Spicy appetizer eggplant for the winter is one of the most relevant dishes that are cooked for good. Having prepared such dishes for the winter, you can enjoy their excellent taste all winter, significantly save the family budget and be confident in the quality of the products consumed.
It is best to prepare such snacks in late summer or early autumn. It is at this time of the year that vegetables are maximally rich in useful trace elements and vitamins. In addition, it is at the end of August that the price for them is minimal.
Only young eggplants with shiny skin should be used for preservation. If there are none, then the skin of the eggplants should be cut off, and sometimes oversized seeds should be disposed of.
How to make a spicy eggplant snack for the winter - 15 varieties
This dish has received such a promising name for a reason. "Cobra" is a rather spicy dish that is wonderful for those who like to have a snack with a "twinkle".
Ingredients:
- Eggplant - 3 kg.
- Hot pepper - 100 gr.
- Garlic - 100 gr.
- Bulgarian pepper - 1 pc.
- Chilled drinking water - 500 gr.
- Salt to taste
- Sugar - 1 tsp
- Vinegar 70% - 2 tbsp. l.
Preparation:
Wash eggplants, get rid of the tails and cut into circles of medium thickness. Then they should be salted to taste, mixed thoroughly and left for several hours so that they let the juice out and salted.
To make the eggplants evenly salted, they should be stirred periodically.
While the eggplant is infused, peel and wash the garlic. Wash Bulgarian and hot peppers and clean them from the stalks. We also clear the Bulgarian seeds from the seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.
When the eggplants are juiced and salted enough, they should be fried in vegetable oil in a frying pan on both sides. Dip each piece of fried eggplant on both sides in a garlic-pepper mixture and place it tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.
"Manjo" is a fairly well-known Bulgarian dish, which is a spicy appetizer. When preparing it, you can vary the amount of added pepper and garlic to make the dish more or less spicy.
Ingredients:
- Tomatoes - 3 kg.
- Eggplant - 2 kg.
- Bulgarian pepper - 2 kg.
- Bulb onions - 1 kg.
- Carrots - 300 gr.
- Garlic - 1 head
- Vegetable oil - 200 gr.
- Vinegar 9% - 100 gr.
- Salt - 100 gr.
- Sugar - 100 gr.
- Bitter pepper - ½ pc.
Preparation:
My tomatoes, we get rid of the place of attachment of the stalk and pass through a meat grinder.
To make the "manjo" more tender, it is recommended to remove the skin from tomatoes.
My eggplants, cut into circles. My pepper, clean from tails and seeds and cut into strips. Peel the onion, wash it, cut it into thin half rings. We clean the carrots, wash them. We wash and get rid of the stalk of bitter pepper. Now pass the carrots with hot peppers through a meat grinder.
Combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic in one deep container. Add salt, sugar, vinegar and black pepper to them. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, we put the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.
Georgian cuisine has always been distinguished from other world cuisines by its sharpness and colorfulness of tastes. It is quite natural that it was the Georgians who were among the first to start preparing hot snacks for the winter.
Ingredients:
- Eggplant - 500 gr.
- Bell pepper- 200 gr.
- Bitter pepper - 1 pc.
- Garlic - 5 cloves
- Vegetable oil - 50 gr.
- Vinegar 9% - 40 gr.
- Sugar - 1 tbsp. l.
- Salt - 1 tsp
Preparation:
Wash eggplants, cut into medium-sized cubes, salt, mix and leave for 30 minutes. While the eggplants are infused, peel and wash the garlic. My pepper and we get rid of the stalks. We also clean the bell peppers from the seeds. Now pepper and garlic should be passed through a meat grinder, add vinegar to them and mix everything thoroughly. Put the resulting mixture in a saucepan, add sugar to it, stir, put on fire, bring to a boil and cook for about 4 minutes.
When the eggplants are juiced, they should be lightly squeezed out, and then fried in vegetable oil in a pan until golden brown. Put the finished eggplants in a saucepan to the garlic-pepper mass. Mix the resulting appetizer, salt, mix thoroughly again, put on fire, bring to a boil and cook for about 10 minutes on low heat.
After this time, the eggplants are ready. Now we lay them out in sterile jars, roll them up with lids, turn them over and let them cool under a warm blanket. The appetizer for the winter is ready!
Sauerkraut is a favorite snack of many. Every housewife has prepared it at least once in her life, but sauerkraut with eggplants is already a rather rare dish, which not only not everyone cooked, but not everyone tried it.
Ingredients:
- Eggplant - 1.5 kg.
- Cabbage - 400 gr.
- Carrots - 100 gr.
- Bulgarian pepper - 2 pcs.
- Garlic - 2 cloves
- Chili pepper - 1 pc.
- Ground black pepper - to taste
- Vol - 1.5 liters.
- Salt - 70 gr.
Preparation:
Wash eggplants, peel off the stalk, prick in several places with a fork, boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.
Dry my cabbage and chop finely.
After the cabbage has been cut, it should be crumpled with your hands to make it softer.
We clean the carrots, wash them and three on a coarse grater. My Bulgarian pepper, clean from seeds and stalks and cut into thin strips. Wash chili and finely chop the Garlic, clean, wash and pass through the garlic. Combine peppers, cabbage, carrots and garlic in one deep container and let the vegetables brew for about 30 minutes.
While the vegetables are infused, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, stir, bring to a boil and then cool. The brine is ready!
Cut the cooled eggplants in half according to the hot dog principle and drain off the excess liquid. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. We put the stuffed eggplants in a deep container, fill them with cooled brine and put oppression on top of them. After 3 days, the eggplants are ready, you can already eat them. To preserve the snack for several months, it should be stored in a cool place.
It is believed that most mothers-in-law will never go into their pockets for a word. They are sharp-tongued in autumn and can arrange a "hot" conversation for anyone. It is only natural that one of the hottest snacks was named after the most active and hottest part of the body of these women.
Ingredients:
- Eggplant - 2 kg.
- Bulgarian pepper - 500 gr.
- Garlic - 100 gr.
- Bitter pepper - 1 pc.
- Vegetable oil - 1 glass
- Tomato juice - 1 l.
- Vinegar 9% - 100 gr.
- Sugar - 100 gr.
- Salt - 1 tbsp l.
Preparation:
Wash eggplants, get rid of the stalk, cut into four equal parts, fry in a pan on both sides and put in a pan to cool. My pepper, dry it, get rid of the stalks and seeds, cut into slices. We clean the garlic, wash it. Pass the garlic and pepper through a meat grinder. Tomato juice Pour into a saucepan, bring to a boil, and then add it, while still hot, to the twisted pepper and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, vinegar there. Mix everything thoroughly again.
Pour the fried eggplants with the resulting mixture, put them on the fire, bring to a boil and cook for 15 minutes on low heat. After this time, we put the eggplants in sterile jars, fill them with marinade in which they were cooked, roll them up with lids, turn them over, wrap them with a blanket and leave to cool. We send the cooled eggplant jars to cool storage places.
Adjika refers to spicy sauces that are most often prepared at home. It just so happened that the main component for its preparation is considered to be tomatoes, however, eggplants can also be used to make adjika.
Ingredients:
- Tomatoes - 3 kg.
- Eggplant - 2 kg.
- Bulgarian pepper - 2 kg.
- Garlic - 4 heads
- Bitter pepper - 2 pcs.
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 1 tbsp l.
- Vegetable oil - 100 gr.
Preparation:
My tomatoes and peppers. Remove the seeds and stem from the bell pepper. In the acute one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be put in a saucepan containing heated vegetable oil. Bring the vegetables in a saucepan to a boil and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut into pieces and pass through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now adjika should be put in sterile jars and rolled up. A delicious and spicy snack for the winter is ready!
Spicy eggplants for the winter are a dish that should be prepared from any housewife. Firstly, they are perfect as a snack for any alcoholic beverages. Secondly, such eggplants can be eaten simply in bread, as well as they can be supplemented with any meat dish.
Ingredients:
- Eggplant - 5 kg.
- Bulgarian pepper - 600 gr.
- Vinegar 9% - 400 gr.
- Garlic - 200 gr.
- Bitter pepper - 1 pc.
- Vegetable oil - 250 gr.
- Water - 3 liters.
- Salt - 4 tbsp. l.
Preparation:
Wash the eggplants, dry them, remove the stalks and cut them into large pieces. My pepper, clean from seeds and stalks, cut into large pieces. Peel and wash the garlic. Wash the bitter pepper and remove the stalk from it. We pass the garlic, hot pepper and bell pepper together through a meat grinder.
Pour water into a deep saucepan. Add salt there, 150 gr. vinegar and bring everything to a boil. Place the eggplants in a boiling brine and cook them for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted pepper with garlic, vegetable oil and 250 gr. To the eggplant. vinegar. Gently mix everything and lay out in sterile jars. We cover the jars with lids, sterilize 15 minutes from the moment of boiling, roll them up, turn them upside down, wrap them with a blanket and leave to cool.
Korean carrots have long been included in our diet. In many families, it is generally an indispensable snack both for the festive, and on festive, and on everyday tables. But how often do we eat spicy eggplant in Korean?
Ingredients:
- Eggplant - 2 kg.
- Carrots - 2 pcs.
- Bulgarian pepper - 4 pcs.
- Bulb onions - 1 pc.
- Garlic - 1 head
- Hot red pepper - to taste
- Ground black pepper - 0.5 tsp.
- Sesame - 1 tbsp l.
- Parsley and dill greens - 1 bunch
- Sugar - 1 tbsp. l.
- Coriander seeds - 1 tsp
- Table vinegar - 0.5 cups
- Vegetable oil - for frying
Preparation:
Wash eggplants, get rid of the stalk and cut into thin strips. Then we put the eggplants in a deep bowl, add salt, mix and leave to infuse for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to infuse again for 6 - 8 hours. Then the eggplants should be washed and discarded in a colander. When all excess moisture will be removed from the eggplants, they should be fried in a pan in vegetable oil, after which we take them out of the pan and put them on a paper towel. When all the excess oil has been removed, place the eggplants in a deep bowl.
We clean the carrots, wash, three on a coarse grater. My pepper, clean from seeds and tails and cut into thin strips. Peel, wash and cut the onion into thin half rings. Peel the garlic, wash and pass through the garlic. Wash greens, dry and finely chop. Fry sesame seeds quite a bit in a dry frying pan. Grind coriander seeds in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered with cling film and hidden in the refrigerator for 2 days. The appetizer is ready! Now it should be laid out in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After that we roll up the jars of eggplants, cool them down and send them to storage.
The name "Ogonyok" appears in a variety of culinary trends. Well, who is not familiar with the famous Ogonyok salad with garlic, or the sauce for meat of the same name? Here is one of the snacks for the winter is also called "Ogonyok".
Ingredients:
- Eggplant - 1 kg.
- Bulgarian pepper - 1 kg.
- Hot pepper - 1 pc.
- Garlic - 1 head
- Salt - 1 tbsp l.
- Vinegar 9% - 50 gr.
- Vegetable oil - for frying
Preparation:
We clean the eggplants, wash and cut into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Bulgarian and hot peppers, clean from seeds and tails, cut into medium-sized pieces and grind with a blender. Put the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. While cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added about 3 minutes before the end of cooking.
After about 40 - 60 minutes, carefully squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.
Put the sauce and eggplant in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then a layer of sauce again, and so on until the jars are full. We roll up the full jars with lids, turn them over and let them cool under the covers. Bon Appetit!
This appetizer has an excellent spicy taste. Having tried it once, you cannot confuse it with any other appetizer, because, like all Georgian dishes, it has its own individual taste.
Ingredients:
- Eggplant - 1 kg.
- Bulgarian pepper - 400 gr.
- Vegetable oil - 100 gr.
- Garlic - 1 head
- Bitter pepper - 1 pc.
- Salt to taste
- Sugar - 1 tbsp. l.
- Vinegar - 100 gr.
Preparation:
Wash the eggplants, remove the tails from them, cut into medium-sized cubes, salt and leave to let the juice go for 2 hours. After this time, fry the eggplants for 10 minutes in vegetable oil, after squeezing the juice. My pepper, we get rid of the stalk, cut into pieces and pass through a meat grinder. We clean the garlic, wash it and also pass it through a meat grinder. Combine pepper with garlic, add vegetable oil to them and mix everything thoroughly. Put the resulting mixture on fire, bring to a boil and cook for 5 minutes. Then add eggplants, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before the end of cooking, add vinegar to the snack. Pour the finished salad into sterile jars, roll it up, cover it, turn it over and leave it to cool under the blanket.
A spicy eggplant appetizer with herbs is a dish that does not need to be boiled and canned in jars. It is stored in the refrigerator and remains suitable for consumption for a long time due to the presence of vinegar and a large amount of pepper.
Ingredients:
- Eggplant - 3 pcs.
- Bulgarian pepper - 3 pcs.
- Parsley - 1 bunch
- Dill - 1 bunch
- Garlic - 4 cloves
- Hot pepper - 1 pc.
- Sugar - 1 tbsp. l.
- Salt - ½ tbsp. l.
- Vinegar 9% - 2 tbsp l.
Preparation:
We clean, wash, cut the eggplants into large pieces and fry in vegetable oil until golden brown on all sides. My bell peppers, we clean them from tails and seeds. My bitter pepper and we get rid of the stalk. Peel and wash the garlic. Wash the greens and dry them. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly The filling is ready! The finished filling should be poured over the still warm eggplants and mix everything thoroughly. We put the finished snack in sterile jars, or a special food container, seal it with a lid and send it to the refrigerator. This snack can be kept in the refrigerator for about 2 to 3 months.
A minimum of food is required to prepare this snack. Eggplant and garlic will make it possible to prepare an excellent appetizer, which you can then enjoy throughout the winter.
Ingredients:
- Eggplant - 1 kg.
- Garlic - 25 gr.
- Greens - 10 gr.
- Vinegar 6% - 30 gr.
- Salt - 15 gr.
Preparation:
Wash the greens, dry them and chop them not very finely. Peel the garlic, wash and chop finely. Combine greens with garlic and salt in one container and mix thoroughly.
Wash the eggplants, get rid of the stalk and make a side cut for the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, removed from the boiling water, cooled and put under a press so that excess liquid comes out of them. After about 15 minutes, we pull the eggplants out from under the press and stuff them with a mass of garlic and herbs. Then we put them tightly in jars, fill with vinegar and set to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.
Eggplant is a favorite of many vegetables. Adjika is one of the most popular hot sauces... It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.
Ingredients:
- Eggplant - 1.5 kg.
- Tomatoes - 1.5 kg.
- Red Bell pepper- 6 pcs.
- Garlic - 1 head
- Hot pepper - 1 pc.
- Vinegar 9% - 50 gr.
- Vegetable oil - 200 gr.
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp l.
Preparation:
We peel the tomatoes and get rid of the place where the stalks are attached. My pepper, clean from tails and seeds. Peel and wash the garlic. Pass the tomatoes, peppers and garlic through a meat grinder. Put the processed vegetables in a saucepan, add salt, sugar and vegetable oil to them. Mix everything thoroughly, put on fire and bring to a boil. When the adjika boils, pour vinegar into it.
Wash eggplants, get rid of the tails and cut into large pieces. Then put the eggplants in boiling adjika, mix thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, we put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled down, the jars can be sent to storage locations.
Ingredients:
- Eggplant - 500 gr.
- Garlic - 3 cloves
- Parsley - ½ bunch
- Salt - 1 tbsp l.
- Vegetable oil - 1 glass
Preparation:
Wash eggplants, cut into slices and fry in a pan in vegetable oil until golden brown on both sides. After frying, let the eggplants cool. Peel the garlic and pass through the garlic. Wash greens, dry and finely chop. Mix the garlic with salt and herbs until smooth.
Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place it tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. Store these eggplants in the refrigerator.
Eggplant in a spicy seasoning is a real find for lovers of fried fatty meat. This appetizer is just perfect to complement such meat.
Ingredients:
- Eggplant - 5 kg.
- Sweet pepper - 10 pcs.
- Bitter pepper - 5 pcs.
- Dill greens - 1.5 bunch
- Parsley greens - 1.5 bunches
- Garlic - 5 heads
- Vegetable oil - 400 gr.
- Vinegar 6% - 200 gr.
- Salt - 6 tbsp l.
Preparation:
My eggplants, we get rid of the stalk and cut into circles. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Dip the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.
To prepare the seasoning, wash sweet and bitter peppers, get rid of seeds and stalks and cut into small pieces. Peel and wash the garlic. Wash greens, dry and chop. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!
Dip cooled eggplants in seasoning. Each piece should be dipped separately and on both sides. Then we put the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, and then rolled up.
Eggplant is a healthy and tasty vegetable loved by many. And those who have not yet loved it, most likely, as they say, simply do not know how to cook it. Today I have prepared for you a great article on how to prepare a delicious eggplant salad for the winter and preserve it, preserving all the most delicious and healthy.
Eggplant salads have long been a well-known seasonal preparation and appetizer, open a jar of which in a frosty winter is real summer holiday... And the variety of combinations of other vegetables with eggplant makes these salads even better. You can always find one that suits you and your loved ones.
Today I want to talk about several delicious recipes eggplant salads for the winter from all over the world, and you can choose.
Delicious eggplant salad with cucumbers and peppers - preparation for the winter
The recipe for this wonderful and simple salad Eggplant contains our favorite vegetables, which are easy to buy at the store or use those grown in your garden. My beds had almost everything I needed except bell peppers, but that was not a problem at all. Now is the season for picking vegetables and they are easy to find.
To make such a delicious eggplant salad for the winter, stock up on handy canning jars with nice lids. From my own experience, I can say that they are good for salads. liter cans, it is just enough to feed a family with dinner one, maximum two times. Although, given how delicious the salad is, they can eat at one time and ask for supplements. The salad is also very elegant and will perfectly complement the festive table.
To prepare the salad you will need:
- fresh eggplants - 1.4 kg,
- tomatoes - 1.4 kg,
- sweet pepper - 0.7 kg,
- fresh cucumbers - 0.7 kg,
- onions - 0.3 kg,
- granulated sugar - 4 tablespoons,
- salt - 1 tablespoon
- vegetable oil - 200 ml,
- vinegar 9% - 5 tablespoons.
From the indicated volumes of vegetables, about 3 liters of salad will turn out, calculate the required number of cans for this.
Preparation:
1. Prepare vegetables for the eggplant salad. Wash them thoroughly. Cut off the tails of the eggplant, cut off the tips of the cucumbers on both sides. Cut the bell peppers and remove the seeds. Peel the onion. The tomatoes will be used to prepare the juice in which the salad will be stewed.
2. Prepare canning jars. For eggplant salad for the winter, liter cans are more suitable. They need to be sterilized, which can be done in any way you are familiar with: using a special lid for the pan, in the oven or in the microwave. Do not forget to sterilize the lids as well; it is enough to boil them in a ladle of water for a few minutes.
3. The next step is to rid the eggplants of unpleasant bitterness. To do this, cut them into pieces, for example large quarters, salt well, stir and leave to stand for 15 minutes. The eggplants will drain the salt from the salt and turn a little brown. Then, rinse them cold water to wash off the salt. You can squeeze out a little, as eggplants absorb a lot of liquid. After such a procedure, there will be no bitterness left.
4. Cut the cucumbers and peppers into slices about the same size as the eggplant. This will make the eggplant salad look more attractive and flavorful when finished.
5. Juice the tomatoes. You can use a juicer, or you can use it manually. To do this, pour boiling water over the tomatoes and remove the skin, and then grate or mince. A blender is also suitable, which can grind everything wonderfully. Put the prepared tomato mass in a saucepan on the stove over medium heat.
6. Cut the onion thinly into half rings or quarters.
7. When the tomato sauce comes to a boil, put the onion in it and simmer for about 5 minutes. Then add cucumbers, peppers and eggplants there and stir well. Do not add water, as all vegetables will end up with a lot of juice and no additional liquid is needed.
8. Let the mixture of vegetables boil, and then simmer covered for about 20 minutes. Do not forget to stir the vegetables often so that it cooks evenly.
9. Add salt, sugar and vinegar according to the recipe to the saucepan where our future eggplant salad is being cooked, stir and cook for another 5 minutes over low heat. Now is the time to taste if there is enough salt and sugar in the salad, since then it will be impossible to do this.
10. And now, while the eggplant salad is hot, put it in the jars. Try to fill each jar to the top. If you can't get a full jar at the end, it's best to eat a salad for dinner, because it's best to close half-empty jars for safe preservation.
Rolled up jars, turn over onto the lid and wrap with a thick towel or blanket and leave to cool until they reach room temperature. After that, you can put it away for storage until winter. Open the eggplant salad after 2-3 months at the earliest.
This eggplant salad is very tasty for the winter, the vegetables will marinate perfectly thanks to the vinegar and will be very fragrant. Try it!
Korean style eggplant salad - preservation for the winter
A delicious eggplant salad for the winter can be prepared according to different recipes, but one of them will surely be appreciated by great lovers korean carrots, spicy food, the invention of which is often credited to our eastern neighbors.
And of course, the composition of such an eggplant salad will include carrots, where without it in this recipe.
I'll tell you about the proportions of ingredients for 1 kg of eggplant. If you have more, then proportionally increase the amount.
For an eggplant salad in Korean you will need:
- eggplant - 1 kg,
- bell pepper - 250 gr,
- onion white - 250 grams,
- carrots - 250 grams,
- garlic - 5 cloves,
- sugar - 4 tablespoons
- salt - 1 tablespoon (+1 for washing the eggplant),
- vinegar 9% - 50 grams,
- ground black pepper - 1 teaspoon,
- hot red pepper - 1 teaspoon,
- spices for carrots in Korean - 1 tablespoon.
Preparation:
1. Prepare clean jars with lids for preservation in advance, you can sterilize them. But we will sterilize the jars with the salad, so it is enough to wash them thoroughly with soda.
2. Cut the washed eggplant into medium strips. Then cover them with a tablespoon of salt and leave for half an hour to let them juice.
3. After half an hour, rinse them with cold water to remove salt and squeeze out excess water. Place in a skillet with heated vegetable oil and lightly fry until a little golden crust appears and the eggplants are tender.
4. Cut the bell peppers into thin strips. If the pieces are about the same size as the eggplant, it will be very beautiful.
5. In the same way, chop the onion into feathers or half rings and add it to the pepper.
6. Grate carrots for "Korean" carrots. These are now sold in stores in sets and separately. If, nevertheless, it is not there, then you can thinly cut the straws with a knife.
7. Add carrots to the rest of the vegetables, squeeze the garlic into the same place through a press. You can grate it on a fine grater, it turns out about the same. The finer the garlic is, the more of its taste it will give to the dish.
8. Now add a tablespoon of salt, 4 tablespoons of sugar, pepper, vinegar and special spices for Korean carrots to the vegetables. Due to the popularity of the dish, these spices are easy to find in stores.
9. Mix everything well so that the spices are evenly distributed over the vegetables.
10. Now add the fried eggplants to the salad preparation. Stir them all together.
11. Divide the resulting eggplant salad into the jars. Seal it well. The salad will be juicy.
12. Place the jars in a large saucepan with a clean kitchen towel on the bottom. Sterilize them in this form for 25-30 minutes, covered with lids, but do not twist.
13. Tighten the jars or roll up the lids while hot. Then turn over and wrap everything together in a large towel or blanket to cool as slowly as possible.
You can put it in a closet or cellar for storage only after the eggplant salad in jars has cooled down.
In winter, you will find a delicious spicy Korean style eggplant salad, ready to eat.
Delicious original Greek eggplant salad - a recipe for the winter
Once, having visited Greece, I realized that this country is very fond of vegetables. Everyone is familiar with the famous Greek salad made from fresh vegetables, olives and cheese. And they love vegetables there all together and each vegetable separately. This, I think, explains the main rule of Greek vegetable dishes - all vegetables should be cut into very large pieces.
I remember, having visited the restaurant, we expected that they would bring us a large plate with small slices of vegetables, as we used to at home, but we were surprised with a large deep plate where tomatoes were quarters, onions with thick feathers, cucumbers with rings and whole olives with seeds, straight from the tree. It was surprisingly tasty, albeit unusual.
So eggplant salad in Greek will be no exception. Here, too, the main rule is large pieces of vegetables and a lot of aromatic herbs. You will not forget such a salad, and the guests will beg you for the recipe.
We will be preparing our Greek eggplant salad for the winter, so prepare small cans in advance for preservation. Half-liter or liter will do. But no more. From the specified volume of vegetables, it will turn out from 1 liter (by volume) of salad, and it will depend on how juicy the vegetables were. The more juice there is in tomatoes or peppers, the more they boil down when stewing.
For Greek eggplant salad you will need:
- eggplant - 400-500 grams,
- tomatoes - 500 grams,
- sweet pepper - 250 grams,
- carrots - 250 grams,
- onions - 250 grams,
- garlic - 4 cloves,
- vegetable oil - 50 grams,
- vinegar 9% - 2 tablespoons,
- sugar - 1.5 tablespoons
- salt - 0.5 tablespoon
- dried basil - 0.5 teaspoon,
- dried herbs ( green onions, parsley, dill) - 1 tablespoon,
- coriander beans - 0.5 teaspoon
- a mixture of peppers and peas - 0.5 teaspoon,
- savory - 0.5 teaspoon,
- bay leaf - 2-3 leaves,
- red pepper - a pinch.
Salad preparation:
1. Prepare vegetables for salad. An important rule cooking this eggplant salad is to cook the vegetables in order, from the longest cooking to the fastest. This is necessary so that the vegetables in the finished dish are equally soft and tasty.
2. Cut the eggplants into thick rings, 1-2 centimeters thick, and then cut each into 4 pieces. Get the pieces the right size... If you have very large eggplants, divide each ring into 9 parts (two cuts to one side and two cuts perpendicular to the other).
3. Cut the tomatoes into pieces the same size as the eggplant.
4. Cut the carrots into thick rings or half rings, depending on their thickness.
5. Onions are also cut into thick quarters. Do not squeeze the garlic through a press, but also cut into rings.
6. Cut bell peppers lengthwise into wide strips and then into squares. To get the same size again.
7. Now we begin to prepare vegetables. Take a large heavy-bottomed saucepan and pour vegetable oil into it. Add salt, sugar and vinegar there. First of all, we will stew carrots, as they are the toughest of all our vegetables. It will take about half an hour before the carrots are tender.
8. When the carrots are softened, put onions, garlic and bell peppers in the same place. Simmer covered over medium heat for 15 minutes.
9. After fifteen minutes add the eggplants. Stir well and simmer further under the lid. Again 15 minutes. During this time, all vegetables will soften almost to full readiness.
10. Then add all the fragrant spices and dried herbs from the list and mix everything well. Simmer again for 15 minutes.
11. In this form, simmer under the lid for another 15 minutes, but now on the lowest possible heat on your stove. The very minimum. The vegetables should barely gurgle to avoid overcooking.
12. Our almost ready-made eggplant salad in Greek is for the time being put in the jars that you sterilized in advance. Why almost? It's simple, it takes time to fully develop the taste of such a salad, it should be infused for at least several weeks.
According to all the rules of canning, rolled up cans are turned over and wrapped in a warm towel. Let them cool as they are.
Such an eggplant salad, of course, will be very tasty to try and freshly cooked. I think your family will love it, but try to curb their appetites and let the salad ripen on the shelf in the closet until winter. Then you will know its real taste!
"Mother-in-law's tongue" eggplant appetizer salad - a simple step-by-step recipe
But this delicious eggplant salad for the winter is recommended to be closed for lovers of spicy food. This wonderful salad may remind you in some ways of adjika, but it is made of eggplant, of course. And believe me, such a yummy is simply a must try.
The main ingredients here are not at all exotic, the same eggplant, bell peppers and tomatoes, but the cooking method is different. Eggplant here will be the only vegetable cooked in large pieces and will be that spicy mother-in-law's tongue.
The recipe is very simple, but the result is delicious.
For cooking you will need:
- eggplant - 2 kg,
- sweet red pepper - 6 pieces,
- red hot pepper - 1 pod (optional)
- tomatoes - 6 pieces,
- vegetable oil - 0.5 cups,
- sugar - 4 tablespoons
- salt - 1 tablespoon
- vinegar 9% - 6 tablespoons,
- garlic - 1 head.
Preparation:
1. Sterilize the salad jars in advance. Wash the vegetables. Peel the seeds and stalks from the pepper.
2. Cut the eggplants into thick circles, sprinkle them with salt and let sit for 30 minutes to let the juice flow.
3. Peel the tomatoes. It is convenient to do this by cutting the skin and scalding the tomato with boiling water.
4. Cut the pepper into large pieces. It, together with tomatoes, garlic and hot peppers, must be passed through a meat grinder, you can also use a blender. The main thing is to make a juicy vegetable gruel.
5. Add salt, sugar and vinegar to this juicy vegetable mass, as well as vegetable oil. After that, mix everything well.
6. By this time, the eggplants will juice up and darken a little. Rinse them with water to remove excess salt. Place in a large saucepan and cover with grated vegetables.
7. Simmer eggplants in this sauce for about half an hour over medium heat. Taste if there is enough salt.
8. Well, the eggplant salad "Mother-in-law's language" is almost ready. As it is hot, directly from the pan, transfer it to sterilized jars and roll it up.
Turn the cans over and wrap them in a towel. Let cool.
Such an eggplant salad will take several months to reach the desired condition, but by winter it will be completely ready and you can eat it, enjoying the best spicy taste.
Georgian eggplant salad - cooking for the winter
Since you and I have tried eggplant salads from different parts of the world, it’s simply a sin not to remember another type of this wonderful and healthy dish. Eggplants in Georgian are somewhat similar to "Mother-in-law's language", but still slightly different, adding a slightly different flavor and flavor to them. Try to cook both, you will surely enjoy one of them.
Prepare delicious eggplant salads, eat them with pleasure in winter and remember the harvest summer. Bon Appetit!
Harvesting eggplants for the winter is a must for every housewife. In winter, these vegetables are beneficial. Salads are canned from eggplants, they are prepared with other vegetables and spices.
Eggplant came to us from India and fell in love, thanks to its taste and useful properties... The vegetable is rich in calcium and zinc, as well as minerals. This article contains best recipes eggplant for the winter.
Such a blank is a real treasure nutrients... It turns out the eggplant salad for the winter is very tasty and spicy.
Cooking takes two hours. From the ingredients, 7 jars of 1 liter are obtained.
Ingredients:
- 20 tomatoes;
- ten sweet peppers;
- ten eggplants;
- hot pepper - one pod;
- 1 tbsp. l. Sahara;
- 60 ml. vinegar;
- one and a half st. l. salt;
- ten carrots;
- 0.5 l. oils;
- ten onions;
- ground black pepper;
- three bay leaves;
- greenery.
Preparation:
- Sterilize jars and lids.
- Cut the peppers into medium strips.
- Cut the onions into half rings, the same length as the pepper.
- On a coarse grater, grate the carrots, cut the peeled eggplants into medium cubes.
- Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
- Place vegetables in layers in a saucepan. Carrots should be the first layer, with eggplants on top.
- The next layer is pepper and onions. Place hot peppers between the layers.
- Add sugar spices and chopped herbs.
- Pour in the oil and vinegar, lay out the tomatoes.
- Boil under the lid until it boils, reduce heat and simmer for 30 minutes.
- Put in jars, roll up. When cooled completely, put in a cellar or pantry.
Choose young eggplants with small seeds. If you get bitter ones, put the vegetables in salted water for half an hour. Squeeze with your hands before cooking.
Georgian eggplant caviar
In Georgia, they like eggplants and cook a lot with vegetables national dishes and snacks.
It will take 2.5 hours to cook.
Ingredients:
- a kilogram of onions;
- one and a half kg. tomatoes;
- fenugreek and coriander;
- two hot peppers;
- 700 gr. carrots;
- 3 tbsp. tablespoons of vinegar;
- a kilogram of pepper;
- salt, sugar;
- 2 kg. eggplant.
Preparation:
- Cut the eggplants into cubes and leave in water and salt for 40 minutes.
- Peel and chop the tomatoes, chop the onions with pepper into small pieces.
- Chop hot peppers, grate the carrots on a medium grater.
- Eggplants and fry until soft in oil, put in a separate bowl.
- Fry the onion in the same oil until golden brown, transfer to a bowl, then carrots with pepper. Cook the tomatoes for ten minutes without oil.
- Combine ingredients, add spices and sugar. Cook for 35 minutes over low heat, add vinegar and remove from heat after five minutes. roll up.
Ingredients:
- 3 kg. tomatoes;
- rast. oil - 1 glass;
- 3 kg. eggplant;
- 3 heads of garlic;
- 3 hot peppers;
- sugar - six tbsp. spoons;
- 3 tbsp. tablespoons of salt;
- 120 ml vinegar.
Preparation:
- Grind vegetables, except eggplants, with garlic in a meat grinder.
- Pour in oil with vinegar, sugar, salt. When it boils, reduce heat and cook for 15 minutes.
- Cut the eggplants into strips or semicircles, put with vegetables. Cook for forty minutes. Roll up in cans.
Saute belongs to the variety vegetable stew, which is prepared in a special way - frying and shaking the pan. Do not stir vegetables with a spatula, you can only shake them. This is the whole feature - it is believed that this is how the vegetables retain their juice and the pieces remain intact.
The total cooking time is about 2 hours.
Ingredients:
- 12 tomatoes;
- head of garlic;
- 9 eggplants;
- 2 hot peppers;
- 3 onions;
- salt - ¾ tsp
- 3 sweet peppers;
- 3 carrots.
Preparation:
- Dice the eggplant and onion with pepper, carrots into thin strips, tomatoes into semicircles.
- Squeeze the eggplants with your hands and fry. Separately fry the onions and carrots alternately, add sweet pepper after 7 minutes, tomatoes after five minutes. Season vegetables, except eggplant.
- Simmer vegetables until moisture completely evaporates. Then add the eggplants.
- Stir, cook for a few minutes, add crushed garlic with chopped hot peppers. Leave the sauté to simmer for a few minutes. Roll up in jars.
Pickled eggplant for the winter
Pickled eggplant with spicy herbs and garlic will be an excellent treat for guests on a cold winter evening. The vegetables are aromatic.
Eggplants appear in abundance closer to autumn. At this time of the year, you can get them almost cheap. How you want to quickly cook eggplants for the winter! How cool it is to print a jar, another one for the New Year!
Perhaps you are a beginner in the culinary business, and do not know suitable recipes, have no idea how to cook it all tastier and more efficiently? Take on board eight amazing recipes and have a real belly feast in the cold winter!
Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's very easy to do - you just need to close them for the winter.
There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious recipes for preserving eggplant for the winter.
Canned eggplant for the winter: a traditional recipe - quick and tasty
The sequence of steps in the correct preparation of eggplant dishes is critical. Observing simple principles By changing the ingredients, you can get a variety of delicious. Save full vitamin complex enclosed in a vegetable will help our selected eggplant recipes for the winter.
This dish will not take too much time. But even in spite of all the simplicity, the preservation comes out very nutritious and tasty.
Components:
- Eggplant - 2 kilograms;
- Tomatoes - 1.2 kilograms;
- Salad pepper - 0.5 kilograms;
- Carrots - 0.5 kilograms;
- Onions - 0.5 kilograms;
- Greens - 50 grams each;
- Garlic - 1.5 heads;
- Salt and sugar - 1.5 tablespoons each;
- Oil - 0.6 liters;
Cut off the tails of the eggplant. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Place in a bowl and leave for an hour. Peel the tomatoes.
To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse them in cool water. Cut them into slices. Cut the onion into rings, like the carrots. Peel the salad peppers and chop them into cubes. Finely chop the garlic and herbs.
It is necessary to spread the ingredients in the pan, not just like, but in layers: carrots, onions, salad peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The topmost one - that is, eggplants - sprinkle with chopped herbs and pour over with oil.
Close the saucepan and place on medium gas level. Stew the dish for about an hour. In the meantime, it is stewing, sterilize the jars. When the appetizer is ready, transfer it to the jars and cover with the lids. Then sterilize in a pot of water for another half hour.
After rolling up the cans, place them upside down and leave them wrapped for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave it there too.
Georgian recipe for canned eggplant for the winter
This option of conservation, which is called "lick your fingers", will be appreciated by admirers of the spicy. To put spicy eggplants in the bins for the winter in jars, using recipes for cooking in Georgian, we need the following components:
- Eggplant - 5 kilograms;
- Salad pepper - 17 pieces;
- Garlic - 21 cloves;
- Hot pepper - 5 pieces;
- Salt - 2 tablespoons;
- Sugar - 4 tablespoons;
- Vinegar - 0.3 liters;
- Oil - 0.35 liters;
Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, stir with salt and leave alone for about half an hour.
Peel the salad peppers from the seeds and chop in a blender. Chili right along with seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.
By the time you deal with the peppers, the eggplants should have released the juice, drain it. Fry the eggplants themselves in a skillet until the light flesh begins to brown.
Put the peppers and garlic in a saucepan, pour over with oil and vinegar. Boil it all and put the eggplant in there. Add salt and sugar, and then simmer for about another ten minutes.
Now you can roll the resulting mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool down.
Korean style eggplant
In Korea, they also like to eat eggplant. And they know how to cook them deliciously too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe- you should definitely try it.
Components:
- Eggplant - 4.7 kilograms;
- Salad pepper - 1.2 kilograms;
- Carrots - 1.2 kilograms;
- Onions - 1.2 kilograms;
- Garlic - 2 large heads;
- Vinegar - 2 tablespoons;
- Ground hot pepper - 2 teaspoons;
- Salt - according to taste.
Rinse the vegetables. Chop the eggplants into strips and salt. And leave it to stand in peace and quiet for about an hour, so that they release all their liquid.
Peeled carrots should be grated, which is used to make Korean carrots. The usual one will not work here. It is better to use a special one, because cutting fresh carrots into such thin strips with a knife will be extremely troublesome.
Gut the salad peppers and free them from the seeds, cut into strips. Onions - in half rings, and we pass the garlic cloves through a special garlic press. If not, use a fine grater.
With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.
By the end of this time, fry the eggplants in a skillet and stir with other vegetables.
Arrange the resulting salad in pre-prepared jars. But it's too early to roll up. First you need to sterilize already filled cans. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.
Lecho eggplant for the winter
A completely simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.
Components:
- Eggplant - 2.3 kilograms;
- Tomatoes - 2 kilograms;
- Salad pepper - 0.6 kilograms;
- Hot pepper - 2 pods;
- Garlic - 4 cloves;
- Dill - 1 bunch.
- Sugar - 0.5 cups;
- Salt - 2 tablespoons;
- Oil - 0.2 liters;
- Vinegar - 1 teaspoon
Peel the tomatoes. To make the skin peel off easier, literally put them in hot water, and then cool - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.
Put the tomato mass in a deep saucepan, add sugar, salt, oil and vinegar there. Cook for no more than a couple of minutes. While the tomatoes are boiling, peel off the seeds and finely chop the peppers - both salad and spicy.
Add to the tomatoes and cook for a couple of minutes. Chop the washed eggplants into small strips and place them in a saucepan too.
Chop the garlic finely and also add to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After that, you can spread the caviar into the jars and roll up immediately.
For the winter there is a gorgeous recipe for "Mother-in-law's tongue" - not only will you lick your fingers, but you will also ask for supplements
This famous dish will absolutely satisfy all spicy lovers. The recipe is classic and very simple to prepare, and the ingredients will help us, with the help of which we roll the mother-in-law's eggplant tongue over the jars for the long winter:
- Eggplant - 0.9 kilograms;
- Tomatoes - 0.9 kilograms;
- Salad pepper - 0.9 kilograms;
- Hot pepper - 5 pods;
- Garlic - 5 cloves;
- Sugar - 1 glass;
- Salt - 2 tablespoons;
- Vinegar - 0.5 cups;
- Oil - 1 glass.
Peel the eggplants. Do the same with tomatoes - dip them in hot water, and then cool. Then the skin will be removed much easier due to the sharp temperature drop. Peel the peppers from the seeds - both salad and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.
Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplant into thin slices. Place both eggplant and vegetable mixture in a deep saucepan. Put the saucepan on low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Put the finished appetizer in the jars, and roll up with a key.
There is a magical eggplant recipe that allows you to make a mushroom-flavored snack
It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve the taste of slippery pickled mushrooms using normal magic. The following products will help us to achieve a complete resemblance to mushrooms:
- 5 garlic cloves;
- 2.5 kg eggplant;
- 12 large spoons of vinegar;
- 2.7 liters of clean water;
- 300 grams of dill;
- 350 ml. vegetable oil;
- 5 large spoons of salt.
Magic process:
You will need a large and handy saucepan. Pour vinegar, salt and over the fire. We remove the washed vegetables from the peel and stalk. Shred the eggplant into 2 cc cubes. By the time the vegetable is cut up, the contents in the pan should boil.
Gently put the sliced eggplant in it, wait for it to boil and time it. After 5 minutes, remove from heat and filter the contents through a colander. It is not known for certain at what moment the eggplants turn into mushrooms, perhaps at this very second! 
It is important, at this stage, to drain all the water as much as possible, for this you can set a colander over a deep dish and wait 30 minutes, by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, clean the garlic, chop the dill and mix with the cooled eggplant cubes. We fill with vegetable oil.
In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready for us. It remains to decompose and cool in the refrigerator for six hours and serve chilled to the meal.
To enjoy a snack in winter, the appetizer will have to be reheated, spread over sterilized jars and tightened tightly.
Spicy eggplant salad for the winter
Eggplant salad for the winter with a piquant spice is a very original recipe for preservation, but certainly delicious. For its extremely pungent taste, the rumor of the people named the dish as - eggplant light. This appetizer will almost certainly become one of the most popular on your table. And besides, in winter it will be an excellent prophylaxis for insidious viruses.
Components:
- Eggplant - 5 kilograms;
- Hot pepper - 1 pod;
- Garlic - 5 cloves;
- Vinegar - 1 glass;
- Oil - for frying;
- Salt - for soaking.
Cut the eggplants into rings of medium thickness. Then put in salted water and put under a press. You can use a deep bowl or pot of water as a press. The eggplants should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.
Then discard the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.
Finely chop the pepper, and push the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the hot mixture, stir and set aside to stand for half an hour.
Place the snack in layers in the jars. Mix a layer of eggplant with the pepper-garlic mixture. Before you roll up the jars, sterilize them for about half an hour. Everything is ready!
Kvasim whole eggplants for the winter
This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. On top of that, eggplant pickled for the winter by real gourmets is revered for the most delicious recipe:
- Eggplant - 11 kilograms;
- Celery - 0.1 kilograms;
- Garlic - 0.3 kilograms;
- Lavrushka - 40 leaves;
- Garlic salt - 1.5 tablespoons;
- For cooking, you need salt - 2 tablespoons per liter of water;
- Pickle salt - 2 rounded tablespoons per liter of water.
Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Necessarily whole and strong. They need to be washed and tails removed. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain and place the eggplant in a separate bowl.
Peel and grate the garlic, then stir in the salt. With this simple puree, grate the eggplant in the place of the incision. Place bay leaves and celery on the bottom of the jars, and then the eggplants.
Use salt water as a marinade. Boil and cool it before pouring the vegetables. Roll up the jars with lids and leave them indoors for five days. After this time, move them to a cooler place.
Stuffed eggplant
An easy recipe - intriguing and very delicious food... Can be used both as an appetizer and as a side dish, for example, for meat dishes:
Components:
- Eggplant - 0.9 kilograms;
- Salad pepper - 1 piece;
- Hot pepper - 1 pod;
- Carrots - 1 large thing;
- Garlic - 2 heads;
- Parsley - 1 bunch;
- Dill - 1 bunch;
- Garlic salt - 1 tablespoon;
- Cooking salt - 1 tablespoon;
- Vinegar - 2 glasses.
Trim the tail off the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Refrigerate and place under a press to drain excess water.
Peel and finely chop the carrots. Peel the salad peppers from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and place in a crusher or grate. Stir in the garlic and salt, and then combine the vegetables together.
Cut the eggplants lengthwise, but the cut should not be through. Stuff with the pepper, carrot and garlic filling.
Place the greens in pre-sterilized jars and place the eggplants. Cover them with vinegar and cover. Sterilize for half an hour. Now you can roll up. It remains only to wrap up and leave the eggplants stuffed for the winter for a couple of days alone.
