Eggplant salad for the winter: 6 simple and most delicious recipes

Hello, my dear readers. Today we will continue the topic of home canning. What we haven’t already prepared: sauerkraut, squash caviar, and bell pepper lecho. Now it's time to devote time to such a vegetable as eggplant.

“Blues” are not only good in hot dishes, but also turn out very tasty in salad preparations. They can perfectly complement meat dishes, and are no less good as independent snacks.

We present to your attention a detailed selection of simple eggplant salad recipes. Please note that jars must be sterilized if you want the product to last for a long time.

Eggplant and pepper salad for the winter - a very simple and tasty recipe

The preparation according to this recipe turns out to be piquant, spicy, but in moderation. And this salad has a very bright name - “Ogonyok”. Perfectly stored in the apartment. Please note that this snack requires sterilization.

Eggplants - 1.5 kg,
Red bell pepper -0.5 kg
Hot pepper - 1 pod
Garlic - 150 g,
Vegetable oil - 2 tbsp,
Vinegar 9% - 6 tsp,
Sugar - 80 gr
Salt - 1 tbsp

Method of preparation: Cut the eggplants into rings, approximately 7 mm thick.

Take a deep bowl and lay out the “blue” ones in layers, sprinkle them with salt and leave for 30 minutes. To let the bitterness come out.

If the vegetables are young and there are no seeds visible inside, you can skip this step.

Let's prepare the dressing. Peppers must be seeded and coarsely chopped. Divide the head of garlic into cloves and remove the husk. All these ingredients must be passed through a meat grinder. Add sugar and salt to the twisted vegetables.

Mix the mixture well. Fry the eggplants in a frying pan in vegetable oil.

Check readiness with a fork or toothpick. If it pierces easily, then the vegetables are ready. There is no need to fry it too much. Place eggplants in a jar in layers and soak each layer with dressing.

Pour 2 teaspoons of vinegar into the preparation on top.

Cover the jars with lids and place in a pan with cold water. There must be a thin napkin at the bottom of the pan. The water should reach the shoulders of the jar.

After boiling, sterilize the workpiece for 10 minutes. Then close the workpiece tightly, turn it over onto the lid and wrap it in heat until it cools completely.

Winter salad: an incomparable option

I would like to invite you to prepare the “Winter” salad. This is a very tasty preparation that diversifies the menu during the cold season, when we are so short of vegetables.

We will need:

10 small blue ones;
10 sweet peppers;
10 tomatoes;
10 onions;
10 cloves of garlic;
Hot pepper pod;
Partial glass of vegetable oil;
A glass of sugar;
60 grams of salt;
Half a glass of vinegar.

Wash all the necessary vegetables under running water.

Cut the blue ones into rings and place them in a pan with salted water. Put it on the fire and let it boil. Then transfer the vegetables to a colander.
Cut the bell pepper into two halves, remove the seeds, and cut into small pieces. Cut the hot pepper into slices, tomatoes and onions into half rings.
Place all the vegetables in a suitable container, add salt, sugar, and add butter. Cook the salad over low heat for forty minutes.
Add vinegar, simmer for another minute.
At the end of cooking, add the squeezed garlic. After a couple of minutes, put the snack into jars. Let's roll up.

We cool the rolls in a warm place, and after cooling we lower them into the basement.

Delicious salad of eggplant, tomato and carrots without sterilization

A very beautiful and festive preparation, especially if you take peppers of different colors. This quantity of products produces 4 liter jars of salad.

Ingredients:

Eggplants 1 kg
Tomatoes 2 kg
Bell pepper 700 gr
Carrots 300 gr
Salt 1 tbsp.
Sugar 80 gr
Vegetable oil 120 ml
Garlic 4 cloves
Vinegar 9% - 50 ml.

Method of preparation: Wash the tomatoes, remove the stems and cut into small pieces.

Grind in a blender or pass through a meat grinder. Remove seeds from bell peppers and cut into large slices.

Cut raw carrots into half rings.

Grate the garlic or squeeze through a garlic press. Wash the eggplants and cut into quarters.

Place all the vegetables in a saucepan with the resulting tomato juice, add vegetable oil and put on fire. Mix ingredients and bring to a boil. When the mixture boils, add sugar and salt.

Stir the vegetables again, close the lid loosely and leave to simmer over low heat for another 30 minutes. After time, add grated garlic and vinegar. Leave to cook again under a loosely closed lid for 5 minutes. Place the hot stock into jars.

Roll up with a tin lid, turn over and leave until completely cool.

Eggplant caviar

Canning vegetables in autumn and summer is perhaps the most common activity of many housewives. Moreover, you won’t survive the winter without such salads.

Ingredients:

Eggplants – 1 kg
Tomatoes – 1 kg
Onion - 0.5 kg
Carrots – 200 g
Bell pepper - 500-600 g
Parsley root - 50 g
Apples – 0.5 kg
Oil – 1 cup
Salt - to taste
Sugar - to taste

Preparation:

To prevent the jars from exploding, it is necessary to boil the lids in boiling water before preparing the salad, and also wash the jars with soda and put them in the microwave for 2 minutes.

Peel the eggplants and cut them into circles 4-5 mm thick. Heat a frying pan with one tablespoon of oil and add our eggplants. Fry on each side for no more than 2-3 minutes. Then leave the eggplants to cool.
The skin must be removed from the tomato. Remove seeds from pepper and cut into small pieces. Peel the onions and carrots. Grate the carrots on a coarse grater, finely chop the onion and parsley. Fry carrots and onions in a small amount of oil. Tomatoes, peppers, parsley root, fried and cooled onions and carrots, eggplants, mince.
Pour the resulting mass into a saucepan and place on the fire until it boils. Then, stirring constantly, leave on the fire for another 30 minutes. After the mixture thickens, add salt and sugar to taste.
Meanwhile, peel and core the apples and pass them through a meat grinder. 5 minutes before removing the salad from the heat, add the apples.
Now you can pour the salad into jars.

Bon appetit.

How to prepare Bakat salad (recipe for 2 kg eggplant)

There is nothing simpler than this recipe, because all you need to do is simply prepare the vegetables and boil them. No additional frying or sterilization of workpieces.

Ingredients:

2 kg eggplant
1 kg sweet pepper
0.5 kg carrots

For the sauce:

1.5 kg tomatoes
200 g garlic
1 piece hot pepper
1 bunch of dill
1 bunch of parsley
250 ml vegetable oil
150 g sugar
50 g salt
100 g vinegar

Method of preparation: The ends of the eggplants must be trimmed. Cut the blue ones into small pieces.

We take out the white, tasteless core of the bell pepper, remove the seeds and stalk, and cut into thin strips.

Grate the carrots on a coarse grater (you can use a Korean grater).

Cut the tomatoes into small slices and pass through a meat grinder.

You can immediately twist the hot pepper together with the tomato. We peel the garlic and pass it through a press. The greens need to be washed and chopped.

Add sugar to the prepared tomato and place it on the stove. When the juice boils, add the prepared vegetables to it. Salt all ingredients, add vegetable oil and mix.

Bring the vegetables to a boil, then cook for another 30-40 minutes. 15 minutes before the end of cooking, add herbs, garlic and vinegar.

Place the snack in clean, sterilized jars.

Fill the jars to the very top, as the salad will cool and settle.

We turn the rolled up jars over and cover them with a blanket. Leave in a warm place until completely cooled.

Eggplant appetizer “Like mushrooms”

The “Like Mushrooms” appetizer is made from eggplants, but it tastes more like pickled milk mushrooms.

1.5 kg eggplants;
1 head of garlic;
1 bunch of dill;
1 pod of hot pepper;
2.2 liters of water;
2 tablespoons salt;
1 tablespoon sugar;
7 tablespoon vinegar (9%);
8-10 peas of allspice;
100 ml vegetable oil;
2 bay leaves;
3-4 cloves.

To prepare this snack, it is recommended to use small jars (0.5 liters), since liter jars will take longer to sterilize and the eggplants may become too soft.

Pour water into a large saucepan, heat to a boil, add sugar, spices, and salt. Cut the eggplants into large cubes with a side length of about 2 cm. Pour vinegar into the boiling brine and immediately immerse the chopped eggplants in it. Bring to a boil, cook for 5 minutes, no more. During the cooking process, constantly lift the top layers of vegetables upward, and submerge the top layers with a slotted spoon so that the pieces are heated evenly.

Drain the liquid through a sieve. We peel the garlic, press each clove with the flat side of the knife, and then chop it into small cubes. You can grind the garlic in a blender. Wash the dill, dry it and chop it finely. Cut the hot pepper into thin rings or half rings.

In a separate bowl, mix vegetable oil with herbs, garlic and hot pepper. Add this mixture to the boiled eggplants and stir. Place the eggplants in jars. The laying should be tight, leaving 1-2 cm of free space at the top.

Place the filled jars, covered with lids, in a container of warm water. The water should reach the hangers of the jars. Bring to a boil and sterilize the workpiece for 12-15 minutes. We remove the jars one by one and roll them up. Place it upside down and wrap it up. Keep it under a blanket until it cools, then transfer it to a storage location. It is recommended to store jars in a dark place.

Delicious recipe for eggplant salad with beans and garlic

Before preparing this salad, you need to do a little prep. Namely, the beans must be soaked overnight in cold water. Boil it before preparing the salad. Bring to a boil and leave for another 10 minutes over medium heat. Then drain the water, rinse the beans, and cook them again in new water for 30 minutes. The beans will be dense and at the same time not overcooked. From this amount of food you get 8 liters of food.

Ingredients:

Salt 70 gr.
Sugar 150 gr.
Garlic 200 gr.
Tomatoes 1.5 kg.
Beans 800 gr.
Eggplants 2 kg.
Grated carrots 800 gr.
Vinegar 9% 100 ml.l.
Sweet pepper 0.5 kg.
Hot chili pepper 1 pc.
Vegetable oil 500 ml.l.
Black allspice to taste

Method of preparation: Prepare the tomatoes for grinding in a meat grinder or blender. To do this, remove the green tails and cut them into large pieces. We will twist the tomato with garlic (you will need 100 grams).

Please note that the cooking utensils will need to be quite large and deep. It will be convenient to mix such a large number of ingredients

Pour the resulting tomato juice into the cooking container, add vegetable oil, sugar, salt, black and allspice peas, and grated carrots. Place on the stove and bring to a boil.

Don't forget to stir the vegetable mixture so it doesn't burn.

Cut the bell pepper into strips.

Cut the eggplants into half rings, about 0.5 cm thick, maybe a little thicker.

Please note: if the seeds inside are dark, then you need to get rid of the corned beef by adding salt to the blue ones for 30 minutes

Grind the hot pepper as much as possible.

If you don't like spicy food, you can remove it from the ingredients completely. Also keep in mind that the seeds add even more spiciness. Add chili pepper to boiling tomatoes, mix and add prepared chopped vegetables.

Leave them covered and let them boil. (Don't forget to stir) Add beans to boiling vegetables. It is better to do this in parts so that it is convenient to mix it with vegetables.

Leave to cook under the closed lid for 20 minutes. After the time has passed, add vinegar to the salad, cover again and cook for 5-7 minutes. Place the finished snack in sterile jars and cover with tin lids. Turn over until completely cool.

Recipe with tomatoes and carrots

Preparing eggplant salad does not take much time. It does not require carefully selecting vegetables, since they will be finely chopped. You will need the following ingredients:

1000 g carrots;
2500 g tomatoes;
1000 g onions;
one teaspoon of hop-suneli seasoning;
200 g vegetable oil;
100 g vinegar (9%);
250 g sugar;
two full tablespoons of salt.

It is recommended to prepare eggplant salad in an aluminum or copper bowl. Enameled dishes are not suitable for this. The mixture of oil and vinegar is poured into a container and heated, stirring occasionally. Add sugar, cook until it dissolves, and add salt.

The carrots are peeled, cut into cubes, placed in a container, brought to a boil and blanched for a third of an hour, covered with a lid. Remove the skins from the onions, chop them coarsely, add them to the carrots and cook for another 10 minutes.

After this, put the eggplants into the container, which are cut into half rings, stir, cover with a lid, bring to a boil and leave on the fire for another 20 minutes. During the cooking process they become translucent.

Tomatoes are cut into large slices, added to other vegetables and cooked until the mixture boils. After this, seasoning is added. If desired, you can add hot pepper. It is not recommended to add other spices, as they will spoil the taste.

Then the dish is tasted. If there is enough salt in it, the salad is placed in jars, closed, turned over and covered with a blanket. When the workpieces have cooled, they are placed in a cool place.

“Ten” salad recipe – Finger lickin’ good

This recipe received such an interesting name due to the fact that all ingredients are taken in exactly 10 pieces. It's quite simple to prepare.

Ingredients:

Eggplant - 10 pcs.
Sweet pepper - 10 pcs
Tomatoes - 10 pcs.
Onions - 10 pcs.
Garlic – 10 cloves
Hot peppers - 10 pcs
Vegetable oil - 1 cup
Sugar - 100 g
Salt - 2 tbsp. spoons
Vinegar 9% - 3 tablespoons

Method of preparation: Pre-prepare the vegetables. Wash the eggplants and cut them into large pieces about 3-5 cm thick. Cut the tomatoes into large slices. Cut the onion into half rings. Peel the sweet pepper from seeds and cut into large cubes approximately 3x3. Chop the garlic into small pieces. Pour the oil into a deep cooking container and place all the prepared vegetables. Salt and add sugar. Place the pan on the fire and stir the vegetables. Cover the pan with a lid and bring the vegetables to a boil. Then simmer over medium heat for 30 minutes. Be sure to stir the salad from time to time.

After 15 minutes of cooking, add peppercorns.

If you see that there is not enough liquid in the salad, then add 1 glass of water

After 30 minutes of cooking, add garlic and vinegar, then simmer for another 5 minutes.

Distribute the finished salad into sterilized jars.

Eggplants in Tatar style

You need to prepare:

2.5 kilograms of blue ones;
2 pods of hot pepper;
3 kilograms of tomatoes;
12 sweet peppers;
A glass of vegetable oil;
0.5 glass of vinegar;
200 grams of sugar;
1.5 tablespoons of salt.

Let's start preparing eggplants in Tatar style:

Pour a glass of water into the pan and add coarsely chopped tomatoes. Simmer the tomatoes for fifteen minutes at a low simmer. Cool the softened fruits and rub through a fine sieve.
Pour salt, sugar, oil and vinegar into the resulting tomato. Bring to a boil.
Peel the blue ones and cut the vegetables into strips. Remove the seeds from the hot and sweet peppers and cut them into half rings.

Add vegetables to tomato sauce and simmer for thirty minutes. Place the eggplant salad in jars and seal tightly.

Salad with eggplants, zucchini and herbs

The recipe is very unusual, and the combination of vegetables with apples and plums gives this salad a special twist.

Ingredients:

Eggplants – 1.5 kg
Zucchini - 1 kg
Tomatoes – 600 g
Carrots – 500 g
Apples – 250 g
Plums - 300 g
Onion - 500 g
Dill greens
Vegetable oil for frying
Vinegar 9% - 2 teaspoons
Salt to taste.

Method of preparation: Prepare the ingredients. Wash the eggplants, cut off the ends, peel them, cut into half rings about 1 cm wide. We also peel the zucchini and cut into large cubes, the same width as the eggplants. Cut carrots and onions into half rings, and tomatoes into rings. Peel the apples, remove the seeds, and cut into small slices. We remove the pits from the plums and cut them like an apple. Chop the dill greens.

Pour vegetable oil into a heated frying pan and fry the eggplants on both sides until golden brown. Transfer the vegetables to a separate container and then fry the zucchini for 2 minutes. Then fry the carrots. Place the ingredients in layers in a deep saucepan. Sequence: onions, then zucchini, “blue”, part of the greens, carrots, tomatoes, apples, plums, remaining dill.

Add salt and simmer under a closed lid over low heat for 30-40 minutes. During the stewing process, when the vegetables release their juice, they must be carefully mixed.

10 minutes before cooking, add 2 teaspoons of vinegar. Place the finished salad in sterilized jars.

Salad with green beans

Cowpea beans form an unusual combination with eggplants.

Vegetable salads prepared in this way can be eaten immediately or prepared in bulk. They are prepared from the following components:

1000 g eggplants;
800 g green beans;
600 g carrots;
1000 g bell pepper;
one and a half tbsp. spoons of tomato paste;
500 ml vegetable oil;
500 g onions;
200 g sugar;
100 ml vinegar;
five cloves of garlic;
half a teaspoon of peppercorns;
two and a half tbsp. spoons of salt.

Parsley or basil is added to taste. Vegetables are washed and dried. Onions are cut into half rings, eggplants and peppers are cut into large cubes, and beans are cut into pieces about a centimeter long. Grate carrots on a coarse grater. Garlic is crushed with a press. The greens are finely chopped.

Place the vegetables in a cauldron, pour oil into it and cook over low heat for a quarter of an hour. Then other components are introduced and left on the fire for another 20 minutes. The finished dish is placed in sterilized jars, covered with lids, and wrapped in thick towels. After 24 hours, the blanks are placed in a cool room and stored there.

Eggplant with mayonnaise and mushroom seasoning

If you are unlucky with the “quiet hunt” this year, then eggplants will come to your aid; the preparation in this version is very similar to mushrooms, and is prepared in a matter of minutes.

Ingredients:

Eggplants - 4 pcs.
Parsley - 1 bunch
Onion - 1 pc.
Mushroom seasoning - 1 cube
Mayonnaise - 2 tbsp
Vegetable oil - 100 g
Vinegar 70% - 1 tbsp

Cooking method:

Peel the blue ones and cut them into cubes. Pour boiling water over them and leave for about 30 minutes with the lid closed.

Finely chop the onion and fry it in a frying pan until golden brown. Drain the water from the blue ones and fry them together with the onions.

Chop a bunch of parsley and add to the eggplants. Finely chop the mushroom broth cube and add to the vegetables.

Then add mayonnaise and mix everything. Simmer for 25-30 minutes. 5 minutes before readiness, add a spoonful of vinegar. Place the finished salad in sterilized jars and roll up the lids.

Eggplant caviar

A tasty and simple winter snack with a taste familiar from childhood can be prepared from available ingredients in just 1 hour. For preservation, use 450-500 ml glass containers with screw-on lids. For cooking you need a large saucepan, bowls for preparations and a frying pan.

Components:

eggplants – 2 kg;
bell pepper – 2 kg;
greens (parsley, dill) - to taste;
onions – 2 kg;
carrots – 2 kg;
tomatoes – 1 kg;
mixture of spices - to taste;
table salt – 80 g (4 tbsp.);
granulated sugar – 80 g (4 tbsp.);
table vinegar 9% – 45 ml (2 tbsp.);
garlic – 1 medium sized head;
Refined sunflower oil – 450 ml (2 cups).

How to cook:

Wash the vegetables, dry them, separate them from the stalks, and peel the peppers from the cores.

Cut the eggplants into small cubes, fry in a frying pan with oil on both sides, and place in a separate large bowl or pan.

Cut the sweet pepper into strips, throw it in a heated frying pan, greased with oil, and add it to the eggplants.

Peel the onions, cut into cubes or half rings, fry separately until golden brown, add to the fried vegetables.

Grate the carrots on a coarse grater, sauté with oil in a frying pan, and add to the rest of the preparations.

Chop the tomatoes into cubes, peel the garlic and finely chop.

Place the fried ingredients in a large saucepan, mix thoroughly, add chopped tomatoes, chopped garlic, salt, throw in sand, pour in vinegar, bring to a boil over low heat under the lid, cook for 90 minutes with regular stirring.

Pour hot caviar into sterilized jars and close the lids. Remove for storage after complete cooling.

Winter salad with eggplants and cucumbers

An excellent preparation that will appeal to both guests and your household, it simply sells with a bang.

Ingredients:

Eggplant 1400 gr
Tomatoes 1400 gr
Cucumbers 600 gr
Onion 300 gr
Sweet pepper 700g
Salt 1 tbsp
Sugar 90 gr
Vegetable oil 200 gr
Vinegar 9% 70 ml
Garlic 3 teeth

Method of preparation: We need to grind the tomatoes in a blender (or grind in a meat grinder). Cook the tomato juice for 15 minutes over low heat.

Remove the stems from eggplants and cucumbers and cut into small pieces. Cut the bell pepper into strips. Chop the onion. Garlic can be squeezed through a press, or simply chopped. Add salt, sugar, onion and vegetable oil to the boiling tomato. We wait until the mixture boils and cook for another 5 minutes. Then add the rest of the vegetables.

Bring to a boil and simmer covered for 20 minutes. Don't forget to stir the vegetables.

Add vinegar and bring to a boil again.

We distribute the hot preparation into pre-sterilized jars.

Turn the rolled jars over and place in a warm place until they cool completely.

Salad with peppers and onions

Eggplant salad has wonderful taste, the recipe for which includes ingredients such as peppers and onions. It's very easy to make. For preparation you will need:

1000 g eggplants;
500 g bell pepper;
the same amount of onions and tomato paste;
200 g sugar;
one tbsp. spoon of salt;
70 ml vinegar (9%);
200 g vegetable oil.

Vegetables are washed. The onions are peeled. The stems of eggplants are removed, and the stems and seeds are removed from peppers. The pepper is cut into half rings, and the onion into slices. Chopped vegetables and tomato paste are placed in a saucepan or cauldron, then oil and vinegar are poured, sugar and salt are added. The mixture is put on fire for half an hour. Cut the eggplants into four parts, and then into small pieces, add them to the vegetable mixture.

The contents of the pan are stirred and left on the fire for another 20 minutes. The salad is placed in sterilized jars, closed, turned over, insulated with a blanket and left for a day. The preparations are stored in a cool, dark place.

A simple recipe for canned eggplant with mushrooms

My family really loves champignons, so we roll up the eggplants with them, you can choose any mushrooms to your taste.

Ingredients:

Eggplants – 3 kg
Champignons – 1.5 kg
Tomatoes – 1 kg
Sweet pepper – 1 kg
Garlic - 2 heads
Salt - 2 tbsp
Sugar - 1 glass
Vinegar 9% - 1/3 cup
Vegetable oil - 1/2 cup

Method of preparation: Cut the eggplants into cubes and the champignons into thin slices.

Grind tomatoes, peppers and garlic in a meat grinder. Add salt, sugar, vinegar and oil to the ground mass.

Stir and add mushrooms and eggplants.

Bring the mixture to a boil and simmer over low heat for 20 minutes. Pour the finished salad into jars and wrap it in heat for 12 hours.

Delicious eggplant salad with cabbage

A delicious salad combining eggplant and cabbage. Haven't tried this recipe yet? I advise you to prepare it soon!

The ingredients are all known to us. Winter will fly by quickly with such dishes on the table.

I wish you bon appetit!

Ingredients:

eggplants - 1.5 kg;
white cabbage - 500 g;
carrots - 2 pcs.;
garlic - 1 head;
red hot pepper - 1 pc.;
sweet pepper – 2 pcs.;
vinegar 9% - 150 ml;
sugar – 5 tbsp. spoon;
Salt - to taste;

Preparation:

1. Cut the eggplants into 2 parts and put them in a bowl. Pour in salted water, cover with a plate and boil for no more than 5 minutes after boiling.

2. While the eggplants are cooking, chop the white cabbage.

3. Grate the carrots. Using a blender or meat grinder, grind sweet hot peppers and garlic.

4. Pour boiling water over the grated carrots for 3-4 minutes.

5. Mix cabbage with ground vegetables. Add salt and sugar.

6. Cut the eggplants into cubes.

7. Place blueberries and other vegetables into jars.

8. Roll up the lids and put them in the pantry until winter.

This method was new to me and was a very pleasant surprise. I hope you too!

Mother-in-law's tongue salad from eggplant for the winter

I bring to your attention another step-by-step recipe for those who like it “hot”. A very spicy, but at the same time aromatic and amazingly tasty snack.

Ingredients:

Eggplants 2 kg
Tomatoes 1 kg
Sweet pepper 1 kg
Garlic 2 goal
Hot pepper to taste (I have 3 pods)
Sugar 1 cup
Salt 2 tbsp
Vinegar 9% half tablespoon

Method of preparation: mince tomatoes and bell peppers to make the sauce.

Add salt and sugar and bring to a boil.

Meanwhile, cut the eggplants into very thin rings. And prepare the ingredients for the spicy dressing, finely chop the capsicum and pass the garlic through a press.

Pour boiling sauce over the blue ones and simmer for 30 - 40 minutes after boiling.

10 minutes before readiness, add hot pepper and garlic.

Add vinegar and simmer for another 5 minutes. Place the finished salad in sterilized jars.

Korean-style eggplants for the winter

Spicy lovers will love Korean eggplant salad.

1.2 kg eggplants;
600 gr. sweet pepper;
450 gr. carrots;
450 gr. Luke;
1 pod of hot pepper;
3-4 cloves of garlic;
3 tablespoons sugar;
3 teaspoons of salt for the salad and the same amount for preparing the eggplants;
12 tablespoons of vegetable oil;
120 ml vinegar (9%).

We peel the vegetables, cut the eggplants and peppers into strips, carrots into thin strips using a special grater, and cut the onions thinly into halves of rings. Place the eggplants in a bowl, sprinkle with salt, and let stand until the juice releases (20-30 minutes). Then rinse and squeeze very well. Fry the eggplants in batches in vegetable oil

After the last portion of eggplants has been removed, put the carrots in the pan and heat it for 5 minutes. In a large container, mix all the vegetables, add spices, sugar, salt, carefully chopped hot pepper and garlic. Add vinegar and leave for 6-8 hours to marinate. Then put the salad into jars (0.5 liters) and keep them in boiling water for 20 minutes. We roll it up, place it on the lids and wrap it warmly.

With greens

One of the best eggplant recipes for the winter is the one whose technology involves the use of dill to prepare the appetizer.

In order to please your household in winter with an original and incredibly tasty snack, you should take 1.5 kg of small blue ones, wash them thoroughly, remove the stalks and cut them into slices. After this, the vegetables should be sprinkled with salt and left in this form for 15-20 minutes to remove the bitterness.

After the allotted time has passed, the eggplant slices must be washed, dried and fried in vegetable oil on both sides until golden brown.

Separately, you should prepare a spicy dressing for the appetizer, which will act as a marinade. To create it, you need to chop a bunch of dill and combine it with crushed garlic (2 heads). To these ingredients you need to add a teaspoon of salt, two sugars, a third of a glass of vinegar, and half a glass of cold purified water. Mix the ingredients and pour them over the fried eggplants.

The finished savory mass should be evenly distributed into sterilized jars, compacting it tightly. Next, they need to be sterilized over medium heat for 10 minutes and rolled up under metal lids.

Salad "Ten"

This version of winter eggplant and tomato salad will be a great find for fans of delicious preserves. To prepare the “Ten” salad, you need to take blue tomatoes, onions, bell peppers and carrots - 10 pieces in total. All of the listed components must be prepared for the further technological process by washing and cutting into small pieces (there is no need to grind them, but very large ones will not combine well). After this, all the vegetables should be placed in a pan of a suitable size in layers, sprinkling each of them with a small amount of salt, peppercorns (10 pieces in total), as well as sugar and vegetable oil (a glass in total). After this, cover the pan with a lid and place on medium heat for 40-50 minutes.

While the mixture is being prepared, it is necessary to sterilize the jars. Vegetables should be placed in them, filling the container to the very top. After this, the jars are well rolled up and sent to the cellar.

Eggplant in spicy sauce

A fragrant, juicy, spicy eggplant appetizer in winter will be an excellent ingredient for preparing stews, adding to side dishes, and preparing savory meat and fish dishes. Use jars with screw caps.

Components:

eggplants – 4 kg;
tomatoes – 4 kg;
bell pepper – 2 kg;
garlic – 5-6 medium-sized heads;
hot pepper – 5-6 pcs.;
refined sunflower oil – 400 ml (2 cups);
filtered water – 400 ml (2 cups);
granulated sugar – 400 g (2 cups);
table vinegar 9% – 400 ml (2 cups);
table salt – 120 g (6 tbsp.).

How to cook:

Wash and peel the vegetables, drain.

Grind peppers, tomatoes, and garlic through a meat grinder, grater or blender.

Place the vegetable mixture in a saucepan and cook over low heat after boiling for 20 minutes.

Salt, add water, granulated sugar. Boil for another 5 minutes.

Add the eggplants cut into slices to the boiling sauce, cook after boiling for 20 minutes.

Add vegetable oil and table vinegar, stir thoroughly, simmer for 5 minutes.

Pour the hot preserves into sterile containers, screw on the lids, and wrap them in towels or a blanket.

Store after complete cooling.

Sauté without sterilization

To prepare vegetables in this way, you should take a kilogram of eggplant. They need to be washed, removed all unnecessary and cut into slices or small cubes.

Separately, mix carrots cut into slices (350 g) and bell pepper rings (400 g). Vegetables must be placed in a pan for cooking, after which you need to pour a glass of vegetable oil into them and mix everything thoroughly. The pan with the contents should be placed on the stove and brought to a boil over medium heat, then simmer under the lid for 15 minutes until all components are soft.

After the allotted time in the sauté, add the chopped eggplants and, stirring, continue the cooking process until the last ingredient is ready (about 20-25 minutes).

While the vegetable mass is being prepared, you should start preparing the ingredients needed to give the finished salad with eggplants and carrots (for the winter) a more refined taste. To do this, it is suggested to finely chop a pod of hot pepper, and also pass a head of garlic through a press. When the vegetables are ready, you need to add spicy ingredients to them, as well as add a spoonful of sugar and salt and pour in three tablespoons of vinegar. Next, the mass must be mixed and distributed into pre-prepared jars, and then rolled under metal lids.

As practice shows, by completely following this recipe for preparing eggplants with carrots and garlic for the winter, you can get 2.5 liters of ready-made preserves at the end.