Simple and quick recipes for eggplants with herbs and garlic for the winter

A winter dish of eggplants with garlic and herbs is an appetizer for spicy lovers who want to diversify their diet during the cold season. Even an inexperienced housewife can handle simple recipes. With a minimum of ingredients, vegetables always turn out tasty and aromatic.

Features of preparing eggplants with herbs and garlic for the winter

Fresh vegetables and herbs are the basis for proper preparation of eggplants with garlic.

Tips for housewives:

1. After frying, the blue ones should be left in a colander until excess oil separates.
2. It is better not to use a metal knife to cut eggplants.
3. It is better to cut or chop the garlic finely to distribute the piquant smell.
4. It is better to preserve greens in sprigs - in winter they can be used as a dressing for other dishes.
5. To prevent the fruits from darkening after cutting, you can put them in cold water with the addition of lemon juice.
6. To remove bitterness, pierce the peel with a fork and place the blue ones in a saline solution.
7. Before frying, vegetables should be kept in a saline solution for several minutes to preserve vitamins.

Eggplants are processed depending on taste preferences, but baked vegetables retain more vitamins and are more easily absorbed by the human body.

Product selection

Long-term storage of workpieces in winter is ensured through the correct selection of products. Eggplants should be ripe, firm, and dark lilac in color. When purchasing, you should buy vegetables with a green stalk. You should not make preparations from overripe or sun-damaged fruits.

Garlic for seasoning eggplants for the winter is chosen to be dense and juicy. The heads must be firm and not overripe, otherwise the cloves may change their color to blue-green. Such garlic will not provide the necessary aroma and beneficial vitamins.

You need to be careful when choosing greens. To prepare eggplants with garlic and dill, cilantro or parsley, take young juicy green plants. When rubbed in your hands, they should give off a distinct aroma. When seasoning eggplants with herbs, you should cut off the stems and use the leaf part.

Preparing containers for the start of the process

Processing containers for preservation is a guarantee of long-term preservation of vitamins and taste of food products.Light green or colorless glass jars are recommended for use. Initially, the contaminated container is washed using baking soda and rinsed with hot water, then sterilized.

Types of processing:

1. Using a kettle. The washed jars are placed with the neck on an open kettle of boiling water, bottom up. The duration of the procedure is 20 minutes.
2. Using a gas outlet tube. A tube is attached to the kettle to release steam. The containers are treated with hot steam coming from a hose.
3. In the oven. The method is convenient for processing a large number of cans. To do this, the washed, dry glass container is placed upside down on a baking sheet and placed in the oven for 20-30 minutes. Sterilization of jars in the oven occurs at a temperature of at least 150 degrees.

After sterilization, the containers are allowed to cool and removed from the oven. The jars are placed on a tray upside down. To prevent the glass from breaking, do not use wet towels or oven mitts or abruptly remove the container from the oven.

How to prepare eggplants?

The amount of ingredients for marinating eggplants with garlic and herbs is taken depending on the desired result. The minimum calculation is based on a kilogram of vegetables.

The following is required for preparation:

• eggplants – 1 kg;
• garlic – 1-2 heads;
• oil for frying;
• table vinegar 9%;
• salt, pepper to taste;
• greenery.

Simple recipe

Steps to prepare the dish:

1. Wash the blue ones, cut off the tail and divide into circles or slices 7-8 mm thick.
2. Sprinkle chopped vegetables with salt, add water and 3 teaspoons of vinegar to increase the shelf life of the product.
3. Cover the container with vegetables with a plate and apply pressure to release the juice.
4. Peel the garlic, chop the herbs, removing the stems.
5. To prepare the marinade, add 3 tablespoons of vegetable oil per 1 liter of water and a spoonful of vinegar essence to boiling water, mix well.
6. Place salted eggplants into the solution. To taste – bay leaf and peppercorns. Cook vegetables for 7-10 minutes.
7. Place the blue ones in a sterilized container in layers, alternating vegetables, garlic, chopped parsley, and dill. Pack the ingredients well to reduce the amount of air in the jar.
8. Close the container tightly and let cool, then transfer to the cold.

Fast way

Salted eggplants can be preserved both for long-term storage and for consumption the next day. To do this, it is not necessary to sterilize the product and seal it tightly.

How to quickly make blanks:

1. Vegetables are washed and chopped into cubes.
2. The blue ones are boiled in a saline solution.
3. Cool the eggplants, season with finely chopped garlic, any herbs and vegetable oil.
4. Cover with a lid and leave to infuse in the refrigerator.

The product is ready for use after a day.

Further storage of preservation

The storage conditions for eggplants with garlic and herbs depend on the method of their preparation. If the container was sterilized and hermetically sealed before filling, the preservation is sent to a dark room with an air temperature of no more than 20 degrees and a humidity of 75%.

It is unacceptable to store blanks at sub-zero temperatures or in areas where sunlight is available - bombing may occur, a change in consistency and color of the product.

The shelf life of a closed container is no more than 12 months, an uncorked container is 1-2 days in the refrigerator.