Sauté eggplant for the winter: delicious cooking recipes, video

Saute eggplant for the winter is a tasty and healthy dish that adults and children like. It has a low calorie content, so it is suitable for diet food. It turns out juicy, satisfying and rich.

Saute recipes

Preserved sauteed eggplant for the winter will turn out delicious if you follow simple recommendations for choosing and preparing ingredients.

The pan is taken thick-walled, which allows the vegetables not to burn during the cooking process. Previously, all components are fried separately in a frying pan or saucepan in a small amount of oil.

Selecting and preparing vegetables

Bell peppers are best with thick skins. This type helps to make the sauté more juicy and expressive in taste. You can use fruits of different colors.

Onions are usually used onions, but if desired, you can replace it with red. Eggplants are chosen ripe, dense with a low content of seeds. If there are many, then you need to select all. Since in the finished comb they will be very strongly felt, thereby changing the taste not for the better.

Eggplants are usually cut into circles or small pieces. All other vegetables needed in the recipe are most often finely chopped or chopped into half rings.

For a more delicate texture, the peel is removed from the tomatoes. To facilitate the process, the vegetable is poured over with boiling water, after which the skin is easily removed. But eggplant does not need to be peeled.

Jars preparation

Properly prepared containers are the key to success and long-term storage of the workpiece in the winter. It is better to choose jars with a volume of no more than 1 liter, since an open snack is not subject to long-term storage.

Carefully check the neck of the container. There should be no damage or chips. Banks are washed with soda, then sterilized. This can be done in several ways:

1. Place the washed containers in the oven. Leave for half an hour at a temperature of 100 ° … 110 ° C.
2. Put the cans over the steam. Sterilize for 15-20 minutes.
3. Send for a minute in the microwave.

The lids must be boiled for several minutes in boiling water.

All vegetables must be of high quality and fresh.

How to make eggplant sauté for the winter

Recipes with photos will help you prepare a delicious eggplant sauté for the winter. A vegetable dish is used as an independent snack, added to savory pies and various soups. Fried rice, potatoes and vegetables are used as a side dish.

Classic eggplant sauté recipe for the winter

Eggplant sauteed in winter, cooked in rings or large pieces, turns out juicy and tasty. The shape of the cut does not affect the taste.

Required:

• eggplant – 850 g;
• vinegar 9% – 30 ml;
• onion – 140 g;
• greenery;
• carrots – 250 g;
• olive oil;
• Bulgarian pepper – 360 g;
• garlic – 4 tooth;
• tomatoes – 460 g.

Step-by-step process:

1. Slice the blue ones. The thickness should be about 5 mm. Sprinkle with salt. Set aside.
2. The vegetable should give juice.
3. Cut tomatoes into cubes. Bulbs and sweet peppers – half rings. Connect.
4. Warm up the oil. Lay out the vegetables. Salt. Simmer over low heat for eight minutes.
5. Drain juice from eggplant. Fry each circle in a separate pan until golden on each side. Send to the pan.
6. Throw in stews. Add chopped garlic cloves and chopped greens.
7. To cover with a lid. Set to minimum burner setting. Simmer for 20-30 minutes until fully cooked. Pour in the vinegar. Mix.
8. Transfer the eggplant saute to jars for the winter and twist.

It is better to use small containers

Sauté eggplant for the winter without vinegar

The eggplant saute recipe for the winter turns out to be licking your fingers. This option is well suited for those who do not like the taste of vinegar in a canned dish.

Grocery set:

• eggplants – kg 2;
• garlic – 7 cloves;
• tomatoes – 700 g;
• pepper;
• onion – 300 g;
• vegetable oil – 100 ml;
• salt;
• carrots – 400 g;
• parsley – 30 g;
• sweet pepper – 500 g.

Step-by-step process:

1. Cut into medium-sized blue cubes. Grate carrots. Chop onion and pepper into small cubes.
2. Place onion in hot oil. Darken until transparent.
3. Throw in pepper. Mix. Cook for four minutes.
4. Add eggplant. Sprinkle with salt. Spice up. Fry on a minimum flame until half cooked. If the vegetables release little juice and start to burn, then you need to add a little water.
5. Sprinkle carrots. Close the lid. Darken three minutes.
6. Send chopped tomatoes to the blender along with garlic cloves and herbs. Salt and pepper. Whisk. The mass should be homogeneous. Cooked dressing will fill the honeycomb with juiciness, give brighter notes and act as a preservative.
7. Pour over vegetables. Simmer until done. The lid must be closed.
8. Transfer to clean jars. Cover with boiled lids.
9. Put the blanks in a saucepan. Pour warm water up to shoulders.
10. Sterilize for a quarter of an hour. Cork.

Keep workpiece away from sunlight

Saute eggplant for the winter without sterilization

You can close eggplant sauté for the winter without sterilization. At the same time, vegetables will retain their taste until the next season.

Required components:

• eggplant – 850 g;
• parsley;
• Bulgarian pepper – 470 g;
• vegetable oil – 100 ml;
• Tomatoes – 1 kg;
• black pepper – 20 peas;
• onion – 360 g;
• vinegar – 20 ml;
• sugar – 40 g;
• garlic – 5 cloves;
• salt – 30 g;
• carrot – 350

Step-by-step process:

1. Remove stems from eggplant and cut into slices. The thickness of each should be about 2,5 cm.
2. Place in salted water. Leave for half an hour. Such preparation will help remove possible bitterness. Drain the liquid. Squeeze out the vegetable.
3. Fry until light golden on each side. You can cook a lower-calorie version of eggplant sauté without roasting for the winter. In this case, place the vegetable immediately in the pan.
4. Cut onion into rings. Remove stem and seeds from sweet peppers. Cut into thin slices.
5. Grate carrots. Chop garlic cloves.
6. Pass the tomatoes through a juicer or grate on a coarse grater. You should get juice with pulp.
7. Pour it into a bowl. Pour in oil. Sweeten. Add salt and peppercorns. Boil.
8. Place onions and carrots in a saucepan. Simmer until the ingredients are soft.
9. Add bell peppers and eggplant. Pour in boiling sauce. Simmer for 40 minutes. Fire must be kept to a minimum.
10. Sprinkle chopped greens. Add garlic. Pour in the vinegar.
11. Transfer to prepared containers. Cork.

Preservation is left upside down under the covers until completely cooled.

Delicious sautéed zucchini and eggplant

Saute for the winter of eggplant according to the best Hungarian recipe will appeal to everyone from the first spoon. Fragrant with a slight sourness, the dish turns out to be original and surprisingly tasty.

• zucchini – 800 g;
• onion – 160 g;
• Eggplant – 650 g;
• tomato paste – 40 ml;
• bay leaf – 2 pcs .;
• vinegar – 30 ml;
• potatoes – 260 g;
• carrots – 180 g;
• dill – 20 g;
• coarse salt;
• oil – 80 ml;
• tomatoes – 250 g.

Step-by-step process:

1. Cut onions and carrots into small cubes. Fry in a saucepan.
2. Add potatoes cut into squares. Sprinkle over there.
3. Chop eggplant and zucchini. The cubes must be the same size. Send to the rest of the vegetables.
4. Pour in the tomato paste. Sprinkle with chopped dill. Add bay leaves. Salt and pepper. Stir and simmer for 12 minutes. Pour in the vinegar.
5. Send sauté to prepared jars. Cork.

A properly canned dish will be just as tasty as a freshly prepared one.

Sautéed eggplant with prunes for the winter

Harvesting eggplant sauté for the winter is especially successful with the addition of plums.

Required grocery set:

• Eggplant – 870 g;
• salt;
• Bulgarian pepper – 320 g;
• onion – 260 g;
• vinegar – 30 ml;
• vegetable oil – 50 ml;
• plums – 340 g.

Step-by-step process:

1. Slice the eggplant into semicircles. Salt. Set aside for a quarter of an hour. Drain off the liquid. Rinse.
2. Chop the onion. Lightly fry in vegetable oil. The frying pan must be chosen voluminous so that all the components can fit.
3. Add a bitter product. Cook over medium heat until all ingredients are soft. Stir during the process to avoid burning.
4. Add finely chopped sweet pepper. Cook until soft.
5. Remove pits from plums. Cut the flesh into thin wedges. Send to the pan. Instead of fresh plums, you can use prunes. If it is solid, then you must first pour the product for half an hour with water.
6. Sprinkle with salt. Stir. Fry until desired softness.
7. Pour in the vinegar. Stir and immediately fill prepared containers. Clog.

The appetizer will be a great decoration of the festive table.

Sauteed eggplant salad with apples for the winter

It is not difficult to make eggplant saute for the winter in a slow cooker according to a Caucasian recipe.

Ingredients:

• Eggplant – 850 g;
• garlic – 4 tooth;
• Bulgarian pepper – 650 g;
• black pepper;
• onion – 360 g;
• carrots – 360 g;
• salt;
• sweet and sour apple – 450 g;
• greenery;
• tomatoes – 460 g.

Process:

1. Sprinkle the diced eggplant with salt. Squeeze after a quarter of an hour. Fry in a slow cooker under an open lid until half cooked. “Extinguishing” mode.
2. Cut the onion and pepper into half rings. Pour into a bowl. Pour in oil. Lightly fry on the “Frying” mode.
3. Combine fried foods. Add bell peppers, then chopped tomatoes. Mix and cook on the “Extinguishing” program for eight minutes. Sprinkle with salt and pepper.
4. Throw in finely chopped apples. Cook for three minutes. Pour in the vinegar. Add minced garlic and chopped herbs.
5. Fill jars to the very brim. Cork.

The appetizer can be served cold or preheated in the microwave.

Eggplant saute for the winter with garlic and carrots

Sauteed vegetable with eggplant for the winter is a great snack. It can be served as an independent dish. Also added to soups and homemade cakes as a filling.

Required components:

• eggplant – 800 g;
• vegetable oil – 100 ml;
• Tomatoes – 1 kg;
• water – 500 ml;
• onion – 420 g;
• vinegar 9% – 30 ml;
• carrots – 400 g;
• salt – 60 g;
• garlic – 2 tooth;
• sugar – 60 g;
• bell pepper – 900 g.

Step-by-step process:

1. Cut the eggplant into small pieces. Sprinkle with salt and leave for two hours.
2. Grate carrots. Fry lightly.
3. Cook the chopped onion in a separate bowl.
4. Cut pepper. The straw needs a large one. Roast.
5. Place the tomatoes in boiling water for three minutes. Remove peel. Turn into puree.
6. Drain the liquid from the blue ones. Fry.
7. Combine all prepared products.
8. Mix the crushed tomato pulp with chopped garlic cloves and pour over the vegetables.
9. Boil. Pour in sugar. Salt. Pour in the vinegar. Pour water. Boil for half an hour.
10. Divide into prepared jars. Cork.

Spicy food lovers can add more garlic.

Sauteed Eggplant, Hot Peppers and Tomatoes

Another simple recipe for the winter vegetable sauté with eggplant. Thanks to hot pepper, the appetizer turns out to be hot and rich in taste.

Components:

• eggplant – 850 g;
• salt;
• tomatoes – 550 g;
• pepper;
• vinegar – 20 ml;
• Bulgarian pepper – 850 g;
• hot pepper – 2 small pods;
• vegetable oil.

How to cook sauteed eggplant with tomatoes for the winter:

1. Pour the sliced ​​eggplant with salted water. Leave to soak for an hour. Squeeze and fry.
2. Cut the pepper into medium-sized slices and fry on each side. The vegetable should acquire a beautiful golden hue.
3. Transfer prepared ingredients to a bowl. Add crushed hot pepper. Salt.
4. Simmer under a closed lid for a quarter of an hour. Salt and pepper. Pour in the vinegar and roll up.

The amount of hot pepper can be adjusted according to taste preferences

Conclusion

Sauteing eggplant for the winter is easy to cook, and the result exceeds all expectations. A vegetable dish saturates well and is suitable for any type of side dish.