This berry of the nightshade family is valuable for potassium, which strengthens the cardiovascular system. Its nutritional value normalizes the functioning of the whole organism. Ripe fruits are well prepared for the winter and feast on throughout the season. Marinating, frying, adding various products will help diversify the menu, making unique dishes with the taste of mushrooms.

You can prepare a delicious vegetable dish from:

• eggplant - a couple of pieces;
• onions - 1 large;
• garlic teeth - 4 pcs. (taste);
• mushroom seasoning;
• salt, black pepper;
• vegetable fat for frying.

The blue berry takes less than 25 minutes to cook. It will take about 30-40 minutes to remove bitterness from ripe fruits. To do this, cut the eggplants into small cubes, put them in a suitable container and salt. After a certain amount of time, the fruits will release juice along with bitterness, after which they must be washed and further cooked according to the recipe.

Large onions are peeled and chopped as for frying. It should be dipped in heated fat and lightly fried. After that, eggplants are introduced and fried until golden brown. Then chopped garlic teeth, salt, spices are added.

Mushroom seasoning, if desired, can be replaced with dried mushrooms, which are added to the dish while cooking the blue ones in a pan. They will give the desired aroma and taste to the food, making it even more like mushrooms.

How to prepare a winter preparation?

You will like this method of preparation for its speed (it will be possible to taste the blue ones after 10 hours) and the original mushroom taste.

To prepare ripe fruits for the winter, you should stock up on:

• eggplant - 6 pcs.;
• garlic teeth - 8 pcs.;
• dill;
• water - about 2 liters;
• salt - 60 g;
• granulated sugar - 40 g;
• vinegar - 4 tbsp. l .;
• black peppercorns - 6-7 pcs.;
• vegetable fat - 6 tbsp. l .;
• bay leaves, cloves - 3 pcs.

Wash the eggplants, cut into medium-sized cubes. Boil water separately in a suitable container, add the rest of the ingredients, except for garlic, fat and herbs, boil for 4-6 minutes. After that, the main product is added to the marinade and cooked in it for about 4 minutes after boiling. At the end of cooking, the blue ones are reclined in a colander.

In a deep bowl, a spicy dressing is prepared from garlic passed through a press, chopped herbs and fat. Ready-made eggplants are introduced there, kneaded, folded into sterile jars and rolled up with a lid. Store the snack only in a cool place. You can try eggplants like mushrooms for the winter the very next day.

White eggplant with mushroom flavor

White eggplants resemble mushrooms in taste and texture after frying. If you fill them with fragrant sunflower oil after cooking, you get a dish that everyone, without exception, will like.

For cooking it is worth stocking up:

• white eggplant - 3 kg;
• water - 1.5 l;
• onions - 3 pcs.;
• salt - 70 g;
• granulated sugar - 1 tbsp. l .;
• pepper, cloves, lavrushka;
• garlic cloves (to taste).

Boil white young fruits until tender, adding water first. Separately prepare the marinade from onions, spices, water.

Put the cooked fruits in a suitable container, alternating layers with chopped garlic. Pour the marinade, after removing the onion, put in a cool place for marinating. After a day, you can take out and eat the blue ones, season with oil and add a fresh onion to taste. White eggplants with mushroom flavor can be stored for a long time in the refrigerator, having previously folded into sterile jars.

Lick your fingers salad without sterilization

An appetizer is being prepared from:

• eggplant - a couple of kilograms;
• lavrushka;
• salt;
• sprigs of parsley;
• vegetable fat - 170 ml for the marinade and a little for frying;
• water - 170 ml;
• vinegar - 155 ml.

Ripe fruits are washed and cut into cubes of the same size. To remove the bitterness, sprinkle with salt (for about 45 minutes) and then rinse with clean water. After that, in a frying pan, they should be fried until golden brown, laid out in sterile jars.

In a separate container, a pouring of water (boil), vinegar and fat is prepared. Everything is boiled and poured into jars. Hot blue ones should be sealed, covered with a warm woolen blanket.

Cooking with fried eggplant

This appetizer is good to serve with porridge or mashed potatoes, or you can just eat a bite with bread.

To prepare a meal, you should stock up on:

• blue - 2.5 kg;
• salt - 170 g;
• garlic teeth - 5 pcs.;
• hot pepper - a couple of pieces;
• water - 2.5 l;
• vegetable fat - 220 ml;
• acetic acid - 1.5 tbsp.

Boil water, salt over a fire, add vinegar at the end. Pour the prepared fruits, cut into cubes, into the marinade, boil for 6 minutes, fold on a sieve.

Heat oil in a deep cauldron, fry the eggplants until golden brown. Introduce chopped garlic teeth, hot pepper to them, extinguish, put in sterile jars, and seal. After a couple of days, you can try the appetizer.

Korean recipe

Eggplants were originally imported from Eastern countries. It was there that they learned how to make them perfectly, seasoning with hot spices and herbs. The recipe for cooking in Korean will surprise you with a delicate spicy taste, excellent aroma and the similarity of fruits to mushrooms. Unlike a store-bought snack, it is much cheaper.

• eggplant - 1.2 kg;
• onions - a couple of pieces;
• sweet pepper (red, yellow, green) - 300 g;
• garlic teeth - about 9 pcs.;
• hot pepper - half a pod;
• carrots - 1 kg;
• coriander - 2 tsp;
• pepper in the form of peas - 10 pcs.;
• sesame seeds - a couple of tablespoons;
• vinegar - 2 tbsp. l .;
• soy sauce - 4 tbsp. l .;
• honey - 2 tbsp. l .;
• vegetable fat - 165 ml;
• salt - 2.5 tbsp. l .;
• cilantro, parsley.

Wash the fruits, cut into strips so that each has a dark skin. Put in a colander, salt, press down and leave for a couple of hours.

Peel the carrots, chop with a special grater loin. Cut the pepper into strips, hot pepper into half rings. Chop the greens, finely chop the garlic, chop the onion in the form of beautiful rings.

Squeeze the prepared eggplants, fry in oil until golden brown, transfer to a suitable container. Add a little more fat to the pan, lower the chopped pepper and coriander seeds, add the spicy fruit. After a few seconds, dip the onion, carrots in the oil, fry a little, add to the main product.

Eggplant, like mushrooms, fried in sour cream

A minimal set of products, a little time and a bright vegetable snack with a mushroom flavor is ready.

For cooking, you should stock up on:

• eggplant - 4 pcs.;
• onion - a couple of pieces;
• mushroom seasoning;
• sour cream - 100 ml;
• salt, spices.

Remove the stalk from the eggplant, chop them into cubes, sprinkle with salt. Fry the settled and washed fruits in hot fat for 8 minutes, add the onion slices. Cook for another 8-12 minutes, then pour in the sour cream, simmer for 18 minutes. Add seasoning, spices, herbs and garlic (optional). Put out, serve.

Option with the addition of mayonnaise

Not very healthy, but incredibly tasty snack, which perfectly combines all the ingredients, is made from:

• eggplant - 500 g;
• Luke;
• mayonnaise sauce - a couple of tablespoons;
• mushroom seasoning;
• lavrushka;
• garlic cloves - 3 pcs.;
• spices (thyme, basil);
• salt;
• sunflower fat.

The little blue ones are peeled, cut into neat bars. Onions are chopped in the same way, garlic cloves are passed through a press.

Onion is fried in heated fat, after eggplant. Spices, salt are added to them, after 12 minutes mayonnaise sauce and garlic at the end. It is recommended to remove the lavrushka from the finished dish to prevent bitterness. Serve garnished with fresh herbs.

Pickled eggplant like mushrooms

To prepare a snack, you should stock up on:

• eggplant - 950 g;
• onions;
• garlic cloves - a couple of pieces;
• allspice and black peas - 5 pcs.;
• cloves - 4 pcs.;
• dill seeds - 1 tsp;
• lavrushka.

The marinade is prepared on the basis of water - 1.2 liters, salt - 30 g, granulated sugar - 90 g, vinegar - 6 tbsp. l., vegetable fat (80 ml). Rinse the main product, cut, add salt and leave for 50 minutes.

Prepare the marinade separately, add the slices, boil for 7 minutes. Then add chopped onion and garlic cloves, at the end with acetic acid. Boil for 2 minutes.

Put spices in sterile jars at the bottom, fill with eggplants with marinade. Close with lids, wrap. After 4 hours, you can try the snack.

Mother-in-law eggplant tongue with mushroom flavor

An excellent instant snack - spicy, piquant, with a mushroom taste will help to decorate the summer table.

To prepare it, you should stock up on:

• eggplant - 4 pcs.;
• ripe tomatoes - 3-5 pcs.;
• garlic - 8 cloves;
• mayonnaise sauce - 150 ml;
• soy sauce - a couple of tablespoons;
• vegetable fat;
• flour;
• salt;
• greens.

Cut the eggplants into plates, soak to eliminate the bitter aftertaste. Squeeze, roll in flour and fry until golden brown. The flour in the pan may burn during frying. To prevent this from happening, the oil in the container should be changed by filling with a new batch.

Mix mayonnaise, soy sauce with garlic. Cut the tomatoes into circles, chop the herbs. Place the tomatoes, herbs inside each eggplant plate on the sauce, roll up. Similar ingredients can be used to prepare a snack for the winter.

Eggplant like mushrooms fried with eggs

A dish is being prepared from:

• eggplant - 650 g;
• eggs - 3 pcs.;
• onions - 180 g;
• salt;
• ground black pepper;
• vegetable fat.

Wash blue fruits, cut, remove bitterness. Beat the eggs, add to the settled fruits, mix. Fry the blue ones with an egg in oil, then add the onion, cook for about 30 minutes. Salt and pepper.

Mushroom-fried eggplants can be served hot or cold. They go well with various sauces - tomato, sour cream, mayonnaise. Serve the appetizer with potato dishes.

Eggplant - 900 g

Bulb onions - 1 pc.

Garlic - 2 cloves

Allspice - 4 pcs.

Black peppercorns - 4 pcs.

Dill seeds - a couple of pinches

Bay leaf - 4 pcs.

Sunflower oil - 2-3 tablespoons

• 35 kcal

Cooking process

I propose to cook eggplants for the winter, which are pickled like mushrooms. The recipe is very simple, without problems, but it turns out very tasty. I got almost 2 liters of snack, but when I tried the eggplant from the marinade, I decided that I would not roll everything up, but leave the appetizer for now. I rolled up one can, and poured the rest into a liter jar, closed it with a nylon lid and put it in the refrigerator. When the pickled eggplants were infused like mushrooms, they became even tastier. Such an appetizer is perfect for any side dish.

To cook pickled eggplants for mushrooms, take the foods on the list.

Cut the eggplants into large pieces, salt and leave for half an hour.

For the marinade, pour water into a saucepan, add sugar and salt. Pour in sunflower oil. You must definitely try the marinade, and immediately adjust the taste.

Rinse eggplants with running water to remove salt, squeeze. Dip in the marinade and cook for 5 minutes.

Cut the onion into half rings, the garlic into slices.

Add the onion and garlic to the eggplant saucepan, pour in the vinegar and cook for 1 minute.

Put the spices in clean, sterile jars.

Fill the jars with eggplant along with the marinade. Roll up immediately and turn upside down. Wrap up until it cools completely.

You can also put the rest of the pickled eggplant in a clean jar along with the spices and refrigerate. Try it in 3 hours. You can roll up the whole batch. If the eggplants are tightly packed into jars with a minimum amount of marinade, then there may be an extra marinade in which you can boil another portion of the pickled eggplants like mushrooms.

Pickled eggplants like mushrooms

A proven recipe for making pickled eggplants like mushrooms (for mushrooms), step by step with photos.

Eggplants "like mushrooms" are the hit of the season again!

The shelves of the country cellars have noticeably cheered up: jars of pickled cucumbers, red-cheeked pickled tomatoes and shy green bell peppers are added every day to the shining yellow and pink sides of the jars of compotes.

Spicy eggplant appetizer

The turn came to eggplants - the favorites of millions of housewives! Before these diversified beauties: large and small, round and elongated, matte white, glossy purple and almost black. No matter how you cook them, they will still be masterpieces of the country table!

Eggplant "like mushrooms"

Eggplant mushroom flavor appetizer

• eggplants (any: black, white, yellow-brown) - 2 kg;
• dill - a bunch (250-300 g);
• vegetable oil - 300 ml;
• vinegar 9% - 10-11 tbsp. spoons;
• salt - 4.5 tbsp. spoons;
• water - 2.5 liters.

Stock: eggplant and garlic

1. Pour water into a large saucepan. Add salt and vinegar. Put on fire.

2. Rinse the eggplants, remove the stalk, remove the skin. Cut into cubes 1.5-2 cm in size (I have long ceased to remove the peel - all my friends have already been "amazed", all the ah-oohs are behind, you can not achieve 100% similarity, and the peel does not spoil the taste).

Cut the eggplants into cubes

Putting eggplants in water

After cooking, put the eggplants in a colander

We measure out sunflower oil

Chop the dill and garlic

Quickly pickled eggplants "like mushrooms"

• eggplant - 1.5 kg;
• garlic - 1 head of medium size;
• bay leaf - 4 pcs;
• onion - 2 onions;
• allspice - 7-8 pcs;
• cloves - 4 pcs;
• hot pepper to taste;
• water - 2.5 l;
• sunflower oil - optional, for dressing the dish.

5-6 hours after preparation, the snack can be served to the table

1. As in the first option, wash the eggplants, remove the stalks, peel and cut into 1.5-2 cm cubes.

2. Boil water, place chopped eggplants in it. After boiling again, cook the slices for 3-4 minutes. Note! In this case, salt and vinegar are not added - you just need to boil in water!

3. After boiling, put the eggplants in a colander, wait until the water drains.

4. Arrange the slices in jars, sandwich with prepared garlic and chopped onions.

5. Add cloves, allspice, bay leaf, for those who are especially spicy - hot bitter pepper.

6. Prepare the marinade: bring 1 liter of water to a boil, add 2.5 tbsp. tablespoons of salt, 2 tbsp. tablespoons of sugar, 5-6 tbsp. spoons of 9% vinegar.

7. Pour the hot marinade over the eggplant in the jar.

8. Cool. Put in the refrigerator for 5-6 hours.

9. Sunflower oil, if desired, can be added to the appetizer when serving.

Spicy fragrant eggplant

Be sure to check out these pages, you will not regret it!

Eggplant like mushrooms: appetizer recipe

So that fertile time has come, when the crop itself falls into bags, sacks and buckets - just have time to process yes

Eggplant like mushrooms - the best recipes for an original appetizer

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Quick snacks, lean side dishes, and winter preparations are all simple eggplant recipes that taste like mushrooms.

Eggplants are very nutritious vegetables, similar in energy composition to mushrooms. When cooked, "blue" ones can easily be mistaken for mushrooms, so the tastes of these two products are similar. This little trick has long been adopted by experienced housewives who cook eggplants like mushrooms.

Eggplant appetizer

This appetizer is quick and easy to prepare with a minimum of ingredients.

You will need 1 large eggplant, 2 onions, dill, salt, black pepper and oil to taste.

Cooking. Wash the eggplant, cut the stalk and cut into cubes. Put everything in a deep bowl, sprinkle with salt and leave for half an hour to separate the liquid. Peel the onion and cut into cubes. Rinse the eggplants with water, drain the liquid and dry a little. Heat some vegetable oil in a deep frying pan and fry the onion until transparent. Add the eggplants, stir and cook for another 10 minutes until tender. Season with salt and pepper at the end of frying. Put the finished eggplants on a dish and sprinkle with chopped dill if desired.

Eggplant with mayonnaise

This appetizer can be served as a complete dish - it is very satisfying and incredibly tasty.

You will need 2 eggplants, 1 onion, 2 cloves of garlic, 2 bay leaves, 2 tbsp. mayonnaise, oil for frying, a pinch of salt, ground black pepper, dried basil and thyme to taste, mushroom-flavored seasoning - optional.

Cooking. Wash the eggplants, remove the stalk, peel them off and cut them into fairly large cubes. Cut the onion into cubes as well. Chop the garlic. Heat vegetable oil and sauté the onion until soft. Put the eggplants with the spices, salt a little, add the bay leaf, mix everything and simmer over medium heat for 10 minutes, stirring occasionally. Then pour in mayonnaise, add garlic and stir. Simmer for another 5 minutes. At the end of cooking, remove the bay leaf. Sprinkle the finished dish with fresh herbs.

Eggplant in brine

But such a snack can even be prepared for the winter by rolling it into jars.

You will need 2 kg of eggplant, 1 head of garlic, a large bunch of dill, 1.5 cups of vegetable oil, 10 tbsp. 9% vinegar, 2.5 liters of water and 4-5 tbsp. salt.

Cooking. Pour water into a deep saucepan, add vinegar and salt and put on fire. Rinse the eggplants, cut off the stalk and peel off the skin (although this may not be done). Cut the peeled eggplants into cubes and dip in boiling brine. Bring to a boil and cook the eggplant over medium heat for 5 minutes. Then remove the pan from the heat, discard the eggplants in a colander, let the remaining liquid drain and cool. During this time, chop the garlic and dill, cover with oil and stir. Put cooled eggplants into this mixture and mix well. Put the resulting mixture in glass jars, tamp well and close with lids. Store the snack in the refrigerator. If you want to keep it for the winter, sterilize and roll up the eggplant jars.

Quick eggplant snack

This appetizer even looks very similar to fried mushrooms.

You will need 4 eggplants, 2 eggs, 2 onions, cooking oil, salt and ground black pepper to taste.

Cooking. Wash the eggplants, remove the stalks from them and cut into small cubes. Beat the eggs with a fork and pour the resulting mass over the eggplant, mix and leave for half an hour. During this time, the eggplants are well saturated with the egg mixture. Heat vegetable oil in a deep frying pan, add eggplants and simmer, stirring occasionally, for 10-15 minutes. Dice the onion and add to the eggplant, simmer for another 15 minutes, stirring occasionally. Season the eggplant with salt and pepper a couple minutes before the end of cooking. If you wish, you can add a ready-made mushroom-flavored seasoning to add a real mushroom flavor to the appetizer.

Pickled eggplant “Like mushrooms”

Be sure to try making this blank! And it is better to have several servings at once.

You will need 1 kg eggplant, 1 onion, 2 cloves of garlic, 4 pcs. allspice peas, 4 pcs. black peppercorns, 6 pcs. cloves, 4 bay leaves, a pinch of dill seeds (optional); for the marinade - 1 l of water, 5 tbsp. 9% vinegar, 3 tablespoons vegetable oil, 2 tbsp. sugar and 1 tbsp. salt.

Cooking. Wash the eggplants, remove the stalks and cut into cubes. Salt and leave for half an hour. Then rinse and squeeze. Prepare the marinade by pouring water into a saucepan, add sugar and salt, add oil and stir. Adjust the amount of salt and sugar if necessary. Bring the marinade to a boil, dip the eggplants in it and cook for 5 minutes. Cut the onion into half rings, the garlic into slices and add to the eggplant, pour in the vinegar and cook for a couple of minutes. Prepare the jars, put the spices on the bottom, put the eggplants in them along with the marinade and roll up. You don't need to roll up such a blank, but put it in a jar and store it in the refrigerator. You can try after a couple of hours, so that the eggplants are infused and soaked in marinade.

From our article, you learned about the simplest and most delicious eggplant recipes, so reminiscent of mushrooms. What cooking secrets do you know?

Eggplants like mushrooms - the best recipes for an original appetizer, Country kitchen ()

Quick snacks, lean side dishes, and winter preparations are all simple eggplant recipes that taste indistinguishable from mushrooms.

Eggplants "Like mushrooms": well, very tasty! Marinate to the table and close for the winter

Even the lightest summer squash vegetables can be cooked "like milk mushrooms" in no time with zero kitchen experience. And the fleshy blue ones must be rolled up with dill and garlic - at least for trial and for comparison.

Today we are preparing eggplants "like mushrooms" for the winter, recipes with photos from the collection "You will lick your fingers!". Proven and fast algorithm, step by step, indicating the time and subtleties of the workpiece.

The calorie content is low, despite the oil in the composition. In seaming, vegetables stand great until spring without dancing with cooling. Preparing the ingredients will take 25 minutes at most.

This recipe is sterilized. We will mix marinated vegetables with butter, garlic and dill and pack them in jars. We sterilize them in a saucepan of boiling water. With a small volume of jars (up to 750 ml), it will take a ridiculous 12-15 minutes.

The result flies away from the festive table and brightens everyday life effortlessly. Open a delicious piece and spice up your meal with a mushroom accent. Suitable for everything - potatoes, meat, fish, porridge, as well as in the usual winter salads from cabbage, carrots, apples.

Do you want to marinate the blue ones to the table?

Boil them and season with the garlic and herb oil, exactly as described below. Then let the seasoned blue cool under the lid and put in the refrigerator for 12 hours. Mmmm, lick your fingers, how good the plump eggplant slices are!

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How to cook eggplant like mushrooms for the winter

Cooking time - about 1 hour with sterilization

Caloric content of 100 g of solid part - no more than 110 kcal

* Weigh vegetables peeled

• Eggplant - 1.5 kg
• Garlic - 1 medium head or to taste
• Dill (or parsley) - 1 bunch
• Hot pepper - 1 pc. (10-12 cm long)

• Water - 2.2 l
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar (9%) - 7 tbsp. spoons
• Black peppercorns - 8-10 pcs.
• Vegetable oil - 100 ml

Additional spices (optional):

• Bay leaf - 2 pcs. small size
• Cloves - 5-6 pcs.

• Conservation output - 1.5 liters. If you want more snacks, just multiply all the ingredients by 2-4.
• It is convenient to close in small jars of 500-750 ml. In liter containers, the pieces can turn out to be softer, since it is necessary to sterilize the workpiece longer.
• The recipe is ideal to adjust for yourself. Peppercorns, sugar, salt, additional spices and the amount of garlic. Everything can be varied to the perfection of the “signature” dish. We just add a small portion of the next additive to the marinade and taste it.

1) Prepare vegetables and boil the blue ones in the marinade.

Heat the water with sugar, salt, pepper, cloves and bay leaves in a large saucepan that can hold the eggplant slices.

My blue ones, cut off the ends and cut them into a fairly large cube - 1.5-2 cm, as in the photo below. We don't peel the eggplant as we love the contrast of texture in the finished dish. If you peel the vegetables, you end up with the softest, smoothest flesh.

Pour vinegar into boiled water and immerse all the eggplant slices. Bring to a boil. Keep on medium heat for 5 minutes. It is not necessary any longer, the crunchy charm will be lost.

Important! Constantly press down on the eggplant and lift the bottom layers up. The pieces are light, so they float, and we need to boil everything. A slotted spoon with large holes will help.

Having removed from heating, we put the future "mushrooms" in a colander so that all the liquid is glass.

We clean the garlic. Press down each slice with a knife flat. It is now easy to chop the garlic into small cubes. Another option for chopping is in a blender, all the peeled garlic at once. Without fanaticism, so that there are pieces of different sizes in the cut. Of course, you can also use a press, but the garlic grains are tastier.

We wash the dill in running water, crush it well or blot it with a towel. Cut in small steps.

Cut hot peppers into thin rings or half rings. Leaving the seeds aside will give you more spiciness. Removing - less.

2) Assembly of all ingredients, sterilization and seaming.

In a separate bowl, mix the butter, chopped dill, garlic and hot pepper.

Add the spicy oil mixture to the eggplant and stir gently so as not to ruin the pieces.

We fill sterilized jars with almost ready-made "mushrooms". Laying tight, up to the top - 1-2 cm before the neck.

We sterilize half-liter workpieces for 12-15 minutes, as usual. Need a pan with a towel at the bottom. We put cans in it and pour slightly warm water - up to the hangers of the blanks. As soon as the water boils, we count down the sterilization time. After waiting, turn off the heating, take out the workpiece and immediately roll it up tightly.

Turn over and wrap. We put the cooled yummy in a dark place.

New solutions for mushroom eggplants

1. Do without greens and do not put hot peppers. An interesting choice of slicing - longitudinal sticks, it turns out tastier with peeled fruits. All of these variations are minor.
2. There is also a fundamentally different recipe for the winter - without sterilization. At the stage of marinade and boiling of the main characters, everything is done as described above. Then they propose to fry the oil with garlic and hot pepper, add the eggplant, warm it up for a couple of minutes with stirring and put it in jars. At the same time, top up the jars with the oil in which you fried. Without sterilizing, close hermetically, turn over and wrap. We did not, although according to reviews it is worth it until spring without problems.

As you can see, in a friendly company of recipes "Lick your fingers!" you can find a variety of ideas. Eggplants like mushrooms for the winter deserve attention. Let's close the savory appetizer and compete who can stand not opening it until December. Share your successes and ask questions in the comments. We always respond to our readers.

Eggplants "Like mushrooms" for the winter: a recipe with a photo

The perfect eggplant snack for the winter. We cook for only 1 hour with a short sterilization. Dill, garlic, spices, oil and always a luxurious result!

The homeland of eggplant is India and China. It was from there that the dark blue handsome man began his proud march across the planet. Eggplant, which came to Europe, has long been considered a dangerous product. The fruit was even called the "apple of madness" because it provoked hallucinations and poisoning in those who tasted it. And the reason for such madness was improper cultivation, non-compliance with the cooking technology. But if you take into account all the requirements of the blue one, you can create delicious culinary masterpieces.

The benefits of the product, and how to select it correctly

Eggplant is not only tasty, but also a very healthy product. It contains many vitamins (A, PP, C, group B), useful microelements (phosphorus, iron, potassium, calcium, copper). In addition, blue ones are used in dietary nutrition, since they are low in carbohydrates. Their calorie content is only 25 kcal per 100 g of product.

The beneficial substances contained in dark blue fruits are not destroyed during heat treatment. Therefore, delicious preservation of eggplant will compensate for the deficiency of vitamins and minerals throughout the winter.

Properties

Eggplant is considered a product of longevity. Judging by the reviews of doctors, they are especially useful for the elderly, pregnant women, persons suffering from obesity, adolescents. Experts say that blue ones provide the following positive effects:

• remove harmful cholesterol from the body- thereby reducing the risk of developing atherosclerosis;
• stimulate peristalsis- eliminate constipation, normalize metabolism thanks to pectin and fiber;
• prevent oncology education- fruits are rich in finolic compounds;
• normalize water-salt metabolism- improve heart function due to potassium salts;
• provide a diuretic effect- due to this property, the product is recommended for gout and swelling;
• activate bile secretion- stimulate the work of the gallbladder, pancreas;
• improve hematopoietic processes- increase hemoglobin;
• provide cartilage regeneration- strengthen bones and restore joints, therefore they are useful for osteochondrosis, osteoporosis, arthrosis.

An improperly grown product absorbs and concentrates rather toxic substances. Before choosing eggplant recipes "like mushrooms" for the winter, you need to carefully consider the purchase of this fruit. Remember the following three guidelines for making the right choice.

1. Take young eggplants... It is not difficult to recognize them. Young specimens are distinguished by a thin skin, an even dark blue shade. Overripe fruits acquire gray-green or yellowish-brown tones. Never buy them. It is overripe eggplants that accumulate solanine, a rather poisonous substance that causes poisoning of the body. Young eggplants do not have this component.
2. Select Medium Fruits... Don't buy eggplants that are too large. They contain a lot of seeds that will reduce the taste of the dish. It is not recommended to stop the choice on very small eggplants. In the course of heat treatment, they can turn into "porridge". The most tasty and healthy fruits are medium-sized.
3. Check the freshness of the product... Eggplants lying on the counter for a long time, whether harm will please with a high content of nutrients. But the risk of getting digestive problems by eating stale fruit increases significantly. Pick it up to determine the freshness of an eggplant. The skin should be smooth and even. There should be no brown spots on the surface (these are traces of deterioration). Examine the tail carefully. A green stalk indicates the freshness of the product, and a brown stalk indicates that the fruit was plucked long ago.

The chefs say: the darker the eggplant color, the tastier it is. Therefore, choose fruits with a rich shade, practical black.

Secrets of proper cooking

There are few secrets of proper preparation, but they must be taken into account. An improperly cooked eggplant can completely lose its beneficial properties and lead to severe intoxication. Experienced chefs know three secrets.

1. Don't eat raw fruits... Never eat raw eggplants or fruits that have not been fully cooked. Such a dish causes long-term intestinal upset, severe cramps, and vomiting.
2. Eliminate the characteristic bitterness... The blue ones have a specific bitterness. To eliminate it, cut the washed fruits into medium-sized circles or cubes. Put the raw materials in a bowl, salt. After 15-20 minutes, drops of liquid will appear on the surface of the pieces. Rinse cubes gently under running water and pat dry with paper towel.
3. Marinate with or without skin... Eggplants can be canned with or without the skin. It depends on your preference. Peeled blue ones provide a more delicate taste to the dish. But in this case, the risk of getting a mushy consistency increases.

Eggplant "like mushrooms" for the winter: choose your recipe

Eggplant can be stored frozen. This is the easiest way to prepare blue ones for the winter. To do this, cut the product into pieces, eliminate the bitterness. Then blast the blue in boiling water for two to three minutes, immediately rinse with cold water. To remove excess liquid, place the eggplant on a clean, dry cloth. Spread the slices on a flat, plastic-covered surface so the eggplants don't touch, then put them in the freezer. Place the frozen pieces in a separate container or bag. But if you want to pamper homemade "eggplant mushrooms", use the recipes below.

Boiled

Peculiarities . This is the simplest recipe for preparing a delicious snack - eggplant "like mushrooms" for the winter without sterilization.

Composition:

• blue ones - 3 kg;
• water - 3 l;
• bay leaf - three to four pieces;
• vinegar - 150 g;
• salt - two tablespoons;
• garlic - one head.

Preparation

1. Cut the eggplants into small cubes.
2. Sprinkle with salt.
3. While the bitterness is gone, tinker with the marinade.
4. Pour water into a saucepan, add salt, add bay leaf and bring to a boil.
5. When the liquid begins to boil, pour in the vinegar, reduce the heat.
6. Dip the pieces of blue in the marinade in small batches. Cook them for 15 minutes.
7. Take out the eggplants, immediately put them in sterilized jars.
8. Add two cloves of garlic to each jar (0.5 l).
9. Pour the blue ones with hot marinade (the one in which the fruits were cooked).
10. Roll up the cans, be sure to wrap them up.

Salty

Peculiarities . Salted eggplants "like mushrooms" will appeal to all lovers of spicy snacks. This dish can be consumed after three to four days. To pickle eggplants "like mushrooms" for the winter, jars (0.5 l) must be sterilized for 15 minutes, then tightly rolled up with lids.

Composition:

• eggplant - 3 kg;
• garlic - one head;
• carrots - four pieces;
• water - 2.5 l;
• vegetable oil - 30 ml;
• salt - five tablespoons;
• cloves, allspice and hot pepper.

Preparation

1. Remove the stalks, rinse the eggplant.
2. Dip them whole in water, cook for 15 minutes.
3. When the fruits have cooled slightly, put them under oppression for one to two hours to remove excess liquid.
4. At this time, grate the carrots, chop the garlic.
5. Combine carrots with garlic, add salt and spices, stir.
6. Cut each eggplant lengthwise, not reaching the edge, to form a pocket.
7. Start the blue ones with garlic-carrot mass.
8. Put the stuffed eggplants in jars, tamp a little.
9. If the filling remains, then fill the voids formed in the jar with it.
10. Now boil water, add salt, boil the brine for five to seven minutes.
11. Fill the jars with the resulting marinade.
12. Transfer the containers to a cold place, stand for three to five days.

With herbs and garlic

Peculiarities . This recipe for eggplant "under mushrooms" with garlic and herbs for the winter requires mandatory sterilization. A simple procedure will ensure better storage of the canned food.

Composition:

• blue ones - 5 kg;
• salt - four tablespoons;
• water - 3 l;
• vinegar - 250 ml;
• garlic - two heads;
• dill - a large bunch;
• sunflower oil - 300 ml.

Preparation

1. Put a pot of water on the fire, add salt, bring to a boil. Then pour in the vinegar.
2. Dip the eggplants into the boiling marinade.
3. Boil them for three minutes, no more, put in a colander so that excess liquid can drain.
4. Chop the dill, combine it with chopped garlic.
5. In a large bowl, combine the eggplant chunks with the garlic herbs, and add the oil.
6. Put the finished salad in sterilized jars, cover with iron lids (do not roll up).
7. In a large saucepan, lay an old towel on the bottom, put jars of eggplant on it. Cover with water, turn on the fire.
8. Sterilize the blue 20 minutes, then roll up.

Pickled

Peculiarities . It is recommended to cook pickled eggplants "like mushrooms" not for the winter, but as a daily meal. Although, if you resort to sterilization (15-20 minutes), then such a workpiece can be well preserved for a long time. Use the following step-by-step instructions to prepare your dish properly.

Composition:

• blue - 3 kg;
• onions - 300 g;
• vinegar - 100 ml;
• vegetable oil - as needed;
• garlic - two or three heads.

Preparation

1. Chop the onion into rings, cover with vinegar.
2. Soak the onion in this marinade for 15-20 minutes.
3. At this time, take care of the eggplants: cut them into cubes, eliminate the bitterness.
4. Pour some oil into the pan, fry the blue ones. Remember that eggplant can absorb a lot of fat like a sponge, so don't overdo it with a plant-based product.
5. The toasted slices should have a nice golden color.
6. Put them in a deep bowl, add the pickled onions, squeeze the garlic through a press.
7. Salt the mass to taste, mix.
8. Spread such a salad in jars, then sterilize it or close it with a regular lid, put it in the refrigerator.

After three to four days, the eggplants will be completely saturated, acquire the aroma and taste of real mushrooms. Fans of hot appetizers are advised to add a quarter of a chili pepper pod to the dish.

With mayonnaise

Peculiarities . Appetizing and original eggplants are obtained by adding mayonnaise.

Composition:

• blue - two fruits;
• garlic - one clove;
• onion - one;
• mayonnaise - five to six tablespoons;
• vegetable oil, salt.

Preparation

1. Chop the onion, fry it in oil until golden brown.
2. Place the blank on a sieve so that excess oil can drain off.
3. Cut the eggplants into small cubes, eliminate the bitterness.
4. Fry the chunks in oil until they are rich golden brown.
5. Combine eggplant and onion.
6. Add chopped garlic, mayonnaise.
7. Add spices to taste, mix the mass.
8. Divide the salad into the jars.
9. Sterilize the canning for 15 minutes, then roll up.

Fried with eggs

Peculiarities . This recipe for blue "like mushrooms", aged in the refrigerator, gets a special piquancy due to the addition of eggs. The dish can be eaten both hot and cold. In the latter case, it is necessary to keep it in the refrigerator for one to two hours.

Composition:

• blue - four fruits;
• vegetable oil - for frying;
• onions - one;
• egg - two;
• mushroom cube - one;
• greens (dill, parsley, onions) - a small bunch.

Preparation

1. Cut the eggplants into cubes, remove the bitterness.
2. Break eggs into a separate bowl, add a pinch of salt, beat the mixture thoroughly.
3. Pour the blue ones with the egg mass, mix so that all the pieces are soaked evenly.
4. While the eggplants are soaking, chop the onions.
5. Put the eggplants in a frying pan with heated oil, fry them.
6. Add onions to the blue ones, continue to fry the mass.
7. After 15 minutes, pour the mushroom cube into the pan, after crumbling it.
8. Simmer the dish for another five minutes, stirring constantly.
9. Chop the herbs and decorate the mushrooms before serving.

Whatever recipe for blue "like mushrooms" you choose for the winter, you will need one more piece of advice from the chefs. If you decide to peel the eggplants, first scald the fruits with boiling water. From such blue, the skin can be removed easily and without much hassle.

Date of publication: 01.10.2017

It's September already! The garden beds are slowly emptying. Almost all the harvest is harvested, but the eggplants still hang on completely green bushes and delight with their elastic glossy fruits. And they would be happy, but the nights are getting colder, the days are rainy. The sun is hiding somewhere behind the clouds. So it's time to collect these vegetables as well.

Of course, we will cook something delicious out of them, for example saute, or bake deliciously in the oven. But you can't eat them all at once. Therefore, we will harvest the remaining vegetables for the winter. And today we will prepare a very tasty appetizer called "Eggplants like mushrooms".

I can't say with complete certainty where this name came from. I only know that this winter salad, or an appetizer (as anyone calls it), has been prepared in this way for a long time. So one of my recipes in this topic is over 30 years old. He appeared with me so long ago that it seems that he is generally from some other life of mine. Today I will definitely share it.

In general, these salads are distinguished by the fact that they are not at all difficult to prepare. On other blanks from "blue", as we affectionately call eggplants, it takes much longer. One hundredth of which is worth, there each piece must be fried separately in oil. Then prepare the filling, lay it all in layers ... In general, a long work.

Or a large number of other ingredients are required, mainly vegetables, which undergo prolonged heat treatment. This is how many salads and the famous eggplant caviar are prepared.

The methods proposed today differ in that when preparing a salad, basically, except for eggplants and onions, nothing else is added from vegetables. In our selection, such a recipe is in the first place. It is the most popular and frequently met. It can even be called classic.

But I will still share with you other recipes where the ingredients will contain bell peppers and even mayonnaise. These options are also very good. And if you like "little blue" ones, you can cook them in different versions. Although they all have the same name, they all have different tastes, unlike any other.

Eggplant like mushrooms - the best quick and tasty recipe for the winter

This recipe is the simplest of all the options proposed today. It differs from others in that you can prepare a salad on it quite quickly. But it invariably turns out to be tasty and never stays for the next period. That is why it is the most sought after of all the other salads in this category.

The ingredients are also simple. And mainly eggplants, garlic, fresh herbs and hot peppers, which are already added at will.

We need:

• eggplant - 1.5 kg
• garlic - 2 heads
• dill - 1 bunch
• hot peppers - to taste and desire
• vegetable oil - 80 ml
• vinegar 9% - 70 gr
• salt - 1.5 tbsp. spoons

Preparation:

1. Wash the eggplants and cut off the stalk. Then cut them into large cubes, or give them a slightly elongated shape. By and large, it does not matter at all how we cut them - you can cut them into cubes, circles, as you like.

2. Pour water into a large saucepan so that the volume is about half the capacity. Put it on fire and cover with a lid so that it boils quickly.

3. Dip the sliced ​​eggplants into boiling water. Boiling will stop for a while, but to help it resume quickly, you can cover the pan with a lid, leaving a small hole on top to allow steam to escape.

As soon as the water boils again, the lid should be removed.

4. Cook the cut pieces for 5 minutes. During this time periodically move content from top to bottom. The fact is that the fruits themselves are very light, and they all immediately rise to the surface. And if the lower pieces are boiled, then the upper ones will lie on the lower ones with practically no water. And it is important for us to boil them all evenly. Therefore, it is necessary to move them lightly, or figuratively speaking, "bathe" in boiling water.

5. During the boil, the water will begin to darken slightly, the skin from the fruit will give it a dark color. Along with the color, bitterness will also come out of the skin and pulp. As you know, eggplants have a slight bitterness, which can interfere with the taste perception of the dish as a whole. And so they are either boiled or sprinkled with salt and allowed to stand for a while. Then washed.

Also, during the cooking process, the pieces will become, as it were, translucent, especially this will be clearly visible on the pulp. When they have achieved this state, we can assume that they are ready and the water can be drained.

It is better to drain it through a colander. Then let it stand for a while so that all the leftovers will merge.

6. In the meantime, let's start preparing the dressing. To do this, chop the dill and chop the garlic. It is better to chop the garlic, rather than crush it through a press. In this form, the appetizer will look better. But it is not necessary to cut it coarsely so that he can give all his juice to the eggplant. And at the same time, it is important that the fermentation process does not begin in the jar. The sterilization time will be quite short.

7. If you like spicy snacks, then add hot peppers, cut into rings. It is best if the pod is red. This is at least a little, but will add bright colors to the overall picture.

The amount of pepper can be adjusted. There is no specific dosage. It all depends on the taste and pungency of the product.

8. Add odorless vegetable oil, vinegar and salt. To mix everything.

9. Put the eggplants from a colander into a large bowl or basin. Put the dressing to them and mix. In order not to spoil the appearance of the snack, you can stir the contents with your hands. Or use a plastic spoon or a spatula.

But in any case, stir gently so as not to turn the contents into porridge.

10. Leave for a while, so that the ingredients are saturated with each other's juices.

11. In the meantime, wash and sterilize the jars and lids. For a given amount of ingredients, we need 3 1/2 liter containers. Turn the jars upside down so that the glass is water.

12. Then mix the contents of the basin again and put everything in the jars. Try to lay out in such a way that air sinuses do not form inside, that is, quite tightly. For this, the contents can be lightly pressed with a spoon.

If, nevertheless, a bubble is hidden somewhere - another air, then stick a handle from a tablespoon to this place. The bubble will immediately jump out.

13. Cover the filled jars with lids.

14. Pour warm water into a large saucepan, you can directly from the tap. Lay a napkin at the bottom and put jars on it.

The water should reach the shoulders of the jar. If you pour more of it than is necessary, it will spill out during the boil and may fall under the lid. If there is less water than it should be, then only the lower part of the can will be sterilized, and the appetizer on top will remain raw. Which can lead to the occurrence of fermentation processes. As a result, the lid is lifted. It will not be possible to eat such preservation.

Turn on the gas and wait for the water to boil. From this moment you need to time the time. For sterilization, we will need 25 - 30 minutes, this is for half liter cans. From the moment it boils, it will no longer be possible to open the lid. If this happens by accident at one of the moments, then the bank will need to be sterilized again.

I have come across recipes where it is proposed to sterilize one liter cans for only 15 minutes. I think that this time is not enough. Eggplants are quite a capricious product, and preparations that have not undergone proper sterilization quite often "explode". This year alone, my brother lost 10 cans of sauté because he decided to sterilize them for only 15 minutes.

If we at least boiled the "blue" ones, then we still have raw garlic and dill in our composition. Will he have time to warm up and steam in 15 minutes. I always insure myself in such cases, and sterilize longer. That is, this type of salad is 25 - 30 minutes for half liter jars.

Accordingly, 650, 750 gram cans should be sterilized for 40 - 45 minutes, and liter cans - 1 hour.

By the way, this does not affect the quality of the salad. It does not become overcooked.

15. Remove the cans one at a time and tighten the lids with a seaming machine. Then turn the filled and swirled containers upside down. Thoroughly wrap with a blanket, blanket, or something else, but always warm.

Leave in this position for a day. If the conservation is well covered, then even after a day it will be still warm. And this is good! During this period, the process of sterilization and salting continues inside.

16. When the jars are completely cool, they can be turned over to their normal position. Then put away in a dark, cool place for storage.

As a rule, such a blank is stored very well! And when you open the jar for a holiday, or just for dinner, the contents are always pleasing with their amazing taste.

Eggplants like mushrooms - recipe "Lick your fingers" without sterilization

This recipe has occupied an honorable place in my piggy bank for about 30 years now. It appeared in my recipe book when I just started experimenting with blanks. I don’t even remember who shared it with me. But nevertheless, the recipe stuck, and I harvest eggplant this way to this day.

A distinctive feature of this recipe is that it is cooked in the oven and, as it were, is not sterilized. But this is probably not entirely true statement. It would be more correct to assume that while preparing, he is sterilized. That is, both processes occur simultaneously.

We need:

• eggplant - 2.5 kg
• onions - 1 kg
• bell pepper - 700 - 750 gr
• garlic - 1 head
• dill - 2 bunches
• vegetable oil - 250 ml (1 glass)
• salt to taste
• ground black pepper - to taste
• vinegar essence - 1 tsp

Preparation:

1. Wash the eggplants and cut off the stalk. Leave them intact.

2. Pour about half of the water into a large saucepan and bring to a boil. Pour in salt, boiling water should be cool salty. Lay out the whole batch of eggplants. All of them will immediately surface. But it does not matter, we will close the pan with a lid and they will not only boil, but also steamed.

The time they are kept in boiling water is 5 minutes. Do not hold any more, otherwise they will become unnecessarily soft. During these 5 minutes, stir them once with a slotted spoon to boil both the top and bottom. Although, of course, they will not want to roll over. The bottom was already saturated with water and became heavy, and the top was left without water, therefore it is light. Therefore, you need to close the vegetables with a lid.

3. When the time is up, immediately get the "blue" ones. Try not to hesitate so as not to overcook the vegetables. If they are digested, then when they lie down, they wrinkle. And it will be very difficult to cut them neatly. Place in a bowl or on a tray and allow to cool. In the meantime, put the next batch in a saucepan.

4. In between, while we were idle, you can peel the garlic and chop the dill. It is better to cut the coarse stems of dill, only soft branches are needed. If coarse stems predominate, then take another half of the bunch so that there is enough. In any case, it will not be superfluous.

5. Peel the bell pepper from the stalk and from the seeds. You can use any color, but if you take bright yellow and red vegetables, then the salad will look more fun and much more positive.

Cut the pepper into strips. To do this, cut it lengthwise into 4 parts, and then crosswise with straws, no more than 0.5 cm thick.

6. Cut the onion into half rings, as thin as possible.

7. When the eggplants are completely cool, they must also be cut. Do not be alarmed that their skin is covered with a white coating in places. This is salt. You can cut vegetables arbitrarily. If they are not very large in size, then you can cut them into 6 - 8 pieces. If they are larger, then cut into pieces, about 3 cm long and 1.5 - 2 wide.

8. Put the chopped vegetables in a bowl, add bell pepper, garlic and dill to them. To mix everything. Better with your hands. Pepper to taste. Salt should usually be sufficient. But if you think that is not enough, then add a little. And to find out if you need salt or not, try a slice of eggplant.

Stir gently again so that the loose ingredients are evenly distributed throughout the mass.

9. And only then add oil and vinegar. Then stir again. Leave on for 20 to 30 minutes to dissolve all ingredients.

10. Wash and sterilize cans and lids. Eggplants are quite capricious in conservation, and therefore it is better to use metal lids for rolling with a machine.

11. Fill the jars with the prepared mixture. Try to distribute the liquid evenly over all the jars. The cans will need to be prepared about 5 - 6 pieces of half a liter.

12. Put the filled and covered jars into the oven and set the temperature to 140 - 150 degrees. Leave the jars in the oven for 1 hour. This is the preparation and sterilization time at the same time.

13. The workpieces should be taken out with special kitchen gloves very carefully, one at a time. And then tighten the lid with a seaming machine. Self-tightening lids can also be used. But the first option will still be more reliable, especially when you store preservation in an apartment.

14. Turn over the jars with the contents, placing them on the lid. Cover with something warm and leave in this position for a day, or even more.

After that, turn over to their usual position. Store in a cool, dark place.

Eggplants for the winter, like mushrooms - video recipe

According to this recipe, the salad takes a little longer to cook than the usual one, but it turns out to be very tasty. Therefore, it is worth taking the time to cook it.

The preparation itself goes on as usual and takes almost the same amount of time as in other options. But in this case, it takes time to insist. And the author of the recipe suggests two days for this.

It is precisely for so many days that the cooking time increases.

I liked this recipe not only because of its taste, but also because it turns out to be very bright and beautiful. It contains all the colors of autumn. Having opened such a jar of salad in winter, we will delight ourselves and our loved ones not only with its taste characteristics, but also with its appearance.

Eggplant fried like mushrooms for the winter with mayonnaise and mushroom seasoning

Such a salad can be prepared and eaten immediately, or you can prepare it for the winter. It turns out to be very high-calorie and satisfying, since it contains mayonnaise. In addition, all the main ingredients are fried in vegetable oil.

But despite its nutritional value, this salad has a ton of fans, and therefore we will also give it due attention.

We need:

• eggplant - 2.5 kg
• onion - 750 gr
• mayonnaise - 400 gr
• mushroom seasoning - half a pack
• vegetable oil for frying

Preparation:

Large eggplants can be used to prepare the salad.

1. They should be washed, stalked and peeled. Then cut into cubes with a side no more than 2 cm.

2. Place all cut pieces in a large saucepan and cover with cold water. Put on fire and bring to a boil. Cook with stirring for 7 to 10 minutes.

If the pan is small, or you want to cook the pieces in double the size, then you can cook in two pots at once. Or in one, but two parties.

There are also ways in which vegetables are dipped immediately into boiling water. This method was already described in the previous recipes, and I decided to change it. Although in this recipe, it can also be used.

3. Let the prepared eggplants lie for another 3 - 4 minutes in boiling water, then put them in a colander and drain all the water.

4. In the meantime, peel and cut the onion into half rings. Try to cut it thinner so that it does not crunch on your teeth later. Many people don't like this.

5. Pour a little vegetable oil into a large frying pan, about 4 - 5 tablespoons, or a little more, if you are not afraid to add a lot of oil to the dishes. Let it warm and put the onion in the pan. Fry it over high heat until tender.

Readiness is determined by the fact that the onion has become limp, almost halved in size, or even more, and has become translucent. In this case, it is not necessary to allow it to blush. Due to the presence of mayonnaise, the color of the salad will turn out in white tones. And it is not necessary for the onion to stand out for its "tan".

And to obtain such a state, the onion will need to be on fire for about 10 minutes. During this time, you need to stir it more often. Especially when it's almost ready.

6. Put the finished onion in a large saucepan or bowl, that is, where we will collect all the ingredients for the salad.

7. There is no need to wash the pan, add a little oil, about three tablespoons to it, let it warm up. Lay out the eggplants, from which all the water has already been drained by that time. Fry them over medium heat with stirring for 10 minutes. They, like onions, should not blush too much.

If all the eggplants do not fit in the pan, then they can be fried in separate batches.

8. Put the "blue" fried in this way to the onion. To mix everything.

9. Now you can simply add mayonnaise and that will be all the ingredients for today. But we decided to create a truly mushroom flavor, so let's add mushroom seasoning. We only need half a pack. Instead of such a seasoning, you can also use Maggi cubes with a mushroom flavor.

Just pour the contents of half a pack into the resulting mixture. If you use a cube, then it must first be crumbled thoroughly.

By the way, you can use your own dried mushroom mixture. But this must be prepared in advance. I always have this kind of powder. When we go to pick mushrooms, we certainly dry some of them. This is the so-called substandard: very large mushrooms, separate legs, or caps, just clumsy specimens.

After drying, I grind the mushrooms into powder and add them to various dishes. This mushroom addition enriches any dish prepared with it.

As you noticed, we do not use salt in the recipe. Seasoning, like mayonnaise, is already salty. And as a rule, you don't need to add salt at all. But, if you like spicy salads, you can add a little ground black pepper.

10. Gently mix the mixture. Then add mayonnaise. Try to take it with all-natural ingredients, without any GMOs or other harmful food additives.

Or make your own mayonnaise.

11. Once again, this time for the last time, mix everything and put it in sterilized jars. You should have approximately 5 half liter jars. Well, there will be a little bit left to try.

It is necessary to lay the mass tightly, without leaving the air sinuses inside. To do this, lightly press down the contents with a spoon.

12. Pour warm water into a large saucepan, line the bottom with a napkin. Put the cans in the water, it should reach exactly to their shoulders. Cover them with lids, also sterilized. Bring water to a boil.

13. To sterilize half-liter jars should be 30 minutes, if the jars are 650 grams, then 40 - 45 minutes. And if liter, then exactly 1 hour.

14. Tighten the covers with a seaming machine. Turn the jars upside down and cover with a warm blanket. Leave in this position until the contents have completely cooled. This is at least a day.

Then store in a cool, dark place.

Serve as a salad, or as an appetizer for any lunch or dinner, as well as treat guests at the festive table.

These are our various recipes today. Sometimes they ask - "Is it true that eggplant tastes like mushrooms?" Maybe I'll disappoint you a little, but the taste is not the same as that of canned mushrooms. And it doesn't even work out the same as with salted mushrooms. Perhaps the appetizer got this name because of the cooking method, which is a bit similar in both cases.

The recipe for eggplant appetizer like mushrooms I saw for the first time about 20 years ago. At that time, this name seemed ridiculous to me, but I still cooked pickled eggplants according to that recipe (I will definitely share the recipe). And somehow, since then, I forgot about this appetizer, until I again began to look for something new to cook from my favorite blue ones. But it turns out that since then a huge number of eggplant mushroom recipes have appeared, and they are all different, but delicious.

That is why I decided to devote the entire selection of recipes about eggplant with mushroom flavor. You can cook such eggplants for the winter, and as a cold appetizer. And cooked in this way, they really resemble mushrooms, both in appearance and in taste.

Delicious preparation, available ingredients.

Ingredients:

• eggplant - 2 kg
• chili pepper - 1/3 pod
• garlic - 1 head
• dill - 50 gr.
• vegetable oil - 200 ml.

For the marinade:

• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 10 tbsp. l.
• water - 2.4 liters
• allspice - 2-3 pcs.
• cloves - 2 - 3 pcs.
• bay leaf - 2 pcs.

1. First, prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe - salt, sugar, pepper, cloves and bay leaves. Add vinegar at the very end. By the way, I often put a little less vinegar than in recipes, but this can be adjusted by yourself.
2. During this time, we cut the eggplants into pieces and send them to boiling water. Cook for no more than 3 minutes. Try not to leave the stove or overcook the eggplants, otherwise they will become soft and tasteless.

3. Drain the eggplant. Pass the garlic through a press, cut the hot pepper into small strips, add all this to the eggplant. Sprinkle with finely chopped dill. And in the end, pour in vegetable oil. Bring to a boil and turn off.

4. It remains to arrange in jars and sterilize for about 15 minutes in a saucepan with boiling water.

Eggplants like mushrooms lick your fingers - a recipe for the winter with a photo

A slightly different interpretation of the eggplant blank, in which we add onions. I like to cook various pieces of smaller quantities, but according to different recipes. It would seem that almost the same ingredients, but a slightly different marinade and onion do their job - the tastes of the blanks are different. This dill and garlic appetizer will decorate your menu for any occasion.

Ingredients:

• eggplant - 3 kg
• onions - 2 pcs.
• garlic - 1 head
• dill - 300 gr.

For the marinade:

• salt - 2 tbsp. l.
• vinegar - 150 ml.
• water - 3 liters
• vegetable oil - 350 ml
• coriander peas - 1/2 tsp
• bay leaf - 2 pcs.
• black peppercorns - 6-7 pcs.

1. Cut the eggplants into small squares about 1-1.5 cm in size.

2. Onions can be cut into half rings. Finely chop the garlic. We also chop the dill quite finely.

3. Prepare the marinade, add spices and salt to the boiling water, pour in the vinegar at the very end.

4. Put the sliced ​​eggplants in a boiling marinade and cook for 5-10 minutes under the lid. Then we mix, so the eggplants, which were at the top and may not have boiled, will be at the bottom. Cook for another 5 minutes.

It is important not to overcook the eggplants, otherwise they will remind you not of mushrooms, but of porridge.

5. Drain the water from the pan, and add chopped onions, garlic, dill to the hot eggplants.

6. Mix all the ingredients well and pour the vegetable oil into the hot mixture. Cover with a lid for 5 minutes.

7. Place in prepared jars and sterilize in a saucepan with boiling water.

I always sterilize jars with blanks, where there are several ingredients. It's more reliable that way.

Fried eggplant like mushrooms

The ingredients in this appetizer are simple and affordable. Nevertheless, these eggplants are eaten immediately, firstly, because they are tasty, and secondly, this recipe is not for harvesting for the winter.

Ingredients:

• eggplant - 3-4 pcs.
• onions - 2 pcs.
• garlic - 3 cloves
• parsley and dill - bunch
• eggs - 2-3 pcs.
• salt, pepper to taste
• vegetable oil for frying

1. In this recipe, we will need to cut the eggplants with our fingers. To do this, cut each eggplant in half lengthwise, and then cut each half with fingers about 1.5 cm thick. Put the eggplants in a bowl.

2. Beat the eggs with a whisk and pour the eggplant with this mixture. Cover with a lid and put in the refrigerator for about 1 hour. During this hour, we mix the eggplants several times so that they are thoroughly saturated with the egg mixture.

The egg mixture envelops the eggplant with a film, as a result, when frying, they require much less oil.

3. While the eggplants are resting in the refrigerator, we work. Cut the onions into cubes. Rub the garlic on a grater, you can pass it through a press. We also finely chop the greens.

4. Take the eggplants out of the refrigerator and fry in vegetable oil over medium heat. When the eggplants are fried on one side, add the onions and fry everything together until a beautiful golden brown. Just before the end of frying, salt and pepper the vegetables to taste. The aromas are excellent, no other spices are required here.

5. Put the vegetables in a bowl, sprinkle with garlic and chopped herbs on top. Stir and let stand for a while so that the garlic gives off its aroma.

6. If you wish, you can pour a little lemon juice on top to add a little sourness to the dish.

Do they look like mushrooms?

Eggplants fried like mushrooms in sour cream

The dish, of course, is not entirely dietary. But if you are afraid to get better, you can use low-fat sour cream. But it turns out yummy, try to cook it.

Ingredients:

• eggplant - 3 pcs.
• onions - 2 pcs.
• sour cream - 2 tbsp. l.
• eggs - 2-3 pcs.
• salt, pepper to taste
• dried mushroom seasoning
• parsley and / or dill
• vegetable oil for frying

1. We start cooking, of course, by cutting vegetables. Cut the eggplants and onions into cubes.

2. As in the previous recipe, beat the eggs and fill the eggplant with the egg mixture. We leave to soak for an hour.

3. Fry eggplants with onions in vegetable oil until golden brown over medium heat. Oil after pouring the egg will require less, and so that the vegetables do not burn, you will need to constantly stir.

4. Reduce the fire to a minimum and add sour cream. Simmer for another 5-7 minutes until the vegetables are soft.

5. Salt and pepper. I recommend adding. I make this chanterelle seasoning every year. It will add flavor and enhance the mushroom-like flavor of the eggplant. After that, we languish for another couple of minutes and the delicious dish is ready. It remains to sprinkle the eggplants with chopped herbs.

Eggplants like mushrooms from Irina Khlebnikova

A slightly different way of cooking eggplants using a marinade with chopped garlic and herbs is a very mouth-watering recipe from Irina Khlebnikova.

Fried eggplant with mushroom flavor

A delicious snack that is quick and easy to prepare. If you wish, you can add onions here.

Ingredients:

• eggplant - 2 pcs.
• eggs - 2-3 pcs.
• salt, pepper to taste
• parsley, celery and basil
• garlic - 3 cloves
• lemon - 1 pc.
• vegetable oil for frying

1. Cut the eggplant with your fingers - cut the eggplant in half and then cut each half across. As in the previous recipes, beat the eggs lightly and pour the eggplant mixture with the egg mixture. Leave to soak in the refrigerator for an hour.

2. Prepare the dressing in a separate bowl. Mix finely chopped greens, garlic passed through a press and fill it all with lemon juice.

3. Fry the eggplants in vegetable oil until a beautiful golden crust.

4. To remove excess fat, you can put the eggplants on a paper towel.

5. Put the eggplants in a deep bowl and add the dressing with herbs and garlic. Salt, pepper and mix well.

6. Give a little to all the ingredients "make friends", send them to the refrigerator for a while and enjoy.

Pickled eggplant like mushrooms

Ingredients:

• eggplant - 4 pcs.
• water - 1 liter
• salt - 2 tbsp. l.
• dill greens
• garlic - 3-4 cloves
• black peppercorns
• currant leaves
• vegetable oil for frying

For this recipe, I try to select eggplants young, smaller in size. We will cut the eggplants into slices.

1. Lightly fry the eggplants in vegetable oil.

2. Prepare the marinade. Put salt, black peppercorns in boiling water and cook for 3 minutes.

3. Put currant leaves, dill in a saucepan at the bottom and lay out a layer of eggplant.

4. Top with finely chopped garlic and chopped dill. So we alternate all the layers.

5. Fill the eggplant with marinade, put a plate on top and some kind of weight (oppression). The brine should cover all layers of the eggplant.

At room temperature, the pan should stand for 2-3 days, and then it must be taken out in the cold or the eggplants should be put in jars and stored in the refrigerator.