I first saw the recipe for appetizer eggplant like mushrooms 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 it has since appeared great amount eggplant recipes are like mushrooms, 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 how 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 leaf. 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 finally, pour in vegetable oil. Bring to a boil and turn off.

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

Eggplant 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 blanks smaller amount, but different recipes... It would seem that almost the same ingredients, but a slightly different marinade and onion do their job - the tastes of the preparations 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 in turn, pour the vinegar at the very end.

4. Put the sliced \u200b\u200beggplants in a boiling marinade and cook for 5-10 minutes under the lid. Then we mix, in this way 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 resemble not mushrooms, but 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 of blanks with 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 soaked 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 them 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 color. 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 on top lemon juice to make the dish slightly sour.

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 crust over medium heat. Oils after egg filling it will take 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 eggplant. After that, we languish for a 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 eggplant using a marinade with chopped garlic and herbs is very mouth-watering recipe from Irina Khlebnikova.

Fried eggplant with mushroom flavor

A delicious snack that can be prepared quickly and easily. 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 fill the eggplant with the egg mixture. Leave to soak for an hour in the refrigerator.

2.In separate dishes preparing a gas station. We 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 eggplant on a paper towel.

5. Put the eggplant 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
• 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 circles.

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 spread a layer of eggplant.

4. Sprinkle with finely chopped garlic and chopped dill on top. 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.

When room temperature the saucepan 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.

The eggplant mushroom recipe is simple and delicious. Due to frying and adding garlic, the blue ones really resemble pickled mushrooms in taste and texture. The cooking technology is very simple, but the preparation will turn out to be successful only under one condition - if ripe, but not too ripe eggplants are used. You don't even have to peel them, just chop them, salt them in water to eliminate bitterness, and then boil and fry all the vegetables in oil at once.

For canning eggplants "like mushrooms" for the winter, relatively little vegetable oil is used. It should only envelop the eggplant. The vegetables themselves will give a lot of juice, plus they will absorb some of the marinade, so you shouldn't worry if small voids form between the blue ones in the jars. Strictly follow all the recommendations, and your eggplant preparation will be perfectly preserved throughout the winter!

Ingredients

• eggplant 1 kg
• water 1 l
• non-iodized salt 1 tbsp. l. with a slide
• 9% vinegar 70 ml
• hot pepper 1/3 pod
• garlic 4 tooth.
• refined vegetable oil 100 ml

Eggplant for mushrooms - a recipe for the winter

1. We wash the eggplants in cold water and remove the stalks. Cut into circles 1.5-2 cm thick, and then divide each piece into 4-6 parts.
2. 
   Pour the chopped vegetables with salted water and leave for 1 hour - the bitterness will go out of the eggplant, and most importantly, during frying, they will not absorb oil so much. For a "salt bath", take 1 tablespoon of non-iodized salt for each liter of cold water. To prevent the eggplants from floating to the surface, you can press them on top with a plate.
3. 
   IN large saucepan preparing the marinade. Pour 1 liter of water, bring it to a boil, and then add 1 heaped tablespoon of non-iodized salt, pour in vinegar and let it boil. From a bowl of eggplants, drain all the liquid in which they were soaked. We wash the blue ones from salt with clean cool water (without squeezing), and then pour into a saucepan with boiling marinade.
4. 
   Cook the eggplants in the marinade for 3 minutes from the moment of boiling, after which we take them out of the marinade using a slotted spoon or colander. The marinade should just drain, you don't need to squeeze it (!), Otherwise the eggplants will turn out dry and form very large voids in the jar.
5. 
   Pour vegetable oil into a saucepan or a saucepan with a thick bottom, heat to a boil, and then send the eggplants into it. Attention! The oil is very hot and may splash! Fry the eggplants for 5 minutes over high heat, without a lid, stirring with a wooden spatula.
6. 
   Add chopped or pressed garlic to the stewpan, as well as chopped hot peppers (without seeds). Fry for another 1 minute.
7. 
   Eggplants should be cooked and at the same time keep their shape, not turn into porridge.
8. 
   Immediately place the eggplants in clean, hot sterilized jars. We fill them tightly, tamping them under the very neck. We turn the seaming upside down, wrap it tightly with a blanket and leave it to cool completely.

Eggplants are ready for the winter like mushrooms. We send the seaming to a dark and obligatory dry place for further storage... Before serving spicy eggplant cool enough, you can sprinkle green onions or parsley.

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

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

Preparing eggplants for preservation

For the preparation of "eggplant like mushrooms" snacks, it is advisable to choose young fruits with soft seeds or use only the part where there are very few of them. Blue ones must be thoroughly rinsed and cleaned of skin and tails. Freshly picked vegetables have a thin skin, which is easy to check by pressing with a fingernail, if the skin is cut through, it does not need to be peeled off.

The process of fruit processing begins with slicing, the options for which there are several:

• cubes;
• straws;
• circles;
• cubes.

Eggplants have one feature - in raw vegetables contains bitterness that must be eliminated so as not to spoil the taste of the dish. To do this, peeled and cut fruits in any way you need:

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

When preparing snacks from blue ingredients, other vegetables are often used, in the preparation of which it is advisable to use the following recommendation.

Chopped vegetables (to enhance flavor and preserve useful properties during heat treatment) must first release the juice slightly or be covered with "perspiration". For this purpose, zucchini and bell pepper sprinkle with a small amount of salt, and onions and carrots with sugar and stand for up to half an hour, they should be moistened.

Process preliminary preparation finished, you can start cooking delicious dishes from eggplant.

Eggplants like mushrooms - recipes for the winter

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

Recipes for preparations for the winter are quite simple and accessible even to novice housewives. Blue ones with a mushroom flavor are obtained by pickling or salting.

There are several similar options for making eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruits. Can be cooked whole (no tails) or cut into cubes, longitudinal plates, into four pieces.

Little blue pieces

The recipe includes the following components:

• eggplant - 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 cooking blue for long-term storage:

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

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

"Mother-in-law's language"

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

Components for 5 liters of brine:

• 1 tbsp. a spoonful of salt;
• 0.4 liters of vinegar.

Gently release the blue plates from the gauze bag, put them in a deep bowl, add 100 grams of chopped garlic and 0.5 liters of odorless vegetable oil. Mix everything, put in 1 liter jars, sterilize for half an hour and roll up the lids.

Harvesting with whole fruits

For this recipe, you need to choose medium-sized young fruits. Wash the eggplants, cut the tails, place in boiling water for five minutes, remove and leave to cool.

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

Marinade recipe per 5 liter cans:

• 2 liters of water;
• 0.2 l vinegar;
• 2 tbsp. tablespoons of salt and sugar.

Before use, cut the eggplants into small pieces, you can season with rings onions and vegetable oil.

Salty vegetables like mushrooms

Blue salting is simple, quick and affordable. Preparation of vegetables for the procedure is carried out in the classic way:

• rinse;
• peel off tails and peels;
• grind into cubes;
• sprinkle with salt, let stand to release the bitterness.

Chop the onion into half rings, put in a deep bowl and pour over the vinegar. Pickled onions will give a more refined and delicate taste the whole dish.

Rinse the eggplants from salt, squeeze and fry until soft in small portions in vegetable oil using a deep frying pan. Mix the fried blue ones with chopped garlic, dill and parsley.

Components:

• 3 kg eggplant;
• 0.3 kg of onions;
• 50 gr. salt;
• 1 cup vinegar
• 3 heads of garlic;
• one bunch of dill and parsley;
• 0.2 l of vegetable oil.

Arrange the resulting dish in jars, sterilize and roll up lids. The sterilization time for half-liter containers is 10-12 minutes, for liter containers - half an hour.

"Honey mushroom legs" from eggplant

The original eggplant "mushroom legs" recipe will appeal to many housewives. It is easy to prepare, the finished product tastes like pickled mushrooms. For this dish, the blue ones are prepared in a special way, namely: peeled fruits are cut along the fibers into thin slices, and they, in turn, are cut into sticks the size of a little finger. Important note - shredding across is prohibited.Chopped vegetables should be covered with salt and pressed down with a load for 2 hours.

Ingredients for the marinade:

• 3 glasses of water;
• half a glass of vinegar;
• 10 bay leaves;
• 8 allspice peas;
• 3 carnation buds.

Mix all components, bring to a boil and cool.

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

For winter preparations "mushroom legs" are laid out in half-liter jars, tamping tightly. Sterilized for 15 minutes and sealed with lids.

To cook 5 kg finished product, you will need:

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

"Mushrooms" from blue with pepper

A spicy appetizer for decorating the table at any time of the year, tasty and healthy, and also has a very beautiful look.

Components:

• 5 kg eggplant;
• 1 kg of sweet red pepper;
• 1 tbsp. a spoonful of salt;
• 0.5 l of vegetable oil.

Grind the washed blue ones into cubes, salt, mix and leave for 4 hours. Twist the pepper 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. tablespoons of salt;
• 8 allspice peas;
• 7 bay leaves.

Boil water and add the rest of the ingredients. Squeeze the eggplants, pour into the boiling marinade and boil for 5 minutes. Strain the liquid, mix the blue ones with the pepper, and the dish is ready to eat. To store cans of snacks, you must sterilize:

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

Eggplant with champignons

A fragrant appetizer for the winter is obtained from blue ones with mushrooms. Both products work well together and complement each other.

Components:

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

In this recipe, champignons can be replaced with any forest mushrooms.

Each blue fruit should be wrapped in foil, after cutting off the tails on both sides, and baked in the oven at + 200 ° C for 30-50 minutes. When they become soft, take out and put to cool.

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

Cook the onion chopped in half rings in the same oil.

Peel the cooled blue ones and chop them into cubes. Put all ingredients in one bowl, add spices and mix. Pack the finished dish into half-liter jars, tamp it tightly, sterilize for an hour and close hermetically with lids.

Fried eggplant like mushrooms

Fried eggplant appetizers are difficult to distinguish from real mushrooms in taste. They are easy and quick to prepare, and the taste is amazing, you just lick your fingers. This wonderful recipe allows you to cook a dish all year round... With absence fresh fruits they can be easily replaced with ice cream.

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

Ingredients:

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

Squeeze the soaked vegetables slightly and put in a bowl, add eggs, beaten until smooth, mix everything well and refrigerate for 1 hour in the refrigerator, stirring occasionally. Then fry them in oil, add finely chopped onions and simmer until tender. At the end of the process, add the seasoning " mushroom broth"if the dish is dry, pour in a little hot water and simmer over low heat for another 5 minutes.

Mayonnaise can be added before use, green onions and dill to taste.

There are many eggplant recipes, they are quite simple, do not require complicated culinary techniques and are very popular among housewives. Mushroom-flavored snacks are good for both daily menuand for the festive.

Marinated eggplants are easy to cook like mushrooms. For the dish, you need a few ingredients that every housewife can find. Blue vegetables contain a lot useful microelements, most of which persist even after heat treatment. The best recipes will help you choose the right composition.

You can make eggplants like mushrooms for the winter without sterilization and without frying the components. There will be no difficulty in how to salt the product if the instructions are at hand.

1. Needs to be prepared for seaming 4.5 kg purple vegetables... After washing and cutting the stalks, the vegetables are cut into small cubes.
2. Sprinkle the sliced \u200b\u200bslices with salt, leaving for 2-3 hours.
3. After the allotted time, the water and the released juice are drained, new water is poured in and put on fire.
4. As soon as the water starts to boil, you need to remove the foam and pour in the vinegar. Cook for another five minutes, but no more, otherwise the eggplant slices will fall apart.
5. Lavrushka leaves and allspice peas are placed in a prepared glass container. Then the cooked slices are shifted and filled with water in which they were located.

Jars filled with eggplants like mushrooms need to be closed for the winter. iron lids and upside down cover with a warm blanket until the contents have cooled.

You can make eggplants for mushrooms. The most popular and unusual taste have eggplant with garlic and dill. How to cook eggplant by this recipe detailed step-by-step instructions will help.

• They wash 2.8 kg of blue ones and cut into small slices of any shape.
• Garlic in the amount of five heads must be peeled and passed through a garlic press.
• Finely chop two bunches of dill.
• Put four liters of water on the fire, salt, add sugar, spices and pour in vinegar, then you need to wait until it boils.
• After boiling water, chopped eggplants are dipped into it and boiled for another 12 minutes.
• Then, in a separate container, the eggplants are mixed with the garlic-dill preparation.
• The resulting mixture is laid out in jars, 30 g of hot oil are added and rolled up.

Cooking recipes without sterilization take very little time and effort. Dishes can be made without even having experience in cooking, and the result is - you will lick your fingers!

With sterilization of the finished dish

Anyone who preserves eggplants for mushrooms for the winter using the sterilization method can store the preparation for a long time even in an apartment. Additional heat treatment products allows you to protect the jars from swelling, since all bacteria are killed.

Eggplant for the winter can be made great dish with herbs. How to pickle vegetables will help a description of each stage.

• Blue vegetables about 4.8 kg, washed and cut into cubes.
• Three liters of water are poured into a large container, salt (120 g) is added and brought to a boil.
• Then 240 ml of vinegar is poured in and again they wait for the water to boil.
• Vegetable cubes are thrown into the water and boiled for about three minutes, after which the vegetables are placed in another container.
• A large bunch of dill, chopped about 350 g.
• With the help of a knife, the cloves of three heads of garlic are chopped.
• Chopped garlic cloves, herbs and 280 ml of oil are mixed with blue products. Then delicious eggplant distributed to banks.

The jars with the contents are sterilized for about 20 minutes, then rolled up and insulated. Salting eggplants with this method is not difficult, and the preparation is obtained with an unusual, pleasant taste.

Salted eggplants with mushroom flavor are obtained, you will simply lick your fingers if you add mayonnaise. Everyone who tries it will be pleased with the dish. Eggplant recipe like mushrooms for the winter.

1. For cooking, you need to take 5 kg of ripe blue vegetables, wash them and cut the stalks. If you want to get a softer result, it is recommended to peel the peel as well. Then cut into cubes.
2. The slices are moved into a saucepan, water is poured in and put on fire. From the moment of boiling, cook for five minutes.
3. After that, the eggplant cubes are transferred to a colander, squeezed out the excess liquid. Next, pieces of blue are fried in heated oil in a frying pan.
4. Separately, you need to fry 1.3 kg of chopped onions.
5. Mix onions and eggplants, add 800 g of mayonnaise and add mushroom seasoning.
6. The last step is sterilization for 15 minutes.

The storage of the rolled up cans must be correct. After the cans with the contents have cooled, they must be transferred to a cold place. Winter dishes can be eaten cold or heated.

With the roasting process

A delicious snack is obtained if you use frying products. Fried eggplant like mushrooms can be made according to the following recipe.

• Vegetables for preparation for the winter (about 2.8 kg) are washed hot water, cut off the tail, peel and cut into medium-sized slices.
• Then the slices need to be richly salted and left for a while.
• Onions (3 pieces) are cut into half rings, sprinkled with vinegar and left to marinate.
• In a deep saucepan, heat the oil and add the squeezed pieces of eggplant there. Fry from all sides.
• The cloves of three heads of garlic are chopped, the parsley and dill are finely chopped and mixed with all the other ingredients.
• The resulting salad is distributed in jars and sterilized for about 15 minutes.

Preservation with sterilization is necessary to get rid of all microorganisms, which will allow the product to be stored long time... You need to roll it up hot and leave to cool under a warm blanket.

The option of preparing blue mushrooms with garlic for the winter goes well with cereals, noodles, potatoes, rice. Eggplants are also good as a separate dish.

• The recipe for the winter involves preparing about 4.8 kg of eggplant, which must be washed and cut off the tails. Then they are crushed into cubes, salted and put under a press for 45 minutes.
• Two carrots are chopped into korean grater, bell pepper in the amount of 1.3 kg cut into strips.
• The bulbs (1.3 kg) are peeled and cut into half rings, two garlic heads are divided into slices and passed through a garlic press.
• All components, except for eggplants, are interconnected, pepper, salt, vinegar is poured in and left for 5.5 hours.
• Eggplants are squeezed out of excess liquid, placed in a pan with oil and fried on all sides. Then add the rest of the vegetables.

Vegetables fried for the winter are distributed in jars and must be sterilized. Close with iron lids.

The taste of familiar mushrooms

Such vegetables for the winter as eggplant can change their taste, depending on additional components and spices. Eggplants turn out like milk mushrooms if you add spices. Canned vegetables you can't tell anything from mushrooms. Cooking according to the instructions.

• It is required to take 4 kg of blue fruits, which are cut into medium pieces.
• Chopped cloves of three heads of garlic and 50 g of chopped parsley are added to the vegetable slices.
• Pour the mass with salt water and put it under a press so that the vegetables absorb the taste of parsley and garlic.
• Then you need to prepare the marinade. Water from the eggplant is poured into a saucepan, put on fire and brought to a boil. Return the product again and cook for 15 minutes.
• The finished salad is distributed in glass containers, rolled up and wrapped in a blanket for about 20 hours.

As you can see, marinate for a short time, the amount of ingredients is not large. Salted eggplants are obtained with the taste of milk mushrooms, only vegetables are much better and faster absorbed by the body.

You can marinate vegetables like champignons. In this case, the recipe for marinated eggplant with mushrooms will look like this.

1. For fast food it will take three eggplants, which are washed, peeled and peeled. The remaining pulp is cut into rings.
2. To get rid of the bitterness, sprinkle the rings with coarse salt and leave for 35 minutes.
3. For the marinade, pour half a glass of water with sugar, vinegar, salt, two bay leaves and 3-4 pcs. sweet peas.
4. Eggplant slices are washed and sent to the pan with heated oil for frying.
5. At this time, 3 onions are cut into half rings, and 5 garlic cloves are cut into rings.
6. Take a deep saucepan and lay out the onions first, then the blue ones, sprinkle with dill and garlic, repeat all the layers. At the end, pour marinade over all the components and leave to cool.

Salted eggplants, like mushrooms, are placed in a cold place and can be tasted after a day.

The result flies away with festive table and effortlessly decorates everyday life. Open tasty preparation 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 garlic and herb oil, exactly as described below. Then let the seasoned vegetables 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

We need:

* 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)

For the marinade:

• Water - 2.2 l
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. the 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.

Important details:

• Conservation output - 1.5 liters. If you want to more snacks, just multiply all 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 for 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.

• It will take no more than 30 minutes.

IN large saucepan, where the eggplant slices will fit, heat the water with sugar, salt, pepper, cloves and bay leaves.

My blue ones, cut off the ends and cut into a fairly large cube - 1.5-2 cm, as in the photo below. We do not peel eggplants because we love the contrast of texture in ready dish... If you peel the vegetables, you will 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 place 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 in the cut different sizes... 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 spice. Removing - less.

2) Assembly of all ingredients, sterilization and seaming.

• We will spend no more than 30 minutes.

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

Add spicy oil mixture to eggplant and mix gently so as not to destroy the pieces.

We fill it 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 into it and pour lightly warm water - on 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

Obvious small ideas and tangible differences in the cooking algorithm: there is everything! :)

1. You can do without herbs 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. Afterwards, they offer to fry the oil with garlic and hot pepper, add eggplants, warm up for a couple of minutes with stirring and arrange in jars. At the same time, top up the jars with the oil in which you fried. Without sterilizing, close tightly, 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!" can be found various ideas... Eggplants like mushrooms for the winter deserve attention. Let's close savory appetizer and we will compete, who can withstand not opening it right up to December. Share your successes and ask questions in the comments. We always respond to our readers.