Everyone loves eggplant for its unique taste, health benefits and versatility. They are good in a wide variety of dishes – fried, stewed, baked. And including – in the form of snacks for the winter. Moreover, there are so many different recipes here that you can get confused. We collected 20 of the best of them in one collection!
1. Eggplant caviar for the winter
Eggplant caviar instantly becomes the star of any casual or festive table.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 300 g of carrots, onions and bell peppers, 1 hot pepper, 4 cloves of garlic, 100 ml of vegetable oil, 1 tbsp of vinegar, 1 tbsp. salt, 2 tbsp. sugar, spices.
Cooking: Cut the eggplant into large pieces and bake for about 20 minutes until soft in the oven at 180 degrees. Chop the onion and both types of pepper, grate the carrots and fry them in oil until soft. Pass the tomatoes and garlic through a meat grinder, add there and simmer for half an hour over low heat.
Add sugar, salt and spices, and then grind all the vegetables and eggplant pulp with a blender or meat grinder. Bring the eggplant caviar to a boil, boil for a couple of minutes, pour in the vinegar and roll it into sterilized jars.
2. “Teschin language” from eggplant for the winter
One of the most popular appetizers with eggplant, tomatoes and bell peppers.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 4 bell peppers, 1 head of garlic, 2 chili peppers, 4 tbsp. vegetable oil, 4 tbsp. sugar, 2 tbsp. salt, 2 tbsp. vinegar, spices.
Cooking: Pass the tomatoes through a meat grinder, bring to a boil and boil for 10 minutes. Add sugar, salt, oil and spices. Add chopped eggplant and boil for another 10 minutes. Then add chopped pepper and continue to cook for 5-7 minutes. At the end, add chili and garlic, after another 5 minutes – vinegar, and roll the workpiece into prepared jars.
3. Eggplants like mushrooms for the winter
An interesting appetizer that will not leave anyone indifferent.
You will need: 2 kg eggplant, 10 garlic cloves, 2.5 liters of water, 1/2 bunch of dill, 4 tbsp. salt, 50 g sugar, 70 ml vinegar, 50 ml vegetable oil.
Cooking: Boil water with salt, sugar and vinegar. Put the chopped eggplant there and boil for 7-10 minutes. Add chopped garlic and herbs, bring the workpiece to a boil and arrange in sterilized jars. Pour a spoonful of hot oil into each and roll up.
4. Eggplant with honey for the winter
Pretty easy to prepare, but it turns out – very original.
You will need: 1.5 kg eggplant, 2 tsp. salt, 5 tbsp. wine vinegar, 1 tbsp. coriander and mustard seeds, 3 clove buds, 4 garlic cloves, 4 bay leaves, 1 purple onion, 150 ml honey, 3 hot peppers, 400 ml olive oil.
Cooking: Cut the eggplant into circles and bake in the oven on parchment for 15-20 minutes at 200 degrees. Chop the onion, garlic and hot pepper, lightly fry them in a little oil and add all the spices there.
Bring the remaining oil with honey, vinegar and salt to a boil. Put the eggplant and onion fried in layers in sterilized jars, fill everything with boiling marinade and roll up.
5. Korean-style eggplant for the winter
Spicy, spicy and delicious eggplant – for lovers of Korean snacks.
You will need: 1 kg of eggplant, 500 g of carrots and bell peppers, 100 ml of vinegar and vegetable oil, 100 g of sugar, 4 cloves of garlic, 1 tsp. salt, spices for Korean carrots.
Cooking: Peel the eggplants, cut them into cubes and fry until golden brown. Grate the carrots on a Korean grater, cut the pepper into strips, chop the garlic and mix all the ingredients together. Leave the blank for a couple of hours, then put it tightly in jars, sterilize for another 15-20 minutes and roll it up for the winter.
6. Eggplant rolls with vegetables
A nice plus of this appetizer is that the stuffing for rolls can be changed to your liking.
You will need: 1.5 kg of eggplant, 600 g of tomatoes, 400 g of sweet pepper, 1 kg of carrots, 1 bunch of parsley, 1 head of garlic, 500 ml of vegetable oil.
Cooking: Cut the eggplant into thin slices and fry in oil on both sides. Cut the tomatoes into slices, grate the carrots, chop the garlic and parsley, and cut the pepper into strips.
Randomly lay it all out on eggplant slices and roll up tight rolls. Put them in clean jars, fill them with hot oil and sterilize for another 10-15 minutes. Roll up the lids.
7. Spicy fried eggplant “Spark” for the winter
A spicy snack, which is especially good for strong alcohol.
You will need: 1 kg of eggplant, 50 g of chili pepper, 1 bell pepper, 50 g of garlic, 1 tsp. Sol and and sugar, 3 tbsp. vinegar, 100 ml vegetable oil, 150 ml water.
Cooking: Cut the eggplant into slices and fry in oil until soft on both sides. Whisk the rest of the ingredients separately in a blender. Arrange the eggplants in jars in layers, topping them with hot sauce. Pour the remaining sauce to the top, sterilize the jars for another 10 minutes and roll up.
8. Eggplant Lecho for the winter
It can be served as an appetizer, or as a full-fledged vegetable side dish.
You will need: 2 eggplants, 2 onions, 6 bell peppers, 4 kg of tomatoes, 2 tbsp. salt and sugar, 3 tbsp. vegetable oil, spices.
Cooking: Roughly chop all vegetables. Fry eggplant in oil until golden brown. Onions, peppers and tomatoes stew with a spoonful of oil and a spoonful of water for about 15 minutes. Add sugar, salt and spices, and then another 20 minutes. Add the eggplant, stew it all together a little more, and roll the lecho into sterilized jars.
9. Eggplant with garlic and herbs for the winter
Try to cook them with different types of greens – and there will always be something new.
You will need: 1.5 kg of eggplant, 80 ml of vegetable oil, 60 ml of vinegar, 1.5 tbsp. salt, 2 tbsp. sugar, 1 bunch of parsley, 1/2 bunch of cilantro and dill, 1 head of garlic.
Cooking: Peel and cut the eggplants, and boil them for 5 minutes in boiling water. Drain in a colander and let cool. Chop the garlic and all herbs, heat the oil to a boil and mix all the ingredients together. Place the workpiece tightly in jars, sterilize for another 20 minutes and roll up the lids.
10. Salted stuffed eggplant for the winter
Store the finished workpiece in a dry and cool place.
You will need: 1 kg of eggplant, 1 bunch of celery greens, 2 hot peppers, 3 cloves of garlic, 1/2 bunch of dill and parsley, spices, 1.5 tbsp. salt.
Cooking: Make a slit in the eggplants and boil them for 10 minutes in boiling water. Then leave for 20 minutes in cold water and drain in a colander. Boil 4 cups of water with celery, boil for 5 minutes and strain.
Mince the garlic, hot peppers, dill and parsley, mix with salt and spices, and stuff the eggplants with this mixture. Put everything tightly in a jar, fill it with broth, close the lids and put it in a cool place.
11. Eggplant and zucchini caviar for the winter
How to make vegetable caviar even tastier? Add even more vegetables!
You will need: 450 g eggplant, 500 g zucchini, 200 g carrots, 30 g garlic, 200 g onions, 100 g tomato paste, 100 ml vegetable oil, 1 tbsp. vinegar, salt, sugar, spices.
Cooking: Finely chop all vegetables. Fry the onions and carrots in oil, then add the eggplant and zucchini, and fry for another 10 minutes. Add tomato paste and simmer all 10-15 minutes under the lid. Add crushed garlic and spices to taste, and grind the workpiece with a blender. Bring to a boil again, pour in the vinegar and roll the caviar into jars.
12. Georgian eggplant appetizer for the winter
This savory snack always leaves the table first!
You will need: 1.2 kg of eggplant, 4 bell peppers, 2 hot peppers, 1 head of garlic, 1 tbsp. sugar, 1 tsp salt, 80 ml of vinegar, 100 ml of vegetable oil.
Cooking: Cut the eggplant into cubes and fry in oil until golden brown. Grind both types of pepper and garlic in a blender. Mix all the ingredients together, bring the workpiece to a boil and boil for 15 minutes. Roll the appetizer into prepared sterilized jars.
13. Eggplant with beans for the winter
A hearty and pleasant salad that will repeatedly help out at the right time.
You will need: 2 kg of eggplant, 500 g of beans, 1 kg of tomatoes, 200 g of garlic, 500 g of onions, carrots and bell peppers, 1 glass of vegetable oil, 150 g of sugar, 2 tbsp. salt, 100 ml of vinegar.
Cooking: Boil the beans in advance until tender. Pass the tomatoes through a meat grinder, add butter, sugar and salt, and boil for 10 minutes. Add chopped vegetables and beans there, and boil for another 15-20 minutes. Add chopped garlic and vinegar, and after another 5 minutes, roll the salad in jars for the winter.
14. Eggplant tongues
Eggplant must be cut into thin slices.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 1 head of garlic, 1 tbsp. salt, spices.
Cooking: Cut the eggplant into thin strips and fry them in a pan until golden brown. Slice the tomatoes and mince the garlic. Wrap a circle of tomato sprinkled with garlic in each slice of eggplant. Pack the rolls tightly into the jars and sterilize them for about 40 more minutes.
15. Whole Pickled Eggplant
This recipe calls for eggplants of about the same size.
You will need: 2 kg bakla zhanov, 2 carrots, 1 head of garlic, 20 g dill, 20 g parsley, 4 tbsp. salt and sugar, 1 tbsp. mixture of peppercorns, 1 tsp cloves, 4 bay leaves, 2 tsp. mustard seeds, 200 ml vinegar, 1.5 liters of water.
Cooking: Cut off the ends of the eggplants, prick the vegetables with a fork and boil for 5-6 minutes in boiling salted water. Throw them in a colander and leave under pressure. Grind the garlic and herbs, cut the carrots into slices and arrange it all in sterilized jars with spices.
Put the eggplant in there. Boil water with salt and sugar, boil for a couple of minutes, add vinegar and bring to a boil again. Pour marinade over eggplant and roll up.
16. Eggplant caviar with walnuts
A more original variation of caviar for lovers of variety.
You will need: 400 g eggplant, 100 g carrots, 100 g onions, 100 g bell peppers, 150 g tomatoes, 100 g walnuts, 3 tbsp. soy sauce, 50 ml olive oil, spices.
Cooking: Cut the eggplant into cubes, drizzle with oil and put in the oven until soft at 200 degrees. Dice all the other vegetables, add them to the eggplant, cover everything with soy sauce and send back to the oven for 20-25 minutes, stirring occasionally. Pass everything through a meat grinder, add spices and chopped nuts and roll the caviar into sterilized jars.
17. Fruit breakfast with eggplant
It is prepared so simply that even a completely inexperienced cook can easily cope.
You will need: 2 eggplants, 1 zucchini, 2 carrots, 2 tomatoes, 3 garlic cloves, 1 tsp each salt and sugar, 50 ml vegetable oil, 2 tbsp. vinegar, spices.
Cooking: Finely chop the zucchini, eggplant, carrots, tomatoes and garlic. Mix together all the ingredients except vinegar, bring to a boil and simmer for half an hour. Pour in the vinegar, mix and roll the appetizer into sterilized jars.
18. Eggplant with cucumbers in tomato sauce for the winter
A light and tasty salad that you will be delighted with.
You will need: 500 g eggplant, 500 g cucumbers, 500 g tomatoes, 200 g onions, 50 g sugar, 25 g salt, 100 ml vegetable oil, 40 ml vinegar.
Cooking: Pass the tomatoes through a meat grinder, and chop the rest of the ingredients randomly. Add vegetable oil, vinegar, salt and sugar to the tomato and bring to a boil. Put the vegetables there, stew all 40 minutes and roll the appetizer into prepared jars.
19. Eggplant with cabbage for the winter
Simple, appetizing and prepared with the most affordable ingredients. What else is required?
You will need: 1 kg of eggplant, 1 kg of cabbage, 300 g of carrots, 1 head of garlic, 1 tbsp. a mixture of peppercorns, 1.5 tbsp. salt, 1/2 cup vinegar, spices.
Cooking: Boil the eggplants for 5-7 minutes in boiling water, put them in a colander, press down with a load and let them drain. Finely chop the cabbage and carrots, chop the garlic, chop the eggplant and add all the spices. Pour in the vinegar, leave the workpiece for 1 hour, then put it tightly in jars and sterilize for another 20 minutes.
20. Snack of eggplant, apples and beets for the winter
An original preparation with a light aroma and harmonious taste.
You will need: 500 g eggplant, 500 g beets, 500 g apples, 20 g salt, 70 g sugar, 170 ml vegetable oil, 1 tbsp. apple cider vinegar.
Cooking: Peel the eggplants and apples and cut them into small cubes. Grate the beets. Mix everything, add sugar and salt, leave to brew for 1 hour and then bring to a boil. Stew the workpiece for about 1 hour over low heat, pour in the oil and after another 10 minutes – vinegar. Roll up in sterilized jars for the winter.