Eggplant salad for the winter. Simple recipes for the most delicious salads

"- eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for harvesting for the winter - this is eggplant, and more specifically about salads from it.

Eggplant, like the tomato, belongs to the nightshade family, became more widespread only in the 19th century.

The vegetable is demanding and a little capricious in growing, but nevertheless it is very loved by our gardeners.

The color is from almost white, yellow to dark purple. Although I mainly grow only dark purples, they are softer, tastier for my taste, although whites come out with a little crunch.

Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro and macro elements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, canned.

It is better to use small fruits, they have to be cut less, and young ones are juicier and tastier than overripe ones.

Do not try to use large-capacity jars, the most optimal is 0.5 liters. and 1 l. Be mindful of the future number of eaters so you don't leave half-eaten snacks open for storage.

Delicious eggplant salad recipes

Eggplant salad for the winter - Ten

Ingredients:

10 eggplant
10 sweet peppers
10 tomatoes
10 bulbs
10 hot peppercorns
glass of vegetable oil
100 gr sugar
2 tbsp. lies. salt
3 art. lies. vinegar 9%
If desired, add 10 carrots and 1 glass of water

Cooking:

Wash eggplant, cut into pieces 3 cm thick, pour cold water for 30 minutes

My tomatoes, cut into four parts, use better medium-sized ones

Peel the onion, cut each in half, cut into half rings

Remove the stem, seeds from the pepper, cut into pieces 3 cm wide

Peel the garlic, cut each clove into small pieces

Drain water from eggplant

Pour the oil into a large saucepan

We spread the tomatoes, peppers, onions, eggplants. Add salt, sugar

Put the saucepan on the fire and bring to a boil while stirring. Cover with a lid and simmer over medium heat for 30 minutes, stirring occasionally.

In the process of stewing, add peppercorns, if you think to your taste that there is not enough liquid, then you can add 1 glass of water

At the end of the stew, add garlic and vinegar, mix, boil for another 5 minutes

We lay out the finished salad in pre-sterilized jars, roll up with sterilized lids

We turn the jars over, cover with a warm cloth and leave to cool completely.

Calories per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

2 kg eggplant
500 gr sweet pepper
500 gr carrots
500 gr onions
6 tooth garlic
h. lies. ground black pepper
2 hrs. ground coriander
1 - 2 hrs. red ground pepper
Art. lies. salt
8 art. lies. Sahara
100 ml vinegar 9%
100 ml vegetable oil

Cooking:

Wash eggplant, cut into thin, long sticks, add salt, mix and leave for 1 hour
Drain the juice, rinse them in running water
After washing, spread on a slightly oiled baking sheet, cover with foil, put in a heated oven for 10-15 minutes
Peel the carrots, grate them on a carrot grater in Korean style, pour hot water for 3 minutes
Rinse carrots in a colander with cold water, squeeze out excess liquid
Onion cut in half, cut into half rings
Pepper cut into two halves, cut into long thin strips
We mix all the vegetables except the eggplant, add the garlic passed through the press
Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
Mix everything thoroughly, cover, leave to marinate for 5-6 hours
Add still hot eggplants to vegetables, mix
We lay out the salad in pre-sterilized jars
We put a towel at the bottom of the pan, put the jars and fill it with water
From the moment of boiling, we sterilize for 35 minutes - 500 ml cans, 1l - 20 minutes
Close tightly with sterilized lids, turn over, close with a warm cloth and leave to cool completely

Classic vegetable salad - Pyaterochka

Calories per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

Eggplant - 2 kg.
Tomatoes - 2 kg.
Pepper and gogoshar - 2 kg.
Onion - 1 kg.
Carrots - 1 kg.
Hot pepper - 4 pcs.
Greenery
Vinegar - 1 tbsp.
Salt - 1/2 tbsp.
Sugar - 1 tbsp.
vegetable oil - 500 ml.

Cooking:

Wash eggplant, cut into large pieces

Fill with well-salted water, put a load on top, leave for 2 hours

Onion cut into half rings. Grated carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chopped hot pepper

Wash tomatoes, cut into quarters

Pepper cut into large pieces

We put the pot with carrots and onions on the fire and simmer for 10 minutes

Wash eggplant under running water, squeeze a little

Put them in a saucepan, mix, simmer for another 10 minutes. Add pepper, stir, continue to simmer for another 10 minutes

We spread the tomatoes, simmer for 10 minutes, stirring. Pour the greens, pour the vinegar

Add salt, sugar, mix thoroughly, bring to a boil

We lay out the finished salad in sterilized jars, cover with sterilized lids

We lay the bottom of a large container with a towel, put the jars, pour boiled water

We sterilize the salad for 20-25 minutes from the moment of boiling

We roll up the jars, turn them over, cover with a warm cloth and leave to cool completely.

Salad - Mother-in-law tongue

Ingredients:

Eggplant - 4 kg.
Tomatoes - 10 pcs.
Bulgarian pepper - 10 pcs.
Garlic - 5 heads
Hot pepper - 4 pcs.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 150 gr.

Cooking:

Wash eggplant, cut into circles, put in a deep pan
Salt, mix and pour water, leave for 30 minutes
Then rinse with running water, drain excess liquid
Wash peppers, remove seeds
peel the garlic
Pour boiling water over tomatoes for 1 minute
Drain the water from the tomato, pour cold water for 2 minutes and peel
Tomatoes, all peppers, garlic pass through a meat grinder
Add salt, sugar, oil, vinegar
Add the chopped mass to the pan and put on fire, simmer for 30 minutes
Arrange the finished salad in sterile jars, roll up with sterile lids

Snack - Eggplant like mushrooms in 1 liter jars

Calories per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients based on 5 x 1 liter jars:

5 kg eggplant
250 g dill
300 g garlic
300 ml vegetable oil

Brine:

250 ml vinegar 9%
3 liters of water
2 tbsp. lies. salt

Cooking:

Eggplant cut into large pieces
Finely chopped garlic
Dill finely chopped
We put a pot of water on the fire, pour in the vinegar, salt
Add eggplant and cook from the moment of boiling for 3 minutes, drain into a colander, let drain, pour into a saucepan
Add garlic, dill, oil, mix gently
We lay out, sealing with a spoon on sterile jars, cover with sterile lids
In a large saucepan, put a towel on the bottom, put jars, fill with water
Sterilize from the moment of boiling 20-30 minutes
We roll up the lids and put under a warm cloth until completely cooled.

Eggplant salad Spark

Calories per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

Necessary:

Eggplant - 1.5 kg.
Garlic - 200 gr.
sweet pepper - 500 gr.
hot pepper - 5 pcs.
vinegar 9% - 75 ml.
Vegetable oil

Cooking:

Eggplant cut into circles, 5 mm thick, salt, mix and leave for 30 minutes
Remove seeds from peppers
We clean the garlic
Pass the garlic through the meat grinder, sweet and spicy peppers
Drain excess liquid from eggplant, spread on a baking sheet, greased with oil. Place in preheated oven for 10 minutes
Add salt to the crushed mass, mix, put on fire, bring to a boil and simmer for 5 minutes
Add vinegar to the stewed marinade
Put in sterile jars, compacting with a spoon, alternate layers of eggplant with pepper filling until the jar is full
Roll up with sterile lids and leave to cool