Eggplant salads for the winter: recipes with step by step description and photos

Content of the article:

Eggplant is very popular in canning for the winter. Eggplant salads, simple recipes which will help make the preparation for long-term storage. Eggplant can be combined with various vegetables: carrots, celery, tomato, pepper, garlic and others. It goes well with any of the listed products. The main thing is to follow the specified proportions of ingredients in order to get tasty preparations for the winter. Eggplant salads can be served separately, or they can be put on a slice of bread or supplemented with any side dish.

Eggplants( blue ones) are rare vegetables that cannot be eaten raw. But even in boiled or fried eggplant, its some useful properties are preserved. They cannot be called a special source of vitamins, yet they have vitamins A, B, C, P, also calcium, potassium, iron, sodium, magnesium, copper, and others. The value of a beautiful fruit in his taste, so they should stock up for the whole year. Eggplant salad for the winter, the recipes of which are very diverse, will be quite tasty and rich, even in fierce times. Eating eggplant has a positive effect on the work of the heart, blood vessels, cleans the intestines, strengthens the kidneys. The main property of the purple fruit - is the output of cholesterol from the body.

To prepare a high-quality and healthy eggplant salad for the winter according to a simple recipe, first of all, you need to pay attention to the appearance. Bright glossy purple peel is a clear sign of their freshness. The flesh of such blue should be without dense seeds. If, however, you come across vegetables with numerous and hard seeds, you need to prune or discard such fruit altogether. Over-grown eggplants with large amounts of solanine are harmful to the body, therefore it is strongly not recommended to eat. Eggplant salad for the winter - delicious, which will appeal to any family so that every year will have to preserve it again and again.

Eggplants have a natural bitterness, which is better to get rid of. To do this, eggplant slices should be covered with salt and left for 4 hours. During this time, bitterness in the form of a liquid will sink to the bottom of the dish, in which there are fruits.

Eggplant salad with celery

The peculiarity of such a vegetable collection is that it includes celery, which gives the salad a bitterly sweet and spicy taste. The following components will be used for harvesting: eggplant, celery, onion, garlic, sweet pepper. Eggplant salad for the winter without sterilization, and, therefore, time will be spent less to get a tasty meal.

Read also: Delicious options for snacks from tomato and eggplants

Cooking steps:

  1. Wash two eggplants, do not peel, cook whole. Boil for 10 minutes in lightly salted water. Remove and allow to cool. Cut along into four parts.
  2. Remove the core from 3 pieces of sweet pepper and chop the vegetable into strips.
  3. Chop one celery.
  4. Turn three onions into small slices.
  5. 5 chives garlic processed into garlic mash.
  6. Cook the marinade-dressing, which includes 150 grams of vegetable oil, the same vinegar, 3 tbsp.spoons of water, 1 tbsp.spoon of salt and 2 tbsp.spoons of sugar. The listed components mix and boil. Pour into the vegetable mixture.
  7. Arrange the jars and cork. Salad ready.

Eggplant “Three” Salad

For beginners in canning for the winter, an easy recipe is offered: “Eggplant Three Salad”.Easy, because all the ingredients are taken three pieces( eggplant, onion, sweet pepper).Here, even a novice will not be mistaken in proportions. As an additional ingredient serves hot pepper to taste.

Cooking steps:

  1. Cleaned vegetables should be washed and dried.
  2. Cut into large chunks. Small is not recommended, otherwise it will turn out caviar.
  3. Prepare an enamel pan, at the bottom of which pour 90 grams of sunflower oil and add chopped garlic to taste.
  4. Pour the cut before, into the pot and simmer, stirring occasionally, for 30 minutes. If desired, you can add your favorite spices and be sure to add salt - 1 teaspoon. After a 30-minute longing, pour 20 grams of vinegar and boil for another 10 minutes.
  5. Spread on the jars and tightly close the lids. Turn and wrap in a warm blanket. Wait a day to cool and send to the pantry.
  6. In the winter, enjoy the ready salad!

Sunflower oil must be taken refined, the other can give an unpleasant taste to the salad.

Eggplant Pyaterochka salad

Delicious eggplant salad for the winter Pyaterochka. In this salad all ingredients take 5 pieces - eggplants, carrots, onions, garlic and bell pepper. A special feature of the salad is the presence of carrots in it, so it is for lovers of this orange vegetable. If you are interested in how many kilograms you need to take each ingredient, then here’s the quantity: blue ones — 0.5 kg, the same amount of pepper, onions — 300 grams and the same carrots.

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salad with crab sticks and corn Cooking steps:

  1. You shouldn’t clean eggplants, but cut them into strips immediately.
  2. Split sweet pepper divided into 8 parts.
  3. Onion cut into half rings.
  4. Carrots can be chopped on a grater or cut into sticks with a knife, as you prefer.
  5. Pour sugar into the vegetable mass - 4 tbsp.spoons, salt - 2 tbsp.spoons and pepper to taste. Mix all ingredients thoroughly and pour half a cup of oil. Put the pot on the stove and begin the process of extinguishing, which will last 35 minutes.
  6. Spread the hot mixture in jars and cork. Salad ready. Enjoy your meal!

This salad does not provide for vinegar, so it will not be stored for a long time and it is better to put the jars in the cellar or refrigerator.

Video Recipe for Salad Eggplant Eggplant

“Ten” Eggplant Salad

As the name implies, “Ten Eggplant Salad”, all the ingredients will be 10 each, and this: eggplant, onion, sweet pepper, tomatoes and garlic( teeth).For this dish take vegetables of medium size.

Cooking steps:

  1. First you should fry the onions. This can be done on a separate frying pan, and you can stew immediately in an enamel saucepan, in which the rest of the vegetables will continue to be placed. To do this, pour 200 grams of vegetable oil on the bottom. Cut the onions into cubes and put them in the butter. Lightly fry.
  2. Cut eggplants into the same cubes.
  3. Place the eggplant sliced ​​in onion in the pan.
  4. Add the same cubes of sweet pepper to the onions and eggplants.
  5. Tomatoes, without peeling, turn into cubes and send to the rest of the vegetables.
  6. Stir the vegetable cut. Salt 2 tbsp.tablespoons salt, pepper 1 tsp. ground black pepper, sweeten with 100 grams of sugar. Stir again and start to extinguish. This procedure is carried out for 30 minutes, pour 100 grams of vinegar and stew for 10 minutes. Then add chopped garlic.
  7. Place the hot vegetable mass in sterilized jars and screw on. Turn them upside down and cover with a blanket until cool. Salad ready.
Read also: The subtleties of cooking pork knuckle, baked in the oven

Salad of Teschin eggplant language

Spicy food lovers will love eggplant tongue salad for the winter. Eggplants are usually cut lengthwise to vividly resemble a tongue. Practice shows that often cut into rings, the taste of this does not change, it becomes changed only a symbolic meaning.

Cooking steps:

  1. 4 kg of eggplant, washed and cut into rings or along.
  2. It is good to sprinkle with salt and set aside for a few hours, so that the glass bitterness from the blue ones.
  3. Cut sweet pepper( 10 pieces) into half rings, also do with hot red pepper( 5 pieces).
  4. clean 5 pieces of garlic heads and send them to the garlic press.
  5. 10 to free the tomatoes from the peel and grind. Throw Bulgarian and hot peppers in a meat grinder and grind as well. It turns out a tomato mixture with pepper.
  6. Ready to put a tomato on the fire, pour 150 grams of vinegar into it, the same amount of vegetable oil and sugar, 2 tbsp.spoons of salt. Start boiling.
  7. After boiling tomato puree, add garlic and eggplants and simmer, stirring, for half an hour on low heat.
  8. Spread the mass in banks and cork.

Vegetables, which we preserve in the summer, come in very handy in the winter time. From them you can make assorted, turning everything into salads. Simple recipes for eggplant salads will help you figure out how to make this kind of billet for the winter. Usually such a process is very laborious, time consuming and effortless. To do this, you need to choose weekends or vacation days in order to devote them to creating delicious pieces for the winter. How then it will be nice to enjoy the fruit of their labors in the winter, when canned salad fits perfectly on your table. Bon appetit and delicious blanks!

A simple recipe for eggplant salad for the winter -

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