It is believed that eggplant, due to the potassium they contain, has a beneficial effect on the functioning of the heart and normalizes the water-salt metabolism of the body. It is not without reason that in the East they are called vegetables of longevity and are recommended to be eaten regularly by older people. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. What you need if you follow the figure.

But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.

1. Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
2. If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
3. So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
4. To prevent the flesh from turning black, cook the eggplant over high heat.
5. If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.

Moussaka

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This is a traditional dish for the Balkans and the Middle East, made from eggplant and minced meat. Delicious and very satisfying.

Ingredients:

• 800 g eggplant;
• 800 g minced lamb or beef;
• 300 g of tomatoes;
• 1 onion;
• 50 g of hard cheese;
• 180 g of dry white wine;
• olive oil for frying;
• salt and pepper to taste.

For sauce:

• 500 ml milk ;
• 40 g butter;
• 30 g flour;
• 200 g of hard cheese;
• 2 eggs;
• salt and nutmeg to taste.

Cooking

Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. In parallel, heat the milk a little (do not boil!). In order for the sauce to turn out without lumps, the milk and the mixture of butter and flour should be about the same temperature. Milk, stirring constantly, pour into the pan to the butter and flour. Salt, add nutmeg. Bring to a boil and then add the grated cheese. We continue to cook, not forgetting to stir until the cheese is melted. Then we remove from the fire. While the mixture is cooling, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.

Onions for moussaka should be cut into half rings, peeled from tomatoes and chopped into cubes. Eggplant cut into thin oblong slices (do not forget to soak them in salted water!) And fry in olive oil on both sides. After frying, they should be laid out on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onion and minced meat and cook until the liquid has evaporated. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assemble the moussaka: put the eggplant and minced meat in layers in a baking dish so that the eggplant is on top. Pour sauce over everything and sprinkle with grated cheese. We send it to the oven, heated to 180 ° C, for 30-40 minutes.

caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

• 800 g eggplant;
• 150 g olives;
• 90 g capers;
• 140 g of onions;
• 50 g of sugar;
• 400 ml of tomato paste;
• 80 ml of wine white vinegar;
• olive oil for frying;
• basil, salt and pepper to taste.

Cooking

Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (recall that they can be pickles), olives, wine vinegar and a little olive oil. Simmer all this for about five minutes, after which we add the fried eggplants and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.

lasagna

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This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

• 800 g eggplant;
• 500 g minced beef;
• 500 g thick tomato paste;
• 100 g mozzarella;
• 100 g parmesan;
• 100 g breadcrumbs;
• 2 eggs;
• 2 tablespoons of water;

Cooking

We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a baking sheet greased with olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.

At this time, fry the minced meat in olive oil (if desired, it can be salted and peppered). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Put a part of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and put the eggplants on top again. If the form is small, and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send it to the oven (200 ° C) for 10-15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.

Ingredients:

• 800 g eggplant;
• 500 g spaghetti;
• 400 g of tomatoes;
• 4 cloves of garlic;
• olive oil;
• basil;
• salt and pepper to taste.

Cooking

For this recipe, eggplant must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplant is baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skin from them.

Finely chop the garlic and fry in hot olive oil for two minutes. Then add the diced tomatoes. Simmer until almost all of the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti on the table. The dish can be sprinkled with chopped basil.

cutlets

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Ingredients:

• 3 small eggplants;
• 400 g salmon fillet or other sea ​​fish to your taste;
• 100 g of hard cheese;
• 100 g butter;
• 2 tomatoes;
• 1 onion;
• salt and herbs to taste.

Cooking

We cut off the stalks of the eggplants and cut the eggplants lengthwise to make “boats” (3 eggplants = 6 boats). Do not remove the skin - it will retain the shape of vegetables and the appearance of the dish. We cut the fish and tomatoes into small cubes, if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Put the eggplant boats on a baking sheet, greased with oil. Inside each of them we put fish, tomatoes, onions and a little bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. We send the eggplants to a well-heated oven for 30-50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.

Ingredients:

• 1 large eggplant;
• 1 purple onion;
• 1 avocado;
• 1 lemon;
• rapeseed and olive oil;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• oregano and parsley;
• salt and black ground pepper to taste.

Cooking

Cut the eggplant into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Spray these vegetables with rapeseed oil and until soft. When the eggplant and onion have cooled down a bit, cut them, as well as the peeled avocado into large cubes.

Prepare the dressing in a separate bowl. Combine red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then season the salad with it. Salt, pepper, decorate with lemon slices and parsley sprigs.

Sticks in batter

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This is a light summer snack. Eggplants prepared according to this recipe are low-fat, tender inside and crispy. cheese crust outside.

Ingredients:

• 500 g eggplant;
• 150 g of hard cheese;
• 1 egg;
• 100 g breadcrumbs;
• 3-4 cloves of garlic;
• olive oil;
• salt, ground black pepper, paprika and turmeric to taste.

Cooking

We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. After drying the eggplant slices on a paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.

At this time, we rub the cheese and mix it with breadcrumbs. Whisk the egg in a separate bowl.

We put baking paper on a baking sheet and preheat the oven to 200 ° C. Dip each eggplant slice first in the egg and then in the cheese and breadcrumbs mixture and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - they are equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people just fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the easiest cooking option.

Ingredients:

• 500 g eggplant;
• 100 g cream cheese;
• 2-3 cloves of garlic;
• olive oil for frying;
• salt, pepper and herbs to taste.

Cooking

Cut off the tops of the eggplant and cut into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat with a paper towel. If you prefer roasted vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).

Turrets

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This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.

Ingredients:

• 400 g eggplant;
• 400 g of tomatoes;
• 300 g mozzarella;
• 3 tablespoons of olive oil;
• balsamic vinegar;
• salt, ground black pepper and basil to taste.

Cooking

Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” turrets: an eggplant circle, a tomato circle and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. We send all this to the oven (200 ° C) for 15-20 minutes.

Snack "Peacock Tail"

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Another bright eggplant appetizer. Thanks to the unusual "design", the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

• 500 g eggplant;
• 300 g of tomatoes;
• 200 g cucumbers;
• 200 g feta cheese;
• half a can of olives;
• 3 tablespoons of sour cream;
• 2-3 cloves of garlic;
• olive oil;
• dill;
• salt to taste.

Cooking

Cut the eggplant diagonally to make oval slices. Soak in salted water, rinse and dry. After that, lay out on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter are smaller in diameter than the former. Cut the pitted olives in half.

On a large oblong plate lay out the eggplant in the shape of a peacock's tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. Again, a little cheese with garlic, and at the end - half an olive. It should look like the eyes on a peacock's tail.

Heh

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Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

• 1.5 kg of eggplant;
• 100 g paprika;
• 1 hot capsicum;
• 7-8 garlic cloves;
• 2 tablespoons of vegetable oil;
• vinegar.

Cooking

We cut the eggplant into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika and repeat layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes from them can be continued for a long time. We encourage you to do so in the comments. Write if you like eggplant and share your signature recipes.

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Today the topic of our conversation is eggplant dishes. I want to offer you recipes on how to cook this famous and popular vegetable quickly and tasty.

When it comes to eggplant, for some reason, you immediately remember the famous Soviet comedy "Ivan Vasilyevich Changes His Profession." As the hero of S. Kramarov, with some disdain, announced the menu of the royal table, mentioning red caviar, black caviar and swallowing relish, loudly “Overseas eggplant caviar”, it was a very funny moment, given that the counters at that time in the stores were all lined with jars of this "overseas" yummy.

To this day, in many stores you can see this kind of culinary miracle.

Eggplant, like zucchini, is a unique vegetable, as soon as it is not cooked: boiled, baked, stewed, etc.

If suddenly you want fried potatoes with mushrooms, but there are no mushrooms at home, then feel free to fry eggplants. They have a characteristic mushroom flavor.

Vegetable season is in full swing - cooking eggplant dishes

1. To prevent the vegetable from being bitter, soak it in salted cold water.
2. When cooking eggplant caviar chop it better with a ceramic knife, an unpleasant aftertaste may appear from a metal knife and a meat grinder
3. Before frying, pour boiling water over the cut pieces - this way they absorb less fat
4. So that the cut mugs or slices do not lose their shape during frying, do not remove the skin from them

Recipe for a delicious eggplant casserole with potatoes, tomatoes and mozzarella

Ingredients:

• 2 eggplant
• 3 medium potatoes
• 3 medium tomatoes
• 2 garlic cloves
• Mozzarella cheese
• Olive oil
• Pepper

Cooking:

Slice vegetables lengthwise into thin strips

Lubricate each strip with a small amount of oil on both sides.

Pour oil into a preheated pan, fry the pieces on both sides until light golden brown

Peel the potatoes, cut into thin slices and boil a little in boiling salted water until half cooked.

Drain potatoes and rinse with cold water

Lubricate the baking dish with oil, lightly sprinkle with grated breadcrumbs

Place the potato wedges between the eggplant strips.

Spread the eggplant strips in a circle, salt to taste

We remove the core with seeds from the tomato, cut the walls into cubes

Spread eggplant on top

Sprinkle with finely chopped garlic, pepper to taste

Cheese rubbed on a coarse grater, sprinkle on top

We put the form in an oven preheated to 200 degrees, bake until cooked

Recipe - Turkish stuffed eggplant "Imam Bayaldy"

(from Turkish - "The Imam fainted")

You will need:

• 2 eggplant
• 2 onions
• 2 tomatoes
• 1/2 green pepper
• 3 garlic cloves
• Small bunch of parsley
• Olive oil
• 1 teaspoon sugar
• Pepper

Cooking:

We clean the eggplant in strips, leave the green stalks, cutting off the tips

After salting the water, put eggplant cut in half in it for 15 minutes to release bitterness

Onion cut into half rings, 3 mm thick

Garlic cut into large cubes

Peel the peppers, cut into medium cubes

Peel tomatoes, cut into small cubes

Finely chop the parsley

Line a baking sheet with foil, lay out the eggplant dried with a paper towel

We coat them with oil, put in the oven, turn on the grill function, bake for 15-20 minutes

Pour a small amount of oil into a preheated pan, spread the onion, garlic, sauté until translucent

Add pepper, sauté until pepper softens.

Add the tomatoes and saute, stirring, until the juice has evaporated.

Salt, pepper to taste, add sugar, mix thoroughly

Add parsley before removing from heat.

We crush the soft middle of the eggplant with a spoon, sprinkle with a pinch of sugar

Put the stuffing on top

We put in an oven preheated to 200 degrees, bake for 15-20 minutes

Sprinkle with fresh herbs before serving.

Recipe for delicious eggplant rolls

Ingredients:

• 100 g hard cheese
• eggplant
• 3 tooth garlic
• 2 tomatoes
• cucumber
• basil, parsley, dill
• mayonnaise
• vegetable oil
• Art. lies. flour

Cooking:

Eggplant cut into thin strips, salt to taste

Beat 1 egg in a bowl, add 1 tablespoon of flour, stir

Roll the strips in the egg, fry on both sides until golden brown

Grate cheese, squeeze garlic through a press and mix with mayonnaise

Tomatoes cut into slices

Peel cucumber, cut into thin slices

Grease the fried strips on one side with cheese paste

Put a tomato or cucumber on the edge, add a sprig of dill, roll into rolls

Before serving, garnish with lettuce, herbs, cherry tomatoes

How to cook "Boats" from eggplant with meat

Ingredients:

• 6 eggplant
• 3 onions
• 3 tomatoes
• 500 gr. minced meat
• 2 tablespoons tomato paste
• Spices

Cooking:

Fry the minced meat in a frying pan heated with oil, add 300 ml of water, fry until the water has evaporated

Cut the eggplant in half and remove the cores in the form of a boat

Cut the pulp, onions and tomatoes into small cubes

Alternately add onion, pulp, tomatoes, spices if desired, tomato paste and 200 ml of water to the minced meat, fry until the water evaporates

Put the boats on a greased baking sheet, salt, pepper to taste, fill with stuffing

Bake in a preheated oven at 190 degrees for 20 minutes

Cut the tomatoes into slices, arrange on eggplant, grate the cheese and sprinkle on top

Put the tray back in the oven for 20 minutes

Quick and delicious eggplant recipe like fried mushrooms

You will need:

• 4 eggplant
• 2 medium onions
• 3 garlic cloves
• 2 eggs
• Vegetable oil
• Parsley, dill
• Pepper
• Juice of half a lemon

Cooking:

Eggplant cut into medium sticks

Whisk the eggs until foamy

Pour the chopped sticks with eggs, mix thoroughly, cover with a lid and send to the refrigerator for 1 hour

Onion cut into small cubes

Pass the garlic through a press

Dill and parsley to taste, finely chopped

Heat a small amount of oil in a frying pan

Put the eggplant in the pan, fry, stirring until golden brown.

Adding onions

At the end of frying, salt, pepper to taste

Remove from heat, add garlic and herbs, mix

Pouring the finished dish lemon juice, let's stand a little

Recipe for Eggplant Cold Appetizer with Sesame, Walnut and Garlic

Ingredients:

• Eggplant - 2 - 3 pcs.
• Sweet pepper - 2 pcs.
• Peeled walnuts - 1 handful
• Sesame - 1 tbsp. lies.
• Garlic - 1 clove
• Olive oil - 2 tbsp. lies.
• Balsamic vinegar - 1 tbsp. lies.
• Arugula - bunch

Cooking:

Pierce the eggplants with a fork, bake in the oven until tender, then remove the peel from them, cut them into a salad bowl

Finely chop the walnuts, pour into a salad bowl

Add sesame seeds, olive oil

Remove seeds from peppers, cut into small cubes

Pour in balsamic vinegar

Finely chop the garlic

Mix everything thoroughly, sprinkle with arugula

Video recipe for delicious eggplant in a slow cooker

Odessa style cold eggplant caviar

You will need:

• 1 kg eggplant
• 500 gr. tomatoes
• 1 medium onion
• 1 bunch of green celery
• Garlic
• 3 tablespoons vegetable oil
• Pepper

Cooking:

Pierce eggplants with a toothpick, put them on a baking sheet

Put the baking sheet in the oven preheated to 200 degrees for 20 minutes, in the process of baking, reduce the temperature to 180-150 degrees

Finely chop the onion

Cut tomatoes in half and grate

Finely chop the celeriac, mix well

Cut the baked vegetable lengthwise into three parts not completely, set vertically, press down with a load, leave for 30 minutes, let the bitter liquid flow out

Scoop out the flesh from the skin of the eggplant with a spoon and chop finely.

Add to tomatoes, salt and pepper to taste

Pour in the oil, mix thoroughly, cover and refrigerate for 15-20 minutes

Recipe for Eggplant with Garlic

Ingredients:

• 1 kg eggplant
• 3 bell peppers
• 1 bunch dill
• 1 bunch of parsley
• 4 garlic cloves
• Hot pepper to taste
• 0.5 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons of vinegar 9%

Cooking:

Eggplants are peeled, cut into large pieces

We spread the pieces in the oil heated in a pan, fry on all sides until golden brown.

We clean the pepper from seeds, add garlic, hot pepper, sugar, salt, vinegar, herbs

Grind everything in a blender

In still warm eggplants, add filling

All carefully, mix thoroughly and send to the refrigerator for 2 hours

Eggplant Video Recipes - 3 Simple Delicious Eggplant Dishes

Eggplants are used in national cuisines around the world for cooking various dishes, everything suggests that this vegetable is not only amazingly tasty, but also very healthy.

You can safely add various vegetables, your favorite spices and spices to eggplant dishes, as this will only enhance their unique taste.

Try, cook to surprise your loved ones and friends

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. Best Recipes eggplant for the winter cannot be cooked without sterilization, as it is very important aspect preservation of products. Therefore, do not forget about this rule.

One of the best options for winter preparations is eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with you with a photo, we will consider very delicious option cooking eggplant with honey for the winter. It will give a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars.

• small eggplants - 800 gr.,
• finely ground salt - 60 gr.,
• garlic - at your discretion (we have 4 cloves),
• vegetable oil - 150 ml.,
• ground pepper - 3 pinches,
• honey (I use lime in the recipe) - 2 tbsp,
• vinegar - 100 ml.,
• water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when it comes right time back to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

Then we put our fried vegetables in jars and mix with garlic.

Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? And on the other hand, eggplant with pepper in a honey marinade. Have a delicious winter!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a gala dinner or just a family dinner. This salad is also great as a side dish.

• Eggplant - 1.5 kg
• Tomatoes - 3 kg
• Bulgarian pepper - 1 kg
• Carrot - 1 kg
• Onion - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cup
• Sugar - 1 cup
• Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplant should be cut into large strips and added to the tomato salad dressing.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

• eggplant - 1 kilogram;
• bell pepper - 400 grams;
• garlic - 2 heads (small);
• hot pepper - 1 pod;
• sunflower oil - 100 grams;
• vinegar - 100 grams;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Vegetables should be cut into small pieces and salted.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be put in a pan. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.

You can add cilantro, fragrant herbs, nuts, and more as interesting ingredients that will improve your taste sensations.

Recipe 4: eggplants for the winter without sterilization (step by step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or big family, as open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplant;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 500 g zucchini;
• 500 g carrots;
• 500 g of onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml sunflower oil;
• 100 g of granulated sugar;
• 60 g of rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings to taste.

So, take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color of the finished dish will be darker.

Peel the zucchini, cut finely. Also finely chop onion and a head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

Now pour sunflower oil into a saucepan, pour granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. Wrap canned food in a warm blanket and leave at room temperature for a few hours.

We clean the completely cooled blanks in a cold basement.

When you open a jar of eggplant salad cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for the winter!

Recipe 5: delicious marinated eggplants for the winter, like mushrooms

Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.

• eggplant - 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tbsp.
• sugar - 1 tbsp.
• salt - 1 tbsp.
• bay leaf - 2 pcs
• allspice - 3 pcs
• cloves - 2 pcs
• mustard seeds - 0.5 tsp
• coriander - 0.5 tsp

To prepare this simple but very tasty vegetable preparation for the winter, we need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let it stay like this for 10 minutes. Bay leaf and I throw away the cloves - they gave up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in microwave oven, and I boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - you only need 2 pieces.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out very tasty dish, which is not ashamed to offer even guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely festive table does without spicy spicy salads and snacks of Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

• Eggplant - 2 kg
• Carrots - 1 kg
• Pepper sweet cone 1 kg
• Sugar - 200 g
• Vinegar 9% - 200 g
• Vegetable oil - 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Bon appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. Option delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time delicate.

• eggplant - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onion - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.

We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.

Ecology of consumption. Food and recipes: Eggplants are famous not only for their appetizing taste, but also for many useful properties...

Eggplants are famous not only for their appetizing taste, but also for many useful properties. So, blue ones are a valuable source of vitamins and minerals. Vitamins C, B1, B2, B5, PP, K, potassium, calcium, phosphorus, iron, magnesium, sodium - this is just an incomplete list of valuable substances found in eggplant. They also contain pectins, soluble sugars, and proteins.

The blue ones are very useful for normal work. of cardio-vascular system: they strengthen blood vessels and help break down cholesterol plaques. Pay special attention to eggplant if you suffer from diseases of the liver, kidneys and digestive system. Their regular use helps to normalize the work of these organs.

Eggplant contains a lot of water and pectins. It is these substances that help to remove excess fluid from the body and cleanse it of toxins and toxins.

By the way, be sure to include eggplant in your diet if you want to lose weight and get rid of extra pounds. This is a dietary product: 100 grams contains only 28 kilocalories. A nice bonus: after heat treatment, the blue ones retain all their beneficial features and vitamins.

We present to your attention the most delicious and original eggplant recipes.

1. Eggplant lasagna.

What you need:

• Tomatoes 4–5 pcs.
• Garlic 2-3 cloves
• Cream cheese 60 g
• Parmesan cheese 60 g
• Dry basil to taste
• Oregano to taste
• Marjoram to taste
• Vegetable oil to taste
• Salt to taste
• Black pepper to taste

Cut the eggplant lengthwise, salt and fry in vegetable oil on both sides. Dip the tomatoes in boiling water for 30 seconds, then in cold water and remove the skin. Put in a blender and beat peeled tomatoes, garlic cloves, dry herbs, salt, pepper. Grate the parmesan. Put the first layer of eggplant in a small form. Brush with cream cheese and lay out the remaining eggplant layer. Drizzle with tomato sauce and sprinkle with parmesan. Bake in the oven for 20-30 minutes.

2. Eggplant cutlets with sweet peppers.

What you need:

• Eggplant 2 pcs.
• Red sweet pepper 1 pc.
• Breadcrumbs 5 tbsp. l.
• Flour 1 cup
• Salt to taste
• lettuce leaves to taste
• Olive or vegetable oil to taste

Bake whole vegetables in the oven at 220 degrees for 25-30 minutes. After put them in a bowl and close cling film for 10 minutes, let cool. Peel off the skin. Remove seeds from pepper. Cut the pulp of pepper into small cubes. Salt to taste. Grind eggplant pulp in a blender. Pour the puree into a bowl. Add breadcrumbs, flour, salt to taste. Mix gently until smooth. Divide eggplant mixture into 8 portions. Roll out each and add a little pepper filling in the center. Make round cutlets. Roll in flour. Fry in hot oil for 2-3 minutes on each side.

Serve with lettuce leaves.

3. Eggplant pie.

What you need:

• Large eggplant 1 pc.
• Garlic 3 cloves
• Chicken egg 3 pcs.
• Flour 250 g
• Olive oil 80 ml
• Yoghurt natural 1 jar
• Pumpkin seeds 2 tbsp. l.
• Sesame seeds 2 tbsp. l.
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Baking powder 2 tsp

Wash the eggplant and cut it into cubes. Fry in a skillet with two tablespoons of olive oil until the eggplant is soft. Add garlic. In a separate bowl, mix eggs with flour and baking powder, add a jar of yogurt and olive oil. Then add spices and seeds. Gently mix the dough. Mix the dough with eggplant, put on a greased baking sheet and bake in an oven preheated to 180 degrees for 40 minutes.on Facebook

4. Eggplant rolls.

What you need:

• Eggplant 3 pcs.
• Walnuts 50 g
• Garlic 2 cloves
• Vegetable oil 30 ml
• Salt to taste
• Pepper to taste
• Garnet for decoration.

Cut the eggplant lengthwise into thin strips. Fill with boiling water and drain the water. Salt and pepper. Pour oil into a frying pan and fry eggplant on both sides until golden brown. Place eggplant on paper towel to absorb excess oil. Grind nuts in a blender. Grate the garlic on a fine grater and mix with nuts and a little olive oil. Place a teaspoon of filling on each eggplant strip and roll into rolls. Garnish with pomegranate seeds and serve.

5. Grilled eggplants in Georgian walnut sauce.

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