Almost a hundred different dishes can be prepared with eggplants, including French ratatouille, Turkish imambayalda and Greek moussaka. There are no less options for canning this vegetable. Grocers pickle, salt, roll in adjika. And how many wonderful eggplant caviar recipes exist!


Eggplants make wonderful preparations for the winter. Eggplants are salted, stuffed and added to a vegetable platter with peppers, tomatoes or zucchini. Eggplants are marinated, in the Italian style, in oil or in brine. Before pickling, the eggplants can be baked whole: with the aroma of haze, they will turn out to be especially tasty.

Salted eggplant

Salted eggplants are good both as a snack and as a semi-finished product for salad or caviar. Moreover, such a blank does not require much effort. Cut off the stalk from the washed small eggplants, prick them with a fork in several places, then boil them for several minutes in a boiling salty solution (1 glass of salt per 10 liters of water). The time depends on the size of the vegetables: the larger the longer. Let the boiled eggplants flow under the press so that excess bitterness comes out of them. Then put it in sterilized jars and pour it all with warm brine (1 liter of water, 1 tablespoon of salt, bay leaf, allspice). When the brine has cooled, roll up the cans. For lovers of spicy cuisine, you can add a little



Eggplant caviar

Bake ripe eggplants in the oven until the skin begins to burst. Then remove, cool, peel and chop finely. Add chopped, season with vegetable oil, add salt, sugar, pepper, lemon juice to taste. Divide into liter jars and pasteurize at 90 ° C for 40-45 minutes.

The taste of eggplant caviar can be varied by adding other vegetables: Bulgarian in different proportions and combinations. Whatever you add is delicious. And you can cook not caviar, but for example, sauté.

Canned sauté with eggplant

However, sauté can be made not only from eggplant, but also from zucchini, pumpkin or squash. Jars of no more than 800-900 grams with screw caps are best suited.

#Saute with eggplant

Products for 5 jars:

  • 2 large or 3 medium eggplants,
  • 3 onions,
  • 3-4 pieces of bell pepper,
  • 2-3 pieces of carrots,
  • 2 medium tomatoes,
  • 1.5 tablespoons of salt
  • 1.2 cups vegetable oil.
  • You can also add 2-3 cloves of garlic. However, garlic imparts a specific flavor and aroma to the sauté.


While the sauté is on the stove, prepare the jars. Wash them thoroughly, rinse with boiling water and put in the oven for sterilization for 10-12 minutes. Pour boiling sauté with a ladle into hot jars, adding to the very top of the jar. Immediately close the jars with the lids. After all the jars are full, put them upside down, cover with a warm blanket and leave for 8-10 hours. To preserve the maximum amount of nutrients for long-term storage, it is best to place the jars in a cold place, but this workpiece can withstand storage outside the refrigerator.

Eggplant jam

And in Armenia, they even make jam from eggplants with honey. Cut into rather large pieces, salt, hold for an hour, then rinse and squeeze. And put it in boiling honey. If you serve such jam on a winter evening with freshly brewed tea with bergamot, it will be difficult to guess what it is made of. Rather, it will seem that this is some kind of cunning variety of apples crossed with chokeberry and cherry. We give a recipe for eggplant confiture with chocolate and ginger.

#Eggplant jam with ginger and chocolate


  • 1 kg eggplant
  • 800 g sugar
  • 50 g fresh ginger
  • juice of 1 large lemon
  • 250 g bitter (75% cocoa) chocolate

How to cook:

Peel the eggplants, cut the pulp into cubes. Grate the ginger on a fine grater. Boil 300 ml of water with sugar, add eggplant and ginger, cook over low heat for about 1 hour, stirring occasionally.

Things to know (Q&A)

What is the best way to preserve eggplant?

Once cool, halve the eggplant, scoop out the flesh, and freeze in freezer bags or containers . No matter which method you use, when stored properly, eggplant will last for up to one year in the freeze

Is salting eggplant necessary?

No need to salt first . Most recipes for eggplant insist you salt it before cooking. ... If you're cooking it in some other way — roasting, grilling, steaming — salting has no effect. And when you are salting eggplant for frying, it takes a lot more than just a quick sprinkle and rins

Should you rinse eggplant after salting?

Some of the pieces may start to look a little shriveled; this is fine. When you're ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible. This done, you're ready to coo

What does soaking eggplant in salt water do?

Salting: Salting removes excess liquid and some of the bitterness . Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.

How do you store eggplant for a long time?

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.

How do you preserve fresh eggplant?

Just pierce the eggplant with a fork and roast the whole thing at 400° until it starts to collapse. After it has cooled, cut the eggplant and scoop the purée into freezer-safe bags. Label with the date and freeze up to eight months . When you're ready to use the eggplant, use frozen or thaw in the fridge overnigh

How do you freeze fresh eggplant without blanching?

When the eggplant has cooled, remove it from the ice water, and pat dry. Lay the rounds on a cookie sheet, and flash freeze them, or if you prefer, bread the rounds first. You can dip them in egg then bread them with homemade Italian breadcrumbs. Once the eggplant is frozen, transfer it to freezer bag

Should I salt eggplant before cooking?

Salting causes the eggplant to absorb less oil when you cook it and the final result is a firmer bite (no soggy, floppy eggplant). So you may want to salt it for a tighter texture. Older globe eggplants can still taste bitter, too.

Should you rinse eggplant after salting?

Some of the pieces may start to look a little shriveled; this is fine. When you're ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible. This done, you're ready to cook.

Is it necessary to sweat eggplant?

Many cooks argue that salting eggplant and letting it rest, or “sweat,” for an hour or so before cooking draws out the vegetable's bitter juices. ... But we know from experience that a salted eggplant still soaks up quite a bit of oil. So, in the end, we're with Clee on this one: don't sweat it .

Do you Rinse eggplant after salting?

Place it in a colander, sprinkle generously with salt (don't worry, you'll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat it dry. ... Salt makes eggplant taste less bitter because salt always makes foods taste less bitter.

Do I need to wash eggplant?

First of all it is essential to wash the eggplants well; pass them under cold running water . With a sharp knife, remove the eggplant base and cap. You can decide to remove the peel or to leave it. Of course this depends on both your tastes and the recipe you are about to prepare.

How long should I soak eggplant in salt water?

Cut off and discard the stem of the eggplants, then slice them into 1-inch thick slices, lengthwise. Put the slices in the salt water, and weigh them down with a plate so they are under the brine. Let soak for 30-60 minutes .

Do I salt both sides of eggplant?

Sprinkle 1 teaspoon of Kosher salt , over all of the slices of eggplant, being sure to salt both sides. Set the salted, sliced eggplant into a colander and let it rest for about 30 minutes. By then the eggplant should begin to sweat.

Do you have to soak eggplant before cooking?

Eggplant works like a sponge, soaking up the milk into the flesh of the fruit. ... If you don't have time to salt or soak your eggplant pieces and just need to cook it quickly, removing the seeds is probably your best choice. Eggplant seeds tend to hold in the majority of the bitterness.

How long should eggplant sit after salting?

Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours . You'll see beads of moisture start to form on the surface of the eggplant as it sits. Some of the pieces may start to look a little shriveled; this is fine. When you're ready to cook, rinse the eggplant under cold water to remove the excess sal