Eggplant with basil for the winter: the best delicious pickling recipes

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

How to roll eggplant with basil for the winter

To prepare conservation, the hostess needs to purchase quality products. Vegetables are suitable only fresh, ripe, without signs of decay. Before use, they should be washed, cut off the tails.

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

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

Tomatoes should be ripe, but not soft. To improve the taste of the workpiece, 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 food, the tastier the dish.

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

Classic eggplant recipe with basil for the winter

Ingredients:

• nightshade – 0,6 kg;
• tomatoes – 250 g;
• sugar – 2 st. l .;
• basil – 2 sprigs;
• salt – 0,5 tsp;
• vinegar – 2 tbsp. l.

Cooking process:

1. Wash the eggplant, remove the tail, chop, soak in salt water, squeeze.
2. Rinse the tomatoes under running cold water, remove the skin, chop.
3. Put the vegetables in a saucepan with water, add spices.
4. Cook for 20 minutes, add vinegar, finely chopped basil, bring to a boil.
5. Arrange the mass in sterilized jars, twist, turn upside down, 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, are spicy in taste.

For snacks you need:

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

Garlic adds spice to the preparation

Recipe:

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

Eggplants like mushrooms for the winter with basil

For cooking you will need:

• eggplants – kg 2;
• Garlic – 2 cloves;
• onion – 0,5 kg;
• basil – 50 g;
• salt – 1 tsp with a slide;
• vinegar – 50 ml;
• sugar – 50 g;
• oil for frying;
• ground pepper.

Eggplant prepared according to this recipe resembles the taste of mushrooms

Technology of preparation:

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, shifting with onion half rings and chopped garlic, sprinkle with chopped fragrant herbs and pepper on top.
4. From vinegar, salt, sugar, prepare a filling.
5. Pour the preparation with the resulting composition, cover with a dish, put under load for 6 hours.
6. Divide the mixture into jars and store in the refrigerator.

Eggplant with basil in tomato sauce for the winter

Appetizer composition:

• eggplants – kg 2;
• bulgarian pepper – 2 kg;
• Tomatoes – 3 kg;
• garlic head;
• 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 cook delicious eggplant 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, get rid of bitterness.
3. Cook for 15 minutes.
4. Cut the stem off the pepper and remove the seeds, finely chop.
5. Twist the tomato slices in a meat grinder.
6. Put the tomato mass in a deep container, salt, add sugar, cook for half an hour.
7. Add pepper and eggplant to the boiling pasta, bring to a boil.
8. Add garlic, pour in oil, cook for a quarter of an hour.
9. Add chopped basil, bring to a boil.
10. Before turning off, pour vinegar into the mixture, mix, quickly pour into sterilized jars. Close with a seaming key, turn over, cover with a blanket until it cools completely.

Canned eggplant with basil and garlic for the winter

For preparation you will need:

• eggplants – kg 1;
• juice of two lemons;
• Garlic – 4 cloves;
• salt – 4 Art. l .;
• ground pepper – 1 tsp;
• wine vinegar – 0,5 l;
• basil.

Vegetable preparation is stored for 1 year in the refrigerator or cellar

Stages of preparation:

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

Fried eggplant marinated with basil for the winter

Necessary ingredients:

• eggplants – kg 0,6;
• basil – 4 sprigs;
• honey – 1 st. l .;
• salt – 2 tsp;
• vinegar 9% – 4 tbsp. l .;
• allspice;
• butter.

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

Recipe:

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

Pickled eggplant with basil

The composition of the dish:

• eggplant – 3 pcs.;
• garlic – 8 denticles;
• hot pepper – 2 pc.;
• salt – 2 tsp;
• basil – a bunch.

It is better to make eggplant preparations in August-September

Brine composition:

• 2 L of water;
• 150 g salt.

Stages of preparation:

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

Eggplant salad with basil and tomatoes for the winter

Ingredients:

• eggplants – kg 0,6;
• tomatoes – 250 g;
• salt – ½ tsp;
• sunflower oil – 50 ml;
• sugar – 2 st. l .;
• vinegar 9% – 2 tbsp. l .;
• basil – 2 sprigs;
• a couple of cloves of garlic.

Eggplant pairs perfectly with tomatoes.

Technology of preparation:

1. Cut the eggplant into circles, pour water, salt, let it boil for a couple of minutes, put it in a colander.
2. Wash the tomatoes, cut into slices.
3. Place the main ingredient in a saucepan, add tomato slices, keep on low heat for 10 minutes.
4. Introduce essence and oil, spices into the vegetable mixture, cook for a quarter of an hour.
5. A couple of minutes before cooking, add chopped basil and garlic.
6. Put the appetizer in a sterilized container, roll up, wrap for a day.

Eggplant caviar with basil for the winter

For 2 liters of caviar you will need:

• eggplants – kg 2;
• tomatoes – 500 g;
• carrots – 500 g;
• bow head;
• lean butter – 1 glass;
• 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 the eggplant, chop, sprinkle with salt, leave for 10 minutes, rinse, dry.
2. Remove the skin from the tomatoes, cut into cubes.
3. Grate peeled carrots.
4. Fry the tomatoes in oil (5 minutes), transfer to a cup.
5. Shredded onions with carrots overcook with tomato paste, put to the tomatoes.
6. Fry the eggplant, add them to the rest of the vegetables.
7. Using a blender, make puree from the mass.
8. Boil with spices for 20 minutes.
9. Introduce citric acid, simmer for another 10 minutes.
10. Put the finished caviar in sterilized jars, close tightly, wrap, let cool.

Italian Eggplant with Basil and Mint

The composition of the dish:

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

Aromatic herbs improve the taste of the workpiece

Step-by-step recipe:

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

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. With longer storage, the workpiece may lose its taste.

Conclusion

Eggplant for the winter with basil and garlic reminds of a generous summer, and the aroma of spicy herbs cannot leave anyone indifferent. The salad is tasty and nutritious. In winter, it is good to serve as an appetizer or side dish, and in fasting, as an independent dish. A simple but very successful recipe, note to all housewives.