Eggplants or the beloved “little blue ones” are an excellent ingredient for winter preparations.
Especially if they are cooked with tomatoes, garlic and fragrant spices. Here are the best recipes for salads and snacks from eggplants with tomatoes for the winter, which will fly away from the cellar the very first.
Eggplant with tomatoes for the winter - the general principles of cooking
Used for canning young eggplants that do not have ripe and dark seeds. Peel should be tender, not hard. In most snacks it can not be removed, as it helps to keep the shape of the pieces. For the same reason, it is not recommended to cut eggplants for canning finely. If the recipe does not specify the form, then shred arbitrarily.
How can you cut the blue ones:
• circles or their halves, quarters;
• bars;
• cubes;
• stripes.
For appetizers, eggplants are boiled or stewed together with tomatoes and other ingredients. Sometimes pre-frying is required.
Tomatoes for salads, you can take absolutely any, most importantly - ripe, juicy, tasty. If they are crushed into a sauce, it can be taken with cracks, curves, overripe, but without rot and mold. If tomatoes need to be sliced, it is better to use dense fruits, you can be a little unripe. Snacks are tasty with fleshy varieties, without water.
In addition to eggplants and tomatoes, onions, garlic, herbs, pepper, carrots, spices and vinegar are added to the preservation. Pay special attention to the oil. It must be fresh, not have a musty smell, otherwise in the process of storage the unpleasant aroma will increase.
All preservation is done in sterile jars, which it is desirable to prepare in advance so as not to be distracted from the process. There are several variants of tare sterilization: over steam, in the oven, in the microwave oven or in the granny way - roasting washed cans in the sun. Choose any convenient. Covers can simply be covered with boiling water.
Recipe 1: Fried eggplants with tomatoes for the winter
Fried eggplant ringlets, doused with tomato sauce with garlic aroma. What could be better? Excellent eggplant appetizer with tomatoes for the winter, which is easy to prepare.
Ingredients
• 2 kg of eggplants and ripe tomatoes;
• 300 grams of sweet pepper;
• hot peppers;
• 120 grams of sugar;
• 2.5 tablespoons of salt;
• 3 tablespoons of vinegar;
• butter;
• garlic head.
Cooking
1. Cut eggplants into rings, 5 mm thick. If the blue bitterness is soaked, then soak it in salted water, then wash and stand out.
2. Fry the eggplants in a skillet in hot oil on both sides, put them in jars, not tamping tightly so that the juice is well seeped through.
3. We pass through a meat grinder tomatoes, peppers and we set on fire. Cook at a slight boil for 15 minutes.
4. Grind peeled garlic, add to tomato paste.
5. Pour salt, vinegar and granulated sugar, boil everything together for another 5 minutes.
6. Fill the prepared jars with blue ones with boiling juice, roll them up and leave to cool in an inverted form.
Recipe 2: Eggplant with tomatoes for the winter in a quick way
Eggplant salad in tomato sauce, which is very quick and easy to prepare. Does not require frying, sterilization, pre-heat treatment of individual ingredients. It is enough to put all the ingredients in a saucepan and boil.
Ingredients
• 1 kg blue;
• 1 kg of tomatoes;
• oils of 120 ml;
• 0.3 kg of pepper;
• 1 chilli pod;
• garlic head;
• 70 ml of 9% vinegar;
• 50 grams of sugar;
• salt 1.5 spoons.
Cooking
1. We cut eggplants into small cubes of 1 * 1 cm. We fold them into a pan in which we will cook.
2. Remove the seeds from sweet peppers, cut them into small cubes and send them to the pan.
3. Pass the tomatoes, garlic, hot peppers through a meat grinder, pour the resulting juice to the rest of the ingredients.
4. Put the saucepan on the stove and cook for 20 minutes after it boils.
5. Pour salt, sugar, spices into the total mass, pour in oil and vinegar. Boil for 10 minutes.
6. Spill on the banks and roll up.
Recipe 3: Eggplant with tomatoes for the winter “Spark” with honey
The secret of this recipe is hidden in honey, which is added. Eggplants have a sharp, rich taste. It is better to use small fruits so that the pieces do not fall apart during frying and fit better in a jar.
Ingredients
• 1.4 kg eggplants;
• 600 grams of tomatoes;
• 2 chillies;
• 100 grams of garlic;
• 120 grams of honey;
• 70 grams of vinegar 9%;
• salt 2 tsp;
• butter.
Cooking
1. In eggplants, we cut off the tails, chop the ringlets and fry on both sides in oil.
2. Cooking light. To do this, chop together the hot peppers with tomatoes, garlic, add salt, honey, vinegar, and mix the vegetables. It is necessary that the honey is completely sold in pouring, so if it is thick and candied, you can melt it beforehand.
3. In prepared jars we fold the circles of the finished eggplants, sandwiching the flames. Fill up to the neck. Cover with lids.
4. Put the cloth on the bottom of the saucepan, put our jars and pour cold water. Turn on the stove, bring to a boil and cook for 15 minutes. Roll up.
Recipe 4: Eggplant with Tomatoes for the Winter in Korean
From this amount of ingredients 8 half-liter cans of eggplants with tomatoes are obtained. The recipe contains basic spices, but Korean seasonings can be added to taste.
Ingredients
• 1, 8 kg of eggplants;
• 500 grams of tomatoes;
• 250 grams of pepper;
• 450 grams of carrots;
• 200 grams of onions;
• garlic head.
For marinade:
• 170 ml of oil;
• 90 ml of vinegar 9%;
• a tablespoon of sugar and salt;
• black or red pepper.
Cooking
1. Eggplants need to be cut into cubes 2 * 2 cm, immersed in boiling salted water and boiled for 4 minutes, drained into a colander, leave to cool and drain.
2. Rub carrots into straws, cut tomatoes into slices, pepper and onion in half rings.
3. Finely chop the garlic and combine all the vegetables with prepared eggplants.
4. Mix all the ingredients of the marinade and pour into the salad.
5. Fold in jars, sterilize for half an hour and roll up.
Recipe 5: Bean and eggplant salad with tomatoes for the winter
Beans and eggplants are two fairly bright foods, but they are in perfect harmony together. And tomatoes favorably shade their taste. Prepared without sterilization and vinegar. Ingredients
• 1.8 kg of tomatoes;
• 1 kg of dry beans;
• 1 kg of carrots, peppers and onions;
• half a liter of oil;
• 100 grams of sugar;
• salt.
Cooking
1. Soak beans in advance for at least 6 hours, boil until cooked and proceed to preservation.
2. Pepper, eggplant and onion cut into cubes, the size of boiled beans. All we put in the cauldron.
3. Carrots cleaned, three on any large grater.
4. Tomatoes scroll through a meat grinder or in a blender, add to vegetables.
5. Add boiled and decanted beans from the liquid, add oil, sugar, salt.
6. Mix everything, put on the stove and simmer for 40 minutes.
7. Fold the boiling mass over the container, tighten the caps.
Recipe 6: Harvesting Apples and Eggplants with Tomatoes for the Winter
Adding fruits with salads and snacks has long been the norm, especially if it's apples. Tasty billet, which is better to use green apples sour varieties.
Ingredients
• 1.2 kg of eggplants;
• a pound of apples, tomatoes, peppers;
• salt;
• 30 grams of garlic;
• 70 grams of sugar;
• butter.
Cooking
1. Cut eggplants into arbitrary slices, you can simply make cubes and quickly fry in a pan for a couple of minutes.
2. Cut apples, tomatoes, peppers into pieces, peel the garlic and grind everything together in a meat grinder.
3. Combine fried eggplants with a vegetable mixture, put on the stove and cook for 20 minutes, salt, add sugar. You can put any spices to your taste.
4. Boil for another minute, mix and pour the hot billet in banks.
Recipe 7: Eggplants with tomatoes for the winter “Teschin tongue”
Teschin language - one of the most popular appetizers on the basis of eggplant, which has a huge number of recipes. We present a basic version in which you can make your own changes and put any spices to taste.
Ingredients
• 4 kg of eggplants;
• 1.4 kg of tomatoes;
• 3 hot peppers;
• 10 sweet peppers;
• 0.1 kg of garlic;
• 200 grams of sugar;
• 250 grams of oil;
• 50 grams of salt;
• 30 ml of vinegar 70%.
Cooking
1. In blue ones, remove the tips from two sides and chop the vegetable into rings of 7 mm. If the eggplants are large, then each ring can be cut in half or into quarters. 2. Fall asleep eggplant with salt, let stand, then wash and squeeze.
3. Peel the garlic, free the peppers from the seeds, cut the tomatoes and grind them together in any convenient way.
4. Combine all the ingredients, add spices, oil, vinegar. Cook on low heat for 30-35 minutes.
5. Spill on the banks and immediately roll up.
Recipe 8: Eggplant Salad with Tomatoes for the Winter of “Fingers of Yum”
Fried eggplant slices are sandwiched with tomatoes, greens and it all languishes in its own juice. Salad turns out beautiful, saturated, pieces of vegetables keep their shape well, as it is prepared directly in jars.
Ingredients
• 3 kg of eggplants;
• 1 kg of tomatoes;
• 200 grams of garlic;
• parsley for peresepka layers;
• butter.
For marinade:
• 200 ml of vinegar (9%);
• half a glass of water.
Cooking
1. Cut eggplants into rings and fry in oil.
2. Cut the tomatoes into rings.
3. Chop the greens and garlic, mix and add some salt.
4. For the marinade, mix the water with vinegar.
5. Each eggplant is moistened in marinade, put in a jar, sandwiched with tomatoes, sprinkled with garlic herbs. We decompose all the vegetables, we stamp on top. If the oil remains after frying, then pour it into jars.
6. Sterilize for 35 minutes and roll up.
Recipe 9: Eggplant with Tomatoes for the Winter “Manjo”
Bulgarian recipe of eggplant preparation with tomatoes for the winter. All vegetables are cut into large chunks, the snack turns out bright, with a pronounced tomato flavor.
Ingredients
• 3 kg tomatoes;
• 2 kg of eggplants;
• 2 kg of sweet pepper;
• 300 grams of carrots;
• kilogram of onions;
• garlic head;
• 100 grams of salt, vinegar, 9% and sugar;
• 200 grams of oil.
Cooking
1. Cut eggplants into circles, soak them out of bitterness if necessary.
2. Pepper chop thick straws, add to the blue.
3. There we also put onion sliced in half rings and carrots chopped on a Korean grater.
4. We pass through the meat grinder tomatoes, peeled garlic, to taste you can add hot peppers.
5. Fill tomato mass in vegetables, add spices, vinegar, oil, mix and set on the stove. Bring to a boil and simmer on low heat for 40 minutes. 6. We put on the container and cork.
Eggplant with tomatoes for the winter - tips and tricks
• In many recipes for preparing eggplants, pre-frying the pieces is required, which tires the housewives. But you can do a lot easier. Put the rings on a greased baking sheet, brush each slice on top with butter with a brush and bake in the oven for 20 minutes, until a light crust appears. Use further prescription.
• When laying hot salads on cans, it is necessary to mix the billet up and down well every time so that the rising oil is evenly distributed and there is not much thicker at the bottom.
• For many housewives, the percentage of vinegar leads to a dead end. In some recipes it costs 6%, in the other 9%, and at home most often a bottle of essence from 70%. Of course, you can see the label and diluted by proportions. But in fact, most eggplant salads are poured over the banks in a boiling form, and therefore do not require a preservative. Vinegar is added to taste, so put as much as you need.
• If carrots go to salads, then it is better to chop straws on a Korean grater. So the appetizer turns out more beautiful, the carrot retains its shape and does not boil soft.
• Tomatoes sour, tasteless and watery? Add more sugar to the snack. It will make the taste of vegetables richer, brighter. You can also add spices, for example, dry adjika or just a couple of spoons of tomato paste.
