Eggplant "Like mushrooms" for the winter - the recipes that you just did not know. Eggplant like mushrooms for the winter

Eggplant "Like mushrooms" for the winter - the recipes that you just did not know. Eggplant like mushrooms for the winter - the best recipes, quickly and tasty

24.04.2019 Salads

August is the peak of harvesting for the winter. In all this abundance a special place is occupied by eggplants, which have the ability to change their taste depending on cooking methods. Of them prepare a variety of snacks in combination with other vegetables and spices. Such dishes as caviar, stews, various salads are very popular.

The peculiarity of taste allows you to cook blue as mushrooms. There are many recipes for such appetizers, which decorate the table not only in summer, but also in cold winter.

Preparation of eggplant for preservation

For the preparation of snacks "eggplant, like mushrooms" it is desirable to choose young fruits with soft seeds or use only the part where they are very few. Blue should be thoroughly washed and cleaned from the skin and tails. Freshly harvested vegetables have a thin skin that is easy to check by pressing with a fingernail, if the skin is cut through - it can be not cleaned.

The process of fruit processing begins with cutting, several variants of which exist:

cubes;
straws;
circles;
the bars.

Eggplants have one feature - raw vegetables contain bitterness, which must be eliminated in order not to spoil the taste of the dish. To do this, peeled and sliced in any way fruits need:

Soak in cold water for at least 30 minutes.
Cover with salt in a small amount and hold for half an hour.
Immerse in boiling water, boil for 4 minutes.
Drain the liquid and cool the eggplants.

In the preparation of appetizers from the blue ingredients, other vegetables often act, in preparation of which it is advisable to use the following recommendation.

Sliced vegetables (to enhance the taste and preserve useful properties during heat treatment) should first slightly release the juice or be covered with "sweat". To this end, zucchini and sweet peppers are poured with a small amount of salt, and onions and carrots - with sugar and kept for half an hour, they should be moistened.

The process of preliminary preparation is over, you can begin to prepare delicious eggplant dishes.

Eggplant like mushrooms - recipes for winter

Appetizer "eggplant like mushrooms" has an unusual taste - quite spicy, a little spicy, with a pronounced taste of mushrooms. Such a dish will undoubtedly decorate the winter menu. An inexperienced guest does not immediately recognize the substitution.

Recipes blanks for the winter are quite simple and available even to beginner hostesses. Blue mushrooms with a mushroom flavor are obtained by marinating or salting.

There are several similar options for preparing eggplant appetizers for the winter. Their main difference lies in the form of preliminary preparation of the fruit. You can cook as a whole (without tails) or cut into cubes, longitudinal plates, into four pieces.

Sliced blue

The recipe includes the following ingredients:

eggplants - 2 kg;
garlic - 200 grams;
sunflower oil - 1.5 cups;
water - 10 glasses;
salt - 80 grams;
dill - one bunch;
9% vinegar - 150 ml.

Step by step preparation of blue ones for long-term storage:

pour salt in a saucepan with water, boil, pour vinegar;
put eggplants, cut into large cubes, into boiling marinade and boil for 4 minutes;
vegetable mass drained through a colander, leave to cool and drain water;
chop dill and garlic;
carefully place prepared vegetables in a deep bowl, add chopped spices, pour in vegetable oil;
the resulting mixture, tightly tamping, decomposed on previously sterilized banks;
close the lids and place in the refrigerator for a day to stand;
for long-term storage, the billet must be sterilized — liter jars for an hour and half an hour — half-liter.

Without sterilization preservation in the refrigerator is stored no more than 2 weeks.

"Teschin language"

Eggplant (weight five kilograms) clean, cut along the fibers into 4 pieces, boil in marinade for 10 minutes, put in a gauze bag and hang for 10 hours.

Components for 5 liters of brine:

1 tbsp. salt spoon;
0.4 liters of vinegar.

Plates of blue ones should be carefully released from a gauze bag, folded into a deep bowl, add 100 grams of chopped garlic and 0.5 liters of odorless vegetable oil. All mix, spread on banks with a capacity of 1 liter, sterilize for half an hour and roll up the lids.

Harvesting Whole Fruits

For this recipe, you need to choose small young fruits. Wash eggplants, trim tails, put in boiling water for five minutes, remove and leave to cool.

Each vegetable should be chopped with a fork 3-4 times and put into liter jars. Add 1 clove of garlic, bay leaf and several peas of allspice to each pepper, pour boiling brine, sterilize for 15 minutes, then seal tightly.

The marinade recipe per 5 liter cans:

2 liters of water;
0.2 liters of vinegar;
2 tbsp. spoons of salt and sugar.

Before use, eggplants are cut into small pieces, you can fill with onion rings and vegetable oil.

Salty vegetables like mushrooms

Salting blue ones is easy, fast and affordable. Preparation of vegetables for the procedure is carried out in the classical way:

rinse;
peel the tails and peel;
grind into cubes;
sprinkle with salt, let stand for bitterness.

Chop the onion in half rings, put in a deep dish and pour vinegar. Marinated onions will give a more refined and delicate taste to the whole dish.

Wash eggplants from salt, squeeze and fry to a soft state in small portions in vegetable oil, using a deep frying pan. Fried blue mixed with chopped garlic, dill and parsley.

Components:

3 kg of eggplants;
0.3 kg of onions;
50 gr. salts;
1 cup of vinegar;
3 heads of garlic;
one bunch of dill and parsley;
0.2 liters of vegetable oil.

The resulting dish is spread on banks, sterilize and roll up the lids. Sterilization time for half-liter containers - 10-12 minutes, for liter - half an hour.

Eggplant Feet

The original recipe for "leg of agony" of eggplant will be to the liking of many housewives. It is easy to prepare, the finished product resembles pickled mushrooms to taste. For this dish the blue ones are prepared in a special way, namely: peeled fruits are cut along the fibers into thin plates, and they, in turn, into straws the size of little finger. Important note - across the shred is prohibited.Chopped vegetables should be covered with salt and press down with a load for 2 hours.

Ingredients for marinade:

3 glasses of water;
half a cup of vinegar;
10 bay leaves;
8 sweet peppers;
3 buds cloves.

All components mix, bring to a boil and cool.

Salted blue squeeze and fry in a deep frying pan, using an odorless vegetable oil. Chop the onion in half rings and mix with the chopped garlic. Prepared components lay out alternating with each other, in layers in a deep container. Pour marinade into contents and keep for 2 days in a cold place. After the specified period, conservation is ready for use.

For winter blanks, the feet are laid out in half-liter cans, tamping tight. Sterilized for 15 minutes and sealed with lids.

To cook 5 kg of the finished product, you will need:

10 kg of eggplant;
2 heads of garlic;
1 kg of onions;
6 tbsp. spoons of salt.

"Mushrooms" from blue with pepper

Spicy snack to decorate the table at any time of the year, tasty and healthy, and still has a very beautiful look.

Components:

5 kg eggplant;
1 kg of sweet red pepper;
1 tbsp. salt spoon;
0.5 liters of vegetable oil.

Grind the washed blue cubes into cubes, salt and mix and leave for 4 hours. Pepper twist in a meat grinder, fry in oil and cool.

To prepare the marinade you need:

5 liters of water;
half a liter of vinegar;
4 tbsp. spoons of salt;
8 sweet peppers;
7 bay leaves.

Boil water and add the remaining ingredients. Eggplant squeeze, pour into boiling marinade and boil for 5 minutes. Strain the liquid, mix the blue ones with pepper, and the dish is ready to eat. To store jars with snacks must be sterilized:

half liter - 15 minutes;
liter - half an hour.

Eggplant with champignons

A fragrant snack for the winter is obtained from the blue with mushrooms. Both products combine well and complement each other.

Components:

1 kg of eggplant;
0.5 kg of champignons;
2 tbsp. spoons of vinegar;
1 teaspoon sugar;
5 cloves of garlic;
a glass of vegetable oil;
salt to taste;
ground pepper as desired.

In this recipe, mushrooms can be replaced by any forest mushrooms.

Each blue fruit should be wrapped in foil, pre-cut the tails on both sides, and bake in the oven at + 200 ° C for 30-50 minutes. When they are soft, get it and put it to cool.

Clean the champignons, wash thoroughly and boil for 20 minutes over moderate heat. Drain and cool. Then fry in oil until yellow color appears and transfer to a deep bowl.

Cooked onion rings cooked in the same oil.

Cool blue peels and chop into cubes. Put all the ingredients in one bowl, add spices and mix. The finished dish is packaged in half-liter jars, tightly tamping, sterilized for an hour and sealed with lids.

Fried eggplants like mushrooms

Fried eggplant snacks are hard to distinguish from real mushrooms. Cook them quickly and easily, and the taste is amazing, just yummy fingers. This wonderful recipe allows you to cook the dish all year round. In the absence of fresh fruits, they can be easily replaced with frozen ones.

The peculiarity of this snack is that it is prepared without the use of salt. To remove bitterness, diced vegetables are soaked in cold water for half an hour.

Ingredients:

4 pieces of eggplant;
2 eggs;
3 onions;
1 cube of seasoning "Mushroom broth";
1 cup vegetable oil.

Soaked vegetables lightly squeeze and put in a bowl, add eggs, whipped until smooth, mix everything well and put to cool for 1 hour in the refrigerator, stirring occasionally. Then fry them in oil, add finely chopped onion and simmer until tender. At the end of the process, pour in the mushroom broth seasoning, if the dish turns dry, pour in some hot water and stew on low heat for another 5 minutes.

Before use, you can add mayonnaise, green onions and dill to taste.

There are many recipes for preparing eggplants, they are fairly simple, do not require complicated culinary techniques, and are very popular among hostesses. Mushroom-flavored snacks are good for both casual and festive menus.

Still thinking what recipe to make delicious eggplants for the winter? I highly recommend to try the original and interesting dish - eggplants like mushrooms. Elastic slices of blue with a light aroma of garlic and in fact resemble mushrooms in some way (I would say, it looks like pickled mushrooms). During the season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

For the recipe of this vegetable preparation for the winter, eggplants of any degree of maturity are suitable, but it is advisable to choose young ones (they do not have such large and tough seeds). To remove the skin or not - it's up to you. Someone likes it, but someone does not tolerate it. If elderly eggplants, it is advisable to soak them in salted water, then squeeze them thoroughly - this way you can remove bitterness without any problems.

The amount of garlic for eggplants for the winter can be increased or decreased - this is a matter of taste. Vegetable oil will suit any refined, that is, odorless (I use sunflower). In the marinade, I have the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.

Ingredients:

Main:

Marinade:

(1 liter ) (6 tablespoons) (1 tablespoon ) (1 tablespoon ) (2 pieces ) (3 pieces ) (2 pieces ) (0.5 tsp) (0.5 tsp)

Preparation of dishes step by step with a photo:

For the preparation of this simple but very tasty vegetable preparation for the winter, we will need the following products: eggplants, refined vegetable oil and garlic. In addition, for the marinade take water, vinegar, granulated sugar, table salt (not iodized!), Bay leaf, allspice peas, clove buds, mustard seeds and coriander. If you do not like any spices, you can not add them at all.

The first step is to cook the marinade. To do this, put the salt, sugar, bay leaf, allspice peas, clove buds, mustard seeds and coriander into a suitable container (I have a 4 liter saucepan).

Meanwhile, doing eggplant. We wash them, we cut tails off from both sides, if we wish, we remove thin skin (for this it is most convenient to use a housekeeper knife).

Cut the flesh is not small, but rather large pieces, so that later it was convenient to eat them. Approximate size - 3x3 centimeters.

When the contents of the pan boil, give it a brownie for about a minute (it is possible under the lid). After that, we add table vinegar, mix and lay eggplant slices in boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. They do not need to interfere too actively. It is best to lower them to the bottom with the help of skimmers, since vegetables always float on the surface of the marinade.

Turn off the fire, close the pan with a lid and let the eggplants stand in the marinade for 10 minutes. During this time they will absorb all the flavors and flavors of the marinade.

After that, we throw back the eggplant slices on a sieve or colander, so that the marinade stack is no longer useful to us. Let them stand like this for about 10 minutes. I throw away the bay leaves and the cloves - they have given off their flavor enough, and the storage during storage can give a little bitterness.

In a deep and wide pan pour refined vegetable oil and let it warm over medium heat. After that, lay chopped garlic and fry literally 20-30 seconds. No need for longer, as darkened (that is, well-roasted) garlic will taste bitter, and we need its aroma to soak in the oil.

Immediately we transfer the eggplant slices, from which the marinade stack is already good, to garlic oil. Fry on high heat for 3-4 minutes, stirring occasionally. This is necessary to warm up the eggplants, as we will no longer sterilize them.

The popular eggplant snack tastes like pickled mushrooms. Preparing eggplants "like mushrooms" for the winter is easy and simple. To prepare does not require much time, or considerable effort, or expensive products. Here are a few options for making this delicious snack.

In order for the eggplant harvesting to really taste like mushrooms, you need to choose the right ingredients and not violate the cooking technology.

For this snack you need to choose only young fruits, in which the seeds are still almost invisible. They should be fresh, elastic without signs of damage and fading. Eggplant pre-prepared.

Peeling eggplants from the skin is not necessary, the presence of the skin will keep the pieces whole. Therefore, you only need to cut the green stalk. Then the eggplants need to be chopped. Any form of cutting, they can be cut into cubes or circles. Chopped vegetables are boiled in salted boiling water, fried or baked.

To get rid of the bitterness, eggplant can be sprinkled with salt and left for half an hour. After which the vegetables are washed with cold water and wring out.

Interesting facts: the bitter taste of eggplants gives a toxic substance - solanine. In young vegetables there is little solanine, and with age, more toxic substances are found.

Eggplant "like mushrooms" for the winter with garlic and butter

An excellent appetizer is obtained from garlic and butter. Such a blank can be made for direct use. She will be ready after a day of storage in the refrigerator. And if you plan to cook vegetables for the winter, you will need to decompose the vegetables in banks and sterilize.

5 kg of eggplants;
300 gr. garlic;
300 ml of vegetable oil refined;
350 gr. Dill greens.

Brine:

3 liters of water;
4 tablespoons of salt;
250 ml of vinegar (9%).

Eggplants will be washed, cut off the green "tails" and cut into large cubes. Pour water into a saucepan, add salt and vinegar to it. Put eggplant in water in portions and boil three minutes from the boiling point.

Peel the garlic, grind it. You can chop with a knife, grate or skip through a press. Wash greens, shake off drops of moisture and dry. Then you need to chop the dill. Mix cooled eggplant with dill and garlic, pour with vegetable oil.

Tightly laid out on sterilized banks, sealed with a spoon so that there are no interlayers of air. If we plan to eat in the near future, then cover with nylon covers and put in the fridge. A day can be served at the table. For long term storage, sterilize the jars in boiling water. Liter containers need to stand in boiling water for 20 minutes.

See also: Marinated peppers for the winter - 10 simple recipes

Cooking without sterilization

You can cook eggplants "under the mushrooms" without sterilization, while the billet will be perfectly stored in the apartment.

1.5 kg of eggplants;
1 head of garlic;
1 bunch of dill;
1 bunch of parsley;
3 bay leaves;
on 10 peas of black and fragrant pepper;
1.5 tablespoons of salt for brine and another 1 table spoon for boiling eggplant;
1.5 liters of water;
60 ml of vinegar (9%).

Prepare the eggplants: wash, cut the green "tails" and cut into cubes. Pour two liters of water into the pan, add a spoonful of salt and boil eggplant cubes in salted boiling water. You need to boil for five minutes from the moment of boiling. Drain the eggplant water and let them cool.

Peel and chop the garlic. Wash parsley and dill, dry and chop finely. Mix greens and garlic with cooled eggplants. We mix everything and fill the sterilized jars with vegetables, it is necessary to fill them a little higher than the level of "hangers".

Prepare the pickle: boil 0.5 liters of water, add 1.5 tablespoons of salt, put black peppers and allspice and bay leaf. Boil for two minutes, then pour in the vinegar and turn off the heat.

Fill the vegetables in banks with boiling brine, immediately roll up hermetically. We turn the banks upside down with the bottom and wrap them up with warm blankets. We stand for a day, then we transfer banks for storage.

Marinated eggplants with dill and hot pepper

If you like more spicy canned vegetables, you can cook pickled eggplants with dill and hot peppers.

1.5 kg of eggplants;
1 head of garlic;
1 large bunch of fresh dill;
1 pod (about 10 cm in length) of hot peppers.

Marinade:

2.2 liters of water;
2 tablespoons of salt;
1 tablespoon of sugar;
7 tablespoons of vinegar (9%);
10 black peppercorns;
100 ml of vegetable oil;
2 bay leaves;
5 buds carnation.

The output of finished products is about 1.5 liters. It is convenient to use cans with a volume of 0.5 or 0.75 liters, that is, you get 3 or 2 cans of canned food.

Tip! The amount of salt, sugar and spices can be adjusted to your liking. Add initially less spices than indicated, and then you can add a little seasoning, bringing the taste to perfection.

Wash the eggplants and cut them into large cubes with a length of 2 cm. Boil water, add salt, bay leaves, peppercorns, cloves. Put sugar and vinegar, add eggplant cubes. Constantly stir the vegetables, it is more convenient to do a little skimmer. Then pour the eggplant into a colander to remove all the liquid. Eggplant give cool.

See also: Sorrel for the winter - 5 best blanks

Peel the garlic, chop it into small cubes.

Tip! To make it easier to chop the garlic, you must first flatten the teeth with the flat side of the knife, flattening them slightly. After that, it will be easier to chop the garlic.

Wash, dry and chop finely greens. Cut hot pepper into thin ringlets or halves of ringlets. If you want to make the harvesting very sharp, then do not scrub the seeds of hot peppers.

Mix the vegetable oil with garlic, dill and hot pepper. Then we fill the boiled eggplants with the oil mixture, mix well. Tightly lay eggplants in sterilized jars, filling them almost to the top. The distance to the neck should be about 1 cm. Sterilize half-liter jars for 15 minutes, then roll up hermetically.

Fried eggplants "like mushrooms"

You can cook fried eggplant "under the mushrooms." In this recipe, eggplants are combined with tomatoes.

1.2 kg of eggplants;
1.5 kg of ripe tomatoes;
300 gr. Bulgarian pepper, best of all, orange or yellow color;
300 gr. Luke;
1 pod of hot pepper;
5 cloves of garlic;
1 tablespoon of salt;
5 tablespoons of sugar;
100 ml of vinegar (9%);
8 grains of allspice or black pepper;
cooking oil for frying.

Washed and dried eggplants cut into slices, sprinkle with salt and leave for half an hour. Then wash and dry. Fry on both sides in vegetable oil.

Prepare a dressing, for this chop tomatoes, hot and sweet peppers, garlic and onions. You can use a meat grinder or blender. Boil tomato paste for 20 minutes from the moment of boiling, then add peppercorns, salt and sugar, cook for another 10 minutes. We put fried eggplants in the tomato mass and cook for 15 minutes. Then pour the vinegar and continue cooking for another 5 minutes.

We decompose the hot vegetable mass in sterilized glass containers. And immediately roll up. We turn the container, putting it on the covers and wrapped with warm blankets. In a day you can take it to storage in the cellar or storage room.

Mayonnaise recipe

Another variant of the preparation of fried eggplant, it is prepared with mayonnaise. This snack can be prepared for immediate consumption, and you can roll up for the winter.

2.5 kg of eggplants;
750 gr. onions;
400 gr. mayonnaise;
0.5 pack of mushroom seasoning;
cooking oil for frying.

We will wash the eggplants, cut off the green "tails". The peel can be peeled, then the blank will be more tender and more like fried mushrooms. Dice eggplants. Shift the eggplant cubes into the pan, pour with salted boiling water and cook for 5-7 minutes from the moment of boiling. Pour broth, throwing vegetables in a colander.

Here comes the fertile time, when the harvest itself falls into bags, bags and buckets - just manage to process and prepare for the winter.
Shelves of country basements noticeably cheered up: jars of pickled cucumbers, red-cheeked pickled tomatoes and green shy bell peppers are added to the glistening yellow and pink sides of the cans with compotes.

The turn has reached and to - pets of millions of hostesses! Before these different beauties: large and small, round and elongated, dull white, glossy purple and almost black. No matter how you prepare them, they will still be masterpieces of the dacha table!

The most popular eggplant dishes are appetizers, caviar and salads. But the real hit of the summer season can be considered a dish, which is popularly called “Eggplants, like mushrooms”. Probably due to the fact that the delicate slippery slices of the "blue ones" in this dish really resemble the taste of salted and marinated forest products. Let's cook this delicacy together today.

Eggplant "like mushrooms"

Immediately I want to note that neither this particular dish nor the special ingredients, nor the expenditure of time large, this dish requires. Simply, quickly, and for summer residents - in general, almost for nothing (the cultivation work is left behind the scenes, this is already in the past, and today, in fact: “This is our own, from the kitchen garden!” Right ?!)

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

Recipe:
1. Pour water into a large pot. Add salt and vinegar. Put on the fire.
2. Rinse the eggplants, remove the stalk, remove the skin. Cut into cubes with a size of 1.5-2 cm. (I have long ceased to remove the skin - all the friends have already “struck”, all the ah-hoots are behind, you can not achieve 100% similarity, and the skin does not spoil the taste).

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

4. Remove from heat. Throw in a colander and leave (without stirring, without shaking, without tamping), to the brine and bitterness drained, and the eggplant cooled. It takes about an hour.

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

And chop the dill and garlic.

6. Mix cooled eggplant slices with chopped greens and garlic, add butter.

This is how the finished slices of eggplants look like mushrooms.

7. Fill the glass jar with the mixture you received, pack it, put it in the refrigerator for 5-6 hours.

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

Quickly pickled eggplants "like mushrooms"

This option will appeal to those who love fragrant pickled mushrooms. Try to cook - you like these "mushrooms"!

For cooking you will need:

eggplants - 1.5 kg .;
garlic - 1 head of medium size;
bay leaf - 4 pcs .;
onion - 2 onions;
allspice - 7-8 pieces ;.
carnation - 4 pcs .;
hot pepper - to taste;
water - 2.5 l;
sunflower oil - on request, for dressing dishes.

For the marinade (1 l):

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 stalks, peel and cut into 1.5-2 cm cubes.
   2. Boil water, put chopped eggplants in it. After boiling again cook the slices for 3-4 minutes. Note! Salt and vinegar in this case do not add - you just need to boil it in water!
   3. After cooking the eggplants, fold in a colander and wait for the water to drain.
   4. Slices spread in jars, sandwiching with prepared garlic and chopped onions.
   5. Add carnation, allspice, bay leaf, to those who are especially keen - hot bitter pepper.
   6. Prepare marinade: Bring 1 liter of water to a boil, add 2.5 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 5-6 tbsp. spoons of 9% vinegar.
   7. Pour the hot marinade in the eggplant jar.
   8. Cool. Remove for 5-6 hours in the refrigerator.
   9. If desired, sunflower oil 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 banks with eggplants: with a capacity of 0.5 liters - for 45 minutes, liter - 1 hour.

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

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

Our summer residents have already shared the most interesting recipes from eggplants.

Eggplant for the winter like mushrooms - This is a great option for winter harvesting. It is relatively easy to prepare them, the products are always at hand, and to taste they resemble real mushrooms! Some even do not always understand what made them so tasty. "Blue" rich in minerals, which they retain even during canning.

When choosing vegetables for canning, make sure that they are ripe, have a rich dark purple color. Do not allow them to have rotten places!

Eggplant for the winter, like mushrooms: recipes

Option number 1.

Ingredients:

Eggplant
- black peppercorns
- garlic teeth
- Bay leaf
- water
- wine or apple vinegar

Cooking steps:

1. Wash fruits thoroughly under running water, cut the stem, crumble into cubes. For beauty, you can also crumble them with triangles. In this case, the fruit is cut into circles, and then each of them is cut into four more parts.
2. Sprinkle the pieces with salt, leave for an hour and a half, so that they release all their bitter juice. Get rid of it in another way. Immerse sliced eggplants in a container with salt water, leave for one hour. Vodichku drain through a colander. Excess bitterness will come along with it. Leave the contents in a colander to drain all liquid.
3. Prepare jars, cover with water, let them simmer. Banks pour over boiled water, turn over the containers. You can try another option sterilization. Just hold the jars for a few seconds over the steam.
4. Put 2 cloves of garlic, six peas of black pepper, bay leaf into the dried container.
5. Make the marinade: pour a liter of water, ¾ cup of apple or wine vinegar into the saucepan. A liter of marinade will go on one kilogram of "blue".
6. Immerse the vegetables in the pan, boil them for five minutes, remove the contents with a skimmer, put them tightly in jars. Pour the contents of the marinade, cork with metal lids. Turn the container over, wrap it with a plastic lid, store the snack in the cellar or in your refrigerator.

You can also add vegetable oil to the appetizer, but you need to pour it directly when serving. In addition, it is worth putting chopped onions into a serving. The dish will get a richer mushroom flavor.

Tasty eggplants for the winter, like mushrooms .

You will need:

Garlic tooth - 3 pieces
- water - 420 ml
- Apple or grape vinegar - three tablespoons
- aubergine fruits - 1 kilogram
- granulated sugar - 2 teaspoons
- salt - teaspoon
- refined vegetable oil
- bay leaf
- lettuce

Cooking:

Wash vegetables, chop into circles, sprinkle with salt, leave to highlight bitter juice. Put each piece in a frying pan, with hot oil, fry them from two sides. Put the eggplant pieces in a container or pan, put the onion rings on top, chopped garlic, and stir. Pour water into a small saucepan, boil it, pour out salt, sugar, peppercorns, bay leaves, boil for five to seven minutes. Pour the cooked marinade into the eggplant mass, stir, cover with a lid, leave to cool on the table. Put the finished snack in the refrigerator overnight.