The season of delicious and cheap eggplants is not eternal, but you always want to enjoy your favorite products. And then these 20 eggplant salad recipes for the winter will come to your aid. By the way, they are good at any time of the year!
1. Eggplant salad with garlic
A classic eggplant recipe for the winter, in which there is nothing more superfluous.
You will need: 5 kg of eggplant, 500 ml of vegetable oil, 200 g of salt, 5 liters of water, 500 ml of vinegar, 200 g of garlic.
Cooking: Cut the eggplant into several pieces and boil for 5 minutes in a brine of water, salt and vinegar. Mix the oil with crushed garlic and lightly squeezed eggplant. Divide the vegetables into jars.
2. Salad with eggplant and herbs
We advise you to take several types of greens – parsley, dill, cilantro.
You will need: 1 kg of eggplant, 1.5 heads of garlic, 2 bunches of herbs, 2 tbsp. sugar, salt and vinegar, 1 liter of water, 0.5 cups of vegetable oil.
Cooking: Cut the eggplant into cubes and chop the garlic with herbs. Boil water with salt and sugar, boil eggplants in it for 7 minutes, remove and mix with herbs and garlic. Fill with oil, leave for a couple of hours and roll into jars.
3. Eggplant salad with tomatoes for the winter
A versatile preparation for salads, stews or just like that.
You will need: 1 kg of eggplant, 1 kg of tomatoes, 3 tbsp. sugar, 1 tbsp. salt, 0.5 chili, 1 head of garlic, 4 tbsp. vegetable oil, 1 tbsp. vinegar.
Cooking: Grind half of the tomatoes in a blender, and chop half of them coarsely along with the eggplant. Boil the tomato puree, add oil, salt and sugar to it, and simmer for 5 minutes. Put the rest of the vegetables in it, simmer until soft and add garlic, chili and vinegar at the end. Lay out the workpiece on the banks.
4. Salad with eggplant and zucchini for the winter
You can also add tomatoes, peppers or other vegetables here.
You will need: 1 kg of eggplant, 1 kg of zucchini, 600 g of carrots, 300 g of onions, 150 ml of vegetable oil, 3 tbsp. sugar, salt and vinegar, spices.
Cooking: Cut the zucchini and eggplant into cubes, finely chop the onion and grate the carrots on a coarse grater. Add butter, sugar, salt and spices, and simmer for an hour over low heat. At the end, pour in the vinegar, mix and arrange the vegetables in jars.
5. Eggplant salad with tomato paste
A wonderful saute that diversifies the everyday menu in winter.
You will need: 5 eggplants, 3 peppers, 2 carrots, 1 onion, garlic, 2 tbsp. tomato paste, 2 tbsp. vinegar, 100 ml vegetable oil, 1 tbsp. salt, 1.5 tbsp. Sahara.
Cooking: Coarsely chop all vegetables. Mix eggplant, carrots, salt and tomato paste, boil and then add onion and pepper. Pour in the butter and sugar and simmer for 40 minutes over medium heat, stirring occasionally. At the end, add spices and vinegar, and roll up.
6. Eggplant salad with mushrooms for the winter
This appetizer is very satisfying, so it can be served separately.
You will need: 1 kg of eggplant, 1 kg of champignons, 75 ml of vegetable oil, 75 ml of vinegar, 1 tbsp. salt and sugar, 1 onion, 3 cloves of garlic.
Cooking: Cut the mushrooms and boil them for 10 minutes, and separately boil the diced eggplants. Finely chop the onion, mix everything together, and pour in the oil and vinegar. Add all the spices and crushed garlic, mix and arrange in jars.
7. Eggplant salad with nuts for the winter
If you want to add spice – just one pod of chili is enough.
You will need: 1 kg of eggplant, 100 g of garlic, 1 cup of walnuts, 0.5 bunch of parsley, 3 tbsp. vinegar, 1.5 tsp salt, spices.
Cooking: Cut the eggplant into circles and bake for 30 minutes at 200 degrees. Finely chop the nuts, garlic and herbs, add vinegar, salt and spices to them, and mix. Lay eggplant with nuts in layers, and roll up.
8. Salad with eggplant and beans
Another hearty snack that is surprisingly high in protein.
You will need: 500 g of eggplant, 350 g of tomatoes, 150 g of beans, peppers and carrots, 100 g of onions, 30 g of garlic, 1 tbsp. salt, 2 tbsp. sugar, 70 ml vegetable oil, 1 tbsp. vinegar, spices.
Cooking: Boil the beans in advance until tender. Cut the eggplant into cubes, and chop the tomatoes in a blender. Add garlic to the tomato puree and boil for a couple of minutes. Add finely chopped peppers, onions, carrots and eggplants there, simmer for 40 minutes and add beans at the very end. Season, pour in oil and vinegar, add to salat greens, boil for another 10 minutes and roll up.
9. Winter eggplant salad with rice
An original winter side dish that does not need to be cooked.
You will need: 1.5 kg of eggplant, 2.5 kg of tomatoes, 1 kg of pepper, 750 g of onions and carrots, 1 cup of rice, 1 cup of vegetable oil, 2 tbsp. salt, 5 tbsp. sugar, 100 ml of vinegar.
Cooking: Cut the eggplant into cubes and bake for 20 minutes at 200 degrees. Randomly chop the rest of the vegetables, except for the tomatoes, and simmer them in oil for 20 minutes.
Grind the tomatoes in a blender and pour over the vegetables with sugar and salt. Bring to a boil, add dry rice and simmer until cooked through. At the very end, add eggplant and vinegar, and after 5 minutes, spread the salad in jars.
10. Eggplant salad with carrots for the winter
Eggplant can be first fried or baked – at your discretion.
You will need: 750 g eggplant, 2 carrots, 3 garlic cloves, 2 tbsp. vegetable oil, 125 ml of water, 2 tbsp. sugar, 1.5 tsp salt, 3 tbsp. vinegar.
Cooking: Cut the eggplant into cubes and cook in any convenient way. Grate the carrots on a coarse grater, squeeze out the garlic, mix everything together and fill the jars. Boil water with oil, sugar, salt and vinegar, pour over salad and roll up.
11. Korean eggplant salad for the winter
Another experiment on the theme of Korean snacks.
You will need: 1 kg of eggplant, 500 g of carrots and peppers, 100 ml of vegetable oil and vinegar, 100 g of sugar, 4 cloves of garlic, 1 tsp. salt, spices.
Cooking: Cut the eggplant into cubes, salt, leave for 15 minutes and squeeze, and then fry until golden. Grate the carrots on a Korean grater, and cut the pepper into strips. Squeeze the garlic to the vegetables, add the rest of the ingredients, mix, leave for an hour and arrange in jars.
12. Eggplant salad slices
Spicy spicy appetizer that will complement any feast.
You will need: 1.5 kg of eggplant, 2 liters of water, 2 tbsp. salt, 250 ml of vinegar, 5 peppers, 3 heads of garlic, 1 bunch of cilantro, 200 ml of vegetable oil, 1 chili, 1 tsp. salt.
Cooking: Cut the eggplant into slices 1 cm thick and boil them in pieces in water with salt and vinegar for 15-20 minutes. Grind sweet and hot peppers, garlic and cilantro in a blender, pour vegetable oil into the sauce and season to taste. Gently mix the eggplant with the sauce and arrange in jars.
13. Eggplant salad with cabbage for the winter
Quite an original and very tasty combination.
You will need: 1 kg of eggplant, 1 kg of cabbage, 400 g of carrots, 200 g of pepper, 6 cloves of garlic, 1 tbsp. salt, 0.5 cups of vinegar.
Cooking: Bake or boil eggplant until soft and cut into cubes. Finely chop the cabbage, carrots and peppers, cut the garlic into slices and mix all the vegetables. Add salt and vinegar, leave the salad for an hour and roll it into jars.
14. Salad with eggplant and cucumbers
Thanks to the crunchy cucumber, this salad is definitely different from the usual eggplant blanks.
You will need: 700 g eggplant, 350 g cucumbers, 700 g tomatoes, 350 g peppers, 150 g onions, 35 ml vinegar, 100 ml vegetable oil, 0.5 tbsp. salt, 1.5 tbsp. Sahara.
Cooking: Grind the tomatoes in a blender, finely chop the onion and coarsely chop the rest of the vegetables. Bring the tomato puree to a boil and put the vegetables there, and then boil for half an hour over low heat. Add the rest of the ingredients, mix, simmer for another 10 minutes and arrange in jars.
15. Winter eggplant salad with prunes
Eggplant with prunes is one of the most classic and most win-win combinations.
You will need: 2 eggplants, 3 tomatoes, 150 g prunes, 200 ml water, 70 ml vegetable oil, 1 tbsp. vinegar, 1 tsp salt, 3 cloves of garlic, 0.5 tbsp. Sahara.
Cooking: Cut the eggplant and tomatoes into medium cubes, and the prunes into strips. Stew vegetables in oil with water for 20 minutes, add prunes and stew for the same amount. Add sugar, salt, crushed garlic and vinegar, mix and roll up the salad.
16. Eggplant salad with apples for the winter
A sweet and sour eggplant salad that is sure to please everyone!
You will need: 1 kg of eggplant, 1 kg of tomatoes, 400 g of pepper, 300 g of apples, 500 g of onions, 200 ml of vegetable oil, 1.5 tbsp. salt, 1 tsp Sahara.
Cooking: Cut the eggplant into large cubes, salt, leave for half an hour and rinse. Cut the remaining vegetables and apples into smaller pieces. Fry the onion, add tomatoes to it, and after 10 minutes – eggplants with peppers and apples. A little stew all together, season and arrange in jars.
17. Eggplant salad without vinegar
Pure taste of vegetable stew without characteristic sourness.
You will need: 2.5 kg of eggplant, 2.5 kg of pepper, 1 kg of tomato, 1 kg of onion, 5 heads of garlic, 500 ml of water, 300 g of sugar, 5 tbsp. salt, 1 glass of vegetable oil, spices, 1 bunch of parsley.
Cooking: Randomly chop all the vegetables and put them in a saucepan. Boil water with sugar, salt and butter, pour over the vegetable mixture and simmer for 30 minutes. After that, season, add chopped greens and roll up.
18. Winter eggplant salad with mayonnaise
Make no mistake, it’s delicious!
You will need: 2 kg of eggplant, 1 kg of onion, 1 head of garlic, 200 ml of mayonnaise, 100 ml of vegetable oil, 35 ml of vinegar, salt.
Cooking: Cut the eggplant into cubes and boil for 10 minutes in boiling water. Fry onion half rings, mix with eggplant and simmer for 10 minutes. Add the rest of the ingredients, simmer for another 5 minutes and roll the salad into jars.
19. Salad with fried eggplant for the winter
Nothing better than freshly roasted!
You will need: 3 kg of eggplant, 2 hot peppers, 4 heads of garlic, 1 sweet pepper, 3 tsp. salt, 300 ml vegetable oil, 9 tbsp. vinegar and water.
Cooking: Cut the eggplant into rings, salt, leave for half an hour and rinse. Pass both types of pepper and garlic through a meat grinder, and add spices, water and vinegar there. Fry the eggplant on both sides and arrange in jars in layers, brushing with sauce.
20. Salad for the winter of baked eggplant
Baked eggplants do not need oil, so they have less fat.
You will need: 1.5 kg of eggplant, 200 g of garlic, 1 bunch of cilantro, 500 g of pepper, 1 chili, 75 ml of vinegar, 2 tomatoes, spices.
Cooking: Cut the eggplant into cubes and bake in the oven for 10-15 minutes at 250 degrees. Grind all other ingredients in a blender and mix well. Layer the eggplant and sauce in jars and roll up.