Marinated eggplants with garlic and herbs for the winter: how to marinate, recipes for a boiled appetizer

Classic

For the winter

For the classic recipe you will need 1 kg of eggplant, a bunch of dill, 1 head of garlic, 1 liter of water, 2 tablespoons of table vinegar, 2 tablespoons of sugar, 100 ml of vegetable oil, salt.

Procedure:

Wash the eggplants and cut into cubes, chop the dill with a knife.
Pour water into a saucepan and place on the stove.
Peel the garlic and pass through a press.
When the water boils, add sugar, salt and vinegar. Then add the eggplant cubes.
Cover with a lid and cook for about 10 minutes.
When the eggplants are soft, remove them from the pan with a slotted spoon and mix with the garlic and dill. Add vegetable oil, stir, leave to infuse for 5 minutes.
Place the pickled eggplants in jars and roll up.

Fast

Blueberries prepared according to this recipe can be eaten after just five days.

What you need to take:

6 small eggplants;
400 ml water;
10 cloves of garlic;
150 ml apple cider vinegar;
10 pieces of black peppercorns;
5 pieces bay leaf;
1 tablespoon vegetable oil;
4 pieces of cloves;
3 tablespoons sugar;
1.5 tablespoons of salt.

Instant marinated eggplants are not intended for long-term storage

Procedure:

Peel the eggplants with a vegetable peeler and cut lengthwise into strips 6-8 mm thick.
Fry the strips over high heat on both sides until lightly browned. Since eggplants quickly absorb oil, you should not pour a lot of it.
Pour water into a saucepan, boil, add sugar and salt, stir until the crystals dissolve. Throw in the bay leaf, cloves, peppercorns and cook after boiling for 5 minutes.
Cut the garlic into thin slices and add to the marinade. Add vinegar and bring to a boil.
Dip eggplant slices into the marinade and place them in a container. When it is filled, pour in the hot marinade. Soak the blue ones in the filling for 3-5 days. They must be put in the refrigerator for this time.

Preparing the necessary ingredients

The ingredients for the preparation are selected from high-quality fruits and aromatic herbs - fresh, without signs of spoilage.

All vegetables are thoroughly washed and placed on a clean towel to drain. Then they clean and cut. The seeds are removed from sweet bell peppers.
The skin of eggplants is not peeled; only the stalk is removed. They are left whole or cut into pieces of the desired size and placed in salt water (2 tablespoons per 1 liter of liquid) for 2 hours. Afterwards, the little blue ones are taken out into a colander with a slotted spoon. This procedure will remove the bitterness.
It is better to use garlic grown in summer. After all, specimens that are planted in the fall grow more pungent and bitter. The cloves are cleaned and passed through a garlic press.
The greens are washed and chopped.
Only rock salt is used; extra salt is not suitable for preparation.
Bottled water is used.

With carrots

Eggplants prepared according to this recipe will be ready in two days. You will need small young eggplants.

For 2 kg of blue ones you need to take:

130 ml vegetable oil;
160 ml table vinegar 9%;
40 g salt;
200 g sugar;
450 g carrots;
2 heads of garlic.

Step-by-step preparation:

Wash the eggplants, cut off the stems.
Boil water, add the blue ones, bring to a boil, cover with a lid, cook for 7 minutes until soft. Then drain the water and let them cool.
Grate the carrots.
Heat 65 ml of vegetable oil in a frying pan, add carrots, fry for 5 minutes, then place on a plate.
Pour vinegar into a saucepan, add salt, put on fire and cook, stirring constantly and gradually adding granulated sugar. Cook until boiling, then remove from heat and cool.
Crush the garlic and transfer to the cold marinade. Add carrots and stir.
Cut boiled eggplants into circles.
Place a small layer of carrots in the pan and place a layer of eggplant on top. Continue laying so that the carrots are at the top.
Place the pan in the refrigerator for two days.

Instant marinated eggplants with mushrooms

The blue ones according to this recipe, when prepared, taste similar to fried mushrooms.

We take:
Blue ones - 2 kg.
Garlic - 1 large head.
Dill.
Vegetable oil - 300 ml.
Vinegar 9% - half a tablespoon.
Water - 2.5 liters.
Salt - 2 large spoons.
Black peppercorns - 1 teaspoon.
Mushroom spices - ½ sachet.

Preparation:

Boil water in a saucepan with vinegar, salt and peppercorns.
Cut the eggplants into medium-sized cubes to resemble mushrooms.
Boil the slices in boiling water for 5 minutes.
Finely chop the garlic with a knife.
Cool the boiled cubes, add garlic, spices and vegetable oil.
Keep the blue ones in the refrigerator for a day.

With herbs and onions

Another quick and delicious eggplant recipe. For 1 kg of blue ones you will need:

Recipes with ginger, lemon and garlic

a bunch of parsley;
6 cloves of garlic;
70 ml vegetable oil;
25 ml each of sugar and salt;
30 ml vinegar 9%;
250 g purple onions;
Bay leaf;
peppercorns (black and allspice).

Step-by-step preparation:

Boil water, add salt. Place the peeled blue ones and cook for 5 minutes. Cool and cut into circles.
Chop the greens, finely chop the garlic, mix.
Combine boiled eggplants with garlic and herbs.
Mix oil and vinegar, add sugar and salt, allspice and black pepper, mix.
Cut the onion into rings.
Add onion and dressing to eggplants and stir. Marinate for 6 hours in the refrigerator.

An appetizing appetizer of eggplant and onions will be ready after a few hours of marinating.

Eggplants with garlic for the winter with hot peppers (basic recipe)

This is the simplest, but at the same time very tasty appetizer made from eggplant with garlic.
Even a less experienced chef can make it. You will have to prepare very few products for it: • eggplants – 2 kg; • garlic – 100 g (one large head); • hot pepper – 1-2 pods; • vinegar (9%) – 100 ml; • salt – 200 g; • vegetable oil – for frying.

Cut the eggplants into slices 2-2.5 cm thick and place in a large container. Pour a solution of water and salt over the chopped vegetables and, pressing down with something, leave for 30 minutes. Then squeeze out the pieces and fry in a small amount of vegetable oil until golden brown. Now you can start preparing the dressing. Grind the pepper and peeled garlic cloves using a meat grinder. Pour the resulting mixture with vinegar, stir and leave for 30 minutes. After this time, you can collect the canned food. Place eggplant rounds into jars, alternating each layer with dressing. The jars must be filled to the very top. In this case, you need to make sure that the liquid reaches the very neck. Cover the jars with lids and sterilize for 20 minutes. All that remains is to roll them up and put them away for storage.

With dill for the winter

Eggplants in a spicy marinade with garlic and dill are an excellent winter preparation, very simple to prepare.

The following ingredients will be required:

1 kg blue ones;
1 bunch of dill;
10 cloves of garlic;
60 ml vinegar;
1.5 liters of water;
100 ml vegetable oil;
10 pieces. peppercorns;
½ teaspoon of cloves;
salt.

Step-by-step preparation:

Grind the garlic by chopping it with a knife.
Finely chop the dill and mix it with garlic.
Pour water into a saucepan, put on fire, add salt, cloves, pepper.
When it boils, reduce the flame, add vinegar and vegetable oil, and bring to a boil.
Cut the eggplants into large cubes. Place them in the boiling marinade and cook for 10 minutes.
Sterilize the jar, put a mixture of dill and garlic on the bottom. Remove the blue ones from the marinade and add them to the jar. Place in layers, alternating greens with eggplants.
When the jar is full, pour the marinade into it and roll it up.
Leave the workpiece to cool overnight with the lid down, then put the canned eggplants in a cool, dry, dark storage.

Spicy eggplants with garlic and vegetables for the winter

Almost the same as in the previous recipe, you can prepare another appetizer of eggplant with garlic.
It will surely appeal to those who like spicy dishes. The ingredients are almost the same as the previous recipe. Only tomatoes are excluded and dill is added. As for the amount of ingredients, per kilogram of eggplant you will need: • one head of garlic; • two or three sweet bell peppers; • 50 ml vinegar; • hot pepper pod; • two to three tablespoons of sugar; • half a glass of vegetable oil; • dill umbrella.

The process of preparing this snack is in many ways similar to preparing Mother-in-law's tongue. First you need to prepare the eggplants. Only in this case they must be fried. But it’s better to cut them into circles. The dressing for canned food is prepared in the same way as the sauce for the previous appetizer. The peppers are cleaned and passed through a meat grinder. Then all other components are added to them, and the mixture is thoroughly mixed until the sugar is completely dissolved. Now the fun part begins - assembling the preservation. Each piece must be dipped in the resulting sauce and placed in a jar. It is necessary to lay it as tightly as possible and to the very top. Filled jars must be sterilized for 20 minutes, after which they can be rolled up, turned over and wrapped in a blanket, left to cool.

With pickled onions

The following ingredients will be required:

3 eggplants;
2 onions;
2 cloves of garlic;
2 tbsp. spoons of vegetable oil;
60 ml table vinegar;
1 teaspoon salt;
150 ml water;
1 yellow bell pepper.

Step-by-step preparation:

Wash the eggplants and cook in salted water. Cook until soft, then remove from water and cool.
Cut the blue ones into 1.5 cm thick slices.
Cut the onion into quarters of rings.
Cut the bell pepper into small cubes.
Prepare the marinade: pour water into a bowl, add vinegar, vegetable oil and salt, stir until the latter dissolves, add sweet pepper and chopped garlic.
Marinate the eggplants: put a layer of eggplants in a suitable container, a layer of onions on it, then pour over it. Repeat until ingredients are gone.
Place a circle on them and a weight on it. Keep under pressure for 12 hours in a cool place.

The next day, marinated eggplants with onions and garlic are ready to eat

With honey

Required Products:

1 kg of eggplants;
1 head of garlic;
100 ml vegetable oil;
120 ml vinegar;
1 glass of water;
5 bay leaves;
3 tbsp. spoons of natural honey;
6 pcs. allspice peas;
10 pieces. black peppercorns;
5 pieces. carnations;
salt to taste.

Step-by-step preparation:

Wash the eggplants, peel them, cut into long slices. Add salt, mix, leave for 20-30 minutes.
Then rinse, dry and fry on both sides until golden brown in oil.
Pour water into the pan, add salt, all the peppercorns and honey. Stir, put on fire, after boiling, cook for 1 minute. Pour in vinegar and cool.
Cut the garlic into slices and place on the eggplants.
Fold the blue ones in half and put them in a jar. When the container is full, pour in the marinade and close with screw caps. Place in the refrigerator for three days. After this time, the appetizer can be served.

With parsley

To prepare eggplants with vinegar, garlic and herbs you will need:

1 kg of eggplants;
vegetable oil;
vinegar;
1 head of garlic;
1 bunch of parsley.

Step-by-step preparation:

Wash the eggplants, but do not peel them. Cut into cubes or wedges. Fry in oil until golden brown.
Chop a bunch of parsley and garlic with a knife.
Place the appetizer in layers in a suitable container: blue ones, then garlic and herbs.
Pour in vinegar, cover with a plate, and leave overnight. The next day, you can eat marinated eggplants with garlic and herbs.

A minimum of ingredients and 24 hours of time are required to marinate eggplants with parsley and garlic.

Features of preparing eggplants with vinegar and garlic

Instant eggplant with vinegar and garlic is an easy way to preserve vegetables.

Features of preparing blue ones:

Both young and medium ripe fruits are used for preservation;
Before cooking, be sure to get rid of the bitterness. To do this, the vegetable is chopped, sprinkled with salt and left for a while, then washed;
Refined oil is used for frying vegetables:
In order for the workpiece to last until the next season, it is better to sterilize the jars.

By following these simple rules, you can prepare a truly delicious preparation.

What kind of vinegar is suitable

For classic preservation, table vinegar 9% is used. If you want to diversify the taste of the preparation, you can replace it with apple or any other fruit.

Fried in garlic sauce

For this spicy and tasty snack you will need the following set of products:

5 kg blue ones;
3 hot peppers;
1.5 kg bell pepper;
1.5 cups vegetable oil;
1.5 cups wine vinegar;
2 heads of garlic;
vegetable oil for frying;
salt to taste and other spices as desired.

Step-by-step preparation:

Wash the blue ones, cut them into slices, put them in a container, add salt and stir. Let sit for about 15 minutes to remove any bitterness.
Then rinse the eggplants with cold water and dry them on a paper towel.
Fry the slices in vegetable oil and place on a paper towel to remove excess fat.
Remove the entrails from bell and hot peppers and grind in a meat grinder.
Peel and chop the garlic.
Pour vegetable oil into the pan, add vinegar, add pepper and garlic. Place the container on the stove, after boiling, reduce the heat and cook for 5 minutes.
Place the appetizer in sterilized 0.5-0.7 liter jars in layers, alternating fried eggplants and marinade.
Sterilize jars with blanks in a large saucepan for 10 minutes, then roll up or close with screw lids. An appetizer of fried eggplant in a garlic marinade can be stored at room temperature in the winter.

In Georgian

To marinate whole eggplants with garlic and onions for the winter, you will need the following ingredients:

1.2 kg of small blue ones;
400 g onions;
200 g peeled garlic;
100 g cilantro;
400 g carrots;
120 ml vegetable oil;
1 tbsp. spoon of khmeli-suneli;
1 tbsp. a spoonful of hot red pepper;
150 g tomato paste;
salt to taste.
vinegar.

This quantity makes 2 jars with a volume of 700 ml.

Step-by-step preparation:

Wash the eggplants, cut off the stems.
Blanch with steam in a double boiler or pressure cooker under the lid for 15 minutes.
Finely chop the cilantro, garlic and onion, grate the carrots.
Pour oil into a saucepan, add onion and garlic, sauté until soft.
Transfer to a bowl, add tomato paste, hot red pepper, suneli hops, cilantro, mix, add grated carrots.
Cool the eggplants and make longitudinal cuts along the entire length of the vegetable. Pull apart and remove some pulp.
Fill the resulting cavity with carrot and tomato filling.
Prepare the jars by sterilizing them by steaming.
Put the filling on the bottom, then a layer of stuffed eggplants, more filling and so on. The filling should be on top.
Pour 2 tbsp into each container with the preparation. spoons of wine vinegar.
Close tightly with screw caps and check for leaks by turning them upside down.
Wrap in a towel, put in a saucepan, pour water, put on high heat. After boiling, reduce to medium and sterilize for 30 minutes. Then turn off the gas and cool in a pan of water.
Remove the jar and place it in winter storage.

This appetizer is suitable for quick consumption and for storing for future use. If it doesn’t all fit into the jars, it needs to be put in a small bowl and put in the refrigerator. After a day, pickled eggplants are ready to eat.

Without vinegar with tomatoes and lemon juice

Winter preparations, as a rule, cannot be done without vinegar, which serves as a preservative. But you can make a snack for future use without it, replacing it with other ingredients, such as tomatoes, lemon juice, vegetable oil and garlic.

The following ingredients will be required:

2 large eggplants;
4 cloves of garlic;
2 large tomatoes;
1 onion;
1.5 liters of water;
80 ml vegetable oil;
4 tbsp. spoons of lemon juice;
1 bay leaf;
1 tbsp. level spoon of sugar;
5 pieces. black peppercorns;
dried basil and dried parsley to taste;
1 bunch of dill;
salt to taste.

Step-by-step preparation:

Wash the eggplants, cut into bars or quarters of rings about 8 mm thick.
Place a pot of water on the fire. As soon as it boils, add bay leaf, pepper, dried herbs, and salt.
After boiling for two minutes, add the blue ones.
Wait for it to boil again and cook for 5-6 minutes, then drain the water. Let the eggplants cool.
Cut the tomatoes into pieces the same size as the blue ones, cut the onions into halves of rings, chop the dill with a knife. Place all this in one bowl, add sugar and salt, mix. After this, add the eggplants.
Make the marinade: combine lemon juice, vegetable oil, chopped garlic.
Pour the marinade over the vegetables and mix thoroughly. Place a circle or plate and install the weight.
The snack will be ready to eat in 4 hours.
To preserve eggplants without vinegar longer, you need to drain off the excess marinade, put them in a glass jar, close with a screw cap and put them in the refrigerator.

Eggplants can be pickled without vinegar, using lemon juice and tomatoes instead.

Eggplants with garlic and vegetables for the winter “Mother-in-law’s tongue”

What kind of snacks are not called “Mother-in-law’s tongue?”
And one of the varieties contains eggplant and garlic as ingredients. You can make it if you have in the house: • eggplants – 2 kg; • garlic – 150 g (two medium heads); • sweet peppers and tomatoes – 5 pcs. each vegetable; • hot pepper – 2-3 pods; • vinegar (9%) – 75 ml; • sugar and salt – 100 and 25 g, respectively; • vegetable oil – 50 ml.

The eggplants should be cut crosswise into 2-4 parts, and then each piece should be cut into strips 10-15 mm thick. Sprinkle the prepared vegetables with salt and leave for half an hour. Then they need to be washed with water and put in a saucepan. If desired, the eggplants can be fried on both sides. However, this is not a necessary condition. Wash both types of peppers and remove seeds. Scald the tomatoes and remove the skins. Just peel the garlic. Pass all these vegetables through a meat grinder or grind in a blender. Add salt and sugar to the mixture, and also pour in vegetable oil and vinegar. Pour the resulting mixture over the “little blue ones,” put on the stove and, after boiling, simmer over low heat for about 30 minutes. Transfer the finished salad while hot into jars and immediately close with the lids. This snack does not need a sterilization process.

In Azerbaijani

The Azerbaijani-style appetizer consists of marinated eggplants with pepper, herbs and garlic. No salt is used in this recipe.

Required ingredients for snack:

2.5 kg blue ones;
100 g garlic;
250 g hot pepper;
3 bunches of mint;
3 bunches of parsley;
vinegar.

Step-by-step preparation:

Wash the eggplants, cut off the stems, and boil.
Grind garlic, hot pepper, parsley and mint. Combine and mix.
Make longitudinal cuts in the blue ones, fill them with herbs, garlic and pepper, put them in jars, and pour wine vinegar over them.
Place the jars in a large bowl, as liquid will leak out from them too. Fermentation will last about 3 days. As soon as this process stops, add juice to the jars, close with plastic or screw caps and place in the refrigerator.