3 best recipes for cooking fried eggplants with garlic for the winter

In the fall, most vegetables ripen, and it’s time to prepare preserves. For the winter, you can prepare fried eggplants with garlic. This is a very tasty appetizer that can be served as a side dish.

Features of canning fried eggplants with garlic for the winter

For preservation, blue eggplants are pre-soaked in salted water so that they do not become bitter.White varieties can also be roasted. They do not have a bitter taste and there is no need to soak them. For frying vegetables, it is better to use unrefined sunflower oil, but refined oil will also work. Butter does not go well with eggplants.

Selection and preparation of eggplants 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 elastic, the stalk should be fresh and green.

Fruits absorb a lot of oil, which can negatively affect their taste. To prevent them from being too greasy, you need to use a Teflon frying 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 mush. The fruits are fried only in a hot frying pan, without covering it with a lid.

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

Preparing containers

The snack is placed in glass jars. Before this, they need to be thoroughly washed with soda and sterilized. If the snack will be stored for a long time, it is better to use metal lids.

Cooking recipes

Fried eggplants make a great side dish that comes together quickly. The appetizer can be served with both meat and vegetable dishes. Eggplants go especially well with tomatoes. They can be preserved, for example, in tomato paste or with tomatoes cut into slices.

Classic fried eggplants for the winter with pepper and garlic

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

Snack ingredients:

• 2 kg of eggplants;
• 2 bell peppers;
• 2 garlic heads;
• sunflower oil;
• salt and spices to taste;
• a bunch of fresh dill.

The process of preparing winter snacks:

1. Cut the fruits into slices and place them in salted water for 20 minutes.
2. Remove and blot with a napkin.
3. Heat a frying pan, pour oil.
4. Season the slices with salt and pepper, fry on both sides until golden brown.
5. Cut the bell pepper into thin strips, finely chop the garlic and dill.
6. Layer the eggplants and peppers.
7. Sterilize jars and lids.
8. Pour water into a saucepan and place the jars.
9. Place the pan on low heat.
10. Cool the finished snack and put it in the cellar.

Quick recipe

You don’t always want to bother with canning for a long time, so you can prepare it using a quick recipe.

Ingredients:

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

Preparing winter snacks:

1. Cut the eggplants into slices.
2. Remove seeds from bell pepper and cut into slices.
3. Finely chop the onion and greens.
4. Cut the hot pepper into slices.
5. Place tomatoes, peppers and garlic in a blender.
6. Grind until smooth, add salt and spices.
7. Place the circles in jars and fill with tomato paste. To cover with a lid.
8. Turn the jars upside down, cool to room temperature, then you can put them in the basement or refrigerator.

With tomatoes

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

Ingredients:

• 2 kg of eggplants;
• 1 kg of ripe red tomatoes;
• 1 large sweet pepper;
• 3 garlic cloves;
• a bunch of fresh parsley and basil;
• 30 g table salt;
• 40 g sugar;
• 30 ml vinegar;
• spices can be added as desired (for example, paprika or chili pepper);
• 80 ml vegetable oil.

Cut the eggplants into slices, add salted water and leave them for 20 minutes. Drain the water and dry the circles. Grind tomatoes and bell peppers in a blender. Fry the eggplants in oil. Finely chop the garlic and herbs. Add sugar, salt and vinegar to the tomatoes.

Pour the fried eggplants with tomato mixture and simmer for 25 minutes. Add greens to the appetizer 10 minutes before it is ready. Place the finished preserves into jars. Roll up the jars, turn them over and place them on the floor. When they reach room temperature, they are lowered into the basement.

Preservation storage

You can store the snack in the cellar or refrigerator. Fried eggplants can be stored for up to 1 year. It is better to eat canned food without sterilization as quickly as possible. It may spoil if stored for a long time.