Eggplant mushroom appetizer recipe. Options for preparing canned eggplants like mushrooms

Now those blessed days have begun when the harvest falls into the bins and asks to be put on the table. Including delicious eggplants, which I propose to cook so that their taste will resemble mushrooms. Over the past few years, the dish has become a constant hit of the season, and recipes are literally selling in great demand. Let's not lag behind and do it - we'll please the family, and we won't forget ourselves.

Little blue ones, many are accustomed to calling them that way, themselves taste like the gifts of the forest. But if they are properly pickled or thermally processed, the similarity only intensifies.

How to quickly and tasty cook eggplants like mushrooms

Preparation does not require any special hassle, nor any skills or complex ingredients. Just a couple of secrets you need to know so as not to make mistakes, and recipes.

Tips for novice housewives:

One of the disadvantages of eggplants is their bitterness, but only if they are not processed correctly before cooking.
If you want to remove the bitterness, cut the vegetable into rounds and then dip it in salted water for a while. There is another way to get rid of bitterness - salt the pieces and set aside for a while. The juice, as you probably understood, is then drained.
By the way, vegetables will absorb less fat after processing, and this also adds to the benefits of pre-processing.
There is no need to peel the skin of the youngest specimens, but this manipulation will have to be done for older eggplants.
Scald the vegetables with boiling water - this will make the process of removing the skin easier, especially for older specimens.
Fresh oil is the key to a successfully prepared dish. The little blue ones have the ability to absorb oil well. Stale product will spoil the taste of vegetables, as a result you will not get the taste of mushrooms, but a rancid aftertaste after eating.

Recipe for fried eggplants with sour cream

Fried eggplants with sour cream are ideal hot, and will not spoil the pleasure even when cold. A cube of Maggi stock will add mushroom aroma and flavor.

You will need:

Eggplants – 500 gr.
Sour cream – 100 gr.
Bulb.
Oil for frying.
Mushroom bouillon cube Maggi (replace any other seasoning based on your preference).
Green.

Step-by-step preparation:

Cut the eggplant small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
While the pieces are drying, finely chop the onion and fry in a frying pan. Don't wait golden crust, the onion is fried until transparent.
Add the blue ones to the pan and, stirring, fry until done.
Finally, pour in the sour cream and seasoning cube. Let it boil and remove from the burner. Place on a plate and sprinkle generously with herbs.

Blue ones, fried with mushrooms and eggs

Eggs will add an incredible flavor to the dish, maybe this is the secret to the popularity of the dish.

Eggplants – 4 pcs.
The bulb is large.
Eggs – 2 pcs.
Mushroom seasoning cube.
Oil for frying.
To serve, prepare mayonnaise and green onions.

Preparation:

Cut the blue ones into cubes of any size
Separately, beat the eggs with a pinch of salt and pour them into the bowl with the eggplants. Stir and leave to brew for an hour. During this time, stir the workpiece a couple of times, let the pieces soak thoroughly.
In the meantime, chop the onion.
Fry the bluefish pieces in well-heated oil, add the onion and continue frying.
When you realize that the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
Add mayonnaise and chopped green onions to a plate.

Delicious marinated eggplants like mushrooms

There are several options to make the little blue ones look like mushrooms. In the form light snack, fast, with Korean taste which many people love. But in any case, the taste of eggplant will resemble the gifts of the forest.

Recipe No. 1. In moderation spicy snack, with a noticeable mushroom taste.

Take:

Young eggplants – 2 kg.
Garlic – medium head.
Oil - one and a half glasses.
Table vinegar – 10 large spoons.
Dill - a bunch.
Water – 2.5 liters.
Salt – 4 tablespoons with a small pile.

Preparation:

Cut the vegetables into small cubes, up to 2 cm, and place them in boiling water. Dissolve salt in water in advance and pour vinegar.
Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
Slowly, while the blue ones are cooling, chop the dill and garlic. Combine them with oil, during which time it will become a little saturated with the aroma of spices, and the snack will become tastier.
Post in oil filling slices, stir and refrigerate for 5 - 6 hours (you can immediately do it in a jar).
The appointed time is up - try it, the taste of pickled mushrooms is guaranteed to you.

Quick pickled eggplants

Try to cook - you will like these mushrooms. Unlike the first recipe, here more spices, which will improve the taste of pickled blueberries.

Take:

Eggplants – 1.5 kg.
Onion – 2 pcs.
Water – 2.5 liters.
Bay leaf – 4 pcs.
Garlic - head.
Cloves – 4 sticks.
Allspice – 8 pcs.
Hot pepper - use to taste.
The marinade is prepared from 2 tablespoons of sugar, 2.5 tablespoons of salt and 6 large spoons of 9% vinegar.

Preparation:

Cut the blue ones into slices and pour boiling water over them (do not add salt to the water or add vinegar - pay attention). After boiling again, cook for 3 minutes and drain in a colander.
Place the pieces in a jar, interspersing garlic with chopped onion. Put all the spices there. Love spicy dishes– add hot pepper.
Boil the marinade: add salt and sugar to the water and pour in vinegar.
Pour in the marinade. After it has cooled, keep the workpiece in the cold for 6 hours. When serving, add a little vegetable oil if desired.

Recipe for eggplant mushrooms in Korean

The Korean version is distinguished by more vegetables and plenty of spices.

You will need:

Little blue ones – 2 kg.
Water – 3 tbsp. spoons.
Bulb.
Carrots – 3 pcs.
Sweet pepper – 3 pcs.
Garlic - head.
Sugar – 2 spoons.
Salt - spoon.
Table vinegar and vegetable oil - 150 ml each.
Ground red and black pepper - a teaspoon each.
Coriander – 2 small spoons.
Parsley, dill.

How to cook:

Cut the eggplants lengthwise into four pieces and boil them, adding salt to the water (after boiling, cook for 10 minutes).
When the water has drained and the blue ones have cooled a little, cut them into smaller slices.
Cut the peppers and carrots into strips, and the onion into half rings. Combine with the blue ones. Add finely chopped garlic.
Make the marinade: combine salt and sugar in a separate bowl. Dilute a little with water, add oil and vinegar. Mix well and pour over the vegetables.

Eggplants for the winter, prepared with mushroom flavor

My recipes for eggplants like mushrooms are not enough - watch the video I selected, there is another one prepared for the winter. May your dishes always be successful! With love... Galina Nekrasova.

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

Want to marinate blue ones for the table?
Boil them and season with oil, garlic and herbs - exactly as described below. Then let the seasoned vegetables cool under the lid and refrigerate for 12 hours. Mmmm, you'll lick your fingers how good the plump eggplant pieces are!

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How to cook eggplants like mushrooms for the winter

Preparation time - about 1 hour including sterilization

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

We need:

*Weigh vegetables peeled

Eggplants - 1.5 kg
Garlic - 1 medium head or to taste
Dill (or parsley) - 1 bunch
Hot pepper - 1 pc. (10-12 cm in length)

For the marinade:

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

Additional spices (optional):

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

Important details:

The preservation yield is 1.5 liters. If you want 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 may turn out softer, since it takes longer to sterilize the workpiece.
The recipe is perfect for customizing. Pepper, sugar, salt, additional spices and amount of garlic. Everything can be varied until the perfection of the “signature” dish. Just add a small portion of the next additive to the marinade and try it.

1) Preparing vegetables and boiling blue ones in a marinade.

It will take no more than 30 minutes.

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

Wash the blue ones, cut off the ends and cut them into fairly large cubes - 1.5-2 cm, as in the photo below. We don't peel the eggplant because we love the contrast of texture in the finished dish. If you peel the vegetables, you will end up with the most tender, smooth pulp.

Pour vinegar into boiling water and immerse all the sliced eggplants. Bring to a boil. Keep on medium heat for 5 minutes. You don’t need it any longer, the crispy deliciousness will be lost.

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

After removing from heat, place the future “mushrooms” in a colander to drain all the liquid.

We peel the garlic. Press each slice flat with a knife. Now it's easy to chop the garlic into small cubes. Another option for chopping is in a blender, all the peeled garlic at once. Without fanaticism, there should be pieces of different sizes in the interruption. Of course, you can use a press, but garlic grains are tastier.

We wash the dill in running water, chop thoroughly or pat dry with a towel. We cut in small steps.

Cut the hot pepper into thin rings or half rings. Leaving the seeds will give you more heat. By removing - less.

2) Assembling all ingredients, sterilization and seaming.

We will spend no more than 30 minutes.

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

Add spicy oil mixture for eggplants and mix carefully so as not to destroy the pieces.

Fill with almost ready-made “mushrooms”. The styling is dense, to the top - 1-2 cm before the neck.

We sterilize half-liter preparations for 12-15 minutes, as usual. You need a saucepan with a towel on the bottom. Place the jars in it and pour lightly warm water- up to the shoulders of the workpieces. As soon as the water boils, count down the sterilization time. After waiting, turn off the heat, take out the workpiece and immediately seal it hermetically.

Turn over and wrap. Place 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! :)

You can do without greens and not add hot peppers. An interesting choice of cutting - into longitudinal bars; it tastes better with peeled fruits. All these variations are minor.
There is also a fundamentally different recipe for the winter - without sterilization. At the stage of marinating and boiling the main characters, everything is done as described above. Afterwards they offer to fry the butter with garlic and hot pepper, add eggplants, heat for a couple of minutes with stirring and place in jars. At the same time, top up the jars with the oil in which you fried them. Without sterilizing, close tightly, turn over and wrap. We didn’t do it, although according to reviews it’s worth it until spring without any problems.

As you can see, in the friendly company of recipes “You will lick your fingers!” can be found various ideas. Eggplants, like mushrooms for the winter, deserve attention. Let's close this savory snack and compete to see who can keep it open until December. Share your successes and ask questions in the comments. We always respond to our readers.

August is the peak of winter preparations. In all this abundance, a special place is occupied by eggplants, which have the ability to change their taste depending on the cooking methods. A variety of snacks are prepared from them in combination with other vegetables and spices. Very popular dishes are caviar, stews, and various salads.

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

To prepare “eggplants 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. The blue ones must be thoroughly washed and removed from the skin and tails. Freshly picked vegetables have thin skin, which can be easily checked by pressing with a fingernail; if the skin has broken through, it does not need to be peeled.

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

cubes;
straws;
circles;
cubes.

Eggplants have one peculiarity - they 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 at least 30 minutes.
Add a small amount of salt and let sit for half an hour.
Place in boiling water and cook for 4 minutes.
Drain the liquid and cool the eggplants.

When preparing snacks from blueberries, the ingredients are often other vegetables, when preparing 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 become covered with “perspiration”. For this purpose, zucchini and sweet pepper sprinkle with a small amount of salt, and onions and carrots with sugar and leave for up to half an hour, they should be moistened.

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

Eggplants are like mushrooms - recipes for the winter

Appetizer "eggplants like mushrooms" has unusual taste– quite piquant, slightly spicy, with a pronounced mushroom taste. This dish will definitely decorate winter menu. An inexperienced guest will not immediately recognize the substitution.

Recipes for winter preparations 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 preparing eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruit. You can cook it whole (without tails) or cut it into cubes, longitudinal plates, into four parts.

Little blue pieces

The recipe includes the following components:

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 into a pan of water, boil, pour in vinegar;
place eggplants cut into large cubes in the boiling marinade and boil for 4 minutes;
Drain the vegetable mass through a colander and leave until completely cooled and the water has drained;
chop dill and garlic;
Carefully transfer the prepared vegetables into a deep bowl, add chopped spices, pour in vegetable oil;
Pack the resulting mixture tightly into 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 jars for an hour and half an hour - half a liter.

Without sterilization, canned food can be stored in the refrigerator for no more than 2 weeks.

"Mother-in-law's tongue"

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

Components for 5 liters of brine:

1 tbsp. spoon of salt;
0.4 liters of vinegar.

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

Harvesting whole fruits

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

Each vegetable must be pricked with a fork 3-4 times and placed in liter jars. Add 1 clove of garlic to each bay leaf and a few peas allspice, pour boiling brine, sterilize for 15 minutes, then seal tightly.

Marinade recipe for 5 liter jars:

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

Eggplants are cut before use in small pieces, can be filled with rings onions And vegetable oil.

Salted vegetables like mushrooms

Pickling blueberries is simple, quick and affordable. Preparing vegetables for the procedure is carried out in the classical way:

rinse;
remove stems and peel;
chop into cubes;
Sprinkle with salt and let stand until the bitterness comes out.

Chop the onion into half rings, place in a deep bowl and pour in 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 fried blueberries with chopped garlic, dill and parsley.

Components:

3 kg eggplants;
0.3 kg of onion;
50 gr. salt;
1 glass of vinegar;
3 heads of garlic;
one bunch of dill and parsley;
0.2 liters of vegetable oil.

Place the resulting dish into jars, sterilize and roll up the lids. Sterilization time for half-liter containers is 10-12 minutes, for liter containers – half an hour.

"Honey mushroom legs" from eggplant

The original recipe for “honey mushroom legs” made from eggplant will appeal to many housewives. It is easy to prepare, the finished product tastes like pickled mushrooms. For this dish the little 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 strips the size of a little finger. Important note: cutting across is prohibited. Chopped vegetables should be covered with salt and pressed down with a weight for 2 hours.

Ingredients for marinade:

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

Mix all ingredients, bring to a boil and cool.

Squeeze the salted blueberries and fry them in a deep frying pan using odorless vegetable oil. Chop the onion into half rings and mix with chopped garlic. Place 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 preservation is ready for use.

For winter preparations“Honey mushroom legs” are laid out in half-liter jars, compacted tightly. Sterilize for 15 minutes and seal tightly with lids.

To cook 5 kg finished product, you will need:

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

Blue mushrooms with pepper

A savory snack to decorate the table at any time of the year, tasty and healthy, and also has a very beautiful appearance.

Components:

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

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

Boil water and add the remaining ingredients. Squeeze the eggplants, add them to the boiling marinade and boil for 5 minutes. Strain the liquid, mix the blueberries with pepper, and the dish is ready to eat. To store jars of snacks, you must sterilize:

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

Eggplants with champignons

A flavorful winter snack is made from blueberries with mushrooms. Both products go well together and complement each other.

Components:

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

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

Each blue fruit must be wrapped in foil, having previously cut off the tails on both sides, and baked in the oven at +200°C for 30-50 minutes. When they become soft, take them out and leave them to cool.

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

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

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

Fried eggplants like mushrooms

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

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 mushroom broth seasoning;
1 glass of vegetable oil.

Lightly squeeze the soaked vegetables and place in a bowl; add eggs, beaten until homogeneous mass, mix everything well and leave 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, add seasoning " mushroom broth"If the dish turns out to be a bit dry, add a little hot water and simmer for low heat another 5 minutes.

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

There are many recipes for cooking eggplants; they are quite simple, do not require complex culinary techniques, and are very popular among housewives. Mushroom flavored snacks are good for both daily menu, and for the festive.

Eggplants, or as they like to call them, “blue” ones, are perfect for homemade preparations. They do not have bright taste qualities, but are distinguished by loose pulp and high hygroscopic properties. Any prepared marinade is absorbed by the vegetable and enriched with its taste characteristics.

Eggplant marinated with mushrooms – best option winter snacks. False mushrooms can be prepared in different ways: some people like to add egg to them, while others like to add garlic.

Choosing the right eggplants for seaming

Taste of any dish depends on the selection of products. For winter preparations, it is worth purchasing young vegetables without hard pulp and with unripe seeds. Bright eggplants are suitable for recipes purple with elastic and smooth skin. The shape does not matter, so you can buy oval, ovoid and cylindrical fruits.

When selecting vegetables, you need to look closely for the presence of brown spots, indicating the beginning of spoilage. Old vegetables are revealed by the gray-green and brown tint of the fruit with a brown stalk.

Regardless of the chosen variety, the vegetable can be stewed, boiled and fried. However, there are species that can only be stuffed and frozen for the winter.

Delicious recipes for eggplant with garlic

Eggplants prepared for the winter like mushrooms, differ spicy taste . Spicy light They are given sourness by vinegar, which is added to the dish in large quantities. The consistency of the winter snack resembles a salad and goes well with fish, meat dishes and potatoes.

Eggplant with mushrooms (recipe without sterilization)

No need for sterilization makes it possible to prepare snacks quickly. This simple recipe is very popular among housewives. Taste ready-made dish indistinguishable from pickled mushrooms.

Ingredients:

Preparation:

Vegetables are washed, dried with a towel and peeled. Next, they are cut into medium-sized cubes. Mix salt and spices in a saucepan with water and wait for the marinade to boil. After this, vinegar is poured there and the vegetables are sent. After mixing the ingredients, cook them covered for about 7 minutes.

Spices from the marinade are placed on the bottom of pre-prepared jars, and then filled with vegetables. The preparations are poured with marinade and screwed on with lids to turn over until they cool.

Fried eggplants with mushrooms

Recipe ingredients:

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

Marinade components:

160 g water,
160 g vegetable oil,
160 g vinegar 9%.

Cooking process:

Washed vegetables are cleared of stalks and skins. Vegetables are chopped into cubes and placed in an enamel bowl. After thoroughly sprinkling them with salt, leave them to stand for a couple of hours so that the bitterness comes out and the salt is absorbed.

At this time, the onion is chopped into half rings, the garlic and herbs are chopped.

Eggplant slices are washed to get rid of excess salt, place in a colander and leave to drain. Then the vegetables are transferred to a saucepan with vegetable oil and fried until browned. Prepared vegetables fill the jars, leaving a little space at the end. Bay leaves, garlic and onions are placed there, and greens are placed on top.

The water is heated to a boil, vinegar and oil are poured into it. All this is mixed and boils again, and then quickly poured into jars, filling them to the top.

0.5 liter jars are sterilized within 10 minutes, and 1 liter jars - 15 minutes.

Multicooker recipe

The mushroom-flavored eggplant recipe for the winter can even be cooked in a slow cooker. optimal temperature allows vegetables to be preserved useful elements and taste.

For the recipe you need:

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

Preparation:

Vegetables are washed, stemmed and cut into cubes. The oil according to the recipe is lowered into the bowl of the device and the “frying” mode is set. The vegetables are poured in, the lid is closed and the mode is changed to “stewing”. The time should be set to 30 minutes.

At this time, the jars are prepared for twisting: they are washed and sterilized using a convenient method.

When the vegetables are ready, add chopped garlic according to the recipe. Before cutting, it is better to crush it a little with the surface of the knife so that it imparts its flavor to the dish. Then add dill seeds, salt and pepper into the bowl and simmer for another 5 minutes. The finished mixture is placed tightly in jars, and before screwing onto the lids pour vinegar(1/3 tsp of essence is enough for a 0.5 liter jar).

The jars are turned over and covered with something warm, and after a day they are placed bottom down and kept covered for another day. After this, the jars are lowered into the basement and in winter you can safely open them and enjoy the pleasant taste.

Marinated eggplants with mushrooms (delicious recipe for the winter)

Recipe ingredients:

Cooking process:

The stalks of the vegetables are removed and the vegetables are cut into slices approximately 1.5 cm thick. They are placed in a saucepan, sprinkled with salt. After gentle mixing, cover them tightly with a lid and leave them in the refrigerator overnight.

The morning begins with preparing the dressing: cut the onion into half rings and the garlic into thin slices. Then pour all the spices into it and mix well.

To marinate, combine oil and vinegar in water and place the dish on the fire to boil and simmer for about 7 minutes. The marinade is removed and left to cool to room temperature.

With vegetables drain excess liquid and squeeze them out. Each ring is blanched in boiling water for 10 minutes and thrown into the dressing for stirring. Vegetable mass pour marinade, salt and pepper to taste. It is left for 2 hours to soak.

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 lids and left to cool. Then the preservation is put away in the refrigerator until winter.

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

“Mother-in-law’s tongue” for the winter

This recipe interesting workpiece vegetables for the winter is one of the best and is popular among housewives. Little blue ones this recipe not processed for long, so they retain their taste and benefits.

Ingredients:

Step by step cooking:

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

Peppers are washed and removed from seeds. garlic cloves crushed. Pour boiling water over the washed tomatoes for a minute to remove the skin and combine them with the rest of the ingredients. All components are passed through a meat grinder, salted, sugar, vinegar, oil are added and mixed.

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

All this is put into jars and rolled up metal lids. Sealings should be stored until winter in cool place which is well ventilated.

Korean-style eggplants (like mushrooms) for the winter

This recipe makes vegetables taste like mushrooms. This winter recipe turns out juicy and spicy. Eggplants will go well with rice, potatoes, pasta and cereals.

Ingredients:

Cooking process:

Eggplants need to be washed and left without tails. They are then cut into strips, salted and pressed down with a weight. So, they are left for 40 minutes to release the bitterness.

The carrots are grated on a special grater, and the peppers are cut into thin slices. The onion is cut into half rings, and the garlic cloves are passed through a press. All ingredients are combined, salted, pepper, vinegar is added and left for 6 hours.

The liquid is poured from the eggplants, and then they are fried in a frying pan in vegetable oil. Add the vegetables to the remaining ingredients and mix gently.

The mixture is divided into jars, sterilized and covered with lids to leave to cool. Then the seams are put away in the cellar until winter.

Bottom line

As you can see, there are plenty of recipes with eggplant “mushrooms”. The main thing is to follow the recipe and follow directions exactly. You just need to choose the one you like, prepare the ingredients and start cooking!

Step 1: Prepare the marinade.

We start preparing the dish with the marinade. For it, turn on high heat on the stove, place a large pan on the burner, pour required quantity clean water and add vinegar and salt. Then stir the liquid with a tablespoon and wait for it to boil.

Step 2: Slice the eggplants.

While the marinade is boiling, prepare the eggplants. So, we rinse them under running water, dry them with a kitchen towel and place them on a cutting board. For each eggplant we cut off the place where it was attached to the plant. But you don’t need to cut off the skin; with it, the eggplants will keep their shape better and our appetizer will turn out not only tasty, but also beautiful. Cut the vegetables into medium cubes about 1.5 - 2 cm and transfer to a large plate or bowl.

Step 3: Cook the eggplants.

Now carefully pour the chopped eggplants into the boiling marinade, mix lightly, cover the pan with a lid and cook for about 5 minutes.

Then put a colander in the sink and pour out the marinade with eggplants. Place a colander on the vacated pan so that excess liquid drains from the vegetables, and leave them to cool for 1 hour.

Step 4: Prepare the herbs and garlic.

While they are cooling, rinse the dill under running water, place it on a cutting board and finely chop it with a sharp knife. Then transfer to a clean plate or bowl.

We divide the head of garlic into cloves, then remove the husk from each and chop it very finely with a knife.

Step 5: Mix eggplants with herbs and garlic.

Pour the cooled eggplants back into the pan, add chopped dill and garlic, season with vegetable oil and mix thoroughly until smooth.

All our snack is ready, all that remains is to put it in clean jars, close the lids tightly and put it in the refrigerator.

Step 6: Serve the eggplants like mushrooms.

Our eggplants can be served 12 hours after cooking. Delicious savory snack It will appeal to everyone without exception, even vegetarians, and will also suit the Lenten menu.

Bon appetit!

Video version of the recipe:

These eggplants can be stored in the refrigerator for no longer than 2 weeks.

You can make chopping garlic much easier in a simple way: Press the flat side of the knife onto the clove, and then cut.

The denser the sliced eggplants are in the jars, the tastier the dish will be.