When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of canning eggplants. Below are the best eggplant recipes for the winter.
This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.
Ingredients:
- dill – 50 g;
- bell pepper – 500 g;
- salt – 1 tbsp. l.;
- garlic – 70 g;
- sugar – 35 g;
- carrots – 500 g;
- parsley – 50 g;
- onion – 500 g;
- eggplants – 2 kg;
- tomatoes – 1.2 kg;
- sunflower oil – 600 ml.
Preparation:
- Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
- Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
- Cut the tomatoes into slices.
- Cut the peeled onion into rings.
- Peel the carrots, cut into circles.
- Cut off the stem of the pepper, remove the seeds, and cut into cubes.
- Peel the garlic and chop finely.
- Wash the parsley and dill and chop them.
- Take large saucepans. Lay out the prepared ingredients.
- Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
- Sprinkle each row with salt.
- Sprinkle greens on top.
- Season with sunflower oil.
- Place the container on the stove, closing the lid.
- Turn on medium heating mode.
- Simmer for about an hour.
- Rinse the jars with soda and sterilize.
- Transfer the snack into jars. Cover with sterilized lids.
- Pour water into a saucepan and place the jars in it.
- Sterilize for half an hour.
- Turn upside down.
- Wrap up. Leave for two days.
Recipe: Finger-lickin' Georgian
For lovers of spicy foods, this winter eggplant recipe is perfect.
Ingredients:
- eggplants – 5 kg.
- salt – 2 tbsp. spoons;
- vinegar – 270 ml;
- sugar – 4 tbsp. spoons;
- bell pepper – 17 pcs.;
- chili pepper – 5 pcs.;
- garlic – 21 cloves;
- vegetable oil – 350 ml.
Preparation:
- Wash the eggplant fruits, cut off the stem and cut into small cubes.
- Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
- Place the hot peppers, seeds and garlic in a blender and chop.
- Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and blend. You can use a meat grinder, then the mass will become like porridge.
- Remove excess liquid from eggplant.
- Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
- Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
- Sterilize jars. Transfer the snack. Close with lids.
- Turn the container over. Cover with a blanket. Leave to cool.
Korean style for the winter
Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantity.
Ingredients:
- eggplant – 4 kg;
- garlic – 10 cloves;
- onions – 1 kg;
- salt – 2 tbsp. l.;
- vinegar 70% – 2 tbsp. spoons;
- bell pepper – 1 kg;
- carrots – 1 kg;
- ground hot pepper – 2 teaspoons.
Preparation:
- Wash the vegetables.
- Cut off the stem of the blue one. Cut into thin long cubes.
- Add salt. Let it brew for an hour. Rinse.
- Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
- Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
- Remove the skins from the onion and cut into half rings.
- Peel the garlic, squeeze through the garlic press.
- Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
- Place the eggplants in a frying pan with oil and fry.
- Add to the rest of the vegetables and stir.
- Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
- Close with lids. Wrap up. Leave to cool.
Recipe for eggplants cooked like mushrooms
Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.
Ingredients:
- garlic – 5 cloves;
- eggplants – 1.5 kg;
- vinegar 9% – 70 g;
- hot pepper to taste;
- dill - a bunch;
- vegetable oil – 80 ml;
- salt – 1 + ¼ tbsp. spoons
Preparation:
- Wash the fruits, cut off the stem and peel.
- Cut into cubes of about 2 centimeters.
- Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
- Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
- Pour the amount of oil required for the recipe into a measuring cup.
- Chop the peeled garlic.
- Chop the washed dill.
- When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
- Place the snack tightly into the container. Leave in the refrigerator for six hours.
- Yield: three half-liter jars.
Homemade lecho with eggplants and sweet peppers in tomato sauce
A simple, quick recipe for making eggplant caviar will please the whole family.
Ingredients:
- eggplants – 2.3 kg;
- garlic – 4 cloves;
- tomatoes -2 kg;
- sugar – 125 g;
- vegetable oil – 200 ml;
- chili pepper – 2 pcs.;
- essence of vinegar – 1 teaspoon;
- bell pepper – 600 g;
- salt – 2 tbsp. spoons;
- dill – 50 g.
Preparation:
- Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
- Pass through a meat grinder.
- Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
- Cut the hot and bell peppers into small pieces.
- Transfer to tomatoes. Cook for two minutes.
- Wash the eggplants, remove the stem and chop into thin, short strips.
- Place in a cauldron.
- Peel the garlic and chop finely.
- Place with vegetables.
- After boiling, cook for half an hour.
- Add dill. Cook for three minutes.
- Sterilize jars. Transfer the snack into jars. Close with lids.
Mother-in-law's tongue - a simple recipe
Fans of spicy dishes will definitely appreciate this salad recipe.
Ingredients:
- sugar – 250 g;
- eggplant – 900 g;
- vinegar – 130 ml;
- tomato – 900 g;
- bell pepper – 900 g;
- salt – 2 tbsp. spoons;
- garlic – 5 cloves;
- hot pepper – 5 pcs.;
- vegetable oil – 230 ml.
Preparation:
- Wash the eggplants and remove the peel.
- Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
- Rinse the pepper. Cut off the stem. Remove the seeds.
- Peel the garlic.
- Pass the prepared vegetables through a meat grinder.
- Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
- Cut the eggplants into thin slices.
- Place eggplants and tomato puree in a cauldron.
- Turn on the burner to minimum mode. Place the cauldron.
- Cook for half an hour.
- It is necessary to stir during the process so that the mass does not burn.
- Transfer to prepared jars and close tightly with a lid.
It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.
Spicy salad with garlic and pepper for the winter
Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.
Ingredients:
- garlic – 5 cloves;
- hot pepper – 75 g;
- eggplant – 5 kg;
- vinegar – 250 ml.
Preparation:
- Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
- Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
- Transfer the eggplants to a colander. Wait until the water has completely drained.
- Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
- Finely chop the pepper.
- Squeeze the garlic in a garlic press.
- Stir in pepper.
- Pour in vinegar. Stir. Leave for half an hour.
- Place eggplant in jars in layers, pouring garlic dressing over each layer.
- Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.
Pickled eggplants whole in a jar
An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used for making salads.
Ingredients:
- salt for garlic – 55 g;
- cooking salt per 1 liter – 60 g;
- celery – 100 g;
- garlic – 300 g;
- eggplants – 11 kg;
- bay leaf – 6 g;
- salt for pouring per 1 liter – 70 g.
Preparation:
- For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
- To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
- Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
- Peel the garlic, chop it, mix with salt.
- Rub the eggplants with this mixture at the cut site.
- Place bay leaf, celery and then eggplant in the bottom of the jar.
- To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
- Pour over the eggplants.
- Close the container with a lid. Leave in the room for five days.
- After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.
In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.
Stuffed eggplants for the winter
Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.
Ingredients:
- eggplants – 900 g;
- parsley – 10 g;
- vinegar 9% - 270 ml;
- carrots – 90 g;
- garlic – 90 g;
- hot pepper – 1 pc.;
- bell pepper – 90 g;
- dill – 10 g;
- salt – 4 teaspoons.
Preparation:
- Peel the carrots and chop finely.
- Wash the bell pepper, remove seeds and stems, cut into small pieces.
- Cut off the stem of the eggplant.
- Prepare a saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
- Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
- Peel the garlic. Pass through a garlic press and mix with salt.
- Chop the greens.
- Finely chop the hot pepper.
- Mix garlic, carrots, herbs and pepper.
- Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
- Place the filling into the cut.
- Sterilize jars.
- Place vegetables tightly. Pour in vinegar.
- Close the lid.
- Place in a bowl of boiling water for half an hour.
- After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.
Blue ones are such amazing vegetables that you want to enjoy their taste for as long as possible. This is easy to do if you preserve the eggplants for the winter. If you pre-bake them, the snack turns out simply amazing. There are many recipes for rolling up baked blueberries.
Canned eggplant appetizer for the winter
For preparations, you should choose not too large blue ones, they will contain fewer seeds. Take fruits that have smooth and shiny skin, no soft spots or damage. If you want to cook delicious eggplants for the winter, use a recipe that requires the following ingredients:
- blue ones - 1.5 kg;
- vegetable oil – 0.3 l;
- carrots – 10 large;
- vinegar 9 percent - 1.5 tbsp. l.;
- allspice peas, salt - to your taste.
How to prepare an eggplant appetizer for the winter:
- Wash the food. Cut the blue ones lengthwise into thin slices. Place under pressure for a short time to avoid bitterness.
- Peel the carrots and cut into thin strips. You can use a special grater, which is used to prepare a Korean appetizer.
- Place the carrots and eggplants on a baking sheet and add salt. Bring the oven to 220 degrees. Cover the baking sheet with foil and bake until softened.
- In a saucepan, mix oil and vinegar, add pepper and salt. Bring the mixture to a boil.
- Place the baked vegetables in sterilized jars. Carefully pour boiling oil over them and preserve.
- Leave upside down under a blanket until completely cool. Then store in a cool, dark corner.
Winter eggplant recipes with garlic
The above is the easiest cooking method, but far from the only one. Baked blueberries go well with all vegetables and spices, so you can make a lot of original winter salads from them. They are added to various dishes and eaten as an independent snack. Be sure to remember the recipes for canning eggplants. Then there will always be something tasty and original on your table.
How to cook eggplants for the winter in the oven
For this snack you need to take the following products:
- blue ones - 1.5 kg;
- tomatoes – 0.5 kg;
- bell pepper – 1 large;
- vinegar - 2 tbsp. l.;
- garlic – 2 cloves;
- salt – 1 tsp;
- vegetable oil – 30 ml.
An eggplant appetizer for the winter is made like this:
- Rinse all ingredients under running water. Cut off the stems of the eggplants and make several punctures on the surface of each fruit to prevent them from cracking.
- Cover the baking sheet with parchment. Place blue peppers and bell peppers on it. Preheat the oven to 200 degrees and bake the vegetables for 40 minutes. Turn the eggplants periodically to avoid burning.
- Pour boiling water over the tomatoes, cut out the stems and carefully remove the skin. If it does not come away from the pulp, leave the tomatoes in hot water for a while.
- Remove the baking sheet from the oven. Carefully peel the roasted vegetables. Cut the pepper into thin strips.
- Place vegetables in layers in a sterilized jar. Sprinkle each of them with salt. Pack the ingredients down so that they lie tightly. Pour oil and vinegar into it, add crushed garlic.
- Cover the jar with a lid. Pour hot water into a large saucepan. Place a board on the bottom. Place the jar on top. Sterilize for 20-25 minutes from the moment of boiling. After some time, the fruits will give juice and a lot of liquid will appear in the snack.
- Take out the jar and roll it up. Leave bottom up under a warm blanket. Wait for it to cool, and then turn it over and keep it in the pantry or basement. Eggplant twist can be stored for about one and a half years. In winter, you can serve this salad garnished with fresh herbs.
Winter preparations without sterilization
These snacks are even easier to prepare. In order to make a spicy salad without sterilization, you will need the following components:
- eggplants – 3 kg;
- onion – 1.5 kg;
- bell pepper – 3 kg;
- carrots – 1.5 kg;
- garlic – 6 large heads;
- tomatoes – 6 kg;
- vegetable oil – 0.6 l;
- salt – 6 tbsp. l.;
- vinegar essence (70%) – 3 tbsp. l.
- sugar - one and a half glasses.
How to close eggplants for the winter:
- Wash and dry the vegetables. Line a baking sheet with foil. Place whole eggplants and bell peppers on it. Pierce each fruit with a knife in several places. Lubricate them with vegetable oil.
- Preheat the oven to 200 degrees. Place the food there and bake until soft, turning constantly.
- Peel the onion. Chop it finely, fry in oil in a deep saucepan until transparent. Add grated carrots there. Fry over high heat until soft.
- Grind the washed tomatoes in a meat grinder or chop with a blender. Pour the resulting mass into the onions and carrots, reduce the heat and simmer under the lid for a quarter of an hour.
- Remove the baked vegetables from the oven, cover and let them stand for a while. Peel the pepper and chop finely. Do the same with the baked eggplants.
- Place the blue peppers and peppers in a saucepan and mix thoroughly. Salt, add sugar, add chopped garlic. Simmer the dish for 5 minutes. Before turning off, pour vinegar, wait until it boils and turn off.
- Place the salad in clean, sterilized jars and roll up. Keep it upside down under the blanket for a day.
- When the caviar has cooled completely, move it to a dark place. The room temperature can be room temperature; cold is not necessary for the salad.
Preparing baked eggplant for the winter
List of ingredients:
- medium-sized blue ones – 8 pcs.;
- tomatoes - 16 medium;
- bay leaf – 2 pcs.;
- garlic – 2 cloves;
- salt – 1 tsp;
- peppercorns – 10 pcs.
An eggplant appetizer for the winter is prepared as follows:
- Wash the blue ones and dry them. Pierce each one in several places. Preheat the oven to 190 degrees. Place the eggplants on a baking sheet and bake for about half an hour.
- Cut the tomatoes crosswise to remove the skin. Pour boiling water over and leave. After five minutes you can easily clean them.
- Using a blender, prepare tomato puree.
- Place the puree into a saucepan with thick walls. Bring to a boil over low heat and cook for about five minutes.
- Remove the baked eggplants from the oven. While they are warm, peel them. Cut lengthwise into quarters.
- Place the baked blueberries into jars.
- Add bay leaf, crushed garlic, peppercorns, and salt to the tomato puree. Boil a little more, stirring occasionally.
- Fill jars of baked eggplant with tomato. Press them lightly with a fork so that the liquid fills the entire space.
- Cover the snack with lids. Place a board or towel in the pan and place the jars there. Fill the space between them with hot water, not reaching the necks by a few centimeters.
- Turn the heat to medium. Sterilize the salad for a quarter of an hour, then immediately roll it up.
- Turn the jars over, cover with a warm blanket, and keep there until they cool completely. Move your snack to a cool place.
Video
Very tasty liver pate with vegetables. Have you ever tried mixing liver with eggplant? Try it! You won't be disappointed.
We got up in the evening in a close group to try - and by chance we all persuaded him.
It's easy to prepare. I remember that in ancient times my mother prepared liver pate like this: she breaded pieces of liver in flour, fried them in a frying pan with onions for a long time, added butter and then ground everything.
This time we don’t fry or bread anything..
Cooking in the oven, quick and easy.
It turns out to be healthy food.
And so delicious - you can’t even imagine.
Required:
750 grams of liver...... any! Chicken, pork, beef) The best is CHICKEN!
One large bell pepper
2-3 onions
1 head of garlic
1 eggplant (200 grams)
A couple of tablespoons of vegetable oil
Salt pepper
100 grams of butter
And of course, you can’t do without a meat grinder (or blender).
Peel the onion, garlic, remove the seeds and stems from the pepper. Cut the onion, paprika, and eggplant into large pieces.
Rinse the liver, dry it and cut it into pieces into a meat grinder.
Place peppers, eggplant, onions, liver, and garlic cloves in a small deep baking tray.
Salt and pepper. Pour vegetable oil on top.
Place in an oven preheated to 220 degrees for 10 minutes.
Then take out the baking sheet, stir all the ingredients (the liver at the bottom is still raw).
Place back in the oven for another 15 minutes.
Then take out the baking sheet and cool.
Add 100 grams of butter and pass everything through a meat grinder.
Mix the resulting mass well with a fork and transfer to a suitable container, lightly compacting it.
Place in the refrigerator for several hours.
Then take it out and enjoy..JPG)
Baked eggplants are very noticeable in the pate and are very appropriate there.
Note: Usually only ground eggplants are bitter, but not all. And they must first be cut, salted and left for about 20 minutes - the bitterness in them is of some ethereal nature and evaporates quickly. And greenhouse eggplants never taste bitter, believe my experience.
I can add from myself:
Eggplants can be baked separately in the oven or fried over an open fire.
You will get the amazing taste of baked eggplants, which goes very well with liver.
To soften the taste, you can add 2-3 finely chopped boiled eggs. Not prevent. Gives a delicate taste!
Bon appetit friends.
Ask questions.
I will be happy to answer.
The most favorite season of all housewives is coming - autumn. It is at this time of year, when the harvest has already been harvested, that there is an abundance of vegetables at affordable prices on the shelves of all grocery stores and shops. And it would be a sin not to take advantage of this, because it is in the fall that you can stock up on all the necessary vitamins and macro- and microelements that our body so needs in winter. Therefore, during this period, vegetable dishes could not be more relevant. And if you make blue ones, and even with liver, you get an incredible combination.
Eggplant deservedly bears the title of king of vegetables due to its wonderful taste and low calorie content, as well as the high content of nutrients, namely potassium, calcium, phosphorus, sodium, magnesium, carotene, copper, iron and vitamins PP, group B and C.
Recipes from this vegetable are very popular, and the combination of blueberries and liver is considered almost ideal, because these ingredients amazingly complement each other and allow everyone to reveal new flavors. Dishes made from these products turn out incredibly tender and appetizing, so it’s no wonder that even those who don’t like either one like them. And in order for you to be able to cook and appreciate the delicate taste, we decided to offer several recipes and accompanied them with photos and videos.
Eggplant Milanese
Ingredients
Servings: – + 20
- eggplant 4 things.
- liver (chicken) 500 g
- Bulgarian pepper 2 pcs.
- carrot 2 pcs.
- bulb onions 2 pcs.
- garlic 2 cloves
- tomato juice 400 ml
- cream (20%) 60 ml
- olive oil 5 tbsp. l.
- dill 4 branches
- salt to taste
- salt to taste
Per serving
Calories: 83 kcal
Proteins: 5.2 g
Fats: 4.8 g
Carbohydrates: 4.6 g
50 min. Video recipe Print
- calorie content – 93.2 kcal;
- fats – 5.5;
- proteins – 5.7;
- carbohydrates – 5.2.
- eggplants – 900 g;
- liver (chicken) – 500 g;
- onions – 320 g;
- carrots – 215 g;
- garlic – 2 cloves;
- butter – 100 g;
- thyme – 2 sprigs;
- salt - to taste;
- mixture of peppers - to taste.
First of all, let's deal with the eggplants - you need to wash them thoroughly under a cold running stream, cut them lengthwise into 2 halves and rub them well with salt. Leave them like this for about twenty minutes, this will help get rid of the excess bitterness contained in the peel.
In the meantime, let's start preparing the liver. First of all, it must be thoroughly washed, dried with a paper towel to remove excess moisture and cleaned of all films and bile ducts.
Next, you need to fry the liver for 3 minutes on both sides in a hot frying pan greased with olive oil. As soon as the liver is ready, place it on a plate, cool and cut into small pieces.
While the liver is frying, wash and peel all the vegetables. Chop the onion and bell pepper using the brunoise method (small cubes, approximately 1-2 mm), and grate the carrots on a medium grater.
Rinse the eggplants thoroughly to remove any remaining salt and chop into small cubes.
Take a clean deep frying pan (a wok works best) and heat the olive oil in it. Then add bell peppers, onions and carrots and saute the vegetables for about 2-3 minutes.
Add the chopped eggplants and mix everything well. Simmer over medium heat for approximately 10 minutes more.
Add the garlic cloves passed through a press to the vegetables in the frying pan, stir thoroughly and leave to fry for one minute.
Pour tomato juice into the pan and simmer everything together for about 5 minutes.
Almost before the dish is ready, add pre-chopped liver to the vegetables, pour in the cream and season with spices to your taste. Mix everything thoroughly and leave on the fire (about 2-3 minutes).
An appetizing and incredibly aromatic dish is ready - sprinkle chopped dill on top and remove from heat. It can be served both hot and cold.
Advice: in order for the liver to be tender and not bitter, first soak it in cold milk for a couple of hours. For added spice, you can add a pinch of sugar.
Eggplant pate with chicken liver for the winter
Cooking time: 1 hour 30 minutes
Number of servings: 18
Energy value
Ingredients
Step-by-step preparation
- First you need to prepare and process the main ingredient - eggplant. They need to be washed thoroughly, dried with paper towels and placed in the oven (Grill mode) to bake until soft.
- Next, wash the liver, clean it thoroughly and cut into small pieces.
- Chop the onion into small cubes, grate the carrots on a coarse grater, and pass the garlic through a press.
- Place a frying pan on low heat and heat the butter in it. Throw in carrots and onions and saute the vegetables for about 5 minutes.
- Then add pre-chopped liver, garlic, thyme sprigs to the pan and season to taste with salt and pepper. Mix everything thoroughly and simmer until the liver is completely cooked.
- We take the baked eggplants out of the oven, let them cool a little and, cutting them in half, remove the pulp and discard the skin.
- Place the blue ones, frying with the liver into the blender bowl and beat everything until smooth (there should be no lumps).
- We sterilize jars with lids for sealing in advance in a water bath and cool them. Place the pate in sterile jars and roll up.
- We put the eggplant and liver preparation to sterilize for about one hour in boiling water - this will protect you from tearing off the lids and exploding jars in the future.
- That's all - the most delicious and healthy snack for the winter is ready!
Advice: before sterilization, be sure to check all jars for cracks, chips or other defects - there should not be any, otherwise the containers with your preparations may burst.
Delicious and healthy eggplants with chilled or frozen chicken liver can be served, we hope that you liked them, and you will now go to the kitchen to repeat these masterpieces. Bon appetit and new culinary achievements!
Today I would like to offer you some of the best recipes for preparing baked eggplants for the winter. Fans of the “blues” have already begun the process of sealing, and the information will be useful and timely. Let's see how to seal delicious baked eggplants for the coming winter.
Eggplants baked in the oven for the winter: quick and tasty
Recipe:
- Eggplants - 5 pcs;
- Vegetable oil - 60 ml;
- Salt - 3 g.
Technology:
- So, let's see how to prepare our twist.
- Wash the eggplants and pierce them with a fork.
- Place on a baking sheet and place in the oven for ¾ hour at 230°C.
- Then take out the “blue” ones, cool, remove the skin from them.
- Sterilize the jars in a way convenient for you. Pour 30 ml of vegetable oil into each jar.
- Pack the eggplants tightly into jars, sprinkling each layer with salt. At the end you need to add a little more oil.
- Cover the jars with lids and sterilize in boiling water for ½ hour.
- Next, cover with a blanket, turn the workpiece over and cool completely.
Advice! Preservation should be stored in the refrigerator. If there is no space in the refrigerator, you can store the product on the balcony, covered with a cloth.
Baked eggplants “like on a campfire” without leaving home
Eggplants canned according to this recipe will bring to you the aromas of summer, the smell of a fire, and simply bring incomparable pleasure.
Recipe:
- Eggplants - 3 kg;
- Onion-turnip - 500 g;
- Vegetable oil - 100 ml;
- Water - 400 ml;
- Vinegar 9% - 100 ml
- Salt - 45 g;
- Garlic - 10 cloves;
- Khmeli-suneli - 7 g.
Technology:
- Recipes for cooking eggplants “like a fire” do not differ much from regular recipes. But it’s tastier to cook them with garlic, although it is not included in most recipes. We’ll see how to cook “little blue ones” with garlic.
- Peel the garlic and separate it into cloves. Cut each one crosswise into thin slices.
- Rinse the eggplants well. Handle. Peel the peel. Divide in half lengthwise and then cut into slices.
- Pour vegetable oil into a frying pan and heat it. Fry, stirring constantly, until done.
- Process the onions, wash and cut into half-straws. Pour into the pan with the “blue” ones along with the garlic. Cook everything together for another 5 minutes.
- Add spices and salt to pre-boiled water and wait until they are completely dissolved. Pour in vinegar.
- Pour marinade over prepared vegetables. Cover with film. Place in the refrigerator for a day.
- Wash the jars in which the preparation will be stored with baking soda and pack the prepared eggplants into them. Sterilize the jars in a water bath for ½ hour.
Advice! Then roll up the jars and set aside to cool completely. You can use 6% vinegar, slightly increasing its amount.
Baked eggplants with peppers and tomatoes
Recipe:
- Eggplants - 3 kg;
- Tomatoes - 1 kg;
- Bulgarian pepper - 300 g;
- Vegetable oil - 90 ml;
- Salt - 30 g;
- Vinegar - 40 ml.
Technology:
- The first step is to carefully sort through all the vegetables to remove damaged and spoiled fruits. Any damage is a signal for rejection. Our harvest simply won’t survive until winter.
- You need to remove the stem of the eggplants and prick each one in several places. This is done so that the eggplants do not crack during the baking process.
- After this, you need to line a baking sheet with parchment. Place eggplants and bell peppers on it. Turn on the oven at 220°Ϲ, you can’t go wrong. Bake vegetables at this temperature for ¾ hours. During this time, the eggplants need to be turned over a couple of times.
- Fresh tomatoes should be placed in a plastic or metal container and scalded with boiling water. Hold for a minute and remove the skin.
- Remove peppers and eggplants from the oven.
- Place the pepper in a plastic bag for ¾ hour and seal it. Then remove the pepper and peel it. Then cut into strips.
- Also peel the eggplants so that they do not lose their shape.
- Place prepared vegetables in layers in sterilized jars. Lay it down more tightly - there's nothing wrong with that. And more will come in. Add a few grains of salt to each layer.
- Next you need to pour into the jars: for a liter jar - 60 ml of oil and 30 ml of vinegar, and for a 1.5 liter jar a little more.
- Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pan with a thin kitchen towel. Sterilize a liter jar for 20 minutes. One and a half liter - 25 minutes.
- Turn the rolled jars upside down, cover with a warm blanket and leave for 10 hours.
Advice! Our eggplants should be ripe and medium in size. You can take whatever tomatoes you want: red, yellow, pink - whatever you like best. Use sweet peppers of different colors - the workpiece will look more aesthetically pleasing.
Baked eggplants without sterilization
Recipe:
- Eggplants - 1.5 kg;
- Vegetable oil - 300 ml;
- Vinegar - 40 ml;
- Allspice - 5 peas;
- Salt - to your taste.
Technology:
- Wash all products.
- Cut the eggplants into slices. Place under pressure, adding salt.
- Peel the carrots and cut into thin strips.
- Arrange the vegetables on a baking sheet and add salt. Preheat the oven to 220°Ϲ. Cover the vegetables with a sheet of foil. Bake until soft.
- Combine oil, vinegar, salt and pepper in a saucepan. Boil.
- Arrange vegetables in jars in layers. No sterilization. Pour in boiling oil. Roll up. Turn over. Cool completely.
Advice! You can use any type of pepper you have on hand in this recipe. Keep refrigerated.
Baked eggplants, closed without vinegar
Recipe:
- Eggplants - 2.5 kg;
- Onion - 1 kg;
- Garlic - 5 cloves.
- Water - 500 ml;
- Sugar - 300 g;
- Salt - 150 ml;
- Vegetable oil - 250 ml.
Technology:
- Process the eggplants and bake in the oven. Remove the skin.
- Saute the processed onions and garlic.
- Combine everything, add brine, simmer for ½ hour.
- Transfer to sterilized jars. Roll up.
- Cool. Keep refrigerated.
Baked eggplants in tomato sauce - summer flavors in winter
Recipe:
- Eggplants - 2 kg;
- Tomatoes - 1 kg
- Garlic - 5 cloves;
- Salt - 30 g;
- Black peppercorns - 5 pcs.;
- Laurel leaf - 4 pcs.
Technology:
- Wash the eggplants, dry them, bake in the oven for ¾ hours at 180°Ϲ.
- Remove the peel.
- Transfer eggplants to jars
- Add garlic, bay leaf, pepper.
- Puree the tomatoes in a blender.
- Boil for ¼ hour, adding salt.
- Pour hot tomato sauce into jars.
- Cover the jars with lids and sterilize for ¼ hour.
- Roll up and cool.
Advice! Buy strong, dense tomatoes - they will retain their shape in the final product.
Concluding the best recipes for preparing baked eggplants for the winter, I would like to say that all the recipes given have been tested by experience and received the best ratings.
