Eggplant is a storehouse of vitamins and minerals. It is especially relevant for adherents of a healthy diet, as it contains a minimum of cholesterol and saturated fats. Eggplant is actively used in the preparation of various dishes: from soups to caviar. What inventive housewives do not do with it: fry, boil, stew, marinate, bake without sterilization.
We offer to get acquainted with the ten best recipes from eggplant for the winter, so that overseas yummy, prepared with special care and diligence, pleased us even in the cold season.
10. Eggplant with beans
A great salad for the winter: moderately spicy and incredibly nutritious.
What to take:
- Eggplant - 2 kg,
- Beans, tomatoes - 1.5 kg each,
- Pepper (sweet), carrots - 0.5 kg each,
- Garlic - 2 heads,
- Oil (vegetable) - 250 ml,
- Vinegar (9%) - 100 ml,
- Salt, sugar - 1-2 tbsp. spoons or to taste.
How to cook:
Soak the beans for the night, and then cook for about half an hour. We cut the eggplants into pieces, salt them abundantly and wait about an hour when they let the juice go. At this time, you can do other vegetables: cut tomatoes, peppers into separate containers, and grate the carrots. We put a large pot (at least 8 l) on the fire and first of all we send the tomatoes into it and wait for them to boil.
After this, you need to cook them for no more than three minutes, pour sugar, salt, pour vinegar and oil. Now you can start laying out the remaining vegetables: carrots, peppers, eggplant. Stew the resulting mass over low heat for about 30 minutes.
Next comes the turn of garlic and beans. After thoroughly mixing all the components, leave them on the fire for about 10 minutes. We lay out the ready-made salad in sterile containers.
9. Eggplant
This very popular and easy-to-cook dish will supply seven vitamins throughout the winter.
What to take:
- Eggplant, pepper (sweet), onions - 7 each,
- Juice (tomato) - 1.5 l,
- Oil (vegetable) - 200 ml,
- Vinegar (9%) - 100 ml,
- Salt - 1 tbsp. spoon or to taste.
How to cook:
All vegetables need to be washed, peeled, cut into pieces. We put the dishes prepared for the lecho on the fire, pour the oil. We place vegetables in a container, pour juice, salt. Bring the resulting mass to a boil, and then cook for another 50 minutes. Do not forget about 10 minutes before turning off the fire to add vinegar to the mixture. Pour the finished product into sterilized dishes.
8. Pickled Eggplant
This mouth-watering appetizer is a great alternative to pickled mushrooms.
What to take:
- Eggplant - 5 pieces,
- Onion - 1 piece,
- Garlic - 2 cloves,
- Pepper (peas), dill (seeds), bay leaf, cloves - 4-6 g or to taste,
- Water - 1 liter,
- Salt - 1 tbsp. the spoon,
- Sugar, oil (sunflower) - 3 tbsp. spoons
- Vinegar (9%) - 5 tbsp. spoons.
How to cook:
First of all, prepare the eggplant. Wash them, chop them into pieces, put them in a separate bowl, and salt them well. Set aside for half an hour so that bitterness leaves the vegetables. For the marinade, put water on the fire in a saucepan, into which we add sugar, salt, and pour the necessary portion of oil. We are waiting for the broth to boil. After that, the eggplants well washed under water are sent to boiling liquid. Boil them for no more than 5 minutes.
The last to the pan are chopped garlic, onions. Pour vinegar into the mixture and leave it on the fire for another minute. We lay out the eggplants in pre-cooked dishes, which already contain dill, pepper, laurel, cloves and pour the marinade. We close the snack with a lid, cool and put it in the refrigerator.
7. Eggplant in tomato sauce
A dish with a minimum of ingredients and cooks extremely quickly: after an hour, the cans will already be filled with a delicious product.
What to take:
- Eggplant (large) - 6 pieces,
- Tomatoes (medium) - 10 pieces,
- Pepper (hot) - 1 piece,
- Garlic - 1 head,
- Vinegar (70%) - 1 teaspoon,
- Salt - 1 tbsp. the spoon,
- Sugar, oil (vegetable) - 4 tbsp. spoons.
How to cook:
Cooking tomato juice from tomatoes. For this, a meat grinder or blender is suitable. It should turn out about a liter of liquid. Add pepper, which we also grind. The resulting mass is poured into special cooking utensils, salt, pour sugar, pour oil and put on the stove. We are waiting for the mass to boil. Cut eggplant into circles 1 cm thick and pour into boiling marinade. Cook for 10 minutes. 5 minutes before the dish is ready, we send chopped garlic and vinegar to the pan. The hot product is laid out in hot containers.
6. Sautéed eggplant
This dish of French cuisine will delight in the variety of serving: it can be used, for example, as a side dish in hot form, in cold - as a sauce.
What to take:
- Eggplant, pepper (Bulgarian) - 2 kg each
- Tomatoes, onions - 1 kg each
- Sugar - 3 tbsp. spoons
- Oil (vegetable), vinegar (9%) - 5 tbsp each. spoons.
How to cook:
Cut the eggplants, sprinkle them with salt, let stand so that the juice stands out. Now you need to rinse them. Tomatoes are needed without peel. To do this, slightly cut the fruits crosswise and send for a moment in boiling water, free them from the skin, cut. We clean the pepper, cut it into broken pieces, and the onion with halves of rings.
In a preheated frying pan with oil, fry the eggplants, put them in a pan. Now comes the turn of the bow. It must be kept until translucent and put to the eggplant. Sliced peppers and tomatoes (raw) lay out the upper layers. Salt the contents of the pan, add sugar, put on the stove. Keep the dish on fire for half an hour, stir.
To the end we season with vinegar and hold on the stove for another five minutes. We send the sauté to the banks.
5. Kherson eggplant
Great cold appetizer for lovers of sharper.
What to take:
- Eggplant - 1.5 kg
- Pepper (sweet) - 0.5 kg,
- Pepper (hot) - 1-2 pieces,
- Garlic - 1 head,
- Sugar - 3 tbsp. spoons
- Oil (vegetable) - 5 tbsp. spoons
- Vinegar (9%) - 2 tbsp. spoons
- Salt - 1 tsp.
How to cook:
Fry the eggplants cut into small cubes in oil over low heat for about 7 minutes. Pieces of pepper together with garlic are mixed using a blender or a meat grinder. Place the resulting mass in a deep container, add the eggplant and mix. The thing is small: salt the contents of the dish, add sugar, pour vinegar with oil, mix again and fill the previously prepared clean jars. They are sterilized in boiling water for about half an hour and clogged.
4. Eggplant caviar
This delicate dish is beloved by many and also universal: it diversifies both the everyday menu and the festive one.
What to take:
- Eggplant - 3 kg,
- Tomatoes - 1.5 kg
- Onions, carrots - 0.5 kg each
- Garlic - 2 heads,
- Oil (vegetable) - 1 glass,
- Vinegar (9%) - 3-4 tbsp. spoons
- Sugar - 2 tbsp. spoons
- Salt - 1 tbsp. the spoon.
How to cook:
We lay the washed eggplants on a baking sheet, place in an oven preheated to 190 ° for 20 minutes. Previously, we pierce each instance several times. We free the cooled vegetables from the peel, pass through a meat grinder into a separate container. We perform the same procedure with onions, carrots, tomatoes. In a cauldron with preheated butter, put onions and carrots. Stew these vegetables, stirring, for about 10 minutes.
Next, add the tomatoes, wait for the mass to boil and keep it on low heat for half an hour. Now we send eggplants to the cauldron. Cook again for 30 minutes. Garlic, vinegar, salt, sugar are added to the dish 15 minutes before being cooked. Pour caviar into clean jars.
3. Korean eggplant
The dish should especially appeal to lovers of spicy Korean cuisine.
What to take:
- Eggplant - 5 pieces,
- Carrots, peppers (Bulgarian) - 3 pieces each,
- Onion - 2 pieces,
- Pepper (hot) - 1 piece,
- Garlic - 5 cloves,
- Salt, vinegar (9%) - 3 tbsp each. spoons
- Sugar, oil (vegetable) - 4 tbsp. spoons
- Coriander (ground) - 1 teaspoon,
- Pepper (ground) - to taste.
How to cook:
Salt the chopped eggplant and leave for an hour to eliminate bitterness. Scrub the grated carrots and pour hot water for 3 minutes. After that, quickly rinse with cold. Cut pepper (both types), onion, garlic. Now put the carrots, onions, peppers (Bulgarian), garlic in a separate bowl. We also send salt, sugar, pepper, coriander here. Pressed eggplant fry in oil for about 15 minutes and add to the rest of the ingredients.
Last, add hot pepper to the dish, pour in the vinegar. All components are mixed. Leave for 5 hours. We distribute the mass in banks, sterilize in boiling water for 20 minutes, roll up.
2. Adjika from eggplant
A very original piece, reminiscent of a cross between adjika as it is and eggplant caviar.
What to take:
- Eggplant, tomatoes, pepper (Bulgarian) - 0.5 kg each,
- Pepper (chili) - 2 pieces,
- Oil (vegetable) - 2 tbsp. the spoon,
- Sugar - half a tbsp. spoons
- Vinegar (9%) - 2 tbsp. spoons
- Garlic - 1 head.
How to cook:
Grind tomatoes and chili peppers in a blender or meat grinder. Pour the mass into a container with heated oil. Add chopped bell pepper and wait for the mixture to boil. Reduce the heat to a minimum and cook for 10 minutes. It was the turn of chopped eggplant. They are also thrown into the pan.
Boil the mass again and cook this time for 20 minutes. A couple of minutes before cooking, add the remaining ingredients in adjika: salt, sugar, garlic, pour vinegar. Adjika is ready, it's time to fill the sterilized banks.
1. Eggplant "Spark"
A classic eggplant dish that came to us from grandmother’s recipes.
What to take:
- Eggplant - 1.5 kg
- Pepper (Bulgarian) - 0.5 kg,
- Pepper (hot) - 1 piece,
- Garlic - 1 head,
- Sugar - 4 tbsp. the spoon,
- Vinegar (9%) - 6 teaspoons,
- Oil (vegetable) - 100 ml.
How to cook:
Fry the eggplant, previously cut into circles, in oil until soft. Peeled peppers (both types) and garlic are passed through a meat grinder and add salt and sugar to the resulting mass. All components are mixed. In a clean jar we spread a layer of eggplant, and then a mixture of peppers and garlic. So repeat until the dishes are full. At the very end, pour a couple of tablespoons of vinegar into each jar. For now, just cover the jars with lids, put in a pot with cold water, boil for 10 minutes and clog.