Eggplants are a versatile vegetable, because you can prepare many original dishes from them. And neither will be similar to the other, even if the composition contains identical ingredients. An appetizing and satisfying saute of blueberries can be served not only in the summer, but also used in winter preparations. Stewed vegetables in this form not only retain their shape, but also their taste.
The name of this dish was invented by the French, and it fully reflects the essence of preparing stew. In translation, sauté means “leap,” and the technology specifically provides for discontinuity of the process, when the products must stand for some time before the next stage.
Another feature of preparing the dish is quick frying with continuous shaking (the ingredients in the frying pan are not mixed or turned over). This allows the products to retain their nutritious juices. What, in fact, is the difference between sauté and caviar.
The vegetable filling can contain various components at the discretion of the housewife. But the base always contains eggplants, bell peppers, tomatoes, onions, garlic and spices. If it is desirable to grind the products into caviar in a meat grinder, then for this dish only a knife is used - some will be cut into cubes, others into cubes or rings.
The question of what to cook in should not even arise - it’s not for nothing that the French invented the stewpan. Of course, thick-bottomed pots or cauldrons will do, but it’s more difficult to shake vegetables in them.
The best eggplant sauté recipes for the winter
By arranging various ingredients together, in combination with eggplants, varying their proportions, you get a bunch of different recipes for sautéing. Here are several options for delicious winter preparations. They can be used as a basis for culinary experiments.
The dish is called a classic because of the composition of the ingredients, as well as the method of cutting them: tomatoes and blue ones - in cubes, onions - in half rings, bell peppers - in cubes. In this case, the prepared vegetables are laid out in separate bowls.
The next steps in technology are as follows:
- chopped eggplants (6 pieces) are salted and kept for 20 minutes, then squeezed and washed;
- fry onions (3 pcs.) in a frying pan, gradually adding the rest of the vegetables to it in this order - blue ones, 1 kg each of pepper and tomatoes; Shake the pan before each addition;
- when the vegetables are evenly browned, reduce the heat;
- adding a little water, cover with a lid and simmer over a very low flame for half an hour;
- 5 minutes before removing from the stove, add 2 tsp. sugar and chopped herbs.
You need to carefully lay out the sauté jars without disturbing the integrity of the vegetables. The snack does not require sterilization, but it will have to be stored in the refrigerator.
If the housewife does not like adding vinegar to preserves, she will like this recipe. It will delight a hundred family members and pleasantly surprise guests at the winter holiday table.
The main thing is that all technology requirements are met:
- blue ones (8 pcs.), as in the previous recipe, are kept in salt for 20 minutes to release the juice, then fried and placed in a saucepan;
- carrots, bell peppers and onions are sauteed separately - take 3 pieces of all components;
- add 10 chopped tomatoes (also fried);
- shake the saucepan 3-4 times so that the vegetables are evenly mixed, place on low heat and simmer lightly;
- After removing from the stove, add chopped garlic cloves (1 head) and hot peppers (2 pcs.).
Eggplant sauté for the winter without vinegar is ready. Now you need to package it in jars, close the lids and wrap it in a blanket. After giving the workpiece a day to reach the desired consistency, it is sent to a cool place for winter storage.
Without sterilization
Another recipe for making a delicious snack that does not require sterilization. Adding 70% vinegar essence to the preservation will allow you to store the product even in the kitchen cabinet.
In this embodiment, the hostess’s actions will be slightly different from those described above:
- small eggplants (15 pieces) are cut lengthwise into 2 parts and add salt;
- After waiting for 1 hour, squeeze out the juice and rinse under running water;
- each half is cut into 4 more strips and placed in a saucepan;
- tomatoes cut into halves or quarters (15 pcs.) are added to the blue ones;
- onion half rings (from 15 heads) also go there;
- shake the ingredients, pour in vegetable oil (1.5 cups);
- after letting it stand for a while, put it on the stove;
- simmer for 40 minutes, then add chopped parsley, hot red pepper (2 pods), garlic (2 heads);
- add salt and sugar to taste and simmer for another 15 minutes;
- After removing from the stove, add vinegar essence (1.5 tbsp) and shake well again.
The rolled up jars are insulated and left to cool completely. In winter, this dish can be served as an independent cold appetizer. But, supplemented with fried pieces of chicken meat, they are stewed again before serving.
From zucchini and eggplant
Zucchini and eggplant go well with each other both in taste and consistency. And if you add some bright vegetable colors in the form of carrots, peppers or tomatoes, the dish will become not only piquant, but also original in taste.
Preparing a sauté is not difficult, the main thing is to follow the following algorithm:
- To prepare the sauté, take peeled vegetables in equal quantities, 0.5 kg each: eggplant, zucchini, tomatoes, bell peppers and carrots;
- All vegetables are cut into medium cubes;
- To prepare the sauce, in a cooking container, mix vegetable oil (250 g), table vinegar (50 ml), salt and sugar 1 tablespoon each and boil. Then add chopped garlic 50 g.
- Place the vegetables in a saucepan and pour over the sauce. Simmer for 30 minutes, shaking 2-3 times.
- Place the finished sauté into clean jars and sterilize for 5-7 minutes.
Seal the jars with lids and remove until completely cool.
With prunes
Those who have already tried adding prunes to salads and stews know how piquant the taste is. The sauté will benefit from the plums, because they also add pleasant aromatic notes to the appetizer.
The dish is prepared according to the following algorithm:
- eggplant quarters (2 kg), soak in salted water until the juice releases.
- cut into small cubes and fry in vegetable oil;
- gradually add onions (4 heads), bell peppers (10 pcs.), carrots (4 pcs.);
- after some time, add fresh prunes (12 pcs.), cut into slices, and tomatoes (10 pcs.);
- add pepper and salt to taste and simmer until the vegetables are fully cooked;
- before removing from heat, add chopped garlic (1 head) and 9% vinegar (2 tbsp).
Pack and cool as described above. This appetizer perfectly complements meat dishes and goes well with boiled rice.
With apples
Apples are the best fruit to add to vegetable preparations. Stewed dishes acquire a special aroma and juiciness thanks to these fruits.
The cooking technology is as simple as in previous recipes:
- blue ones (1 kg) are cut into cubes and kept in salt water for half an hour;
- Drain in a colander and allow to dry completely;
- chop and place tomatoes, bell peppers, onions and apples on different plates - 1 kg of each;
- grind bitter pods (100 g);
- The ingredients are placed in a saucepan in layers, interspersed with onions - first tomatoes, then apples, eggplants, peppers;
- pour vinegar (50 ml) and vegetable oil (1 cup);
- bringing to a boil, simmer for 1.5 hours;
- add salt and simmer for another 25 minutes.
You can pack it into jars without removing it from the stove. Having rolled it up hermetically, turn it upside down and cool.
With garlic and carrots
The spicy aroma of the teeth best emphasizes the nutritional qualities of eggplants. Carrots add a beautiful color to the dish. And if you introduce a little exotic lime into the recipe, you’ll get a real feast of taste.
When cooking, follow these instructions:
- in this option it is proposed to peel eggplants (1.6 kg); but the hostess decides for herself whether to remove the bitterness or not;
- blue ones are fried in a small amount of oil;
- add tomato cubes (800 g), grated carrots (400 g) and simmer for 10 minutes;
- salt and pepper the dish (1 tsp each), add garlic (1 head), chopped parsley;
- Sprinkle thoroughly with lime juice (1 piece) and remove from heat.
All subsequent steps are identical to those described above. If you don’t have citrus on hand, you can replace it with a more familiar lemon. The amount of garlic in this recipe is arbitrary - it is recommended to adjust the spiciness to suit your taste.
Sauté in Abkhazian
This recipe has been used in the Caucasus since ancient times, but the appetizer still does not lose its relevance. True, the length of preparation takes several hours, but the effort is worth it.
Conservation technology consists of the following stages:
- eggplant halves (from 4 pieces) are cut into additional 5 parts and placed in a saucepan;
- do the same with other vegetables (the same quantity) - ripe tomatoes, green and red bell peppers, onions;
- add 2 tbsp. salt and sugar, vegetable oil (12 tbsp), vinegar 9% (6 tbsp);
- simmer over low heat for half an hour, shaking 2-3 times;
- remove from the stove and allow to cool naturally;
- put in the refrigerator for 12 hours.
All that remains is to package the snack in jars and sterilize for 15 minutes (0.5 l). It is recommended to prepare the sauté in large quantities - it is so tasty that it will be scattered by household members too quickly.
Sauté in Romanian
Eggplants are cooked in all corners of the world. This dish is very popular in Western Ukraine, Moldova, and Romania. It is served freshly prepared for the festive feast. The snack is also packaged in jars and stored in cellars.
The cooking technology has its own little secrets:
- blue ones (1 kg) are cut into circles, salted and kept under pressure for 20 minutes;
- roll the mugs in flour and fry them in sunflower oil;
- finely chop carrots, tomatoes, onions (100 g each) and sauté;
- fried vegetables are salted to taste, seasoned with chopped dill and garlic (3-4 cloves);
- after shaking a couple or three times, let the ingredients stand for a few minutes to soak in the aromatic odors;
- eggplants are placed in a saucepan, the vegetable preparation is on top and the blue ones are again;
- bake in the oven until done.
Place the jars carefully, trying not to disturb the sequence of layers. After sterilizing for 25 minutes, roll up and cool.
Eggplant sauté for the winter: video recipe
Conclusion
You can describe delicious dishes endlessly, but there won’t be enough resources for this. After all, new culinary recipes are born every minute in the world, and housewives have another reason to experiment.
To prepare the sauté, you will need:
- eggplant;
- tomatoes;
- Bell pepper;
- carrot;
- spices.
In quantitative terms, you will need to purchase 6 kilograms of eggplants, the same amount of tomatoes, 4 kilograms of bell peppers, 4 kilograms of carrots and onions. IN When choosing bell peppers, it is recommended to take the sweetest ones for sautéing - these are, first of all, red peppers.
The recipe itself is very simple and allows even novice cooks to put it into practice. If you have a cellar, this will not be a big problem for you, so you can always prepare a fresh dish for the table. You should not confuse such a tasty dish as eggplants for the winter (you will find recipes for sauteed blue eggplants for the winter below) with an equally tasty vegetable stew. The latter is stewed rather than fried.
We start with preparation - first of all, all vegetables must be washed. We immediately clean the eggplants, or, as many people call them, blue ones, and cut them into small cubes. Once you have done this, you need to salt them and mix them well, after which we leave them in this form for another half hour. One little secret - if the eggplants are small and very young, then they don’t need to be peeled.
Next, take the carrots, peel them and grate them on a coarse grater or chop them finely. You need to cut the pre-peeled onion into small cubes. It is better to purchase large onions for these purposes, and medium-sized carrots. The latter should be sweet. Next, in order to prepare a sauté of blue vegetables for the winter, we remove the seeds from the bell pepper and cut it into small strips.
First, fry the finely chopped onion in sunflower oil. Afterwards we put it in a separate container and fry the carrots, which we then add to our onions. Next, take the pepper and repeat the simple operation with it. Then fry the eggplants in a frying pan until slightly golden brown. Chopped vegetables should be placed on a very hot frying pan.
Just keep in mind: before you start putting them in the pan, the eggplants need to be thoroughly squeezed out of excess liquid. Next, we pass the tomatoes through a meat grinder, and then simmer the resulting tomato mixture in a saucepan along with onions, peppers and carrots. Our sauté will need another half hour to finish cooking.
In fact, you can experiment with the ingredients for the sauté as much as you like, just as you can use a regular multicooker with a frying function instead of a frying pan and saucepan.
You can also add to the recipe not only ground or allspice pepper, but also dried ground basil. After all, sauté, like a French dish, includes various types of vegetables and spices. There are many options, for example, sautéed zucchini salad for the winter. To this salad you simply add peeled and diced zucchini. If you bought too many vegetables for sauteing, we offer you a recipe.
Preserving sautéed eggplant
In order to preserve vegetable sauté, you will need to add 50 grams of vinegar to the resulting salad of stewed vegetables. This will allow you not to be afraid that the cans will “explode” after seaming. After adding vinegar, you can safely roll up the jars with lids. Next, everything is as usual - turn it upside down and wait until it cools down.
Such banks last not a month or two, but much longer. However, it is still not recommended to store vegetable sauté for longer than one year. If you have a well-crafted recipe for sauté for the winter, and you immediately rolled up the vegetables while hot, then in six months you can easily put this aromatic and tasty dish on the table. Despite the fact that sauté can easily become a main dish, it can also easily go with meat, pasta or boiled potatoes.
So try and experiment. Well, those who want to reach heights can also take sauté cooking lessons from French masters who fry vegetables using an unusual method. Externally, the process looks like this - a hot frying pan with vegetables is constantly shaken, so much so that the contents seem to bounce on it. This allows the vegetables to be fried on all sides and excess moisture evaporates.
You can prepare vegetables for the cold season in various ways. Eggplants will turn out very tasty if you preserve them according to the recipes below.
Cooking eggplants. Sauté for the winter: recipes
To preserve the sauté, you need the following ingredients:
- medium-sized eggplants in the amount of 15 pcs.;
- 15 medium-sized tomatoes;
- medium-sized onion heads - about 15 pcs.;
- a couple of heads of garlic;
- a large bunch of parsley;
- hot pepper pods - from 2 pcs. (spicy lovers add more);
- 1.5 tbsp. l. ;
- salt and sugar;
- one and a half vegetable oil.
Technology
We suggest you follow step by step how to prepare sauté from (for the winter).
Wash the eggplants. Remove the stems from them and cut them into halves. Place the vegetables in a deep dish (cut side at the top), sprinkle each layer with salt. Leave for a while (an hour or two) to reduce the bitterness. You can also boil vegetables in salted water for 3 minutes.
Peel the onions and cut into pieces of arbitrary size. Wash the tomatoes and cut into 2-4 parts. Do not take overripe fruits, otherwise the tomatoes will boil too much during cooking.
Rinse the eggplants to remove salt and cut into smaller pieces. Place all vegetables in a large container, such as a cooking bowl or saucepan. Pour in the oil, stir and put on the fire to cook. After boiling, simmer the sauté for 40 minutes. Stir occasionally.
After the specified time has expired, add chopped parsley, grated or chopped garlic, and finely chopped hot pepper into the mixture. Salt to taste, add sugar. Stir ingredients and cook for 15 minutes.
At the very end, add the essence and stir. A delicious sautéed eggplant is ready. The recipe for the winter includes the procedure for canning snacks in jars. Pack the vegetables into washed and sterile containers and screw on the tin lids. Leave to cool. The indicated amount of ingredients is enough to make about 4 liter jars of eggplant sauté. The recipe for the winter is simple. Bon appetit!
Sautéed eggplant: photo, recipe
To prepare saute according to the second recipe you will need:
- eggplants in the amount of 10 kg;
- bell pepper (preferably red) weighing 7 kg;
- fresh garlic weighing 300 g;
- bitter capsicum - from 100 g (more is possible);
- vinegar 4% volume 500 ml;
- salt - half a faceted glass (about 100 g);
- liter of sunflower oil.
Technology
How to cook The recipe for the winter is simple. Wash the eggplants, cut them into circles (about 2 cm thick) and soak for several hours in a salty solution. Then let the water drain. Peel the garlic and pepper. Remove the stem and seeds from the latter. Grind the vegetables in a meat grinder, then chop the hot pepper. Mix the ingredients with vinegar. Fry the dried eggplants in oil on both sides. Place in one layer in a jar, pour over the spicy mixture of pepper and garlic, then add the next layer and repeat the procedure. You can pour the remaining oil from the pan on top. Screw the lids on the compacted jars with sauté. The snack can be eaten after 2 weeks. Bon appetit!
If you like simple and hassle-free recipes for eggplant preparations for the winter, then my today’s recipe for eggplant sauté for the winter deserves your attention. Preserving sautéed blueberries for the winter will not take you much time, since the portion is small. And the result will certainly please you: eggplant sauté for the winter turns out very tasty, juicy, and will certainly decorate your home menu in winter. In addition, we will prepare eggplant sauté for the winter without sterilization, which makes the recipe for blueberry sauté for the winter even more interesting and attractive.
It should also be noted that the blueberry sauté recipe for the winter is prepared with a relatively small amount of vinegar (50 ml per 4 liters of prepared preserves), which adds another plus in favor of this eggplant preparation for the winter. Are you interested? Then I won’t bore you with a long preface. I invite you to my kitchen, where I will tell you in detail and show you how to prepare a delicious eggplant sauté for the winter.
Ingredients:
- 1 kg eggplant
- 1 kg bell pepper
- 2 kg tomato
- 0.5 kg onions
- 3 tbsp. l. Sahara
- 1 tbsp. l. salt
- 50 ml. vinegar 9%
- 200 g vegetable oil
Yield: 4 liters of finished preserves
The weight of peeled and prepared vegetables is indicated.
How to prepare eggplant sauté for the winter:
All hard vegetables for our saute need to be coarsely chopped: onions into half rings or quarter rings, bell peppers and eggplants into randomly large pieces.
Pour vegetable oil into the pan in which we will cook our eggplant sauté, pour in the prepared peppers and onions and place on the stove.
Simmer the peppers and onions over high heat, stirring with a spatula, until the vegetables are soft.
Tomatoes for sautéing need to be grated or chopped in a blender. The main thing is to get a homogeneous tomato puree.
Pour the tomato puree into the pan. Add salt, sugar and mix.
Immediately after the tomatoes, add the eggplants. Stir gently, bring the sauté to a boil, and then cook over very low heat until the eggplant is tender - about 30 minutes.
At the end, add vinegar to the sauté, stir and cook for no more than two minutes.
Place the hot eggplant saute in sterile dry jars.
1.Recipe for sauteed zucchini with pepper for the winter
You will need: 3 kg of zucchini, 1 tomato and sweet pepper, 200 g of sugar and vegetable oil, 150 g of onion, 100 ml of vinegar 9%, 80 g of salt.
How to make sautéed zucchini for the winter. Scald the tomatoes, remove the skin, and grind in a meat grinder. Remove seeds from sweet peppers and cut the flesh into strips. Peel the zucchini, cut into 2cm cubes, peel and cut the onion into small cubes. In a frying pan with butter until browned, fry the onion, add the pepper and zucchini, fry, add the tomato mass, stir, bring to a boil, sweeten with sugar, add salt, pour in the remaining oil, simmer under the lid for half an hour over low heat. Once the stewing is complete, pour in the oil, mix well, simmer under the lid for another 10 minutes and then place in sterilized jars, roll up, turn upside down, wrap in a blanket, and leave until cool.
If desired, you can add garlic and your favorite spices to this sauté.
An equally tasty and appetizing sauté is made from eggplant and carrots.
2. Recipe for sautéed eggplant with carrots and pepper
You will need: 3 liters of ground tomatoes without seeds, 2 kg of eggplants, 1 kg of carrots and sweet peppers, 10 onions, 5 heads of garlic, 150 g of vinegar 9%, 1 glass of vegetable oil and sugar, 2 tbsp. salt, black pepper.
How to prepare eggplant sauté for the winter. Cut the eggplants, onions and carrots into circles, peppers into strips or as desired, chop the garlic or pass through a press, put everything in a bowl for cooking, pepper, boil for 35-40 minutes, determining the readiness of the carrots - they should become soft. Place the finished sauté into sterile jars, seal with lids and wrap until cool.
You don’t have to chop the tomatoes, but simply cut them into pieces and add them to the rest of the vegetables in this form. The carrots can be stewed slightly separately in advance, then the whole mixture is stewed for no more than half an hour.
Sauteed eggplant with the same ingredients can be prepared a little differently.
3.Recipe for vegetable sauté with eggplants for the winter
You will need: 1 kg of tomatoes, 800 g of carrots, 500 g of sweet peppers and eggplants, 300 g of onions, 2 heads of garlic, ½ cup of vegetable oil, 2 tbsp. apple cider vinegar 6%, a bunch of any greens, salt to taste.
How to make sautéed vegetables. Cut all vegetables into small cubes, including tomatoes. Place the onion in a frying pan with a small amount of oil, fry lightly without browning until translucent, add tomatoes and carrots, cover with a lid and simmer for 10 minutes until the carrots are slightly soft, add eggplants, peppers, pour in the remaining oil, stir and simmer under the lid for 15-20 minutes, Turn off the heat on the stove, add salt to everything, and leave to cool. Turn on the heat again after 2 hours, if you need more salt, simmer for half an hour and pour in vinegar, add chopped scalded herbs, finely chopped garlic, ground pepper. While hot, place the finished sauté into sterilized jars and roll it up, wrap it in a blanket for a day.
You can also add squash, zucchini to the recipe for this sauté, and also add more different greens.
It is eggplant sauté that is most often made for the winter, so there are several recipes for it.
4. Recipe for sautéed eggplant with hot and sweet peppers
You will need: 10 kg of eggplant, 7 kg of sweet pepper, 1 liter of sunflower oil, 500 ml of vinegar 4%, 320 g of garlic, 120 g of red hot pepper and salt.
How to make a savory eggplant sauté. Cut the eggplants into circles, add salt and cover with water for 2 hours. Grind sweet and bitter peppers, removing seeds, in a meat grinder and mix with vinegar. Dry the eggplants and fry in oil until tender, then dip into the hot sauce using a fork and place tightly in jars, adding oil from the frying pan if desired. Roll up the jars and the sauté will be ready for use in at least 2 weeks.
You can make a sauté with the addition of apples - it will turn out very tasty!
5.Recipe for vegetable sauté for the winter with apples
You will need: 1 kg of onions, sweet peppers, peeled eggplants, green apples and green tomatoes, 500 ml of vegetable oil, 1 hot pepper.
How to make sauteed vegetables with apples. Wash and cut into cubes all the vegetables, place in a cooking container in this order: tomatoes, apples, eggplants, peppers. Each layer should be sprinkled with chopped onions, pour oil on top and simmer over low heat for 1.5 hours. At the end of cooking, add salt to the saute to taste, stir, boil for 10 minutes and roll into sterile jars.
And finally, another recipe for eggplant sauté.
6.Recipe for a simple sauté with eggplants for the winter
You will need: 50g each of vinegar 6% and sunflower oil, 3 eggplants, sweet peppers, onions and tomatoes, 1 tbsp. sugar, 1 tsp. salt, ground pepper, dill and parsley.
How to make a simple winter saute of vegetables and eggplants. Coarsely chop all the vegetables, place in a cooking container, starting with the tomatoes, bring to a boil, simmer for 15 minutes after boiling, add salt, add oil, pepper, add vinegar and chopped herbs, simmer for another 10 minutes. Next, place the finished sauté into sterilized jars and seal.