Recipes for delicious eggplant for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  blanks

• Designed for

  1 hour serving

Ingredients

• eggplant
• purified water
• garlic
• acetic acid
• salt
• Dill
• vegetable oil

Eggplants go well with various vegetables, so many blanks can be made from this product. It is worth describing a few recipes "Lick your fingers", which are closed in jars for the winter. Such eggplants cook quickly, and in the photo you can see a beautiful and mouth-watering appetizer. Eggplant blanks can be stored throughout autumn and winter, while they will not spoil their quality and taste.

There are several hundred recipes according to which this vegetable is prepared for the winter, it is impossible to list all of them, but we will describe several of the most popular blanks. You can make caviar from this vegetable, and also add other vegetables to the eggplant and make a delicious salad. It is worth noting that it is the eggplants that are closed in a special way, and they eventually taste like mushrooms. Each recipe is unique and must be followed exactly.

Vegetable snack like mushrooms

Eggplants perfectly absorb the flavors of other vegetables and spices, so housewives have learned how to cook a vegetable that tastes and looks very similar to pickled mushrooms. To get a tasty preparation "lick your fingers" like mushrooms, you should prepare the eggplants for the winter correctly. A recipe with a photo will help the hostess in this.

Required components:

• purified water - 3 liters;
• young garlic - 6 cloves;
• acetic acid 9% - 10 tablespoons;
• fresh dill - 300 grams;
• young eggplants - 2.5 kg;
• table salt - to taste;
• vegetable fat - 350 ml.

Cooking steps:

Pour water into a large saucepan, add a little vinegar and salt to it. Leave water on the stove

• The fruits are thoroughly washed, after which the peel is removed from them.
• Cut vegetables so that the blanks are two centimeters in size.

• During the preparation of the vegetable, the brine in the pan should already boil, so the eggplants can be put into water and left to cook for five minutes.
• After that, the container is removed from the stove, and the contents are poured into a colander so that excess liquid comes off the vegetables.
• While the excess brine is draining, the greens should be finely chopped, the garlic should be finely chopped and the vegetable fat should be measured.

• As soon as the eggplants have cooled, they are mixed with the rest of the ingredients and seasoned with vegetable fat.
• The appetizer is transferred to jars and carefully sealed, after which it is sent to the refrigerator for five hours. After that, the workpiece heats up again and is already rolled up with lids.

As a result, the hostess gets excellent eggplants for the winter, which were prepared according to a recipe with a photo. Such an appetizer "You will lick your fingers" is prepared without additional sterilization.

In Georgian

Here we will get a rather spicy dish, which will also turn out to be very fragrant. Many people call this recipe not in Georgian, but in Azeri, but the cooking processes are slightly different, since the second version uses different spices. Otherwise, the cooking method is similar.

Required components:

• sweet pepper - 500 grams;
• table salt - to taste;
• young eggplants - 1 kg;
• vegetable fat - 100 ml;
• bitter pepper - 1 piece;
• granulated sugar - 2 tablespoons;
• young garlic - 1 head;
• acetic acid 9% - 100 ml.

Cooking steps:

1. This is an excellent option for cooking with eggplant for the winter, the hostess can make blanks without sterilization, which will shorten the cooking time. This recipe with a photo makes it possible to prepare a "lick your fingers" snack, while cooking you do not have to spend a lot of time.
2. The vegetables are washed and cut into cubes, lightly salted and transferred to a colander.
3. Meanwhile, a head of peeled garlic is chopped with a meat grinder, sweet and bitter peppers are sent there. Acetic acid is poured into the resulting puree.
4. Prepared eggplants are transferred to a frying pan, where the oil has been warmed up, they are fried until golden brown. Fifteen minutes is enough.
5. Mashed vegetables are sent to the stove and brought to a boil on very slow heating, after which they are boiled for another five minutes.
6. Add eggplants to the resulting mass and mix, cook for about twelve minutes.

Transfer the blanks to a jar and seal them with lids.

Eggplant saute

In this version of cooking eggplant for the winter, vegetables are used without the skin, so it should be removed to make the appetizer tender and tasty.

Required components:

• white onion - 500 grams;
• sweet pepper - 300 grams;
• young eggplants - 3 kg;
• fresh carrots - 500 grams;
• fresh tomatoes - 450 grams;
• granulated sugar - to taste;
• table salt - to taste.

Cooking steps:

These eggplants are cooked for the winter without adding vinegar, they begin with vegetables. To do this, take the onion and peel it, after which it is chopped into a cube and lightly sautéed in heated oil

The carrots are chopped with a grater and sent to the fried onions, the vegetables are left for five minutes, meanwhile, sweet peppers are chopped into small strips. Put the pepper to the onions and carrots, leave to fry for five minutes

• When the vegetables are ready, they should be transferred to a cauldron where the sauté will be cooked.
• All eggplants are washed, the skin is removed from them and cut into pieces. Sprinkle the vegetable on top with salt so that excess moisture comes out of the eggplant. Pieces of vegetable are washed with water after fifty minutes and sent to fry in oil.

The ready-made eggplants are transferred to the cauldron, the tomatoes chopped with a knife are put there and the mass is put on the fire

After a few minutes of stewing, the vegetables will start juice, from this moment the dish should be cooked within fifteen minutes. The workpiece is transferred to containers and corked.

Eggplant "fingers"

This is another interesting recipe for eggplant for the winter with a photo, in the original the appetizer is called "lick your fingers", but later it was reduced. The vegetables will turn out to be quite spicy, this should be taken into account, if there are no lovers of too spicy dishes at home, you should put less pepper.

Required products:

• fresh eggplants - 500 grams;
• hot peppers - 10 pieces;
• young garlic - 8 cloves;
• sweet pepper - 2 pieces;
• tomato paste - 100 grams;
• vegetable fat - 3 tablespoons;
• spices to taste;
• bay leaf - 2 pieces;
• granulated sugar - 10 grams;
• table salt - to taste.

Cooking steps:

1. Eggplant fruits are peeled, then cut with long "fingers", such blanks are sent to a frying pan with heated oil and fried until tender.
2. When the frying process is complete, the eggplants are sent to a cauldron or saucepan. In the meantime, a tomato filling is being prepared, for this, the required amount of tomato paste is taken and diluted in half a glass of water. Fried vegetables are poured with this sauce and the ingredients are boiled for a couple of minutes.
3. After that, crushed bell peppers are added to the workpiece, and left to boil for three minutes.
4. The next step is to add garlic, the necessary spices, as well as chopped hot peppers and bay leaves to the appetizer. The last ingredient can be eliminated from the recipe.
5. The workpiece is poured into a jar and sealed with a lid. After that, eggplants for the winter according to this recipe with a photo are insulated. To get the "Lick your fingers" appetizer, it is enough to let the salad stand for about three days.

Appetizer "Mother-in-law's tongue"

As the name suggests, vegetables will be cut into long slices to prepare a blank, and the taste of the salad is very spicy. You can prepare such a dish from any vegetables, but we will present the most popular preparation option.

Required components:

• ripe tomatoes - 2 kg;
• table salt - 2 tablespoons;
• young eggplants - 2, 3 kg;
• sweet pepper salad - 1 kg;
• young garlic - 1 head;
• acetic acid 9% - 95 ml;
• hot pepper - 1 piece;
• granulated sugar - 1 glass.

Cooking steps:

1. Remove the skin from the tomatoes, and only then cut them into slices. Tomatoes are minced with a meat grinder, but if there are no tomatoes at home, you can use tomato paste instead. Still, fresh vegetables give the dish a more palatable taste.
2. Hot peppers are crushed, while there is no need to remove the seeds, so the appetizer will come out more spicy.
3. The head of garlic is peeled and chopped with a knife. Bell peppers are cut into small cubes.
4. The filling is preliminarily prepared, it is necessary so that it has time to infuse well.
5. In a separate saucepan, mix fresh tomatoes with garlic, add vegetable fat there and put chopped hot peppers. The last step is to add salt and a little granulated sugar for taste.
6. The workpiece is sent to the fire and the components are brought to a boil, after which the heat is reduced and the vegetables are left to stew for twenty-five minutes.
7. Meanwhile, young eggplants are cut into long slices, their thickness should be no more than half a centimeter.
8. The prepared vegetable is dipped into a tomato filling, and chopped bell pepper is sent there. Stew "Mother-in-law's language" for about half an hour, occasionally stirring the salad.

In the last minutes, add table vinegar, boil the dish for a couple of minutes and transfer the snack to the jars. The salad is sealed with lids and insulated.

Korean style eggplant

Korean cuisine has been used in our country for decades, and housewives have learned to use various spices and additives to make preparations for the winter according to Korean recipes. Such snacks are very spicy and tasty, they can be served on the table for dinner or at a big celebration. These eggplants for the winter are "lick your fingers", and in order for the appetizer to turn out to be really tasty, it is recommended to follow the recipe with the photo.

Required products:

• young eggplants - 2 kg;
• fresh carrots - 4 pieces;
• onions - 4 pieces;
• sweet salad peppers - 6 pieces;
• young garlic - 6 cloves;
• table salt - 15 grams;
• vegetable fat - 145 ml;
• a mixture of ground peppers - to taste;
• acetic acid 9% - 150 ml;
• granulated sugar - 2 tablespoons.

Cooking steps:

1. The first step is to prepare the eggplants, they are lightly washed and immediately cut into pieces.
2. After that, the vegetables are sent to lightly salted water and boiled for about ten minutes. Do not cook the eggplants for longer as they may become too soft.
3. The water is drained from the vegetables, and then the preparation of other components of the recipe begins.
4. Fresh salad peppers are cut into long strips, onions are cut into half rings, and carrots are grated to make a Korean snack.
5. Young garlic is crushed with a press. All vegetables are mixed together, vegetable oil and spices are added to them. Additionally, add granulated sugar and table salt to taste. The preparation is stewed for twenty minutes, garlic and acetic acid are added at the last stage of cooking.

Eggplant is boiled for about two minutes and poured into jars. Containers are sealed with lids and well insulated before cooling.

Caviar "Zamorskaya"

An excellent option for cooking eggplant caviar for the winter. This recipe with a photo makes it possible to get a "lick your fingers" snack quickly and easily.

Required products:

• fresh carrots - 1.5 kg;
• salad pepper - 2 kg;
• young eggplants - 4 kg;
• fresh tomatoes - 3 kg;
• onions - 1.5 kg;
• table salt - 3 tablespoons;
• acetic acid 70% - 1 spoon;
• young garlic - 300 grams;
• vegetable fat - 50 ml.

Cooking steps:

1. Eggplants are chopped with a knife into small cubes, while carrots are peeled and chopped with a grater.
2. Onions are very finely chopped with a knife, bell peppers are chopped into cubes.
3. Prepared vegetables are sent to a cauldron, where oil was previously poured. Lightly fry the ingredients until tender.
4. Fresh tomatoes are chopped with a meat grinder, a little salt is added to them and the eggplants are laid.
5. The mass is boiled for about forty-five minutes, and five minutes before being cooked, garlic and vinegar essence are sent to the mixture. The workpiece is closed in jars and insulated before cooling.

You can pick up many more interesting and delicious recipes for preparing eggplants. It is recommended to combine this vegetable also with apples, as a result you get a sweet and sour snack.

Tomato paste has a more concentrated and richer taste, but if home-grown people do not like the taste of tomato paste, it is better to use fresh tomatoes.