1. Recipe - Armenian eggplant

For an Armenian treat, eggplants (7 kg.) Are cut into strips, salted and put under oppression overnight. In the morning, prepared eggplants are fried in parts in a pan (like potatoes), mixed with separately fried onions (2 kg.), Also chopped strips, seasoned with chopped garlic (100 g.), Salt, ready-made hop-suneli mixture (to taste) and stew for half an hour, stirring the mass. Then it is laid out in jars, heated in boiling water for 30 minutes. and sealed.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are canned according to the Georgian recipe of the 50s of the last century. The fruits are cut into circles, salted, kept for a couple of hours so that they let the juice out, squeeze and fry. Then they are placed in jars, alternating with filling: chopped walnuts (glass), onions (200 g), (2 cloves), cilantro seeds (1 tsp), salt and pepper (to taste). Pour wine vinegar (3/4 cup), vegetable oil on top (2 cm layer). The jars are heated in a saucepan with boiling water (30 minutes) and sealed with lids. Harvesting for the winter - the Georgian eggplant recipe is ready. Better to store in the basement.

3.3 eggplant and pepper slice

Sweet peppers and eggplants (1 fruit each) for harvesting in Azerbaijani style are first baked on fire and peeled, and pepper - and seeds. Tomatoes (2 pcs.), Pre-scalded and peeled, and onions (head), cut into circles and fry in vegetable oil. Vegetables are spread in a saucepan in layers, sprinkled with herbs and crushed garlic. Salt to taste, stew, and then pack the hot mass into cans. Seal and allow to cool under a blanket.

4.3preparing eggplant for the winter according to an Italian recipe

Sunflower oil is poured into a saucepan and heated, and with an interval of 5 minutes. in turn, put peeled and chopped onions, carrots, bell peppers, zucchini, eggplants, regularly stirring vegetables. When they become soft, add grated tomatoes (without skin-rock), Italian herbs (bought in a store) and cook first under the lid, and then without it, stirring the mass regularly. As soon as it begins to puff a little, add salt and sugar to taste. For an amateur, you can add a piece of hot pepper. The mass is quickly laid out in the jars, sealed and allowed to cool, having previously wrapped in a blanket.

5. Eggplant pickled like mushrooms

All proportions are arbitrary, and for eggplant mushrooms
4 p. water,
4 kg. eggplant
4 heads of garlic
4 tbsp. tablespoons of salt
4 tbsp. tablespoons of vinegar essence
100 gp. vegetable oil
a large bunch of dill

Boil the water, add salt and essence, medium and equal size eggplant cubes and stand for exactly 5 minutes. from the moment the liquid boils. The eggplants are discarded in a colander and, having allowed the water to drain, are transferred to an enamel basin. Chopped garlic is placed there (no need to press), dill and vegetable oil. Mix gently, pack in clean cans (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplant - a simple recipe

Cut the tails off the eggplants, put them in a saucepan, pour cold salted water and bring to a boil (small fruits 4 minutes, large ones - 5-7 minutes). Drain the water, let the eggplants cool down and put them in three-liter jars. Spices are added to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, stand for 5 minutes and drain the liquid. Then prepare a marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt), fill them with jars, seal them and allow to cool under a fur coat. In winter, eggplants are diced and seasoned with mayonnaise or vegetable oil with garlic and onions. In taste and appearance, such eggplants resemble mushrooms.

7. Korean style pickled eggplants

Eggplants (in pieces) and pepper (straws) in a 1: 1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed. Combine vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while. Then add onion chopped into half rings (half of the weight of eggplant and pepper), garlic (2 cloves), soy sauce, herbs. They mix everything, make a deepening in the vegetable mass, pour ground red hot pepper into it and pour hot (heated until a haze appears) vegetable oil. Mix again, lay out on the banks and close them with polyethylene (nylon) lids. Such eggplant preparation for the winter is stored in the refrigerator for the entire cold period.

8. Eggplant caviar, and without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200 * C. until tender (they become soft and a fork freely pierces them). Then carefully put them on a cutting board, cover with another clean board and place a load (a saucepan of water) so that the bitter juice flows out. The cooled fruits are peeled. Sweet vegetable peppers are prepared in the same way. Finally, pour boiling water over the tomatoes for 3-5 minutes, pour over with cold water and also remove the skin. In a liter jar, first put a layer of tomatoes, then eggplants and peppers, and on top another layer of tomatoes. Banks are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat. The cooled jars are stored in a cool dark place. In winter, chop the contents of the jar with a knife, add freshly fried onions, heat the mass in a pan for about 10 minutes and season with crushed garlic. The caviar should be slightly smoky.

9. Eggplant ** Spark **

Prescription for 5 liter cans:
5 kg. eggplant
300 gp. garlic
10 pieces of red bell pepper
8 pcs. hot pepper
1 kg. a tomato
0.5 l of sunflower oil
1 cup 9% vinegar
salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants. 2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days. 3. It is necessary to wash the seaming cans. I wash them with soda, then pour boiling water over them. I put the lids in a saucepan and pour boiling water too. Now vegetables. 4. Cut off the tail of the eggplants, cut into 0.5 cm thick circles. Put them in a bowl and sprinkle with salt. Leave for 2 hours to remove the bitterness. 5. Pour the sunflower oil into the cauldron, heat and fry the eggplants squeezed from the juice in it. In this way, you can fry them faster than in a pan. Take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid. So we process all the eggplants.
Cooking the eggplant sauce. 1. We pass tomatoes, sweet and hot peppers, garlic through a meat grinder. We put the sauce on the fire. When it boils, add salt to taste and pour in the vinegar. Boil for 5 minutes. Reduce heat. 2. Pour 2 tablespoons into prepared jars. sauce, lay out a layer of fried eggplant, again sauce, again eggplant. We fill the jars, cover them with lids and sterilize for 40 minutes. 3. To do this, pour enough water into the pot so that it reaches the middle of the jar. Place a towel on the bottom of the pot. Heat the water and place the jar filled with eggplant in it. Over low heat, the jar is sterilized for 40 minutes. 4. I do this. On one stove, my sauce is languishing, on the other three, jars are sterilized. 5. Then roll up. I still cover the rolled up cans with a blanket. They are additionally sterilized by cooling slowly. The whole process takes about 4 hours.