Eggplants with Garlic for Winter (No Sterilization)
The perfect preserve - quick, easy, and incredibly tasty! Eggplants with garlic for winter (no sterilization) are a must-have during the cold season. Just heat a jar, and you have a ready-to-eat hot dish, or serve it cold for a tangy appetizer. Give it a try!
Updated : 11 August, 2025
Easy
More than 1 hour.
Ingredients
1 kilograms
Eggplant
4
Garlic
1 tablespoon
Salt
200 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This appetizer is best made in early autumn, when small, firm eggplants are in abundance. Their skin should be matte, not glossy, and they should feel firm and be small in size. You can use any type of vegetable oil - refined or unrefined. If you enjoy fragrant oils, go for aromatic sunflower or olive oil.
Step 2
Wash the eggplants thoroughly, preferably with a special brush and vegetable wash. Slice them lengthwise into thin slices about 1/8 inch (≈3 mm) thick. I prefer thinner slices - they turn out crispier when fried.
Step 3
Place the sliced eggplants in a deep dish and sprinkle them with salt.
Step 4
Place a lid or a plate on top with a weight. I used a 3-liter jar of pickles as a press.
Step 5
Let the eggplants sit under the weight for about 6 hours or overnight. This will release liquid and help remove bitterness from the eggplants.
Step 6
Prepare the jars for storing the eggplants. Wash them thoroughly with baking soda and sterilize them. You can do this in the microwave or oven. I place a spoon in each jar (to prevent breaking), fill with boiling water, and microwave for about 5 minutes, then pour the water out. Boil the lids for about 5 minutes.
Step 7
Drain the liquid from the eggplants and pat them dry with paper towels. Heat oil in a skillet and fry the eggplant slices in batches for 2-3 minutes per side. Place the fried slices tightly into the sterilized jar.
Step 8
Fill the jar with fried eggplants. Add 1-2 halved garlic cloves on top. If the oil doesn’t reach the neck of the jar, boil some more oil and top it off. I seal the jars immediately with twist-off lids, but you can also use canning lids. No sterilization is needed. Store in a cool place - ideally a cellar or refrigerator.
Step 9
If you can’t store the jars in the fridge, add 1 teaspoon of 9% vinegar to each jar before sealing. Then, they can be stored at room temperature. Opening one of these jars in winter is pure joy—absolutely delicious! Enjoy!