Hey everyone! Today I will delight you with a large selection of eggplant preparations for the winter. All the recipes are very tasty and, once eaten, it is absolutely impossible to tear yourself away from such a snack.
If you put them on the festive table, they will fly away, as practice shows. So don’t be lazy and make yourself such a delicious treat for the winter. You can't buy this in a store.
Of course, that’s not all, and there are also just a huge number of recipes for eggplant preparations. But even I haven’t had time to try everything yet, so I present only options that have been tested on myself and my loved ones.
If you like to make various salads in preparation for winter, then you may also be interested in recipes from cabbage or zucchini. I recommend that you familiarize yourself with them too.
Before you start preparing the eggplants, you can pre-soak them in salted water for 30 minutes. For 1 liter of water you need 1 tablespoon of salt. And then all the bitterness will come out of them. Although now many varieties are not bitter.
Eggplants for the winter without sterilization - you'll lick your fingers
This is a very simple and quick recipe for eggplant preparations. Just for those who don't want to spend too much time in the kitchen or simply don't have the time. At the same time, the salad turns out so tasty that it is simply impossible to tear yourself away. And a wonderful appetizer for the holiday table.
Ingredients:
- Eggplants – 750 gr
- Tomatoes – 750 gr
- Sweet pepper (red) – 500 gr
- Onion - 500 gr
- Vegetable oil – 80 ml
- Sugar - 2 tablespoons with mountain
- Salt - 2 level tablespoons
Cooking method:
1. Cut the blue ones into medium pieces. Chop the bell peppers in the same way. Cut the onion into large half rings. Cut the tomatoes into large slices.
You can cut vegetables at your own discretion. But it seems to me that larger pieces taste better.
2. Then add salt, sugar, vegetable oil and mix. Place the vegetables in the multicooker bowl and turn on the stew mode for 1.5 hours. During this time you will have time to wash and sterilize the jars.
If you cook in a saucepan, first bring the vegetables to a boil over medium heat, stirring, then reduce the heat to low and simmer for 1.5 hours.
3. Transfer the prepared vegetables into jars along with the juice that has been released. Screw on the lids and turn upside down. Wrap it in something warm and leave it until it cools completely. Then put it in your bins for storage. This salad is great to store at room temperature or in the refrigerator.
Recipe for winter eggplant with tomatoes
And for a snack, a short video recipe on how to quickly prepare eggplants with baked peppers and tomatoes.
Well, we have a selection of recipes for preparing delicious eggplants for the winter, we’ll wait for the harvest and close it.
Author of the blog “The Comfort and Warmth of My Home” Olga Smirnova
- An incredibly tasty preparation for the winter - zucchini lecho!
- Green tomatoes for the winter: recipes - you'll lick your fingers!
- How to make squash caviar tastier than in the store
The best Korean pickled eggplant recipe
This option is for those who simply adore Korean cuisine, like my family. The process itself is no more complicated than the previous ones. But here the vegetables, except for the blue ones, need to be marinated in advance for several hours. And then you will have just an awesome eggplant salad.
Ingredients:
- Eggplants – 2 kg
- Onion - 500 gr
- Carrots – 500 gr
- Sweet pepper – 500 gr
- Vinegar 9% – 100 ml
- Vegetable oil - 100 ml
- Garlic - 6 cloves
- Salt - 2 tablespoons
- Sugar - 8 tablespoons
- Ground coriander - 2 teaspoons
- Ground black pepper - 1 teaspoon
- Ground red pepper - 0.5-1 teaspoon (at your discretion)
Preparation:
1. First, prepare all the vegetables, except the blue ones, and marinate them a little. Peel the carrots and cut into thin long strips, or grate them on a grater with a special attachment for Korean carrots. Pour hot boiling water over it for 3 minutes. After this, drain through a colander, rinse with cold water and squeeze lightly.
2. Cut the onion into half rings. Peel the pepper from seeds and cut into long strips. Mix them together, add carrots and chopped garlic. Add 1 tablespoon salt, sugar, seasonings, vinegar and vegetable oil. Mix everything thoroughly, cover the container with a lid or cling film and leave to marinate for 5-6 hours.
3. Wash the eggplants and cut into thin long cubes. Place in a large container, sprinkle with 1 tablespoon of salt, stir and leave for 1 hour so that they release the juice. Then drain the juice and rinse them. Then grease a baking sheet with oil, place the blue ones on it and cover the top with foil. Place in a hot oven to bake for 10-15 minutes.
4. Place the pickled vegetables over the hot baked eggplants and mix thoroughly. In this form they can already be eaten. But we are still making preparations for winter, so we continue.
5. Divide the salad into jars. It should be 3 liters. Then they need to be sterilized. Place a cloth napkin in the pan, place the jars and pour hot water up to the hangers. Cover them with lids and put on fire. After boiling, boil liter jars for 35 minutes and half-liter jars for 25 minutes.
6. Next, carefully remove them from the pan, roll the lids tightly and turn them over. Cover with a warm blanket and leave until completely cool.
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:
- 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.
- The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
- 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.
- 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.
- Place the fried eggplants in pre-sterilized jars, tamping them lightly.
- 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.
Eggplants like mushrooms with dill and garlic
The blue ones in this recipe really resemble pickled milk mushrooms. You won’t immediately understand that these are just vegetables. Displaying them in front of the guests, I lower the veil of mystery and smile mysteriously. Let them guess what they eat. From this amount of ingredients the yield is 3 half-liter jars.
Ingredients:
- Eggplants – 1.5 kg
- Garlic - 1 head
- Dill - bunch
- Salt - 1.25 tablespoons
- Vinegar 9% - 70 g (about 5 tablespoons)
- Vegetable oil – 80 ml
- Hot pepper - to taste
- Water - 1.5-2 liters
Preparation:
1. Wash the eggplants, cut off the stem and cut into cubes or in any shape, it doesn’t matter. Pour water into a large saucepan and place on fire. As soon as the water boils, place the vegetables in them. Wait for it to boil again and cook for 5 minutes, stirring occasionally. Then drain in a colander and wait for all the water to drain, if possible.
2. While they are cooking, chop the garlic in any way convenient for you, chop the dill and place them in a bowl. Add chopped hot pepper, salt, vinegar and vegetable oil there. Mix everything well.
3. Place the finished marinade into the blue ones and mix carefully so that the pieces do not get wrinkled. And already in this form they look terribly like mushrooms.
4. Now place them tightly in clean, sterile jars and cover them loosely with lids. Place a cloth at the bottom of a wide saucepan, place the jars and pour water up to the hangers. Place on the fire and wait until the water boils. Then reduce the heat slightly and boil the jars for 15 minutes.
5. Carefully remove the sterilized jars of eggplant from the pan with water and roll up the lids. Turn over and cover with something warm. Leave them until they cool, then put them in storage.
Eggplants are like mushrooms for the winter (recipe with garlic and hot pepper)
Eggplants, like mushrooms, are our favorite preparation. It is done with a minimum of components. It turns out moderately salty, spicy and sour. The procurement process is not complicated, although it is time-consuming. But it's worth it.
No matter how many cans you make, they are not enough for the winter period. An open jar is eaten in one sitting. The appetizer is good with boiled and fried potatoes and other side dishes.
Ingredients:
- eggplants – 1.8-2 kg
- garlic – 130-140 gr
- fresh dill – 80-100 g
- red capsicum – 1-2 pcs.
- vegetable oil – 110 ml
- vinegar 9% – 80-90 ml
- salt – 1.5-2 tablespoons without a slide (or better to taste)
Preparation:
1. Prepare the marinade. Peel the garlic and chop it with a knife. It is not advisable to push it through a press, although it is allowed.
2. Chop the dill as for a salad.
3. Cut the hot pepper into pieces. The calculation is as follows: 1 pod per kilogram of eggplant. Take out the seeds or leave them. They will make the appetizer spicier.
4. Place the chopped products into a bowl. Add salt, sugar, oil and vinegar. Do not add the prepared salt immediately. Add some and add salt to taste for the rest.
5. Stir the marinade and leave it to infuse. During this time, stir two or three times to dissolve the salt and sugar.
6. Place a 5-6 liter pot of water on the fire. Boil water, covering the dish with a lid.
7. Let's do the eggplants. There is no need to peel them so that the pieces do not turn into puree during cooking. Cut them into cubes or larger pieces.
8. After the water boils, pour 0.5 tablespoons of salt into it and place the chopped pieces into the bowl. It is desirable that they fit in full. So as not to cook twice. If the pan is smaller, cook in two batches.
“Sink” the floating pieces with a slotted spoon. Stir lightly so as not to damage the pulp. Wait until the water boils again. Then note the time and cook the contents for 3 minutes. At the same time, monitor not only the time, but also the condition of the product. The eggplants will become darker, and the flesh itself will become translucent.
9. Catch the pieces with a colander or slotted spoon and let the water drain and cool slightly.
Then move them into a bowl or basin and pour marinade over them. Stir and let it absorb the flavorings and seasonings.
10. Prepare containers in advance. Wash jars and lids and sterilize them.
11. Fill the jars with snacks, but not to the very top. During sterilization, additional juice will be released and the contents will be poured out.
Fill the container so that there are no empty spaces left inside. To do this, press the contents with a spoon and release the bubbles that have accumulated in the sinuses. Pour the remaining marinade on top to cover the pieces.
It turned out to be three jars. Two 750-gram and one half-liter.
12. Place the jars in a saucepan with water at room temperature. Pre-cover the bottom with a rag. The water reaches the hangers of the can. Turn on the heat under the pan and wait until it boils. Then sterilize:
0.5 liter jars – 30 minutes 0.75 liter jars – 45 minutes liter jars – 1 hour
13. After sterilization, remove and tighten. The lids are either screw-on or screw-on. Then turn it over and place it on a towel. Cover and leave for a day. Store in the usual position away from heating devices, in a dark place.
You will enjoy the taste in winter!
Recipe for spicy eggplants for the winter “mother-in-law’s tongue”
This is a great option for those who like it spicy. In this recipe, we will first bake the eggplants in the oven.
Depending on your preferences, adjust the amount of hot pepper yourself. Of course, this salad is not recommended for children. But adults are delighted with it. This amount of ingredients makes 4 half-liter jars.
Ingredients:
- Eggplants – 2 kg
- Tomatoes – 0.5 kg
- Bell pepper - 3 pcs.
- Garlic - 6 cloves
- Hot pepper - 1-2 pcs.
- Vinegar 9% - 3 tablespoons
- Sugar - 1 tablespoon
- Salt - 1 tablespoon
- Vegetable oil - 50 ml (plus for greasing the baking sheet)
Preparation:
1. Before starting cooking, take a pan of water, add 1 tablespoon of salt and stir until dissolved. Then cut the eggplants into pieces lengthwise, approximately 0.7-1 cm thick. Place them in water and leave to soak for 30 minutes so that all the bitterness goes away.
2. Peel the tomatoes. To do this, make cross cuts at the top and bottom and place them in a deep container. Pour boiling water over it and leave for a couple of minutes. Then carefully pull out and peel off the skin with ease. After heat treatment it comes off easily.
3. Peel the peppers from seeds, remove the husks from the garlic. Cut tomatoes, peppers and garlic into any shape. Then mix them and, using a blender, grind them into a homogeneous mass.
4. By that time, the blue ones had already been in the water for a long time. Remove and squeeze a little water out of them. Take a baking sheet, grease it with vegetable oil and place the eggplants there. Place the baking sheet in the preheated oven. Turn them over once during baking to ensure they cook evenly on both sides. Each side takes approximately 15 minutes.
5. While the blue ones are baking, put the vegetables chopped in a blender on the fire, bring to a boil and cook for another 10 minutes. At the end, add sugar, vinegar and vegetable oil. Stir and cook for another 2 minutes. Then remove from heat.
6. Place the baked eggplants in a saucepan and cover them with a lid while the filling is being prepared. Then place the blue ones in the jars as follows: first put 2 spoons of filling into the jar, then 1-2 pieces of blue ones. Next, fill again and a couple of pieces. You can even press them a little with a spoon. Thus, combine the styling to the very top. Cover the tops of the jars with lids, but do not wrap them tightly.
7. Place a clean cloth on the bottom of the pan and place jars of salad there. Pour hot water up to the shoulders. Place the pan on the fire and from the moment the water boils, sterilize the jars for 15 minutes. Then carefully remove them from the pan so as not to burn yourself. Roll up the lids and turn them over. Wrap in a warm blanket and leave until cool. You can store this snack in the pantry at room temperature.
Eggplants with tomatoes and bell peppers - simply delicious
An eggplant salad made according to this recipe for the winter turns out incredibly tasty. You will never find something like this in a store. After watching a video with a detailed cooking process, you can also repeat such a wonderful snack at home and please your loved ones.
Ingredients:
- Eggplants – 2 kg
- Sweet pepper – 1 kg
- Tomatoes (cream variety) – 2 kg
- Onions – 1 kg
- Garlic - 1-2 heads (to taste)
- Hot pepper - 1-2 pcs. (taste)
- Dill, parsley, celery
- Vegetable oil - 200 ml
- Vinegar 9% – 100 ml
- Salt - 0.5 cups (or to taste)
- Sugar - 0.5-1 cup (to taste)
- Bay leaf
- Carnation
Such a salad can be easily placed on a festive table and guests will eat it with pleasure, and they will even ask for more. So it makes sense to make it bigger.
