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

Eggplant is a very nutritious food that contains a lot of vitamins. The blanks made from it are not only tasty, but also healthy. There are many known cooking options for 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 with care, 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. You do not need to take vegetables that have a brownish color and wrinkled skin.
2. Fresh vegetables should have a flat surface, free from dents or damage.
3. The stalk in young fruits is green (often unscrupulous sellers 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 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 collected on their own site deteriorate very quickly, so you should not postpone their processing for the winter for a long time. If there is no way to immediately cook vegetables, then it is better to store them not in the refrigerator, but in a dark, cool place.

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

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

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

Eggplant tastes like mushrooms

Cooking method:

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 herbs, 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 into the jars, filling to the very top.
7. Place in a deep saucepan, cover 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 in a cool and dark place for the winter.

Salted eggplant with parsley and garlic

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

This dish requires the following ingredients:

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

The piece can be served with fried potatoes

Cooking method:

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, and 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 the mixture.
5. Fold the blanks into a deep container, add the bay leaf and the remaining mixture.
6. Stir salt in water and pour vegetables into it.
7. Cover the container with a flat lid or plate, put oppression.

Store pickles in a cool dark place.

Fried eggplant with parsley and garlic

Eggplant fried with parsley for the winter is a delicious dish that you can eat right after cooking. It will need the following ingredients:

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

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

Cooking method:

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

Eggplant salad with parsley and garlic

You can also cook blue ones with garlic and parsley for the winter in the form of a salad. This will require:

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

Additional spices and herbs can be added to the dish

Cooking method:

1. Peel the fruits and cut into large pieces.
2. Season with salt and leave for half an hour.
3. Wash vegetables, put in boiling water and cook for 8-10 minutes until soft.
4. Chop the parsley and garlic, chop the onion in half rings.
5. Transfer all ingredients to the pan, season with salt and simmer for 20 minutes.

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

The salad can be eaten as a stand-alone dish 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 traditional 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 of sunflower oil;
• 20 g granulated sugar;
• 60 ml 9% vinegar.

Cilantro gives the dish a spicy aroma and tart flavor

Cooking method:

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. Chop the 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 keep on fire for a couple of minutes.
6. Pour the workpiece with the resulting marinade, sterilize for 10 minutes and roll up.
7. Turn the cans upside down, cover and leave for a day.

Put the cooled cans away 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;
• 2 bunches of parsley;
• 100 g of celery;
• 2 heads of garlic;
• 1 onion;
• 60 g salt;
• 4 black peppercorns;
• 200 ml of 9% vinegar;
• 2 pcs. bay leaf.

Store workpieces in a cool, dark place

Preparation:

1. Wash the vegetables, trim off the ends and place in boiling salted water for 5-7 minutes.
2. Squeeze out 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, keep it on fire for a while.
6. Pour the marinade over the vegetables and put under pressure for a couple of days.
7. Arrange the appetizer in sterilized jars, bring the marinade to a boil and pour in there.
8. Twist, turn over the cans, cover and leave for a day.

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

Blue with garlic, root and parsley for the winter

In addition to parsley, you can also use its root for preparations. It gives the food a richer flavor.

Ingredients:

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

Adding parsley root will add a richer and more tart flavor.

Cooking method:

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, herbs 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 over 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 recipes for eggplant with parsley and garlic for the winter, it is worth noting a salad with the addition of carrots and tomatoes. For him you will need:

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

The 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 vegetables to the pan, add spices, sunflower oil and simmer for 20 minutes.
4. Add vinegar and keep on medium heat for another 10-15 minutes.
5. Spread the mixture in pre-sterilized jars, roll up, put upside down, cover and leave for a day.

Store the workpiece in a cool place for the winter.

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

You can try the snack after 3-4 days

Cooking method:

1. Wash the fruits, trim off the tips and remove the seeds.
2. Place in boiling salted water and blanch for 5 minutes.
3. Remove and squeeze under pressure to remove the bitterness.
4. Chop the garlic, herbs and nuts, mix.
5. Make cuts in the vegetables and fill with the mixture.
6. Salt boiling water, add vinegar.
7. Fold the blank into 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 moved to 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 onions;
• 1 bunch of parsley;
• 2 heads of garlic;
• 75 g salt;
• 150 g granulated sugar;
• 200 ml of sunflower oil;
• spices to taste.

Garlic and onions add spice to the dish.

Cooking method:

1. Wash the main ingredient, cut into rings, put in a saucepan, cover with salt, pour cold water and leave for an hour.
2. Peel the tomatoes by keeping them in boiling water for a couple of minutes and then sprinkling them with cold water.
3. Chop 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. Put all ingredients in jars and sterilize.
6. Tighten with lids, turn over, cover and leave for a day.

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

Storage rules

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

1. Jars with sterilized workpieces 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 cans are stored in the refrigerator for no longer than 3 days.
4. Canned vegetables should not be placed near heating appliances or frozen.

Subject to all conditions, snacks can retain their taste for 9-12 months.

Conclusion

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

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