The most delicious eggplant snack for the winter. For Greek eggplant salad you will need

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

Tattyana

Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate the carrots on a coarse grater, fry in sunflower oil until tender, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.

• • Masha

    Favorite eggplant caviar with celery

    eggplants - 3 kg,
    celery (roots) - 1 kg,
    ripe tomatoes - 2 kg,
    onions - 500 g,
    vegetable oil - 250 g,
    salt - to taste.
    Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.

    Lisa

    Every year my mother cooks fried eggplants with garlic for us.

    for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.

    Yanochka

    I'm preparing spicy eggplants for the winter

    eggplants 5 kg
    garlic 150 g
    sweet pepper 1.5 kg
    hot pepper 20 pcs.
    sugar 200 g
    vinegar 9% 200 g
    Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
    sterilize for 20 minutes. roll up and cool upside down. wrap up

    Ulyana

    And I roll up blue ones with cabbage

    for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
    Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
    Place in jars and cover with nylon lids. store in the basement or refrigerator.
    output: 3-3.5 liters.

    Christina

    And I prepare pickled stuffed eggplants

    eggplants 2 kg,
    carrots 0.5 kg,
    onion 200 g,
    salt (for minced meat) 30 g,
    celery leaves 1 bunch,
    sunflower oil 200 g,
    Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
    Boil the carrots, peel and cut into small cubes.
    Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
    Cut the pressed eggplants on the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
    on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
    Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
    This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
    goes great with fried potatoes in winter!

    Inna

    My favorite mushroom eggplants

    Make the filling for 5 kg of eggplants:
    water - 5 l, salt - 1 glass, vinegar - 0.5 l.
    Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
    boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.

    Sunset Fairy

    I'm preparing pickled eggplants

    For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
    Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, cut them not very finely, and salt to taste. the minced meat is ready.
    now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
    prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
    Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.

    Lilya

    The most delicious eggplants “lights”

    eggplants (blue) 5 kg,
    garlic 100 g,
    red salad pepper 1 kg,
    vinegar 9% 250 g,
    hot capsicum 3 pcs.,
    vegetable oil 0.5 l.
    Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
    fry the eggplants on both sides in vegetable oil.
    Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
    Be careful when working with hot pepper - never rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
    Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
    Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
    Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
    the recipe is wonderful! very tasty thing - these lights! The lights are good with fried potatoes, pilaf, buckwheat porridge, or by themselves - on a sandwich. try it - you won't regret it!

    Zhanna

    The most delicious eggplant salad

    3 kg eggplants,
    2.5 liters of tomato juice,
    1 cup sunflower oil,
    15-20 pcs. bell pepper,
    7 pcs. carrots,
    1 cup of sugar,
    vinegar,
    salt to taste,
    2 large cloves of garlic.
    pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
    the output will be 7 liters.

    Tatiana

    I’m already rolling the second batch: blue ones without tomato

    cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
    marinade: for 2 glasses of water:
    1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
    boil for 15 minutes. Place in hot sterile jars and seal.
    yield: 5 jars of 0.5 liters.

    Squirrel

    Eggplants in Georgian style

    eggplants,
    carrot,
    parsley,
    garlic,
    salt,
    sugar,
    red hot pepper,
    vinegar,
    vegetable oil.
    Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
    Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
    Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
    When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
    They are ready to eat in a day and can be stored in a cold place for a very long time.
    Before serving, simply cut them into transverse pieces.
    add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue peppers.

    Olesya

    Eggplant caviar “instant eating”

    take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
    1. Cut the eggplants into slices (thickness 8-10 mm), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
    2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
    3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
    4. Cut the pepper into strips. do not add salt.
    Do not overdo it with salt and oil.
    5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.
    in the finished caviar the pepper is no longer bright green.
    I'll tell you this thing!
    The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)

    Marina

    Delicious spicy eggplants

    mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
    Cut 10 sweet peppers into slices and lightly fry.
    Also cut 5 kg of eggplant into slices and lightly fry.
    Each eggplant slice, pricked on a fork, is dipped in a paste of garlic and pepper and placed in layers in a jar.
    sterilize for 10 minutes.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

• Young eggplants - about two kilograms,
• Tomatoes – 3-4 pieces,
• Onion – 2 onions,
• Ground red and black pepper - a teaspoon each,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

• “Blue” – 6 pcs.,
• Garlic – 1 head,
• Dill – 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teaspoons each. spoons,
• Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

• Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
• Refined oil,
• Sil and granulated sugar - 1 table. spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Sweet bell pepper – 2 kg.,
• Tomatoes – 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Granulated sugar and salt - a couple of spoons each,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot pepper through a meat grinder.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

What should you serve such a delicious appetizer with? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, spicy ingredients.

• 5 kilos of “little blue ones”,
• Bell pepper – 600 grams,
• Red pepper – 2 pcs.,
• Garlic – 200 gr.,
• Vinegar – 350 ml.,
• Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the little blue ones.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.

Products:

• Eggplants - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• A couple of onions
• Half a hot pepper
• Head of large garlic
• Sunflower oil – 3 tbsp. spoons,
• Vinegar (9%) – 2 tbsp. spoons,
• Sugar – 2 tbsp. l.,
• Salt – 1 tbsp. l. plus 1 tsp,
• Black peppercorns – 15-20 peas,
• Ground red pepper - half a teaspoon,
• And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

Eggplant is a favorite healthy and tasty vegetable for many. And those who have not yet loved it, most likely, as they say, simply do not know how to cook it. Today I have prepared for you a great article about how to prepare a delicious eggplant salad for the winter and preserve it, preserving all the most delicious and healthy things.

Eggplant salads have long been a well-known seasonal preparation and appetizer, opening a jar of which in the middle of a frosty winter is a real summer holiday. And the variety of combinations of other vegetables with eggplants makes these salads even better. You can always find one that suits exactly you and your loved ones’ tastes.

Today I want to talk about several delicious eggplant salad recipes for the winter from all over the world, and you can choose.

Delicious eggplant salad with cucumbers and peppers - preparation for the winter

This wonderful and easy eggplant salad recipe includes some of our favorite vegetables that are easy to buy at the store or use those grown in your garden. My beds had almost everything I needed except sweet peppers, but that was not a problem at all. It's vegetable harvesting season and they're easy to find.

To prepare such a delicious eggplant salad for the winter, stock up on convenient canning jars with good lids. From my own experience, I can say that liter jars are well suited for salads; it can be just enough to feed a family with lunch once, or at most twice. Although, considering how delicious the salad is, they may eat it in one go and ask for more. The salad is also very elegant and will be a great addition to the holiday table.

To prepare the salad you will need:

• fresh eggplants - 1.4 kg,
• tomatoes - 1.4 kg,
• sweet pepper - 0.7 kg,
• fresh cucumbers - 0.7 kg,
• onions - 0.3 kg,
• granulated sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vegetable oil - 200 ml,
• vinegar 9% - 5 tablespoons.

The indicated volumes of vegetables will yield approximately 3 liters of salad; calculate the required number of jars for this.

Preparation:

1. Prepare vegetables for eggplant salad. Wash them thoroughly. Cut off the tails of eggplants and cut off the ends on both sides of cucumbers. Cut the sweet pepper and remove the seeds. Peel the onion. The tomatoes will be used to prepare the juice in which the salad will be stewed.

2. Prepare jars for canning. For eggplant salad for the winter, liter jars are more suitable. They need to be sterilized, which can be done in any way you are familiar with: using a special lid for a pan, in the oven or in the microwave. Don’t forget to also sterilize the lids; just boil them in a pan of water for a few minutes.

3. The next step is to rid the eggplants of unpleasant bitterness. To do this, cut them into pieces, for example large quarters, salt well, stir and leave to stand for 15 minutes. The salt will release eggplant juice and turn a little brown. Then, rinse them with cold water to remove the salt. You can squeeze it a little, as eggplants absorb a lot of liquid. After this procedure there will be no bitterness left.

4. Cut the cucumbers and peppers into pieces approximately the same size as the eggplants. This way the eggplant salad will look more attractive and neat when finished.

5. Prepare juice from the tomatoes. You can use a juicer, or you can do it manually. To do this, pour boiling water over the tomatoes and remove the skin, and then grate them or pass them through a meat grinder. A blender is also suitable, as it can chop everything wonderfully. Place the prepared tomato mass in a saucepan on the stove over medium heat.

6. Thinly slice the onion into half rings or quarters.

7. When the tomato sauce boils, add the onion and simmer for about 5 minutes. Then add cucumbers, peppers and eggplants and stir well. Do not add water, as all vegetables will eventually give a lot of juice and additional liquid will not be needed.

8. Let the vegetable mixture boil, and then simmer, covered, for about 20 minutes. Don’t forget to stir the vegetables often so that they cook evenly.

9. Add salt, sugar and vinegar according to the recipe to the pan where our future eggplant salad is cooked, stir and cook for another 5 minutes over low heat. Now is the time to taste whether there is enough salt and sugar in the salad, since later it will be impossible to do this.

10. And now, while the eggplant salad is hot, put it in jars. Try to fill each jar to the top. If you don't get a full jar at the end, it's better to have a salad for dinner, because for reliable preservation it is better to seal half-empty jars.

Place the sealed jars on the lid and wrap them in a thick towel or blanket and leave to cool until they reach room temperature. After this, you can put it away for storage until winter. Open the eggplant salad no earlier than after 2-3 months.

This eggplant salad for the winter is very tasty; the vegetables are perfectly pickled thanks to the vinegar and will be very aromatic. Be sure to try it!

Korean-style eggplant salad - preserved for the winter

A delicious eggplant salad for the winter can be prepared according to different recipes, but one of them will definitely be appreciated by big fans of Korean carrots, a spicy dish, the invention of which is often attributed to our eastern neighbors.

And of course, this eggplant salad will include carrots, where would this recipe be without it?

I'll tell you about the proportions of ingredients per 1 kg of eggplant. If you have more, then increase the quantity proportionally.

For Korean eggplant salad you will need:

• eggplants - 1 kg,
• sweet pepper - 250 gr,
• white onions - 250 grams,
• carrots - 250 grams,
• garlic - 5 cloves,
• sugar - 4 tablespoons,
• salt - 1 tablespoon (+1 for washing eggplants),
• vinegar 9% - 50 grams,
• ground black pepper - 1 teaspoon,
• red hot pepper - 1 teaspoon,
• spices for carrots in Korean - 1 tablespoon.

Preparation:

1. Prepare clean jars with lids for preservation in advance; you can sterilize them. But we will sterilize the jars already containing the salad, so it’s enough to wash them thoroughly with soda.

2. Cut the washed eggplants into medium-thick strips. Then sprinkle them with a tablespoon of salt and leave for half an hour so that they release the juice.

3. After half an hour, rinse them with cold water to remove the salt and squeeze out a little excess water. Place in a frying pan with heated vegetable oil and fry lightly until a little golden brown appears and the eggplants are soft.

4. Cut the sweet pepper into thin strips. If the pieces turn out to be about the same size as the eggplants, it will be very beautiful.

5. Also cut the onion into feathers or half rings and add it to the pepper.

6. Grate the carrots for “Korean” carrots. These are now sold in stores in sets and separately. If you still don’t have it, you can thinly cut the straw with a knife.

7. Add carrots to the rest of the vegetables, squeeze the garlic there through a press. You can grate it on a fine grater, it turns out about the same. The finer the garlic, the more of its flavor it will impart to the dish.

8. Now add a tablespoon of salt, 4 tablespoons of sugar, pepper, vinegar and special spices for Korean carrots to the vegetables. Due to the popularity of the dish, such spices are easy to find in stores.

9. Mix everything well so that the spices are evenly distributed throughout the vegetables.

10. Now add the fried eggplants themselves to the salad preparation. Mix them all together.

11. Place the resulting eggplant salad into jars. Compact it well. The salad will release a lot of juice.

12. Place the jars in a large saucepan with a clean kitchen towel on the bottom. Sterilize them in this form for 25-30 minutes, covering them with lids, but without twisting them.

13. While hot, screw or roll up the lids on the jars. After this, turn it over and wrap it all together in a large towel or blanket to allow it to cool as slowly as possible.

You can put it away in a closet or cellar for storage only after the eggplant salad in jars has cooled.

In winter, you will find a delicious spicy Korean eggplant salad, ready to eat.

Delicious original eggplant salad in Greek - a recipe for the winter

Once I visited Greece, I realized that this country really loves vegetables. Everyone is familiar with the famous Greek salad of fresh vegetables, olives and cheese. And they love vegetables all together and each vegetable separately. This, I think, explains the main rule of Greek vegetable dishes - all vegetables must be cut into very large pieces.

I remember when we visited the restaurant, we expected that they would bring us a large plate with small slices of vegetables, as we were used to at home, but we were surprised with a large deep plate, where tomatoes were quartered, onions with thick feathers, cucumber rings and whole olives with pits, straight from the tree. It was surprisingly tasty, although unusual.

So Greek eggplant salad will be no exception. Here, too, the main rule is large pieces of vegetables and a lot of aromatic herbs. You won’t forget this salad, and your guests will beg you for the recipe.

We will be preparing our Greek eggplant salad for the winter, so prepare small jars for preservation in advance. Half-liter or liter will do. But no more. From the specified volume of vegetables you will get 1 liter (by volume) of salad, and this will depend on how juicy the vegetables were. The more juice there is in tomatoes or peppers, the more they boil down when stewing.

For Greek eggplant salad you will need:

• eggplants - 400-500 grams,
• tomatoes - 500 grams,
• sweet pepper - 250 grams,
• carrots - 250 grams,
• onions - 250 grams,
• garlic - 4 cloves,
• vegetable oil - 50 grams,
• vinegar 9% - 2 tablespoons,
• sugar - 1.5 tablespoons,
• salt - 0.5 tablespoon,
• dried basil - 0.5 teaspoon,
• dried herbs (green onions, parsley, dill) - 1 tablespoon,
• coriander beans - 0.5 teaspoon,
• mixture of peppercorns - 0.5 teaspoon,
• savory - 0.5 teaspoon,
• bay leaf - 2-3 leaves,
• red pepper - a pinch.

Preparing the salad:

1. Prepare vegetables for salad. The important rule for making this eggplant salad is to cook the vegetables in order, from longest to quickest. This is necessary so that the vegetables in the finished dish are equally soft and tasty.

2. Cut the eggplants into thick rings, 1-2 centimeters thick, and then cut each into 4 parts. You will get pieces of the desired size. If you have very large eggplants, then divide each ring into 9 parts (two cuts in one direction and two cuts perpendicular to the other).

3. Cut the tomatoes into pieces the same size as the eggplants.

4. Cut the carrots into thick rings or half rings, depending on their thickness.

5. The onion is also cut into thick quarters. Do not squeeze the garlic through a press, but also cut into rings.

6. Cut the sweet pepper lengthwise into wide strips and then into squares. To get the same size again.

7. Now we begin to prepare the vegetables. Take a large saucepan with a thick bottom, pour vegetable oil into it. Add salt, sugar and vinegar there. First of all, we will stew the carrots, since they are the toughest of all our vegetables. It will take about half an hour until the carrots become soft.

8. When the carrots soften, add onions, garlic and bell peppers. Simmer covered over medium heat for 15 minutes.

9. After fifteen minutes, add the eggplants. Mix well and simmer further under the lid. Again 15 minutes. During this time, all vegetables will soften almost until fully cooked.

10. After this, add all the aromatic spices and dried herbs from the list and mix everything well. Simmer again for 15 minutes.

11. In this form, simmer under the lid for another 15 minutes, but now on the lowest possible heat on your stove. The bare minimum. Vegetables should barely gurgle so as not to overcook.

12. For now, put our almost finished eggplant salad in Greek into jars that you have sterilized in advance. Why almost? It's simple, to fully develop the taste of such a salad it takes time; it must steep for at least several weeks.

According to all the rules of canning, the rolled up jars are turned over and wrapped in a warm towel. Let them cool like this.

This eggplant salad, of course, will be very tasty to try even freshly prepared. I think your family will definitely like it, but try to curb their appetites and let the salad ripen on a shelf in the closet until winter. Then you will know its real taste!

Eggplant appetizer “Mother-in-law's tongue” - a simple step-by-step recipe

But this delicious eggplant salad is recommended for those who like spicy things to eat for the winter. This wonderful salad may remind you of adjika in some ways, but it is, of course, prepared from eggplant. And believe me, this deliciousness is simply a must try.

The main ingredients here are not exotic at all, the same eggplant, sweet peppers and tomatoes, but the cooking method is different. The eggplant here will be the only vegetable cooked in large pieces and will resemble that very sharp mother-in-law’s tongue.

The recipe is very simple, but the result is delicious.

To prepare you will need:

• eggplants - 2 kg,
• sweet red pepper - 6 pieces,
• red hot pepper - 1 pod (optional),
• tomatoes - 6 pieces,
• vegetable oil - 0.5 cups,
• sugar - 4 tablespoons,
• salt - 1 tablespoon,
• vinegar 9% - 6 tablespoons,
• garlic - 1 head.

Preparation:

1. Sterilize jars for preparing salad in advance. Wash the vegetables. Remove seeds and stalks from the pepper.

2. Cut the eggplants into thick slices, sprinkle them with salt and leave for 30 minutes to release the juice.

3. Peel the tomatoes. This can be done conveniently by cutting the skin and scalding the tomato with boiling water.

4. Cut the pepper into large pieces. It, together with tomatoes, garlic and hot pepper, must be passed through a meat grinder; you can also use a blender. The main thing is that you get a juicy vegetable mush.

5. Add salt, sugar and vinegar to this juicy vegetable mass, as well as vegetable oil. After this, mix everything thoroughly.

6. By this time, the eggplants will release juice and darken a little. Rinse them with water to remove excess salt. Place in a large saucepan and pour over the grated vegetables.

7. Simmer the eggplants in this sauce for about half an hour over medium heat. Taste to see if there is enough salt.

8. Well, the eggplant salad “Mother-in-Law’s Tongue” is almost ready. When so hot, transfer it straight from the pan into sterilized jars and roll up.

Turn the jars over and wrap them in a towel. Let cool.

This eggplant salad will take several months to reach the desired condition, but by winter it will be completely ready and you can eat it, enjoying the best piquant taste.

Georgian eggplant salad - preparing for the winter

Since you and I have tried eggplant salads from different parts of the world, it would be a shame not to remember another type of this wonderful and healthy dish. Georgian eggplants are somewhat similar to “Mother-in-Law’s Tongue”, but still slightly different, adding a slightly different flavor and taste to them. Try to cook both, you will probably like one of them.

Prepare delicious eggplant salads, eat them with pleasure in winter and remember the fruitful summer. Bon appetit!

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)