Eggplant salad for the winter. Eggplant salads for the winter Eggplant preparations
With the onset of autumn, every housewife takes care of winter supplies, which the whole family will then feast on. Many people try to make the most of a variety of vegetable salads and pickles, so that they can open them during the cold season and eat them as a tasty addition to the main dishes. Winter eggplant recipes are a great option to add variety to your pantry collection. Try preparing several types of preserves with this vegetable to get an idea of its different tastes. And what is needed for this, look further.
How to choose and prepare blue ones correctly
If you want the preparations to be stored in your pantry for a long time, it is important to follow the entire preparation process from start to finish. First of all, you should pay attention to the selection and preparation of the blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work for you, and the canned jars will simply explode due to fermentation during storage. Read on for recommendations on the correct selection and preparation of blue ones.
- Do not use overripe vegetables for canning. This will have a bad effect on the quality of the workpiece. The normal color of the vegetable, which can be used for preparations, is dark lilac.
- Sun-baked eggplants are also absolutely not suitable for seaming. The eggplant should feel elastic, firm and heavy to the touch.
- Do not buy vegetables without stems. It should be green on each eggplant.
The best step-by-step recipes for preparing eggplant for the winter
There are a huge number of ways to deliciously prepare preparations for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make very tasty lecho or salads, the main component of which is eggplant. All canning methods differ in the way they prepare this vegetable and have a certain taste. Among other things, blue ones are very beneficial for human health, so it’s worth studying step-by-step recipes for preparing eggplant dishes for the winter with photos and preparing one of them.
Pickled eggplants like mushrooms without sterilizing jars
Fans of mushroom dishes will appreciate it. The resulting taste is very reminiscent of mushrooms. Open this preparation in winter, cut into small pieces and fry with potatoes. You will have an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such preparations so that you can enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.
Required Products:
- 5 kg blue ones (choose approximately the same size);
- bay leaf;
- 3 tbsp. l. table salt (only non-iodized);
- allspice peas – 5-6 pieces;
- 5 liters of drinking water;
- 180 ml vinegar 9%.
Step-by-step description of the recipe “Eggplants for the winter like mushrooms”:
- Remove the peel from the blue ones, cut them into cubes, sprinkle with salt, and leave to stand for up to two hours to get rid of the bitterness.
- When the specified time has elapsed, drain the liquid that the eggplants have released and fill them with water.
- Place on the stove and boil. Next, add vinegar and boil for another 5 minutes.
- Wash the jars thoroughly and pour boiling water over them. Pour in the peppercorns, bay leaves, and place the blue ones with brine to the very top.
- Roll up the lids, wrap them in a blanket, and leave the jars to cool completely.
- Take it to the basement or storage room.
Find out more delicious recipes to try.
Canned blueberries with garlic and bell pepper
Try the amazing option of canned and bell peppers. The result is a very tasty salad that is suitable for both the holiday table and the holiday table. Serve this appetizer with meat, fish, or eat it as an independent dish. The preparation is also ideal as a dressing for any meat or first course. When preparing this twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out the step-by-step instructions for this winter eggplant recipe.
Ingredients:
- 6 kg blue;
- 8 pcs. bell pepper (better if it is red);
- 4 pcs. chili pepper;
- 0.2 kg garlic;
- 95 ml 9% vinegar;
- 95 ml vegetable oil;
- 120-150 g sugar;
- 2 tbsp. l. salt (not iodized).
How to cook:
- Wash the jars thoroughly with baking soda and sterilize them along with the lids.
- Wash the blue ones, cut off the stalks. Cut each one lengthwise and then crosswise (you should have 8 equal parts).
- Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly and fill with cold water.
- Place on the stove and boil for 5 minutes. Drain the water.
- Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, grind in a meat grinder together with the chili.
- Pour vegetable oil, vinegar, salt, sugar into the resulting liquid and boil.
- Pour the marinade over the already boiled blue ones, put them on the stove and cook again for up to 5 minutes.
- Place in glass containers, close with lids and roll up.
Instant Korean spicy eggplant salad
Anyone who loves Korean snacks will not refuse spicy food. This Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, and poultry. It will be very popular among all your family members and friends who come to visit you. Be sure to try this recipe to see how great it tastes. Next, you will learn how to make delicious eggplant preparations for the winter.
Components:
- 7 kg blue (choose larger ones);
- 2 kg chili pepper;
- 2.5 kg of red and yellow bell peppers;
- 7 packets of Korean seasoning (for carrots or salads);
- 180 g salt;
- 480 ml vinegar 6%.
Cooking algorithm:
- Wash, dry the blue ones, cut in half.
- Place each in boiling salty water for 5 minutes. Cool.
- Cut all the peppers and eggplants into strips. Pour vegetable oil into the frying pan and simmer for 5-6 minutes.
- Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
- Place into jars in portions and seal using a sealer.
How to seal whole pickled eggplants in jars
In winter you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will receive sauerkraut, which goes very well on various salads. They also use it in its pure form, so don’t deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. For a simple recipe for preparing eggplants for the winter, see below.
What you need:
- 3 kg blue (take the same size);
- 0.8 kg of white cabbage (1 large fork);
- 0.2 kg carrots;
- 2 sweet peppers (take large ones);
- 4 cloves of garlic;
- 3 liters of water;
- 0.15 kg salt.
How to cook:
- Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce each with a fork or toothpick in several places.
- Boil for 5 minutes.
- Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze out the garlic, add salt, let it brew for a couple of hours.
- When the eggplants have cooled, place them in a deep bowl and mix with the cabbage.
- Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
- Place a weight on top. Leave to stand in a warm place for three days.
- Afterwards, preserve with brine or store in the refrigerator.
Georgian salted eggplant appetizer is just to die for
Connoisseurs of Georgian cuisine will be delighted with this. You will get a very tasty preparation that goes well with many main dishes. Treat your dear guests or pamper your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things using the simplest ingredients. Check out the step-by-step description of preparing salted eggplant appetizers in Georgian style.
Ingredients:
- 2 kg of blue ones (it is important to choose large, even fruits of the same size);
- 0.4 kg carrots;
- 6 cloves of garlic;
- half a teaspoon of ground pepper (preferably red);
- 70 g each of cilantro, celery, parsley, dill;
- 3 tbsp. l. salt (regular);
- 1 tbsp. l. sugar and vinegar.
Step-by-step cooking instructions:
- Wash the blue ones thoroughly, remove the stalks, and make a cut along each one.
- Place the eggplants in boiling water with salt and cook for up to 5 minutes.
- Place the boiled vegetables under pressure for exactly one hour.
- Prepare the filling for the little ones: grate the carrots using a special grater for Korean appetizers, squeeze out the garlic, chop the herbs, throw in ground pepper. Mix everything.
- After the specified time has passed, spread the filling into the blue slits. Place everything tightly in the pan.
- Prepare the brine as follows: add salt, sugar, and vinegar to boiling water. Remove from heat and immediately pour in the blue ones.
- Place pressure on top and let stand for up to 3 days.
- Place the snack in jars along with the brine and roll up.
Fried eggplants for the winter with pepper and vegetable sauce in layers
In winter, it is always difficult to buy fresh vegetables to prepare a delicious dinner or lunch. It is precisely for this purpose that many housewives preserve a variety of salads, so that later they can feed their family a satisfying and appetizing meal. Try Turkish fried eggplants with peppers in layers of vegetable sauce, and you will see that winter snacks can be incredibly tasty, aromatic, juicy and tender. Treat your friends to this option and share your secrets with them. And then you will see how this delicious dish with eggplants is prepared.
Product List:
- 1 kg eggplants (larger);
- 0.2 kg sweet pepper;
- 0.15 kg carrots;
- 0.15 kg of onion;
- 0.6 kg of tomatoes;
- 1 tsp. Sahara;
- 2 tsp. salt (only non-iodized);
- 5 peppercorns (per one jar);
- 0.1 l sunflower oil.
Cooking process:
- Cut the eggplants into rings, grease them on both sides with vegetable oil, fry in a frying pan until slightly golden brown.
- Prepare the vegetable sauce: finely chop the onion, coarsely grate the carrots, and fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. When finished, add pepper, salt, and sugar.
- Cut the sweet peppers in half lengthwise and cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
- Take the jars, start filling them in the following order: part of the vegetable sauce, eggplants, peppers, blueberries and again filling with vegetables.
- Place the filled jars in a large saucepan with water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing the workpieces, use the oven: place the jars in the oven for an hour, turning on the temperature to about 180 degrees.
- When finished, screw the lids on.
Homemade lecho with eggplants and sweet peppers in tomato sauce
Be sure to prepare a wonderful homemade lecho with blue peppers, sweet peppers, and tomatoes for the winter. It goes great with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent of squash caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read on for step-by-step instructions for preparing this recipe.
Components:
- 4 kg of blue ones (any size, most importantly, not overripe);
- 2 kg of tomatoes;
- 1 kg bell pepper;
- a couple of chili peppers;
- 1 kg carrots;
- 1.5 kg of onion;
- 2 tbsp. sunflower oil;
- 2 heads of garlic;
- half a glass of vinegar 9%;
- 4 tbsp. l. regular salt (not iodized);
- a glass of sugar.
Step-by-step description of the recipe:
- Cut the eggplants into cubes.
- Grate the carrots using a coarse grater.
- Finely chop the garlic, cut the onion into half rings.
- Cut the bell pepper into strips.
- Make an adjika-type filling: mince the tomatoes along with the chili.
- Place everything in an enamel pan, pour vinegar, oil, and tomato sauce. Cook for about an hour.
- Place in pre-sterilized jars and seal with lids.
Video recipes: the most delicious winter eggplant preparations
If the best recipes studied above did not suit you, watch the video recipes below, which describe in detail how to prepare the appetizer “Ogonyok”, “Mother-in-law’s tongue”, stuffed blueberries, salad of eggplant, tomatoes and peppers or assorted eggplant with vegetables in Armenian style. You'll also learn how to freeze blue ones for future use so you can enjoy fresh snacks in the winter. All of these recipes are worth checking out and are worth having a jar or two of each in your pantry.
Snack Ogonyok
Mother-in-law's tongue salad recipe
Stuffed blue ones for the winter
A very tasty recipe for blueberry salad with tomatoes and peppers
Assorted eggplants with vegetables in Armenian style
How to freeze eggplants for the winter
On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.
In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.
I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.
If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.
Eggplant saute for the winter (you'll lick your fingers)
If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.
Georgian eggplants for the winter
Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.
"Mother-in-law's tongue" made from eggplant for the winter
I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.
Eggplants for the winter “Ogonyok”
You can see how to cook real Ogonyok eggplants.
Fried eggplants for the winter
If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.
Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.
Eggplant adjika for the winter
Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.
Eggplant salad for the winter with rice
Let's prepare an eggplant salad for the winter with rice, and the proud dandy eggplants and traditional rice will be accompanied by: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially winter eggplant salad with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.
Spicy eggplants for the winter in marinade
I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It's really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.
Eggplants are like mushrooms for the winter
Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo
“Ten” salad for the winter with eggplants
Ten salad for the winter with eggplants is called so because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large to make the salad juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.
Eggplant salad for the winter “Autumn”
Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.
Eggplants for the winter with carrots, onions and garlic “Stripes”
You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.
How to freeze eggplants: a proven method with photos
You can see a detailed recipe with photos on how to freeze eggplants for the winter.
Eggplants in adjika for the winter
Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.
Eggplant salad for the winter “Vegetable Madness”
You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.
Eggplants for the winter in Korean
You can see how to cook eggplants for the winter in Korean.
Winter salad from eggplant and beans
Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.
Eggplants in tomatoes for the winter
You can see the recipe for cooking eggplants in tomatoes.
Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)
Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.
Eggplant salad for the winter “Vkusnotiischa”
I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.
Do you have a desire to prepare the most delicious eggplant salad for the winter? Yes, so that on a winter day you can open it and immediately taste the aroma of a summer vegetable - you’ll just eat your mind and lick your fingers!
Recipes:
Eggplant is a favorite vegetable of many, used in preparing various dishes. There is an unimaginable variety of interesting and tasty recipes with his “participation”.
Among them are simple dishes that every beginner can easily prepare, and there are complex recipes that can pleasantly surprise even experienced cooks. Below I have included my favorite recipes. My family and I enjoy eating the salads that I prepare for the winter.
To prepare this winter salad you need the following ingredients:
- One kilogram of eggplant;
- 500 grams of sweet pepper;
- Tomatoes – 1 kg;
- Bulbs – 2 pieces of medium volume;
- Garlic – 1 head;
- Carrots, medium;
- Salt – 1 tbsp. l.;
- 2 tbsp. l. Sahara;
- Pea-shaped peppers;
- Vegetable oil;
- Parsley - a small bunch
Cooking recipe:
- Cut the eggplant into large pieces. Sprinkle the top of the sliced eggplant with salt. Leave in this state for an hour. Next, you need to rinse and wring out. Fry a little until a thin golden crust.
- Rinse the remaining vegetables well. The onion is chopped into rings, the pepper - in the form of cubes. We use a carrot grater, it is recommended to grate into large flakes. The garlic is crushed. If you have a juicer, use it for tomatoes.
- Pour tomato juice into a container and boil. It is recommended to add salt to taste and sugar. Season with vegetable oil. At the end add the round pepper.
- Carrots and onions are stewed at the same time. Eggplants and peppers are placed on top. Pour boiled tomato sauce over everything.
- The resulting mixture should be stewed for at least half an hour. Finely chopped greens and garlic at the very end. The dish is stewed and cooked for another seven minutes.
The snack is distributed into pre-prepared glass jars. Cool by covering with a warm towel. Store in a cool place.
Another delicious recipe. I often use it for winter preparations.
Ingredients:
- Eggplants – 1 kilo;
- Carrots – 400 grams;
- Tomatoes – half a kilo;
- Half a kilogram of sweet pepper;
- Onion – 300 gr.;
- Garlic -50 gr.;
- Coriander greens - a small bunch;
- Bay leaf;
- Mix of pepper and peas – 1 tsp;
- Cloves, salt;
- Vinegar;
- Sugar;
- 2/3 vegetable oil.
So, to make eggplant salad that does not require sterilization, you need:
- Wash vegetables, herbs, peel;
- Chop the eggplant into medium-sized circles. Sprinkle salt on top and leave for a while. Afterwards, rinse well;
- Peel the seeds from the inside of the pepper, thinly slice it into strips, and cut the carrots into medium-sized semicircles;
- Peel the tomatoes, douse with boiled water, then immediately with cold water. Cut into slices.
- Cut the onion into half rings, chop the garlic finely. You can use a crusher.
- I add all of the above to a special container, for which I use an enamel basin. Next, I add all the other ingredients from the list, excluding vinegar and oil. Mix everything thoroughly, cover with a warm blanket, or use a towel. Leave it like this for one hour.
- After the allotted time, bring the vegetable mixture to a boil. Only after this add vegetable oil. Steam vegetables over low heat for 40 minutes until soft.
- At the very end I add vinegar. Simmer the dish slightly for five minutes. Before putting the mixture into jars, remove the bay leaf.
All that remains is to roll up the blanks. Then I cover it with a blanket for 24 hours. Next I put it in the pantry. Now in winter you can please yourself and your loved ones with a delicious eggplant salad.
One of the most delicious and at the same time simple eggplant salads. Combined with zucchini it creates an interesting taste. Try it yourself.
Ingredients:
(per 0.7 liter jar):
- 2 eggplants;
- Young zucchini – 1 piece;
- A couple of carrots, medium-sized tomatoes;
- Three cloves of garlic;
- Salt;
- A teaspoon of sugar;
- Sunflower oil – 50ml;
- Nine percent vinegar solution, two tablespoons
Preparation
- Preparation of ingredients: wash all vegetables thoroughly;
- Peel the zucchini and carrots;
- Pour a little oil into the cooking container, at the bottom.
- The cubed “blue” is placed in a saucepan, along with carrots, grated on a medium grater;
- Add eggplant cubes to the mixture;
- Add salt to taste;
- Everything is put on moderate heat to simmer. Sometimes it is necessary to stir the mixture. Everything is stewed for 20 minutes;
- Diced tomatoes are added to the pan;
- After a couple of minutes, it is recommended to add sugar and simmer over low heat;
- At the very end, everything is seasoned with finely chopped garlic and stewed a little.
The salad is ready. All that remains is to put it in jars and roll it up. After cooling, put it in the refrigerator.
Another amazing salad for bean lovers.
Ingredients:
- “Blue” – 2 kg;
- Beans – 500 g;
- Sweet pepper - half a kilo;
- Carrots – 500 g;
- Tomatoes – one and a half kilograms;
- Garlic – 3 heads;
- Vegetable oil – 300 ml;
- Vinegar;
- Sugar, salt.
Preparation:
- It is necessary to prepare the beans, for which I soak them overnight in one and a half liters of water. After it has become softer, it is boiled.
- Coarsely grate the carrots using a grater, cut the pepper into pieces.
- The “little blue ones” are cut into cubes, placed in a container, mixed with the addition of a tablespoon of salt. Everything gets mixed up. After half an hour, everything is washed.
- Twist the tomatoes. Add the resulting juice to the pan.
- To add a sharp taste, garlic, salt, sugar, and butter are added to the vinegar. Leave a couple of minutes for the sauce to boil. Simmer vegetables for half an hour.
- At the end I add the prepared beans. Extinguishing occurs within 10 minutes. Pour in the vinegar solution. And then you can put it into separate jars.
After the dish has cooled, place it in the refrigerator for storage.
Snack dishes for any table:
- Eggplants for the winter: 9 best recipes
There are many variations in the preparation of this salad. I’ll tell you about the most delicious recipe, in my opinion.
We will need the following ingredients:
- Eggplants – 3 kg;
- Garlic – 3 cloves;
- A kilogram of sweet pepper;
- Tomatoes, carrots – 1 kg;
- Sugar,
- 9% vinegar solution,
- Vegetable oil – 1 glass;
- Salt – 1-2 tbsp. spoons;
- Parsley.
The cooking process is very simple:
- Cut the eggplant into eight pieces - lengthwise;
- Using a meat grinder, grind tomatoes, carrots, garlic, and peppers. Finely chop the greens;
- Cook everything together (excluding herbs and vinegar) for a quarter of an hour. The starting point is the moment of boiling;
- Add herbs, vinegar, cook for another 5 minutes;
- Roll up, wrap up.
Enjoy this salad on cold winter days.
This is perhaps one of the simplest winter snack recipes. Prepares quickly, minimal ingredients.
Ingredients:
- “Blue” – one and a half kilograms;
- 2 heads of garlic;
- A bunch of dill;
- Hot chilli pepper;
- Sunflower oil – 80ml;
- 9 percent vinegar – 70 grams;
- Salt - one and a half tablespoons.
Preparation
- Wash the “Sinenkiye” thoroughly and cut into elongated cubes. You can come up with your own shape as you like;
- Take a large saucepan, fill it halfway, cover with a lid, wait for it to boil;
- As soon as the water boils, add the eggplants, cover with a lid, leaving room for steam to escape;
- When the water boils again, remove the lid;
- The eggplants boil quickly, just enough to simmer for 5 minutes. All this time you need to stir the contents of the pan;
- When the pieces are soft and thin, the water needs to be drained. Use a colander for this. I recommend leaving it to stand for a while so that the excess liquid disappears;
- Garlic and greens are finely chopped. If desired, add capsicum rings.
- Add salt to taste, vinegar, oil. Stir.
- Transfer the prepared “Sinenkie” to a separate container, and the rest of the mixture there. Mix again. Mix very carefully so that each ingredient retains its shape.
- Leave to stand for a while;
- Mix and place in pre-prepared jars.
Winter spicy eggplant salad – “Ogonyok”
Immediately video recipe:
Not everyone can handle this “Serpent Gorynych”, but that’s why they are spicy snacks, so that they pinch, twist and tear out...)))
The classic cooking option begins with frying “Blue” vegetables. They are prepared for “Spark” either in a frying pan or in the oven. With the second option, the eggplant salad “Spark” is less calorie and completely free of fat.
If “Fire-Breathing Dragon” is not suitable for you, then this winter snack can be made less hot – slightly spicy or even sweet. To do this, you need to add more tomatoes or sweet peppers to the recipe.
And here are some more delicious preparations for the winter:
- Tkemali plum sauce: 9 classic recipes
This is a special recipe for me. Korean carrots combined with eggplant give a spicy, original taste. If you love Korean food like me, you will definitely like this salad. Try it yourself.
To prepare you will need ingredients:
- Half a kilogram of eggplants;
- Onions -120 gr.;
- Medium carrot;
- Nutmeg - on the tip of a knife;
- Ground coriander;
- Sugar – teaspoon;
- Vegetable oil – 50 ml;
- Sesame – 40 grams;
- Soy sauce – 20 ml;
- Apple vinegar – 50 ml;
- Garlic – 2-3 cloves;
- Parsley greens – 20 gr.;
- Salt.
Preparation:
- Rinse the eggplants well and wipe dry with napkins. Chop the vegetables into strips, cover with salt, leaving for half an hour;
- Peel the carrots and grate them, peel the onions and cut them into half rings. Sprinkle the resulting mass with sugar, coriander, and nutmeg;
- Pour a little oil into a cooking container and simmer the eggplants on both sides. After stewing, add to the onions and carrots.
- Add sesame seeds, soy sauce, chopped garlic, vinegar. Wash the greens, chop finely, add to the total mass.
Season the dish with salt, cover with a lid, and place in the refrigerator for several hours. Place the appetizer on a plate, garnishing with herbs.
“Ten” salad of eggplant, pepper and tomato – Yummy
I consider this salad a classic among other eggplant dishes. The recipe is based on seven liter jars.
Ingredients:
- Eggplants, tomatoes, sweet peppers, carrots, onions - 10 pieces; If you like cherry tomatoes, it’s better to take them - 30 pieces;
- Granulated sugar – 200 grams;
- Vegetable oil – 400 grams;
- Salt – 7 tablespoons;
- Vinegar – 120 ml;
- Garlic.
Preparation
- Rinse vegetables;
- Peel the eggplants and cut into large pieces;
- Chop the onion into half rings.
- Peel the pepper - cut lengthwise into four parts, each of which is cut into smaller pieces - 2-3 cm.
- We cut the carrots in the same way as the peppers, first along, then across. The pieces should be 1.5-2 cm in size. The size of the resulting cubes should be the same.
Combine the resulting mixture in one pan of appropriate volume, season with salt, garlic, and add sugar. Everything is mixed and cooked for 35-40 minutes. At the end, 5 minutes before cooking, add vinegar. Divide the resulting mixture into jars. Roll up. Keep refrigerated.
Wonderful eggplant salad for the winter in Tatar style
Try to prepare such a wonderful preparation - it turns out to be a very tasty appetizer for any dish.
Experiment and bon appetit!
Eggplant is a vegetable that many people love, and there are so many ways to prepare it. And although today they are available all year round, the cost of fresh eggplants in winter is quite high. That’s why many people try to prepare more of them during the season. This collection of recipes is suitable for lovers of spicy dishes, from which you will learn how to cook spicy eggplants.
Recipes for spicy eggplants for the winter
First recipe
Ingredients:
Mix all the ingredients thoroughly. Vegetables must be fresh, without damage, scuffs or dents. And tomatoes and peppers must be meaty. Wash the vegetables in running water and dry with napkins. Cut off the stems of the eggplants cut them into slices. Add water to a deep saucepan and add salt. Soak the eggplants in this solution to remove all bitterness, leave for half an hour. Sterilize the bottles. Wash the lids and jars thoroughly with soda and rinse with clean water.
Peel the garlic cloves, grind the tomatoes through a meat grinder to obtain a homogeneous mixture. Using a knife, cut off the stems of sweet and hot peppers and remove the seeds. Combine pepper and garlic in a blender. Add this mixture to the tomatoes, also add salt, vinegar and oil, mix. Place the mixture over low heat and simmer for one hour. While the mixture is boiling, fry the eggplant slices in a frying pan. Pour the mixture into bottles, place blue circles on top. At the end, roll up the bottles with a lid and place them upside down until they cool.
The second recipe for preparing spicy eggplants for the winter
Ingredients:
- salt – 1.5 tbsp;
- butter – 220 gr.;
- kilogram of eggplant;
- sugar – 220 gr.;
- garlic cloves – 8 pcs.;
- bell pepper – 7 pcs.;
- acetic acid – 150 g;
- A liter of tomato juice.
Wash the blue ones and remove the stem. Cut all vegetables into slices 5-7 mm wide. Place these circles in a deep pan, add salt, let it sit for about an hour. At the same time, start preparing the sauce. Add all the tomato juice to a large enamel saucepan. You can make it yourself or buy it ready-made in the store. Add acetic acid, sugar, oil, salt to the juice, squeeze the garlic using a press. Mix the ingredients for the sauce, set on fire, gradually bring to a boil, stir occasionally.
Squeeze out the slices of vegetables that have already steeped and place them in the hot sauce. Peel the sweet pepper from seeds and cut into strips. Add to sauce with remaining vegetables. Stir the contents of the pan and let the mixture boil. When boiling begins, boil the entire mixture for half an hour, stirring it occasionally. While all this is cooking, prepare bottles for sealing. Clean them thoroughly with baking soda, rinse in boiling water, and pasteurize for 20 minutes. Pour the mixture into them and roll up tightly.
The third recipe for preparing spicy eggplants for the winter
Components:
Wash the blue ones, cut them without skin into long strips. Place the vegetables in a deep saucepan, add salt, wait 6-7 hours, stirring occasionally. Cut the peppers and onions into strips, grate the garlic cloves or use a press. Mix everything. Mix fried eggplants with chopped vegetables and add vinegar.
Recipe for cooking spicy eggplants without sterilization
Components:
- clove of garlic – 4 pcs.;
- blue ones - 2 pcs.;
- half a lemon;
- soy sauce – 3.4 tbsp;
- sugar – 1.4 tbsp;
- parsley - one bunch;
- roasted sesame seeds;
- ground hot pepper.
Wash the vegetables, cut them in half until done bake in the oven. After baking, the blue ones should remain elastic and soft. Cut them into small cubes and place in a salad bowl. Add onions and garlic here. Pour over the sauce, lemon juice, add seeds, seasonings, sugar, mix thoroughly, let steep for 1-2 hours. To preserve the blue ones in bottles, you need to prepare a marinade with the addition of vinegar, and then put them in jars and roll them up.
Recipe for spicy eggplants with garlic for the winter
Products:
Prepare all ingredients. Remove the peel from the garlic, wash and dry. Wash the parsley and dry with paper towels. Chop finely. Place both types of peppers and tomatoes in a colander and rinse thoroughly under running water. Remove the green part from the tomato and cut into 4 pieces.
Cut the bell pepper halve, remove seeds, cut into large strips. Cut the hot pepper into large pieces. Remove the tails from both sides of the eggplant, cut into slices, add salt. Let it sit for one hour to get rid of the bitterness. Fry the rings in oil until they have a beautiful golden color.
Prepare the filling: cut the tomatoes, grind in a meat grinder, wipe with a sieve to remove seeds and peel, place in a suitable pan. Add garlic, sweet and hot peppers to the tomatoes. Add parsley, sunflower oil, salt, sugar, acetic acid. Mix this mixture and taste it. Place a layer of blue ones in sterile bottles and fill to the top with dressing. Sterilize jars for no more than 30 minutes. Carefully remove and cover tightly. Turn upside down until completely cool.
Recipe for spicy eggplant rolls for the winter
Products:
- spices for Korean dishes – 1.4-2 tbsp;
- granulated sugar - to taste;
- kilogram of eggplant;
- sunflower oil – 70 ml;
- garlic cloves – 7 pcs.;
- vinegar;
- carrots – 400 gr.
Peel the garlic, grate or mince it using a garlic press. Wash the carrots, trim the peel, and grate them. It is advisable to choose eggplants with small seeds and thick skin. Wash the vegetables, cut off the peel and stalks. Cut into thin circles and place in a saucepan. Add salt and let it brew for half an hour.
While the little blue ones are brewing, prepare the Korean carrots. Place the grated carrots, Korean seasoning and chopped garlic into a deep saucepan and mix. In a separate container, boil vinegar with added oil. Add boiling oil to carrots, mix thoroughly. Add salt and sugar.
When the eggplants are steeped, drain them in a colander, wash them thoroughly, squeeze out excess moisture, and dry. Heat the oil in a frying pan, fry the blue slices until golden brown. Place on a plate lined with paper towel. Let cool a little until you can roll rolls. Place a spoonful of the prepared filling on each circle and roll it up. Sterilize bottles with caps.
Place the rolls tightly into dry bottles. If there is any liquid left from the carrots, add it to the bottles. Place full jars in a pan on a piece of material, add warm water to the very top of the pan, place on the stove, sterilize after boiling for half an hour. Remove the jars and seal the lids tightly.
Eggplant salad recipe for the winter
Ingredients:
- bell and hot peppers – 3 pcs.;
- medium eggplant – 7 pcs.;
- table vinegar – 120 gr.;
- salt – 1.4 tsp;
- spices for Korean salads.
Cut the skin off the blue ones, cut them in half lengthwise, and put them in boiling water. After five minutes, take it out, let it cool, and squeeze it out a little. Cut the vegetables into strips. Peel the peppers from seeds and tails, cut into small strips. Combine all ingredients in a saucepan, mix and let sit in the refrigerator. After just 20 minutes, the snack is ready and can be consumed. You can also roll up a snack for the winter. Why do you need to prepare a filling with the addition of vinegar.
Recipes for savory eggplant appetizers for the winter
Recipe for spicy eggplant snack for the winter
Components:
Prepare the bottles for seaming: wash them with a soda solution and heat them. Wash the eggplants, remove the stems. Cut the vegetables into 10 pieces. Add salt, mix well, let sit for half an hour. After soaking, wash them under running water. The salt will absorb all the excess moisture and give the blue ones density. In this case, the vegetables will not turn into mush.
Place the blue ones in a container, fill with water, and set on fire. Boil for five minutes, and then drain the water. Prepare the ingredients for the marinade: wash both types of peppers, remove the seeds, and place in another container. Add oil and vinegar, add sugar, a little salt, and place on the stove. Let the marinade boil, pour into the cooled vegetables. Place the pan with eggplants on the fire and bring the contents to a boil again. Leave on the stove for five minutes until they are fully cooked. Pour the contents of the pan into prepared bottles and close with metal lids.
Tatar appetizer for the winter
Bring to a boil 3.4 liters of tomato juice, mix with 2.4-3 tbsp. salt, one glass of vinegar, 2 glasses of vegetable oil, a glass of sugar. Grind 5 garlic cloves and several hot peppers through a meat grinder and add to boiling tomato juice. After boiling, mix the juice with sweet pepper, cut into slices. Add blue rings. Cook for half an hour. Place into clean bottles.
Eggplant recipe in adjika
Peel the tomatoes, put them in boiling water for a few minutes, remove the peel. Using a meat grinder, grind three peeled peppers, 220 gr. garlic cloves and prepared tomatoes. Add salt and sprinkle sugar on top. Let the adjika simmer for 15 minutes. Slowly add 160 ml of vinegar and evaluate the taste. Wash the eggplants, fry them, lay them out, pour them with adjika, and roll them up.
Recipe for a delicious eggplant snack for the winter
Cut 5 kg of blueberries crosswise into not very large pieces, add salt, place in a flat bowl, let sit for 30 minutes so that the pieces release their juice. Three pieces of bitter pepper and a kilogram of bell pepper, a bunch of dill, 330 gr. garlic, mince using a meat grinder. Add 240 ml of vinegar and 130 g to the mixture. Sahara. Stir well to dissolve the sugar. Remove the blue slices from the frying pan separately, dip them in the dressing, place them in layers in steamed bottles, and then roll them up.
Hassle-free snack
Let the water boil, add 120 g. salt and 140 ml of vinegar, add 3 kg blue cubes, cook for 5 minutes. Heat 270 mg of oil in a separate container and place the boiled blueberries in it. Mix the snack well and place in sterilized bottles.
Salad "Ogonyok"
Cut 5 kg eggplant into square pieces, add salt to remove bitterness, cook in boiling water, after five minutes of cooking, let cool. Grind 220 gr. garlic, a bunch of parsley, dill, three hot peppers. Add salt, 270 ml of vinegar, and several glasses of vegetable oil to this mixture. Add the marinade to the vegetables, mix, pour into jars.
Savory appetizers are very popular among connoisseurs of original dishes and can eat them with spoons, but the main purpose of these appetizers is to dilute the taste of other bland dishes. In order not to be at the stove all the time in the evening, housewives came up with many winter savory snacks, which immediately found their fans. Quite a few recipes for these snacks. cooked in Korea and Georgia. In these countries they are mandatory at every feast. Do not forget that very spicy foods should not be consumed by people who have problems with the digestive system.
If you often make various eggplant preparations, then you know firsthand how difficult it is to fry all the eggplants for curling, and how much smoke flies throughout the apartment after such simple manipulations. I would like to offer you an easy recipe for a spicy eggplant salad for the winter, without first frying the eggplants. This amount of ingredients makes 12 half-liter jars.
Ingredients
To prepare a spicy eggplant salad for the winter we will need:
5 kg eggplants.
For filling:
500 g butter;
500 g vinegar 6%;
300 g garlic;
5 pcs. bell pepper (I took red);
3 pcs. hot pepper.
For the brine:
5 liters of water;
500 g vinegar 6%;
0.5 liter jar of salt.
Cooking steps
Wash the eggplants and cut into 4 parts, as in the photo.
Send to the fire and boil until the eggplants are soft, about 3-5 minutes after boiling. Drain the water from the cooked eggplants.
To fill, grind red bell pepper, hot pepper and garlic into a meat grinder. Add vinegar and vegetable oil, stir. The spicy filling for eggplants is ready.
Place eggplants in jars in layers, sandwiching each layer with spicy filling. The jars do not need to be sterilized beforehand.
Cover the jars with lids and sterilize the filled jars for 20 minutes.
Screw on the lids, turn them over and wrap them in a warm blanket. Store in any place convenient for you. A very tasty, spicy eggplant appetizer, prepared for the winter, will be a wonderful reminder of sunny summer days.
Bon appetit!