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Eggplant and tomatoes for the winter

Eggplant and tomatoes for the winter


Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggplant and tomatoes for winter:

Wash and slice the eggplant and tomatoes, then fry the eggplant and put in jars. Place a layer of tomatoes, eggplant and so on. Boil in baine-marine!


The correct timetable for planting seedlings and seeds & # 8211 When and how to plant vegetables in the garden

Vegetables that are sown or planted in February 20-28 February: carrot, parsley, dill, larch, moon radish, onion, garlic, winter green onion, peas, spinach, lettuce, planting horseradish rhizomes.

The seeds must be healthy and the soil layers must be covered with a thin row of manure, not too thick just to allow the vegetables to sprout.

Vegetables that are sown or planted in March 1-10 March: carrot, parsley, dill, larch, moon radish, onion, garlic, chives, peas, spinach, head salad, March 10-20: carrot, parsley, dill, larch, moon radish, onion, early potatoes, peas, spinach, head lettuce, sorrel:

March 20-30: moon radish, early potatoes, spinach, sorrel, dill, planted cabbage varieties for early production.

Also in March, the seedlings can be transplanted into cubes or nutrient pots for early field crops (tomatoes, peppers, eggplants).

In the second half of the month, cucumbers and peppers are planted in seedlings, but solariums are prepared for tomatoes and eggplants. Also in March, the disinfection of nurseries and solariums with formalin or copper sulfate continues.

Vegetables that are sown or planted in April 1-10 April: summer radishes, zucchini, early potatoes, spinach, peppers and seedlings, dill, cabbage varieties for early production

April 10-20: summer radishes, zucchini, baked pumpkins, melons, melons, spinach, corn for boiling, dill, planted varieties of cabbage for semi-early production, planted tomatoes and peppers,

April 20-30 beets, cucumbers, baked pumpkin, squash, watermelon, melon, beans, corn for boiling, dill, planted cabbage varieties for semi-early production, planted tomatoes and peppers.

Until the middle of April you can plant in the garden:

- Roots (carrots, parsley, parsnips) in rows, distance of 25 cm salad, spinach, sow late pea varieties, beets and onion seeds, from mid-April begins: Planting cabbages, kale and cauliflower

- Sowing pre-sprouted potatoes at a distance of 70 cm between rows, and in turn, between nests, 30-40 cm, at a depth of 10 cm, sowing beans, cucumber, melon and zucchini, you can still sow beets at 30 cm between rows, planting celery at a distance of 40 cm between rows and one row, sowing sweet corn, at the end of the month you can plant early tomato and pepper seedlings.

Vegetables that are sown or planted in May 1-20 May: cucumbers, beans, sweet corn, planted peppers, tomatoes and eggplant May 20-30: planted cabbage for summer production, cabbage, kale, cucumbers, endives, sweet corn, dill, green beans.

Vegetables that are sown or planted in June 1-10 June cabbage for summer production, cabbage, kale, cucumbers, endives, sweet corn, dill, green beans June 10-20 cucumbers, sweet corn, dill, green beans: June 20-30: cabbage for autumn production, goulash, beets, cucumbers, autumn potatoes, green beans, dill.

If you have not been able to finish planting vegetable seedlings in May, you only have time to plant tomato, pepper and eggplant seedlings in early June.

On soils fertilized with organic fertilizer are planted cauliflower, autumn cabbage, red cabbage, Brussels sprouts, autumn gulia and broccoli.

Careful! You can use successive crops on plots released after green onions, lettuce, spinach, peas and gulls. In order to establish double crops, you must clean the land of plant debris, dig and level the soil.

You can grow beans, autumn radishes, autumn cucumbers.

Vegetables that are sown or planted in July 1-10 July: planted goulash, beets, autumn potatoes, planted cabbage for autumn production, green beans, dill:July 10-20:

beets, cucumbers, green beans, dill: July 20-30: winter radishes, spinach, dill.

Careful! Tomatoes that start to eat can be saved by regularly breaking the leaves and removing rotten fruit.

Vegetables that are sown or planted in August 1-10 August: winter radishes, spinach, dill August 10-20: spinach, sorrel August 20-30: winter green onions, winter salad, spinach, sorrel.

On the released lands you can sow spinach, carrots and parsley, for spring production.
Vegetables that are sown or planted in September 1-10 September: winter green onions, winter salad, sorrel September 10-20: spinach, sorrel September 20-30: spinach.

Also in September is the time to gather the seeds for spring. For tomatoes, choose large fruits, specific to the variety, healthy, well ripened.

The tomatoes are crushed well, put in dishes with water, where they are washed well. After washing, remove the remains of the pulp from the seeds and let the water calm down. The good seeds are left at the bottom, while the dried seeds float to the surface.

Vegetables that are sown or planted in October 1-10 October: spinach for early spring production

Do not forget! To have fresh vegetables in early spring, it's time to grow green onions (stew), green garlic, salad, spinach, loboda, all of which withstand low temperatures well!

Vegetables that are sown or planted in November 1-10 November: carrot, parsley, onion, garlic, peas - all for early spring production - planting horseradish rhizomes.


Eggplant paste for the winter! The recipe like at home!

Do you want to make eggplant paste for the winter? Try this simple and effective recipe!

Ingredient: 2 kg eggplant, 2 kg donuts, 2 kg tomatoes, 1.5 kg onion, 500 ml oil, garlic, salt, pepper, to taste.

Method of preparation: Eggplants are washed, baked on the stove, cleaned and chopped with a wooden sausage, as for eggplant salad. The donuts are cleaned of stalks, the seeds are removed, the onions are cleaned, everything is cut into smaller slices and passed through a mincer. Heat the oil and cook the donuts and onions. Mix everything and boil a little. The tomatoes are also cleaned and passed through a mincer. Then put over eggplant, onions, donuts. Boil, covered, for an hour. Add salt, pepper, garlic to taste. Then put everything in jars. It is a good preparation for winter, used as an appetizer during fasting.


Baked Eggplant In A Jar For Winter

The jars must be sterilized according to the method I have described here. These eggplants in a jar can be put in the recipe broth here or in homemade tomato juice or bought from the one in a 1 l carton or in unopened glass. Eggplant preserved in a jar for the winter baked on the stove made in the country made by my mother cleaning in the pantry vacuum cleaner without bag filter hepa dirt devil.

Baked Eggplant In The Jar For Winter Diva In The Kitchen

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Baked Eggplant In Jar Or Freezer Box For Winter Urban Flavors

If you want to enjoy eggplants in the middle of winter, you can keep them just ripe and then put them in the freezer or in a jar.

Baked eggplant in a jar for the winter. The recipe for baked eggplant in a jar for the winter is extremely simple, I prepare it when I no longer have room in the freezer, which I usually fill with fruit. I am a great lover of eggplant recipes and I never miss an opportunity to prepare them and chip. From 3 kg of ripe eggplant I filled 4 jars of 370 ml ripe eggplant. After this procedure we can start preparing the eggplant in a jar in tomato sauce for the winter. I left them in the fridge overnight.

The pulp from the ripe eggplant is put in a bowl and a little salt is added over it. To 1 kg of baked and well drained weighed eggplants I add 1 teaspoon of grated salt to pickles and 3 4 tablespoons of oil. Keeps the taste of ripe eggplant. When you buy the eggplants that you will put in the jar, choose them as if you were using them for the eggplant salad.

Choose them so that they are well cooked healthy with untouched glossy peel. Mix everything well then put in sterilized jars before. Baked eggplant in a jar for the winter. Don't forget to let them drain well.

You can use smaller or larger jars. I admit that I don't buy them fresh in the winter because they have no taste. Pre-baked eggplants are peeled and left to drain for a few hours. The eggplant recipe in a jar with tomato sauce it brings with a zacusca but it is something much simpler and easier.

Fill the jars just a little more than 3 4 then put about 1 cm of sunflower oil on top. I put the slightly salted eggplant pulp in each jar until close to the lip. Sunflower oil or olive oil. I now let you see what you need to do to have the best baked eggplant in the jar for the winter.

I have enough 400 ml. Eggplant in a jar for the winter. Wash the jars well with water and detergent. How to prepare eggplant recipe for winter in a jar.

Most often I put baked eggplants for the winter in the freezer or in the recipe jar here. Avoid very large ones and those with scratches, they will not bake well and will have storage problems.


Green tomato & # 8211 Green light

Unlike many other vegetables and fruits, tomatoes are good not only ripe, but also brown, even green. If you are left in the garden and autumn is already at the gate & # 8211 do not worry: your harvest will not be lost. There are many recipes for which it is suitable & # 8220Zelentsy & # 8221 with their thick skin. Here is one of them:

  • unripe tomatoes & # 8211 1 kg
  • olive oil & # 8211 ½ cups
  • pepper bolt. sweet & # 8211 3 pieces
  • garlic & # 8211 3-4 teeth
  • sare & # 8211 1 tabel. spoon
  • sugar & # 8211 the same
  • hot peppers, green & # 8211 depending on taste.
  1. Peel the garlic, wash the greens and vegetables.
  2. The pepper is cut into thin strips press the garlic press with garlic
  3. Cut tomatoes (small & # 8211 in half, large & # 8211 in 4 parts)
  4. Prepare the bowl: mix the salt, sugar, vinegar and butter
  5. Spread the vegetables in a large bowl and pour the prepared mixture.

If you put the finished salad in a jar, cover it with a lid and turn it several times, then send it in the fridge for a few hours, you get a dish that can be served immediately. But by spreading it in a sterile, tightly closed container, you can store the workpiece in a dark, cool place until spring.

Cauliflow fried & # 8211 read how to make a simple and quick dish.

How to cook juicy meatballs with sauce, read our article.

Minced potatoes & vegetables are one of the simplest dishes that can be cooked in a hurry.


Tomatoes in Korean

Winter meal can be a variety of Korean dishes that bring a touch of spicy taste to bored food. In Korean salad recipes in Korean used a different set of vegetables and different proportions between ingredients, but all must be the following suite of products: tomatoes, vinegar, vegetable oil, salt, sugar, spices and herbs. Because the vessel is harvested for long-term storage without sterilization, sterilization is a prerequisite for storage containers (Figure 5).

General principles of Korean tomato snack the following:

  1. Vegetables should be sure to wash, cut the stems, seeds have been removed, if necessary.
  2. It is advisable to take tomatoes of the same size, so they are marinated in the same grade. Baked tomatoes for this dish will not fit.
  3. Tomatoes cut into small slices, remaining vegetables rub on a grater or grind in a blender.
  4. Canned sauce consists of vinegar, sugar, salt, spices and vegetable oil. Because the latter ingredient is well tolerated itself has a taste and smell of other components, it is advisable to add it in the preparatory stage of the marinade.
  5. spread the vegetables in a layered jar, pour the marinade to completely fill the tank.
  6. Banks almost tightly, left upside down, wrapped and do not touch until cold.
  7. Rolled salads are best stored in a dark and cool place. Open can be stored in the refrigerator.
  8. Korean salads served as a standalone snack or as a garnish to a hot, sprinkled with chopped herbs.

Figure 5. Snack tomatoes in Korean for winter

Korean salad is recommended to start with classic recipes. We offer a recipe for the winter harvest of red tomatoes in Korean.

Thus, 1 kg of tomatoes requires 2 different colors of peppers, 2 carrots, 50 g of sunflower oil and vinegar, green bundle 50 g of sugar, 1 clove of garlic, black pepper and salt to taste.

Following the basic principles, perform the following steps:

  1. my vegetables and clean, remove the seeds.
  2. Tomatoes are cut into 4 pieces, rub carrot on a special grater.
  3. Pepper, herbs and garlic clove in a puree using a food processor or meat grinder.
  4. The resulting salt is mixed with vegetables and pepper to taste, adding sugar, pepper, vinegar and vegetable oil.
  5. In prepared jars spread layers of tomatoes and pickled vegetables, alternating them to completely fill jars.
  6. The bank closes tightly. It has been cooled and stored in accordance with the basic principles of preservation.

To prepare tomatoes in the appropriate Korean tomatoes not only red, but green. Here is the recipe for this salad for the winter.

List of necessary products: gogonele - 5 kg, carrots - 2 root, sweet pepper - 4 pieces, 3 cloves of garlic, bay leaf, fennel, black pepper, horseradish root 3. Cooking begins with washing and cleaning vegetables. Pepper cleaned of seeds and horseradish and carrots - peeled. These vegetables are ground in a meat grinder or blender. Each tomato carefully cut in the cross, not by dorezaya. Result cut the pepper stuffing of vegetables, carrots and horseradish.

In sterile jars spread the bottom a little washed greens, bay leaves and a few black pepper peas. Followed by stuffed with tomatoes, which should be installed close to each other. content boxes fill the prepared sauce with 5 liters of water, 150 g of salt, 2 cups sugar and 150 ml of vinegar, which is added at the end of preparation marinade. Prefab roll up, turn over, and gradually cool. Stored with other preserves in a dark and cool place.

From the video, you can find another interesting recipe for a winter tomato salad.


Eggplant, pepper and tomato ragout - for winter (without vinegar)!

Keep eggplants, tomatoes and sweet peppers according to this recipe, so you can enjoy their tastes and flavors in winter!

-100 g of fresh parsley

-2-3 tablespoons coarse salt, never (or to taste)

Weigh the vegetables after cleaning!

From these ingredients you will get 3 cans of 1 liter.

1. Wash vegetables and greens very well.

2. Peel the eggplants and cut them in half. Put them in a deep bowl and cover them with a solution prepared from water and a tablespoon of salt. Let them soak for 30 minutes to remove any bitterness. Then remove them from the solution and wash them under running cold water.

3. Peel the tomatoes and stalks. Cut them in half.

4. Peel the bell peppers and seeds. Cut them in half.

6. Take a large saucepan and place half the tomatoes in it. Cover the tomatoes with half an eggplant. Then repeat the respective layers again.

7. Spread the salt on the surface of the second layer of eggplant. Pour the water into the pan.

8.Place the pepper halves on the surface of the last layer of eggplant.

9. Place the pan on low heat and cover with a lid. Boil the vegetables for 30 minutes from the boil.

10. Then taste the juice released by them. If necessary, add more salt.

11. Add the chopped parsley. Partially cover the pan with the lid and cook the vegetables for another 20 minutes.

12. Transfer the hot vegetables to sterilized jars, alternating them. Finally, fill the jar with the hot juice from the pan.

13. Cover the jars with sterilized lids, sealing them tightly.

14. Turn the lids down and cover them with a warm blanket. Allow them to cool completely.

15.Put the cans in the storage place. In winter you can serve them as a salad or add them to soups, vegetable stews, etc.


To make sure you choose the tastiest and tenderest peas on the market, here's why you need to consider:

  • the pod should be fresh and crunchy when you squeeze it between your fingers
  • the color of the pods should be a raw green, lighter than green beans
  • the berries must be of medium size, the large ones are already old and no longer taste sweet
  • the pods should be firm and slightly velvety, which means that they have recently been picked from the vine
  • don't buy freshly cleaned peas, because you don't know how long the beans have been peeled from the pods.