14 quick recipes for marinated eggplant with garlic and herbs for the winter

Quickly marinated eggplant with garlic, onions, and herbs is a delicious and healthy dish that can help combat the symptoms of vitamin deficiency during the winter. Eggplants can be added to salads, used in hot dishes, and as a table setting. To prepare this preparation, you need to familiarize yourself with the intricacies of choosing the right ingredients, containers, cooking instructions, and some other nuances.

Selecting and preparing vegetables

To ensure your preserves turn out delicious, follow these guidelines for choosing ingredients:

1. Vegetables should not have any serious damage or rotten areas.
2. The brown color of the eggplant indicates that it is not suitable for canning.
3. The vegetable's skin shouldn't be rough or wrinkled. Healthy eggplants have a smooth, shiny surface.

Important! Only use medium-ripe vegetables for pickling. Otherwise, the dish may turn out overcooked or slightly sour.

Delicious recipes with blueberries and garlic

There are many ways to marinate eggplant, each with its own characteristics and nuances.

A classic spicy recipe with eggplant, garlic, and herbs

To prepare the dish you will need:

1. Wash and peel 3 eggplants.
2. Cut them into small cubes (up to 2 cm).
3. Pour into a deep container and add 400 ml of water, boil over heat for about 5 minutes.
4. Strain the mixture through a colander and transfer it to a clean bowl.
5. Finely chop the herbs and add them to the mixture. Repeat the same process with the garlic.

The final step is to prepare the marinade. Combine 400 ml of water, 3 tablespoons of vinegar, and a few spices. Pour the liquid over the vegetables, cover, and let it sit for about 3 hours.

A quick way to prepare a winter snack in jars

For quick preparation you need:

1. Peel 2 kg of eggplants and cut into cubes.
2. Bring 2 liters of water to a boil and add 3 tablespoons of salt. While boiling, add the chopped eggplants. Turn off the heat after 3 minutes.
3. Now it's time to make the marinade: add a spoonful of salt and sugar to 1 liter of water, add 2 tablespoons of vinegar, and mix everything together. Cook for about 5 minutes.
4. Place chopped garlic in glass jars, then add eggplants and bay leaves.

Pour the marinade over the mixture, cool and take it to the basement.

Marinated whole in garlic marinade

To prepare the twist you will need:

1. Prepare the vegetables, wash them.
2. Place them in a saucepan with salted water and boil for about 5 minutes.
3. Make a small cut to allow excess liquid to drain.
4. Place 1.5 liters of water on the fire, pour in 5 tablespoons of vinegar, 7 heads of crushed garlic, a little sugar and salt.
5. Place the eggplants in a jar, after adding some herbs and bay leaf.
6. Pour the marinade into containers and cover tightly with a lid.

Important! Once the vegetable preparation has cooled, move it to a cool, dark place.

In Korean

Korean-style eggplants are prepared as follows:

1. Wash 3 large eggplants and cut into strips.
2. Repeat the process with the bell pepper. Cut it into slices or cubes.
3. Wash 1 large carrot and grate on a coarse grater.
4. Wash the greens and chop them.
5. Crush 6 cloves of garlic in a garlic press.
6. Combine the herbs with the garlic mixture, add a little salt, sugar and coriander.
7. Pour a little olive oil into a frying pan and fry the eggplants for 3 minutes over medium heat.
8. Pour the vegetable mixture into a glass container, combine with herbs, carrots, and pepper.

You can add a little soy sauce and sesame seeds to the eggplant. Refrigerate the resulting dish for 3 hours.

With garlic, herbs and onions

Eggplants with garlic and onions are prepared as follows:

1. Wash the vegetables and cut into thick cubes.
2. Add the mixture to a pot of water, add salt and cook for 3 minutes.
3. Transfer the vegetables to a clean bowl and let the marinade simmer. Add 3 tablespoons of vinegar, the same amount of sugar, and a little salt.
4. While the sauce is cooking, you need to put finely chopped herbs, onions and ground garlic into the jar.
5. Place the eggplants in a container, pour the resulting marinade over everything, and screw on the lids.

Once the eggplants have cooled, they can be taken to the basement for storage.

In Georgian

To create this dish you will need:

1. Wash 4 eggplants and cut into large pieces.
2. Boil them in hot water for 5 minutes.
3. Peel 2 onions and cut into slices.
4. Peel 2 carrots, grate on a coarse grater, combine with onion and fry in a frying pan.
5. Now you can take care of the pepper: it needs to be washed and cut into slices.
6. To prepare the marinade, you will need to mix a small amount of water, 3 tablespoons of vinegar, 2 tablespoons of liquid honey and a few spices.
7. Pour the resulting solution over the mixed vegetables and put them in the refrigerator.

After 4 hours the dish can be served.

In Azerbaijani

You can prepare eggplants in Azerbaijani style as follows:

1. Wash 2 kg of eggplants and remove stems.
2. Place them in a pan with water and boil for about 4 minutes.
3. Meanwhile, chop the garlic into small cubes; you will need 10 cloves for cooking.
4. Chop the zucchini and mix with garlic.
5. Wash the cilantro, chop, and combine with the garlic mixture.
6. Place the vegetables in glass jars, add the prepared garlic to them, and add vinegar to each jar so that it covers the prepared garlic.

Cover the jars with lids and place in a cool place.

In Armenian

The recipe for Armenian eggplants is as follows:

1. Wash 3 large eggplants, cut them and boil them in water for about 5 minutes.
2. Chop the greens and bell pepper.
3. Crush the garlic using a garlic press.
4. Mix the resulting mixture of greens and peppers and stuff the cut eggplants with it.
5. Place the resulting mixture in a deep saucepan, add a few spoons of sugar and 2 spoons of vinegar.
6. Pour water over the vegetables to just cover them. Boil for a few minutes.

Important! Cover the mixture tightly, let it sit for about 24 hours, and serve.

In Korean

The second way of making Korean dish is as follows:

1. Grate 2 carrots, finely chop 1 large onion.
2. Mix the vegetables, add a little sugar and salt.
3. Cut the blue ones into medium pieces, place them in a frying pan and fry until golden brown.
4. Mix eggplants with onions.
5. Pour a little soy sauce into the resulting mixture, add coriander and 5 crushed cloves of garlic.
6. Heat olive oil in a frying pan and pour it into the vegetable mixture, add 4 tablespoons of vinegar.

Cool the marinated dish and serve.

Marinated eggplants with carrots

To create this dish you will need:

1. Wash the eggplants and cut them in half.
2. Place them in a saucepan, add water and boil for about 10 minutes.
3. Grate 2 carrots and combine with ground garlic cloves.
4. Add chopped greens to the resulting mixture.
5. Combine the blue ones with the vegetable mixture.
6. Prepare a marinade from water, 3 tablespoons of vinegar, 3 tablespoons of oil, and sugar. Boil it for about 5 minutes.
7. Pour the resulting solution over the vegetables and cover them with a lid.

It is recommended to put the dish in the refrigerator for several hours.

Slices with garlic, herbs and pepper

Blue mushrooms with pepper are prepared as follows:

1. Cut the eggplants into rounds, leaving the skin on. You'll need 3 large eggplants.
2. Chop the bell pepper into small pieces, repeat with the garlic and herbs. Mix the ingredients.
3. Now you can prepare the marinade. Combine 2 cups of water, a few tablespoons of vinegar and sugar, and seasonings to your taste. Bring the sauce to a boil and simmer for about 5 minutes.
4. Combine the eggplants with the vegetable mixture, cover and put in the refrigerator.

After 3 hours the dish can be served.

Marinated whole with stuffing and herbs

You can marinate eggplants with dill and parsley using the following recipe:

1. Wash 3 large vegetables and cut off their stems.
2. Make a cut in each product for the filling.
3. Place the vegetables in a pan of salted water and simmer for about 10 minutes.
4. Now it's time to make the filling. Chop the bell pepper into small pieces and season it with cilantro, parsley, and dill.
5. Grind 6 cloves of garlic and add to the vegetables.
6. Fill the eggplant pockets with the resulting mixture.
7. Place the eggplants in a saucepan and simmer them in a marinade of vinegar and sugar for about 20 minutes.

Place the ingredients in jars, cool and store in the basement.

Eggplant with garlic and vegetables for the winter "Mother-in-law's tongue"

"Mother-in-law's tongue" is easy to make. You'll need:

1. Wash 3 eggplants and cut into thin slices.
2. Pour salt onto the workpiece and leave for 5 minutes.
3. The resulting slices need to be rolled in flour and fried in a frying pan for about 2 minutes.
4. Cut fresh tomatoes into circles, chop 5 cloves of garlic.
5. Cool the eggplants, grease them with a small amount of mayonnaise, place a slice of tomato and a little garlic on top.
6. Close the plate so that the tomato is inside.
7. Repeat the same steps with the remaining ingredients.

The mixture should be placed in a deep bowl and placed in the refrigerator for 3 hours.

Blue ones for the winter with garlic, like mushrooms

Blue ones, like mushrooms, should be prepared according to the following recipe:

1. Wash 2 eggplants and cut into large pieces.
2. Pour 1.5 liters of water into a deep saucepan, add 5 tablespoons of vinegar and a little salt.
3. Place vegetables in the resulting liquid and simmer for 10 minutes.
4. Chop 9 cloves of garlic, combine the resulting mixture with chopped herbs and boiled eggplants.
5. Distribute the mixture into jars and cover with a lid.

Cool the preserves and take them to the cellar.

How and how long to store the preparations?

It's recommended to store all canned goods in a cool, well-ventilated area. A basement, pantry, or refrigerator are all suitable for this purpose. Canned goods can be stored in a cellar for up to 1 year.

Preparations prepared for single use are recommended to be stored in the refrigerator for no more than 3 days.