One recipe that can replenish the arsenal of your pantry is the recipe for aubergines with basil for the winter. Basil leaves fill the familiar vegetable with a rich aroma and complement its taste.
Salad with aubergine and basil for the winter
This cold sweet and sour salad from vegetables will be an excellent addition to any hot side dishes and meat dishes. As part of the recipe, you can combine any vegetables with your choice, but we decided to dwell on a minimalistic trio of aubergine, sweet pepper and tomato.
Ingredients:
- eggplant - 560 g;
- salt - 2 tbsp. spoons;
- for a handful of green parsley and basil;
- a pinch of chilli flakes;
- garlic - 3-4 teeth;
- Cherry tomatoes - 220 g;
- sweet pepper - 270 g;
- water 470 ml;
- apple cider vinegar - 230 ml;
- olive oil - 230 ml.
Preparation
Before cooking, eggplants are cut into small strips and well salted. Vegetable slices are massaged so that they absorb as much salt as possible, and then rinse well and dry. Salted eggplants are placed in cans along with cherry tomatoes, greens and thin slices of sweet pepper.
On the stove put a stewed marinade base, consisting of vinegar and water. When the liquid comes to a boil, crushed garlic, butter and chilli are added to it. Eggplants with tomatoes and basil for the winter pour boiling marinade and quickly roll with scalded lids.
Eggplants with basil and honey for the winter - recipe
Add a nice sweetness of the workpiece will help the addition of honey. Marinade, combining a light acidity of vinegar and the sweetness of honey, will perfectly complement the eggplants, making the winter harvesting absolutely not banal.
Ingredients:
- garlic - 5 teeth;
- dried basil - 1 teaspoon;
- eggplant - 560 g;
- vinegar - 115 ml;
- vodka - 115 ml;
- honey - 55 ml;
- salt - 1 teaspoon;
- leaf of laurel - 1 pc.
Preparation
Eggplant cut into plates, pour salt and put under pressure for a couple of hours. Salted eggplants rinse and dry well. Prepare a simple marinade from a mixture of water and vinegar, add laurel and basil to it, dilute honey. Eggplant lay in clean jars with garlic cloves and laurel leaf, and then pour the contents of the cans with a boiling marinade. Roll the jars with scalded lids and leave the eggplants with basil and garlic for the winter until completely cooled.