The content of the article
- How to choose and prepare blue ones
- The best step-by-step recipes for eggplant preparations for the winter
- Pickled eggplant, like mushrooms without can sterilization
- Canned little blue with garlic and bell pepper
- Korean style instant eggplant salad
- How to close whole fermented eggplant in jars
- Georgian salty eggplant appetizer just lick your fingers
- Fried eggplant for the winter with peppers and vegetable sauce layers
- Homemade lecho with eggplant and sweet pepper in tomato sauce
- Video recipes: the most delicious winter eggplant blanks
- Appetizer Twinkle
- The recipe for the salad of Mother-in-law’s tongue
- Stuffed little blue for the winter
- A delicious recipe for a salad of blue with tomatoes and peppers
- Armenian style eggplant with vegetables
- How to freeze eggplant for the winter
With the onset of autumn, every mistress takes care of winter stocks, which the whole family will then regale. Many try to make a maximum of a variety of vegetable salads, pickles, to open in the cold season and eat as a tasty addition to the main dishes. Eggplant recipes for the winter will be an excellent option that will help diversify your collection of blanks in the pantry. Try to prepare several types of preservation with this vegetable in order to have an idea of its different taste qualities. And what is needed for this, look further.
How to choose and prepare blue ones
If you want the blanks to be stored in your pantry for a long time, it is important to follow the entire cooking process from start to finish. First of all, it is worth paying attention to the choice and preparation of the little blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work out for you, and the canned jars will simply explode due to fermentation during storage. See below for tips on choosing and preparing the blue ones..
- Do not take ripe vegetables for canning. This will adversely affect the quality of the workpiece. The normal color of the vegetable that can be used for harvesting is dark lilac.
- Eggplant baked from the sun is also categorically not suitable for seaming. Eggplant should be firm, firm and heavy to the touch.
- Do not buy vegetables without a stalk. It should be green on every eggplant..
The best step-by-step recipes for eggplant preparations for the winter
There are a huge number of ways to deliciously prepare blanks for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make delicious lecho or salads, the main component of which is eggplant. All methods of conservation differ among themselves in the way they prepare this vegetable and have a certain taste. In addition, the little blue ones are very useful for human health, so you should study the step-by-step recipes for cooking eggplant dishes for the winter with a photo and prepare one of them.
Pickled eggplant, like mushrooms without can sterilization
Fans of mushroom dishes will appreciate the pickled blue ones. The resulting taste is very much like mushrooms. Open such a workpiece in the winter, cut into small pieces and fry with potatoes. You will get an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such blanks in order to be able to enjoy delicious food. Learn the step-by-step description of the eggplant recipe for the winter..
- 5 kg of blue ones (choose approximately the same size);
- Bay leaf;
- 3 tbsp. l edible salt (not iodized only);
- allspice peas – 5-6 pieces;
- 5 liters of drinking water;
- 180 ml of vinegar 9%.
A step-by-step description of the recipe “Eggplant for the winter like mushrooms”:
- Remove the peel on the blue ones, cut them into cubes, fill with salt, leave to stand for up to two hours to get rid of bitterness.
- When the specified time is up, drain the liquid that the eggplants have isolated and fill them with water.
- Put on the stove, boil. Then pour vinegar, boil for another 5 minutes.
- Wash the jars thoroughly, pour over boiling water. Pour the peas of pepper, bay leaf, lay to the very top with blue pickle.
- Roll it up, wrap it in a blanket, leave it to cool completely.
- Take it to the basement or pantry.
Learn other recipes for making delicious eggplant like mushrooms to your taste..
Canned little blue with garlic and bell pepper
Try the amazing version of canned blueberries with garlic and bell pepper. It turns out a very tasty salad, which is suitable for both your family’s daily menu and the festive table. Serve this appetizer with meat, fish or eat as an independent dish. Harvesting is ideal even as a dressing for any meat or first course. During the preparation of such a spin, you can use a slow cooker, and the dish will turn out even more delicious. Check out step-by-step tips for winter eggplant recipe..
- 6 kg of blue;
- 8 pcs bell pepper (it is better if it is red);
- 4 things. chili peppers;
- 0.2 kg of garlic;
- 95 ml of 9% vinegar;
- 95 ml of vegetable oil;
- 120-150 g of sugar;
- 2 tbsp. l salt (not iodized).
How to cook:
- Wash jars thoroughly with baking soda, sterilize with lids.
- Wash the blue ones, cut the stalks. Cut each lengthwise and then crosswise (you should get 8 equal parts).
- Sprinkle with salt, mix, set aside for a couple of hours to remove bitterness. Then wash thoroughly, fill with cold water.
- Put on the oven, boil for 5 minutes. Drain the water.
- Prepare the marinade: peppers, peppers, cut the garlic, twist in a meat grinder with chili.
- Pour vegetable oil, vinegar, salt, sugar into the resulting liquid, boil.
- Pour the already boiled blue marinade, put on the oven and boil again for up to 5 minutes.
- Arrange on a glass container, close the lids and roll up.
Korean style instant eggplant salad
Anyone who loves Korean snacks will not give up a spicy eggplant salad. Such a Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer to a variety of dishes with meat, vegetables, fish, poultry. She will be very popular among all your family members and friends who come to visit you. Be sure to try this recipe to make sure it tastes great. Next, you will learn how to make delicious eggplant blanks for the winter..
- 7 kg of blue (choose larger);
- 2 kg of chili pepper;
- 2.5 kg of red and yellow bell pepper;
- 7 sachets of Korean seasoning (for carrots or salads);
- 180 g of salt;
- 480 ml vinegar 6%.
- Wash, dry the blue ones, cut in half.
- Dip each in boiling brackish water for 5 minutes. Cool.
- Cut all the peppers and eggplant into strips. Pour vegetable oil into a pan and simmer for 5-6 minutes.
- Add Korean seasoning, salt, vinegar. Simmer another 8-10 minutes.
- Lay in portions in jars, close with a seaming machine.
How to close whole fermented eggplant in jars
In winter, you always want something sour. Whole fermented eggplants will help you satisfy this need. Additionally, you will get sauerkraut, which goes very well to various salads. They just use it in its pure form, so do not deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and appreciate your excellent culinary abilities. A simple recipe for eggplant for the winter, see more.
What do you need:
- 3 kg of blue (take the same size);
- 0.8 kg of white cabbage (1 large forks);
- 0.2 kg of carrots;
- 2 sweet peppers (take large);
- 4 cloves of garlic;
- 3 l of water;
- 0.15 kg of salt.
How to cook:
- Choose blue ones about the same size. Wash thoroughly, cut the stalks, pierce with a fork or a toothpick in several places each.
- Boil for 5 minutes.
- Chop the cabbage, grate the carrots, chop the pepper into strips. Mix everything, squeeze the garlic, salt, let it brew for a couple of hours.
- When the eggplants have cooled, put them in a deep bowl, mix with cabbage.
- Prepare the brine according to the following recommendation: Dissolve the salt in warm boiled water. Pour vegetables.
- Put oppression on top. Leave to stand warm for three days..
- After, preserve with brine or store in the refrigerator.
Georgian salty eggplant appetizer just lick your fingers
Connoisseurs of Georgian cuisine will be delighted with the salty blue recipe. You will get a very tasty workpiece that goes well with many main dishes. Treat your dear guests or treat your family during a family dinner. Everyone will praise your incredible talent for doing delicious things with the simplest products. Check out a step-by-step description of how to cook Georgian salted eggplant appetizers.
- 2 kg of blue ones (it is important to choose large, even fruits of the same size);
- 0.4 kg of carrots;
- 6 cloves of garlic;
- half a cc of ground pepper (preferably red);
- 70 g each of cilantro, celery, parsley, dill;
- 3 tbsp. l salts (ordinary);
- 1 tbsp. l sugar and vinegar.
Step-by-step cooking instructions:
- Wash the blue thoroughly, remove the stalks, make an incision along each.
- Put eggplant in boiling water with salt, boil for up to 5 minutes.
- For exactly an hour, put the boiled vegetables under oppression.
- Prepare the filling for the little blue ones: grate the carrots with a special Korean grater for appetizers, squeeze the garlic, chop the herbs, toss the ground pepper. Mix everything.
- After the specified time, lay out the filling in the incisions of the little blue ones. Put everything tightly in the pan.
- Prepare the brine as follows: throw salt, sugar, vinegar into boiling water. Remove from heat, immediately fill blue.
- Put oppression on top, stand up to 3 days.
- Put the appetizer in banks with pickle, roll up.
Fried eggplant for the winter with peppers and vegetable sauce layers
In winter, it is always problematic to buy fresh vegetables to prepare a delicious dinner or lunch. Just for this, many housewives canned a variety of salads, so that later it was possible to nourish and nourish their family. Try Turkish fried eggplant with pepper in layers of vegetable sauce, and you will see that snacks for the winter can be incredibly tasty, fragrant, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is cooked.
- 1 kg of eggplant (larger);
- 0.2 kg of sweet pepper;
- 0.15 kg of carrots;
- 0.15 kg of onions;
- 0.6 kg of tomatoes;
- 1 tsp Sahara;
- 2 tsp salts (not iodized only);
- 5 peas of pepper (per one jar);
- 0.1 liter of sunflower oil.
- Cut the eggplants into rings, grease them on both sides with vegetable oil, fry them in a pan until they are slightly golden.
- Prepare the vegetable sauce: chop the onion finely, grate the carrots coarsely, fry. After 8 minutes, throw the diced tomatoes, simmer another 10 minutes. At the end, drop the pepper, salt, sugar.
- Sweet peppers cut in half, cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
- Take the cans, start filling in the following order: part of the vegetable sauce, eggplant, pepper, blueberries and again pouring with vegetables.
- Put the filled jars in a large pot of water, sterilize over low heat for 70 minutes. Do not forget to add water during boiling. If you are not satisfied with this process of sterilization of workpieces, use the oven: put the cans in the oven for an hour, turning on the temperature of about 180 degrees.
- When finished, tighten the covers.
Homemade lecho with eggplant and sweet pepper in tomato sauce
Be sure to prepare for the winter a wonderful homemade lecho with blue, sweet pepper, tomatoes. It goes well with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent of zucchini caviar. Many people love such a twist, so this recipe belongs to one of the most popular and delicious, which simply must be on a shelf in the pantry of every self-respecting housewife. See below for step-by-step instructions for making this recipe..
- 4 kg of blue ones (of any size, most importantly, not overripe);
- 2 kg of tomatoes;
- 1 kg of bell pepper;
- a couple of chili peppers;
- 1 kg of carrots;
- 1.5 kg of onions;
- 2 tbsp. sunflower oil;
- 2 heads of garlic;
- half a glass of vinegar 9%;
- 4 tbsp. l ordinary salt (not iodized);
- glass of sugar.
Step-by-step recipe description:
- Dice eggplant.
- Grate the carrots with a coarse grater.
- Chop the garlic finely, chop the onion in half rings.
- Bell pepper cut into strips.
- Make a dressing by the type of adjika: tomatoes through a meat grinder with chili.
- Put everything in an enameled pan, pour vinegar, oil, tomato sauce. Cook for about an hour.
- Arrange on pre-sterilized jars, roll up the lids.
Video recipes: the most delicious winter eggplant blanks
If the best eggplant recipes for the winter studied above did not suit you, check out the video recipes below that describe in detail how to cook the Twinkle appetizer, Mother-in-law tongue, the stuffed blue ones, the eggplant, tomato and pepper salad or the eggplant assortment with vegetables for in Armenian. You will also learn how to freeze blue for the future, in the winter to be content with fresh snacks. All these recipes deserve their attention and deserve to get a couple of jars of each in their pantry..