Delicious blue salad for the winter. Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

Anyone, even a novice housewife, can prepare eggplant salads for the winter, because the recipes are simple and quite accessible. Perhaps the most important rule to remember when preparing eggplant salads is to remove the bitterness from the eggplants. To do this, just salt the eggplants and leave them in this form for the time specified in the recipe.

Eggplant is surprisingly friendly with many vegetables and fruits. Combining with them in a wide variety of variations, it seems to adapt to each one, while acquiring a completely new taste and aroma. Eggplant salads for the winter are a combination of ease of preparation and originality of the resulting flavors.

If you have just decided to make eggplant salads for the winter, stop by and visit us. It is likely that one of the proposed options will seem interesting to you, and you will want to use it.

Marinated eggplant and onion salad for the winter

Ingredients:
1 kg eggplants,
200 g onions,
½ cup water,
1 tbsp. allspice,
1 bay leaf,
½ cup vegetable oil,
1 tbsp. salt,
¾ stack. wine vinegar.

Preparation:
Peel small eggplants and cut into slices. Then sprinkle with salt, cover and leave for 3-4 hours. When the time is up, squeeze out the eggplants, place them in a frying pan with heated vegetable oil, fry over low heat so that the eggplant pieces are fried from the inside, and let cool. Cut the onion into thin rings. Pour wine vinegar diluted with water into the pan, add allspice, bay leaf, salt, let it boil and cool. Place a layer of onions in prepared clean jars, then two rows of eggplants, again onions, and so on until the jars are filled. Pour over the cooled marinade, pour a 2 cm layer of pre-boiled, cooled vegetable oil on top. Wipe the edges of the jars thoroughly with a paper towel and seal with sterilized metal lids. Alternatively, you can cover the jars with parchment paper or cellophane, tie them with string and store them in a cool, dry place.

Layered eggplant salad with vegetables for the winter

Ingredients (per 1 liter jar):
500 g eggplants,
3 sweet peppers,
1 onion,
1 carrot,
5-6 tomatoes,
2 tbsp. tomato paste,
½ tsp. marjoram,
vegetable oil, salt, pepper - to taste.

Preparation:
Cut the eggplants into 0.5 cm thick slices and fry in vegetable oil on both sides. Season with salt and place on a separate plate. Peel the pepper from seeds and cut into strips. Grate the carrots on a coarse grater, chop the onion. Pour boiling water over the tomatoes, remove the skin and chop. In a frying pan with heated vegetable oil, fry the onions and carrots, then add the pepper. When it becomes soft, add tomatoes and tomato paste, salt and pepper to taste, add marjoram and simmer the vegetable mixture over low heat for 15 minutes. Place an overlapping layer of eggplants on the bottom of a sterilized jar, a layer of stewed vegetables on them, then again eggplants and vegetables. Thus, fill the jar to the neck, press it a little with a spoon so that the sauce appears, and sterilize for 30 minutes. Then roll up the jar with the prepared metal lid, turn it over and leave until it cools completely.

Eggplants with vegetables, herbs and nuts “Izysk”

Ingredients:
1 kg eggplants,
300 g sweet pepper,
300-400 g of onion,
1 stack shelled walnuts,
1 stack chopped celery, parsley, basil, dill,
100 g garlic,
wine vinegar, salt - to taste.

Preparation:
Cut thoroughly washed, unpeeled small eggplants lengthwise, place in boiling water and cook for 15-20 minutes. Then take out the eggplants and, placing them in 1 row on a clean board, press them down on top with another board, on which you place a weight and leave it like that for 8-10 hours. When the time is up, cut the eggplants into medium-sized pieces. Place the peeled sweet pepper in boiling water for 5 minutes, then remove it and chop it coarsely. Mix crushed walnuts, garlic, salt and chopped herbs, as well as finely chopped onions, adding wine vinegar to the total mass. Add eggplants, sweet peppers to the resulting mass and mix everything well. Pack the vegetable mixture tightly into sterilized 1 liter jars and pour boiled, cooled vegetable oil on top. Roll up.

Eggplant sauté “Bulgarian style”

Ingredients:
4 eggplants,
4 tomatoes
4 sweet peppers,
4 onions,
1.5 tbsp. Sahara,
1.5 tbsp. salt,
50 ml vegetable oil,
50 ml 9% vinegar.

Preparation:
Cut the onions, eggplants and tomatoes into slices, and the pepper into slices. Add salt, sugar, vegetable oil, vinegar to the vegetables, mix well and cook for 30 minutes over medium heat, stirring. Place the hot saute in sterilized jars, roll them up, turn them over, wrap them and leave to cool.

Lecho with eggplant “Favorite”

Ingredients:
5 kg eggplants,
6 carrots,
15 sweet peppers,
3 heads of garlic,
2 liters of tomato juice,
250 ml apple cider vinegar,
500 ml vegetable oil
1.5 stack. Sahara,
¼ cup salt.

Preparation:
Pour oil into the pan, add grated carrots and boil in oil for 15 minutes. Then pour tomato juice into the pan, add chopped pepper, salt, sugar and cook for another 15 minutes. Cut the eggplants into cubes, finely chop the garlic, add to the vegetables, pour in the vinegar and boil again for 15 minutes. Place the hot lecho into sterilized jars and roll up.

Korean-style eggplant salad for the winter

Ingredients:
2 kg eggplants,
500 g sweet pepper,
500 g onions,
500 g carrots,
1 head of garlic,
½ tsp. ground red pepper,
1 packet of Korean carrot seasoning,
1 stack vegetable oil,
1 tbsp. salt,
4 tbsp. Sahara,
1 bunch of dill,
1 bunch of parsley,
¾ stack. 9% vinegar.

Preparation:
Boil the eggplants for 7 minutes, then squeeze them, peel them and cut into strips. Cut the onion into half rings, cut the pepper into strips, grate the carrots on a coarse grater, pass the garlic through a press. Combine the prepared ingredients, add chopped herbs and mix thoroughly. Leave the resulting mass at room temperature for 2 hours, then put it in sterilized 1 liter jars, sterilize for 15 minutes and roll up. Turn the jars upside down, wrap them up and leave until completely cool.

Eggplant salad with beans “Special”

Ingredients:
3 kg eggplants,
2 kg tomatoes,
1 kg dry beans,
500 g carrots,
500 g onions,
500 g sweet pepper,
1 hot pepper,
2 stacks vegetable oil,
3 tbsp. Sahara,
½ cup salt,
½ cup 6% vinegar.

Preparation:
Cut the eggplants into strips, sprinkle with salt and leave for 20 minutes, then rinse. Soak the beans overnight and boil until tender. Cut the tomatoes into slices, onions into half rings, carrots and peppers into strips. Place the prepared ingredients, except beans, in an enamel container, add salt, sugar, pepper, vinegar and simmer for 30 minutes. Add beans and simmer for another 10 minutes. Place the hot mass into sterilized 0.5 liter jars, sterilize for 10 minutes and roll up. Turn the jars upside down, wrap them warmly and leave until completely cool.

Eggplant salad with rice “Tasty Summer”

Ingredients:
1 kg eggplants,
500 g sweet pepper,
500 g carrots,
500 g onions,
500 g tomatoes,
200 g rice,
5 cloves of garlic,
100 g vegetable oil,
2 tbsp. 9% vinegar,
1 tbsp. salt.

Preparation:
Peel the eggplants, cut into pieces and fry in vegetable oil until golden brown. Grate the carrots on a coarse grater, cut the peppers and onions into half rings, chop the tomatoes and garlic. Add the prepared vegetables to the eggplants, pour in ½ cup. water and simmer for 5 minutes. Then add rice, salt and vinegar. Place the hot salad in prepared jars up to their shoulders, sterilize for 30 minutes and roll up. The rice will be overcooked!

Eggplant appetizer salad for the winter “Tatar Song”

Ingredients:
4-5 kg ​​of eggplants,
2 heads of garlic,
2 carrots,
2 apples,
2 red sweet peppers.
For the sauce:
2 liters of tomato juice,
2 stacks vegetable oil,
1 stack 9% vinegar,
½ cup salt.

Preparation:
Stir the ingredients for the sauce, add chopped onion, garlic,
carrots, apples, bell peppers and bring to a boil. Then add the eggplants cut into small cubes and cook for 45 minutes. Place the prepared hot snack in sterilized jars and roll up.

Eggplants with beets and apples “A little bit of everything”

Ingredients:
500 g eggplants,
500 g beets,
500 g apples,
1 tbsp. salt,
3-4 tbsp. Sahara,
¾ stack. vegetable oil.

Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and cook for 30 minutes covered and 10 minutes without a cover. Place hot caviar into jars, roll up and wrap.

Eggplant appetizer “Surprise”

Ingredients:
1 kg eggplants,
1 kg of tomatoes,
garlic - to taste.

Preparation:
Wash and peel the eggplants. Cut lengthwise into strips and fry on one side. Cut the tomatoes into circles, place them on the fried side of the eggplants, place chopped garlic on top of the tomatoes, and then fold each eggplant strip in half so that the tomato and garlic circle is inside. Fry the eggplants on both sides, place tightly in jars, cover with lids and sterilize for 40-50 minutes. Roll up.

Eggplant heh for the winter

Ingredients:
4 kg eggplants,
500 g onions,
500 g sweet pepper,
200 g dill,
3 tbsp. vinegar essence,
200 g garlic,
1 pod of hot pepper.

Preparation:
Cut the eggplants into strips, salt well and leave for 3 hours. Then squeeze them out and fry them in portions in vegetable oil. Add onion cut into half rings, pepper cut into thin rings, and chopped dill to the prepared fried eggplants. Mix with vinegar essence and leave for 2 hours, remembering to stir from time to time. When the time is up, add chopped garlic and hot pepper to the total mass. Place the finished snack in sterilized jars, close with nylon lids and store in a cool place.

Eggplant and Basil Salad "Southern Story"

Ingredients:
6 kg eggplants,
1 kg red sweet pepper,
2 pink or orange tomatoes,
1 pod hot pepper,
10 cloves of garlic,
1 tbsp. dry basil,
1.5 stack. vegetable oil,
½ cup 9% vinegar,
1 stack Sahara,
2 tbsp. salt.

Preparation:
Wash the eggplants and cut into large slices, lightly sprinkle with salt and leave for 20 minutes. Then rinse with water, dry with napkins and fry in vegetable oil until half cooked. Using a blender, chop the tomatoes, hot peppers and garlic and mix with the sweet peppers. Pour the remaining vegetable oil and vinegar from frying the eggplants into the total mass, add sugar and salt, place on the stove and bring to a boil. Next, add the fried eggplants to the sauce and simmer for 5-7 minutes. Then add the basil, stir and remove from the heat. Fill sterilized jars with eggplant slices and top with sauce. Roll up the jars with lids, wrap them up and leave until completely cool.

Eggplant salad with mayonnaise

Ingredients:
6 kg eggplants,
2.5 kg onions,
200 g garlic,
500 g mayonnaise,
500 g vegetable oil,
100 g 9% vinegar,
salt, ground black pepper - to taste.

Preparation:
Wash the eggplants, dry them, cut them into medium cubes and lay them out in layers, sprinkling them with salt. Leave the eggplants like this for 2 hours to release the bitterness. Meanwhile, cut the onion into thin half rings and fry. Squeeze the eggplants and fry them in small portions. Mix fried eggplants with onions, add chopped garlic, salt and pepper to taste. Add mayonnaise and vinegar. Place the salad in 0.5 liter jars, sterilize for 20 minutes, roll up the lids and wrap.

Eggplant and cabbage salad for the winter “Bright Palette”

Ingredients:
3 kg eggplants,
2 kg cabbage,
500 g carrots,
500 g onions,
500 g sweet red pepper,
300 g garlic,
2 pods of hot pepper,
2 tbsp. vinegar essence,
500-600 g vegetable oil,
salt - to taste.

Preparation:
Boil the eggplants in salted water for 7 minutes, then squeeze under pressure and cut into strips. Chop the cabbage, grate the carrots on a coarse grater, cut the onion into rings, and cut the pepper into strips. Pass the garlic and hot pepper through a meat grinder. Combine the prepared vegetables, add salt to taste, add vinegar essence and mix carefully. Boil the vegetable oil, pour it into the salad, mix and place in 0.5 and 1 liter jars. Cover the jars with lids and sterilize for 20-30 minutes, then roll up.

Happy preparations!

Larisa Shuftaykina

Date of publication: 09.26.2017

Eggplant salads for the winter are one of my favorite products. Moreover, if we salt and marinate cucumbers and tomatoes, then we prepare fried and stewed eggplant salads. Of course, salted and pickled too.

Of course, we prepare not only salads, but also simply prepare eggplants with sauces, various ingredients and additives, and prepare them for the winter. All this is very tasty. Eggplants are a very interesting product.

As a child, and perhaps even in my early youth, I believed that eggplants and zucchini were the same product, just different colors. And for some reason he didn’t like them. Now I notice that my grandchildren don’t like them very much either. Apparently this product is for adults.

Today we will look at how to prepare eggplant salads for the winter.

Recipes for the most delicious winter salads from eggplants, sweet peppers and tomatoes

The word salad itself, in the classic recipe, implies that it is a mixture of various vegetables or fruits, although we also call meat salads and many others that way.

There are a great many recipes for preparing eggplant salads for both winter and summer, and the more we know or have them, the tastier and more varied we will feed our loved ones.

1. Eggplant salad for the winter is like lecho, delicious for every day

Ingredients:

We took all the ingredients not large, medium in size.

• Eggplants - 10 pcs.
• Onion - 10 pcs.
• Sweet pepper - 10 pcs.
• Tomatoes - 10 pcs.
• Garlic - 10 cloves
• Peppercorns - 8-10 pcs.
• Allspice - 5-7 pcs.
• Bay leaf - 3 pcs.
• Vinegar 9% - 100 ml.
• Sugar - 100g. (0.5 cups or 4 tbsp.)
• Salt - 2 tbsp. l. (without top)
• Vegetable oil - 200 ml. (1 glass)

Preparation:

1. Wash the eggplants, sweet peppers and tomatoes and let them dry or pat dry with paper towels.

2. Cut out the stalk of the tomatoes with the place where it grows from and cut into slices. We will pass them through a meat grinder or blender, so cut them into slices that are convenient for you. Grind the tomatoes in a blender.

3. Cut off the ends of the eggplants on both sides, cut them crosswise into pieces about 5 cm long. Then cut each piece into cubes, cutting them lengthwise.

Our eggplants are without bitterness, we know this for sure. If you don’t know for sure whether there is bitterness or not, you can soak them for an hour and a half in salt water and then rinse them well.

4. Cut the sweet pepper into large pieces.

5. Also cut the onion into large pieces.

6. Cut the garlic into large slices.

7. Pour vegetable oil into a saucepan or deep cooking container and add onions there. Then add sweet peppers, chopped eggplants, mix lightly and pour in ground tomatoes. Mix well.

8. Pour salt into the vegetables. Put in a bay leaf. Pour in sugar. Add a few black peppercorns and allspice peas. Mix.

9. Place on the stove, close the lid and simmer for 30 minutes. 5 minutes before readiness, lay out the chopped garlic and pour in the vinegar. Stir and simmer for another 5-7 minutes.

Our dish is ready to put into jars.

Place the salad in jars

10. Place the hot salad in sterilized jars. Pour the remaining juice in the pan into jars after cooking.

We got 6 half-liter jars and 1 liter.

11. Roll up the jars with sterilized lids or tighten them with screw lids, also sterilized.

12. Turn the jars over with their lids down and check if they are leaking. Let cool and store. We always put all preservatives in a cool place. This is not necessarily a cellar; we don’t have one. This could be a glazed loggia.

The salad is ready for the winter.

How great it will be to take out a jar and serve it with meat. Or just eat it with bread.

Bon appetit!

1. Salad with eggplants and sweet peppers with tomato dressing in Tatar style

Ingredients:

• Eggplants - 2 kg.
• Tomatoes - 3 kg of tomatoes and 1 glass of water or tomato juice - 3 liters
• Bell pepper - 1.5 kg.
• Hot capsicum - 2 pods
• Garlic - 4 heads
• Salt (preferably coarse rock salt) - 2 tbsp. heaped spoons
• Sugar - 1 glass
• Vegetable oil - 2 cups
• Vinegar 9% - 1 glass

We took 1 glass = 250 ml

Preparation:

1. Wash and dry all the vegetables.

2. Instead of tomatoes, you can use tomato juice or grind the tomatoes in a meat grinder, but we like to make this salad with chopped tomatoes. Therefore, we cut the tomatoes into thin slices.

3. Place the chopped tomatoes in a basin or other large container in which you can cook them, add salt and sugar. Pour in 2 cups of refined vegetable oil. Mix everything.

4. Grind the garlic and hot pepper in a meat grinder. Please note that all the bitterness of pepper is in the seeds, so by partially removing their amount you can regulate the spiciness of the dish.

5. Cut the bell pepper into strips.

6. Cut the eggplants into medium, not very thick pieces.

Let's start cooking vegetables

7. The tomatoes stood while we dealt with other products and gave juice. Place the tomatoes on the fire and bring to a boil. Cook for a couple of minutes, add chopped pepper. Rolled garlic with hot pepper.

8. And add eggplants. Bring to a boil. It may seem that there is little liquid in the vegetables, but the more the vegetables are heated, the more liquid will appear. If, when the vegetables come to a boil, there is still little liquid, you can add hot water.

9. To check whether you have enough liquid in your vegetables, press down the vegetables a little with a spatula, since they float at the top, the liquid should immediately come to the surface. It should be slightly higher than the vegetables. We had to top up the glass of water.

10. After the boil begins, cook the vegetables for another 30-40 minutes. Vegetables must be completely cooked until fully cooked. Try a piece of eggplant; it should be soft and tasty.

11. At the very last moment, add vinegar, stir, bring to a boil, turn off the heat.

Place the salad in jars

12. Remove the vegetables from the stove and immediately begin placing them in sterilized jars.

We usually sterilize jars in the oven.

Place the jars, washed without chemicals, into a cold oven. (Can be washed with soda, mustard). Turn on the temperature at 120°-130° C and after the oven has heated to the set temperature, warm up the jars for another 5-7 minutes. Then we turn off the oven, open the door and let the jars sit until we need them.

We simply boil the lids in water for 5-7 minutes.

13. Roll up the jars with lids and turn them upside down. Let's check if there are leaks anywhere.

14. Cover the jars with a warm towel and let cool completely. Then we send it for storage.

We store jars in a cool place. This is a glazed loggia, since we do not have a cellar. In severe frosts or even in extreme heat, sometimes you have to bring them into the apartment and then take them out again.

A very tasty eggplant and pepper salad is ready.

Bon appetit!

1. Eggplant salad for the winter “Ten”

Eggplants behave well in various preparations, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.

What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.

Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter eggplant preparations need to be tried.

The best eggplant recipe for the winter - you'll lick your fingers

I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.

Ingredients:

• eggplant – 460 grams;
• fleshy tomatoes – 250 grams;
• sweet pepper – 280 grams;
• turnip onion – 260 grams;
• hot pepper - to taste;
• garlic – 40 grams;
• salt – 10 grams;
• sugar – 20 grams;
• tomato sauce – 360 ml;
• vinegar – 45 ml;
• vegetable oil – 100 ml;
• paprika and other spices - to taste.

Preparation:

1. First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
2. Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.

There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.

1. Cut the tomatoes into four parts.

For preparation, it is advisable to select those that are stronger. The “cream” variety is good.

1. We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
2. Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
3. Take a saucepan with high sides and pour oil into it.
4. Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
5. It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
6. Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
7. After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.

Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.

Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”

Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.

Ingredients (for seven 500 ml jars):

• blue ones - 3 kg;
• sweet pepper - 1 kg;
• garlic pulp - 200 grams;
• chilli pepper - to taste;
• vegetable oil - 125 ml;
• 9% vinegar - 200 ml;
• granulated sugar - 170 grams;
• salt - 1.5 tablespoon;
• Vegetable oil - will be used only for frying.

Preparation:

1. You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, the eggplants will fall apart when frying.

1. In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
2. Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

1. Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
2. Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
3. Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.

1. The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
2. Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.

Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.

Before serving, the eggplants need to be cooled thoroughly in the refrigerator.

Eggplants for the winter are like mushrooms - a recipe without sterilization

Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

• eggplants – two kilograms;
• a couple of bay leaves;
• salt;
• fresh parsley;
• refined vegetable oil.

For the marinade:

• water – 160 ml;
• vegetable oil – 160 ml;
• 9% vinegar – 160 ml.

Let's start cooking:

1. Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.

To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.

1. The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
2. Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
3. Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
4. Place the fried eggplants in pre-sterilized jars, tamping them lightly.
5. Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.

Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour over them with vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.

If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.

Mother-in-law's eggplant tongue for the winter

Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.

Ingredients (for 8 500 ml cans):

• 4 kg medium-sized eggplants;
• a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
• a glass of finely grated garlic;
• chili pepper;
• a glass of vinegar (9%);
• vegetable oil;
• two spoons of granulated sugar;
• a tablespoon of salt.

Preparation:

1. Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
2. At this time, the sauce will be made, which will be used for pouring.
3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!

1. Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place the fried eggplants on it. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.

Turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and see you new recipes!

Winter preparations from vegetables are considered popular dishes, characterized by a variety of recipe options. Housewives use tomatoes, peppers, cucumbers, zucchini, squash, and eggplant. The latter are pickled and salted, fermented and added to salads. Every home prepares eggplant salad for the winter according to different recipes: some prefer spicy, others prefer sweet and sour. But there are salad options that will please almost everyone and satisfy the taste preferences of even the most sophisticated gourmets.

Winter vegetable preparations are considered popular dishes

A tasty and at the same time satisfying eggplant salad is prepared from a mixture of vegetables with the addition of spices.. This winter dish can be prepared quickly; the main ingredients ripen en masse at the end of summer and beginning of autumn, so such preservation should be planned to be done during this period.

To prepare a tasty and satisfying salad, stock up on vegetable ingredients:

• 2 ½ kilograms of eggplant;
• kilogram of sweet pepper;
• kilogram of tomatoes;
• 14 cloves of garlic;
• a couple of tablespoons of salt;
• 60 grams of sugar;
• 50 grams of vinegar;
• one and a half glasses of refined oil;
• spices, herbs and chili to taste.

The winter snack is rolled into glass containers, which are first thoroughly washed and sterilized over steam.

1. The eggplants are thoroughly washed, cut into 8 parts, having previously cut off the stalk area.
2. Wash the pepper, remove seeds and cut into 8 pieces. The washed tomatoes are chopped into slices.
3. Pour oil into the bottom of an enamel container, add vegetables, bring to a boil, add chopped garlic and spices.
4. Boil the vegetable mixture for 40 minutes, add vinegar, simmer over low heat for another 5 minutes. They're rolling up.

The salad can be stored under any conditions; in winter it is served with potatoes or any other side dish.

Eggplant salad for the winter (video)

Preparing eggplant salad with mushrooms for the winter

The recipe for “eggplant” mushrooms is considered popular among caring housewives. This delicious dish even resembles pickled mushrooms in aroma.

In order to marinate eggplants for the winter as “mushrooms”, you should initially stock up on the following ingredients:

• 300 grams eggplant;
• 3 cloves of garlic;
• a piece of chili;
• 20 grams of salt;
• 30 grams of apple cider vinegar.

The containers in which you plan to preserve this snack should first be washed with soda and just warmed up a little over steam.

1. The main ingredient is washed, cut into large cubes and soaked in salted water for an hour.
2. Garlic and chili are finely chopped with a knife.
3. Dissolve salt and spices in a glass of liquid, bring to a boil, add vinegar, and let it boil again.
4. Dip eggplant cubes into the boiling marinade and blanch them for 4 minutes. Strain through a colander.
5. The cubes are fried in refined oil, adding pepper and garlic. Transfer to prepared jars, pour boiling marinade and roll up.

After the snack has cooled, it is taken to a cold place where it can be stored for a long time.

The simplest eggplant salad for the winter

Recipes for preparing eggplant salad differ in the list of ingredients and the time required. A simple and affordable salad from this vegetable is prepared with the addition of ripe and juicy tomatoes; it can be made very quickly and without hassle.

The ingredients for the salad are the following:

• kilogram of eggplant;
• half a kilogram of onions;
• juicy and ripe tomatoes – 600 grams;
• half a glass of refined oil;
• a large spoon of salt, a small spoon of spices.

Recipes for preparing eggplant salad differ in the list of ingredients and time spent

Canning containers are thoroughly washed and heated over steam.

1. Wash the eggplants thoroughly, cut off the stem and cut into small cubes.
2. Fry the cubes in oil until translucent golden brown. Chopped onions are fried in a separate container.
3. Finely chopped tomatoes are fried for a quarter of an hour, the remaining fried ingredients, salt and pepper are added to them and brought to a boil. Boil the mixture for a quarter of an hour.
4. The mixture is placed in sterile containers, covered with lids and placed in a preheated oven for 40 minutes, after which it is rolled up.

For storage, the snack is sent to a cool place, where it will overwinter without any problems.

Spicy winter eggplant

Salads made from fried eggplants with the addition of vegetables, spices, and garlic are tasty and at the same time moderately spicy. Each housewife has her own recipes for such a dish; there are several universal ones that are liked by almost everyone. This delicacy will be a worthy accompaniment to any holiday menu and festive feast.

A spicy pickle is prepared from the following ingredients:

• a couple of eggplants;
• 3 ripe tomatoes;
• 30 grams of tomato paste;
• a couple of cloves of garlic;
• a small spoon of sugar;
• 20 grams of vinegar;
• salt, herbs, spices to taste.

Salads made from fried eggplants with the addition of vegetables, spices, and garlic are tasty and at the same time moderately spicy.

Sequence of preparation of a spicy salad dish:

1. The tomatoes are washed, cut crosswise with a knife and blanched in boiling water for about 3 minutes. Remove the skin and chop into small pieces.
2. Mix tomatoes, eggplants and finely chopped garlic, bring the mixture to a boil and cook for 5 minutes.
3. Add chopped herbs, spices, salt and sugar, vinegar. Bring the mixture to a boil again and transfer it to previously prepared glass containers.
4. Sterilize for a quarter of an hour and roll up.

This salad keeps well in any conditions, so you can simply put it in the pantry for storage.

Simple mixed salad

Even the simplest eggplant salad in winter will seem like a real culinary masterpiece. Such dishes are quickly prepared and also quickly eaten, so it is recommended to roll salads into small containers that are convenient for storage.

You can make a simple blueberry salad using the following ingredients:

• 2 ½ kilograms of eggplants;
• 2 ½ kilograms of bell pepper;
• 50 grams of greens;
• 300 grams of garlic;
• half a liter of vinegar;
• half a liter of refined oil;
• 100 grams of sugar;
• 100 grams of salt;
• chili to taste.

Even the simplest eggplant salad in winter will seem like a real culinary masterpiece

Sequence of preparation of vegetable eggplant salad:

1. Eggplants and peppers are chopped into medium-sized cubes, garlic, chili and herbs are finely chopped with a knife.
2. Sugar and salt are dissolved in a liter of liquid, brought to a boil and vinegar and oil are added.
3. Boil the vegetables in boiling brine for 5 minutes, transfer them to prepared sterile containers, sprinkle with herbs, chili and garlic.
4. Fill the contents of the jars with brine and send them to sterilize for a quarter of an hour. Roll up and cool.

For those who are contraindicated in spicy foods, you can not add chili to the salad and reduce the amount of garlic.

Bean salad with blueberries

A combination of legumes and vegetables is considered nourishing, so blueberry salad with beans is also a high-calorie and filling snack option.

In order to prepare this winter preserve, prepare the ingredients:

• a couple of kilograms of eggplant;
• one and a half kilograms of ripe tomatoes;
• 500 grams of beans;
• 500 grams of carrots;
• 500 grams of sweet pepper;
• 200 grams of garlic;
• one and a half glasses of sugar;
• 2 ½ large spoons of salt;
• 100 grams of vinegar;
• half a liter of refined oil.

Step-by-step cooking recipe:

1. The beans are soaked in cold water overnight, and the water is strained in the morning.
2. Eggplants and peppers are cut into cubes, chopped tomatoes are passed through a meat grinder.
3. Grind the carrots, mix all the ingredients, add butter, salt and sugar.
4. Bring the mixture to a boil and cook for 40 minutes.
5. Add vinegar and chopped garlic, boil for another 5 minutes and transfer the salad to prepared sterile containers.
6. Roll up and turn over to cool.

Delicious and simple eggplant salad for the winter (video)

Be sure to prepare eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a holiday dinner or just a family lunch. This salad is also perfect as a side dish.

Eggplant— 1.5 kg

Tomatoes— 3 kg

Bulgarian pepper- 1 kg

Carrot- 1 kg

Bulb onions- 1 kg

Refined vegetable oil- 0.5 cups

Vinegar 9%- 0.5 cups

Sugar- 1 glass

Salt- 2 tbsp

Preparing eggplant salad for the winter

1 . First, wash the eggplants and cut them into circles. Sprinkle with salt and leave aside.

2. Pass the tomatoes through a meat grinder, or chop in a food processor.

3. Let the tomatoes cook for 20 - 25 minutes. Tomato juice should reduce in volume and boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 cups of water and pour into the tomato sauce.

4 . Peel the onion and cut into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add onion to it.

5. Then pour in the carrots, grated on a coarse grater. Onions and carrots in tomato sauce should simmer for 10 minutes. The aroma, by the way, is extraordinary!

6 . Wash the eggplants to remove salt and place them on a dry towel to absorb excess liquid. This whole procedure is done so that the eggplants are not bitter.

7 . Add the pepper, cut into strips, to the tomato sauce.

8 . Then the eggplants need to be cut into large strips and added to the tomato sauce for the salad.

9 . Add garlic.

10. Cover the pan with a lid. Reduce the heat to low. Let it simmer on the fire for 30-40 minutes. Don't forget to stir. Then put it in sterilized jars and screw it up. Cover until completely cool. We store eggplant salad in the cellar or refrigerator.

Delicious eggplant salad for the winter is ready

Bon appetit!

Autumn is a cozy time that smells of a variety of aromas. This includes baked goods with apples and berries, and coffee in the morning in a warm robe. And most importantly - twists, tasty and so irreplaceable in the winter, replacing fresh vegetables for us. Let's prepare the jars and prepare a delicious side dish for the winter, which will remind you of the last warm days of the season and add a special taste to any side dish. When prepared in winter, eggplants can be combined with many other vegetables, for example, spicy Korean carrots, or tender zucchini, or colorful tomatoes.

Eggplant salad for the winter, “quick” recipe

This recipe is tender, with spicy notes, suitable for any dish. First of all, you need to prepare the vegetables, wash them and peel the carrots, onions and garlic, sweet and bitter peppers. Eggplants should be cut into rings, do not make the circles too thick, as they will turn out hard, but you also do not need to make them too thin so that they remain whole during cooking.

Cut the pepper into thin slices and the onion into rings. Now we need a meat grinder: we pass tomatoes, hot peppers, garlic and carrots through it. In a large saucepan, mix all the ingredients, add salt and pepper, add ground pepper, sunflower oil and vinegar. Mix everything thoroughly and simmer over low heat for about 45 minutes.

We sterilize the jars and pour the prepared vegetables into them. We roll up the lids, let them sit in the apartment for a few days to cool down, and then they can be lowered into the basement until winter.

Eggplant salad recipe “Korean”

According to this recipe, the salad turns out to be spicy, prepares quickly, and gives a lot of praise to the hostess, since it complements any, even the simplest dish. It tastes especially good with fried potatoes.

Put the water on the fire and throw salt into it. Wash the blue nightshades well under running water, cut them into small squares of 2 or 3 centimeters. Then we throw them into the water for 10 minutes. Then we put them in a colander to drain off excess water.

Peel the onion and garlic, remove the core from the pepper, and also peel the carrots. Grate the carrots using a Korean carrot grater, mix with vinegar, salt, sugar, pepper, and garlic passed through a press. Then add the eggplants, mix, and place in a frying pan over low heat, simmer, this will take 15 minutes.

Place the salad in prepared jars, sterilize for 10 minutes, roll up the lids and hide in the basement. The recipe is designed for 0.5 liter jars, for 8 servings.

Eggplant recipe for the winter with apples

First of all, let's wash the eggplants. Then cut them into thin rings, about 1 centimeter. Now put a frying pan on the fire, heat the oil and fry the eggplants. We peel vegetables and apples, wash them and cut them into small pieces, squares; pass the garlic through a press.

In a large saucepan we will simmer all the vegetables and apples with butter and salt. This will take about 1.5 hours. To prepare the workpiece completely, set aside 2 hours. Place the blue nightshade salad into the prepared jars, roll up the lids and let cool, placing the jars upside down under the fur coat. Then hide them in the basement until winter.

Recipe for winter eggplant salad with basil

Put the water on the fire, add 3 tablespoons of salt, bring to a boil. In the meantime, wash the eggplants, cut them into rings of medium thickness, and cook in already boiling water over low heat for about 5 minutes. Afterwards, take it out of the pan, put it in a colander and rinse under running water. Dry the eggplants and cover them with salt, leave them like that for 15-20 minutes, then wash off the salt again with running water.

Tomatoes need to be washed and cut into slices. Place in a saucepan in layers: tomatoes, blue nightshade, simmer for 5 minutes, then add oil, vinegar and honey, salt, cover with a lid, leave for 20 minutes on low heat. We wash the basil, chop it, peel the garlic, pass it through a press, and mix it with herbs. A few minutes before the vegetables are ready, add the greens and garlic.

Place the salad in prepared jars, after mixing, roll up the lids and place in a cool, dark place until winter.

Winter eggplant salad recipe with beans

Let the beans cook. It all depends on the type of bean and how young or old it is. It is better to use young beans to cook faster, and the finished product itself will be tender, with a light bean flavor. Boil the beans until tender, pre-soaking them if necessary.

Wash and peel the vegetables, except for the eggplants. We cut them into small cubes along with peppers and onions. Tomatoes need to be put through a food processor or meat grinder to make a paste. The carrots need to be grated, preferably with large teeth.

All ingredients need to be simmered for about 1 hour in a large saucepan with the addition of salt and sugar, sunflower oil, stirring occasionally. Prepare the jars, put vegetables in them, after mixing them, roll up the lids and hide until winter.

Eggplant salad with white cabbage

Let's prepare the vegetables. Wash and core the peppers, peel the carrots and garlic. The carrots should be grated on a coarse grater, the cabbage and bell peppers should be chopped into thin strips, and the garlic should be finely chopped.

Place the eggplants in boiling water and cook as a whole for about 20 minutes, after which we throw them away, let the excess water drain, then cut them into rings, not very thick. Next, take all the prepared vegetables and mix with blue nightshade, add vinegar, mix and leave for 1 hour. You need to stir regularly so that all the vegetables are well soaked. We put the preparations into the prepared jars, roll up the lid, and leave them in the basement until winter.

Eggplant lecho

Lecho is more like an appetizer, but it is ideal as a salad for any side dish. Let's start by washing the vegetables well and peeling the garlic. Next, cut the sweet peppers and blue nightshades into medium-sized cubes.

Tomatoes need to be minced and turned into pulp. Then boil them in a large saucepan over medium heat for 20 minutes. After this time, add the eggplants and peppers and leave on the fire for another 15 minutes. Add vinegar and oil, sugar, salt, pepper, mix and simmer. Place lecho in prepared jars. Roll up the lids and hide in the basement after cooling.

Winter eggplant salad “spicy”

Wash the eggplants and cut them into 3-centimeter square pieces. In a large bowl, mix them with salt and leave to marinate for 1.5-2 hours. Then the vegetables need to be drained in a colander and washed under cool running water. Place blue nightshade in a large saucepan, add water and vinegar, cook for 20 minutes over low heat.

Place in a colander, add hot dressing and stir. Place the salad in sterilized jars, roll up the lids and leave to cool, then put it in the basement.

Eggplant salad for the winter recipe “striped”

This winter salad is not only tasty, but also beautiful, blue-yellow, spicy, and looks simply great in jars. So, let's start by washing the eggplants, peeling and rinsing the carrots, onions and garlic.

Eggplants need to be cut into small cubes and fried until crisp in sunflower oil. It is better to fry the vegetable in portions so that each piece is well cooked. Meanwhile, cut the onion into half rings and put the garlic through a press. We need a Korean carrot grater to prepare this vegetable. Mix carrots with garlic.

Marinade: take a small saucepan, pour water, sunflower oil, vinegar, salt and sugar into it. You need to stir gently until the mixture boils and the sugar and salt dissolve, over low heat.

Place blue nightshades in prepared jars, then carrots with garlic, and onions. Fill with marinade, roll up the lids and let cool, then lower into the basement.

Eggplant salad for the winter “Ten”

This very popular method of preparing eggplant salad for the winter got its name due to the fact that all the vegetables in it were initially taken in 10 pieces. Nowadays there are incredibly many varieties of the Ten, and the number 10 has lost its magical meaning. However, it is still present in the name. And now about the composition of the classic Desyatochka salad and the method of its preparation:

• eggplants, onions, bell peppers, medium-sized tomatoes, garlic cloves - 10 pcs.;
• sugar and salt – 100 and 50 g, respectively;
• vegetable oil – 200 g;
• vinegar 9% – 100 ml.

You need to start preparing vegetables for the salad with the eggplants themselves. They should be washed, cut off the ends and cut into relatively large pieces - approximately 15 mm wide. Place the prepared vegetables in a container, add salted water and leave for 30 minutes.
Soak the tomatoes in boiling water for a couple of minutes, then remove them with a slotted spoon and place them in cold water. When they have cooled a little, remove the skins and cut the flesh into small cubes. To make the skin come off better, before putting the fruit in boiling water, you can make a cross-shaped cut on the side opposite to the stalk.
Peel the pepper and cut into thin strips. Finely chop the onion and crush the garlic in a press. The vegetables are almost ready. Now you can put a large saucepan on the fire and heat the oil in it, and during this time dry the nightshade pieces a little on a paper towel.
Place onion in hot oil and fry for 10 minutes until soft. Then add the eggplants to the onions and continue cooking for another 5 minutes, after which add pepper to the mixture. Fry for another 5 minutes. The tomatoes are added last, after which the mixture is salted and sprinkled with sugar. It’s time to close the saucepan with a lid and simmer the future salad for about 30 minutes, stirring it occasionally. After this time, you need to add garlic and vinegar to the mixture, and then simmer for another 10 minutes.
The finished salad is treated in the same way as with other preserves: put into sterile jars, rolled up, turned over and, wrapped in something warm, left for about a day, after which it is stored until winter.

Finger-licking salad

Of course, using the expression “finger-licking good” in relation to salads is not entirely correct, but this preserved eggplant is so tasty that you can even make such an assumption. To prepare it you will have to stock up on:

• eggplants – from 5 to 7 pcs. depending on size;
• onion and carrot – 2 pcs.;
• bell pepper – 4 fruits;
• dill greens – 1 bunch;
• vinegar 9% – 30 ml.

Unlike previous options, this canned salad is prepared in a frying pan. To begin with, all vegetables need to be cut: eggplants - into thin slices, peppers and onions - into half rings, carrots - chopped on a coarse grater, dill - finely chopped. Place chopped vegetables, except eggplants, in a large bowl, add salt and sugar, mix and leave for 15-20 minutes. Then fry the eggplants in a frying pan with a small amount of heated oil (5-7 minutes is enough), add them to the pan with the rest of the vegetables, pour in the vinegar and mix everything well. The salad is ready to put into jars. You need to fill it with the remaining vegetable juice in the bowl. Jars with salad must be sterilized for about 10 minutes, covered with lids, after which you can roll them up, turn them over, wrap them in a towel and leave them alone until they cool completely.

Eggplant mushroom salad

The last in this series of recipes will be eggplant salad, which many uninitiated people mistake for a mushroom appetizer. It's very easy to make it at home. The main thing is to prepare the necessary products:

• eggplants – 1 kg;
• chili pepper – 1 pod;
• black pepper in a pot – 6 pcs.;
• garlic – 1 medium head;
• cloves – 4 pcs.;
• bay leaf – 2 leaves;
• sugar and salt - 1 tablespoon each;
• vinegar 9% – 120 ml.

Wash the eggplants, cut into relatively thin circles, each of which is divided into 4 parts. Pour 6 glasses of water into a saucepan, add peppercorns, bay leaves, cloves, salt, sugar and let it boil. Then pour vinegar into the marinade and add blue nightshades. Cook for 7-8 minutes. Remove the prepared vegetables with a slotted spoon into a bowl.
Chop the garlic and chili pepper as finely as possible and place in a very hot frying pan. Fry, stirring constantly, for about a minute, then add the blue vegetables there and fry for another 3-5 minutes. The finished mixture can be immediately put into jars and rolled up.

Video recipe

Eggplant, or “little blue”, was a relative rarity in the Soviet Union. The guest from the south did not appear on our tables very often and was not particularly popular. Now this healthy vegetable can be bought at any time of the year. Yes, and it has begun to grow here - global warming, after all. Therefore, it’s time to talk about preparing eggplants for the winter.
In principle, eggplants can be prepared for storage in any form. They are salted, pickled, and stored fried or baked, covered in tomato sauce. But perhaps the most profitable form of storing this vegetable is salads.
There are several reasons for such a statement. Firstly, these canned foods contain not only eggplants, but also other healthy vegetables. Secondly, even children like this form of preparation (although practice shows that up to a certain age children do not like eggplants). Thirdly, this is a ready-made delicious appetizer that can be immediately transferred to a salad bowl and served to unexpected (or uninvited) guests.
But, it's time to start describing the recipes. And you should start with the most popular salad...