Eggplants with basil for the winter: the best delicious marinating recipes

Eggplant for the winter with basil and garlic is an original preparation with a unique taste. Preservation turns out tasty, aromatic and is very popular among housewives. Vegetables go well with garlic, tomatoes, peppers and other crops, and fragrant herbs give the dish a unique taste. It can be served with fish, meat, fried potatoes or as a separate snack.

How to roll up eggplants with basil for the winter

To prepare canned food, the housewife needs to purchase quality products. Vegetables are suitable only for fresh, ripe, without signs of rotting. Before use, they should be washed and the tails cut off.

It is advisable to cut off the peel from large eggplants and remove the bitterness. To do this, just leave them for 15 minutes in cold salted water, then wash.

Basil should be washed, sorted, and wilted leaves removed.

The tomatoes should be ripe, but not soft. To improve the taste of the product, you need to remove the skin from them. This is easy to do if you put them in boiling water.

The higher the quality of the products, the tastier the dish.

The best recipes for eggplant with basil for the winter require sterilization of jars and lids, this is done for long-term storage. To make the salad more tender, after filling, the containers should be placed in a tank of water and boiled for 30-40 minutes.

Classic recipe for eggplants with basil for the winter

Required Products:

• nightshade - 0.6 kg;
• tomatoes – 250 g;
• sugar – 2 tbsp. l.;
• basil – 2 sprigs;
• salt – 0.5 tsp;
• vinegar - 2 tbsp. l.

Cooking process:

1. Wash the eggplants, remove the tail, chop, soak in salted water, and squeeze.
2. Rinse the tomatoes under running cold water, remove the skins, and chop.
3. Place vegetables in a pan with water, add spices.
4. Cook for 20 minutes, add vinegar, finely chopped basil, bring to a boil.
5. Divide the mixture into sterilized jars, screw, turn upside down, and leave covered for a day.

Salad according to the classic recipe can be tasted after 14 days

Marinated eggplant with basil, garlic and onion

Eggplants with basil for the winter without tomatoes, but with the addition of garlic, have a spicy taste.

For the snack you need:

• eggplants – 3 kg;
• onion – 3 heads;
• garlic – 1 head;
• sugar – 60 g;
• vinegar 9% – 90 ml;
• salt – 30 g;
• basil;
• vegetable oil.

Garlic adds piquancy to the preparation

Recipe:

1. Wash the main ingredient, cut into strips and fry.
2. Peel the onion and garlic and chop.
3. Dissolve spices and vinegar in a saucepan with water and bring to a boil.
4. Transfer the eggplants to a deep container.
5. Mix with onion, fragrant herb, garlic.
6. Pour boiling marinade over the mixture, cover with a dish, and put pressure on top. After a day, put the mixture into sterile jars and roll up.

Eggplants like mushrooms for the winter with basil

To prepare you will need:

• eggplants – 2 kg;
• garlic – 2 cloves;
• onion – 0.5 kg;
• basil – 50 g;
• salt – 1 tsp. with a slide;
• vinegar – 50 ml;
• sugar – 50 g;
• frying oil;
• ground pepper.

Eggplants prepared according to this recipe resemble the taste of mushrooms

Cooking technology:

1. Wash the vegetables, cut into slices, sprinkle with salt, let stand for an hour, squeeze.
2. Fry on both sides until half cooked.
3. Place the main ingredient tightly in a container, top with onion half rings and chopped garlic, sprinkle with chopped aromatic herbs and pepper on top.
4. Prepare a filling from vinegar, salt, and sugar.
5. Pour the resulting mixture over the workpiece, cover with a dish, and place under a load for 6 hours.
6. Divide the mixture into jars and store in the refrigerator.

Eggplant with basil in tomato sauce for the winter

Snack ingredients:

• eggplants – 2 kg;
• bell pepper – 2 kg;
• tomatoes – 3 kg;
• head of garlic;
• basil -2 bunches;
• vegetable oil – 180 ml;
• sugar – 100 g;
• salt – 70 g;
• acetic acid 70% - 2 tbsp. l.

The preparation can be served with meat, fish dishes or fried potatoes.

To prepare delicious eggplants with basil for the winter according to this recipe you need:

1. Wash and sort all vegetables thoroughly.
2. Cut the main component into cubes or cubes, remove bitterness.
3. Cook for 15 minutes.
4. Cut the tail off the pepper and remove the seeds, chop finely.
5. Grind the tomato slices in a meat grinder.
6. Place the tomato mass in a deep container, add salt, add sugar, and cook for half an hour.
7. Add peppers and eggplants to the boiling pasta and bring to a boil.
8. Add garlic, add oil, cook for a quarter of an hour.
9. Add chopped basil and let it boil.
10. Before turning off, pour vinegar into the mixture, stir, and quickly pour into sterilized jars. Close with a seaming key, turn over, cover with a blanket until it cools completely.

Canned eggplants with basil and garlic for the winter

For the preparation you will need:

• eggplants – 1 kg;
• juice of two lemons;
• garlic – 4 cloves;
• salt – 4 tbsp. l.;
• ground pepper – 1 tsp;
• wine vinegar – 0.5 l;
• basil.

Vegetable preparations can be stored for 1 year in the refrigerator or cellar.

Cooking steps:

1. Cut the prepared vegetables into thin strips.
2. Mix with salt and lemon juice and let stand for a couple of hours.
3. Wash the basil under running water and chop finely.
4. Drain the resulting juice from the main component, rinse lightly with water, and squeeze gently.
5. Pour vinegar into the pan, let it boil, add eggplants, cook for 20 minutes, remove them with a slotted spoon, remove the pan from the heat.
6. Add basil, pepper, and garlic through a press to the vinegar.
7. Place the vegetables in sterilized containers, pour in the marinade, stir lightly with a wooden stick, and place in a water bath to sterilize. Cover with boiled lids and let cool under the blanket upside down.

Fried eggplants marinated with basil for the winter

Required ingredients:

• eggplants – 0.6 kg;
• basil – 4 sprigs;
• honey - 1 tbsp. l.;
• salt – 2 tsp;
• vinegar 9% - 4 tbsp. l.;
• allspice;
• oil.

In winter, the preparation can be used as a side dish or as an independent dish.

Recipe:

1. Cut the eggplants into slices, remove the bitterness from them, fry in oil, cool.
2. Place in sterile jars in layers, topped with washed and dried sprigs of aromatic herbs.
3. Bring water to a boil with the addition of honey, pepper, and acetic acid.
4. Pour boiling marinade into jars, roll up, turn over, place under blanket until cool.

Pickled eggplants with basil

Ingredients:

• eggplants – 3 pcs.;
• garlic – 8 cloves;
• hot pepper – 2 pcs.;
• salt – 2 tsp;
• basil - a bunch.

It is better to make preparations with eggplants in August-September

Brine composition:

• 2 liters of water;
• 150 g salt.

Cooking steps:

1. Chop the peeled garlic, pepper and washed basil.
2. Cut the main ingredient in half.
3. Place the pepper-garlic mixture on one part and cover with the other half.
4. Boil salted water and cool.
5. Place the stuffed vegetables in an enamel bowl and cover with brine.
6. Place the container in a cool place for a couple of days. Place the vegetables in jars and close them for the winter.

Eggplant salad with basil and tomatoes for the winter

Required Products:

• eggplants – 0.6 kg;
• tomatoes – 250 g;
• salt – ½ tsp;
• sunflower oil – 50 ml;
• sugar – 2 tbsp. l.;
• vinegar 9% - 2 tbsp. l.;
• basil – 2 sprigs;
• a couple of cloves of garlic.

Eggplants go perfectly with tomatoes

Cooking technology:

1. Cut the eggplants into slices, add water, add salt, let simmer for a couple of minutes, and drain in a colander.
2. Wash the tomatoes and cut into slices.
3. Place the main ingredient in a saucepan, add tomato slices, and simmer over low heat for 10 minutes.
4. Add essence and oil, spices to the vegetable mixture, cook for a quarter of an hour.
5. A couple of minutes before cooking, add chopped basil and garlic.
6. Place the snack in a sterilized container, roll it up, and wrap it for a day.

Eggplant caviar with basil for the winter

For 2 liters of caviar you will need:

• eggplants – 2 kg;
• tomatoes – 500 g;
• carrots – 500 g;
• onion head;
• vegetable oil – 1 cup;
• salt – 40 g;
• sugar – 20 g;
• tomato paste – 40 g;
• basil (dried) – 10 g;
• citric acid – 4 g;
• ground pepper.

Eggplant caviar can be stored at room temperature

Cooking process:

1. Peel, cut the eggplants, sprinkle with salt, leave for 10 minutes, rinse and dry.
2. Remove the skin from the tomatoes and cut into cubes.
3. Grate the peeled carrots.
4. Fry the tomatoes in oil (5 minutes), transfer to a cup.
5. Fry chopped onions and carrots with tomato paste and add to tomatoes.
6. Fry the eggplants and add them to the rest of the vegetables.
7. Using a blender, puree the mixture.
8. Cook with spices for 20 minutes.
9. Add citric acid and simmer for another 10 minutes.
10. Place the finished caviar in sterilized jars, seal tightly, wrap, and let cool.

Italian-style eggplant with basil and mint

Ingredients:

• 1 kg nightshades;
• 1 liter of white wine vinegar;
• 2 cloves of garlic;
• basil;
• mint;
• olive oil;
• salt.

Aromatic herbs improve the taste of the product

Step by step recipe:

1. Wash the main vegetable, cut into slices, add salt, cover with a bag, and put in the refrigerator for 12 hours.
2. Squeeze out the infused fruits and dry them.
3. Let the vinegar boil.
4. Add eggplants, cook for 5 minutes.
5. Drain the marinade and leave the vegetables to dry for 2 hours.
6. Add 2 tsp to the bottom of sterilized jars. oil, arrange mint, garlic slices, basil, eggplant in layers.
7. Compact and fill with oil.
8. Leave overnight without covering. The next day, seal it.

Storage rules

Preservation must be stored in a cool place, protected from light and humidity. A cellar or refrigerator is ideal for this. It is advisable to consume the contents of the jars within a year after preparation. If stored for a longer period of time, the product may lose its taste.

Conclusion

Eggplants for the winter with basil and garlic are reminiscent of a generous summer, and the aroma of herbs cannot leave anyone indifferent. The salad turns out tasty and nutritious. In winter it is good to serve as an appetizer or side dish, and during Lent as an independent dish. A simple but very successful recipe, a note for all housewives.

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