Eggplants with carrots for the winter are the best recipes. Spicy eggplant appetizer for the winter

17.10.2019

Dear friends, the cooking season is in full swing, and today I come to you with another “hit recipe”. Meet: Eggplants with carrots, onions and garlic – working title “Stripes”. The most tender fried eggplant whole pieces accompanied by crispy carrots and onions in a sweet and sour marinade, will appeal to all fans of classic eggplant preparations.

The eggplant recipe is very successful and not complicated, so feel free to go to the kitchen to cook! From the specified amount of ingredients, exactly three half-liter jars are obtained. I look forward to your feedback and comments on the recipe.

Ingredients:

1 kg. eggplant
300 gr. carrots (2 medium pieces)
200 gr. onions (2 medium pieces)
1 head of garlic

Marinade:

250 ml. water
100 gr. Sahara
1 tbsp. salt
50 ml. vegetable oil
125 ml. 9% vinegar

Output: 1.5 liters

Preparation:

For this recipe we need fried eggplants with a golden crust. They can be fried in small portions in a frying pan, or baked in the oven. I prefer the second method, so we don’t cut the eggplants very well. large pieces.

Pour a little vegetable oil onto a baking sheet and pour the eggplants in one layer. Drizzle a little more vegetable oil over the top of the eggplants. Place the eggplants in a preheated oven at 200 degrees for 25-30 minutes. After about 15 minutes, you will need to turn the eggplants over to cook.

While the eggplants are baking in the oven, let's prepare the remaining ingredients.

Peel the carrots and grate them Korean carrots. We clean the garlic and pass it through a press. Mix carrots with garlic and set aside.

Peel the onion and cut into half rings.

Take the finished eggplants out of the oven and let them cool slightly. By the way, you can bake the eggplants for this recipe in advance. They are still placed in the jar cold, so they can wait their turn in the refrigerator.

Now we lay out the eggplants, onions and carrots in layers in dry sterile jars in the following order: eggplants + carrots with garlic + onions. Approximately one tablespoon of each vegetable is used per layer. Fill the jars with vegetables to the top, alternating layers.

Mix all the ingredients for the marinade in a saucepan and bring to a boil. Stir the marinade with a spoon until the salt and sugar are completely dissolved.

Fill the jars with eggplants with boiling marinade.

Place a cloth napkin in a spacious saucepan, lay out jars of eggplant, and pour warm water up to the hangers of the jars. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, keep half-liter jars for 15 minutes, liter jars for 20 minutes.

Next, as standard, we take out the jars with the blank and roll it up using a key, or screw the lids on. But that is not all. In order for our Striped eggplants to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

This section contains a variety of eggplant preparations for the winter. Recipes are to die for, the most popular and in demand among summer residents and all lovers home canning. The most delicious: eggplants, like mushrooms, in oil. Eggplants in adjika are not labor-intensive and instantly disappear from the table. A very interesting lecho with eggplants. Be sure to try the eggplant caviar, which has zucchini added for juiciness. A variety of salads, among which “Bakat” occupies a special place - it will be a hit among lovers of spicier preparations. For those who prefer not to spend a lot of time in the kitchen - good recipe pickled eggplants. And, of course, everyone’s favorite “Ten”.

"Mother-in-law's tongue" made from eggplant for the winter

Very delicious preparation for the winter from eggplants - the vegetables are fried and poured with spicy tomato filling. The recipe is simple, the result is very tasty. Be sure to try it if you haven't already.

Finger-licking eggplant caviar for the winter

This eggplant caviar delights with its festive color and captivates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, which makes the caviar tender and not at all greasy.

Eggplant caviar for the winter

Classic recipe Eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic seasonings. Very tasty, keeps well. I recommend trying this recipe. You'll probably like it.

Eggplants are like mushrooms

A popular eggplant recipe for the winter. You will need a minimum of products and thanks to a special and completely simple technology, eggplants will taste like pickled mushrooms. Some people can’t even tell the difference right away. The recipe is quick, without sterilization.

Eggplant salad with beans for the winter

A very tasty winter eggplant preparation - a hearty, juicy salad with beans, tomatoes, sweet peppers, carrots, onions and garlic. In winter, it is suitable not only as a side dish, but also as an independent vegetable dish.

Pickled eggplants for the winter

The simplest recipe marinated eggplants “without everything”. Only eggplant, garlic, spices and marinade. Eggplants are boiled until soft and then preserved. Recipe without sterilization.

“Bakat” from eggplants for the winter

One of the hits among winter eggplant preparations is the “Bakat” salad. Easy to prepare - vegetables are simply chopped and boiled in tomato sauce. A recipe without sterilization and without much fuss.

Eggplant salad for the winter

The taste of this winter eggplant preparation is very piquant and slightly sweet. I would like to suggest preparing for you several jars of eggplant salad with garlic and honey. A handful of raisins will add a new flavor to this salad.

Zucchini and eggplant caviar for the winter

Delicious eggplant caviar with the addition of zucchini, sweet and hot peppers, tomatoes, garlic and onions. Very gentle thanks to use apple cider vinegar. The rich, deep, bright taste of this preparation is unique.

Eggplants in tomatoes for the winter

We definitely recommend making this eggplant preparation for the winter! The taste is amazing. The combination of products is perfect. Ripe tomatoes, Bell pepper, garlic emphasize the taste of eggplant. Plus the secret ingredient - fresh apple.

Lecho with eggplant recipe with photo

Delicious eggplants for the winter, the recipe is very familiar to you if you have made lecho at least once. Only the main ingredient will not be pepper, but eggplant. Recipe with sterilization.

Step-by-step recipes for preparing spicy eggplants for the winter: classic, quick, “Mother-in-law’s tongue,” “Ogonyok” without sterilization, “Cobra”

2018-07-07 Irina Naumova

Grade
recipe

8393

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

6 gr.

28 kcal.

Option 1: Classic recipe for spicy eggplants for the winter

Eggplants are ideal for making a savory appetizer. There are a lot of recipes, some of them have become very popular and are in great demand. We will look at the most interesting, proven recipes for spicy eggplants for the winter.

Ingredients:

one and a half kg of eggplants;
five hundred grams of bell pepper;
three pods of hot pepper;
half a stack of a tooth of garlic;
half a glass of vinegar 9%;
one table spoon of sugar;
a quarter cup of coarse salt;
grows frying oil.

Step-by-step recipe for spicy eggplants for the winter

Rinse the eggplants thoroughly and pat dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles about 2-3 centimeters thick. Why you shouldn’t cut it very thin: such eggplant slices will absorb a lot of oil and will be very oily and greasy. And thick slices may not be cooked inside.

Sprinkle the eggplants with salt and mix well with your hands. Add all the salt specified in the recipe at once. We won't need it anymore.

Leave the salted eggplants for two hours to release the bitterness.

After soaking, we squeeze them out of the bitter juice with our hands, without rinsing them with water.

Place a frying pan on the fire and heat a small amount of odorless oil. Fry the eggplant slices until golden brown on each side. There is no need to fry it too much.

Place the fried slices on thick paper towels to drain the oil. It is also necessary to cool them to room temperature.

Now you need to prepare the spicy dressing. First, wash the sweet and hot peppers. Cut off the caps. We remove the seed box and white partitions from the sweet pepper. Cut into several large slices.

Peel the garlic and leave the cloves intact.

Pass everything through a meat grinder.

Pour sugar into the prepared spicy mass, pour vinegar and mix well.

We take sterile jars and place eggplants and spicy mixture in layers. Place the first layer of eggplant. Fill the jars to the very top.

Now we need large saucepan. At the bottom we place a wooden stand or gauze folded in several layers. A simple clean cloth will do. We need the jars not to shake during sterilization.

Place the jars with eggplants and lightly cover them with lids. Now pour water into the pan up to the hangers of the cans.

Place on the fire and bring to a low boil. We simmer the workpieces for about ten minutes.

The hot jars are carefully removed from the pan one by one. Screw the lids on tightly and turn them over immediately. Then cover all the jars with a blanket and leave until completely cool. This usually takes from twelve hours to one day.

Afterwards, you can put away the spicy snack for long-term storage.

Option 2: Quick recipe for spicy eggplants for the winter

This time we will cook it a little differently. Lightly fry the eggplants and grind the remaining vegetables for a spicy dressing. Then boil everything in a saucepan and immediately roll it into jars for long-term storage. The recipe is designed for a half-liter jar of the spicy snack. We'll spend an hour of our time.

Ingredients:

four hundred grams of eggplant;
one and a half teaspoons of vinegar;
five cloves of garlic;
one bell pepper;
one tablespoon of growing oil;
two tomatoes;
two chili peppers.

How to cook quickly spicy eggplant for the winter

Wash the eggplants thoroughly under cold running water. Cut off the base of the ponytail and wipe dry.

Cut the eggplants into circles of about two centimeters and put them in a bowl. Sprinkle with salt and stir. Leave for two hours to release the bitterness.

Wash the tomatoes and remove the base of the stalk with a knife. Puree them with a blender or grind through a meat grinder.

Wash the sweet peppers, cut them in half and remove the seeds. Rinse the hot peppers and cut off the cap. Puree with a blender until pureed.

We peel the garlic, pass it through a press and add it to the liquid mass. Pour coarse salt, add oil, vinegar and blend everything with a submersible blender until smooth.

Squeeze out the bitter juice from the eggplants and lightly fry them in a frying pan. Literally pop a couple of minutes on each side.

Place them in a bowl.

Pour hot sauce into the pan and simmer for about fifteen minutes. Add eggplants and simmer until boiling.

We begin to put the workpiece into the prepared container. First, pour in a little hot sauce, then add a layer of eggplant and thus fill the entire jar.

Immediately screw the boiled dry lid on tightly and place the bottom up on the floor. Wrap in a thick towel until cool. Now the treasured jar of spicy snacks can be stored in a dark and cool place.

Option 3: Spicy eggplants for the winter “Mother-in-law’s tongue”

Mother-in-law's tongue is a well-known and popular snack. It is distinguished by special cutting of eggplants, long plates. This snack is also very spicy. That’s why it’s called “Mother-in-Law’s Language.”

Ingredients:

two kg of eggplants;
one kg of bell pepper;
one kg of tomatoes;
three hot peppers;
head of garlic;
thirty ml of vinegar 9%;
three table spoons of oil;
one table spoon of sugar;
one table spoon of coarse salt.

Step by step recipe

Wash the eggplants thoroughly and dry them with a clean kitchen towel. Cut off the tails and cut them in half first. Then cut each half lengthwise into several pieces a couple of centimeters thick. You should now have “tongues”.

Sprinkle them with salt, stir and place in a large saucepan.

bell pepper rinse the outside, cut off the cap and cut in half. We remove the seeds, cut off the partitions and wash the inside so that no seeds remain.

Just wash the hot peppers and cut off the cap.

Sweet and hot peppers are passed through a meat grinder.

We peel the garlic, pass it through a press or grate it on a fine grater. Add it to the liquid mass.

Pour the prepared hot sauce over the eggplants. Add granulated sugar, vegetable oil and granulated sugar.

Stir and place the pan on the stove.

Turn on medium heat and bring to a boil. Simmer at low bubbling for half an hour. Add vinegar and stir. Turn off the stove.

Take the prepared glass containers and lids. We spread “Mother-in-law’s tongue” to the very edges of the jars.

Screw the lids on tightly and place the snack on the floor upside down. Wrap in a blanket and leave until the jars cool down. Now you can hide the workpieces in a dark and cool place.

Option 4: Spicy eggplants for the winter “Ogonyok” without sterilization

Let's prepare a delicious spicy eggplant appetizer without sterilization. We will get a spicy salad “Ogonyok”. The recipe is for two half-liter jars.

Ingredients:

two kg of eggplants;
five hundred grams of pepper;
one kg of tomatoes;
two hot peppers;
two heads of garlic;
one hundred ml of vegetable oil for sauce;
fifty ml of growing oil for baking;
one hundred ml of vinegar 9%;
one table spoon of coarse salt;
two table spoons of sugar.

How to cook

We use medium-sized eggplants. Don't take very big ones. We use red bell peppers and chili to make the appetizer bright and rich in color.

Rinse the eggplants thoroughly and cut into slices one centimeter thick. Do not cut thinner, otherwise the eggplants will turn into mush during further processing.

Season them generously with salt, stir and knead them with your hands. Leave them for one hour to let any excess bitterness come out.

After the specified time, rinse them in cold water and lightly squeeze out the bitter juice.

Pour oil over the prepared eggplants, stir and place on a baking sheet. Preheat the oven to 200 C and bake them for twenty minutes.

Wash the tomatoes and peppers, remove the skins from the garlic. Remove seeds from hot and bell peppers.

Place everything in a large container.

Grind through a meat grinder into a homogeneous mass. Add granulated sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.

Place the container with the hot sauce on the stove, turn on medium heat and bring to a boil. Then add the baked eggplants, mix gently again and simmer for about seven to ten minutes at low bubbling.

Remove the container from the heat, pour in the vinegar and stir.

Place in prepared sterile containers to the top, screw on the boiled lids and turn the jars over.

Wrap it up tightly terry towel and let cool. Store in a cool and dark place.

Option 5: Spicy eggplants for the winter “Cobra”

Another option for a savory and spicy snack with eggplants for the winter. The recipe makes about two liters. You can prepare it in liter or half liter jars.

Ingredients:

two kg of eggplants;
one kg of sweet pepper;
two pods of chili pepper;
two heads of garlic;
one hundred ml of growing oils;
one hundred twenty ml of vinegar 9%;
one teaspoon of salt in the sauce;
one hundred grams of granulated sugar.

Step by step recipe

Wash the eggplants and cut off the green stems. Cut into circles approximately ten millimeters thick. Place in a large bowl, sprinkle with salt and stir.

Leave it like this for half an hour to an hour.

Afterwards, transfer the eggplants to a colander and rinse them under running water to remove salt and bitter juice.

Gently squeeze out excess water with your hands.

Lightly oil the eggplants and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.

Peel two heads of garlic and separate them into slices. We wash the peppers and remove seeds. Blend everything together with the garlic in a blender until smooth.

Add salt, sugar, vegetable oil.

Pour the hot dressing into a saucepan, bring to a boil and simmer for five minutes. Pour in vinegar, boil for another minute and turn off the stove.

First pour a little sauce into sterile jars, then a layer of eggplants, again sauce, then eggplants and so on until the very top.

Cover with lids.

Place a wooden stand in a wide saucepan and place jars of spicy eggplants on it. Fill the jars up to the hangers with water and bring to a boil. Sterilize for half an hour and remove, screwing the lids tightly.

We put everything on the floor upside down, wrap it in a blanket and leave it for two days. Afterwards we put it away for long-term storage.

Spicy snack eggplant for the winter is one of the most relevant dishes that are prepared for use. Having prepared such dishes for the winter, you can enjoy them all winter long. excellent taste, significantly save your family budget and be confident in the quality of the products you consume.

It is best to prepare such snacks in late summer or early autumn. It is at this time of year that vegetables are most rich in beneficial microelements and vitamins. In addition, it is at the end of August that the price for them is minimal.

For preservation, only young eggplants with shiny skin should be used. If there are none, then you should definitely cut off the skin of eggplants, and sometimes get rid of too large seeds.

How to prepare a spicy eggplant appetizer for the winter - 15 varieties

This dish received such a promising name for a reason. “Cobra” is a fairly spicy dish, which is perfect for those who like to have a snack with a “sparkle.”

Ingredients:

Eggplants - 3 kg.
Hot peppers- 100 gr.
Garlic - 100 gr.
Bell pepper - 1 pc.
Chilled drinking water – 500 g.
Salt - to taste
Sugar - 1 tsp.
Vinegar 70% - 2 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into medium-thick slices. Then they should be salted to taste, mixed thoroughly and left for several hours so that they release juice and become salted.

To ensure that the eggplants are evenly salted, they should be stirred periodically.

While the eggplants are steeping, you should peel and wash the garlic. Wash the bell and hot peppers and remove the stems. Bulgarian is also cleared of seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants release their juice and are sufficiently salted, they should be fried on vegetable oil in the pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.

“Manjo” is a fairly well-known Bulgarian dish that is a spicy snack. When preparing it, you can vary the amount of pepper and garlic added to make the dish more or less spicy.

Ingredients:

Tomatoes - 3 kg.
Eggplants - 2 kg.
Bell pepper - 2 kg.
Onions - 1 kg.
Carrots - 300 gr.
Garlic - 1 head
Vegetable oil - 200 gr.
Vinegar 9% - 100 gr.
Salt - 100 gr.
Sugar - 100 gr.
Hot pepper - ½ pc.

Preparation:

Wash the tomatoes, remove the place where the stalk is attached and pass through a meat grinder.

To make the manjo more tender, it is recommended to remove the skin of the tomatoes.

Wash the eggplants and cut them into slices. Wash the pepper, remove stems and seeds and cut into strips. Peel the onion, wash it, cut it into thin half rings. We clean and wash the carrots. Wash and remove the stalk from the hot pepper. Now we pass the carrots with hot pepper through a meat grinder.

In one deep container, combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic. Add salt, sugar, vinegar and black ground pepper. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, place the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.

Georgian cuisine has always been distinguished from other world cuisines by its spiciness and colorful tastes. It is quite natural that it was the Georgians who were among the first to prepare savory snacks for the winter.

Ingredients:

Eggplants - 500 gr.
Bell pepper - 200 gr.
Hot pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil - 50 gr.
Vinegar 9% - 40 gr.
Sugar - 1 tbsp. l.
Salt - 1 tsp.

Preparation:

Wash the eggplants, cut into medium-sized cubes, add salt, mix and leave for 30 minutes. While the eggplants are steeping, peel and wash the garlic. Wash the peppers and remove the stems. We also remove the seeds from the bell pepper. Now pepper and garlic should be minced, add vinegar to them and mix everything thoroughly. Place the resulting mixture in a saucepan, add sugar, stir, put on fire, bring to a boil and cook for about 4 minutes.

When the eggplants release their juice, they should be lightly squeezed and then fried in vegetable oil in a frying pan until golden brown. Place the finished eggplants in a saucepan with the garlic and pepper mixture. Mix the resulting appetizer, add salt, mix thoroughly again, put on the fire, bring to a boil and cook for about 10 minutes over low heat.

After this time, the eggplants are ready. Now we put them in sterile jars, roll up the lids, turn them over and let them cool under a warm blanket. Winter snack is ready!

Sauerkraut is a favorite snack for many. Every housewife has cooked it at least once in her life, but sauerkraut with eggplants is already a rather rare dish, which not only not everyone has prepared, but not everyone has even tried.

Ingredients:

Eggplants - 1.5 kg.
Cabbage - 400 gr.
Carrots - 100 gr.
Bell pepper - 2 pcs.
Garlic - 2 cloves
Chili pepper - 1 pc.
Ground black pepper - to taste
Vola - 1.5 l.
Salt - 70 gr.

Preparation:

Wash the eggplants, remove the stems, prick them in several places with a fork, and boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.

Dry my cabbage and chop finely.

After the cabbage has been cut, you should mash it with your hands to make it softer.

We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, remove seeds and stalks and cut into thin strips. Wash the chili and finely chop the garlic. Peel, wash and pass through a garlic press. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.

While the vegetables are steeping, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, stir, bring to a boil and then cool. The brine is ready!

Cut the cooled eggplants in half like a hot dog and drain off the excess liquid. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. Place the stuffed eggplants in a deep container, fill them with cooled brine and place pressure on top of them. After 3 days, the eggplants are ready and you can eat them. To preserve the snack for several months, it should be stored in a cool place.

It is believed that most mothers-in-law will never reach into their pockets for a word. They have a sharp tongue and can have a heated conversation with anyone. It's only natural that one of the spiciest snacks was named after the most active and spicy part of these women's bodies.

Ingredients:

Eggplants - 2 kg.
Bell pepper - 500 gr.
Garlic - 100 gr.
Hot pepper - 1 pc.
Vegetable oil - 1 cup
Tomato juice - 1 l.
Vinegar 9% - 100 gr.
Sugar - 100 gr.
Salt - 1 tbsp. l.

Preparation:

Wash the eggplants, remove the stems, cut them into four equal parts, fry them in a frying pan on both sides and put them in a pan to cool. Wash the pepper, dry it, remove the stalks and seeds, and cut it into slices. Peel and wash the garlic. Pass the garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, while still hot, to the twisted peppers and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, and vinegar. Mix everything thoroughly again.

Pour the resulting mixture over the fried eggplants, put them on the fire, bring to a boil and cook for 15 minutes over low heat. After this time, place the eggplants in sterile jars, pour the marinade in which they were cooked, roll up the lids, turn them over, wrap them in a blanket and leave to cool. We send the cooled jars of eggplant to cool storage areas.

Adjika is one of the hot sauces that is most often prepared at home. It just so happens that tomatoes are considered to be the main component for its preparation, however, eggplants can also be used to prepare adjika.

Ingredients:

Tomatoes - 3 kg.
Eggplants - 2 kg.
Bell pepper - 2 kg.
Garlic - 4 heads
Hot pepper - 2 pcs.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Vegetable oil - 100 gr.

Preparation:

Wash the tomatoes and peppers. Remove the seeds and stem from the bell pepper. For a spicy one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be placed in a pan containing heated vegetable oil. Bring the vegetables to a boil in a saucepan and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut them into pieces and pass them through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic press to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now the adjika should be placed in sterile jars and rolled up. A tasty and spicy snack for the winter is ready!

Spicy eggplants for the winter are a dish that should be prepared by any housewife. Firstly, they are perfect as a snack with any alcoholic drinks. Secondly, such eggplants can be eaten simply with bread, and they can also be added to any meat dish.

Ingredients:

Eggplants - 5 kg.
Bell pepper - 600 gr.
Vinegar 9% - 400 gr.
Garlic - 200 gr.
Hot pepper - 1 pc.
Vegetable oil - 250 gr.
Water - 3 l.
Salt - 4 tbsp. l.

Preparation:

Wash the eggplants, dry them, remove the stems and cut into large pieces. Wash the pepper, remove seeds and stalks, cut into large pieces. Peel and wash the garlic. Wash the hot pepper and remove its stem. We pass the garlic, hot pepper and bell pepper together through a meat grinder.

Pour water into a deep saucepan. Add salt there, 150 g. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 g to the eggplants. vinegar. Mix everything carefully and place in sterile jars. Cover the jars with lids, sterilize them for 15 minutes from the moment they boil, roll them up, turn them upside down, wrap them in a blanket and leave to cool.

Korean carrots have long been part of our diet. In many families, it is generally an integral snack both for the holiday, both on festive and everyday tables. But how often do we eat Korean-style spicy eggplant?

Ingredients:

Eggplants - 2 kg.
Carrots - 2 pcs.
Bell pepper - 4 pcs.
Onion - 1 pc.
Garlic - 1 head
Hot red pepper - to taste
Ground black pepper - 0.5 tsp.
Sesame - 1 tbsp. l.
Parsley and dill - 1 bunch
Sugar - 1 tbsp. l.
Coriander seeds - 1 tsp.
Table vinegar - 0.5 cups
Vegetable oil - for frying

Preparation:

Wash the eggplants, remove the stems and cut into thin strips. Then place the eggplants in a deep bowl, add salt, mix and leave to steep for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to steep again for 6 - 8 hours. Then the eggplants should be washed and placed in a colander. When all excess moisture has been removed from the eggplants, they should be fried in a frying pan in vegetable oil, after which they are removed from the frying pan and placed on a paper towel. When all excess oil has been removed, place the eggplants in a deep bowl.

We peel the carrots, wash them, and grate them on a coarse grater. Wash the pepper, remove seeds and tails and cut into thin strips. Peel the onion, wash it and cut it into thin half rings. We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Fry the sesame seeds quite a bit in a dry frying pan. Grind the coriander grains in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered cling film and hide in the refrigerator for 2 days. The snack is ready! Now it should be placed in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After this, we roll up the jars with eggplants, cool them and send them to storage areas.

The name "Ogonyok" appears in the most different directions cooking. Well, who isn’t familiar with the famous “Ogonyok” salad with garlic, or the meat sauce with the same name. So one of the winter snacks is also called “Ogonyok”.

Ingredients:

Eggplants - 1 kg.
Bell pepper - 1 kg.
Hot pepper - 1 pc.
Garlic - 1 head
Salt - 1 tbsp. l.
Vinegar 9% - 50 gr.
Vegetable oil - for frying

Preparation:

We clean the eggplants, wash them and cut them into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Wash bell and bitter peppers, remove seeds and tails, cut into medium-sized pieces and grind using a blender. Place the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. During cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added approximately 3 minutes before the end of cooking.

After about 40 - 60 minutes, thoroughly squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.

Place the sauce and eggplants in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then another layer of sauce, and so on until the jars are full. We roll up the lids on the full jars, turn them over and let them cool under the blanket. Bon appetit!

This snack has an excellent spicy taste. Once you try it, you won’t confuse it with any other appetizer, because, like all Georgian dishes, it has its own individual taste.

Ingredients:

Eggplants - 1 kg.
Bell pepper - 400 gr.
Vegetable oil - 100 gr.
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1 tbsp. l.
Vinegar - 100 gr.

Preparation:

Wash the eggplants, remove their stems, cut them into medium-sized cubes, add salt and leave to let the juices out for 2 hours. After this time, fry the eggplants for 10 minutes in vegetable oil, after squeezing out the juice. Wash the pepper, remove the stalk, cut into pieces and pass through a meat grinder. We peel the garlic, wash it and put it through a meat grinder. Combine pepper and garlic, add vegetable oil and mix everything thoroughly. Place the resulting mixture on the fire, bring to a boil and cook for 5 minutes. Then add eggplant, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before finishing cooking, add vinegar to the appetizer. Pour the finished salad into sterile jars, roll up, cover, turn over and leave to cool under a blanket.

A spicy appetizer of eggplant with herbs is a dish that does not require cooking or canning in jars. It is stored in the refrigerator and remains suitable for consumption for a long time, thanks to the presence of vinegar and large quantity pepper

Ingredients:

Eggplants - 3 pcs.
Bell pepper - 3 pcs.
Parsley - 1 bunch
Dill - 1 bunch
Garlic - 4 cloves
Hot pepper - 1 pc.
Sugar - 1 tbsp. l.
Salt - ½ tbsp. l.
Vinegar 9% - 2 tbsp. l.

Preparation:

We clean the eggplants, wash them, cut them into large pieces and fry them in vegetable oil until golden brown on all sides. Wash the bell peppers, remove stems and seeds. Wash the hot peppers and remove the stalk. Peel and wash the garlic. Wash and dry the greens. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly. The filling is ready! Pour the finished filling over the still warm eggplants and mix everything thoroughly. Place the finished snack in sterile jars or a special food container, seal it with a lid and put it in the refrigerator. This snack can be stored in the refrigerator for about 2 - 3 months.

To prepare this snack you need a minimum of ingredients. Eggplants and garlic will make it possible to prepare an excellent snack that you can then enjoy all winter.

Ingredients:

Eggplants - 1 kg.
Garlic - 25 gr.
Greens - 10 gr.
Vinegar 6% - 30 gr.
Salt - 15 gr.

Preparation:

Wash the greens, dry them and chop them not very finely. Peel the garlic, wash it and chop it finely. Combine the greens with garlic and salt in one container and mix thoroughly.

Wash the eggplants, remove the stem and make a side cut along the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, pulled out of the boiling water, cooled and put under a press so that they come out excess liquid. After about 15 minutes, pull the eggplants out of the press and stuff them with a mixture of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.

Eggplants are many people's favorite vegetables. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.

Ingredients:

Eggplants - 1.5 kg.
Tomatoes - 1.5 kg.
Red bell pepper - 6 pcs.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar 9% - 50 gr.
Vegetable oil - 200 gr.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

We peel the tomatoes and remove the place where the stalks are attached. Wash the peppers, remove stems and seeds. Peel and wash the garlic. We pass the tomatoes, peppers and garlic through a meat grinder. Place the processed vegetables in a saucepan, add salt, sugar and vegetable oil. Mix everything thoroughly, put on fire and bring to a boil. When adjika boils, pour vinegar into it.

Wash the eggplants, remove the stems and cut into large pieces. Then the eggplants should be placed in boiling adjika, stir thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled, the jars can be sent to storage areas.

Ingredients:

Eggplants - 500 gr.
Garlic - 3 cloves
Parsley - ½ bunch
Salt - 1 tbsp. l.
Vegetable oil - 1 cup

Preparation:

Wash the eggplants, cut into slices and fry in a frying pan in vegetable oil until golden brown on both sides. After frying, let the eggplants cool. Peel the garlic and pass it through a garlic press. Wash the greens, dry them and finely chop them. Mix garlic with salt and herbs until smooth.

Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. These eggplants should be stored in the refrigerator.

Eggplants in spicy seasoning are a real find for lovers of fried fatty meat. This appetizer is a perfect complement to this type of meat.

Ingredients:

Eggplants - 5 kg.
Sweet pepper - 10 pcs.
Hot pepper - 5 pcs.
Dill greens - 1.5 bunches
Parsley - 1.5 bunches
Garlic – 5 heads
Vegetable oil - 400 gr.
Vinegar 6% - 200 gr.
Salt - 6 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Place the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

To prepare the seasoning, wash the sweet and bitter peppers, remove the seeds and stems and cut into small pieces. Peel and wash the garlic. Wash the greens, dry them and chop them. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!

Dip the cooled eggplants in the seasoning. Each piece should be dipped separately and on both sides. Then we place the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, then rolled up.