10 best recipes for cooking eggplant with garlic for the winter
Eggplants, or blue ones, as a separate product, do not taste too expressive. Garlic adds spice 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 taste bitter.
Cooking features
On a note:
- to remove bitterness, vegetables are cut into pieces and sprinkled with salt;
- young blue ones are cut into cubes, caviar is prepared from old ones;
- the soft young skin is left when slicing;
- fried in refined oil;
- garlic is placed in canned dishes at the end.
Eggplants will not darken when cut with a stainless steel or ceramic knife and then sprinkled with lemon juice.
Selecting and preparing vegetables
Blue ones with dense pulp are suitable for preservation. Before cooking, cut the vegetables, sprinkle with salt, leave for 30 minutes and rinse. Salting is not always indicated in recipes, but it cannot be skipped. Otherwise, the dish will turn out to be bitter.
How to properly prepare containers
Preservation jars are washed with baking soda and sterilized inverted over boiling water for 15 minutes.
How to prepare eggplant with garlic for the winter
The best recipes will give you an idea of how to diversify your favorite canned food.
Classic recipe
Composition:
- 5 kilograms of blue;
- 200 grams of crushed garlic.
Preparation:
- boil the strips of vegetables in boiling salted water with vinegar for 5 minutes;
- calcine 0.5 liters of vegetable oil and season with garlic;
- Strain boiled eggplants, mix with dressing.
Arrange the dish in jars.
Fast cooking method
It is necessary:
- 2 kilograms of vegetables;
- 4 garlic cloves.
Preparation:
- fry eggplant slices;
- boil half a liter of vegetable oil;
- chop the garlic cloves;
- dip vegetables in the mixture, lay them in layers in jars;
- pour oilseed dressing.
Roll up without sterilization.
With hot pepper
Ingredients:
- 5 kilograms of blue;
- 300 grams of garlic;
- 150 grams of chili peppers;
- 1 glass of vinegar solution 9%.
How to cook:
- turn all components, except for the main one, in a meat grinder;
- fry the blue rings, dip in the mixture, put in jars.
Roll up the conservation.
With vegetables
Components:
- 2.5 kilograms of blue;
- a kilogram of bell pepper;
- a kilogram of tomatoes;
- 2 onions;
- 5 garlic cloves;
- 1/4 liter of vegetable oil;
- 0.5 cups of sugar and vinegar;
- 2 tablespoons of salt.
How to cook:
- pepper, peeled tomatoes, garlic cloves with salt, mix with butter and sugar in a blender;
- add blue cubes, onion rings to the mixture, cook until boiling, then another 15 minutes;
- add vinegar, remove from stove after 5 minutes.
The dish will cool in the jar after seaming.
With walnut
Composition:
- 3 kilograms of eggplant;
- 0.5 cups vegetable oil;
- 3 garlic heads;
- a glass of vinegar solution 6%;
- 2 cups walnuts
- 0.5 cups of salt.
Preparation:
- boil salted water;
- cook the blue ones for 15 minutes until soft;
- make a garlic-nut mixture with oil, vinegar;
- roll boiled blue in the mixture and place in jars.
Sterilize containers for 20 minutes.
In tomato sauce
You will need:
- a 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 mashed potatoes on fire, bring to a boil;
- add oil-vinegar mixture, sugar, salt, stir until boiling;
- Grind strips of pepper in a blender with a garlic head;
- introduce the mixture and half rings of blue into boiling tomato puree;
- cook, stirring occasionally, for 40 minutes.
Roll up the finished dish.
With carrots and onions
Ingredients:
- 750 grams of blue;
- 2 carrots;
- 2 onions;
- 4 garlic cloves;
- 2 tablespoons of sunflower oil;
- 125 milliliters of water;
- 2 tablespoons of sugar;
- 3 tablespoons vinegar 9%.
Cooking process:
- cut the main ingredient into cubes, put on a baking sheet, pour a little oil;
- bake for half an hour in the oven at 180 degrees;
- crush the garlic cloves, mix with the blue ones;
- cut the onion into rings;
- spread in layers in jars: blue, grated carrots, onions;
- pour sugar into the water, salt, boil, pour in vinegar, pour into jars;
- sterilize canned food for 15 minutes.
Roll up the dish, turn it over, wrap it up.
Fried eggplant with garlic
Composition:
- 1.5 kilograms of blue;
- 20 grams of sugar;
- 20 milliliters of vinegar 9%;
- 10 garlic cloves.
Preparation:
- grind the slices in a meat grinder;
- put half of the mass in jars, salt, add sugar, pour vinegar;
- fry straws from blue, put in jars;
- top with the remains of the garlic mass;
- pour boiling water;
- put canned food sterilized.
Turn the roll over, cover with a towel.
Eggplant with garlic and vegetables "Mother-in-law's tongue"
Required:
- 4 kilograms of eggplant;
- 10 tomatoes and bell peppers each;
- 5 heads of garlic;
- 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;
- salt, cook, stirring occasionally, with butter, sugar and vinegar, until boiling;
- add strips of blue, simmer for half an hour.
Turn the finished cans.
In a multicooker
Products:
- 750 grams of vegetables;
- 1 liter of water;
- 2 garlic heads;
- 120 milliliters of apple cider vinegar.
How to cook:
- pour water into a slow cooker, salt, pepper, boil;
- pour vinegar into boiled water, add half rings of blue ones, cook for 5 minutes;
- strain the vegetables in a colander, distribute in jars, add crushed garlic, roll up.
You do not need to sterilize canned food.
Rules and storage times for blanks
Home preservation is stored at temperatures up to 20 degrees. A pantry, kitchen cabinet will do. The shelf life of pickles is 9 months.
