13 Best Fried Eggplant Recipes for Winter

Fried and marinated eggplants for the winter Eggplant preserves are a versatile and healthy appetizer perfect for a holiday table. Eggplant preserves are not only delicious but also healthy, helping prevent vitamin deficiency in cold weather. To ensure delicious preserves, you need to learn the proper preparation and selection of canning ingredients.

Features of preparing fried blue mushrooms for the winter

Before you begin cooking, remember the recommendations prepared by experienced chefs:

1. For winter preparations, it is better to choose ripe and fresh eggplants.
2. To prevent jars from exploding in the cellar, it's best to sterilize them first. The same rule applies to lids.
3. It is better to cool jars of eggplants upside down and then take them to the cellar.

Important! When first preparing your vegetables, it's best to check for damage or burst jars to prevent spoilage.

Selecting and preparing vegetables

Before the procedure, carefully inspect the eggplants and select those suitable for canning. Here are some criteria to consider:

1. It is better to roll hard and unripe vegetables, otherwise the preparation may lose its flavor.
2. The blue ones should not have any damage or wrinkled parts.
3. To prevent vegetables from becoming bitter and to keep them juicy, it's best to soak them in warm, salted water beforehand. Soaking time: 30 minutes.
4. After soaking, the vegetables need to be wiped dry and the stems cut off.

Once the eggplants are prepared, you can begin preparing the jars and lids.

Preparing jars for sealing

To prevent the jars from spoiling in the basement, the jars for rolling should be boiled with a soda solution beforehand. The following methods are used for this:

1. Sterilizing jars over the oven rack.
2. Steaming over a container of boiling water.
3. Cleaning using a multicooker.

The boiling process takes about 30 minutes, after which the jars should be placed on towels to dry. Don't forget to sterilize the lids.

Delicious fried eggplant recipes

There are many ways to preserve eggplants for the winter. Various additives, spices, and vegetables are used for the preparations. Below are the best recipes for pickling eggplants for the winter.

Classic cooking option

To prepare this classic dish you will need:

1. Soak 2 kg of eggplants in salted water for 30 minutes.
2. Dry the vegetables and remove the stems.
3. Cut into thin circles.
4. Place the frying pan on the stove, pour in a little vegetable oil, and heat for 2 minutes.
5. Pour vegetables into it and fry until a light crust appears.
6. Wash 4 bell peppers, remove seeds, and cut into small pieces.
7. Crush 9 cloves of garlic using a garlic press.
8. Mix pepper and garlic, place in a blender and grind until mushy.
9. Pour 2 tablespoons of vinegar into the mixture, add salt to taste.
10. Place eggplants in layers in jars, mixed with pepper sauce, and roll up the lids.

The workpiece can be immediately taken out to a cool place.

In Georgian

To prepare you will need:

1. Soak 2 kg of blue ones in a salt solution.
2. Dry them naturally.
3. Cut off the stems and cut the eggplants into medium-sized cubes.
4. Remove the insides of 3 red bell peppers, cut them into small pieces, then chop them using a blender.
5. Next, chop the garlic and combine it with the pepper.
6. Add lemon juice and some herbs to the mixture.
7. Pour the eggplants into a preheated frying pan, fry on both sides for about 2 minutes, pour in the pepper mixture, and simmer for about 15 minutes over low heat.

Pour the mixture into jars and close with lids.

Korean spicy appetizer recipe

You can prepare eggplants step by step using the following recipe:

1. Wash 1 kg of vegetables and remove stems.
2. Cut the eggplants into straight thin slices.
3. Grate 2 carrots on a coarse grater, pour the resulting mixture with warm water for 40 minutes.
4. 5 bell peppers, clean out the insides and cut into slices.
5. Place the eggplants on a greased baking sheet and bake in the oven for 15 minutes.
6. Grind pepper and garlic in a blender, mix with carrots.
7. Add a little vinegar, pepper, salt, and bake the mixture in the oven with the eggplants.

After 15 minutes, the vegetables can be distributed into jars and sent to the cellar.

In adjika

You can make blueberries in adjika using a simple recipe:

1. Cut 300 g of bell pepper into small pieces, peel the garlic, finely chop the tomatoes.
2. Combine the vegetables and grind them in a meat grinder.
3. Add pepper and salt to the resulting solution to your taste.
4. Place the mixture on the fire and cook for 20 minutes.
5. Cut the eggplants into small pieces.
6. Pour into a saucepan with adjika and simmer for 20 minutes over low heat.

Place the resulting mixture into jars and roll up.

Blue circles in tomato sauce

Preserving rings is done as follows:

1. 2 kg of eggplants, cut into rings.
2. Place vegetables in salted water and leave for 20 minutes.
3. Roll the eggplants in a small amount of flour and fry them over high heat on both sides.
4. Wash 500 g of tomatoes and grind them using a meat grinder.
5. Cut the onion into thin rings.
6. Place the tomato mixture over low heat, wait until it boils, add salt and pepper to taste.
7. Pour the resulting mixture into the frying pan with the eggplants, add the onion and fry for about 10 minutes over low heat.

Pour the mixture into containers and seal with lids.

Mother-in-law's tongue

It’s easy to prepare eggplants according to this recipe:

1. Pre-soak 1 kg of eggplants in salted water.
2. Cut the vegetables into thin slices, sprinkle with flour and fry over medium heat on both sides.
3. Grease the resulting product with mayonnaise on one side.
4. Crush the garlic using a garlic press and sprinkle it over the mayonnaise.
5. Place a tomato ring on top and roll up the slice. If the dough falls apart, you can tie it together with string.
6. Place the resulting tongues in jars.

The jars are rolled up with lids, cooled and sent to the cellar.

Without vinegar with tomatoes

Canned eggplants without vinegar are prepared as follows:

1. Wash 1 kg of tomatoes and soften in salted water.
2. Grate 3 large carrots.
3. Cut 2 kg of eggplant into slices, repeat the same steps with the bell pepper.
4. Pour a glass of oil and 2 glasses of water into a deep saucepan and bring the liquid to a boil.
5. Add vegetables, spices and herbs to the water and simmer for 30 minutes over low heat.

The resulting dish is packaged in jars and covered with lids.

With mayonnaise

You can roll up vegetables with mayonnaise according to the following recipe:

1. Wash 1 kg of blue mushrooms and cut into slices.
2. Place the vegetables in salted water and boil for about 15 minutes.
3. Cut the onion into rings and fry in olive oil.
4. Pour the eggplants into it, add a little water and simmer for half an hour.
5. Pour 300 g of mayonnaise, 3 tablespoons of vinegar, garlic into the resulting mixture and simmer the dish for another 10 minutes.

Next, distribute the mixture into containers and roll up the lids.

Fried layers with garlic and carrots

To prepare you will need:

1. 2 kg of eggplants cut into thin slices.
2. Grate the carrots on a coarse grater.
3. Chop the onion and garlic into small pieces with a knife.
4. Place the eggplants in a frying pan and fry on both sides.
5. Place them in a shallow glass container and sprinkle with herbs on top.
6. Pre-soak the carrots in salted water to make them juicy.
7. Place it along with garlic and onion on top of the greens, pour in 3 tablespoons of vegetable oil and the same amount of vinegar, sprinkle with pepper and spices of your choice.

Important! Cover the mixture with a lid, refrigerate for a few days, then transfer to the cellar.

Finger-licking good recipe

Eggplants in jars "Finger-licking good" are prepared according to the following recipe:

1. Wash 1 kg of eggplants and cut into medium-sized cubes.
2. Clean the bell pepper, cut into small cubes.
3. Grate the carrots.
4. Chop the onion and garlic in the same way.
5. Boil tomatoes and hot peppers for 2 minutes, cut into cubes.
6. Pour all prepared ingredients into a pan of boiling water, add a glass of oil.
7. Add 1 spoon of salt, a few spoons of sugar and spices, boil for about 20 minutes.

Pour the resulting dish into containers, put it in the refrigerator for 2 hours, and then transfer it to the cellar.

Method without sterilization

You can prepare eggplants without sterilization using the following recipe:

1. 1 kg of blue ones, cut into large pieces.
2. Chop the bell pepper into small pieces.
3. Cut the onion into rings.
4. Repeat the steps with tomatoes.
5. Pour all the vegetables into a pan with water, add vinegar (2 tablespoons), spices and salt, boil for about 20 minutes.

Pour the resulting mixture into jars, seal and store in the cellar.

With garlic in oil

Eggplants in oil sauce are prepared according to a simple recipe:

1. Wash 2 kg of vegetables and cut into circles.
2. Crush 10 cloves of garlic using a garlic press.
3. Place the eggplants in a saucepan, pour in 1 cup of olive oil and put on the fire.
4. Pour in garlic, spices to your taste, add 3 tablespoons of vinegar, and simmer for about 30 minutes.

Place the resulting dish into jars and refrigerate for several days.

Eggplants in hot sauce

The spicy preparation is made according to a simple recipe:

1. Wash 2 kg of blue mushrooms and cut into rings.
2. Pour sunflower oil over the vegetables and leave for 20 minutes.
3. Preheat the oven, place the eggplants on a baking sheet, and bake for 20 minutes.
4. Cut the bell pepper and hot pepper into small pieces.
5. Chop the garlic.
6. Grind the vegetables in a blender, combine with a small amount of vinegar and spices.
7. Place the eggplants in a jar, pour the resulting spicy base over them, and roll up the lids.

Once the candies have cooled, they can be moved to a cooler room.

Duration and storage conditions of canned food

Prepared foods can be stored for up to 2 years if stored at the correct temperature. Experienced cooks recommend storing them in a cool place, where the temperature fluctuates between 5-10 degrees Celsius. Refrigerating reduces the shelf life to several months.