TOP 10 best eggplant recipes in tomatoes for the winter, with and without sterilization

Preserving the summer abundance of vegetables for the winter is the housewife’s concern. Processing the grown crop is a help to the family budget, a useful flavoring addition to traditional dishes during the cold season. The best recipes for cooking eggplant for the winter will not leave anyone indifferent. A variety of ingredients and processing modes allow you to choose a winter snack to suit every taste.

Eggplants – an unforgettable taste and a storehouse of nutrients

The purple fruit is a welcome guest at a feast at any time of the year. The unique taste qualities, combined with tomatoes, peppers, hot and spicy seasonings, and herbs, have made eggplant one of the favorite vegetable crops.

The pulp of a medium-sized eggplant will cover 1/10 of the body’s daily needs:

• in copper;
• potassium;
• phosphorus;
• vitamins B9, B6, B5.

Iron, magnesium, vitamins C, K, B1, B2, PP make up 6-7% in 200 grams of blue ones. The amount of cobalt, manganese, and molybdenum is close to a third of what is required. A high percentage of dietary fiber (18%) and low calorie content (2%) in a 200-gram serving are grounds to consider eggplants a dietary product.

Prepare the necessary ingredients

The main requirement for food raw materials for preparations is freshness, absence of signs of rotting, mechanical damage, and ripeness. Eggplants are cut into slices or slices for canning. The remaining vegetables are chopped through a meat grinder or blender.

1. Blue: dark purple, evenly colored, elastic, with green tails.
2. Tomatoes: Firm, bright red, fleshy or thin-skinned.
3. Sweet peppers: elastic, intensely colored, with dense tails.
4. Bitter pods: elastic, with green tails.
5. Onions, garlic: well dried, from the current year's harvest.

Recipes for preparing blue tomatoes with tomatoes for the winter

There are a great many variations of recipes for preserving purple and bright red fruits.

The taste changes in the saltiness-sweetness ratio, combined with hot and spicy seasonings.

Eggplants, fried or raw, add uniqueness to the same dish, prepared according to the same scheme, with the same ingredients.

With pepper in tomato

Sweet peppers are the best addition to blue tomato puree. The aroma and slight spiciness improve the taste of the snack.

Conservation consists of 4 stages:

• preparation of the main ingredient;
• cutting tomatoes and peppers;
• preparing tomato-pepper mixture;
• laying the blue ones;
• capping

Many recipes indicate the need to remove the bitter juice from eggplants. There are two ways: put chopped vegetables in salt water or add plenty of salt. Salt releases bitterness. The exposure time in water is 10 minutes, in dry salt – 20-60 minutes, depending on the number of fruits. After this, the vegetables are washed and dried a little.

The tomato shell will not affect the taste, but will make the dish less attractive. You can get rid of the skin by pouring boiling water over the tomatoes for a few minutes and then placing them in cold water. To make cleaning easier, you must first make a cross-shaped cut at the place where the stalk is attached. Peeled fruits are cut into 6-8-10 pieces (depending on size).

Peppers are freed from seeds and cut into 8-10 pieces.

Place tomatoes, peppers, salt, granulated sugar, and butter into an enamel pan. The resulting tomato paste simmers for half an hour. Stirring from time to time is necessary to ensure even boiling.

Then blue ones are added. The final stage lasts another 20 minutes from the moment of boiling. Eggplants must be stirred for better soaking in aromatic juice.

Packaging in ready-made, hot jars with a capacity of 500-800 milliliters. Capping inverted, cooling.

Snack composition (kilograms):

• blue – 2;
• tomatoes – 3;
• peppers – 1;
• salt – 0.03;
• granulated sugar – 0.03.

Oil volume – 100 milliliters.

Recipe for eggplant in tomato sauce

Making tomato sauce begins with pureeing. Tomatoes are peeled and passed through a meat grinder or blender. The resulting mass is salted, sugar is added and put on fire. Stirring constantly, bring to a low boil. The puree should not turn into a paste. After 5 minutes, add finely chopped sweet peppers and grated carrots. The sauce will be ready in a quarter of an hour.

The blue ones are cut into circles 1-2 centimeters thick and undergo salt treatment. Washed vegetables are added to the sauce. Without allowing a strong boil, you need to cook the eggplants for 10 minutes. Pour in acetic acid (6%), let it boil and remove from heat. Place in glass containers and close with lids.

Composition (kilograms):

• tomatoes – 3;
• sweet red peppers – 1;
• carrots – 0.3;
• blue – 1;
• salt – 0.03;
• granulated sugar – 0.03.

Vinegar – 50 milliliters.

Salad with tomatoes

The salad appetizer is prepared from the following ingredients:

• blue ones;
• tomatoes;
• sweet yellow peppers;
• garlic bulbs;
• parsley;
• salt;
• vinegar;
• refined sunflower oil.

To prepare 3 kilograms of salad, you will need 1 kilogram of blue tomatoes, peppers, 8-10 garlic cloves, 100 grams of herbs, 60 grams of salt, 100 milliliters of vinegar, 500 milliliters of oil.

The fruits are prepared for slicing. The size of the pieces is arbitrarily shaped, approximately the same. Parsley and garlic are chopped in a blender. All components are placed in a pan, salted, and vegetable oil is poured in. Salad preparation time is 20 minutes after boiling. At the end acetic acid is added. After 2 minutes, the snack is placed in jars, closed, and left to cool.

Spicy blue ones in tomato sauce

Ingredients of the spicy snack:

• blue ones - 3 kilograms;
• tomato – 1 kilogram;
• sweet peppers – 800 grams;
• hot peppers – 8 pieces;
• garlic heads – 300 grams;
• salt 30 grams;
• vegetable oil – 500 milliliters;
• acetic acid 9% - 200 milliliters.

Peel the eggplants, cut into circles, add 200 grams of salt and leave for 1 hour.

Peppers, garlic, tomatoes are peeled, cut, and passed through a meat grinder. In hot peppers, the seeds are left to add heat. The resulting suspension is poured into an enamel pan and placed on the stove. Add oil and a tablespoon of salt and bring to a boil.

The resulting juice is drained from the blue ones. Vegetables are washed and drained.

Eggplants are poured into boiling adjika. Cooking time - 20 minutes after the mixture begins to boil evenly and the blue ones are completely covered with liquid.

Adjika and blue ones are periodically mixed. At the end vinegar is poured in. After boiling, the finished snack is removed from the heat and placed in baked liter jars. Rolling up the finished product – 5 liters.

Canning with tomato juice

The variety of tomatoes is important. The fruits should be thin-barked and juicy.

After processing, the output should be juice, not puree.

You can get rid of some of the pulp by rubbing the fruits through a sieve. In this case, there is no need to remove the tomato shell: it will remain on the sieve. The pureed mass will have a liquid consistency with a small amount of pulp and grains.

Peeled eggplants (up to 10 centimeters) are cut into longitudinal parts. Peppercorns are freed from seeds, ground through a meat grinder or blender, and added to juice. Garlic cloves are chopped with a knife.

Compound:

• eggplants – 3 kilograms;
• tomatoes – 3 kilograms;
• sweet and red peppers – 1 kilogram;
• garlic heads – 4 pieces;
• salt – 80 grams;
• granulated sugar – 100 grams;
• acetic acid 9% - 70 milliliters;
• sunflower oil – 250 milliliters.

The blue ones are placed in a non-stick container, salted, sugar and vinegar are added, and mixed. Pour in tomato juice and pepper. They put it on fire. The mixture is brought to a boil, avoiding high heat. Boil for a quarter of an hour, add garlic. Stir. Keep on fire for 10-15 minutes. The finished snack remains to be packaged in liter glass containers and closed with lids.

Canned fried with garlic and onion

Compound:

• blue – 1200 grams;
• tomatoes – 1500 grams;
• sweet peppers – 300 grams;
• hot pepper pod;
• onion – 200 grams;
• garlic cloves – 5 pieces;
• acetic acid 9% - 100 milliliters;
• allspice peas - 6 pieces;
• black hot pepper peas - 10 pieces;
• vegetable oil for frying;
• salt to taste.

The blue ones are cut into circles up to 1 centimeter. Larger ones are cut into 2 parts. Place in a bowl, sprinkle well with salt, and mix. Time for juice to come out is 40 minutes.

Tomatoes, peppers, pods, garlic cloves, and onions are prepared for chopping. The stem of the hot pepper is removed without touching the core. Scroll all ingredients through a meat grinder. The resulting mass is placed on fire in a non-stick container and cooked for 30 minutes.

The blue ones are washed, squeezed out, and fried over high heat on both sides until crusty. Place the fried circles into the boiling sauce and continue cooking for another 30 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Packed and rolled into half-liter hot jars. The inverted cylinders are covered with a warm cape.Leave in this position until completely cooled.

How to store it correctly

Canned vegetables do not spoil and retain their beneficial properties when the temperature and light conditions are observed.

To preserve vitamins, it is necessary to place the finished canned food in a dark place. Jars that are not sterilized after packaging are stored in a cool, dry room. The optimal temperature is 6-10 degrees. High humidity will lead to the appearance of rust on the lids, and if the closure is not tight enough, it will lead to the development of fungus in canned food.