10 ways to prepare delicious eggplant for the winter

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Eggplants go well with garlic, herbs, tomatoes, peppers, cabbage, carrots, cucumbers and walnuts.

All blanks must be laid out in sterilized jars. After seaming, turn the cans over, wrap something warm and wait until they cool completely.

1. Whole pickled eggplants for the winter

Ingredients

For a can with a volume of 1 l:

• 1 kg of small eggplants;
• 2 tablespoons of salt;
• 1 carrot;
• 5-6 cloves of garlic;
• a few sprigs of dill;
• a few sprigs of parsley;
• 700 ml of water;
• 2 tablespoons of sugar;
• 10 allspice peas;
• 1-2 dried bay leaves;
• 1 teaspoon mustard seeds
• 3-5 buds of dried cloves;
• 100 ml vinegar 9%.

Preparation

Cut off the ends of the eggplant on both sides and pierce the vegetables with a fork in several places. Pour enough water into a saucepan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Dip the eggplants in a saucepan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer vegetables to a colander and press down with a plate on top to drain off excess liquid.

Slice the carrots into thin strips with a vegetable peeler. Chop the garlic coarsely, chop the herbs.

Place some garlic, herbs and carrots at the bottom of a sterilized jar. Then - some of the eggplants. Repeat layers until you get to the top of the can.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, lavrushka, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and roll up the jar.

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2. Spicy fried eggplant with onions

Ingredients

For 2 cans with a volume of 1 l:

• 2 kg of peeled eggplants;
• a few tablespoons of vegetable oil;
• 2 medium heads of garlic;
• 2 hot peppers;
• 2 onions;
• 250 ml of water;
• 2 teaspoons of salt
• 2 teaspoons of sugar;
• 125 ml vinegar 9%.

Preparation

Peel the eggplants and cut into small, flat slices about ½ cm thick. Heat some of the oil in a skillet and place the eggplants in a single layer.

Fry vegetables until golden brown on both sides and transfer to a bowl. Fry the rest of the slices in the same way, adding oil to the pan.

Grind the garlic and peeled hot peppers in a blender. Add a mixture of garlic and pepper to a bowl of fried eggplants, and cut into thin half rings onions. Mix thoroughly.

In a separate container, dissolve salt, sugar and vinegar in water. Pour over the eggplant, mix again and place in sterilized jars.

Line the bottom of a large saucepan with a cloth, place the jars there and cover them with lids. Pour enough water into the pot to cover the cans up to the shoulders. Bring the water to a boil, sterilize the jars for 35 minutes over moderate heat, and roll up.

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3. Eggplant in tomato sauce

Ingredients

For 3 cans with a volume of 1 liter:

• 2 kg eggplant;
• 1½ kg of tomatoes;
• 125 ml of vegetable oil;
• 1 tablespoon salt
• 2 tablespoons of sugar;
• 1 medium head of garlic;
• ½ chili pepper;
• 75 ml vinegar 9%.

Preparation

Cut the eggplant into small pieces. Pass the tomatoes through a meat grinder to make juice.

Pour the juice into a saucepan, add the eggplant, oil, salt and sugar and bring to a boil over medium heat. Reduce heat and cook, stirring occasionally, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour the vinegar into the saucepan. Place the eggplant and sauce in sterilized jars and roll up.

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4. Fried eggplant with garlic and herbs

Ingredients

For 3 cans with a volume of ½ l:

• 1½ kg eggplant;
• 3 teaspoons of salt;
• a few tablespoons of vegetable oil;
• 3 medium heads of garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• 60 ml vinegar 9%;
• 1½ teaspoon of sugar.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoonful of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplant. Fry them in hot oil until golden brown on both sides. Chop the garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of the garlic mixture over the bottom of the sterilized jars. Top with a few slices of eggplant. Repeat layers until you completely fill the jars.

Cover them with lids and place them in the pot, covering the bottom with a cloth. Pour water into it up to the shoulders of the jars and bring to a boil. Sterilize the cans for 20 minutes and roll up.

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5. Spicy eggplant with pepper

Ingredients

For a 1½ liter can:

• 600 g eggplant;
• 400 g of peeled bell pepper;
• 3 tablespoons of sugar;
• 1 tablespoon salt
• 1 tablespoon ground coriander
• ¼ a teaspoon of ground black pepper;
• 500 ml of water;
• 50 ml vinegar 9%;
• 8 cloves of garlic.

Preparation

Slice the eggplants into thick, flat slices and the peeled peppers into large strips. Place vegetables in a bowl and cover with boiling water for 5 minutes. Then discard them in a colander.

Throw sugar, salt, coriander and black pepper into a saucepan and cover with water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place the garlic in the bottom of the sterilized jar. Place eggplants and peppers on top and cover with marinade.

Place the lid on the jar and place it in a saucepan lined with a cloth. Pour water into a saucepan up to the shoulders of a jar and bring to a boil. Sterilize the jar for 25 minutes, then roll up.

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6. Eggplants for the winter like mushrooms

Ingredients

For 3 cans with a volume of ½ l:

• 1½ kg eggplant;
• 1½ tablespoon salt
• 1 medium head of garlic;
• 1 bunch of dill;
• a small piece of hot pepper - optional;
• 70 ml vinegar 9%;
• 80 ml of vegetable oil.

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and place the eggplants.

While gently stirring, bring the water to a boil again and cook the vegetables for 5 minutes. Place the eggplants in a colander to drain off excess liquid.

Chop the garlic and dill finely. Add hot peppers, salt, vinegar and oil to them and stir.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Salt if necessary. Divide the eggplants into sterilized jars.

Place them in a saucepan with a cloth-lined bottom. Cover the blanks with lids and pour water into the pan over the hangers of the jars. Sterilize the jars 15 minutes after boiling and roll up.

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7. Eggplant with carrots, peppers and ketchup

Ingredients

For 4 cans with a volume of ½ l:

• 1 kg eggplant;
• 300 g carrots;
• 500 g of peeled bell pepper;
• 3-4 cloves of garlic;
• 150 ml hot ketchup;
• 100 g sugar;
• 2 teaspoons of salt
• 4 tablespoons of vegetable oil;
• 3 tablespoons vinegar 9%.

Preparation

Chop the eggplants into large cubes. Grate the carrots with a Korean carrot grater. Cut the pepper, peeled from seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Put the saucepan over low heat and stir the contents. Cook, covered for a few minutes, until the vegetables are juiced.

Raise heat and cook, stirring occasionally, for another 10 minutes. Divide the salad into sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pot over the hangers of the jars and let it boil. Sterilize the cans for 15 minutes and roll up.

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8. Baked eggplant with walnuts

Ingredients

For 2 cans with a volume of ½ l:

• 1 kg eggplant;
• 150 ml of vegetable oil;
• 100 g of walnuts;
• 100 g of garlic;
• ½ bunch of parsley;
• a small piece of hot pepper;
• 3 tablespoons vinegar 9%;
• 1½ teaspoon of salt.

Preparation

Cut the eggplants into slices about 1 cm thick. Brush two baking sheets with half of the oil. Place the eggplants on top of them in a single layer and drizzle with the remaining oil. Bake for 25-30 minutes at 200 ° C.

Grind the nuts and garlic with a blender. Combine them with finely chopped hot peppers, chopped parsley, vinegar and salt.

Put a teaspoon of the garlic mixture on the bottom of the sterilized jars and smooth. Place a few slices of eggplant on top. Repeat layers until you run out of ingredients.

Line the bottom of the pot with a cloth and place the jars there. Cover them with lids and pour water into the pot over the hangers of the jars. Bring to a boil, sterilize for 15 minutes, and roll up the jars.

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9. Eggplants with cucumbers and peppers in tomato sauce

Ingredients

For 3 cans with a volume of 1 liter:

• 1 400 g eggplant;
• 1½ tablespoon salt
• 700 g of cucumbers;
• 700 g of peeled bell pepper;
• 1 400 g tomatoes;
• 2 onions;
• 4½ tablespoon sugar
• 200 ml of vegetable oil;
• 70 ml vinegar 9%.

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15–20 minutes. Drain any liquid that has come out, rinse the vegetables and squeeze.

Cut the cucumbers into semicircles, and the peppers, peeled from seeds and stalks, into small strips. Grind the tomatoes to extract the juice.

Transfer the tomato juice to a saucepan and bring to a boil over medium heat. Add coarsely chopped onions. After 5 minutes, add the rest of the vegetables to the pot.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Divide the salad into sterilized jars and roll up.

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10. Eggplant with cabbage

Ingredients

For 1 can of 1 l and 1 can of 250 ml:

• 1 kg eggplant;
• 2-3 tablespoons of salt;
• 250 g cabbage;
• 100 g carrots;
• 3-5 cloves of garlic;
• a small piece of hot pepper - optional;
• 150 ml vinegar 6%.

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Chop the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.

Cut the slightly cooled eggplants into large cubes. Place the eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the cans.