Eggplants for the winter with garlic and dill: recipes for appetizers and salads

Eggplants for the winter with garlic and dill: recipes for appetizers and salads

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Among the many recipes for canned vegetable snacks, it can be quite difficult to find a truly original and tasty one. Eggplant for the winter with dill and garlic would be a great solution. This appetizer will delight you with its excellent taste and ease of preparation. Subject to the rules of conservation, the workpieces will be preserved until winter, and will not deteriorate.

Rules for canning eggplants with dill and garlic

The presented ingredients are perfectly combined, and therefore are used to prepare snacks. To make the dish tasty, you should pay attention to the correct choice of ingredients.

It is recommended to take mature eggplants for preservation. Moreover, their peel should be smooth, without wrinkles, cracks, spots, or any other defects. You should pay attention to the stalk. If it is green and not dry, it indicates that the vegetable is fresh.

Important! When choosing, each fruit should be shaken. There should be no empty space and no sound of seeds inside.

Choosing good garlic is equally important for a delicious meal. You should choose dry, ripe heads. They must be firm and heavy. These figures indicate that the product is fresh and has not been stored since last year.

Greens are also recommended to be purchased fresh. It has a lot of useful properties that will be included in the finished dish. However, for preservation, you can use dry or frozen greens if fresh ones are not available.

Fried eggplant with garlic and dill

Simple fried eggplant with dill for the winter will help you quickly prepare an appetizing snack for the winter. For the procurement, a minimum set of components is required, available to absolutely everyone.


  • eggplant - 3 kg;
  • garlic - 2 heads;
  • dill - 1 large bunch;
  • vegetable oil - 200 ml;
  • salt to taste.

Important! Dishes with fried vegetables are recommended to be closed in 0.5 liter or 0.7 liter jars. This container is more convenient as it sterilizes faster.

Fried eggplant tastes like pickled mushrooms

Cooking steps:

  1. The fruits are washed, cut into circles.
  2. Next, fry in a pan on both sides.
  3. The greens are chopped by hand.
  4. Garlic is passed through a press, mixed with herbs.
  5. Fried eggplants are placed in a jar in layers with dressing.

Each layer should be pressed down with a spoon so that the contents are compacted in the jar. When 1-2 cm remains to the neck, fill the remaining space with vegetable oil and roll up the jar.

Salted eggplant with garlic and dill

You don't have to fry vegetables to make a delicious hot snack for the winter. Alternatively, you can salt the garlic and dill eggplant without frying.

This will require:

  • eggplant - 2 kg;
  • garlic - 2 heads;
  • dill - 1 bunch (approximately 50 g);
  • salt - 20 g;
  • black pepper - 8-10 peas;
  • water - 1 l;
  • bay leaf - 4 pieces.

In this recipe, it's very important to properly prepare the eggplant. First, they need to be dipped in boiling water for 3-5 minutes, no longer, so as not to boil. Then an incision is made in the fruit in such a way that a depression is obtained along the length. The filling will fit in it.

It turns out an appetizing spicy snack

Further stages of preparation:

  1. Cut the garlic into thin slices.
  2. Mix with chopped herbs.
  3. Place the mixture inside the fruit.
  4. Place the filled fruits in large jars, where they will be salted.
  5. Pour salt, pepper, bay leaf into 1 liter of water, bring to a boil.
  6. Pour with brine and leave for 2-3 days at room temperature.

After a few days, the brine will begin to ferment. Bubbles will appear in it, it will become cloudy. Then it is necessary to close the jar with a nylon lid and take it out to a cold place.

Pickled eggplant with garlic and dill

Another simple recipe for eggplant with garlic and dill involves making a spicy marinade. The result is a delicious cold appetizer that goes well with other dishes.

For 1 kg of the main product you will need:

  • garlic - 10 teeth;
  • dill - 1 bunch;
  • vinegar - 60 ml;
  • vegetable oil - 100 ml;
  • water - 1.5 l;
  • black pepper - 8-10 peas;
  • cloves - 0.5 tsp;
  • salt to taste.

Important! The initial step is chopping the garlic. It needs to be chopped by hand or in a blender so that it releases juice better.

The appetizer goes well with boiled or baked potatoes

Cooking method:

  1. Mix the garlic with chopped herbs.
  2. Pour water into a large enamel saucepan, put on the stove.
  3. Add salt, pepper, cloves and bring to a boil.
  4. Reduce heat, add vinegar, oil.
  5. Bring to a boil again.
  6. Place the coarsely diced eggplants inside for 10 minutes.
  7. Place a layer of spicy dressing with herbs in a sterile jar at the bottom.
  8. Place on top a layer of eggplant extracted from the marinade.
  9. Fill the jar to the top with layers of vegetables and a spicy dressing with herbs.
  10. Pour the marinade over the contents and close the container with iron lids.

Rolls should be turned over and left for a day to cool completely. Then they are taken out to a cool place where they will remain until winter.

Delicious eggplant salad with dill and garlic

Another preparation option involves the preparation of a spicy salad. Lovers of pickled vegetables will surely like this kind of preservation.

Required components:

  • eggplant - 1 kg;
  • garlic - 2-3 cloves;
  • dill - 1 bunch;
  • carrots - 300-400 g;
  • onion - 2 heads;
  • vinegar - 50 ml;
  • sunflower oil - 50 ml;
  • salt to taste.

The salad is easy to prepare and contains few ingredients.

Cooking process:

  1. The fruits are pre-cut and boiled in boiling water for 3-5 minutes.
  2. Then they need to be mixed with grated carrots, add chopped garlic and herbs.
  3. The salad is seasoned with vinegar, oil, and salt.
  4. Stir the ingredients thoroughly and leave to marinate for 6-8 hours. The dish can then be rolled up in sterile jars.

Eggplant with dill recipe for the winter without sterilization

You can close a spicy vegetable snack for the winter without first sterilizing the cans. This option is relevant for dishes that are prepared by pickling or salting.

You will need:

  • eggplant - 2.5 kg;
  • vegetable oil - 50 ml;
  • vinegar - 250 ml;
  • garlic - 1 head;
  • dill - 1 bunch;
  • water - 2 l;
  • salt - 100 g.

The fruits should be cut into large cubes. You can also make straws. Garlic is best passed through a press.

It turns out a spicy vegetable snack that is well stored in jars without sterilization

Cooking steps:

  1. Boil the eggplants in salted water for 5 minutes, then simmer in a pan for 10 minutes.
  2. Add garlic, chopped herbs, onion, cook for another 5 minutes.
  3. Add vinegar, simmer for another 8-10 minutes.
  4. Put the finished dish hot in jars, close the lid, turn over and leave to cool.

Important! It is not necessary to sterilize the preservation container. However, before filling the jar with vegetables, it must be thoroughly washed with a disinfecting detergent.

Spicy appetizer of eggplant with garlic and dill

Ready-made salad for the winter from eggplant with dill and garlic turns out to be moderately spicy. For those who prefer snacks with a pronounced burning taste, the proposed recipe will certainly be liked.


  • eggplant - 2 kg;
  • garlic - 1 head;
  • dill - 2 bunches;
  • red hot pepper - 1 pod;
  • vegetable oil - 50 ml;
  • vinegar - 150 ml;
  • water - 1.5 l;
  • salt - 3 tbsp. l.

Vinegar can neutralize the pungent taste of red peppers

Important! Vinegar partially neutralizes the pungency of red peppers. Therefore, if you wish, you can add 2 pods to the dish instead of one.

Cooking steps:

  1. Cut the eggplants into cubes, boil in salted boiling water with vinegar for 10 minutes.
  2. Mix chopped garlic, pepper, herbs.
  3. Put the eggplant and spicy dressing in a jar.
  4. Pour the remaining space in the container with sunflower oil.

Further, it is recommended to put the jar in boiling water, where it should be sterilized. Then it can be rolled up with iron lids.

Storage rules

Preserves should be stored in a dark and cool place. The best place is a basement or cellar, where a constant low temperature is maintained. The optimal indicator is 8-10 degrees. In a similar mode, you can store cans of snacks in the refrigerator. The shelf life of the rolls when properly stored is 1-2 years.


Eggplant for the winter with dill and garlic is a versatile dish that will be an excellent solution for those who want to close such a vegetable for the winter. The appetizer can be prepared in different ways and rolled up with or without sterilization. The finished dish will certainly delight you with its taste and will be an excellent addition to the table in the winter season. In addition, making such blanks is very easy and requires a minimum set of ingredients.


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