Advice

10 best recipes for cooking fried eggplant for the winter step by step


Each housewife preserves tomatoes, pickles cucumbers using the recipes they like. Eggplants are attracted to their beautiful skin, but if such vegetables are not cooked correctly, you can get poisoned. The pulp of the fruit contains corned beef, which negatively affects the work of the digestive organs, gives bitterness. To enjoy fried eggplants in winter, you need to know what fruits you can eat when they become inedible, accumulating toxic glycosides.

The specifics of cooking fried eggplants for the winter

Vegetables with black shiny skin are stewed and marinated with garlic, baked with hot peppers and tomatoes, stacked in layers, but fried blue ones are the most delicious. Young eggplants can be cut into slices or rings 10 mm thick, seasoned with salt and pepper, rolled in flour, put in a hot pan and fried in vegetable oil.

When heated, vegetables begin to release liquid, and so that they do not stew, do not turn into mashed potatoes, add fire, do not cover the pan.

When the eggplants are browned underneath, turn over and continue to fry. Vegetables are folded into a sterile jar in rings.

Requirements for the main ingredients

Overgrown blue ones on the cut become brown, accumulate poisonous glycoside, but you can also fry them. First, the eggplants are poured into a bowl, into which salted water is poured. The fruits are soaked for half an hour, washed thoroughly, wiped with a towel.

For frying, refined oil is taken, which does not form carcinogenic substances when heated.

Preparing containers for conservation

To prevent fried eggplants from spoiling until spring, the cans are thoroughly washed with soda, disinfected by sterilization, choosing one of the following methods:

  • on the oven rack;
  • over steam;
  • in a multicooker filled with water;

Eggplants are not rolled up in large containers, but in a container with a volume of 0.5, or 0.75 liters, they are boiled in a saucepan for 10 minutes, in a microwave oven - 5. The lids are sterilized along with the jars, checking for scratches and dents on them.

The best recipes for blanks

Fried eggplants are eaten as a separate dish, served as an appetizer for beef or poultry, for mashed potatoes. For long-term storage, "blue" ones are sterilized or covered with vinegar.

Classic fried eggplant for the winter with pepper and garlic

Cabbage for long-term storage is fermented, cucumbers are salted, tomatoes are canned with citric acid or vinegar, but only eggplants are rolled up for the winter in fried form, for 1 kg of young fruits you need to take:

  • garlic - 2 or 3 heads;
  • bitter pepper 50 g and Bulgarian - 200;
  • vinegar - 150 ml;
  • sunflower oil.

To make the appetizer spicy and piquant, novice housewives are recommended to use the classic recipe, where everything is described step by step:

  1. Grind the eggplants into 5 mm thick circles, put them in a salt solution for 20 minutes.
  2. After soaking, the blue ones are washed and dried.
  3. Sunflower oil is poured into a frying pan, the stove is turned on and the slices are fried on both sides.
  4. While the jars are sterilized, seeds are removed from the pepper, the garlic is peeled from the husk, and sent to a blender or meat grinder. The resulting mass is salted, vinegar is added.
  5. Layers of sauce and eggplant slices in a prepared container.

A jar with a snack is rolled up with a nylon lid and placed in the cold. If the "blue" ones are not bitter, the preparation can be made without soaking the fruits.

Quick recipe without sterilization

They look original in a jar, fried eggplants in sauce do not spoil for a long time. A kilogram of fruit is cut into circles, salted, left for 30 minutes to allow the liquid to stand out.

Tomatoes, along with pepper and garlic, are passed through a meat grinder and boiled for half an hour. The blue ones are washed, fried on both sides. Toasted eggplants should be combined with tomatoes, boiled, poured into jars with vinegar and closed.

For the preparation take:

  • onion - 2 pcs.;
  • garlic;
  • tomatoes - 1300 g;
  • sugar - 5 tablespoons;
  • salt - 30 grams;
  • sweet and black peas - 15 pieces;
  • vinegar - 1/2 cup;
  • bulgarian pepper - 0.3 kg.

Containers with vegetables are not sterilized. It is better to take the jars to the basement, where the snack will stand for a long time.

No vinegar

Saute is made from eggplants for the winter, vegetables are less spicy, useful for children, and do not harm people with stomach problems. For cooking you need to take:

  • blue ones - 2 kg;
  • tomatoes - a kilogram;
  • carrots and peppers - 6 pcs.;
  • sunflower oil;
  • parsley.

To soften the tomatoes, mix with 2 tablespoons of salt and 4 sugar. Grind carrots. Pepper and blue ones are cut into pieces.

The saucepan is filled with oil, vegetables and herbs are sent into it, boiled for an hour under a lid, squeezed garlic and hot pepper are added, boiled for 4–5 minutes, laid out in a sterile container.

"Mother-in-law's language"

A dish with an interesting name is not a shame to serve on a festive table, both households and guests will like its taste, preparation does not take much time, only a few ingredients are used:

  • 2 eggplants;
  • 2 tomatoes;
  • pepper;
  • mayonnaise for dressing.

The blue ones are cut into slices, placed in salt water. After a quarter of an hour, they are washed, dried a little and, rolled in flour, poured into a pan with heated sunflower oil. When the eggplants are fried, they are spread on top with mayonnaise, garlic is squeezed out, salted, seasoned with pepper, decorated with tomato slices and folded into a container, bent in half. "Mother-in-law's tongue" falls on the table with dill or parsley.

With tomatoes

To close eggplants with tomatoes in jars, you will have to work a little, but in winter there will be something to serve with meat or mashed potatoes. The washed and peeled blues are cut into quarters. Ripe tomatoes are blanched in boiling water for a couple of minutes, dipped in cold water and peeled off. Puree is made from tomatoes in a blender, pepper, garlic passed through a meat grinder are put into it, spices are added, vinegar is poured. The vegetable mass is transferred to a bowl and cooked over low heat.

Eggplant is fried in oil in a frying pan. When they are browned on both sides, stew in mashed potatoes for a quarter of an hour, add ginger, pepper, herbs and continue to boil for 10 minutes. For 7 pieces of blue, it is enough to take:

  • 700-800 g of tomatoes;
  • 5 or 6 cloves of garlic;
  • vinegar - 30 or 40 ml;
  • sugar, spices, salt;
  • pepper - 3 pcs.

The hot mass must be poured into sterile jars, closed and taken to the cellar. Blue ones with tomato are served with various dishes.

In adjika

The sauce made from tomatoes gives a rich taste and piquancy to vegetables, and the pepper is not added immediately, but added gradually. To roll up vegetables in adjika for the winter, you will need:

  • vinegar - 10 ml;
  • tomatoes - 1 kg;
  • sunflower oil;
  • garlic;
  • sugar - ½ cup;
  • some salt;
  • bell peppers 0.5 kg and hot pod.

Two kilograms of blue ones are washed, overripe fruits are soaked, fried and poured with adjika. For its preparation tomatoes, peeled garlic cloves, peppers are boiled with sugar for 5-6 minutes.

Little blue ones are transferred to small jars, filled with tomato sauce, sterilized for a quarter of an hour.

With mayonnaise

If you cook vegetables according to this recipe, it tastes like fried mushrooms. It will take 2 kilograms of young eggplants, except for them, it is used:

  • onions - 1 kg;
  • head of garlic;
  • ½ cup mayonnaise;
  • 2 tablespoons of vinegar.

The blue ones should be washed, cut into pieces, boiled in salted boiling water for 10-15 minutes. Chop the onion in half rings, fry in sunflower oil, add eggplant and stew for a quarter of an hour. Then mayonnaise, vinegar are poured into the vegetables, squeezed garlic is put, and left on fire.

After 5 minutes, small sterile jars are filled with hot blue ones.

In korean

Roll up a vitamin snack from baked vegetables in a spicy sauce for the winter. To close 8 half-liter jars, just take:

  • 3 kg eggplant;
  • carrots - from 700 to 800 g;
  • a head or two garlic;
  • a kilogram of pepper.

For canning, you will need spices, a glass of vinegar, sunflower oil, Korean-style vegetable salad dressing:

  1. The blue ones are washed and crushed into straws, combined with 2 tablespoons of sugar.
  2. Grated carrots are poured with boiling water for an hour.
  3. The center is removed from the pepper, the seeds are selected.
  4. Eggplants are spread on a greased baking sheet, covered with foil and placed in an oven heated to 180 ° C.
  5. The carrots are taken out of the water, mixed with spices, squeezed garlic and seasoning, combined with oil and sent to the blue ones, baked under food foil for about 10 minutes. Eggplants in the filling, compacting, are laid out in a container.

In Georgian

You can prepare fried blue ones for the winter, which do not deteriorate even in an apartment, without sterilization, using half a glass of vinegar as a preservative. Eggplants are most delicious with pepper, per kilogram of blue ones you need 400-500 g of sweet and 1 pod of bitter. Salt and sugar are used in the same amount - 1 tablespoon each. For frying, sunflower oil is taken.

The process of preparing a snack is easy to master:

  1. The eggplants are washed, the ends are removed, cut into cubes, and soaked in a salt solution.
  2. Pepper is freed from seeds, sent to a meat grinder.
  3. Garlic is squeezed out with a press and added to the vegetable mixture together with spices, vinegar is poured and boiled for 5 minutes.
  4. The blue ones are fried in a pan, combined with mashed pepper and boiled again.

The hot mass is laid out in a container. After seaming, insulate with a thick towel or blanket.

Features of storage of workpieces

Blue ones, like peppers and tomatoes, quickly deteriorate when fresh. To make vegetables lie longer, they are frozen, pickled, salted. Canned eggplants can be stored in the pantry if they used vinegar or sterilized snack jars.


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