Delicious eggplant salad recipes for the winter. Eggplant salad for the winter. Simple recipes for the most delicious salads

Eggplants for the winter are a piquant and original type of preparation. Canning eggplants becomes relevant at the end of summer, when there are many of them and they become cheaper. Eggplant preparations for the winter are tasty and healthy, and preserving eggplants is not that difficult.
Homemade eggplant salads for the winter are a tasty and nutritious product. Thanks to very short heat treatment, almost all useful substances and vitamins are preserved in vegetables, and therefore eggplant salad for the winter is also a very healthy product. And in winter it will be like a godsend.
Eggplant is surprisingly friendly with many vegetables and fruits. Combining with them in a wide variety of variations, it seems to adapt to each one, while acquiring a completely new taste and aroma. That is why winter eggplant salads are a combination of ease of preparation and originality of the resulting flavors.
Anyone, even a novice housewife, can prepare homemade eggplant salads for the winter, because the recipes are simple and quite accessible. The main thing you will get by spending a little time preserving vegetables during the season is the aroma and freshness of summer in a cozy kitchen with your family on cold winter evenings.

● Perhaps the most important rule to remember when preparing eggplant salads is to remove bitterness. To do this, just salt the eggplants and leave them in this form for the time specified in the recipe.
● Try not to salt eggplants with iodized salt, as this will make them soft and tasteless. For preparations, take only the simplest coarse salt without any additives.
● To prevent onions from making you cry, cut them while they are wet. And if it is very hot, then wet both the knife and the cutting board.
● When preparing salad for the winter, you need to achieve boiling as quickly as possible at each stage. Therefore, after each new addition, turn up the heat to high, and as soon as the mixture being prepared boils, immediately reduce it. Cook vegetables over low heat, which will gently maintain a simmer. Avoid excessive bubbling!
● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Recipe 1. Winter eggplant salad “Spicy” ( with sweet peppers, carrots, onions and tomato juice)

Among the many recipes for canning eggplants, this recipe for eggplant salad for the winter stands out for its ease of preparation and availability of ingredients. Even a novice housewife can prepare an eggplant salad for the winter using the suggested recipe.

Ingredients:

✵ eggplants - 3 kg;
✵ sweet bell pepper - 2 kg;
✵ carrots - 2 kg;
✵ onions - 0.5 kg;
✵ tomato juice - 3 liters;

✵ vinegar 9% - 150 g;
✵ granulated sugar - 1 cup;
✵ salt ‒ 2 tbsp. spoons.

Preparation

1. Wash the eggplants thoroughly, cut into slices, add salt and leave for 30 minutes to remove bitterness.
2. Peel the carrots, wash them well and cut into slices.
3. Wash the sweet pepper, remove the partitions and seeds, cut into strips across or into rings.


4. Peel the onion, rinse and cut into rings.
5. Pour tomato juice into a saucepan and bring to a boil.
6. Add vegetable oil, salt and sugar to tomato juice.


7. Place carrots in the marinade, bring to a boil and cook for 20 minutes.
8. Then add the rest of the vegetables, bring to a boil again and simmer for 10 minutes.
9. After this, add vinegar, mix well and keep on fire for another 3 minutes.


10. Place the hot mixture into sterile jars and roll up.
11. Turn the finished jars upside down and wrap them in a blanket to cool slowly.

Happy preparations!

Recipe 2. Winter eggplant salad "Ogonyok" ( with garlic, sweet and hot pepper)

This preparation impresses with its ease and speed of preparation. Spicy eggplant salad is a great way to diversify the winter table. The salad can be used as a stand-alone snack or as an addition to vegetable and meat dishes. Salad "Ogonyok" will definitely appeal to those who love hot, spicy snacks.

Ingredients for 8 0.5 liter jars:

✵ eggplants (medium size - 4 kg;
✵ garlic - 4-5 heads;
✵ sweet bell pepper - 6 pcs.;
✵ hot pepper - 5-6 pcs.;
✵ vegetable oil - 300 g;
✵ vinegar 9% - 250 g (10 tablespoons);
✵ salt - 50 g (5 teaspoons);
✵ drinking water - 3 liters.

Preparation

1. Wash the eggplants and peppers, dry them lightly with a paper towel and trim the stems. Remove seeds only from sweet peppers. Divide the garlic into cloves, peel and rinse.
2. Cut each eggplant fruit into 8 parts (lengthwise - into 4 parts and 1 time - across).
3. Cut all the peppers into small pieces of arbitrary shape, and then, together with the garlic, pass through a meat grinder and add 2 teaspoons of salt. The result will be a bright and aromatic dressing.


4. Place the eggplant pieces in a large saucepan, add vinegar, 3 teaspoons of salt, add water and stir. Bring to a boil and cook for 5 minutes.
5. Then drain the brine, add garlic-pepper dressing, pour in vegetable oil, stir and put back on the fire. After the mixture boils, reduce the heat and cook for another 7 minutes.
6. Place the finished boiling salad tightly in hot, dry (pre-sterilized) 0.5-liter jars, seal tightly with dry, sterile lids and wrap in a blanket until it cools completely.
>If you have a large family or guests often come, you can make the preparation in 1-liter jars. For this amount of ingredients you will need 4 jars.

Happy preparations!

Recipe 3. Eggplant salad for the winter ( with sweet pepper, tomato, onion, garlic and herbs)

Even a novice housewife can prepare this winter salad of eggplants with tomatoes, sweet peppers, onions and garlic according to the suggested recipe.

Ingredients:

✵ eggplants - 2 kg;
✵ sweet bell pepper - 1.5 kg;
✵ tomatoes - 1.5 kg;
✵ onions - 1 kg;
✵ garlic - 200 g;
✵ parsley or cilantro (fresh herbs) - to taste;
✵ vegetable oil - 250 g;
✵ vinegar essence 70% - 1 teaspoon (optional);

Preparation

1. Wash the eggplants and cut into long strips with the skin on.
2. Peel the bell pepper from the seed membranes and also cut into strips lengthwise.
3. After dousing the tomatoes with boiling water, peel them and cut into slices or cubes.
4. Peel the onion, rinse and cut into half rings.
5. Peel and chop the garlic.
6. Chop parsley (cilantro).
7. Mix chopped vegetables and herbs, add salt, vegetable oil, vinegar essence (optional), quickly bring to a boil, then reduce the heat to low and simmer for 30-40 minutes.
8. After this, immediately put into prepared sterile jars and roll up.

Happy preparations!

Recipe 4. Eggplant salad for the winter ( with rice, tomato, carrots and onions)

We suggest you prepare eggplant salad with rice without vinegar for the winter. This vegetable preparation can be served not only as a salad or cold appetizer, but also as a completely independent dish. And if you cook broth with a piece of meat and add a small jar of this salad to it, you will get a very tasty soup.
Making eggplant salad with rice is easy. Follow the detailed instructions - and you will undoubtedly succeed.

Ingredients:

✵ eggplants - 2 kg;
✵ long rice (boiled) - 1.5 cups;
✵ tomatoes - 1.3 kg (even better, take 500 g of red tomatoes + 500 g of sweet pepper + 2 large sour apples);
✵ carrots ‒ 700 g;
✵ onions - 700 g;
✵ vegetable oil - 2 cups;
✵ granulated sugar ‒ 5 tbsp. spoon;
✵ salt ‒ 3 tbsp. spoons.

Preparation

1. Wash the eggplants, pour boiling water over them and remove the skin. Cut them into slices about 2 cm thick, sprinkle with salt and leave for 15-20 minutes to release the bitterness.
2. Rinse the settled eggplants lightly with cool water, squeeze out the moisture and fry each round in vegetable oil on both sides until golden brown.
3.
4. Finely chop the onion.
5. Cut the tomatoes into small slices (sweet peppers and apples into strips).
6. Pour half the vegetable oil into a thick-walled stainless steel pan (preferably with a triple heat-distributing bottom), add carrots and onions and fry until half cooked. This will take no more than 10 minutes.
7. Add tomatoes (sweet peppers, apples), fried eggplant rounds to the sautéed vegetables, pour in the rest of the oil and quickly bring the vegetables to a boil.
8. Then add salt, sugar and simmer over low heat for 40-45 minutes, remembering to stir occasionally.
9. 10 minutes before readiness, add pre-cooked rice (but not overcooked) and mix thoroughly.
10. Immediately place in hot sterilized jars and seal with tin lids.
11. Store in a cool, dark place.

Happy preparations!

Recipe 5. Winter eggplant salad "Student" ( with rice, sweet pepper, tomato, carrot and onion)

Eggplant salad with rice is an excellent preparation for the winter. The bell pepper in this recipe gives the salad a special taste. This salad is very popular among students, because if you eat such a salad, you can eat deliciously, but without having to cook anything.

Ingredients:

✵ eggplants - 1.2 kg;
✵ long rice (cereal) - 1 cup;
✵ sweet bell pepper - 1 kg;
✵ tomatoes (tomatoes) - 600 g;
✵ carrots - 300 g;
✵ onions - 300 g;
✵ vegetable oil - 170 ml;
✵ table vinegar 9% - 120 ml;
✵ salt ‒ 2 tbsp. spoons.

Preparation

1. Rinse all vegetables thoroughly. Prepare a cauldron or stewpan, you can take any other thick-walled pan.
2. Cut the eggplants into not very large cubes.
3. Peel the pepper from seeds and cut into not too thick strips.
4. Peel the onion and cut into small squares.
5. Cut the tomatoes into cubes.
6. Grate the carrots on a medium grater.
7. Pour vegetable oil into the prepared container and fry the eggplants until they are golden brown.
8. Add the remaining vegetables and mix well.
9. Quickly bring the vegetable mixture to a boil, add salt and rinsed rice. Reduce heat to low and simmer for 40 minutes, remembering to stir.
10. After the specified time, turn off the heat, add vinegar and mix thoroughly.
11. Immediately place the mixture into a hot, sterile container and roll up with tin lids.
12. Turn the jars upside down and wrap them in a blanket until they cool completely, then store them in a cool place.

Happy preparations!

Recipe 6. Winter eggplant salad “Delicious Summer” ( with rice, sweet pepper, tomato, carrot, onion and garlic)

Rolling up a salad of eggplant and rice is not that difficult, so be sure to try making this preparation for the winter. And the salad is prepared from simple ingredients that are available to everyone in the summer. Having prepared such preservation, you will not regret the time spent.

Ingredients:

✵ eggplants - 1 kg;
✵ rice (cereals) - 200 g;

✵ tomatoes (tomatoes) - 500 g;
✵ carrots ‒ 500 g;
✵ onions - 500 g;
✵ garlic - 5 cloves;
✵ vegetable oil - 100 g;
✵ vinegar 9% ‒ 2 tbsp. spoons;
✵ salt ‒ 1 tbsp. spoon.

Preparation

1. Peel the eggplants, cut into small pieces and fry in vegetable oil until golden brown.
2. Grate the carrots on a coarse grater.
3. Cut the pepper and onion into half rings.
4. Chop tomatoes and garlic.
5. Place the chopped vegetables on the eggplants, pour in half a glass of water, quickly bring to a boil and simmer for 5 minutes.
6. Then add rice (cereals), salt and vinegar.
7. Place the hot mass into prepared jars up to their hangers. Cover with tin lids and sterilize for 30 minutes, then roll up in the usual way.

Happy preparations!

Recipe 7. Peppers with rice and mushroom filling in an eggplant and vegetable salad - an original preparation for the winter

This recipe is a little more complicated and it will take you a lot more time to prepare such a salad, but the result will exceed all your expectations.

Ingredients:

✵ eggplants - 1.6 kg;
✵ sweet yellow pepper - 500 g;
✵ sweet red pepper - 1 kg;
✵ champignon mushrooms (fresh) - 200 g;
✵ rice (cereals) - 1 cup;
✵ tomatoes (tomatoes) - 1 kg;
✵ onions - 130 g;
✵ garlic - 50 g;
✵ lemon ‒ 1/3 pcs.;
✵ parsley (fresh herbs) - 70 g;
✵ vegetable oil - 150 ml;
✵ vinegar 9% - 100 ml;
✵ salt ‒ 3 tbsp. spoons.

Preparation

1. Peel the onion, rinse with cold water, chop finely and fry until golden brown using 50 ml of vegetable oil.
2. Cut the mushrooms into slices, add them to the onion and lightly fry them too.
3 .
4. Remove seeds from yellow peppers, pour boiling water over them and stuff them with rice and mushroom filling.
5. Place the washed and dried whole vegetables (remaining tomatoes, eggplants, red peppers) on a baking sheet, place in an oven preheated to 200°C and bake until soft. Then cool.
6. Peel lightly baked vegetables, cut into medium-sized pieces, place in a saucepan with a thick bottom, pour in vegetable oil and simmer until the vegetables release their juice.
7. Then add vinegar and salt, stir, carefully lay out the stuffed peppers, simmer for 5 minutes and turn off the heat.
8. Fill a clean container with salad so that each jar contains stuffed peppers in stewed vegetables.
9. Line the bottom of a large container with a towel, carefully place the jars of salad, covering them with tin lids.
10. Fill the container with water so that the jars are closed halfway, quickly bring to a boil, then reduce the heat and sterilize for 30 minutes.
11. Carefully remove the jars covered with lids and immediately roll them up.
12. Turn the jars upside down and wrap them in a blanket until they cool completely. Then store in a dark place.

Happy preparations!

Recipe 8. Winter eggplant salad “Peerless” ( with beans, sweet peppers, tomatoes, carrots and garlic)

This salad can be eaten cold, warmed, or even mixed with meat. In general, the option is universal and incomparable!

Ingredients:

✵ eggplants - 2 kg;
✵ white beans (dry) - 500 g;
✵ sweet bell pepper - 0.5 kg;
✵ tomatoes - 1.5 kg;
✵ carrots - 0.5 kg;
✵ garlic - 200 g;
✵ vegetable oil - 350 ml;
✵ table vinegar 9% - 100 ml;
✵ granulated sugar - 1 cup;
✵ salt ‒ 2 tbsp. heaped spoons.

Preparation

1. Soak the beans overnight in cold water. The next morning, boil it until tender. Just don’t overcook: the beans should hold their shape.
2. Rinse all vegetables well and let dry.
3.
4. Peel and grate the carrots on a coarse grater.
5. Cut the eggplants into not very large cubes. There is no need to remove the skin and there is no need to pre-soak it either. The peel will be soft and there will be no bitterness either.
6. Peel the garlic and pass through a meat grinder with a large wire rack along with the tomatoes. In this recipe, garlic gives only a smell; there will be no wildly burning taste, because... it will be heat treated.
7. Place the resulting tomato-garlic puree over medium heat, bring to a boil (but do not boil) and immediately add salt, sugar, vinegar and vegetable oil.
8. Then place one by one into the boiling tomato mixture: carrots, sweet peppers and eggplants. Stirring occasionally and bringing to a boil after each ingredient. This sequential procedure allows the vegetables to release their juice and, when they are added, there will be enough liquid to cover them.
9. After adding the last portion of vegetables, i.e. eggplants, time for 30 minutes and simmer over medium heat, stirring occasionally.
10. Then add the beans, mix everything thoroughly and gently, bring to a boil and simmer for another 20 minutes.
11. After this time, immediately pour the mixture into a hot sterile container and roll it up with tin lids.
12. Turn the jars upside down and wrap them in a blanket until they cool completely, then store them in a closet, pantry or cellar.

● It is advisable not to change anything in the recipe, because... It is the ratio of all ingredients that gives a 100% guarantee of ideal storage at home (even on a shelf in a closet).
● For salad preparations, it is better to use small jars, which can be sterilized as follows: first, be sure to wash with soda, then put 3-4 jars with a small amount of water in the microwave at full power for 5 minutes.
● It is advisable to use tin lids. They should also be washed with baking soda and placed in boiling water for 5 minutes.

Happy preparations!

Recipe 9. Winter eggplant salad “Special” ( with beans, sweet and hot peppers, tomatoes, carrots and onions)

Ingredients:

✵ eggplants - 3 kg;
✵ beans (dry) - 1 kg;
✵ sweet bell pepper - 500 g;
✵ bitter pepper (hot) - 1 pc.;
✵ tomatoes - 2 kg;
✵ carrots ‒ 500 g;
✵ onions - 500 g;
✵ vegetable oil - 2 cups;
✵ table vinegar 6% - 0.5 cups;
✵ granulated sugar ‒ 3 tbsp. spoons;
✵ salt - 0.5 cups.

Preparation

1. Soak the beans overnight in cold water and then boil them until tender.
2. Cut the eggplants into strips, sprinkle with salt and leave for 20 minutes, then rinse.
3. Cut the tomatoes into slices, onions into half rings, carrots and peppers into strips.
4. Place the prepared ingredients (except beans) in an enamel container, add oil, salt, sugar, pepper, vinegar and simmer for 30 minutes.
5. Add beans and simmer for another 10 minutes.
6. Place the hot mass into clean 0.5 liter jars, cover with tin lids and sterilize in boiling water for 10 minutes, and then roll up.
7. Turn the jars upside down, wrap them warmly and leave until completely cool.

Happy preparations!

Recipe 10. Eggplant salad for the winter ( with sweet and hot peppers, tomatoes, onions and garlic)

Eggplant salad for the winter is distinguished not only by its special piquant taste, but is also a very healthy dish. Moreover, in winter, when everyone is so short of fresh vegetables and herbs, such a salad will help diversify the menu.
This method of preparing eggplants for the winter is very convenient because it does not require sterilization and is also very simple.

Ingredients:

✵ eggplants (medium size) - 10 pcs.;
✵ sweet bell pepper - 10 pcs.;
✵ hot pepper - 1-2 pods;
✵ tomatoes - 10 pcs.;
✵ onions - 10 pcs.;
✵ garlic - 10 cloves;
✵ vegetable oil - 200 ml;
✵ table vinegar 9% - 0.5 cups (or vinegar essence 70% - 1 teaspoon);
✵ granulated sugar ‒ 4 tbsp. spoons;
✵ salt ‒ 2 tbsp. spoons.

Preparation

1. Rinse the eggplants, peppers and tomatoes well and let dry.
2. Cut the eggplants into slices 1 cm thick (no need to remove the skin), put them in salted water, bring to a boil and drain the water.
3. Remove seeds from sweet peppers and cut into small squares.
4. Cut the hot pepper into rings.
5. Cut the tomatoes into small slices.
6. Peel the onion, rinse with cold water and cut into half rings.
7. Peel the garlic, rinse with cold water and chop.
8. Mix all the vegetables (except garlic), add salt, sugar, vegetable oil and simmer for 40 minutes.
9. 10 minutes before the end of stewing, add vinegar (or vinegar essence).
10. Add garlic 2 minutes before the end of cooking.
11. Immediately pour the mixture into hot sterile jars, roll up with tin lids, wrap and leave until completely cooled.

Happy preparations!

Recipe 11. Winter eggplant salad “Homemade” ( with sweet pepper, garlic, tomato paste and herbs)

Homemade canned eggplants with sweet peppers and garlic will delight you with excellent taste in winter and remind you of sunny summer.

Ingredients:

✵ eggplants - 2 kg;
✵ sweet bell pepper - 12 pcs.;
✵ tomato paste - 800 g;
✵ garlic - 150 g;
✵ parsley (fresh herbs) - to taste;
✵ vegetable oil - 1 cup;
✵ table vinegar 9% - 2 tbsp. spoons;
✵ granulated sugar - 2 cups;
✵ salt ‒ 2 tbsp. spoons.

Preparation

1. Cut the eggplants with the peel, without peeling, into semicircles.
2. Cut the sweet pepper into strips.
3. Chop the garlic.
4. Chop the parsley.
5. Make tomato juice from concentrated tomato paste by diluting it with water to obtain 3 liters of juice.
6. Add vegetable oil, vinegar, sugar, salt to the resulting tomato juice and mix.

Anyone, even a novice housewife, can prepare eggplant salads for the winter, because the recipes are simple and quite accessible. Perhaps the most important rule to remember when preparing eggplant salads is to remove the bitterness from the eggplants. To do this, just salt the eggplants and leave them in this form for the time specified in the recipe.

Eggplant is surprisingly friendly with many vegetables and fruits. Combining with them in a wide variety of variations, it seems to adapt to each one, while acquiring a completely new taste and aroma. Eggplant salads for the winter are a combination of ease of preparation and originality of the resulting flavors.

If you have just decided to make eggplant salads for the winter, stop by and visit us. It is likely that one of the proposed options will seem interesting to you, and you will want to use it.

Marinated eggplant and onion salad for the winter

Ingredients:
1 kg eggplants,
200 g onions,
½ cup water,
1 tbsp. allspice,
1 bay leaf,
½ cup vegetable oil,
1 tbsp. salt,
¾ stack. wine vinegar.

Preparation:
Peel small eggplants and cut into slices. Then sprinkle with salt, cover and leave for 3-4 hours. When the time is up, squeeze out the eggplants, place them in a frying pan with heated vegetable oil, fry over low heat so that the eggplant pieces are fried from the inside, and let cool. Cut the onion into thin rings. Pour wine vinegar diluted with water into the pan, add allspice, bay leaf, salt, let it boil and cool. Place a layer of onions in prepared clean jars, then two rows of eggplants, again onions, and so on until the jars are filled. Pour over the cooled marinade, pour a 2 cm layer of pre-boiled, cooled vegetable oil on top. Wipe the edges of the jars thoroughly with a paper towel and seal with sterilized metal lids. Alternatively, you can cover the jars with parchment paper or cellophane, tie them with string and store them in a cool, dry place.

Layered eggplant salad with vegetables for the winter

Ingredients (per 1 liter jar):
500 g eggplants,
3 sweet peppers,
1 onion,
1 carrot,
5-6 tomatoes,
2 tbsp. tomato paste,
½ tsp. marjoram,
vegetable oil, salt, pepper - to taste.

Preparation:
Cut the eggplants into 0.5 cm thick slices and fry in vegetable oil on both sides. Season with salt and place on a separate plate. Peel the pepper from seeds and cut into strips. Grate the carrots on a coarse grater, chop the onion. Pour boiling water over the tomatoes, remove the skin and chop. In a frying pan with heated vegetable oil, fry the onions and carrots, then add the pepper. When it becomes soft, add tomatoes and tomato paste, salt and pepper to taste, add marjoram and simmer the vegetable mixture over low heat for 15 minutes. Place an overlapping layer of eggplants on the bottom of a sterilized jar, a layer of stewed vegetables on them, then again eggplants and vegetables. Thus, fill the jar to the neck, press it a little with a spoon so that the sauce appears, and sterilize for 30 minutes. Then roll up the jar with the prepared metal lid, turn it over and leave until it cools completely.

Eggplants with vegetables, herbs and nuts “Izysk”

Ingredients:
1 kg eggplants,
300 g sweet pepper,
300-400 g onions,
1 stack shelled walnuts,
1 stack chopped celery, parsley, basil, dill,
100 g garlic,
wine vinegar, salt - to taste.

Preparation:
Cut thoroughly washed, unpeeled small eggplants lengthwise, place in boiling water and cook for 15-20 minutes. Then take out the eggplants and, placing them in 1 row on a clean board, press them down on top with another board, on which you place a weight and leave it like that for 8-10 hours. When the time is up, cut the eggplants into medium-sized pieces. Place the peeled sweet pepper in boiling water for 5 minutes, then remove it and chop it coarsely. Mix crushed walnuts, garlic, salt and chopped herbs, as well as finely chopped onions, adding wine vinegar to the total mass. Add eggplants, sweet peppers to the resulting mass and mix everything well. Pack the vegetable mixture tightly into sterilized 1 liter jars and pour boiled, cooled vegetable oil on top. Roll it up.

Eggplant sauté “Bulgarian style”

Ingredients:
4 eggplants,
4 tomatoes,
4 sweet peppers,
4 onions,
1.5 tbsp. Sahara,
1.5 tbsp. salt,
50 ml vegetable oil,
50 ml 9% vinegar.

Preparation:
Cut the onions, eggplants and tomatoes into slices, and the pepper into slices. Add salt, sugar, vegetable oil, vinegar to the vegetables, mix well and cook for 30 minutes over medium heat, stirring. Place the hot saute in sterilized jars, roll them up, turn them over, wrap them and leave to cool.

Lecho with eggplant “Favorite”

Ingredients:
5 kg eggplants,
6 carrots,
15 sweet peppers,
3 heads of garlic,
2 liters of tomato juice,
250 ml apple cider vinegar,
500 ml vegetable oil
1.5 stack. Sahara,
¼ cup salt.

Preparation:
Pour oil into the pan, add grated carrots and boil in oil for 15 minutes. Then pour tomato juice into the pan, add chopped pepper, salt, sugar and cook for another 15 minutes. Cut the eggplants into cubes, finely chop the garlic, add to the vegetables, pour in the vinegar and boil again for 15 minutes. Place the hot lecho into sterilized jars and roll up.

Korean-style eggplant salad for the winter

Ingredients:
2 kg eggplants,
500 g sweet pepper,
500 g onions,
500 g carrots,
1 head of garlic,
½ tsp. ground red pepper,
1 packet of Korean carrot seasoning,
1 stack vegetable oil,
1 tbsp. salt,
4 tbsp. Sahara,
1 bunch of dill,
1 bunch of parsley,
¾ stack. 9% vinegar.

Preparation:
Boil the eggplants for 7 minutes, then squeeze them, peel them and cut into strips. Cut the onion into half rings, cut the pepper into strips, grate the carrots on a coarse grater, pass the garlic through a press. Combine the prepared ingredients, add chopped herbs and mix thoroughly. Leave the resulting mass at room temperature for 2 hours, then put it in sterilized 1 liter jars, sterilize for 15 minutes and roll up. Turn the jars upside down, wrap them up and leave until completely cool.

Eggplant salad with beans “Special”

Ingredients:
3 kg eggplants,
2 kg tomatoes,
1 kg dry beans,
500 g carrots,
500 g onions,
500 g sweet pepper,
1 hot pepper,
2 stacks vegetable oil,
3 tbsp. Sahara,
½ cup salt,
½ cup 6% vinegar.

Preparation:
Cut the eggplants into strips, sprinkle with salt and leave for 20 minutes, then rinse. Soak the beans overnight and boil until tender. Cut the tomatoes into slices, onions into half rings, carrots and peppers into strips. Place the prepared ingredients, except beans, in an enamel container, add salt, sugar, pepper, vinegar and simmer for 30 minutes. Add beans and simmer for another 10 minutes. Place the hot mass into sterilized 0.5 liter jars, sterilize for 10 minutes and roll up. Turn the jars upside down, wrap them warmly and leave until completely cool.

Eggplant salad with rice “Tasty Summer”

Ingredients:
1 kg eggplants,
500 g sweet pepper,
500 g carrots,
500 g onions,
500 g tomatoes,
200 g rice,
5 cloves of garlic,
100 g vegetable oil,
2 tbsp. 9% vinegar,
1 tbsp. salt.

Preparation:
Peel the eggplants, cut into pieces and fry in vegetable oil until golden brown. Grate the carrots on a coarse grater, cut the peppers and onions into half rings, chop the tomatoes and garlic. Add the prepared vegetables to the eggplants, pour in ½ cup. water and simmer for 5 minutes. Then add rice, salt and vinegar. Place the hot salad in prepared jars up to their shoulders, sterilize for 30 minutes and roll up. The rice will be boiled!

Eggplant appetizer salad for the winter “Tatar song”

Ingredients:
4-5 kg ​​of eggplants,
2 heads of garlic,
2 carrots,
2 apples,
2 red sweet peppers.
For the sauce:
2 liters of tomato juice,
2 stacks vegetable oil,
1 stack 9% vinegar,
½ cup salt.

Preparation:
Stir the ingredients for the sauce, add chopped onion, garlic,
carrots, apples, bell peppers and bring to a boil. Then add the eggplants cut into small cubes and cook for 45 minutes. Place the prepared hot snack in sterilized jars and roll up.

Eggplants with beets and apples “A little bit of everything”

Ingredients:
500 g eggplants,
500 g beets,
500 g apples,
1 tbsp. salt,
3-4 tbsp. Sahara,
¾ stack. vegetable oil.

Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants. Place everything in a saucepan, add salt, sugar, stir and leave for 1 hour. Then add vegetable oil and cook for 30 minutes covered and 10 minutes without a cover. Place hot caviar into jars, roll up and wrap.

Eggplant appetizer “Surprise”

Ingredients:
1 kg eggplants,
1 kg of tomatoes,
garlic - to taste.

Preparation:
Wash and peel the eggplants. Cut lengthwise into strips and fry on one side. Cut the tomatoes into circles, place them on the fried side of the eggplants, place chopped garlic on top of the tomatoes, and then fold each eggplant strip in half so that the tomato and garlic circle is inside. Fry the eggplants on both sides, place tightly in jars, cover with lids and sterilize for 40-50 minutes. Roll it up.

Eggplant heh for the winter

Ingredients:
4 kg eggplants,
500 g onions,
500 g sweet pepper,
200 g dill,
3 tbsp. vinegar essence,
200 g garlic,
1 pod of hot pepper.

Preparation:
Cut the eggplants into strips, salt well and leave for 3 hours. Then squeeze them out and fry them in portions in vegetable oil. Add onion cut into half rings, pepper cut into thin rings, and chopped dill to the prepared fried eggplants. Mix with vinegar essence and leave for 2 hours, remembering to stir from time to time. When the time is up, add chopped garlic and hot pepper to the total mass. Place the finished snack in sterilized jars, close with nylon lids and store in a cool place.

Eggplant and Basil Salad "Southern Story"

Ingredients:
6 kg eggplants,
1 kg red sweet pepper,
2 pink or orange tomatoes,
1 pod hot pepper,
10 cloves of garlic,
1 tbsp. dry basil,
1.5 stack. vegetable oil,
½ cup 9% vinegar,
1 stack Sahara,
2 tbsp. salt.

Preparation:
Wash the eggplants and cut into large slices, lightly sprinkle with salt and leave for 20 minutes. Then rinse with water, dry with napkins and fry in vegetable oil until half cooked. Using a blender, chop the tomatoes, hot peppers and garlic and mix with the sweet peppers. Pour the remaining vegetable oil and vinegar from frying the eggplants into the total mass, add sugar and salt, place on the stove and bring to a boil. Next, add the fried eggplants to the sauce and simmer for 5-7 minutes. Then add the basil, stir and remove from the heat. Fill sterilized jars with eggplant slices and top with sauce. Roll up the jars with lids, wrap them up and leave until completely cool.

Eggplant salad with mayonnaise

Ingredients:
6 kg eggplants,
2.5 kg onions,
200 g garlic,
500 g mayonnaise,
500 g vegetable oil,
100 g 9% vinegar,
salt, ground black pepper - to taste.

Preparation:
Wash the eggplants, dry them, cut them into medium cubes and lay them out in layers, sprinkling them with salt. Leave the eggplants like this for 2 hours to release the bitterness. Meanwhile, cut the onion into thin half rings and fry. Squeeze the eggplants and fry them in small portions. Mix fried eggplants with onions, add chopped garlic, salt and pepper to taste. Add mayonnaise and vinegar. Place the salad in 0.5 liter jars, sterilize for 20 minutes, roll up the lids and wrap.

Eggplant and cabbage salad for the winter “Bright Palette”

Ingredients:
3 kg eggplants,
2 kg cabbage,
500 g carrots,
500 g onions,
500 g sweet red pepper,
300 g garlic,
2 pods of hot pepper,
2 tbsp. vinegar essence,
500-600 g vegetable oil,
salt - to taste.

Preparation:
Boil the eggplants in salted water for 7 minutes, then squeeze under pressure and cut into strips. Chop the cabbage, grate the carrots on a coarse grater, cut the onion into rings, and cut the pepper into strips. Pass the garlic and hot pepper through a meat grinder. Combine the prepared vegetables, add salt to taste, add vinegar essence and mix carefully. Boil the vegetable oil, pour it into the salad, mix and place in 0.5 and 1 liter jars. Cover the jars with lids and sterilize for 20-30 minutes, then roll up.

Happy preparations!

Larisa Shuftaykina

Tattyana

Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate the carrots on a coarse grater, fry in sunflower oil until tender, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.

• • Masha

    Favorite eggplant caviar with celery

    eggplants - 3 kg,
    celery (roots) - 1 kg,
    ripe tomatoes - 2 kg,
    onions - 500 g,
    vegetable oil - 250 g,
    salt - to taste.
    Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.

    Lisa

    Every year my mother cooks fried eggplants with garlic for us.

    for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.

    Yanochka

    I'm preparing spicy eggplants for the winter

    eggplants 5 kg
    garlic 150 g
    sweet pepper 1.5 kg
    hot pepper 20 pcs.
    sugar 200 g
    vinegar 9% 200 g
    Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
    sterilize for 20 minutes. roll up and cool upside down. wrap up.

    Ulyana

    And I roll up blue ones with cabbage

    for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
    Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
    Place in jars and cover with nylon lids. store in the basement or refrigerator.
    output: 3-3.5 liters.

    Christina

    And I prepare pickled stuffed eggplants

    eggplants 2 kg,
    carrots 0.5 kg,
    onion 200 g,
    salt (for minced meat) 30 g,
    celery leaves 1 bunch,
    sunflower oil 200 g,
    Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
    Boil the carrots, peel and cut into small cubes.
    Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
    Cut the pressed eggplants on the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
    on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
    Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
    This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
    goes great with fried potatoes in winter!

    Inna

    My favorite mushroom eggplants

    Make the filling for 5 kg of eggplants:
    water - 5 l, salt - 1 glass, vinegar - 0.5 l.
    Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
    boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.

    Sunset Fairy

    I'm preparing pickled eggplants

    For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
    Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, cut them not very finely, and salt to taste. the minced meat is ready.
    now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
    prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
    Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.

    Lilya

    The most delicious eggplants “lights”

    eggplants (blue) 5 kg,
    garlic 100 g,
    red salad pepper 1 kg,
    vinegar 9% 250 g,
    hot capsicum 3 pcs.,
    vegetable oil 0.5 l.
    Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
    fry the eggplants on both sides in vegetable oil.
    Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
    Be careful when working with hot pepper - under no circumstances rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
    Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
    Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
    Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
    the recipe is wonderful! very tasty thing - these lights! The lights are good with fried potatoes, pilaf, buckwheat porridge, or by themselves - on a sandwich. try it - you won't regret it!

    Zhanna

    The most delicious eggplant salad

    3 kg eggplants,
    2.5 liters of tomato juice,
    1 cup sunflower oil,
    15-20 pcs. bell pepper,
    7 pcs. carrots,
    1 cup of sugar,
    vinegar,
    salt to taste,
    2 large cloves of garlic.
    pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
    the output will be 7 liters.

    Tatiana

    I’m already rolling the second batch: blue ones without tomato

    cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
    marinade: for 2 glasses of water:
    1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
    boil for 15 minutes. Place in hot sterile jars and seal.
    yield: 5 jars of 0.5 liters.

    Squirrel

    Eggplants in Georgian style

    eggplants,
    carrot,
    parsley,
    garlic,
    salt,
    sugar,
    red hot pepper,
    vinegar,
    vegetable oil.
    Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
    Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
    Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
    When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
    They are ready to eat in a day and can be stored in a cold place for a very long time.
    Before serving, simply cut them into transverse pieces.
    add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue peppers.

    Olesya

    Eggplant caviar “instant eating”

    take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
    1. Cut the eggplants into slices (thickness 8-10 mm), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
    2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
    3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
    4. Cut the pepper into strips. do not add salt.
    Do not overdo it with salt and oil.
    5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.
    in the finished caviar the pepper is no longer bright green.
    I'll tell you this thing!
    The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)

    Marina

    Delicious spicy eggplants

    mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
    Cut 10 sweet peppers into slices and lightly fry.
    Also cut 5 kg of eggplant into slices and lightly fry.
    Each eggplant slice, pricked on a fork, dipped in a paste of garlic and pepper and placed in layers in a jar.
    sterilize for 10 minutes.

My favorite vegetable is eggplant. During the season I cook different dishes, and for the winter I close all kinds of preparations. I offer simple and tasty recipes with photos of eggplant salads for the winter.

Delicious eggplant salad for the winter without sterilization

This winter eggplant salad is very tasty; it is prepared without sterilization from seasonal vegetables.

We will prepare the following products:

• A kilogram of eggplant;
• 400 grams of carrots;
• 600 grams of tomatoes;
• 600 grams of sweet pepper;
• 300 grams of onion;
• 50 grams of garlic;
• A bunch of green coriander;
• A teaspoon of peppercorn mixture;
• 5 laurel leaves;
• 10 buds of cloves;
• A glass of salt;
• A glass of sugar;
• 2 glasses of vinegar;
• Two thirds of a glass of sunflower oil.

Preparing salad without sterilization:

1. Wash and clean vegetables and greens.
2. Cut the blue ones into circles of medium thickness, sprinkle with salt, and leave for a while. Then we rinse.
3. Cut the seeded pepper into strips, carrots into thin half rings.
4. Remove the skins from the tomatoes by pouring boiling water over them and then cold water. Let's cut them into slices.
5. Chop the onion into half rings, chop or squeeze the garlic.
6. Place the prepared vegetables in an enamel bowl, add the rest of the products specified in the recipe, with the exception of oil and vinegar. Mix gently and let stand for about an hour, covered with a towel.
7. After time has passed, bring the vegetable mixture to a boil, add oil, cook on low heat for about forty minutes, until all the vegetables are soft.
8. At the end of cooking, pour in vinegar. Simmer without letting it boil for about five minutes. Remove the bay leaf from the appetizer and place it in sterilized jars.

We wrap the rolled-up piece in a blanket for a day. The next day we move the preservation to the basement.

Sauté of blueberries “You'll lick your fingers”

I make sautéed eggplants using a simple recipe every year. Eaten first.

Let's prepare:

• A kilogram of dark blue ones;
• Half a kilogram of sweet pepper;
• A kilogram of tomatoes;
• 2 medium onions;
• Small head of garlic;
• Medium carrots;
• A tablespoon of salt;
• 2 tablespoons sugar
• Peppercorns;
• A glass of vegetable oil;
• A small bunch of parsley.

We cut the washed blue ones into thick circles.

1. Sprinkle with salt and set aside for an hour. Then rinse and wring out. Fry until slightly golden brown.
2. Wash and clean the remaining vegetables. Cut the onion into rings. We cut the pepper into quarters, and each quarter in half. Coarsely grate the carrots. Chop the garlic. We pass the tomatoes through a juicer.
3. Let the tomato juice boil, add salt, butter, sugar, and peppercorns.
4. In a suitable bowl, simmer the onions and carrots until soft. Then place peppers and eggplants on top of the stewed vegetables. Pour hot tomato sauce on top.
5. Simmer for half an hour at a low simmer. Add finely chopped herbs and garlic, cook for 7 minutes.

Place the quickly and deliciously prepared snack into dry jars and seal. Cool by covering with a warm blanket. Then we put it in storage.

“Royal” eggplant salad

And this is truly a royal eggplant salad for the winter, which the whole family really likes.

You should take:

• 3 kilograms of blue ones;
• Half a kilo of cabbage;
• Half a kilo of carrots;
• 3 large salad peppers;
• 2 large heads of garlic;
• A glass of vegetable oil;
• A glass of vinegar;
• A glass of sugar;
• Dessert spoon of salt;
• Half a bunch of dill;
• Half a bunch of parsley.

We clean the blue ones and cut them into small cubes.

1. Boil in lightly salted water for 30 seconds, drain.
2. Finely chop the cabbage, coarsely grate the carrots, cut the pepper into strips, chop the greens and garlic.
3. We send the prepared vegetables to the blue ones, add the remaining ingredients, mix gently, and leave in a cool place for two days.

On the third day, put the vegetable mixture into sterile jars, sterilize for 20 minutes, and seal. Let it cool and put the seams away for storage.

Winter salad with eggplants, peppers, tomatoes and beans

• 2 kilograms of eggplant;
• Half a kilogram of beans;
• 0.5 kilograms of sweet pepper;
• 500 grams of carrots;
• 1.5 kilograms of tomatoes;
• 3 heads of garlic;
• A glass of vinegar;
• 25 grams of sugar;
• 60 grams of salt.

Immerse the beans in 1.5 liters of water overnight. Then the beans need to be boiled.

1. Coarsely grate the carrots and cut the peppers into small pieces.
2. Cut the blue ones into cubes, put them in a deep container, add a tablespoon of salt, and mix. After half an hour, the vegetables must be washed.
3. Twist the tomatoes and pour the resulting juice into a large saucepan.
4. Add chopped garlic, salt, sugar to the sauce, add butter. Boil the tomato sauce for a few minutes. Add vegetables and simmer for thirty minutes.
5. Then add the beans and continue to simmer for ten minutes. Pour in the vinegar, and after five minutes put the delicious salad into jars.

Cool and store in the refrigerator.

Winter salad: an incomparable option

I would like to invite you to prepare the “Winter” salad. This is a very tasty preparation that diversifies the menu during the cold season, when we are so short of vegetables.

We will need:

• 10 small blue ones;
• 10 sweet peppers;
• 10 tomatoes;
• 10 onions;
• 10 cloves of garlic;
• Hot pepper pod;
• Partial glass of vegetable oil;
• A glass of sugar;
• 60 grams of salt;
• Half a glass of vinegar.

Wash all the necessary vegetables under running water.

1. Cut the blue ones into rings and place them in a pan with salted water. Put it on the fire and let it boil. Then transfer the vegetables into a colander.
2. Cut the bell pepper into two halves, remove the seeds, and cut into small pieces. Cut the hot pepper into slices, tomatoes and onions into half rings.
3. Place all the vegetables in a suitable container, add salt, sugar, and add butter. Cook the salad over low heat for forty minutes.
4. Add vinegar, simmer for another minute.
5. At the end of cooking, add the squeezed garlic. After a couple of minutes, put the snack into jars. Let's roll up.

We cool the rolls in a warm place, and after cooling we lower them into the basement.

Eggplants in Tatar style

You need to prepare:

• 2.5 kilograms of blue ones;
• 2 pods of hot pepper;
• 3 kilograms of tomatoes;
• 12 sweet peppers;
• A glass of vegetable oil;
• 0.5 glass of vinegar;
• 200 grams of sugar;
• 1.5 tablespoons of salt.

Let's start preparing eggplants in Tatar style:

1. Pour a glass of water into the pan and add coarsely chopped tomatoes. Simmer the tomatoes for fifteen minutes at a low simmer. Cool the softened fruits and rub through a fine sieve.
2. Pour salt, sugar, oil and vinegar into the resulting tomato. Bring to a boil.
3. Peel the blue ones and cut the vegetables into strips. Remove the seeds from the hot and sweet peppers and cut them into half rings.

Add vegetables to tomato sauce and simmer for thirty minutes. Place the eggplant salad in jars and seal tightly.

Salad "Bakar" from eggplants for the winter

I have already shared many recipes, and now I’ll tell you how to prepare the sweet and tender “Bakar” salad for the winter.

We take the following products:

• 2 kilograms of eggplant;
• A kilogram of sweet pepper;
• Half a kilogram of carrots;
• 1.5 kilograms of tomatoes;
• 200 grams of garlic;
• A glass of 6% vinegar;
• 300 milliliters of sunflower oil;
• 1.5 glasses of sugar;
• 0.5 glasses of salt;
• One large bunch of parsley.

How to cook:

1. Wash the eggplants and cut the peppers into large cubes. Coarsely grate the peeled carrots and twist the tomatoes. Chop the parsley.
2. Pour the twisted tomatoes into an enamel container. Add salt and sugar, vinegar, oil, herbs, squeezed garlic. Let the sauce boil, then add the prepared vegetables.
3. Close the container with a lid and simmer the vegetable salad for forty minutes at a low boil. Don't forget to stir the mixture periodically.
4. Place the prepared eggplant appetizer in sterilized jars and seal. Cool under a thick blanket.

After cooling, put it away for storage.

Delicious Zebra salad

The name of the Zebra salad appeared because of the way the products were laid out - in layers. This is a delicious and simple recipe.

You will need:

• 1.5 kilograms of blue ones;
• A kilogram of tomatoes;
• Half a kilo of lettuce pepper;
• Half a kilo of sour apples
• 700 grams of onion;
• Head of garlic;
• 1.5 cups sunflower oil.

Wash and clean all products.

1. Cut the blue tomatoes and tomatoes into slices, chop the onion into half rings. Cut the apples and pepper into cubes, do not squeeze out the garlic, but finely chop it with a knife. Place the prepared vegetables and fruits separately from each other.
2. Sprinkle the eggplants with salt and leave for an hour. Then we wash, squeeze and fry without drying.
3. Place everything in a wide saucepan in layers, sprinkling each layer with a little salt. Place a row of eggplants on the bottom and sprinkle with garlic. We place tomatoes on top, peppers on them, then apples. The last layer will be the onion.
4. If necessary, layers can be repeated. Pour the remaining oil from frying over the vegetables. Simmer over low heat for about an hour.
5. Place the finished snack in dry jars, trying not to disturb the integrity of the layers. Twist, cover, and keep until cool. We store it like other preserves.

I advise you to watch a video recipe for preparing eggplant salad for the winter.

After looking at recipes with photos of simple and tasty eggplant salads for the winter, choose a suitable recipe for yourself and use it to prepare a delicious winter snack.