Step-by-step recipes for eggplant in tomato sauce for the winter

Greetings to you, reader of my blog!

Eggplant in tomato sauce is an excellent appetizer or salad. You can present the dish as a side dish. The vitamin combination of eggplants with tomatoes, onions, bell peppers, garlic and herbs is very multifaceted and bright.

You will enjoy the treat because it is piquant and juicy. And the ease of preparation will allow you to add the dish to the signature recipes section.

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.

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.

Eggplant salad with tomatoes and garlic “Troika”

The name of the dish comes from the amount of products used to prepare it. The resulting mass resembles caviar in appearance. The composition is remarkable because it is suitable as a snack option. The sterilization process plays a significant role. If the jars are not steamed and the lids are not boiled, the seal may simply explode. The presented canned eggplant and tomato salad for the winter requires the following ingredients:

blue ones - 3 pcs.;
tomatoes – 3 pcs.;
onions – 3 pcs.;
paprika – 3 pcs.;
vinegar concentrate – 2 tbsp. l.;
salt – 1 tsp;
granulated sugar – 2 tsp.

Prepare as follows:

Wash ripe fresh medium-sized vegetables and cut into medium pieces.
Pour oil, vinegar concentrate, a spoonful of salt and a little sugar into the container where the caviar will be cooked.
After this, lay out tomatoes, blue tomatoes, onions, and peppers in layers.
The dish must be cooked under a closed lid for 30-40 minutes.
When the vegetables release their juice, stir and leave to cook for about 10 minutes.
Pre-prepare the jars, place the salad in them and roll up.

Eggplants in tomato sauce in an air fryer (best recipe)

If you have already tried out a smart gadget for sterilizing empty glass containers, I suggest you try out the air fryer in a new way and prepare a wonderful snack.

Required ingredients:

blue young fruits – 1000 g;
fleshy tomatoes – 1500 g;
chili pod;
head of garlic;
granulated sugar – 100 g;
non-iodized fine salt - 1 tbsp. l.;
vegetable oil – 100 ml;
table vinegar – 75 ml.

Cooking method:

1. Grind peppers, garlic cloves and tomatoes through a meat grinder.
2. Pour oil into a heat-resistant bowl, transfer vegetable puree, salt, sugar and place on high flame. As soon as the mixture boils, reduce the gas and cook for a quarter of an hour.
3. Cut off the tails of the washed eggplants and cut them into fairly large pieces.
4. Send them to the tomato mixture, pour in vinegar, mix and place in sterile glass containers.
5. Cover the pieces with lids, having previously removed the rubber bands, and place them on the bottom rack of the air fryer. We turn on the device, set the temperature to 150 degrees, set the timer for 20 minutes and wait.
6. Carefully remove the treat from the gadget, put the rubber bands back into the lids, seal the glass container, turn it upside down, and cover it with a blanket until the product cools.

Eggplant for the winter with garlic in tomato

If you don’t know how to preserve eggplants for the winter, then remember this delicious recipe forever. Its advantage is that the blues remain firm despite being exposed to the marinade for a long time. Even picky gourmets will appreciate the spicy crunch and sour zakatka sauce. Such eggplants with tomatoes and garlic for the winter will be an excellent addition to a feast with strong alcohol. For preparation you will need:

blue ones - 1 kg;
tomatoes – 1 kg;
garlic – 10 cloves;
vinegar concentrate – 100 g;
salt – 2 tbsp. l.;
sugar – 2 tbsp. l.

You need to do this:

Cut the blue ones into rings, add salt and cook for about 20 minutes.
Pour boiling water over medium-sized tomatoes, quickly rinse with ice water, and remove the skin. Then transfer to a mixer and grind.
Add chopped garlic to the tomato paste and simmer for about 20 minutes.
Place the blue ones into the prepared juice and simmer for 20 minutes.
Add vinegar, salt and sugar the total mass, cook for a couple more minutes.
Pour the resulting salad into containers and roll up.

Learn how to cook delicious eggplants with tomatoes and garlic using other recipes.

How to cook “Fried eggplants in tomato sauce for the winter”

Ingredients:

Eggplants – 1 Kilogram
Tomatoes – 600 grams
Red pepper – 300 grams
Garlic - 6-8 cloves
Sunflower oil – 50 Milliliters
Salt - 1 teaspoon
Sugar - 1 teaspoon
Hot pepper - 1 part
Basil – 1 bunch

Number of servings: 2-3

Preparation:

Let's prepare the ingredients.
We clean the eggplants, cut them into flat pieces and fry them in sunflower oil on both sides.
Wash the vegetables and cut them coarsely. Tomatoes, sweet and hot peppers are passed through a meat grinder. Add a small piece of hot pepper.
Pour the tomato and pepper into the pan.
Add sugar and salt.
Place fried eggplants in tomato sauce.
Add basil and garlic. Place on the fire and boil for 5-7 minutes.
Place the boiling sauce with eggplants in sterile jars and seal. Fried eggplants in tomato sauce are ready. Store in a cool place.

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.

Layered eggplants for the winter with tomatoes

A tasty and simple recipe that won’t require you to spend time or effort. Juicy canned fried blues are suitable for both ordinary lunch, dinner, and for a special table. For this recipe, it is better to buy tall jars, then the vegetables will have a beautiful appearance and will be able to absorb each other’s aromas. To prepare fried eggplants with tomatoes for the winter, food lovers need to prepare the following products:

blue – 1 kg;
tomatoes – 1 kg;
peppers – 1 kg;
parsley/dill – 1 bunch;
sunflower oil – 150 g;
salt – 1 tsp;
sugar – 1 tbsp. l.;
vinegar concentrate – 100 g.

You need to prepare it like this:

Washed vegetables must be cut into medium pieces.
Fry the blue ones until golden brown, simmer the remaining ingredients separately for 10 minutes.
Coat the blue circle with garlic and oil and place on the bottom of the container.
Place a layer of tomatoes on top, sprinkle with herbs, add sweet pepper.
Repeat the sequence until the jar is filled to the brim.
Pour marinade of vinegar, 100 grams of oil and spices over the mixture and roll up.

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In Korean

For the winter, make a vitamin-rich snack of baked vegetables in a spicy sauce. To close 8 half-liter jars, just take:

3 kg eggplants;
carrots - from 700 to 800 g;
a head or two of garlic;
kilogram of pepper.

For canning you will need spices, a glass of vinegar, sunflower oil, seasoning for vegetable salad in Korean:

The blue ones are washed and chopped into strips, combined with 2 tablespoons of sugar.
Grated carrots are poured with boiling water for an hour.
The center is removed from the pepper and the seeds are selected.
Place the eggplants on a greased baking sheet, cover with foil and place in the oven, heated to 180 °C.
Carrots are taken out of the water, mixed with spices, squeezed garlic and seasoning, combined with oil and sent to the blue ones, baked under food foil for about 10 minutes. Eggplants in the filling, compacting, are placed in a container.

Recipe for fried eggplants in spicy tomato sauce for the winter

Cooking time: 1 hour. Number of servings: 5. Calories: 79 kcal.

Kitchen appliances and equipment: frying pan; Kitchen Scales; glass jars with lids; knife; spatula; cutting board; spoon; large saucepan.

Ingredients

Eggplant 600 g
Tomato paste 2 tbsp. l.
Salt (non-iodized) 0.5 tsp.
Granulated sugar 1 tsp.
Garlic 2 cloves
Sunflower oil (refined, for frying) 100 ml
Tomatoes 500 g
Vinegar 9% 20 ml
Pepper (allspice and peas) 3 pcs.
Dill small bunch
Thyme 2-3 sprigs
Unrefined oil 2 tbsp. l.

Step-by-step preparation

Wash half a kilogram of tomatoes, cut the skin crosswise at the top and place them in boiling water for 1 minute. Try cooking fried eggplants in spicy tomato sauce for the winter
Wash the eggplants (600 g), cut off the tail and cut them into small slices. Chop the eggplants and prepare them for the winter using a simple recipe.
Remove the tomatoes from the boiling water and peel off their skins. Peel 2 cloves of garlic and chop finely. Simple recipes for preparing eggplant in tomato sauce for the winter
Fry the eggplants in a heated frying pan with vegetable oil. Fry eggplants in spicy tomato sauce for the winter
Place chopped tomatoes and garlic in a pan, add 2 tablespoons of tomato paste (it can be replaced with the same amount of tomatoes in their own juice).

Prepare spicy tomato sauce for fried eggplants for the winter

Add 2 tablespoons of unrefined aromatic oil (you can replace it with refined oil), add the fried eggplants and simmer the vegetables for 5 minutes. Stir the mixture periodically.
Add 20 ml of vinegar and 3 peas of allspice and black pepper. Stir and remove the eggplants from the stove.
Finely chop the greens, add to the vegetables, mix and salt to taste (about half a teaspoon). Chop the greens to prepare eggplant in tomato sauce for a simple recipe.
Add a teaspoon of sugar, mix and transfer the eggplants to a jar. Place the ingredients in a jar for an easy recipe for eggplant in tomato sauce.
Add a sprig of thyme (for flavor).
Cover the jars with lids and sterilize for 15 minutes. You can use a convection oven or a pan of boiling water for this. Add spices to prepare eggplant in tomato sauce for a simple recipe.
Carefully remove the jars of eggplant. If you have metal lids, now is the time to roll them up or screw them tightly.
Fried eggplants in spicy tomato sauce are ready for the winter

Did you know? These eggplants can be stored for up to 6-8 months in a cool place.

Baked or fried eggplants are a savory appetizer that goes well with any hot dish. In addition, it can be done quickly and easily.

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

If you like something spicy, then this winter salad will be the perfect choice. The dish has been familiar to everyone since Soviet times. The specific taste of eggplant is complemented with garlic and aromatic pepper, resulting in an excellent tandem. The salad is appropriate to use as a snack or a full meal with meat or boiled potatoes. For preparation you will need the following components:

blue ones - 4 kg;
garlic – 4 cloves;
bell pepper – 1 kg;
tomatoes – 1 kg;
vinegar - half a glass;
hot pepper – 5 pcs.;
sunflower oil – 150 g;
fine salt - 2 tbsp. l.;
sugar – 200 g.

Such an appetizing option for preparing a dish like eggplants with tomatoes and garlic for the winter with spice is done in several stages:

Wash all the vegetables, cut the middle ones into pieces.
Place the blue ones in a bowl, cover with salt, and then place under running water (cold only) so that the bitterness of the skin disappears.
Pour boiling water over the tomatoes, after 1 minute pour in ice water. Carefully remove the skin and place them in a blender.
Add garlic cloves and peppers to the tomatoes and grind until smooth.
Add butter, spices, sugar, and blue ones to the resulting slurry. Let it simmer for half an hour.
After this, pour the product into jars that have gone through the stages of sterilization, close the lids and roll up.
It is best to store in a basement or closet.

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

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.”

Fried eggplants in tomato - a fragrant and satisfying dish for the winter

Another traditional recipe for preparing delicious eggplants using tomato sauce. At the end you get an excellent appetizer that can be served at the holiday table. It goes especially well with hot meat dishes with a suitable side dish.

To prepare the snack, stock up on the following ingredients:

fresh, selected eggplants - 1 kg;
tomatoes with tender pulp, ripe - 0.5 kg;
salt, sugar, allspice;
vinegar, vegetable oil or olives.

First, wash the eggplants, then cut them into thick circles without removing the skin. You can first soak the slices in warm, slightly salted water for 20-30 minutes.

At this time, the tomatoes are peeled, blanched and cut into equal quarters. Next, the tomatoes are ground in a meat grinder, and the resulting puree is sent for cooking along with bay leaf, salt and ground pepper.

As soon as the blue ones are infused, they are transferred to a colander, the water is allowed to drain completely, and then the circles are laid out in a preheated frying pan with oil. Fry the vegetables until golden brown on each side over medium heat for 10 minutes.

At the end of cooking, you can sprinkle them with a small amount of wine or fruit vinegar.

Now the fried eggplants are placed in glass jars, which were sterilized earlier, and hot tomato juice from the stove is poured on top. Roll up the lids. Winter will be decorated with another delicious and healthy snack. Bon appetit!