How to make a ten from eggplant. How to cook a delicious salad "Ten" with eggplant? Delicious eggplant salad for the winter "Ten"

03.08.2023

Salad "Ten" is one of the most popular preparations for the winter in Russia due to the ease of preparation and the availability of products.

Compound:
10 pieces. eggplant
10 pieces. tomato
10 pieces. bell pepper
10 pieces. onion
10 garlic cloves
500 ml. vegetable oil
2 tbsp salt
100 gr. Sahara
200 ml. vinegar 9%

Cooking:
Wash all vegetables thoroughly.
Cut the eggplant into large chunks.

Pour the eggplants with cold water and leave for 30 minutes.

Remove seeds from bell pepper and cut into wide strips.

Cut tomatoes into large pieces.

Peel the onion and cut into half rings.

Peel the garlic and chop coarsely.
Pour vegetable oil into a thick-walled dish (cauldron). Lay out the vegetables in layers:
- tomatoes
– eggplant
- bell pepper
- onion
- garlic

Add salt and sugar. Cover the cauldron with a lid and put on fire. Simmer from the moment of boiling for 40 minutes. 5 minutes before readiness, pour vinegar.
Pre-sterilize jars and lids.
Mix the salad.

Hot put into jars and roll up. From this amount, approximately 5 liters of lettuce are obtained.
Put jars with salad on lids and leave in this position for 10-12 hours.

Store lettuce in a dark and cool place.

Calories: Not specified
Cooking time: Not indicated

How nice it is to open a jar of salad in winter and delight your home with the aroma of summer! If a lot of vegetables were born, it is worth making a vitamin supply out of them. We recommend Ten eggplant salad for the winter - it combines the most beloved vegetables into a very tasty snack. It is called so because the vegetables that make up its composition are taken in quantities of 10 pieces. The name is simple, but the taste is excellent!

You can use it in completely different ways. It is good on its own, as a salad. But it is also a great side dish for main dishes. Ten is especially good for fried and stewed meat.

Such a salad is always at hand, which is its charm. And if guests unexpectedly came to you, you can just open the jar and the table for the reception is already ready! It doesn’t take long to prepare the workpiece - it will take only an hour and a half from cutting vegetables to the readiness of the dish.

Eggplant salad "Ten" for the winter - a step by step recipe.

To prepare the dish you will need:

- 10 pieces of medium-sized eggplant,
- 10 pieces of sweet peppers,
- 10 pieces of tomato,
- 10 medium-sized onions,
- 120 g of vegetable (sunflower) oil,
- 150 g of granulated sugar,
- 1 tbsp. l. salt,
- 100 ml table 9% vinegar.

This amount of products is enough for 5 half-liter jars.

Recipe with photo step by step:

We take strong ripe fruits. Wash the vegetables, wipe dry and prepare: cut the stalks from the tomato and eggplant, clean the onion, and free the peppers from the seeds. Cut off the tails of the eggplant.

Slice all the vegetables. Their thickness should be no more than 5-6 mm. Onions can be cut thinner. Then the salad will look beautiful both in a jar and on a plate. In order for the mugs to turn out even, we take the sharpest knife in the house.

We take a pan and put vegetables in it - the first layer is tomatoes, then everything else.

Add oil with vinegar, sugar and salt and put the dishes with vegetables on the fire.

Bringing to a boil, reduce the heat (cover) and simmer everything for 15-20 minutes. Be sure to stir regularly. But we do this carefully so as not to damage the tender vegetables. Tomatoes will give juice and vegetables will begin to soak in it. The fire must be quiet so that all the juice does not boil away and the vegetables do not burn.

At this time, we wash and sterilize the jars. They can be held over steam for 20 minutes or boiled in a water bath.

We lay out a dozen salad with hot eggplants in a sterilized dish, immediately cover the jars with lids and cork them. Before putting away for storage, cool the workpiece.

Eggplant "ten" salad is ready for the winter. You can make yourself and your loved ones happy!
Old Lesya
We also recommend preparing

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

Young eggplant - about two kilograms,
Tomatoes - 3-4 things,
Onions - 2 onions,
Ground red and black pepper - a teaspoon,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.

Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

"Blue" - 6 pcs.,
Garlic - 1 head,
Dill - 1 bunch,
Vinegar and vegetable oil - 2 tablespoons each,
Salt and sugar - two teas each. spoons,
Freshly squeezed lemon - 2 tsp.

Cooking:

My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.

We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, alternately in sterile jars, we close the fried “blue” and garlic dressing with herbs in dense rows.

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.

Conservation is varied and in each case original:

Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
refined oil,
Sil and sugar sand - 1 table. spoon,
Acetic acid (9%) - half a glass,
Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.

We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

Recipe for making “blue ones” without sterilization in tomato juice

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Bulgarian sweet pepper - 2 kg.,
Tomatoes - 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic
Vegetable oil and vinegar (9%) - two tablespoons each,
Sugar and salt - a couple of spoons,
Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

5 kilos of "blue ones",
Bulgarian pepper - 600 grams,
Red pepper - 2 pcs.,
Garlic - 200 gr.,
Vinegar - 350 ml.,
Vegetable oil - 1 cup.

How to cook in Georgian?

My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.

Products:

Eggplant - half a kilogram,
A couple of medium sweet peppers
One large carrot
a couple of bulbs
Half a hot pepper
Large head of garlic
Sunflower oil - 3 tbsp. spoons,
Vinegar (9%) - 2 tbsp. spoons,
Sugar - 2 tbsp. l.,
Salt - 1 tbsp. l. plus 1 tsp,
Black peppercorns - 15-20 peas,
Ground red pepper - half tsp,
And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.

Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

A dozen winter salad is an excellent preparation for a long and cold winter. This vegetable preparation is not only ideal for a side dish or snack, but can replace a full meal. This dish retains all useful trace elements, contains many vitamins and is stored for a long time.

This dish is quick and easy to prepare, and it is also very affordable, as it is prepared from simple products that you can buy in almost any store during the season.

Ten salad will appeal especially to those who love healthy dishes and take care of their health.

How to cook a dozen salad for the winter - 16 varieties

This dish appeared relatively recently, but it has already gained popularity and love among gourmets and lovers of tasty and simple food.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Vegetable oil - 300-350 ml.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Everyone can appreciate this dish, because it contains many useful trace elements.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Vinegar 9% - 200 ml.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Wash the tomatoes and cut into large cubes.

Greens contain many vitamins, which are so lacking in winter. That is why it is so important to include it in the diet in the cold season.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Vegetable oil - 200-300 ml.,
Parsley - 200 gr.,
Dill - 200 gr.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Wash and peel the eggplant. Then cut into large pieces.

Wash and clean sweet peppers. Cut in half, and then cut into thin half rings. Drink the tomatoes and cut them into fairly large squares.

To prevent the salad from burning while cooking, it is better to use a pan with a thick bottom.

The finished dish must be rolled up in pre-sterilized jars.

Olive oil is much healthier than sunflower oil, which is why it is often added to many dishes.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Olive oil - 200-300 ml.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Remove the twig from the eggplant and cut into thick semicircles.

Then, remove the middle from the sweet pepper and cut into half rings.

This dish is truly appreciated by those who like to add spicy spices to their dishes.

Ingredients:

Eggplant - 1 kg,
Carrots - 300 gr.,
Garlic - 1 pc.,
Bulgarian pepper - 500 gr.,
Hot pepper - 2 pcs.,
Onion - 200 gr.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Eggplants need to be washed and peeled. Then cut into large cubes.

Wash and clean sweet peppers. Cut in half, and then cut into thin half rings. Drink the tomatoes and cut them into fairly large squares. Peel the hot pepper from the middle and finely chop.

Onions need to be washed and peeled. Then cut into half rings. Finely chop the greens.

The finished dish must be rolled up in pre-sterilized jars.

In today's world, veganism is very popular.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Bulb - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Remove the stem from the eggplant and cut into half rings.

It is necessary to wash the tomatoes and cut them into large cubes.

Then, remove the middle from the sweet pepper and cut into half rings.

Sea salt is much healthier than regular salt, which is why it is often added to dishes.

Ingredients:

Eggplant - 10 pcs.,
Carrots - 10 pcs.,
Vegetable oil - 300-350 ml.
Sugar - 150 gr.,
Sea salt - 2 tbsp. l.

Cooking:

Carrots need to be peeled and finely grated.

This dish will appeal to those who follow their figure and health.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Bulb - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Cooking:

Remove the stem from the eggplant and cut into half rings.

It is necessary to wash the tomatoes and cut them into large cubes.

Then, remove the middle from the sweet pepper and cut into half rings.

Vegetarian cuisine is one of the most popular right now.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Sugar - 150 gr.,
Salt - 2 tbsp. l.

Cooking:

Eggplants need to be peeled and cut into squares.

It is better to leave chopped eggplants in a plate for 20 minutes so that bitterness comes off them.

Peel the pepper and finely chop.

Then put all the vegetables to simmer for 55 minutes and add salt, sugar and butter.

Tatar cuisine is one of the most unusual in the world.

Ingredients:

Eggplant - 2 kg,
Tomato juice - 3 liters,
Bulgarian pepper - 1.5 kg,
Hot pepper - 2 pcs.,
Garlic - 4 pcs.,
Vegetable oil - 100-150 ml.
Sugar - 150 gr.,
Salt - 2 tbsp. l.
Vinegar 9% - 250 ml.

Cooking:

Eggplants need to be peeled and cut into squares.

Then put all the vegetables to simmer for 60 minutes. Then add vinegar, tomato juice, salt, sugar and oil.

You need to put the salad in sterilized jars and roll up.

This option is suitable for those who do not like to spend a lot of time in the kitchen.

Ingredients:

Eggplant - 10 pcs.,
Bulgarian pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Bulb - 10 pcs.,
Garlic - 10 cloves,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 2 tbsp. l.

Cooking:

Wash and peel the eggplant. Then cut into large pieces.

Wash and clean sweet peppers. Cut in half, and then cut into thin half rings. Drink the tomatoes and cut into fairly large squares.

Onions need to be washed and peeled. Then cut into half rings.

The finished dish must be rolled up in pre-sterilized jars.

To prevent the lids from swelling, lettuce jars can be additionally sterilized for ten minutes.

This salad option will be appreciated by those who love a spicy taste.

Ingredients:

Eggplant - 10 pcs.,
Tomatoes - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l.
Dried basil - 1 tsp

Cooking:

Eggplants need to be peeled and cut into squares.

Peel the bell pepper and finely chop. Clean the hot pepper and finely chop.

Peel the garlic and finely chop.

Then put all the vegetables to simmer for 60 minutes. Then add tomato juice, salt, sugar and oil. Add basil.

You need to put the salad in sterilized jars and roll up.

Lovers of homemade food will love this dish.

Ingredients:

Eggplant - 10 pcs.,
Tomatoes - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l

On summer days, every hostess seeks to fill the shelves of her pantry with a variety of conservation. After all, it is so nice to enjoy the taste of fragrant berries, juicy fruits, mouth-watering vegetables again in the cold winter! A jar of blanks can always perfectly decorate the table, whether it's an ordinary family dinner or a festive feast!

Today I will tell you how to prepare a salad for the winter "Ten" - a wonderful dish that perfectly combines the tastes of almost all vegetables grown in your garden.

To prepare a salad for the winter "Ten", you will need:

eggplant - 10 pcs.
tomatoes - 10 pcs.
bell pepper - 10-15 pcs.
hot pepper - 1 pod
carrots - 10 pcs.
onion - 10 pcs.
sunflower oil - 200 g
table vinegar - 100 g
sugar - 150 g
bay leaf - 3-4 pcs.
black peppercorns - 10 pcs.
ground black pepper
salt

How to cook a salad for the winter "Ten":

1. Eggplants, tomatoes, bell peppers, hot peppers, wash well under running water and dry. Cut eggplant into slices, tomatoes into slices (each vegetable into 4-8 pieces, depending on size). Peel bell peppers and hot peppers from stalks and seeds. Bulgarian pepper cut into strips, hot pod - finely chop with a knife.
2. Peel, wash and dry onions and carrots. Cut the onion into half rings, carrots into slices.
3. Put the prepared vegetables in a large saucepan in layers in the following order: carrots - eggplants - bell peppers - onions - tomatoes. Sprinkle each layer with crushed hot pepper. Add a few bay leaves, ground black pepper and black peppercorns to the vegetable mass.
4. Pour sugar, salt (about 2 tablespoons) into a saucepan with vegetables, pour in sunflower oil.
5. Place the pan on the stove, bring the vegetable mass to a boil, then cook over low heat for 10 minutes, and then with a strong boil - another 40 minutes.
6. While vegetables are being prepared, prepare jars and lids (sterilize in any way convenient for you).
7. 5 minutes before the end of the cooking process, pour table vinegar into the pan.
8. Put the prepared vegetable mixture into prepared jars, cover with lids and roll up.
9. Turn the jars upside down and leave to cool completely.

In order to avoid the possible bitterness inherent in eggplant, you can sprinkle the vegetables with salt before cooking and leave for 30 minutes, then rinse the vegetables under running water, washing off the salt and the released bitter juice.

If during the preparation of the salad you did not have a pod of hot pepper at hand, you can safely replace it with red ground pepper (about ½ tsp for a given amount of vegetables, or at your discretion). In addition, if desired, you can add garlic and herbs (parsley, dill, cilantro) to the preparation.
Cook with pleasure and enjoy your meal!