10 best recipes for cooking fried eggplants for the winter step by step

Every housewife cans tomatoes, pickles cucumbers, using the recipes she likes. Eggplants are attractive because of their beautiful skin, but if such vegetables are not cooked correctly, you can get poisoned. The pulp of the fruit contains corned beef, which negatively affects the functioning of the digestive organs and imparts bitterness. To enjoy fried eggplants in winter, you need to know which fruits can be eaten when they become inedible, accumulating toxic glycosides.

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.

Requirements for main ingredients

Overgrown blueberries turn brown when cut and accumulate a toxic glycoside, but they can also be fried. First, the eggplants are poured into a bowl into which salted water is poured. Soak the fruits for half an hour, rinse thoroughly, and wipe with a towel.

For frying, refined oil is used, which does not form carcinogenic substances when heated.

Preparing containers for preservation

To prevent fried eggplants from spoiling until spring, the jars are thoroughly washed with soda and disinfected by sterilization, choosing one of the following methods:

• on the oven rack;
• over steam;
• in a slow cooker filled with water;

Eggplants are not rolled into large containers, but into containers with a volume of 0.5 or 0.75 liters, boiled in a saucepan for 10 minutes, in the microwave for 5. The lids are sterilized along with the jars, checking for scratches and dents on them.

The best preparation recipes

Fried eggplants are eaten as a separate dish, served as an appetizer with beef or poultry, or with mashed potatoes.For long-term storage, the “little blue ones” are sterilized or sealed with vinegar.

Classic fried eggplants for the winter with pepper and garlic

For long-term storage, cabbage is fermented, cucumbers are salted, tomatoes are preserved with citric acid or vinegar, but only eggplants are fried for the winter; for 1 kg of young fruits you need to take:

• garlic - 2 or 3 heads;
• hot pepper 50 g and bell pepper - 200;
• vinegar - 150 ml;
• sunflower oil.

To make the appetizer spicy and piquant, novice housewives are recommended to use the classic recipe, where everything is described step by step:

1. The eggplants are chopped into 5 mm thick slices and placed in a salt solution for 20 minutes.
2. After soaking, the blue ones are washed and dried.
3. Pour sunflower oil into a frying pan, turn on the stove and fry the slices on both sides.
4. While the jars are being sterilized, the seeds are removed from the pepper, the garlic is peeled, and sent to a blender or meat grinder. The resulting mass is salted and vinegar is added.
5. Layer the sauce and eggplant slices into the prepared container.

The jar with the snack is rolled up with a nylon lid and placed in the cold. If the “little blue” ones are not bitter, the preparation can be made without soaking the fruits.

Quick recipe without sterilization

They look original in a jar, and fried eggplants in sauce do not spoil for a long time. A kilogram of fruit is cut into circles, salted, and left for 30 minutes to release the liquid.

Tomatoes, along with pepper and garlic, are passed through a meat grinder and boiled for half an hour. The blue ones are washed and fried on both sides. Browned eggplants need to be combined with tomatoes, boiled, poured into jars along with vinegar and closed.

For preparation take:

• onion - 2 pcs.;
• garlic;
• tomatoes - 1300 g;
• sugar - 5 spoons;
• salt - 30 grams;
• sweet and black peas - 15 pieces;
• vinegar - 1/2 cup;
• bell pepper - 0.3 kg.

Vegetable containers are not sterilized. It is better to take the jars to the basement, where the snack will last a long time.

Without vinegar

Eggplants are used to make a sauté for the winter; the vegetables are less spicy, good for children, and do not harm people with stomach problems. To prepare you need to take:

• blue ones - 2 kg;
• tomatoes - kilogram;
• carrots and peppers - 6 pcs.;
• sunflower oil;
• parsley

To soften the tomatoes, mix with 2 tablespoons of salt and 4 sugar. The carrots are chopped on a grater. Peppers and blue peppers are cut into pieces.

Fill the pan with oil, add vegetables and herbs, boil under the lid for an hour, add squeezed garlic and hot pepper, boil for 4-5 minutes, place in a sterile container.

"Mother-in-law's tongue"

A dish with an interesting name is not a shame to serve on a festive table; both household members and guests will like its taste; preparation does not take much time; only a few ingredients are used:

• 2 eggplants;
• 2 tomatoes;
• pepper;
• mayonnaise for dressing.

The blue ones are cut into slices and placed in salt water. After a quarter of an hour, they are washed, dried a little and, rolled in flour, poured into a frying pan with heated sunflower oil. When the eggplants are fried, spread mayonnaise on top, squeeze out the garlic, salt, season with pepper, decorate with tomato slices and put in a container, folding it in half. “Mother-in-law’s tongue” comes on the table with dill or parsley.

With tomatoes

It will take a little work to seal eggplants with tomatoes in jars, but in winter you will have something to serve with meat or mashed potatoes.The washed and peeled blue ones are cut into four parts. Ripe tomatoes are blanched in boiling water for a couple of minutes, dipped in cold water and peeled. Tomatoes are pureed in a blender, pepper and garlic minced into it are added, spices are poured in, and vinegar is poured in. The vegetable mass is transferred to a bowl and cooked over low heat.

Eggplants are fried in oil in a frying pan. When they are browned on both sides, simmer in puree for a quarter of an hour, add ginger, pepper, herbs and continue to boil for 10 minutes. For 7 pieces of blue it is enough to take:

• 700–800 g tomatoes;
• 5 or 6 cloves of garlic;
• vinegar - 30 or 40 ml;
• sugar, spices, salt;
• pepper - 3 pcs.

The hot mass must be poured into sterile jars, closed and taken to the cellar. Blue ones with tomato are served with various dishes.

In adjika

The rich taste and piquancy of the vegetables is given by the sauce made from tomatoes, and the pepper is not added immediately, but added gradually. To roll vegetables in adjika for the winter, you will need:

• vinegar - 10 ml;
• tomatoes - 1 kg;
• sunflower oil;
• garlic;
• sugar - ½ cup;
• a little salt;
• sweet pepper 0.5 kg and hot pepper pod.

Two kilograms of blue fruits are washed, the overripe fruits are soaked, fried and poured with adjika. To prepare it, boil tomatoes, peeled garlic cloves, and peppers with sugar for 5–6 minutes.

The blue ones are transferred to small jars, filled with tomato sauce, and sterilized for a quarter of an hour.

With mayonnaise

If you cook vegetables according to this recipe, the taste will be like fried mushrooms. You will need 2 kilograms of young eggplants; in addition to them, you can use:

• onion - 1 kg;
• head of garlic;
• ½ cup mayonnaise;
• 2 tablespoons of vinegar.

The blue ones need to be washed, cut into pieces, and boiled in salted boiling water for 10–15 minutes.The onion is chopped into half rings, fried in sunflower oil, eggplant is added and simmered for a quarter of an hour. Then mayonnaise and vinegar are poured into the vegetables, squeezed garlic is added, and left on the fire.

After 5 minutes, small sterile jars are filled with hot blue ones.

In Korean

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

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

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

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

In Georgian

You can prepare fried blueberries for the winter, which do not spoil even in the apartment, without sterilization, using half a glass of vinegar as a preservative. Eggplants taste best with pepper; per kilogram of blue ones you need 400–500 g of sweet and 1 pod of bitter. Salt and sugar are used in the same amount - 1 spoon each. Sunflower oil is used for frying.

The process of preparing snacks is not difficult to master:

1. The eggplants are washed, ends removed, cut into cubes, and soaked in a salt solution.
2. The pepper is freed from seeds and sent to a meat grinder.
3. Squeeze out the garlic using a press and add it to the vegetable mixture along with the spices, add vinegar and boil for 5 minutes.
4. The blue ones are fried in a frying pan, combined with pepper puree and boiled again.

The hot mass is placed in a container. After rolling, insulate with a thick towel or blanket.

Features of storing workpieces

Blue peppers, like peppers and tomatoes, quickly spoil when fresh. To make vegetables last longer, they are frozen, pickled, and salted. Canned eggplant can be stored in the pantry if vinegar was used during preparation or the jars containing the appetizer were sterilized.