26 Best Recipes for Delicious Eggplant for the Winter

The best eggplant recipes for the winter are dishes that help you enjoy the juicy flavor of these vegetables during the cold season. Pickled eggplants not only add a touch of spice to any table but also help combat vitamin deficiency, tone the body, and prevent the development of many diseases. To prepare these pickles correctly, follow the recommendations and advice of top chefs.

Recommendations for choosing eggplants

Before preparing vegetables, you need to make sure that they meet the required standards:

1. There are no damages or rotten fragments on the eggplant shell.
2. The skin of the eggplant is smooth and elastic, without wrinkles.
3. The blue ones are in the middle stage of maturity.

Important! For winter preserves, it's best to avoid overripe vegetables, as this can affect the flavor of the finished dish.

Recipes for delicious winter preparations

There are many recipes for preparing eggplants for the winter. Each has its own characteristics and preparation secrets.

The classic way

Simple eggplants are prepared as follows:

1. Wash 3 large vegetables and cut into medium-sized cubes.
2. Pour the mixture into a pan with water and simmer for about 10 minutes.
3. Place the eggplants in a clean container.
4. Add 4 tablespoons of vinegar, 2 tablespoons of sugar, a few spices to the resulting solution and simmer for about 15 minutes.
5. Place the eggplants in jars, pour in the marinade and cover with a lid.

When everything has cooled, the candies can be transferred to the basement.

Salad "Ten"

To prepare the salad you will need:

1. Cut 2 eggplants into cubes.
2. Cut 2 bell peppers in the same way.
3. Grate 1 large carrot.
4. Finely chop the onion.
5. Cut several tomatoes into cubes.
6. Combine the vegetables, add 150 ml of olive oil and a little salt.
7. Simmer the mixture over the fire for about 15 minutes.

When the dish boils, it is recommended to add a few cloves of garlic.

The salad needs to be distributed into jars and sent to the cellar.

In Korean

Korean blue ones can be prepared according to a well-known recipe:

1. Cut the eggplants into slices.
2. Repeat the same steps with the bell pepper.
3. Grate 1 large carrot.
4. Place the eggplants in a frying pan and fry on both sides.
5. Combine all the chopped vegetables, add some herbs and spices to your taste.

The resulting dish must first be placed in the refrigerator and then served.

Blue ones in tomato sauce with red hot pepper and garlic

The spicy appetizer is prepared according to the following recipe:

1. Wash 1 kg of eggplants and cut into circles.
2. Chop the herbs, garlic and onion, combine the vegetables and mix.
3. Boil the eggplants in water for about 15 minutes.
4. Combine the mixture with the vegetable mixture, pour everything into containers, and add a small amount of vinegar.

Important! Next, the jars should be sealed and stored in a dark place.

Recipe without sterilization

You can cook vegetables quickly in the following way:

1. Cut several large fruits into slices and leave in a container for half a day.
2. Drain the resulting juice and add 3 tablespoons of vinegar to the mixture, leave again for 2 hours.
3. Rinse the jars, pour the resulting mixture into them, add garlic and herbs.

The jars need to be rolled up and placed in the refrigerator for 1 week.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Winter vegetable preserves can be prepared using the following recipe:

1. Cut 1 kg of fruit into slices, sprinkle salt on them and leave for 10 minutes.
2. After some time, put the vegetables through a meat grinder.
3. The resulting gruel will need to be boiled over heat for about 15 minutes.
4. Add seasonings to your taste, reduce the heat and simmer the caviar for another 30 minutes.
5. At the end, add a few cloves of garlic, a few spoons of tomato paste and 1 spoon of lemon juice to the pan.

Pour the caviar into jars and refrigerate.

Salted stuffed eggplants in jars

Stuffed blue ones are prepared according to the following recipe:

1. Wash 1 kg of fruit and cut off the stems.
2. Boil them in water for about 10 minutes.
3. Wash and grate 1 carrot, do the same with the herbs and garlic.
4. Mix the ingredients, add a little oil and spices to your taste.
5. Make a cut in the eggplants, put the resulting mixture in there, and place them in jars.

The workpiece must be tightly pressed with a lid and sent to the basement.

Spicy appetizer

To preserve blueberries for the winter, use the following recipe:

1. Cut 1 kg of fruit into large pieces.
2. Fry them in olive oil on both sides.
3. Grind bell pepper and chili in a meat grinder.
4. Add 3 tablespoons of vinegar, a little sugar, salt and garlic to the resulting mixture.
5. Pour the spicy mixture over the eggplants and cover them with a lid.

Before eating, place the dish in the refrigerator for 1 hour.

Delicious lecho

Lecho is prepared according to a well-known recipe:

1. Soak 1 kg of blue ones in water for half an hour.
2. At this time, grind 1 kg of tomatoes using a blender.
3. Place the tomato mixture on the fire and simmer for about 20 minutes.
4. Cut the bell pepper and blue pepper into small pieces and add to the tomato paste.

Cook the lecho for another half hour, then pour into jars and put in the refrigerator.

Eggplants, canned for the winter

Rolling up vegetables is carried out as follows:

1. Cut 3 large fruits into large slices.
2. Place them in salted water and boil for 10 minutes.
3. Place the eggplants in a jar and pour in a small amount of vinegar, sugar and spices.
4. Add an umbrella of dill and a few cloves of garlic, roll everything up with lids.

Move the jar to the storage room.

Eggplants with vegetables

You can prepare blue ones with a vegetable mixture according to this recipe:

1. Grind 500 g of tomatoes using a meat grinder.
2. Cut the bell pepper into small pieces.
3. Crush 6 cloves of garlic using a garlic press.
4. Combine all the vegetables, pour in vegetable oil, add a little sugar and spices.
5. When the mixture has boiled, it must be poured into containers and tightly covered with a lid.

Once the dish has cooled, it can be transferred to the basement.

Blue "Mother-in-law's Tongue" Recipe

"Mother-in-law's tongue" is prepared according to a well-known recipe:

1. Cut the eggplants into thin slices.
2. Roll them in flour and fry in a pan.
3. Cut the tomatoes into slices.
4. Crush the garlic using a garlic press.
5. Grease the blue ones with mayonnaise, put tomatoes and garlic on them.
6. Wrap the plates and place them tightly in a glass container.

After 2 hours of infusing in the refrigerator, the dish can be served.

Eggplants in oil

The twists in oil are prepared as follows:

1. Cut the blue ones into slices.
2. Salt them and leave for an hour.
3. Fry the slices on both sides.
4. Place them in jars, adding chopped garlic at the same time.

Dilute the dish with 150 ml of olive oil, cover and place in a cool place.

Eggplant rings in a spicy seasoning

To prepare a spicy preparation, you need:

1. 1 kg of blue ones, cut into circles.
2. Fry them in oil for about 5 minutes.
3. Chop the bell pepper and garlic and grind the ingredients using a blender.
4. Add a little vinegar, salt, red pepper and sugar to the mixture.
5. Place eggplants in clean jars in layers, alternating with vegetable puree.

Cover the preparation with lids and send it to the basement.

Georgian-style pickled

You can make Georgian twists as follows:

1. Wash the eggplants and boil them in water.
2. Chop the onion and carrot and fry them in oil.
3. Chop the bell peppers and blue peppers.
4. Mix 5 tablespoons of vinegar with a spoon of honey, a small amount of salt and pepper.
5. Pour the resulting marinade over the mixed vegetables and stir.

Distribute the mixture into containers and close tightly with a lid.

Eggplant "Mushrooms" in oil

"Mushrooms" in oil are prepared according to a simple recipe:

1. Cut 1 kg of fruit into strips.
2. Chop the chili pepper into small pieces and repeat the steps with the garlic.
3. Mix 200 ml of water with 3 tablespoons of vinegar, sugar and a small amount of spices, simmer the mixture for 20 minutes over heat.
4. Pour blue ones into the solution and cook for 10 minutes.
5. Pour 100 ml of oil into a separate container and mix it with garlic and pepper.
6. Add eggplants to the mixture and simmer for 5 minutes over heat.

Divide the resulting dish into containers and place in a cool place.

In Kherson style

Kherson-style canned vegetables are prepared according to a simple recipe:

1. 500 g of blue ones, cut into large pieces.
2. Fry in olive oil until golden brown.
3. Chop the garlic and do the same with the bell pepper.
4. Combine the vegetables and pass through a blender.
5. Add a few spoons of vinegar, sugar, and olive oil to the mixture.
6. Pour the vegetable puree over the eggplants and distribute into jars.

After 3-4 hours, the jars can be taken out to the cellar.

Salad with eggplant and white beans

To prepare the salad you will need:

1. Pre-soak the beans in water, then boil.
2. Cut the eggplants into small pieces.
3. Grate the carrots.
4. Grind the tomatoes using a blender and put them to simmer on the fire.
5. Gradually add a little vinegar, spices and sugar to the solution.
6. Pour all the chopped vegetables into the boiling pasta and cook for another 40 minutes.

Divide the dish among the jars and seal them with lids. It's best to store the salad in a cellar.

Eggplants "Ogonyok"

You can prepare the eggplant "Ogonyok" according to the following recipe:

1. Cut 1 kg of eggplants into circles.
2. Grind 1 chili pepper and 2 bell peppers in a blender.
3. Add garlic, 3 tablespoons of vinegar, sugar and salt to taste to the resulting mixture.
4. Place the base for the preparation on the fire and cook until boiling.
5. Pour the eggplants into it and cook for another 30 minutes.

Distribute the resulting mixture into jars and place in the basement for storage.

Eggplant with rice for the winter

The dish is prepared as follows:

1. Cut the eggplants into pieces.
2. Fry in a pan.
3. Chop the pepper, onion and carrot.
4. Place all vegetables in a saucepan, add oil and simmer for about 20 minutes.
5. Add tomatoes, chopped in a meat grinder, to the mixture.
6. Pour in the rice and simmer for 40 minutes.

Divide the salad among the cups and seal with lids. After 3 hours in the refrigerator, you can taste it.

Salad "The Magnificent Four"

The salad is prepared according to a simple recipe:

1. Cut 1 kg of fruit into circles.
2. Chop the bell pepper and onion.
3. Repeat the steps with the tomato.
4. Place all the vegetables in a saucepan, pour in some oil and add a little salt.
5. Pour a glass of water and simmer the vegetables for 40 minutes.

Important! Divide the mixture into jars, cool, and store in the cellar.

Finger-licking good

The dish is prepared in a simple way:

1. Cut the blue ones into cubes and boil them in water for 10 minutes.
2. Finely chop the bell pepper, carrot, onion and garlic.
3. Chop fresh tomatoes into cubes.
4. Place the vegetables in a saucepan, add a glass of water, half a glass of oil, sugar, and salt. Simmer for about 30 minutes.
5. After half an hour, pour in a small amount of vinegar and simmer for another 10 minutes.

Pour the salad into jars and seal them.

Blue ones, canned whole in a 3-liter jar

Whole eggplants can be prepared in a simple way:

1. Wash 1 kg of fruit and simmer in water for 30 minutes.
2. Prepare a marinade from 200 ml of water, 50 ml of vinegar, 3 tablespoons of sugar and a small amount of spices.
3. Pour the eggplants into a jar and cover with marinade.

Cover the jars with lids and transfer to the cellar.

Vegetables in tomato sauce

Preserving vegetables in a tomato mixture using a simple method:

1. Cut 3 large fruits into small pieces.
2. Chop the pepper and onion.
3. Grind the tomatoes through a meat grinder and place on the fire.
4. After 20 minutes, pour the eggplant, onion and pepper into the mixture, add a little spices and sugar, and simmer everything for about 20 minutes.
5. At the end, pour in some table vinegar.

Pour the mixture into jars and seal.

Eggplants in sweet marinade

The dish in a sweet marinade is prepared in a simple way:

1. Cut the blue ones into pieces.
2. Chop the bell pepper and a little onion.
3. Pour 5 tablespoons of sugar, a little vegetable oil and honey into a saucepan with water.
4. Pour vegetables into the resulting mixture and simmer for 40 minutes.

Remove the salad from the stove and pour into containers.

Pickled eggplants stuffed with carrots

To prepare vegetables with carrots, you need:

1. Soak the fruits in salted water for 1 hour.
2. Grate the carrots and chop the bell pepper.
3. Chop the herbs and garlic.
4. Cut the eggplants.
5. Mix all the vegetables and stuff the eggplants with them.
6. Pour the resulting dish with a marinade of vinegar, oil and sugar.

Pack the blue ones into containers and refrigerate.

Duration and storage rules

Canned food can be stored in a cellar or basement for 1.5–2 years. Refrigeration reduces the shelf life to six months.

Important! If a strange odor or taste appears, stop storing and discard the product.