Stuffed eggplants for the winter: the best recipes. How to prepare stuffed eggplants for the winter in jars?

Eggplants stuffed with carrots for the winter

In winter, you always want to pamper yourself and your family with something tasty, original, but at the same time homemade and healthy. We suggest you prepare stuffed eggplants for the winter in jars. There are several interesting recipes that we want to share with you.

First, we’ll tell you how to cook stuffed eggplants in Korean for the winter. They turn out spicy but juicy. If you love savory dishes, then you will really like this option for canning blueberries:

1. Take 3 eggplants. Wash them, cut off the side where the stalk was, and soak in salted water for 30 minutes so that they lose their inherent bitterness.
2. Remove the eggplants from the water after the specified time and place the press on them for 60 minutes. It is necessary that all the water disappears from them along with the bitterness.
3. During this time, you need to peel 2 carrots of the same medium size and grate them. Simmer the resulting shavings in a hot frying pan for 10 minutes.
4. After the specified time, add to the carrots 1 head of chopped garlic and a bunch of any greens, which also need to be chopped with a knife.
5. Take the eggplants, cut them in half lengthwise, stuff them with stewed carrots and tie each vegetable with thread.
6. Let the marinade cook: dissolve 1 tbsp in 450 ml of water. salt, 10 ml vinegar, 3 black peppercorns and 2 bay leaves. The brine should boil for 10 minutes.
7. Pour the marinade over the eggplants, placing them in jars or simply placing them under a press. If you choose the second option, then after 3 days you will be able to enjoy a delicious homemade snack.

Eggplants stuffed with garlic for the winter

The following recipe for spicy stuffed eggplants for the winter is so simple that every housewife without experience can handle it.

Many stages of preparing the blue ones will be similar to those that we described in the previous recipe, because in any case, the eggplants need to be soaked so that their taste does not become bitter:

1. We prepare 3 eggplants according to the already familiar pattern.
2. We make a not very deep cut on one side of each vegetable.
3. Chop a bunch of herbs and 2 heads of garlic. In this recipe, the garlic should be very noticeable, so we recommend that you chop the vegetable not with a garlic press, but with a regular knife.
4. Mix the garlic and herbs into one mass, salt it at your own discretion, and then stuff the eggplants with it.
5. Pack vegetables into each pre-sterilized jar, add 30 g of vinegar to each container, and seal.

Eggplants stuffed with herbs for the winter

If you want to be able to prepare eggplant caviar in winter, then you can prepare marinated stuffed eggplants for the winter with various herbs. The aromas of herbs will permeate the vegetables, and the caviar will taste simply delicious.

We'll tell you what you need to do to get eggplants like this:

1. Prepare 3 kg of vegetables, then boil them in salted water. They should cook until you can safely pierce them with a match.
2. Place the boiled eggplants on a board and place a press on top of them. Vegetables should stand under pressure for 15 hours.
3. Prepare the eggplant filling from greens. Take 2 bunches of parsley, herbs and cilantro, chop everything with a knife, add salt and pepper to taste and some other spices that you like.
4. Stuff the little blue ones with herbs and immediately put them in jars, which must be sterilized in advance.
5. Prepare a cold marinade: dissolve 1 tbsp in 1 liter of water. salt. Pour marinade into each jar of eggplant and take them to the basement for storage. In principle, after 3 days you will be able to try the snack you prepared.

Useful tips

1. For stuffing, small eggplants are the best option. On average up to 15 centimeters. They are easier to put in jars;
2. Eggplant fruits must be young, since we do not remove the skin and seeds;
3. Before stuffing the fruits, they need to be soaked in salty brine and kept under pressure for several hours. This process will remove unnecessary bitterness and rid them of excess liquid;
4. Before sealing, be sure to sterilize the jars and boil the lids;
5. The fillings for eggplants can be very varied. Don't be afraid to experiment and you will get your favorite recipe for this dish;
6. Before frying, you need to add a little salt to the eggplants and let them sit for about 30 minutes. Thanks to this, they will absorb less oil.

If you strictly follow the step-by-step instructions, then in winter from time to time you will be able to take out jars of stuffed eggplants and enjoy their taste. Happy preparations!

Eggplants stuffed with cabbage for the winter

Pickled stuffed eggplants for the winter with cabbage turn out to be quite original in taste. They can be eaten as a salad in winter with dumplings filled with mashed potatoes, or simply with boiled potatoes. Fans of vegetarian cuisine will simply be delighted with this preparation.

Below we present you with a step-by-step recipe on how to prepare such eggplants for this winter:

1. Take 1.5 kg of eggplants. Prepare them by cutting off the stem and piercing each vegetable with a fork.
2. Boil the eggplants in salted water until semi-soft. When you achieve the desired structure of the vegetables, remove them from the pan and leave to cool.
3. Meanwhile, prepare the filling: chop 400 g of cabbage, squeeze a head of garlic into it through a garlic press, add salt and pepper to taste (you can also use vinegar if you like a sour taste).
4. Boil the marinade: dissolve 1 tbsp in 1 liter of water. salt.
5. Cut each blue one lengthwise to create a pocket. Stuff the eggplants with cabbage and immediately place them in jars. Pour hot brine over the appetizer and cover it with a lid.

By the way, such eggplants can simply be left under pressure for 3 days and then eaten.

Eggplants stuffed with vegetables for the winter

You can prepare very tasty stuffed eggplants for the winter without sterilizing the jars. Only in this case will it be necessary to use a very hot brine, to which table vinegar must be added.

We suggest stuffing these eggplants with assorted vegetables. Just take everything you have in the refrigerator from vegetables, and make “minced meat” from it for the little blue ones:

1. Prepare 1.5 kg of eggplants so that they are washed, soft and not bitter (we have already described how to do this in previous recipes).
2. Grate 3 carrots, chop 500 g of cabbage, cut into slices 5 bell peppers, 1 hot pepper, finely chop 2 heads of garlic and 3 heads of onions. Salt the resulting vegetable mass to your taste, and then add any greens. In this case, you can use not fresh, but dried - then the eggplants will have a very pleasant spicy aroma.
3. Stuff the eggplants with the resulting minced vegetables and press them into the jars.
4. Boil a steep brine based on 1 tbsp. salt, 1 l. water and 1 tbsp. vinegar. Fill each jar with marinade, then roll up the lids and put them in the cellar for storage until winter.

Quick eggplant appetizer, marinated without cooking

Among my many recipes, I give preference to this one, since it turns out incredibly delicious very quickly and simply. Thanks to the combination of baked eggplants in a marinade with vegetables, the appetizer tastes very much like mushrooms and will fly apart at the table in no time.

More deliciousness:

Eggplant caviar without sterilization: 8 excellent recipes!

To prepare a dish without cooking you will need:

• Young blue ones – 1 kg;
• Large carrots – 2 pcs.;
• Garlic – 4 cloves;
• Medium bulbs – 2 pcs.;
• Water – 300 ml;
• Sugar – 4 tablespoons;
• Salt – 1 tablespoon;
• Vegetable oil – 6 tablespoons;
• Vinegar - half a glass.

I prepare a quick snack as follows: I cut the washed and dried blue ones into large pieces (first lengthwise into 4 parts, then crosswise), place them on a greased baking sheet and bake in the oven for 20 minutes at a temperature of 200 degrees, stirring occasionally for uniform baking.

I grate the peeled garlic and carrots and mix. Separately, I chop the onion.

I put the baked eggplants in layers in clean, sterilized dry jars, alternating with other vegetables in this way: blue ones, carrots with garlic, onions, etc.

For the marinade, in a saucepan with water, mix sugar, salt, 2 tablespoons of vegetable oil, bring to a boil, add vinegar, and pour into jars with vegetables.

I place the blanks in a deep pan for sterilization for 15 minutes. Then I carefully take it out, roll it up with boiled lids, put it upside down, cover it with a blanket until it cools down and put it away for storage in the pantry.

Eggplant pickled in pieces for the winter is a delicious snack that retains the taste of summer until winter.

Stuffed eggplants in tomato for the winter

If you often cook pasta or porridge in your family, then you can use eggplant with tomatoes as a sauce for it. You will get not just a delicious lunch with such a snack, but a real work of culinary art. In addition, in this way you will significantly save your family money by not buying ketchup and other tomato sauce.

We would like to share with you a very good recipe on how to cook stuffed eggplants for the winter in tomato:

1. Prepare 1 kg of eggplant. In this case, you don’t have to soak them for a long time, because the taste of the tomatoes will overcome all the bitterness of the blue ones.
2. Grind 2 heads of garlic, 3 heads of onions and 2 pods of hot pepper to make a homogeneous paste with which you will stuff the eggplants. In addition, you can add any greens here, preferably choose those that have a pronounced aroma.
3. Prepare tomato marinade: grind 500 g of tomatoes through a meat grinder, add pepper, salt to taste, 100 g of sugar, 30 ml of vegetable oil and 40 ml of vinegar to the resulting mass.
4. Place the eggplants in the jar so that they are compacted. Pour the tomato marinade over the vegetables and cover the appetizer with lids.

Stuffed eggplants are a godsend for every housewife who is used to surprising and delighting her household. Having a good supply of such snacks in the basement, you can easily set any table quickly in the winter cold. At the same time, you can be sure that those whom you treat will definitely be satisfied!

Quick eggplants marinated with herbs and garlic

I highly recommend trying this recipe. It turns out fast, original and amazingly tasty. Blue vegetables with herbs and garlic, after taking the sample, do not leave connoisseurs or just amateurs indifferent.

To prepare 1.5 l. preservation you need to take:

• Eggplant – 1kg;
• Garlic - 25 g;
• Carnations - 3 pcs.;
• Bay leaf - 3 pcs.;
• Parsley - 100 g;
• Cilantro - 100 g;
• Salt - 2 teaspoons;
• 9% vinegar - 3 tablespoons.

I usually start cooking by preparing the ingredients: I carefully sort through the greens, remove the roots and yellowed parts, wash them, and chop them with a knife.

I peel the garlic, put it through a press, mix it with herbs, add salt.

I wash the blue ones, cut off the edges, make several deep cuts on the side at a distance of 1 cm, without cutting completely (the remainder to the edge is approximately 2 cm).

Then I dip the fruits in boiling salted water and blanch for about 25 minutes, take them out with a slotted spoon and cool under running cold water, and fill the cuts with a mixture of garlic and herbs.

I pack the stuffed blue ones tightly into clean 0.5 liter jars.

I put bay leaf, pepper, cloves in a saucepan with water, bring it to a boil, pour in vinegar and remove from heat, pour into jars with eggplants, cover with lids and sterilize for 15 minutes, then roll up, turn over, and wrap until cool.

It is better to store the blanks in a dark, cool place, and 45 days after closing, you can take a sample.

“Note to the housewife”: to conveniently place eggplants in a jar, you should choose even, dense, medium-sized fruits.