Eggplants for the winter with pepper: the best recipes, cooking methods and reviews. Pepper stuffed with eggplant for the winter: recipe

In this article we will tell you how to prepare eggplant for the winter with pepper. This wonderful appetizer will suit many side dishes and first courses.

Salad of peppers and aubergines for the winter

This snack has a delicate taste, because it does not include spicy seasonings and vegetables. That's why you can submit it to any table and be sure that it will appeal to all guests. To prepare a salad of pepper and eggplant for the winter, you will need:

• Process four kilograms of fresh eggplants - wash them, cut the tails, make a few punctures on each with a fork, and then boil in boiling water for ten minutes.
• Put the prepared vegetables under oppression for 40 minutes, so that excess fluid will escape from them. After that, peel them and cut them into cubes.
• Peel 500 grams of white onions from shells and cut into half rings.
• Kilogram of sweet pepper cut into a cube.
• One kilogram of carrots peel and peel on a fine grater.
• Green parsley and dill (one bunch) cut at random.
• Let three garlic cloves through the press.
• Combine all vegetables, add to them 200 ml of sunflower oil, 100 grams of vinegar, one spoonful of sugar and two tablespoons of salt. Stir foods and put them in the refrigerator for two hours.
• When vegetables are allowed to juice, spread them over the jars and sterilize for 50 minutes.

Close the aubergines with lids, turn over the containers and wrap them with a blanket. When they are completely cooled, remove the jars in the cellar or refrigerator.

Pepper stuffed with aubergines for the winter

Before you is a recipe for a delicious dish that will not only help you out in difficult situations. How to prepare this original snack:

• Two kilograms of bell pepper (preferably yellow and red) should be carefully processed. Cut off each stem and remove the core, and then pour boiling water for 20 minutes.
• Eggplant (one and a half kilograms) cut into thin and long plates, sprinkle with salt and leave for twenty minutes.
• When the specified time has passed, the aubergines are washed again and fry on the grill on both sides.
• Cool the plates with garlic, roll them and stuff them with peppers.
• For marinade take two kilograms of tomato and chop them with a blender. Then add salt, sugar, vinegar to taste and 100 ml of vegetable oil. Cook all together for ten minutes.
• Put prepared peppers in sterilized jars and pour them with marinade.
• Cover the jars with covers and sterilize them over low heat for 40 minutes.

Peppers stuffed with eggplants are ready for winter. It remains to roll it and leave it at room temperature.

Appetizer from eggplant

How to cook salad for winter? Eggplants, tomatoes, peppers and garlic will help you prepare for the winter. The recipe for snacks from vegetables is very simple:

• Process six kilograms of aubergines. To do this, each fruit thoroughly washed and cut into eight parts. After this, fill them with salt and let stand for two hours.
• To prepare a brine, you will need to scroll through the meat grinder six sweet red peppers and three searchers. 200 grams of garlic let through the press.
• The resulting vegetable mass is transferred to a saucepan, add to it half a glass of vegetable oil, a glass of sugar, two tablespoons of salt and half a glass of vinegar. Put the marinade on the fire and bring it to a boil.
• Eggplants cook in boiling water for five minutes, then drain and pour them with brine. Cook all together for a few more minutes.

Spread the snack on the cans, pour the marinade and roll. Salad for the winter "Eggplants, tomatoes, peppers" is ready.

Eggplants in Korean

This original salad will appeal to lovers of spicy dishes. And to make original eggplants with Bulgarian pepper for the winter, you will need to do the following:

• Wash and peel two kilograms of aubergines from the peel, and then cut them into large cubes. After that, put them in a saucepan and boil in salted water for ten minutes.
• Red Bulgarian pepper (500 grams), treat, remove seeds and septums, and then cut into strips.
• 200 grams of peeled white onions cut into half rings.
• 500 grams of peeled carrots grate on a Korean carrot.
• One head of garlic is passed through the press.
• For pouring, take 150 grams of vegetable oil, 100 ml of vinegar, two teaspoons of salt, two tablespoons of sugar and a teaspoon of ground pepper.
• Mix the prepared vegetables in a saucepan and fill them with marinade. Stew everything together, not forgetting to stir, ten minutes.

Spread hot vegetables on cans and sterilize them for half an hour. Eggplants with Bulgarian pepper for the winter are ready, it remains only to cover them with lids and leave until completely cooled under a fur coat or blanket.

"Teshchin tongue" salad

Before you one more acute snack, the main ingredients of which are eggplant, pepper, tomatoes. The recipe for winter is quite simple:

• Process and go over four kilograms of fresh eggplant. Remove each pedicel and cut into slices. Sprinkle the vegetables with salt and leave for half an hour. After this, rinse the eggplant again under cold water to remove the bitterness.
• Ten medium-sized tomatoes should be covered with boiling water and remove the peel.
• Ten red Bulgarian and three sharp peppers cut in half, remove the stem, seeds and septums.
• Remove the five garlic heads from the husks.
• Tomatoes, garlic and pepper chop with a meat grinder, add a glass of sugar, two large spoons of salt, a glass of sunflower oil and 150 grams of vinegar.
• Stir all the ingredients, pour the prepared eggplant sauce and cook all together for half an hour.

Spread hot snack over clean jars and roll them with lids.

Puff lettuce

Billets from eggplant and pepper for the winter can be done in a variety of ways. This time we suggest you to prepare a beautiful layered snack. Salad Recipe:

• Two eggplants (500 grams) wash and cut into rings. Vegetables salt and fry in vegetable oil on both sides.
• Three Bulgarian peppers and one onion cut into strips, and one carrot grate on a fine grater.
• Put the vegetables in a frying pan and simmer them together over medium heat.
• Five or six medium-sized tomatoes put for a few seconds in boiling water and remove from them peel. Finely chop the flesh and send to the pan to the rest of the vegetables. Season foods with salt, pepper, marjoram, stir and stew for a quarter of an hour. If you want the salad to turn out to be more sharp, then add a couple of spoons of tomato paste to it.
• In clean jars, put aubergines and stewed vegetables in layers. Seal them with a spoon so that the sauce appears on top, and sterilize the salad in warm water.

After half an hour, close the jars with lids, turn them over and leave them to rest until it cools.

Lecho of eggplant

This universal dish will suit both the lean and the festive table. To prepare lecho from eggplant and pepper for the winter, you will need:

• Peel and cut into cubes four pounds of eggplant.
• Two kilograms of tomato is released from the skin and passed through a meat grinder along with one kilogram of processed Bulgarian pepper. If you like spicy dishes, then together with them chop and a couple of hot peppers.
• Peel and peel one kilogram of carrots on a fine grater.
• Eight bulbs free from the husks and cut into half rings.
• Chop one or two heads of garlic at random.
• Fold all the ingredients in a large enamel pan (you can take a bucket), add to them half a glass of vinegar, two glasses of vegetable oil and four tablespoons of salt.

Cook the eggplants for the winter with peppers and vegetables for one hour, then spread them over the jars and cover them.

Marinated aubergines with pepper

Try a wonderful vegetable preparation, based on eggplants, peppers, tomatoes. The recipe for the winter is not too complicated, so even a novice cook can cope with it:

• Fresh eggplant (one kilogram) wash, remove each "tail" and cut into a cube. Fold the vegetables in a saucepan, sprinkle with salt and leave for ten minutes.
• 800 grams of sweet pepper cut into a cube.
• 400 grams of onions peel off the husks and cut into rings.
• 300 grams of purified carrots grate.
• Chop one head of garlic randomly.
• 500 grams of tomatoes cut into a cube.
• Eggplants rinse in cold water, mix with prepared vegetables, add to them two tablespoons of salt, 80 grams of sugar, 100 ml of vegetable oil and 80 ml of vinegar.

Put a pan of vegetables on the fire, pour a glass of water into it, bring the contents to a boil and cook for ten minutes. After that, spread the salad over the jars, close it with boiled lids and turn over. Close the dishes with a warm blanket and wait until it cools down completely.

Eggplants stuffed with vegetables

It has long been noted that sour products retain vitamins in winter and have excellent taste. Therefore, we want to tell you how to prepare stuffed eggplants with pepper for the winter. Recipes of this dish often differ from each other in the composition and quantity of products, and here is our version:

• Eggplant (one kilogram) wash, cut the tails of boil in salted water.
• 200 grams of fresh cabbage and two Bulgarian sweet peppers cut into strips.
• 100 grams of carrots peel and peel on the grater.
• Chop four cloves of garlic at random.
• Root the parsley, two pods of bitter pepper, 30 grams of celery, cut it in large pieces, and chop the half a bunch of parsley with a knife.
• Combine the vegetables in a large bowl and rub with salt.
• Pour into a pan two liters of water, add to it three tablespoons of salt and bring it to a boil.
• When eggplants cool, cut them in half (but not to the end) and stuff them with vegetables. To keep them better, tie them with threads.
• Put the prepared eggplants vertically or horizontally in a saucepan (can be put into a jar) and pour in brine.

After keeping eggplants for the winter with pepper for three or four days in the heat, transfer them to a cool place. Before consumption, pour the vegetables with vegetable oil.

Vegetable assortment with aubergines

A special highlight of this dish is the honey marinade. To prepare a delicious eggplant for the winter with pepper, carefully read the following recipe:

• Wash, peel and cut the same amount of eggplant, onion, sweet pepper and tomato.
• For marinade, mix one glass of apple cider vinegar, honey, vegetable oil and a teaspoon of salt in a saucepan. Bring everything to the boil.
• Prepared vegetables put in a marinade for one minute, and then immediately spread them on clean glass jars.

Pour the assorted sauce, close the lids, pasteurize and roll. Cover the jars with a thick blanket and wait for them to cool completely.

Conclusion

We will be happy if you like aubergines with pepper for the winter. Recipes that we collected in this article are quite simple and will not cause difficulties even for inexperienced cooks. Therefore, choose any one that you like best, and boldly get down to business.