Eggplant for the winter

Eggplant for the winter

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For salad:

  1. Eggplant 2.5 kg.
  2. Carrots 250 gr.
  3. Celery Root 50 gr.
  4. Parsley and dill 20 gr.
  5. Hot pepper to taste.
  6. Ground black pepper 0.5 tsp
  7. Salt 0.5 tbsp
  8. Vegetable oil 150 ml.l.

For juice:

  1. Tomatoes 2 kg.
  2. Sugar 25 gr.
  3. Salt 1 tbsp
  • Main ingredients: Eggplant, Onion, Carrot, Pepper, Tomato, Celery, Garlic, Sugar, Greens
  • Serving 40 Servings
  • World Cuisine


Large pot, knife, meat grinder, oven


We wash all the vegetables.

We cut the eggplant into slices and put it on a baking sheet greased with vegetable oil, on top we also lubricate the eggplant with oil. We send it to the oven, heated to 200 degrees, for 30 minutes.

Cut the onion in half rings and fry it until golden brown. Grate the carrots and send them for roasting.

Rub the celery root on a grater and fry everything well until cooked.

Using a large grill, grind the tomatoes and red hot chili peppers.

Remove the fried eggplant in a bowl and spread the next portion (we got three servings).

In the grated tomatoes, we add salt, sugar and put on the stove to cook for 15 minutes.

Add finely chopped parsley and dill to the roasting.

At the bottom of the sterile jar we pour the juice into it, lay out the eggplant, on top a layer of roasting and so we repeat the layers one by one.
The jar is not filled to the very top, we must leave 2-3 cm. Sent for sterilization.

We take a large pan with heated water to the bottom, lay out a towel, put the cans so that they are hidden in the water to the very scar!
We sterilize from the moment of boiling for 1 hour. Successful blanks! Once done, you will cook every year.