Super-delicious eggplants with tomatoes: the best cooking recipes!

Fried eggplants with tomatoes for the winter

To prepare the dish we will need:

Eggplants – 3-4 pieces, medium;
Tomatoes – 3 pcs.;
Sweet pepper – 2 pcs.;
Greens – 40 g;
Garlic – 2 cloves;
Salt – 3 tsp;
Sugar – 2.5 tsp;
White vinegar – 5 tsp;
Vegetable oil – 1/3 tbsp.

Pre-prepare the jars for rolling. To do this, they need to be washed and sterilized along with the lids.

Wash the vegetables. There is no need to peel the eggplants. Cut them into 0.5-1 cm slices, add salt and leave for 5 minutes.
At this time, cut the bell pepper and fry for 2 minutes in a frying pan.
In the same pan, fry the eggplants until golden brown.
Finely chop parsley, garlic, tomatoes into half rings.
Place 1/2 tsp on the bottom of a jar (0.5 l). salt and sugar. If the jars are larger, add a little more.
Now we lay out the prepared ingredients in layers: first the eggplants, then the tomatoes, peppers and herbs. Repeat layers until the jar is full.
Place garlic on top and 2 tsp. salt and sugar.
Pour vinegar in proportion to the jars.
We put the workpieces to sterilize in boiling water for 15 minutes.
Roll up the jars, turn them over and let cool.

Your fried eggplants with tomatoes are ready, you can rest assured that there will be plenty of food in winter! Believe me, it’s hard to resist; you want to open the jar right that very evening!

Tomatoes with eggplants

The tomatoes in this preparation are simply delicious.
But the eggplants are so absolutely delicious! Taking them out of the jar, cut them into cubes, sprinkle with green onions, dill and garlic and pour over vegetable oil. You will get a “mushroom” salad. Ingredients : (for a three-liter jar or three liter): eggplants – 1 kg, tomatoes – 1 kg, sweet peppers – 2 pcs., garlic – 6 cloves (or to taste), black pepper – 15 peas, allspice – 3 peas, bay leaf - 3 pcs., dill and leaf celery - to taste. Marinade: water – 1300 ml, salt – 1.5 tbsp. spoons, sugar - 4 tbsp. spoons, vinegar (9%) – 100 ml.

Preparation : peel the eggplants, cut crosswise into pieces 6–7 cm long and pour boiling water over them. Cover with a lid and leave for 30–40 minutes, then carefully squeeze out the water. Wash the tomatoes and place them in jars mixed with eggplants. Add spices and herbs. Pour boiling water over and leave again for 20–30 minutes. Prepare the marinade separately. Drain the water from the jars, add chopped garlic and pour boiling marinade over the contents. Roll up quickly. Turn the jars over and wrap them for a day. Store in the room.

With grapes and garlic. Recipes for delicious tomato preparations Read more

Georgian eggplants for the winter

Georgian eggplant is another wonderful dish that can also be pickled and preserve the taste of the freshly prepared delicacy for a long time.

Ingredients:

Eggplants – 4 pcs.;
Carrots – 3 pcs.;
Onions - 3 pcs.;
Sweet pepper – 3 pcs.;
Vegetable oil – 1/3 cup;
Honey – 2 tsp;
Vinegar – 4 tbsp;
Salt, pepper, herbs - to taste.

How to cook:

Wash the ingredients.
Boil the eggplants until they soften, then remove and let the water drain. To do this, place the eggplants under a press.
Cut the onion into half rings, carrots into strips. Fry onions and carrots in a frying pan.
Cut the pepper into strips.
Cut the cooked eggplants into medium pieces.
For the marinade, mix herbs, honey, vinegar, salt, pepper and spices to taste.
Add the marinade to the vegetables and leave for at least 3 hours.
We roll them into sterile jars, wrap them and keep them upside down until they cool. As you can see, it’s nothing complicated, it takes half an hour, but there are a lot of benefits!

Note to the owner! Choose vegetables that are approximately the same size and do not use damaged vegetables. Their maturity should also be the same. This will help extend the shelf life of the preservation.

How to make a delicious winter snack from eggplants:

Prepare vegetables, wash, cut off stems and peel. Pass the tomatoes through a juicer or simply grate them on a coarse grater. Put the resulting tomato juice on the fire to cook. Add chopped garlic and hot pepper to taste.

Add salt and sugar.

Add black peppercorns and vegetable oil to taste. Peppers can be boiled in cheesecloth and then removed from the total mass (which I do not do).

Cut the bell pepper into large cubes and add to the tomato.

Cut the eggplants into large circles (1.5-2 cm) and place in the tomato. Mix. Cook the eggplants from the moment of boiling for 45-60 minutes.

And as I already wrote in the recipe, I take 1-2 kg more eggplants and when I put them last in the tomato with all the spices and bell pepper, I use a slotted spoon to dip them in and try to cut them so much so that the pan is full of eggplants . Then, when we add the finished salad, we will get exactly EGGPLANT in tomato, and not TOMATO WITH EGGPLANT…. This is my conclusion after many, many years of preparing this very favorite salad!!!

If you like eggplants swimming in delicious tomatoes, follow the recipe!

At the end of cooking (5-10 minutes), add vinegar to the preparation and boil.

Place the prepared eggplants with peppers in tomatoes into sterile jars and seal with lids.

Eggplants in tomato are very tasty. In winter you will enjoy your labors.

Svetlana and my home kulinarochka2013.ru wish you all a bon appetit!

Eggplants with tomatoes and bell peppers for the winter

A classic recipe for lovers of sweet bell peppers. Similar to the first one, but in this version we don’t fry the eggplants. Delicious and simple salad.

For 1 liter of salad we will need:

Eggplants – 3 medium pieces;
Onions – 2-3 pcs.;
Tomatoes – 3 pcs.;
Bell pepper – 3 pcs.;
Vinegar 9% - 1 tbsp;
Sugar and salt - 1 tsp each;
Vegetable oil – 70 ml.

Preparation:

Wash the eggplants, but do not peel them. Cut into circles 0.5-1 cm.
Cut the tomatoes into 4 halves. Cut the onion into half rings.
Wash the bell pepper, discard the seeds and cut into strips.
Prepare a container for cooking. Pour oil into the bottom, add vinegar, sugar, salt.
Place vegetables in layers in a bowl. Place on low heat and cover with a lid. We wait for it to boil and cook for another 40 minutes, stirring occasionally.
Rinse the jars and sterilize them. Place the prepared snack into jars, roll up the lids and turn over, leave until cool.

The eggplant salad is ready. Eat for your health! By the way, such twists do not require special storage conditions, which is very convenient, because for such tasty things you would have to buy a second refrigerator.

Ingredients:

Eggplants – 600 g
Sweet bell pepper – 200 g
Ripe tomatoes - 400 g
Onions - 200 g
Garlic - 1 medium head
Salt - 1 teaspoon
Sugar - 2 teaspoons
Vinegar 6% - 2 teaspoons
Vegetable oil - 3-4 tablespoons
Bay leaf - 2 pcs.
Ground coriander - 0.5 teaspoon
Mixture of black and allspice peppers - 0.5 teaspoon
Dill greens - optional

This amount of ingredients is designed for two 0.5 liter jars and a small cup for testing.

Eggplant appetizer

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

Process six kilograms of eggplants. To do this, wash each fruit thoroughly and cut it lengthwise and crosswise into eight pieces. After this, cover them with salt and let them stand alone for two hours.
To prepare the brine, you will need to grind six sweet red peppers and three hot ones through a meat grinder. Pass 200 grams of garlic through a press.
Place the resulting vegetable mass in a saucepan, add half a glass of vegetable oil, a glass of sugar, two tablespoons of salt and half a glass of vinegar. Place the marinade on the fire and bring it to a boil.
Boil the eggplants in boiling water for five minutes, then drain the water and pour brine over them. Cook everything together for a few more minutes.

Place the snack in jars, fill with marinade and roll up. The winter salad “Eggplant, tomatoes, peppers” is ready.

Peppers stuffed with eggplants for the winter

Here is a recipe for a delicious dish that will help you out more than once in difficult situations. How to prepare this original snack:

Process two kilograms of bell pepper (it is better to take yellow and red). Cut off the stem and core of each, and then pour boiling water for 20 minutes.
Cut the eggplants (one and a half kilograms) into thin and long slices, sprinkle them with salt and leave them alone for twenty minutes.
When the specified time has passed, wash the eggplants again and grill on both sides.
Grease the cooled plates with garlic, roll them into rolls and stuff the peppers with them.
For the marinade, take two kilograms of tomatoes and grind them using a blender. After this, add salt, sugar, vinegar to taste and 100 ml of vegetable oil. Cook everything together for ten minutes.
Place the prepared peppers in sterilized jars and fill them with marinade.
Cover the jars with lids and sterilize them over low heat for 40 minutes.

Peppers stuffed with eggplants are ready for the winter. All that remains is to roll it up and leave it for storage at room temperature.

Recipe 2: pepper and eggplant salad for the winter (step by step)

3 kg eggplant,
2 kg red bell pepper,
1 bunch of parsley (medium),
200 g garlic,
300 g vinegar 9%,
300 g sunflower oil,
2 tablespoons salt,
1.5 cups sugar.

Wash all vegetables well first. Cut the eggplants into long pieces into a large container - a basin or cauldron.

If desired, the eggplants can be peeled, but usually the skin does not interfere. Remove the core and seeds from the pepper, cut lengthwise into 4-6 pieces and add to the eggplants.

Add finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring everything occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and place in jars that have been sterilized in advance with steam or in the oven. Roll it up, turn it over and wrap it in a blanket for a day.