The season of tasty and cheap eggplants is not eternal, but you always want to enjoy your favorite products. And then these 20 eggplant salad recipes for the winter will come to your aid. By the way, they are good at any time of the year!
1. Eggplant salad with garlic
The classic eggplant recipe for the winter, in which there is nothing more superfluous.
You will need: 5 kg of eggplant, 500 ml of vegetable oil, 200 g of salt, 5 l of water, 500 ml of vinegar, 200 g of garlic.
Preparation: Cut the eggplants into several pieces and boil them in brine from water, salt and vinegar for 5 minutes. Mix oil with crushed garlic and lightly squeezed eggplant. Arrange the vegetables in the jars.
2. Salad with eggplant and herbs
We advise you to take several types of herbs - parsley, dill, cilantro.
You will need: 1 kg eggplant, 1.5 heads of garlic, 2 bunches of herbs, 2 tablespoons each. sugar, salt and vinegar, 1 liter of water, 0.5 cups of vegetable oil.
Preparation: Cut the eggplant into cubes and chop the garlic and herbs. Boil water with salt and sugar, boil the eggplants in it for 7 minutes, remove and mix with herbs and garlic. Fill with oil, leave for a couple of hours and roll into jars.
3. Eggplant salad with tomatoes for the winter
A universal preparation for salads, stews or just like that.
You will need: 1 kg eggplant, 1 kg tomato, 3 tbsp. sugar, 1 tbsp. salt, 0.5 chili, 1 head of garlic, 4 tablespoons. vegetable oil, 1 tbsp. vinegar.
Preparation: Chop half the tomatoes in a blender and chop half coarsely with the eggplant. Boil the tomato puree, add oil, salt and sugar to it, and simmer for 5 minutes. Put the rest of the vegetables in it, stew until soft and at the end add garlic, chili and vinegar. Lay out the workpiece in the jars.
4. Salad with eggplant and zucchini for the winter
You can also add tomatoes, peppers or other vegetables here.
You will need: 1 kg of eggplant, 1 kg of zucchini, 600 g of carrots, 300 g of onions, 150 ml of vegetable oil, 3 tablespoons each. sugar, salt and vinegar, spices.
Preparation: Cut the courgettes and eggplants into cubes, finely chop the onion and grate the carrots on a coarse grater. Add butter, sugar, salt and spices, and simmer over low heat for an hour. At the end, pour in the vinegar, stir and put the vegetables in the jars.
5. Eggplant salad with tomato paste
A wonderful sauté that diversifies the daily menu in winter.
You will need: 5 eggplants, 3 peppers, 2 carrots, 1 onion, garlic, 2 tbsp. tomato paste, 2 tablespoons vinegar, 100 ml of vegetable oil, 1 tbsp. salt, 1.5 tbsp. Sahara.
Preparation: Chop all vegetables coarsely. Combine eggplant, carrot, salt and tomato paste, boil and then add onion and pepper. Pour in butter and sugar and mascara for 40 minutes over medium heat, stirring occasionally. Finally add spices and vinegar and roll up.
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6. Eggplant salad with mushrooms for the winter
This appetizer turns out to be very satisfying, so it can be served separately.
You will need: 1 kg of eggplant, 1 kg of mushrooms, 75 ml of vegetable oil, 75 ml of vinegar, 1 tbsp each. salt and sugar, 1 onion, 3 cloves of garlic.
Preparation: Slice the mushrooms and boil them for 10 minutes, and boil the diced eggplants separately. Chop the onion finely, mix everything together, and cover with oil and vinegar. Add all the spices and crushed garlic, stir and put in jars.
7. Eggplant salad with nuts for the winter
If you want to add spice, just one chili pod is enough.
You will need: 1 kg eggplant, 100 g garlic, 1 glass of walnuts, 0.5 bunch of parsley, 3 tbsp. vinegar, 1.5 tsp. salt, spices.
Preparation: Cut the eggplants into slices and bake for 30 minutes at 200 degrees. Finely chop the nuts, garlic and herbs, add vinegar, salt and spices to them, and mix. Layer eggplants with nuts in layers and roll up.
8. Eggplant and Bean Salad
Another hearty snack that's surprisingly rich in protein.
You will need: 500 g of eggplants, 350 g of tomatoes, 150 g of beans, peppers and carrots, 100 g of onions, 30 g of garlic, 1 tbsp. salt, 2 tbsp. sugar, 70 ml of vegetable oil, 1 tbsp. vinegar, spices.
Preparation: Boil the beans in advance until tender. Cut the eggplants into cubes and chop the tomatoes in a blender. Add garlic to tomato puree and boil for a couple of minutes. Add finely chopped peppers, onions, carrots and eggplants there, stew for 40 minutes and add the beans at the very end. Season, pour in oil and vinegar, add herbs to the salad, boil for another 10 minutes and roll up.
9. Eggplant salad with rice for the winter
An original winter side dish that will not need to be cooked.
You will need: 1.5 kg of eggplant, 2.5 kg of tomatoes, 1 kg of pepper, 750 g of onions and carrots, 1 glass of rice, 1 glass of vegetable oil, 2 tbsp. salt, 5 tbsp. sugar, 100 ml of vinegar.
Preparation: Cut the eggplants into cubes and bake for 20 minutes at 200 degrees. Chop any other vegetables, except tomatoes, and simmer them in oil for 20 minutes.
Chop the tomatoes in a blender and add to the vegetables with sugar and salt. Bring to a boil, add dry rice and mascara until cooked. At the very end, add the eggplant and vinegar, and after 5 minutes, put the salad in the jars.
10. Eggplant salad with carrots for the winter
Eggplants can be fried or baked first - at your discretion.
You will need: 750 g eggplant, 2 carrots, 3 cloves of garlic, 2 tbsp. vegetable oil, 125 ml of water, 2 tbsp. sugar, 1.5 tsp. salt, 3 tbsp. vinegar.
Preparation: Cut the eggplants into cubes and cook in any way you like. Grate the carrots on a coarse grater, squeeze out the garlic, mix everything together and fill the jars. Boil water with oil, sugar, salt and vinegar, add salad and roll up.
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11. Korean eggplant salad for the winter
Another experiment on the topic of Korean snacks.
You will need: 1 kg of eggplant, 500 g of carrots and peppers, 100 ml of vegetable oil and vinegar, 100 g of sugar, 4 cloves of garlic, 1 tsp. salt, spices.
Preparation: Cut the eggplants into cubes, salt, leave for 15 minutes and squeeze, and then fry until golden brown. Grate carrots on a Korean grater, and cut the pepper into strips. Squeeze the garlic to the vegetables, add the rest of the ingredients, mix, leave for an hour and put in jars.
12. Eggplant salad in circles
A savory spicy appetizer that will complement any meal.
You will need: 1.5 kg eggplant, 2 liters of water, 2 tablespoons. salt, 250 ml of vinegar, 5 peppers, 3 heads of garlic, 1 bunch of cilantro, 200 ml of vegetable oil, 1 chili, 1 tsp. salt.
Preparation: Cut the eggplants into 1 cm thick slices and boil them in water with salt and vinegar for 15-20 minutes. Grind sweet and hot peppers, garlic and cilantro in a blender, add vegetable oil to the sauce and season to taste. Gently mix the eggplant with the sauce and place in jars.
13. Eggplant salad with cabbage for the winter
Quite an original and very tasty combination.
You will need: 1 kg eggplant, 1 kg cabbage, 400 g carrots, 200 g pepper, 6 cloves of garlic, 1 tbsp. salt, 0.5 cups of vinegar.
Preparation: Bake or boil the eggplant until soft and cut into cubes. Thinly chop the cabbage, carrots and peppers, cut the garlic into slices and stir all the vegetables. Add salt and vinegar, let the salad sit for an hour, and roll up in jars.
14. Eggplant and cucumber salad
Thanks to the crispy cucumber, this salad is exactly different from the usual eggplant preparations.
You will need: 700 g eggplants, 350 g cucumbers, 700 g tomatoes, 350 g pepper, 150 g onions, 35 ml vinegar, 100 ml vegetable oil, 0.5 tbsp. salt, 1.5 tbsp. Sahara.
Preparation: Chop the tomatoes in a blender, finely chop the onion and coarsely chop the rest of the vegetables. Bring the tomato puree to a boil and put the vegetables there, and then boil for half an hour over low heat. Add the rest of the ingredients, stir, simmer for another 10 minutes and place in the jars.
15. Eggplant salad with prunes for the winter
Eggplant with prunes is one of the most classic and most win-win combinations.
You will need: 2 eggplants, 3 tomatoes, 150 g of prunes, 200 ml of water, 70 ml of vegetable oil, 1 tbsp. vinegar, 1 tsp.salt, 3 cloves of garlic, 0.5 tbsp. Sahara.
Preparation: Cut the aubergines and tomatoes into medium cubes and the prunes into strips. Stew the vegetables in oil and water for 20 minutes, add the prunes and simmer the same amount. Add sugar, salt, crushed garlic and vinegar, stir and roll up the salad.
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16. Eggplant salad with apples for the winter
A sweet and sour eggplant salad that everyone will love!
You will need: 1 kg of eggplant, 1 kg of tomatoes, 400 g of pepper, 300 g of apples, 500 g of onions, 200 ml of vegetable oil, 1.5 tbsp. salt, 1 tsp. Sahara.
Preparation: Cut the eggplants into large cubes, salt, leave for half an hour and rinse. Cut the rest of the vegetables and apples into smaller pieces. Fry onions, add tomatoes to it, and after 10 minutes - eggplants with peppers and apples. Stew a little all together, season and put in jars.
17. Eggplant salad without vinegar
The pure taste of a vegetable stew without the characteristic sourness.
You will need: 2.5 kg of eggplant, 2.5 kg of pepper, 1 kg of tomatoes, 1 kg of onion, 5 heads of garlic, 500 ml of water, 300 g of sugar, 5 tbsp. salt, 1 glass of vegetable oil, spices, 1 bunch of parsley.
Preparation: Chop all vegetables at random and place in a saucepan. Boil water with sugar, salt and butter, pour in the vegetable mixture and stew for 30 minutes. Then season, add chopped herbs and roll up.
18. Eggplant salad for the winter with mayonnaise
Rest assured, it is delicious!
You will need: 2 kg of eggplant, 1 kg of onion, 1 head of garlic, 200 ml of mayonnaise, 100 ml of vegetable oil, 35 ml of vinegar, salt.
Preparation: Cut the eggplants into cubes and boil for 10 minutes in boiling water. Fry half rings of onion, mix with eggplant and simmer for 10 minutes. Add the rest of the ingredients, simmer for another 5 minutes and roll the salad into the jars.
19. Salad with fried eggplant for the winter
Not at all worse than freshly fried!
You will need: 3 kg eggplant, 2 hot peppers, 4 heads of garlic, 1 bell pepper, 3 tsp. salt, 300 ml of vegetable oil, 9 tbsp each. vinegar and water.
Preparation: Cut the eggplants into rings, salt, leave for half an hour and rinse. Pass both types of pepper and garlic through a meat grinder, and add spices, water and vinegar there. Fry the eggplants on both sides and put them in jars in layers, brushing with sauce.
20. Salad for the winter from baked eggplant
Baked eggplants do not need oil and are therefore lower in fat.
You will need: 1.5 kg of eggplant, 200 g of garlic, 1 bunch of cilantro, 500 g of pepper, 1 chili, 75 ml of vinegar, 2 tomatoes, spices.
Preparation: Cut the eggplants into cubes and bake in the oven for 10-15 minutes at 250 degrees. Chop all other ingredients in a blender and mix well. Place eggplant and sauce in jars in layers and roll up.