13 step-by-step recipes for preparing eggplant snacks for the winter

Eggplant is a healthy and satisfying vegetable that does not lose its nutritional, energy and taste value even during long-term storage. An eggplant appetizer for the winter is quite simple to prepare, and it is not necessary to use recipes with sterilization. A huge selection of options, including zucchini, Korean, mushroom flavored, spicy, tomato, and in the form of lecho, makes eggplant as the main ingredient for preparation so popular among housewives.

Features of preparing eggplant snacks for the winter

An important nuance is the correct preparation of canning jars. Eggplants are demanding when it comes to storage conditions in containers, so it is quite difficult to ensure that the jars do not explode or swell if prepared incorrectly. It is important that:

• the jars were rather large - optimally from a liter in volume;
• There were no chips or cracks on the container.

The vessels are washed with a soda solution, then rinsed clean with warm water.

Sterilization is required in 90% of cases - place the dishes on the spout of a kettle with boiling water, use a microwave or oven.

Rules for selecting and preparing ingredients

Choosing suitable items is the key to a tasty and healthy dish that will decorate not only your everyday, but also your holiday table. It is advisable to start canning immediately after harvesting or purchasing vegetables. Eggplants do not tolerate long-term storage - they lose moisture and become dry, the specific light and pleasant bitterness is replaced by strong bitterness.

Pre-treatment is also required. For any recipe, vegetables must first be washed and then dried. They are peeled from the skin, if it is very hard, from the stalks. Immersion in slightly salty water for 1-2 hours will help get rid of bitterness. But this method is not necessary if we are talking about small vegetables that have recently ripened.

The most delicious recipes - “You'll lick your fingers”

Among the many recipes, the following are popular.

A simple appetizer of eggplant, onions, tomatoes and carrots

This winter appetizer will look appropriate on an everyday table, but, alas, it will look rustic on a holiday table. The advantage is its minimal cost (during the season, the ingredients cost pennies) and the simplicity of the instructions. You will need:

• 3 kilograms of eggplants (pre-cooked for 15 minutes in brackish water in cubes);
• 2 kilograms of carrots, tomatoes;
• 1 kilogram of onions;
• 4 pieces of bay leaf, 7-8 peas of allspice and cloves.

For the marinade, 75 grams of salt, 50 grams of sugar and 80 grams of 9 percent vinegar are diluted in water. Boil the eggplants in water, then place the slices in a colander, avoiding contamination.

When the water has drained, prepare the vegetables: cut the carrots into strips and fry in a frying pan. Add garlic if desired. Prepare the marinade from the list of ingredients and bring to a boil. Place layers of eggplants in jars that have been previously cleaned and sterilized, and a layer of vegetables on top. Pour boiling marinade over it and roll up. Sterilize for at least 3 minutes.

Option with pepper

You can prepare the version with pepper using the same algorithm as the previous one. Step by step plan:

• prepare ingredients;
• make marinade;
• Boil the eggplants and add other vegetables to the mixture (if desired);
• mix with marinade and sterilize;
• roll into jars.

The peculiarity of this recipe is its complex marinade. You will need to take 2 cloves, 1 bay leaf and add 4 and 3 peas of black and white pepper, respectively, per liter of water.

With zucchini

An appetizer with zucchini will quickly satisfy your hunger and will come in handy for the holiday table. You will need:

• 1 kilo total of carrots and onions;
• 2 kilos each of eggplants and zucchini.

The latter take fresh, hard ones, the skin is not removed.Make a marinade at the rate of 70 grams of salt, 50 grams of sugar and 90 ml of 9% vinegar. First, the eggplants are boiled, at which time the carrots, onions and zucchini are fried until golden brown in a frying pan in 50 grams of sunflower oil. The mixtures are mixed, placed in jars and sterilized.

Spicy eggplant appetizer “Ogonyok”

A beautiful and bright appetizer will decorate the table and will appeal to even those who don’t like eggplants. It is spicy, so it perfectly complements meat and fish dishes. List of ingredients:

• 3 kg eggplants;
• 1 kg of sweet red pepper, 5 bitter pods;
• 2 heads of garlic;
• 1 glass of vinegar and sunflower oil;
• 2 tablespoons sugar and salt.

The ingredients are prepared, the pepper is passed through a meat grinder. Eggplants are finely chopped and fried in oil until golden brown. The filling is boiled in a saucepan, eggplants and peppers are added to the water made from vinegar, oil, salt and sugar. The mixture is cooked for 15 minutes over low heat and quickly poured into jars.

Snack without sterilization

An interesting option is without sterilization, which saves valuable time. Have to take:

• a kilo of medium-sized bright purple fruits;
• 1 bunch of dill;
• 1 head of garlic;
• 50 grams of salt and sugar, 90 grams of bite 9 percent, cloves, allspice black and white pepper, bay leaf;
• vegetable oil, refined without fragrances.

First, prepare the marinade, and after it boils, add the vinegar mixture. Vegetables are cut into 2 centimeter slices, garlic and dill are added. Throw into the marinade and simmer over low heat under the lid for 7 minutes. 150 ml of vegetable oil is heated in a frying pan, the garlic is fried in it for a minute, and the eggplants, previously removed from the water, are added.The main thing is to quickly put the mixture into jars and roll up with lightning speed, not allowing it to cool.

Eggplant appetizer "Cobra"

The spicy appetizer consists of the same ingredients and is made according to the same algorithm as Ogonyok. The only exception is that you also need to take tomatoes, parsley and dill.

All ingredients, except the main ones, are minced through a meat grinder. The main ingredient is boiled and then added to the mixture.

Appetizer "Manjo"

First, the tomatoes are spun in a meat grinder, the eggplants are cut into circles, and the peppers and onions are cut into strips. The incidents are combined, fried hot peppers, garlic and carrots are added. The recipe for a Bulgarian salad is convenient, since sugar, salt, vinegar, oil and pepper are added to the mixture, then everything is filled with water and simmered for 20 minutes.

"Ten"

Be sure to use young eggplants. You will need:

• 10 pieces each of eggplant, onion, sweet pepper;
• vinegar 3 percent;
• standard seasonings.

Place the chopped vegetables in a saucepan and simmer for 40 minutes.

"Mother-in-law's tongue"

A beautiful appetizer that is not a shame to put on the holiday table. Need to:

• cut into slices;
• fry onions, carrots and peppers in a frying pan;
• wrap in plates.

The marinade is standard - 9 percent vinegar, salt, and sugar are used.

In Korean

The sweet and sour marinade adds a piquant taste to vegetables. Everything is cut into small strips. Add to the frying pan one by one:

• oil;
• onion;
• carrot;
• pepper;
• eggplant;
• water;
• salt, sugar, pepper;
• parsley, garlic.

Put the vinegar at the end. Leave the vegetables to soak in the aromas for 40 minutes.

Eggplant in tomato

It is done in a standard way - according to the first algorithm. But the peculiarity is that during frying, tomato juice or peeled tomatoes are added to the vegetables.Store-bought juice and tomato paste will not work - you need homemade preparations.

Delicious lecho

For lecho you can take more tomatoes and peppers. The ingredients are simmered over low heat, avoid sticking and losing shape. Use less marinade, you should get a solid substance (after seaming, the vegetables will release juice, and the lecho in the jars will become liquid).

"Like mushrooms"

Eggplants, like mushrooms, have an extraordinary taste and texture. Technology Features:

• wash and soak food, cut into cubes;
• Place the pieces in boiling water and cook from boiling for 4 minutes;
• drain in a colander;
• chop the garlic and make a vinegar marinade.

Place eggplant pieces in jars, alternating with spices and garlic, pour marinade over them and sterilize for 45 minutes.

Expiration date and storage rules

Unsterilized winter preparations are stored in a cellar at low temperatures, and if free space allows, in the refrigerator. Those undergoing sterilization are in the pantry. Shelf life - up to 2 years for sterilized, unsterilized - up to 12 months. Once opened, it is advisable to eat the dish within 8-9 days.