→ Fresh zucchini and eggplant salad. The best recipes for cooking zucchini and eggplant for the winter. Eggplant salad with egg

Fresh zucchini and eggplant salad. The best recipes for cooking zucchini and eggplant for the winter. Eggplant salad with egg

Eggplant salad is a simple dish that can be served at any table - be it everyday or festive. The little blue ones harmonize perfectly with cheese, meat, and other vegetables, so you can come up with various delicacies for every taste.

How to make eggplant salad?


The eggplant salad recipe presented below is very simple and affordable. Anyone can prepare a healthy, aromatic and bright delicacy. If you don't have arugula on hand, you can use lettuce leaves, although the first option is preferable. It's better to dress the salad olive oil.

Ingredients:

  • arugula – 200 g;
  • balsamic vinegar – 60 ml;
  • blue ones - 400 g;
  • pine nuts – 60 g;
  • cherry tomatoes – 6 pcs.;
  • oil – 80 ml.

Preparation

  1. The blue ones are cut into slices and fried.
  2. Lay out the arugula, sprinkle with vinegar, place eggplants and tomatoes cut in half on top.
  3. Drizzle the eggplant salad with olive oil and garnish with nuts.

Salad with eggplant and tomatoes


Eggplant salad with tomatoes and garlic is easy to prepare, but turns out piquant and appetizing. Instead of cheese you can use Adyghe cheese and even cottage cheese. If you don’t have soy sauce or for some reason you don’t want to use it, this is not a problem; the salad will be delicious without it. Only then does the dish need to be salted.

Ingredients:

  • blue ones - 3 pcs.;
  • feta cheese – 200 g;
  • soy sauce – 2 tbsp. spoons;
  • garlic – 2 cloves;
  • tomatoes – 3 pcs.;
  • walnuts – 30 g.

Preparation

  1. Eggplants are cut into cubes and fried.
  2. Pour in soy sauce and cook for another 2 minutes.
  3. Finely chop the nuts and garlic.
  4. Cheese and tomatoes are cut into strips.
  5. Mix all the ingredients, garnish with herbs and serve the tomato and eggplant salad to the table.

Warm salad with eggplant


The salad is served warm. The cooking itself, excluding baking, will take no more than 10 minutes. The dish comes out very aromatic, moderately spicy and very tasty. The best greens to use are cilantro and parsley. You can serve the salad as a side dish or with toast.

Ingredients:

  • large eggplants – 4 pcs.;
  • tomato – 1 pc.;
  • garlic – 1 clove;
  • greenery;
  • oil – 30 ml;
  • lemon - half;
  • salt pepper.

Preparation

  1. Place the eggplant and tomato on a baking sheet and bake at 200 degrees for 1 hour.
  2. Cut the blue ones in half and scoop out the pulp with a spoon.
  3. Peel the tomato and send the pulp to the eggplants.
  4. Finely chop the greens.
  5. Juice is squeezed out of the lemon.
  6. Mix all the ingredients, add some salt, crush with pepper and serve.

Zucchini and eggplant salad


Salad from fried eggplant with zucchini it turns out satisfying and light at the same time. It perfectly combines the flavors of roasted and fresh vegetables. It can be served as a side dish for poultry or meat. From the specified number of components you will get 3 servings, the preparation of which will take about half an hour.

Ingredients:

  • zucchini – 1 pc.;
  • eggplant – 1 pc.;
  • tomatoes – 3 pcs.;
  • purple onion – 1/2 pcs.;
  • garlic – 1 clove;
  • greenery;
  • salt, pepper, sugar;
  • vinegar – ½ teaspoon;
  • oil.

Preparation

  1. Zucchini is cut into cubes, and eggplants are cut into strips.
  2. Fry vegetables.
  3. Chop the tomatoes and chop the onion.
  4. Mix greens with fresh vegetables, salt, pepper, crush with sugar, pour in vinegar, add garlic and stir.
  5. The mass is placed on a dish, blue zucchini is placed on top and served.

Eggplant salad with egg


Eggplant salad with mayonnaise – excellent dish For festive table. If desired, you can add a little garlic to it. The taste and aroma of the food will only improve. To prevent the blue ones in the salad from becoming bitter, you need to cut them, cover them with salt for about 20 minutes, then drain off the released juice and cook according to the recipe.

Ingredients:

  • eggplants – 4 pcs.;
  • onion – 1 pc.;
  • vinegar 9% - 2 tbsp. spoons;
  • eggs – 4 pcs.;
  • oil;
  • pepper;
  • mayonnaise.

Preparation

  1. Eggplants are washed and cut into strips.
  2. Chop the onion into rings and pour boiling water over it for a minute.
  3. Drain the water, add vinegar and stir.
  4. Eggplants are fried.
  5. Eggs are cut into cubes or strips.
  6. Drain the liquid from the onions, add blue eggs, pepper, mayonnaise and stir.
  7. The finished salad is refrigerated for half an hour and then served.

Salad with eggplant and chicken


Salad with eggplant and meat turns out nutritious and can be served as independent dish. The recipe states that the carrots and peppers are also fried. But there is a second way, when vegetables are added fresh, it also turns out delicious. If you don’t know which is better, prepare both options, and then you will definitely understand which one you like better.

Ingredients:

  • chicken fillet – 200 g;
  • small eggplant, Bell pepper, carrot – 1 pc.;
  • mayonnaise;
  • oil;
  • greenery.

Preparation

  1. Diced eggplants are fried.
  2. Carrots are grated for Korean salads, and the pepper is cut into strips.
  3. Fry vegetables.
  4. The fillet is boiled, cooled and separated into fibers.
  5. Mix all ingredients, add mayonnaise.
  6. Before serving, the eggplant salad is decorated with herbs.

Salad "Mother-in-law's tongue" from eggplant


A delicious eggplant salad with an interesting name is spicy and tasty. Just what you need in winter. It can be used as a snack. This dish also goes well with. The delicacy can be prepared in the summer, then the amount of vinegar and sugar can be reduced.

Ingredients:

  • eggplants – 2.5 kg;
  • bell pepper red – 5 pcs.;
  • hot pepper – 1 pod;
  • sugar – 100 g;
  • garlic – 100 g;
  • vinegar 9% - 100 ml;
  • oil – 200 ml;
  • greenery.

Preparation

  1. Eggplants are cut into rings and fried.
  2. Garlic and pepper are ground in a meat grinder.
  3. Add oil, vinegar, sugar and herbs.
  4. The dressing is placed on the stove and cooked for 20 minutes.
  5. The little blue ones are placed in jars, filled with dressing and sterilized for 20 minutes.

Spicy eggplant salad prepared according to Georgian recipe, will definitely not leave indifferent all lovers of fiery dishes. Greens and nuts add a special piquancy to the dish. Before serving, the dish must be kept in the cold. It is convenient to make it in the evening, and then the next morning the dish will be completely ready.

Ingredients:

  • eggplants – 2 pcs.;
  • walnuts – 150 g;
  • garlic – 3 cloves;
  • onion – 1 pc.;
  • cilantro and parsley;
  • lemon – 1 pc.;
  • dried basil, suneli hops - ½ teaspoon each;
  • salt, ground hot pepper;
  • sugar - a pinch;
  • pomegranate seeds.

Preparation

  1. The whole blue ones are baked in the oven for 45 minutes, cleaned, and the pulp is cut.
  2. Finely chop the onion and garlic and add lemon juice, spices, sugar, salt and stir.
  3. The nuts are crushed.
  4. Mix all ingredients and remove eggplant salad in the cold.
  5. Before serving, sprinkle it with pomegranate seeds.

Korean eggplant salad


You can come up with completely different eggplant salads for every day. Fans of spicy dishes will love the appetizer, the recipe for which is given below. Thanks to beef, the treat turns out to be very satisfying. All components combine perfectly with each other, and sesame seeds give it a special zest.

Ingredients:

  • beef – 300 g;
  • eggplants – 2 pcs.
  • carrots, sweet peppers - 1 pc.;
  • cilantro, dill, parsley;
  • hot capsicum - to taste;
  • sesame seeds;
  • vegetable oil;
  • salt.

For refueling:

  • lemon juice – 1 tbsp. spoon;
  • oil – 2 tbsp. spoons;
  • soy sauce – 40 ml;
  • sugar, pepper, garlic - to taste.

Preparation

  1. The beef is cut into strips and fried in oil.
  2. Carrots, peppers, and eggplants are also cut into strips, added in parts to the meat and kept on fire for 10 minutes.
  3. Vegetables should remain damp.
  4. Mix all ingredients for dressing.
  5. The resulting mixture is poured over a salad with eggplant and beef, allowed to stand for half an hour, sprinkled with sesame seeds and served.

Delicious winter eggplant salad


When it’s been a fruitful year, and there’s nowhere to put the little blue ones, it’s worth preparing. In cold weather, this delicious delicacy will remind you of warm summer and will delight you with its pleasant taste and aroma. The good news is that there is no need to sterilize salad jars. This greatly simplifies the preservation process.

1. ZUCCHINS “UNDER THE BREASTS” - A SONG, NOT A SNACK!

Very easy to prepare recipe. Interesting mushroom taste. A good snack with cold vodka and hot potatoes.
Ingredients:
Zucchini - 1.5 kg (you can use zucchini)
Salt - 1 tbsp. l.
Black pepper (ground) - 0.5 tbsp. l.
Sugar - 2 - 3 tbsp. l.
Oil grows. - 0.5 Dill - 1 bunch.
Vinegar - 0.5 tbsp. (9%)
Garlic - 4 - 5 cloves.

Preparation:
Peel the zucchini and cut into slices fairly large so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it needs to be cut out, otherwise the milk mushroom effect will not work.
Chop the dill, peel the garlic and chop with a knife. Mix everything and leave to marinate for 3 hours. room temperature.
Then place them in sterile jars, cover with sterile lids and place them in a large saucepan with warm water (if you put them in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize 5 - 7 minutes from the moment the water boils.
Roll up, turn upside down, do not wrap. Leave it like this until it cools. Then put in a cool place until winter.

2. SALAD "TASTY"

It turns out very well delicious salad! My husband said that apart from this salad, nothing else is needed - the appetizer is just super! I already made a second batch this year - the first one somehow sold out very quickly to guests and parents. This salad is not spicy, with a delicious sauce and a pleasant garlic smell! And, most importantly, it is done quickly.
Ingredients:
tomatoes - 3 kg,
eggplants - 1.5 kg,
bell pepper - 1 kg,
0.5 tbsp. 9 percent bite + 0.5 tbsp. water,
1 tbsp. Sahara,
2 tbsp. l. salt,
0.5 tbsp. sunflower oil,
2 heads of garlic.
Preparation:
Pass the tomatoes through a meat grinder and boil. Cut the eggplants into very large cubes. Cut the pepper into thin half rings. Add sugar, salt, refined sunflower oil, vinegar and water to boiling tomatoes - stir everything well so that the sugar and salt are completely dissolved. Then add eggplant and pepper. Cook from the moment of boiling for 30 minutes, stirring occasionally. At first it will seem to you that there is very little tomato juice for such a quantity of eggplants, do not be alarmed - the eggplants will boil down. At the end of cooking, add finely chopped garlic (I grated it on a fine grater) and cook for another 5 minutes. Ready salad Place in sterile jars and roll up, then turn over and wrap in a blanket until completely cool. It turns out 5 liters. Bon appetit!

3. SNACK ZUCCHINS MARINATED IN SVETINSKY STYLE!

I suggest you try this simple appetizer that tastes and looks amazing!
Ingredients:
500 g young zucchini
1.5 tsp. salt
For the marinade:
70 g sunflower oil (you can also use olive oil, but I don’t really like it)
2 tbsp. l. vinegar 9%
2 tbsp. l. honey (can be replaced with sugar)
5 - 6 cloves of garlic
ground black pepper
fresh herbs (I had dill and parsley)
Preparation:
1. Wash the zucchini and cut off the peel. If they are young, then they can be done together with the skin.
2. Using a vegetable peeler (“housekeeper”), cut into thin strips (I sometimes use a Berner grater). If you don’t have a vegetable peeler, then use a knife to cut it as thinly as possible, you can just use circles, but very, very thinly, that’s all the flavor.
3. Prepare the marinade. Chop the garlic, mix with sunflower oil, honey (if the honey is thick, melt it either in a water bath or in the microwave), vinegar, pepper and finely chopped herbs. Mix everything.
4. Drain the resulting liquid from the zucchini and squeeze it out with your hands.
5. Pour in the marinade and stir.
6. Place in the refrigerator for 2 - 3 hours, and then serve!

4. EGGPLANT WITH MUSHROOMS

Ingredients:
5 kg eggplant
5 liters of water
salt 1 tbsp.
vinegar about 5 l 9%
greens for pickling mushrooms (dill, currant leaf)
hot red pepper 1 pod
a couple of heads of garlic.
Preparation:
Cut the eggplants into cubes and throw them into boiling water. Boil for 3 - 4 minutes, immersing and stirring. Strain and throw 0.5 liters per 5 kg into boiling oil. Boil for 2 - 3 minutes, add twisted garlic and pepper. Mix everything and close. I'm deviating a little from this recipe. For example, I add vinegar at the very end, before loading it into jars. And I also add a little brine in which the pepper was blanched. I don’t sterilize it, but immediately close it from the heat. I do not add the greens to the jars, but together with the eggplants in the boiling oil. And indeed, eggplants are very similar to mushrooms. Just don’t overcook it so it doesn’t get mushy. Well, then screw the jars upside down until they cool completely.

5. EGGPLANT IN TOMATOES

This recipe is very tasty, I recommend it to everyone!
Ingredients:
3 kg tomato;
2 kg blue;
200 g vegetable oil;
200 g sugar;
100 - 150 g vinegar;
2 pods of hot pepper;
2 heads of garlic;
2 tbsp. l. salt;
Preparation:
Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
Cut the blue ones into medium cubes. Not in slices as in Ogonyok, not in straws, but in bars. You can peel the eggplant if you like, I like to leave it like that. Add chopped eggplants to tomatoes and peppers, also add sunflower oil, sugar and vinegar. Cook for 40 minutes; at the end of cooking, add squeezed garlic to the eggplants.
Pour the mixture into sterilized jars and seal. Turn the jars upside down and wrap them in a warm blanket for 1 - 2 days.

6. EGGPLANT IN MAYONNAISE WITH MUSHROOMS FLAVORS

Ingredients:
For 5 kg blue
800 g of any mayonnaise,
1 pack of mushroom seasoning,
1.5 kg of onion.
Preparation:
Peel the blue ones, cut into cubes, boil for 5 minutes in water. squeeze out the water and fry it in a saucepan. oil fry the onion separately. mix everything into jars.
Sterilize 0.5 l - 30 minutes, roll up. Blue ones and do not add salt to the water, just enough seasoning. It takes a long time to mess around, but it’s very tasty. Taste fried mushrooms with mayonnaise.

7. SALAD WITH EGGPLANT AND BEANS FOR THE WINTER “UNPARALLELED OPTION”

Ingredients:
Eggplants – 2 kg
Tomatoes – 1.5 kg
Bell pepper - 0.5 kg
Carrots - 0.5 kg
Garlic (about 7 medium heads) - 200 g
Dry white beans – 500 g
Unscented vegetable oil – 350 g
Vinegar (9%) – 100 ml
Salt (heaped) - 2 tbsp. l.
Sugar - 1 tbsp.
Method for preparing the salad:
1. Wash the vegetables and let dry. Peel the peppers, peel the garlic and carrots.
2. Soak 500 g of dry beans overnight in cold water. In the morning, boil it until tender. Be sure not to overcook, the beans should hold their shape.
3. Tomatoes 1.5 kg and garlic (after peeling, of course), about 7 medium heads, mince through a meat grinder (large grill). The result will be something like a tomato. In this recipe, garlic only gives off a smell; I guarantee there will be no wild-burning taste, because... the garlic will be subjected to prolonged heat treatment.
4. Cut the pepper into squares.
5. Grate the carrots on a coarse grater.
6.Cut the eggplants into large cubes. There is no need to remove the peel, and there is no need to pre-soak the eggplants either. The skin will be soft and not noticeable in the salad at all; there has never been any bitterness either.
7. Pass the tomatoes and garlic through a meat grinder, put on medium heat and bring to the first bubbles of a boil (don’t let it boil too much) and immediately add 2 tbsp salt. l. with a slide, sugar 1 tbsp. (250 g), 100 ml of 9% vinegar and 350 ml of odorless vegetable oil.
Please do not change anything in the recipe, because the ratio of all these products and ingredients gives a 100% guarantee of ideal storage at home (it is ideally stored on a shelf in a closet; not a single jar has exploded yet).
8.Now add one by one to the boiling tomato mass: carrots, stirring periodically, let it boil, bell pepper, stirring periodically, let it boil, eggplants.
This sequence gives the vegetables a chance to release their juices and when you add the vegetables there will be enough liquid to cover them.
9.After adding the last portion of vegetables, i.e. eggplant, set aside for 30 minutes and cook over medium heat, stirring occasionally.
10. After this time, add beans to the vegetables and mix everything thoroughly and gently and after boiling, set for another 20 minutes.
11. After this time, turn off the salad and immediately put it into prepared jars and seal. I prepare jars with a volume of 0.5 and 0.7 as follows: first wash them with any detergent, then always with soda, take some water and put 3 - 4 jars at a time in the microwave at full power for 5 minutes. I use metal lids, I also wash them and throw them into a cup of boiling water for 5 minutes. I've been using this method for a long time and not a single jar has exploded yet.
12.After the salad has been rolled up, you need to turn the jars over onto the lid and wrap them under a warm blanket until they cool completely. Then put it away for storage in a closet, pantry, cellar. This amount makes exactly 7 jars of 0.7 each.

8. FRAGRANT CURE.

Ingredients:
1 kg eggplants
1 kg zucchini
1 kg pepper
1kg carrots
bunch of dill, bunch of parsley
for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 tbsp. 6% vinegar
1.5 tbsp. vegetable oil
1.5 tbsp. Sahara
1/3 tbsp. salt
4 allspice peas
5 black peppercorns
2 bay leaves
1 tsp. coriander (but I didn’t put it)
Method for preparing the salad:
1. Cut eggplants and zucchini into slices, pepper into rings, grate carrots, chop greens
2. For the sauce, twist the tomatoes (I always make it in a blender), grate the garlic, add vinegar, oil, salt and sugar. mix everything
3. Pour the sauce over the vegetables, add spices and simmer over medium heat for 40 minutes (I simmered for an hour).
4. Place the vegetables in jars, roll them up, turn them upside down and cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

How to make a salad of zucchini and eggplant?

3 (60.74%) 163 votes

My husband categorically dislikes zucchini and eggplant. However, he happily consumes such a snack in incredible quantities - he gobbles up a half-liter jar of the preparation at a time. I advise you to prepare a salad of zucchini and eggplant for the winter, it will be an excellent addition to meat dishes or as an independent treat.

  • If possible, use those types of blueberries that do not taste bitter. So the cooking time will be reduced, and you will have to use less salt;
  • if there are only dark zucchini on the farm, it’s not a problem. Before harvesting, you need to remove the dark skin with a potato peeler and you can safely use this variety in preparations. If this is not done, during heat treatment the pieces will have a dirty tint, which is not very visually pleasing. Although you won’t spoil the taste with such a vegetable;
  • bell pepper is present in almost all recipes for vegetable rolls. Not everyone likes it, so cook it delicious snack You can do it without this vegetable.

Ingredients

  • 200 gr. zucchini;
  • 200 gr. eggplant;
  • 40 gr. tomato paste;
  • 1.5 tbsp. tomato juice;
  • 1 medium-sized carrot;
  • 1 light-colored onion;
  • 2 small, red bell peppers;
  • 1 tbsp. l. granulated sugar;
  • 1 tsp. table salt;
  • 70 ml odorless vegetable oil;
  • 2 tbsp. l. vinegar 9%;
  • 2 garlic cloves.

Preparing the salad

  1. I wash all the vegetables in running water and dry them on a thick towel.
  2. I cut off the tails of zucchini and blueberries, cut them into 1.5 cm cubes. If you were unable to find hybrid eggplants without bitterness, generously add salt to the chopped vegetable in a separate container for half an hour. Then drain the resulting liquid and rinse the pieces in a colander under the tap to remove excess salt. Let the water drain.
  3. I put pieces of zucchini and blueberries in a thick-walled bowl for cooking salad.
  4. I chop the onion into half rings, peel the pepper and cut it into small pieces.
  5. I grate the peeled carrots for the salad on a coarse grater.
  6. I add all the ingredients to the zucchini and eggplants, season with tomato paste and mix gently.
  7. In a separate bowl, whisk together salt, sugar, tomato juice and oil. I pour the mixture over my vegetables.
  8. I put the container on the fire, as soon as it boils, I reduce the heating intensity to minimum.
  9. After 25 minutes, season the salad with vinegar, crushed garlic and spices to taste.
  10. I put the jars in the microwave to sterilize (you can also use the oven).
  11. After 7 minutes, I place the workpiece in a hot bowl and immediately roll it up.
  12. I turn the jars of zucchini salad and eggplant over onto a thick mat and wrap it in an old blanket.

I store the preparation for the winter in a cool place after the jars have completely cooled.

Tip: fresh garlic can be replaced with dried garlic to taste or omitted at all.

If tomato paste If you don’t like it, add a few ripe tomatoes to the preparation. This canning recipe is especially good for large tomatoes - you can’t roll them whole into a jar, but they are ideal as an addition to such mixed preserves with zucchini and eggplant.

Prepared eggplant salad for the winter will be especially popular during any feast: festive or everyday. Making preserves is not difficult if you have a good and understandable recipe at hand. Products for making any snack option need those grown in the garden.

How to prepare eggplant salad for the winter?

Canned eggplant salad for the winter - recipes, as a rule, accompanied by a rich vegetable composition. Blues go well with pepper, tomato, zucchini, and take various spices well. Before cooking, eggplants are given more attention than other ingredients.

  1. Before preparing any simple eggplant salad for the winter, the main ingredient must be removed from the bitterness. It is cut, sprinkled with salt, left for 30-40 minutes, washed with cold water.
  2. Even if the vegetables are not young, the seeds and peels are not removed.
  3. If the eggplants involve finely chopping the ingredients, you should not cook the preparation for a long time. You need to make sure that the pieces remain intact, otherwise it will not be salad, but caviar.

Eggplant salad for the winter without sterilization


In order for the winter one to be stored longer without sterilizing it, more preservative ingredients are added to the composition, in this case vinegar. The taste of this preparation is piquant; you can taste it after two weeks. Prepare 4 0.5 liter jars in advance.

Ingredients:

  • blue ones - 1 kg;
  • sweet pepper – 600 g;
  • onion – 400 g;
  • sugar – 150 g;
  • butter – 150 g;
  • tomato paste – 200 g;
  • vinegar – 100 ml;
  • salt – 50 g.

Preparation

  1. Cut the onion and pepper into quarter rings.
  2. Transfer to a saucepan, add pasta, butter, salt and sugar.
  3. Simmer for 30 minutes.
  4. Cut the eggplants (salted, washed and dried) into cubes and add to the tomato.
  5. Simmer for another 20 minutes.
  6. Seale eggplant salad for the winter.

This is a delicious eggplant salad for the winter, prepared according to the following recipe. An incomparable snack with a recognizable spicy taste will go well with a glass of alcohol during a feast. For the specified amount of ingredients, prepare 4-6 half-liter jars.

Ingredients:

  • eggplants – 2 kg;
  • tomatoes – 6 pcs.;
  • sweet pepper – 6-7 pcs.;
  • garlic – 3 heads;
  • hot pepper “light” (small) – 6-7 pcs.
  • sugar – ½ tbsp.;
  • salt – 1 tbsp. l.;
  • vinegar 9% - 70 g;
  • oil – ½ tbsp.

Preparation

  1. Blanched tomatoes, chopped peppers, “light” (with seeds), peeled garlic, mince.
  2. Pour the puree into a saucepan and cook over medium heat.
  3. Pour in oil, vinegar, add salt and sugar.
  4. Simmer until boiling.
  5. Add eggplants, cut into slices, cook on low heat for 30 minutes.
  6. Transfer to sterilized jars and seal.

Zucchini-eggplant salad for the winter is an appetizer with a piquant taste that lovers of unusual preserves will appreciate. According to this recipe, the dish is not spicy, soft and, if you do not have enough heat, add hot pepper; for the specified amount of ingredients you will need no more than 2 pods.

Ingredients:

  • zucchini – 1 kg;
  • eggplants – 1 kg;
  • onion – 200 g;
  • carrots – 200 g;
  • sweet pepper – 200 g;
  • tomatoes – 200 g;
  • vinegar 9% - 100 ml;
  • sugar – 50 g;
  • salt – 50 g;
  • oil – 150 ml;
  • garlic – 1 head;
  • black and allspice peas - 1 tbsp. l.

Preparation

  1. Salt the eggplants and rinse.
  2. Peel the zucchini, remove the seeds.
  3. Cut the tomatoes into 4 parts, peppers and onions into half rings, grate the carrots.
  4. Pour oil into a bowl and put on fire.
  5. Add vegetables, add salt, sugar, peppers, chopped garlic.
  6. Simmer for 1 hour.
  7. Pour in vinegar, simmer for 5 minutes.
  8. Seal the zucchini and eggplant salad for the winter.

Spicy eggplant salad for the winter will appeal to lovers of fiery appetizers. The recipe for the dish is very simple, but requires sterilization; for this, prepare a spacious pan and cover its bottom. First, filled jars are placed in the vessel, only then water is poured in, it should reach the “shoulders” of the jars.

Ingredients:

  • eggplants – 2 kg;
  • hot pepper – 5 pcs.;
  • garlic – 150 g;
  • tomatoes – 0.5 kg;
  • sweet pepper – 5 pcs.;
  • vinegar - ½ tbsp.;
  • salt – 30-50 g.

Preparation

  1. Cut the eggplants into 0.5 cm slices.
  2. Fry in batches in oil.
  3. Grind tomatoes, peppers and garlic through a meat grinder.
  4. Put the sauce on the fire, cook until boiling, pour in vinegar, add salt, boil for 5 minutes.
  5. Place sauce and eggplant in layers in jars.
  6. Sterilize for 40 minutes.
  7. Seal your eggplant salad for the winter.

Amazing for the winter, you can serve it at a gala feast and have a tasty snack until lunch is ready. In moderation spicy snack It has a rich, multi-faceted taste, and additional ingredients do not interrupt the main eggplant flavor.

Ingredients:

  • eggplants – 2 kg;
  • sweet peppers, carrots, onions – 0.5 kg each;
  • garlic – 1 head;
  • hot pepper – 1 pod;
  • oil – 100 ml;
  • vinegar 9% - 100 ml;
  • sugar – 5 tbsp. l.;
  • salt – 1 tbsp. l.;
  • ground black and red pepper – 10 g each;
  • Korean seasoning for carrots – 1 tbsp. l.

Preparation

  1. Cut the eggplants into strips (1 cm).
  2. Grate the carrots, pour boiling water over them and leave for 10 minutes. Squeeze out moisture.
  3. Cut sweet peppers (without seeds) and onions into half rings, peeled chili into rings.
  4. Mix all the vegetables (except eggplant), add all the dry spices, salt and sugar.
  5. Add garlic (mashed), oil and vinegar. Leave to marinate.
  6. Bake the eggplants for 15 minutes.
  7. Mix the marinade and baked vegetables, leave for 1 hour.
  8. Distribute hex into jars and sterilize for 15 minutes.
  9. Seal the Heh eggplant salad for the winter.

The “Ten” eggplant salad for the winter has such an unusual name for good reason. You need exactly 10 medium-sized pieces of all ingredients, this will make it very easy to remember the recipe. All the complexity of cooking comes down to preparing the vegetables; the main process is very simple and hassle-free.

Ingredients:

  • blue ones, onions – 10 pcs.;
  • sweet peppers, tomatoes, carrots – 10 pcs.;
  • garlic – 10 cloves;
  • oil – 150 ml;
  • salt, sugar - 2 tbsp. l.;
  • vinegar – 100 ml.

Preparation

  1. Cut onions, eggplants, peppers and tomatoes into cubes, grate carrots.
  2. Mix everything, add salt, sugar and butter.
  3. Boil for 40 minutes, add chopped garlic and vinegar, cook for 5 minutes.
  4. Pour into a sterile container and seal.

A minimalistic and tasty eggplant salad for the winter is prepared simply, quickly and without any frills. Its composition is not supplemented with tomato; if desired, you can add hot pepper to make the appetizer piquant. The workpiece is subject to sterilization, so make sure you have a suitable vessel in advance.

Ingredients:

  • eggplants – 2 kg;
  • sweet pepper – 1 kg;
  • onion – 500 g;
  • garlic – 4 cloves;
  • dill greens – 1 bunch;
  • vinegar - 2 tbsp. l.;
  • oil for frying;
  • salt – 20 g.

Preparation

  1. Cut the eggplants into large strips, remove the bitterness.
  2. Fry until softened.
  3. Cut the onion and pepper into half rings.
  4. Combine vegetables, simmer for 30 minutes.
  5. Add chopped garlic and herbs, cook for 5 minutes, pour in vinegar.
  6. Pour into jars and sterilize for 15 minutes.

Very unusual blank- for the winter. The appetizer tastes very much like pickled milk mushrooms, and guests who don’t know it won’t be able to guess that the twist consists of vegetables. The salad goes well with main meat courses and will become an indispensable appetizer with a glass of alcohol.

Ingredients:

  • blue ones - 2 kg;
  • hot pepper – 1 pod;
  • water – 2 l;
  • salt – 70 g;
  • sugar – 1.5 tbsp. l.;
  • garlic – 4 cloves;
  • oil – 200 ml;
  • vinegar – 120 ml.

Preparation

  1. Cut eggplant into bars, garlic into slices, and pepper into half rings.
  2. Boil water with vinegar, salt and sugar, add eggplants, cook for 5 minutes, remove vegetables.
  3. Fry garlic and pepper for 2 minutes, add eggplant, simmer for 5 minutes.
  4. Place into jars and seal.

Eggplant salad for the winter, the recipe of which is supplemented with beans, turns out to be very tasty, nutritious and satisfying; you can serve it on its own, as a side dish for meat dishes, or simply as a snack with alcohol. Prepare 5-6 half-liter jars in advance, sterilize them over steam.

Ingredients:

  • blue ones - 2 kg;
  • tomatoes – 2 kg;
  • sweet pepper – 500 g;
  • onion – 500 g;
  • beans – 300 g;
  • sugar – 3 tbsp. l.;
  • salt – 1 tbsp. l.;
  • oil 100 ml;
  • vinegar - 3 tbsp. l.

Preparation

  1. Soak the beans overnight and boil for 30 minutes.
  2. Chop the tomatoes and put them on the fire.
  3. Cut onions and peppers into half rings and eggplant into bars.
  4. Transfer the vegetables to the tomato and simmer for 30 minutes.
  5. Add beans, salt, sugar, butter, cook for 10 minutes, pour in vinegar.
  6. Pour into sterile jars and seal.

This appetizer will definitely decorate the entire assortment of home preserves. Eggplant salad in layers for the winter, poured tomato sauce. The spicy and savory preparation will become a favorite during a festive feast, and is also ideal as an appetizer with strong alcoholic drinks.

Ingredients:

  • eggplants – 2 kg;
  • cucumbers – 2 kg;
  • tomatoes – 2 kg;
  • sweet peppers, onions and carrots – 0.5 kg each;
  • oil – 1 tbsp.;
  • vinegar - ½ tbsp.;
  • salt – 50 g;
  • sugar – 50 g;
  • garlic – 5 cloves;
  • hot pepper – 2 pods.

Preparation

  1. Make a puree from the tomatoes, add twisted peppers and garlic, salt, sugar and butter.
  2. Cook for 30 minutes, add vinegar, simmer for 5 minutes.
  3. Fry the eggplant mugs.
  4. Layer the sauce, eggplants, cucumber mugs, and sauce into the jars.
  5. Sterilize for 30 minutes, seal.

This winter salad of baked eggplants is prepared in an unusual way. All ingredients are baked in the oven. A very gentle cooking method allows you to save valuable properties products, and the resulting taste is more intense. For a given amount of vegetables, prepare 4 0.5 liter jars.

Zucchini and eggplant salad for the winter is a good idea for those who love vegetable dishes. For the salad according to our recipe, sterilization is not required, but you will still have to spend some time preparing it.

We recommend preparing jars with lids for storing our preserves in advance. They need to be washed and sterilized well. You can take any vegetables, not necessarily young ones, including large, overripe zucchini, which will need to be freed from seeds. Large vegetables can also be taken on. Of course, we don’t use spoiled vegetables. So what do we need?

Zucchini and eggplant salad for the winter ingredients

  • Eggplants – 1 kilogram;
  • Zucchini – 1 kilogram;
  • Carrots – 300 grams;
  • Onions – 300 grams;
  • Bell pepper – 200 grams;
  • Tomatoes – 200 grams;
  • Odorless vegetable oil – 150 milliliters;
  • Salt (non-iodized) – 3 tablespoons;
  • Granulated sugar – 3 tablespoons;
  • Table vinegar (9%) – 3 tablespoons;
  • Spices: allspice, garlic and bay leaf - to taste.

Zucchini and eggplant salad for winter preparation

After the vegetables are well washed, we begin cutting. Peel the zucchini and cut into small cubes. Cut the eggplants into smaller cubes; there is no need to remove the peel. A grater is suitable for chopping carrots, cut onions and tomatoes into half rings, and cut bell peppers into strips.

Choose a large container, pour vegetable oil into it and put it on the fire. Then add the vegetable mixture, adding salt, sugar, garlic, pepper and bay leaf, into a container and simmer for 1 hour. During this time, it is advisable to stir the vegetables once or twice, very carefully using a wooden spatula.

5 minutes before the end of the stewing process, add vinegar, mix and the salad is ready. Distribute it among the prepared jars and seal tightly. Then we turn it over, wrap it, and wait for it to cool.

 

 
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