In this article we will tell you how to cook eggplant for the winter with pepper. This wonderful appetizer will suit many side dishes and first courses.
Pepper and eggplant salad for the winter
This appetizer has a delicate taste, since it does not include spicy seasonings and vegetables. That is why you can serve it to any table and you will be sure that all guests will like it. To make pepper and eggplant salad for the winter, you will need:
- Process four kilograms of fresh eggplant - wash them, cut ponytails, make a few punctures on each with a fork, and then boil in boiling water for ten minutes.
- Put the prepared vegetables under oppression for 40 minutes, so that excess liquid leaves them. After that, peel them and cut them into cubes.
- Peel 500 grams of white onion and cut it into half rings.
- Slice a kilogram of sweet pepper.
- Peel one kilogram of carrots and grate on a fine grater.
- Parsley and dill (one bunch) cut randomly.
- Pass three cloves of garlic through a press.
- Combine all the vegetables, add 200 ml of sunflower oil, 100 grams of vinegar, one tablespoon of sugar and two tablespoons of salt to them. Stir the food and put it in the refrigerator for two hours.
- When the vegetables start juice, put them in jars and sterilize for 50 minutes.
Close the eggplants with lids, turn the containers over and wrap them in a blanket. When they have completely cooled, put the cans in the cellar or refrigerator.
Peppers stuffed with eggplant for the winter
Here is a recipe for a delicious dish that will help you out more than once in difficult situations. How to cook this original appetizer:
- Carefully process two kilograms of bell pepper (it is better to take yellow and red). At each cut the stem and remove the core, and then pour boiling water for 20 minutes.
- Cut the eggplants (one and a half kilograms) into thin and long plates, sprinkle them with salt and leave them alone for twenty minutes.
- When the specified time has passed, wash the eggplants again and grill on both sides.
- Smear the cooled plates with garlic, roll them up and stuff them with peppers.
- For marinade, take two kilograms of tomato and chop them with a blender. After that, add salt, sugar, vinegar to taste and 100 ml of vegetable oil to them. Cook together for ten minutes.
- Place the prepared peppers in sterilized jars and pour them with marinade.
- Cover the jars with lids and sterilize them over low heat for 40 minutes.
Peppers stuffed with eggplant are ready for winter. It remains to roll it up and leave it at storage at room temperature.
Eggplant Appetizer
How to cook at home salad for the winter? Eggplant, tomatoes, peppers and garlic will help you prepare for winter. The recipe for a vegetable snack is very simple:
- Process six kilograms of eggplant. To do this, wash each fruit thoroughly and cut it lengthwise and crosswise into eight parts. After that, fill them with salt and let stand alone for two hours.
- To prepare the pickle, you will need to scroll through the meat grinder six sweet red peppers and three hot. 200 grams of garlic, pass through a press.
- Transfer the resulting vegetable mass to a pan, add half a glass of vegetable oil, a glass of sugar, two tablespoons of salt and half a glass of vinegar to it. Put the marinade on the fire and bring it to a boil.
- Boil eggplant for five minutes, then drain the water and fill it with brine. Cook together for a few more minutes.
Put the appetizer in banks, pour the marinade and roll up. Salad for the winter "Eggplant, tomatoes, peppers" is ready.
Korean eggplant
This original salad will appeal to lovers of spicy dishes. And in order to cook the original eggplant with bell pepper for the winter, you will need to do the following:
- Wash and peel two kilograms of eggplant, and then cut them into large cubes. After that, put them in a pan and cook in salted water for ten minutes.
- Red bell pepper (500 grams), process, remove seeds and partitions, and then cut into strips.
- 200 grams of peeled white onion cut into half rings.
- 500 grams of peeled carrots grate for Korean carrots.
- Pass one head of garlic through a press.
- For pouring, take 150 grams of vegetable oil, 100 ml of vinegar, two teaspoons of salt, two tablespoons of sugar and a teaspoon of ground pepper.
- Mix the prepared vegetables in a saucepan and pour them with marinade. Simmer all together, do not forget to stir, ten minutes.
Put hot vegetables in jars and sterilize them for half an hour. Eggplants with bell pepper are ready for the winter, it remains only to close them with lids and leave to cool completely under a fur coat or blanket.
Salad "Mother-in-law's tongue"
Here is another spicy appetizer, the main ingredients of which are eggplant, peppers, tomatoes. The winter recipe is pretty simple:
- Process and cycle four kilograms of fresh eggplant. Remove the stalk from each and cut into circles. Sprinkle vegetables with salt and leave for half an hour. After that, rinse the eggplant again under cold water to remove the bitterness.
- Ten medium-sized tomatoes, pour over boiling water and remove the peel.
- Ten red Bulgarian and three hot peppers cut in half, remove the stalk, seeds and partitions.
- Peel five heads of garlic.
- Grind tomatoes, garlic and pepper with a meat grinder, add a glass of sugar, two large tablespoons of salt, a glass of sunflower oil and 150 grams of vinegar.
- Mix all the ingredients, pour the eggplant with the prepared sauce and simmer everything together for half an hour.
Arrange the hot appetizer on clean jars and roll them up with lids.
Puff salad
Harvesting eggplant and pepper for the winter can be done in many ways. This time we suggest you cook a beautiful puff appetizer. Salad Recipe:
- Wash two eggplants (500 grams) and cut into ringlets. Salt the vegetables and fry in vegetable oil on both sides.
- Cut three bell peppers and one onion into strips, and grate one carrot on a fine grater.
- Put the vegetables in a pan and simmer them together over medium heat.
- Place five or six medium-sized tomatoes in boiling water for a few seconds and peel them off. Chop the pulp finely and send to the pan to the rest of the vegetables. Season foods with salt, pepper, marjoram, mix and simmer for a quarter of an hour. If you want the salad to be more spicy, add a couple of tablespoons of tomato paste to it.
- In clean jars, lay eggplant and stewed vegetables in layers. Seal them with a spoon so that the sauce appears on top, and sterilize the salad in warm water.
After half an hour, close the jars with lids, turn over and leave alone to cool.
Eggplant
This versatile dish is suitable for both lean and festive tables. To cook eggplant and pepper lecho for the winter, you will need:
- Peel and dice four kilograms of eggplant.
- Free two kilograms of tomato from the skin and pass through a meat grinder along with one kilogram of processed bell pepper. If you like spicy dishes, then grind a couple of hot peppers with them.
- Peel and grate one kilogram of carrots on a fine grater.
- Eight onions peeled and cut into half rings.
- Chop one or two heads of garlic randomly.
- Put all the ingredients in a large enameled pan (you can take a bucket), add half a glass of vinegar, two glasses of vegetable oil and four tablespoons of salt to them.
Boil eggplant for the winter with pepper and vegetables for one hour, and then lay them in jars and cover with lids.
Marinated eggplant with pepper
Try a wonderful vegetable harvest, based on lying eggplant, peppers, tomatoes. The winter recipe is not too complicated, so even a novice cook can cope with it:
- Wash fresh eggplants (one kilogram), remove each “tail” and cut into cubes. Put the vegetables in a pan, sprinkle them with salt and leave for ten minutes.
- Dice 800 grams of sweet pepper.
- Peel 400 grams of onion and cut into rings.
- 300 grams of peeled carrots grate.
- Chop one head of garlic randomly.
- 500 grams of tomatoes cut into a cube.
- Wash the eggplants in cold water, mix with prepared vegetables, add two tablespoons of salt, 80 grams of sugar, 100 ml of vegetable oil and 80 ml of vinegar to them.
Put the pot of vegetables on the fire, pour a glass of water into it, bring the contents to a boil and cook for ten minutes. After that, put the salad in jars, close it with boiled lids and turn it over. Cover the dishes with a warm blanket and wait for it to cool completely.
Eggplant Stuffed with Vegetables
It has long been noticed that pickled foods retain vitamins in the winter and have a great taste. Therefore, we want to tell you how to cook stuffed eggplant with pepper for the winter. The recipes of this dish often differ from each other in composition and quantity of products, and here is our option:
- Wash the eggplants (one kilogram), cut the tails and boil them in salted water.
- 200 grams of fresh cabbage and two Bulgarian sweet peppers cut into strips.
- Peel 100 grams of carrots and grate.
- Chop four cloves of garlic randomly.
- Parsley root, two pods of hot pepper, 30 grams of celery are cut coarsely, and finely chop a half bunch of parsley with a knife.
- Combine the vegetables in a large cup and grind with salt.
- Pour two liters of water into the pan, add three tablespoons of salt to it and bring it to a boil.
- When the eggplants have cooled, cut them in half (but not completely) and start with vegetables. To keep them better, tie them with thread.
- Put the prepared eggplant vertically or horizontally in a pan (you can in a jar) and pour brine.
After holding eggplant for winter with pepper three or four days warm, transfer them to a cool place. Before use, pour vegetables with vegetable oil.
Assorted Vegetables with Eggplant
Honey marinade gives a special highlight to this dish. To cook delicious eggplant for the winter with pepper, carefully read the following recipe:
- Wash, peel and chop coarsely the same amount of eggplant, onion, sweet pepper and tomato.
- For the marinade, mix one glass of apple cider vinegar, honey, vegetable oil and a teaspoon of salt in a saucepan. Bring everything to a boil.
- Dip the prepared vegetables in the marinade for one minute, and then immediately lay them in clean glass jars.
Pour the assorted sauce, cover, pasteurize and roll. Cover the jars with a thick blanket and allow them to cool completely.
Conclusion
We will be glad if you like eggplant with pepper for the winter. The recipes that we have collected in this article are quite simple and will not cause difficulties even for inexperienced cooks. Therefore, choose any of those that you like more, and feel free to get down to business.