The best recipes for cooking zucchini and eggplant for the winter. Marinated eggplants How to choose and prepare the main ingredients correctly

Marinated eggplants Number of servings - 10 1 kg young eggplants 30 g parsley, dill, celery, basil 1 tbsp. l. vinegar salt Preparation 15 min. Cooking time: 45 min. 1. Wash the eggplants, remove the stalk and sepals. Blanch in boiling water

Stuffed marinated eggplants Ingredients: eggplants - 4 kg, carrots - 500 g, sweet pepper - 500 g, garlic - 200 g, black pepper - 8 pcs., celery leaves - according to the number of eggplants; for marinade: vinegar - 3 l, water - 3 l, salt - 500 g. Young medium-sized eggplants are washed,

Autumn is the time to prepare the harvest for the winter. There are many ways to preserve fruits and vegetables: drying, freezing, canning, pickling, pickling and much more. Next we will talk about which recipes are best suited for canning zucchini and eggplant for the winter.

Subtleties of canning zucchini and eggplant for the winter

To make canned vegetables tasty, there are some cooking features that must be observed:

• Zucchini is a fresh vegetable that thrives when mixed with other vegetables and herbs. Bell peppers, eggplants, carrots, tomatoes, celery, garlic, chili peppers, horseradish, and sour fruits are suitable.
• For caviar you should use white zucchini, and for salads and appetizers - zucchini. They are more dense and will not fall apart during processing.

• Due to the composition of zucchini, it can only be pickled; it cannot be fermented or salted. For marinade, it is better to use table vinegar or citric acid. Grape or apple cider vinegar and sour berry juice are also suitable.
• It is better to cut eggplants with a ceramic knife.
• To get rid of bitterness, you need to make a couple of small holes in the eggplants (you can pierce them with a fork) and sprinkle this place with salt. Let the vegetables sit, then rinse them.
• To prevent the flesh from darkening, place the eggplants in ice water.
• To preserve their shape, do not remove the peel from the blue ones.
• For caviar, it is recommended to chop the eggplants with a knife rather than a blender.

How to choose and prepare the main ingredients correctly

It is important to choose the right vegetables to make the preparation tasty. When choosing zucchini, you need to start from what you plan to cook. For appetizers or salads, as well as other dishes where the integrity of the pieces is important, it is better to choose young specimens with thin skin and rudiments of seeds. For caviar, on the contrary, you need mature zucchini.

Blue eggplants should be chosen as elastic, with smooth skin, ideally small round in shape with a green, not dry stalk. There should be no voids or seeds. Do not use wrinkled or withered vegetables. Eggplants should not be eaten raw. The vegetable must undergo heat treatment either before preservation or before consumption.

Methods for preparing zucchini and eggplant

There are many delicious dishes made from zucchini and blueberries. Below are the basic recipes for winter snacks.

Simple recipe

Ingredients:

• zucchini and eggplant 1 kg each;
• red tomato 0.2 kg;
• carrots 0.3 kg;
• onion 0.3 kg;
• bell pepper 200 g;
• sunflower oil;
• classic salt 3 tbsp. l.;
• sugar 3 tbsp. l.;
• vinegar 9% 3 tbsp. l.;
• peppercorns;
• garlic;
• Bay leaf.

Preparation:

• Rinse the vegetables.
• Peel carrots, zucchini and onions. Remove the seed box from the pepper.
• Chop the eggplants and zucchini (the eggplants are finer), grate the carrots, chop the peppers into strips, and chop the onions and tomatoes into half rings.

• Place assorted vegetables in a saucepan with heated oil.
• Add salt. Add sugar, pepper, garlic and bay leaf, simmer covered for 60 minutes, stirring occasionally.
• 5 minutes before the end, add vinegar and stir.
• Distribute the salad into the container, close it, put it on the lids and wrap it in something warm. When the jars have cooled, they can be stored.

With mushrooms

Another option for a delicious snack that can be prepared for the winter is zucchini salad with mushrooms.

Ingredients:

• zucchini 3 kg;
• onion 500 g;
• champignons 1 kg;
• tomatoes 1 kg;
• dill 1 bunch;
• sunflower oil;
• salt 2 tbsp. l.;
• pepper to taste;
• vinegar 200 ml.

Preparation:

1. Rinse the vegetables.
2. Peel the onions and zucchini.
3. Cut the zucchini into circles, the onion into half rings, the tomatoes into slices, and finely chop the greens.
4. Fry the zucchini in a frying pan in hot oil.
5. In another frying pan, fry the mushrooms.
6. Next, combine both components and simmer over low heat for a quarter of an hour.
7. Add onions, tomatoes and herbs. Pour in vinegar, add salt and spices and simmer until done.
8. Distribute the salad into jars and sterilize.

How and for how long are blanks stored?

To keep vegetable preparations longer, it is recommended to sterilize the jars. After the snack has been distributed into the jars, they must be hermetically sealed with sterilized lids, turned upside down, wrapped and left to cool for at least a day. And only after that they can be stored in the basement, refrigerator or other cool place.

You can leave pickled vegetables at room temperature, but then they need to be consumed no later than 4-5 months from the moment of twisting.

If you plan to store the product in an apartment, you should leave it in the cold for at least the first 2-3 weeks - this way the dish will absorb all the aroma of the spices and become as tasty as possible.

Vegetable kebab has long been no less popular than meat kebab. What could be better than an outdoor barbecue on summer days? You can cook anything on coals: zucchini, potatoes, eggplants, bell peppers, carrots, tomatoes, squash, corn, onions. And in order for them to turn out tasty and not dry, you need to know how to pickle vegetables for the grill.

General rules

Marinades for vegetables are, as a rule, sauces consisting of vegetable oils, herbs and a variety of spices. Place washed, dried and cut into pieces or whole vegetables into the prepared mixture and mix. In some cases, add a little honey.

Marinade for roasting vegetables usually consists of the following ingredients:

• soy sauce;
• different types of vinegar;
• different types of vegetable oils;
• onion and garlic;
• pepper;
• lemon;
• salt.

Vegetables that are too soft or ripe should not be used. It is advisable to choose firm and slightly unripe ones.

You can use any vinegar: table vinegar, wine vinegar, apple vinegar, balsamic vinegar, but the taste will be different in each case.

You can add chopped vegetables and various ready-made seasonings to the marinade, which may burn during baking. To prevent this from happening, it is better to shake off large particles before placing them on the grill.

You can pickle and bake both a mixture of vegetables and individual vegetables. It should be taken into account that the time for soaking in spices and frying may differ for different vegetables: some need more time, others less.

You can marinate vegetables for barbecue together with mushrooms, such as champignons.

The most commonly used spices for marinating kebabs

Classic recipe

Vegetables are selected to taste; if desired, you can marinate them together and then bake champignons. For a kilogram of vegetables you will need:

• vegetable oil (olive or sunflower) – 50 ml;
• lemon – 1 piece;
• garlic – 4 cloves;
• basil – 1 sprig;
• rosemary;
• salt.

Finely chop the rosemary and basil, squeeze the lemon juice, and chop the garlic using any available method. Combine all these ingredients, add salt and vegetable oil.

Wash the vegetables, chop them, put them in a bag, pour the marinade sauce into it, tie the bag and shake. Leave for half an hour, then you can bake, placing it on a wire rack or threading it onto skewers.

Soy sauce based

For a kilogram of vegetables you need to take:

• soy sauce – 3 tablespoons;
• wine vinegar - 2 tablespoons;
• olive, mustard or sunflower oil – 50 ml;
• garlic – 2 cloves;
• finely chopped cilantro - 1 tablespoon;
• ground pepper (optional);
• salt.

Preparation:

1. Chop the garlic, mix with cilantro and pour in soy sauce and wine vinegar.
2. Salt and pepper.
3. Add oil and stir.
4. Chop any vegetables (according to the season) and put them in a bag, pour the sauce into them, tie the bag and shake.
5. Refrigerate for 5 hours, but periodically remove and shake gently.
6. Remove the pickled vegetables from the refrigerator and place on a baking rack.

If desired, you can add mushrooms to the vegetables.

With dry white wine

Vegetables you will need are zucchini, eggplant, tomatoes, onions and sweet bell peppers. For the marinade:

• 100 g dry white wine;
• four cloves of garlic;
• peppercorns;
• salt to taste.

Preparation:

1. Finely chop the garlic and chop the peppercorns.
2. Combine all the ingredients for the future sauce and mix thoroughly.
3. Chop the vegetables, you can leave the tomatoes whole.
4. Pour the marinade over the vegetables, cover the container with a lid and shake, leave for an hour, after which you can start baking.

With olive oil

This is a very simple marinade for roasting vegetables over coals. The following ingredients will be needed:

• olive oil – 70 ml;
• balsamic vinegar - 2 tablespoons;
• garlic – 3 cloves;
• sugar – ½ teaspoon;
• basil – 2 sprigs;
• water 30 ml;
• salt – 1 teaspoon.

Preparation:

1. Add sugar and salt to balsamic vinegar, add water and stir until dissolved.
2. Add finely chopped garlic.
3. Pour in olive oil.
4. Place basil sprigs mashed by hand.
5. Chop tomatoes, squash, bell peppers, onions, zucchini and other vegetables.
6. Pour the marinade into the vegetable mixture and mix with your hands.

After half an hour, remove the basil, place the vegetables on a wire rack and bake. Sprinkle them with the remaining marinade as you go.

If you don’t have olive oil, you can use unrefined sunflower oil.

With yogurt

For this marinade you need natural yogurt without additives. For a glass of yogurt you will need the following ingredients:

• water - two tables. spoons;
• cilantro (you can take parsley) – 2 sprigs;
• cardamom, cinnamon, cloves - a teaspoon each;
• chopped garlic - teaspoon;
• grated fresh ginger - teaspoon;
• salt.

Mix all the ingredients, pour the resulting mixture over the chopped vegetables and let them soak in the spices. After an hour, you can start grilling over coals.

With tomato paste

Tomato paste forms an appetizing crust on vegetables when baked and adds a unique taste. Tomato paste can be replaced with ripe tomatoes. To prepare the marinade per kilogram of vegetables you need to take:

• tomato paste – ½ cup;
• vegetable oil – ½ cup;
• half a lemon;
• half a bunch of parsley;
• balsamic vinegar - 1 spoon;
• basil – 1 branch;
• sugar – 1 spoon;
• paprika – 1 spoon;
• salt and pepper.

Preparation:

1. Grate the zest from half a lemon, squeeze out the lemon juice and mix it with the grated zest.
2. Add tomato paste, salt and pepper and balsamic vinegar to the lemon.
3. Add paprika and sugar and mix everything.
4. Pour vegetable oil into the resulting mixture, add chopped parsley and basil.
5. Chop the vegetables and pour the prepared sauce over them, mix thoroughly so that each piece is coated with the marinade.
6. Close the container and put it in a cool place for 4 hours. Don’t forget to remove and stir periodically.

With sour cream

This marinade sauce is ideal for cooking young zucchini over coals. It’s easy to prepare, and you only need sour cream, garlic, dill and salt.

Garlic and parsley need to be chopped, combined with sour cream and salt. Cut the zucchini lengthwise or into circles, brush well with marinade and leave to soak for half an hour. After this, you can place it on a double-sided grill and on the grill.

With orange juice

This marinade should be prepared not with store-bought juice, but with freshly squeezed juice. It will require the following products:

• a few oranges to make a glass of juice;
• two cloves of garlic;
• medium or coarse salt;
• dill (sprig or umbrella);
• paprika;
• ground red pepper.

Preparation procedure:

• Finely chop the garlic, add salt, paprika, ground red pepper, pour in orange juice and add a sprig or umbrella of dill.
• Chop eggplants, zucchini, squash and sweet peppers and pour the resulting marinade sauce over them.

After two hours, you can start roasting vegetables on the grill.

With mustard

For this marinade you will need:

• ½ lime (you can also use lemon, but the taste will be different);
• three tablespoons of vegetable oil;
• two tablespoons of water;
• two cloves of garlic;
• a spoonful of Dijon mustard;
• two branches of basil;
• pepper;
• salt.

Crush the garlic, squeeze the juice out of half a lime, pick the leaves from the basil branches and chop finely. Combine all ingredients and add prepared vegetables to the marinade. Cover the saucepan and shake to distribute the sauce evenly. Leave to marinate for an hour or two.

Marinades for eggplants

Many people love eggplants for their piquancy, but they are especially tasty when grilled. But before baking, they must be marinated for at least 3-4 hours. The best marinades for eggplants:

• Olive oil, lemon juice, herbs and spices to taste.
• Wine vinegar, vegetable oil, soy sauce, basil and garlic.
• Dry white wine, olive oil, ground black pepper.

Marinades for zucchini

Zucchini is a real summer vegetable; it is light, tender, and low in calories. On warm days, it’s good to bake it instead of meat, choosing a suitable marinade, for example, from fresh herbs:

1. Finely chop the dill and parsley and salt well.
2. Wait until the greens release their juice, add the zucchini cut into circles, stir and let soak for 20 minutes.

Another simple but very successful marinade consists of only two ingredients - vegetable oil and garlic:

1. Pour vegetable oil into the frying pan and let it heat up.
2. Chop the garlic, place in oil and fry until fragrant.
3. Remove the frying pan from the stove and thoroughly grease the young zucchini cut lengthwise and leave them to soak under the film for an hour, after which they can be placed on a wire rack and baked.

Onion marinade

It turns out you can also make shish kebab from onions. Baked over coals, it is surprisingly tasty; it can be served not only with meat, but also as an independent dish.

To pickle onions, you will need the following ingredients:

• dry wine (white) – half a glass;
• salt and ground pepper - to taste;
• thyme - a couple of sprigs.

Chop the thyme and add to white wine. Cut the onions into four parts, sprinkle with salt and pepper, place in wine, and keep in a cool place for two hours. After this, string the pickled onion quarters onto skewers and place on the grill.

Onions can be marinated in soy sauce with spices or sprinkled with olive oil and sprinkled with your favorite seasonings.

Marinade for potatoes on skewers

Potatoes can be baked over coals without anything, but under the marinade they will acquire incredible taste and juiciness. List of necessary products (per kilogram of potatoes):

• lemon juice;
• vegetable oil (any);
• parsley, cilantro, dill;
• garlic;
• salt;
• black pepper.

Take a bunch of different greens and chop finely. Squeeze the juice from half a lemon. Cut five cloves of garlic into slices as thin as possible. Mix lemon juice, vegetable oil, herbs and garlic and place the peeled, washed and dried tubers in it, add salt and mix well again, set aside for half an hour. Then thread the potatoes onto skewers and place on the grill.

It’s not for nothing that grilled vegetables are called the decoration of the summer table: they look appetizing and joyful. To diversify their taste, you can come up with marinades yourself.

Many of us are accustomed to grilling vegetables without any marinade, which is a complete misconception, since pre-marinated vegetables acquire a truly unusual taste and aroma. Especially if you know how to properly marinate zucchini, you can get an original and very tasty appetizer in addition to tasty and juicy grilled meat or fish. So how are zucchini marinated so that when grilled, they not only retain their beneficial qualities, but also become a delicious snack on a picnic? First of all, it must be said that for the marinade it is best to use only young zucchini, since old ones have very thick skin, due to which the vegetables are poorly marinated, and large seeds can ruin the entire taste of the grilled zucchini. In addition, the thick skin on the zucchini simply will not bake or will burn, which will make the dish inedible.

By the way, you can make marinade for zucchini in different ways, the main thing is to stick to your personal preferences and choose the most suitable recipe for yourself. It should be noted that each of the marinades listed below is perfect not only for zucchini, but also for other vegetables (tomatoes, mushrooms, champignons, eggplants, etc.). As for other vegetables, they have different times for pickling. For example, it is recommended to marinate champignons two hours before cooking, since they are very quickly saturated with marinade, which can make them very oversaturated. The same applies to tomatoes, which, being in the marinade for a long time, can simply disintegrate. But peppers, eggplants and zucchini can be left in the prepared mixture for the maximum specified time, without worrying at all that the vegetables will become soft or lose their taste.

Spicy marinade. To achieve the piquant taste of grilled zucchini, it is recommended to use this recipe. Initially, you need to take a kilogram of zucchini and cut them: it is very important that all the pieces have the same thickness, so that they can marinate evenly and well. After which they are poured into an enamel pan. Now you need to prepare 2 large spoons of white wine vinegar, 50 grams of olive oil, 1 large spoon of basil and 2 large spoons of soy sauce. All these ingredients must be mixed well in a separate container. Next, you need to peel and finely chop 2 cloves of garlic and place it in a bowl. Approximately 6 black peppercorns and 1 teaspoon of salt are added there. It is recommended to mix the marinade thoroughly so that it turns into a homogeneous mass. Then the prepared zucchini is poured with this marinade and left for 5 hours.

Zucchini with balsamic marinade. Zucchini marinated according to this recipe has an incredible aroma and spiciness. Vegetables must, as in the first recipe, be cut into medium pieces, then pour them with 2 tablespoons of olive oil and leave for 15 minutes. While the zucchini is brewing, you need to chop 4 cloves of garlic and 2 chili peppers, from which all the seeds are first removed. All ingredients are fried in vegetable oil for about 5 minutes. Next, to the fried chili and garlic you need to add 2 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, freshly squeezed juice from one lemon and 1 teaspoon of ground black pepper. Pour the prepared marinade over the zucchini and place in a cool place. The maximum time for marinating zucchini is 3 hours, after which the vegetables can be grilled.

Classic marinade recipe for zucchini. This recipe will please absolutely everyone, including even the most sophisticated gourmets. Initially, you need to cut the zucchini prepared for grilling into cubes or slices of your choice and pour them into the pan. Then you need to chop two garlic cloves and one piece of capsicum. Garlic and pepper are fried over low heat in olive oil preheated in a frying pan. 5-7 minutes will be enough to completely fry the ingredients. Now you should peel one onion and cut it into identical rings. Next, you need to take a fresh lemon and squeeze the juice out of it. As for frying, 50 milligrams of tomato juice and 4 large spoons of soy sauce are added to it, after which it is brought to a boil, seasoned with 3 teaspoons of ground black pepper, salted with 2 teaspoons of salt.

Turning off the heat, combine the frying with onions and lemon juice. As a result, all the components of the marinade are thoroughly mixed and the chopped zucchini is poured with them. Allow at least 3 hours for marinating. By the way, to speed up the process, it is recommended to place the vegetables in a cold place. Zucchini with such a marinade turns out to be very juicy and has a special taste, since each of the pieces is very well soaked in the mixture, conveying its culinary uniqueness. As for the last marinade recipe, it works great for all vegetables (including mushrooms), except tomatoes. By the way, some grill lovers use this marinade to prepare wings, so grilling pickled zucchini according to this recipe will perfectly complement chicken meat, diluting it with the original taste of the so-called vegetable appetizer.