Winter salads are a storehouse of vitamins on your table. The recipes in our selection are with eggplants, peppers, tomatoes, carrots.

• Eggplant 3 kg
• Bulb onion 1 kg
• Bulgarian pepper 1 kg
• Garlic 0.5 kg
• Dill greens (very large bunch)
• Vegetable oil for frying (how much eggplant will take)
• Marinade for 1 liter jar
• Sugar 2 tablespoons
• Salt 1 tablespoon
• Vinegar 70% 1 half teaspoon
• Boiled water at room temperature (how much will go into the jar)

Wash the eggplants, cut into slices about 3 cm. Optionally, you can peel the eggplants and peel them.

Fry the eggplants in a large number vegetable oil until golden brown.

Cut the onion into rings. Approximately 1.5-2 cm.

Bulgarian pepper, peel of seeds, remove white partitions, and also cut into 1.5-2 cm circles.

Cut the garlic into slices.

Finely chop the dill greens.

Sterilize jars with lids in advance. Put fried eggplants at the bottom of the jar.

Then a layer of onions.

Then the bell pepper.

Sprinkle with garlic and herbs.

And so repeat a few more layers. Each layer is pressing. Add sugar, salt and vinegar between layers.

Add boiled water at room temperature.

Cover the jars with lids and place them in a saucepan for "wet sterilization". Put a towel on the bottom of the pan, put jars, pour ½ part of water and put on fire. For 40 minutes.
Tighten the lids and wrap the jars with a warm blanket until the jars cool completely.

Recipe 2: pepper and eggplant salad for the winter (step by step)

• 3 kg eggplant
• 2 kg of red bell pepper,
• 1 bunch of parsley (medium)
• 200 g of garlic
• 300 g vinegar 9%,
• 300 g sunflower oil,
• 2 tablespoons of salt
• 1.5 cups of sugar.

Wash all vegetables well beforehand. Cut the eggplants into long cubes into a large container - a basin or a cauldron.

You can peel the eggplants if you wish, but usually the skin does not interfere. Free the pepper from the core with seeds, cut lengthwise into 4-6 pieces and add to the eggplant.

Pour finely chopped parsley there.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 liters of water. Leave to marinate for 20-30 minutes, stirring occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

We boil for 15-20 minutes and put in jars, which were previously sterilized with steam or in the oven. Roll up, turn over and wrap in a blanket for a day.

Recipe 3, simple: eggplant and bell pepper salad

This is one of the many interpretations of the well-known salad. An appetizing blend of vegetables to complement any meal. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

• Bulgarian pepper - 300 g
• Eggplant - 300 g
• Tomatoes - 2 pcs.
• Vegetable oil - ¼ tbsp.
• Salt - 1 tsp
• Sugar - 1 tsp
• Vinegar 9% - 1 tsp

Rinse the eggplant. Remove the fruit legs. Cut vegetables into small cubes. Place the eggplant slices in a bowl. Add ½ tbsp. salt, stir. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove the fruit stems from the peppers. Free vegetables from seeds. Cut the peppers into large strips. If you want to spice up the salad, add a few chilli to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry the bell pepper in it until golden brown. Lightly squeeze the blue slices with your hands. Add them to a bowl of pepper. Stir, cook over medium heat for 10 minutes.

Peel the tomatoes. Cut the rods. Chop the tomatoes into large pieces. Fold into a blender. Add sugar and salt. Pour in vinegar. Grind ingredients until smooth.

Received tomato sauce pour over the toasted vegetables. Reduce heat to low. Cook the salad for 45 minutes, remembering to periodically stir the contents of the pan.

Sterilize glass jar and an iron cover. Put in a dry container hot salad filling it to the brim of the neck. Cover the jar with a lid. Roll it up carefully with a preservation wrench. Cover the glass container with a warm jacket. Leave to cool completely. The finished preservation should be stored in a cool dry place. Bon Appetit!

Recipe 4: salad for the winter of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is called differently - "Troika". This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half liter jars of salad. However, if you wish, you can double the volume of the ingredients, thereby getting twice the workpiece at the exit.

• eggplant - 3 pieces
• tomatoes - 3 pieces
• sweet bell pepper - 3 pieces
• garlic - 3 cloves
• chili pepper - 1/3
• table salt - 2 tablespoons
• sugar - 1 tablespoon
• vinegar - 2 tablespoons
• vegetable oil - 100 ml
• allspice peas - 5 pieces

Prepare all the ingredients required in this recipe to create a delicious eggplant meal for the winter at home.

Now bring the vegetables to the desired state and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Put the prepared eggplants in a deep bowl, and then cover them with salt. Leave the vegetables in this position for twenty minutes.

In the meantime, tackle the tomatoes. Rinse them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides from it. Then rinse the vegetable under water on both sides. It must be washed both inside and out. Now cut the pepper into longitudinal strips.

Peel the onion and chop it into small pieces. The photo below shows an example of how to grind an onion vegetable.

Place all prepared vegetables together with eggplants in one cast-iron saucepan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice to them, and turn the fire a little quieter. Cook the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mass, and then stir everything a couple of times. Arrange the hot eggplant salad in pre-sterilized jars. Then cover the blanks with lids, and then send them for re-sterilization, the time of which should be thirty minutes.

Roll up sterilized jars of vegetables with a special seaming machine. After that, be sure to check the rolled blanks for tightness. Turn the jars, lids down, and cover with a blanket until they cool.

The most delicious eggplant salad with tomatoes and bell pepper ready for the winter. Now you don't have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and, moreover, with a whole composition in one jar. Bon Appetit!

Recipe 5: salad for the winter of eggplant sweet peppers

When harvesting vegetables, you should certainly prepare a salad for the winter from eggplants, sweet peppers and tomatoes - the most delicious recipe for you, I post below. In the salad, in addition to the above ingredients, you can add other vegetables to your liking, for example: onions, garlic, beans, mushrooms, as well as herbs and your favorite spices. By regularly preparing such a salad - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty appetizer.

• 2 eggplants,
• 2 onions
• 2 sweet peppers
• 2 tomatoes,
• 50 ml of vegetable oil,
• 1 tbsp. l. salt,
• 2 tbsp. l. Sahara,
• 4-5 cloves of garlic,
• 30 ml of table vinegar 9%,
• spices and herbs optional.

In general, a vegetable salad with eggplant is quite simple to prepare. First you need to take medium-sized, preferably young vegetables and cut the stalks. Then wash the eggplants well and cut into cubes or strips.

Now it's the turn of the turnip. Here everything is according to the usual scheme: remove the husk, chop not too finely.

Any Bell pepper(kapi, Bulgarian) wash, stalk and remove seeds, then chop randomly, but not too coarsely.

Pour a couple of tablespoons of vegetable oil into a saucepan or ordinary saucepan, transfer the pieces of eggplant, bell peppers and onions. Immediately, you need to make a low heat and stir the vegetables until a small amount of juice comes out.

While the first serving of vegetables is stewing, prepare the tomatoes and garlic. Here everything is also according to the traditional scheme - wash and cut the tomatoes into cubes, peel and chop the garlic with a sharp knife.

After 10 minutes of stewing the eggplants, send the tomatoes and garlic to the pan, stir.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue simmering, covering the saucepan with a loose lid. After 40 minutes, add vinegar, stir and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If very little liquid remains in the saucepan, add a little water.

Arrange the eggplant salad in sterile jars, tighten with sterile lids. Jars can be sterilized in the oven quickly and easily.

For the first couple of days, keep the blanks in sight, covering them with a warm blanket. After two days, after making sure that the salad is sealed hermetically, the lids are not swollen, you can move it to a cool, dark place.

Recipe 6, step by step: eggplant salad, carrots and peppers

Various snacks and salads based on blue ones always turn out to be incredibly tasty. The vegetables themselves are quite fleshy and have a distinct taste. But it will not be superfluous to supplement them with spices, tomatoes, onions and other vegetables. From such a set of ingredients, a wonderful preservation is obtained.

• Eggplant - 1 kg
• carrots - 200 g
• bulgarian pepper - 300 g
• onions - 250 g
• tomatoes - 400 g
• garlic - 1 head
• parsley - ½ bunch
• hot pepper - 2 pcs.
• vegetable oil - ½ tbsp.
• sugar - 1.5 tbsp. l.
• salt - 2 tbsp. l.

The first step is to take care of the "little blue" ones. Rinse the vegetables first and then pat dry with a towel. Remove the fruit legs. Peel the eggplant by cutting it off with a knife.

Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle eggplant slices with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

Peel the carrots. Rinse root vegetables with water. Grate the carrots on a coarse grater.

Dip tomatoes in boiling water. Then pour over the tomatoes cold water... Remove the skin. Cut out the remnants of the fruit legs. Cut the tomatoes into thin slices (slices or wedges). Place the tomato slices in a bowl. Sprinkle them with sugar and the remaining salt and stir.

Peel the bell pepper from seeds and fruit legs. Cut the peppers into medium-sized cubes.

Peel the bulbs. Chop the onion finely with a knife.

Parsley and hot peppers rinse. Separate the greens from the stems. Place the parsley in a blender bowl. Peel the hot pepper from the stalks and seeds. Add to bowl. Peel off the garlic cloves. Place them in a bowl.

Grind parsley, pepper and garlic with a blender. Grind the mass until a homogeneous spicy gruel is formed.

Pour vegetable oil into a deep frying pan (or a saucepan with thick walls). Heat it up. Squeeze the pieces of eggplant with your hands so that the glass of excess liquid. Put the blue cubes in the heated oil. Fry for 7 minutes over medium heat, not forgetting to stir. Then reduce heat to low. Top the eggplant with spicy puree of garlic, parsley and pepper.

Add the onion to the pan. Top with a layer of carrots and then a layer of bell pepper.

Spread the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer salad for 1 hour for small fire... Stir the dish periodically.

Arrange the salad in sterilized jars. Seal containers with boiled lids. Turn over, put under a blanket until it cools.

Recipe 7: winter eggplant salad (step by step photos)

This salad of bell peppers and eggplant for the winter is good both as a side dish and as a hot dish. I really like to warm it up a little and serve it with tender mashed potatoes... If desired, fresh herbs can be crumbled on top for serving: cilantro, parsley, basil.

• Eggplant - 1 kg
• Sweet red pepper - 1 kg
• Tomato juice - 1.5 l
• Garlic - 1 pc. big head
• Vinegar - 100 g 9%
• Sugar - 100 g
• Vegetable oil - 120 g
• Chili pepper - 1 pc. pod
• Salt - 40 g

Wash the vegetables.

Cut off the stem of the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The pieces are about one centimeter thick.

Cut the bell peppers, cut out the stalk and select the seeds, remove all films and membranes.
Cut the halves lengthwise again and cut into small strips about one centimeter wide.

For the salad, we need 9% vinegar. I take the usual alcohol. You also need vegetable oil, sugar, salt. I specially weighed the salt - I took a large tablespoon with a slide, it turned out 40 g.
Peel the large head of garlic.

Delicious lean vegetable dish can be made with eggplant and pepper. This dish can be served as a side dish or as light supper, because they are ideal for those who follow the figure.
The combination of eggplant with bell pepper is very interesting and will certainly appeal to all sweet pepper lovers.
For cooking you will need:

- 1 large eggplant,
- 2 large bell peppers,
- 1 carrot,
- 2 cloves of garlic,
- a little parsley,
- salt,
- 1 tbsp. olive oil,
- ground black pepper,
- sweet ground paprika.

Recipe with photo step by step:

First, let's make a frying of garlic and carrots. Finely chop the garlic, grate the carrots. Heat a spoonful of olive oil in a deep frying pan (you can do with half a spoon if you are counting calories).
First fry the garlic until the aroma appears, then add the carrots. Add a little water and simmer, stirring occasionally, until the carrots are soft.

While the frying is being prepared, let's take care of the peppers. We will wash the peppers, remove the seeds. Cut into large enough pieces. I prefer red bell peppers as they taste the sweetest.

When the pestilence becomes soft, add the chopped peppers. Fry them over medium heat under the lid, stirring occasionally. We set a timer for 15 minutes.

Cut the eggplant into large cubes. I don’t soak the eggplants or salt in advance, so that the bitterness goes away. I am satisfied with the eggplant as it is. I just cut into cubes and add to the peppers in the pan.
Stir, salt, pepper, season with paprika. Cover and simmer until tender, that is, about 15 minutes.

The last 5 minutes can be extinguished without a lid, if there is excess liquid, let it evaporate. After vegetable stew removed from heat, add chopped herbs, in my case parsley. Let's mix.

So bright, delicious and healthy dish it turned out in less than half an hour.
Serve garnished with herbs.
Bon Appetit!

I found this recipe a long time ago from a French blogger. The recipes were all very simple to prepare and from simple products... I wanted to cook and try a lot. Something was for one time, but something settled in my cookbook forever. Vegetable Tian made from eggplant and bell pepper is one of these recipes, I love dishes made from baked eggplant and bell pepper. Try to cook it - you may also like this dish and your family will like it.

Cook everything necessary products by the list. Vegetables should be fresh, whole, and flavorful. Wash them under running water along with herbs, dry. Remove the rosemary leaves from the branch.

Preheat the oven to 190 degrees, put the eggplants and peppers on a baking sheet, bake until lightly tanned and full readiness... In convection mode, 30 minutes is sufficient.

While the vegetables are baking, prepare the dressing. Mix olive oil with good quality wine vinegar, chop the herbs and garlic, add hot pepper to taste.

Cool vegetables, peel, and pepper - also from seeds. Eggplants need to be put in a colander under a press - it is important that all the water is gone from them.

And so, alternating layers of vegetables, fill in the entire form. It is desirable that the top layer is bell pepper. Sprinkle rosemary leaves over the top. Place the thyme dish in an oven preheated to 180 degrees and bake for 30 minutes.

Cool the prepared eggplant and bell pepper vegetable thyme and serve cold.

Simple, tasty, aromatic. Enjoy!

The meatiest variation, where the blues are kept intact. At the same time, there are a minimum of components and a bright hint of coriander.

• Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

• Eggplant - 1 kg (4-5 pcs.)
• Garlic - 5 cloves
• Dill and parsley - 1 small bunch each
• Vegetable oil - 3 tbsp. spoons
• Coriander (ground) - to taste

For the marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Choose medium sized vegetables that are roughly the same.
2. Greens can be anything. But you will never go wrong with the popular pair - dill and parsley.
3. Choose a large saucepan and deep bowl for the size of the whole vegetables.
4. Coriander and pepper, we use 1/3 teaspoon each.

How to cook.

Mine, but we do not clean the blue. We cut off the ends and make a longitudinal incision along, but not completely, as seen in the photo below. We will boil these blanks in a marinade.

We take a larger pan, which will fit the whole vegetables. Dissolve all components in water, wait for boiling and let it boil - 1 minute. Put the blue ones in the solution and boil over a strong boil - 15 minutes.

We take out the softened eggplant in a colander and wait for it to cool.

During this time, we prepare a stuffing mixture of garlic and herbs. Finely chop the herbs, and the cloves - through the press. We mix them with butter, sugar, salt and marinade in which vegetables were cooked - literally 2-3 tablespoons.

Stuff vegetables with a fragrant mixture. Generously, lightly tamping into the cut. We put handsome men in a deep container on top of each other. The rest of the filling can be laid out on top.

We close the vessels tightly and send them to reach readiness - 10-12 hours. Convenient to do at night. The result: a delicious snack! You will most likely enjoy it so much that you will cook often.

Baked with Mosaic marinade - 2 hours

The oven, onions and bell peppers determine the success of the recipe. The process itself is ingeniously fast, even despite the thorough roasting.

• Cooking time - 45 minutes (in the oven) + 2 hours of marinating

We need:

• Eggplant - 1 kg (about 5 pcs.)
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 2-3 pinches

For a vegetable supplement:

• Onion - 4 small
• Bell pepper - 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 tsp
• Salt - 1/3 tsp
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Add lightly, pour in 2-3 tbsp. tablespoons of oil and mix well. We will bake eggplants in the oven.

We spread the slicing on parchment paper... We bake at a temperature of 180 degrees, at an average level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a "mosaic". Cut the onion into half rings, and the pepper into strips, not very thin. Fry onions and peppers in a preheated pan. We discard the frying on a sieve so that the glass has excess oil.

Combine vegetables with finely chopped parsley and garlic from the press. Here is sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant slices, fried vegetables and garlic and herb dressing. This charm should be infused in the refrigerator - 2 hours. And get ready for the fact that it is always not enough.

Circles with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplant - 600-700 g (3 medium)
• Bell pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 large bunch
• Sugar - 1 tbsp. a spoon without a slide
• Salt - 1 tbsp a spoon without a slide
• Vinegar (9%) - 2 tbsp. spoons
• Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
• Ground black pepper - to taste

To boil blue in the marinade:

• Water - 2-2.5 liters (to submerge all the slices)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil if you haven’t had time to think about the unique benefits of olive oil. for the curious.
2. In a vegetable dressing, you can adjust sugar, salt, vinegar by yourself. Eggplants get the main acidity during boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and walk with a knife along and across the slicing. Very small additions seem to us the most delicious.

We combine the ingredients for the marinade (water, salt, sugar, vinegar) and put the blue ones in a saucepan. We keep it on a low boil - 5-10 minutes. You can press down with a smaller lid so that they do not float.

It is very important not to overcook! A semi-ready state suits us. It is necessary that the circles become darker and softer, but keep their shape.

We drain the water - the handsome men remain in the colander. They are ready to explore the spicy mixture of garlic and herbs. Just put it in layers: blue ones in one row - a spoonful of other vegetables for each circle - blue ones again.

We leave the beauty to marinate in the cold - 2-3 hours.

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy things. With eggplant, this is only a plus. How many tasty things we have already tried is difficult to calculate.

- 500 grams of eggplant,
- 2 heads of garlic,
- 4 things. bitter peppers.

Marinade for 0.5 liters of water:

- ½ tables. l. salt,
- 1 tables. l. vegetable oil,
- 1 tea. l. vinegar 9%, table.

Recipe with photo step by step:

Cut the washed eggplants into medium-thick slices. It is not necessary to peel, since with the peel the vegetables will perfectly retain their shape and will not fall apart when the workpiece is ready.




Fry the eggplant slices on vegetable oil to brown them. Do not forget that these vegetables absorb a lot of oils, so make sure to add oil to the pan in time so that the eggplants do not burn. I did not indicate the oil for frying, since a different amount is consumed, so pour it at your discretion.




Grind hot peppers and garlic in a meat grinder to make a hot mixture. With such a vegetable mass, you will need to shift the eggplants in layers.




Put the eggplant mugs and the spicy mixture in a clean jar. It turns out a flaky workpiece.






Boil the marinade from water, salt, oil (the amount is indicated in the ingredients for the marinade), as well as 9% vinegar.




Pour boiling marinade over the eggplants and sterilize the jars. Sterilize the eggplant in spicy sauce 15 minutes.




Roll up each jar with a tight screw or iron lid... Put the jars to cool under a warm blanket.