Eggplant salad for the winter - 10 of the most delicious recipes you will lick your fingers

Eggplants are very healthy vegetables, but ripe fruits do not last very long. So that the eggplants do not disappear, you can make delicious salads from them for the winter. Such a spicy and aromatic appetizer will always come in handy on the table.

Eggplant salad for the winter "You will lick your fingers"

A simple and quick eggplant salad "Lick your fingers" will delight you. It can be eaten separately with bread or served with pasta and meat.

Cooking time: 40 minutes

Cooking time: 25 minutes

Servings: 6.

• 
  Pour water into a saucepan, add vinegar and salt to it, put on fire, bring the liquid to a boil.
• 
  Wash the eggplants and cut off the peel from them, cut the vegetables into cubes 2 centimeters thick. Dip the eggplants in the boiling marinade and cook for 5 minutes. Then discard the vegetables in a colander and cool them down.
• 
  Wash the dill and chop it finely with a knife.
• 
  In a convenient container, stir in the dill, eggplant and sunflower oil. Arrange the salad in dry sterilized jars, seal them tightly and refrigerate for storage.

The most delicious eggplant salad "Mother-in-law's tongue"

Already by the name you can understand what the dish will be like. According to the recipe, vegetables should be cut into long slices and the salad will taste very spicy, like a mother-in-law's tongue. The most popular version of this preparation is made from eggplant.

Cooking time: 2 hours.

Cooking time: 50 minutes

Servings: 6-8.

Ingredients:

Eggplant - 3 kg.

Tomatoes - 2 kg.

Garlic - 1 tbsp

Sweet pepper - 1 kg.

Bitter pepper - 5 pcs.

Vinegar - 100 ml.

Sunflower oil - 5-6 tablespoons

Sugar - 4 tablespoons

Salt - 1.5-2 tbsp

Cooking process:

1. Wash the eggplants and cut into slices across or diagonally into circles. Place the vegetables in a deep bowl, add a little salt and leave for 1-1.5 hours to release the bitterness.
2. Tomatoes should be ripe and fleshy for more juice. Wash and cut the tomatoes into quarters.
3. Wash the bell peppers, peel off partitions and seeds, cut the flesh into strips. Wash the hot pepper, peel it of seeds, it is better to use gloves when processing it.
4. Peel the garlic and wash. Put the tomatoes, peppers and garlic in a blender bowl and chop. You can also mince vegetables.
5. Pour the vegetable mass into a saucepan, add salt, sugar, put on fire and bring to a boil, stirring occasionally, then cook for 5 minutes. At the end of cooking, add vinegar and remove from heat.
6. Fry the eggplants in sunflower oil on both sides.
7. Arrange the eggplant slices in dry sterilized jars, pouring them with spicy dressing. Pour a tablespoon of sunflower oil into each jar on top so that there is no air left under the lid. Roll the jars tightly with lids. Delicious hot appetizer is ready, store it in a cool place.

Bon Appetit!

The classic recipe for the "Ten" salad

Another option for a delicious vegetable snack that you can safely add to your recipe bank.In addition, it is very easy to remember the amount of required ingredients - you just need to remember the name of the salad.

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

Eggplant - 10 pcs.

Bulgarian pepper - 10 pcs.

Bulb onions - 10 pcs.

Carrots - 10 pcs.

Tomatoes - 10 pcs.

Salt - 2 tablespoons

Sunflower oil - 200 ml.

Sugar - 150 gr.

Vinegar 9% - 100 ml.

Allspice peas - 10 pcs.

Bay leaf - 2 pcs.

Ground red pepper - 0.5 tsp

Ground black pepper - 0.5 tsp

Cooking process:

1. Prepare a saucepan for the salad. Wash the vegetables. Peel the carrots, cut into slices and fold to the bottom of the pan. Sprinkle this and each subsequent layer of vegetables with spices, salt and sugar.
2. Cut the eggplants into wedges and put them in the next layer after the carrot.
3. Peel the bell pepper from partitions and seeds, cut into strips, put it on top of the eggplant. Remove the husk from the onion, cut into half rings and put it on the bell pepper.
4. Place the tomato slices in the last layer. Pour in the sunflower oil and put the pan on the fire. Bring the salad to a boil, simmer for 10 minutes, then reduce heat and continue simmering for 30-50 minutes. Finally, pour in the vinegar and remove the pan from the heat.
5. Spread the "Ten" salad in dry sterilized jars and roll up the lids. Wrap the rolls in a warm blanket and leave to cool completely, then transfer to a cool place for storage.

Bon Appetit!

Eggplant salad with bell peppers and tomatoes

Eggplants, bell peppers and tomatoes go well in salads. Roll up a couple of cans of this wonderful snack and in winter you can easily solve the issue of a side dish for meat dishes.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

Eggplant - 6-8 pcs.

Tomatoes - 3-5 pcs.

Bulgarian pepper - 8-10 pcs.

Garlic - 6 teeth

Parsley - 50 gr.

Cilantro - 50 gr.

Sugar - 1 tbsp.

Sunflower oil - 1 tbsp.

Salt - 1.5 tablespoons

Black pepper - 0.5 tsp

Hot pepper - 1 pc.

Vinegar - 1 tablespoon

Cooking process:

1. Wash vegetables and herbs well. Pass the tomatoes through a meat grinder.
2. Peel the eggplants, cut them in half, put them in a bowl and cover them with salt for 15-20 minutes to remove the bitterness. Then rinse with water and cut into cubes. Cut the bell pepper into strips. Peel hot peppers and cut into rings. Peel the garlic and cut into wedges.
3. Put all vegetables in a large saucepan, add sugar, salt, pepper, stir, put on fire and bring to a boil, cook for 15 minutes, stirring constantly.
4. Finely chop the greens with a knife. Add it to the saucepan, also pour in the vinegar, stir and continue to cook for another 5 minutes.
5. Spread the hot salad in dry sterilized jars, roll up the lids, turn upside down and leave the seaming to cool at room temperature. It is best to store rolled salad in a cool place.

Bon Appetit!

Spicy eggplant salad "Ogonyok" with garlic

When you think about eggplant, spicy dishes always come to mind, it so happened that this particular vegetable goes in the digging with garlic and hot pepper. If you cannot live without hot snacks, then this salad was created especially for you.

Cooking time: 4 hours.

Cooking time: 40 minutes

Servings: 6.

Ingredients:

Bulgarian red pepper - 6 pcs.

Garlic - 3 heads.

Red chili pepper - 2 pcs.

Vinegar - 150 ml.

Sunflower oil - 200 ml.

Salt to taste.

Eggplant - 2 kg.

Cooking process:

1. Wash the vegetables thoroughly under running water, peel the garlic.
2. Cut the eggplants into rings, place in a deep bowl, sprinkle with salt and leave for 2-3 hours.
3. Then wash off the remaining salt from the eggplants and fry them until golden brown on both sides. Place the fried vegetables in a saucepan.
4. Peel hot and sweet peppers from seeds. Pass the pepper and garlic through a meat grinder, add sunflower oil and put on fire. Bring the contents of the saucepan to a boil and cook for 5 minutes, then turn off the heat, add the vinegar and stir.
5. Wash and sterilize seaming jars. Divide the eggplants into the jars, pouring the hot sauce over them. Roll up the lids and leave at room temperature. Spicy salad "Ogonyok" is ready.

Bon Appetit!

Eggplant salad with bell pepper, tomato, onion, carrot

Delicious vegetable salads are regulars of winter feasts. You do not need any special culinary skills to make such rolls, just follow the recommendations given in the recipe.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 6.

Ingredients:

Eggplant - 1.5 kg.

Carrots - 0.5 kg.

Hot pepper - 1 pc.

Tomatoes - 1.5 kg.

Bulgarian pepper - 0.8 kg.

Garlic - 3 heads.

Sunflower oil - 200 ml.

Vinegar - 130 ml.

Sugar - 250 gr.

Salt - 1 tablespoon

Cooking process:

1. Wash all vegetables well. Peel the eggplants and cut into large cubes. Transfer vegetables to a bowl, sprinkle with salt and let sit for 30 minutes.
2. Peel and grate the carrots.
3. Peel the bell pepper from seeds and partitions, cut into large slices.
4. Cut the tomatoes into quarters and use a blender or meat grinder to puree them.
5. Squeeze the eggplants from the juice. Put all the chopped vegetables and tomato puree in a saucepan, add salt, sugar, pour in sunflower oil, stir and put on fire. When the contents of the pot boil, reduce heat and simmer for 30 minutes.
6. Peel the garlic. Peel hot peppers from seeds. Grind the pepper and garlic in a blender.
7. 10 minutes before the end of the salad, add the hot ingredients, stir and bring the mixture to a boil. Then put the vegetable salad with eggplant in dry sterilized jars and roll up. Store sewing in a cool place.

Bon Appetit!

Eggplant and zucchini salad for the winter

A fairly satisfying salad will turn out from eggplants and zucchini, it can be served as an independent side dish for meat and chicken. And you can also diversify the vegetarian menu with such a dish.

Cooking time: 100 minutes

Cooking time: 40 minutes

Servings: 6-8.

Ingredients:

Eggplant - 2 kg.

Zucchini - 2 kg.

Tomatoes - 1 kg.

Pepper - 0.5 kg.

Onions - 200 gr.

Carrots - 200 gr.

Chili pepper - 1 pc.

Garlic - 2 heads.

Salt - 1 tablespoon

Sunflower oil - 120 ml.

Vinegar - 80 ml.

Sugar - 200 gr.

Cooking process:

1. Wash the vegetables thoroughly. Cut the eggplants into 1 centimeter thick slices, salt and leave for an hour to remove the bitterness.
2. Peel the carrots and chop coarsely. Peel hot and sweet peppers from seeds, cut into quarters. Cut the courgettes into large cubes. Peel the onion and garlic. Pass the vegetables through a meat grinder.
3. Transfer the vegetable mass to a saucepan, add salt, sugar, vinegar and sunflower oil, stir and cook for 20 minutes after boiling. Then add the eggplants and cook until tender for another 20 minutes.
4. Spread the hot salad in dry sterilized jars, roll up the lids, wrap them in a blanket and leave at room temperature until they cool completely. Store in a cool place.

Bon Appetit!

Delicious eggplant "Bakat" salad

Eggplant rolls are not limited to caviar. For example, Bakat salad is an ideal solution for those who like spicy, but not fatty eggplants. The appetizer turns out to be very light, juicy and prepared as easy as shelling pears.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 8-10.

Ingredients:

Eggplant - 2 kg.

Carrots - 0.5 kg.

Sweet pepper - 1 kg.

Parsley - 200 gr.

Garlic - 3-4 heads.

Bitter pepper - 1 pc.

Tomatoes - 1.5 kg.

Sugar - 150 gr.

Salt - 50 gr.

Sunflower oil - 2 tbsp.

Vinegar - 60 ml.

Cooking process:

1. Wash the vegetables thoroughly with running water. Peel and grate the carrots. Wash the eggplants and cut into cubes.
2. Pepper the seeds and cut into large cubes 1.5-2 centimeters thick.
3. Peel the garlic. Mince tomatoes, garlic and hot peppers. Wash the parsley and chop finely with a knife.Combine vegetable mass, parsley, salt, sugar, sunflower oil, vinegar in a saucepan or bowl and put on fire.
4. When the sauce boils, add the eggplants, carrots and bell peppers. Stir, bring to a boil and simmer until tender for 40 minutes.
5. Spread the hot salad in dry sterilized jars, roll up and cover with a warm blanket until it cools. Store Bakat salad in a cool place.

Bon Appetit!

Simple and delicious eggplant salad with beans

Eggplant can be used to make a huge variety of rolls. This vegetable goes well with many vegetables, including beans. Eggplant and beans make a delicious, protein-rich snack.

Cooking time: 12 hours.

Cooking time: 40 minutes

Servings: 8.

Ingredients:

Eggplant - 0.5 kg.

Beans - 150 gr.

Tomatoes - 350 gr.

Bulgarian pepper - 150 gr.

Carrots - 150 gr.

Bulb onions - 100 gr.

Salt - 1 tablespoon

Sugar - 2 tablespoons

Garlic - 30 gr.

Sunflower oil - 70 ml.

Table vinegar - 1 tablespoon

Allspice peas - 3 pcs.

Bay leaf - 1 pc.

Ground hot pepper - 1 gr.

Cooking process:

1. Wash the beans and soak them in cold water, it is best to leave them overnight. In the morning, rinse the beans again and cook. Add salt when the beans are swollen and soft, then drain them in a colander and let the water drain completely.
2. Wash the eggplants and cut into large cubes. Put them in a bowl and sprinkle with salt, leave for 20-30 minutes. The juice that forms during this time will need to be squeezed out.
3. Wash the tomatoes and cut into quarters. Peel the garlic. Grind the tomatoes with garlic with a blender, or pass through a meat grinder. Put this mixture on fire and bring to a boil, make sure that it does not burn.
4. Peel the bell pepper from seeds, cut into strips. Peel and grate the carrots. Peel the onions and cut into half rings. Transfer all chopped vegetables to a saucepan to the tomato mass, stir and simmer for 10 minutes over low heat.
5. Then add boiled beans, sugar, salt, sunflower oil, bay leaves, allspice and hot peppers to the stewed vegetables. Continue simmering for another 10 minutes. Then, pour in the vinegar, bring the salad to a boil and remove the pan from the heat.
6. Remove the bay leaf from the salad and place it in dry, sterilized jars. Wrap the hot seams in a blanket and let them cool completely, then transfer them to a cool place for storage.

Bon Appetit!

Spicy eggplant salad "Cobra" for the winter

Using this recipe, you can prepare a delicious salad with the exotic name "Cobra". This appetizer got such a name for a reason, it looks beautiful and appetizing, the taste burns with pungency.

Cooking time: 3 hours.

Cooking time: 60 minutes

Servings: 6.

Ingredients:

Eggplant - 5 pcs.

Salt - 2 tablespoons

Vinegar 6% - 500 ml.

Garlic - 200 gr.

Water - 150 ml.

Hot pepper - 200 gr.

Salt - 0.3 tbsp

Sunflower oil - for frying.

Cooking process:

1. Hot peppers are best handled with gloves to avoid irritating your hands. Wash the pepper so that the salad is more spicy, you do not need to peel it from the seeds. Peel the garlic. Mince the garlic and peppers or grind in a blender. Add vinegar, chilled boiled water, stir and leave for 2 hours.
2. Wash the eggplants and cut into slices 1-1.5 centimeters thick. Sprinkle vegetables with salt and leave for 10-15 minutes.
3. Then fry the eggplants in sunflower oil on both sides. You can also bake them in the oven. Set the vegetables aside and let cool completely.
4. Then mix the eggplant with the spicy dressing, gently stir with a spatula so as not to damage the eggplant. Using a fork, arrange the eggplants into sterilized jars, then top them up to the top with the remaining dressing. Roll up the jars with lids. The Cobra salad will be ready the next day, but you can keep it in a cool place until winter.

Bon Appetit!