Is it possible to invite summer to your winter table? We can’t get enough of summer flavors, and we’re looking for ways to enjoy them between seasons. Put in the fridge or freezer? There are better ways! How to preserve eggplants in jars? Read on and give it a try! You will adopt this method forever, I swear!
Table of Contents
How to Preserve Eggplants for Winter?
Personally, I don’t freeze fruits and vegetables. I find they lose their texture and flavor. So why keep them in the freezer if they go bad? In my search for information on the consequences of this method of preservation, I came across the fact that it is not recommended for certain vegetables and fruit, especially those that are full of water. Another drawback is that once out of the freezer, they no longer look fresh. What about eggplants, whose high anthocyanin content can fight free radicals? The wide spectrum of benefits (laxative, diuretic, digestive and lowering cholesterol levels) makes the vegetable a favorite in every kitchen. To enjoy this excellent health booster even out of season, you need to know how to preserve eggplants. There are effective methods for both long- and short-term preservation. Also, if you want to include the vegetable in your famous ratatouille, why not prepare it beforehand and preserve it in jars. With a simple click-clack, you will have the meal at the table.
I’ve said it over and over again: no more freezing! What to do then?
How to Preserve Eggplants in Jars? What Are the Advantages?
Without a doubt, jarred vegetables taste great and can be incorporated into a meal right away. That’s because they’ve been salted and seasoned beforehand. When it comes to eggplants in particular, don’t skip the golden rule: salt and set aside in a colander to remove the black-brown liquid. The skin has nothing to do with it and can be eaten without a hint of doubt.
Preserve Pickled Eggplants in Jars
Marinated eggplants are a great addition to salads and sandwiches. The ingredients below are for 3 long eggplants, but you can calculate if the expected quantity is larger.
- a pinch of salt
- 2/3 cup red wine vinegar and 1/3 cup water, combined
- 3 cloves of garlic
- ½ teaspoon of oregano
- a drizzle of olive oil
- Cut your eggplant into thin slices. Place them in a colander and sprinkle lightly with salt. Continue layering slices and salt.
- Place a small plate on top and a weight on the plate. Wait an hour for the excess liquid to drip off.
- Add the water and vinegar to a small saucepan and bring to the boil before adding the eggplants. Cook for two minutes, then drain.
- Place your marinated eggplant in a bowl and add the spices. Mix well and press down, adding more oil if there’s an air gap. Refrigerate for at least 24 hours.
Marinated Grilled Eggplant in Jars
This is an effective method to preserve eggplants in jars and keep them for later use. You can use them topped with tomato sauce and seasoned with salt, pepper and parsley.
- 2 eggplants
- 2 tablespoons of salt
- ½ cup of olive oil
- 1 tablespoon of sugar
- 4 cloves of garlic
- 2 tablespoons of vinegar
- 2 teaspoons of chili paste
- 1 tablespoon of parsley
- 1 teaspoon of mint
- a pinch of salt and pepper, to taste.
- Start by cutting each eggplant in half, then into half-inch slices. Sprinkle with salt and let sit for 15 minutes. Rinse and pat dry, then add the pepper and olive oil.
- Grill over high heat in a skillet. When the pan is hot, cook the eggplant slices until charred on both sides.
- While your eggplants are grilling, combine the sugar, garlic, chili paste and remaining olive oil. Add the herbs.
- Place the eggplant slices in a baking dish and add the marinade. Leave to marinate for at least two hours, then stack the slices in jars or serve immediately.
Moroccan-Style Marinated Eggplant in Jars
Cutting to length is the initial instruction in this Moroccan recipe. You will need:
- 1,5 lb/700g eggplants
- 2 ½ cups of water
- 1 ½ tablespoon of salt
- 2 ½ tablespoons sugar
- 1 ¼ cup white vinegar
- 2 tablespoons cilantro
- 5 tablespoons minced garlic
- Cilantro, parsley, olive oil to taste
- Mix salt, sugar, vinegar, water, cilantro and garlic in a saucepan. Bring to the boil, then simmer.
- Cut the eggplants lengthwise. Place them in the simmering liquid and simmer for about ten minutes or until tender.
- Use tongs to place your eggplants in jars, stems up, and pour the liquid over them.
- Refrigerate for 12 hours, then seal the jars in boiling water. This trick will ensure their long life, until the next season. Unheated jars should be covered with water (three fingers above the lids) and brought to the boil for about 15 minutes.