Marinated aubergines: like mushrooms, with carrots and garlic, greens, vegetables, with onion, stuffed with herbs. Tasty marinated aubergines for the winter - yummy incredible

Article about what recipes can be prepared for the winter, from eggplant. We prepare for the winter aubergines according to the recipes given below.

Eggplants combine well with tomatoes, various spices, garlic.

There are many recipes from eggplant for the winter. And they can not only be closed in jars, but also stored under plastic covers.

To get delicious blue you need to know some secrets of their preparation :

• When choosing aubergines in a store, give preference to oblong vegetables, in which a dark and shiny skin is the most useful.
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• It is better to use unripe eggplants in food than overripe eggplants, and if it gets blue with a lot of seeds, it is better not to eat it, but to throw it away.
• Tomatoes for marinade to aubergines should be fleshy, to make more juice.
• Closed jars with pickled eggplants should be covered with a blanket, so they are better soaked in sauce and are more delicious.

Pickled blue( eggplants) as mushrooms for the winter: recipes

For mushroom lovers, you can pickle eggplants, which will taste like mushrooms, but still with the aubergine taste of .

Purple blue can be covered both with a skin and without it, and they will be to taste, and especially in color, to remind mushrooms with a dark hat , and white eggplants are more tender - they taste like the white fungi .

To marinate eggplants "for mushrooms" cut them into cubes

Boiled pickled eggplants "for mushrooms"

Pickled eggplants "for mushrooms" spicy salting

Recipe :

1. Take 3 kg of eggplant , wash them, cut the peduncles, and if you wish to pickleeggplants without skins - then the skin, cut into small cubes or brusochki, boil in salted water for 3 minutes, folded in a colander and let drain water.
2. 2-3 medium bulbs cut in half rings, 2 heads of garlic finely chop.
3. In sterile jars on the bottom lay on 1 bay leaf, a few peppercorns, 1-2 clove buds, a piece of hot pepper at will, and then with layers: eggplant cubes, onion rings with garlic, pour marinade, cover with lids and sterilize: 0,5 l cans - 15 minutes, 1 l cans - 30 minutes.
4. Marinade .Pour 2 liters of water into a saucepan , pour 150 grams of salt, 100 g of sugar and let the water boil, and then pour 150 ml of 9% vinegar .
   5. After sterilization, the jars are sealed, turned upside down, covered with a blanket for the night.

Fried marinated mushroom eggplant

Fried eggplant "for mushrooms"

Recipe for :

1. 2 kg eggplant washing, cut the stems, and you can peel and cut into small cubes or brusochki, sprinkle with salt, mix and leave it for 2 hours to let the juice.
2. After 2 hours, the eggplants are thrown into a colander, washed from salt, letting water drain off, and frying in vegetable oil until lightly browned.
3. 3-4 medium bulbs cut into half rings, 7-9 garlic cloves finely chop, a bunch of parsley or celery is also pulverized.
4. In clean, sterile jars we lay roasted eggplants, we seal them, we spread onions onions, garlic, greens, laurel leaves, fill with marinade.
5. Marinade. Mix in a saucepan of for 160 ml of water, vegetable oil and vinegar 9% , allow to boil and can be poured into cans.
6. Complete cans are covered with sterile lids and sterilized: 0.5 l cans - 10 minutes, 1 l cans - 15 minutes, roll up, turn down the lid, wrapped in a blanket.

Eggplants marinated with garlic and carrots

Pickled eggplants with garlic and carrots

These eggplants can be marinated, and in a few days they will be ready for use.

Pickled eggplants with carrots, garlic and greens

Recipe :

1. 7-8 medium-sized aubergines washing, cut the stems, leave the skin, pierce the fork, cut in half, but not completely, cook in salt water for about 10 minutes, get out ofboiling water and put under pressure for 2 hours.
2. Cooking stuffing . 3 large carrots clean, three on a large grater and fry on vegetable oil( 1-2 tablespoons) until the carrot is soft.
3. 5 cloves of garlic finely chopped, parsley and cilantro( half the bunch) , also finely chopped.
4. We combine fried carrots, garlic, greens, salt to taste.
5. We stuff the cooled eggplants with stuffing, and each blue cloth is bandaged with a string.
6. Preparing the marinade .Boil 0,8 l of water , add to it 2 tbsp.spoons of salt, 3 peas of black and sweet-scented pepper, 2st.spoons of 9% vinegar.
7. Fill the eggplant with marinade, and from the top put the yoke until it cools down, keep them at room temperature, and then put the pan in the fridge for 2 days.
8. After the due time we remove the blue marinade from the marinade, remove the threads from them, cut them into small pieces and decorate with greens.
9. This dish is a good cold appetizer for meat, boiled potatoes.

Eggplants marinated with garlic and greens

Pickled eggplants with garlic and greens

Salted eggplants with celery greens and garlic

Recipe :

1. 10 kg eggplant washing, cut the stems, blanch in hot water for 5 minutes and then immediately dip into a coldwater.
2. Eggplant cut, but not completely, horizontally, squeeze out the liquid from them, and stuff stuffing.
3. Filling . 250 g of garlic finely chop, also chop finely bunch of celery greens , mix with 2 tbsp.spoons of salt, several laurel leaves.
4. Stuffed eggplants are densely packed in jars, filled with cold brine, covered with lids and allowed to ferment at room temperature for 4-5 days, and then taken to a cool place with a temperature of 8-10 ° C.
5. Brine .On 1 liter of water we take 70 g of salt, boil it and cool it.
6. Before serving the salted eggplants, cut them into slices and pour them with vegetable oil.

Pickled Eggplants with Vegetables

Pickled Eggplants in Adzhika, in Jars

Pickled Eggplants in Adzhika on the Plate

Prepare for the winter such aubergines, they can be used as a cold snack or sauce for various dishes.

Pickled eggplants in Adzhika without vinegar

Recipe :

1. 5 kg of aubergine washing, clean, cut into circles, pour with salt( 4 items spoons) , and leave for 2 hours, so that the blue juice is let out, and with it leaves andall bitterness.
2. Prepare Adzhika .We twist through the meat grinder 3 kg of red meaty pepper( grade "Ratunda" is best suited), 3 kg of tomatoes, 2 pcs.bitter pepper, 1 bunch of parsley greens .Shredded vegetables are added to taste, add 500-600 g of sugar ( also to taste), first add not all the sugar, and half, and then add the rest, maybe you need less sugar for your taste, 250 ml of vegetable oil , mixand set to cook on the fire, stirring all the time.
3. When adzhika boils, add the squeezed eggplant from the juice, and cook for 25-30 minutes.
4. At the end add 0.5 kg of ground garlic , turn off the fire, pour on clean cans, cover with covers, and sterilize for 15 minutes, cans of 0.5 liter capacity, and then roll up. We turn the ready cans upside down, cover with a blanket until the next day.

Pickled Eggplant in Korean

Hot Korean salads are very popular in recent years with us.

The main ingredients for salads in Korean are:

• Garlic
• Soy sauce
• Ground red hot and black pepper
• Coriander
• Vinegar or lemon juice

Eggplants can also be marinated in Korean. This is an excellent appetizer for those who love sharp dishes for meat and spirits.

For pickling eggplant in Korean, eggplants are cut with small blocks

Marinated boiled eggplants in Korean

Cooked aubergines in Korean

Recipe :

1. 3 eggplant washing, peeled off the stems, cut off the end pieces, put it into boiling water, and cook for 10 minutes,get out of the boiling water, and let it cool.
2. 1 large bulb cut in half, 1 part cut into small cubes, the other half rings.
3. Filling for blue .Finely chopped onions fry in vegetable oil, pour 1 teaspoon of ground red pepper, 2 teaspoons of ground coriander, 2 tablespoons.spoons of sesame seeds.
4. Boiled eggplants( they should not be overcooked, but still hard) cut into small pieces, salt them to taste, pepper, and water 2 tbsp.spoons of apple cider vinegar , leave to marinate for 10 minutes.
5. Add to the eggplant sliced ​​onions, 1 chopped Bulgarian pepper, 4-5 cloves of chopped garlic, 1 tbsp.a spoonful of soy sauce, 1 teaspoon of sugar, a dressing for blue, a bunch of finely chopped cilantro.
   6. Snack let us brew for 2 hours in a cool place, and can be served to the table.

Marinated Fried Eggplants in Korean

Fried Eggplants in Korean

Recipe for :

1. 5 pcs.medium aubergines mine, cut the stems( we do not remove the skin), cut into thin long strips, up to 1.5 cm thick, 2-2.5 cm wide, sprinkle 1 tbsp.spoon of salt , stir and leave in a cool place at night.
2. In the morning we squeeze out the strips of eggplant from the liquid and fry it in vegetable oil, let it drain off excess oil and spread it on a wide dish.
3. 4-5 cloves of garlic, a bunch of parsley and dill finely chop, mix on a plate, sprinkle with salt, so that the green let the juice.
4. 2 pcs.sweet pepper clean and cut with small straws.
5. 1 large carrots washing, clean, grate on a grater for Korean carrots, to get a long straw.
6. 1 large bulb cut into half rings.
7. Mix fried eggplants, carrots, sweet peppers, onions, garlic greens, sprinkle with 1-2 teaspoons seasoning for Korean carrots, 1 teaspoon sugar and 1-2 teaspoons sesame seeds.
8. Salad seasoning with 1-2 tbsp.spoons of lemon juice or vinegar, soy sauce to taste, put in the refrigerator for 1 day, so that it can be scraped and can be served to the table.

Pickled eggplants in Armenian

Pickled eggplants in Armenian

To prepare marinated aubergines in Armenian they use such greens and seasonings: coriander, parsley, dill, basil, garlic, bitter pepper, citron ( very fragrant plant growing in the tropics andsubtropics, the fruits of which are used in cooking).

Eggplant for the winter in Armenian

Recipe for :

1. 2.5 kg aubergine, 2 kg of tomatoes and 0.7 kg of sweet pepper yellow or red , well washed and baked in the oven, or at the stake.
2. When the vegetables cool down, remove the skin from them, and let's go through the meat grinder.
3. 1 kg of onion cut in half rings, fry on 0,5 l of vegetable oil , and then we pass through the meat grinder together with 2 bitter peppers , and add to the crushed vegetables.
4. Put the crushed mixture on fire and cook, stirring constantly for 45 minutes, salt( 2 tablespoons) , and cook for another 15 minutes.
5. Finely chop 1 bunch of green herbs , pour into caviar, and continue to cook for another 15 minutes.
6. Add 2 heads of chopped garlic , cook another 15 minutes, turn off the fire, put it into clean 0.5 l cans, put sterilized for 30 minutes, and roll up.
7. Put rolled, inverted cans under the blanket until the next day.

Pickled aubergines in Azerbaijani

Pickled aubergines in Azerbaijani

Aubergines in Azerbaijani style are marinated quickly, but they taste great.

Pickled aubergines in Azerbaijani

Recipe :

1. 5 kg of aubergine washing and cleaning from the tails, whole boil until half ready( about 10 minutes) in salt water, we get out of the brine, and set at night under oppression.
2. Filling . 2 kg of carrots cut with straw, grind over a large bunch of parsley and coriander , crush 2-3 heads of garlic , mix everything.
3. Brine .Boil the water in quantity to cover stuffed eggplants, add salt ( brine should be very salty), fragrant and black pepper peas, bay leaves.
4. Morning blue cut in half horizontally, but not to the end, and stuffing stuffing, put in enameled dishes, pour brine and so you can store in a cold place for several months.
5. We can also combine salted aubergines in jars, pour brine, sterilize 20 minutes and roll.

Marinated aubergines in Georgian

For marinating an eggplant in Georgian we cut them with thin plates

Aubergines in Georgian are a great snack for every day and for a holiday.

In Georgia, preference is given to such greens, used as a condiment to blue: basil, coriander, parsley and celery.

Pickled aubergines in Georgian

Eggplant rolls marinated in Georgian

Recipe :

1. 10 kg of eggplant washed, cut off the tails, cut into not very thin plates, boiled in salt water for 5 minutes, thrown back to a colander and let drain.
2. Filling .Finely cut on the a bunch of green parsley, celery, basil and cilantro , finely chop 0.5 kg of garlic, 5-6 pieces.of hot pepper .
3. 1 kg of onion cut in half rings.
4. Prepare sterile cans.
5. For each aubergine plate we put 1 tbsp.spoon fillings, roll into a roll, stack tightly in jars, pouring onions with half rings, on top of the jars fill with dressing, close with sterile lids, and put them to sterilize for 45 minutes, and then roll.
6. Refueling of .Mix according to 0.5 liters of vegetable oil and 9% vinegar, 250 g sugar, 65 g salt , bring to a boil and stir until salt and sugar dissolve.

Delicious marinated aubergines - yummy incredible

Pickled eggplants in Kherson

Eggplant in Kherson - yummy incredible. A jar of this twist is not ashamed and guests are invited to serve, and in the family circle it is possible to eat it.

To get delicious eggplants you need to know some secrets of :

• For frying eggplant it is better to take vegetable oil refined, so the food will get healthier, last longer, and does not distort the taste of eggplant.
• Fry the eggplant preferably on a cast-iron frying pan or non-stick, so there will be less oil consumption.

Pickled eggplants in Kherson

Recipe :

1. 3 kg of aubergine washing, cut the peduncles, cut along into 2 parts, cut into half rings, pour salt and leave for several hours.
2. Then merge with the eggplant the liquid formed, and halves from the eggplant circles fry in vegetable oil until red.
3. Sauce. 1 kg of sweet fleshy red pepper, a few pieces of bitter pepper, 300 g of garlic let's go through the meat grinder, add salt to taste, according to 1 glass of sunflower oil, sugar and vinegar 9% , mix.
4. Pure 0,5 l cans fill with toasted eggplants, pour sauce up to the top, close with clean lids, and sterilize for 40 minutes, then roll them.
5. Roll over, turned upside down the can, cover with a warm blanket and keep it until the next day.

Caution .Bitter pepper every hostess adds to your taste, in one family and one pepper is enough, and some people love a piquant spicy taste, then there are 3 peppers too little.

Caution .The amount of vegetable oil can also be adjusted to your taste.

Eggplants marinated with onions

Pickled eggplants with onions

Eggplants for the winter with pickled onions

This appetizer improves the taste of any unfermented dish. It is good with boiled potatoes, any porridges and pasta.

Recipe for :

1. In a saucepan or large basin, pour 5 liters of cold water , dissolve in it, stirring, 0.5 kg of salt .
2. 2,5 kg of eggplant washing, cut off the tails, cut into small straws, we lower it into the prepared brine for 2 hours, we squeeze it from above so that the cut eggplants do not float up.
3. 1 kg of onion cut into cubes, pour it 1 glass of 6% vinegar for 2 hours for pickling, place the dishes with onions.
4. Eggplant is taken from the brine, squeezed them, pour into a large cauldron or frying pan 400 ml of vegetable oil, dip the eggplants and fry, stirring for 20 minutes.
5. At the end of the frying, add the pickled onions, mix, quickly spread out on sterile jars, compact it so that there are no gaps, close with sterile lids and roll up.
6. Finished cans immediately turn upside down, cover with a warm blanket until the next day.

Pickled eggplants stuffed with green

Pickled eggplants stuffed with green

Stuffed eggplants with greens and garlic to cook for the winter is very simple, and a lot of time preparing this piece will not take.

Eggplants for the winter, stuffed with herbs and garlic

Recipe :

1. 1 kg eggplant washing, cut the tails, make a cut from the side, but not to the end.
2. Blanched aubergines for a few minutes in the brine, make sure that the blue ones do not lose their elasticity, get them out of the brine and cool them under cold water.
3. Brine .On 1 liter of water, take 30 g of salt .
4. Filling .Small bunches of parsley and cilantro finely chopped, chop finely 1 garlic head , mix everything with 0.5 tablespoon of salt .
5. Eggplant squeezed from the water, pushed into the filling filling, densely packed in 1 liter sterile jar, top infusion 2 tbsp.spoon 6% vinegar , cover with a sterile lid and sterilize: 0.5 l cans - 15 minutes, 1 l cans - 25 minutes, 3 l cans - 35 minutes.
6. From 1 kg of eggplant is obtained 1 liter of the bank of the finished product.

There are a lot of recipes for the winter from eggplant. Some people like not sharp dishes, others are very sharp, everyone chooses to their taste. I hope that my article will help you in choosing the blanks for the winter.

Video: Marinated aubergines for the winter