Marinated Eggplant with Garlic: 5 Quick Recipes for Winter Cooking

Every year, more and more housewives are preparing marinated eggplants with garlic and various additives. A vegetable appetizer turns out to be tasty and tender, and the abundance of products in the composition of preserves contributes to the feeling of enjoying original flavor notes throughout the winter. The dish is suitable for everyday lunch and a festive table.

Features of cooking eggplant with garlic for the winter

When creating salads, you should follow some rules:

• preservation jars are better to choose small sizes in order to use the workpiece immediately at a time;
• unripe vegetables can be used to create caviar and saute;
• before preparing the dish, leave sliced peeled eggplants s alted to get rid of excess moisture and bitterness;
• to maintain a beautiful shape, the vegetable can not be peeled;
• do not use metal utensils, which, when in contact with a vegetable, gives an unpleasant aftertaste;
• quick creation of dishes over high heat reduces the chance of deterioration of preservation during storage.

Selection and preparation of ingredients

For harvesting for the winter, it is necessary to take into account some nuances when choosing fruits:

• shape should be round, medium size;
• eggplant is better to choose ripe, but not overripe;
• vegetable should have dense pulp with small seeds, without the presence of visual voids;
• whole eggplant skin is welcome, no damage.

For preparations, eggplants are fried, baked or left fresh, sprinkled with s alt and herbs to maximize the preservation of vitamins and minerals.

Ceramic knives and wooden cutters are used to cut the product.

How to prepare the container?

For winter spins, you should choose clean, odorless jars, small sizes. Before canning, glass containers are thoroughly washed and sterilized by boiling. There is another common sterilization method - keeping the jars in the oven at a high temperature for 10-15 minutes.

Methods of harvesting

The blue twists are prepared in a variety of ways. They are used in winter, as a stand-alone ready-made dish that can be consumed immediately after opening, and as semi-finished products that are added to other dishes so that they undergo a heat treatment process.

Delicious eggplant with garlic and herbs for the winter

For a simple recipe, you need to use the products:

• 1 kilo eggplant;
• 1-2 heads of garlic;
• dill - 1 bunch;
• 2 tablespoons each of sugar, s alt and vinegar;
• 1 liter of water;
• 100 milliliters of vegetable oil.

Step by step:

1. Cut clean vegetables into medium cubes.
2. Pour marinade water into a bowl. Put on fire.
3. Chop clean dried dill.
4. Peel the garlic.
5. Pour vegetables, sugar, s alt and vinegar into the boiled marinade.
6. Cook with lid closed for 8-9 minutes.
7. Take out the softened eggplant with a slotted spoon. Sprinkle with dill and pressed garlic.
8. Butter. Leave to soak in garlic marinade for 3-5 minutes.
9. Make jar twists.

With cilantro

The original savory snack is based on:

• 1 kilo blue;
• 150 grams of cilantro;
• 2 cloves of garlic;
• 1 chili;
• 60 ml apple cider vinegar;
• 1 cup vegetable oil;
• s alt to taste.

Prepare the salad as follows:

1. Chop clean dry herbs finely.
2. Cut pepper into thin rings, remove seeds.
3. Chop the garlic.
4. Combine cilantro, garlic, pepper and s alt. Pour in vinegar and mix thoroughly. Leave to infuse.
5. Fry the sliced eggplant in a frying pan with butter until golden brown.
6. Put the first layer of seasoning into the container, the next - eggplant.
7. Pour in hot oil.
8. Make spins.

With bow

To create a universal snack you will need:

• 800 grams of eggplant;
• 1 carrot;
• 1 sweet pepper;
• ½ hot pepper;
• 3 cloves of garlic;
• 1 bay leaf;
• 1 spoon of vinegar;
• 1.5 tablespoons of sugar;
• 2 spoons of s alt;
• 1 liter of water.

To pickle eggplant, follow these steps:

1. Wash the blue ones, remove the stalks. Cut into circles.
2. Peel carrots and peppers. Cut into small pieces.
3. Boil the blue ones in water with 1 tablespoon of s alt for 5 minutes.
4. In a container at the bottom put the bay leaf, garlic and a slice of hot pepper.
5. Put the vegetables in layers.
6. Pour boiled water into a jar and immediately pour the liquid into a separate bowl. Add s alt, sugar and vinegar. Pour back into the container with vegetables.
7. Sterilize the jar in a pot of water for 10 minutes.
8. Tighten the lid and put it upside down to cool.

With carrots

For a simple recipe, you should buy products in this volume:

• eggplant - 2 kilograms;
• carrots - 1 piece;
• garlic - 2 heads;
• parsley or dill - 1 bunch;
• s alt - 2 tablespoons;
• water - 2 liters;
• bay leaves - 3-5 pieces;
• allspice - 5 peas.

Processes:

1. Boil whole eggplants in s alted water for 5-8 minutes.
2. Coarsely grate carrots.
3. Pass the garlic through the press.
4. Cut the cooled eggplant along not completely. Stuff with garlic and carrots.
5. Put blue balls into a bowl, sprinkling with herbs.
6. Pour in brine, which is prepared by boiling water for 15 minutes, with bay leaves, pepper and s alt.
7. Leave the vegetables to ferment for 3 days in a warm room. Then send to the refrigerator for 2 days.
8. Make a twist.

Spicy blue with garlic and pepper

Ingredients:

• 9-10 eggplants;
• 1 bell pepper;
• 1 chili pod;
• 1 glass of olive oil;
• 5-7 cloves of garlic;
• 5 tablespoons lemon juice;
• bunch of greenery;
• s alt;
• ½ teaspoon each of zira and ground pepper;
• 1 tablespoon curry.

Step by step recipe:

1. Bake whole eggplants in the oven for 25 minutes, brushing them with oil.
2. Infuse for 60 minutes.
3. Chop peppers, herbs and garlic. Mix.
4. Add s alt, vinegar, lemon juice, oil and spices.
5. Slice each side of the eggplant lengthwise. S alt and place the stuffing inside.
6. Pour into jars, pour oil.
7. Sterilize and cap.

Further storage of blanks

Store conservation should be in a dry, dark place. The temperature regime should not exceed 5 degrees Celsius. For these purposes, a balcony in an apartment or a cellar in a house is suitable.

How much can you store?

The optimal shelf life of a treat is 2-3 years. Thus, it is not possible to preserve the entire amount of vitamins, but the taste remains unchanged.

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