Fried eggplants for the winter: popular recipes with photos

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 seal fried eggplants for the winter

Wash the eggplants, wipe them dry and cut off both ends. Next, the important part of the recipe for fried eggplants for the winter is slicing. We need to cut the eggplants large enough so that when preserved, the eggplants retain their shape and do not fall apart. First cut the eggplant lengthwise into two equal parts. Then cut each half lengthwise into three parts and in half.

It should look like in my photo: large long pieces, each piece with a peel.

Next you need to fry all the eggplants in oil until cooked and golden brown. But, since I was preparing several jars of preserves at once, the prospect of standing over a frying pan for two hours and then cleaning half the kitchen from splashes of oil did not make me happy. Therefore, for the recipe, I baked eggplants in the oven. If you do everything correctly, baked eggplants taste no different from fried ones.

Pour vegetable oil over the baking sheet and place the eggplant pieces on the baking sheet with the skinless side. Then each piece needs to be turned over so that the side that is in the oil is on top. Thanks to this method, the eggplants will take as much oil as they need and not a drop of extra. Place the baking sheet with eggplants in an oven preheated to 220 degrees. The position of the baking sheet is in the middle.

Bake the eggplants in the oven until tender, about 30 minutes. Eggplants should be soft and golden brown.
While the eggplants are baking, there is a lot that needs to be done. For example, sterilize jars with lids.
Also, prepare the required amount of garlic and hot pepper.
Peel the garlic and chop with a knife.
Place a kettle on the stove, since we will need boiling water to pour over the fried eggplants.
Place garlic and hot pepper in sterile jars.
Add salt to the jars.
Then pour sugar into the jars.
Remove the hot eggplants from the oven.
Using a fork, place the hot eggplants tightly into the prepared jars. You need to act quickly, because the recipe for fried eggplants does not require sterilization, and you need to have time to preserve the jars while they are hot.
Add vinegar to jars with eggplants - 2 tbsp. for one half-liter jar.
Then pour boiling water from the kettle over the eggplants. Check that there are no voids in the eggplant jar and that the water has filled the entire jar.
Immediately roll up the lids of the jars with fried eggplants and turn them upside down to check the tightness of the lids. Then we shake the cans of preserves so that the sugar and salt dissolve, and only then we wrap them in a blanket until they cool completely.

We put the cooled fried eggplants in the pantry or cellar for the winter. These fried eggplants can be stored in the apartment.

Tips and tricks

To make fried eggplants with garlic for the winter tasty and aromatic, it is better to use summer varieties of garlic, this type of garlic is also called “spring” garlic - it tastes sweet, does not bake and has a thin shell.

While winter varieties of garlic do not have such a subtle taste, they are sharper and hotter in taste.

If you don’t like spicy fried eggplants with peppers for the winter, then you can safely exclude red hot peppers from the recipe. But it seems to me that it is pepper and garlic that give this recipe for fried eggplant for the winter that unique charm of freshly prepared eggplant with garlic.

Eggplants, fried in cubes

The good thing about the recipe for fried eggplants for the winter is that by adding one or another ingredient to it, you add a new flavor to the main recipe.

This recipe is also based on fried eggplants, but the cutting is done in squares or cubes. Sweet and bitter peppers, onions and carrots are also cut. But before cutting tomatoes into squares, you need to pour boiling water over them and plunge into ice water. After this procedure, the skin peels off well and is cleaned.

“Mother-in-law’s tongue” made from sterilized eggplant – a spicy appetizer

“Mother-in-law’s tongue” is probably one of the most popular eggplant preparations. And the name is not in vain. Firstly, the main product is cut into “tongues” and not into circles. Secondly, the appetizer is made as spicy as a mother-in-law’s tongue (figuratively). Tomato filling is used.

Ingredients for 2 l:

eggplants - 2 kg;
tomatoes - 1 kg;
bell pepper - 4 pcs.;
garlic - 1 head;
hot pepper - 1-2 pcs.;
vinegar 9% - 3 tbsp;
salt - 1 tbsp. (taste);
sugar - 1 tbsp;
vegetable oil - 50 ml;

Stages:

Cut off the ends of the washed blue ones and cut them lengthwise into slices about 1 cm thick. Fill a saucepan with cold water and dissolve a tablespoon of salt in it. Place all the eggplants in this strong solution, cover them with a plate and put pressure on them. Leave the main product to soak for half an hour.
Tomatoes need to be peeled. This is easy to do by first blanching them (pour boiling water for 1 minute and then plunge into ice water). Remove the seeds from the peppers and remove the garlic from the husks. Cut these vegetables into random pieces and turn them into a paste using a blender. You can also pass it through a meat grinder.
Read also: 4 recipes for vegetable lasagna
Rinse the eggplants under running water and squeeze out excess liquid with your hands. Grease a baking sheet with vegetable oil and place the plates in one layer. Bake at 180° until done. This will take about 30 minutes. After 15 minutes, turn over to the other side.
Place the tomato sauce on the stove and bring to a boil. Add sugar, salt and boil for 10 minutes. Now pour in the sunflower oil and vinegar and cook for another 2 minutes.
When the blue ones are baked, place them in a pan and cover with a lid so they continue to steam and do not cool quickly.
Start collecting the snacks in clean, dry jars. Pour a couple of spoons of filling into the bottom, use a fork to pry up the tongue of the eggplant and place it in the jar. Continue filling the container with baked slices and pour the tomato on them.
Do not fill to the very edge, otherwise the filling will spill out during sterilization. Cover the filled jars with boiled lids.
Cover the bottom of the pan with a cloth and place the workpieces on it. Pour hot water (because the snack is hot) so that its level reaches the “shoulders” (narrowing area) of the cans.
Put it on fire. When the water in the pan boils, sterilize half-liter jars for 20 minutes, liter jars for 30. Then remove the preserved food from the boiling water and seal it tightly.
Turn it over, wrap it “under a fur coat” and leave to cool. When covered with warm clothes, cooling occurs slowly and sterilization of the upper layers continues. Delicious eggplants for the winter “mother-in-law’s tongue” are ready, enjoy.

Fried spicy eggplants for the winter

When we have prepared all the necessary ingredients, you can start preparing fried eggplants for the winter; the photo recipe will tell you how to properly cut the vegetables so that their taste is not lost among the other components of the salad.

First of all, we will cut the blue ones into circles and sprinkle with salt. They should be left in this form for half an hour, and then rinsed with water and dried on a towel. When half an hour has passed, the slices should be fried: heat the oil in a frying pan and fry each slice on both sides for a couple of minutes.

This recipe also involves frying other vegetables: onions, cut into half rings, and carrots, chopped on a coarse grater. The ingredients must be fried separately, and then you can mix them. Add fried blue ones to the onions and carrots.

Prepare the filling in a blender: chop the tomatoes and seeded peppers. Add grated apple to the tomato mixture. The resulting mass must be brought to a boil in a cauldron with a thick bottom. Then add the fried ingredients to the tomato mass, add the hot pepper there. Next, you need to pepper the salad, add sugar and salt, mix thoroughly and put the cauldron on the fire.

After 10 minutes of boiling, you also need to add chopped garlic and herbs to the salad. Then simmer for another five minutes, then you can turn off the heat and pour vinegar into the vegetables. All that remains is to put the mixture into jars and roll up.

Fried eggplants for the winter: recipes

Of course, you can prepare fried eggplants for the winter using cooking recipes with a simpler set of ingredients. You can limit yourself to only blueberries and garlic, and when serving the appetizer at the dinner table, add onions or green onions and pour over vegetable oil. This appetizer will come in handy for any holiday, and even if you have guests by chance, you will always find something to treat them with.

The simplicity of the recipe allows even inexperienced housewives who have never cooked canned eggplants to make such preparations. As we have already said, we only need one and a half kilograms of eggplants and one large head of garlic. For flavor we will also add dill umbrellas. Of course, we will need salt and sunflower oil to prepare vegetables for canning.

As a result, we will prepare three half-liter jars, and prepare the marinade from a glass of granulated sugar and a tablespoon of salt, and add half a teaspoon of vinegar essence. Let us remind you that the concentration of the essence is 70%, so if you add ordinary table vinegar to the marinade, then you need more of it. We will prepare the marinade using 500 ml of purified water.

When you prepare eggplants fried with garlic for the winter , it is important to use only purified water: bottled, from a filter. The best option for any preparations for the winter is well water, but under no circumstances should you spoil the taste of the preserved food with tap water.

Before cutting the eggplants into slices, they must be thoroughly washed with running water and dried from moisture with a towel, then the tips and stalks must be cut off. The thickness of the circle should be no more than one and a half centimeters so that the slices fry quickly, but at the same time maintain their integrity.

Eggplants fried with garlic for the winter

Place the slices on the work surface and sprinkle coarse salt on top; leave the slices in this form for 30 minutes, during which time they will give juice, along with which the bitterness will go away.

Pour sunflower oil into a heated frying pan and fry the slices on both sides. Place the circles in the pan in one layer; they should not touch each other or lie in layers. They must be fried until cooked; the match should fit freely into the pulp, but they must not be overcooked, otherwise the pulp may fall apart. Since vegetables absorb a lot of oil, frying them will take a large amount of it, which is why housewives do not like this recipe for preparing spicy eggplants for the winter.

Place the slices from the frying pan into a glass jar, pressing them down to fill the jar more tightly. When laying vegetables in layers, you should add chopped dill umbrellas and chopped garlic. To prevent the garlic from losing its juice, we will not put it through a garlic press, but cut it into thin slices.

Now that the jars have been filled with fried eggplants with garlic for the winter, the recipes call for preparing the filling. It is prepared like a regular marinade: you need to boil water and dissolve salt and sugar in it. When the water has boiled for a few minutes, you can turn off the heat and pour the vinegar essence into the saucepan.

Pour the boiling marinade into glass jars, filling them up to the neck. Then the jars should be placed in a large saucepan, the bottom of which should be covered with a kitchen towel. Pour water into the saucepan so that it covers the containers up to the neck, cover them on top with iron lids and sterilize the workpieces for 20 minutes at a minimum boil. Do not allow water from the pan to enter the jar during boiling.

We hope you were able to prepare delicious fried eggplants for the winter; recipes with photos helped you with this. After sterilization, the iron lids can be tightly closed, and the jars can be turned over and covered with a blanket. Under such a “fur coat” the seams will remain until they cool down, usually one day is enough, after which they can be placed in the cellar for permanent storage.

Eggplants like mushrooms fried for the winter

Of course, fried eggplants with tomatoes for the winter are a popular preparation option among housewives in our country, but the recipe called “Like Mushrooms” is worthy of special attention. In this recipe, vegetables will not be cut into circles, as in other recipes, but into squares with a side of about one and a half centimeters. Thanks to this method of slicing, vegetables are marinated faster, so the “For mushrooms” option can not only be prepared for the winter, but also used to prepare snacks during the season. After just a day, the eggplants can be served.

Eggplants, like mushrooms, fried for the winter are prepared in two stages: in the first stage, the vegetables must be cut into cubes, placed in boiling water, in which salt has previously been dissolved and acetic acid has been added. At the second stage, the cubes are fried over high heat in vegetable oil, stirring, until a golden crust forms.

Now we need to tell you about this recipe in more detail: after you have boiled the blue cubes until almost ready, they need to be thrown into a colander. After boiling, the eggplants should retain firm flesh, but a match should fit freely into it. In this way you can easily check the readiness of vegetables.

In a frying pan, heat the vegetable oil and place the boiled cubes, quickly fry them without reducing the heat, stirring, so that you get a light golden crust on all sides. Sometimes the eggplants are first peeled. The fried vegetables should be mixed with chopped dill and chopped garlic, and you can put them in jars and close them with iron lids.

Jars for winter preservation must be thoroughly washed and sterilized with steam. Only in clean jars can preserves be stored for a long time, and the place for preservation must be chosen dark and cool without direct sunlight. If you close the jars with nylon lids, you can only store them in the refrigerator.

How to make eggplants in Korean: the most delicious recipe for the winter

We have already closed Korean-style zucchini and cucumbers for the winter. Now it’s the turn of the eggplants. The result will be a spicy snack because special seasoning and soy sauce will be used.

Ingredients for 1.5 l:

eggplants - 1 kg;
onion - 200 gr.;
carrots - 250 gr.;
bell pepper - 300 gr.;
garlic - 0.5 heads;
vegetable oil - 70 ml + for frying;
Korean carrot seasoning - 1 tbsp;
ground coriander - 1 tsp;
hot pepper - 1/4 pod;
salt - 1 tbsp. + 0.5 tbsp. for solution;
sugar - 2 tbsp;
soy sauce - 3 tbsp;
vinegar 9% - 50 ml.

Preparation:

The eggplants, of course, need to be washed and the tails removed. Cut each fruit into cubes. To do this, first cut the vegetables into plates about 1 cm thick, then chop them into strips that need to be cut in half.
Salt the cubes (0.5 tbsp salt), stir and leave for 2 hours. In this case, you need to stir every 30 minutes so that the blue ones are salted evenly.
Grate the carrots using a grater for Korean dishes into long strips. Pour boiling water over the grated root vegetable for 3 minutes. Then drain the water. Blanching will soften the carrots.
Cut the onion into thin half rings, the bell pepper into thin and long strips, finely chop the garlic and chili with a knife.
Place all the chopped vegetables (except the blue ones) in a saucepan and season them with all the spices: Korean seasoning, coriander, salt, sugar, soy sauce, oil and vinegar. Stir and leave for now.
Read also: Pork with potatoes and mushrooms in a frying pan. Pork stewed with potatoes and mushrooms
When the eggplants are salted, squeeze out excess moisture with your hands. Fry in vegetable oil until lightly browned.
Place the hot blue cubes with the rest of the vegetables and mix. Cover with a lid and leave to marinate for 3 hours. Meanwhile, sterilize the jars and lids.
Place the Korean-style marinated eggplants in jars (you will get 3 pieces, 0.5 liters each), compact them with a spoon and pour in the remaining marinade (the liquid should cover the vegetables). Cover the workpieces with lids.
Now you need to sterilize the salad. This is done in the standard way: a cloth is laid in a pan, jars are placed and water (this time warm) is filled up to the hangers. When the water in the pan boils, reduce the heat to medium and boil the canned food for 20 minutes (time for 0.5 l).
After sterilization, screw the lids tightly, turn the jars over and cover them with a blanket until they cool completely.
It turns out to be a very tasty Korean-style eggplant salad, you'll just lick your fingers. Both taste and smell are at the highest level. It is recommended for lovers of spicy, sweet and sour dishes.

Fried eggplant salad with mayonnaise for the winter

Everyone in my household loves a winter salad made from layers of fried eggplants. On cold winter days, this snack goes great with potatoes or rice.

Ingredients:

Blue ones – 2 kg;
Onion – 1 kg;
Salt - to taste;
Garlic – 2 pcs.;
Vinegar - a tablespoon;
Mayonnaise – 200 g;
Oil – ½ cup.

I cut the onion into half rings and then fry it until golden brown.

I cut the blue ones into cubes, add salted water and soak until the bitterness goes away (2-3 hours).
Fry the blue ones in a frying pan with vegetable oil until golden brown.
Then I transfer the vegetables into a separate deep container and sprinkle with garlic. I add half rings of pre-fried onion, vinegar and pepper.
Then I mix all the salad ingredients with mayonnaise and add salt to taste.
I transfer it to pre-prepared glass jars and sterilize for about twenty minutes. I roll it under the lid.

Tasty and healthy!

Fried eggplant slices “Ogonyok”: the best recipe with garlic

This recipe is somewhat similar to the first one. In both places, the eggplants are covered in circles. The filling here also contains the addition of sweet pepper, although there is slightly less of it here. But the main difference is that now we will fry the blue ones, which we have not done before.

Ingredients:

eggplants - 2.5 kg;
bell pepper - 0.5 kg;
garlic - 100 gr.;
hot pepper - 1-3 pods;
sunflower oil - 250 ml + for frying;
vinegar - 125 ml;
salt - 3 tbsp. no slide.

Cooking method:

As you guessed, we start by frying the eggplants. First, cut them into circles about 1 cm thick. Then fry on both sides over fairly high heat until lightly crusted. No need to fry too much and bring to full readiness. The pieces should remain dense.
Peel the peppers (bitter and sweet) from seeds and cut into pieces. Peel the garlic. Pass these vegetables through a meat grinder. The color of the filling will depend on the color of the pepper.
Pour the twisted mass into a large saucepan or basin. Immediately add vinegar, sunflower oil and salt to it. Stir and bring to a boil. Boil the filling for 10 minutes.
Add fried eggplants to the pepper-garlic mixture. Mix very carefully so as not to crush the circles. After boiling again, cook for 5-8 minutes.
Jars and lids should already be sterilized. Lay out the prepared appetizer, pour in the marinade and roll under the lid.
Turn all the pieces upside down, cover them with something warm and leave to cool for several hours. If you don’t like it too oily, reduce the amount of oil in the filling by half.
These fried eggplants for the winter will captivate you from the first fork. They are well soaked in garlic and have sufficient pungency. As you'll notice, there is no sugar in the recipe, so it won't taste sweet.

Eggplants in spicy adjika

For lovers of spicy snacks, the recipe can be varied. To do this, prepare the ingredients as in the previous recipe, and pour the fried eggplants into a jar not with garlic, but with cooked adjika, according to the following recipe:

hot pepper - 3 pcs.:
bell pepper - 1 pc.;
garlic - 5-6 heads;
salt - 1 teaspoon;
vinegar with water in a 1:1 ratio.

We pass all the ingredients through a meat grinder, and then add enough acetic acid solution to them to make a thick “porridge”.

We prepare the jars by sterilizing with dry steam (in the oven). As soon as the eggplants are fried, we put them in jars and pour adjika onto each layer so that there are no voids left. Once the jars are filled to the top, immediately cover them with lids and roll them up.

Eggplants fried in adjika for the winter must be wrapped in blankets and transferred to a cool room only when they have cooled completely.

May be interesting Simple homemade plum compote for the winter Recipes for pickling cabbage in jars for the winter Homemade ketchup for the winter from tomatoes and bell peppers

Preparing eggplants for the winter with chili ketchup in jars

Chili ketchup recipes are very popular right now. You can also add pickled cucumbers with this spicy sauce. The cooking process itself is simple and does not take much effort.

Ingredients for 2 l:

eggplants - 2 kg;
chili ketchup - 100-130 gr.;
sugar - 1 tbsp. (250 ml);
vinegar 9% - 250 ml;
salt - 2 tbsp;
water - 750 ml;
garlic - 6 cloves;
greens - to taste;
sunflower oil - 2 tbsp. in a 0.5 jar.

Stages:

Wash the eggplants, remove the ends and cut them into 4 or 6 pieces lengthwise to make long sticks. Salt the blue ones well, stir and leave for 1-2 hours. Then drain the released liquid and rinse the pieces, squeeze them lightly from the water.
Place water (3 glasses) on the stove, add a glass of sugar and vinegar to it. After the liquid boils, add eggplants to it in portions and cook for 5-7 minutes. Determine readiness with a skewer - it should easily pierce the peel.
Using a slotted spoon, remove the cooked (but not overcooked!) blue ones into a colander and let them drain well. Next, place them on parchment to cool.
Finely chop the greens (half a bunch of dill and parsley), squeeze the garlic through a press. Gently mix the eggplants with ketchup, herbs and garlic so as not to break them. For convenience, you can mix products in parts.
Place the prepared snack in jars (washed with soda and dried, you can sterilize if desired). Pour 2 tablespoons of sunflower oil into each container on top.
Cover the jars with lids and send for sterilization. As always, be sure to line the bottom of the pan with a towel or place a metal trivet. Pour warm water so that its level is up to the hangers of the jars. After boiling, sterilize the workpieces for 15 minutes (time for 0.5 l).
Roll up the lids on the preserves, turn them over, wrap them in a warm blanket and leave them until the morning. Delicious eggplants with chili ketchup are ready.

Eggplants fried in slices for the winter - mother’s recipe

You will need:

small eggplants – 1 kg;
parsley – 1 small bunch;
garlic - half a head;
vinegar – 50 ml;
sugar – 2 tbsp;
salt – 1 tsp;
sunflower oil - for frying.

Finely chop the parsley and garlic.
Cut the eggplants into cubes about 4x1 centimeter. Fry them in several stages until golden brown.
Pour boiling water over a liter jar. At the bottom of the jar - all the vinegar, salt, sugar. Arrange the eggplants, alternating them with parsley and garlic. Fill with boiling water up to the neck and roll up the lids.

I also fell in love with a simple recipe for canning blueberries with aromatic marinade.

Eggplants for the winter, fried in layers with garlic and carrots

I have been preparing this delicious roll for years now. The amount of ingredients I use makes 3 liter jars. But first things first.

Ingredients:

Eggplants – 2 kg;
Onions – 3 pcs.;
Carrots – 0.5 kg;
Garlic – several heads;
Sugar – 200 g;
Salt – 2 tbsp. l.;
Vinegar - a glass.

I wash the eggplants thoroughly under running water and then cut them into 5 ml slices.

Note to the housewife: if the skin of the vegetables is not very fresh, then it is better to remove it. But this is not at all necessary.

I fill the vegetable slices with water with added salt and leave to soak for an hour. During this time, all bitterness should disappear from the eggplants.
Then dry the vegetables and fry them in a frying pan with sunflower oil until golden brown.
I peel the carrots and grate them on a medium grater (you can use a grater designed for preparing Korean carrots).
I cut the onion into half rings, and press the garlic through a press.
I thoroughly mix all the vegetables prepared in advance.
I place eggplants in glass jars in layers, alternating them with vegetables. It is advisable to compact each vegetable layer a little with your hands. I continue the operation until the jar is completely filled.
To prepare the marinade for pickling, I add 1/3 cup of vegetable oil, sugar, salt and vinegar to 500 ml of water. I boil it and then fill the jars with marinade. I cover the containers with sterile lids and sterilize them for 20 minutes, then roll them under iron lids.

Fragrant eggplants for the winter with onions and carrots are ready. Bon appetit!

Blue circles in tomato

Canning rings occurs as follows:

Cut 2 kg of blue ones into rings.
Place vegetables in salted water and leave for 20 minutes.
Roll in a small amount of flour and fry the eggplants over high heat on both sides.
Wash 500 g of tomatoes and grind using a meat grinder.
Cut the onion into thin rings.
Place the tomato mixture on low heat, wait until it boils, add salt and pepper to your taste.
Pour the resulting mixture into the frying pan with the blue ones, add the onion, and fry for about 10 minutes over low heat.
Pour the preparation into vessels and roll up the lids.

Without vinegar with tomatoes

Canned eggplants without vinegar are prepared as follows:

Wash 1 kg of tomatoes, soften in salted water.
Grate 3 large carrots.
Cut 2 kg of eggplant into slices, repeat the same steps with bell pepper.
Pour a glass of oil, 2 glasses of water into a deep saucepan and boil the liquid.
Pour vegetables, spices and herbs into the water and simmer for 30 minutes over low heat.

The resulting dish is packaged in jars and covered with lids.