Eggplant with herbs and garlic for the winter: quick recipes with photos

An eggplant dish with garlic and herbs for the winter is an appetizer for spicy lovers who want to diversify their diet in the cold season. Even an inexperienced hostess will cope with simple recipes. With a minimum of ingredients, vegetables always turn out tasty and fragrant.

Features of harvesting eggplant with herbs and garlic for the winter

Fresh vegetables and herbs are the basis for the proper preparation of eggplant with garlic.

Tips for housewives:

1. After frying, the little blue ones should be left in a colander until excess oil has been separated.
2. Don't use a metal knife to cut eggplant.
3. Garlic is best cut or chopped finely to spread a piquant smell.
4. It is better to preserve greens with twigs - in winter it can be used as a dressing for other dishes.
5. So that the fruits do not darken after cutting, you can put them in cold water with the addition of lemon juice.
6. To eliminate bitterness, the peel is pierced with a fork and placed blue in saline.
7. Before frying, vegetables should be soaked in saline for a few minutes to preserve vitamins.

Eggplants are processed depending on taste preferences, but baked vegetables retain more vitamins and are easier to digest by the human body.

Product selection

Long-term storage of blanks in winter is ensured by the correct selection of products.Eggplants should be ripe, dense, dark lilac in color. When buying, you should take vegetables with a green stem. Do not make preparations from overripe or sun-damaged fruits.

Garlic for seasoning eggplant for the winter is chosen dense and juicy. The heads must be firm, not overripe, otherwise the cloves may turn blue-green. Such garlic will not give the necessary flavor and beneficial vitamins.

Carefully you need to approach the choice of greens. For harvesting eggplants with garlic and dill, cilantro or parsley, young juicy green plants are taken. When rubbed in the hands, they should give a distinct aroma. When dressing eggplants with greens, you should cut off the stems and use the leaf part.

Preparing containers for the start of the process

Processing containers for conservation is a guarantee of long-term preservation of vitamins and taste of food products.Light green or colorless glass jars are recommended for use. Initially, the contaminated container is washed with baking soda and rinsed with hot water, then sterilized.

Types of processing:

1. With the teapot. Washed jars are placed upside down on an open kettle with boiling water. The duration of the procedure is 20 minutes.
2. Using a vent pipe. A tube is attached to the kettle to release steam. Tanks are treated with hot steam coming from a hose.
3. In the oven. The method is convenient for processing a large number of cans. To do this, washed dry glass containers are placed on a baking sheet upside down and sent to the oven for 20-30 minutes. Sterilization of jars in the oven occurs at a temperature of at least 150 degrees.

After sterilization, the containers are allowed to cool and removed from the oven. Banks are placed on a tray upside down. To prevent the glass from breaking, do not use wet towels and oven mitts or abruptly remove the container from the oven.

How to prepare eggplant?

The number of ingredients for pickling eggplant with garlic and herbs is taken depending on the desired result. The minimum calculation is based on a kilogram of vegetables.

Required for cooking the following:

• eggplant - 1 kg;
• garlic - 1-2 heads;
• oil for frying;
• table vinegar 9%;
• s alt, pepper to taste;
• greens.

Easy recipe

Cooking steps:

1. Wash the little blue ones, cut off the tail and divide into circles or slices 7-8 mm thick.
2. Sprinkle chopped vegetables with s alt, add water and 3 teaspoons of vinegar to increase the shelf life of the workpiece.
3. Close the container with vegetables with a plate and put oppression to extract the juice.
4. Peel the garlic, chop the greens, removing the stems.
5. To prepare the marinade, add 3 tablespoons of vegetable oil to 1 liter of water and a spoonful of vinegar essence in boiling water, mix well.
6. Send s alted eggplants to the solution. To taste - bay leaf and peppercorns. Boil vegetables for 7-10 minutes.
7. Place the blue ones in a sterilized container in layers, alternating vegetables, garlic, chopped parsley, dill. Pack the ingredients well to reduce the amount of air in the jar.
8. Close the container tightly and let cool, then move to the cold.

Quick way

S alted eggplant canned both for long-term storage and for consumption the next day. To do this, it is not necessary to sterilize the product and seal tightly.

How to quickly make blanks:

1. Vegetables are washed and cut into cubes.
2. The blue ones are boiled in saline.
3. The eggplants are cooled, seasoned with finely chopped garlic, any herbs and vegetable oil.
4. Cover the lid and leave to infuse in the refrigerator.

The product is ready for use after a day.

Further preservation storage

Storage conditions for eggplant with garlic and herbs depend on how they are prepared. If the container was sterilized and hermetically sealed before filling, the preservation is sent to a dark room with an air temperature of no more than 20 degrees and a humidity of 75%.

It is unacceptable to store blanks at sub-zero temperatures or in the area of access to sunlight - bombing may occur, a change in the consistency, color of the product.

Duration of storage of a closed container - no more than 12 months, uncorked - 1-2 days in the refrigerator.

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