Eggplant for the winter - recipes with photos. How to quickly and tasty make eggplant original dishes for the winter

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Eggplant for winter recipes with photos offer to cook in many different ways. You can quickly and deliciously make blue with garlic without sterilization or stand for a little longer at the stove, but conserve baked eggplants in the oven, sharp rolls with vegetables or spicy-vigorous dish called "Teshchin tongue". The choice is yours. Experiment, learn new recipes and pamper your loved ones with delicious and juicy eggplant preparations for the winter.

Eggplant for the winter - the best recipes with garlic step by step

Eggplant for the winter, cooked for the best recipe with garlic, have a pronounced taste and savory spicy aroma. Light spicy sour gives vegetables vinegar, a lot of it is part of the dish.The consistency of an eggplant appetizer with garlic, made for the winter according to this recipe, resembles a salad and is best combined with meat dishes, fish and potatoes.

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Essential ingredients for eggplant for the winter

  • blue - 5 kg
  • salt - 200 g
  • garlic - 5 heads
  • hot pepper - 75 g
  • vinegar - ½ l
  • vegetable oil - ½ l
  • dill - 1/2 bunch

Step-by-step instructions on how to preserve blue

  1. Blue wash thoroughly, remove the tails and cut the vegetables into small pieces.BNZ-007
  2. In an enamel saucepan, boil the brine (water + 2 tablespoons salt + 4 tablespoons vinegar), put eggplant slices into it and boil on medium heat for 5-6 minutes. Then get a skimmer and put in a colander to get rid of excess moisture.BNZ-008
  3. Peel the garlic and chop it very finely or skip it through a press. Then pour boiling vegetable oil, mix with finely chopped dill and leave to soak for a few minutes.BNZ-009
  4. Boil the vegetables in a sterilized jar, thickly sandwich with garlic-oil paste, and roll up with metal covers. When the preservation is completely cool, put it in the closet.

Eggplant for the winter - the best recipes without sterilization with a photo

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The recipe of preparation for the winter without sterilization eggplant is considered one of the best and is very popular. The blue ones in this variant are not subjected to too long heat treatment and due to this they fully preserve the natural taste and maximum of useful substances.

Essential ingredients for cooking pickled eggplant

  • eggplants - 3 kg
  • onion - 600 g
  • garlic - 150 g
  • vegetable oil - ½ l
  • Apple vinegar - 1.5 st
  • water - 1.5 st
  • dried cilantro - 2 tsp
  • hops suneli 1,5 tsp
  • Saffron - ½ tsp
  • Paprika - 1 tsp

Step-by-step instructions for preparing a delicious eggplant

  1. Remove the blue fruit sticks, wash the vegetables thoroughly, drain them with a kitchen towel and cut them into equal circles about 1.5 centimeters thick. Then put in a saucepan, sprinkle with salt, mix gently, close the lid tightly and poison in the fridge overnight so that all the bitterness will come out.
  2. In the morning to prepare refueling. Onions chopped into rings, garlic - thin plates. Add paprika, saffron, hops-suneli and mix thoroughly.
  3. For the marinade, combine half a liter of water with vinegar and vegetable oil, put on the fire, bring to a boil and boil for 5-7 minutes. Remove from heat and cool to room temperature.
  4. With synenki to merge the excreted liquid and squeeze out. Then problanshirovat each ring in boiling water for 10 minutes to the consistency was moderately soft. Then put to the dressing and mix with a wooden spoon or hands.
  5. Pour the vegetable mass with a cool marinade, add salt to taste and pepper if required. Leave for 1-2 hours, so that the workpiece is impregnated.
  6. Packed on dry sterilized jars, the most compacted, so that the vegetables were covered with oily liquid by about 1.5 centimeters. Cork hot polyethylene and wait for the moment of complete preservation cooling. Then remove the eggplants, cooked without sterilization, in the refrigerator until winter.

Eggplant harvesting for the winter - simple recipes of the dish "Teschin language"

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The recipe of preparation for the winter without sterilization eggplant is considered one of the best and is very popular. The blue ones in this variant are not subjected to too long heat treatment and due to this they fully preserve the natural taste and maximum of useful substances.

Essential ingredients for eggplant and pepper

  • eggplants - 2 kg
  • tomatoes - 6 pieces (large)
  • Bulgarian red pepper - 6 pcs
  • hot pepper - 3 pcs
  • granulated sugar - 125 g
  • salt - 4 tbsp
  • garlic - 3 heads
  • vegetable oil - ½ St
  • Vinegar 9% - 80 ml

Step-by-step instructions for a simple eggplant recipe "Teshchin tongue" for the winter

  1. Blue wash thoroughly, remove the stem, and cut the vegetables themselves into identical ringlets, about half a centimeter thick, fold into a bowl, sprinkle each layer with coarse salt, and leave to soak for 30-40 minutes. Then rinse under running water to remove bitterness and excess salt.
  2. Sweet and hot pepper to wash, dry and free from seeds. Peel the garlic and disassemble it into cloves.
  3. Tomatoes, washed and wiped with a kitchen towel, pour boiling water for 1 minute, then replace the hot water with cold water, leave for a couple of minutes, then gently remove the skin from the fruit.
  4. Combine the tomatoes, both types of pepper and garlic together and pass them through a meat grinder with a medium grate. Sprinkle sugar and salt, add oil, vinegar and mix.
  5. Slices of blue fry on each side in a skillet until lightly reddened, put on a plate and grease plentifully with tomato-pepper-garlic mixture.
  6. Fold in dry, sterilized jars, roll up metal lids and cool naturally.Store “Teshchin language” in a cool, well-ventilated place, protected from direct sunlight.

Eggplant like mushrooms for the winter - quickly and tasty

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Eggplants like mushrooms are easy to preserve for the winter. In order for the blue ones to become soft, they are first briefly cooked in a marinade, and then fried in a frying pan. This double treatment and gives them a unique mushroom taste and delicate aroma.

Essential ingredients for a quick and tasty eggplant dish like mushrooms for the winter

  • blue - 2 kg
  • odorless vegetable oil - 200 ml
  • hot pepper - 1 pc
  • garlic - 6 teeth
  • water - 2 l
  • food salt - 200 g
  • apple cider vinegar - 300 ml

Step by Step Cooking Instructions

  1. Blue wash well, peel off the skin, cut lengthwise into 4 parts and chop into triangles of medium size. Fold in a deep ceramic container, pour two tablespoons of coarse salt and cover with water so that it covers vegetables by 1.5-2 centimeters. Leave for 2-3 hours to get all the bitterness.
  2. Pour water into an enamel saucepan, add salt, pour vinegar, put on medium heat and boil for about 5 minutes.
  3. Throw the blue ones in a colander and let the liquids drain, then rinse under running water. Then lower the vegetables into the boiling marinade, boil for 5-7 minutes, remove with a slotted spoon and cool slightly on a wooden board.
  4. In a thick-walled stewpot, heat the vegetable oil, add the cooked blue ones and fry on all sides for about 3-5 minutes. Stir constantly so that they do not stick to the bottom. Add finely chopped garlic and hot pepper, chopped into thin strips. Cook another 2-4 minutes.
  5. In a hot form, put on dry sterilized jars, roll up with tin lids, turn upside down, cover with a rug and leave in such condition until it cools completely. Then carry to storage in the cellar or basement, protected from direct sunlight.

Eggplant in Korean for the winter - recipe step by step with a photo

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Eggplants in Korean, cooked for the winter on this recipe, resemble a juicy, spicy salad and perfectly match with potatoes, rice, pasta and all kinds of cereal side dishes.

Essential ingredients for Korean eggplant recipe

  • blue - 5 kg
  • white onion - 1.2 kg
  • Bulgarian pepper - 1.2 kg
  • Vinegar 70% - 4 tbsp
  • garlic - 2 heads
  • salt - 100 g
  • ground black pepper - 2 tsp
  • vegetable oil - 50 ml

Step-by-step instructions on how to prepare a savory snack for the future

  1. Blue, clean thoroughly, remove the tails and dry on a kitchen towel, cut into thin strips, add plenty of salt, crush and leave for 30-40 minutes to get bitter.
  2. Grate the carrots on a Korean grater, chop the peppers into thin slices, chop the onion into neat half rings, chop the garlic cloves or skip through the press.
  3. Combine carrots, garlic, onions and peppers in one deep container, salt and pepper, inject vinegar and leave for 5-6 hours so that the components are soaked with each other's flavors.
  4. Drain the released liquid from the blue ones, and fry the vegetables themselves in a frying pan in a small amount of vegetable oil. Combine with all other ingredients and mix gently. Prepare Korean eggplants in clean, dry jars, sterilize the required amount of time (depending on the volume of the container), roll up with metal lids and leave to cool completely. Then put it in the pantry or cellar.

Eggplant for the winter, baked in the oven - the best recipe

In this recipe, everyone can learn how to make delicious eggplant baked in the oven. Only the blue, common edible salt and vegetable oil without a pronounced smell are required for cooking. The dish has a pleasant, natural flavor and natural, natural aroma.

Eggplant rolls for the winter - video recipe

How to prepare aubergines for the winter recipes with photos are told in great detail, however, the video instruction even more facilitates the process of mastering the most exotic and unusual culinary wisdoms. In this clip the author shares the secret of how quickly and deliciously to make at home an original dish - stuffed rolls with garlic. Bake in the oven blue will not need. So that bitterness comes out of the flesh, and the consistency becomes tender and pliable, they are simply soaked for a short time in boiling water. After such processing blue, cut thin plates, get necessary plasticity and easily turn in rolls of any sizes.