Eggplant sauté for the winter: delicious recipes, video

Eggplant sauté for the winter is a tasty and healthy dish that is loved by adults and children. It has a low calorie content, so it is suitable for dietary nutrition. It turns out juicy, satisfying and rich.

Rules for preparing sauté

Preserving sautéed eggplant for the winter will turn out delicious if you follow simple recommendations for selecting and preparing ingredients.

Take a thick-walled pan, which allows the vegetables not to burn during the cooking process. First, all components are fried separately in a frying pan or saucepan in a small amount of oil.

Selection and preparation of vegetables

Bell peppers are best when they are thick-skinned. This type helps make the sauté more juicy and expressive in taste. You can use fruits of different colors.

Onions are usually used, but if desired, you can replace them with red ones. Eggplants are selected when they are mature, dense and have a low seed content. If there are a lot of them, then you need to select them all. Since in the finished honeycomb they will be very noticeable, thereby changing the taste not for the better.

Eggplants are usually cut into circles or small pieces. All other vegetables needed in the recipe are most often finely chopped or chopped into half rings.

For a more delicate consistency, peel the tomatoes. To facilitate the process, the vegetable is doused with boiling water, after which the skin is easily removed. But there is no need to peel the eggplants.

Preparing jars

Properly prepared containers are the key to success and long storage of the workpiece in winter. It is better to choose jars with a volume of no more than 1 liter, since opened snacks cannot be stored for long periods of time.

Carefully check the neck of the container. There should be no damage or chips. The jars are washed with soda and then sterilized. This can be done in several ways:

1. Place the washed containers in the oven. Leave for half an hour at a temperature of 100°...110°C.
2. Place the jars over steam. Sterilize for 15-20 minutes.
3. Microwave for a minute.

The lids must be boiled for several minutes in boiling water.

All vegetables must be of high quality and fresh

How to prepare eggplant sauté for the winter

Recipes with photos will help you prepare a delicious sauté with eggplants for the winter. The vegetable dish is used as an independent snack, added to savory pies and various soups. Crumbled rice, potatoes and vegetables are used as a side dish.

Classic recipe for sautéed eggplant for the winter

Sauteed eggplants in the winter, prepared in rings or large pieces, turn out juicy and tasty.The shape of the cut does not affect the taste.

You will need:

• eggplants – 850 g;
• vinegar 9% – 30 ml;
• onion – 140 g;
• greenery;
• carrots – 250 g;
• olive oil;
• bell pepper – 360 g;
• garlic – 4 cloves;
• tomatoes – 460 g.

Step by step process:

1. Cut the blue ones into slices. The thickness should be about 5 mm. Sprinkle with salt. Set aside.
2. The vegetable should give juice.
3. Dice the tomatoes. Onions and sweet peppers - in half rings. Connect.
4. Warm up the oil. Lay out the vegetables. Add some salt. Simmer over low heat for eight minutes.
5. Drain the juice from the eggplants. Fry each circle in a separate frying pan until golden on each side. Place in a saucepan.
6. Add stewed foods. Add chopped garlic cloves and chopped herbs.
7. To cover with a lid. Set the burner to minimum. Simmer for 20-30 minutes until fully cooked. Pour in vinegar. Mix.
8. Transfer the sautéed eggplants into jars for the winter and seal.

It is better to use small containers

Sauté eggplant for the winter without vinegar

The recipe for sautéed eggplant for the winter is finger-licking good. This option is good for those who do not like the taste of vinegar in canned food.

Product set:

• eggplants – 2 kg;
• garlic – 7 cloves;
• tomatoes – 700 g;
• pepper;
• onion – 300 g;
• vegetable oil – 100 ml;
• salt;
• carrots – 400 g;
• parsley – 30 g;
• sweet pepper – 500 g.

Step by step process:

1. Cut the blue ones into medium-sized cubes. Grate the carrots. Chop the onion and pepper into small cubes.
2. Place the onion in hot oil. Simmer until transparent.
3. Add pepper. Mix. Cook for four minutes.
4. Add eggplants. Sprinkle with salt. Spice up. Fry over low heat until half cooked. If the vegetables release little juice and begin to burn, then you need to add a little water.
5. Add carrots. Close the lid. Simmer for three minutes.
6. Place chopped tomatoes in a blender along with garlic cloves and herbs. Salt and pepper. Beat. The mass should be homogeneous. The prepared dressing will fill the sauté with juiciness, add brighter notes and act as a preservative.
7. Pour over vegetables. Simmer until done. The lid must be closed.
8. Transfer to clean jars. Cover with boiled lids.
9. Place the preparations in a saucepan. Fill with warm water up to the shoulders.
10. Sterilize for a quarter of an hour. Cork.

Keep the workpiece away from sunlight

Sauté eggplant for the winter without sterilization

You can close the eggplant sauté for the winter without sterilization. At the same time, the vegetables will retain their taste until the next season.

Required components:

• eggplants – 850 g;
• parsley;
• bell pepper – 470 g;
• vegetable oil – 100 ml;
• tomatoes – 1 kg;
• black pepper – 20 peas;
• onion – 360 g;
• vinegar – 20 ml;
• sugar – 40 g;
• garlic – 5 cloves;
• salt – 30 g;
• carrots – 350 g.

Step by step process:

1. Remove the stems from the eggplants and cut into slices. The thickness of each should be about 2.5 cm.
2. Place in salted water. Leave for half an hour. This preparation will help remove any bitterness. Drain the liquid. Squeeze the vegetable.
3. Fry until lightly golden on each side. You can prepare a lower-calorie version of eggplant sauté without frying for the winter.In this case, place the vegetable directly into the pan.
4. Cut the onion into rings. Remove the stem and seeds from the sweet peppers. Cut into thin slices.
5. Grate the carrots. Chop the garlic cloves.
6. Pass the tomatoes through a juicer or grate them on a coarse grater. You should get juice with pulp.
7. Pour it into a ladle. Pour in the oil. Sweeten. Add salt and peppercorns. Boil.
8. Place onions and carrots in a saucepan. Simmer until the ingredients are soft.
9. Add sweet peppers and eggplants. Pour boiling sauce over. Simmer for 40 minutes. The fire should be minimal.
10. Add chopped herbs. Add garlic. Pour in vinegar.
11. Transfer to prepared containers. Cork.

The preservation is left upside down under a blanket until it cools completely.

Delicious sauteed zucchini and eggplant

Sauteed eggplant for the winter according to the best Hungarian recipe will please everyone from the first spoon. The dish, aromatic with a slight sourness, turns out to be original and surprisingly tasty.

• zucchini – 800 g;
• onion – 160 g;
• eggplant – 650 g;
• tomato paste – 40 ml;
• bay leaf – 2 pcs.;
• vinegar – 30 ml;
• potatoes – 260 g;
• carrots – 180 g;
• dill – 20 g;
• coarse salt;
• oil – 80 ml;
• tomatoes – 250 g.

Step by step process:

1. Cut the onions and carrots into small cubes. Fry in a saucepan.
2. Add potatoes cut into squares. Sprinkle it there too.
3. Chop the eggplants and zucchini. The cubes must be the same size. Add to other vegetables.
4. Pour in tomato paste. Sprinkle with chopped dill. Add bay leaves. Salt and pepper. Stir and simmer for 12 minutes. Pour in vinegar.
5. Send sauté into prepared jars. Cork.

A properly preserved dish will be as tasty as a freshly prepared one.

Sauté of fried eggplants with prunes for the winter

Sautéing eggplant for the winter is especially successful with the addition of plums.

Required grocery set:

• eggplant – 870 g;
• salt;
• bell pepper – 320 g;
• onion – 260 g;
• vinegar – 30 ml;
• vegetable oil – 50 ml;
• plums – 340 g.

Step by step process:

1. Cut the eggplants into semicircles. Add some salt. Set aside for a quarter of an hour. Drain off the released liquid. Rinse.
2. Chop the onion. Lightly fry in vegetable oil. You need to choose a large frying pan so that all the components can fit.
3. Add the de-bittered product. Fry over medium heat until all ingredients are soft. Stir during the process to avoid burning.
4. Add finely chopped sweet pepper. Cook until soft.
5. Remove pits from plums. Cut the pulp into thin wedges. Place into the frying pan. Instead of fresh plums, you can use prunes. If it is hard, then you must first fill the product with water for half an hour.
6. Sprinkle with salt. Stir. Fry until desired degree of softness.
7. Pour in vinegar. Stir and immediately fill prepared containers. Cork.

The appetizer will be an excellent decoration for the holiday table.

Sauteed salad for the winter from eggplants with apples

Making eggplant sauté for the winter in a slow cooker according to a Caucasian recipe is not difficult.

Required Products:

• eggplant – 850 g;
• garlic – 4 cloves;
• bell pepper – 650 g;
• black pepper;
• onion – 360 g;
• carrots – 360 g;
• salt;
• sweet and sour apple – 450 g;
• greenery;
• tomatoes – 460 g.

Process:

1. Sprinkle the diced eggplants with salt. After a quarter of an hour, squeeze out. Fry in a slow cooker with the lid open until half cooked. “Quenching” mode.
2. Cut the onions and peppers into half rings.Pour into a bowl. Pour in the oil. Lightly fry on the “Fry” mode.
3. Combine fried foods. Add bell peppers, then tomatoes cut into small pieces. Stir and cook on the “Stew” program for eight minutes. Sprinkle with salt and pepper.
4. Add finely chopped apples. Cook for three minutes. Pour in vinegar. Add garlic passed through a press and chopped herbs.
5. Fill the jars to the very top. Cork.

The appetizer can be served cold or preheated in the microwave.

Eggplant sauté for the winter with garlic and carrots

Sauteed vegetables with eggplants for the winter are an excellent appetizer. It can be served as an independent dish. Also added to soups and homemade baked goods as a filling.

Required components:

• eggplants – 800 g;
• vegetable oil – 100 ml;
• tomatoes – 1 kg;
• water – 500 ml;
• onion – 420 g;
• vinegar 9% – 30 ml;
• carrots – 400 g;
• salt – 60 g;
• garlic – 2 cloves;
• sugar – 60 g;
• bell pepper – 900 g.

Step by step process:

1. Cut the eggplants into small slices. Sprinkle with salt and leave for two hours.
2. Grate the carrots. Lightly fry.
3. Cook the chopped onion in a separate bowl.
4. Chop the pepper. You need a large straw. Fry.
5. Place tomatoes in boiling water for three minutes. Remove the peel. Puree.
6. Drain the liquid from the blue ones. Fry.
7. Combine all prepared products.
8. Mix the chopped tomato pulp with chopped garlic cloves and pour over the vegetables.
9. Boil. Add sugar. Add some salt. Pour in vinegar. Pour water. Boil for half an hour.
10. Place into prepared jars. Cork.

Fans of savory dishes can add more garlic

Sauté of eggplants, hot peppers and tomatoes

Another simple recipe for winter vegetable sauté with eggplant. Thanks to the hot pepper, the appetizer turns out to be hot and rich in taste.

Components:

• eggplants – 850 g;
• salt;
• tomatoes – 550 g;
• pepper;
• vinegar – 20 ml;
• bell pepper – 850 g;
• hot pepper – 2 small pods;
• vegetable oil.

How to prepare eggplant and tomato sauté for the winter:

1. Pour salted water over the sliced ​​eggplant. Leave to soak for an hour. Squeeze and fry.
2. Cut the pepper into medium-thick slices and fry on each side. The vegetable should acquire a beautiful golden hue.
3. Transfer the prepared ingredients into a saucepan. Add chopped hot pepper. Add some salt.
4. Simmer under the lid closed for a quarter of an hour. Salt and pepper. Pour in vinegar and roll up.

The amount of hot pepper can be adjusted according to taste preferences

Conclusion

Eggplant sauté for the winter is easy to prepare, and the result exceeds all expectations. The vegetable dish satisfies well and is suitable for any type of side dish.

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