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. The preservation turns out to be tasty, aromatic and is very popular with housewives. Vegetables go well with garlic, tomatoes, peppers and other crops, and the aromatic herb gives the dish a unique taste. It can be served with fish, meat, fried potatoes, or as a separate snack.

How to roll up eggplant with basil for the winter

To prepare preservation, 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 ponytails.

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

Basil should be washed, sorted out, and wilted leaves should be 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 sterilization of jars and lids, this is done for long-term storage. To make the salad more tender, the containers after filling must be placed in a tank with water and boiled for 30-40 minutes.

The classic recipe for eggplant 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, cut, soak in salt water, squeeze.
2. Rinse the tomatoes under running cold water, peel them, chop.
3. Put vegetables in a pot of water, add spices.
4. Cook for 20 minutes, add vinegar, finely chopped basil, bring to a boil.
5. Spread the mass in sterilized jars, twist, turn upside down, leave covered for a day.

Classic salad can be tasted after 14 days

Pickled eggplant with basil, garlic and onion

Eggplant with basil for the winter without tomatoes, but with the addition of garlic, turns out to be spicy in taste.

For a snack you need:

• eggplant - 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 workpiece

Recipe:

1. Wash the main ingredient, cut into strips, fry.
2. Peel and chop the onion and garlic.
3. Dissolve spices and vinegar in a saucepan with water, bring to a boil.
4. Transfer the eggplants to a deep container.
5. Mix with onions, aromatic 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.

Eggplant like mushrooms for the winter with basil

For cooking you will need:

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

The eggplants prepared according to this recipe are reminiscent of 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. Put the main ingredient tightly in a container, shifting with half rings of onion and chopped garlic, sprinkle with chopped herb and pepper on top.
4. Prepare the filling from vinegar, salt, sugar.
5. Pour the workpiece with the resulting composition, cover with a dish, put under load for 6 hours.
6. Divide the mixture into jars, store in the refrigerator.

Eggplant with basil in tomato sauce for the winter

Appetizer composition:

• eggplant - 2 kg;
• bulgarian pepper - 2 kg;
• tomatoes - 3 kg;
• head of garlic;
• basil -2 bunch;
• vegetable oil - 180 ml;
• sugar - 100 g;
• salt - 70 g;
• acetic acid 70% - 2 tbsp. l.

The blank 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 thoroughly and sort through all vegetables.
2. Cut the main component into cubes or cubes, get rid of the bitterness.
3. Cook for 15 minutes.
4. Cut the tail off the pepper and remove the seeds, chop finely.
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, add oil, cook for a quarter of an hour.
9. Add chopped basil and simmer.
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 the preparation you will need:

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

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

Cooking steps:

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

Fried eggplant marinated with basil for the winter

Required Ingredients:

• eggplant - 0.6 kg;
• basil - 4 branches;
• honey - 1 tbsp. l .;
• salt - 2 tsp;
• vinegar 9% - 4 tbsp. l .;
• allspice;
• butter.

In winter, the blank 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. 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 it cools.

Pickled eggplant with basil

The composition of the dish:

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

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

Brine composition:

• 2 liters of water;
• 150 g of salt.

Cooking steps:

1. Chop the peeled garlic, pepper and washed basil.
2. Cut the main ingredient in half.
3. Put the garlic-pepper mixture on one part, cover with the other 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

Required products:

• eggplant - 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 garlic cloves.

Eggplants are perfect with tomatoes

Cooking technology:

1. Cut the eggplants into slices, add water, salt, let it boil for a couple of minutes, drain in a colander.
2. Wash the tomatoes, cut into slices.
3. Place the main ingredient in a saucepan, add the 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. Add chopped basil and garlic a couple of minutes until tender.
6. Put the snack in a sterilized container, roll it up, wrap it up for a day.

Eggplant caviar with basil for the winter

For 2 liters of caviar you will need:

• eggplant - 2 kg;
• tomatoes - 500 g;
• carrots - 500 g;
• onion head;
• vegetable oil - 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 eggplants, cut, sprinkle with salt, leave for 10 minutes, rinse, dry.
2. Remove the skin from the tomatoes, cut into cubes.
3. Grate the peeled carrots.
4. Fry tomatoes in oil (5 minutes), transfer to a cup.
5. Fry chopped onions with carrots with tomato paste, put with tomatoes.
6. Fry the eggplants, add them to the rest of the vegetables.
7. Using a blender, make mashed potatoes from the mass.
8. Cook with spices for 20 minutes.
9. Add citric acid, simmer for another 10 minutes.
10. Put the prepared caviar in sterilized jars, seal it tightly, wrap it up, let it 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 preparation

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 present fruits, dry.
3. Let the vinegar boil.
4. Add eggplants, cook for 5 minutes.
5. Drain the marinade, leave the vegetables to dry for 2 hours.
6. Introduce 2 tsp at the bottom of sterilized jars. oil, lay out mint, garlic plates, basil, eggplant in layers.
7. Tamp, fill with oil.
8. Leave overnight uncovered. Cork the next day.

Storage rules

Preservation must be stored in a cool, protected from light and moisture, place. A cellar or refrigerator is ideal for this. It is advisable to consume the contents of the cans within a year after preparation. With longer storage, the workpiece may lose its taste.

Conclusion

Eggplants for the winter with basil and garlic remind of a generous summer, and the aroma of spicy herbs can leave no one indifferent. The salad is delicious and nutritious. In winter, it is good to serve it as an appetizer or side dish, and in fasting, as an independent dish. A simple, but very successful recipe, for all housewives to note.

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