Eggplants with onions for the winter: 3 best cooking recipes, storage of preparations

Hurray, summer-oh-oh!!! It's time for all sorts of goodies from the garden. We are tired of the cold and the long-awaited warmth will help us restore strength and vitamins. After all, it is during this period that delicious berries, fruits and vegetables grow in our gardens. It is the latter that we will talk about today. It is clear that these can be tomatoes, cucumbers, onions. But I want to talk about eggplants.

In previous articles, we have already discussed this healthy vegetable. In particular, about how to prepare eggplant salads or how to bake them in the oven - quickly and tasty. Here I would like to pay attention to the preparations. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but it is a very expensive pleasure. And on a cold evening, sometimes you remember: now I wish I could eat a piece of blue, and with garlic. But no way.

That’s why it makes sense to make several jars of yummy food so that you can open it at any time and satisfy your hunger. It is in summer and autumn that you should prepare for severe cold weather and prepare more summer vitamins.

In fact, there are a lot of recipes for eggplant appetizers or salads, but you will learn the best ones from this article. Fill your cellar with this food and you can surprise your guests or household members for any holiday or dinner. Someone might want to ask you for the recipe!

Eggplant for the winter - the best Korean recipe:

This will be a Korean salad, only a winter version. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to put it in jars. Although we also cannot stand them for long and empty them very quickly. I'm more than sure you will do the same. But if you don’t believe me, then try it and see for yourself.

Ingredients:

Eggplant – 2 kg;
Onions – 500 gr.;
Carrots 500 gr.;
Bell pepper – 500 gr.;
Vinegar 9% – 100 ml;
Vegetable oil – 100 ml;
Garlic – 6 teeth;
Salt – 1 tbsp. l.;
Sugar – 7 tbsp. l.;
Ground coriander – 2 tsp;
Ground black pepper – 1 tsp;
Ground red pepper – 2 tsp.

Preparation:

1. Wash the eggplants and cut into thin slices. Place in a large container, add salt and mix. Leave for 20 minutes to allow the bitter juice to drain.

2. Drain the liquid and place them on a baking sheet greased with vegetable oil. Cover the top with foil to prevent them from drying out. Bake in the oven at 180° until soft for 10 - 15 minutes.

There are several other methods of heat treatment. You can boil them until half cooked or fry them in a frying pan. But in the latter they will absorb a lot of oil, and this is not entirely healthy.

3. Grind the carrots on a Korean grater. Pour boiling water for 3 minutes, then rinse with cold water.

4. Cut the onion into half rings.

5. Peel the sweet pepper from seeds and cut into thin strips.

6. Mix all the ingredients except the eggplant.

7. Add the garlic passed through a press and all the seasonings with vinegar. Also, don’t forget about vegetable oil. Stir and cover with a lid. Leave to marinate for 5 hours.

8. Add eggplants to the mixture and stir. Place in sterilized jars and cover with a lid. Place in a saucepan with warm water up to the hangers and boil for 20 minutes. Then we roll it up.

9. They should cool upside down, covered with a fur coat.

From this amount I got 3 liters. Can be stored in the refrigerator.

Secrets of cooking eggplants with onions for the winter

When preparing eggplants, you can use a selection of the following recommendations:

The classic recipe contains two main products: eggplant and onions. You can add carrots, garlic, bell peppers, change the amount of hot pepper, making the finished dish spicier. Some people add tomatoes.
Each housewife makes preparations, taking into account the taste preferences of her family. Therefore, you can add your favorite spices, and not just stop at black pepper.
Before cooking, vegetables should be doused with boiling liquid to remove bitterness. Another way to remove bitterness is to soak in salted water for half an hour. Some housewives remove the peel to avoid bitterness, but this is optional.

For your information! The peel contains a large amount of vitamins, minerals and useful substances, one of which is nazunin, which is a powerful antioxidant.

Eggplant recipe without sterilization:

Not many people like to make preparations for the winter. After all, this is quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process the bank bursts and everything turns out to be a waste. But in this way it does not threaten us at all.

Ingredients:

Eggplant – 4 kg;
Bell pepper – 2 kg;
Tomato – 3 kg;
Vegetable oil – 1 cup;
Salt – 3 tbsp. l.;
Sugar – 1 glass;
Garlic – 2 heads;
Chili pepper – 3 – 5 pcs.;
Greens – 1 bunch;
Water – 300 ml;
Vinegar 9% – 100 ml.

We weigh all products in their purified form!

Preparation:

1. Grind the tomatoes and chili peppers in a meat grinder. Pour the juice into a large saucepan.

2. We also send all the spices and the garlic passed through the press there.

3. Finely chop the greens and throw them in there.

4. Pour in sunflower oil and mix thoroughly.

5. Cut the eggplants and sweet peppers into large cubes. We send to our ingredients. Knead again. If the tomatoes are fleshy, then add water (according to the recipe).

6. Place on the fire and bring to a boil. Then reduce and cook for 30 minutes.

7. Pour in vinegar and place in clean jars. We will need 9 liters of them for this... Roll them up and turn them over. Next, cover with a fur coat and let cool.

Mother-in-law's eggplant tongue for the winter, snack recipe

Spicy eggplants are a healthy and original dish that is almost always present on the holiday and daily table. If you are expecting a friendly and noisy company to visit, then the blue ones will be an excellent snack for any strong drink.

Required Products:

Eggplants – 4 kg
Sweet pepper – 1 kg
Tomatoes – 1 kg
Chili pepper - 3 pieces
Garlic – 5 heads
Sugar - 200 grams
Salt - 30 grams
Vegetable oil - 250 grams
Vinegar 9% – 150 ml

How to cook:

Wash the blue ones, remove the stalk, peel them. Peel sweet peppers, chili, cut off the part of the tomato where the stem grows. Remove the garlic from the outer skin
Remove the skin from the tomato: put it in boiling water for 1 minute, and then in cold water
Tomatoes, peppers, garlic and chili mince
Put the mixture on fire. 5 minutes before the end of cooking, pour in the vegetable oil, add sugar, salt and vinegar.
Cut the blue ones into oblong slices and drop into the boiling mixture
Boil the vegetables in the tomato for 10 minutes. Place in prepared glass containers and roll up

Tip: For added piquancy, blue slices can be pre-fried in vegetable oil. It is also worth cutting the blue ones into slices along the vegetable, frying, rolling and putting in jars. All that remains is to pour boiling tomato over the preparations and roll them up. You will get a real “Mother-in-law’s tongue.”

Awesome recipe for eggplant in adjika:

If you want something spicy for the winter, I suggest making a few jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.

Ingredients:

Eggplant – 3 kg;
Bell pepper – 1 kg;
Tomato – 1.5 kg;
Chili pepper – 500 gr.;
Garlic – 300 gr.;
Vegetable oil – 150 ml;
Vinegar 9% – 150 ml;
Salt – 3 tbsp. l. without slide;
Sugar – 2 tbsp. l. without slide;
Parsley – 1 bunch:
Dill – 1 bunch.

Preparation:

1. Grind everything except the eggplants in a meat grinder. Pour into a large saucepan.

2. Add spices and vegetable oil. Mix thoroughly.

3. Cut the blue ones into large cubes. We send a mixture of them.

4. Boil over low heat for 30 minutes.

5. Pour in the vinegar mixture and stir. Place in jars and cover with lids. They should cool under the fur coat upside down.

In adjika

The rich taste and piquancy of the vegetables is given by the sauce made from tomatoes, and the pepper is not added immediately, but added gradually.

To roll vegetables in adjika for the winter, you will need:

vinegar - 10 ml;
tomatoes - 1 kg;
sunflower oil;
garlic;
sugar - ? glasses;
a little salt;
sweet pepper 0.5 kg and hot pepper pod.

Step-by-step preparation

Two kilograms of blue fruits are washed, the overripe fruits are soaked, fried and poured with adjika.
To prepare it, boil tomatoes, peeled garlic cloves, and peppers with sugar for 5–6 minutes.
The blue ones are transferred to small jars, filled with tomato sauce, and sterilized for a quarter of an hour.

Eggplant in tomato - delicious video recipe:

I suggest you look at an interesting method of preparation. I tried this dish at a party and really liked it. I was even wondering how to cook it. But then I came across this film, where everything is shown and explained in detail. All that's left to do is do it. I will definitely use it this year.

If you have already done this, be sure to tell us about it in the comments. Maybe you didn’t have enough of something or there was too much, you can feel free to tell us. We can discuss how to improve taste with you. Now let's move on to the next method.

Eggplants are like mushrooms - the recipe will lick your fingers:

The little blue ones generally taste like forest fruits. But with this method the similarity is almost 100%. If someone closes their eyes and tries canned food, they will never guess what they are actually eating.

Ingredients:

Eggplant – 3 kg;
Vegetable oil – 50 ml;
Garlic – 8 cloves;
Dill – 4 bunches;
Parsley – 1 bunch;
Basil – 1 bunch;
Black peppercorns – 16 pcs.;
Allspice peas – 12 pcs.;
Sugar – 8 tsp;
Salt – 4 tsp;
Vinegar 70% – 4 tsp;
Water.

Preparation:

1. The first thing we always do is wash, dry and clean everything.

2. Eggplants need to be cut into large pieces. Place them in a deep container and add salt. Leave for 20 minutes to release the juice.

Now many varieties do not taste bitter and this procedure can be skipped.

3. Rinse them under running water and dab them a little with paper towels.

4. Fry in a frying pan with vegetable oil in parts for 7 - 9 minutes.

To speed up and facilitate the process, place them on a baking sheet. Sprinkle oil on top and bake in the oven.

5. Finely chop the greens.

6. Chop the garlic with a knife.

7. Place allspice and peas on the bottom of the jars, then herbs, garlic, and eggplants. We repeat the layers up to the neck.

8. Pour 2 teaspoons of sugar and one salt into each container. We also pour vinegar one at a time.

9. Boil the kettle and fill our bottles. Cover the top with lids.

10. Place in a saucepan with hot or warm water and bring to a boil. It takes about 10 – 15 minutes to sterilize. Then roll up the lids.

FRIED AND BAKED EGGPLANTS FOR THE WINTER

Required Products:

Eggplants – 3 kg
Vegetable oil - 200 grams
Salt, pepper to taste

How to cook:

Wash the blue ones, remove the stalk and cut into circles
Treat them as usual (see above) to remove bitterness and fry them in plenty of oil.
Place the eggplants in prepared containers and pour in the hot oil in which they were fried. Close the glass jar with regular plastic lids and place in a cold pantry
To prepare baked eggplant, follow these steps:
Wash the blue ones and cut them into long slices
Bake them in the oven at 200 degrees until soft
Peel the blue ones and place them in glass jars, coating the layers with grated garlic
Make a dressing from vegetable oil (200 grams) and vinegar (30 grams). Bring these ingredients to a boil, and pour the blue ones into glass jars
Roll up containers and set aside to cool

Preparation of fried eggplants with garlic and pepper - spicy

This is my favorite way to prepare. It's pretty simple. Even the most inept person can cook. The vegetables turn out spicy, but not too much. My wife always cooks this way. Try it and you will be delighted.

Ingredients:

Eggplant – 2 kg;
Bell pepper – 500 gr.;
Garlic – 3 heads;
Chili pepper – 1 pc.;
Sugar – 2 tbsp. l.;
Vinegar 9% – 80 ml;
Vegetable oil – 100 ml;
Salt – 3 tbsp. l.

Preparation:

1. Cut the eggplants into circles about 1.5 cm thick. Place them in a deep container and add salt (about 1 tablespoon). Mix and leave for a while.

2. Peel the sweet peppers from seeds and chop them into pieces so that they fit into a meat grinder.

3. Cut off only the stem from the chili.

4. Peel the garlic.

5. Place the prepared vegetables into a meat grinder and grind. We do this directly into the pan.

6. Add the remaining salt, sugar and vinegar. Place on fire and boil for 10 minutes.

7. We wash the blue ones under running water and squeeze them lightly. Fry them in vegetable oil on both sides until golden brown.

8. Take 4 clean jars of 500 g each. Dip the fried mugs in our sauce and put them in a jar. We do this to everyone.

9. Cover them with iron lids and place them in a large saucepan. Pour warm water into it and put it on fire. Boil for 15 minutes. After the jar we roll it up.

You can store it in the cellar or in the refrigerator.

Eggplant caviar - a quick and tasty recipe:

In the last month of summer, when these vegetables ripen, people try to make all sorts of preparations. This amazing dish is considered one of them. This kind of food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My family eats it very quickly, only the cans have time to fly off! And here is my advice to you, cook and enjoy the taste. I think you will also be delighted.

Ingredients:

Eggplant – 2 kg;
Carrots – 1 kg;
Tomato – 1.5 kg;
Bell pepper – 1 kg;
Chili pepper – 1 pc.;
Onions – 1 kg;
Garlic – 2 heads;
Vegetable oil - for frying;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp;
Ground black pepper – 1 tbsp.

Preparation:

1. Wash and clean all vegetables.

2. Cut the eggplants into medium cubes. Place in a deep cup, add salt and leave for 30 minutes. Then rinse under running water and squeeze a little. This way they will absorb less fat.

3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Let's add a little salt.

Take a frying pan with high sides. Since there must be a lot of products included.

4. Three carrots on a fine grater and add to the onion. We also add some salt.

5. We also chop the pepper into cubes, and the tomatoes into arbitrary pieces. We send all this in turn to fry with the vegetables. Again, do not forget to add salt and simmer until the vegetables begin to boil away and the mixture becomes homogeneous. At this point you need to add pepper. Stir again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.

6. Now pour oil into the pan again and fry the eggplants for about 20 minutes. Place them with the rest of the vegetables.

7. Place the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this point we taste it and add some salt if necessary. Squeeze the garlic through a press and add sugar.

8. At this time, sterilize the jars and lids.

9. To avoid adding vinegar to the caviar, it must be constantly hot. Therefore, we don’t turn off the stove and during the heating process we put it in bottles and roll it up.

The recipe is not very quick, but very tasty.

How to properly prepare containers?

Containers and lids must be clean and dry. It is recommended to wash them using baking soda.

Preparing for the winter - “mother-in-law’s tongue” salad

This appetizer turns out to be very spicy. It can be eaten immediately. But if you wait at least a couple of weeks, you won’t swallow your tongue; you’ll like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, checked!

Ingredients:

Eggplants – 1.2 kg;
Bell pepper – 300 gr.;
Garlic – 1 head;
Chili pepper – 1 pc.;
Vinegar 9% – 50 ml;
Vegetable oil – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt.

Preparation:

1. We wash and clean everything.

2. Vegetables, except eggplants, are cut and passed through a meat grinder.

3. Add sugar, vinegar, oil. Mix everything and set aside.

4. Cut the blue ones into circles about 1 cm thick. Place them in a deep bowl in layers. Salt each with two pinches. leave for 30 minutes. You don’t need to rinse it off afterwards, just squeeze it out a little. Fry on both sides in vegetable oil until golden brown.

5. Place hot into sterilized jars, but spill the sauce over the layers.

6. Tighten the jars and leave to cool.

Awesome eggplants in tomatoes for the winter without sterilization, you'll lick your fingers!

I offer a recipe for making incredible yummy blue fruits. Such a fragrant and appetizing delicacy will not leave indifferent even those who do not like vegetables in regular dishes.

Ingredients:

medium-sized blue fruits – 1500 g;
fleshy tomatoes – 1500 g;
red pods of Bulgarian vegetables – 250 g;
garlic (large head);
chili pod;
laurel – 2 pcs.;
peppercorns – 5 pcs.;
sugar – 100 g;
vegetable oil – 250 ml;
table vinegar – 100 ml;
non-iodized rock salt - a little more than 1 tbsp. l.

Cooking process:

1. It is better to choose young fruits for this delicacy, not large, with soft seeds. They need to be washed, the stem cut off, and the fruits cut into circles with a thickness of five to seven millimeters.
2. To continue cooking, you must generously salt the mugs. To do this, place them in a colander, mix with 1 tbsp. l. salt, leave for half an hour. Thus, the consistency will be more pleasant, the taste of bitter samples will be a little softer.
3. For the tomato base, grind the tomatoes through a meat grinder. You should do the same with peeled garlic, hot and sweet peppers.
4. Pour the tomato base into a suitable vessel, add vegetables, bring to a boil, reduce the flame and simmer for 20 minutes. Then add the spices and boil for another seven minutes.
5. After the allotted time, place the prepared mugs in the resulting sauce and boil for 25 minutes. The vegetable slices should soften but still hold their shape well.
6. Next, distribute the delicacy into a sterile glass container, seal it, and let it cool upside down under the fur coat.

How to freeze eggplants for the winter in the freezer?

Probably many of you have done this and continue to do this. This is convenient, because in winter prices are high. And sometimes you really want to cook a delicious vegetable stew or something else. I offer you several ways to do this economically without losing the taste.

Method 1 . Cut the eggplant into slices and then cut them in half. You can just put them in the freezer, but then they will be rubbery and tasteless in dishes. But to prevent this from happening, they must be blanched. How to do it? Very simple.

Place a pan full of water on the fire and bring to a boil. Place the vegetables in a sieve (not completely) and lower them into boiling water for 1 minute. They need to be pressed down during the process, otherwise they will float up. Take it out and let the excess liquid drain and cool. Only now can you put it into bags and put it in the freezer. In winter, you can add them to any dish.

Method 2 . We will bake them. Take a small size. Wash the little blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. Place on a baking sheet lined with parchment. Bake at 180° for 40 – 50 minutes. Then we cut off the stalk and make a cut on one side.

Since they contain a lot of liquid, we put them in a sieve with the cut side down. Cover the top with a plate and put pressure on it. Leave for 30 minutes. Now you can also pack 2 pieces. They can be used for stuffing and more.

Method 3 . We also bake it in this version. Only now we peel the finished ones. It easily comes away from the pulp, so you can even do this with your fingers. We also put it in a sieve and under a weight. When the liquid has drained and they have cooled, distribute them into bags. I pack them one at a time. You can use it in any dishes you wish.

These are the wonderful and interesting recipes we shared with you today. They are quite easy to prepare. Their taste is just as excellent that sometimes you even regret that you did too little. Cook and treat your loved ones. See you soon!

Specifics of preparing fried eggplants for the winter

Vegetables with black shiny skin are stewed and marinated with garlic, baked with hot peppers and tomatoes, laid in layers, but the most delicious are the fried blue ones. Young eggplants can be cut into slices or rings 10 mm thick, salt and pepper, roll in flour, place in a hot frying pan and fry in vegetable oil.

When heated, vegetables begin to release liquid, and to prevent them from stewing or turning into puree, add heat and do not cover the pan.

When the eggplants are browned on the bottom, turn them over and continue frying. Place vegetables in rings in a sterile jar.

How to choose products?

For a dish like eggplant in tomato juice, you will need high-quality ingredients. Which ones are suitable and which ones are not? How to choose the right products?

Eggplant plays the main role in this delicious dish. This product is also popularly called “little blue”:

The product should look fresh. Where would we be without this? The product must be in marketable condition. There should be no scratches, cracks, cuts or other damage, much less obvious signs of deterioration of the product.
Firm to the touch. A soft product immediately arouses suspicion - rotten. At the same time, it is important to take a ripe vegetable.
Unripe blueberries spoil the taste and are poorly digestible.
The size is not big. Too large a product suggests that all kinds of fertilizers and chemical additives were used during cultivation.
Fresh tail. A thick, soft and fresh “tail” is present in a fresh, high-quality eggplant. If the stalk is dry, it means the blue one has been stale and, most likely, spoiled. The absence of a “tail” should automatically repel the purchase.
When pressed, the trace disappears. Experienced gardeners suggest checking the quality of the product in this way: press your finger on the eggplant. If the mark disappears quickly, the fruit is fresh and suitable.
Poke your finger into the base of the eggplant. If this was difficult, the fruit was not ripe. If the product is too soft, the blue one is clearly spoiled.

As for tomatoes, the ingredients must be fresh, without damage or unpleasant odor.

Preparing containers for preservation

To prevent fried eggplants from spoiling until spring, the jars are thoroughly washed with soda and disinfected by sterilization, choosing one of the following methods:

on the oven rack;
over steam;
in a slow cooker filled with water;

Eggplants are not rolled into large containers, but into containers with a volume of 0.5 or 0.75 liters, boiled in a saucepan for 10 minutes, in the microwave for 5. The lids are sterilized along with the jars, checking for scratches and dents on them.

Requirements for main ingredients

Overgrown blueberries turn brown when cut and accumulate a toxic glycoside, but they can also be fried. First, the eggplants are poured into a bowl into which salted water is poured. Soak the fruits for half an hour, rinse thoroughly, and wipe with a towel.

For frying, refined oil is used, which does not form carcinogenic substances when heated.