A selection of 10 popular recipes for delicious eggplant blanks

Every fall gardeners enjoy the fruits of their own hands and try to make reserves, conserving various vegetables. For lovers of blue, experienced cooks offer 10 recipes of eggplant blanks, which have excellent taste. Such dishes will certainly be the original addition to pasta, mashed potatoes or as a cold appetizer. Detailed recipes and photos will help to present how the process of cooking eggplant for the winter. But first, we will understand which vegetables are better suited for preservation, as well as how to choose them.

We adhere to the wise advice of

Preparing a high-quality billet for the winter has always been considered a difficult task. It is important that the product is well preserved until spring, has not lost its beneficial properties and has a pleasant taste. All these criteria apply to favorite blue ones. To achieve these goals, you should pay attention to which fruits are best to choose. There are several rules:

1. Ripened eggplants are absolutely not suitable for canning.
2. A suitable fruit should be resilient to the touch.
3. When squeezing the vegetable felt hardness.
4. Heavier eggplants have excellent properties.
5. If there is no stalk on the fruit, it is better to refuse such an instance.
6. Each little blue should have a “cap” of green color, which indicates its absolute suitability.

Adhering to these basic rules, you can purchase only high-quality eggplants, which have the following valuable properties:

• the ability to excrete toxins, cholesterol, uric acid;
• stimulates the digestive system;
• has a beneficial effect on the heart.

Considering the positive features of the vegetable, consider 10 recipes of aubergine blanks for the winter period.

Spicy Eggplants with Spices and Honey

Usually loving housewives try to please their household with an unusual and savory meal. When a winter blizzard rages outside, and firewood burns in the fireplace with a bang, spicy eggplants with honey can be a pleasant delight. For preparation, you will need a set of ingredients:

• blue( 1.5 kg);
• honey( 150 g);
• olive oil( 400 g);
• red onion( 1 piece);
• garlic( 5 cloves);
• bay leaf( 2 pcs.);
• spice set( cloves, coriander, mustard seeds, fennel);
• bitter pepper( 1 pod);
• wine vinegar( 5 tablespoons);
• salt( 2 teaspoons).

Cooking eggplant for the winter consists of the following operations:

1. Preheat the oven to 200 degrees.
2. Wash and dry. Cut the stalk. Chop around 0.5 cm thick circles and spread on a wide baking sheet, which is pre-lubricated with olive oil.
3. Onion, garlic cloves, peeled. Pepper free from seeds. All finely chop. Pour olive oil into the pan. Put the ingredients and the mixture a little fry.
4. When the onion becomes brownish, add the spices: coriander, mustard seeds, bay leaf, fennel seeds, cloves. Mix thoroughly. After 5 minutes, remove from heat.

Next, prepare the marinade. First, heat the saucepan and put honey in it. Heat over low heat. Add olive oil, wine vinegar, 2 teaspoons of salt. Move thoroughly and boil.

Bake eggplants should be carefully folded in glass jars, sprinkled with spices. On top of the vegetables are poured marinade and rolled.

Glassware for preservation must be sterilized using a special device.

Eggplant in tandem with sweetish lecho

When winter comes, people mostly eat potatoes, cabbage, onions, beets and carrots. To diversify your diet, it would be nice to choose one of 10 popular recipes for eggplant blanks and cook it yourself. Particularly interesting is the combination of blue and famous leko. The composition of the product include:

• eggplant;
• sweet paprika;
• tomatoes;
• several bulbs;
• vegetable oil;
• sugar;
• salt.

The number of products can be selected independently. Since the portions are different. Experienced chefs pay special attention to the consistency and taste of the dish.

To begin with, the vegetables are washed out in a large amount of liquid. You can do this several times. Next, go to the cleaning products: removal of stalks, seeds, husks. The next stage - cutting:

• tomatoes - slices;
• onion - ringlets;
• Eggplant cubes;
• pepper in halfs.

Ingredients are placed in a deep container. Add vegetable oil, a little boiled water and stew for about 15 minutes. When the vegetables sit down, put the sugar and salt. Then boil for about another 20 minutes over moderate heat.

It is advisable to stir the sauce constantly, as it may burn. As a result, the taste of the whole dish will spoil.

The sliced ​​eggplants are salted and then fried in a pan in a large amount of butter. When a golden crust appears, they are transferred to sterilized jars. Then blue poured lecho sauce. Capacity rolls. Turn upside down and leave to cool. Eggplant for the winter with lecho ready.

A gorgeous snack made from stuffed eggplant

Some housewives try to keep as many healthy items in vegetables as possible. Therefore, they use the classic method - fermentation. In this form, the fruits are obtained with a special taste and aroma. Using the best recipes of blanks, they serve up a gorgeous snack.

To cook stuffed blue ones you will need a set of vegetables:

• large eggplants;
• red bell peppers;
• garlic;
• parsley;
• dill;
• salt.

Snack creation steps:

1. Eggplants free from the stem. Put in a saucepan with salted water and boil until cooked.
2. Clean the Bulgarian pepper from seeds and green stalk. Cut into small cubes.
3. Garlic free from husks. Wash under water and dry. Then scroll in a meat grinder to obtain a homogeneous porridge with pepper.
4. Blue Boiled put under the press. When they cool, cut in half. Choose a neat pulp. Prepared halves filled with a mixture of pepper and garlic. In each of them put a sprig of greens, and then salt.
5. Pieces of eggplant are tied together with string. Then the vegetables are sent to the pan and put on top of the oppression. When the container is filled with juice, the vegetables are transferred to dry steamed jars.
6. Cover them with ordinary nylon covers. Store stuffed eggplants in the refrigerator or in the basement with good ventilation.

A classic recipe for pickled eggplants.

Fans of simple food prefer dishes prepared in the traditional way. For this you need a set of ingredients:

• elastic blue fruits;
• celery greens;
• garlic;
• parsley;
• dill;
• pepper;
• salt.

Apparently the recipe is quite simple. Prepare the pickle like this:

1. The blue ones are thoroughly washed under the tap. Cut off the stalk. A longitudinal cut is made along each fruit and dipped into boiling water. Cook no more than 10 minutes.
2. Next, the vegetables are removed from the boiling water and immediately immersed in cold liquid. Leave for 20 minutes.
3. For brine make boiling water. Put celery in it. Cook about 5 minutes. Take out, after which they are cold water. Add salt to the remaining broth. For 4 cups of liquid, 1.5 tablespoons is enough.
4. Greens, garlic and pepper are thoroughly washed. Dried. Finely chopped. Stir in the salt.
5. Eggplant cuts are filled with a sharp mixture and put into sterilized jars.
6. The containers filled with vegetables are poured with cooled brine. Close screw or capron covers. Store in a dry ventilated area.

Young, blue ones with a thin skin are suitable for fermentation. In addition, they should be of medium size. Damaged specimens should not be used.

Delicious tongues from ripe eggplants

The original appetizer with this name won the hearts of many gourmets. Especially when the food does not disintegrate on the plate, it exudes a pleasant aroma and is distinguished by its exquisite taste. And for cooking you will need only a few ingredients:

• eggplant;
• tomatoes;
• garlic;
• vegetable oil;
• salt.

The blue little ones are soaked in salted liquid for 25 minutes. Then take out and thoroughly wipe with a napkin or towel. Cut the stalk. Cut long strips.

Vegetable oil is poured onto a red-hot skillet, spread out eggplant slices and fried until brown.

Garlic is peeled, then finely chopped. Then wash the tomatoes and cut into small circles.

When half of the blue is roasted, put a slice of tomato on it and sprinkle with garlic and cover with the second half of eggplant. Such "sandwiches" put in steamed jars, and then sterilized for about 50 minutes.

At the last stage, the eggplant billet is rolled with a metal lid for the winter. Store in a dry basement with high-quality ventilation.

The original recipe for snacks with tomato sauce

In order to diversify the winter diet, many housewives have found an original way to cook eggplant with tomato juice. For food it is necessary to take:

• eggplants( 1 kg);
• tomatoes( as many);
• large onions( 3 pieces);
• 2 medium carrots;
• sweet pepper( Bulgarian 3 pieces);
• vegetable oil;
• tomato juice( 0.5 liters);
• greens( parsley, dill);
• bay leaf( 4 pieces);
• ground pepper;
• salt.

Secrets to create blanks:

1. The washed eggplants are cut into slices no more than 1.5 cm thick and salted. So that they are well soaked, they are left for a quarter of an hour. After that, the eggplants are washed, dried and fried until golden brown.
2. Tomatoes are washed and cut into slices. Onions cleaned from husk. Shred in small pieces. Pepper is cleaned by removing the stalk and seeds. The flesh is cut into cubes.
3. Carrot washed under a strong stream of water. Wipe with a paper napkin or towel. Rub on a grater with a large base.
4. Vegetable oil is poured into the frying pan and lightly fried onion. Add crushed paprika, carrot. The mixture is well stirred. Vegetables are seasoned with tomato juice, pepper and salt.
5. Bay leaves, dill and parsley are placed on the bottom of the sterilized jars. Next, a layer of eggplant is covered with slices of tomatoes, pouring sauce.
6. Filled jars are sterilized for at least 15 minutes. After that roll metal lids. The result is an excellent eggplant sauce in tomato juice.

If you do not have ready tomato juice at hand, you can scroll ripe tomatoes with a meat grinder and boil. Strain the finished liquid through cheesecloth to get rid of the seeds.

Winter Snack - Eggplant Rolls

The original harvesting of vegetables makes it possible to show imagination. After all, this is not just an eggplant salad, but a real masterpiece of culinary art. Here you can experiment using different types of fillings. Rolls of blue ones are prepared from the following list of vegetables:

• eggplants;
• tomatoes;
• carrots;
• pepper( Bulgarian);
• parsley;
• garlic;
• salt;
• vegetable oil.

The stages of creating an appetizing dish:

1. Wash vegetables thoroughly under running water. Spread on the table to dry.
2. Eggplants are cut into thin strips along the vegetable. Fry in a pan until golden brown. Tomatoes cut into round halves. Peppers are cleaned from seeds and stems. Then cut wide slices. Carrots are peeled and grated on a coarse grater.
3. The dried parsley is dried, and then finely chopped. Peeled garlic is passed through a press and mixed with greens.
4. Put the parsley and garlic mixture on the roasted eggplant slices. Next are tomatoes, chips of carrots, strips of pepper.
5. The blue little ones are rolled up and sent to hot steamed jars. Top vegetables poured boiled vegetable oil and sterilized.

It is enough to boil jars with a capacity of 0.5 liters for 10 minutes. Liter options - 15 minutes.

Blue with tomatoes in vegetable oil - a savory snack for the winter

Cook an eggplant salad on the shoulder even for an inexperienced chef. The main condition - obediently follow the detailed recipe.

Ingredients for snack:

• eggplants( half a kilo);
• red onion( 4 pieces);
• garlic;
• 4 large tomatoes;
• bitter pepper pod;
• clove( spice);
• peppercorns( 10 pieces);
• vinegar( 30 g);
• olive oil;
• salt.

The secret of cooking:

1. Eggplant sliced. Fry in a pan from all sides.
2. Bowed onion rings pasted in boiling olive oil.
3. Garlic is cut into small cubes. Tomatoes - circles. Pepper miniature rings.
4. In a sterilized jar, lay in layers: peas and cloves - on the bottom, then eggplants, onion rings, tomatoes, garlic slices and hot peppers. All vegetables are seasoned with salt. Pour vinegar on top and put a bay leaf.
5. Olive oil is boiled in a separate container. When it cools down a bit, pour the salad. Cover and sterilize one and a half hours. In the end roll up. Store in the basement.

Eggplant caviar - "overseas"

Who does not like to eat delicious dishes when it is cold outside and the snow falls outside the window? Caring housewives try to think about it in advance when there are a lot of fresh vegetables and fruits around. Eggplants can be preserved for the winter in many ways, but making caviar from them is truly worthwhile.

The required list of products:

• elastic eggplants;
• nuts( pine);
• garlic;
• yogurt( 50 g);
• lemon juice;
• vegetable oil( olive);
• red pepper( powder);
• salt.

Product creation secrets:

1. Eggplants are washed, wiped with a napkin and spread on the oven grate. At a temperature of 180 degrees bake a quarter of an hour. Then the vegetables are taken out, wrapped in foil and brought to full readiness.
2. Pine nuts are fried in a dry frying pan to create a golden crust.
3. Cold eggplants cut into small pieces. Then mix them with nuts, skipped through a press garlic, fresh lemon juice. Caviar is seasoned with olive oil and yoghurt.
4. Mass is spread in a blender to make mashed potatoes. Add salt and pepper to the finished product. All is well mixed and laid out in jars. You can store “overseas” caviar in the fridge

Traditional recipe for eggplant caviar with parsley

If you want to cook a simple billet for the winter, the option of available products will do. You can take: eggplant, several onions, tomatoes, garlic, parsley, vegetable oil and seasonings. For a start, the blue ones are baked in the oven until the shriveled skin appears. When the vegetable has cooled, it is peeled, and then chopped into small cubes. Put in a saucepan. Add chopped onion, garlic, parsley. Fill the mixture with seasoning, salt and stew until ready. Appetizer spread in steamed jars, covered with lids, and then carried away in the home bins.