Appetizer Ten of eggplants for the winter

Among the variety of recipes for winter preparations, the Desyatochka salad for the winter with eggplants stands out. Its balanced, rich taste goes well with side dishes or can completely replace them. The composition of the dish is similar in all recipes, but what makes it special are the additives - beans, spices, and even cabbage. By sticking to the recipe, you can prepare several cans of delicious salad at a bargain price.

Features of preparing dozens of eggplants for the winter

The name of the “Ten” salad is directly related to its recipe - you need exactly 10 of each vegetable. This proportion turned out to be successful; the taste of the salad was rich and harmonious. It is also very healthy, because vegetables stewed over low heat have a beneficial effect on digestion. In the composition of the Eggplant Ten for the winter, everything remains intact, right up to the end of the stewing pan.Eggplants, bell peppers, tomatoes and even onions – seasoned with ground pepper and garlic, the dish turns out tasty and moderately spicy.

For salad you need to take fresh and not bitter vegetables

The highlight of “Ten” is the equal amount of vegetables, but the proportions can be slightly changed. For example, for a dozen large eggplants, you can take 1-2 less if the tomatoes or bell peppers are small. It is very important that the vegetables are fresh and not bitter - during the stewing process this will affect the overall taste.

The “Ten” salad is served cold, like all appetizers with eggplants. The salad goes well with mashed potatoes, pasta and porridge, as well as meat and poultry. Due to its dense consistency, it can be a complete snack - you just need to add aromatic bread to it.

How to choose and prepare vegetables

An important step in preparing dozens of eggplants for the winter is preparing the ingredients. The situation with spices and marinade is clear - follow the recipe, but with vegetables you will have to tinker. For this winter salad you need to choose young, medium-sized fruits. Rules for choosing ingredients:

1. Garlic needs a new harvest, large cloves without damage.
2. Tomatoes should be ripe and fleshy, preferably sweet.
3. Young eggplants with elastic skin are suitable. Old fruits will be bitter, their texture is not as juicy.
4. Bell peppers: it is better to choose red ones, they are sweeter.
5. A small and fresh harvest of onions is desirable; it should not be too “aggressive”.
6. If there are carrots in the recipe, they should be medium-sized, sweet and juicy.

Medium-sized fruits are best

The rule “10 eggplants, 10 peppers and 10 tomatoes” for the “Ten” is also supplemented with onions in the same quantity.The first step in preparing any of her winter recipes is to thoroughly wash and dry the vegetables with a paper towel. After this you need to cut them, each has its own recommendations:

1. Eggplant. Cut into half rings; if the skin is bitter, peel them.
2. Tomatoes. Cut small pieces last.
3. Onion. Chop into half rings of medium thickness so that they are not quite thin.
4. Garlic. Use a garlic press.
5. Bell pepper. Cut into strips, first remove the core.
6. Carrot. Peel and cut into slices.

Ready-made vegetables should not have rotten areas, remnants of peel or seeds. They will need to be placed in a saucepan or cauldron in layers, so it is better to place the chopped ingredients in separate bowls.

Step-by-step recipes for the Ten eggplant salad for the winter

The best eggplant recipes for the winter “All 10” are made from medium-sized ripe vegetables; large specimens are best set aside for other dishes. It is important to observe the specified proportions, and also carefully look at whether the jars need to be sterilized or not. If you want to diversify the recipe, you can turn to unusual variations of “Ten” with beans, carrots and cabbage.

A simple recipe for a dozen eggplant salad for the winter

The basic set of ingredients in this Tens recipe creates a balanced flavor without being too spicy or sweet. Suitable for those who are preparing “Ten” for the winter for the first time - over time it will be possible to diversify the recipe.

Ingredients:

• eggplants, bell peppers, tomatoes and onions – 10 pieces each;
• vegetable oil – 100 ml;
• sugar – 150 g;
• salt – 1 tbsp. l.;
• vinegar 9% - 90 ml.

From medium-sized vegetables in this quantity you will get 2 liter or 4 half-liter jars.

The salad is moderately spicy and sweet

Cooking method:

1. Cut the ingredients according to the above diagram: half rings and strips.
2. Without peeling the eggplants, sprinkle them with salt and leave for 20 minutes. Wash thoroughly and dry slightly.
3. Place the ingredients in an uncovered pan (preferably a cauldron) in the following order: tomatoes, eggplants, then onions and pods.
4. Sprinkle with sugar and salt, add oil and vinegar.
5. Simmer for 20-25 minutes over low heat, stirring very carefully. If you make sudden movements, the salad will turn into porridge.
6. Place the prepared salad in sterilized jars and roll up.

Cover the finished product for the winter with a blanket and let it cool slowly in the warmth.

Ten salad of eggplant and bell pepper

Bell pepper is an integral component of canning Ten salad for the winter. To accentuate the taste, just add garlic to the composition. Of course, the pods should be sweet, and for a beautiful color in the winter salad, you can use colorful vegetables.

Ingredients:

• tomatoes, eggplants, bell peppers and onions - 10 pieces each;
• garlic – 10 cloves;
• olive oil – 1 faceted glass;
• vinegar 9% - 100 ml;
• sugar – 100 g;
• salt – 1 tbsp. l.

For this recipe you will need 4-5 cans with a volume of 500-700 ml; they must first be sterilized by steam.

It is better to choose fleshy and juicy pepper pods of different colors

Cooking method:

1. Wash and peel the fruits.
2. Cut the clean ingredients into cubes, garlic into slices. They should not be too small, otherwise they will boil over during the stewing process. If the eggplants are bitter, sprinkle them with salt and wash them after 15-20 minutes.
3. Place the vegetables in a saucepan, add sugar, salt and butter.Cook over low heat for 45 minutes.
4. Add vinegar and sugar, simmer for another 10-15 minutes.
5. Place the hot salad in prepared containers and wrap. Invert and shake jars over a towel. If splashes fly, repeat the rolling procedure.

Cover the finished “Ten” with a blanket for the winter, turn it over after cooling and store it in the usual way.

Desyatochka eggplants with garlic for the winter without sterilization

Among the recipes for preparing Desyatochka eggplants for the winter, the option without sterilizing the jars occupies a special place. It has several advantages: shorter operating time, no need to create a “bathhouse” in the kitchen by sterilizing with steam. However, the jars should still be thoroughly washed with detergent and baking soda.

Ingredients:

• tomatoes, onions, bell peppers, eggplants - 10 pieces each;
• vegetable oil – 250 ml;
• sugar – 250 g;
• vinegar - 0.5 cups;
• salt – 2 tbsp. l.

To prevent the salad from burning during cooking, it is better to use a cast iron cauldron.

Preparation:

1. Peel and cut the fruits into large cubes and place in a cauldron.
2. Mix the remaining ingredients, pour 1 liter of boiling water and stir.
3. Pour the hot marinade into the pan with the vegetables and simmer over low heat for 30-35 minutes.
4. Gently stir the mixture several times, being careful not to mash the vegetables.

Place the prepared salad into prepared jars for the winter and roll up.

Spicy salad Ten of blue ones for the winter

Preparing for the winter with blue “10 by 10” can be spicy - just add spices. This “Ten” recipe is a little more complicated; you need to strictly follow the proportions.

Ingredients:

• bell peppers, onions, tomatoes and eggplants - 10 pieces each;
• carrots and garlic cloves – 10 pieces each;
• vegetable oil – 200 ml;
• sugar 150 g;
• salt – 2 tbsp. l.;
• vinegar 9% - 100 ml;
• bay leaf – 2-3 pieces;
• ground red and black pepper – 0.5 tsp each.

Salad can be served with meat dishes

Preparation:

1. Wash and peel the fruits, also peel the carrots.
2. Place carrots, eggplants, onions, Bulgarian strips, tomato slices on the bottom of the pan, sprinkle with salt, sugar and pepper (0.5 of the total mass). Pour in oil, remaining spices, salt and sugar.
3. Place over low heat, bring to a boil, then cook for 10 minutes. As soon as the ingredients release juice, increase the heat slightly and cook for another 45-50 minutes.
4. Place the salad in sterilized jars and roll up. Cover with a blanket until completely cool.

If 1 serving of salad turns out too spicy or bland due to so many spices, you can adjust the amount of spices the second time.

A dozen eggplants for the winter with carrots

If there are no ripe tomatoes, the recipe for eggplants for the winter, Desyatochka, as can be seen in the photo, can be modified. Using good quality tomato paste, you will be able to get a tasty dish.

Ingredients:

• eggplants, onions, bell peppers, carrots - 10 pieces each;
• garlic cloves – 10 pieces;
• onion – 1 head;
• sunflower oil – 150 ml;
• vinegar 9% - 2 tbsp. l.;
• sugar – 5 tbsp. l.;
• salt – 2 tbsp. l.;
• tomato paste – 5 glasses diluted;
• spices for Korean carrots - to taste.

You need to buy only high-quality tomato paste for the “Desyatochka” salad; a cheap one will be liquid and tasteless.

Carrots add sweetness to the snack

Preparation:

1. Cut the eggplants into cubes and fry in sunflower oil.
2. Cut the pods into strips, grate the carrots with an attachment for a Korean recipe, and cut the onions into half rings.Cut the garlic into strips.
3. Combine fried onions and eggplants with other ingredients, pour in tomato paste solution. Add sugar and salt.
4. Boil the mixture for 5-10 minutes, then add spices, vinegar and garlic.
5. Simmer the fruits for another 10-15 minutes, then pour into sterilized jars and seal.

Because of the paste, “Desyatochka” may not be as thick, but the taste will not be inferior to the classic recipe.

Video recipe for Desyatochka salad for the winter:

Preparing for the winter Ten eggplants with beans

An amazing solution for preparation is to combine the side dish and vegetables immediately in a jar. Such eggplants for the winter in the Tens recipe with photos illustrate the advantages of this method - it’s easy to make, but very tasty and satisfying.

Ingredients:

• onions, tomatoes, bell peppers, carrots and eggplants - 10 pieces each;
• beans – 0.5 kg;
• vegetable oil – 300 ml;
• salt – 75 g;
• sugar – 150 g;
• vinegar 9% - 50 ml;
• allspice peas - to taste.

Beans are a source of valuable vegetable protein

Cooking method:

1. In a cauldron, fry finely chopped onion in oil for 10 minutes, remember to stir.
2. Grate the carrots and add to the onion, simmer for 10 minutes.
3. Add the pods, chopped into strips, to the carrots and simmer according to the old method.
4. Cut the eggplants into large cubes and add them to the cauldron. Simmer for 10 minutes.
5. Pour the grated tomatoes into the cauldron and continue simmering for 10 minutes.
6. Boil the beans for an hour, add them to the vegetable mixture.
7. Add vinegar, sugar, salt and spices and simmer over low heat for about an hour.
8. Pour the salad into jars and roll them up.

From this amount of products you will get about 5 liters of finished salad - this calculation is correct only for this salad.

Ten salad of zucchini and eggplant

An interesting version of “Ten” without eggplants, instead they take zucchini and champignons. The taste of the salad is bright and unusual; it is important that the champignons are fresh, they need to be washed well from the soil.

Ingredients:

• tomatoes, young zucchini, large champignons, onions - 10 pieces each;
• vegetable oil – 200 ml;
• parsley and dill - 1 bunch each;
• salt – 2.5 tbsp. l.;
• vinegar 9% - 200 ml;
• ground black pepper – 0.5 tsp.

Eggplants go well with other vegetables, especially zucchini.

Preparation:

1. Wash the zucchini, cut into circles or cubes half a centimeter thick or a little more, fry in oil. They should be browned on both sides.
2. Cut the onion into thin half rings and the champignons into slices. First fry the onion, then add mushrooms to it until the moisture evaporates.
3. Fry tomatoes, cut into circles, in a separate frying pan, then mix them with onions, mushrooms and zucchini.
4. Add finely chopped herbs and spices to the vegetable mixture.
5. Simmer for 15 minutes, add vinegar at the very end.
6. Place the “Ten” salad in sterilized jars and roll up the lids.

Eggplant Ten for the winter with cabbage

This recipe for desyatochka eggplants for the winter with photo is somewhat different from the traditional one - it lacks half of the ingredients, but cabbage appears. The winter snack turns out to be more satisfying, but not as rich in taste.

Ingredients:

• eggplants, carrots, garlic cloves - 10 pieces each;
• black peppercorns – 10 pieces;
• fresh cabbage – 1 kg;
• vinegar 9% - 0.5 cups;
• spices - to taste.

You can try cabbage salad in a week

Cooking method:

1. Cut off the stems of the eggplants and cook with the skin on for 5-7 minutes after boiling.
2. Chop the young cabbage and set aside in a separate bowl.
3. Grate the carrots on a fine grater and add to the cabbage.
4. Pass the garlic through a garlic press, and finely chop the red pepper. Add them to the other ingredients, as well as the peppercorns.
5. After cooling, cut the eggplants into large cubes, mix them with the mixture, adding salt and sugar, then vinegar.
6. Divide the mixture into sterilized jars (cooled) and seal with plastic lids.

You can try this salad in a week. Store in a cool place; “Desyatochka” with cabbage tastes like sauerkraut, but tastes better.

Storage periods and rules

Eggplants prepared in the form of “Ten” can be stored like other preparations for the winter - in a cellar or other cool place. Keep the prepared salad away from sources of heat and bright light. If “Ten” was prepared for the winter with cabbage, it should also be stored in a cool place (preferably in the refrigerator if canning was done in the summer).

As for shelf life, “Ten” will last all winter if conditions are suitable. It will be ready in 1.5-2 months after preparation, but it is better to wait even longer.

Conclusion

Desyatochka salad for the winter with eggplants is a great addition to lecho, pickled cucumbers and tomatoes. This is a real storehouse of vitamins for the winter; it cooks quickly and goes well with any main dish. You can vary the recipes, making each serving of “Ten” special.

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