Eggplant salad for the winter - 10 most delicious preparations

Delicious salad of eggplants, tomatoes and peppers for the winter - a simple step-by-step photo recipe

A simple and tasty blueberry salad for the winter. The recipe is convenient because you do not need to fry or bake vegetables in the oven. In addition, the salad does not require sterilization.

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Cooking time: 45 minutes

Quantity: 2 servings

Georgian eggplant for the winter: Adjapsandali salad with vegetables (with video)

Adjapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus. And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.

In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.

In this case, we fried the vegetables, but you can pre-bake them.

The dish turns out very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Finger-licking salad recipe

For this preparation, in addition to a kilogram of eggplant, you need the following products:

juicy tomatoes – 1 kg;
bell pepper – 500 g;
onions – 2 pcs. medium size;
carrots - one medium;
garlic - head;
parsley - a small bunch;
sugar – 2 tbsp. l.;
salt - tbsp. l.;
peppercorns – 10 pcs.;
vegetable oil for frying vegetables.

How to preserve:

Prepare the eggplants: cut them into large pieces, sprinkle with salt, leave for an hour.
Rinse the blue ones in water and squeeze.
Fry in oil until they form a golden crust.
Peel and wash the remaining vegetables.
Cut the onion into rings, the pepper into medium-sized cubes, and grate the carrots.
Grind the garlic using a mortar or press.
Squeeze the tomatoes in a juicer.
Pour tomato juice into a deep container, put on fire, and boil.
Add spices, 2 tbsp. l. refined sunflower oil.
Place the carrots and onions in a saucepan, pour in a little water and simmer until soft.
Place eggplant cubes and peppers on top of the onion-carrot mixture, pour boiled tomato juice with spices.
Simmer the salad for half an hour.
After this, add chopped garlic and finely chopped herbs.
Place the workpiece in glass jars, let it cool, covering them with something warm on top - for example, a blanket or old outerwear. Store in a cool place.

Armenian eggplant “Magodanosi” in a jar

This dish is called by the Armenian name for parsley, which is featured in this recipe.

Ingredients:

eggplants – 3-4 pcs.;
garlic – 3-4 cloves;
parsley - half a bunch;
walnuts – 100 g;
apple cider vinegar – 5 tbsp. spoon;
black peppercorns;
sunflower oil.

Preparation:

Prepare the eggplants as in the video recipe, after marinating them in vinegar. Add minced parsley, pepper nuts and garlic. Pour hot oil over the prepared semi-finished product and cool. It is recommended to store in the refrigerator.

Recipe for eggplant salad “Mother-in-law’s tongue”

The traditional recipe with eggplants “Mother-in-Law’s Tongue” will be appreciated by spicy lovers. This appetizer complements meat dishes well. For the preparation you will need:

eggplants – 2 kg;
medium-sized tomatoes – 500 g;
sweet pepper – 500 g;
bitter – 2 pods;
garlic – 50 g (peeled);
table vinegar 9% - 80 ml;
sunflower oil – 120 ml;
sugar – 120 g;
salt – 1 tbsp. l.

What to do:

Wash all vegetables included in the recipe well.
Cut the eggplants into “tongues,” that is, into thin long strips lengthwise.
Soak the resulting plates in cold water with added salt - this will help get rid of unwanted bitterness.
Cut out the stem of the tomatoes and divide each into 4 parts.
Remove the stem and seeds from sweet and bitter peppers, and divide the peeled garlic into cloves.
Grind tomatoes, all types of peppers and garlic in a blender or through a meat grinder.
Add salt, sugar, vinegar and oil to the vegetable mixture. Put on fire and wait until it boils.
When the sauce boils, dip the eggplant tongues into it and simmer for 30 minutes.
Turn off the heat, pour into prepared jars, and close with iron lids.
When everything has cooled down, place the workpieces in a cool, dark place.

Recipe for sweet eggplants for the winter without sterilization

This recipe is different from others because the acidity is reduced and the quality is increased.

Required:

Eggplants – 3 kg
Tomatoes – 3 kg
Large carrots - 6 pcs.
Sweet bell pepper – 1.5 kg
Garlic - 2 heads
Sunflower oil – 250 ml
Vinegar 6% – 250 ml
Sugar – 0.5 kg
Salt - 1-2 tbsp. l. (or to taste)

Preparation:

1. Wash the carrots. Then grate on a coarse grater.

2. Wash the tomatoes. Pass through a meat grinder.

3. Mix chopped carrots with skipped tomatoes in a saucepan.

4. Place the pan with the vegetable mixture on the fire to bring to a boil.

5. Wash the eggplants. Cut off the ends on both sides. Cut the fruits into large pieces.

6. Wash the peppers. Clean them from stems and seeds. Cut them into small random pieces.

7. Dip the sliced eggplant and peppers into the boiling tomato-carrot mixture. Add salt, sugar and sunflower oil. Stir. Cover with a lid and simmer over medium heat for 30-40 minutes.

8. Then remove the pan from the stove and pour in the vinegar. Stir everything. Place sweet eggplants in sterilized jars for the winter. Roll up the lids. Turn it over.

Original salad "Cobra"

The name of this salad is associated with the pronounced, bright taste of the vegetable appetizer. For Cobra you need:

eggplants - 5 kg;
sweet red pepper – 1.5 kg;
spicy in pods – 200 g;
garlic – 180 g;
vegetable oil - half a liter;
vinegar (6%) – 180 ml;
salt – 50 g.

What to do next:

Wash all vegetables.
Grind the peppers and garlic by passing through a meat grinder.
Add vinegar, half the norm (250 ml) of vegetable oil, salt into the crushed mass, stir everything, put on fire. Let simmer for 3 minutes, remove from heat.
Cut the blue ones into circles and place them in hot oil. Fry evenly on each side.
Pour the remaining oil after frying into the prepared sauce and stir it again.
Place fried eggplant slices in sterilized jars, pouring hot sauce on each layer. Vegetables need to be packed tightly so that there are no voids left.
Pour sauce over the top and cover with lids.
Place a cloth in a deep pan and place jars filled with salad on it.
Pour warm, never hot, water into the pan in such an amount that it reaches the hangers of the jars. Turn on the stove and let the liquid boil.
From the moment of boiling, sterilize 0.5 liter jars for 15 minutes, liter jars for 22 minutes.
After the specified time, remove the jars and screw on the lids. Keep under a thick blanket until completely cool.

Stuffed eggplants Baku style

Each national cuisine adds something of its own to the popular recipe; this is exactly the version of Baku eggplants that we offer you in the video recipe.

Ingredients:

eggplants – 5 kg;
five bunches of mint;
five bunches of parsley;
200 g garlic;
capsicum hot pepper – 500 g;
vinegar.

Preparation:

By selecting the ingredients you can guess the nature of the taste; after preparing the proposed dish, you will be treated to very spicy eggplants with a minty flavor. This is an excellent oriental appetizer, the secrets of its preparation are told by the Baku hostess Zinaida. The process involves marinating the eggplants, preparing the caviar, and marinating. You can store the finished product in a cool place or refrigerator.

A very tasty recipe for the preparation “Ten”

To prepare this winter appetizer, you need to take ten pieces each of eggplants, tomatoes, onions and bell peppers. And:

vinegar (6%) – 50 ml;
sugar – 100 g;
salt – 2 tbsp. l.;
sunflower oil – tbsp. l.;
peppercorns – 5-8 pieces.

Salad “Ten” is prepared as follows:

Wash and blue tomatoes, cut into circles, onions and peppers into half rings.
Prepared vegetables are placed in layers in a pan, sprinkled with salt and sugar, oil and vinegar, and peppercorns are added.
Place the container with vegetables on the fire and cook for 30-40 minutes from the moment of boiling.
Then remove from heat, pack the vegetable mass into jars and roll up.
Wrap the jars and leave until completely cool.

Eggplant for the winter with tomato sauce without sterilization

Check out this very simple and delicious winter eggplant salad. Where tomato sauce adds a spicy note.

You will need:

Eggplants – 1.5 kg
Tomatoes – 0.5 kg
Sweet pepper – 0.5 kg
Hot pepper - 1 pc.
Garlic - 1 head
Sugar - 0.5 cups
Salt - 1 tbsp. l. no slide
Vinegar 9% - 3 tbsp. l.
Vegetable oil - 0.5 cups
Water — — 0.5 cups

Preparation:

1. Grind the prepared tomatoes, sweet and hot peppers in a meat grinder.

2. Place the chopped vegetables on the fire and bring to a boil.

3. Meanwhile, cut the eggplant fruits into cubes.

Depending on your desire, eggplant fruits can be cut into slices or cubes.

4. Add vegetable oil, salt and sugar to the boiled tomato mass. Stir and cook for 2 minutes.

5. Dip the chopped eggplants into the resulting tomato sauce. Mix the contents. Cover with a lid and cook for 30 minutes from the moment it boils. Stir the mixture periodically. Add some water during cooking. Cook over low heat. Be careful not to overcook the fruit slices.

6. 5 minutes before the end of cooking, add chopped garlic and vinegar.

7. When the salad is ready, remove the container from the heat. Immediately begin placing eggplants in sterilized jars for the winter.

8. Close the jars with sterile lids and then turn them upside down. Cover the jars with a warm cloth and leave until completely cool. In total we got 5 jars with a capacity of 0.5 liters and a little more left.

Spicy salad “Korean style”

To prepare this vegetable snack for the winter, you need to take 2 kg of eggplant, as well as:

red sweet pepper – 500 g;
onions – 3 pcs. (large);
carrots – 3 pcs. (large);
vegetable oil – 250 ml;
salt – 2 tsp. with a slide;
vinegar (9%) – 150 ml;
garlic – 1 head;
sugar – 4 tbsp. l.;
ground red and black pepper - one tsp each;
ground coriander – 1 tsp.

to prepare spicy blueberries in Korean:

Wash the eggplants and cut into 4 pieces.
In a deep container, combine 2.5 liters of water and 4 tbsp. l. salt, put on fire, boil.
After the brine boils, add the eggplants.
Boil them, stirring, until soft (about 5-8 minutes). It is very important not to overcook!
Place the blue ones in a colander and wait until they cool.
Cut into large squares.
Peel the onions, cut into half rings;
Wash the peppers, remove seeds, cut into strips.
Wash the peeled carrots and grate them to prepare Korean carrots.
Pass the peeled garlic through a press.
Mix the crushed ingredients in a deep saucepan.
Combine vegetable oil, salt, sugar, vinegar, peppers, coriander and tbsp. l. water.
Add the prepared marinade to the vegetables and mix everything well.
Place the press on top and leave in a cool place for 6 days.
Later, put the salad into prepared containers and sterilize (jars 0.5 - 40 minutes).
After sterilization, roll up, turn over and wrap with something warm.

How to close eggplants for the winter without sterilizing the whole thing

Such eggplants can be used in winter as fresh fruits. To then prepare a variety of salads and snacks from them.

You will need:

Eggplants – 2.5-3 kg
Water - 1 liter
Vinegar 9% - 100 g
Sugar - 2 tbsp. l.
Salt - 2 tbsp. l.

Preparation:

1. Wash the small eggplants well. It is desirable that the fruits be the same size.

2. Cut off the tails and ends of the washed fruits on the other side.

3. Then prick the fruit with a fork in several places. This is necessary so that the fruits do not crack during cooking.

4. Boil water in a large saucepan. Dip the prepared fruits into it and cook for 5 minutes.

5. Then remove the eggplants and place them under pressure for a few minutes. Then the excess liquid will go away.

To make a press, place a cutting board on the fruit. And place a pan of water on top.

6. Next, prepare the marinade. To do this, pour 1 liter of water into another container. Add sugar, salt and bring the solution to a boil. Then pour in the vinegar and bring to a boil again.

7. Place the eggplants in pre-washed and sterile jars. Pour in hot marinade. Roll up the lids. Turn the jars upside down and wrap them up. Leave it like this until it cools completely.

Salad “Eggplants like mushrooms”

The eggplants in this preparation resemble pickled mushrooms in taste, although they do not require any special additives. To prepare you need to take:

2 kg eggplant.

The remaining ingredients are listed in the main recipe.

Prepare the salad like this:

Peel the blue ones and cut into large cubes, approximately 3x3 cm.
Place the prepared vegetables in a 3 liter jar.
Pour boiling water to cover the contents, cover with a lid.
Leave for a quarter of an hour, then drain the water.
Repeat the procedure of pouring boiling water 2 more times.
Place 2-3 bay leaves, a few black peppercorns and a tablespoon of coarse salt into a sterilized 1-liter jar.
Place the eggplants loosely, add half a tablespoon of vinegar, and pour boiling water to the top.
Roll up the lids of the jars and place them bottom up.

Mushroom-flavored eggplant recipe for the winter

Eggplant tastes like pickled mushrooms.

Required:

Eggplants – 2 kg
Salt - 3 tbsp. l.
Sunflower oil - 2-3 tbsp. l.

Preparation:

1. Wash the eggplants. Cut them together with the peel into squares. Add some salt.

2. Take a wide saucepan to boil water.

3. Place the chopped eggplants in a colander. Dip a colander with eggplants into boiling water 3 times for 5 seconds.

4. Then place the eggplants tightly in sterilized jars.

5. Pour 1 tbsp into each jar on top. l. sunflower oil.

6. Close the lids and store in a cool place.

Recipe for eggplant and beans

This is a very hearty and tasty version of a winter salad. For cooking you need the following products:

eggplants – 3 pieces (large);
carrots – 1 kg;
tomatoes – 3 kg;
onion – 1 kg;
beans – 2 cups;
vegetable oil – 400 g.

Also take a teaspoon of salt and sugar, but the final amount must be determined by taste.

Step-by-step instruction:

Soak dry beans overnight and boil until tender. It is important that it is not overcooked!
Wash, peel, chop the eggplants into cubes, lightly add salt, leave for 30 minutes, then squeeze and drain the juice.
Peel the carrots and onions. Grate the carrots and chop the onions into cubes.
Wash the tomatoes, chop finely or mince.
Place all prepared ingredients in a deep saucepan, add oil, cook for 1.5-2 hours.
Once ready, add salt and sugar.
Place the vegetable mass into sterile jars while hot and roll up.

With cabbage

This winter salad is not prepared very often, but it has a pleasant and very unusual taste. The following products are required for the preparation:

eggplants – 2 kg;
carrots – 200 g;
white cabbage – 2 kg;
garlic – 200 g;
hot pepper – 2 pods;
vegetable oil – 250 ml;
vinegar - 1.5 tbsp. l.;
salt - tbsp. l.

What to do next:

Wash the blue ones, cut off the ends, and, without peeling, place them in boiling water. Boil for 3 minutes, cool completely.
After cooling, cut the fruits into strips. Shred the cabbage thinly.
Combine eggplants and cabbage, add grated carrots and chopped garlic, as well as finely chopped hot pepper.
Add the specified amount of vegetable oil and the same amount of water with vinegar diluted in it to the vegetables. Add salt.
Leave to marinate for a day directly in the pan.
The next day, put the salad in jars and sterilize for a quarter of an hour. Roll up.