Eggplants with tomatoes for the winter: delicious recipes with photos

The favorite method of preservation that housewives prefer is eggplant with tomatoes for the winter . Eggplant preparations are especially popular with men who love spicy dishes; salads are an ideal addition to everyday and holiday menus, because the appetizer goes well with any dish. Most of the recipes presented on our website involve adding a large amount of garlic and red pepper to the blue ones, but there are also “mild” recipes, for example, tomato lecho with pieces of eggplant.

Spicy eggplant appetizer for the winter

This eggplant preparation goes well with soups and any side dishes; it is indispensable in the winter cold. To prepare a homemade snack you will need:

• chili pepper – 1-2 pcs.;
• tomatoes – 1 kg;
• vinegar - 5-6 tbsp. spoon;
• medium-sized eggplants – 1 kg;
• spices (of your choice);
• young garlic – 300-400 g;
• bay leaves – 3 pcs.;
• sunflower oil – 400 ml.

How to prepare a spicy dish for the winter:

1. Fry the blue ones cut into slices in a frying pan.
2. Press the garlic, cut the tomatoes into rings.
3. Place the ingredients in sterilized jars in layers, between which there should be spices and bay leaves.
4. Press down the vegetables by tamping the jars. If the ingredients have settled and there is some space available, add an extra layer rather than leaving it empty (this will prevent the jars from bombing). You need to leave 1.5 cm free up to the neck. Sterilize the already filled container again.
5. Pour a spoonful of vinegar into each container, after which the ingredients should be poured with vegetable oil so that the liquid covers the ingredients, but there is 1 cm of free space in the necks of the jars.
6. Line the bottom of a large pan with a cotton cloth, place containers in the middle, and fill them with water to the very top. Cover the jars with lids and turn on the heat.
7. When the liquid begins to boil, the fire should be turned down to low, after which the homemade twist should simmer for another 15-20 minutes. Afterwards, the eggplants can be sealed. Store the snack in a dark room, at a temperature of 16-18 degrees.

• Pork goulash in a slow cooker - how to cook deliciously at home using step-by-step recipes with photos
• Video peephole for the front door
• 8 most common foods you may be allergic to

Eggplant in tomato sauce for the winter - a delicious recipe for the perfect snack

Tomato filling makes the taste of canned eggplant very juicy and tender. This appetizer can be safely served at a holiday table, either as an independent dish or in combination with meat, baked fish, or as a dressing for fresh side dishes.

To prepare one standard jar (3 liters), take the following amount of ingredients:

• fresh eggplants - 1 kg;
• ripe tomatoes - 1 kg;
• garlic and spices to taste;
• sugar, salt, vegetable oil and vinegar.

First of all, the blue ones are washed with water, the tails are removed and cut into 4 equal parts.

The tomatoes are also washed, blanched and peeled, and then cut into quarters and sent to a blender or meat grinder. There they are ground to a tomato puree to make the mass homogeneous.

Place the chopped eggplants in a deep pan and add a little water (100-150 ml), sprinkle them with salt, sugar, ground pepper and other spices of your choice.

You can also add dried bay leaf and 1-2 tablespoons of vegetable oil. Turn on the heat and cook the blue ones for 25-30 minutes under the lid.

15 minutes after boiling, pour the resulting tomato puree into the pan, carefully mix the vegetable mixture, add a little vinegar, chopped garlic and simmer for the remaining amount of time on a timer over low heat.

Now put the hot salad in pre-prepared and sterilized jars, cover tightly with lids, turn over and allow to cool to room temperature for about a day, after which the product is completely ready for winter storage.

Canned eggplants with beans

Home canning can be not only tasty, but also healthy and satisfying. A prime example of this is the eggplant and bean salad. This winter appetizer can be served as a separate dish or together with meat, soup, or a side dish. For preparation you need the following ingredients:

• white/red beans – 0.5 kg;
• medium onion – 0.5 kg;
• medium young eggplants – 2 kg;
• small carrots – 0.5 kg;
• garlic – 0.2 kg;
• cane sugar – 1 tbsp;
• fleshy tomatoes – 1.5 kg;
• sweet pepper – 0.5 kg;
• Chile;
• vinegar – 1/3 tbsp.;
• refined oil – 1 tbsp.;
• table salt – 2 tbsp. l.;
• allspice – 5 g.

How to prepare homemade twist for the winter:

1. Boil the beans soaked overnight until half cooked.
2. The blue ones should be cut into rings up to 2 cm thick, then fry in oil (you need about ½ tbsp).
3. The bell pepper is cut into two parts, the seeds are removed, and then the vegetable is cut into small slices or chopped into strips.
4. Carrots should be cut into oblong cubes, onions into thin half rings.
5. Chili, tomatoes, garlic must be minced or chopped using a blender. Salt, the rest of the butter, and sugar are added to the pulp, after which it should be boiled for 5 minutes.
6. Place almost finished beans into the boiling sauce. After 10 minutes, add carrots and onions to the pan and boil the ingredients for 5 minutes. Blueberries and peppers are added last.
7. When all the products have been boiled for about 15 minutes (until the eggplants and beans are soft), add vinegar.
8. After 5-8 minutes, the appetizer with tomatoes and eggplants can be sealed in jars that have previously been sterilized.

The best recipes

On the Internet you can find a huge number of recipes for preparing delicious eggplant snacks. We invite you to consider the best.

Appetizer of eggplant with tomatoes and garlic “Mother-in-law’s tongue” for the winter

There are several recipes for preparing this type of snack.

Products:

• eggplants – 1 kg;
• tomatoes – 800 g;
• chili – 1/2 pcs.;
• sweet pepper – 3 pcs.;
• salt, sugar to taste;
• oil – 150 ml;
• acetic acid 70% – 10 ml.

Prepare the eggplants, cut into rings 7 mm thick. Place in a container, cover with salt and leave for several hours. Rinse afterwards.

Peel other vegetables according to recipe. Grind into cubes. Mix all products, add salt, sugar, oil and vinegar. From the moment it boils, continue cooking for half an hour. Pack into sterile containers.

Spicy appetizer with garlic and vegetables

According to the recipe, eggplants remain firm despite prolonged heat treatment.

Products:

• eggplants – 2 kg;
• tomatoes – 2 kg;
• garlic – 1.5 heads;
• vinegar 9% – 200 ml;
• table salt – 80 g;
• granulated sugar – 80 g.

Chop the eggplants into rings. Add salt, cover and leave for a quarter of an hour. Then rinse and dry.

Add chopped garlic to the resulting tomato mixture. Put on fire, cook for a quarter of an hour. Then add the prepared eggplants and continue to simmer for 10-20 minutes. Bring to taste, simmer for another 2-3 minutes. Place in a sterile container.

Troika salad

To prepare you need to prepare:

• eggplants – 700 g;
• tomatoes – 900 g;
• onion – 300 g;
• sweet pepper – 300 g;
• vinegar essence – 30 ml;
• table salt – 10 g;
• granulated sugar – 15 g.

Wash the blue ones and cut into slices. Place in a saucepan, add salt. Cover and place in a cool place for 2-3 hours. Then place in a colander and rinse under running water.

Pour oil, vinegar into a saucepan, add salt and granulated sugar. Then lay out sliced ​​tomatoes, eggplants, onions, and sweet peppers in layers.

Cover and simmer for 40 minutes. After a quarter of an hour, stir the vegetables and continue cooking. Place the salad in sterile containers and seal tightly.

Appetizer of eggplant and tomatoes without garlic

To prepare a delicious snack you will need to purchase the following ingredients:

• eggplants – 1.5 kg;
• tomatoes – 1.5 kg;
• sweet pepper – 1.5 kg;
• fresh dill – 50 g;
• sunflower oil – 230 ml;
• table salt – 20 g;
• granulated sugar – 40 g;
• acetic acid 9% – 150 ml.

Wash the vegetables, peel them, chop the middle ones into cubes. Sprinkle the eggplants with salt and let sit for 2-3 hours, then rinse and dry. Pour a little oil into a frying pan with a thick bottom and heat it up.

Add eggplants and fry until golden brown. Other ingredients need to be simmered in a separate container.

Mix a small amount of vegetable oil with grated garlic. Grease each fried slice with garlic oil and place on the bottom of a sterile glass container. Place a mixture of vegetables and fresh dill on top. In the same way, the mass is laid out layer by layer until the jar is completely filled.

Then prepare the marinade: add 150 ml of acetic acid and a little spices to 150 ml of oil. Mix and pour into a jar. Close tightly and store in the refrigerator.

Preserving eggplant according to lecho recipe

The obligatory ingredients of the Hungarian dish are tomatoes, onions and bell peppers, but resourceful housewives began to add eggplants to the classic recipe. This preparation for the winter has a completely new, unusual and pleasant taste. Required ingredients:

• sweet green/yellow pepper – 0.5 kg;
• ripe, soft tomatoes – 1 kg;
• chili – 1 pc.;
• 9% vinegar – 1 tbsp. l.;
• medium eggplants – 0.5 kg;
• refined sunflower oil – 1 tbsp. l.;
• salt, sugar - 1 tbsp. l.

How to prepare lecho with blueberries:

1. Hot peppers and tomatoes are passed through a meat grinder.
2. The bell pepper is cleared of seeds and cut into small cubes.
3. Eggplants should be cut into small slices (the rings are cut into quarters).
4. Oil, sugar, vinegar, and salt are added to the crushed tomatoes. Place the pan with the ingredients on the stove and bring its contents to a boil.
5. The blue peppers along with the sweet peppers are placed in a container, all components are mixed and covered with a lid.
6. When the lecho has boiled for 10 minutes, you can begin the last stage of canning - sealing it in jars.

• Russians plan to abolish transport tax
• How to choose inexpensive and high-quality products at Pyaterochka
• Property tax for pensioners - who is entitled to benefits and deductions, registration procedure and necessary documents

Sauteed eggplant

This dish of French cuisine will delight you with its variety of serving: it can be consumed, for example, as a side dish when hot, or as a sauce when cold.

What to take:

• Eggplants, peppers (Bulgarian) – 2 kg each,
• Tomatoes, onions - 1 kg each,
• Sugar – 3 tbsp. spoons,
• Oil (vegetable), vinegar (9%) – 5 tbsp. spoons

How to cook:

Cut the eggplants, sprinkle them with salt, and let them stand until the juice is released. Now you need to wash them. Tomatoes are needed without skin. To do this, lightly cut the fruits crosswise and place them in boiling water for a minute, remove the skins and chop them. We clean the pepper, cut it into pieces, and the onion into halves of rings.

In a heated frying pan with oil, fry the eggplants and place them in the pan. Now it's the turn of the onion. It should be kept until translucent and placed with the eggplants. Place chopped peppers and tomatoes (raw) in the top layers. Salt the contents of the pan, add sugar, and place on the stove. Keep the dish on the fire for half an hour, stirring.

Towards the end, season with vinegar and keep on the stove for another five minutes. We send the sauté into jars.

Winter salad of eggplant and tomatoes

Fried eggplants with tomatoes for the winter are easy to prepare, very filling and tasty. This dish will appeal to housewives who do not have time for long cooking, but want to please their loved ones with a delicious snack. Try cooking eggplants with tomatoes for the winter, the recipes for which are presented below. It is better to prepare a salad with tomatoes and blueberries for future use, since people always eat it with pleasure and a lot. Required ingredients:

• green/yellow sweet pepper – 0.4 kg;
• eggplants – 6.5 kg;
• salt – 2 tbsp. l.;
• young garlic – 100 g;
• granulated sugar – 200 g;
• table vinegar - 4.5 tbsp. l.;
• sweet, fleshy tomatoes – up to 1 kg;
• refined oil – 1 tbsp.

The process of preparing eggplants with tomatoes for the winter:

1. Clean tomatoes need to be passed through a juicer, peppers must be cleared of seeds, and cut into oblong strips.
2. Pepper and crushed garlic are added to tomato juice. The container should be placed on medium-intensity fire.
3. After the liquid boils, reduce the heat. Next, add vinegar, salt, and sugar to the pan.
4. Once it returns to a boil, remove the pan from the heat.
5. Blue ones, peeled and cut into circles, need to be fried in oil for a few minutes, then placed in a sterilized container, pouring tomato sauce on top.

Eggplants with tomatoes for the winter - general principles of preparation

For canning, young eggplants that do not have ripe and dark seeds are used. The skin should be tender, not hard. In most snacks this should not be removed as it helps maintain the shape of the pieces. For the same reason, it is not recommended to cut eggplants finely for canning. If the recipe does not specify the shape, then chop it randomly.

How to cut blue ones:

• circles or their halves, quarters;

• cubes;

• cubes;

• stripes.

For appetizers, eggplants are boiled or stewed along with tomatoes and other ingredients. Sometimes pre-frying is required.

You can use absolutely any tomatoes for salads, the main thing is that they are ripe, juicy, and tasty. If they are crushed into sauce, then you can take them with cracks, crooked, overripe, but without rot or mold. If tomatoes need to be cut into slices, it is better to use dense fruits, perhaps slightly unripe ones. Snacks taste better with meaty varieties, without water.

In addition to eggplants and tomatoes, onions, garlic, herbs, various types of peppers, carrots, spices and vinegar are added to the preservation. Pay special attention to the oil. It must be fresh and not have a musty smell, otherwise the unpleasant aroma will intensify during storage.

All preservation is done in sterile jars, which it is advisable to prepare in advance so as not to be distracted from the process. There are several options for sterilizing containers: over steam, in the oven, in the microwave, or according to grandma’s method - frying washed cans in the sun. Choose any convenient one. The lids can simply be doused with boiling water.

Canning eggplants for the winter with garlic arrows

This preparation is equally pleasant to eat both hot and cold. For cooking, it is better to take fresh blue and green beans, and garlic arrows are necessary for piquancy. If you like spicy food, you can increase the amount of seasonings specified in the recipe. What components are needed:

• light vegetable oil – 1/3 tbsp.;
• green beans – 0.3 kg;
• garlic arrows – 7-8 pcs.;
• medium-sized blue young ones – 3 pcs.;
• soy sauce – 2 tbsp. l.;
• ginger powder – ½ tsp;
• fresh parsley – 1 bunch;
• table salt – 1 tsp;
• garlic cloves – 3 pcs.;
• paprika powder – ½ tsp;
• chili – ½ piece;
• pepper mixture.

Cooking technology:

1. Peeled blue beans are cut lengthwise into 2 parts, and then into medium-sized bars (it is desirable that the pieces are approximately equal to green beans). Sprinkle the ingredient with salt, leaving it to juice for 15 minutes.
2. Washed, dried garlic arrows should be cut into several bars, equal in size to green beans.
3. Wash thawed or fresh beans and cut into oblong pieces.
4. In a frying pan with heated oil, fry the garlic arrows and green beans (this will take about 5 minutes, the heat should be medium).
5. Transfer the fried ingredients to a dry bowl, being careful to leave the oil in the pan.
6. Wash the blue ones with cold water, place in a dry frying pan and fry for 2-4 minutes. Then add oil, ginger, paprika.
7. When the vegetable acquires a golden hue, transfer the pieces to the arrows and beans.
8. Grease the frying pan with oil, add soy sauce, crushed garlic, chopped chili pepper. Fry the ingredients for 1 minute, after this dressing pour in the eggplants, beans, garlic arrows, mix everything carefully and you can seal the jars.

Peppers and eggplants in tomatoes for the winter

Although there are a lot of carrots in the recipe, they are still not as noticeable in the dish as peppers and eggplants. Therefore, the latter are the main ones in this dish. But they are added to the brew in a certain sequence. And now I smoothly move on to the last stage of preparation. I drain the water from the eggplant. I rinse them under running cold water. Add to the total boiling mass. I mix everything. I cover it with a lid. I wait for the mixture to boil. After boiling, cook over low heat for 30-40 minutes, stirring the contents of the pan occasionally.

After 40 minutes, add chopped peppers, garlic and parsley. I mix everything well. Bring to a boil over low heat, covered. From the beginning of boiling I cook for 15-20 minutes. And I don’t forget to stir the brew several times so it doesn’t burn.

I extended the last cooking a little. For about 10 minutes. And now the entire vegetable mass has reached complete readiness. It is, of course, more like fried vegetables rather than stewed.

Now I fill the pre-sterilized jars to the very top with the hot brew. Cover with boiled lids.

And as always, my semi-automatic machine helps me out. I use it to seal jars. I got three of them.

I turn the jars upside down. I cover them with a warm terry towel. So to speak, I’m warming it up.

In this form they will stand until completely cooled. I prepared them in the evening. Let them stand all night. I'll take it out in the morning.

Video

Among the huge variety of recipes for winter preparations with blueberries, it is difficult to choose just one. Each dish is unique and interesting in its own way, so experienced housewives try to prepare as many canned snacks as possible. Pickled, spicy, stuffed fruits and, in addition, all kinds of salads with tomatoes and blueberries are very popular. Below are videos that will help you easily prepare wonderful snacks.

Blue ones with tomatoes and garlic for the winter

Delicious eggplants for the winter in tomato sauce

Eggplants in tomatoes for the winter are to die for

I take out the cooled pieces. Well, it's time for them to join the rest of the jars. I have quite a bit of cooked food left to try. Well, how can you cook this delicacy and not try it? It is so delicious and fragrant.

It turned out to be an awesome snack. Thick, bright, with pieces of eggplant and pepper, and even garlic. Very pleasant and piquant in taste, spicy, with a slight sourness. To be honest, I put this vegetable mass on black Borodino bread and ate it with great pleasure. Can you imagine how much you will crave such food in winter? The sight alone will make your mouth water. How do you prepare eggplants for the winter? Do you do it with tomatoes? Write in the comments.

Author of the publication

offline 6 hours