Snack Eggplant Ten for the winter

Among the variety of recipes for winter preparations, Desyatochka salad for the winter with eggplant stands out. Its balanced rich taste goes well with side dishes or can completely replace them. The composition of the dish is similar in all recipes, but additives make it special – beans, spices, and even cabbage. By following the recipe, you can prepare several cans of delicious salad at a bargain price.

Features of harvesting Dozens of eggplant for the winter

The name of the Ten salad is directly related to its recipe – each of the vegetables needs exactly 10 pieces. This proportion turned out to be successful, the taste of the salad is rich and harmonious. It is also very useful, because vegetables stewed over low heat have a beneficial effect on digestion. As part of Ten eggplant for the winter, everything remains intact, right up to getting into the stew pan. Eggplants, bell peppers, tomatoes and even onions – seasoned with ground pepper and garlic, the dish turns out to be tasty and moderately spicy.

For salad, you need to take fresh and not bitter vegetables.

The highlight of “Tens” is an equal number of vegetables, but the proportions can be slightly changed. For example, large eggplants for a dozen can be taken 1-2 less if tomatoes or bell peppers are small. It is very important that the vegetables are fresh and not bitter – in the process of stewing this will affect the overall taste.

Serve salad “Ten” cold, like all appetizers with eggplant. Mashed potatoes, pasta and cereals, as well as meat and poultry, go well with salad. Due to its dense texture, it can be a full-fledged snack – just add fragrant bread to it.

How to choose and prepare vegetables

An important step in preparing dozens of eggplant for the winter is the preparation of ingredients. With spices and marinade, the situation is clear – follow the recipe, but you will have to tinker with vegetables. Choose for this winter salad you need young fruits of medium size. Rules for choosing ingredients:

1. Garlic needs a new crop, large cloves without damage.
2. Tomatoes should be ripe and fleshy, preferably sweet.
3. Eggplants fit young, with elastic skin. Old fruits will be bitter, their structure is not so juicy.
4. Bulgarian pepper: it is better to choose red specimens, they are sweeter.
5. Onions are desirable small and fresh harvest, it should not be too “aggressive”.
6. If the recipe contains carrots, they should be medium-sized, sweet and juicy.

Medium fruits are best.

The rule “10 eggplants, 10 peppers and 10 tomatoes” for “Ten” is supplemented with onions in the same amount. The first step in preparing any of her recipes for the winter is to thoroughly wash and dry the vegetables with a paper towel. After that, you need to cut them, each has its own recommendations:

1. Eggplant. Cut into half rings, if the skin is bitter – peel them.
2. Tomatoes. Cut into small pieces last.
3. Onion. Chop into half rings of medium thickness so that they are not completely thin.
4. Garlic. Use a garlic press.
5. Bulgarian pepper. Cut into strips, pre-remove the core.
6. Carrot. Clean, cut into slices.

Ready vegetables should not have rotten areas, remnants of the peel or seeds. They will need to be laid in a saucepan or cauldron in layers, so it is better to arrange the chopped ingredients in separate bowls.

Step-by-step salad recipes Ten eggplant for the winter

The best eggplant recipes for the winter “All 10” are made from medium-sized ripe vegetables, it is better to save large specimens for other dishes. It is important to observe the indicated proportions, and also carefully watch whether jars need to be sterilized or not. If you want to diversify the recipe, you can turn to the unusual variations of “Tens” with beans, carrots and cabbage.

A simple recipe for salad Ten eggplant for the winter

The base ingredients of this XNUMX’s recipe create a balanced flavor without being overly spicy or sweet. Suitable for those who are preparing “Ten” for the winter for the first time – over time it will be possible to diversify the recipe.

Ingredients:

• eggplants, bell peppers, tomatoes and onions – 10 pieces each;
• vegetable oil – 100 ml;
• sugar – 150 g;
• salt – 1 Art. l .;
• vinegar 9% – 90 ml.

Medium-sized vegetables in this amount will make 2 liter or 4 half-liter jars.

Salad turns out moderately spicy and sweet

Method of preparation:

1. Cut the ingredients according to the above scheme: half rings and straws.
2. Without peeling the eggplants, sprinkle them with salt and leave for 20 minutes. Wash thoroughly and dry slightly.
3. Put the ingredients in an uncoated pan (preferably a cauldron) in the following order: tomatoes, eggplants, then onions and pods.
4. Sprinkle with sugar and salt, pour oil and vinegar.
5. Simmer for 20-25 minutes over low heat, stirring very gently. If you make sudden movements, the salad will turn into porridge.
6. Arrange the finished salad in sterilized jars and roll up.

Cover the finished blank for the winter with a blanket, let it cool slowly in warmth.

Salad Desyatochka of eggplant and bell pepper

Bulgarian pepper is an integral component of canning Ten salad for the winter. To accentuate the taste on it, it is enough to add garlic to the composition. Of course, the pods should be sweet, and for a beautiful color of a winter salad, you can take colorful vegetables.

Ingredients:

• tomatoes, eggplants, bell peppers and onions – 10 pieces each;
• garlic – 10 denticles;
• olive oil – 1 faceted glass;
• vinegar 9% – 100 ml;
• sugar – 100 g;
• salt – 1 tbsp l.

For this recipe, you will need 4-5 jars with a volume of 500-700 ml, they must first be steam sterilized.

It is better to choose fleshy and juicy pepper pods of different colors

Method of preparation:

1. Wash and clean fruits.
2. Cut clean ingredients into cubes, garlic into plates. They should not be too small, otherwise they will boil during the stewing process. If the eggplants are bitter, sprinkle them with salt, wash them after 15-20 minutes.
3. Put the vegetables in a saucepan, add sugar, salt and butter to them. Cook over low heat for 45 minutes.
4. Add vinegar and sugar, simmer for another 10-15 minutes.
5. Arrange the hot salad in prepared containers, twist. Turn over and shake the jars over a towel. If splashes fly, repeat the rolling procedure.

Cover the finished “Ten” for the winter with a blanket, after cooling, turn over and store in the usual way.

Eggplant Desyatochka with garlic for the winter without sterilization

Among the recipes for preparing Desyatochka eggplant for the winter, a special place is occupied by the option without sterilizing the jars. It has several advantages: less operating time, there is no need to create a “bath” in the kitchen by sterilizing with steam. However, the jars should still be thoroughly washed with detergent and soda.

Ingredients:

• tomatoes, onions, bell peppers, eggplants – 10 pieces each;
• Vegetable oil – 250 ml;
• sugar – 250 g;
• vinegar – 0,5 cups;
• salt – 2 tbsp l.

To prevent the salad from burning during cooking, it is better to use a cast-iron cauldron

Preparation:

1. Peel the fruits and cut into large cubes, put in a cauldron.
2. Mix the rest of the ingredients, pour 1 liter of boiling water and mix.
3. Pour hot marinade into a saucepan with vegetables, cook over low heat for 30-35 minutes.
4. Stir the mixture gently a few times, being careful not to crush the vegetables.

Arrange the finished salad for the winter in prepared jars, roll up.

Spicy salad Ten of blue ones for the winter

Harvesting for the winter with blue “10 by 10” can be spicy – just add spices. This recipe for “Tens” is a little more complicated, you need to strictly observe the proportions.

Ingredients:

• bell peppers, onions, tomatoes and eggplants – 10 pieces each;
• carrots and garlic cloves – 10 pieces each;
• vegetable oil – 200 ml;
• sugar 150 g;
• salt – 2 Art. l .;
• vinegar 9% – 100 ml;
• bay leaf – 2-3 pieces;
• red and black ground pepper – 0,5 tsp each.

Salad can be served with meat dishes

Preparation:

1. Wash and peel the fruits, peel the carrots as well.
2. Put carrots, eggplants, onions, Bulgarian straws, tomato slices on the bottom of the pan, sprinkle with salt, sugar and pepper (0,5 of the total mass). Pour in oil, remaining spices, salt and sugar.
3. Put on a slow fire, bring to a boil, then cook for 10 minutes. As soon as the ingredients give juice, slightly increase the heat and cook for another 45-50 minutes.
4. Arrange the salad in sterilized jars, roll up. Wrap with a blanket until completely cool.

If 1 serving of salad from this amount of spices turned out to be too spicy or fresh, you can adjust the amount of spices a second time.

A dozen of eggplants for the winter with carrots

If there were no ripe tomatoes, the Desyatochka eggplant recipe for the winter, as seen in the photo, can be modified. Using good quality tomato paste, you can get a delicious dish.

Ingredients:

• eggplants, onions, bell peppers, carrots – 10 pieces each;
• garlic cloves – 10 pieces;
• bow – 1 head;
• sunflower oil – 150 ml;
• vinegar 9% – 2 tbsp. l .;
• sugar – 5 st. l .;
• salt – 2 Art. l .;
• tomato paste – 5 glasses diluted;
• spices for Korean carrots – to taste.

You need to buy only high-quality tomato paste for the Ten salad, the cheap one will be liquid and tasteless.

Carrots add sweetness

Preparation:

1. Cut eggplant into cubes, fry in sunflower oil.
2. Cut the pods into strips, carrots – on a grater with a nozzle for a Korean recipe, onions – into half rings. Cut the garlic into strips.
3. Combine fried onions and eggplants with other ingredients, pour over a solution of tomato paste. Add sugar and salt.
4. Boil the mixture for 5-10 minutes, then add spices, vinegar and garlic.
5. Stew the fruits for another 10-15 minutes, then pour into sterilized jars and twist.

Because of the pasta, “Desyatochka” may not be as thick, but the taste will not be inferior to the classic recipe.

Video recipe of Desyatochka salad for the winter:

Harvesting for the winter Desyatochka of eggplants with beans

A terrific harvesting solution is to combine a side dish and vegetables immediately in a jar. Such eggplants for the winter in the Desyatochka recipe with a photo illustrate the advantages of this method – it is easy to do, but very tasty and satisfying.

Ingredients:

• onions, tomatoes, bell peppers, carrots and eggplants – 10 pieces each;
• beans – 0,5 kg;
• vegetable oil – 300 ml;
• salt – 75 g;
• sugar – 150 g;
• vinegar 9% – 50 ml;
• allspice peas – to taste.

Beans are a valuable source of vegetable protein

Method of preparation:

1. In a cauldron in oil, fry finely chopped onion for 10 minutes, do not forget to stir.
2. Grate the carrots and add to the onion, simmer for 10 minutes.
3. Add the pods, chopped into strips, to the carrots, stew according to the old scheme.
4. Eggplant cut into large cubes, fall asleep in a cauldron. Simmer for 10 minutes.
5. Pour the ingredients in a cauldron with grated tomatoes, continue stewing for 10 minutes.
6. Boil the beans for an hour, add it to the vegetable mixture.
7. Put vinegar, sugar, salt and spices, simmer over low heat for about an hour.
8. Pour the salad into jars, roll them up.

From this amount of products, about 5 liters of ready-made salad will be obtained – this calculation is correct only for this salad.

Salad Desyatochka of zucchini and eggplant

An interesting version of “Tens” without eggplant, instead of them they take zucchini and champignons. The taste of the salad turns out to be bright and unusual, it is important that the champignons are fresh, they need to be washed well from the ground.

Ingredients:

• tomatoes, young zucchini, large champignons, onions – 10 pieces each;
• vegetable oil – 200 ml;
• parsley and dill – 1 bunch each;
• salt – 2,5 Art. l .;
• vinegar 9% – 200 ml;
• ground black pepper – 0,5 tsp.

Eggplant pairs well with other vegetables, especially zucchini.

Preparation:

1. Wash the zucchini, cut into circles or cubes half a centimeter thick and a little more, fry in oil. They should brown on both sides.
2. Onion cut into thin half rings, champignons – plates. First, fry the onion, then add the mushrooms to it until the moisture evaporates.
3. Tomatoes, cut into circles, fry in a separate pan, then mix them with onions, mushrooms and zucchini.
4. Pour finely chopped greens, spices to the vegetable mixture.
5. Simmer for 15 minutes, add vinegar at the very end.
6. Arrange the salad “Ten” in sterilized jars, roll up the lids.

Eggplant Ten for the winter with cabbage

This Desyatochka eggplant recipe for the winter with a photo is somewhat different from the traditional one – it does not contain half of the ingredients, but cabbage appears. Winter appetizer turns out to be more satisfying, but not so rich in taste.

Ingredients:

• eggplant, carrots, garlic cloves – 10 pieces each;
• black pepper peas – 10 pieces;
• fresh cabbage – 1 kg;
• vinegar 9% – 0,5 cups;
• spices – to taste.

Salad with cabbage can already be tasted in a week

Method of preparation:

1. Cut off the tails of eggplants, cook with the peel for 5-7 minutes after boiling.
2. Shred the young cabbage and set aside in a separate bowl.
3. Grate the carrots on a fine grater, put on the cabbage.
4. Pass the garlic through a garlic press, and finely chop the red pepper with a pod. Add them to other ingredients as well as peppercorns.
5. After cooling, cut the eggplant into large cubes, mix them with the mixture, adding salt and sugar, then vinegar.
6. Arrange the mixture in sterilized jars (cooled), roll up with plastic lids.

You can try this salad in a week. Store – in a cool place, the taste of “Desyatochka” with cabbage resembles sauerkraut, but tastier.

Terms and rules of storage

Eggplants cooked in the form of “Tens” can be stored, like other preparations for the winter, in a cellar or other cool place. Keep the finished salad away from sources of heat and bright light. If “Ten” was prepared for the winter with cabbage, it should also be stored in a cool place (preferably in the refrigerator if canning was in the summer).

In terms of shelf life, Desyatochka will last all winter if conditions are right. Readiness will reach 1,5-2 months after preparation, but it is better to wait even longer.

Conclusion

Desyatochka salad for the winter with eggplant is a great addition to lecho, pickled cucumbers and tomatoes. This is a real storehouse of vitamins for the winter, it is quickly cooked and goes well with any second course. You can vary the recipes, making each serving of “Dozens” special.