12 Best Recipes for Preserving Eggplant with Garlic for the Winter

Cook Eggplants with garlic for the winter It's simple. The resulting preparation is original, spicy, and delicious. It can be served as an appetizer on a holiday table. The dish requires inexpensive ingredients that can be found at any grocery store. The variety of recipes allows a woman to choose the one she likes best. Moreover, the salad can be made not only in the fall, but at any time of year. The vegetables are available year-round.

Features of a fragrant snack

To prepare a spicy dish correctly, so that it will keep well, the housewife needs to know and follow several rules:

1. When the vegetable mixture is cooking, it must be constantly stirred with a wooden spatula to prevent the product from burning.
2. The finished product is stored in liter-sized jars. They are first thoroughly washed, dried, and then pasteurized using any convenient method.
3. Filled containers are covered with lids treated with boiling water.
4. Next, the jars must be sterilized. To do this, they are placed in a wide container filled with water. The liquid is brought to a boil and simmered for 45-50 minutes. The jars are removed from the water only after it has cooled.

Only after all manipulations are completed is the workpiece removed to its permanent storage location.

Preparing the necessary ingredients

Ingredients for the preparation are selected to be of high quality, fruits and aromatic herbs are fresh, without signs of spoilage.

1. Wash all vegetables thoroughly and place them on a clean towel to drain. Then peel and chop. Remove the seeds from the bell peppers.
2. The eggplants are not peeled; only the stem is removed. They are left whole or cut into pieces of the desired size and placed in salted water (2 tablespoons per 1 liter of liquid) for 2 hours. Then, the eggplants are removed with a slotted spoon into a colander. This procedure will remove the bitterness.
3. It's best to use garlic grown in the summer, as those planted in the fall tend to be more pungent and bitter. Peel the cloves and press them through a garlic press.
4. The greens are washed and chopped.
5. Only rock salt is used; extra salt is not suitable for harvesting.
6. Bottled water is used.

The better the quality of the ingredients, the tastier the salad will be.

Delicious eggplant and garlic preserves

The best appetizers made from eggplant, greens, and other fruits are prepared at home. The dishes taste much better than those bought at the supermarket.

Blueberry salad with garlic without sterilization

A salad made from pieces of vegetables turns out incredibly tasty.

Slice the bell pepper, onion, eggplant, garlic, and tomatoes and place them in a cauldron. Add salt, sugar, and vegetable oil and cook for half an hour. Five minutes before the end of cooking, add vinegar.

The workpiece is not sterilized.

Pickled blue mushrooms stuffed with carrots

The eggplants are split lengthwise on one side, leaving 1 centimeter of intact flesh at the ends. Grated carrots are combined with parsley, salt, and garlic. This mixture is placed in the center of the eggplants. Then they are placed in an enamel bowl and covered with cooled brine (2 tablespoons of salt per liter of water). A flat plate is placed on top, and on top of that, a three-liter jar filled with water. After three days, the eggplants are placed in containers and stored.

Spicy Korean-Style Eggplant

Carrots, onions, garlic, and bell peppers are mixed in a wide saucepan and covered with a super-hot dressing prepared as follows:

1. Ground black and red pepper, coriander are combined with salt, sugar, sunflower oil, and wine vinegar.
2. The fruit mass is left to marinate overnight.
3. In the morning it is spread out into jars.

The dish is served on the table after 2 weeks.

Finger-licking garlic and eggplant caviar

Tomatoes and onions are salted and simmered in a frying pan with high sides. Eggplants, coated in flour, are fried in a separate pan. Eggplants and garlic are placed in a container, and each layer of vegetables is covered with tomato-onion puree. This preparation should be stored for no longer than 2 weeks.

Marinated blue mushrooms in garlic sauce

Mince the garlic and hot pepper. Wear gloves when handling them to avoid burning your hands. Place the tomato paste, hot pepper mixture, vegetable oil, and diced eggplant in a cauldron. Cook for 45 minutes. Add vinegar 5 minutes before the end of cooking.

Eggplants with garlic and vegetables in a jar

Layer eggplant, tomatoes, garlic, white cabbage, and carrots in jars. Fill the jars with hot marinade (salt, white sugar, vinegar, bay leaf, and allspice peas added to boiling water). The preserves will last for a month, after which the product is ready to eat.

Eggplants for the Winter with Garlic, Like Mushrooms

Bring a saucepan of water, salt, peppercorns, and apple cider vinegar to a boil. Place the sliced ​​eggplant, garlic, and parsley in prepared containers and pour the marinade over them.

Appetizer "Mother-in-law's Tongue"

You can make a spicy appetizer called "Mother-in-Law's Tongue." Grind tomatoes, sweet bell peppers, hot peppers, and garlic through a meat grinder. Place the eggplant, salt, sugar, and sunflower oil in a large saucepan, and pour in the pepper-tomato mixture. Cook for half an hour. Add the wine vinegar 5 minutes before the end of cooking.

Recipe in Georgian

Canned eggplants prepared Georgian style have a unique flavor. Svan salt imparts this uniqueness. Place sweet and hot peppers, onions, garlic, cilantro, wine vinegar, Svan salt, fried tomatoes, and eggplants in a thick-bottomed saucepan. Bring the mixture to a boil and pour into jars. Serve within a week.

A recipe for a winter appetizer of baked eggplants

First, the eggplants, soaked in salted water, are removed with a slotted spoon into a colander to drain. Then, the salad is prepared.

Place the eggplants and bell peppers, cut into large pieces, on a baking sheet greased with vegetable oil. Place the baking sheet in the oven. Bake the vegetables at 180°C for approximately 40-45 minutes. Then let them cool. Layer the eggplants, peppers, and chopped tomatoes in jars. Each layer is drizzled with vegetable oil mixed with garlic and salt.

Kherson-style eggplants

Grind the hot pepper and garlic in a blender and mix with vegetable oil, salt, and apple cider vinegar. Arrange the eggplants in containers. Coat each layer with the hot sauce.

Fried eggplant with garlic for the winter

Eggplants, cut into pieces, are fried, mixed with dill, garlic, salt, and vinegar. The mixture is spread into containers.

Boiled eggplants with garlic

Place the eggplants in lightly salted water. Bring to a boil and continue cooking for 40 minutes. Combine the carrots, bell pepper, garlic, ketchup, and salt in a saucepan. Cook for half an hour. Add the boiled eggplants and vinegar 10 minutes before the end of the cooking time.

How and how long to store winter preparations

The preparations are stored on the bottom shelf of the refrigerator or in the cellar for no more than 3-4 months. The main thing is to avoid exposing the containers to direct sunlight and freezing the product, as this will lead to a loss of the snack's flavor.

An eggplant salad with garlic, aromatic herbs, spices, and other vegetables is easy to prepare. In just a little time, a home cook can prepare the salad and refrigerate it. And when uninvited guests arrive, she can boil some potatoes, take out the appetizer, and serve a simple meal.

Eggplants, prepared according to any recipe, turn out spicy and tasty.