Eggplant salads for the winter: recipes with step-by-step descriptions and photos

Eggplant is very popular in canning for the winter. Eggplant salads, simple recipes of which will help to make a preparation for long-term storage. Eggplant can be combined with various vegetables: carrots, celery, tomatoes, peppers, garlic and others. It goes well with any of the listed products. The main thing is to observe the given proportions of ingredients in order to get tasty preparations for the winter. Eggplant salads can be served separately, or you can put on a piece of bread or complement any side dish.

Eggplant (blue) is one of those rare vegetables that should not be eaten raw. But even boiled or fried eggplant retains some of its beneficial properties. They cannot be called a special source of vitamins, yet they have vitamins A, B, C, P, also calcium, potassium, iron, sodium, magnesium, copper and others. The value of a beautiful fruit is in its taste, so they should be stocked up for the whole year. Eggplant salad for the winter, the recipes of which are very diverse, will be quite tasty and rich even in a fierce time. Eating eggplant has a positive effect on the work of the heart and blood vessels, cleanses the intestines, and enhances the functioning of the kidneys. The main property of the purple fruit is the removal of cholesterol from the body.

To prepare a high-quality and healthy eggplant salad for the winter according to a simple recipe, first of all, you need to pay attention to the appearance. The bright glossy purple rind is a clear sign of their freshness. The pulp of such blue ones should be without dense seeds. If, nevertheless, you come across vegetables with numerous and hard seeds, they need to be cut off or discarded altogether. Overripe eggplants with a lot of solanine are harmful to the body, so it is strongly discouraged to eat them. Eggplant salad for the winter is a delicious treat that any family will like so much that every year you will have to preserve it again and again.

Eggplant has a natural bitterness, which is better to get rid of. To do this, sprinkle the eggplant slices with salt and leave for 4 hours. During this time, the bitterness in the form of a liquid will sink to the bottom of the dishes in which the fruits are located.

Eggplant salad with celery

The peculiarity of this vegetable collection is that it includes celery, which gives the salad a bittersweet and spicy taste. The following components will be used for harvesting: eggplant, celery, onions, garlic, bell peppers. Eggplant salad for the winter without sterilization, which means that less time will be spent to get delicious food.

Cooking steps:

1. Wash two eggplants, do not peel, cook whole. Simmer in slightly salted water for 10 minutes. Take out and allow to cool. Cut lengthwise into four pieces.
2. Core 3 sweet bell peppers and cut the vegetable into strips.
3. Chop one celery.
4. Cut three onions into small pieces.
5. Process 5 cloves of garlic in a garlic press.
6. Boil a marinade dressing, which includes 150 grams of vegetable oil, the same amount of vinegar, 3 tbsp. spoons of water, 1 tbsp. spoon of salt and 2 tbsp. tablespoons of sugar. Mix the listed components and boil. Pour into the vegetable mixture.
7. Arrange in jars and seal. Salad ready.

Eggplant troika salad

For beginner canning lovers for the winter, an easy recipe is offered: "Three eggplant salad".Light, because all the ingredients are taken in three pieces (eggplant, onion, bell pepper). Here even a beginner will not be mistaken in proportions. Hot pepper to taste acts as an additional ingredient.

Cooking steps:

1. The specified vegetables should be washed and dried.
2. Cut into large pieces. Small ones are not recommended, otherwise caviar will turn out.
3. Prepare an enamel pan, on the bottom of which pour 90 grams of sunflower oil and add chopped garlic to taste.
4. Pour the previously obtained slices into a saucepan and simmer, stirring occasionally, for 30 minutes. If desired, you can add your favorite spices and be sure to salt - 1 teaspoon. After a 30-minute simmer, you need to pour in 20 grams of vinegar and boil for another 10 minutes.
5. Place in jars and close tightly with lids. Turn over and wrap in warm blanket. Wait a day for cooling and send to the pantry.
6. In winter, enjoy the prepared salad!

Sunflower oil must be taken refined, others can give an unpleasant aftertaste to the salad.

Eggplant pyaterochka salad

Delicious eggplant salad for the winter "Pyaterochka". In this salad, all ingredients are taken in 5 pieces - eggplant, carrots, onions, garlic and bell peppers. A feature of the salad is the presence of carrots in it, so it is for lovers of this orange vegetable. If you are interested in how many kilograms you need to take each ingredient, then here is the amount: blue ones - 0.5 kg, the same amount of pepper, onions - 300 grams and the same amount of carrots.

Cooking steps:

1. Eggplants should not be peeled, but cut into strips immediately.
2. Divide the bell peppers into 8 parts.
3. Cut the onion into half rings.
4. The carrots can be grated or cut into strips with a knife, whichever is more convenient for you.
5. Pour sugar into the vegetable mass - 4 tbsp. spoons, salt - 2 tbsp. spoons and pepper to taste. Mix all ingredients thoroughly and pour in half a glass of oil. Place the pot on the stove and start the braising procedure, which will take 35 minutes.
6. Divide the hot mixture into jars and seal. Salad ready. Enjoy your meal!

This salad does not include vinegar, so it will not be stored for a long time and it is better to place the jars in a cellar or refrigerator.

Eggplant Bakat salad video recipe

Ten eggplant salad

As the name implies - "a dozen eggplant salad", there will be 10 of all the ingredients, and these are: eggplants, onions, bell peppers, tomatoes and garlic (chives). For this dish, medium-sized vegetables are taken.

Cooking steps:

1. First, fry the onions. This can be done in a separate frying pan, or you can stew it right away in an enamel pan, in which the rest of the vegetables will be located further. To do this, pour 200 grams of vegetable oil into the bottom. Cut the onion into cubes and dip in the butter. Fry lightly.
2. Cut the eggplants into the same cubes.
3. Place eggplant slices over the onion in a saucepan.
4. Add the same cubes of sweet pepper to onions and eggplants.
5. Tomatoes, without peeling, turn into cubes and send to the rest of the vegetables.
6. Stir in the vegetables. Salt with 2 tbsp. tablespoons of salt, pepper with 1 teaspoon of ground black pepper, sweeten with 100 grams of sugar. Stir again and start stewing. Carry out this procedure for 30 minutes, pour in 100 grams of vinegar and simmer for another 10 minutes. Then add chopped garlic.
7. Place the hot vegetable mass in sterilized jars and tighten the lids. Turn them upside down and cover with a blanket until cool. Salad ready.

Mother-in-law salad eggplant tongue

Fans of spicy things will like the mother-in-law's eggplant tongue salad for the winter. Eggplants are usually sliced ​​lengthwise to resemble a tongue figuratively. Practice shows that they are often cut into rings, the taste does not change from this, only the symbolic meaning becomes changed.

Cooking steps:

1. Wash 4 kilograms of eggplant and cut into rings or lengthwise.
2. Sprinkle well with salt and set aside for a few hours to glass the bitterness from the blue ones.
3. Cut the bell peppers (10 pieces) into half rings, also do with hot red peppers (5 pieces).
4. Peel 5 pieces of garlic and send to the garlic press.
5. Peel 10 tomatoes and grind. Put Bulgarian and hot peppers into a meat grinder and grind as well. It turns out a tomato mixture with pepper.
6. Put the finished tomato on the fire, pour 150 grams of vinegar, the same amount of vegetable oil and sugar, 2 tbsp. tablespoons of salt. Start boiling.
7. After boiling tomato puree, add garlic and eggplant and simmer, stirring occasionally, over low heat for half an hour.
8. Divide the mass into jars and seal.

The vegetables that we canned in summer come in handy in the winter. You can make an assortment of them, turning everything into salads. Simple eggplant salad recipes will help you figure out how to cook this kind of preparation for the winter. This process is usually very laborious, time consuming and labor intensive. To do this, you need to choose a weekend or vacation days in order to devote them to creating delicious blanks for the winter. How pleasant it will be later to enjoy the fruit of your labors in the winter, when the canned salad will perfectly fit on your table. Bon appetit and delicious preparations!

A simple recipe for eggplant salad for the winter - video