Delicious baked eggplants for the winter: TOP best recipes

Hello, friends!

At the end of summer, it is time to prepare baked eggplants for the winter. A variety of recipes allows you to preserve your favorite vegetable with bell peppers and garlic, in tomato sauce and hot seasonings, without vinegar and over a fire. Baked eggplant caviar with the addition of other vegetables and spices is also good. All this deliciousness must not only be prepared correctly, but also be able to be preserved for a long time.

Features of preparing baked eggplants for the winter

The pulp of young blueberries is very tender, but when the vegetables ripen, it begins to taste bitter. The unpleasant taste is given to the fruits by corned beef, which accumulates in nightshade crops. Before baking or frying, you first need to remove the bitterness from the eggplants. To do this, vegetables are cut into slices, placed for 30 or 40 minutes in a liter of water, dissolving a spoonful of salt in it, and placing a weight on top.

Preparing containers and main ingredients

The jars in which the baked eggplants are placed are cleaned of contamination with soda, placed on an oven tray with the neck down, heated to 160 ° C, and removed when the walls are dry. In a double boiler, the container is sterilized for a quarter of an hour. The soaked eggplants are washed under the tap and allowed to drain.

Selection and preparation of vegetables

Choose large or medium eggplants and wash them. Before going into the oven, vegetables are pricked, sometimes greased with vegetable oil and the tails are cut off.

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 - 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 on a fire” do not differ much from ordinary 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.

Recipe with the aroma "Kosterok"

Vegetables look like they were cooked over a fire.

You will need:

• 2 pieces each of medium eggplant and lettuce pepper;
• 50 milliliters of vegetable oil;
• a teaspoon of lemon juice;
• a teaspoon of salt;
• coffee spoon of sugar.

Preparation:

Vegetables are baked on a wire rack over gas, the skins are removed, chopped as desired, and mixed with the rest of the ingredients. The finished mixture is transferred to a jar and sterilized for 45 minutes.

Eggplant caviar with nuts and red pepper

Eggplants in Greek For cooking you will need (for 4 persons ):

• 2 eggplants;

• 80 g peeled pine nuts;
• 1 clove of garlic;
• 50 g natural or Greek yogurt;
• 1 tbsp. spoon of lemon juice;
• 2 tbsp. spoons of olive oil;
• ground red pepper;
• salt - to taste.

Recipe:

1. Wash the eggplants and dry with a paper towel. Preheat the oven to 190°C. Place the eggplants on the rack and bake for 15 minutes. Then turn off the oven, carefully wrap the fruits in food foil and place them back in the oven. When the eggplants are soft, remove them from the foil, peel them and let them cool slightly.
2. Place the pine nuts in a dry frying pan (do not add oil!) and lightly fry until golden brown. Peel the garlic clove, wash it and pass through a press. Lightly mash the pulp of the cooled eggplants with a fork, then mix with pine nuts, garlic, lemon juice and olive oil. Place the mixture in a blender and puree. Then add ground red pepper and salt to taste, mix thoroughly. Divide the resulting creamy mass into jars. Caviar should be stored in the refrigerator.

Baked eggplants, closed without vinegar

Recipe:

• Eggplants - 2.5 kg;
• Onion - 1 kg;
• Garlic - 5 cloves.

Brine:

• 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.

Spicy eggplant with honey

Spicy eggplants with honey. Photo: Valentina Bilunova/BurdaMedia To prepare you will need:

• 2 teaspoons salt;

• 5 tbsp. spoons of wine vinegar;
• 1 tbsp. a spoonful of coriander seeds, fennel and mustard seeds;
• clove buds - to taste;
• 4 bay leaves;
• 400 ml olive oil;
• 4–5 cloves of garlic;
• 1–1.5 kg of eggplants;
• 1 red onion;
• 150 ml honey;
• 4 hot peppers.

Recipe:

1. Heat the oven to 200°C. Wash the eggplants, cut into slices 0.5 cm thick. Place the sliced ​​eggplants on a baking sheet, grease with olive oil and place in the oven for 15–20 minutes.
2. Peel the onion and garlic, remove the seeds from the hot peppers, finely chop the pulp. Also chop the onion and garlic very finely. Heat olive oil in a frying pan, fry chopped onion, garlic and pepper, then add mustard seeds, bay leaf, coriander, fennel seeds and cloves. Warm everything well again and remove from heat.
3. Prepare the marinade. Heat honey in a saucepan (over very low heat), add olive oil, vinegar and salt. Bring to a boil. Place the baked eggplants in sterilized jars, sprinkling with seasonings. When the jars are already full, pour hot marinade and roll up.

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°, you can’t go wrong. Should I bake vegetables at this temperature? 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 1.5 liter 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 preparation will look more aesthetically pleasing.

Eggplants with tomatoes in oil

Eggplants with tomatoes in oil. Photo: Ekaterina Morgunova/BurdaMedia To prepare you will need:

• 500 g eggplants;
• 200 g red onion;

• 200 g tomatoes;
• 1 head of garlic;
• 1 pod of hot pepper;
• 4 clove buds;
• 10 black peppercorns;
• salt;
• 30 ml vinegar (9%);
• 200 ml vegetable oil (sunflower or olive).

Recipe:

1. Wash the eggplants, dry and cut into slices 2 cm thick. Peel the onion and cut into thin rings. Heat 1 tbsp in a frying pan. a spoonful of vegetable oil and fry the eggplants in portions on all sides.
2. Remove the eggplants from the pan, add vegetable oil and fry the onions. Peel the garlic, cut large cloves in half lengthwise. Wash the tomatoes and cut into thick slices. Cut the hot pepper into rings.
3. Pour peppercorns and cloves into the prepared jar. Layer layers of eggplants, onions, tomatoes, garlic and hot peppers. Lightly salt each layer. Place the bay leaf and pour in the vinegar.
4. Pour oil into a saucepan and bring almost to a boil. Let cool to 70°C and pour over the vegetables. Place the jar in a saucepan and fill it up to the neck with water. Bring almost to a boil and sterilize for 1 hour 30 minutes. Carefully remove and seal tightly.

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.

Eggplant tongues

Eggplant tongues. Photo: Oleg Kulagin/BurdaMedia For cooking you will need (for 4 servings):

• 1 kg of eggplants;

• 1 kg of tomatoes;
• 1 head of garlic;
• salt - to taste;
• vegetable oil - for frying.

Recipe:

1. Soak the eggplants in a salty solution for 20 minutes. Then dry well with a paper towel, cut off the ends and cut lengthwise into strips. Fry the strips on one side in a frying pan with heated vegetable oil.
2. Peel the garlic and chop finely. Wash the tomatoes, dry them, cut into slices. Place a slice of tomato on half the fried side of the eggplant strip and sprinkle the tomato with chopped garlic. Cover with the other half so that the tomato is inside. Fry on both sides.
3. Place in sterilized jars and sterilize for 50 minutes. Tighten the jars and store in the refrigerator.

Cooking method without vinegar

You can close the delicious saute for the winter; for this, unripe eggplants are cut into cubes. The carrots are chopped on a coarse grater. Fry the onion in a frying pan, add strips of pepper, after 3 minutes add the rest of the vegetables and simmer until tender under the lid.

Place tomatoes, garlic, parsley in a blender and blend until smooth. The sauce is poured into the frying pan and simmered for another 10 minutes with the remaining ingredients.

To prepare the saute you will need:

• 2 kg of eggplants;
• 700 g tomatoes;
• 4 peppers;
• 400 grams of carrots.

Preparation:

To keep the appetizer for a long time, use a wooden spoon to carefully transfer the vegetables into jars, which are immersed in boiling water for a quarter of an hour, rolled up, and insulated with a blanket.

Baked eggplants for the winter in Armenian style

Baked eggplants in the oven for the winter according to the Armenian recipe are especially tasty. This is a spicy, spicy, aromatic and very tasty preparation.

To make Armenian-style baked blueberries in the oven for the winter according to the proposed recipe, you need to prepare the following products:

• eggplants – 1 kg;
• hot pepper – 1.5 pcs.;
• garlic – 8 cloves;
• sweet pepper – 2 pcs.;
• salt – 1 tbsp. l.;
• parsley – 1 bunch;
• coriander – 1 tsp;
• table vinegar 9% - 3 tbsp. l.;
• hops-suneli - 2 tbsp. l.;
• ground black pepper – 1/3 tsp;
• vegetable oil – 1 l.

Cooking process:

1. The entire cooking process is quite simple and straightforward.
2. To begin with, you should prepare all the necessary products and seasonings that are listed in the list above.
3. Then you need to deal with the eggplants themselves. They should be washed and dried, laid out on a towel. The stems of vegetables must be cut off.
4. Prepared eggplants should be baked in the oven preheated to 230 minutes. In order for the fruits to be optimally prepared for further sale, they should be kept in the oven for about half an hour. They need to be turned over periodically. The finished blue ones must be cut to form a kind of pocket.
5. Sweet peppers must be washed and removed from seeds. The fruits are finely chopped. This is the base of the filling.
6. Peeled garlic is passed through a press, hot pepper is crushed.
7. All greens are washed, dried and crushed.
8. In a separate bowl you need to mix both types of peppers, herbs, garlic, and spices. The mixture is salted and seasoned with vinegar.
9. The resulting pulp is placed into the cuts on the eggplants.
10. The prepared fruits are placed in a pan and filled with vegetable oil. A flat plate is placed on top of them and a load is fixed. This “construction” should be placed in the refrigerator or cellar for 5 days.
11. All that remains is to remove the load from the workpiece and package the finished eggplants in clean jars. Vegetables are filled with the same oil in which they were. The containers are closed with plastic lids.

On a note! You can store the workpiece in the cellar, basement, or, as standard, in the refrigerator.

Salty quick eggplants in Armenian style

The final recipe this time is salted marinated eggplants in Armenian style, the taste of which you will definitely appreciate!

List of the most necessary ingredients:

• 6-7 pieces of eggplant;
• 2 bunches of parsley;
• 3 pieces of sweet bell peppers;
• 1 piece of hot pepper;
• 1 bunch of fresh dill;
• 1 head of garlic;
• Apple cider vinegar optional;
• Table salt to taste.

Where do we start “Step No. 1”? That's right, with a thorough wash! Cleanliness is the key to health. Cut off the ends of the eggplant from the tail and butt side, and make a vertical cut.

Cook the eggplants in salted water for 10-15 minutes. Don't let the vegetables sit on the surface, they should be at the very bottom! Once the eggplants are ready, place them under something heavy so that the moisture gradually comes out of them.

While the eggplants are preparing, we work on the other components of the recipe: finely chop the garlic, parsley, pepper and dill, mix together and add salt to taste.

Stuff the eggplants with the resulting mixture (garlic, parsley, pepper and dill), put them in a deep saucepan, pour vinegar to the top (don’t be afraid, you don’t need to add water) and add salt. The eggplants are marinated in the refrigerator for a day.

So, after the past 24 hours, the dish is finally ready to eat! Decorate it beautifully so that not only the stomach, but also the eyes are happy.

Today we looked at 4 more eggplant recipes. We remember that this vegetable is rich in vitamins, which means that dishes made from it are very healthy and especially necessary in winter. Choose for yourself which Armenian eggplants you want to cook for the winter: grilled, salted, pickled or baked on the grill. I am sure that in your heart and in the hearts of your loved ones there will be a place for each of them!

Many people love juicy summer vegetables, especially those cooked on the grill. Why not enjoy your favorite dish during the cold season? Blue ones for the winter with the aroma of a summer fire can be easily prepared at home.

Classic baked eggplants for the winter

When you decide to cook eggplants in the oven for the winter, you should remember all the best recipes. Below is another version of such a blank.

Ingredients:

• eggplants – 3 kg;
• bell pepper – 2 pcs.;
• tomatoes – 1 kg;
• salt – 1 tbsp. l.;
• vegetable oil – 60 ml;
• vinegar – 40 ml.

Cooking process

1. It’s not difficult to make delicious eggplants with a piquant aftertaste using a classic recipe. Below are simple instructions.
2. Eggplants should be washed and the stems cut off. Each vegetable is pierced several times with a knife. Place cooking paper on a baking sheet, on top of which you need to put peppers and blue peppers. They are placed in an oven heated to 200 degrees for 40 minutes.
3. Clean tomatoes are placed in a deep bowl and doused with boiling water. You need to remove the skin from them. You should also remove the skin from bell peppers baked in the oven.
4. Soft eggplants need to be peeled, working carefully to maintain their shape. You can also cut the vegetables into slices.
5. Prepared vegetables are laid out in layers in sterilized jars quite tightly. Each layer is seasoned with salt. Vinegar and sunflower oil are poured into containers.

Note! For a liter jar use 1 tbsp. l. vinegar and 2 tbsp. l. oils

The containers are covered with lids and sent for sterilization. At the end of the procedure, all that remains is to roll up the lids.

With garlic in marinade

An appetizer of purple vegetables marinated with garlic is tasty and healthy. Pairs perfectly with many products.

Products:

• chili - 2 pcs.;
• eggplants - 2.3 kg;
• rock salt - 6 tbsp;
• garlic (heads) - 2 pcs.;
• vinegar 9% - 150 ml;
• granulated sugar - 3 tbsp;
• sunflower oil - 140 ml;
• greens - 25 g.

Let's get started:

1. We choose small fruits. Chop into circles 1.5-2 cm high. Place in a container, add 50 g of salt, fill with cold water and place under a press.
2. Meanwhile, prepare other ingredients. Divide the head of garlic into cloves, peel each one and chop into rings.
3. We use chili together with the seeds, excluding only the stalk. Chop in the same way as garlic. Rinse, dry, and finely chop fresh herbs.
4. After half an hour, drain the liquid from the eggplants. Place on a dry cloth and dry. Place back into the bowl, pour in sunflower oil, and stir.
5. Place the rings in a thin layer on a baking sheet. Bake eggplants in the oven for half an hour at 180 degrees.
6. While the vegetables are cooking, set the jars to sterilize. There are several methods: over steam and in the microwave. Boil the lids for a few minutes.
7. We pierce the vegetable, if the toothpick passes without obstacles, then you can use the product for its intended purpose. Place into sterile containers.
8. Pour 1 liter of clean, filtered water into a separate pan. Add granulated sugar, salt, chili, herbs. Bring to a boil, add acid and heat for a couple of minutes.
9. Pour the resulting marinade into jars with the contents. Close tightly with lids. Place under a warm shawl until completely cooled, turning each container over in advance.

What does eggplant “love”?

Before frying the eggplant over coals, you can marinate it for about half an hour or a little more.

Vegetables in a cauldron

As a marinade you can use:

• soy sauce (any variety),
• diluted wine or balsamic vinegar,
• lemon juice,
• wine,
• diluted tomato sauce.

Eggplants are very fond of hot and spicy seasonings - pepper, garlic, basil, Italian herbs

However, our Russian cilantro, dill and parsley will also perfectly enrich the taste of the vegetable.