Amazingly delicious eggplant recipes without sterilization

Eggplants are widely used in cooking for preparing side dishes, stews, salads, appetizers, and first courses. So that you can enjoy eggplant dishes in winter, culinary experts have created dozens of preservation recipes. This article presents 15 twist options without sterilization.

Features of conservation

Eggplants are preserved saline, pickled, pickled, fried, baked.

One of the universal properties of this fruit is its compatibility with almost all vegetables: tomatoes, carrots, onions, garlic, herbs, sweet and hot peppers. When cooking dishes with eggplant Any spices that emphasize its taste and add piquant notes are appropriate.

Raw eggplants contain a substance dangerous to health - solanine. It is he who determines bitter taste. This toxin is easily eliminated during heat treatment and with the help of table salt.

Attention! If cut eggplant darkens quickly, then the concentration of solanine in it is increased.

Preparing ingredients and containers

To avoid the unpleasant blue taste, use one of the following methods:

1. Boil chopped or whole fruits in salted water (1 tbsp/1 l) for 12 minutes. Pre-pierce them with a fork or skewer in several places.
2. Soaking in brine. The ratio of salt and water is the same as for boiling. Immerse the fruits in the solution for 50-60 minutes. Rinse afterwards.
3. Salting.Sprinkle the chopped eggplants with salt and leave for 2 hours.

These processing methods during the cooking process will prevent the eggplants from absorbing a lot of oil, which will make the dishes less fatty.

Containers for salting and fermentation of twists are carefully processed:

1. It is advisable to wash the jars not only with detergents, but also wipe them well with baking soda.
2. Sterilize dishes using any usual method: heating them in the oven, in the microwave, or traditionally over steam.

Recipes for preparing eggplants for the winter without sterilization

Preserving food for the winter is a labor-intensive process. Every year more and more interesting recipes appear, created through culinary experiments. And it’s always a joy to surprise family, relatives and friends with a new dish.

Pickled eggplants

Ingredients:

• eggplants - 2.8 kg;
• vinegar 9% - 50 g;
• bay leaf - 1 pc.;
• peppercorns - 5 pcs.;
• salt - 1 tbsp. l.;
• sugar - 2 tbsp. l.;
• water - 1.5 l.

Cooking technology:

1. We wash the fruits, cut off the stalk and place them tightly in a container.
2. We put spices in it and fill it to the top with boiling water, close the lid for half an hour.
3. For the marinade, add salt and sugar to 1.5 liters of water. When it boils, add vinegar.
4. Drain the water from the jar and fill the marinade to the top, wait a little for the air bubbles to come out.
5. Roll up, turn over and insulate the twist until it cools completely.

Pickled

Ingredients:

• eggplants - 5 pcs.;
• garlic - 2 heads;
• parsley - a bunch;
• water - 1.5 l;
• salt - 2 tbsp. l. with a slide;
• peppercorns - 5-6 pcs.

Cooking technology:

1. Bake the eggplants for half an hour in the oven at 190°C. They don't have to be very soft.
2. Remove from the oven and leave under pressure for 12 hours to remove excess juice.
3. Grind the peeled garlic with finely chopped herbs.
4. Prepare the marinade from water, salt and pepper.
5. We cut the fruits along the side and stuff them with garlic and herbs.
6. Place stuffed eggplants in jars and fill with cooled marinade.
7. We close them with a nylon lid.
8. Leave for 3 days at room temperature for fermentation to begin, then refrigerate.
9. Before serving, cut the pickled eggplants into slices, sprinkle with onion half rings and season with fragrant vegetable oil.

Pickled with carrot filling

Ingredients:

• eggplants - 4 kg;
• carrots - 2 pcs.;
• garlic - 5 heads;
• parsley or dill - 2 bunches;
• salt - 4 tbsp. l. with a slide;
• bay leaf - 10 pcs.;
• allspice - 12 peas;
• water - 4 l.

Cooking technology:

1. Place the washed eggplants with the stem cut off in a saucepan, pour in water and put on fire. After boiling, add salt to the water and cook for 5-7 minutes.
2. Grind the carrots on a coarse grater, peel the garlic, chop and mix with chopped herbs.
3. Drain the water from the eggplants and cool.
4. Then cut each fruit lengthwise into a booklet, rub the inside of the half with garlic and herbs and stuff with carrots.
5. Place the stuffed eggplants in a container, sprinkle with carrots, garlic and herbs.
6. To prepare the brine, pour water into a saucepan and place on the fire until it boils. Add salt and spices and let simmer for 12-5 minutes.
7. Pour hot marinade over the laid workpiece, cover with a plate and apply pressure. After 5 days, remove the snack to a cool place.

Eggplants in spicy sauce

Ingredients:

• eggplants - 4 kg;
• bell pepper - 8 pcs.;
• hot pepper - 3-5 pcs.;
• garlic - 300 g;
• vinegar 9% - 200 ml;
• vegetable oil.

Cooking technology:

1. Eggplant cut into slices, sprinkle with salt and leave for 40 minutes.
2. Pass the seeded peppers and garlic through a meat grinder and add vinegar to the vegetable mixture.
3. Fry eggplants (already salted) in vegetable oil.
4. Dip each fried piece into the pepper mixture and place in jars.
5. Roll up, insulate and let cool.

With adjika

Ingredients:

• eggplants - 2 kg;
• tomatoes (meaty, juicy) - 2 kg;
• garlic - 350 g (peeled);
• bell pepper - 1 kg;
• hot pepper - 1-2 pcs.;
• vegetable oil - ¾ tbsp.;
• vinegar - 100 ml;
• sugar - ½ tbsp.;
• salt - 2 tbsp. l.

Cooking technology:

1. Grind the tomatoes, garlic and peppers through a meat grinder. Put the vegetable sauce on the fire.
2. Pour in oil and vinegar, add salt and sugar, wait for it to boil.
3. Cut the eggplants into slices and add them to the vegetable marinade. Boil until soft.
4. Place in jars right up to the neck. Roll up, turn over, wrap and leave to cool.

After steeping, the eggplants will absorb the adjika and the volume will decrease slightly.

Important! To make adjika taste mild, use 6% vinegar, and spicy - 9%.

Fried for the winter without sterilization

Ingredients:

• eggplants - 5-7 pcs.;
• garlic - 2 cloves;
• parsley - 7-10 sprigs;
• sugar - 2 tbsp. l.;
• salt - 1 tsp;
• vinegar 9% - 60 ml;
• vegetable oil (for frying);
• water (boiling water).

Cooking technology:

1. Cut the eggplants into small pieces and place them in a heated frying pan with oil. Fry until golden brown.
2. Pour salt, sugar and vinegar into a jar.
3. Place fried eggplants and a mixture of chopped garlic and herbs on top.
4. Fill the jar filled with the preparation with boiling water.
5. Roll up, turn over, insulate, let cool.

Mother-in-law's tongue

Ingredients:

• eggplants - 2.6 kg;
• bell pepper (red) - 0.5 kg;
• chili pepper - 2 pcs.;
• garlic - 12 cloves;
• vinegar 9% - 100 ml;
• sugar - 4 tbsp. l.;
• salt - 2 tsp;
• vegetable oil - 2 tbsp. l. (for frying).

Cooking technology:

1. Cut the eggplants into circles, add salt, and leave to rest for half an hour.
2. Cut the peeled peppers and garlic into cubes.
3. Grind the vegetables in a meat grinder, add oil, vinegar, sugar, put on the fire, wait for it to boil. Cook for 5-7 minutes.
4. Fry the eggplants. Place in containers in layers mixed with vegetable dressing, lightly tamping with a spoon. The top layer under the edge of the neck is a vegetable mixture.
5. Roll up, turn over, insulate, let cool.

The shelf life is regulated by the degree of severity. The more of it there is in the snack, the longer it will last in the jar. Hot pepper seeds are responsible for the heat.

In Kherson

Ingredients:

• eggplants 5-6 pcs.;
• bell pepper (red) - 4 pcs.;
• chili pepper - 1 pc.;
• garlic - 5-6 cloves;
• sunflower oil - 1 tbsp.;
• vinegar 9% - 3 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 2 tsp.

Sequencing:

1. Grind the peppers and garlic in a meat grinder, put the resulting mass on the fire and wait for it to boil.
2. Add salt, sugar and vinegar. Simmer the sauce for 4-5 minutes over moderate heat.
3. Cut the eggplants into circles and fry on both sides. Then transfer them hot into a pan with vegetable sauce.
4. Wait for it to boil again, simmer a little and put it in jars.
5. Roll up, turn over, insulate, let cool.

In Abkhazian

Ingredients:

• eggplants - 3 pcs.;
• tomatoes - 2 pcs.;
• bell pepper - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• short grain rice - 50 g;
• salt - 2 tsp;
• vegetable oil - 70 ml.

Cooking technology:

1. Chop the peeled onions into cubes and chop the carrots on a coarse grater. Fry in a frying pan with vegetable oil.
2. Cut the eggplants, peppers and tomatoes into small pieces.
3. Add peppers and tomatoes, salt and sugar to the pan. Simmer for ¼ hour over moderate heat.
4. Add the washed rice and eggplants to the vegetables in a frying pan and simmer for 30-35 minutes. Add vinegar and wait until it boils again.
5. Transfer to hot jars. Roll up, turn over, insulate, let cool.

In honey sauce

Ingredients:

• eggplants - 1 kg;
• onion - 1 pc.;
• garlic - 1 large clove;
• chili pepper - 4 pcs.;
• honey - 160 ml;
• vinegar - 100 ml;
• salt - 80 g;
• vegetable oil - 380 ml;
• coriander - 25 g;
• cloves - 4 pcs.;
• bay leaf - 4 pcs.

Sequencing:

1. Eggplants are cut into cubes and placed on a greased baking sheet. Place in the oven at 200°C for 15-20 minutes.
2. Finely chop the chili pepper and garlic and place it in a heated frying pan. Add eggplants from the baking sheet and spices. Fry the workpiece for no more than 7 minutes.
3. Mix honey, vinegar, remaining oil and salt and put on fire until boiling.
4. The fried vegetables are placed in jars and poured with honey marinade.
5. Roll up, turn over, insulate, and leave to cool.

Eggplants with walnuts, or “Georgian style”

Ingredients:

• eggplants - 1 kg;
• bell pepper - 250 g;
• hot pepper (small) - 1 pc.;
• peeled garlic - 150 g;
• peeled walnuts - ½ tbsp.;
• vinegar 9% - 350 ml;
• vegetable oil - 250 ml + for frying;
• ground coriander - 2-3 g;
• hops-suneli - 3-5 g;
• sugar and salt to taste;
• cilantro optional.

Cooking technology:

1. Cut the fruits into circles 1-1.5 cm thick and fry.
2. Grind peppers, garlic and walnuts in a meat grinder. Add spices, vinegar and oil, salt and sugar, mix thoroughly. Add cilantro and simmer for 10-12 minutes.
3. Dip each piece of eggplant in vegetable sauce and place in jars.
4. Roll up, turn over, insulate, let cool.

Eggplants with tomatoes

Ingredients:

• eggplants - 5 kg;
• tomatoes - 4 kg;
• bell pepper - 4 pcs.;
• hot pepper - 8 pcs. (optional);
• garlic - 500 g;
• salt - to taste;
• vegetable oil.

Cooking technology:

1. Cut the eggplants into circles, put them in cold water, and let them stand for 1.5 hours.
2. Cut the vegetables and grind through a meat grinder, add oil, salt and put on the stove. After the sauce boils, cook, stirring for 45-50 minutes over low heat.
3. Place the eggplants in a colander, then fry.
4. Place in jars in layers with vegetable sauce, lightly compacting.
5. Cover with a lid, roll up, insulate and let cool.

Salted eggplants with celery

Ingredients:

• eggplants - 5 kg;
• celery - 1 bunch;
• peeled garlic - 50 g;
• salt - 10 g;
• Bay leaf.

Brine: for 1 liter of water - 70 g of salt.

Cooking technology:

1. Wash the eggplants, cut off the tails, make a longitudinal cut in each, and boil for 10-15 minutes in salted water (50 g of salt per 1 liter). Then remove and put under a press to remove excess juice.
2. Boil the brine and cool.
3. Grind the garlic with salt and stuff the eggplants.
4. Distribute the bay leaf and some of the herbs along the bottom of the pickling container. Fold the eggplants and sprinkle them with the remaining celery.
5. Pour chilled brine over the workpiece. Leave under pressure for a week at room temperature. Then move to a cool place.
6. Before serving, cut the appetizer into pieces, sprinkle with onion half rings and season with fragrant vegetable oil.

Baked eggplant

Ingredients:

• eggplants - 5 kg;
• onion - 2 kg;
• garlic - 10 cloves.
• Brine:
• water - 1 l;
• sugar - 600 g;
• salt - 300 g;
• vegetable oil - 0.5 l.

Sequencing:

1. Prick the eggplants in several places in advance with a skewer and bake the eggplants in the oven for 30 minutes. Remove and remove the peel.
2. Dissolve salt and sugar in water and butter, then boil.
3. Chop the onion and garlic and sauté.
4. Place the eggplants, onions and garlic in a large saucepan, add brine and simmer for 35 minutes over low heat.
5. Place into jars and top up with brine.
6. Roll up, turn over, insulate, let cool.

Eggplant “Mushroom”

Ingredients:

• eggplants - 2 kg;
• water - 650 ml;
• sugar - 1 tbsp. l. with a slide;
• salt - 1 tbsp. l. without slide;
• vinegar 9% - 80 ml;
• vegetable oil - 125 ml;
• bay leaf - 2 leaves;
• allspice - 5-6 peas;
• clove - 3 stars.

Cooking technology:

1. Wash the eggplants, peel them and cut them into 1.5-2 cm cubes.
2. Combine the remaining products and spices, except vinegar, and put on fire.
3. Pour in the vinegar after the marinade boils and throw the eggplants into it. Cook for 10-12 minutes. Place the snack in jars, add marinade to the edge of the container neck.
4. Roll up, turn over, insulate, let cool.

Useful cooking tips

Grinding vegetables in a blender or a meat grinder makes no fundamental difference. Both options are acceptable.

Slice eggplants with ceramic knives. Metallic ones will give headings a specific flavor. To prevent them from turning brown after cutting, briefly place them in cold water and add a little lemon juice.

For twists, choose fruits of medium size, moderately dense, not overripe, without voids and with small seeds.

Attention! If an eggplant is missing a stalk, it is quite possible that an unscrupulous trader deliberately cut off the “tail” to hide the spoiled product.

Storage rules

To ensure that the preparation does not lose its taste until the end of winter, store it in a dark, dry place at a temperature of +25°C. The maximum shelf life is one year.

Conclusion

Hundreds of recipes have been invented with eggplants: salads, appetizers, types of caviar, stews, sautés and other culinary delicacies, including hot dishes. They are combined with many vegetables and spices. Choose the recipe you like and delight your family and guests with delicious dishes. Bon appetit!