Recipes for easy blanks of stuffed eggplant for the winter

Pickled

Blue pickled stuffed eggplants delight not only the eye with an attractive appearance, but also bring pleasure with a piquant taste.

Spicy with herbs and garlic

The appetizer according to this recipe has not only an interesting spicy taste, but also an unusual look.

Ingredients:

• eggplant - 1.5 kg;
• garlic - 1 head;
• hot chilli pepper;
• greens: parsley, cilantro, celery stalks;
• salt.

For the marinade: water - 1 l, salt - 1.5 tbsp. l., granulated sugar - 1 tbsp. l., vinegar (9%) - 350 ml, bay leaf, cloves and allspice - to taste.

Cooking steps:

1. Wash the eggplants, cut off the stalk and make an incision in the form of a pocket, not reaching the ends by 1 cm.
2. Dip vegetables in boiling water and simmer for about 8 minutes. At this stage, the main thing is not to digest!
3. Strain the blue ones, put them in a container, press on top with a jar of water and leave for a while. The best option is for the night.
4. Cut the hot pepper into halves, get rid of the grains and chop finely.
5. Wash the parsley and cilantro, dry and chop coarsely.
6. Finely chop the garlic and mix with herbs. Salt everything and mix thoroughly.
7. Pour celery with water and boil. Remove the stems, and leave the broth as the basis for the marinade.
8. Fill the eggplant with the mixture obtained from the herbs, tie with a celery stalk.
9. Prepare the marinade: pour spices into hot water and bring to a boil. Add vinegar, bring to a boil and simmer for 2 minutes.
10. Fold the stuffed eggplants tightly into jars, pour over the marinade and sterilize for 15 to 35 minutes, depending on the size of the container.
11. Roll up the lids and let cool.

With beans

Eggplants, beans and vegetables make not only an excellent salad, but also a delicious stew, which can be used both as a side dish and as a dressing for soups and borscht.

Ingredients:

• eggplant - 1 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 750 g;
• onions - 0.5 kg;
• carrots - 250 g;
• beans (white, red) - 1 cup;
• parsley, basil, cilantro - optional;
• vinegar (9%) - 15 ml,
• sugar - 0.5 cups;
• salt - 30 g;
• freshly ground pepper.

How to cook:

1. Rinse the beans and boil until soft, but so that they retain their shape.
2. Wash the Bulgarian pepper, peel the seeds and cut into strips.
3. Wash the eggplants, cut off the stalks and cut into half rings, or quarters.
4. Place the eggplants in salted water for 30 minutes. Then drain the liquid, rinse and dry.
5. Peel and coarsely chop the onion, wash the carrots, remove the skin and grate on a coarse grater.
6. Fry the eggplants, onions and carrots separately until half cooked. It is important to heat the pan well and fry in sunflower oil.
7. Toss the beans with the fried ingredients.
8. Prepare the tomato marinade: chop the tomatoes in a blender or meat grinder, bring to a boil, add salt, sugar and vinegar to taste.
9. Put pepper and a mixture of beans with vegetables in the resulting marinade, bring to a boil and cook for 25-30 minutes.
10. Add greens if desired 15 minutes before cooking.
11. Transfer the vegetables to jars and pour over the tomato marinade and twist. After cooling completely, you can put the jars in the pantry.

With tomatoes and bell peppers

This vegetable mixture can be served on its own as a salad or as a side dish with potatoes or meat.

Ingredients:

• blue - 1.1 kg;
• sweet pepper - 350 g;
• tomatoes - 700 g;
• hot pepper to taste;
• garlic - 1 large head;
• onions - 2 medium heads;
• sugar - 1/2 cup;
• vinegar - 1/4 cup;
• vegetable oil - 85 ml;
• salt - 30 g;
• paprika, ground hot pepper, dry adjika - to taste.

Cooking sequence:

1. Wash, dry, cut the eggplants into rings, cover with salt, stir and leave for 2 hours.
2. Drain off bitter liquid, rinse with water and pat dry with paper towel.
3. Prepare vegetables: wash tomatoes and peppers, remove seeds from peppers, peel onions and garlic. If the skin of the tomatoes is tough, you need to get rid of it (pour boiling water over the vegetables and remove it easily).
4. Make mashed potatoes, half an onion and sweet pepper (you can add a little hot pepper), add spices, herbs, salt, sugar and boil for 15–20 minutes.
5. Fry the remaining onion and pepper, then fry the eggplants until golden brown.
6. Add all the vegetables to the tomato mixture, add finely grated garlic and cook for another 3-4 minutes. Pour in vinegar literally a minute before the end.
7. We put it in pre-sterilized jars and seal it with lids.

Video "Recipe for stuffed eggplant for the winter"

This video will show you how to make delicious stuffed eggplant for the winter.

Without sterilization

You can cook delicious blue ones without sterilization. Eggplants can be pickled and fermented, stuffed and simply layered with vegetables or herbs. The filling can be anything.

Italian pickled eggplant appetizer:

• eggplant - 1 kg;
• garlic - 8 cloves;
• chili in flakes - 1 tbsp. l .;
• dried thyme - 1 tsp;
• salt - 40 g;
• grape vinegar - 500 ml;
• allspice - 5 peas;
• olive oil - 250 ml.

Cooking process:

1. Peel the eggplants, cut into long cubes, mix with salt and leave under pressure for 5 hours.
2. Drain the bitter liquid, rinse, add vinegar, stir and leave for another 2 hours.
3. Put eggplants, garlic in layers in a container, sprinkle with thyme and pepper, grease with oil. And so, layer by layer.
4. Tamp the appetizer tightly, close the lid and refrigerate for 2 weeks.

Fermented

Pickled stuffed eggplants cook quickly and turn out to be very tasty.

With carrots

Ingredients:

• eggplant - 1 kg;
• garlic - 1 head;
• carrots - 2 pcs.;
• vegetable oil - 3 tbsp. l .;
• salt.

Brine: water - 450 ml, salt - 10 g, vinegar - 10 ml, black peppercorns - 3 pcs., Bay leaf - 2 pcs.

Preparation:

1. Boil in salted water until tender (about 30 minutes). Leave under pressure for an hour to glass the bitter liquid.
2. Grate the carrots and stew in vegetable oil for 10 minutes.
3. Chop the herbs and crush the garlic.
4. Mix carrots with herbs and garlic. Set aside some garlic and herbs.
5. Make pockets in the eggplant and stuff with carrots.
6. Prepare the marinade: boil water, add spices and vinegar, boil for 2 minutes.
7. Fold the stuffed blue ones tightly into a container, sprinkle with herbs and garlic, pour the marinade and leave under the press for 3 days.

With cabbage

Ingredients:

• eggplant - 1.5 kg;
• cabbage - 400 g;
• carrots - 100 g;
• sweet pepper - 2 pcs.;
• garlic - 2 cloves;
• hot or black pepper (to taste).

Brine: water - 1.5 l, salt - 70 g.

Eggplants with cabbage are prepared by analogy with stuffed carrots. But instead of the carrot filling, we cook cabbage: chop the cabbage finely, cut the pepper into strips, squeeze out the garlic and grate the carrots.

Sprinkle the resulting vegetable mixture with salt, mix and leave for 20-30 minutes. Add pepper to taste. Pour the stuffed vegetables with brine and leave for 3 days.

Useful Tips

There are a few things to keep in mind when cooking eggplants:

• for slicing and stuffing eggplants, it is advisable to use stainless steel knives and dishes so that they do not turn black;
• can be cooked with or without skin; when baked, eggplants are peeled after cooking in the oven;
• salt will help get rid of bitterness: cut and salt vegetables, leave for a couple of hours, then rinse thoroughly;
• if you plan to cook whole eggplants, pierce them with a toothpick in several places.