Eggplant loaf for the winter

Salad "Bakat" with eggplants for the winter. Super recipe!

Ingredients:

Eggplants - 2 kg Sweet peppers - 1 kg Carrots - 0.5 kg

For the sauce:

Tomatoes - 1.5 kg Garlic - 200 g Hot pepper - 1 pc Dill - 1 bunch Parsley - 1 bunch Vegetable oil - 0.5 liters Sugar - 150 g Salt - 50 g Vinegar 9% - 100 g

Preparation:

Cut the eggplants into small cubes.

Cut the sweet pepper into half rings. Grate the carrots on a coarse grater.

For the sauce: grind the tomatoes together with the garlic in a meat grinder. Add bitter peppercorns, grated and chopped herbs

Pour into a large saucepan, add vegetable oil, salt, sugar and vinegar.

Place on the fire and cook after boiling for 50-60 minutes.

Then we put them in hot sterilized jars, roll them up and turn them over and wrap them until they cool.

Bon appetit!

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Eggplant salad for the winter – 10 finger-licking recipes

Do you have a desire to prepare the most delicious eggplant salad for the winter? Yes, so that on a winter day you can open it and immediately taste the aroma of a summer vegetable - you’ll just eat your mind and lick your fingers!

Recipes:

Eggplant is a favorite vegetable of many, used in preparing various dishes. There is an unimaginable variety of interesting and tasty recipes with his “participation”.

Among them are simple dishes that every beginner can easily prepare, and there are complex recipes that can pleasantly surprise even experienced cooks. Below I have included my favorite recipes. My family and I enjoy eating the salads that I prepare for the winter.

Eggplant salad for the winter - “Finger-licking” recipe

To prepare this winter salad you need the following ingredients:

One kilogram of eggplant;
500 grams of sweet pepper;
Tomatoes – 1 kg;
Bulbs – 2 pieces of medium volume;
Garlic – 1 head;
Carrots, medium;
Salt – 1 tbsp. l.;
2 tbsp. l. Sahara;
Pea-shaped peppers;
Vegetable oil;
Parsley - a small bunch

Recipe:

Cut the eggplant into large pieces. Sprinkle the top of the sliced eggplant with salt. Leave in this state for an hour. Next, you need to rinse and wring out. Fry a little until a thin golden crust.
Rinse the remaining vegetables well. The onion is chopped into rings, the pepper - in the form of cubes. We use a carrot grater, it is recommended to grate into large flakes. The garlic is crushed. If you have a juicer, use it for tomatoes.
Pour tomato juice into a container and boil. It is recommended to add salt to taste and sugar. Season with vegetable oil. At the end add the round pepper.
Carrots and onions are stewed at the same time. Eggplants and peppers are placed on top. Pour boiled tomato sauce over everything.
The resulting mixture should be stewed for at least half an hour. Finely chopped greens and garlic at the very end. The dish is stewed and cooked for another seven minutes.

The snack is distributed into pre-prepared glass jars. Cool by covering with a warm towel. Store in a cool place.

Eggplants without sterilization - Bakat salad for the winter

Another delicious recipe. I often use it for winter preparations.

Ingredients:

Eggplants – 1 kilo;
Carrots – 400 grams;
Tomatoes – half a kilo;
Half a kilogram of sweet pepper;
Onion – 300 gr.;
Garlic -50 gr.;
Coriander greens - a small bunch;
Bay leaf;
Mix of pepper and peas – 1 tsp;
Cloves, salt;
Vinegar;
Sugar;
2/3 vegetable oil.

So, to make eggplant salad that does not require sterilization, you need:

Wash vegetables, herbs, peel;
Chop the eggplant into medium-sized circles. Sprinkle salt on top and leave for a while. Afterwards, rinse well;
Peel the seeds from the inside of the pepper, thinly slice it into strips, and cut the carrots into medium-sized semicircles;
Peel the tomatoes, douse with boiled water, then immediately with cold water. Cut into slices.
Cut the onion into half rings, chop the garlic finely. You can use a crusher.
I add all of the above to a special container, for which I use an enamel basin. Next, I add all the other ingredients from the list, excluding vinegar and oil. Mix everything thoroughly, cover with a warm blanket, or use a towel. Leave it like this for one hour.
After the allotted time, bring the vegetable mixture to a boil. Only after this add vegetable oil. Steam vegetables over low heat for 40 minutes until soft.
At the very end I add vinegar. Simmer the dish a little for five minutes. Before putting the mixture into jars, remove the bay leaf.

All that remains is to roll up the blanks. Then I cover it with a blanket for 24 hours. Next I put it in the pantry. Now in winter you can please yourself and your loved ones with a delicious eggplant salad.

Eggplant and zucchini salad for the winter

One of the most delicious and at the same time simple eggplant salads. Combined with zucchini it creates an interesting taste. Try it yourself.

Ingredients:

(per 0.7 liter jar):

2 eggplants;
Young zucchini – 1 piece;
A couple of carrots, medium-sized tomatoes;
Three cloves of garlic;
Salt;
A teaspoon of sugar;
Sunflower oil – 50ml;
Nine percent vinegar solution, two tablespoons

Preparation

Preparation of ingredients: wash all vegetables thoroughly;
Peel the zucchini and carrots;
Pour a little oil into the cooking container, at the bottom.
The cubed “blue” is placed in a saucepan, along with carrots, grated on a medium grater;
Add eggplant cubes to the mixture;
Add salt to taste;
Everything is put on moderate heat to simmer. Sometimes it is necessary to stir the mixture. Everything is stewed for 20 minutes;
Diced tomatoes are added to the pan;
After a couple of minutes, it is recommended to add sugar and simmer over low heat;
At the very end, everything is seasoned with finely chopped garlic and stewed a little.

Salad ready. All that remains is to put it in jars and roll it up. After cooling, put it in the refrigerator.

How to cook eggplants and beans for the winter at home

Another amazing salad for bean lovers.

Ingredients:

“Blue” – 2 kg;
Beans – 500 g;
Sweet pepper - half a kilo;
Carrots – 500 g;
Tomatoes – one and a half kilograms;
Garlic – 3 heads;
Vegetable oil – 300 ml;
Vinegar;
Sugar, salt.

Preparation:

It is necessary to prepare the beans, for which I soak them overnight in one and a half liters of water. After it has become softer, it is boiled.
Coarsely grate the carrots using a grater, cut the pepper into pieces.
The “blue ones” are cut into cubes, placed in a container, mixed with the addition of a tablespoon of salt. Everything gets mixed up. After half an hour, everything is washed.
Twist the tomatoes. Add the resulting juice to the pan.
To add a sharp taste, garlic, salt, sugar, and butter are added to the vinegar. Leave a couple of minutes for the sauce to boil. Simmer vegetables for half an hour.
At the end I add the prepared beans. Extinguishing occurs within 10 minutes. Pour in the vinegar solution. And then you can put it into separate jars.

After the dish has cooled, place it in the refrigerator for storage.

Snack dishes for any table:

Delicious eggplant salad “Mother-in-law’s tongue”

There are many variations in the preparation of this salad. I’ll tell you about the most delicious recipe, in my opinion.

We will need the following ingredients:

Eggplants – 3 kg;
Garlic – 3 cloves;
A kilogram of sweet pepper;
Tomatoes, carrots – 1 kg;
Sugar,
9 percent vinegar solution,
Vegetable oil – 1 glass;
Salt – 1-2 tbsp. spoons;
Parsley.

The cooking process is very simple:

Cut the eggplant into eight pieces - lengthwise;
Using a meat grinder, grind tomatoes, carrots, garlic, and peppers. Finely chop the greens;
Cook everything together (excluding herbs and vinegar) for a quarter of an hour. The starting point is the moment of boiling;
Add herbs, vinegar, cook for another 5 minutes;
Roll up, wrap up.

Enjoy this salad on cold winter days.

Recipe for eggplants like mushrooms - Finger lickin' good

This is perhaps one of the simplest winter snack recipes. Prepares quickly, minimal ingredients.

Ingredients:

“Blue” – one and a half kilograms;
2 heads of garlic;
A bunch of dill;
Hot chilli pepper;
Sunflower oil – 80ml;
9 percent vinegar – 70 grams;
Salt - one and a half tablespoons.

Preparation

Wash the “Sinenkiye” thoroughly and cut into elongated cubes. You can come up with your own shape as you like;
Take a large saucepan, fill it halfway, cover with a lid, wait for it to boil;
As soon as the water boils, add the eggplants, cover with a lid, leaving room for steam to escape;
When the water boils again, remove the lid;
The eggplants boil quickly, just enough to simmer for 5 minutes. All this time you need to stir the contents of the pan;
When the pieces are soft and thin, the water needs to be drained. Use a colander for this. I recommend leaving it to stand for a while so that the excess liquid disappears;
Garlic and greens are finely chopped. If desired, add capsicum rings.
Add salt to taste, vinegar, oil. Stir.
Transfer the prepared “Sinenkie” to a separate container, and the rest of the mixture there. Mix again. Mix very carefully so that each ingredient retains its shape.
Leave to stand for a while;
Mix and place in pre-prepared jars.

Winter spicy eggplant salad – “Ogonyok”

Immediately video recipe:

Not everyone can handle this “Serpent Gorynych”, but that’s why they are spicy snacks, so that they pinch, twist and tear out...)))

The classic cooking option begins with frying “Blue” vegetables. They are prepared for “Spark” either in a frying pan or in the oven. With the second option, the eggplant salad “Spark” is less calorie and completely free of fat.

If “Fire-Breathing Dragon” is not suitable for you, then this winter snack can be made less hot – slightly spicy or even sweet. To do this, you need to add more tomatoes or sweet peppers to the recipe.

And here are some more delicious preparations for the winter:

Korean eggplant for the winter - step-by-step recipe

This is a special recipe for me. Korean carrots combined with eggplant give a spicy, original taste. If you love Korean food like me, you will definitely like this salad. Try it yourself.

To prepare you will need ingredients:

Half a kilogram of eggplants;
Onions -120 gr.;
Medium carrot;
Nutmeg - on the tip of a knife;
Ground coriander;
Sugar – teaspoon;
Vegetable oil – 50 ml;
Sesame – 40 grams;
Soy sauce – 20 ml;
Apple vinegar – 50 ml;
Garlic – 2-3 cloves;
Parsley greens – 20 gr.;
Salt.

Preparation:

Rinse the eggplants well and wipe dry with napkins. Chop the vegetables into strips, cover with salt, leaving for half an hour;
Peel the carrots and grate them, peel the onions and cut them into half rings. Sprinkle the resulting mass with sugar, coriander, and nutmeg;
Pour a little oil into a cooking container and simmer the eggplants on both sides. After stewing, add to the onions and carrots.
Add sesame seeds, soy sauce, chopped garlic, vinegar. Wash the greens, chop finely, add to the total mass.

Season the dish with salt, cover with a lid, and place in the refrigerator for several hours. Place the appetizer on a plate, garnishing with herbs.

“Ten” salad of eggplant, pepper and tomato – Yummy

I consider this salad a classic among other eggplant dishes. The recipe is based on seven liter jars.

Ingredients:

Eggplants, tomatoes, sweet peppers, carrots, onions - 10 pieces; If you like cherry tomatoes, it’s better to take them - 30 pieces;
Granulated sugar – 200 grams;
Vegetable oil – 400 grams;
Salt – 7 tablespoons;
Vinegar – 120 ml;
Garlic.

Preparation

Rinse vegetables;
Peel the eggplants and cut into large pieces;
Chop the onion into half rings.
Peel the pepper - cut lengthwise into four parts, each of which is cut into smaller pieces - 2-3 cm.
We cut the carrots in the same way as the peppers, first along, then across. The pieces should be 1.5-2 cm in size. The size of the resulting cubes should be the same.

Combine the resulting mixture in one pan of appropriate volume, season with salt, garlic, and add sugar. Everything is mixed and cooked for 35-40 minutes. At the end, 5 minutes before cooking, add vinegar. Divide the resulting mixture into jars. Roll up. Keep refrigerated.

Wonderful eggplant salad for the winter in Tatar style

Try to prepare such a wonderful preparation - it turns out to be a very tasty appetizer for any dish.

Experiment and bon appetit!

Source: https://ver-a.ru/salat-iz-baklazhanov-na-zimu-10-receptov-palchiki-oblizhesh/

BAKAT - Eggplant salad for the winter. Extraordinarily TASTY

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Rating: 4.5; Votes: 2 Today is a recipe for eggplant salad for the winter. The recipe is very simple and even a beginner can handle it Eggplant - 2kg Pepper - 1kg Carrots - 0.5kg Tomatoes - 1.5kg Garlic - 2-3g Parsley - 1 bunch Hot pepper - 1-2pcs Sugar - 150g Salt - 50g Vegetable oil - 300ml Vinegar 9% - 50 Preserve for health Date: 2019-06-22

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How to prepare a Georgian-style eggplant appetizer bakat for the winter, without sterilization and with beans

Eggplant is one of the healthiest vegetables, rich in vitamins B, A, C, K, as well as folic acid. By consuming it regularly, you can prevent the occurrence of diseases of the spleen and kidneys. In addition, it has unique taste qualities. In order to have a source of healthy vitamins at hand at any time of the year, it is recommended to make eggplant bakat for the winter.

Features of preparing salad

Bakat is a light dish created from seasonal vegetables. Therefore, it turns out healthy, low in calories, and in addition, its preparation takes only a few minutes.

Selection and preparation of main ingredients

In order for the salad to be juicy and tasty, you should correctly select and prepare vegetables for the cooking process:

The main ingredient is eggplant. Overripe vegetables have a bitter taste and are unsuitable for salad. It needs to be elastic and smooth; when pressed, it should not be pressed. To prepare the dish, only the crumb is used; it needs to be cut into cubes. First, “little blue” needs to be filled with salted water and left for 1.5 hours, and then rinsed thoroughly with boiling water. This little trick will help you get rid of bitterness.
An additional ingredient is pepper. Only sweet varieties are suitable for this preparation. Before cooking, the vegetable must be peeled and seeded and cut into cubes.
You need to choose large carrots for bakat. Before preparing the dish, it must be passed through the large holes of the grater.
Tomatoes create a special taste of vegetable salad. You need to choose only soft, ripe fruits. Their pulp should be passed through a meat grinder or processed in a blender. To make it easier to remove the skin from the tomatoes, you need to immerse them in hot water for 3 minutes, and then in cold liquid for 1 minute.

Classic bakat consists of four vegetables: eggplant (2 kg), pepper (1 kg), carrots (0.5 kg) and tomatoes (1.5 kg). Depending on the recipe, other ingredients may be required.

How to cook eggplant bakat for the winter

Bakat is a moderately spicy and rich dish. You can prepare it in several ways.

Classic recipe

The classic snack recipe is quite simple. It only takes 20-30 minutes to prepare it. To do this you should:

Place all the main chopped vegetables into a container: eggplant, carrots and peppers.
Pour in tomatoes processed in a meat grinder or blender.
If desired, you can add chopped parsley or dill.
Sprinkle 150 grams of sugar and 50 grams of salt on top of the vegetables.
Pour the contents of 450 ml of refined oil.
The workpiece needs to be cooked over low heat for 30 minutes. The final step is to add 100 ml of 6% vinegar, after which you need to cook the bakat for another 10 minutes.

The preparation for the winter must be carefully poured into sterile glass jars and tightly closed with a lid.

Fast way

The fastest way to prepare a vegetable salad is in the oven. In equipment heated to 180 degrees, vegetables will soften faster. Instead of 40 minutes, it will only take 20-30 minutes to prepare it. This will make the vegetables richer.

Without sterilization

Many women refuse to create food for the winter only because they have problems with sterilizing storage containers.

Is it possible to prepare bakata without this procedure? Fortunately, yes!

To do this, you need to take several basic steps:

Place the hot prepared salad into jars.
Close them tightly with a lid.
Wrap the workpieces in a warm blanket until they cool completely; this may take from 10 to 24 hours.

In this case, prolonged cooling will compensate for the sterilization process.

With beans

Vegetarians use beans instead of meat. This product is rich in protein content. It is recommended to add it to bakat in order to increase its nutritional and beneficial properties. To prepare the preparation, you need to use half a kilogram of white beans.

First you need to soak it in plenty of water for 12-15 hours. Next, you need to thoroughly rinse this component and cook over low heat until it becomes limp. The beans are added to the already prepared bakata before pouring in the vinegar.

There is another option for preparing the preparation - a snack bar. Its essence is to add 1 kg of onion to the main components.

It must first be cleaned, crushed or passed through the small holes of a grater.

The onion must be fried in a frying pan until a golden crust appears on it. The finished vegetable must be simmered over low heat along with the other ingredients. If you need to make the dish spicier, you should add garlic along with the onion, passed through a meat grinder or grater.

In a slow cooker

Similarly, you can digest vegetables not over low heat, but in a slow cooker. The result is similar, but the housewife does not have to stand at the stove, constantly stirring the dishes. The dish needs to be cooked in the “Stew” mode for 50 minutes.

From white eggplants

Everyone is used to seeing eggplants as “blue”. But if the hostess wants to surprise her guests, then she simply must create an unusual preparation of white eggplants. In terms of appearance and taste, this variety of vegetable is almost impossible to distinguish from mushrooms.

The principle of preparing the dish is the same as the classic recipe, but the proportions are slightly changed. For 1 kg of eggplant you will need 0.5 kg of pepper, 200 g of carrots, 700 g of tomatoes, 1 tbsp. spoon of sugar and salt. You will also need less vinegar - only 30 grams. Fans of spicy taste are advised to add one hot pepper to the main composition of vegetables.

In Georgian

A characteristic feature of all Georgian dishes is piquancy, which is obtained by adding spices to them. You can prepare the snack as follows:

Heat oil in a deep saucepan.
Place 4 pieces of container on the bottom. chopped cloves, 2 pcs. bay leaf, 10 grams of garlic and 2-3 onions, fry all ingredients for 5 minutes.
In a separate pan, fry 1 kg of chopped eggplant pulp until it becomes soft.
Combine the eggplant with spices, a stewed mixture of tomatoes, carrots and peppers, then simmer for another 10 minutes.

To prepare bakata in Georgian, it is recommended to cut the eggplant into thin rings of 2-3 cm, the onion also needs to be cut into half rings.

With cucumbers

Many housewives liked the combination of cucumbers and eggplants. Therefore, you can add 1 kg of fresh cucumbers to the classic bakat recipe. It is recommended to peel them first so that they do not feel hard during use. During the preparation of the dish, cucumbers must be stewed along with all other vegetables.

In Korean

Fans of Korean cuisine should prepare a special recipe for the winter.

To do this you need:

cut the eggplants into equal cubes;
boil them in salted water for 5 minutes;
drain the liquid and squeeze out the vegetables;
put onions, peppers, garlic and Korean carrots in a pan;
add butter, salt, sugar and black pepper;
simmer vegetables over low heat for 35 minutes.

The main difference from the classic recipe is that you need to use not fresh carrots, but Korean carrots.

In Tatar

The Tatar-style preparation is prepared in a similar way. But in this case the composition is also slightly different. Instead of sweet pepper, add 1.5 kg of bell pepper and 2 pods of hot pepper to the dish.

Further storage of bakata

Canned bakat can be stored throughout the cold season - from autumn to late spring, but only in an airtight container. After opening the jar, the salad should be consumed within 2 weeks. Eggplant bakat is a simple and budget-friendly dish. The taste of fresh vegetables will definitely delight your guests at home!

Source: https://MoeFermerstvo.ru/retsepty/konservatsiya/bakat-iz-baklazhan

Vegetable salad “Bakat” with eggplants is a super snack for the winter!

Ingredients:

eggplants - 2 kg, bell peppers - 1 kg, carrots - 0.5, onions - 1 kg, tomatoes - 1.5 kg, garlic - 200 g, greens, peppercorns, vegetable oil - 0.5 l, sugar - 3 tbsp, salt - 1 tbsp, vinegar - 100 g

Preparation:

We cut the eggplants into large cubes, the peppers into pieces, grate the carrots, cut the onions into half rings, grind the tomatoes in a meat grinder or grate them.

All the vegetables and put everything into the pan at once.

After boiling, cook for 40 minutes, at the very end add chopped garlic and herbs.

Looks delicious and smells great!

This kind of beauty will be waiting in the wings. I will be glad if it is useful to someone, but they will like it - 100%

Bon appetit!

Author of the idea: Elena Bystritskaya

Photo materials - vk.com

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