Find blanks from eggplant for the winter. Video on how to break salt stuffed eggplants in banks. Salad "Pyaterochka" from eggplants

Cooking recipes:

With many hostesses, this vegetable is like a blank or in general, as a dish is rarely used. But in vain. In this product, an incredible amount of useful substances, which is only one fiber. It is useful for strengthening vessels, to increase immunity and for the work of the heart.

In addition, low-calorie - only 100 grams of 24 kcal. Just once for those who observe the diet.

Canning eggplant is also widely used, like pickled cucumbers, zucchini and tomatoes. With him prepare an excellent snack. And the cooking process takes a little time - simply, quickly and tasty.

Let `s start

This is one of my favorite best recipes for cooking eggplant for the winter. Definished taste and just a pleasant snack. This billet contains a lot of summer vegetables - useful in any combination. Reminds salad.

Structure:

Young eggplants - about two kilograms,
Tomatoes - 3-4 things,
Onions - 2 bulbs,
Ground red and black pepper - on a teaspoon,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter "Finger Light"

You begin to wash the vegetables. Senniki cut the tail. Cut the circles with a thickness of about one and a half centimeters. Stay in separate container, salt and pour cold water. While leave for an hour - let them come to all borrow.

Clean the tomato from the skin. To do this, they need to hold 2 minutes in boiling water and then quench the water. And then, the case of technology is easy and simply removed the peel. Tomatoes cut into pieces.

Onions cut into a salad. Now it is necessary to put onions with tomatoes a little on fire. At this point, the last time is added salt (tablespoon). We are preparing for minutes ten to a pierce state.

The next, pepper eggplants and cutting into the flour fry on both sides.

Sterilize banks in the oven at 50 degrees about half an hour.

In the banks, we put up to half the shiny and pour the ready-made tomato-onion casicia. Void should not be. Then again a number of eggplants and again vegetable fill. The last layer finish the "shiny".

Now you need to sterilize our billet for the winter. For this, the banks put in a saucepan with hot water (water only to the shoulders) and after boiling to the cooks are a little in boiling water.

Spin with covers and turn over. Wrap your plaid and leave so complete cooling. Store in the cellar or refrigerator.

Delicious recipe for eggplant cooked as mushrooms

There are really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can not imagine what delicious blue fruits can be in a fried garlic. Prepare for the winter more such fried eggplants. By the way, you can already eat almost immediately after cooking.

Ingredients:

"Singny" - 6 pcs.,
Garlic - 1 head,
Dill - 1 bundle,
Vinegar and vegetable oil - 2 tablespoons,
Salt and sugar - two chain. spoons
Lemon freshly squeezed - 2 h.

Cooking:

Sponge for dishes My "Congle". We remove the tips and cut into the circles (do not cut too thin - about 1 cm.). Choose the fruits narrow, and not wide, so that when the roaster does not argue.

We fold pieces into a large bowl with water (2 glasses or mixed), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark clock and dry.

We put a frying pan on fire and prepare fried eggplants to shut up from 2 sides. We check the fork, if you are sinking without any problems, then ready.

And one moment. If you plan to harb the fried eggplants for the winter, it is not necessary to pour into the flour. There is a probability of explosion cans.

At the next stage. Clean the garlic from the husk. In the blender we send dill, cloves garlic and grind.

Add sugar, salt, vinegar and oil to them. Mix thoroughly.

Now alternately into sterile banks, we close with dense rows of fried "blue" and garlic refueling with greens.

We put on sterilization to a large and deep saucepan. After that we ride, turn over and cover the blanket. Let it stand until the morning. The next day you can try. Stores in a cool dark place.

Preservation is diverse and in each case is original:

Marinated zucchini

Eggplants for the winter "tena" - a popular eggplant salad

Why do you think "dozen"? Yes, because all major products in this recipe exactly 10. It is originally invented, though. Just ten pieces of each vegetable and all - you will not forget and look at the recipe.

Products:

Vegetables (Bulgarian pepper, "Cell", tomatoes Red and onions) - all 10,
Refined oil
Silence and Sand Sugar - 1 table. the spoon,
Acetic acid (9%) - half of the glass,
Water.

Look carefully on the color when choosing eggplants for the winter. Brown means that the fruits are very bitter (a large number of Solanina accumulated in them). Take fresh and young, strong and dense.

All the main ingredients are cleaning, mine and cut rings (can be seagilles or pieces, who like it).

Share in layers in the tank all vegetables. Between the rows to sakharit and saline. Add water, oil and vinegar. Put on fire

They should be stewed after boiling at least 30 minutes. During this time, the volume will decrease almost twice. Try the taste and, if you need a thieves.

Prepare banks (they already have to be sterile by this time) and begin the process of preservation of the workpiece for the winter. Place tightly and without aircraft. Cartoon or simple covers with twist. Close the banks. Turn over and cover the blanket until the whole is cooled.

As you can see, this preparation recipe occurs quickly and without sterilization. If necessary, you can change the amount of the composition to the "pytody", "seven" or other.

Recipe for cooking "Cell" without sterilization in tomato juice

Want to cook sharp spicy and magic to taste a snack for winter from eggplants? Keep the best cooking recipe. Also, like the workpiece above, you do not take much time - spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Pepper Sweet Bulgarian - 2 kg.,
Tomatoes - 3 kilograms,
2 pods of acute red pepper,
Three heads garlic,
Vegetable oil and vinegar (9%) - two tablespoons,
Sugar sand and salt - in a pair of spoons,
Water is needed.

We harm:

The main thing in our culinary creation this time will be tomatoes. Of these, we will prepare juice. To do this, blanch them (boiling 40-90 seconds), press the cool water and remove the skin. Then in the meat grinder or in the juicer.

Also through the meat grinder we skip the purified garlic and the sharp pen.

"Cell" simply cut pieces (before washing them), and the Bulgarian pepper purify from the seed and cutting the strips (straw).

We fold the prepared products into one large container and mix. Add water and vinegar. Usually I pine a acetic acid in a couple of minutes until the preparation of the workpiece. If you want to go too.

We put on the hob and cook. After boiling to shops until full readiness.

We declare on banks and ride. I turn over to find out whether the caps are swirled correctly, whether the cans do not flow. It turned out 7 liter jars. Store in the refrigerator, basement or cellar.

Teschin language from eggplants

Do you know why this recipe called? Language means that the main vegetable is cut along. It turns out a long cutting, resembling a tongue. And the tech is due to sharpness and burning.

In general, "Techin language for winter" can be prepared not only from zucchini, but still from zucchini or other vegetables.

And what is such an appetizing snack to serve? Look:

The recipe for very tasty eggplants in Georgian - "Holding your fingers"

According to Georgian cuisine, where products that distinguish with sharpness are most often dominated, burning spicy ingredients will also be present in this preparation recipe.

5 kilo "blue",
Pepper Bulgarian - 600 grams,
Pepper red - 2 pcs.,
Garlic - 200 gr.,
Vinegar - 350 ml.,
Lean oil - 1 cup.

How to cook in Georgian?

My blue, we cut the tails, cut the rings with a thickness of 10-15 mm. We put in a separate container, spray salt and leave for 50-60 minutes. During this time, the fruits will give juice. We wash off the whole bitterness and dry.

Preparing refueling. Peppers - remove the grains. We skip through the meat grinder together with garlic. To the resulting add vinegar and oil (can be salted if required).

Now you need to fry and grasp "Cell".

Then dip each piece in refueling with pepper and garlic and to the jar. 15 minutes sterilize m rush. Invert and under the blanket until the next day - it is cooled by yourself.

Korean eggplants

This recipe showed me Korean, familiar my friends. It turns out pretty a pleasant delicious snack salad. Now I like such vegetables in Korean.

Products:

Eggplants - Polkylogram,
A couple of medium sweet peppers
One large carrot,
A couple of bulbs
Half of the burning punch,
Head of large garlic
Sunflower oil - 3 tbsp. spoons
Vinegar (9%) - 2 tbsp. spoons
Sugar - 2 tbsp. l.,
Salt - 1 tbsp. l. plus 1 tsp,
Black pepper peas - 15-20 peas,
Ground red pepper - half of the part,
And coriander (in the grains) - 1 table. l.

Cooking:

Cut the shiny on halves. Then on slices. Just not too thin.

Then in a saucepan you need to boil the water strongly salted. In her, omit our slices and cook about 3-5 minutes. We draw boiled fruits on the colander.

I rub the carrot on the Korean grater (if not, then as usually a knife). Onions by half rings, garlic through davke.

On a quarter, divide Bulgarian peppers and then stripes. Burning on small pieces (just be careful - there may be a wish of hands - gloves to help).

Cooking the fill. Black pepper M coriander push into the mortar. Mix them with red ham, with garlic. Pour oil to them and add salt, sugar and sharp pen. Thoroughly mix all and hill vinegar.

Now everything you get must be connected together and hands well to go with each other. Leave to pick up for 5 hours.

Then lay out the cooked billet on banks and sterilize them. We twist the covers and put it cold. Store in a cool place.

Recipe for cooking blanks from eggplant for winter baked in the oven

An excellent option to prepare eggplants for the whole whole. They simply bake in the oven with whole fruits, cool in cold water, clean from skins and frozen. And fold over bags - freeze.

Such vegetables can be used in winter in any dish, more often with salads, snack or garnish to meat.

These are such tasty simple billets from the "Centensky" can be prepared by itself at home. And then the winter day to make an interesting and unusual dish from them to surprise all the guests.

Bon Appetit!

Winter billets from vegetables are considered popular dishes that differ in the diversity of prescription options. Tomatoes, peppers, cucumbers, zucchini, patissons, eggplants go to the hosts. The last marinate and salted, quasse and add to salads. Salad from eggplant for the winter in every house is preparing for different recipes: someone prefers sharp, someone more like sour-sweet. But there are salad versions that will like almost everyone and satisfy the taste preferences of even the most exquisite gourmets.

Winter billets from vegetables are considered popular dishes.

Delicious and at the same time rated eggplant salad prepares from a mixture of vegetables with adding spices. This winter dish can be prepared quickly, the main ingredients massively sleep at the end of the summer and the beginning of autumn, because such a preservation should be planned to do in this period.

For the preparation of delicious and satisfying salad, vegetable ingredients are inhibited:

2 ½ kilogram eggplant;
kilogram of sweet pepper;
tomato kilograms;
14 pieces of garlic;
a pair of tablespoons of salts;
60 grams of sugar;
50 grams of vinegar;
half a glass of refined oil;
spices, greens and chili to taste.

The winter snack is rolled into glass containers, which are pretty carefully and sterilized above the ferry.

Eggplants are thoroughly clean, cut into 8 parts, cutting off the pre-zone of the frozen.
Pepper is twisted, purified from seeds and cut into 8 parts. Washing tomatoes are crushed by slices.
An oil is poured onto the bottom of the enamel container, vegetables are introduced, bring to a boil, add chopped garlic and spices.
A vegetable mixture is boosted for 40 minutes, vinegar is introduced, extinguished on a small fire for another 5 minutes. Run.

Salad is stored under all conditions, in winter it is served with potatoes or any other side dish.

Eggplant salad for winter (video)

Cooking salad from eggplant under mushrooms for the winter

Popular in the caring owners is considered the recipe for "eggplant" mushrooms. This delicious dish resembles marinated mushrooms even with aroma.

In order to marternize eggplants for the "mushrooms" for winter, you should initially stock in the ingredients:

300 grams eggplant;
3 garlic slices;
chile slice;
20 grams of salt;
30 grams of apple vinegar.

The capacitance in which this snack is planned is planned, it is necessary to pre-wash with soda and seriously warm over the ferry.

The main ingredient washes, cut into large cubes and soaked in salted water for an hour.
Garlic and chille finely crushed with a knife.
In a glass of liquids, salt and spices dissolve, bring up to a boil, vinegar is introduced, re-allowed boiling.
Eggplanted cubes are lowered into the boiling marinade, blanch them for 4 minutes. Fit through the colander.
On refined oil, fry the cubes, adding pepper and garlic to them. Shoot in prepared banks, poured boiling marinade and rush.

After the snack cools, it is in a cold place, where it can be stored for a long time.

The easiest salad of eggplant for the winter

Recipes of billets of eggplant salad are distinguished by the list of ingredients spent by time. A simple and affordable salad from this vegetable is prepared with the addition of ripe and juicy tomatoes, it is possible to make it very quickly and unfall.

Ingredients for salad are the following components:

kilograms of eggplant;
half a row;
juicy and ripe tomatoes - 600 grams;
flap of refined oil;
large spoon salt, small spoon spice.

Recipes of billets of eggplant salad differ in the list of ingredients spent time

Capacities for canning care thoroughly and warm over the ferry.

Eggplants are carefully wash, cut off the fruit and cut into small cubes.
Fry cubes on oil to a transparent golden shade. Grinding onions are roasted in a separate container.
Finely chopped tomatoes are fried for a quarter of an hour, the other roasted ingredients, salt and pepper and bring to a boil to them. Cooking the mixture for a quarter of an hour.
The mixture is decomposed into sterile containers, covered with covers and sent to the heated oven for 40 minutes, after which they rush.

For storage, a snack is sent to a cool place where it will break without problems.

Acute winter eggplant

Tasty and at the same time in the measure sharp turns out of fried eggplant salads with the addition of vegetables, spices, garlic. Recipes for such a dish each mistress are known somewhat universal who like almost everyone. Such yummy will become worthy of accompanying any festive menu and solemn feast.

A sharp salting from the following ingredients is prepared:

pair of eggplants;
3 ripe tomatoes;
30 grams of tomato paste;
pair of globes of garlic;
little sugar spoon;
20 grams of vinegar;
salt, greens, spices to taste.

Delicious and at the same time in the measure sharp turns out of fried eggplant salads with the addition of vegetables, spices, garlic

Sequence of cooking acute salad dishes:

Tomatoes wash, cut into the knife and blanch about 3 minutes in boiling water. Remove the skin and crushed in small pieces.
Mix tomatoes, eggplants and finely on chopped garlic, bring the mixture to boil and boil for 5 minutes.
Adopted greenery, spices, salt and sugar, vinegar. Conduct the mixture again to boil and shifted in pre-prepared glass containers.
Sterilize for a quarter of an hour, roll.

This salad is well preserved in any conditions, therefore it can be simply sent for storage in the storage room.

Simple Salad Assorted

Even the easiest eggplant salad in the winter will seem a real culinary masterpiece. Such dishes are quickly prepared and also quickly eaten, therefore salads are recommended to roll in small and convenient to store containers.

You can make a simple salad of shiny from the following ingredients:

2 ½ kilograms of eggplants;
2 ½ kilogram of Bulgarian pepper;
50 grams of greenery;
300 grams of garlic;
half-liter vinegar;
half-liter refined oil;
100 grams of sugar;
100 grams of salt;
chile to taste.

Even the simplest eggplant salad in the winter will seem a real culinary masterpiece

Sequence of cooking vegetable eggplant lettuce:

Eggplants and peppers crush medium-sized cubes, garlic, chili and greens are finely crushed with a knife.
The liquid is dissolved in a liquid, salt, salt, bring to boil and introduced vinegar and oil.
Boil vegetables in a boiling brine for 5 minutes, shift them into the prepared sterile containers, speaking with greens, chili and garlic.
Pour the contents of cans with brine, send sterilize for a quarter of an hour. Round and cooled.

Those who are contraindicated with sharp dishes, can not be added to chili salad and reduce the amount of garlic.

Bean Salad with Congue

Retail is considered a combination of legumes with vegetables, so the Single Salad with beans also belongs to the variants of calorie and satisfying snacks.

In order to prepare this winter conservation prepare ingredients:

a couple of kilograms eggplant;
half a kilogram of ripe tomatoes;
500 grams of beans;
500 grams of carrots;
500 grams of sweet pepper;
200 grams of garlic;
a half cup of sugar;
2 ½ large spoons of salt;
100 grams of vinegar;
pOL-liter refined oil.

Step-by-step preparation recipe:

Beans are soaked in cold water overnight, in the morning water is fixed.
Eggplants and peppers are cut into cubes, crushed tomatoes are passed through a meat grinder.
Carrots are crushed on the grater, mix all the ingredients, oil, salt and sugar add.
Conduct a mixture to boil, boil for 40 minutes.
Water vinegar and chopped garlic, boil another 5 minutes and shift the salad into prepared sterile containers.
Run and turn over for cooling.

Delicious and simple eggplant salad for winter (video)

All summer can be delighted with dishes from this amazing vegetable. In winter, salads from eggplants will be very lacking. Therefore, it is necessary to take care of this in the season and prepare as much as possible this delightful snack. You can prepare the most delicious eggplant salad for one of the recipes offered in this article.

The peculiarity of this salad is all the vegetables are laid out in a chaotic order, but layers. At the expense of this dish, it turns out particularly tasty and incredibly beautiful. Open the jar of this wonderful snack, decorate her greens and ordinary breakfast is already turning into a holiday.

You will need:

1 kg. larger eggplants;
5 sweet peppers;
couple of juicy carrots;
couple of bulbs;
paul kg. tomatoes;
1 tsp. Sahara;
couple of h. l. salts;
5 peas of ordinary peppers;
paul 200 gr. Glass of oil.

Eggplant salad for winter Step-by-step recipe:

Eggplants naturally wash and cut in thin rings.
Crumpled vegetables are wetted in oil and is well splashing until they become slightly golden.
The carrot is suitably clean, it is cleaned and only then crushed on a conventional grater.
Onions attach to carrots and do good enough.
Tomatoes are cut by very small pieces and join a frying pan to frying onions and carrots. In such composition, vegetables should be extinguished at least ten minutes.
In the completion of the process of extinguishing vegetables, IL salts are sprinkled with sugar and pepper.
The sweet pepper wash, carefully remove all the seeds available from it and cut with thin stripes.
Grinding pepper is exposed to a five-minute heating in boiling water.
This time is prepared by Tara for further preserving. It with conventional soda washed and subjected to the necessary pasteurization.
The filling of the processed thermally jars begins with the sauce, after it is put on eggplants, pepper and again a vegetable mixture.
It is necessary to sterilize and already filled with salad jar. For this, they are moved at least an hour in a container filled with water.
The jars are rapidly rolled out.

Important! You can use the easiest way to sterilize the cans filled with salad. They are placed in the oven, pre-preheated and warmed at least half an hour.

Salad with eggplant for winter is very tasty

Of all the billets that are possible using eggplants, this is the most popular. Each host he has his own, special. But certainly insanely delicious. Such a dish must be in the covers.

You will need:

1 kg. small eggplants;
1 kg. tomatoes;
couple of sweet peppers;
pair of sharp peppercin;
garlic heads;
couple Art. l. vinegar;
couple of h. l. salts;
quarter 200 gr. Glass of oil.

The most delicious eggplant salads for the winter:

Eggplants naturally wash and only then cut in the form of thin circles.
In order to deliver the bitterness characteristic of this vegetable, about half an hour is soaked in abundantly salted water.
After soaking, the vegetables are moved to the pan and carefully plunge.
Pepper (sweet and bitter) washed, all existing seeds are extracted from it and chop finely.
Tomatoes also wash and cut very finely.
Prepared vegetables need to be crushed. To do this, you can use a conventional meat grinder or to accelerate the process - the kitchen process.
In the vegetable mass joins vinegar and salt. All components are necessarily mixed.
Package that is necessary for subsequent conservation must be prepared. Its using soda wash and be sure to sterilize.
In jars, which passed thermal processing, alternate eggplants and vegetable fill. This process continues until jars turn out to be filled in maximum.
The finished salad is rapidly rolled and moved to the cellar or storage room.

Eggplant salad with cabbage for winter

This recipe is beautiful not only by its elementality, but also to the preservation of beneficial substances. Products do not need to boil for a long time, and accordingly, all useful substances remain in jars. Such a salad is also tasty in addition. In combination with cabbage is an amazing dish.

You will need:

5 kg. small eggplants;
half a kg. tomatoes;
quarter kg early garlic;
paul kg. juicy carrots;
acute peppercorn;
couple of h. l. Salt.

Cabbage salad with eggplants for the winter:

All without exception, vegetables are naturally washed.
Cabbage is very little bounce.
Carrots are clean and only after that crushed with a grater.
From garlic, the existing husk is removed and it is crushed with the press.
From the pits all seeds are extracted and after that it is cut by very thin stripes.
Tails are removed from eggplants, and they boil as a whole, until they are ready.
After cooking, eggplants are crushed in the form of thin rings.
All prepared vegetables are moved into one container, gently mixed.
A vinegar is attached to vegetables and insist at least an hour with periodic stirring.
During the insistence of salad prepares the necessary for the qualitative implementation of the process of canning the container. It is washed and subjected to mandatory sterilization.
The finished product is laid out in the past heat treatment of the jar and instantly rolled out. Salad moves to the refrigerator for further storage.

Eggplant Salad for Winter Cooking Recipes

The recipe of this amazing dishes from Bulgaria. It is this country that it is worth thanks for such an excellent way to harvesting eggplant. Snack turns out simply extraordinary. Equipping the manzho for the winter should be mandatory.

You will need:

couple kg. small eggplant;
3 kg. tomatoes;
couple kg. sweet pepper;
1 kg. Salad Luke;
quarter kg carrots;
1 head of early garlic;
two-gram glass of oil;
paul two-gram gram glass of vinegar;
paul two-chagram Salt glass;
paul 200 gr. Sugar glasses;
paul h. l. Ground ordinary pepper;
paul acute peppercorn.

Eggplant Salad Doodles for Winter Recipes:

All vegetables naturally wash the first thing.
To grind tomatoes is used a conventional meat grinder.
Eggplants are crushed in the form of thin rings.
All seeds are neatly retrieved from pepper and only then it is cut by thin stripes.
From Luke is removed by the existing husk and it is cut in the form of halves of the rings.
With the help of all the same meat grinders, purified carrots are crushed, the sharp peopping and the entire garlic.
All prepared vegetables move to the dishes appropriate to implement all further manipulations. They add all the remaining components.
Vegetable mass riches at least forty minutes.
In time of cooking, vegetable salad is prepared by a container required to further implement the conservation process. It is obligatory not only the process of washing it with soda, but also sterilization.
In the heat-processed, the jars are laid out actually the manzho itself and immediately rolled out.
It is better to cool them in turning and covered with something warm, for example, a blanket or an old blanket.

Salad of chest of eggplant for the winter

This is an incredibly exquisite salad with a charming aroma and amazing taste. Walnuts give him a certain piquancy, which is not enough simple eggplant.

You will need:

1 kg. small eggplants;
quarter kg Sweet pepper:
quarter kg Salad Luke;
200 gr. a glass of walnuts;
200 gr. Glass of crushed greenery;
garlic heads;
quarter 200 gr. glasses of vinegar;
couple of h. l. Salt.

Eggplatan rack salad for winter:

Eggplants are wash and immediately cut along into two identical parts.
Cut vegetables are immersed in water and boil at least a quarter of an hour.
The boiled eggplants shifted onto the board and on top pressed another board with a cargo. Under this oppression, they must stay at least eight hours.
Vegetables are pressed in such an uncomplicated way in the form of miniature pieces.
All seeds are carefully removed from the pepper, and it is cut in the form of thin strips, after which it is literally a five minutes are immersed in boiling water.
Nuts should be formed in a mortar, and garlic is crushed with the press.
From the bow removed the existing husk and it is cut by miniature pieces.
Grinding nuts and garlic mixed with chopped greens and salt. They are joined and sliced \u200b\u200bonions and vinegar.
Eggplants and pepper are attached to this mixture. Vegetable salad is mixed.
It is necessarily prepared with dishes, it is necessary for the full implementation of the preservation process. With the help of soda, it is washed and subjected to the necessary sterilization.
In the thermally processed container, the salad is laid out and poured with the maximum heated oil.
Banks immediately roll.

Any vegetables harvested for the winter in the form of salads are an excellent addition to ordinary dishes. But eggplant salads are truly special, there are so many paints, combinations of tastes. Diversify your diet fully can allow this vegetable. From it, you can create real masterpieces that will be decorated and proud of any table.

In every salad, if desired, you can add your own, especially favorite vegetables. At the same time, the dishes will become not only tastier, but also the original, exquisite. It will be pride and the property of the hostess, directly indicating its excellent culinary abilities.

Be sure to prepare eggplant salad for the winter prescription described below. In winter, he will become an indispensable snack in any situation. Whether a festive dinner or just a family dinner. This salad is also perfect for a side dish.

Eggplant - 1.5 kg

Tomatoes - 3 kg

Sweet pepper - 1 kg

Carrot - 1 kg

Bulb onions - 1 kg

Plant oil refined oil - 0.5 glasses

Vinegar 9% - 0.5 glasses

Sugar - 1 cup

Salt - 2 tbsp

Cooking salad from eggplant for the winter

1 . For a start, wash eggplants, and apply them to the circles. Sick up salt and leave on the sidelines.

2. Tomatoes skip through the meat grinder, or crushed in the kitchen process.

3. Put tomatoes to boil for 20 - 25 minutes. Tomato juice should decrease in volume, boil. Add salt, sugar, vegetable oil to tomatoes. 0.5 cups of 9% vinegar mix with 0.5 water and pour into tomato fill.

4 . Onion cleaned chopped by half rings. Grind carrots on the grater. Pepper cut into straws. When sauce boiled, add onion to it.

5. Then we pour carrots, rubbed on a large grater. Onions with carrots in tomato sauce must bother 10 minutes. Aroma, by the way, extraordinary!

6 . Eggplant commercials from salt and laid on a dry towel to absorb excess liquid. The whole procedure is done so that eggplants are not bitter.

7 . Pepper, chopped with straw, add to tomato fill.

8 . Then the eggplants need to be cut into a large straw and add them to tomato sauce for salad.

9 . Add garlic.

10. Cover the saucepan with a lid. We reduce the fire to a minimum. We leave tomorrow on fire 30-40 minutes. Do not forget to mix. Then we decompose according to sterilized banks and twist. Under the fur coat, until complete cooling. Store eggplant salad in the cellar or refrigerator.

Delicious eggplant salad for winter is ready

Bon Appetit!

Autumn is a cozy time that smells like a variety of flavors. It is baking with apples and berries, it's coffee in the mornings in a warm bathrobe. And most importantly - the twist, tasty and not replaceable in the winter, replacing us fresh vegetables. Prepare banks and prepare a delicious garnish for the winter, which will remind you of the last warm days of the season, give a special taste to any side dish. Eggplants in a winter version of the workpiece can be combined with many other vegetables, for example, with acute Korean carrots, or delicate zucchini, or colorful tomatoes.

Salad with eggplant for the winter Recipe "Fast"

This recipe is delicate, with sharp notes suitable for any dish. First of all, you need to prepare vegetables, rinse them and clean the carrot, onions and garlic, sweet pepper and bitter. Eggplants should be cut into rings, do not make too thick mugs, as they will turn out hard, but too thin to do them, so that during cooking they remain complete.

Peppers are cut by thin pars, and onion - rings. Now the meat grinder can be useful: I miss tomatoes, bitter pepper, garlic and carrots through it. In a large saucepan, we mix all the ingredients, put them with them and pepper, add ground pepper, sunflower oil and vinegar. Mix everything thoroughly and move on a weak heat about 45 minutes.

Introduce the banks and fade in them prepared vegetables. We roll around with covers, let it last in the apartment for several days to cool, and then they can be omitted to the basement until the winter.

Eggplant Salad Recipe "Korean"

According to this recipe, the salad is sharp, it is preparing quickly, and the hostess grant provides a lot, because it complements anyone, even the simplest dish. Especially tasty comes with roasted potatoes.

We will put water on fire, kine in her salt. Cinema is easy to wash under running water, cut them with squares, small 2 or 3 centimeters. Then throw them into the water for 10 minutes. After leaving them on a colander to the glasses of excess water.

Onions and garlic can be cleaned, from pepper I will get the core, carrots are also cleaning. Carrot rolling on a ferret for Korean carrots, mix with vinegar, salt, sugar, pepper, as well as passed through the press garlic. Then add eggplants, mix, and put on a pan on a small fire, swept, it will take 15 minutes.

In the prepared banks lay out salad, sterilize 10 minutes, rush with covers and hide in the basement. The recipe is designed for banks at 0.5 liters, for 8 servings.

Eggplants for the winter recipe with apples

First of all, I wash eggplants. Then we apply them with rings, thin, about 1 centimeter. Now put the frying pan on fire, heat the oil and fry the eggplants. Vegetables and apples purify, rinse and cut into small pieces, squares, garlic to skip through the press.

In a large saucepan, we will stew all the vegetables and apples, with butter and salt. It will take about 1.5 hours. To prepare the workpiece completely, highlight 2 hours. In the prepared banks, we put out the salad from the blue horses, ride the lids and give you cool, set up the bottom of the cans, under a fur coat. Then hide them in the basement until winter.

Recipe for Winter Eggplant Salad with Basil

We will put water on fire, add 3 spoons of salt, bring to a boil. In the meantime, I will wash eggplants, cut them with rings, medium thickness, we will cook in the already boiling water on a small heat for about 5 minutes. After, we get out of the pan, lay out in a colander and rinsed under running water. Eggplants to be expelled and falling asleep salt, we leave them for 15-20 minutes, after which we again wash off the salt with flowing water.

Tomatoes need to be washed, cut into circles. In the pan laying the layers: tomatoes, blue isastful, 5 minutes, then add butter, vinegar and honey, salt, cover with a lid, leave for 20 minutes on low heat. Basil is rinsed, shining, clean garlic, we skip through the press, mix with greens. A few minutes before the preparedness of vegetables, lay the greens with garlic.

In the prepared banks lay out the salad, after simply swing, roll around with covers and put in a cool, dark place until winter.

Salad winter from eggplant recipe with beans

We put cooking beans. It all depends on the type of beans and on how young it is or old. It is better to take young beans to cook faster, and the finished product itself turned out to be delicate, with a light beall taste. We welcome the beans until readiness, pre-soaking them, if necessary.

Vegetables promotion and clean, except for eggplants. We cut them in small cubes along with pepper and onions. Tomatoes need to be skipped through a combine or a meat grinder to get Cashier. Carrot must be grateted, better on large teeth.

All ingredients need to be extinguished about 1 hour in a large saucepan with the addition of salt and sugar, sunflower oil, mixing periodically. Prepare banks, put vegetables in them, after moving, roll the lids and hide until winter.

Eggplant salad with white cabbage

Prepare vegetables. Promotion, clean the pepper from the core, carrot and garlic from the peel. Carrot should be rubbed on a large grater, cabbage and sweet pepper chopping with thin stripes, garlic - finely cut.

Eggplants lay out in boiling water and cook in general by about 20 minutes, after which I flip, we give a track of excess water, then cut the rings, not very thick. Next, take all the prepared vegetables and mix with blue pasture, add vinegar, mix and leave for 1 hour. Regularly need to mix so that all the vegetables are well impregnated. In the prepared banks, we post a blank, we roll the lid, we leave in the basement to winter.

Legola from Eggplazhanov

Lecio is more like a snack, but as a salad, it will fit perfectly under any side dish. Let's start with the fact that vegetables are well promoted, clean the garlic. Next, sweet peppers and blue are cracked with medium sized lumps.

Tomatoes need to be skipped through a meat grinder, turn them into a cleaner. Then, in a large saucepan, baptized them on medium heat for 20 minutes. After this time, add eggplants and peppers, leave for another 15 minutes on fire. Add vinegar and oil, sugar, salt, pepper, mix, carcass. In the prepared banks lay out leisure. We roll on the lids and hide in the basement after cooling.

Winter salad from eggplant "sharp"

Eggplant commercials, we will cut into square pieces of 3 centimeters. Mix them in a big bowl with salt, leave to pickle 1.5-2 hours. Then the vegetables must be thrown into a colander and rinse under cool running water. In a large saucepan, we put the blue isastor, add water and vinegar, cook for 20 minutes on low heat.

We fold on the colander, add burning gas stations and mix. In the sterilized banks lay out the salad, roll around with covers and leave to cool, and then omit in the basement.

Eggplant Salad for Winter Recipe "Striped"

This salad for the winter is not only tasty, but also beautiful, blue-yellow, sharp, and in banks it looks just great. So, let's start with the fact that the embossed eggplants, clean and promotion carrots, onions and garlic.

Eggplants need to be chopped into small cubes, fry to a crust on sunflower oil. It is better to burn vegetable in portions so that each piece is well delighted. In the meantime, the onions cut half rings, and let the garlic through the press. We need a chock for Korean carrots, to prepare this vegetable. Carrot mix with garlic.

Marinade: We take a small saucepan, pour water into it, sunflower oil, vinegar, salt and sugar. It is necessary to stir neatly until the mixture boils and do not dissolve sugar with salt, on slow fire.

In the prepared banks lay the shiny, then carrots with garlic, onions. We fill with marinade, ride the lids and give cool, then omit in the basement.

Eggplant Salad for the winter "Ten"

This very popular way of billets from eggplant lettuce for the winter received its name due to the fact that all the vegetables in it were originally taken by 10 pcs. Now the varieties of dozens appeared incredibly many, and the number 10 lost its magic value. However, in the title it is still present. And now about the composition of the classic salad Ten and the method of its preparation:

eggplants, onion-repka, Bulgarian pepper, medium-sized tomatoes, garlic cloves - 10 pcs.;
sugar and salt - 100 and 50 g, respectively;
vegetable oil - 200 g;
vinegar 9% - 100 ml.

Start the preparation of vegetables for salad is necessary with the Eggplant themselves. They should be rinsed, cut off the tips and cut with relatively large pieces - about 15 mm wide. Prepared vegetables to fold into the container, pour salted water and leave alone for 30 minutes.
In boiling water, hold a couple of minutes tomatoes, then remove them snag, and send it to cold water. When they are cool down, remove the skins and cut the flesh with small cubes. To make a skin better, before putting the fruits in boiling water, it can be done on the opposite side of the scene.
Pepper clean and cut thin straw. Onions are finely chopped, and crossed the garlic in the press. Vegetables are virtually ready. Now you can put a large saucepan on the fire and heat in it in it, and during this time a little to dry the pieces of pastures on a paper towel.
In the preheated oil put onions and fry minutes 10 until it becomes soft. Then add eggplants to Luka and continue cooking for another 5 minutes, after which the pepper is put in the mixture. Fry another minutes 5. The last tomatoes are laid, after which the mixture soles and sprinkles sugar. The saucepan is time to close the lid and extinguish the future salad for about 30 minutes, periodically stirring it. After this time, it is necessary to add garlic and vinegar to the mixture, and then put out for another 10 minutes.
With the finished salad, they come in the same way as with other conservation: unfolding into sterile banks, roll, turn over and, shutting with something warm, leave about a day, after which they are sent for storage until winter.

Salad "Fingers Losing"

Of course, to use the expression "Fingers" not entirely correctly, but this conservation from eggplants is so tasty that even such an assumption can be made. For his cooking will have to stock:

eggplants - from 5 to 7 pcs. depending on the size;
onion repka and carrot - 2 pcs.;
bulgarian pepper - 4 fetus;
greens of dill - 1 beam;
vinegar 9% - 30 ml.

Unlike previous options, this canned salad is prepared in a frying pan. To begin with, all the vegetables need to be chopped: eggplants - thin slices, peppers and onions - half rings, carrots - bold on a large grater, dill - chop up finely. Grinding vegetables, except for eggplants, folded into a large ass, add salt with sugar, mix and leave for 15-20 minutes. Then, in a pan with a small amount of preheated oil, fry eggplants (enough 5-7 minutes), add them to a saucepan with the rest of vegetables, pour vinegar and mix well. Salad is ready for folding on banks. It is necessary to pour it to the remaining vegetable juice. Banks with a salad must be sterilized for 10 minutes, covering the lids, after which you can roll, turn over, bite the towel and leave alone until completely cooling.

Mushroom Salad from Eggplant

The latter in this series of recipes will be eggplant salad, which many uninitiated accepts for a fungal snack. Make it at home is very easy. The main thing to prepare the necessary products:

eggplants - 1 kg;
pepper chili - 1 pod;
pepper black pot - 6 pcs.;
garlic - 1 middle head;
carnation - 4 pcs.;
lavrushka - 2 leafs;
sugar and salt - 1 tablespoon;
vinegar 9% - 120 ml.

Eggplants rinse, cut into relatively thin circles, each of which is divided into 4 parts. Pour 6 glasses of water in the pan, put pepper peas, laurel, carnation, salt, sugar and let go boil. Then in the marinade pour vinegar and lay out blue. Cook for about 7-8 minutes. Ready vegetables to remove a shovel in a bowl.
Garlic and pepper chili chop care as much as possible and lay out on a very hot frying pan. To fry, stirring constantly, about a minute, after which I put the same shine vegetables and fry for another 3-5 minutes. You can immediately put the mixture at banks immediately and roll.

Video recipe

Eggplant, or "Cell", in the Union was relative rare. Guest from the south appeared on our tables far from not often and was not particularly popular. Now this useful vegetable can be bought at any time of the year. Yes, and it began to grow with us - global warming as much. Therefore, it's time to talk about the harvesting of eggplant for the winter.
In principle, eggplants can be prepared for storage in any form. They are solid, marinate, and in fried or baked form stored, bay tomato sauce. But perhaps the most profitable form of storage of this vegetable are salads.
There are several reasons for such a statement. First, in such canned food there are not only eggplants, but also other useful vegetables. Secondly, such a form of preparation like even children (although practice shows that before a certain age, eggplant children dislike). Thirdly, it is already a finished tasty snack that can be immediately shifted to a salad bowl and submit to the unexpected (or uninvited) guests.
But it's time to proceed to the description of the recipes. And it is worth it from the most popular salad ...

"- Salad from eggplant for the winter.

Today it will be about one vegetable, which is perfect for the billets for the winter - this is an eggplant, and more specifically about salads from it.

Eggplant, as the tomato refers to the family of the Polenic, wider distribution received only in the 19th century.

Vegetable is demanding and a little capricious in cultivation, but nevertheless, very much love our gardeners.

We are from almost white, yellow to dark purple. Although I mostly grow only dark violet color, they, for my taste, softer, tasty, although white is obtained with a small crust in.

Like all vegetables contains a lot of vitamins, rich in fiber, as well as micro and macroelements.

Eggplants are used in cooking in the preparation of various dishes in both fresh and fried, boiled, baked, stew, canned species.

It is better to use small fruits, there are fewer them to cut, and young and more good and tastier than surps.

Do not try to use large tank banks, the most optimally 0.5 liters. and 1 l. Focus on the future number of consumers in order not to leave abnormal snacks open for storage.

Delicious Recipes Salads from Eggplant

Eggplant salad for winter - dozen

Ingredients:

10 Baklazhanov
10 sweet peppers
10 Tomatoes
10 Lukovitz
10 peas of bitter peppers
a glass of vegetable oil
100 grams Sahara
2 tbsp. lies. Sololi.
3 tbsp. lies. vinegar 9%
If desired, add 10 pcs of carrots and 1 cup of water

Cooking:

My eggplants are cut into pieces of 3 cm thick, pour cold water for 30 minutes

My tomatoes, cut into four parts, use better average size in terms of magnitude

Onions clean each in half, cut half rings

Peppers remove the fruit, seeds, cut into pieces of 3 cm wide

Garlic clean, every slices cut with small pieces

With eggplants merge water

In a large saucepan, pour oil

We lay out tomatoes, peppers, onions, eggplants. Add salt, sugar

We put a saucepan on fire and stirring to be brought to a boil. Cover the lid, carcass on medium heat for 30 minutes, mixing periodically

In the process of extinguishing, add peas of peppers, if you consider it to taste that there is not enough liquid, you can add 1 cup of water

At the end of the extinguishing, add garlic and vinegar, mix, boil another 5 minutes

The finished salad is decorated by pre-sterilized banks, we roll up with sterilized lids.

Banks turn over, cover with warm tissue and leave until complete cooling

Calorie per 100 gr - 69.5 proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

2 kg eggplant
500 grams of sweet pepper
500 g of carrots
500 gr Luka.
6 tooth. garlic
h. Ly Ground black pepper
2 h. Lodge. Ground coriander
1 - 2 h. Lies. Red Ground Pepper
art. lies. Sololi.
8 tbsp. lies. Sahara
100 ml of vinegar 9%
100 ml of vegetable oil

Cooking:

My eggplants, we cut thin, long lumps, we succeed, mix and leave for 1 hour
We merge juice, rinse them in running water
After washing, we lay on a slightly lubricated oil baking sheet with a foil, put in the heated oven for 10-15 minutes
Cleaning carrots, rub on a Korean carrot grater, pour hot water for 3 minutes
Carrot in colander we rinse with cold water, press from extra liquid
Onions cut in half, cut by half rings
Pepper cut into two halves, cut long thin straws
All vegetables, except for eggplant mix, add passed through the press garlic
Add pepper, coriander, sugar, vinegar, salt, sharp pepper, butter
I mix thoroughly, cover, leave marinated 5-6 hours
In the vegetables, add more hot eggplants, mix
Unlock salad for pre-sterilized banks
On the bottom of the pan put the towel, we put banks and fill with water
From the moment of boiling sterilize 35 minutes - 500 ml of banks, 1l - 20 minutes
We close tightly by sterilized lids, turn over, close with warm tissue and leave until complete cooling

Salad Vegetable Classic - Pyaterochka

Caloriciness per 100 gr - 116,5 proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

Eggplants - 2 kg.
Tomatoes - 2 kg.
Pepper and gogoshamber - 2 kg.
Onions - 1 kg.
Carrots - 1 kg.
Bitter pepper - 4 pcs.
Greens
Vinegar - 1 tbsp.
Salt - 1/2 Art.
Sugar - 1 tbsp.
vegetable oil - 500 ml.

Cooking:

My eggplants, cut into large pieces

Fill well salted water, put the cargo on top, we leave for 2 hours

Onions cut by half rings. Carrot rubbed on a large grater

In a large saucepan, we pour oils, add onions and carrots

Greens Any to taste finely rubbing

Sharp pepper finely cut

My tomatoes, cut into four parts

Pepper cut into large slices

Pan with carrots and onions put on fire and cars for 10 minutes

Eggplants rinse under running water, press a little

We lay them out in a pan, mix it, for another 10 minutes. Add pepper, mix, continue to stew another 10 minutes

We lay out tomatoes, stirring to the pastime for 10 minutes. Pour the greens, pour vinegar

Add salt, sugar, thoroughly mixing to boil

The finished salad is decompressed by sterilized banks, cover with sterilized lids.

The bottom of the large container is laid by a towel, put banks, pour boiled water

Sterilize salad 20-25 minutes from the moment of boiling

We roll up banks, turn over, cover with warm tissue and leave until complete cooling

Salad - Teschin Language

Ingredittons:

Eggplants - 4 kg.
Tomatoes - 10 pcs.
Bulgarian pepper - 10 pcs.
Garlic - 5 heads
Spicy pepper - 4 pcs.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 150 gr.

Cooking:

Eggplant wash, cut into mugs, fold into a deep saucepan
Salt, mix and pour water, leave for 30 minutes
After that, rinse with running water, drain excess liquid
Peppers wash, remove seeds
Clear garlic
Tomatoes pour on 1 minute boiling water
Drain water from tomato, pour cold water for 2 minutes and clean from skins
Tomatoes, all peppers, garlic to miss through a meat grinder
Add salt, sugar, butter, vinegar
Add the crushed mass into the pan and put on fire, stew 30 minutes
Ready salad decompose on sterile banks, roll with sterile lids

Snack - eggplants like mushrooms in 1 liter banks

Calorie per 100 gr - 48.7 proteins - 0.9 fats - 3.4 Carbohydrates - 3.6

Ingredients from the calculation of 5 x 1 liter cans:

5 kg eggplazhanov
250 g of Ukropia
300 g garlic
300 ml of vegetable oil

Brine:

250 ml of vinegar 9%
3 liters of water
2 tbsp. lies. Sololi.

Cooking:

Eggplants cut into large pieces
Garlic finely cut
Dill of finely ruby
We put a saucepan with water on fire, pour vinegar, salt
Add eggplants and cook from the moment of boiling for 3 minutes, we drain into the colander, give a track, spend in a saucepan
Add garlic, dill, oil, gently mix
Lay out, sealing with a spoon for sterile banks, cover with sterile covers
Put on a large pan on the bottom of the towel, put banks, fill with water
Sterilize from the moment of boiling 20-30 minutes
We roll around with lids and put under warm fabric to full cooling

Eggplant Salad Spark

Calorie per 100 gr - 49,6 proteins - 1.5 fats - 2.1 Carbohydrates - 6.1

Need:

Eggplants - 1.5 kg.
Garlic - 200 gr.
sweet pepper - 500 gr.
spicy pepper - 5 pcs.
vinegar 9% - 75 ml.
Vegetable oil

Cooking:

Eggplants cut into circles, 5 mm thick, salt, mix and leave for 30 minutes
Peppers remove seeds
Cleaning garlic
Through the meat grinder to skip garlic, peppers sweet and sharp
From the eggplant drain the extra liquid, decompose on the baking sheet, lubricated with oil. Put in the oven preheated at the maximum temperature for 10 minutes
In the chopped mass add salt, mix, put on fire, bring to a boil and rotate for 5 minutes
Add vinegar to stew marinade
Sterile banks lay out, sealing a spoon alternate layers of eggplant with pouring from peppers until the bank is filled
We roll up with sterile covers and leave up to cooling