter

Ingredients

• 550 g blue eggplants,
• 600 g multi-colored bell peppers,
• 650 ml tomato juice,
• 100 mg sunflower oil,
• a third of a glass of sugar,
• 3 tbsp. vinegar,
• 1 tsp salt (or to taste)
• 5 cloves of garlic.

How to cook eggplants with bell peppers for the winter

Let's prepare the ingredients for the salad. We can use sweet peppers in both red and other colors. You can combine multi-colored peppers in one dish; this can be visually interesting. Tomato juice should be of good quality and thick. Wash the vegetables.

Let's start with the blue ones. For this salad, cut them into circles.

Since there is bitterness in eggplants, sprinkle them with salt and leave them like that for half an hour. The eggplants will release juice, and along with the juice, bitterness will come out.

Remove the seeds from the pepper and remove the skin from the garlic cloves.

Cut the bell pepper, freed from seeds, into large pieces.

Pour tomato juice (I use homemade) into a saucepan, add salt, sugar and liquid salad ingredients - sunflower oil and vinegar. Let's boil it.

Add the eggplants to the juice and boil for 20 minutes.

Add pepper to the eggplants and simmer for another half hour under the lid. After this, you can open the lid and let the excess liquid boil away (if the salad remains liquid).

While our salad is cooking, let's find time to sterilize the jars and lids.

Boil the lids in a saucepan, and steam the jars over the same saucepan.

Add garlic to the pan and cook the salad for another 7 minutes. Let's try it, if the amount of sugar and salt seems unsatisfactory to us, we can add it to our taste.

Place the finished dish into prepared jars.

Without further delay, let’s seal the jars with lids.

Turn the closed jars over.

The eggplant appetizer in tomato juice is ready. It turns out very tasty and can be used for all occasions.

Bell pepper and eggplant salad for the winter

Do you want to add variety to your selection of winter salads? Then prepare several jars of eggplant snacks with sweet peppers, onions and tomatoes. This salad turns out very appetizing and rich. If you want to add a touch of piquancy, add a few cloves of garlic to the appetizer. Although this can be done immediately before use.

Ingredients:

• Bell pepper – 1000 g;
• Coarse salt - 3.5 tsp. + 1.5 tbsp. for sprinkling blue ones;
• Onions – 500 g;
• Blue ones – 1000 g;
• Table vinegar – 4 tsp;
• Fresh, juicy tomatoes – 1000 g;
• Granulated sugar – 3.5 tsp;
• Refined oil – 75 ml;
• Garlic - optional.

Preparation

1. First of all, prepare all the vegetables. Free the onions from the husks, the eggplants from the tails, the sweet peppers from the seeds and stalks, and the tomatoes from the cores. If you decide to add garlic, you also need to peel it. Wash all ingredients very thoroughly under running water.
2. Now all components should be crushed. Cut the blue ones into quarter rings, bars or cubes. It doesn’t matter what look you give to the eggplant, as long as the pieces are fairly large. Place the eggplants in a deep container. Sprinkle the vegetables with salt (1.5 tbsp is enough) and mix well with your hands. Leave the blue ones for 40 minutes. During this time, excess bitterness will disappear from them.
3. Meanwhile, take care of the remaining vegetables. Chop the onion into large cubes or half rings. Cut the sweet pepper into large strips. Turn tomatoes into fruit juice using a meat grinder, juicer or blender. Garlic can be chopped into small pieces, or passed through a press.
4. Rinse the eggplants under running water to remove the salt from them, and then drain in a colander.
5. So, all the vegetables are prepared, which means you can start cooking the ingredients.

1. Pour vegetable oil into a large container suitable for frying and stewing. Place the dish on the fire and heat it up very high. Place onion pieces into hot oil. Stirring occasionally, fry them until they turn slightly golden brown. Add sweet pepper to the browned onion. Fry everything together for another 4-5 minutes. Don't forget to stir the ingredients with a wooden spatula. Now place the blue ones in a container with onions and peppers. Cook over medium heat, stirring occasionally, for 15 minutes. Pour tomato juice over the assorted vegetables.

1. Add salt, granulated sugar and vinegar. Reduce the burner flame to minimum. Simmer the mixed vegetables for 45 minutes, stirring occasionally with a spatula. If you decide to add garlic to the salad, do it 5 minutes before it is ready.
2. At this time, prepare the jars. Wash all containers thoroughly with baking soda, rinse and sterilize in any convenient way. The lids with which the workpieces will be closed must be new and intact. They should also be sterilized in boiling water (about 2-3 minutes).
3. For the winter, distribute hot eggplant salad with sweet peppers into sterilized jars, filling them to the very brim. Roll up the containers with lids.
4. Turn the finished preserve upside down and wrap it in a warm blanket. Leave until the jars cool completely. Move the preparations to a dark and dry place where they will be stored throughout the winter.

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Sauteed eggplant with bell pepper for the winter without tomatoes

This preparation will appeal to all those who do not like tomatoes. Due to the fact that no tomatoes are used for its preparation, the sauté has a very bright taste of eggplant and bell pepper. And hot chili and garlic make the preparation very piquant and aromatic.

Ingredients:

• Sweet pepper – 750 g;
• Chili pepper – 2 pcs.;
• Vegetable oil – 100 ml;
• Eggplants – 1000 g;
• Vinegar – 3 tbsp;
• Table salt – 1 tbsp. + 1-1.5 tbsp. to remove bitterness from blueberries;
• Garlic – 1 head.

Preparation

1. Remove the ends located on both sides of the eggplants. Rinse the fruits thoroughly under running water. Cut the eggplants into large cubes (about 1-1.5 cm). Place the blue ones in a bowl, add salt (1-1.5 tbsp) and stir. Leave for 40-50 minutes and then rinse thoroughly again under running water.
2. Cut the bell peppers in half and then remove the seeds and stems. Peel the garlic. The chili pepper should also be cut in half and freed from all seeds. Rinse the vegetables thoroughly under a large stream of cold water.
3. Grind sweet peppers, chili and garlic through a meat grinder. Add vinegar and salt to the resulting slurry. Stir.
4. Pour oil into a deep frying pan. Place the Dutch oven on the stove with the heat set to medium. Place the eggplant cubes into the hot oil. Add a spicy mixture of garlic, peppers and spices.

1. Mix well. Fry over medium heat, stirring occasionally, for 10 minutes. After the specified time, reduce the flame to minimum and cover the pan with a lid. Simmer everything together for 25-30 minutes.
2. Wash and sterilize containers for preparations. Divide the hot sauté into jars. Top with the remaining oil in the pan.

1. Screw the jars tightly with sterilized lids. Turn the pieces upside down.

1. Wrap the jars in a warm blanket and leave until completely cool. Move the preserved food for storage in a dark and dry place.
2. It is better to enjoy the sauté in its pure form. The appetizer does not require additional dressing in the form of oil or vinegar.

Eggplant stew with bell pepper for the winter

Feel the summer breath in the most severe frost? Easily! Sit in a warm, cozy kitchen, open a jar of stew that you prepared ahead of time, and feel at the height of bliss. The following recipe will help you make a preparation that brings back summer memories.

Ingredients:

• Ripe juicy tomatoes – 1750 g;
• Salt – 1 tbsp. + 1 tbsp. for backfilling;
• Blue ones – 1000 g;
• Sugar – 1 tbsp.;
• Garlic – 3-5 cloves;
• Table vinegar – 1 tbsp;
• Sweet pepper – 7 pcs.;
• Vegetable oil – 0.5 tbsp.

Preparation

1. Free the clean blue ones from the ends, and then cut them into quarter rings, about 1 cm thick. Sprinkle the fruits with salt, mix and leave for 30-60 minutes. After the specified time, the blue ones need to be washed and placed in a colander to drain all the liquid.
2. Peel the sweet pepper, removing the stems and seeds. Rinse the ingredient and then cut it into large cubes (about 2 cm).
3. Pass the peeled garlic through a special press.
4. Wash the tomatoes, remove the stems from where they are attached, and then grind them in a meat grinder. You can use any other kitchen aid. It is important to achieve a puree-like consistency of the tomatoes.
5. Heat vegetable oil in any convenient container. Fry the eggplants in it until light golden brown. Add sweet pepper.

1. Pour the tomato puree here.

1. Add granulated sugar, salt, and mix the vegetable mass thoroughly. Cook the stew, remembering to stir occasionally, for 10 minutes over low heat.
2. Pour in vinegar, add garlic. Cook everything together for another 15 minutes.
3. Sterilize pre-washed jars.
4. Place the hot stew into jars, filling them to the very top.

1. Roll up containers containing bell pepper stew with eggplants for the winter, with boiled lids. Turn the pieces upside down and wrap them in a warm towel, leave them until they cool.
2. Store the stew in a dry place out of direct sunlight.

Spicy eggplants with bell peppers and carrots in tomato sauce

Do you like dishes with sparkle? Then you will definitely like canned eggplants with carrots, peppers and onions in tomato sauce. The tasty preparation will ideally complement meat dishes and will be an excellent snack for strong alcoholic drinks. If you don’t like spicy foods, then simply reduce the amount of garlic and omit the cayenne pepper.

Ingredients:

• Cayenne pepper – 2 pods;
• Sugar – 0.5 tbsp;
• Eggplants – 1500 g;
• Odorless vegetable oil – 0.5 tbsp.;
• Juicy tomatoes – 1500 g;
• Large carrots – 3 pcs.;
• Table salt – 1 tbsp. + 1.5 tbsp. for sprinkling;
• Large onions – 3 pcs.;
• Vinegar – 0.5 tbsp.;
• Bell pepper (preferably different colors) – 1 kg;
• Garlic – 2 heads.

Preparation

1. Prepare the eggplants in the standard way: wash, dry, remove the stems and cut into quarter rings (or large pieces of any other shape). Cover the fruits with salt and leave for 40 minutes, then rinse and allow excess liquid to drain.
2. Peel, rinse and chop the carrots using a coarse grater.
3. Peel the onion, rinse, and then chop into thin half rings.
4. Turn the peeled garlic cloves into a pulp using a press or grater.
5. Peel the sweet peppers from tails and seeds, and then rinse. Cut the vegetable into large strips.
6. Hot peppers also need to be freed from seeds and stalks, and then rinsed.
7. Cut the core out of the tomatoes. Divide the fruits into several parts. Using a blender, puree the tomatoes. For these purposes, you can use other devices: a meat grinder, a food processor and a juicer.

1. Pour the tomato puree into a convenient container and place on the fire. Bring the mixture to a boil.
2. Place the eggplants, onions, carrots and bell peppers in a deep frying pan or saucepan.

1. Pour boiling tomato sauce over the assorted vegetables and immediately place on low heat. Mix well with a wooden spatula.

1. Add sugar, salt, garlic, cayenne pepper, oil and vinegar. Mix thoroughly again. Simmer vegetables in tomato for 40 minutes. During this time they need to be mixed 3-4 times.
2. By the time the vegetables are ready, you should have sterilized jars ready. Distribute hot snacks into them.

1. Seal the jars tightly with sterile lids. Leave them under a warm blanket until they cool completely, then move them to a dry place for storage.

Canned eggplants with bell pepper pieces in tomato juice

Another variation of a delicious snack that is very easy to prepare yourself. Appetizing pieces of eggplant, onion and sweet pepper in thick tomato juice have a stunning aroma of garlic. A slight spiciness gives the appetizer an amazing piquancy, which goes well with a subtle hint of sweetness.

Ingredients:

• Onions – 3 pcs.;
• Salt – 2.5 tsp. + 1.5 tbsp. for pouring;
• Bell pepper – 9 pcs.;
• Medium eggplants – 9 pcs.;
• Vinegar 9% - 150 ml;
• Garlic – 1-2 heads;
• Fresh tomatoes – 2500 g;
• Hot pepper – 1 pod;
• Sugar – 150 g;
• Vegetable oil – 1.5 tbsp.

Preparation

1. Prepare all the components required to prepare the seaming. You should have them on hand.

1. Remove the stems from the clean eggplants and then cut them into large pieces or cubes. Sprinkle the vegetables with salt and leave for at least half an hour, then rinse and dry.
2. Chop the peeled onions into half rings.
3. Cut the sweet pepper halves, pre-seeded, into large strips.
4. Remove the seeds and tail from the hot pepper. Rinse it thoroughly.
5. Peel, wash and chop the garlic using a press.
6. Rinse the tomatoes and then pass through a meat grinder along with hot pepper. This way you will get tomato juice.
7. Pour 0.5 tbsp into the pan. vegetable oil and send it to the fire. Place the eggplants in the hot fat. Fry over high heat, stirring frequently, until the fruits are evenly browned. Using a spatula, remove the blue ones from the pan, leaving the oil in it.
8. Place bell peppers in the remaining fat. Cook the product over medium heat for no more than 2 minutes, then add it to the rosy eggplants.
9. Sauté the onion in the remaining oil (no more than 2 minutes). Place the ingredient with the rest of the vegetables.

1. Pour the tomato into a large container suitable for heating. Add salt and granulated sugar to it.

1. Place the juice on the fire and bring to a boil.
2. Add the fried vegetables to the boiling tomato. Pour in the remaining vegetable oil. Simmer over moderate heat, stirring occasionally, for 20 minutes. Add garlic.

1. Pour in vinegar and mix thoroughly. Cook everything together for another 3-4 minutes.
2. Place the vegetable mixture in sterile jars and screw on the lids, boiled in water.
3. Leave upside down under a warm blanket until the pieces have cooled. Store in a dark and dry place.

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 try 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 placing the pan on the fire, you must 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, as they 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 wish.

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 the jars 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 leak into the brine later.

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 prepare it once, you will then prepare 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 think 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 to 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 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 snacks, 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. Don’t 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.

You 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 calls for 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’ll 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 love 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.

1. Cut any number of vegetables into medium cubes and place on a greased baking sheet.
2. Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
3. Remove from the oven and allow to cool completely.
4. Divide into bags, approximately 400 - 500 grams each.
5. Place in the freezer for storage.

And it'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!

One day, a very talented Hungarian culinary specialist invented a fairly simple and incredibly tasty dish of vegetables and meat called lecho. Since then, the food has confidently traveled throughout Europe, finding more and more new admirers. Over the years, the recipe for making lecho has been modified, the list of ingredients has been adapted to suit what is available for a particular country. And if in Hungary lecho is mainly served as a side dish, in our region housewives prefer to bake it for the winter. Here is another preparation: eggplants with peppers for the winter.

In my family, lecho is one of the most favorite preparations for the winter among other preparations. I usually make two versions: from sweet peppers and onions in tomato, and lecho from eggplant and bell pepper. The result is a very tasty aromatic snack - elastic pieces of vegetables float in a sweetish thick tomato. These canned eggplants with bell peppers and tomatoes go just great with mashed potatoes, any cereal porridge, meat and fish!

photo recipe for eggplant lecho with pepper and tomato juice

Ingredients:

• bell pepper – 4 pcs.,
• eggplants (large) – 3 pcs.,
• garlic – 5 - 6 cloves,
• hot pepper – 1 pc.,
• tomatoes – 1 kg,
• bay leaf – 1 pc.
• black peppercorns – 3 - 4 pcs.,
• cloves – 2 pcs.,
• salt – 2 tsp,
• sugar – 2 tbsp.,
• vinegar 9% - 2 tsp,
• vegetable oil – 6 tbsp.

Cooking process:

We pass the tomatoes through a meat grinder along with the skin and seeds. Add garlic, hot pepper, aromatic cloves, bay leaf, and black allspice peas to the raw tomato juice with pulp, peeled and passed through a meat grinder or check press.

Next add salt, granulated sugar, oil and vinegar to the tomato puree. Cover the pan with a lid and let it simmer over moderate heat for 15-20 minutes.

While the tomato is boiling, chop the vegetables for lecho. Cut the peppers in half lengthwise, remove the stem and seeds. Then we divide each half into two or three more parts.

Cut the eggplants, thoroughly washed under running water, into slices as long as strips of pepper.

Place prepared eggplant fingers with pieces of bell pepper into boiling tomato puree and cook over low heat for approximately 15 minutes after boiling. You can check the readiness of the lecho by piercing the eggplants with a toothpick. If it easily fits into the vegetables, then the winter snack is ready.

Immediately, so that the vegetables do not have time to boil, put the boiling lecho into sterilized jars and roll up with metal lids. Leave for 12 hours, wrapped in a warm blanket. After the eggplant and bell pepper lecho has cooled, store it in the pantry or cellar.

Ksenia prepared eggplant and pepper lecho for the winter