Landing and care

Delicious and original recipes for eggplant blanks for the winter


Eggplant is a seasonal vegetable rich in vitamins and minerals. It can be used to prepare a variety of snacks and second courses, quite unusual and piquant. But can a blue blank for the winter turn out to be just as tasty and healthy? Of course! Canning preserves the taste of this vegetable, introducing new, sophisticated notes. The recipes below will help each housewife make different preparations for the winter from eggplant. Try to create something unusual from the usual products: "mother-in-law's tongue", pickled, stuffed, fried fruits in tomato juice. You will once again be convinced that not only everyone knows the famous eggplant caviar.

Salad for the winter "Mother-in-law's tongue"

If you are looking for recipes for blanks with speck, then this option is for you. Canned vegetables with a twist can be served on both the festive and everyday table.


  • 4 kilograms of eggplant;
  • 10 ripe tomatoes;
  • 10 bell peppers;
  • 5 heads of garlic;
  • 200 grams of granulated sugar;
  • 3 hot peppers;
  • 20 grams of salt;
  • 190 milliliters of vegetable oil;
  • 150 milliliters of 9% table vinegar.


  1. Rinse whole eggplants, then carefully cut the stem.
  2. Cut the vegetables into medium-sized slices.
  3. Transfer the blue ones into a deep bowl, sprinkle with salt, mix thoroughly. Let the vegetables stand for about half an hour so that the bitterness present in the fruits stands out with the juice.
  4. Rinse, then peel the pulp of Bulgarian and hot pepper from the available seeds.
  5. Disassemble the head of garlic into slices, remove the husk.
  6. Tomatoes pour boiling water, leave for 1 min. After pouring hot water, fill the fruit with cold water for 3 minutes. Thanks to this, you can easily separate the skin of tomatoes from the pulp.
  7. Now you need to chop the tomatoes along with pepper and garlic. For this purpose, you can use a meat grinder.
  8. Add the required amount of granulated sugar, salt, table vinegar and vegetable oil to the twisted vegetables.
  9. Pour eggplant with cooked marinade and simmer for 30 minutes.
  10. Before you start canning, prepare the cans by rinsing them thoroughly with soda. Then sterilize them together with covers in any way convenient for you.
  11. Put cooked salad on the jar, cork.

Preservation can be stored in the pantry or cellar. "Mother-in-law's tongue" can be used as a main course during fasting.

Savory fried eggplant for the winter

Canned little blue in combination with garlic will be a great snack in the winter. Extremely tasty, thawing vegetables in the mouth will appeal to every member of your family.

Ingredients for a 0.4-liter jar:

  • 500 grams of eggplant;
  • 3 cloves of garlic;
  • 30 grams of salt;
  • 200 milliliters of sunflower oil;
  • 1 bunch of green parsley.

How to cook:

  1. Give preference to ripe medium-sized eggplants. Rinse whole fruits, cut the stem. Then cut them into slices 1 cm thick.
  2. Heat 35 ml of sunflower oil in a pan. Place sliced ​​eggplant on a well-warmed surface. Sauté the vegetables until golden, setting the flame to medium. Fry the blue ones on one side and the other for 5 minutes.
  3. Add oil to the pan, turn the slices over and continue frying for 3 minutes.
  4. Peel the garlic cloves, pass through a press.
  5. Finely chop the parsley, mix with chopped garlic, salt.
  6. Now the fried eggplant slices must be dipped in the prepared mixture and placed tightly in sterile jars.
  7. Pour the contents of the cans with refined oil and close with nylon lids.

Keep blue prepared in this way in a cool place.

Eggplant caviar with beans

Vegetable caviar recipes can contain a wide variety of ingredients. Such a billet turns out to be very tasty with beans, it will surprise with a rich, vivid taste.


  • 3.5 kilograms of tomatoes;
  • 3 kilograms of eggplant;
  • 2.5 kilograms of sweet pepper;
  • 1 kilogram of onion;
  • 500 grams of white beans;
  • 1 bunch of fresh cilantro, parsley, dill;
  • 6 bitter peppers;
  • 250 milliliters of sunflower oil;
  • granulated sugar and salt to taste.

We cook and preserve delicious caviar:

  1. Peel peppers and eggplant first. Cut the vegetables into a medium dice.
  2. Grind the peeled onions, fry with vegetables in a heated pan with the addition of vegetable oil. Cook until browned.
  3. Make mashed potatoes from tomatoes, then transfer it to a deep pan. Wait for the mashed potatoes to boil, add the previously fried vegetables, chopped bitter pepper. Stew everything in tomato juice for 20 minutes. over minimal heat, stirring constantly.
  4. Boil the beans until cooked, transfer to a saucepan with mashed potatoes and vegetables. Add finely chopped greens.
  5. After 15 minutes from the beginning of the quenching, eggs can be laid out in sterile jars. Harvesting in jars must be sterilized for 30 minutes, covered with lids.
  6. Roll up eggs, turn over the jars, wrap them with a blanket.

After complete cooling, preservation can be stored in the pantry.

Spicy eggplant "Egyptians", whole canned

Lovers of spicy will be delighted. A pleasant combination of chili pepper, garlic and curry will awaken a serious appetite. The main ingredient is pickled whole, which allows the fruits to be completely saturated with aromatic marinade and get on the table in any suitable form.


  • 8-10 eggplants;
  • 1 bell pepper;
  • 2 garlic heads;
  • 1 chili pepper
  • 1 bunch of green parsley;
  • 20 gr. chopped coriander;
  • 3 gr. hot pepper;
  • 20 gr. curry;
  • 3 gr. chopped cumin;
  • 50 gr lemon juice;
  • 15 gr vinegar
  • 20 gr. vegetable oil;
  • salt.

Cooking process:

  1. Wash, dry and coat the eggplants with oil. Put on a baking sheet and bake at 200 degrees for 20 minutes.
  2. Remove the stalk from the cooled vegetables and sprinkle these places with salt. Let lie for 1 hour.
  3. Peppers clear of seeds. To cut in cubes.
  4. Chop the garlic, finely chop the greens.
  5. Mix vegetables, add spices and oil. To stir thoroughly.
  6. In the eggplant, cut the barrel, salt and lay the spicy stuffing.
  7. Sterilize the jar, firmly lay the stuffed fruits in them.
  8. Pour vegetable oil in a jar of vegetables and put in cold for 5 days.
  9. After pickling, the cans are rolled up and hidden in the cellar.

Korean style eggplant for winter

You can cook in Korean not only carrots, but also eggplant. Moderately spicy appetizer with a spicy taste will be your favorite preparation for the winter, make sure!


  • 4 kilograms of blue ones;
  • 1 kilogram of carrots and sweet pepper;
  • 1 kilogram of onion;
  • 100 grams of garlic;
  • 35 milliliters of vinegar 7%;
  • salt to taste.

The process of preparing a delicious snack:

  1. Rinse the eggplants thoroughly under running water, then cut into strips. Add salt, let it brew for an hour.
  2. Grind the peeled and washed carrots on a special grater in the form of a thin straw.
  3. Remove the seeds from the bell pepper, remove the stalk. Cut the flesh into thin strips.
  4. Cut the onions in half rings, pass the garlic through a press.
  5. Mix prepared vegetables (with the exception of eggplant), pour in vinegar, add hot pepper. Leave to infuse for 5 hours.
  6. Fry the eggplant in a pan with sunflower oil. Let them cool slightly, combine with other components of the dish, mix everything.
  7. Transfer the vegetables in Korean to prepared glass containers, cover and sterilize. 500 ml jars must be sterilized for 16 minutes, and liter - for 26 minutes. Roll up the workpiece, wrap the cans and let cool completely.

If desired, you can not use hot pepper in cooking.

Stuffed Stuffed Eggplant

Having prepared this dish at least once, you will always cook it. The original and very simple snack will appeal to everyone, without exception.


  • 5 kilograms of eggplant;
  • 1 kilogram of carrots;
  • 20 cloves of garlic;
  • 250 grams of onion;
  • 150 grams of salt;
  • 250 grams of parsley root;
  • 500 milliliters of vegetable oil;
  • 1 bunch of greens (dill or parsley).

How to cook:

  1. For this harvest, it is worth selecting medium-sized fruits. Rinse the little blue ones, remove the ponytails.
  2. Make a longitudinal incision on the fruit without cutting a little to the end. Transfer the little blue ones into a deep pot with salted water. For 1 liter of water you will need to take 30 grams of salt.
  3. Boil the vegetables on low heat for 40 minutes.
  4. Remove from the pan, place on a wooden board or a tray. Place a second board on top, and also oppress. Leave the eggplant for 6 hours, during which time excess fluid will drain.
  5. Coarsely chop the parsley, chop the garlic using a press. Cut the peeled carrots into strips, and the onions in half rings.
  6. Fry onions separately, then carrots with parsley. Mix fried vegetables, garlic, add salt to taste.
  7. Now remove the eggplant from under the yoke, place the cooked minced meat inside each fruit.
  8. Put the stuffed fruits on the bottom of the pan, sprinkle them with salt and garlic. Alternate layers of eggplant until the pan is full. Calcine the sunflower oil, then cool and pour into the pan. Place a wooden board on top, install oppression on top of it.

The workpiece is best stored in a cool place.

Pickled eggplant for the winter (video)

The recipes for canned eggplant are varied and original. Each of the prepared blanks turns out incredibly tasty, piquant. Do not be afraid of experiments: everyone can master canning, it is very simple. Cook and enjoy the taste of amazing vegetable snacks all year long.