Fans of such blanks know that spicy eggplant for the winter is a separate pleasure. Moreover, there are so many different ways to cook them, and we have already collected the best of them in this collection. With and without tomatoes, mushrooms, garlic and herbs – choose a recipe to your taste!
1. Georgian-style spicy eggplant for the winter
Be sure to add your favorite spices towards the end of cooking.
You will need: 2 kg eggplant, 8 bell peppers, 2 hot peppers, 10 garlic cloves, 1.5 tsp. salt, 1.5 tbsp. sugar, 125 ml of vinegar, 150 ml of vegetable oil.
Cooking: Cut the eggplant into cubes and fry them in oil until golden brown. Grind garlic and both types of pepper in a blender. Bring this mass to a boil, add eggplant, remaining oil, sugar, salt, vinegar and spices to taste. Bring everything to a boil again, boil for 15 minutes over low heat and roll the eggplants into sterilized jars.
2. Spicy eggplant with tomatoes
A savory appetizer that will perfectly decorate a festive table or a family dinner.
You will need: 1 kg of eggplant, 1.5 kg of tomatoes, 4 cloves of garlic, 1 chili pepper, 75 ml of vinegar, 100 ml of vegetable oil, 100 g of sugar, 1 tbsp. salt.
Cooking: Pass peeled tomatoes, garlic and chili through a meat grinder. Add butter, sugar and salt, bring to a boil and boil for 20 minutes over low heat. Put the eggplant sliced \u200b\u200bin cubes and carcasses there for another half an hour after boiling again. 5 minutes before the end, pour in the vinegar and roll the blanks into jars.
3. Spicy eggplant without cooking for the winter
For this recipe, cut the eggplant into circles and fry them first.
You will need: 1 kg of eggplant, 50 g of chili pepper, 1 bell pepper, 50 g of garlic, 1 tsp. sugar and salt, 3 tbsp. vinegar, 150 ml of water, 100 ml of vegetable oil.
Cooking: Cut the eggplant into slices, salt and leave for 20 minutes, and then rinse and fry until golden brown on both sides. Grind both types of pepper with garlic in a blender. Add some water for consistency, and add salt and sugar. Lay eggplants in jars in layers, and pour this sauce over each layer. At the end, pour in a spoonful of vinegar and roll up everything with lids.
4. Spicy eggplant without frying
These eggplants are more pickled than just canned.
You will need: 3 kg of eggplant, 4 liters of water, 0.5 liters of vinegar, 8 bell peppers, 5 heads of garlic, 0.5 liters of vegetable oil, 10 hot peppers, salt and spices.
Cooking: Cut the eggplant into 1 cm thick slices. Boil water separately and add spices to taste. Pour in the vinegar, bring to a boil again and put the eggplant in this marinade. Boil again and cook for 20 minutes over low heat. Take out the eggplants and let them cool.
Pass garlic and both types of pepper through a meat grinder and mix with oil and spices. Place the eggplant in clean jars, pouring hot sauce over each piece. Roll up the blanks for the winter.
5. Whole spicy eggplant for the winter
We need small eggplants of about the same size and height of the jar.
You will need: 8 eggplants, 1 tbsp. salt, 2 tbsp. sugar, 2 cloves of garlic, 2 chili peppers, 50 ml of vinegar, spices.
Cooking: Cut off the ends of the eggplants, prick the vegetables with a fork and boil them for 5-6 minutes in boiling water. Put garlic, chili pepper rings, salt, sugar and spices to taste in sterilized jars. Put the eggplant in there too. Pour boiling water over everything, pour in vinegar and roll up the lids.
6. Spicy eggplant “Teschin language” for the winter
Mother-in-law’s tongue is a very popular appetizer that is prepared with different vegetables, but according to the same principle.
You will need: 3 kg of eggplant, 2 kg of tomatoes, 1 cup of garlic, 1 kg of bell pepper, 5 pods of hot pepper, 100 ml of vinegar, 5 tbsp. sugar, 1.5 tbsp. salt, vegetable oil.
Cooking: Cut into cubes and lightly fry the eggplant in oil. Peel the tomatoes from the skin and pass them through a meat grinder with two types of pepper and garlic. Add sugar and salt, bring to a boil, boil for 15 minutes and put eggplant there. Boil for another 15 minutes, pour in the vinegar, put everything in jars, pour another tablespoon of oil into each and roll up the lids.
7. Spicy eggplant with zucchini for the winter
Eggplant with zucchini goes well with any snacks and preparations.
You will need: 1 kg of eggplant, 1 kg of zucchini, 300 g of carrots, 200 g of hot peppers, 300 g of onions, 200 g of tomatoes, 150 ml of vegetable oil, 3 tbsp. sugar and salt, 3 tbsp. vinegar, spices.
Cooking: Randomly chop all the vegetables, and hot peppers grinders in a blender. Add butter, sugar, salt and spices, and simmer all together for about 1 hour over low heat, stirring occasionally. Pour in vinegar 5 minutes before the end and roll into prepared jars.
8. Spicy eggplant with walnuts
Raw nuts are first roasted in a dry frying pan so that they better reveal their flavor.
You will need: 3 kg eggplant, 250 g garlic, 250 g walnuts, 3 chili peppers, 1 tbsp. salt, 1 tsp sugar, 1 tbsp. vinegar, 1/2 cup vegetable oil.
Cooking: Randomly cut the eggplant and fry them until golden brown in a minimum amount of oil. Grind nuts in a blender, and separately – chili with garlic. Mix everything together and add oil, vinegar, salt and sugar. Arrange eggplants in jars in layers and pour sauce over each layer. Well, tamp everything and roll it up for the winter.
9. Spicy eggplant with mushrooms for the winter
Of the mushrooms, champignons are best suited here, but you can take any to your taste.
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, salt and spices.
Cooking: Wrap the eggplants individually in foil and bake them in the oven for about 40 minutes at 200 degrees. Boil the mushrooms for 15 minutes in boiling water, and cut the onion into rings. Fry mushrooms and onions until golden brown separately from each other.
Peel the eggplant and chop as desired. Gently mix everything together, add garlic, sugar, salt, spices and vinegar, and arrange the workpiece in jars. Sterilize them for another 30-40 minutes in any convenient way and roll up the lids.
10. Spicy eggplant caviar for the winter
This collection of recipes would be incomplete without your favorite eggplant caviar!
You will need: 500 g eggplant, 70 ml vegetable oil, 2 bell peppers, 2 chili peppers, 400 g tomatoes, 3 garlic cloves, 2 onions, 2 carrots, 1 tbsp. salt.
Cooking: Rinse, randomly cut and pass all the vegetables through a meat grinder. Add oil and salt, bring to a boil and simmer for 1 hour over low heat. Add crushed garlic and chopped chili, and simmer for 1 more hour. Roll the spicy caviar into sterilized jars.
11. Spicy eggplant like mushrooms for the winter
An interesting feature of this blank is that it is really difficult to distinguish eggplant from mushrooms here.
You will need: 500 g eggplant, 1 chili pepper, 3 garlic cloves, 7 sprigs of parsley, 60 ml vegetable oil, 500 ml water, 2.5 tbsp. vinegar, 0.5 tbsp. salt, 0.5 tbsp. Sahara.
Cooking: Peel the eggplant, cut into cubes and fry until golden brown. Mince the chili and garlic, add them to the eggplant and fry for another 4 minutes. Put everything in washed jars, adding chopped parsley. Boil water with sugar, salt and vinegar, pour the eggplants with this marinade and sterilize the jars for 15 minutes in boiling water.
12. Spicy eggplant in tomato for the winter
If there is already a ready-made tomato sauce, then it is quite suitable for spicy eggplants.
You will need: 1.5 kg of eggplant, 500 g of tomato sauce, 2 onions, 2 carrots, 4 hot peppers, 1 head of garlic, 1 tbsp. salt, 3 tbsp. sugar, 100 ml vegetable oil, 50 ml vinegar.
Cooking: Randomly chop and fry the eggplant until golden brown in oil. Finely chop the onion, grate the carrots and also fry. Grind hot peppers and garlic in a blender, send them to onions and carrots, and add tomato sauce. Add salt and sugar there, and simmer for 10 minutes. Add eggplant and carcasses for another half an hour over low heat. Pour in the vinegar and roll the workpiece into jars.
13. Spicy eggplant with mayonnaise for the winter
Surprisingly, mayonnaise is great even for winter preparations!
You will need: 500 g eggplant, 7 garlic cloves, 200 g onion, 3 tbsp. mayonnaise, 1 tbsp. vegetable oil, salt and ground black pepper, 2 pinches of chili flakes.
Cooking: Cut the eggplant into cubes, boil them for a couple of minutes in boiling water and fry in oil until golden brown for about 20 minutes. Separately, fry the chopped onion with garlic. Mix everything together, add mayonnaise and spices, put the snack in jars and sterilize for another 15 minutes in boiling water. Roll up eggplant for the winter.
14. Spicy eggplant with onions and carrots for the winter
Classic frying will come in handy in any vegetable snack.
You will need: 1 kg of eggplant, 2 onions, 2 carrots, 2 chili peppers, 1 head of garlic, 1 tsp. sugar and salt, 3 tbsp. vinegar, 100 ml vegetable oil.
Cooking: Cut into small cubes and fry the eggplant until golden brown. Chop the onion, grate the carrots and fry them separately too. Add chopped chili and garlic to them. Then add the eggplant and simmer all together for another 10 minutes over low heat. Add salt, sugar and vinegar, put everything in jars, sterilize the workpiece for another 15 minutes and roll it up for the winter.
15. Spicy eggplant with greens for the winter
Such an appetizer is not only tasty, but also looks very impressive even in jars.
You will need: 2 kg of eggplant, 3 heads of garlic, 2 chili peppers, 1 bunch of parsley and dill, 3 tsp. salt, 15 ml vinegar, 2 tsp. Sahara.
Cooking: Cut the eggplant into slices and fry them until golden brown on both sides. Finely chop the garlic, hot chili and greens or chop in a blender. Add salt, sugar and vinegar.
Put the eggplants in washed jars, spreading each circle with garlic mass. Sterilize for another 15 minutes in boiling water and roll up the lids.