There are many recipes for preparing eggplants for the winter. As additional ingredients can be used tomatoes, carrots, peppers. Often, eggplants are further fried. The most popular recipes such as "Teschin language", eggplant in Korean and adjika.
Canned eggplants are a very common snack to any table. There are many different recipes, and each one has its own distinctive features. Consider some options for winter harvesting eggplant.
Canned eggplants: recipe for winter
This cooking method is quite simple. But despite this, in the winter cold will delight you with a wonderful taste.
For cooking you will need:
- 6 kg eggplants;
- pepper, variety "Bulgarian red" in the amount of 6 pieces;
- 3 hot peppers;
- garlic in the amount of 200 grams;
- half a glass of vinegar 9%;
- half a glass of sunflower oil;
- salt in two tablespoons;
- sugar - about one glass.
Stage preparation of the workpiece:
- Thoroughly wash the eggplants in water with soda. Cut tails;
- Prepare jars: thoroughly wash and sterilize. Do the same with the lids;
- Eggplant cut up and down so that it turned out with one vegetable eight pieces of the same size;
- Pour all the salt there, mix well and leave alone for 1.2-2 hours;
- After the end of the required period, rinse again under cold water;
- Again, place in a special container, pour cold water, and place on a fire of medium intensity. After boiling boil for another five minutes;
- Drain the water;
- Then you can do the preparation of the marinade;
- Bulgarian and hot peppers gently and thoroughly wash, remove the seeds and stalk;
- Peel and wash garlic;
- Grind peppers and garlic through a meat grinder;
- Add to the mass all the prepared amount of salt, vinegar, sugar, vegetable oil and put on the stove. Bring to the boiling point;
- Pour the prepared marinade eggplants and cook on medium intensity for five minutes;
- Spread out vegetables in prepared cans and close hermetically with a special seamer;
- Put the jars upside down and cover with a warm cloth or blanket;
- Do not touch until the tanks are completely cooled;
- Storage requires shade and coolness.
"Teshchin language" of eggplant: a recipe for winter cooking
This appetizer is very spicy and tasty. Preparation will take a considerable amount of time and effort, but the result is worth it.
Before proceeding to the harvesting, you should first prepare all the necessary ingredients:
- 4 kg fresh eggplants;
- 1 kg tomatoes;
- pepper grade "Bulgarian" in the amount of 1 kg;
- 5 garlic heads;
- 6 hot peppers;
- 9% vinegar in a volume of 200 ml;
- Vegetable oil with a volume of 200 ml;
- sugar - about two tablespoons;
- salt in one tablespoon.
Direct cooking snacks:
- Wash eggplants thoroughly in water with soda, remove all tails;
- Cut into circles with a small thickness;
- Put in a container and pour salt, mix. Leave for a couple of hours;
- At this time, you can proceed to the preparation of the sauce;
- Wash tomatoes and peppers. Cut tomatoes into halves and peppers (sweet and bitter) from seeds;
- Garlic to get rid of skin and wash;
- Grind all peeled vegetables in a blender or meat grinder;
- Pour into the prepared pan, add the entire amount of vinegar, sugar. Boil for five minutes;
- Eggplants need to be fried in a pan greased with vegetable oil on both sides;
- Banks should be thoroughly cleaned and sterilized;
- Now you can proceed to the layout of vegetables;
- At the bottom of each container pour one tablespoon of sauce;
- Lay out a layer of fried eggplant and gently press down with a spoon;
- Pour a tablespoon of the sauce again;
- In the same order lay out before filling cans;
- Before you begin rolling, you need to add a tablespoon of vegetable oil to each of the cans;
- Hermetically close, set upside down, cover with something dense and warm, and do not touch until cool.
Eggplant for the winter like mushrooms without sterilization
Due to the absence of the need for sterilization, time and effort are saved. Therefore, this recipe is very popular.
You will need the following list of components:
- 1 kg eggplants;
- two or three dried clove blossoms;
- two bay leaves;
- vinegar volume of 40 ml;
- salt in one tablespoon;
- water volume of 1 l;
- six black peppercorns.
Direct preparation of eggplants:
- Blue wash thoroughly, dry, remove the peel;
- Cut into small cubes;
- Put a pot of water on the stove, add all the prepared spices, also salt, and bring to the boiling point;
- Add vinegar to boiling water and lay out all the sliced eggplants;
- Mix gently and boil for seven minutes;
- Put spices on the bottom of previously prepared glass containers;
- Further to shift there all blue;
- Pour marinade in the top;
- Close the lids tight method, turn them down and leave to cool.
Spicy Eggplant Salad for Winter
Before you start work, you need to prepare the following components:
- tomatoes in the amount of 2 kg;
- one kilogram of carrots;
- 1.5 kg eggplants;
- three whole garlic heads;
- one hot pepper
- ½ l refined vegetable oil;
- table vinegar 9% 120 ml;
- two full tablespoons of salt;
- sugar in the amount of 200 grams.
Step by step salad preparation:
- Wash tomatoes and cut into pieces;
- Peel and wash garlic;
- Remove the seeds from the pepper, then wash it thoroughly;
- Twist the prepared vegetables in a meat grinder;
- Prepare the pan, which is poured chopped vegetables. Add sugar, salt and vegetable oil;
- Cover the container with a lid and place on the stove. After boiling boil on medium intensity for 15 minutes;
- Eggplant to wash and peel thoroughly. Cut into small cubes;
- Sprinkle with salt and leave for about ten minutes for the juice to stand out from them;
- Squeeze out the liquid and put in a saucepan, where the sauce is prepared;
- Peel carrots, wash and grind grated large size;
- Also add this vegetable to the eggplants and sauce;
- Stir the entire contents of the pan and leave to stew under the lid for half an hour. Stir occasionally;
- A few minutes before the end of cooking, pour vinegar and mix;
- Banks are pre-sterilized and put ready-made salad in them;
- Cover with lids and roll them up tightly;
- Put upside down, cover with something warm;
- After complete cooling, place the jars in a dark and cool room.
Fried eggplant for the winter: recipe
To prepare in advance to prepare:
- 30 large eggplants;
- vegetable oil in a volume of 2 liters;
- salt according to your own taste.
The process of preparation of the workpiece:
- Eggplant to wash well and get rid of all the stalks;
- Cut in the form of circles, the thickness of which should be within 2 cm;
- Heat a frying pan on the stove and add vegetable oil. Put the first batch of sliced vegetables;
- A little salt and fry them on both sides until golden;
- Banks and caps should be sterilized;
- Fried eggplant spread on banks. They should be in very close position relative to each other. Fill to the top;
- The result is that all the eggplants are covered with sunflower oil;
- Banks put in a large saucepan, pour water so that the water reaches the hanger of the tanks, and bring to a boil;
- Sterilize for half an hour after boiling;
- Take the cans out of the water and close the lids in a sealed manner using a seamer;
- Flip and wrap in something warm. Do not touch before cooling. Store in a pantry or basement.
Eggplants in adjika for the winter
For cooking you will need:
- 5 kg eggplants;
- tomatoes in the amount of 3 kg;
- red pepper in the amount of 3 kg;
- garlic 0.5 kg;
- two pods of hot pepper;
- salt in the amount of 100-150 grams;
- sugar in the amount of 500 grams;
- a bunch of fresh parsley;
- 250 ml vegetable oil;
- five bay leaves;
- teaspoon ground black pepper.
Phased harvesting of eggplants:
- All vegetables wash, peel and dry;
- Cut eggplants in the form of circles of average thickness, put in a container, sprinkle with salt and leave for some time to highlight the juice;
- Chop the garlic using a meat grinder and set aside;
- Also, using a meat grinder, grind peppers with tomatoes;
- Pour the tomato and pepper sauce into a saucepan, preferably covered with enamel;
- Place on the stove and add sugar, vegetable oil and salt;
- Bring to a boil and stir constantly;
- Add eggplants;
- On a fire of minimum intensity, cook for half an hour. After half of the specified time, add garlic, bay leaf, chopped parsley, black pepper;
- Lay out the finished eggplants in pre-sterilized jars. Fold them into a large container, pour water into it and put it on fire again;
- Sterilize for a quarter of an hour;
- Seal hermetically, cover it upside down with a warm cloth and do not touch it until it cools completely.
Recipe for preparing eggplants with tomatoes for the winter
The preliminary preparation of the following components is necessary:
- 2 kg eggplants;
- 1 kg solid unripe tomatoes;
- four garlic cloves;
- one hot pepper;
- vinegar in two tablespoons;
- about 2 tablespoons of sugar;
- salt in one tablespoon.
Direct preparation of conservation:
- Wash vegetables well;
- Eggplant peeled tails and cut into circles. Salt and leave for thirty minutes. After a specified period, rinse them again under water;
- Fry them in a pan greased with vegetable oil for 10 minutes;
- Cut the tomatoes into medium sized pieces;
- In a blender to kill the hot peppers and garlic;
- Mix eggplants, tomatoes, garlic, pepper. Add vinegar, sugar, salt. Very carefully mix everything and decompose on previously sterilized jars;
- Cover with lids and fold into a large saucepan. Sterilize for half an hour;
- After that, close the lid tightly and leave it upside down under a blanket until it cools.
Eggplant for the winter in Korean
In the process of cooking will require some components:
- 4 kg eggplants;
- carrots in the amount of 1 kg;
- 1 kg of pepper is sweet;
- 1 kg onion;
- garlic in the amount of 100 grams;
- two tablespoons of 70% vinegar;
- salt;
- ground black pepper - incomplete two teaspoons.
Direct cooking:
- Peel the eggplants, cut into straws, salt and leave for one hour;
- Peel carrots, thoroughly wash and grate on a special grater for cooking Korean carrots;
- Wash and dry the peppers, remove the seeds and cut into straws;
- Peel the onions, wash and cut them into thin half-rings. Peel and chop the garlic;
- All vegetables, not counting the eggplant, mix, pour vinegar and sprinkle with black pepper. Stir and leave for several hours;
- Fry eggplants a little in a frying pan greased with vegetable oil;
- In a still warm condition, add them to the rest of the vegetables and mix everything carefully;
- Put in prepared jars and sterilize in a large container for 20 minutes;
- Close tightly with lids and do not touch until completely cooled in an inverted form under a warm cloth.
Useful tips
Eggplants must, after cleaning, be salted and left for some time. So from them all bitterness leaves.
If there is garlic in the recipe, then you should not add it immediately. With prolonged cooking, it can give an unpleasant smell and taste. Usually it is added before the end of cooking.
Canned eggplants are a very common billet for the winter. They can be eaten daily for family meals, and can be served at the festive table.
In addition - another recipe for the preparation of eggplant.
