Delicious fried eggplants can also be very easily rolled into jars for the winter. We tell you the 10 best cooking recipes – feel free to take note of yourself!
1. Fried eggplant with garlic for the winter
Simple and fast. Even a novice hostess will cope!
You will need: 3 kg of eggplant, 3 heads of garlic, 4 tsp. sugar, 2 chili peppers, 500 ml vegetable oil, 3 tbsp. salt, 125 ml water, 125 ml vinegar.
Cooking: Cut the eggplant into slices and fry in oil on both sides. Grind garlic and hot peppers in a blender, and mix with vinegar, sugar, salt and water.
Dip the fried eggplants in this marinade and place them tightly in the prepared jars. Top the workpiece with the remaining marinade, sterilize for another 15 minutes and roll up the lids.
2. Fried eggplant with herbs for the winter
Try to cook eggplant not only with dill, but also with other herbs to taste.
You will need: 5 kg of eggplant, 300 g of garlic, 350 g of dill, 300 ml of vegetable oil, 250 ml of vinegar, 4 tbsp. salt.
Cooking: Cut the eggplant into cubes, salt and fry until golden brown. Grind garlic and dill in a blender, add vegetable oil and vinegar and mix this dressing with fried eggplant. Arrange the workpiece in jars, sterilize for 15 minutes and roll up.
3. Georgian-style fried eggplant for the winter
It turns out almost a full-fledged dish, and not just a basic snack.
You will need: 2 eggplants, 2 hot peppers, 250 g of bell pepper, 4 g of salt and sugar, 50 ml of vegetable oil, 30 ml of vinegar.
Cooking: Cut into slices and fry the eggplant in vegetable oil on both sides until golden brown. Pass both types of pepper through a meat grinder and mix them with sugar, salt and vinegar. Put the fried eggplants and the pepper blank in layers in the jars. Roll up the lids and store everything in the refrigerator or cellar.
4. Fried eggplant rolls for the winter
Another advantage of this blank is that it does not contain vinegar at all.
You will need: 2 eggplants, 2 tomatoes, 80 ml vegetable oil, 1/2 bunch of cilantro and dill, 8 cloves of garlic, salt and spices.
Cooking: Peel and chop the tomatoes in a blender, salt and add spices. Finely chop the greens and garlic, and cut the eggplant into slices and fry until golden brown. Wrap greens with garlic in each slice of fried eggplant. Place these rolls tightly in a clean jar, fill them with tomato and sterilize for 25 minutes in boiling water.
5. Fried eggplant with bell pepper for the winter
For this recipe, it is more convenient to cut the eggplant into cubes or sticks.
You will need: 1 kg of eggplant, 400 g of bell pepper, 1 head of garlic, 1 hot pepper, 1.5 tbsp. sugar, 100 ml of vinegar, vegetable oil, spices.
Cooking: Cut the eggplant and fry them in oil until golden brown. Pass both types of pepper and garlic through a meat grinder, add sugar, spices and vinegar, and simmer for 10 minutes. Put the fried eggplants in this sauce, bring the workpiece to a boil and roll it into sterilized jars.
6. Fried Eggplant Without Vinegar
A minimalistic recipe with nothing superfluous. But be sure to store the workpiece in the cold!
You will need: 2.5 kg of eggplant, 400 ml of vegetable oil, 1 tbsp. dried garlic, 2 tbsp. salt.
Cooking: Peel and cut the eggplant into slices, sprinkle with salt and leave for 1 hour. Then blot them with napkins and fry in vegetable oil on both sides until golden brown. Pack the fried eggplants tightly into jars, sprinkle with dried garlic. Add the remaining hot oil, sterilize the blanks for 20 minutes in boiling water and roll up the lids.
7. Fried eggplant with tomatoes for the winter
Tomato sauce will make fried eggplant even tastier and more original.
You will need: 600 g of eggplant, 750 g of tomatoes, 150 g of bell pepper, 80 g of onion, 1 head of garlic, 1 hot pepper, 1.5 tbsp. sugar, 1 tsp suneli hops, 1 tsp salt, 50 ml of vinegar, spices, vegetable oil.
Cooking: Peel the skin off the tomatoes, mince them with garlic, onion and two types of pepper, and bring to a boil. Boil the sauce until thickened over low heat and add sugar, salt and spices.
Cut the eggplant into slices, fry in oil until golden brown and send to the tomato sauce. Stew for another 20 minutes and 5 minutes before the end, pour in the vinegar. Roll up the blank in sterilized jars.
8. Frozen fried eggplant for the winter
In order to preserve the taste and texture of eggplants when frozen, it is better to fry them first.
You will need: 2 kg eggplant, water, salt, vegetable oil.
Cooking: Peel the eggplant, cut into cubes and soak in salt water for 2 hours. Then rinse, dry and fry them in small portions in oil until golden brown. Place the fried eggplants on paper towels, let cool and freeze in batches.
9. Fried eggplant like mushrooms for the winter
The perfect appetizer to complement any holiday table.
You will need: 500 g eggplant, 50 ml vegetable oil, 500 ml water, 40 g salt, 4 garlic cloves, 2 bay leaves, 5 allspice peas, 1 chili pepper, 75 ml wine vinegar.
Cooking: Boil water with salt, allspice and bay leaf. Pour in the vinegar and put the diced eggplant in this marinade. Boil all 3 minutes and put in a colander.
Grind the garlic and chili peppers, and fry them in oil for a couple of minutes. Add eggplant and fry for another 5-7 minutes. Place the workpiece tightly in jars, fill it with hot oil and roll it up for the winter.
10. Fried eggplant with walnuts for the winter
One of the most original variations of a classic appetizer!
You will need: 2.5 kg of eggplant, 2 cups of walnuts, 50 ml of vinegar, 1 head of garlic, 1 bunch of cilantro, 2 sprigs of basil, 330 ml of water, 1 tsp. salt, 1 tsp sugar, spices.
Cooking: Cut the eggplant into slices of medium thickness and fry them on both sides until golden brown. Blend all other ingredients in a blender into a thick sauce. Put the fried eggplants in the prepared jars, filling the layers with the sauce. Sterilize the blanks for another 15 minutes and roll up the lids.