5 Best Recipes for Cooking Eggplant in Oil for the Winter

For the cold season, housewives prepare a multitude of delicacies. Eggplants are no exception. If you preserve them in oil for the winter, you can have a delicious and vitamin-rich dish on the table. Particular attention is paid to the selection and preparation of ingredients, as well as the cleaning of containers, before beginning the process. Among the best recipes for eggplants in oil, every housewife will find a version to suit her tastes, to delight her family on long, cold evenings.

Specifics of preparing the dish

Before starting the step-by-step preparation, prepare all the ingredients for the recipe and sterilize the jars.

Selecting and preparing ingredients

For winter storage, only young vegetables are used; they are less bitter and have a softer texture. Eggplants should show no signs of rot or insect damage. Eggplants with dried-out stems are also not used for winter preparations - this sign indicates that the vegetable has been sitting on the counter for a long time.

For preserving, use coarse, non-iodized salt. The remaining ingredients are prepared according to the chosen recipe.

Processing of cans

Preserving containers must be sterilized by washing them with baking soda and rinsing them under running water. Suitable methods include sterilizing them over the spout of a boiling kettle, in a saucepan of boiling water, in the oven, or in the microwave. After sterilization, turn the containers upside down onto a clean kitchen towel and allow them to cool completely.

Cooking delicious eggplant in oil for the winter: the best recipes

Each of the suggested recipes is worthy of a place in any home cook's collection. Choose based on the ingredients you have and your personal taste.

Classic method of preparation

To prepare using the classic technology, you will need the following ingredients:

• 2 kg of eggplants;
• 2 heads of garlic;
• 2 chili peppers;
• 2 onions;
• 250 ml of water;
• 2 teaspoons of salt;
• the same amount of granulated sugar;
• 125 ml 9% vinegar;
• oil to taste.

Peel the eggplants and slice them into 0.5 cm slices. Pour a little oil into a frying pan, add the eggplant slices, and drizzle a little more oil on top. It's important not to overcook them, or they'll be too greasy. Transfer all the fried eggplants to a separate enamel bowl. Peel the onion, chili pepper, and garlic. Puree the last two ingredients in a blender, cut the onion into half rings, and add them to the pan with the eggplants. Make a dressing from water, vinegar, sugar, and salt and pour it over the eggplants. Mix thoroughly and arrange in sterile jars. Next comes the sterilization process—20 minutes is enough for half-liter jars. Seal with metal lids and place under a warm blanket until completely cool.

Recipe without sterilization

If you don’t have time to bother with sterilization, choose this recipe.

For this you will need:

• 1.5 kilos of eggplants;
• a bunch of parsley and dill;
• 1 head of garlic;
• black pepper and allspice peas - 1 teaspoon each;
• 3 bay leaves;
• 100 ml oil;
• 60 ml 9% vinegar;
• 1.5 liters of purified water;
• 2.5 tablespoons of rock salt.

Wash the eggplants and cut them into cubes. If the vegetables are young, do not peel them. Pour water into a deep saucepan and add a tablespoon. salt and pour in the eggplant cubesBring to a boil and simmer for 5 minutes. Then drain the liquid and let the eggplants cool. Meanwhile, wash and finely chop the herbs, and press or grind the garlic.

Once the cubes have cooled, sprinkle the garlic and herbs on top. Mix thoroughly and distribute among sterile containers, leaving a little space above the top. For the marinade, use 1.5 liters of water, spices, 1.5 tablespoons of salt, and oil. Just before boiling, add vinegar. Pour the boiling brine into the jars containing the eggplants, screw on the lids, and turn them upside down. Wrap the jars in a warm blanket to allow the eggplants to cool slowly.

Salad "Perfect Autumn Combination"

A real vitamin bomb, for the preparation of which you will need:

• 2 medium eggplants;
• 5 pieces of multi-colored bell peppers;
• a bunch of parsley and dill;
• 2 heads of garlic;
• 1 bay leaf and 3 allspice peas;
• 50 g granulated sugar;
• 125 ml of water;
• 0.5 tbsp coarse salt;
• 25 ml of 9% vinegar;
• vegetable oil for frying.

Peel the vegetables, remove the seeds from the peppers, and blanch them for 5 minutes in boiling water. Cut the eggplants into 0.5 cm slices. Fry them in a small amount of oil on both sides, adding a little salt. Chop the herbs and garlic and mix them together. Place the herbs on the cooled eggplant strips and roll them up. Then stuff the bell peppers with them. Place bay leaves and peppercorns in the bottom of a sterile container, and arrange the peppers on top.

Using the suggested amount of ingredients, make a brine and pour it over the vegetables. Sterilize for 40 minutes for a liter jar. The rest of the process is the same as before.

Eggplants like mushrooms in an oil marinade

To prepare eggplants according to this recipe, you will need the following ingredients:

• 2.5 kg eggplants;
• 250 ml vegetable oil;
• 2.5 liters of water;
• 150 ml vinegar (9%);
• 10 g coarse salt;
• 2 tablespoons of granulated sugar;
• 5-7 cloves of garlic;
• 1 piece of hot pepper.

Wash the eggplants and cut them into strips about a finger thick. Cut the chili into rings and the garlic into large pieces. Bring the marinade to a boil and drop the eggplant strips into it. Let them steep for 7 minutes. Pour oil into a deep frying pan and add the dried eggplants, garlic, and pepper. Fry. Then place them in jars and immediately seal with metal lids. Cool slowly under a warm blanket.

Spicy eggplant with garlic and herbs in oil

This recipe will appeal to those who love spicy food. It uses the classic version, but adds your favorite herbs and double the amount of garlic.

Storage features of the finished product

Sterilized preserves are stored indoors, with sunlight being the key. Unsterilized jars are taken to the cellar or refrigerated. These snacks should be consumed before spring.