TOP-8 recipes for preparing eggplant for the winter in different ways. Useful tips and secrets. Video recipes.
Eggplant is perhaps one of the most popular seasonal vegetables, from which you can prepare an overwhelming number of different dishes. Therefore, eggplants are firmly established in our kitchen, and we lovingly call them blue. The vegetable is delicious both on its own and in a company with other products. Various snacks are made from it, hot dishes are prepared, and, of course, eggplants are prepared for the winter. This article contains the best recipes for cooking eggplant for the winter in different ways. Pamper your family and surprise guests with original appetizers from this amazing autumn vegetable. Preserve tasty preparations and enjoy their wonderful taste all winter long.
Secrets of cooking eggplant blanks for the winter
- Blue-black fruits have the most delicate taste.
- When buying an eggplant, inspect the stalk: it should be green and firm.
- Fruits, which were exposed to cold during the growth period, were not watered enough, and overripe were picked, have bitterness.
- In order not to encounter bitterness, choose dairy fruits with small and light seeds.
- If you still bought eggplant with bitterness, then remove it. To do this, cut the vegetables into pieces and soak them in cold salted water for half an hour. You can soak them whole for two hours. To quickly achieve the desired effect for 1 liter of water, add 2 tablespoons. salt. Another way to remove bitterness is to sprinkle the sliced eggplants with salt and rinse off the juice after half an hour.
- Eggplants, like a "sponge", absorb vegetable oil during frying. But if the fruits have been pre-soaked, they will not take up a lot of excess fat. For the same reason, use only quality oil for frying. The best option is extra virgin olive oil.
- If the eggplants are pre-boiled for preparation, it is better not to cook them than to digest them so that they do not lose their shape in the preparation.
- Check the readiness of boiled eggplants with a toothpick. It should pass freely inside the vegetable.
Eggplant salad for the winter
A simple and quick eggplant salad is quite versatile. It can be served with pasta and mashed potatoes, fried meat and chicken leg. And if you put a few spoons in the soup, you get a new and interesting first course.
- Caloric content per 100 g - 386 kcal.
- Servings - 2 kg
- Cooking time - 1 hour
Ingredients:
- Eggplant - 1 kg
- Water - 100 ml
- Onions - 400 g
- Salt - 2 tablespoons Sugar - 80 g
- Garlic - 7 cloves
- Bulgarian pepper - 800 g
- Vegetable oil - 100 ml
- Tomatoes - 500 g
- Carrots - 300 g
- Table vinegar - 80 ml
Cooking eggplant salad for the winter:
- Wash and dry all vegetables.
- Remove the seed box from the bell pepper, cut off the partitions and the stalk. Peel onions, carrots and garlic. Remove bitterness from eggplant, if necessary.
- Cut the eggplants, peppers and tomatoes into cubes, cut the onions into quarters, grate the carrots on a coarse grater, chop the garlic.
- Combine all vegetables in a bowl, add oil and water, stir and place on the stove over medium heat.
- After boiling, add salt and sugar, and pour in vinegar. Mix everything well and let the salad simmer for 10 minutes.
- Put the hot eggplant salad for the winter "Lick your fingers" in sterile jars and cover with sterile tin lids.
- Turn the cans over, wrap them in a warm blanket and let cool completely slowly. Then transfer the conservation to storage in a dark place to preserve a beautiful and bright color.
Eggplant caviar
Delicious eggplant caviar for the winter is not difficult to prepare, while it is difficult for it to survive until winter, since it is eaten up very quickly. Therefore, immediately cook it in large quantities, because you can even visit with such a tasty and useful edible gift.
Ingredients:
- Eggplant - 2 kg
- Salt - 5 tablespoons
- Water - 3 l
- Onions - 1 kg
- Bulgarian sweet pepper - 1 kg
- Hot pepper - 2 pods
- Carrots - 1 kg
- Tomatoes - 1.5 kg
- Vegetable oil - 350-400 ml
- Sugar - 1 tablespoon
- Vinegar (9%) - 3 tsp
Cooking eggplant caviar for the winter:
- Wash the eggplants and cut into cubes, you can peel them if desired. But it is the skin that gives the caviar the right color and taste.
- Place the eggplants in a bowl, add salt, cover with water so that the fruits are completely covered and let sit for 40 minutes. Then drain the salt water, rinse the eggplants, squeeze out excess water and cut into cubes.
- Peel the onions, rinse with running water and cut into small cubes.
- Peel sweet and hot peppers from seeds, wash and cut into cubes: the first is larger, the second is smaller.
- Peel the carrots, wash and grate on a medium grater.
- Wash the tomatoes and cut into cubes.
- Pour vegetable oil into a large skillet, add eggplants and fry until golden brown. Place the fried eggplants in a saucepan for stewing.
- Pour oil into the same pan and fry the onions, which are transferred to the pan to the eggplant.
- Next, fry the carrots, bell peppers and tomatoes alternately. Cook the latter under a closed lid so that the tomatoes are slightly stewed.
- Put all vegetables in a saucepan, add hot pepper, salt, sugar and stir.
- Place the pot on the stove and simmer the caviar, stirring occasionally, for 40 minutes.
- 10 minutes before the end of cooking, pour in the vinegar and boil the caviar to the desired thickness.
- Ready caviar can be left in pieces or chopped in a blender in mashed potatoes. After puréing, simmer for 5 minutes.
- Then put the hot eggplant caviar in hot sterilized jars and screw the lids.
- Turn the jars upside down, placing them on the lids, wrap them in a warm blanket and leave to cool completely.
- Store eggplant caviar at room temperature over the winter.
Eggplant with garlic
The advantage of eggplant salad with garlic for the winter is that it is prepared without sterilization. At the same time, the workpiece is perfectly stored all winter. The preservative in this recipe is tomato juice and vinegar. Preparing a salad is quite simple, and any novice cook can handle it, but it turns out to be very tasty.
Ingredients:
- Eggplant - 1 kg
- Tomatoes - 1.5 kg
- Garlic - 1 head
- Hot pepper - 0, 5 - 1 pc.
- Sugar - 100 g
- Salt - 1 tablespoon
- Vegetable oil - 100 ml
- Vinegar 9% - 75 ml
Cooking eggplant with garlic for the winter:
- Wash tomatoes, hot hot peppers and garlic, dry and twist through a meat grinder. If desired, remove the seeds from the pepper, if you do not want a very spicy snack, because it is in them that all the sharpness is contained. For a thicker appetizer, use leaner tomatoes. When twisted, they give little juice.
- Put the tomato mass on the stove and leave to boil for 5 minutes.
- Pour oil into a large saucepan, pour tomato paste, add salt and sugar and put on fire. Cook the food, stirring for 15 minutes, so that the contents boil well and the excess liquid evaporates.
- Wash the eggplants, coarsely cut into 4-6 pieces and send to the tomato. Stir, bring the liquid to a boil, close the lid, screw on the temperature and cook, stirring occasionally, for half an hour, bringing the blue ones until tender. At the same time, make sure that it is not overcooked, otherwise caviar may turn out.
- 5 minutes before cooking, pour in the vinegar and stir.
- Put the hot eggplant salad in hot sterilized jars, roll up with hot lids and turn over. Wrap with a warm blanket and leave in a warm place until completely cooled.
- Then, store the eggplant and garlic in a cool place for winter storage.
Eggplant with peppers and tomatoes
Delicious eggplant salad with peppers and tomatoes for the winter. Beans add additional satiety to the dish, which allows you to eat the appetizer without a side dish, but only with a piece of fried meat.
Ingredients:
- Eggplant - 2 kg
- Sweet pepper - 0.5 kg
- Tomatoes - 1.5 kg
- Beans - 0.5 kg
- Carrots - 0.5 kg
- Garlic - 3 heads
- Vegetable oil - 300 ml
- Table vinegar - 50 ml
- Sugar - 25 g
- Salt - 60 g
Cooking eggplant with peppers and tomatoes for the winter:
- Fill the beans with water (1.5 l) and leave overnight. Then drain the water, fill the beans with clean water and boil without a lid for 40 minutes until tender.
- Peel the carrots, wash and grate on a coarse grater.
- Peel the bell peppers from the seed box and cut into small pieces.
- Wash the eggplants, dry and cut into cubes. Cover them with salt (1 tablespoon), stir and leave for half an hour. Then rinse and dry with a paper towel.
- Wash the tomatoes, dry and twist through a meat grinder. Pour the resulting juice into a saucepan.
- Add chopped garlic, salt, sugar to the tomato, pour in vegetable oil and boil for 5 minutes.
- Add vegetables to the pot and simmer for 30 minutes.
- Then send the beans and continue to simmer for 10 minutes.
- Pour in the vinegar and after 5 minutes, lay out the hot eggplant salad with peppers and tomatoes for the winter in sterilized jars and roll it up with lids.
- Cool the preservation by wrapping it in a warm blanket and store it in the refrigerator.
Eggplant "Mother-in-law's language"
A very tasty recipe for eggplant salad for the winter "Mother-in-law's tongue". The appetizer is both great in itself and a complete independent dish. And the spicy sauce is great as a gravy for a side dish, and as a dressing in borscht.
Ingredients:
- Eggplant - 700 g
- Onions - 550 g
- Tomatoes - 500 g
- Parsley and dill greens - 30 g
- Black peppercorns - 3 pcs.
- Allspice - 3 pcs.
- Vegetable oil - 140 ml
- Sugar - 20 g
- Salt - 20 g
Cooking eggplants "Mother-in-law's language" for the winter:
- Wash the eggplants, dry, peel and cut in half into 2 parts.
- Heat vegetable oil in a skillet and fry them on both sides until golden brown.
- Peel the onions, cut into half rings and fry in a pan after the eggplant until transparent.
- Wash greens, dry, chop and combine with onions. Season with salt and stir.
- Wash the tomatoes, blanch in water for 3 minutes, peel and grind in a blender.
- For the sauce, boil the tomato juice with spices (allspice, salt, sugar crushed in a mortar) for half an hour.
- Pour tomato sauce into clean sterilized hot jars, lay fried eggplants with onions and herbs in layers and cover everything with sauce.
- Cover the jars filled to the top with clean lids (but do not tighten), place in a saucepan with warm water and sterilize for 20 minutes.
- Remove the jars from the boiling water and screw them tight with clean sterilized lids.
- Turn the blanks upside down, wrap them in a warm blanket and leave to cool slowly. Store the workpiece at room temperature.
Eggplant like mushrooms
Vegetable appetizer for the winter from eggplant, like mushrooms. Eggplants absorb the flavors of various vegetables and spices well. Therefore, chefs have learned how to cook this vegetable so that it tastes and looks very similar to pickled mushrooms.
Ingredients:
- Eggplant - 2.5 kg
- Fresh dill - 300 g
- Garlic - 6 cloves
- Water - 3 l
- Acetic acid 9% - 10 tbsp
- Salt to taste
- Vegetable oil - 350 ml
Cooking eggplant like mushrooms:
- Pour water, vinegar and salt into a saucepan. Put it on the stove and boil it.
- Rinse the eggplants, peel, cut into 2 cm pieces.
- Transfer the eggplants to the boiling brine and cook for 5 minutes. Then remove the container and tip the contents onto a sieve to drain the water.
- Wash the dill and chop finely. Peel and chop the garlic.
- Mix the cooled eggplants with herbs and garlic, and season with vegetable oil.
- Mix everything, cover and refrigerate for 5 hours.
- Then heat the workpiece well in a frying pan or saucepan, transfer it to sterilized hot jars and carefully seal it with tin lids.
- After cooling slowly under a warm blanket, store the eggplants like mushrooms in a cool place for the winter.
Eggplant "Lick your fingers"
Eggplant saute for the winter "Lick your fingers" is prepared according to a very simple recipe, since there are many options for its preparation. The advantage of this blank is that the eggplants are boiled in water, so you do not need to pre-soak them to remove excess bitterness.
Ingredients:
- Eggplant - 1 kg
- Sweet bell pepper - 0.5 kg
- Tomatoes - 1 kg
- Onions - 2 pcs.
- Garlic - 1 head
- Carrots - 1 pc.
- Salt - 1 tablespoon
- Sugar - 2 tablespoons
- Peppercorns - 4-5 pcs.
- Vegetable oil - 50 mol
- Parsley - a bunch
Cooking eggplant "Lick your fingers" for the winter:
- Wash the eggplants, cut into plump circles, sprinkle with salt and set aside for an hour. Then rinse with running water and squeeze out moisture.
- Heat vegetable oil in a skillet and fry the eggplant on both sides until golden brown.
- Peel the onions, wash and cut into rings.
- Peel the bell peppers from the seed box and cut into quarters.
- Peel and grate the carrots.
- Peel and chop the garlic.
- Wash the tomatoes and pass through a juicer or meat grinder.
- Put the tomato juice on the stove, boil, salt, drain the oil, add sugar and put peppercorns.
- In another bowl, simmer onions with carrots until soft.
- Top with bell peppers with eggplant and pour over everything with hot tomato sauce.
- Simmer sauté for 30 minutes over low heat and add chopped chopped herbs and garlic for 7 minutes.
- Transfer the snack to dry, clean, hot jars, cover with tin lids and leave to cool under a warm blanket.
Korean style eggplant
Spicy eggplant in Korean is a delicious preparation for the winter, which everyone will be happy to eat, both at lunch and dinner, as well as on the festive table. Depending on taste preferences, you can vary the degree of spiciness in the appetizer.
Ingredients:
- Eggplant - 1 kg
- Bulgarian pepper - 300 g
- Carrots - 300 g
- Onions - 100 g
- Garlic - 5-6 cloves
- Red hot pepper - 0, 5 - 1 pc.
- Salt - 2 tablespoons
- Vegetable oil - 80 ml
- Vinegar 9% - 50 ml
- Granulated sugar - 1 tablespoon
- Salt - 1 tsp
- Ground black pepper - 0.5 tsp
- Red hot pepper - 0.5 tsp
- Ground coriander - 1 tsp
- Turmeric - 1 tsp
- Water - 2 l
Cooking Korean Eggplant:
- For the marinade, heat the oil in a skillet to keep it hot, but not too hot.
- Place chopped red hot peppers, turmeric and half the coriander in hot oil. Stir and simmer for 5 seconds so that the spices do not burn out, but their flavor reveals.
- Remove the pan from the heat, leaving the spices in it so that they continue to give off all the flavors and aromas.
- Combine salt, sugar, black pepper, the remaining coriander and pour in the second part of the oil with vinegar. Leave to infuse until the oil has cooled.
- Stir both ingredients and let stand for 30 minutes to an hour.
- Pour water into a saucepan, add salt (2 tablespoons) and put on the stove to heat.
- Wash the blue ones, cut them into 2, 5-3 cm pieces and send them to boiling water.
- After boiling again, cook the blue ones under the lid for 10 minutes, stirring occasionally. Then, tip the snack into a colander and let the water glass.
- Peel and grate the carrots for Korean salads so that there are long and thin strips.
- Peel the bell pepper from the seed box and cut into thin strips.
- Peel the onions and cut into half rings.
- Peel the garlic and finely chop with a knife or pass through a press.
- Place vegetables in a large saucepan, add chopped red pepper and pour in the marinade. Stir and leave the vegetables to infuse for 2 hours, while stirring them every half hour.
- After a while, spread the snack in sterilized hot jars, leaving 1 cm of free space at the top for the juice that will appear during sterilization.
- Put a piece of gauze on the bottom of a large saucepan, put the jars on top and fill with hot water (not boiling water) so that it reaches the shoulders of the jar.
- Boil water in a saucepan and sterilize 0.5 liter jars for 30 minutes. Then screw them on with clean tin lids and put the workpiece in the warmth, turning it over on the lids and covering it with a warm blanket.
- Leave the Korean style eggplants until they cool completely and store them in a dark and cool place over the winter.
