Eggplants are the best for homemade products, or as they like to call - "blue". They do not have bright taste qualities, but are distinguished by loose pulp and high hygroscopic properties. Any prepared marinade vegetable absorbs and enriches with its taste characteristics.

Eggplant marinated for mushrooms is the best option for winter snacks. Lzhegriby can be cooked in different ways: some like to add an egg to them, and others - garlic.

Choose the right eggplants for seaming.

Taste of any dish depends on the selection of products. For harvesting for the winter is to buy young vegetables without firm pulp and with undripened seeds. Eggplants of bright purple color with elastic and smooth skin are suitable for recipes. The shape does not matter, so you can buy fruits of oval, ovate and cylindrical form.

Picking up vegetables, you need to look closely to the presence of brown specks, indicating the beginning of spoilage. Old vegetables produce a gray-green and brown shade of the fruit with a brown stem.

Regardless of the variety chosen, the vegetable is quenched, cooked and roasted. However, there are species that are subject only to stuffing and freezing for the winter.

Delicious recipes for eggplants with garlic

Eggplant cooked for the winter like mushrooms have a spicy taste. Vinegar gives spicy light sourness to them, which is added to the dish in a large volume. The texture of the winter snack is reminiscent of a salad and goes well with fish, meat dishes and potatoes.

Eggplant for mushrooms (recipe without sterilization)

Lack of need for sterilization gives the chance of preparation of snack quickly. This simple recipe among hostesses is very popular. The taste of the finished dish is indistinguishable from pickled mushrooms.

Ingredients:

Cooking:

Vegetables washed, dried with a towel and peeled. Further, they are cut into cubes of medium size. In a saucepan with water, mix salt, spices and wait for the marinade to boil. After that, vinegar is poured there and vegetables are sent. After mixing the ingredients, they are boiled under a lid for about 7 minutes.

At the bottom of a pre-prepared jars spread of marinade spices, and then fill them with vegetables. Blanks pour marinade and twist the lids to turn over until it cools.

Eggplant for fried mushrooms

Recipe Ingredients:

• 2 kg of eggplant,
• 175 g onions,
• 9 cloves of garlic,
• salt,
• bay leaf,
• fresh celery and parsley,
• refined vegetable oil.

Marinade ingredients:

• 160 g of water
• 160 grams of vegetable oil
• 160 g of vinegar 9%.

Cooking process:

Washed vegetables cleaned from the stem and peel. Vegetables are chopped in the form of cubes and placed in an enamel bowl. Thoroughly sprinkle them with salt, leave to stand for a couple of hours so that the bitterness and salt get absorbed.

At this time, shred onions in the form of half rings, crushed garlic and herbs.

Eggplant slices washedTo get rid of excess salt, recline in a colander and leave to drain. Then the vegetables are placed in a saucepan with vegetable oil and fried until browning. Ready-made vegetables fill the jars, leaving a little space at the end. Laurel leaves, garlic and onions are laid out there, and greens on top.

The water is heated to a boiling state, vinegar and oil are poured into it. All this mixes and boils again, and then quickly pours into the banks, filling them to the top.

0.5 liter cans are sterilized for 10 minutes, and 1 liter cans - 15 minutes.

Recipe for multicooker

Eggplant for the winter with the recipe with the taste of mushrooms can be cooked even in a slow cooker. The optimum temperature allows vegetables to preserve useful elements and taste.

For the recipe you need:

• 10 young eggplants,
• a glass of vegetable oil,
• 8 pieces of allspice,
• garlic head,
• 70% vinegar,
• 2 spoons of dill seeds,
• salt.

Cooking:

Vegetables are washed, remove the stem and cut into cubes. Put the oil in the bowl of the device according to the recipe and set the “frying” mode. Vegetables are poured in there, the lid is closed and the mode is changed to “quenching”. Time should be set to 30 minutes.

At this time, prepare the banks for the twist: they are washed and sterilized by a convenient method.

When the vegetables are ready, they send the chopped garlic according to the recipe. It is better to crush it with a knife surface before cutting it so that it gives its flavor to the dish. Then throw dill seeds, salt and pepper into the bowl, stew it all for another 5 minutes. The finished mixture is laid out in jars tightly, and before twisting on the lids pour vinegar  (1/3 tsp of essence is enough for a 0.5 liter can.)

Banks are turned over and covered with something warm, and after a day they put it down with a bottom and keep it covered for another day. After that, the jars are lowered into the basement and in winter you can safely open and enjoy a pleasant taste.

Marinated eggplants for mushrooms (delicious recipe for winter)

Recipe Ingredients:

Cooking process:

Peppers are removed from vegetables and cut vegetables into slices approximately 1.5 cm thick. They are put in a saucepan, sprinkled with salt. After gentle mixing, they are tightly covered with a lid and left in the fridge overnight.

The morning begins with the preparation of the dressing: the onion is cut into half rings, and the garlic is thin plates. Then pour all the spices there and mix well.

For marinating, combine oil and vinegar in water and put the dishes on the fire to boil and boil for about 7 minutes. Marinade is removed and left to cool to room temperature.

With vegetables drain excess liquid  and squeeze them. Each ring is blanched in boiling water for 10 minutes and thrown into the dressing for mixing. Vegetable mass is poured marinade, salted and pepper to taste. It is left for 2 hours for impregnation.

Next, the vegetables are divided into jars, compacting as much as possible so that they are covered with oil 1.5 cm thick. They are sealed with plastic caps and left to cool. Then preservation is removed before the winter in the refrigerator.

This recipe makes eggplant under the mushrooms incredibly tasty. In winter, you can diversify your snacks and enjoy the scent of summer!

"Teschin language" for the winter

This recipe for an interesting harvesting of vegetables for the winter is one of the best and is popular with housewives. Little blue in this recipe not long processed, therefore, retain their taste and benefits.

Ingredients:

Step Cooking:

To prepare the vegetables for the winter, you first need to wash them thoroughly and cut the stalk. Next, they are cut into uniform rings of 0.5 cm and put in a bowl, sprinkling the layers with salt. After 40 minutes, the vegetables are washed to remove salt and bitterness.

Pepper is washed and freed from seeds, garlic cloves crushed. Washed tomatoes for a moment pour boiling water to remove the skin and connect them with the rest of the components. All components are passed through a meat grinder, salted, poured sugar, vinegar, butter and mixed.

Eggplant slices are fried on both sides, spread on a plate and smeared with garlic-pepper mixture.

All this fits into the jars and rolled metal caps. Keep seaming up to winter should be in a cool place that is well ventilated.

Eggplant in Korean (like mushrooms) for the winter

According to this recipe, vegetables are obtained with the taste of mushrooms. This recipe of preparation for the winter turns out juicy and sharp. Eggplants will be great with rice, potatoes, pasta and cereals.

Ingredients:

Cooking process:

Eggplants need to be washed and left without tails. Then they are cut into straws, salted and pressed down with a load. So, they are left for 40 minutes to quit bitterness.

Carrot rubbed on a special grater, and the pepper is cut into thin slices. Onions are cut in the form of half rings, and garlic cloves are passed through a press. All ingredients combine, salt, glove, inject vinegar and leave for 6 hours.

Liquid is poured from the eggplant, and then they are fried in a pan in vegetable oil. Vegetables are thrown to the remaining components and gently mixed.

The mixture is divided into banks, sterilized and rolled with lids to leave for cooling. Then seals up to winter clean in the cellar.

Total

As you can see, recipes with eggplants "under the mushrooms" abound. The main thing is to follow the recipe and follow directions. You just have to choose the one you like, prepare the products and start cooking!

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 are somewhat reminiscent of mushrooms (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!

Eggplants of any degree of maturity are suitable for the recipe of this vegetable preparation for the winter, but it is advisable to choose the young ones (they do not have such large and hard seeds). To peel 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 easily remove the bitterness.

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 teaspoon) (0.5 teaspoon)

Preparing meals step by step with a photo:

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

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

Meanwhile, doing eggplant. We wash them, cut tails off from both sides, if desired, remove the thin skin (for this it is most convenient to use the housekeeper's 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, throw back the eggplant slices on a sieve or a colander, so that the marinade stack - it 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 fragrance enough, and they may give some bitterness during storage.

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, since darkened (that is, well-roasted) garlic will taste bitter, and we need its aroma to soak in the oil.

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 every day.

  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 the 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, does this require much more. Simply, quickly, and for gardeners - in general, almost for nothing (the cultivation work is left behind the scenes, this is already in the past, and today, in fact: “well, this is our own, from the vegetable 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 tbsp. 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-oh are over, 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 back in a colander and leave (without stirring, without shaking, without tamping), to allow the brine and bitterness to drain, and the eggplants to cool. 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 the cooled eggplant slices with chopped herbs 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.

Appetizer is moderately spicy, with a pleasant aftertaste of mushrooms.

Quickly pickled eggplants "like mushrooms"

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

For cooking you will need:

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

For the 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 stalks, peel and cut into 1.5-2 cm cubes.
   2. Boil water, put chopped eggplants in it. After boiling again boil 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, wait until the water drains.
   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 the marinade: bring 1 liter of water to a boil, add 2.5 tbsp. spoons of salt, 2 tbsp. spoons of sugar, 5-6 tbsp. spoon 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 appetizer when served.

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, the eggplants for 5-6 hours in the refrigerator 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 of the amount of garlic and salt. That also happens:)

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