Rare preservation boasts the same versatility as eggplant preparations for the winter. They can be served as a snack, used in salads, vegetable stews, in the preparation of meat and any other main dishes. We have collected 20 of the most delicious recipes!
1. Eggplant with garlic for the winter
Let’s start with the simplest recipe without additives.
You will need: 5 kg of eggplant, 200 g of salt, 5 l of water, 500 ml of vegetable oil, 500 ml of vinegar, 200 g of garlic.
Cooking: Coarsely chop the eggplant and boil for 4-5 minutes in salted water with vinegar. Pour crushed garlic with heated oil, and mix with eggplant. Roll up a snack on the banks.
2. Eggplants with tomatoes for the winter
A classic combination for all occasions!
You will need: 1 kg of eggplant, 1.5 kg of tomatoes, 1 head of garlic, 3 tbsp. sugar, 4 tbsp. vegetable oil, 1 tbsp. salt and vinegar.
Cooking: Remove the skin from the tomatoes and grind in a blender. Boil the tomato passa for 15 minutes after boiling and add the diced eggplant, oil, salt and sugar. Stew the vegetables for half an hour, add vinegar with garlic, and after another 5 minutes put them in jars.
3. Eggplants for the winter with greens
Perhaps the most fragrant eggplant preparation in this collection.
You will need: 1 kg of eggplant, 1.5 heads of garlic, 1 bunch of dill, 1 bunch of cilantro, 2 tbsp. sugar, salt and vinegar, 1 liter of water, 0.5 cups of vegetable oil.
Cooking: Mix boiling water with vinegar, sugar and salt, pour over chopped eggplant and boil for 7-8 minutes. Put them in a bowl, let the water drain and add chopped greens with garlic and oil. Leave the workpiece for 15 minutes and roll up.
4. Eggplant with pepper for the winter
Appetizing, beautiful and tender lecho is at your disposal.
You will need: 1.5 kg of eggplant, 800 g of tomatoes, 500 g of pepper, onion and carrot, 7 cloves of garlic, 1 glass of vegetable oil, 100 ml of vinegar, 100 g of sugar, 2 tbsp. salt.
Cooking: Peel the tomatoes and pass through a meat grinder. Cut the pepper and onion into half rings, grate the carrots on a coarse grater, and cut the eggplant into cubes. Fry the onions and carrots in oil, add the rest of the vegetables, salt and sugar, and simmer everything over low heat for 30 minutes. Add garlic and vinegar, and after another 10 minutes, spread the lecho into jars.
5. Eggplant with carrots for the winter
For beauty, we recommend laying vegetables in jars in layers.
You will need: 6 eggplants, 2 carrots, 2 onions, 4 garlic cloves, 1 glass of water, 5 tbsp. sugar, 1 tbsp. salt, 2 tbsp. vegetable oil, 0.5 cups of vinegar.
Cooking: Cut the eggplant into cubes and send for 10-15 minutes in the oven at 200 degrees. Grate the carrots on a Korean grater, cut the onion into half rings and chop the garlic. Bring water to a boil and add vinegar, salt and sugar. Put the vegetables in jars, fill with marinade and close.
6. Eggplant for the winter with nuts
If you like eggplant spicy, add a pepper pod or some chili flakes.
You will need: 1 kg of eggplant, 100 g of garlic, 100 g of walnuts, 0.5 cups of vegetable oil, 0.5 bunch of parsley, 3 tbsp. vinegar, 1.5 tsp salt.
Cooking: Cut the eggplant into circles and bake for 25 minutes at 200 degrees. Grind greens, nuts and garlic in a blender, and add vinegar, salt and spices to taste. Arrange eggplants and nuts in layers in jars and roll up.
7. Eggplant in Korean
Juicy, slightly crunchy and very healthy.
You will need: 4 kg of eggplant, 1 kg of carrots, peppers and onions, 100 g of garlic, 2 tbsp. vinegar, spices.
Cooking: Cut the eggplant into strips, salt and leave for an hour, and then lightly fry. Grate the carrots on a Korean grater, cut the onion into half rings, and cut the pepper into strips too. Mix vegetables, add crushed garlic, vinegar and spices, leave overnight, and then roll up.
8. Eggplant with zucchini for the winter
A simple and affordable summer eggplant recipe.
You will need: 400 g eggplant, 400 g zucchini, 150 g peppers, 200 g carrots, 100 g onions, 1 celery stalk, 130 ml vegetable oil, 70 g tomato paste, 70 ml water, 2 garlic cloves, 1.5 tbsp. vinegar, 1 tbsp. salt and sugar.
Cooking: Grate the carrots on a coarse grater, cut the onion into feathers, and fry them. Cut the eggplant and pepper into strips there, add the remaining oil, salt and sugar, and simmer for 15 minutes. At the end, add grated zucchini, garlic, water and tomato paste, simmer for another 20-25 minutes, add vinegar and roll up.
9. Eggplant with mayonnaise for the winter
A mayonnaise preparation is a ready-made hearty salad that can be served immediately to the table.
You will need: 500 g eggplant, 200 g onion, 4 garlic cloves, 3 tbsp. mayonnaise, 1 tbsp. vegetable oil, spices.
Cooking: Cut the eggplant into cubes and boil for a couple of minutes in boiling water. Chop onion and garlic and fry until translucent. Separately, fry the blanched eggplants, mix the vegetables, season and add mayonnaise, and then spread the salad in jars.
10. Frozen eggplant for the winter
Of course, you can just freeze raw eggplants, but our recipe will definitely impress you.
You will need: 1 kg eggplant.
Cooking: Cut the eggplants and put them in boiling water for 2-3 minutes, melting them with a spoon. Immediately put them in cold water with ice, and when they cool down, leave them in a colander under pressure until the liquid drains. And only after that send them to the freezer.
11. Eggplant with beans for the winter
A nutritious eggplant side dish for the whole family.
You will need: 1.5 kg of eggplant, 1.5 kg of tomatoes, 500 g of pepper, 500 g of onion, 300 g of beans, 3 tbsp. vinegar, 3 tbsp. sugar, 1 tbsp. salt, 150 ml vegetable oil.
Cooking: Soak and boil the beans in advance until tender. Peel the tomatoes, pass them through a meat grinder and boil over medium heat. Randomly chop the rest of the vegetables, add to the tomatoes and simmer for half an hour. After that, add the beans, sugar, oil and salt, boil for another 10 minutes, and pour in the vinegar. Divide the salad into jars.
12. Eggplant caviar for the winter
Depending on the desired consistency, finely chop the ingredients, pass through a meat grinder or use a blender.
You will need: 2 kg of eggplant, 1 kg of peppers, onions, carrots and tomatoes, 350 ml of vegetable oil, 3 liters of water, 5 tbsp. salt, 2 hot peppers, 1 tbsp. sugar, 1 tbsp. vinegar.
Cooking: Cut the eggplant into cubes, sprinkle with salt, pour 3 liters of water and leave for 40 minutes. Chop the rest of the vegetables and fry them all separately along with the eggplant. Stir in one saucepan, season and simmer for half an hour. Add vinegar, simmer for another 10 minutes and chop the caviar to taste.
13. Eggplant with mushrooms
Any type of mushroom is great for this recipe.
You will need: 1 kg of eggplant, 500 g of mushrooms, 500 g of onion, 4 cloves of garlic, 2 tbsp. vinegar, 1 tsp sugar, spices.
Cooking: Bake eggplants in foil for 40 minutes at 200 degrees, and then cut. Boil the mushrooms for 20 minutes over medium heat, chop coarsely and fry. Separately, fry the chopped onion. Mix vegetables, mushrooms, garlic, sugar, spices and vinegar, and roll up the workpiece.
14. Eggplant with apples for the winter
A pleasant sweet and sour eggplant preparation for the winter, which plays with completely different colors, depending on the spices.
You will need: 1.5 kg of eggplant, 1 kg of tomatoes, 1 kg of apples.
Cooking: Pass the eggplant through a meat grinder and leave for 2 hours, and then drain the liquid and squeeze lightly. Peel tomatoes and apples, also pass through a meat grinder and mix with eggplant. Stew everything together for 50 minutes and pour into jars.
15. Eggplant with pumpkin
By the way, here you can also add a couple of apples.
You will need: 400 ml of vegetable oil, 1 kg of eggplant, tomatoes, peppers and pumpkins, 200 g of parsley, dill and garlic, 100 ml of vinegar, 200 g of sugar, 70 g of salt, spices.
Cooking: Coarsely chop all the vegetables, and chop the tomatoes in a blender with garlic. Add oil, vinegar, salt and sugar to the tomatoes and bring to a boil. Put vegetables with chopped herbs in the sauce, boil for about an hour, season to taste and roll up.
16. Sweet eggplant for the winter
Be sure to taste the eggplant as you go, to adjust the amount of sugar and vinegar.
You will need: 1 kg of eggplant, 4 tomatoes and peppers, 3 cloves of garlic, 2 onions and carrots, 0.5 cups of vegetable oil, 70 ml of vinegar, 50 g of sugar, 1 tbsp. salt.
Cooking: Finely chop the onion, grate the carrots and fry in oil until soft. Grind the tomatoes in a blender and pour into the frying pan, and when the tomato mass boils, send pepper, eggplant and garlic there. Stew vegetables for half an hour, add salt, sugar, spices and vinegar, and arrange in jars.
17. Eggplant with plums for the winter
An amazing preparation that will please even demanding gourmets.
You will need: 8 eggplants, 300 g plums, 1.5 kg tomatoes, 500 g apples, 300 g peppers, 700 g carrots, 4 tbsp. tomato paste, 4 tbsp. apple cider vinegar, 2 tbsp. sugar, 3 tbsp. salt, 1.5 cups of water, 6 cloves of garlic, spices.
Cooking: Cut the carrot into cubes and fry until soft. Pass tomatoes, apples, plums, garlic and pepper through a meat grinder, and add tomato paste, sugar, salt and pecia. Pour the sauce over the carrots and simmer for 40 minutes, and add oil and vinegar 10 minutes before the end. Eggplants cut into slices, fry, put in jars and fill with vegetable mass. Roll up the salad.
18. Whole eggplant for the winter
This is a recipe for small, young eggplants that fit well in jars.
You will need: 4 kg of eggplant, 1.5 l of water, 1 tbsp. salt and sugar, 70 ml of vinegar, spices.
Cooking: Boil whole eggplants for 7-10 minutes, and during this time boil water with spices and vinegar. Put the eggplants in a large jar, fill with marinade and immediately roll up.
19. Stuffed eggplant for the winter
One of the best eggplant appetizers for any holiday feast.
You will need: 2 kg of eggplant, 1 kg of carrots, 400 g of onions, 2 heads of garlic, 50 ml of vegetable oil, 1 liter of water, 2 bay leaves, spices, 2 tbsp. salt.
Cooking: Boil the eggplant for 4-5 minutes and cut lengthwise but not all the way through. Grate the carrots, cut the onions into feathers, and fry them until soft.
Mix the roast with crushed garlic and spices, fill the eggplants with the stuffing and pull them with a thread. Boil a brine from water, salt and spices, fill them with eggplant and leave to ferment for several days under pressure.
20. Eggplant jam
And at the end we have prepared a surprise for you!
You will need: 3 kg of eggplant, 4.5 kg of sugar, 1.8 liters of water, 2 tbsp. soda, 1 tsp. cinnamon, cardamom, cloves and citric acid.
Cooking: Peel the eggplants, cover with water and soda and leave for 4 hours. Rinse them, boil for about 5 minutes in boiling water and finely chop. Boil syrup from 1.8 liters of water and sugar, add spices there, pour eggplants over them and cook for another 30 minutes. Cool the jam, bring to a boil again, add citric acid, and cook to the desired consistency, and then roll into jars.