Eggplant fried for the winter with garlic: 3 best recipes for preserving

Most vegetables ripen in autumn, and it's time to prepare the preservation. For the winter, you can cook fried eggplant with garlic. This is a very tasty appetizer that can be served as a side dish.

Features of preserving fried eggplant with garlic for the winter

For conservation, blue eggplants are pre-soaked in s alted water so that they do not taste bitter. You can also roast white varieties. They do not have a bitter aftertaste and it is not necessary to soak them. For frying vegetables, it is better to use unrefined sunflower oil, but refined is also suitable.Butter does not go well with eggplant.

Selection and preparation of eggplant and garlic

Only good fresh fruits without dents are suitable for pickling. It is better not to use withered fruits. The skin should be glossy and firm, and the stalk should be fresh and green.

Fruits absorb a lot of oil, which can adversely affect their taste. So that they are not too greasy, you need to use a Teflon pan for frying, and blot the fried pieces with a napkin. It is better not to peel the skin so that the pulp does not turn into porridge. The fruits are fried only in a hot pan, without covering it with a lid.

Canned fruits taste better if you add garlic to them. First, the garlic is crushed with a knife, and then finely chopped. So it will be more fragrant.

Preparation of containers

The appetizer is laid out in glass jars. Before that, they must be thoroughly washed with soda and sterilized. If the snack will be stored for a long time, it is better to use metal lids.

Recipes for making blanks

Fried eggplant is a great side dish that cooks quickly. The appetizer can be served with both meat and vegetable dishes. Eggplant pairs especially well with tomatoes. They can be preserved, for example, in tomato paste or with sliced tomatoes.

Classic fried eggplant for the winter with pepper and garlic

Appetizer can be prepared with bell pepper and garlic. This dish can be served as a side dish for meat.

Snack Ingredients:

• 2 kg eggplant;
• 2 bell peppers;
• 2 garlic heads;
• sunflower oil;
• s alt and spices to taste;
• bunch of fresh dill.

The process of preparing snacks for the winter:

1. Cut the fruits into circles and dip in s alted water for 20 minutes.
2. Pull out, blot with a napkin.
3. Heat the frying pan, pour in the oil.
4. S alt and pepper the circles, fry on both sides until golden brown.
5. Bulgarian pepper cut into thin strips, finely chop the garlic and dill.
6. Lay eggplant and pepper in layers.
7. Sterilize jars and lids.
8. Pour water into a saucepan, put jars.
9. Put the pot on a slow fire.
10. Cool the finished snack and put it in the cellar.

Quick Recipe

You don't always want to fiddle with conservation for a long time, so you can cook a blank according to a quick recipe.

Ingredients:

• 2 kg eggplant;
• 4 garlic heads;
• 2 onions;
• 5 large red tomatoes;
• 1 hot pepper;
• 2 bell peppers;
• black pepper;
• s alt;
• bunch of fresh basil and cilantro;
• vegetable oil;
• 1 tbsp l. vinegar.

Preparing snacks for the winter:

1. Cut the eggplant into circles.
2. Bulgarian pepper, de-seeded, cut into slices.
3. Chop the onion and herbs finely.
4. Cut hot pepper into circles.
5. Put the tomatoes, peppers and garlic into the blender.
6. grind until smooth, add s alt and spices.
7. Put the circles in jars, pour tomato paste. Cover with lid.
8. Turn the jars upside down, cool to room temperature, then you can put them in the basement or in the refrigerator.

With tomatoes

This is the perfect combination. And to make the taste of the snack more intense, you can add fresh basil or dill.

Ingredients:

• 2 kg eggplant;
• 1kg ripe red tomatoes;
• 1 large bell pepper;
• 3 garlic cloves;
• bunch of fresh parsley and basil;
• 30 g s alt;
• 40g sugar;
• 30ml vinegar;
• spices can be added as desired (such as paprika or chili);
• 80 ml vegetable oil.

Cut eggplants into circles, pour s alted water over them and leave them for 20 minutes. Drain the water and dry the circles. Grind tomatoes and bell peppers in a blender. Fry eggplant in oil. Finely chop the garlic and herbs. Add sugar, s alt and vinegar to the tomatoes.

Pour fried eggplants with tomato mass, simmer for 25 minutes. Add greens to the appetizer 10 minutes before it is ready. Arrange the finished preservation in jars. Banks roll up, turn over and put on the floor. When they are at room temperature, they are lowered into the cellar.

Preservation storage

You can store the snack in the cellar or refrigerator. Fried eggplants keep up to 1 year. Preservation without sterilization is best eaten as soon as possible. It may spoil if stored too long.

Recommended