One of the most favorite vegetables of many housewives will always be eggplant. This is a unique vegetable, because it can be the basis for dozens of interesting dishes in the season..

Eggplant салаты как закуска на зиму

Fried, steamed, pickled, pickled, salted, spicy, savory – blue ones will be the most indispensable snack on your table. Eggplants can be a wonderful addition to the dinner or to the festive table..

As well as a vegetable can be easily preserved as a main ingredient, or as part of various salads. Immature fruits contain a large amount of potassium salts.

It is eggplants that are beneficial to the body, because they supply additional oxygen to our heart..

Below we will present you several options for an eggplant appetizer for the winter, and you will choose the right recipes for yourself..

Spicy Eggplant Appetizer

This salad is an indispensable drug for lovers of something sharp. It can perfectly approach meat, vegetable or fish dishes..


  • Average eggplants – 9-10 pcs .;
  • Bulgarian pepper (red) – 6 pcs .;
  • Chili pepper – 2 pcs .;
  • Garlic – 10-12 cloves;
  • Salt is not iodized – 1 tsp;
  • 9% bite – ½ cup;
  • Liquid honey – 70-80 g;
  • Sunflower oil – ½ cup.

Sharp синенькиеCooking snacks for the winter begins with the preparation of eggplants. Thoroughly rinse them under water, cut off the tails and chop into circles, the thickness of which is half a centimeter.

There are two principles of cooking eggplants: either they can be fried in a pan with the addition of oil, or baked in the oven. The result will be the same, but the second option will save you much time..

So, for roasting in the oven, we take a large baking sheet, on the bottom of which we place parchment paper.

On top of it lay out the circles of eggplants, stacking them tightly together and pre-saturated with oil. Put the baking sheet in a hot oven for 30 minutes. If at one time everything did not fit, you can bake eggplants in several approaches.

While the eggplants are being cooked, we have some free time that we can devote to cooking hot sauce. Initially peeled garlic, sweet and bitter peppers.

The ideal option would be to grind them with a blender. If this technique is not available, you can use a meat grinder..

Then add honey, 9% vinegar and salt to chopped vegetables. All mix well. The sauce is ready, baked eggplants. It remains to prepare the jars: they need to be sterilized, and the lids should be washed with boiling water..

Banks are starting to fill in this way: initially, we pour a little bit of a sharp sauce onto the bottom, then lay out eggplants on layers, soaking each layer with a spoon of sauce.

Cover the filled jars with lids and set them in a large saucepan for sterilization. It is better to cover the bottom of the pan with a small towel. After boiling, wait 15 minutes and remove the jars.

Rolling the lid, you need to turn the jars and wrap them with something insulated. When the banks are cool, they can be removed in the basement. But a huge plus of this recipe for eggplant snacks for the winter is that such a salad can be stored even in an apartment..

A slightly different version of the preparation of sharp little blue, see in the video:

“Teschin language” for the winter


  • Average eggplants – 10 pcs .;
  • Tomatoes – 15 pcs .;
  • Chili pepper – 1 pc .;
  • Bulgarian pepper (red) – 6 pcs .;
  • Garlic – 12 cloves;
  • Sunflower oil – 1 cup;
  • 9% vinegar – ½ cup;
  • Sugar – 1 cup;
  • Salt (not iodized) – 5 tsp.

The process of preparing an eggplant snack “Teschin language” for the winter is not as complicated as it seems at first glance. We wash the middle fruits of eggplants with warm water and remove the tails. We cut them rings, half a centimeter thick.

Before you go to the preparation of salad, you need to remove the bitter taste of eggplant. Pour them into a deep cup or pot and sprinkle with salt. Leave for half an hour, then wash them under water.

"Тещины языки"

While the eggplants are in salt, we deal with the rest of the ingredients. Remove tails and seed residues from sweet and bitter peppers. Peel the garlic. We also need to remove the skin from the tomatoes..

To make it easier, initially tomatoes need to be sent to boiling water for 2 minutes and then moved to cold. Now, to remove the skin a lot of time will not go away.

Vegetables that we have prepared are minced or chopped with a blender. The effect will be the same..

We take a bulk pan (ideally you can use a cauldron), lay out the resulting vegetable mixture and set on high heat. We give the opportunity to boil and add oil, salt, vinegar and sugar. Again bring to a boil and lay out the eggplants. Stew on minimum heat for about 30 minutes..

While the eggplant salad is preparing for the winter, process the jars with steam and boil the lids. After the “Teschin language” prepared, put the salad in jars and roll. Then banks need to be turned and warmed. After cooling it can be removed for storage until winter..

Snack from zucchini and eggplant


Mix с баклажанами

  • Average eggplant – 5 pcs .;
  • Medium squash – 5 pcs .;
  • Onion – 150-200 g;
  • Garlic – 7 cloves;
  • Tomatoes (large) – 10 pcs .;
  • Sunflower oil for frying;
  • Salt (not iodized) – 1 tsp;
  • Lemon – ¼ h. Spoons;
  • Allspice – to taste.

Consider the whole process of cooking snacks from zucchini and eggplant for the winter, without losing a single important detail. Salad squash necessarily take young, respectively, the skin from them can not be removed.

Cut them into small cubes and send them to the frying pan for roasting. We bring to half-ready and set aside.

Eggplants need to be fried in the same way, only you first need to remove the skin. Sprinkle them with salt. Wait until bitterness goes, no need.

It is very important to observe that the vegetables do not turn into porridge while cooking. It is better not to extinguish a little, than to overdo it.

Next, prepare the onions and tomatoes. Peel the onions, cut them in half rings, lay them in a cauldron and fry in sunflower oil. Tomatoes, if desired, peeled.

Cut into small pieces and add them to the onions. Give the opportunity to evaporate excess liquid, then add zucchini and eggplant.

Add salt and allspice to vegetables, mix everything thoroughly, but try not to disturb the structure of vegetables. Stew over low heat for about 10 minutes. Add the garlic and sprig, simme 5 minutes. This ends the cooking of the salad.

Eggplant and zucchini salad lay out in pre-prepared jars. Put them in a deep pan and sterilize for 45 minutes over low heat. We roll the covers with the machine, turn over the jars and close them with a warm rug. After cooling, you can clean the basement or storeroom..

Squash икра с томатной пастой на зимуRead also how to cook tasty zucchini caviar with tomato paste. Believe me, the jars of this yummy will very quickly disappear from the refrigerator, and all because the taste of caviar is fantastic!

And here our cooks describe ways to pickle pickled gherkins in the shop..

Love dill, but the season is over and you do not know how to prepare it for the winter? Come here and read! The simplest and most popular methods of preserving this useful greenery for the winter season..

Winter Harvesting


  • Average eggplant – 5-7 pcs .;
  • Carrots – 150-200 g;
  • Garlic – 4 cloves;
  • Bulgarian pepper – 4 pcs .;
  • Granulated sugar – 8 h. Spoons;
  • 9% vinegar – ¼ cup;
  • Onion – 150-200 g;
  • Vegetable oil – ¼ cup;
  • Chili pepper – 1 pc .;
  • Ground coriander – 2 tsp;
  • Korean seasoning – 1 tsp;
  • Allspice – ½ tsp;
  • Salt not iodized – 2 tsp.

Korean закуска из синенькихThe recipe for cooking eggplant snacks in Korean for the winter is very interesting, consider all the steps in detail.

Salad cooking begin with preparing eggplants. Carefully washing them, remove the tails and cut into thin elongated strips. Put them in a separate deep cup, add salt and leave for an hour to get rid of bitterness..

An hour later, remove the excess juice from vegetables and fry them in vegetable oil in small portions. So they will be much faster to prepare and acquire beautiful color..

Peel the carrots and shred it on a grated long straw. After that, you need to hold in boiling water for a couple of minutes, discard through a colander and remove excess liquid..

Onion and pepper cut into half rings. Chop the garlic with the help of a garlic press, and cut the chilli pepper into small pieces.

Take a pretty deep cup. We put there all the chopped vegetables, including eggplant. Then add the necessary spices, sugar and 9% vinegar. All well interfere, cover with the top and leave at room temperature for five hours.

Eggplant salad in Korean for the winter should stand and marinate.

During this time you need to prepare the jars. They must be sterilized, and the lids are boiled. After 5 hours we move the snack to the jars, cover them with lids.

Banks with salad put in a saucepan and sterilize for 25 minutes. Then we roll up the salad, let it cool upside down. After that, you can clean up to the rest of the blanks for the winter.

Snack Salad Blue with Mushrooms


  • Average eggplant – 2 pcs .;
  • Zucchini – 250 g .;
  • Tomatoes – 350 g;
  • Onion – 200 g;
  • Champignon mushrooms – 200 g;
  • Bulgarian pepper (red) – 2 pcs .;
  • Garlic – 4 cloves;
  • Chili pepper – 1 pc .;
  • Salt is not iodized – 1 tsp;
  • Sugar – 2 tsp;
  • Olive oil – 30-40 g;
  • Wine vinegar – 25 ml.

Salad с грибами и баклажанами на зимуFor the preparation of eggplant salad with mushrooms for the winter you need to use only young vegetables. Accordingly, to clean and remove the seeds they do not need. Zucchini and eggplants cut into small cups in small cubes.

Onions and Bulgarian pepper cut into medium proportional slices.

Remove the skin from tomatoes. To do this, initially for a couple of minutes we put them in boiling water, and then transfer them to cold water. Their mode is also on the cubes. Add crushed garlic and finely chopped chilli to the tomatoes.

Now we deal with mushrooms. Small fruits are left, and large ones are divided into several parts. Mushrooms do not forget very well to wash, so that all the sand and dirt are gone.

We take a cauldron, pour olive oil into it and pour onions. After a few minutes, add to it absolutely all vegetables, spices and mushrooms. Cover the pan with a lid and simmer on low heat for about 25 minutes..

Ready-made eggplant salad with champignons for the winter is laid out in jars that have been pre-treated with steam. We put the jars in a deep pan and sterilize for about 15 minutes..

We roll the lids, turn over the cans with a snack for the winter and cover them with a rug. Give cool, then you can clean.

Housekeeping Tips

  1. In order to remove the bitterness from the eggplants, they should be poured with salt and held for 30 minutes. After that, they can be cooked;
  2. For preservation, use young fruits. If they are already ripe, then before cooking you need to remove the skin and bones;
  3. Most eggplant salads include hot peppers. If you do not like him, you can simply exclude this ingredient. Salad will be no less tasty, but not so spicy;
  4. To eggplant is not turned into a porridge, do not give them a long heat treatment. Young fruits are prepared very quickly..

These are the recipes for cooking, each of which is interesting in its own way. Choose your own, or perhaps not even one, but several, to delight the whole family with wonderful eggplant snacks in the winter.