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Eggplant and pepper dishes. Fried eggplants with bell peppers and garlic for the winter

With pepper. This wonderful appetizer goes well with many side dishes and first courses.

Pepper and eggplant salad for the winter

This appetizer is different. delicate taste, since it does not include spicy seasonings and vegetables. That is why you can serve it to any table and be sure that all guests will like it. To prepare a pepper and eggplant salad for the winter, you will need:

Handle four kilos fresh eggplant- wash them, cut off the tails, make a few punctures on each with a fork, and then boil in boiling water for ten minutes.
Put the prepared vegetables under pressure for 40 minutes to remove excess liquid from them. After that, peel them and cut into cubes.
Peel 500 grams of white onion from the husk and cut it into half rings.
Cut a kilogram of sweet pepper into cubes.
Peel one kilogram of carrots and grate on a fine grater.
Parsley and dill (one bunch) cut arbitrarily.
Pass three cloves of garlic through a press.
Combine all the vegetables, add 200 ml of sunflower oil, 100 grams of vinegar, one tablespoon of sugar and two tablespoons of salt to them. Mix the food and put it in the refrigerator for two hours.
When the vegetables start to juice, put them in jars and sterilize for 50 minutes.

Close the eggplants with lids, turn the containers over and wrap them with a blanket. When they are completely cool, put the jars in the cellar or refrigerator.

eggplant for the winter

Here is a recipe for a delicious dish that will help you out more than once in difficult situations. How to cook this original appetizer:

Two kilograms of bell pepper (it is better to take yellow and red) carefully process. Cut off the stem from each and remove the core, and then pour boiling water for 20 minutes.
Eggplants (one and a half kilograms) cut into thin and long slices, sprinkle them with salt and leave alone for twenty minutes.
When the specified time has passed, wash the eggplant again and grill on both sides.
Lubricate the cooled plates with garlic, roll up and stuff the peppers with them.
For the marinade, take two kilograms of tomatoes and chop them with a blender. After that, add salt, sugar, vinegar to taste and 100 ml vegetable oil. Boil everything together for ten minutes.
Place prepared peppers in sterilized jars and pour marinade over them.
Cover the jars with lids and sterilize them over low heat for 40 minutes.

Peppers stuffed with eggplant are ready for the winter. It remains to roll it up and leave it for storage at room temperature.

Eggplant appetizer

How to cook a salad for the winter at home? Eggplants, tomatoes, peppers and garlic will help you prepare for winter. The recipe is very simple:

Process six kilograms of eggplant. To do this, wash each fruit thoroughly and cut lengthwise and across into eight parts. After that, cover them with salt and let stand alone for two hours.
To prepare the brine, you will need to grind six sweet red peppers and three hot peppers through a meat grinder. Pass 200 grams of garlic through a press.
Transfer the resulting vegetable mass to a saucepan, add half a glass of vegetable oil, a glass of sugar, two tablespoons of salt and half a glass of vinegar to it. Put the marinade on the fire and bring it to a boil.
Boil eggplants in boiling water for five minutes, then drain the water and fill them with brine. Cook everything together for a few more minutes.

Arrange the appetizer in jars, fill with marinade and roll up. Salad for the winter "Eggplant, tomatoes, peppers" is ready.

Eggplant in Korean

This original salad lovers will like savory dishes. And to cook original eggplant for the winter, you will need to do the following:

Wash and peel two kilograms of eggplant, and then cut them into large cubes. After that, put them in a saucepan and boil in salted water for ten minutes.
Red bell pepper (500 grams), process, remove seeds and partitions, and then cut into strips.
200 grams of peeled white onion cut into half rings.
Grate 500 grams of peeled carrots for Korean carrots.
Pass one head of garlic through a press.
For pouring, take 150 grams of vegetable oil, 100 ml of vinegar, two teaspoons of salt, two tablespoons of sugar and a teaspoon of ground pepper.
Mix the prepared vegetables in a saucepan and pour them with marinade. Simmer everything together, not forgetting to stir, for ten minutes.

Arrange hot vegetables in jars and sterilize them for half an hour. eggplant with bell pepper ready for the winter, it remains only to close them with lids and leave them to cool completely under a fur coat or blanket.

Salad "Teschin language"

There's another one in front of you spicy snack, the main ingredients of which are eggplants, peppers, tomatoes. The recipe for the winter is quite simple:

Process and sort out four kilograms of fresh eggplant. Remove the stem from each and cut into slices. Sprinkle vegetables with salt and leave for half an hour. After that, wash the eggplant again under cold water to remove bitterness.
Pour boiling water over ten medium-sized tomatoes and remove the skin.
Cut ten red Bulgarian and three hot peppers in half, remove the stalk, seeds and partitions.
Peel five cloves of garlic.
Grind tomatoes, garlic and pepper with a meat grinder, add a glass of sugar, two large spoons of salt, a glass of sunflower oil and 150 grams of vinegar to them.
Mix all the ingredients, pour the eggplants with the prepared sauce and simmer everything together for half an hour.

Spread out hot appetizer on clean jars and roll them up with lids.

layered salad

Eggplant and pepper blanks for the winter can be made in many ways. This time we offer you to prepare a beautiful puff snack. Salad Recipe:

Two eggplants (500 grams), wash and cut into rings. Salt the vegetables and fry in vegetable oil on both sides.
Cut three bell peppers and one onion into strips, and grate one carrot on a fine grater.
Put the vegetables in the pan and simmer them together over medium heat.
Place five or six medium-sized tomatoes in boiling water for a few seconds and remove the skin from them. Finely chop the pulp and send it to the pan with the rest of the vegetables. Season the food with salt, pepper, marjoram, mix and simmer for a quarter of an hour. If you want the salad to be spicier, then add a couple of tablespoons of tomato paste to it.
In clean jars, place eggplant in layers and vegetable stew. Flatten them with a spoon so that the sauce appears on top, and sterilize the salad in warm water.

After half an hour, close the jars with lids, turn over and leave alone until cool.

Eggplant Lecho

This versatile dish is suitable for both lean and festive tables. To cook eggplant and pepper lecho for the winter, you will need:

Peel and cut into cubes four kilograms of eggplant.
Free two kilograms of tomatoes from the skin and pass through a meat grinder along with one kilogram of processed bell pepper. If you like spicy dishes, then chop a couple of hot peppers with them.
Peel and grate one kilogram of carrots on a fine grater.
Eight onions free from the husk and cut into half rings.
Chop one or two heads of garlic randomly.
Place all ingredients in a large enamel pan(you can take a bucket), add half a glass of vinegar, two glasses of vegetable oil and four tablespoons of salt to them.

Boil eggplant for the winter with peppers and vegetables for one hour, and then arrange them in jars and close the lids.

with pepper

Try the wonderful vegetable preparation, which is based on eggplant, peppers, tomatoes. The recipe for the winter is not too complicated, so even a novice cook can handle it:

Wash fresh eggplants (one kilogram), remove the “tails” from each and cut into cubes. Put the vegetables in a saucepan, sprinkle them with salt and leave for ten minutes.
800 grams of sweet pepper cut into cubes.
Peel 400 grams of onion and cut into rings.
Grate 300 grams of peeled carrots.
Roughly chop one head of garlic.
Cut 500 grams of tomatoes into cubes.
Rinse eggplants in cold water, mix with prepared vegetables, add two tablespoons of salt, 80 grams of sugar, 100 ml of vegetable oil and 80 ml of vinegar to them.

Put the pot with vegetables on the fire, pour a glass of water into it, bring the contents to a boil and cook for ten minutes. After that, put the salad in jars, close it with boiled lids and turn it over. Cover the dishes with a warm blanket and wait until they cool completely.

Eggplant stuffed with vegetables

It has long been noted that pickled products keep vitamins in the winter and have excellent taste. That's why we want to tell you how to cook stuffed eggplant with pepper for the winter. Recipes for this dish often differ from each other in composition and quantity of products, and here is our version:

Eggplants (one kilogram), wash, cut off the tails, boil in salted water.
200 grams of fresh cabbage and two Bulgarian sweet peppers cut into strips.
Peel and grate 100 grams of carrots.
Finely chop four cloves of garlic.
Parsley root, two pods of hot pepper, 30 grams of celery, coarsely chop, and finely chop half a bunch of parsley with a knife.
Combine vegetables in a large bowl and rub with salt.
Pour two liters of water into a saucepan, add three tablespoons of salt to it and bring it to a boil.
When the eggplants have cooled, cut them in half (but not completely) and stuff them with vegetables. To keep them better, tie them with threads.
Put the prepared eggplants vertically or horizontally in a saucepan (can be in a jar) and pour over the brine.

After keeping the eggplant warm for the winter with pepper for three or four days, transfer them to a cool place. Drizzle vegetables with vegetable oil before eating.

Vegetable platter with eggplant

Gives a special flavor to this dish. honey marinade. To prepare delicious eggplant for the winter with pepper, carefully read the following recipe:

Wash, peel and coarsely chop the same amount of eggplant, onion, sweet pepper and tomato.
For the marinade, mix 1 cup each in a saucepan. apple cider vinegar, honey, vegetable oil and a teaspoon of salt. Bring everything to a boil.
Dip the prepared vegetables in the marinade for one minute, and then immediately place them in clean glass jars.

Fill the assorted sauce, close the lids, pasteurize and roll up. Cover the jars with a thick blanket and wait for them to cool completely.

Conclusion

We will be glad if you like eggplant with pepper for the winter. The recipes that we have collected in this article are quite simple and will not cause difficulties even for inexperienced cooks. Therefore, choose any of those that you like best, and feel free to get down to business.

Do you like fried eggplants and regret that vegetables are not sold in winter? Do not be discouraged: the taste of summer can be saved! Prepare fried eggplant for the winter - tender, fragrant and moderately spicy. You will find a detailed recipe in the article.

Spicy fried eggplant for the winter: recipe, ingredients

eggplant - healthy vegetables because they contain many vitamins and important minerals. Regular consumption of eggplant will protect against colds, strengthen the heart and increase hemoglobin. Besides, this dietary product, so it can be used by those who are struggling with excess weight. It is not forbidden to diabetics.

Eggplant blanks for the winter are at the top of search engines, because they cook quickly and turn out delicious. You can cook caviar winter salad or make pickled and pickled vegetables.

But fried eggplant is the best. They are served both on weekdays and on festive table. Spicy dressing adds a special piquancy.

The recipe for eggplant with garlic for the winter is as follows:

eggplant - 4 kg;
bell pepper - 0.5 kg;
red or green hot pepper - 3 pods (50 g);
garlic - 700 g;
table vinegar - 100 ml;
water - 100 ml;
vegetable oil -1 l;
salt - 100 g.

Keep in mind that this recipe is quite a spicy appetizer. Therefore, if you want to cook eggplant for the winter, but do not like hot dishes, reduce the amount of hot pepper and garlic.

For preservation, choose young eggplants: they can be cooked with the skin on. Ripe vegetables will need to be peeled off.

If you want to improve the taste of the dish, add parsley and dill to the recipe. For a given amount of ingredients, it is enough to take 100 g of greens.

fried eggplant they are not sterilized for the winter, since vinegar is included in the recipe. Be careful - do not overdo it, otherwise the appetizer will turn out sour.

How to cook fried eggplant with bell pepper and garlic for the winter

Canning eggplant doesn't take long. Take advantage step by step algorithm to make everything right.

The instruction looks like this:

Stage 1 - preparing vegetables.

Get the eggplant first. Wash the vegetables, cut off the stalks and cut into even circles.

Put in a deep bowl, salt well and mix. Leave the vegetables for half an hour. During this time, they will release juice, with which bitterness and excess water will go away. This means that eggplants will take less oil when frying.

Stage 2 - preparation of dressing.

Wash the Bulgarian and hot peppers, cut large pieces. If you do not want the dish to be too hot, remove the seeds from the hot pepper. Peel the garlic.

Pass all the vegetables through a meat grinder, then add water and vinegar to them, mix well. If sour, add sugar.

Stage 3 - preparation of eggplant.

We will tell you how to fry eggplant. Lay them out on a dry paper towel and pat them dry on both sides to absorb the juice, otherwise the oil will splatter when frying.

Place the eggplant in a hot skillet and fry over high heat until golden brown on both sides.

Stage 4 - canning.

Take pre-sterilized jars and start laying out vegetables: a layer of eggplant, 2 tbsp. l. gas stations. Alternate until you reach the edge of the jar.

Then fill the cooked vegetables with vegetable oil (about 3 tablespoons per jar) and roll up. Turn the blanks upside down and wrap in a blanket.

After a day, return the banks to their normal state and send them to storage.

Such eggplants are stored for quite a long time, but, as a rule, this does not happen - the workpiece turns out to be so tasty.

You have learned how to cook eggplant fried with garlic and hot peppers for the winter. We hope that such an appetizer will become one of your favorites on your table.

Prepare vegetables.

Wash the bell pepper and cut into two parts, remove the seeds and stem.

Cover a baking sheet with parchment, put the pepper on a baking sheet cut down and bake in an oven preheated to 200 degrees for 15 minutes.

Pour water into a saucepan, salt, put on fire. Bring the water to a boil, lower the eggplant slices into boiling water.

Throw the boiled eggplant in a colander to get rid of excess liquid.

Let the roasted peppers cool slightly and remove the skin.

Transfer the eggplant to a deep bowl. Peel the garlic and cut into thin petals. Add garlic to eggplant.

Then add chopped pepper.

Season the eggplant, bell pepper and garlic salad with oil, vinegar, soy sauce, lemon juice and black ground pepper mix well and refrigerate for a couple of hours.

It's so appetizing and very delicious salad from eggplant and bell pepper it turns out! I advise everyone!

Enjoy your meal!

This eggplant recipe, unlike ailazan and saute, is quite simple, with a minimum of ingredients. This is not a stew, because we will not stew vegetables - only fry.
No extra liquid and sauce, so you can serve the dish as an appetizer or salad.

Ingredients

3 eggplants
3 bell peppers (peppers of different colors will look very nice),
1 large onion (purple or white)
dill or parsley,
vegetable oil for frying,
salt,
hot pepper to taste.

As for the preparation of eggplant for frying: many of them are soaked in salted water to "remove bitterness". This should only be done when the eggplants are really bitter (when they are old and overripe). Young eggplants are usually not bitter, do not be afraid, try raw eggplant on the tongue and find out if it needs to be soaked. If you have already made it safe and "wetted", squeeze out the excess liquid well before frying the vegetables.

eggplant recipe

Heat up some vegetable oil in a frying pan. Eggplant can absorb a large number of oils, if you like fatter - pour more oil.
Wash eggplant, remove tails. Cut the eggplant into fairly large cubes, send to the pan. We do not cover with a lid. Stir occasionally and fry (the eggplant should decrease in size), but for now chop the onion.
Finely chop the onion, add it to the eggplant, fry the mixture.
We clean the sweet pepper from seeds, cut into squares, send to the same pan. Fry, stirring for about 15-20 minutes.
5 minutes before readiness, salt and pepper, add chopped herbs. If desired, you can add garlic (unless, of course, you do not plan a romantic date after the meal).

Serve the appetizer warm. Enjoy your meal!