Sautéed aubergines for the winter - the most delicious home preservation recipes

Harvested sauté from eggplant for the winter will take not the last place in the list of household stocks. The excellent nutritional and flavor characteristics of snacks have long won popular love and veneration among a wide audience of consumers.

How to cook a sautéed eggplant?

Prepare a vegetable sauté with eggplant will be possible without special tricks and culinary excesses, and the correct recipes with adjusted proportions of constituents and available recommendations will contribute to maximum effectiveness.

  1. Eggplants for sautés are washed, cut large and if necessary (in the presence of bitterness) soaked for 30 minutes in salted water.
  2. Vegetable components are combined in a common container and blown to softness of the slices.
  3. Preparation of a sauté from eggplant is rarely accompanied by sterilization of containers with a billet. As a rule, a hot salad is laid out on dry, sterile jars, sealed, turned over to the lids and wrapped up until completely cooled.

Sautéed aubergine - a classic recipe

The classic eggplant sauté, a recipe for winter which will be presented later, is prepared in a deep saucepan with a thick bottom, cauldron or in a suitable saucepan, into which the prepared vegetables are laid in layers. Slices even after the completion of cooking should keep a neat shape.

Ingredients:

Preparation

  1. Fry the onions in oil.
  2. Add peppers, tomato slices, salt, sugar.
  3. Lay the eggplant and grind the dish under the lid for 20 minutes.
  4. Pour in the vinegar, throw garlic and greens, warm the vegetable mass for 2 minutes.
  5. Seal the classic saute from the eggplant for the winter in the jars.

Saute from eggplants and zucchini for the winter

An unprecedented popularity is enjoyed by a light saute of eggplant and zucchini. In some cases, culinary specialists depart from the classical rules and add carrots to the snack. This version is no exception. Carrot cubes add a dish of brightness and add an extra piquant taste.

Ingredients:

Preparation

  1. Onions are fried onions and carrots.
  2. Add the tomatoes, sprinkle salt, sugar.
  3. Lay peppers, eggplants and zucchini, slicing vegetables large.
  4. Stew mass with a quiet boil for 20 minutes.
  5. Gently stir the garlic greens and vinegar.
  6. After 5 minutes, a saute of eggplant and zucchini for a winter in a sterile container is sealed.

Sautéed aubergine for winter without vinegar

Sautéed aubergine without vinegar will please those who do not particularly respect the presence of a characteristic after-taste in the preparations and prefer snacks without a pronounced acidity. Having provided the sterility of the container, boiling the vegetables with the prescription time and wrapping the ukuporennye containers with a dish for slow cooling, it will be possible to ensure the perfect safety of the snack.

Ingredients:

Preparation

  1. On the butter, let the onions and carrots pass for 10 minutes.
  2. Add the tomatoes, salt and sugar, stew for 5 minutes.
  3. Lay peppers and eggplants, cover the container with a lid and rinse the vegetables for 40 minutes.
  4. Stir pepper, garlic, herbs, stew for 5 minutes.
  5. Hot sealed sautéed aubergines for the winter in cans.

Sautéed eggplant for the winter in the oven

Especially rich and fragrant is a saute of eggplant in the oven . Thanks to the gradual cooking, the vegetable ingredients are initially browned, and then they are braided in a common container, exchanging tastes and gaining a bright piquancy and moderate sharpness due to the additives.

Ingredients:

Preparation

  1. In low forms bake at 180 degrees individually eggplants, peppers, tomatoes, carrots and onions, pre-sprinkling them with oil.
  2. Transfer the vegetables to a common cauldron or a form, season with sugar, salt, oil, garlic and greens, add hot pepper.
  3. Cover the container with a lid and puff at 170 degrees for 50 minutes.
  4. Pack the snack in hot jars, cork.

Sautéed aubergine and tomato sauce

Cooked delicious sautéed aubergines for the winter according to the following recipe differs from the classical version by the technique of execution, thanks to which the ready-made snack turns out spectacular in appearance and not less tasty. Prevailing, along with the basic component, in this case, are fresh tomatoes.

Ingredients:

Preparation

  1. Fry the onion and pepper in oil, add salt, sugar.
  2. Lay the eggplants, and on top of the cups of tomatoes.
  3. Without stirring, stew vegetables under the lid for 20 minutes.
  4. Fill the cooked saute cans, sprinkle the layers with garlic and herbs, add vinegar to each vessel.
  5. Seal a saute of eggplants and tomatoes for the winter.

Sautéed aubergine with peppers for the winter

The rich taste and stunning aroma of the sauté, prepared according to the recipe below, can not leave anyone indifferent. Preparing a snack of eggplant and sweet bell pepper . Chili pods will give sharpness, and spicy garlic cloves, which should be added at the final stage of quenching.

Ingredients:

Preparation

  1. Two types of pepper and garlic are twisted in a meat grinder, boiled with the addition of salt and greens.
  2. Fry eggplants in oil, put in jars.
  3. Pour sauté with hot pepper sauce, roll up the lids.
  4. Heat containers with saute from eggplant and pepper.

Sautéed aubergine in Georgian

If you season a saute of vegetables with aubergine hops-suneli or uccio-suneli, the appetizer will acquire an incomparable Georgian flavor and an amazing piquancy. Pods of bitter pepper can be replaced with ground red pepper, and onion slicing additionally initially fry in oil.

Ingredients:

Preparation

  1. Twist the tomatoes, boil with the addition of salt, sugar, oil.
  2. Add onions, peppers, eggplant and seasoning.
  3. Stew the vegetable mass for 20 minutes, stir in the garlic, herbs and vinegar.
  4. Cap the snack in jars.

Sautéed aubergine with beans

The following recipe for eggplant sauté for winter is performed with the addition of pre-soaked for twelve hours, and then boiled beans. Beans will give a snack of saturation and will allow you to serve it not only as an addition to the basic culinary compositions, but also as a self-sufficient dish.

Ingredients:

Preparation

  1. Prepare and boil the beans.
  2. Twist the tomatoes, boil with salt and sugar.
  3. Add onions, carrots, eggplants and peppers fried alternately in oil, throw beans, vinegar and greens.
  4. Stew vegetables for 5-7 minutes, cork in jars.

Sautéed aubergines in a multivariate for the winter

It is especially convenient to cook a sauté from aubergine in a multivarquet. Vegetables are evenly heated with this heat treatment and fully preserve the accurate shape of the slices. Snacks can be made in any composition and proportions. The following version of treats is prepared with tender zucchini.

Ingredients:

Preparation

  1. Grind tomatoes and heat with oil, salt and sugar in the "Quenching" mode for 10 minutes.
  2. Lay the chopped vegetables, continue the same mode for 30 minutes.
  3. Stir garlic, vinegar, stew vegetables for 5 more minutes, cork in jars.