Eggplants with parsley for the winter: the best recipes for preparations and snacks

Eggplant is a very nutritious product containing a large amount of vitamins. The preparations made from it are not only tasty, but also healthy. There are many options for preparing this vegetable, one of them is eggplant with garlic and parsley for the winter.

Rules for preparing eggplants for the winter with parsley

You should be careful when choosing fruits, since old specimens contain a large amount of a substance harmful to human health - corned beef. Therefore, you should pay attention to the following points:

1. There is no need to take vegetables that have a brownish color and wrinkled skin.
2. Fresh vegetables should have a smooth surface, without dents or damage.
3. The stalk of young fruits is green (unscrupulous sellers often remove the dry stalk, so if in doubt, you should not buy the product).
4. Vegetables should not be too hard or soft.
5. It is better to take small and medium-sized fruits; large specimens are inferior in taste.

You should not use old eggplants, they contain corned beef (a harmful substance)

Eggplants purchased or collected on your own plot spoil very quickly, so you should not put off processing them for too long until the winter. If it is not possible to cook vegetables right away, then it is better to store them not in the refrigerator, but in a cool, dark place.

The greens must be fresh. You can also prepare it - wash it with cold water, remove damaged or faded parts and dry it on a paper towel.

Glass jars in which the preparations will be stored must be washed with soda and sterilized.

Marinated eggplant with parsley and garlic

This is one of the most common ways to prepare this vegetable for the winter.

To prepare you will need:

• 8-10 small eggplants;
• 1 bunch of parsley;
• 10 cloves of garlic;
• 10 g salt;
• 40 g granulated sugar;
• 200 ml sunflower oil;
• 100 ml water;
• 60 ml 9% vinegar.

Eggplants taste like mushrooms

Cooking method:

1. Wash the fruits, remove the ends, cut into thick rings, place in a large saucepan, cover with salt and leave for a couple of hours.
2. Rinse the vegetables from salt and dry a little.
3. Lightly fry the rings on both sides.
4. Finely chop the greens, add chopped garlic, spices, water, vinegar and mix.
5. Combine the ingredients and leave for 20-30 minutes to soak.
6. Place the mixture in jars, filling to the very top.
7. Place in a deep saucepan, cover with lids and sterilize for 10-15 minutes.
8. Roll up, turn upside down, cover with a blanket and leave for a day.

Store the cooled snack for the winter in a cool and dark place.

Salted eggplants with parsley and garlic

Among the best recipes for winter preparations are salted eggplants with parsley and garlic.

For this dish you will need the following ingredients:

• 5 kg of small eggplants;
• 3 bunches of parsley;
• 5 heads of garlic;
• 30 g salt;
• 500 ml water;
• Bay leaf.

The preparation can be served with fried potatoes

Cooking method:

1. Wash the fruits, trim the ends and place in boiling salted water for 4-5 minutes.
2. Transfer to cold water to cool and then put under a press to remove excess liquid.
3. Grind and mix the remaining ingredients.
4. Make longitudinal cuts, not reaching the edges, and fill them with the mixture.
5. Place the blanks in a deep container, add bay leaf and the remaining mixture.
6. Mix salt in water and pour it over vegetables.
7. Cover the container with a flat lid or plate and press down.

Store pickles in a cool, dark place.

Fried eggplants with parsley and garlic

Eggplants fried with parsley for the winter are a delicious dish that can be eaten immediately after cooking. It will require the following ingredients:

• 6 small eggplants;
• 1 bunch of parsley;
• 8 cloves of garlic;
• 20 g salt;
• 20 g granulated sugar;
• 60 ml sunflower oil;
• 60 ml 9% vinegar;
• 2 tsp. lemon juice.

To get rid of bitterness, vegetables need to be soaked in salt water for a couple of hours.

Cooking method:

1. Wash the fruits, remove the ends and cut into thick rings.
2. Place in a deep container, add water, salt, add lemon juice, leave for at least an hour.
3. Drain the vegetables and dry them a little.
4. Fry the rings in sunflower oil on both sides until soft.
5. Chop the greens and garlic and combine with spices, oil and vinegar.
6. Place in pre-prepared jars, alternating layers of rings and the resulting mixture.
7. Sterilize for 10 minutes, roll up, turn over the jars and cover with a blanket.

You can try the snack the next day. For storage, eggplants fried for the winter with parsley and garlic are moved to a cool place.

Eggplant salad with parsley and garlic

You can prepare blue ones with garlic and parsley for the winter in the form of a salad. To do this you will need:

• 5 medium sized eggplants;
• 1 bunch of parsley;
• 6 cloves of garlic;
• 20 g salt;
• 100 ml sunflower oil;
• 250 g onions.

You can add additional spices and herbs to the dish.

Cooking method:

1. Peel the fruits and cut into large pieces.
2. Salt generously and leave for half an hour.
3. Wash the vegetables, place in boiling water and cook for 8-10 minutes until soft.
4. Chop the parsley and garlic, cut the onion into half rings.
5. Place all ingredients in a frying pan, add salt and simmer for 20 minutes.

Place in jars, sterilize, roll up the lids, when cool, store for the winter.

The salad can be eaten as a separate dish or added to a side dish.

The best recipe for eggplants for the winter with parsley and cilantro

Other herbs, such as cilantro, can be added to the traditional combination of greens.

For a winter snack you will need the following ingredients:

• 8 small eggplants;
• 2 bunches of parsley;
• 2 bunches of cilantro;
• 3 heads of garlic;
• 20 g salt;
• 100 ml sunflower oil;
• 20 g granulated sugar;
• 60 ml 9% vinegar.

Cilantro gives the dish a spicy aroma and tart taste

Cooking method:

1. Wash the vegetables, cut into thick rings and place in salted water for an hour.
2. Dry the rings and fry a little on both sides.
3. Chop the garlic, herbs, mix and add a little salt.
4. Place in jars, alternating layers of vegetables and garlic mixture.
5. Add vinegar, salt, granulated sugar to boiling water and simmer for a couple more minutes.
6. Pour the resulting marinade over the workpiece, sterilize for 10 minutes and roll up.
7. Turn the jars upside down, cover and leave for a day.

Store the cooled jars for storage. Cilantro gives the appetizer an unusual tart taste and spicy aroma.

Eggplant appetizer with parsley, garlic and celery

Another option for adding to the classic food combination is celery.

To prepare the snack you need to take:

• 10 small eggplants;
• 2 bunches of parsley;
• 100 g celery;
• 2 heads of garlic;
• 1 onion;
• 60 g salt;
• 4 black peppercorns;
• 200 ml 9% vinegar;
• 2 pcs. bay leaf.

Store the preparations in a cool, dark place

Preparation:

1. Wash the vegetables, trim the ends and place in boiling salted water for 5-7 minutes.
2. Press under pressure to get rid of bitterness and excess liquid.
3. Grind the remaining ingredients and mix.
4. Make cuts on the main ingredient and fill them with the resulting mixture.
5. Salt boiling water, add spices, vinegar, and keep on fire for a little while.
6. Pour the marinade over the vegetables and put them under pressure for a couple of days.
7. Place the snack in sterilized jars, bring the marinade to a boil and pour into it.
8. Tighten, turn over the jars, cover and leave for a day.

Store cooled pieces in a cool place for the winter.

Blue ones with garlic, root and parsley for the winter

In addition to parsley, its root can also be used for preparations. It gives dishes a richer taste.

Ingredients:

• 7-8 small eggplants;
• 1 bunch of greens;
• 50 g parsley root;
• 2 carrots;
• 8 cloves of garlic;
• 1 onion;
• 20 g salt.

Adding parsley root will give it a richer, more tart flavor.

Cooking method:

1. Wash the fruits, trim the ends and place in boiling salted water for 5 minutes.
2. Grate the carrots and squeeze the garlic through a press. Finely chop the onion, herbs and parsley root and mix.
3. Make vertical cuts and fill with mixture.
4. Place the vegetables tightly in a deep container and sprinkle with the remaining mixture.
5. Add salt to boiling water, cool slightly and pour over the workpiece.
6. Place pressure on top and leave for 5-6 days.

Store the finished snack in a cool, dark place.

Eggplant salad with parsley, tomatoes and carrots

Among the best recipes for eggplants with parsley and garlic for the winter, it is worth noting a salad with the addition of carrots and tomatoes. For it you will need:

• 2 kg of eggplants;
• 2 kg of tomatoes;
• 0.5 kg carrots;
• 30 g hot pepper;
• 2 bunches of greenery;
• 2 heads of garlic;
• 75 g salt;
• 150 g granulated sugar;
• 200 ml sunflower oil;
• 50 ml 9% vinegar.

Salad can be served with meat dishes

Preparation:

1. Wash the fruits, cut into thick slices, salt well and leave for 20 minutes, then wash and squeeze.
2. Grate the carrots, chop the tomatoes, onions, garlic, hot peppers and herbs.
3. Place all the vegetables in a frying pan, add spices, sunflower oil and simmer for 20 minutes.
4. Add vinegar and keep on medium heat for another 10-15 minutes.
5. Place the mixture in pre-sterilized jars, roll up, place upside down, cover and leave for a day.

Store the preparation for the winter in a cool place.

Recipe for delicious eggplants with parsley and walnuts

Another recipe for the winter - with the addition of walnuts, belongs to Caucasian cuisine.

It requires the following ingredients:

• 1 kg of eggplants;
• 1 bunch of parsley;
• 8 cloves of garlic;
• 60 g salt;
• 1/2 cup walnuts;
• 150 ml 9% vinegar.

You can try the snack after 3-4 days

Cooking method:

1. Wash the fruits, trim the ends and remove the seeds.
2. Place in boiling salted water and blanch for 5 minutes.
3. Remove and squeeze under pressure to remove bitterness.
4. Grind garlic, herbs and nuts, mix.
5. Make cuts on the vegetables and fill with the mixture.
6. Salt boiling water and add vinegar.
7. Place the mixture in jars and fill with marinade.
8. Roll up the lids, turn over and cover with a blanket.

After 3-4 days, you can try the snack or move it to a cool place for storage for the winter.

Recipe for winter eggplant with parsley, onions and tomatoes

Another salad option for the winter is with tomatoes and onions.

You need to take the following ingredients:

• 2 kg of eggplants;
• 0.5 kg of tomatoes;
• 2 onions;
• 1 bunch of parsley;
• 2 heads of garlic;
• 75 g salt;
• 150 g granulated sugar;
• 200 ml sunflower oil;
• spices to taste.

Garlic and onions give the dish a spicy kick

Cooking method:

1. Wash the main ingredient, cut into rings, put in a pan, add salt, pour cold water and leave for an hour.
2. Peel the tomatoes by first holding them in boiling water for a couple of minutes and then rinsing them with cold water.
3. Chop the tomatoes and onions, chop the garlic and herbs, mix, add spices, put in a frying pan and simmer for 10-15 minutes.
4. Fry the rings on both sides.
5. Place all ingredients in jars and sterilize.
6. Screw on the lids, turn over, cover and leave for a day.

It is better to store snacks in the basement or refrigerator.

Storage rules

To prevent the dish from spoiling and to last all winter, it is enough to follow simple storage rules:

1. Jars with sterilized preparations should be kept at a temperature of no more than 20 °C, and without sterilization - from 0 to 4 °C.
2. Twists for the winter should be kept in a dark place with good ventilation.
3. Opened jars are stored in the refrigerator for no longer than 3 days.
4. Do not place canned vegetables near heating appliances or freeze them.

If all conditions are met, snacks can retain their taste for 9-12 months.

Conclusion

Eggplant with garlic and parsley for the winter is a tasty and nutritious dish that allows you to preserve the vitamins contained in this product. Adding different ingredients allows you to diversify the preparations and try several cooking options. Such preparations are worth the time spent, because they taste like mushrooms.

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