10 ways to prepare delicious eggplant for the winter

Eggplants are perfectly combined with garlic, herbs, tomatoes, peppers, cabbage, carrots, cucumbers and walnuts.

All blanks have to lay on Sterilize jars. After seaming turn banks, wrap something warm and wait until they are completely cool.

1. Whole pickled eggplants in winter

Ingredients

In 1 liter jar:

• 1 kg of small eggplant;
• 2 tablespoons of salt;
• 1 carrot;
• 5-6 cloves of garlic;
• a few sprigs of dill;
• a few sprigs of parsley;
• 700 ml of water;
• 2 tablespoons sugar;
• 10 peas allspice;
• 1-2 dried bay leaves;
• 1 teaspoon mustard seeds;
• 3-5 cloves of dried buds;
• 100 ml of 9% vinegar.

preparation

Cut the eggplant in the tips of the two sides and vegetables pierce with a fork in several places. Pour into the pan as much water to put all of the eggplant. Boil water and dissolve therein ½ tablespoon salt.

Dip eggplant in the pan for 5-6 minutes. They become softer and the skin begins to slightly shrinks. Put the vegetables in a colander and press down on top of the plate to glass excess fluid.

Cut the carrots into thin strips using a vegetable peelers. Coarsely chop the garlic, chop the greens.

At the bottom of a sterilized jars Put some garlic, greens and carrots. Then - part of the eggplant. Repeat layers until you reach the top of the can.

The clean pot, pour 700 ml of water, add salt, sugar, pepper, lavrushku, mustard and cloves. Bring the mixture to boil and simmer for 3 minutes.

Add the marinade and mix the vinegar. Pour the boiling marinade vegetables and roll up the bank.

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2. Spicy fried eggplant with onions

Ingredients

At 2 cans 1 liter:

• 2 kg of purified eggplant;
• a few tablespoons of vegetable oil;
• 2 medium heads of garlic;
• 2 acute pepper;
• 2 onions;
• 250 ml of water;
• 2 teaspoons of salt;
• 2 teaspoons of sugar;
• 125 ml of 9% vinegar.

preparation

Peel eggplant and cut small slices planar thickness of about ½ cm. Heat in a pan of the oil and place in a single layer eggplant.

fry vegetables until golden brown on both sides and transfer to a bowl. Likewise fry remaining pieces, adding to the oil pan.

In a blender crush garlic and purified from hot pepper seeds. Add to the bowl with roasted eggplant mixture of garlic and pepper, and onion, sliced ​​thin half-rings. Mix thoroughly.

In separate containers dissolve in water, salt, sugar and vinegar. Pour in eggplant, stir again and lay on the sterilized jars.

Cover the bottom of a large pan with a cloth to put their banks and cover caps. Pour into a pan of water so that it covered the banks of the shoulders. Bring water to a boil, sterilize banks 35 minutes on medium heat and rolled up.

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3. Eggplant in tomato sauce

Ingredients

3 banks 1 liter:

• 2 kg of eggplant;
• 1½ kg of tomatoes;
• 125 ml of vegetable oil;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• 1 medium head garlic;
• ½ chili;
• 75 ml of 9% vinegar.

preparation

Cut the eggplant into small pieces. Pass the tomatoes through a meat grinder to get the juice.

Pour the juice into the pot, add eggplant, oil, salt and sugar and bring to a boil over medium heat. Reduce temperature and boil, stirring for 20 minutes.

Add the chopped garlic and chilli and cook for another 20 minutes. 5 minutes before end of cooking pot pour into vinegar. Arrange eggplant with sauce sterilized jars and roll up.

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4. Fried eggplant with garlic and herbs

Ingredients

3 banks volume ½ x

• 1½ kg eggplant;
• 3 teaspoons of salt;
• a few tablespoons of vegetable oil;
• 3 secondary head garlic;
• 1 bunch parsley;
• 1 fennel beam;
• 60 ml of vinegar 9%;
• 1½ teaspoons of sugar.

preparation

Cut slices eggplant thickness of about 1 cm. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Wring and rinse the eggplant. Fry them in hot oil until golden brown on both sides. Chop the garlic, parsley and dill. Add the vinegar, salt and sugar and mix.

Distribute the bottom sterilized cans 1 teaspoon garlic mixture. Top with a few circles of eggplant. Repeat layers until completely fill jars.

Cover the lid and put them in a pan, lay a cloth of her bottom. Pour into it on the shoulders of cans water and bring to boil. Sterilize the cans 20 minutes and roll up.

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5. Spicy eggplant with peppers

Ingredients

At 1½ liter jar volume:

• 600 g of eggplant;
• 400 g purified bell peppers;
• 3 tablespoons sugar;
• 1 tablespoon salt;
• 1 tablespoon ground coriander;
• ¼ teaspoon ground black pepper;
• 500 ml of water;
• 50 ml of vinegar 9%;
• 8 cloves of garlic.

preparation

Cut slices of eggplant thick flat and purified pepper - large strips. Put the vegetables in a bowl and pour boiling water for 5 minutes. Then fold them in a colander.

The pot roll sugar, salt, ground black pepper, and coriander and fill with water. Stir to dissolve the ingredients and bring to boil. Remove from heat, pour in the vinegar and stir again.

At the bottom of the sterilized jars put garlic. Place on top of eggplant and pepper and pour the marinade.

Cover the jar and put in a pan, the bottom of which lay a cloth. Pour into pan of water hanger banks and bring to boil. Sterilize the jar 25 minutes, and then roll up.

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6. Eggplant in the winter like mushrooms

Ingredients

3 banks volume ½ x

• 1½ kg eggplant;
• 1½ tablespoon salt;
• 1 medium head garlic;
• 1 fennel beam;
• a small piece of hot pepper - optional;
• 70 ml of vinegar 9%;
• 80 ml of vegetable oil.

preparation

Cut the eggplant into small cubes. In a wide saucepan, boil water, add a spoonful of salt and place the eggplant.

Gently stirring, bring water to a boil again and boil vegetables 5 minutes. Fold the eggplant in a colander to glass excess fluid.

Finely chop the garlic and dill. Add to them a plate of hot peppers, salt, vinegar and oil, and mix well.

Put the eggplant in a bowl, add the garlic mixture and mix gently. add salt if necessary. Spread the eggplant on the sterilized jars.

Put them in a saucepan with the laid cloth bottom. Cover and lid blanks in a pot, pour water over the shoulders of cans. Sterilize the jars for 15 minutes after boiling, and roll up.

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7. Eggplant with carrots, pepper and ketchup

Ingredients

At the 4 banks volume of ½ liter:

• 1 kg of eggplant;
• 300 g of carrots;
• 500 g of purified bell pepper;
• 3-4 cloves of garlic;
• 150 ml of acute ketchup;
• 100 g of sugar;
• 2 teaspoons of salt;
• 4 tablespoons of vegetable oil;
• 3 table vinegar 9%.

preparation

Chop the eggplant into large cubes. Grate the carrots on a grater for Korean carrot. Purified from the seeds and stalks pepper cut into small strips.

Put the vegetables in the pan. Add the chopped garlic, ketchup, sugar, salt, oil and vinegar. Put the pan on low heat and stir its contents. Simmer, covered a few minutes, until the vegetables start up the juice.

Add the heat and cook, stirring, for another 10 minutes. Arrange the salad on the sterilized jars and put in a pan with the bottom covered with a cloth.

Cover caps eggplant, pour water into the pan on the shoulders of cans and allow to boil. Sterilize the jars for 15 minutes and roll up.

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8. Baked eggplant with walnuts

Ingredients

At 2 ½ l volume banks:

• 1 kg of eggplant;
• 150 ml of vegetable oil;
• 100 g of walnut;
• 100 g garlic;
• ½ parsley;
• a small piece of hot pepper;
• 3 table vinegar 9%;
• 1½ teaspoons of salt.

preparation

Cut slices eggplant thickness of about 1 cm. Grease two baking half oil. Put them in a single layer eggplant and sprinkle their remaining oil. Bake for 25-30 minutes at a temperature of 200 ° C.

Grind nuts and garlic blender. Mix them with chopped hot pepper, chopped parsley, vinegar and salt.

At the bottom of the sterilized cans lay teaspoon garlic mixture and smooth out. Top with a few circles of eggplant. Repeat layers until you run out of ingredients.

Cover the bottom of the pan with a cloth and put to the banks. Cover their lids and pour water into the pan on the shoulders of cans. Bring to boiling, sterilize 15 minutes and roll up banks.

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9. Eggplant with cucumbers and peppers in tomato sauce

Ingredients

3 banks 1 liter:

• 1400 g of eggplant;
• 1½ tablespoon salt;
• 700 g cucumbers;
• 700 g of purified bell pepper;
• 1400 g of tomato;
• 2 onions;
• 4½ tablespoons sugar;
• 200 ml of vegetable oil;
• 70 ml of 9% vinegar.

preparation

Cut the eggplant into small cubes. Sprinkle ½ tablespoon of salt and leave for 15-20 minutes. Drain liquid projections, wash vegetables and press.

Slice the cucumbers polukruzhochkami and purified from the seeds and stalks pepper - small strips. Pass the tomatoes through a meat grinder to get the juice.

Pour tomato juice into a saucepan and bring to a boil over medium heat. Add the coarsely chopped onions. After 5 minutes, put in a saucepan the remaining vegetables.

Stir and bring to the boil again. Cook, stirring, another 20 minutes under the lid. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Arrange on lettuce sterilized jars and roll up.

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10. Eggplant and cabbage

Ingredients

In one jar 1 liter and 1 volume of 250 ml jar:

• 1 kg of eggplant;
• 2-3 tablespoons of salt;
• 250 g of cabbage;
• 100 g of carrots;
• 3-5 cloves of garlic;
• a small piece of hot pepper - optional;
• 150 ml of vinegar of 6%.

preparation

Cut each eggplant into 3-4 parts. Put in boiling salted water for 4-5 minutes and fold in a colander.

Chop cabbage. Chop in a blender or grinder carrot, garlic and hot peppers. Add the cabbage carrot mixture and vinegar and stir.

Cut slightly cooled eggplant into large cubes. In sterilized jars lay tight layers of eggplant and vegetable mixture. Topsheet should be cabbage. Roll up the banks.

see also

• 10 cool ways to prepare for winter squash →
• 4 squash caviar recipe that you can prepare for the winter →
• 5 recipes tastiest pickled tomatoes →
• How to pickle cucumbers: 5 best recipes →