You can cork eggplants with tomatoes for the winter by practically following proven recipes and using all sorts of simple and more original ideas for processing vegetable components. The result will surprise even fastidious and capricious eaters.

How to cook eggplant with tomatoes for the winter?

If you have a desire to cook eggplants with tomatoes for the winter, the best recipes from the selection below, basic recommendations and the right tips will help you implement the idea tasty, efficiently and without any hassle.

1. Washed eggplants are cut into circles, cubes, cubes or longitudinal plates, salted and left for 30 minutes to remove bitterness.
2. The resulting juice is drained, and the slices are rinsed and squeezed or immediately dried with a towel.
3. A more tender snack will turn out if the tomatoes are peeled by lowering the fruits alternately in boiling water and ice water.

Salad with eggplant and tomatoes for the winter

An easy-to-make and delicious winter eggplant, pepper and tomato salad is the perfect addition to your daily menu during the absence of fresh vegetables. Eggplant fruits are cut into circles or medium-sized sticks, peppers into strips, and tomatoes and onions into slices. Appetizer yield - 6 half-liter cans.

Ingredients:

• tomatoes and onions - 1 kg each;
• garlic - 1 head;
• hot pepper - 0.5-1 pc.;
• sugar and vinegar - 2 tbsp. spoons;
• oil - 200 ml;
• salt - 1 tbsp. a spoon.

Cooking

1. Sliced ​​vegetables are placed in a common container.
2. Garlic, hot pepper, sugar, salt, oil and vinegar are added.
3. Allow the vegetable mixture to boil, simmer over low heat for 20 minutes.
4. Cork eggplants with tomatoes and peppers for the winter in jars.

Adjika with eggplant and tomatoes for the winter

You can prepare eggplants with tomatoes for the winter in the form of adjika. The texture of the workpiece will depend on the method of grinding the ingredients: vegetables can be cut into small cubes, grated or twisted in a meat grinder. The resulting appetizing vegetable sauce can be served with second courses, complement pasta with it.

Ingredients:

• eggplant - 2.5 kg;
• tomatoes - 2.5 kg;
• sweet pepper and onion - 900 g each;
• apples - 1 kg;
• garlic - 2 heads;
• hot pepper - 2 pcs.;
• sugar and vinegar - 200 g each;
• oil - 380 ml;
• salt - 3 tbsp. spoons.

Cooking

1. Grind tomatoes, eggplant, peppers, onions and apples.
2. Oil, salt, sugar are added, the vegetable mass is boiled for 40 minutes.
3. Stir in garlic, hot peppers and vinegar, heat the mixture for another 10 minutes.
4. Roll up the eggplant and tomato sauce for the winter in the form of adjika in sterile jars.

Fried eggplant with tomatoes for the winter

The most delicious snacks for the winter of eggplant and tomatoes are made from fried or baked eggplant slices. A similar preparation can be made based on the recommendations of the following recipe. Tomatoes are preferably passed through a juicer or juice without seeds is prepared by passing the twisted mass through a sieve.

Ingredients:

• eggplant - 3 kg;
• tomatoes - 700 g;
• sweet pepper - 200 g;
• garlic - 1 head;
• hot pepper - 1 pc.;
• sugar and vinegar - 200 g each;
• oil for frying;
• salt - 1 tbsp. a spoon.

Cooking

1. Tomatoes are turned into juice, mixed with peppers and garlic twisted in a meat grinder.
2. Boil the tomato mixture with the addition of salt and sugar, pour in the vinegar, let it boil again, remove from the stove.
3. Salted eggplants are fried in oil on both sides, placed tightly in sterile jars.
4. Pour the contents of the containers with boiling sauce.
5. Eggplants fried in slices for the winter are corked with boiled lids of tomatoes.

Georgian eggplant for the winter with tomatoes

Spicy eggplants with tomatoes prepared according to the following recipe for the winter will delight fans of Georgian cuisine. The composition of the appetizer is supplemented with aromatic seasoning hops-suneli, which gives the dish a characteristic piquant taste and an amazing, incomparable aroma. From the indicated amount of products you will get 4 half-liter jars of salad.

Ingredients:

• eggplant - 2 kg;
• tomatoes and sweet peppers - 400 g each;
• sugar - 4 tbsp. spoons;
• garlic - 2 heads;
• hot pepper - 2 pcs.;
• oil and vinegar - 200 g each;
• hops-suneli - 1 tbsp. a spoon;
• salt - 1 tbsp. a spoon.

Cooking

1. Tomatoes and two types of peppers are twisted in a meat grinder.
2. Add salt, sugar, oil, bring the mixture to a boil.
3. Eggplants are laid, vegetables are boiled for 20 minutes.
4. Stir in garlic, seasoning and vinegar, heat the salad for 2 minutes.
5. Georgian-style eggplants are corked with tomatoes for the winter in jars.

Green tomatoes with eggplant for the winter

The preparation for the winter of eggplants with tomatoes, made by following the recommendations below, will help to attach tomatoes that have not yet ripened and at the same time get a new snack, the taste of which will surprise even experienced chefs. The only drawback of the recipe is the need to sterilize containers with salad.

Ingredients:

• eggplant and bell pepper - 1.5 kg each;
• green tomatoes - 800 g;
• ripe tomatoes, onions and carrots - 1 kg each;
• sugar - 2 tbsp. spoons;
• garlic - 1.5 heads;
• vinegar - 60 ml;
• salt - 1.5 tbsp. spoons.

Cooking

1. Twist tomatoes, carrots, onions, garlic and peppers through a meat grinder.
2. Add salt, sugar, boil the mass for 30 minutes.
3. Cut the eggplant into circles 5 mm thick, blanch in boiling water for 40 seconds.
4. Green tomatoes are chopped in the same manner.
5. Layer eggplants, green tomatoes and boiled vegetable mixture in jars.
6. Add a teaspoon of vinegar to each jar of 0.5 liters, sterilize the salad for 40 minutes.
7. Cork eggplants with.

Korean eggplant with tomatoes for the winter

If even tomatoes with tedious long-term cooking of vegetables or sterilization of containers are too intricate for you, use the following recipe and prepare a delicious Korean-style snack. Fragrant seasonings and a good marinade will transform the taste of the vegetable mix and keep it fresh for a long time.

Ingredients:

• eggplant and tomatoes - 3 pcs.;
• onions and carrots - 2 pcs.;
• garlic - 1 head;
• vinegar - 40 ml;
• oil - 100 ml;
• Korean seasoning - 1 tbsp. a spoon;
• sugar - 2 teaspoons;
• salt, herbs - to taste.

Cooking

1. Cut into strips eggplant, carrots and onions.
2. Tomatoes get rid of skins and juice with seeds, and the pulp is cut.
3. Fry onions, carrots and eggplant alternately.
4. Mix vegetables with tomatoes, adding garlic, herbs, salt, sugar, vinegar and seasoning, leave for 2 hours.
5. Heat the mass to a boil.
6. Eggplants with tomatoes are corked for the winter without sterilization in jars, wrapped until cool, stored in the cold.

Eggplant and tomato stew for the winter

Having prepared eggplants from the preparation of which are as close as possible to traditional dishes prepared for the main course, you will be able to save a lot of time on decorating lunch meals or dinner on weekdays throughout the year. Vegetable stew is an excellent independent dish and a light side dish for meat.

Ingredients:

• large eggplants, bell peppers and tomatoes - 4 pcs.;
• onions and carrots - 2 pcs.;
• garlic - 4 cloves;
• vinegar - 4 tbsp. spoons;
• oil - 150 ml;
• sugar - to taste;
• salt - 1 tbsp. a spoon.

Cooking

1. Fry onions, carrots, eggplants alternately in oil.
2. Lay tomatoes, peppers.
3. Add salt, sugar, garlic and stew vegetables until soft.
4. Vinegar is poured in, the stew is sealed in a sterile container.

Eggplant caviar with tomatoes for the winter

You can also prepare eggplants with tomatoes and garlic for the winter in the form of caviar, beloved by many. The appetizer will turn out even tastier if the vegetables are alternately fried in a pan until blushed or baked on an oiled baking sheet in the oven, after sprinkling the slices with oil on top. The indicated amount of products is enough for 2.5 liters of caviar.

Ingredients:

• eggplant - 1 kg;
• tomatoes - 700 g;
• bell pepper, onion and carrot - 0.5 kg each;
• hot pepper - 1 pc.;
• vinegar - 1.5 teaspoons;
• oil - 200 ml;
• sugar - 0.5 tbsp. spoons;
• salt - 1.5 tbsp. spoons.

Cooking

1. Sliced ​​medium-sized eggplants, onions with carrots and peppers are alternately fried in oil.
2. Add tomatoes, salt, sugar, hot pepper.
3. Stew vegetables for 40 minutes, pour in vinegar.
4. Cork hot caviar in sterile jars.

Eggplant with mushrooms and tomatoes for the winter

By supplementing the prepared eggplants with onions and tomatoes for the winter with chopped champignons, the originality of the appetizer will increase significantly, surprising with an unusual exquisite taste, amazing aroma and pleasant texture. Mushrooms and eggplants can be additionally fried in oil, which will add saturation to the workpiece.

Ingredients:

• eggplant - 2.5 kg;
• tomatoes and bell peppers - 700 g each;
• champignons - 1.5 kg;
• garlic - 2 heads;
• vinegar - 150 ml;
• oil - 250 ml;
• sugar - 1 cup;
• salt - 2 tbsp. spoons.

Cooking

1. Sliced ​​eggplants, onions, tomatoes, peppers and mushrooms are placed in a saucepan.
2. Add salt, sugar, oil, vinegar, stew the ingredients for 30 minutes.
3. Cork mushrooms and eggplants with tomatoes for the winter in sterile jars.

An ideal snack for serving with a side dish or just like that with bread will be prepared. The form of slicing vegetable components can be determined individually, but in this case large slices of eggplant and peppers chopped in long slices will be preferred.

Ingredients:

• eggplant and tomatoes - 2 kg each;
• bell pepper - 1 kg;
• hot pepper - 2 pcs.;
• garlic - 3 heads;
• vinegar 70% - 1 teaspoon;
• oil - 250 ml;
• sugar - 0.5 cups;
• salt - 2 tbsp. spoons.

Cooking

1. Cut the eggplant and pepper, lay in a pan with grated tomatoes.
2. Add salt, sugar, butter, boil vegetables for 30 minutes.
3. Vinegar is poured in, the mass is heated for 5 minutes, sealed in jars.

Eggplant with beans and tomatoes for the winter

Surprisingly tasty, satisfying and nutritious, they succeed if you make them with the addition of beans. The beans must first be soaked for at least 12 hours, periodically changing the water, and then boiled until tender. Approximately 2.5 liters of salad will come out of the indicated amount of products.

Ingredients:

• eggplant and tomatoes - 1.2 kg each;
• bell peppers, carrots and beans - 250 g each;
• garlic - 1.5 heads;
• vinegar - 50 ml;
• oil - 150 ml;
• sugar - 0.5 tbsp. spoons;
• salt - 1 tbsp. a spoon.

Cooking

1. Grind the tomatoes, boil for 2 minutes, adding salt, sugar and butter.
2. Eggplants, peppers and carrots are laid, the mass is stewed for 20 minutes.
3. Stir in beans, garlic, vinegar, boil the salad for 10 minutes, cork in jars.

Eggplant tongues with tomatoes for the winter

Eggplants with tomatoes, marinated for the winter in a spicy mixture with garlic and herbs, enjoy unprecedented popularity among a wide audience of admirers and are better known as "mother-in-law's tongue". Often, eggplant slices are pre-brown in an oiled pan or in the oven.

The long-awaited canning season is just around the corner, so housewives have thoughts about canning eggplants for the winter. In the summer, the cost of vegetables is almost a penny, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can blanks in banks be compared with store products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Eggplant at home is a product that does not contain preservatives.

Today we will share with you the "Golden Ten" recipes for canned eggplant. The methods are not new, but they still enjoy their popularity.

If you use other interesting recipes, be sure to share them in the comments. They will undoubtedly please many housewives.

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplant. It is worth remembering that old fruits contain a large amount of solanine, which is harmful to health.

1. First of all, you should pay attention to the appearance of the product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released from them. These vegetables are not worth buying.

2. The quality of eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. Just put it on the scales to make sure it's fresh. From statistics, we can conclude that a ripe fresh medium-sized vegetable has a weight of about 0.5 kg.

3. Be sure to inspect the fruit from all sides: fresh eggplant is always even, there are no dents or other defects on it. Remember that some varieties have natural blotches, so you should not get hung up on them - this is normal. Any damage indicates that it is not fresh. There are times when a vegetable has suffered from an external factor, in which case inspect the rest of the eggplant.

4. If the seller is honest, then he will not remove the stem. If it is green and not shriveled, then the eggplant is fresh. Old stalks are usually removed to hide the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5. If for all the above signs you could not check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6. The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant has not yet ripened. If the dent is obtained very easily, then the fruit is overripe. Here you need to find the optimal middle so that the dent is made with medium effort and at the same time quickly disappears.

7. Don't be fooled by large vegetables, as there is nothing good in them. It is unlikely that such a fruit itself reached such a size, most likely when growing it was fed with nitrates, which are harmful to health. In large individuals, there is an excessive amount of solanine.

8. Honest sellers must show the buyer cut vegetables. There must be no dark spots on it, and the grains should not smell unpleasant. If you observe these factors, then do not purchase fruits, as they are old.

9. Remember that under the influence of air the fetus should not change its color, but if it becomes brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not postpone their preparation for several days. This is a product that spoils literally before our eyes, so it is recommended to cook them as soon as possible. Some housewives use a refrigerator for short-term storage, but they do not know that the fruits will disappear even faster in it. It is better to put them in a dark cool place.

Experienced cooks know that there is a lot of bitterness in eggplant, which should be disposed of. To do this, you need to cut the fruit into circles, place in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

After you have chosen the right vegetable, let's start cooking it. Below are the top 10 recipes for canned eggplant, such as "Ten", the famous "Bakat" and many others.

So let's get started:

Salad "Ten"

Eggplant lovers will definitely like this appetizing dish. The name of the salad was due to the number of ingredients, which is equal to ten. The recipe itself does not require you to have special skills in the field of cooking; even a beginner can make a blue dish. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the moment to take a sample. People who have not heard of the salad can reduce the number of ingredients for the first time, thereby turning the dish into a "Pyaterochka".

Ingredients:

We take at the rate of 5 liters of lettuce.

• Sweet pepper 10 pcs.
• Blue 10 pcs.
• Tomatoes 10 pcs.
• Garlic 10 cloves.
• Onion 10 pcs.
• Refined oil up to 350 ml.
• Vinegar 9% 150 ml.
• Finely ground salt 3 tbsp. (2+1).
• Sugar 100 g

Cooking

1. First you need to prepare a container for rolling. We take jars up to 1 liter, wash and sterilize, pour boiling water over the lids and let dry.

2. It is worth noting that it is better to buy eggplants of a small size: they have a better taste, and they also contain less solanine. My fruits. We take the required amount of refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl, fill with cold water. Next, you need to remove the bitterness from the fruits, for this we add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6. Remove the seed part from the sweet pepper. We divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each again into 2 parts.

7. The onion must be cut into half rings of medium thickness. Do not forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. We take a container up to 15 liters, fill it with refined oil. If there is no large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. We mix the mass.

9. We send the workpiece to a moderate fire, we are waiting for it to boil. During the cooking process, the vegetables will shrink in size. As soon as the mass begins to boil, we make the fire barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it's time to remove the eggplant from the stove, you need to add vinegar. We stir the mass and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll them up. Try to put some vegetables without juice, juice will stand out from them over time.

12. Put the jars upside down and wait for complete cooling.

Appetizing salad for the winter is ready!

Eggplant with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, because a vegetable can be grown on its own in the right amount and do whatever you want with it. Those who do not have such an opportunity have to buy and conserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step-by-step actions, you will not have any difficulties in the cooking process. The dish turns out to be very tasty and tender, its aroma will definitely seduce you. In the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Amount based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Bulgarian pepper any grade 0.5 kg.
• Carrots 0.3 kg.
• Garlic 50 g.
• Refined oil 100 ml.
• Bay leaf 3 pcs.
• Vinegar 70% 1 tbsp
• Sugar 5 tbsp
• Salt 1.5 tbsp.
• Bulb onion 300 g
• Allspice, black, 5 peas.

Let's start cooking

1. We start cooking by washing the containers for preservation. Half liter jars are best suited.

2. Since beans are a product that takes a long time to cook, we start with it. Any variety will do, preferably large. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it is not enough, then sweat more. We send to the colander. Remember that the water does not need to be salted.

3. While the beans are cooking, you can prepare vegetables. First, wash the little blue ones and cut them lengthwise into 2 parts. We rub salt into the fruits so that it removes unnecessary bitterness, after half an hour we wash the vegetables with cold water. Let's let them dry.

4. We clean the onion. We remove the skin from the carrot, remove the seed part from the pepper. After processing, wash the products and let dry.

5. Cut the onion into half rings, pepper with carrots into strips.

6. Cut off the tail of the tomatoes, cut into 4 parts. We clean the garlic. Both components must be whipped with a blender or passed through a meat grinder to get a uniform mixture. Pour the mass into a saucepan and put on fire.

7. The sauce must be boiled for about 6-7 minutes, then add carrots, onions and peppers. Mix the mass and cook for about 7-10 more minutes.

8. In the meantime, you can cut the blue ones into cubes.

9. Fall asleep to the total mass, continue to cook.

10. Almost immediately salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mass boils, we make the fire minimal and simmer the dish for another half an hour, stirring at intervals.

11. The last step is adding beans and vinegar. Simmer everything together for about 5 minutes and turn off the fire.

12. The salad is ready, it remains to distribute it among the banks and roll it up. It's better to do it right away while it's hot. If you want to be safe, then sterilize the container, but this is not necessary. The finished product can be stored even at room temperature.

13. We put the banks upside down and wait for complete cooling. We store until the onset of cold weather.

The famous "Bakat"

Sometimes a situation arises when there are a lot of products on the table and you need to do something with them in a hurry. In this case, we are talking about eggplants, which are sometimes so numerous that you don’t know where to put them. In order to put them to good use and at the same time not do extra work, we will prepare a salad for the winter "Bakat".

The cooking process is quite simple, there will be no particular trouble with the blue ones. Something today's dish is similar to vegetable stew. In winter, it will be very nice to try a fresh salad prepared since summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplant 1 kg.
• Bulgarian pepper 0.5 kg.
• Carrot 250 g.
• Pepper hot to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp
• Salt 1 tbsp. (preferably small).

Cooking

1. Experienced housewives begin any preservation with the preparation of containers. It is better to do this before working with products, so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. Covers can be doused with boiling water and wiped immediately.

For salad, it is advisable to choose mid-season blue ones. They should be free of defects, and dents should not remain.

2. We wash the fruits, remove the excess parts and cut into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each one more into medium-sized pieces.

4. We wash the carrots, remove the skin. Further, everything is at your discretion: either you can use a large grater, or chop the carrots by hand. Cooks with experience know that if it is crushed too much, it will turn into porridge. For this recipe, it is better to use a knife and make the pieces larger, so they will be more noticeable in the total mass.

5. My tomatoes, divide into 4 parts and send to a blender. We clean the garlic, add to the tomatoes. If there is no blender, you can use a meat grinder - you get a good tomato puree. Thrill-seekers can add hot peppers, but don't overdo it.

6. After you make a puree, it must be poured into a deep container. This is where the rest of the cooking will take place. If there is a 5 liter pot, feel free to use it.

7. Add refined oil, salt, sugar, throw chopped parsley. Mix until smooth.

8. We send the workpiece to the stove, we are waiting for it to boil. Then the prepared vegetables, make the fire medium.

9. Leave the food for 10 minutes, during which time they will shrink, and you can mix them easily. The salad will cook for about 40 minutes. Before cooking is complete, you can take a sample, if necessary, add spices. Pour "Bakat" into banks and roll up.

10. Turn the preservation lid down and wait for cooling. Our dish is ready, it remains to wait for winter to take a sample.

Bon Appetit!

Marinated eggplant for the winter

Many do not like to close pickled eggplants because they consider such a salad to be too sophisticated, but nothing prevents you from preparing blue ones according to a simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. It remains only to make a side dish and pour sunflower oil on the vegetables, it will be just an overeating. Thanks to the step-by-step recipe, you will not have any difficulties in preparing this dish.

Ingredients based on 1.5 liters of salad:

• Blue 1 kg.
• Garlic 5-6 cloves.
• Water 2 l.
• Black peppercorns 1 tsp
• Salt 1 tsp

For marinade:

• Bay leaf 4 pcs.
• Water 1 l.
• Salt 1 tbsp. (large).
• Sugar 1.5 tbsp
• Vinegar 9% 4 tbsp

Cooking method

To prepare a salad, you need to buy medium-sized vegetables. They should be ripe, purple in color, without defects and green-brown hues.

1. We wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just such. We cut it first lengthwise into 2 parts, after each more in half. It turns out the optimal portion size.

3. Pour water (2 l) into a saucepan, salt, bring to a boil. After we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the little blue ones, put them in a colander so that unnecessary water runs away. For the marinade, we will use clean.

5. We pre-sterilize the container. The container can be taken in any size, liter jars are optimal. For seaming, a regular lid or a screw cap is suitable.

6. First put the garlic. You can put the whole on the bottom or leave part under the lid. Then black pepper and blue ones themselves. Housewives who roll up cucumbers usually ram them, but this is not necessary with blue ones, as they will become porridge.

7. Put the bay leaf, salt, sugar in a saucepan with clean water and send it to the fire. After boiling, pour in the vinegar, after 2-3 minutes pour the marinade to the vegetables.

8. We cork the salad and wrap it up. After a day, it must be put in a cool place for storage. The test can be removed after a month.

Bon Appetit!

In Korean

This recipe, like the previous ones, has a place to be. An appetizing Korean-style appetizer will come in handy on any holiday table. Such a bright and tasty dish will not leave any guest indifferent, some will even ask you for a recipe for pickled blue ones. Today we will cook quite a bit of eggplant, but if you like it, then be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

• Eggplant 1 kg.
• Sweet pepper 0.3 kg.
• Carrot 200 g.
• Onion 150 g
• Garlic 3 cloves.
• Parsley up to 150
• Pepper to your taste.
• Water 1.5 l.
• Salt 2 tbsp

For marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp
• Sugar 2 tbsp
• Coriander ground floor st.l.

Cooking method

1. My main ingredient, remove the stalks and cut lengthwise into 4 parts. We place the blue ones in boiling salted water for 5 minutes. If the fruits are very large, then keep longer. Be careful not to let the eggplant get too soft, otherwise it will look like porridge.

2. Remove vegetables from the stove, but do not drain the water. In the meantime, we will process the rest of the vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part from the sweet pepper and cut it into thin strips.

4. We clean the onions, cut them into half rings.

5. Remove the skin from the carrots, rub on a coarse grater. Strong grinding is not recommended.

6. Grind the garlic in a garlic press, chop the parsley smaller.

7. While we have prepared all the components, the blue ones have already cooled down. Cut them into medium sized cubes.

8. We fill all the crushed components in a saucepan and pour the marinade. There is no exact order of laying, vegetables can be added arbitrarily. We mix the mass so that it acquires a more or less the same look, cover the pan with cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can lay them out in jars. We roll up the vegetables and wait for cooling.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is somehow special. It’s hard to believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised at the result. We will remove the bitterness from the little blue ones in a known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, so the cooking process will be slightly, but faster.

The whole recipe is painted step by step, which means that even novice cooks will cope with it. The number of ingredients per liter jar of salad. If you plan to do more, then, accordingly, count the number of components in proportion.

Ingredients:

• Blue 1 kg.
• Tomatoes 1 kg.
• Sweet pepper up to 400 g.
• Sour apple 1 pc.
• Garlic 5 cloves.
• Refined oil a third of a glass.
• Sugar 120 g
• Salt 2 tbsp (1+1 for the sauce).
• Vinegar 9% 20 ml.
• Pepper hot to your taste.

Let's start cooking

1. My blue ones, cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. We place the fruits in a container, sprinkle with one tbsp. salt. Let stand for 2 hours, in the meantime, the juice will come out of the vegetables. Don't be alarmed if they get smaller.

3. We begin to prepare the tomato sauce. For its preparation, you will need tomatoes in skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes, it is necessary to make shallow cuts criss-cross. Thanks to these light actions, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, she herself should climb off the tomatoes.

6. My Bulgarian pepper, divide into 2 parts, remove the part with seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with an apple, cut into 4 parts. We clean the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. Salt and sugar must be added to the resulting mass.

9. Pour out the refined oil, send it to the fire. As soon as the mass begins to boil, add vinegar and reduce the fire to a minimum.

10. The liquid that stood out from the little blue ones is not required, so we drain it.

11. We shift the eggplants into vegetable puree, bring to a boil. Then lower the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, it remains to roll them up.

There is no single thought regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Arrange eggplants in jars, cover with lids.

2. Put the container in a container, fill it with water to the level of filling the jar and bring to a boil, wait 20 minutes.

3.Now you can safely roll up an appetizing dish in tomato for the winter!

Tasty lecho

Every year for the winter you need to stock up on various preservations. No matter how much you do them, in any case, they will disperse sooner than you thought. Lecho with eggplant is the product that you most likely didn’t plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this yummy disappears from preservation faster than others. For beginners, this recipe will be a great start, because this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer in which you can add ingredients of your choice. Today we will prepare a classic version with carrots and sweet peppers.

Ingredients:

• Blue 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Carrots of medium size 0.5 kg.
• Bulb onion 0.5 kg.
• Bay leaf 3 pcs.
• Peppercorns a couple of pieces.
• Refined oil 1 tbsp.
• Vinegar (essence) 1.5 tbsp.
• Sugar half tbsp
• Salt 2 tbsp

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin circles. We cut the tomatoes into 4 parts, send them to a blender and make a puree. In a separate container, combine mashed potatoes with carrots, add refined oil and send to the stove. We make the fire moderate.

2. After half an hour, add onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mass boils.

3.Now you can throw the main component of the dish - eggplant.

Any sort of blue, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under oppression for half an hour. After we get it, wash it and cut the fruits along 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait until the lecho is infused. After half an hour, you can lay out the salad in jars and begin sterilization. To do this, put the jars in a deep container, pour cold water over the neck of the jar and put it on the stove. We boil the jars for 15-20 minutes and proceed to seaming. At the end, we wrap the lecho in a blanket for a day.

Watch the video for the recipe:

The dish is ready, you can take a sample!

Bon Appetit!

spicy snack

Ingredients:

• Blue 5 kg.
• Sweet pepper 1.5 kg.
• Hot pepper 5 pcs.
• Garlic 10-12 cloves.
• Vinegar 2 tbsp.
• Refined oil 100 ml.
• Salt to your taste.

Cooking

1. My little blue ones, cut into rings of medium thickness, salt well and let stand for 30 minutes.

2. We clean the garlic and 2 types of pepper.

3. Remove the green part, take out the seeds.

4. We pass all components except for the blue ones through a meat grinder. You can use a blender if you like. Salt and add vinegar.

5. We remove the water that has come down from the eggplant. We send them to the pan, fry in refined oil until golden.

6.Fill the jar: pour a bit of sauce on the bottom, then put the eggplant.

7. Alternate layers one by one.

8. Lay out the components to the very top of the container.

9. Cover the jar and start sterilizing for half an hour. After that, a spicy snack can be rolled up, be sure to wrap it in a blanket.

When the dish has cooled, you can send it to storage.

Eggplant caviar recipe for the winter - just lick your fingers

In the summer, when there are so many fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplant. They can be used to make an excellent salad, make a spicy appetizer or marinate with mushrooms. If you know all this, then try to make delicious eggplant caviar.

Ingredients:

• Tomatoes 1 kg.
• Blue 1 kg.
• Bulb onion 500 g
• Carrot 200 g.
• Bulgarian pepper 0.5 kg.
• Parsley 50 g.
• Apples up to 400 g.
• Refined oil 300 ml.
• Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 l container, cutting board, container and seaming lids.

Before seaming, it is imperative to sterilize the dishes. In boiling water, it is necessary to pour over the lids, and rinse the jars and send them to the microwave for 2 minutes. If you do not want to fool your head, then just pour boiling water over them.

Cooking

1. We prepare all the components.

2. My blue ones, cut off the skin, chop.

3. We put the pan on the fire, pour a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If you need oil, then add in small portions. Transfer the blue ones to a separate bowl and let cool.

5. My bell pepper, remove the seed part and cut into thin strips.

6. We clean the onions, chop them smaller. We also remove the skin from the carrots and rub on a fine grater.

7. We send all components, not including eggplants to the pan. Bring to a golden state.

8. We have finished processing vegetables, now it's time to chop them. For these purposes, we will use a meat grinder. We skip carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. We move the resulting vegetable “minced meat” into the prepared pan for 3 liters and put it on the minimum fire. When the mass begins to boil, slightly reduce the heat and simmer the caviar for another half an hour, mix at intervals. Cook until the mass becomes thick. At the end, do not forget to salt and add sugar to the mass.

10. Remove the core from apples, cut off the skin. We grind through a meat grinder and throw it into the total mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal. Be sure to wrap with a blanket, hold until the dish cools down. Preservation can be placed in a dark place for storage.

Bon Appetit!

Eggplant for the winter like mushrooms

Eggplant aficionados, who have cooked them in every possible way, are scratching their heads over what else can be delicious with them. Surely, few people harvested them for the winter, like mushrooms, and this is insanely delicious. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive volumes of fruits and you do not want to fool your head with them, then this method is made for you. Eggplant with garlic and spices will get a great taste that everyone will be delighted with. By the way, we will not clean them.

Ingredients:

• Blue 1 kg.
• Small hot pepper 1 pod.
• Garlic 5 medium cloves.
• Refined oil about 100 ml.

For marinade:

• Water 1 l.
• Salt 3 tbsp
• Apple cider vinegar 5% up to 150 ml.

Cooking

1. First, wash the fruits, remove the stalks, and cut the eggplant into thick pieces of about 3 cm. After each, divide into 4 parts. You should not buy too large fruits, because they are harmful, and they do not look so appetizing.

2. We put the blue ones in a container and fill it with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplant absorbs much less oil.

3. Vegetables in a salty marinade should be at least 45 minutes, then they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time, this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, it will be much faster. You can heat water in a kettle, then pour boiling water into a warm saucepan and add salt. This way you will save a lot of your time.

4. After the first boil, pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you should not leave the stove. After boiling, place the chopped blue ones and cook them for 4 minutes after they boil. Then we send them to a colander, we wait until the excess water comes down. In the meantime, we find a deeper pan, fill it with oil and send it to the stove, make the fire small so that the oil does not boil ahead of time.

5. Transfer the eggplants to a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then don't panic, it should be so. After that, turn off the fire and start working with other vegetables: chop the hot pepper into miniature particles, and push the garlic through a garlic press. We mix the components and add them to the blue ones, mix everything. Vegetables need to be put in jars in a hot state, so we don’t waste time and lay them out in glass containers, pour oil. Don't add too much oil, as the eggplants will release the juice later and drown in it. We roll up the banks and turn over. After the blank has cooled for the winter, you can move it to a dark place for storage. If unexpected guests come, you can treat them with your gourmet dish.

Also watch our video recipe:

Everything is ready.

Be sure to read the helpful tips on cooking vegetables.

There are many ways to cook delicious eggplants for the winter, but there are a couple of nuances that you should definitely consider when cooking according to a particular recipe.

• For conservation, it is necessary to take only fresh blue ones.
• It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment the first time. Once you get your hands on it, you can change the recipe to your liking.
• In any sort of blue ones there is bitterness that needs to be removed. There are 2 ways to get rid of it: either soak vegetables in salt water, or blanch them. In both cases, it is necessary to squeeze the juice.
• Eggplant goes well with peppers, carrots, tomatoes and other vegetables. Especially tasty are obtained with the addition of garlic. Real housewives make real masterpieces from zucchini, after which you will lick your fingers.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

• Young eggplant - about two kilograms,
• Tomatoes - 3-4 things,
• Onions - 2 onions,
• Ground red and black pepper - a teaspoon,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.

Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

• "Blue" - 6 pcs.,
• Garlic - 1 head,
• Dill - 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teas each. spoons,
• Freshly squeezed lemon - 2 tsp.

Cooking:

My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.

We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, alternately in sterile jars, we close the fried “blue ones” and garlic dressing with herbs in dense rows.

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

• Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
• refined oil,
• Sil and sugar sand - 1 table. a spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.

We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

Recipe for making “blue ones” without sterilization in tomato juice

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Bulgarian sweet pepper - 2 kg.,
• Tomatoes - 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Sugar and salt - a couple of spoons,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

• 5 kilos of "blue ones",
• Bulgarian pepper - 600 grams,
• Red pepper - 2 pcs.,
• Garlic - 200 gr.,
• Vinegar - 350 ml.,
• Vegetable oil - 1 cup.

How to cook in Georgian?

My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.

Products:

• Eggplant - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• a couple of bulbs
• Half a hot pepper
• Large head of garlic
• Sunflower oil - 3 tbsp. spoons,
• Vinegar (9%) - 2 tbsp. spoons,
• Sugar - 2 tbsp. l.,
• Salt - 1 tbsp. l. plus 1 tsp,
• Black peppercorns - 15-20 peas,
• Ground red pepper - half tsp,
• And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.

Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon Appetit!

Rinse the blue ones, cut off the tails from them. Cut each vegetable lengthwise into 4 slices (the thickness of the slices will be approximately 1-1.5 cm).

Generously pour vegetable oil into the pan (eggplant absorbs a lot of fat when frying), put on fire and put the eggplant slices to fry.

Season the vegetables with salt and flip to the other side without overcooking them. At this stage, the goal is not to fry the vegetables as much as to make the slices more plastic so that they can wrap the tomatoes in them.

While the eggplant cooks on the other side, cut the tomato into 8 circles - so you get one piece of tomato for each eggplant slice. Peel the garlic cloves from the husk and season with garlic.

Put the fried eggplants on a separate plate or dish. Put a slice of tomato on the edge of the eggplant slice, squeeze a little garlic from the garlic on top of the tomato.

Pour vegetable oil into the same frying pan, heat over a fire. Cover the tomato on the eggplant slice with the other side of the slice to make a sandwich. Press the slice with your fingers so that it does not unfold, and place it on both sides of the frying pan.

Fry vegetable "sandwiches" on both sides, covering the pan with a lid: if the hot steam does not go out of the pan, the tomatoes will quickly cease to be raw.

Put all the fried vegetable “sandwiches” tightly into a clean half-liter jar and add the liquid from the pan (oil mixed with vegetable juice). Cover the jar with a metal lid, place in a saucepan filled with water and boil for half an hour.

After that, take out the hot jar with a lid and roll up the workpiece using the seaming key.

Spicy fried eggplants with tomatoes and garlic are ready for the winter. They are perfect with mashed potatoes or pasta side dishes.

First, wash the eggplants, cut out the stalk, cut into circles no more than 1 cm, fill with cold water, add salt. Marinate eggplant for 30 minutes, then rinse off the remaining salt. We heat the pan, pour vegetable oil, put the eggplant circles, fry over low heat on both sides until golden brown. To fry eggplant, you will need a large amount of sunflower oil. To reduce it, we recommend sprinkling vegetables with flour. After frying, be sure to remove excess vegetable oil: put the eggplant on a paper towel.

Wash the tomatoes, put in boiling water and immediately rinse with cold water. Remove the remaining skin and pass through a meat grinder or blender to make a puree gruel. Add fried eggplant to tomato juice.

We wash the sweet bell pepper, cut it into halves, clean the inside of the seeds. Cut the pepper into small pieces, finely chop the garlic, add granulated sugar to the tomato gruel, season and salt to taste, simmer over low heat for 20 minutes. Then add finely chopped greens, table vinegar and cook for another 10 minutes.

We sterilize the jars in any way, fill them with hot vegetable mass to the level of the upper side. Spread the snack only in a dry jar, slowly on a tablespoon so that the glass does not burst.

Now we roll it up with a sealed key so that the container does not have time to cool.