Eggplant in tomato for the winter: the best recipes with detailed ingredients

Tasty eggplant for the winter is easy to cook. Use our recipes, because they are the best.

Content

Eggplants for the winter are harvested in different ways. From them you can make various salads, sharp snacks, they can also be salted. Today we present to your attention recipes for delicious eggplant for the winter in tomato. Vegetables are juicy, fragrant, moderately sharp.

Eggplant in tomato for the winter: Best recipe

Such conservation can serve as an excellent snack that can be served in the form in which it is harvested or added cheese, greens and receive a new equally tasty dish.

Eggplant - 3.5 kg
Tomatoes - 2.5 kg
Garlic - head
Sunflower oil - 200 ml
Dining vinegar - 120 ml
Sugar - 100 g
Salt - 50 g
Gorky pepper

Eggplants need to be washed, peeled at will. Next, soak the vegetables in salted water, rinse, chop medium -sized cubes.
Tomatoes can be used by aspiring, with cracks, since we will still grind them in mashed potatoes. Wash the vegetables, if desired, peel, cutting them into it and the bay with boiling water for several minutes. After using a blender or meat grinder, chop the tomatoes.
Clean the garlic and chop finely.
Use bitter pepper at your discretion. If you do not like sharp snacks, you can completely exclude this ingredient.
In a suitable container, connect tomatoes with eggplant and oil.
Bring the vegetable mixture to a boil over high heat, stirring constantly.
Next, reduce the fire under the pan, add salt, sugar and any spices to taste to it, prepare another 10 minutes.
After add garlic, pepper to the vegetables, cook another 10 minutes.
After this time, turn off the fire under the container, pour vinegar into it, mix the contents.
Wash the container, sterilize in any convenient way, fill it with a vegetable mixture.
Roll up the banks and wait until you cool.
After you can send eggplant in tomato to a suitable place for winter storage.

Eggplant in tomato for the winter: appetizer "Mother -in -law Language"

Eggplants in tomato according to such a recipe are not only tasty, but also very beautiful. We will prepare a sharp snack, but you can not add sharp and burning ingredients at your request or put them in conservation in a reduced amount.

Eggplant - 3.5 kg
Tomatoes - 1.5 kg
Bulgarian pepper - 500 g
Garlic - 3 heads
Pepper Gorky
Sugar - 220 g
Salt-50-60 g
Sunflower oil - 250 ml
Dining vinegar - 140 ml

Wash the eggplants, cut it out with long slices without cleansing the skin. Washing the vegetables in salted water, rinse and let the water completely drain from them.
Wash the tomatoes, cut it on the skin, lower it into boiling water for several minutes, then remove the skin. It is best to use large supported fruits, they are more fleshy and juicy.
Clean the garlic. Garlic can be placed even more, from this snack will become more sharp.
Wash the peppers, clean from the seeds.
Grind tomatoes along with garlic, chop the peppers with a blender or meat grinder.
Pour this mixture into a suitable container, over medium heat, bring the contents to a boil.
Add 100 g of oil, salt, vinegar with sugar and spices to the pan, continue to cook for 10 minutes.
Fry eggplant slides in hot oil.
Wash the containers, sterilize.
Twist the fried eggplant into rolls and compact into the container.
Pour a hot vegetable mixture there.
Roll up the banks and wait until you cool.
Next, send conservation to a cool place for winter storage.
If desired, you can add fresh herbs, for example, parsley.