5 best recipes for making eggplants in oil for the winter

Housewives prepare a lot of goodies for the cool season. Eggplants were not left without attention either; if you cook them in oil for the winter, you can get a tasty and vitamin-rich dish for the table. Before starting the process, special attention is paid to the selection and preparation of ingredients, as well as the processing of containers. Among the best recipes for blueberries in oil, any housewife will choose an option to suit her own taste in order to amuse her household on long, cool evenings.

1 Specificity of preparing the dish
- 1.1 Selection and preparation of ingredients
- 1.2 Processing of cans
2 Cooking delicious eggplants in oil for the winter: the best recipes
- 2.1 Traditional harvesting method
- 2.2 Recipe without sterilization
- 2.3 Salad “Impeccable autumn combination”
- 2.4 Eggplants like mushrooms in oil marinade
- 2.5 Spicy eggplants with garlic and herbs in oil
3 Individual storage options for the finished product

Specificity of dish preparation

Before starting step-by-step production, prepare all the components of the recipe and sterilize the jars.

Selection and preparation of ingredients

For harvesting for the winter, only young vegetables are taken; they do not have much bitterness and do not have such a solid structure. The blue ones should not show signs of decay or traces of damage by insects. Eggplants with a dried tail are also not used for winter preparations - this sign indicates that the vegetable has been lying on the counter for a long time.

For canning, coarsely ground salt, not iodized, is used. Other ingredients are prepared according to the chosen recipe.

Processing of cans

Containers for workpieces must be sterilized, previously washed with baking soda and rinsed under running water. The following methods are suitable for this purpose: over the spout of a bubbling kettle, in a pan of boiling water, in the oven or microwave. After heat treatment, turn the container upside down onto a clean kitchen towel and wait until it cools completely.

Cooking delicious eggplants in oil for the winter: the best recipes

Any of the proposed recipes is worthy of a place in the housewives' piggy bank. Choose based on the availability of available ingredients and your own taste.

Traditional harvesting method

For manufacturing using traditional technology, the following components are useful:

2 kg blue ones;
2 heads of garlic;
2 chili peppers;
2 pcs. onions;
250 ml water;
2 teaspoons salt;
the same amount of sweet sand;
125 ml 9 percent vinegar;
oil to taste.

The blue ones are cleaned and cut into 0.5 cm slices. A little oil is poured into the frying pan, eggplant slices are laid out and a little oil is also sprinkled on top. It’s important not to overdo it here, so as not to be too fatty. All fried blueberries are transferred to a separate enamel container. Peel the onion, chili pepper and garlic. Grind the last 2 ingredients in a blender, the onion into half rings, and add to the pan with the eggplants. A dressing is made from water, vinegar, sugar and salt and poured into the blue ones. Mix thoroughly and place in sterile jars. Next comes the sterilization process - for half-liter containers, 20 minutes is enough. Roll up with metal lids and put under a warm blanket until completely cooled.

Recipe without sterilization

If you don’t have time to bother with sterilization, choose this recipe.

The following will be useful for him:

1.5 kilos of blue ones;
a bunch of parsley and dill;
1 head of garlic;
dark pepper and aromatic peppercorns - 1 teaspoon each;
3 pcs. bay leaves;
100 ml oil;
60 ml 9% vinegar;
1.5 liters of clean water;
2.5 tbsp. spoons of rock salt.

The blue ones are washed and cut into cubes; if the vegetables are young, the skin is not removed. Pour water into a deep saucepan, add a tablespoon. spoon of salt and dump out the eggplant cubes. On the fire, and cook after boiling for 5 minutes. After this, the liquid is drained and the blue ones are allowed to cool. At this time, wash and finely chop the greens, pass the garlic through a crusher or meat grinder.

When the cubes have cooled, dump the garlic and herbs on top. Mix thoroughly and place in sterile containers, just short of the top. For the marinade, take 1.5 liters of water, spices, 1.5 tablespoons of salt, oil. Just before boiling, add vinegar. Fill the jars with eggplants with bubbling brine, screw on the lids and turn them over. Wrap a warm blanket on top so that the workpiece cools slowly.

Salad “Impeccable autumn combination”

A real vitamin bomb, for the manufacture of which you will need:

2 pcs. medium blue ones;
5 pieces. multi-colored bell pepper;
a bunch of parsley and dill;
2 heads of garlic;
1 bay leaf and 3 aromatic peppercorns;
50 g sweet sand;
125 ml water;
0.5 tbsp. spoons of large salt;
25 ml of 9 percent vinegar;
vegetable oil for frying.

Peel the vegetables, remove the seeds from the peppers and blanch them for 5 minutes in boiling water. Cut the blue ones into 0.5 cm slices. Fry them in a small amount of oil on both sides, adding a little salt. Chop the herbs and garlic and mix them. Place greens on the cooled eggplant strips and roll them into rolls. Later they are stuffed into bell peppers. Bay leaves and peppercorns are placed at the bottom of a sterile container, and peppers are laid on top.

From the proposed amount of ingredients, prepare a brine and pour it over the vegetables. They set it for sterilization; for a liter jar it will take 40 minutes. The further process is no different from the previous ones.

Eggplants like mushrooms in oil marinade

To make blue ones according to this recipe, the following ingredients will be useful:

2.5 kg of eggplants;
250 ml vegetable oil;
2.5 liters of water;
150 ml vinegar (9%);
10 g large salt;
2 tbsp. spoons of sweet sand;
5-7 cloves of garlic;
1 PC. bitter pepper.

The washed blue ones are cut into cubes approximately the width of a finger. Cut the chili into slices, garlic into large pieces. Boil the marinade and dip the eggplant slices into it. Keep them in boiling water for 7 minutes. Pour oil into a deep frying pan, add dried blueberries, garlic and pepper. Fried. Then they are laid out in jars and immediately sealed with metal lids. Cooling down slowly under a warm blanket.

Spicy eggplants with garlic and herbs in oil

Spicy lovers will love this recipe. To make it, they use the traditional version, but add their favorite herbs and double the amount of garlic.

Individual storage of the finished product

Sterilized preparations are stored in an apartment, the main thing is that they receive sunlight. Unsterilized jars are taken to the cellar or placed in the refrigerator. These snacks should be consumed before spring.

2 best recipes for making eggplants in oil for the winter

Eggplants in oil and with spices for the winter are a versatile and nutritious dish that is suitable for a special and everyday table. In addition to its taste characteristics, the preparation differs in its beneficial composition, which contains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and macroelements. Eggplant canning begins at the end of summer after harvest. Almost all housewives advise you to familiarize yourself with the rules for choosing raw materials and preparing containers before the procedure. This will help avoid mistakes.

Individual preparation of eggplants in oil for the winter

Blue ones in oil marinade are prepared according to various recipes.

Each of them differs in common features in manufacturing:

experienced cooks do not recommend removing seeds from eggplants during the pickling process; to create the dish you will only need to remove the stalk;
if vegetables have a slight bitterness, you should cut them into small pieces, cover them with salt for 25 minutes, and then carefully wash them in cool water;
To prevent vegetables from absorbing a lot of oil, it is recommended to cut them into slices, soak them in water for 15 minutes, then dry them naturally.

Blue ones are marinated both whole and sliced.

Product selection rules

The taste characteristics of the prepared dish depend on the selected vegetables.

When selecting goods, the following rules must be followed:

the skin of the fruit must be smooth and glossy, this indicates healthy vegetables grown in the applicable conditions;
Eggplants should not have spots or dents; their presence indicates deterioration of the product;
blue ones must have a dense density and medium maturity. Overripe vegetables can harm the taste of the twists.

If the blue ones have dark brown stalks, this indicates a long-plucked vegetable that has lost some of its necessary parameters.

How to prepare a container

When the products have been selected and washed, it is worth preparing the containers for preservation:

before screwing, glass jars must be sterilized in an indispensable manner;
After steam treatment, it is recommended to wash the vessels in a soda solution;
Sterilization can be carried out on grids in an oven, or in a slow cooker with water.

Don't forget about boiling the lids. They are boiled together with jars or separately.

When all containers have been processed, they must be placed in a well-lit room on towels and allowed to dry.

The best recipes for making

The most popular are the traditional recipe for pickling blueberries and the option of making them without sterilization. These methods do not require special preparation or a huge amount of time.

Regular method with garlic

To make the blank you will need:

blue ones - 4 kg;
garlic - 4 pcs.;
vegetable oil - 0.5 l.

Wash the vegetables, dry naturally, cut into strips of medium thickness.
Place a pan of water on the fire, pour 1 tbsp into it. l. vinegar, wait until it boils.
Place chopped eggplants into the bubbling marinade. The fire will need to be made quieter.
In a separate container, combine the oil and chopped garlic, mix the products thoroughly.
Pack the vegetables into jars, pour marinade over them and screw on the lids.

While the workpiece is cooling, it is recommended to throw it in the house. After 6-8 hours it can be moved to the basement or cellar.

Option without sterilization

For preservation you will need:

blue ones - 3 kg;
table vinegar - 2 tbsp. l.;
salt - 3 tbsp. l.;
untainted water - 3 l.

When all the ingredients are prepared, you can start preparing:

Wash the vegetables, cut off the stalks.
Cut selected eggplants in half.
Pour water into a saucepan, add salt to it, and boil for about 20 minutes.
When the liquid boils, you need to dump the chopped workpiece into it.
Pour a spoonful of vinegar into the jars, put them in the blue ones so that they lie tightly to each other.
Pour a little vinegar on top and add a sprig of dill.

How to store the finished product

In order for the preparations to retain their own taste and useful characteristics longer, it is worth keeping in mind the rules for their storage:

Twists should be stored in a cool room with good ventilation.
The best temperature for storage is from 0 to 10 degrees Celsius. In this form, eggplants retain their own taste for 1 year.
Strong-smelling foods and spices should not be near the twists, for example, garlic and almost all seasonings.
Vegetables can be sent to the refrigerator. With all this, it is worth keeping in mind that extremely low temperatures can harm the taste of the marinade. Suitable characteristics - 2-5 degrees Celsius.

If the product begins to smell amazing and changes its color, you should stop eating it.

6 recipes for pickled eggplants for the daily table and for the winter

Delicious pickled eggplants. Blue ones make wonderful spicy snacks for the daily table and for the winter. There are so many recipes for quickly and deliciously cooked pickled eggplants that anyone can choose a dish to suit their own taste.

How to properly pickle eggplants

The most recognizable drawback of this healthy vegetable is the common bit of bitterness. Usually, blue ones can taste bitter if you choose and make them incorrectly. If you follow simple rules, then dishes prepared from eggplant will delight you with the softness of its taste and the richness of its colors. So, how to properly marinate the blue ones so that the dish is successful?

Before all this, you should carefully select the vegetables for cooking. Overripe fruits may contain a huge number of large seeds and have a rough skin. Therefore, medium-ripe fruits are used for food, not very large and with shiny elastic skin.
Correct heat treatment is no less important. Usually the blue ones are boiled before marinating, but this must be done carefully and carefully, under no circumstances overcooking, because then the vegetable will lose its elastic structure and turn into boiled mush. The cooking time should be as short as possible - this is the option when it is better to undercook than the opposite.
If the skin still seems rough, you should just cut it off.
Young fruits of small size have the least bitterness.
It is recommended to choose spices according to your own taste and not to overdo it, otherwise they will “overwhelm” the spicy eggplant taste. The most profitable ones are mixed with dill, garlic, coriander, and black pepper. Little blue ones with garlic and herbs, quick to make - a common, but at the same time, very fragrant snack, loved by almost everyone.
If you cook blue ones with vegetables, then select them just as carefully. It is advisable to take fleshy tomatoes, which will give more juice, carrots – actively colored and juicy, sweet peppers – with a rich aroma.
We can completely replace ordinary table vinegar with the most delicate apple vinegar, and in some recipes you can absolutely add lemon juice as a preservative.

We offer a selection of the most delicious pickled eggplants that will amuse the family and will not take much time.

Frisky eggplants with garlic and herbs

Eggplants marinated with garlic and herbs are not bad because they can be prepared in almost a few hours. And if they are not eaten right away, then, after steeping in the refrigerator, they will become even more piquant.

Freshly made eggplants are most often prepared from medium-sized and not overripe fruits, with small seeds, and add fragrant herbs and garlic. The “greenish” set depends entirely on personal preferences: dill, basil, parsley, cilantro - together or just one. It’s probably best to enjoy a ready-made snack with potatoes (mashed or fried), but the healthiest option would, naturally, be toast or slices of rye bread.

Fried eggplants for the winter

Sunday, August 6, 2017

There are so many eggplant recipes for the winter that housewives understand and each one has her own favorite. I propose to prepare fragrant and very tasty fried eggplants, which we can preserve - you can enjoy them not only in season, but at any time of the year. Fried eggplants are not bad on their own as an appetizer (it’s quite easy to heat up the vegetables and you can serve them), they can become the inside of pizza and other homemade baked goods, or part of a salad.

There are no special secrets or difficulties in making this preparation for the winter - in any case, I will share some aspects with you below. Choose vegetables for canning that are of good quality, preferably young and not very large (so that you can comfortably eat fragrant and tender slices later). Any refined vegetable oil is suitable for frying, and select the amount of salt and garlic according to your own taste.

Ingredients:

Making a dish step by step:

The recipe for this simple and very tasty preparation for the winter includes the following ingredients: eggplants (2.5 kilograms - this is in an unpeeled form, as in the photo), refined vegetable oil (I use sunflower) oil, salt (not iodized) and dried garlic.

Wash the eggplants, dry them and cut off the stem and stem from both ends. After this, you can choose to remove part of the skin, cut it off completely, or throw it away. Personally, I really like it when some of the skin remains on the eggplant slices - it gives an extra flavor. To do this, it is more convenient and easiest to use a housekeeper knife - it removes very thin layers.

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After this, cut the vegetables crosswise into not very thin round pieces - approximately 1 centimeter wide.

We put all the eggplants in a huge bowl (I have a 4-liter pan), sprinkling any layer with salt. For me personally, 2 tablespoons is completely enough. By the way, for preservation it is better to use non-iodized salt, because during storage it gives a nasty taste to vegetables. Leave the eggplant slices at room temperature for about 1 hour (during this period of time, stir them several times with your hands so that the salt is distributed as sparingly as possible).

Thanks to this method, the eggplants will not only give up some of the juice (it remains on the day - just pour it out) and thicken, but also remove the bitterness that is sometimes characteristic of this vegetable. Usually, young eggplants do not taste bitter, but there is no point in inspecting any of them (it seems to me).

Before heating, be sure to blot any slice with a cardboard napkin or towel to remove water. If it seems to you that there was a lot of salt, you can wash the rounds in advance under cool running water, then squeeze or blot. Fundamentally: if you do not remove excess water, when frying, eggplants in oil will shoot very much!

Now we take a suitable frying pan (preferably a huge one), pour some (let’s say 100-150 ml to start with) vegetable oil into it and heat it well. It’s important to warm up the oil properly; otherwise, when adding it, the eggplants will instantly absorb it like a sponge. Fry the first batch of eggplant rounds on the highest heat until the underside is browned. Make sure the vegetables don't burn.

Then we turn the eggplant slices over and cook them on the other side - also until golden brown.

Remove the finished fried eggplants from the frying pan (lower the heat at this time) and transfer to a plate to cool. Next, fry the next batch of vegetables until they are finished, remembering to add and heat the oil. Personally, 400 ml of sunflower oil is enough for 2.5 kilograms of eggplants, but you may need more or less.

While the eggplants were salting, we managed to prepare dishes for canning them for the winter. I advise you to use glass jars with a capacity of 500 ml - a total of 3 pieces will be useful. I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour approximately 100 ml of cool water into each. Steam everything together in the microwave at the highest power for 8-10 minutes. Place the fried eggplants in the prepared jars, sprinkling them with dried garlic. The freshest can also be used, but I prefer the dried granules - it has the most subtle and pleasant smell.

In this way, we place all the eggplants up to the very edge (maybe a little higher) of the jars - they should lie very tightly so that there are no voids. There is no need to add additional oil - there is enough of it in the fried eggplants themselves.

We cover the jars with lids - we simply screw the screw-shaped ones on, but not all the way. If you use turnkey lids, simply cover the jars with them.

We take a huge saucepan (mine has a volume of 5 liters), put a piece of fabric on the bottom (the structure of tissues of living organisms is studied by the science of histology) or a towel (so that the glass does not burst later). We put jars of fried eggplants. Carefully fill the jars with cool water up to the shoulders. Place the pan on the stove and bring the water to a boil over medium heat. After this, we make the heating force such that the water in the pan does not boil intensely, but only gurgles quietly (but bubbles, of course). We sterilize our preparations for the winter 20 minutes after the water boils.

Carefully, so as not to get burned, we take the jars of eggplant out of the pan and immediately screw them on with the lids (or close them with a key). Be sure to check that there is no void between the lid and the contents of the cans. If there is air, additionally add bubbling vegetable oil to the jars - up to the very rim. Another option for those who are afraid to make such preparations for the winter is to add 1 teaspoon of 9% vinegar to each jar before seaming.

We turn the jars upside down and wrap them in a blanket or rug. In this position, we let the workpieces cool completely, after which we transfer them to the basement (cellar, closet) and store them until necessary. I usually keep the rolls in the apartment for about a week at room temperature, after which I move them to the basement.

Fragrant fried eggplants are not bad on the table in season, but in winter you can also enjoy this tasty dish thanks to canning. Cook for your health, friends, and bon appetit!