Preparing eggplant pate for the winter. Eggplant pate

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:

1. Wash the food. Cut the blue ones lengthwise into thin slices. Place under pressure for a short time to avoid bitterness.
2. Peel the carrots and cut into thin strips. You can use a special grater, which is used to prepare a Korean appetizer.
3. 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.
4. In a saucepan, mix oil and vinegar, add pepper and salt. Bring the mixture to a boil.
5. Place the baked vegetables in sterilized jars. Carefully pour boiling oil over them and preserve.
6. 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:

1. 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.
2. 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.
3. 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.
4. Remove the baking sheet from the oven. Carefully peel the roasted vegetables. Cut the pepper into thin strips.
5. 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.
6. 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 from the moment of boiling for 20-25 minutes. After some time, the fruits will give juice and a lot of liquid will appear in the snack.
7. 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:

1. 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.
2. Preheat the oven to 200 degrees. Place the food there and bake until soft, turning constantly.
3. 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.
4. 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.
5. 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.
6. 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.
7. Place the salad in clean, sterilized jars and roll up. Keep it upside down under the blanket for a day.
8. 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:

1. 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.
2. Cut the tomatoes crosswise to remove the skin. Pour boiling water over and leave. After five minutes you can easily clean them.
3. Using a blender, prepare tomato puree.
4. Place the puree into a saucepan with thick walls. Bring to a boil over low heat and cook for about five minutes.
5. Remove the baked eggplants from the oven. While they are warm, peel them. Cut lengthwise into quarters.
6. Place the baked blueberries into jars.
7. Add bay leaf, crushed garlic, peppercorns, and salt to the tomato puree. Boil a little more, stirring occasionally.
8. Fill jars of baked eggplant with tomato. Press them lightly with a fork so that the liquid fills the entire space.
9. 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.
10. Turn the heat to medium. Sterilize the salad for a quarter of an hour, then immediately roll it up.
11. 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.

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.

Wash and peel the eggplants. I do this with a vegetable peeler.

Then cut the eggplants into strips 1.5 cm thick, or more if possible.
Soak in cold salted water for 2 hours (for 1 liter of water - 1 tablespoon of salt).

Also peel and wash the onions and carrots.

Grate the carrots (I do this using a food processor).
Fry in vegetable oil (0.5 cup) until cooked (15 minutes).

Finely chop or chop the onion in a food processor, also fry in 0.5 cups of vegetable oil (less is possible).

Squeeze the eggplants and cut into cubes.

I divided the eggplants into 2 parts for convenience.
I fried eggplants in a cast iron frying pan. For each batch, 0.5 cups of vegetable oil.
First, fry over low heat until the color is uniform (when all the pieces have absorbed the oil), then add 50 ml of water to each batch and simmer until the liquid has completely evaporated. You can add salt to taste, but it seems to me that there is enough salt. All the same, the eggplants were in salted water.

Combine fried carrots and onions.

Add eggplants to them and stir.

Place the resulting mixture in dry, sterilized jars and compact well so that there are no air pockets.
I sterilize jars in the microwave. I pour 1 cm of water into each and leave for 5 minutes (0.5 l) at full power. I sterilize the lids in the usual way, in boiling water.

Place the prepared jars in a hot oven for 20 minutes at 200 degrees.

Then roll it up, turn it over and wrap it until it cools completely.

And here are the finished jars...

I wanted to take a photo on the street...

It just started and it started to rain...

And in winter, open the jar, add 3-5 boiled eggs, beat with a blender until smooth.

And enjoy the delicious eggplant pate....
You can have it with homemade bread, which is how I like it. Or you can just use a spoon, as my daughter likes....
Help yourself too!

Ripe medium-sized eggplants are baked. You can use any tomatoes for this preparation: red and yellow, small and large. Bell peppers will be a pleasant addition; you can limit yourself to just two large fruits.

The entire vegetable set is washed, removing low-quality and damaged fruits.

Any wormhole is a good reason for culling; before winter, the harvest with damaged fruits may deteriorate.

The stem of the eggplant is cut off, then each fruit is pierced with a knife. By making a couple of holes in the raw pulp, you will protect the eggplants from cracking when baking. Cover a baking sheet with cooking paper, lay out bell peppers and eggplants. Oven temperature – 200-220 degrees. The vegetables will be ready in 30-40 minutes depending on the size of the fruit.

Place fresh tomatoes in a deep bowl and scald with boiling water, then remove the skin. If the skin “does not want” to slide off, soak the tomatoes in hot water for 3 to 5 minutes. Using a sharp knife, cut out the seal near the stalk and, by lifting the skin, easily pull it off. Remove the bell pepper from the oven and place it in a bag for 10 minutes so that the skin can be easily removed. Peppers are cleaned and cut into strips.

Soft, warm, baked eggplants are peeled, trying to maintain their shape.

When baking, the eggplants need to be turned twice so that they cook evenly. Cooked eggplants should not have any burnt, charred areas.

Vegetables are placed in layers in sterilized jars. Lay tightly, throwing a few grains of salt on each layer.

Sunflower oil and vinegar are poured into jars. For a 1 liter jar you need to take 2 tablespoons of oil and 1 tablespoon of vinegar, for a 1.5 liter jar - a little more. The preparations will not need any other liquid; after 5 minutes, a sufficient amount of vegetable juice will appear in the jar.

I cover the jars with lids, then put them in a pan for sterilization. You need to place a thin kitchen towel on the bottom of the pan so that sterilization is successful and the jars do not crack when heated. A liter container is sterilized for 20 minutes, and a 1.5 liter container is sterilized for 25 minutes.

The rolled up jars are turned over and covered.

The workpieces should remain under the towel for about 10 hours. The standard shelf life of baked eggplants with peppers and tomatoes is one and a half years.

In winter, baked canned eggplants with peppers and tomatoes can be added to various cold appetizers, mixing them with fresh herbs. Baked eggplants have a special taste and an unforgettable tantalizing smell.

Bon appetit!

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:

1. So, let's see how to prepare our twist.
2. Wash the eggplants and pierce them with a fork.
3. Place on a baking sheet and place in the oven for ¾ hour at 230°C.
4. Then take out the “blue” ones, cool, remove the skin from them.
5. Sterilize the jars in a way convenient for you. Pour 30 ml of vegetable oil into each jar.
6. Pack the eggplants tightly into jars, sprinkling each layer with salt. At the end you need to add a little more oil.
7. Cover the jars with lids and sterilize in boiling water for ½ hour.
8. 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:

1. 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.
2. Peel the garlic and separate it into cloves. Cut each one crosswise into thin slices.
3. Rinse the eggplants well. Handle. Peel the peel. Divide in half lengthwise and then cut into slices.
4. Pour vegetable oil into a frying pan and heat it. Fry, stirring constantly, until done.
5. 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.
6. Add spices and salt to pre-boiled water and wait until they are completely dissolved. Pour in vinegar.
7. Pour marinade over prepared vegetables. Cover with film. Place in the refrigerator for a day.
8. 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:

1. 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.
2. 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.
3. 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.
4. Fresh tomatoes should be placed in a plastic or metal container and scalded with boiling water. Hold for a minute and remove the skin.
5. Remove peppers and eggplants from the oven.
6. Place the pepper in a plastic bag for ¾ hour and seal it. Then remove the pepper and peel it. Then cut into strips.
7. Also peel the eggplants so that they do not lose their shape.
8. 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.
9. Next you need to pour into the jars: for a liter jar - 60 ml of oil and 30 ml of vinegar, and for a liter and a half jar a little more.
10. 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.
11. 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:

1. Wash all products.
2. Cut the eggplants into slices. Place under pressure, adding salt.
3. Peel the carrots and cut into thin strips.
4. 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.
5. Combine oil, vinegar, salt and pepper in a saucepan. Boil.
6. 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:

1. Process the eggplants and bake in the oven. Remove the skin.
2. Saute the processed onions and garlic.
3. Combine everything, add brine, simmer for ½ hour.
4. Transfer to sterilized jars. Roll up.
5. 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:

1. Wash the eggplants, dry them, bake in the oven for ¾ hours at 180°Ϲ.
2. Remove the peel.
3. Transfer eggplants to jars
4. Add garlic, bay leaf, pepper.
5. Puree the tomatoes in a blender.
6. Boil for ¼ hour, adding salt.
7. Pour hot tomato sauce into jars.
8. Cover the jars with lids and sterilize for ¼ hour.
9. 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.