stuffed eggplant in marinade


  • Recipe pickled eggplant cooked
  • Recipe pickled eggplant in Georgian
  • Recipe pickled eggplant in winter in Korean
  • Spicy pickled eggplant in Egyptian
  • Recipe of whole pickled eggplant

Marinated eggplant (another name for them - little blue) for the winter - an original and spicy kind pieces.

The most pressing conservation eggplant becomes at the end of the summer, when their price falls. Bars of eggplant in the winter is very tasty and healthy, and to prepare them not so difficult. Marinated eggplant is particularly suitable for the holiday table.
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Recipe pickled eggplant cooked


  • eggplant - 5 kg
  • Salt - 500 g
  • Refined vegetable oil - 500 ml
  • vinegar 9% - 2-3 tbsp. l. 5 l water
  • garlic - 150 g


Eggplant wash thoroughly, cut the tails. Then cut them into slices about about 1, 5 * - 2 cm or pour salt. Stirred well, each slice was salts. If no suitable cookware, where it can be done, then you need every bit of a roll in salt and put in a saucepan. We give infuse for 1 hour, then the liberated juice is drained. If the salt is very large and has not had time to melt, then pour the eggplant with water and immediately merge - all the excess salt will leave.

In boiling water lay the eggplants and add the vinegar. Cook until tender - about 10-15 minutes. Then merge the marinade - it we do not need. Fold ready marinated sinenkie into sterilized jars. Each layer is peppered with chopped garlic and pour oil. Nothing more to add is not necessary. Iron rolls sterilized lids. The recipe is for 5 liter cans

 stuffed eggplant in marinade

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Recipe pickled eggplant in Georgian

This is a very unusual recipe Sinenky blank. Interestingly it so that it, in addition to our usual products for pickling, there are walnuts and dried mint. To prepare a snack for the winter, we need:

  • water - 2L
  • Eggplant - 3 kg
  • garlic - 200 g
  • Peeled walnuts - 200 g
  • Sugar - 80 g
  • vegetable oil - 10 st. l.
  • Salt - 80 g
  • vinegar essence - 3 tbsp. l.
  • dried mint - 1 hour. L.
  • black pepper - 15 peas


Eggplant mine, cut off the stalk and makes an incision along dorezaya not until the end of about 2-3 cm. Then fill them with salt water (salt must be taken at the rate of 1 tbsp. L. Per liter of water), give the stand for about an hour. After throws in a colander and running water. This must be done to remove the bitterness characteristic of little blue.

Then gently cleanse skin from the eggplant. Pulp fry in 4 tablespoons. l. vegetable oil. Walnuts and garlic mince, add to them dried mint. Thoroughly mix and the resulting mass stuffed with eggplant. In sterilized jars neatly laid stuffed eggplant, add to each jar for 5 peas of black pepper, 2 tablespoons. l. vegetable oil and 1 part-time art. l. vinegar.

Now you need to prepare the marinade. It's pretty simple. The water was brought to a boil and add 80 grams of sugar and salt. Boil for 5 minutes. Eggplant pour the hot marinade and sterilize 40 minutes. Then roll up the banks sterilized iron lid, turn upside down and wrapped.
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Recipe pickled eggplant in winter in Korean

This recipe for marinating Sinenky does not belong to the traditional Korean cuisine, the kitchen and the Soviet Koreans - crust-Saram. To prepare this dish, we need:

  • Bulgarian pepper - 1 kg
  • onions - 1 kg
  • carrots - 1 kg
  • sinenkie - 4 kg
  • garlic - 100 g
  • Red hot peppers - 1-2 pod
  • Vinegar 70% - 2 tbsp. l.
  • salt
  • vegetable oil for frying


Eggplants are well, I shall cut off on both sides and cut into thin strips. Peppered them with salt to get rid of the bitterness. Bulgarian pepper cleaned from seeds and also cut into thin long strips. Carrot Grate carrots for cooking, for Korean. Onion cut into thin half-rings. Garlic and hot pepper finely chop.

Mix the onion, carrot, pepper, bitter, sweet pepper and garlic. Fill all 2 tbsp. l. vinegar and leave to marinate for 5 hours. During this time, vegetables should be several times to mix. Prepared sinenkie lightly fry in vegetable oil and leave to cool. After a 5:00 sinenkie mix with other vegetables and spread on a pre-sterilized jars. Then cover with a lid and put iron sterilized (half-liter jars - 15 minutes, liter - 25 minutes). The recipe is designed for 6-liter jars.

 sharp pickled eggplant
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Spicy pickled eggplant in Egyptian


  • 6% vinegar - 1 tbsp. l.
  • parsley - 1 large bunch
  • lemon juice - 5 Art. l.
  • Garlic - 2 heads
  • olive oil - 1 tbsp.
  • Bulgarian pepper - 1 pc.
  • chili pepper - 1 pc.
  • Coriander (ground) - 1 tbsp. l.
  • cumin (ground) - 0 5 h. l.
  • red hot pepper (ground) - 0, 5 h. liter.
  • Curry - 1 tbsp. l.
  • eggplants of medium size - 8-10 pc.
  • salt


Well my little blue, were dried and lubricated with olive oil. Then the pan with foil and lay strewn on the prepared eggplant. Baking set in pre-heated 200 degree oven and bake for 20-25 minutes. Bake whole sinenkie need without cutting tails. After sinenkie zapekutsya and become soft, we give them cool slightly, and then carefully remove the stem arms. The place where the stalk was, sprinkle with salt and leave for 1 hour.

Now prepare the other ingredients. Hot and sweet peppers cut in half, cleaned from seeds and cut into small cubes. Garlic is passed through the press or crush in a mortar. Finely chop the parsley. All the mix, add the lemon juice, cumin, vinegar, hot pepper and 50 ml of olive oil. Once again the whole was stirred.

Take the eggplant and cut side of each case, a little salt and a teaspoon laying inside the stuffing. In sterilized jars lay eggplant stuffed entirely, press down slightly to release the air. Top fill with olive oil and put in a cold place. Marinate eggplant 5-6 days. After this time, they can already be eaten, but you can leave for the winter, they are perfectly stored in the refrigerator or in the cellar for 2-3 months. By this recipe eggplant is not very sharp. If you love witty, it is necessary to increase the number of chili peppers.

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Recipe of whole pickled eggplant

The easiest recipe for winter harvesting Sinenky - marinate them entirely. In winter, such aubergine can be prepared a variety of salads. To make this recipe sinenkie need to select carefully. Pay attention to the fruits were strong, well shaped and with a small seed slot.

Choosing sinenkie, press down on each of them - should be the fruit of the spring. Do not take wrinkled, with brown spots or voids fruit. In addition, pay attention to the inflorescence stalk near the tail: it should not be too dark, as it is an indication that the fetus is already ripe and not very suitable for marinating a whole. In addition, the fruits should be shiny.

Ingredients for the marinade:

  • water - 5 liters
  • salt - 1 cup
  • vinegar 9% - 15 Art. l.
  • bay leaf - 7-9 leaves
  • allspice - 10 peas


Sinenky thoroughly washed, cut off the stalk and prick in several places with a fork. Prepare brine based on 10 liters of water 1, 5 kg of salt. In the boiling brine lay the whole sinenkie and boil them for about 5 minutes, stirring occasionally. Water marinade bring to a boil, add salt. Boiled with salt water for about 3 minutes. After that, pour the vinegar. The marinade is ready. In sterilized jars laid spices. On top of them lay the whole hot eggplant and pour boiling marinade. After that, banks roll immediately.

 The most popular recipes of pickled eggplant for winter

 Assorted marinated aubergine


  • Eggplant with honey and vinegar
  • Harvested eggplants in winter

No meal is complete without snacks. Especially if the guests are already on the doorstep and it is necessary to figure out how to feed them. In the heat of a long feast, vodka and other strong drinks, are also suitable recipes that we offer you.

Recipe Fast food snacks such as marinated eggplant, you'll find a harmonious blend of sweet and sour aftertaste. Many ignore the cooking eggplant with honey, depriving themselves of pleasure enjoyed an excellent hearty snack.
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Eggplant with honey and vinegar

For the preparation we need:

  • Eggplant - 2-3 pieces (about 1 kg)
  • Large bulbs - 3-4 pieces
  • Large carrots - 3 pieces
  • Garlic - 1 clove of medium size
  • A bunch of fresh dill
  • Olive oil or any other frying

The main ingredients are cooked. We proceed to the marinade.

Ingredients for the marinade:

  • 1 tbsp. teaspoon of honey
  • 3 tbsp. spoon of vinegar (9%) or 2 tbsp. tablespoons (25%)
  • Tomatoes, sweet major - 3 pieces
  • A small pod of hot pepper (can be seedless)
  • Sea salt to taste

With marinade sorted out, we go to the cooking process.

Eggplant cut into slices not thicker than 5-7 mm, add some salt, grease with olive oil and bake in the oven at t = 200 ° C for 10-15 minutes.

Onions clean and cut into half rings or cubes, three carrots on a grater with large cross-section.

Quickly fry the onions until golden brown, add the carrots and garlic melkonarublenny, dill smaller and send the pan. Components whisk ingredients in a blender; if not at hand blender, you can use a grater with small cross section. It rub tomatoes and mix with other ingredients. Further, in a deep bowl layers laid eggplants, then carrots, onions, sliced ​​garlic and dill. Each layer is impregnated dressing.

Eggplant pour the marinade and put in the refrigerator overnight or balcony. They are marinated overnight to a state of readiness.

Thus prepared marinated eggplant fast not take long to wait on a table. Guests will taste with pleasure this dish.

 harvested eggplants in winter

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Harvested eggplants in winter

We offer you as quickly and inexpensively favorite dish to prepare for the winter. For this we need:

  • Two cans of 0.5 l
  • Eggplants - 1 kg
  • Vegetable oil for frying - 100 g (best to use rustic)
  • Garlic cloves - 3-4 pieces.
  • One pod of hot peppers
  • For the marinade following components are required:
  • Water - 1 liter
  • Salt - 60-100 g
  • Apple Vinegar 5% - 150g

Getting cooking.

Eggplants washed under running water, cut into circles 1.5-2 cm thick, then cut each circle into four parts. Fold chopped in a bowl, add 2 tablespoons of salt, pour boiling water on top. We give it brew for an hour, drain, then such actions eggplant leaves bitterness. While our vegetables are marinated in a pot, pour water, salt and boil it. Next, pour the vinegar and boil again.

After an hour the salt bath with drain bowls and pickled eggplants goes straight into the pot of boiling sauce.

Quickly cook about 3-4 minutes, took out a pickled eggplants, give water to drain. Then send Christmas Eve with boiling oil. Quickly fry, add the garlic, passed through the press, are smaller hot pepper is also send in place of frying. Keeping a minute and decompose until hot, sterilized jars on. Our tight-fitting lid pickled eggplants, wrapped a towel and leave until cool.

That's all! Our quick pickled eggplants ready to eat in the winter time . Now you will always be able to please loved ones a delicious treat.

 Eggplant and methods for their preparation