Recipes for canned eggplants for the winter. Eggplants fried for the winter with garlic

19.10.2019

If you like spicy and savory snacks, then my today’s recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned eggplants, fried for the winter, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket.

If you, like me, like spicy eggplant fried for the winter, then do not exclude red pepper from the recipe. The original recipe for fried eggplants with garlic for the winter was for a liter jar. But we have a small family, so it’s convenient for me to cook canned fried eggplants in half-liter jars. The recipe is perfectly balanced in terms of salt and sugar, and the vinegar is not noticeable at all.

Ingredients for a 0.5 liter jar:

500 -700 gr. eggplant
0.5 heads of garlic
0.5 pods of hot pepper
0.5 tsp salt
2 tbsp. Sahara
2 tbsp. 9% vinegar
vegetable oil for frying

How to seal fried eggplants for the winter:

Wash the eggplants, wipe them dry and cut off both ends. Next, the important part of the recipe for fried eggplants for the winter is slicing. We need to cut the eggplants large enough so that when preserved, the eggplants retain their shape and do not fall apart. First cut the eggplant lengthwise into two equal parts. Then cut each half lengthwise into three parts and in half.

It should look like in my photo: large long pieces, each piece with a peel.

Next you need to fry all the eggplants in oil until cooked and golden brown. But, since I was preparing several jars of preserves at once, the prospect of standing over a frying pan for two hours and then cleaning half the kitchen from splashes of oil did not make me happy. Therefore, for the recipe, I baked eggplants in the oven. If you do everything correctly, baked eggplants taste no different from fried ones.

Pour vegetable oil over the baking sheet and place the eggplant pieces on the baking sheet with the skinless side. Then each piece needs to be turned over so that the side that is in the oil is on top. Thanks to this method, the eggplants will take as much oil as they need and not a drop of extra. Place the baking sheet with eggplants in an oven preheated to 220 degrees. The position of the baking sheet is in the middle.

Bake the eggplants in the oven until tender, about 30 minutes. The eggplants should be soft and golden brown, like the ones in the photo.

While the eggplants are baking, there is a lot that needs to be done. For example, sterilize jars with lids.

Also, prepare the required amount of garlic and hot pepper.

Peel the garlic and chop with a knife.

Place a kettle on the stove, since we will need boiling water to pour over the fried eggplants.

Place garlic and hot pepper in sterile jars.

Add salt to the jars.

Then pour sugar into the jars.

Remove the hot eggplants from the oven.

Using a fork, place the hot eggplants tightly into the prepared jars. You need to act quickly, because the recipe for fried eggplants does not require sterilization, and you need to have time to preserve the jars while they are hot.

Add vinegar to jars with eggplants - 2 tbsp. for one half-liter jar.

Then pour boiling water from the kettle over the eggplants. Check that there are no empty spaces in the eggplant jar and that the water has filled the entire jar.

Immediately roll up the lids of the jars with fried eggplants and turn them upside down to check the tightness of the lids. Then we shake the cans of preserved food to dissolve the sugar and salt, and only then wrap it in a blanket until it cools completely.

Preparing eggplants for the winter is a must for every housewife. In winter, such vegetables are beneficial. Eggplants are used to preserve salads and prepare them with other vegetables and spices.

Eggplant came to us from India and fell in love thanks to its taste and beneficial properties. The vegetable is rich in calcium and zinc, as well as minerals. This article contains best recipes eggplants for the winter.

This preparation is a real storehouse of useful substances. It turns out that the eggplant salad for the winter is very tasty and piquant.

Preparation takes two hours. The ingredients make 7 1 liter jars.

Ingredients:

20 tomatoes;
ten sweet peppers;
ten eggplants;
hot pepper - one pod;
1 tbsp. l. Sahara;
60 ml. vinegar;
one and a half tbsp. l. salt;
ten carrots;
0.5 l. oils;
ten onions;
ground black pepper;
three bay leaves;
green.

Preparation:

Sterilize jars and lids.
Cut the pepper into medium length strips.
Cut the onions into half rings, the same length as the pepper.
Grate the carrots on a coarse grater and cut the peeled eggplants into medium cubes.
Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
Layer the vegetables into the pan. The carrots should be the first layer, place the eggplants on top.
The next layer is peppers and onions. Place hot peppers between layers.
Add spices with sugar and chopped herbs.
Pour in oil and vinegar, add tomatoes.

Cook covered, once it boils, reduce heat and simmer for 30 minutes.
Place in jars and roll up. When cooled completely, store in the cellar or pantry.

Choose young eggplants with small seeds. If you get bitter ones, put the vegetables in salted water for half an hour. Squeeze by hand before cooking.

Georgian eggplant caviar

In Georgia they love eggplants and cook a lot with the vegetable. national dishes and snacks.

It will take 2.5 hours to prepare.

Ingredients:

kilogram of onions;
one and a half kg. tomatoes;
fenugreek and coriander;
two hot peppers;
700 gr. carrots;
3 tbsp. spoons of vinegar;
kilogram of pepper;
salt, sugar;
2 kg. eggplant.

Preparation:

Cut the eggplants into cubes and leave in water with salt for 40 minutes.
Peel the tomatoes and cut them, chop the onions and peppers into small pieces.
Grind the hot pepper and grate the carrots on a medium grater.
Fry the eggplants in oil until soft, place in a separate bowl.
Fry the onion in the same oil until golden brown, transfer to a bowl, then the carrots and pepper. Cook the tomatoes without oil for ten minutes.
Combine ingredients, add spices and sugar. Cook for 35 minutes over low heat, add vinegar and remove from heat after five minutes. roll up.

Ingredients:

3 kg. tomatoes;
rast. oil – 1 glass;
3 kg. eggplant;
3 heads of garlic;
3 hot peppers;
sugar - six tbsp. spoon;
3 tbsp. spoons of salt;
120 ml. vinegar.

Preparation:

Grind vegetables, except eggplants, with garlic in a meat grinder.
Pour in oil and vinegar, sugar, salt. When it boils, reduce heat and cook for 15 minutes.
Cut the eggplants into strips or half circles and add to the vegetables. Cook for forty minutes. Roll into jars.

Saute belongs to the variety vegetable stew, which is prepared in a special way - by frying and shaking the pan. You cannot mix vegetables with a spatula, you can only shake them. This is the whole peculiarity - it is believed that this is how vegetables retain their juice and the pieces remain intact.

The total cooking time is about 2 hours.

Ingredients:

12 tomatoes;
head of garlic;
9 eggplants;
2 hot peppers;
3 onions;
salt – ¾ tsp.
3 sweet peppers;
3 carrots.

Preparation:

Cut the eggplants and onions and peppers into cubes, carrots into thin strips, and tomatoes into half circles.
Using your hands, squeeze the eggplants and fry them. Separately, fry the onions and carrots alternately, after 7 minutes add the sweet pepper, after five minutes the tomatoes. Salt vegetables, except eggplants.
Simmer the vegetables until the moisture has completely evaporated. Then add the eggplants.
Stir, cook for a few minutes, add crushed garlic with chopped hot pepper. Leave the sauté to simmer for a few minutes. Roll into jars.

Pickled eggplants for the winter

Marinated eggplants with herbs and garlic will be an excellent cold treat for guests winter evening. The vegetables turn out aromatic.

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “rabies apple”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than squash caviar.

How to choose eggplants for preservation

For canning, choose fruits that are round in shape, medium in size, without damage to the skin, with dense and at the same time soft pulp, with medium-sized seeds, without noticeable voids.

So that you get delicious and aromatic preparations, it is important to prepare the vegetables correctly. If you plan to salt or pickle fruits, then you should not remove all the skin from them, then they will retain their natural shape and the taste of the dish will be more pleasant.

The bitterness that is inherent in eggplants can be removed quite simply - washed and peeled vegetables are pricked in several places with a fork, sprinkled with salt and left at room temperature for half an hour. Then rinse well under cold water.

If you cut eggplants for preservation into circles or pieces, then to prevent them from darkening, it is best to put them in cold water with the addition of lemon juice.

If you plan to make caviar, then under no circumstances put the eggplants through a meat grinder or cut them with a metal knife. Your caviar runs the risk of acquiring an unpleasant metallic taste. Ceramic knives and wooden cutters -best choice to prepare ingredients for caviar.

Recipe for eggplants with ketchup Chili Torchin

Cut 2 kg of eggplant into large cubes. Add salt and leave for 2-3 hours so that the salt takes away the bitterness and moisture. Then rinse under running water.
In a saucepan on the stove add: - 3 cups of water - 2 cups of sugar - 2 cups of vinegar. Bring to a boil. Add the eggplants and cook for 5-7 minutes. Check readiness with a fork (it should pass through easily) and place on a dry baking sheet.
Grate 5 cloves of garlic, add 100 grams of Torchin “Chili” ketchup. Stir in eggplants.
Place in sterile jars adding 2 tbsp to each. spoons of boiling oil on top of the vegetables to enhance the aroma. Twist and wrap for 12 hours.

“Mother-in-law’s tongue” eggplant salad for the winter

This slightly spicy appetizer will be a great addition to your winter table.

To prepare it you will need the following ingredients:

Little blue ones – 2 kg.
Garlic – 3 medium heads.
Tomatoes – 5 pcs.
Sugar – 1/2 cup.
Hot pepper – 2 pods.
Sweet pepper – 5 pcs.
Oil for frying – 130 ml.
Table salt – 1 heaped tablespoon.
Table vinegar – 80 g.

Wash the blue ones, trim the tails, cut the fruits into circles no more than 1 cm thick. Place the sliced eggplants in a bowl, sprinkle with salt and leave for half an hour. During this time, the blue ones will get rid of the bitterness. Rinse the peppers, remove the stems, select the seeds, cut the fruits into two longitudinal parts. Cut the hot peppers in the same way. Pour boiling water over the tomatoes, cool, remove the skin. Peel the garlic. Grind the peppers, garlic, and tomatoes in a food processor or meat grinder. Add dry ingredients - salt, sugar. Pour in oil and vinegar. Drain the juice from the eggplants, rinse the vegetables under water, and dry. Place the slices in a saucepan, pour in the ground vegetable mixture and simmer for half an hour over low heat. Sterilize glass containers along with lids for preservation and dry. Distribute the boiling product into tomato sauce into jars, roll up.

A delicious, flavorful vegetable salad for the winter. It can be submitted to meat dishes, you can also enjoy it simply with some bread. It's very easy to make and very tasty.

Canned eggplants with quince

Very interesting, beautiful and delicious preserves for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.

Ingredients:

Eggplants - 2 pcs.
Quince - 2 pcs.
Red bell pepper - 2 pcs.
Water - 500 ml.
Vegetable oil - 150 ml.
Vinegar 9% - 100 ml.
Salt - 1 teaspoon.
Sugar - 1 tbsp.
Chili pepper - 1/2 pcs.

Cooking steps:

Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl with them sit for 20 minutes or a little more.

At this time, let's start chopping the remaining vegetables. Quince with bell pepper also chop quite coarsely.

Fill the pan with water, add salt, sugar, vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.

Then pour in the vinegar and keep the pan on the stove for a couple more minutes.

Place in prepared clean jars, do not forget to sterilize them, and close with lids. Turn the pieces over as shown in the photo, be sure to cover them.

Check out several options for properly sterilizing jars.

Once the preserved jars have cooled to room temperature, move them to your pantry.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Despite its simplicity, this snack is delicious and keeps well indoors.

Ingredients:

Dill – 50 gr.;
Bell pepper – 500 gr.;
Salt – 35 gr.;
Garlic – 70 gr.;
Sugar – 35 gr.;
Carrot – 500 gr.;
Parsley – 50 gr.;
Onion – 500 gr.;
Eggplants – 2 kg;
Tomatoes – 1.2 kg;
Sunflower oil – 600 ml.

Preparation:

Wash the eggplants. Cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour;
Remove the skin from the tomato. To do this, place the tomatoes in boiling water. Wait two minutes. Remove and rinse with water. The skin will come off easily;
Cut tomatoes into slices;
Remove the skins from the onion. Cut into rings;
Peel the carrots. Cut into circles;
Cut off the stem and seeds of the pepper. Cut into cubes;
Peel and finely chop the garlic;
Wash and chop parsley and dill;
Take the pots large size. Lay out all prepared ingredients;
Lay out in layers: carrots, onions, peppers, garlic, tomatoes, tomatoes;
Sprinkle each row with salt;
Sprinkle with herbs on top;
Season with sunflower oil;
Place the container on the stove. The lid must be closed;
Turn on the burner at medium intensity;
Simmer for about an hour. Periodically checking the readiness of the dish;
Wash jars with soda. Sterilize;
Transfer the snack into jars. Cover the lids;
Pour water into the pan. Place the jars;
Sterilize for half an hour;
Turn upside down;
Wrap yourself in a blanket. Leave for two days;
Turn it over and put it in the cellar.

Eggplants for the winter with mayonnaise like mushrooms

eggplants - 2.5 kg;
onions- 700 g;
garlic - to taste, about 3 cloves;
vegetable oil - 50-100 ml;
dry mushroom seasoning - 40 g;
mayonnaise - 300-400 g.

Yield 2-2.5 liters.

For this salad, use young eggplants or varieties that have few or no seeds inside. The taste of the product will then be more delicate and soft. First, prepare the eggplants, wash and peel them. Easily remove the peel using a vegetable peeler.

Cut the peeled eggplants into large cubes or half-slices.

Place a deep container of water on the stove and bring to a boil. Then immerse the eggplants in water and simmer for five minutes. big fire.

Transfer the slightly cooled boiled eggplants to a sieve to excess liquid glass, it is not needed.

Meanwhile, while the eggplants are straining, chop the peeled onions into thin half rings. Finely chop a few cloves of garlic.

In a preheated frying pan with vegetable oil, sauté the onion and garlic until light golden brown or just translucent, about 10 minutes.

Place the onion from the frying pan into a deep bowl. Place the prepared boiled eggplants in the same frying pan where the onions were sautéed and fry over high heat for about another 10 minutes.

Place the fried eggplants in a bowl with the onions, add dry mushroom seasoning and mayonnaise. Do not add salt, because the seasoning already contains salt. Vinegar is not added to these eggplants due to the fact that mayonnaise already contains it, but if you make it with homemade mayonnaise without vinegar or with sour cream, then add 2 tbsp at the end of cooking. vinegar.

Place the eggplants in clean and dried jars. Next, place the jars in a container with water to sterilize for 30 minutes (for jars up to 500 ml).

After sterilization, roll up the jars with eggplants and leave them upside down until they cool. These eggplants with mushroom seasoning and mayonnaise are stored in a cool pantry.

Eggplants "Volgograd" for the winter

We offer one more delicious preparation for the winter. There is nothing complicated in preparation. And in winter, you will get a wonderful snack. It would also not be a shame to present such an appetizer on a festive table. This recipe is for those who like little vinegar rolls. The workpiece is perfectly stored at room temperature.

Eggplant (8-10 eggplants with an approximate weight of up to 2 kg) - 8 pcs.
Bell pepper (about 900g) - 7 pcs.
Onions (about 700g) - 5 pcs.
Garlic (about 280 grams) - 5 pcs.
Apple (sour varieties) - 2 pcs.
Vegetable oil (odorless) - 150 ml.
Tomato - 2 l.
Sugar - 150 g.
Salt (without top) - 2 tbsp. l.
Black pepper (ground) - 1 tsp.
Chili pepper (small pod) - 1 pc.
Vinegar essence ((70%) or 8 teaspoons of 9% vinegar) - 1 tsp.

Cut the eggplants into large pieces.

Cut the pepper into medium pieces, so that it is convenient to then take a piece on a fork. Chop the onion finely or as you like. Finely chop the garlic, I chop the garlic in a blender, pulsating, so that there are pieces left, but not to the point of porridge.

We turn the tomatoes in a meat grinder together with the skin, we need to get 2 liters of mass. Pour the turned tomatoes into a large cooking container and boil for 7 minutes. Add vegetable oil, salt, sugar to the boiled tomatoes, add chopped onions, eggplants and peppers, cook for 15 minutes.

After 15 minutes, add apples, cut into small pieces, chili pepper, cut into pieces. For those who do not like a very strong taste, you can add less fresh chili pepper. Sometimes when preparing dishes I have unused hot pepper left over, I cut it into long strips and dry it at room temperature, and then use these strips when preparing dishes. For this volume of vegetables, I added three strips of prepared hot pepper.

Add 1 teaspoon of ground black pepper, chopped garlic, 1 teaspoon of vinegar essence 70% (or 8 teaspoons of 9% vinegar) to the mass and cook the mass for another 10 minutes, stirring gently occasionally.

After the cooking time has passed, we roll our eggplants into sterile jars, turn them over and cover until they cool.

A jar of these aromatic vegetables will be a great help in winter.

The appetizer turns out very tasty and will wonderfully diversify your menu.

Sealing is perfectly stored at room temperature.

The minimum amount of time spent and the excellent results of canned eggplants for the winter will please you. When you open it, it's blue and summery as soon as it's cooked. Have a great mood, delicious and useful preparations from eggplants and more!

Recipes for canning eggplants for the winter

Eggplant is everyone's favorite vegetable, which pleases us from August to the end of October. There are many dishes using eggplants. Purchased or grown independently, they are always ready to diversify our diet. all year round in various forms.

The best way to preserve eggplants throughout the winter is, of course, canning., the most reliable and proven method used by housewives all over the world. Here you can find several proven recipes for canning eggplant, simple and inexpensive, but very tasty. They will make your menu more varied and rich.

Eggplants for the winter like grandma's.
Eggplants in garlic sauce for the winter.
Stuffed eggplants for the winter.

Eggplants for the winter like grandma's

Everyone remembers from childhood the sour eggplants that grandma made. They remain a favorite addition to fried potatoes today. But doing like grandma and keeping them in a tub is problematic in our time because of the heavy workload of women, but sometimes you really want to get a sour eggplant, pour some butter over it and chop onions into it.

We found a way that made this recipe easier and faster to prepare and is not particularly inferior to the original. We will share this recipe with you.

Eggplant;
Salt;
Sugar;
Garlic;
Vinegar;
Allspice;
Bay leaf.

As you noticed, there are no exact proportions, the reason is that they are not needed in this recipe, everyone takes as many eggplants as he needs.

Let's start cooking:

Step 1. First, you need to wash the eggplants; you don’t need to peel them, just cut off the stems.

Step 2. Put 5 liters of water on the fire, if you have a lot of vegetables and need more, then put 10 liters. Add 0.5 kg of salt to 5 liters of water.

Step 3. When your water has boiled, put the eggplants in it, keep in mind that they are light and it will be difficult to drown them, you will probably have to put them in more than once.

Let them boil; cook until a match can easily fit into them.

Step 4: Remove the eggplants from the water and place them in a bowl while you prepare the jars.

Step 5. Sterilize 3-liter jars. The lids should also be sterilized.

Step 6: Place a few cloves of garlic in each jar. Bay leaf. Allspice peas.

Fold the eggplants tightly into a jar, as much as will fit.

Sprinkle the following on top of the eggplants:

1 tablespoon sugar;
1 tablespoon salt;
150 g vinegar.

If you want to roll into smaller jars, then separate the ingredients.

Step 7. Put water on the fire, when it boils, pour it over the eggplants. Roll up the jars and turn them over. No need to wrap it up.

Your sour eggplants are ready!

Eggplant in garlic sauce for the winter

A fairly simple and inexpensive recipe. These eggplants will especially appeal to those who love a rich garlic flavor. Goes very well with meat dishes and potatoes. On festive table They are very good as a snack, men especially love them.

Eggplants of absolutely any size are suitable for cooking; you can use both small and large ones; it’s even better when they are of different sizes.

The biggest plus in this recipe is that eggplants can not only be preserved in this way, but can be consumed without canning, within a couple of hours after preparation. Now we will tell you how to prepare these wonderful eggplants.

To prepare you will need:

Eggplants – 2 kg;
Sugar – 100 g;
Salt – 1 teaspoon;
Vinegar – 100 g;
Refined sunflower oil – 200 ml;
Garlic – 2 heads;
Ground black pepper – 1 teaspoon.

Let's start cooking:

Step 1. Wash the eggplants. No need to clean, just trim the tails. There is no need to pierce or cut either.

Step 2. Put water in a saucepan on fire which suits you for cooking eggplant. When the water boils, add eggplants to it. Please note that they are lightweight and very difficult to sink in water.

Boil the eggplants

Boil them until soft enough for a fork to slide in easily. In this recipe, it is better to overcook the eggplants a little rather than undercook them. When you reach the desired softness, remove them from the water and let cool.

Step 3. While the eggplants are cooling, prepare the sauce. Pour oil, vinegar into a container, add sugar and salt. Peel the garlic and squeeze through a garlic press. Add to the rest of the ingredients and add black pepper. Beat all ingredients thoroughly with a blender or mixer, the mass will be thick and white, reminiscent of mayonnaise.

Prepare garlic sauce

Step 4. After cooling, remove the skin from the eggplant. This will be easy to do; it will peel off on its own. There is no need to peel it with a knife, just peel it like boiled potatoes with their skins on.

Peel the eggplants and cut them lengthwise

Roll the eggplants into rolls and place them in jars

You need to lay out the eggplants in layers. Pour sauce over each layer and so on until the jar is full. But do not overfill the jar, you don’t need to put it at the very top because during sterilization the eggplants will rise in the jar.

Pour garlic sauce over each eggplant layer

Step 6. When the jars are filled, place them in a pan of water to sterilize. Jars of 0.5 each need to be sterilized for 15-20 minutes.

Step 7. Take out the jars and roll them up. Turn them over and let them cool like that.

If you want to eat them right away, you also need to peel and cut the eggplants. Do not roll them into rolls, but simply lay them out evenly in layers in a container, pour each layer with sauce and put in the refrigerator for 2-3 hours. These eggplants will be spicier than those you close in winter.

Bon appetit!

Stuffed eggplants for the winter

Quite simple and interesting recipe will diversify your winter menu and will be a tasty addition to your favorite fried potatoes, which are especially often prepared in winter. These eggplants will be appreciated by your guests as an appetizer on the holiday table.

For lovers of winter preparations with salted carrots, this recipe will be just a godsend. Today we will tell you how to prepare these delicious and unusual stuffed eggplants.

To prepare you will need:

Eggplants – 2 kg;
Carrots – 0.5 kg;
Garlic – 150 g;
A bunch of parsley;
Water – 1 liter;
Salt – 2 tablespoons.

Let's start cooking:

Step 1. It is better to choose eggplants of approximately the same size for this recipe. They need to be washed and the tails trimmed. Prick each eggplant with a fork in several places.

Step 2. Put water in a saucepan on fire to cook the eggplants. Salt the water a little, this will remove the bitterness from the vegetables.

Step 3. When the water boils, put the eggplants in it and boil, be careful not to overcook them, they should just become soft.

Step 4. Remove them from the water and put them under a press. You can do this simply by placing them on the sink and placing a regular cutting board on them, and a three-liter jar of water on top.

Step 5: While your eggplants are draining, prepare the remaining ingredients:

a) Peel the carrots and grate them to Korean carrots, if it is not there, then you can simply use a coarse grater.

b) Peel the garlic too and chop as finely as possible.

c) Wash the parsley and chop finely.

Mix everything in one container so that the products are distributed evenly.

Step 6. Cut the drained eggplants in half, but not all the way. Place a mixture of carrots, garlic and parsley in them. Tie each eggplant with a thread, otherwise the contents will all spill out.

Place the eggplants tightly in a three-liter jar.

Step 7. Add salt to a pre-boiled and cooled liter of water and dissolve it in the water. Pour this brine over our eggplants. Cover the jar with a regular nylon lid. Leave the jar in the kitchen for 2-3 days so that the eggplants ferment. Then we lower it into the basement under the same nylon cover.

Your delicious sour stuffed eggplants are ready!

Bon appetit!

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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 carrots on a coarse grater, fry in sunflower oil until done, 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,
  onion - 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 and pasteurize liter jars- 30 minutes, half-liter - 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 vinegar, 0.5 liters 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 sweet 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, chop 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 eggplant"lights"
  
  eggplants (blue) 5 kg,
  garlic 100 g,
  red salad pepper 1 kg,
  vinegar 9% 250 g,
  bitter 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! good lights for fried potatoes, pilaf, buckwheat porridge or on their own - for a sandwich. try it - you won't regret it!
  
  Zhanna
  Most delicious salad from eggplant
  
  3 kg eggplants,
  2.5 liters of tomato juice,
  1 cup sunflower oil,
  15-20 pcs. bell pepper,
  7 pcs. carrots,
  1 glass 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.
  V large saucepan We arrange the blue ones 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 ones.
  
  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.