10 best recipes for preparing eggplant with garlic for the winter

Eggplants, or blue ones, as a separate product, do not have a very expressive taste. Garlic adds spiciness to dishes and health to the body. Therefore, the combination of these vegetables is popular in home canning. In recipes for winter preparations, eggplants with garlic are combined with tomatoes and hot peppers. The main thing is not to spoil the dish, because fresh blue ones are bitter.

Cooking features

On a note:

• to remove bitterness, cut vegetables into pieces and sprinkle with salt;
• young blue ones are cut into cubes, caviar is prepared from old ones;
• soft young skin is left when cutting into circles;
• fried in refined oil;
• In canned dishes, garlic is added at the end.

Eggplants do not darken if you cut them with a stainless steel or ceramic knife and then pour lemon juice on them.

Selection and preparation of vegetables

The blue ones with dense flesh are suitable for preservation. Before cooking, chop the vegetables, sprinkle with salt, leave for 30 minutes and wash. Recipes do not always indicate salt treatment, but it should not be skipped. Otherwise the dish will turn out bitter.

How to properly prepare containers

Preservation jars are washed with soda and sterilized upside down over boiling water for 15 minutes.

How to prepare eggplants with garlic for the winter

The best recipes will give you ideas on how to diversify your favorite canned goods.

Classic recipe

Compound:

• 5 kilograms of blue ones;
• 200 grams of crushed garlic.

Preparation:

• Cook strips of vegetables in boiling salted water with vinegar for 5 minutes;
• heat 0.5 liters of vegetable oil and season with garlic;
• Strain the boiled eggplants and mix with the dressing.

Place the dish in jars.

Quick cooking method

Necessary:

• 2 kilograms of vegetables;
• 4 garlic cloves.

Preparation:

• fry eggplant slices;
• boil half a liter of vegetable oil;
• chop garlic cloves;
• dip vegetables in the mixture and place in layers in jars;
• pour in oil dressing.

Roll up without sterilization.

With hot pepper

Ingredients:

• 5 kilograms of blue ones;
• 300 grams of garlic;
• 150 grams of chili pepper;
• 1 glass of vinegar solution 9%.

How to cook:

• Grind all components except the main one in a meat grinder;
• Fry the blue rings, dip them in the mixture, and put them in jars.

Roll up the preservation.

With vegetables

Components:

• 2.5 kilograms of blue ones;
• kilogram of bell pepper;
• kilogram of tomatoes;
• 2 onions;
• 5 garlic cloves;
• 1/4 liter of vegetable oil;
• 0.5 cups each of sugar and vinegar;
• 2 tablespoons salt.

How to cook:

• pepper, peeled tomatoes, garlic cloves with salt, mix with butter and sugar in a blender;
• add blueberry cubes and onion rings to the mixture, cook until boiling, then another 15 minutes;
• add vinegar, after 5 minutes remove from heat.

The dish will cool in the jar after seaming.

With walnuts

Compound:

• 3 kilograms of eggplants;
• 0.5 cups vegetable oil;
• 3 garlic heads;
• a glass of vinegar solution 6%;
• 2 cups walnuts;
• 0.5 cups salt.

Preparation:

• boil salted water;
• cook the blue ones for 15 minutes until soft;
• make a garlic-nut mixture with oil and vinegar;
• Roll boiled blueberries in the mixture and place in jars.

Sterilize containers for 20 minutes.

In tomato sauce

You will need:

• kilogram of eggplant;
• 1.5 kilograms of tomatoes;
• 2 bell peppers;
• head of garlic;
• 100 milliliters of vinegar solution 9%;
• 200 milliliters of vegetable oil;
• 100 grams of sugar.

Cooking method:

• Mash tomatoes without skins in a meat grinder;
• put the puree on the fire, bring to a boil;
• add the oil-vinegar mixture, sugar, salt, stir until it boils;
• Grind the pepper strips in a blender with a garlic head;
• add the mixture and blue half rings to boiling tomato puree;
• cook, stirring, 40 minutes.

Roll up the finished dish.

With carrots and onions

Ingredients:

• 750 grams of blue ones;
• 2 carrots;
• 2 onions;
• 4 garlic cloves;
• 2 tablespoons sunflower oil;
• 125 milliliters of water;
• 2 tablespoons sugar;
• 3 tablespoons vinegar 9%.

Cooking process:

• cut the main ingredient into cubes, place on a baking sheet, add a little oil;
• bake for half an hour in the oven at 180 degrees;
• crush the garlic cloves, mix with the blue cloves;
• cut the onion into rings;
• Arrange in layers in jars: blue carrots, grated carrots, onions;
• pour sugar into water, add salt, boil, pour in vinegar, pour into jars;
• Sterilize canned food for 15 minutes.

Roll up the dish, turn it over, wrap it.

Fried eggplant with garlic

Compound:

• 1.5 kilograms of blue ones;
• 20 grams of sugar;
• 20 milliliters of vinegar 9%;
• 10 garlic cloves.

Preparation:

• grind the slices in a meat grinder;
• put half the mass into jars, add salt, add sugar, pour vinegar;
• Fry the blue straws and put them in jars;
• Cover the top with the remaining garlic mass;
• pour boiling water;
• put the canned food to sterilize.

Turn the roll over and cover with a towel.

Eggplant with garlic and vegetables “Mother-in-law’s tongue”

Required:

• 4 kilograms of eggplants;
• 10 tomatoes and bell peppers each;
• 5 garlic heads;
• 3 chili peppers;
• 150 grams of vinegar solution 9%;
• a glass of vegetable oil;
• 250 grams of sugar.

Preparation:

• Grind strips of pepper, garlic, peeled tomatoes;
• add salt, cook, stirring, with butter, sugar and vinegar, until boiling;
• add blue stripes, simmer for half an hour.

Turn the finished jars over.

In a slow cooker

Products:

• 750 grams of vegetables;
• 1 liter of water;
• 2 garlic heads;
• 120 milliliters apple cider vinegar.

How to cook:

• pour water into the multicooker, add salt, pepper, and boil;
• pour vinegar into boiling water, add blue half rings, cook for 5 minutes;
• Strain the vegetables in a colander, distribute into jars, add crushed garlic, and roll up.

There is no need to sterilize canned food.

Rules and terms of storage of blanks

Home canned food is stored at temperatures up to 20 degrees. A pantry or kitchen cabinet will do. The shelf life of pickles is 9 months.