Salad from aubergines for the winter. Cooking recipes

Eggplant salad is a very tasty dish, which we cook with pleasure in a warm period. But it can be harvested for the winter. The main thing is to use a variety of recipes with this original vegetable.

Salad from aubergines and tomatoes

Kilogram of aubergines washed, carefully peeled off, cut into the same cubes and fried under the lid. Pile the onion onions , cut into small pieces and put out. Six hundred grams of tomatoes finely chopped. Prepared vegetables mix, sprinkle salt and a little bit of hot red pepper. Salad bring to a boiling state, close the lid and stew for forty minutes. Then spread out on clean half-liter jars. Be sure to sterilize them for forty-five minutes.

Salad with aubergines and carrots

Kilogram of eggplant bake in the oven completely, peel, finely chop and fry. The same amount of carrots large rubbed and put out with onions. Fold in a deep saucepan, add tomato cubes. Their number can vary. If you want to get a more sour dish, you need a kilogram, and more gentle - a pound. Put the salad stew on the fire for about forty minutes. At the very end, about ten minutes before the completion, add a large spoonful of salt, 2 - sugar, three laurel leaves and 1/4 cup of vinegar. Banks can cook as usual. Spread out and roll up with metal covers. Close the warm blanket, leave to cool. Before serving, add five crushed garlic cloves.

Eggplant Salad in Pouring

This dish is prepared very quickly. One and a half kilograms of aubergines should be cleaned and cut into slices having half a centimeter in width. It is good to salt them, leave for half an hour, then rinse with water and squeeze a little. Sprinkle with pepper, roll in flour mixture and fry until ready. To make a frying from cubes of three large onion bulbs and tomatoes (600 grams), salt. Dip eggplant into the pouring, bring to a boil. To spread out on pure polilitrovym to banks and to sterilize within thirty minutes. Roll and cover with a blanket.

Eggplant salad for the winter "Burning"

Clear a kilogram of aubergines and a pound of Bulgarian pepper. To wash 1.4 kg of tomatoes, to clear a head of garlic, at one red hot pepper to cut off a peduncle, but seeds to not take out. All the vegetables grind in the combine, add to them a quarter of a glass of vinegar and as much of the large salt, a glass of sugar and half of the vegetable oil. Bring the eggs to a boil, boil. Now you can pour on prepared banks. Further roll up and wrap it well.

A variation of this salad may be a slightly different preparation. Eggplants do not need to pass through a meat grinder with other vegetables. Just clean them, cut into small circles that will have a thickness of not more than one centimeter. They put in the milled vegetables, and in the future the recipe is similar.

Salad from aubergine "Mushrooms"

This salad is quite common and loved by many. Two and a half kilograms of eggplant wash, do not clean and cut along into six pieces. Next, each piece fry, but not very much. Chop three hundred grams of onions, stretch nine large cloves of garlic and mix them. We begin to add them to the pan in layers: eggplant - a sharp mixture - aubergines - onions with garlic and so on. We make the fill for the Mushrooms. To do this, mix two glasses of water, a large spoonful of salt, half a glass of vinegar, 250 grams of butter, a few lavras and peas. The mixture is brought to a boil and poured with eggplant. Next, close the pan on top with a cloth and leave the clock for five. Blend the mixture, spread it over the jars, sterilize and roll it.

Bon Appetit!