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

Eggplant is a very nutritious product containing a large amount of vitamins. Preparations prepared 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 harvesting eggplant for the winter with parsley

The choice of fruits should be taken carefully, as 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. You do not need to take vegetables that have a brownish color and wrinkled skin.
2. Fresh vegetables should have a flat surface, without dents or damage.
3. The stalk of young fruits is green (often unscrupulous sellers remove the dry stalk, so in case of doubt, you should not buy the product).
4. Vegetables should not be too hard or soft.
5. It is better to take fruits of small and medium size, large specimens lose in taste.

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

Eggplants bought or harvested at your own site deteriorate very quickly, so you should not postpone their processing for the winter for a long time. If there is no opportunity to immediately cook vegetables, then it is better to store them not in the refrigerator, but in a dark, cool place.

Greens must be fresh. It can also be prepared – washed with cold water, removed damaged or withered parts and dried on a paper towel.

Glass jars in which blanks 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 harvest this vegetable for the winter.

For cooking you will need:

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

Eggplants taste like mushrooms

Method of preparation:

1. Wash the fruits, remove the tips, cut into thick rings, put in a large saucepan, cover with salt and leave for a couple of hours.
2. Rinse 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 to it and mix.
5. Combine the ingredients and leave for 20-30 minutes to soak.
6. Place the blank in jars, filling to the very top.
7. Put 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;
• Xnumx bunch of parsley;
• 5 heads of garlic;
• 30 g salt;
• 500 ml of water;
• Bay leaf.

The preparation can be served with fried potatoes

Method of preparation:

1. Wash the fruits, cut off the ends and put in boiling salted water for 4-5 minutes.
2. Transfer to cold water to cool, then put under a press to remove excess liquid.
3. Chop and mix the rest of the ingredients.
4. Make longitudinal cuts, not reaching the edges, and fill them with a mixture.
5. Fold the blanks into a deep container, add the bay leaf and the remaining mixture.
6. Dissolve salt in water and pour over vegetables.
7. Cover the container with a flat lid or plate, put oppression.

Store pickles in a dark, cool place.

Fried eggplant with parsley and garlic

Eggplant fried with parsley for the winter is a delicious dish that can be eaten immediately after cooking. It will need the following ingredients:

• 6 small eggplants;
• Xnumx bunch of parsley;
• 8 cloves of garlic;
• 20 g salt;
• Xnumx g of granulated sugar;
• 60 ml of 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.

Method of preparation:

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

The snack can be tasted the very 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 also prepare blue ones with garlic and parsley for the winter in the form of a salad. This will require:

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

You can add additional spices and spices to the dish

Method of preparation:

1. Remove the skin from the fruit and cut into large pieces.
2. Salt generously and leave for half an hour.
3. Wash the vegetables, put in boiling water and cook for 8-10 minutes until soft.
4. Grind the parsley and garlic, cut the onion into half rings.
5. Put all the ingredients in a pan, salt and simmer for 20 minutes.

Arrange in jars, sterilize, roll up the lids, when it cools down, put away for storage for the winter.

The salad can be eaten on its own or added to a side dish.

The best eggplant recipe for the winter with parsley and cilantro

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

For a snack for the winter, you will need the following ingredients:

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

Cilantro gives the dish a spicy aroma and tart taste.

Method of preparation:

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

Remove 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 combination of products is celery.

To prepare a snack you need to take:

• 10 small eggplants;
• Xnumx bunch 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 blanks in a cool dark place

Preparation:

1. Wash the vegetables, cut off the ends and put in boiling salted water for 5-7 minutes.
2. Squeeze under pressure to get rid of bitterness and excess liquid.
3. Grind the rest of the ingredients, mix.
4. Make cuts on the main ingredient and fill them with the resulting mixture.
5. Salt boiling water, add spices, vinegar, hold on fire for a while.
6. Pour marinade over vegetables and put under oppression for a couple of days.
7. Arrange the appetizer in sterilized jars, bring the marinade to a boil and pour it there.
8. Twist, turn over the banks, cover and leave for a day.

Store the cooled blanks for the winter in a cool place.

Blue ones with garlic, root and parsley for the winter

In addition to parsley, you can also use its root for harvesting. It gives dishes a richer flavor.

Ingredients:

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

Adding parsley root will give a richer and tart taste.

Method of preparation:

1. Wash the fruits, cut off the ends and put in boiling salted water for 5 minutes.
2. Grate the carrots, squeeze the garlic through a press. Finely chop the onion, greens and parsley root and mix.
3. Make vertical cuts and fill with mixture.
4. Place the vegetables tightly in a deep container, sprinkle with the remaining mixture.
5. Salt boiling water, cool slightly and pour the workpiece.
6. Put oppression 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 eggplant recipes with parsley and garlic for the winter, it is worth noting a salad with carrots and tomatoes. For him you will need:

• 2 kg eggplant;
• 2 kg of tomatoes;
• 0,5 kg carrots;
• 30 g of hot pepper;
• 2 bunch of greens;
• 2 heads of garlic;
• 75 g salt;
• Xnumx g of granulated sugar;
• 200 ml of sunflower oil;
• 50 ml of 9% vinegar.

Salad can be served with meat dishes

Preparation:

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

Store the workpiece for the winter in a cool place.

Recipe for delicious eggplant with parsley and walnuts

Another recipe for the winter – with the addition of walnuts, refers to Caucasian cuisine.

It needs the following ingredients:

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

Snack can be tasted after 3-4 days

Method of preparation:

1. Wash the fruits, cut off 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 slits on the vegetables and fill with mixture.
6. Salt boiling water, add vinegar.
7. Put the workpiece in jars, pour the marinade.
8. Roll up the lids, turn over and cover with a blanket.

After 3-4 days, the snack can be tasted or rearranged in a cool place for storage for the winter.

Eggplant recipe for the winter 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 eggplant;
• 0,5 kg of tomatoes;
• 2 bulbs;
• Xnumx bunch of parsley;
• 2 heads of garlic;
• 75 g salt;
• Xnumx g of granulated sugar;
• 200 ml of sunflower oil;
• Spices to taste.

Garlic and onion add spice to the dish

Method of preparation:

1. Wash the main ingredient, cut into rings, put in a saucepan, sprinkle with salt, pour cold water and leave for an hour.
2. Peel the tomatoes from the skin by holding them before that for a couple of minutes in boiling water, and then dousing them with cold water.
3. Cut tomatoes and onions, chop garlic and herbs, mix, add spices, put in a 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 a snack in the basement or refrigerator.

Storage Rules

So that the dish does not deteriorate and stand all winter, it is enough to follow simple storage rules:

1. Keep jars with blanks that have undergone sterilization should be kept at a temperature of no more than 20 ° C, and without sterilization – from 0 to 4 ° C.
2. Spins for the winter should be in a dark place with good ventilation.
3. Opened jars are stored in the refrigerator for no longer than 3 days.
4. Do not put canned vegetables near heating appliances or freeze them.

Under all conditions, 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 save the vitamins contained in this product. Adding different ingredients allows you to diversify the blanks and try several cooking options. Such preparations are worth the time spent, because they taste like mushrooms.