6 best recipes for cooking baked eggplants for the winter

The pear-shaped or oblong fruits, covered with shiny purple skin, are planted in the southern regions. Eggplants have tasty and tender flesh, but they quickly overgrow and accumulate toxic compounds. Young vegetables are used to prepare meals and snacks; baked eggplants are the most useful; in winter they saturate the body with fiber and vitamins.

Ripe fruits are also eaten, but they become edible only after soaking in salt water.

Features of preparing baked eggplants for the winter

The pulp of young blueberries is very tender, but when the vegetables ripen, it begins to taste bitter. The unpleasant taste is given to the fruits by corned beef, which accumulates in nightshade crops. Before baking or frying, you first need to remove the bitterness from the eggplants. To do this, vegetables are cut into slices, placed for 30 or 40 minutes in a liter of water, dissolving a spoonful of salt in it, and placing a weight on top.

Preparing containers and main ingredients

The jars in which the baked eggplants are placed are cleaned of contamination with soda, placed on an oven tray with the neck down, heated to 160 ° C, and removed when the walls are dry. In a double boiler, the container is sterilized for a quarter of an hour. The soaked eggplants are washed under the tap and allowed to drain.

Harvesting methods

The little blue ones are baked, wrapped in foil, in the oven, on a gas stove, on a fire, in a grill. They go well with other vegetables, with minced meat and cheese, cooked whole, in slices, stuffed, with cottage cheese, fried and marinated. The best snacks are made with tomatoes and garlic.

Classic recipe for eggplant baked in the oven

The little blue ones are good hot or cold, eaten as a second course, or used as a side dish. For the winter, some housewives try to bake eggplants with vegetables. To seal one and a half kilograms of young blue ones in jars, use:

• garlic;
• 500 g tomatoes;
• 1 sweet pepper;
• vinegar and vegetable oil - 40 mm each.

All components must be thoroughly rinsed under the tap, the stems must be removed from the eggplants, the skin must not be removed, but pierced in several places.

Cover the baking sheet with parchment paper, lay out the blueberries and peppers, bake the vegetables at 200 °C for 40–45 minutes. The tomatoes are scalded with boiling water and left in the water for a short time. Remove the eggplants from the oven and remove the skins. Bell peppers are cut into strips.

In the prepared jar you need to lay out the vegetables in layers, add peeled tomatoes, sprinkle with crushed garlic and salt, season with oil and vinegar. I sterilize the lettuce for 20–30 minutes until the little blue ones release juice.

Baked eggplants “like on a campfire”

Vegetables prepared according to this recipe have an unusual taste, as if they had been on an open fire rather than baked on a gas stove:

1. Combine 3 tbsp in a bowl. spoons of olive or sunflower oil, 1 tsp. lemon juice, a pinch of sugar.
2. Chop the greens, chop the garlic clove, and chop the onion.
3. Two peppers are placed on a grill mounted on a gas burner, baked until softened, and then placed in a bag.
4. Proceed in a similar way with 2 eggplants, chop them and pour them into a bowl along with the pepper, cut into strips.

To prevent the snack from spoiling, transfer it and sterilize it in jars. The vegetables turn out aromatic, as if baked over a fire.

Cooking method without vinegar

You can close the delicious saute for the winter; for this, unripe eggplants are cut into cubes. The carrots are chopped on a coarse grater. Fry the onion in a frying pan, add strips of pepper, after 3 minutes add the rest of the vegetables and simmer until tender under the lid.

Place tomatoes, garlic, parsley in a blender and blend until smooth. The sauce is poured into the frying pan and simmered for another 10 minutes with the remaining ingredients. To prepare the saute you will need:

• 2 kg of eggplants;
• 700 g tomatoes;
• 4 peppers;
• 400 grams of carrots.

To keep the appetizer for a long time, use a wooden spoon to carefully transfer the vegetables into jars, which are immersed in boiling water for a quarter of an hour, rolled up, and insulated with a blanket.

Without sterilization

Using a minimum amount of ingredients, eggplants are closed for the winter. Vegetables acquire such a taste that they can be confused with mushrooms. No need for sterilization allows you to preserve useful components and save time:

1. Two and a half kilograms of blueberries are cut into cubes, dipped in boiling water and boiled for 2-3 minutes.
2. Place eggplants in a frying pan filled with oil, fry until browned, add chopped dill and chopped garlic.
3. Vinegar is poured into the vegetables, without turning off, but only reducing the heat, and carefully transfer to sterile jars.

If seeds have already appeared in the eggplants, simmer them for a quarter of an hour. In addition to the blue ones, 100 ml of vinegar, a glass of sunflower oil, 100 g of salt, 2 or 2.5 liters of water, and a head of garlic are used.

In tomato sauce

Eggplants baked in tomato sauce retain a maximum of vitamins and minerals, which both fruits are rich in. Young blue ones are pierced with a fork in several places and sent to the oven for half an hour, heated to 150 °C.

Tomatoes, cut into slices, peppers into strips, chopped garlic are placed in a blender. The finished puree is mixed with sugar, seasoning and salt, placed on the stove, where it is boiled for a quarter of an hour and combined with vinegar.

The baked blue ones are peeled, transferred to a jar, which is filled to the top with tomato sauce. For 2 eggplants you need:

• ¼ kilogram of tomatoes;
• 1 sweet pepper;
• chili and hot peas to taste;
• a spoonful of vinegar and sugar;
• 15 g salt.

To store for the winter, vegetables in the pot are sterilized for about 20 minutes. The jars are sealed hermetically and turned upside down.

Baked peppers with eggplants

Snacks rich in vitamins require a lot of time to prepare, but then you will have something to serve with hot dishes. The blue ones, together with the skin, need to be cut into thin slices and soaked in salt water. Peppers of different colors are freed from seeds, onions and garlic are peeled, chopped into rings, mixed and left in a bowl so that the vegetables release their juice.

After 3 or 4 hours, all the ingredients are put into 0.5 liter jars and sent to a cold oven, gradually heating it to 200 ° C, after the mass boils, the temperature is reduced to 150, bake for another 50–60 minutes.

To prepare 4 kg of eggplant you need to take:

• 500 ml sunflower oil;
• onions and sweet peppers - 1.5 kg each;
• vinegar essence - 1 tbsp. l.;
• a bunch of dill;
• garlic - 10 heads;
• salt - 60 g.

The jars of vegetables are taken out of the oven, twisted, and turned upside down. The snack turns out to be aromatic and very healthy for the body.

Further storage of preservation

Fresh eggplants do not last until spring, like potatoes or carrots, even if you leave them in the refrigerator. Vegetables spoil within a month or a month and a half.

Preservation with vinegar is stored at 5 °C heat and low humidity. If jars of baked eggplants have been sterilized for a certain time, they do not have to be taken out to the basement, but kept in a pantry or room.

How long can the blanks be stored?

Preservation that is left in the apartment must be consumed within 12 months. You can keep snacks with vinegar from vegetables at home if all the rules were followed during preparation.

In the cellar, hermetically sealed and sterilized jars with blueberries are stored for 2 to 3 years, but it is better to roll up fresh vegetables every autumn.