So that blessed time has come when the crop itself falls into bags, bags and buckets - just have time to process and cook for the winter.
  The shelves of the country cellars were noticeably cheerful: jars of pickled cucumbers, red-cheeked pickled tomatoes and green shy bell peppers are added every day to the shiny yellow and pink sides of compotes.

  The turn has reached the favorites of millions of housewives! Before these diverse beauties: large and small, round and elongated, dull white, glossy violet and almost black. No matter how you cook them, they will still be masterpieces of the country table!

The most popular eggplant dishes are appetizers, caviar and salads. But a real hit of the summer season can be considered a dish that the people nicknamed "Eggplant, like mushrooms." Probably due to the fact that the delicate slippery slices of the “blue ones” in this dish really resemble the taste of the salty and pickled forest gifts. Let's cook this delicacy together today.

Eggplant "like mushrooms"

I would like to note right away - this dish does not require any special hassle, or complex ingredients, or time consuming. It’s simple, fast, and for summer residents it’s almost nothing for nothing (we leave the growing work behind the scenes, this is in the past, and today - in fact: “This is ours, from the garden! Is that right ?!)

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

Recipe:
   1. Pour water into a large pot. Add salt and vinegar. Put on fire.
   2. Rinse the eggplant, remove the stem, remove the skin. Cut into cubes of 1.5-2 cm in size (I stopped shooting peels for a long time - I already “hit” all my friends, all the ah-oohs are behind, you can’t achieve 100% similarity, but the peel does not spoil the taste).

3. Throw prepared eggplants into boiling brine. After boiling again, cook for 4.5-5 minutes over medium heat.

4. Remove from heat. Throw it in a colander and leave (without stirring, not shaking, not tamping) so that the brine and bitterness drain and the eggplants cool. It takes about an hour.

5. While there is a process of dripping bitterness and cooling, measure the oil.

And chop the dill and garlic.

6. Mix cooled eggplant slices with chopped herbs and garlic, add oil.

This is how ready-made eggplant slices look like mushrooms.

7. Fill the glass jar with the mixture that you received, tamp, refrigerate for 5-6 hours.

The appetizer is moderately islet, with a pleasant aftertaste of mushrooms.

Quickly pickled eggplant "like mushrooms"

This option will appeal to those who love fragrant pickled mushrooms. Try to cook - you will like such “mushrooms”!

For cooking you will need:

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

For marinade (per 1 liter):

• salt - 2.5 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• vinegar 9% - 5-6 tbsp. spoons.

Recipe:
   1. As in the first embodiment, wash the eggplants, free from the stalks, peel and cut into cubes 1.5-2 cm.
   2. Boil water, place chopped eggplant in it. After boiling again, cook slices for 3-4 minutes. Note!  Salt and vinegar in this case are not added - you just need to boil in water!
   3. After cooking, lay the eggplants in a colander, wait until the water drains.
   4. Slices into jars, layering with prepared garlic and chopped onions.
   5. Add cloves, allspice, bay leaf, lovers of especially hot - hot peppers.
   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. tablespoons of 9% vinegar.
   7. Pour eggplant in a jar with hot marinade.
   8. Cool. Remove for 5-6 hours in the refrigerator.
   9. Sunflower oil, if desired, can be added to the snack when serving.

2 weeks the dish in the refrigerator will be stored perfectly! And if you want for the winter - you need to sterilize the jars with eggplant: with a capacity of 0.5 l - for 45 minutes, liter - 1 hour.

In any case, eggplants for 5-6 hours in the refrigerator are saturated with the aroma and taste of garlic, dill, spices, and after a few hours, “mushrooms” can already be served).

Of course, it is always better to first make a small portion and see how it turns out. You will immediately see that of the spices you will need to add or reduce. In our family, for example, we settled on the first option. Moreover, the portion has to be divided in two, because they did not agree on the tastes in terms of the amount of garlic and salt. That also happens:)

Our summer residents have already shared the most interesting eggplant recipes.

Hello dear hostesses! Warm autumn greeting to you!

Today we will close the eggplant so that it tastes like mushrooms.

We have several proven recipes that will help you cook this vegetable very tasty.

So that in winter you can open a jar of fried potatoes, and enjoy eating!

Eggplant like mushrooms with garlic - quick and tasty

This is a classic recipe, very simple, without unnecessary intricate ingredients. As a rule, it succeeds in all the housewives, the “blue ones” turn out to be breathtakingly delicious.

Ingredients

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

Cooking

I wash the blue vegetables well, remove the stalk and cut them into cubes.

Take a large pan, fill it to half with water and put on fire.

As soon as the water boils, pour the chopped eggplant. Cook them for 5 minutes, stirring the contents periodically. They pop up immediately, so do not let them just swim to the surface, use a spoon to melt them and stir so that the upper layers go down, otherwise they will remain damp.

During cooking, the water will darken, as it should be. Also, during cooking, all the bitterness inherent in this vegetable will come out of them.

Eggplants should become visually translucent, this suggests that they are ready.

Pour water through a colander and let it drain well.

Cooking eggplant dressing

Cut the dill. Cut the garlic too finely enough, it is better not to press through the press, it will look prettier in slices.

At the same stage, you can add finely chopped hot pepper, if you like it sharper.

Mix all the ingredients, season with oil, salt and pepper.

Season the vegetables with this mixture and mix gently, they are very soft and can easily turn into jelly if mixed too much.

Let the future appetizer stand for ten minutes to soak well.

This amount is enough for 3 banks of 500 grams.

Arrange the appetizer in dry, sterilized jars, squeezing it with a spoon more tightly. This is to prevent air from entering the jar.

If you get an air bubble somewhere, stick the handle from a tablespoon to it. The bubble will immediately jump out.

Cover full jars with lids, but do not roll up. The cooking process is not over yet.

Since we have raw garlic and dill in the appetizer, they need further processing. Otherwise, our workpiece will bang great.

In a large pot, draw water, lay a small rag on the bottom and place cans of appetizer on top.

Water in the pan should be “on the shoulders” of the cans so that their contents are evenly boiled.

It is for this recipe that the sterilization time from the moment of boiling is 25-30 minutes. Do not be afraid to digest the snack, this will not happen. But the contents are well sterilized and the banks will not explode in the future.

After this time, take out the cans and immediately roll them up. Turn upside down and wrap up heat, let it stand in this form until it cools completely.

After cooling, they can be stored in a cool dark place.

Our eggplants are ready, fragrant yummy will not leave anyone indifferent!

Mushroom flavored eggplant - recipe without sterilization

Very good, convenient recipe. The snack is cooked in the oven already in banks, so sterilization as such is not required.

Ingredients

• eggplant - 2.5 kg
• bell pepper - 700 - 750 gr
• vegetable oil - 250 ml (1 cup)
• onions - 1 kg
• garlic - 1 head
• dill - 2 bunches
• salt to taste
• ground black pepper - to taste
• vinegar 9% - 1 tsp

Cooking

Wash the eggplant, cut the stem. We leave the vegetables whole.

Pour half a large pot of water, salt heavily and let it boil. We lay out a batch of eggplant in this pan, how much will fit, and cover them with a lid.

Cook for five minutes under the lid, stirring occasionally, turning our eggplant over.

After five minutes, remove the vegetables onto the plate using a slotted spoon and let cool. While this party is cooling down, start the second one and so on until all are boiled.

Try not to digest them for more than 5 minutes, because then at the exit we get a shriveled vegetable, which then will be problematic to cut.

While our eggplants are boiling, chop the garlic. From dill we need only soft greens, we remove hard stems.

Chop the bell pepper.

Cut the onion into thin half rings.

When the eggplants have cooled, cut them into pieces. Better larger, about 3 cm in length and 1.5-2 cm in width.

Put the chopped vegetables in a bowl, add chopped garlic, dill, onion and bell pepper to them.

Try a slice of salt. Since we salted the water in which the vegetables were cooked, they had to take the salt as needed. If it seems to you that it is not enough - salt, and also pepper to taste.

Pour in oil and vinegar.

Now all this must be carefully mixed so that our vegetables do not choke and do not lose their shape. Now let it brew for about half an hour.

Prepare clean jars with lids. For this recipe, you will need 5-6 half liter cans.

Put the appetizer in cans, evenly distributing the liquid as well.

When time runs out, remove the cans from the oven and immediately roll them up. Then turn over onto the lid and wrap until it cools completely. Further it is possible to send for storage as usual in cool and darkness.

To taste, this workpiece is really very similar to mushrooms. Yummy!

Fried eggplant with mayonnaise

This is a salad for those who like fried eggplant. The recipe is very cool. Such a snack can be eaten immediately after cooking, or you can roll it up for the winter.

Ingredients

• eggplant - 2.5 kg
• onions - 750 gr
• mayonnaise - 400 gr
• mushroom seasoning - half a pack
• cooking oil

Cooking

We clear the blue ones from the peel and cut into cubes.

Send the pieces to the pan, fill with water and put on fire. Cook for 5-7 minutes over medium heat.

We hold the prepared slices for another 3 minutes in boiling water and put them in a colander, let all the water drain well.

Cut the onion into thin half rings and fry it in a pan until cooked. The onion should become translucent, golden, but do not let it fry, because this will ruin the color of the finished dish.

To avoid this, mix the onions well during cooking.

We spread the onions in a container, and fry the eggplants in the same pan, also preventing them from frying too much.

Blue mix with onions. To completely turn them into mushrooms, add mushroom seasoning to give them a truly mushroom flavor and aroma.

Mix well. Mass can be pepper to taste. We do not use salt, mayonnaise and seasoning are salty in themselves.

Mushroom seasoning can be made independently from dried mushrooms, grinding them into powder.

If you have such a seasoning of your own preparation, then you may need to add salt to the appetizer.

After adding mayonnaise, mix everything gently.

Arrange the mass in jars, pressing it tightly with a spoon, trying not to leave air cavities. At the exit, you should get about 5 half liter cans of this delicious snack.

Pour water into a large pot, cover the bottom with a napkin. Put the cans in the pan, the water should reach them “on the shoulders”. Lids can be sterilized separately in boiling water.

Sterilization time for half liter cans - half an hour. If banks are larger in volume, then this time increases. For 1 kg - 1 hour.

If the part does not fit in the banks, then it can be used immediately.

One of the simplest and most popular options for harvesting vegetables is eggplant like mushrooms for the winter. Cooking them is easy. The recipe does not require a large number of ingredients, it’s enough that it grows in the garden, and the taste of the dish is amazing and resembles real pickled mushrooms. Blue ones are not only tasty, they are rich in substances such as proteins, carbohydrates, minerals (phosphorus, calcium, mania, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The composition of the vegetable includes components that lower cholesterol.

How to choose the right eggplant for harvesting for the winter

The taste of the dish largely depends on how correctly selected products. For winter harvesting, you should choose small, young eggplants, in which the flesh has not yet hardened, and the seeds have not ripened. For the recipe you need fruits with a shiny surface, bright purple. The eggplant peel should be elastic, juicy, smooth. The shape of the fetus does not matter. It can be ovoid, spherical, oval, cylindrical.

When choosing blue ones, pay attention to the presence of soft brown spots on the skin. This indicates that the little blue ones begin to deteriorate. Brown-yellow and gray-green colors and a brown stalk speak of the “venerable” age of eggplant. Regardless of the variety, it lends itself well to all types of heat treatment - frying, stewing, boiling. However, there are varieties that are intended only for stuffing or freezing or preparing salads for the winter.

What utensils will be needed for sterilization

Spinning blanks is a laborious process and requires preparation. Before cooking blue ones, stock up on sterilization dishes. The volume of containers for storage depends on your preferences, the number of eaters in the family. Decide which sterilization method you prefer: in the oven or in a water bath:

1. If you will sterilize the cans in the cabinet of the stove, then prepare a wire rack, a baking sheet, a dense napkin, a large cutting board on which the hot cans will be exposed.
2. When sterilizing in a water bath you will need:
   • a capacious pan with a lid (aluminum or enameled), in which the process itself will occur;
   • special clip for cans;
   • canvas napkin;
   • a wooden circle the size of the bottom of the pan, which will protect the banks from overheating, will not allow them to burst during sterilization;
   • large cutting board;
   • water bucket and cans themselves.

The best recipes for the winter with a photo

There are an incredible amount of options for winter blanks with blue ones. Among them, recipes “for mushrooms” occupy not the last place. They differ both in the method of preparation (stewing, marinating, boiling, frying), and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, pepper). Depending on the set of products, sweet blue, sharp or sour ones are obtained.

In a slow cooker

Eggplants like mushrooms for the winter can be prepared in any known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for this dish to digest is stewing vegetables in a slow cooker. Due to the optimal cooking temperature, the blue ones retain their best qualities, vitamins and minerals. For the dish, take:

• a dozen young blue ones
• 8 peas of allspice, ground,
• a glass of vegetable oil
• a head of garlic
• vinegar 70%
• two tbsp. l dill seed
• salt.

How to cook:

1. Wash the fruits, remove the stem, cut into cubes.
2. Pour all the oil into the multicooker bowl and heat it in the "Frying" mode.
3. Pour cubes into the multicooker, close, change the mode to "Extinguishing". Set the time to 30 minutes.
4. Meanwhile, prepare the cans for conservation. Wash, sterilize in any way possible: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
5. After the quenching time is over, add pre-peeled and chopped garlic. So that he gives the dish not only sharpness, but also aroma, garlic must be crushed before cutting with a knife blade.
6. Add dill seeds, allspice, salt, stew for another 5 minutes.
7. Tightly stack hot vegetables in jars.
8. Before screwing on the lid of each can pour vinegar. For cans with a capacity of 0.5 l. take 1/3 teaspoon of essence.
9. Turn jars with screwed lids over and cover with a warm scarf.
10. After a day, put the banks upside down, keep covered for another 24 hours. Then lower it to the basement.

With garlic without frying and sterilization

Any heat treatment helps to reduce the components necessary for the body in the product. For this reason, culinary methods are offered gentle methods of cooking blue for the winter, preserving useful substances. Here is one of them. For him, take:

• blue ones - 5 kg,
• bay leaf - 3 pcs.,
• allspice - 10 peas,
• non-iodized salt - 3 tbsp. l.,
• water - 5 l
• vinegar 9% - a tea cup.

Cooking Instructions:

1. We wash the fruits, clear the stalk. If the vegetables are homemade, cut off the peel, chop the cubes of medium size.
2. We fill the vegetables with salt and leave it like this for two hours to remove the bitterness.
3. At the end of the specified time, drain the juice released from the eggplant, transfer them to a container and pour water. We send to the stove, we wait when it boils.
4. From the boiling liquid, remove the foam and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
5. In pre-prepared jars, put a lavrushka, pepper. We fill the cans with blue ones, pour the same brine on top, which was used for cooking.
6. Roll up the lids. We put the inverted banks under the covers. Leave it until cool.
7. After a couple of days, the workpiece is sent for storage.

Appetizer salad with dill a la mushroom

A favorite dish on any feast is mushrooms. If you live in an arid area where this delicacy does not want to grow, the eggplants cooked with dill and garlic will save the situation. To get 4 liters of this snack we need:

• blue ones - 3 kg,
• garlic - 5 heads,
• filter water - 4 l,
• dill (any - umbrellas, dried, fresh),
• sugar - 100 g
• salt - 4 tbsp. l.,
• vinegar 70% - 3 tbsp. l.,
• vegetable oil.

Step-by-step preparation:

1. My fruits, we clean. We cut in any way - with cubes, cubes, most importantly - small sizes.
2. Pass through the press all the garlic. Finely chop the dill or grind if it is dry. The amount of these ingredients depends on individual preferences, so garlic can be put either more or less, like dill.
3. We put a pan on the fire and pour the water passed through the filter into it. Pour spices, sugar and salt, add vinegar. After boiling water, we send the first batch of eggplant to it.
4. Cook vegetables for 10 minutes. We count the time from the moment the marinade boils.
5. Put boiled pieces in a bowl. We fill them with dill (along with umbrellas that give the dish a special aroma) and garlic. When serving snacks on the table, umbrellas are easy to remove. Mix everything and immediately lay out on dry banks that have undergone sterilization.
6. Just before rolling into each jar of salad, add one tablespoon of red-hot vegetable oil.
7. Turn the cans over, wrap them up and leave for a day. Then remove the blanket, allow to cool completely, send it to storage.

Blue fermented with carrots - simple and tasty

Eggplant goes well with other vegetables: carrots, tomatoes. The blue ones cooked with them reveal their best taste. One of the most delicious eggplant recipes is their pickling with fried carrots. For him you need to take:

• one and a half kg. eggplant;
• a pound of carrots;
• a bunch of parsley;
• one and a half heads of garlic;
• two tbsp. l vegetable oil;
• half a spoon of pepper peas;
• 4 bay leaves;
• salt.

Cooking Instructions:

1. Wash vegetables, peel leaves and stalks.
2. Put in a saucepan, pour water to the top, put on fire.
3. Bring to a boil, cook for 10 minutes from the time of boiling. 5 minutes before the end of cooking salt.
4. Drain the water. Each fruit is cut in the center, not finishing the cut to the end.
5. Take gauze or any cotton fabric. Put the blue ones in it. Press down vegetables on top for two hours.
6. At this time, wash and peel the carrots. Chop it.
7. Fry in a pan with sunflower oil, stirring constantly, until tender (about 10 minutes). At the end add garlic crushed through a press, chopped parsley and salt. Stir the whole mass, let it cool.
8. Prepared blue stuffed with carrots. To do this, place the cooled carrots in a section of blue ones.
9. Put a layer of lavrushka and allspice, a layer of eggplant in a pan, and continue until vegetables are done.
10. Cover the pan with a plate on top, put a load on it.
11. Three days later, the stuffed little blue ones will be ready.

Tasty little blue ones with mayonnaise in jars

You can prepare eggplants for the winter not only in marinade, your own juice and with tomato dressing, but also. The dish is very nutritious and nutritious. To prepare it (per one liter can) you will need:

• two blue ones;
• one head of garlic;
• one large onion;
• 6 tablespoons of any mayonnaise;
• sunflower oil;
• salt;
• pepper.

Cooking:

1. Chop the onion into strips.
2. Heat oil in a pan, fry onions in it and put in a plate. If the onion has absorbed a lot of oil, place it on a sieve to allow excess glass.
3. Meanwhile, wash the little blue ones, remove the leaves and stalks. If the skin is hard, and you want to get vegetables of a more delicate texture, peel them.
4. Cut eggplant into cubes, fry in vegetable oil, put them onion.
5. Pass the garlic through the press, add to the vegetables.
6. Salt, pepper and season with mayonnaise. Mix.
7. Place eggplant in prepared jars, tamping tightly.
8. Cover them and sterilize in a water bath for 15 minutes.
9. After that roll up the cans and wrap up.
10. Lower cooled containers into the cellar.

Fried with onions without vinegar

Vinegar helps preserve vegetables for long-term storage, but its use causes a lot of controversy. Many housewives make blanks without it. Vegetables prepared without vinegar are recommended to be stored in the refrigerator, but not more than two weeks. Take the following products:

• 2 large eggplant;
• 2 large onions;
• dill;
• pepper, salt.

Step by step cooking:

1. Wash eggplant and peeled onions.
2. Blue cut into cubes or medium-sized bars. Sprinkle with salt to get rid of a specific bitterness. After half an hour, drain the salted juice and rinse the vegetables.
3. Cut the onion, depending on how the blue ones are cut.
4. Heat the oil in a pan and fry the onions, add blue ones to it and sauté the vegetables until cooked, stirring constantly.
5. Before removing from heat, salt the vegetables, add pepper, dill.
6. Allow to cool, put in a container and put in the refrigerator.
7. Fried vegetables without vinegar are stored for no more than two weeks.

How to make sharp blue "lick your fingers"

Lovers of all spicy foods will love eggplant cooked with chili peppers. Spicy herbs - leaf celery or basil add piquancy to this harvesting. The severity of the dish is regulated by the amount of pepper. For not very sharp workpieces, you will need:

• one kg homemade eggplant;
• 3 cloves of garlic;
• 1 pod of chili pepper;
• half a glass of vegetable oil;
• 1 liter of water;
• 155 g of apple cider vinegar;
• salt.

Stages of preparation:

1. Wash and cut the blue ones into circles, each of which is divided into 4 parts.
2. Put the vegetables in a cup, salt, pour cold water, leave for 40 minutes. Salt will remove excess bitterness. This “bath” will prevent vegetables from absorbing a lot of fat when frying. Rinse the eggplant.
3. Pour water into a saucepan, boil, pour vinegar, add salt. Send boiled eggplant. Cook them from the moment of boiling for 3 minutes. Get vegetables, drain water.
4. Heat oil in a pan and fry blue ones. After three minutes of frying, put finely chopped pepper and garlic. After that, fry one more minute.
5. Pack hot fried vegetables in sterile jars.
6. Cork and cover with a blanket until the cans have cooled.
7. After two days, lower the blanks into the cellar.

Marinated with pepper

Eggplants are not only cooked, fried, stewed, they are also pickled. As an additional ingredient for such a recipe, bell pepper is used, which gives a special piquant aroma and taste to the dish. To prepare pickled eggplant, you will need the following set of products:

• 4 medium blue;
• 4 bell peppers;
• head of garlic;
• a bunch of greenery;
• vegetable oil;
• 150 ml of 9% vinegar;
• 0.5 l of water;
• sugar to taste;
• salt;
• 4 things. carnations.

Step-by-step instruction:

1. We clean, wash my little blue ones, cut them in strips, add them, let stand.
2. For the recipe you will need a fill. To prepare it, pour water into the pan, send cloves, vinegar, salt, sugar there. The amount of sugar is taken individually. If you like sweet blue, take 3 tbsp. tablespoons of sugar. The optimal amount for this volume of blue ones is 2 tablespoons of sugar and 1.5 salt.
3. We bring the marinade to a boil and wait for the dissolution of salt and sugar to occur. Remove, let cool.
4. Take the whole pepper and fry in oil until soft. So do the eggplant. Dip the fried vegetables in the marinade and lay in layers, pouring them with garlic and herbs.
5. Stacked vegetables pour the marinade. Put a smaller lid on top and press down with oppression. Leave to marinate for 3 days.
6. Serve to the table as a side dish for meat dishes.

Video

Do you know that you can close eggplant like mushrooms for the winter? Yes, and their taste and appearance will be very similar to honey mushrooms or butter. This neighbor shared this recipe with me - she has been preserving eggplants in this way for a long time, and this preparation is always one of the first.

Once she treated me to eggplant fried like mushrooms, and I really liked them. Armed with a recipe, this year I also decided to close such a blank. Moreover, the process of preparing such preservation is not too complicated, and in the season eggplants are much more affordable than mushrooms, right?

You will not need any special spices or ingredients: only eggplant, garlic, hot pepper and standard seasonings for marinade. Add to this your desire to surprise everyone with an unusual workpiece, and you will certainly get delicious eggplant like mushrooms for the winter.

Ingredients:

• 1 kg of eggplant;
• 1 head garlic, large;
• 1 pod of hot red pepper;
• 125 ml of vegetable oil.

Marinade:

• 1.2 l of water;
• 1 tablespoon of salt;
• 1 tablespoon of sugar;
• 5 tablespoons of 9% vinegar;
• 2 buds of cloves;
• 6-7 peas of black and allspice;
• 1-2 bay leaves.

   The weight of already peeled eggplant is indicated. Approximately 850 - 870 ml of preservation is obtained from the indicated amount of ingredients.

How to cook eggplant like mushrooms:

We select fresh eggplants for conservation - dense, with a shiny surface, smooth and thin. My eggplant in running water, cut off both ends and peel. You don’t have to clean the eggplants, but the appetizer with peeled eggplants is not only to taste, but also looks more like mushrooms. In addition, if the eggplant is not cleaned, it is necessary to soak them from bitterness, which significantly lengthens the canning process. Cut the peeled eggplant crosswise into 4 parts, and then cut into pieces 2-3 cm long.

We cook the marinade: pour water into a large pot, put all the spices except vinegar and bring to a boil over high heat. Pour vinegar and pour eggplant.

Stirring, bring to a boil. Water should cover all eggplant. If some pieces are not covered, it’s not scary, as soon as the eggplants begin to boil, they will become softer and everyone will be covered with marinade. Over high heat, bring the mass in a pan to a boil, gently stirring occasionally. Then reduce the heat to medium or slightly lower and boil for 4-5 minutes (all pieces of eggplant should darken).

Throw eggplant in a colander to stack marinade. We leave the eggplants in a colander to cool, without shaking, without tamping them - so that the pieces do not stick, do not tear. It is best to lay the eggplant in 2 colanders - and their layer will be thinner, and they will cool faster.

In a large frying pan, heat the oil well. We lay out the eggplants and fry over high heat, stirring, for 3 minutes.

Wash hot peppers and chop them very finely. It is better to use red hot pepper - it gives the workpiece a more appetizing look. Peel the garlic, rinse and pass through a press. Add garlic and hot pepper to the pan.

Mix and fry for another 1-2 minutes.

Put the prepared fried eggplant like mushrooms in dry, sterilized jars, pour fat from the pan.

We cover the jars with lids and put in a pan with water - to be sterilized. When the water in the pan boils, we sterilize half-liter jars - 15 minutes, liter - 20 minutes.

In summer, all the housewives try to make preparations for the winter; among vegetables, eggplants are especially popular. These fruits have a spicy taste and are good for health. If you, too, are connoisseurs of eggplant, then be sure to use this selection of preservation recipes. In it, "Popular about Health" will tell you how to cook eggplant for the winter like mushrooms. All recipes are simple and tested, so you can feel free to try them.

Which eggplant to use correctly?

Firstly, it is worth paying attention to the fact that for all preservation recipes that will be presented in this collection, you should use blue ones with a small amount of seeds inside. Young eggplants are best suited, as they are distinguished by a more delicate flesh. If such fruits are not available, then cut out part of the vegetables where the seed seeds are located, otherwise it will not be possible to achieve similarity with mushrooms in the cooking process. Now consider the recipes themselves.

Blue recipes for the winter

The recipe for "mushrooms" number 1

Ingredients: eggplant - 2 kg; vegetable oil - 300 ml; vinegar (9%) - 150 ml; large head of garlic; dill - the average bunch; salt - 4 tbsp. l .; allspice peas - 10 pcs.; water - 2.5 l.

Immediately prepare the marinade. To do this, we collect the necessary amount of water in a pan, add salt, pepper and vinegar to it and send it to the stove, bring to a boil. My young fruits are thoroughly washed, we cut off the sidewalls, if desired, we clear them of the skin. Cut the pulp into large cubes. We send slices to boiling marinade and boil for no more than 5 minutes. It is advisable to immediately wash the cans, where you will put the eggplant. Throw the cut of vegetables into a colander, let the water drain completely.

Grind garlic and herbs. After adding the butter, gently mix the blue ones with dill and garlic. We lay out the vegetables in clean half-liter jars, filling them almost to the top. Now they need to be sterilized. To do this, you need a wide pan with water. At the bottom of it you need to lay a towel and place preservation jars on it. You can also lower the covers there. After boiling water, we detect it for 20 minutes, after which we take out and twist the cans. Blue-like mushrooms are ready to taste, but first they need to be properly cooled in the inverted form, wrapped in something warm.

Eggplant Recipe No. 2

Ingredients: eggplant - 2 kg; onion - 3 heads; large head of garlic; 50 ml of vinegar (9%); bay leaf - 3 pcs.; peas peas - 8 pcs.; vegetable oil - 60 ml; salt - 2 tbsp. l .; water - 2.5 l.

We wash the blue ones, cut off the side parts and the peel. Cut the flesh into cubes, removing the seeds. Our task is to make eggplant look like mushroom legs. Then chop the salt and leave it alone for a while so that the vegetables let the juice go.

In the meantime, we are cleaning onions and garlic. Chop the onions in half rings, cut the garlic cloves into slices. We sterilize jars and lids. When the little blue ones start the juice, they should be thrown into a colander and squeezed well. Now we will fry them. Pour oil into the pan, heat and lay out the first batch of eggplant. Do not fry vegetables very much, they should just become softer and change the shade a little.

When all the little blue ones are fried, let them cool. Now you can begin to lay out the vegetables in jars. We will do it in layers. The first layer is eggplant, then onion and garlic, so repeat until the container is full. Cover the container and make the marinade.

Boil water, put salt, bay leaves and pepper. Pour vinegar into the boiling marinade. Immediately proceed with the further process - fill the eggplant with hot marinade and close the jars. We make sterilization without fail, as described in the previous recipe, according to which we also prepared eggplants for the future.

Recipe number 3

This eggplant recipe is for savory lovers. This preparation will be highly appreciated by guests at the festive table.

Ingredients: eggplant - 2 kg; head of garlic; hot pepper - 2 pcs.; oil - 150 ml; salt - 4 tbsp. l .; apple cider vinegar - 300 ml; pepper peas - 8 pcs.; cloves - 2 pcs.

My little blue ones, we don’t cut the skin. Cut the pulp into large cubes. We put the slices in the basin and add a couple of tablespoons of salt, mix. Vegetables will let the juice, which will need to be drained, and the eggplant - squeeze. We put them in a stewpan with heated oil and turn on a strong fire. Bake blue ones in hot oil for no more than 4 minutes, then add chopped pepper and garlic. Mix everything. After a minute, remove from heat.

We sterilize jars and lids in a convenient way. Now let's make the marinade. Pour water into the pan, add salt, pepper, put the cloves. Bringing the liquid to a boil, pour in the vinegar and cook for a minute. We lay out the vegetables in a container and fill with a hot marinade, twist the jars with lids. Wrap blanks upside down with a blanket and store until cool.

Eggplant cooked like mushrooms is a delicious appetizer. With the right recipe and cooking technology, they are almost impossible to distinguish from real forest mushrooms. Try one of the options yourself and treat your friends, and you will find out if they can guess what they eat blue. Such blanks are very popular on the New Year's table, but we advise you to cook more, as they are quickly eaten.