Eggplants as winter billets are very tasty, and therefore enjoy a well-deserved popularity among housewives. There are many different recipes that will allow you to cook a wonderful dish that will appeal to all family members. In our article, we want to talk about how you can cook delicious eggplant salads for the winter. Such recipes will never be superfluous in the arsenal of any housewife.
Vegetable benefits
Eggplant salads for the winter without sterilization - this is one of the most popular harvesting options. Properly prepared, they can be perfectly stored for a long time. Eggplant goes well with other vegetables - carrots, celery, peppers, tomatoes, garlic, etc. Observing the proportions and following the recipes, you can cook delicious eggplant salads for the winter, which can be served on the table as a separate dish.
Eggplant - this is a rare vegetable that we do not eat raw. But in fried or boiled, they are incredibly tasty and do not lose their beneficial properties. The vegetable contains vitamins A, C, B, P, as well as iron, potassium, calcium, magnesium, copper and others. The rich taste of eggplant salads cannot but please. Such blanks are always relevant.
There are many recipes for eggplant salads for the winter. Each of them is good in its own way. To prepare a good dish, you need to take quality vegetables. You need to navigate by the appearance of the eggplant. Fresh vegetables have a bright purple glossy peel - this is the main symptom by which to choose fruits. The pulp should be soft, without dense seeds. Not only the taste of dishes, but also their effect on the body depends on the freshness of eggplant. Overripe blue ones contain a lot of solanine, which is incredibly harmful to humans, so they can not be eaten.
Blue salad with celery
As we already mentioned, there is a fairly large selection of all kinds of eggplant salad recipes for the winter. Very popular is the option with celery, which gives a bittersweet flavor and a very pleasant taste. To make a salad, you will need the following products: onions, blueberries, garlic, celery and bell peppers. The beauty of such a workpiece is that it is prepared without sterilization. So, it will take much less time to cook.
A couple of eggplants must be washed and boiled for ten minutes in a slightly salted liquid. After we allow the vegetables to cool and cut them into four parts. For the salad, it is enough to take three bell peppers, remove the seeds from them and cut into straws. Next, grind three onions and one celery. It is advisable to skip the garlic through a press.
Now we need to prepare a marinade dressing. To do this, we need to take 160 g of vegetable oil and the same amount of vinegar, a tablespoon of salt and two sugars, three tablespoons of water. We mix all of the listed ingredients and bring to a boil, then pour into vegetables. So our eggplant salad is ready for the winter. Without sterilization, we spread the vegetables in clean jars and clog them.
Three salad
Even inexperienced housewives can take this recipe for eggplant salad for the winter. Harvesting is quite simple. The name of the salad is due to the fact that all the components for it are taken in three pieces - sweet pepper, onion and eggplant. In proportions, it is simply impossible to make a mistake. As an addition, you can use hot pepper, which is laid to taste.
My vegetables are dried, then cut into large pieces, as for a salad. Too small pieces during the cooking process can turn into caviar. For further cooking, we need an enameled pan. We put it on the fire and pour 90-100 grams of oil into the bottom. Add the garlic, passed through the press. We transfer the previously sliced vegetables into a saucepan and simmer for 30 minutes, not forgetting that the ingredients must be stirred periodically.
If you want, you can put your favorite spices. But a teaspoon of salt must be put necessarily. Thirty minutes later, add twenty grams of vinegar to the salad, and then boil the vegetables for another ten minutes. Next, lay out the blank on the banks and roll them. After a day, the salad can be moved to a place of permanent storage.
Five salad
This version of salad for eggplant winter without sterilization is also simple to execute. It is prepared from five types of vegetables - carrots, onions, bell peppers, garlic and eggplant. A feature of the harvest is the presence of carrots. If we talk about the weight ratio of the components, then the blue and pepper should be approximately 500 grams, and onions and carrots 300 grams.
We cut the eggplant into strips, and divide the Bulgarian pepper into eight parts, rub the carrots, chop the onion in half rings. To vegetables, add four tablespoons of sugar and half the salt, as well as ½ cup vegetable oil. The container with the ingredients is sent to the fire and simmer for at least thirty minutes. Next, we shift the vegetables into jars and clog them. As you can see, vegetables are cooked without vinegar and without sterilization. Eggplant salad for the winter is best placed in the refrigerator or cellar.
Such a workpiece cannot be kept warm. One of the best salads with eggplant for the winter is “five”. No wonder he is so popular among housewives.
"Ten" of eggplant
"Ten" is a well-known and beloved by the hostesses salad. It is prepared from onions, sweet peppers, tomatoes, garlic and eggplant. All ingredients must be taken in ten pieces, hence the name of the workpiece. "Ten" is also prepared without sterilization. Eggplant salad for the winter is good as an independent dish, which is why it won universal love.
To prepare snacks, take medium-sized vegetables. Cut the onion into cubes and fry in oil. You can use a pan for this, or you can immediately start cooking in an enameled pan.
Pour oil into it and send to the fire, then add the onion and fry it. Now you can add the cubes of eggplant and sweet onions. Tomatoes must first be peeled and then cut into cubes. We send tomatoes to other vegetables. All ingredients are mixed well.
Next, put two tablespoons of salt (tablespoons), a teaspoon of pepper. Experienced housewives also recommend adding a gram of one hundred sugar. We continue to stew vegetables. After thirty minutes, you can add vinegar. Enough one hundred grams of solution. We prepare the salad for another ten minutes, after which we turn off the gas. Add the garlic. We lay out the salad in jars and put it in a warm place under the blanket. So the harvest is ready for the winter. Eggplant salads in jars can be stored in the pantry.
"Mother-in-law's tongue"
If you want to cook a spicy eggplant salad for the winter, then you can stop your choice on the famous dish "Mother-in-law's tongue". It is customary to cut the eggplant along, but, in principle, it is possible to use rings as well - this does not affect the result.
For cooking, we need about four kilograms of eggplant. Wash and chop them, then put them in a container and pour them with salt so that excess bitterness leaves the blue ones. Next, take sweet pepper (ten pieces) and hot pepper (five pieces), cut the vegetables in half rings. Five heads of garlic are peeled and passed through the garlic. We free ten tomatoes from the skin and grind in a meat grinder. Also, chopped pepper is passed through a meat grinder. The result should be a mixture of pepper and tomato. We send it to the fire and add 150 g of vinegar and vegetable oil, as well as two tablespoons of salt (tablespoons). After boiling the tomato mass, add the eggplant and garlic, simmer all the ingredients for about thirty minutes, stirring occasionally. Next, the salads are corked in jars.
Korean eggplant
Korean-style eggplant salad is delicious. For the winter, such an appetizer is simply irreplaceable, it is suitable not only for every day, but also for any feast.
For cooking, we need about two kilograms of eggplant, a little sweet pepper (0.5 kg) and carrots with onions, 300 g each. We also need to take a head of garlic and a bunch of parsley.
For pouring vegetables, you need to take a tablespoon of water, a teaspoon of black pepper, salt and coriander, a glass of oil, vinegar (170 g).
The blue ones must be prepared by making incisions in them, boil for about ten minutes (take 4 tbsp. Of salt for two liters of liquid). Vegetables should be slightly undercooked. Grind carrots, using a grater to cook Korean carrots. Next, cut the onion in the form of half rings, and pepper into slices.
We cut the boiled eggplant into cubes and mix them with garlic and parsley. We combine all the ingredients together in an enameled container and add the fill. To prepare the solution, you must first mix all the ingredients and only then add the oil, since sugar and salt do not dissolve in oily liquids.
Mix vegetables well in a bowl and cover with a film. Leave them for a couple of days. Periodically, the salad must be tasted. Once you are satisfied with their taste, vegetables can be placed in the refrigerator until further use. Such a “quick” recipe allows you to get delicious vegetables in the shortest possible time.
Korean snack
This recipe is perfect for harvesting vegetables for the winter. Korean eggplant salad is well stored and will always be welcome, even to the festive table.
For cooking, you need to purchase up to ten eggplants, fifteen sweet peppercorns, five pieces of carrots and onions. In addition, additional components will be needed: a head of garlic, spices to taste, 130 g of vinegar, three tbsp. l salt and sugar, a bunch of parsley and 120 g of vegetable oil.
We wash the vegetables and dry. Blue cut into large pieces and put in an enameled container. Top with water and let the vegetables stand for twenty minutes.
In the meantime, prepare the vegetables. Grind carrots on a grater for Korean carrots, hot and Bulgarian pepper cut into cubes, and onion in half rings.
For cooking, take a pan, pour oil into it and send to the stove. In turn, add vegetables: onions, and then carrots and both kinds of pepper. Mix all the ingredients and fry for about three minutes. We drain the water from the soaked eggplant and send the little blue ones to the rest of the vegetables. Pour ½ mill of liquid into the pan, add sugar, peppercorns, salt. Close the container with a lid and bring the mass to a boil. Next, simmer the components for thirty minutes on a very low heat. Then add the vinegar, parsley and garlic. Continue to simmer for another fifteen minutes.
Hot eggplant salad for the winter cork in jars. We send them to cool under the covers, and then store them in the pantry.
Cucumber and eggplant salad for the winter
A delicious salad can be prepared with cucumbers and eggplant in tomato sauce. Vegetables are perfectly combined with each other, resulting in a wonderful harvest for the winter. Eggplant and cucumber salad can be stored for up to three years and at the same time do not change the taste.
For harvesting, you need to take in equal quantities tomatoes, eggplant and cucumbers. In addition, you will need about 200 grams of onions, 120 ml of oil, 60 g of sugar, 30 g of salt.
First, let's prepare the vegetables. Tomatoes are cut into four parts, removing the tails, and process them in a meat grinder. We cut the eggplant and cucumber into cubes, and the onion into half rings. For cooking, take a capacious pan. Pour into it the resulting tomato pulp and put on fire. Immediately add vinegar, sugar and oil to the container. Next, we alternately put onion and eggplant in the pan. The last to put in the mass of cucumbers. Stew the vegetables on low heat for about forty minutes. The salad must be stirred at all times. Next, we lay it out in jars and cork it. The workpiece should cool under a warm blanket, after which the cans can be moved to a permanent storage location. Such a salad of cucumbers and eggplant for the winter is good not only for a family dinner, but also for a festive table.
Cucumber and Eggplant Salad
What can be prepared as a preparation for the winter? Eggplant salads with cucumbers - this is one of the best options. To prepare the workpiece, you will need five pieces of all vegetables: cucumbers, tomatoes, eggplants, Bulgarian peppers, onions. In addition, it is worth stocking up with vegetable oil (250 ml), as much vinegar, sugar (250 g), salt (to taste).
We clean the eggplant from the skin and cut into cubes, then shift it into a container and fill it with salt. Vegetables must stand for a bit to get bitterness. After that, you need to rinse the little blue ones.
We put a cauldron with oil on the fire, put onions in it, while it is fried, chop the pepper, cucumbers. We also send vegetables to the cauldron and continue cooking. After a while, add the eggplant and fry the salad until the little blue ones become transparent. Next, add sugar and peeled tomatoes. As soon as the tomatoes let the juice, cover the dishes with a lid and simmer for five minutes. The most crucial moment is the addition of vinegar. It is very important not to go too far with him. Unfortunately, it is impossible to accurately indicate the amount of vinegar, since a lot depends on the sweetness of tomatoes and your taste preferences. Therefore, it is necessary to try the salad at this stage to understand whether you have added enough vinegar essence.
Now we put boiling eggplant salad for the winter in jars, cork them and put under a warm blanket until completely cooled.
Mushroom eggplant appetizer
We offer an original salad recipe for the winter - “eggplant like mushrooms”. A delicious appetizer is prepared quickly, without any hassle. For cooking, get a couple of kilograms of blue and a bunch of dill. In addition, we need a little more than a glass of vegetable oil, vinegar (11 tablespoons), salt (4 tablespoons), at least 2.5 liters of water and a head of garlic.
For cooking, we pick up a large, roomy pot, pour water into it, add vinegar and salt. After that, put the container on fire. I wash the eggplants, remove the peel and cut them into cubes (we cut the peel precisely in order to achieve the most similarity with mushrooms). We send the little blue ones to the hot brine, after boiling the eggplants, it is necessary to cook on medium heat for at least five minutes.
Next, remove the pan from the fire and discard the contents into a colander. Blue ones should drain, it takes about an hour.
Meanwhile, we chop the greens and let the garlic pass through the press. For winter, eggplant salad with garlic is the best appetizer, especially when it resembles mushrooms. The cooled blue ones are mixed with herbs, garlic and add oil. We put the finished snack in a glass jar and put it in the refrigerator for 8-10 hours. The dish turns out moderately sharp and at the same time has a mushroom flavor.
A “quick” recipe for pickled eggplant
Such a recipe will also appeal to those who love mushrooms, since the finished snack is very similar to their taste.
For cooking, we will purchase at least 1.5 kg of eggplant. You will also need a few onions and a head of garlic. As spices, you can use cloves, black pepper, hot, bay leaf. In addition, you need to take 2.5 liters of water and, if desired, salad dressing oil.
During cooking, we will need a marinade. We prepare it using sugar (2 tablespoons), vinegar (5 liters) and salt (2.5 tablespoons).
We carefully wash the eggplants, peel them and grind them in the form of cubes. In a saucepan, bring the water to a boil and lower the blue ones into it. After boiling, boil them for another four minutes. Then we discard the eggplants in a colander and wait until the excess liquid leaves. Pieces of blue are laid out in jars, making layers of chopped onions and herbs. In the container we put spices and spices. If you like spicy dishes, then you can add hot peppers. Now you can start cooking the marinade. In a separate pan, boil a liter of water and add a couple of tablespoons of sugar, six tablespoons of vinegar and 2.5 tablespoons of salt. Burning marinade fill the blue in the banks. After the tank has completely cooled, we place it in the refrigerator. Add vegetable oil when serving. Salad can be stored in the refrigerator for up to several weeks. If you want to prepare a dish for the winter, you will have to sterilize the jars.
In any case, after five hours in the refrigerator, the eggplant is completely saturated with the aromas of spices, herbs and dill. Therefore, dishes can be served on the table literally a couple of hours after cooking.
Stripes
We offer you to use an excellent salad recipe for winter from eggplant and carrots. This dish is called minke whale. Behind the sweet name lies an incredibly delicious snack. Delicate fried blue and slices of crispy carrots with sweet and sour marinade will win the heart of any person. It is worth noting the simplicity of the recipe, so you can not be afraid of anything and feel free to start cooking. For a kilogram of blue, you need to take three hundred grams of carrots and two hundred - onions, a head of garlic.
To prepare the marinade, take a glass of water, a spoonful of salt (table), sugar (100 g), vegetable oil (60 g) and vinegar (130 g).
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The workpiece is incredibly tasty. Such a salad can be corked for storage in the pantry, but then the containers will certainly have to be sterilized. On the whole, it’s not at all difficult: you will have to spend 15 minutes on a 0.5 liter can, and 20 on a liter. In this design, the salad is also very tasty.