Eggplant slices braised in grated tomato sauce with a good portion of garlic. Pieces of vegetables, filled with marinade, remain quite hard. They are very fragrant and have a sweet and sour taste. Eggplant in tomato with garlic for the winter, cooked according to this recipe, will be a great cold appetizer on your table. And they can be easily used to create other dishes. Since there is nothing superfluous in the marinade - only the main ingredients - the taste of garlic and tomatoes is not interrupted by anything. Try adding a little twist to borscht or soup and see how the dish acquires an original taste.
Eggplant in tomato for the winter - a recipe with a photo of each step.
You will need:
- 1 kg eggplant,
- 1 kg of tomatoes,
- 3 medium cloves of garlic
- 1 tbsp vinegar,
- 3 tablespoons granulated sugar,
- 2 tablespoons salt.
We choose fresh, not mashed eggplants for preservation. Fruit should be firm and heavy. Cut off the stalk and cut off a little from both ends. Do not peel, but immediately cut each vegetable across. Get these rings. They should not be too thin, otherwise they will boil very quickly.
Sprinkle them with a tablespoon of salt. We leave it like that, throwing it on a sieve or colander. With salt, excess bitterness and moisture will come out. This means that the twist will not be watery. 
Meanwhile, separate the heads of garlic into cloves. We clean them from the husk. Grind to the state of minced meat along with tomatoes. To do this, you can skip them through a meat grinder.
Pour the resulting tomato mass into a saucepan and put on the stove. 
Let the vegetables cook for ten minutes. During this time, even if the tomatoes were not fleshy, excess liquid will boil out.
We squeeze the eggplant rings from the juice that they let out. Add to our tomato sauce. 
Stir with a wooden spatula to completely cover the "blue" tomatoes. Simmer covered over low heat. So they will cook for about 20-25 minutes. Sometimes you need to go to the stove and stir so that they do not burn. After the required time, add coriander, salt and sugar. Stir and let simmer for another five minutes. 
We fill pre-sterilized jars for twisting with eggplants in tomato. Immediately roll up the lids. In the upside down position, the preservation should be cooled in a warm place. After that, it can be stored on the balcony or in the closet. 
Tips: in winter, eggplants in tomato sauce can be served sprinkled with herbs. Cilantro, parsley and basil go very well with eggplant.
Enjoy your meal.
Old Lesya
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Cooking recipes:
Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.
In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.
Let `s start
This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.
Compound:
- Young eggplant - about two kilograms,
- Tomatoes - 3-4 things,
- Onions - 2 onions,
- Ground red and black pepper - a teaspoon,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter "Lick your fingers"
First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.
We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.
Next, pepper the eggplant and roll in flour and fry on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.
Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.
We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.
Delicious Eggplant Recipe Cooked Like Mushrooms
It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplant for the winter - fried with garlic
You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.
Ingredients:
- "Blue" - 6 pcs.,
- Garlic - 1 head,
- Dill - 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teas each. spoons,
- Freshly squeezed lemon - 2 tsp.
Cooking:
My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.
We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.
We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.
And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.
At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.
We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, alternately in sterile jars, we close the fried “blue ones” and garlic dressing with herbs in dense rows.
We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.
Conservation is varied and in each case original
:- Pickled zucchini
Eggplants for the winter "Ten" - a popular eggplant salad
Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.
Products:
- Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
- refined oil,
- Sil and sugar sand - 1 table. a spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.
We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.
Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.
As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.
Recipe for making “blue ones” without sterilization in tomato juice
Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Bulgarian sweet pepper - 2 kg.,
- Tomatoes - 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Sugar and salt - a couple of spoons,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic and hot peppers through a meat grinder.
We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).
We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.
Put on the stovetop and cook. After boiling, simmer until fully cooked.
We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.
Mother-in-law eggplant tongue
Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.
In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.
And with what to serve such a delicious appetizer? Look:
The recipe for delicious eggplants in Georgian - "Lick your fingers"
According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.
- 5 kilos of "blue ones",
- Bulgarian pepper - 600 grams,
- Red pepper - 2 pcs.,
- Garlic - 200 gr.,
- Vinegar - 350 ml.,
- Vegetable oil - 1 cup.
How to cook in Georgian?
My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.
We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).
Now you need to fry and brown the “blue ones”.
Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.
Eggplant in Korean
This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.
Products:
- Eggplant - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- a couple of bulbs
- Half a hot pepper
- Large head of garlic
- Sunflower oil - 3 tbsp. spoons,
- Vinegar (9%) - 2 tbsp. spoons,
- Sugar - 2 tbsp. l.,
- Salt - 1 tbsp. l. plus 1 tsp,
- Black peppercorns - 15-20 peas,
- Ground red pepper - half tsp,
- And coriander (in grains) - 1 table. l.
Cooking:
Cut the blue ones in half. Then into slices. Just not too thin.
Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.
We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.
We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).
Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.
Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.
Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.
Recipe for preparing eggplant blanks for the winter, baked in the oven
An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.
Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.
Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.
Enjoy your meal!
Output: 1.5 liters.
How to cook fried eggplant in tomato for the winter
We remove the skin from the tomatoes. To do this, we make several punctures with a toothpick on each tomato, then pour boiling water over it and place it briefly in cold water. This procedure is necessary so that the skin is removed easily. We cut off the tails of the eggplants and cut the fruits lengthwise into three to four parts. If the fruits are large, then cut even across.
We prepare the sauce: we pass the tomatoes through a meat grinder or chop in a blender.
Chop sweet pepper and garlic into small pieces. Combine with tomato mass, put salt, sugar and vinegar. If you want, you can add hot pepper, your favorite spices.
Mix the tomato filling and put on the burner. Heat up vegetable oil in a frying pan. We put our little blue ones in it and fry until golden brown.
We remove the fried vegetables from the stove and send them to the tomato dressing.
Simmer for approximately 15-20 minutes.
Pour hot eggplants in tomato sauce into sterilized containers, roll up with a key, turn over, cover with a warm blanket and do not disturb until they cool down.
A wonderful winter snack is ready.
Enjoy your meal.
I also advise you to cook eggplant in Tatar style for the winter, they also turn out very tasty.
Eggplant in tomato sauce for the winter- one of the most popular snacks among housewives for the winter from blue ones. The number of eggplant recipes in tomato sauce is hard to count. The most popular recipe for the winter is "Teshin's tongue", this spicy snack is loved by many. Tomato sauce for this snack is mainly prepared on the basis of fresh tomatoes and garlic.
In addition to garlic, onions, spices, hot fresh chili peppers, bell peppers, and carrots can be added to the sauce. The recipes for this delicious preparation differ in the way eggplants are cut. For example, they can be sliced \u200b\u200bcircles, halves of circles, slices, straws. As a rule, eggplants are laid raw in the sauce, although in some recipes you can also see the addition of pre-fried eggplants to it.
Eggplant in tomato sauce, step by step recipe which I want to offer you will be prepared on the basis of tomato sauce from fresh tomatoes and garlic, and eggplant will be added to it raw. This recipe in tomato sauce does not require additional sterilization, which distinguishes it from other recipes.
Ingredients:
- Tomatoes - 4 kg.,
- Garlic - 2 heads,
- Eggplant - 2 kg.,
- Salt - 2 tbsp. spoons,
- Sugar - 3 tbsp. spoons,
- Vinegar 9% - 5 tbsp. spoons
- Sunflower oil (refined) - half a cup
Eggplant in tomato sauce for the winter - recipe
Cooking eggplant in tomato sauce begins with the preparation of tomato sauce. To do this, we need to turn the tomatoes into tomato puree. In some recipes, it is recommended to pre-skin the tomatoes. If you grind tomatoes through a meat grinder, then this is not necessary - there will be no skins in tomato sauce.
If the chopping of tomatoes will take place using a blender, then the skin from the tomatoes in this case must be removed. So, wash the tomatoes for cooking eggplant in tomato sauce with cold water. Cut them into two to four pieces.
Pass the tomato slices through a meat grinder. Pour the resulting tomato puree from fresh tomatoes into a saucepan. Bring it to a boil.
Peel the garlic cloves. Squeeze the garlic through a press.
Add to tomato sauce.
Autumn is the time to prepare for the winter. Most housewives at this time are looking for new recipes for marinating, preserving, salting, drying, freezing, as well as for preparing various preserves and jams.
Eggplants choose young, firm to the touch. We cut the washed eggplant into rings 2-3 cm thick and dip them in salt water for 1 hour. Then we take it out, rinse with water and put it on a towel.
To turn tomatoes into puree, use a meat grinder, blender or food processor.
Pour the tomato puree into a heavy bottomed saucepan. Bring to a boil, then add sugar, salt, oil, vinegar, pepper and garlic, passed through a press, and simmer over low heat for 5 minutes. Don't forget to remove the foam. We taste, if necessary, we adjust the amount of salt, sugar and vinegar.
Put the eggplant in a saucepan, stir, bring to a boil. Cover the pan with a lid and cook over low heat for 15-20 minutes, stirring occasionally.
Eggplants in tomato are ready. We fill the sterilized jars with eggplants, twist them with boiled lids, turn them over, wrap them up and leave to cool. We store in a cool place.