Eggplant for mushrooms the best recipes. eggplant like mushrooms

Good afternoon. Today I got up in the morning, and I wanted to eat fried eggplants so much that I had to run to the market for a couple of these vegetables as soon as possible. Usually I fry the fruits in circles in a pan and grease with mayonnaise with garlic, put a slice of tomato on top and send everything to fresh bread. They turn out great!

But you must admit that proven and old recipes are boring, and you want something new, but also tasty and easy to prepare. Therefore, without hesitation, I googled the information and found a very interesting technology for cooking “blue ones”. It turns out that they can be made in such a way that they turn out to taste like real mushrooms. And since I also love to eat, I wanted to try this cooking technique.

I think eggplant, like mushrooms, can be attributed to both hot and cold snacks. And many still prepare salad in this way. Of course, I advise you to try all the recipes. I also want to note that the dish prepared in this way can also be prepared for future use, simply by transferring the finished dish to clean jars, sterilizing them, closing and storing them until winter.

By the way, while I was taking best recipes on our topic, I came across a very interesting article on how to cook zucchini like milk mushrooms. To be honest, I was surprised that zucchini can also be cooked this way and that they are similar to mushrooms. In general, in the near future, I will try this new dish. Who cares, I share the link https://minyt-ka.ru/kabachki-kak-gruzdi-na-zimu.html. Prepare for health!

Well, let's start cooking. hearty snack. And in the honorable first place is the cooking method, which I have already personally tested. It differs from all other recipes in that we will marinate the “blue” vegetables a little. And be sure to add garlic, because without it you simply cannot.

Ingredients:

Eggplant - 5 kg;
Garlic - 3 heads;
Dill - 1 bunch;
Vegetable oil - 300 ml;
Vinegar 9% - 250 ml + 50 ml;
Black ground pepper- 1 teaspoon;
Salt - 4 tbsp. spoons;
Sugar - 1 teaspoon with a slide;
Water - 4.5 liters.

Cooking method:

1. Wash and cut off the “blue” stalks, and cut the vegetables themselves into cubes.

Take young and dense fruits.

2. Take a deep saucepan and pour water into it. Bring the liquid to a boil and pour in the vinegar (50 ml). Send the chopped eggplant and boil them for 5 minutes from the moment the water boils.

The vinegar keeps the eggplant from overcooking.

3. Throw the finished cubes on a sieve. And when all the water has drained, transfer the vegetable to a large container.

4. Wash and dry the dill, finely chop. Peel the garlic and also finely chop.

5. Combine dill with garlic, pour in vinegar and vegetable oil. Add salt, sugar and pepper. Mix everything well and leave until the salt and sugar dissolve.

6. Ready marinade pour boiled cubes.

7. Mix well again.

8. Transfer the salad to clean jars, while lightly shaking the containers. Divide the rest of the marinade into jars.

9. Close the jars with lids and put them in the refrigerator. After 12 hours, the snack is ready to eat.

If you want to make such a salad in the winter, then sterilize full jars and cork with lids. Turn upside down, wrap in a blanket and chill. Then store in a cellar or pantry.

How to cook eggplant like mushrooms so that you can eat right away

The next option involves adding not only garlic, but also onion. Plus, add fresh herbs to your taste and discretion. Also for more piquant taste added to the composition soy sauce.

Ingredients:

Eggplant - 2 pcs.;
Salt - a pinch;
Garlic - 2 cloves;
Table vinegar - 1 teaspoon;
Vegetable oil - 3 tbsp. spoons;
Onion - 1 pc.;
Black ground pepper - a pinch;
Cilantro, parsley, dill, basil - several branches each;
Soy sauce - 2 tbsp. spoons.

Cooking method:

1. Rinse and dry the fruits. Then cut them into strips.

In order to remove bitterness from vegetables, you need to sprinkle the chopped pieces with salt and leave for half an hour. And after the time has passed, rinse under running water and dry with a paper towel.

2. Pour oil into the pan, heat it up. Throw in the chopped vegetables.

3. Fry them until golden brown.

Do not forget that during frying, the “blue ones” absorb a lot of oil, so it must be added. Better yet, use a frying pan. non-stick coating, so you don’t need to add oil, and the vegetables will not burn.

4. Peel the onion and garlic. Chop the onion into half rings, and cut the garlic into small cubes.

5. Now it's the turn of greenery. It must be washed and dried, and then finely chopped.

6. Combine onion, garlic and herbs in one container.

7. Then add the fried eggplant.

8. Salt and pepper the mass. Pour in some vegetable oil, add soy sauce and vinegar. Mix everything well. Close the container with a lid and put it in the refrigerator.

9. When the appetizer has cooled, you can eat it, but it is better to leave it for a couple more hours in the refrigerator so that the vegetables are well marinated.

Eggplant salad recipe

And here is the preparation of the salad with boiled eggs. The composition of the products is so simple that every housewife always has it on hand. Therefore, it is simply impossible not to try such an appetizer. Delicious, healthy and original.

Ingredients:

Eggplant - 4 pcs.;
Bow - 2 pcs.;
Eggs - 4-5 pcs.;
Mayonnaise - to taste;
Salt, sugar - to taste;
Oil - for frying.

Cooking method:

1. "Blue" cut into thin strips. Peel the onion and cut into half rings.

Salt the straws a little and leave for 15 minutes, then rinse and dry the vegetables. Pickle the onion. Pour boiling water over it and leave for a couple of minutes, then drain the water. And add 1 tbsp. a spoonful of sugar and 4 tbsp. spoons table vinegar. Pour boiling water again (50 ml) and cover with a lid. Leave for 5-10 minutes.

2. Now fry the eggplant in vegetable oil until golden brown.

3. Boil hard-boiled eggs in advance, cool and peel. Cut them into strips too. Transfer the fried eggplant, pickled onions (do not forget to squeeze it from the marinade) and chopped eggs into a deep plate.

Or you can cook not a salad option, but a hot or cold appetizer called “A la mushrooms”.

Ingredients:

Eggplant - 2-3 pieces;
Onion - 2 pcs.;
Garlic - 1 head;
Sour cream - 200 gr.;
Eggs - 2-3 pcs.;
Greens, salt - to taste.

Cooking method:

1. Wash the eggplant and cut into medium-sized cubes. Put them in a deep bowl and beat in the eggs, mix everything well.

At this stage, do not salt the vegetable!

2. Peel the onion and cut it into cubes. Fry in vegetable oil until half cooked.

3. Add the eggplant and egg mixture to the onion in the pan. Fry vegetables until golden brown.

4. Peel and finely chop the garlic. Combine it with sour cream. Pour this mixture into the pan, salt to taste.

5. Finely chop the greens and also send to the rest of the ingredients. Mix everything well, close the lid and then simmer for 5 minutes over low heat.

6. Everything is ready. Can be served at the table. By the way, you can not stew greens, but sprinkle on top after cooking.

Eggplant like mushrooms with mayonnaise

Now I suggest you try this technology, according to which the “little blue ones” are first boiled, and only then they are fried. Well, they are added to enhance the taste. mushroom seasoning. Try it, it turns out very tasty.

Ingredients:

Eggplant - 1 kg;
Mayonnaise - 3 tbsp. spoons;
Bulb - 1 pc.;
Mushroom seasoning - 1 tbsp. a spoon;
Vegetable oil - 2 tbsp. spoons;
Water - 1 l;
Ground pepper - 1 teaspoon.

Cooking method:

1. Peel the onion and chop with a knife. Fry it in vegetable oil in a pan until half cooked.

2. Next, wash the "blue ones" and put them in a deep saucepan. Fill with water. Put the saucepan on the fire and bring to a boil. As soon as the water boils, boil the fruits for 1-2 minutes. Next, turn off the heat, and transfer the vegetables to a plate and cool.

3. Then remove the skin from them, so you get rid of bitterness.

4. Now cut the peeled eggplant into cubes.

5. Add vegetable cubes to the half-cooked onion and fry the contents for 15-20 minutes. And at the very end, add mayonnaise and mushroom seasoning.

6. Mix everything well and simmer the food for another 5 minutes. Then remove from fire. Can be eaten immediately, or chilled and served cold.

This appetizer is great for spreading on bread. They turn out very satisfying.

Video on how to cook eggplant to taste like mushrooms

Of course, I can’t do without a video plot. Found the easiest and fastest recipe. Also a minimum of ingredients.

You will need: 600 gr. eggplant; 2 eggs; salt pepper; vegetable oil. It remains only to watch the video and go to the kitchen to cook).

Quick recipe for fried eggplant with mushroom cube

Here's another verbose way cooking appetizers with mushroom cube. If you do not have a cube, then it's okay, you can not add it. And the recipe is very simple and in demand.

Ingredients:

Eggplant - 3-4 pcs.;
Bow - 2 pcs.;
Eggs - 2-4 pcs.;
Mushroom cube - 1 pc.;
Vegetable oil - for frying;
Black ground pepper - to taste.

Cooking method:

1. Peel the eggplant and cut into cubes of arbitrary shape.

2. Then break the eggs and beat them with a mixer until foamy.

3. Pour the chopped cubes with beaten eggs and mix everything well.

4. Close the lid and leave at room temperature for 1 hour. During this time, stir the contents 5-6 times.

5. Now chop the mushroom cube.

6. Peel the onion and chop finely.

7. Pour vegetable oil into the pan, heat it up. Put in the eggplants and lightly fry them. Then add the onion and continue frying for 3 minutes.

8. Then enter the mushroom cube and pepper. Stir and fry the contents until cooked.

The meal is completely ready!

Cooking delicious eggplant like mushrooms with sour cream

I also liked the following technology and I even wrote it down in my cookbook. Well, because the combination of "blue ones", dill and onions with sour cream is simply incomparable.

Ingredients:

Eggplant - 2 pcs.;
Egg - 1 pc.;
Bow - 1 pc.;
Sour cream - 3 tbsp. spoons;
Dill - 3-4 sprigs;
Mushroom seasoning - to taste.

Cooking method:

1. "Blue" rinse well and dry. Cut into cubes.

2. In a separate bowl, beat the egg with a fork.

3. Peel the onion and cut into half rings. Fry in vegetable oil until transparent.

4. Mix the “blue” cubes with a beaten egg and leave for 1 hour. Then transfer to the pan to the onion and fry everything together until the vegetables are soft.

6. Finely chop the dill. Send it to the pan too.

7. Mix everything well and simmer over medium heat for 5-7 minutes.

8. Arrange the dish in portioned plates and eat to your health.

Eggplant salad with apple cider vinegar

And another option with pickling. The snack is nutritious, but not too greasy. And if you are a fan of spicy, then add hot ground pepper instead of sugar.

Ingredients:

Water - 1 l;
Salt - 1 tbsp. a spoon;
Sugar - 2 tbsp. spoons;
Apple cider vinegar (or 6%) - 150 gr.;
Greens - a bunch;
Eggplant - 1 kg.

Cooking method:

1. Pour water into a saucepan and bring it to a boil. Pour salt and sugar, pour in vinegar. Then, put coarsely chopped pieces of “blue ones” into the boiling marinade.

2. Mix everything and bring to a boil. Boil contents for 3-4 minutes. And then throw it in a colander and drain all the water.

3. Rinse and dry the greens, finely chop. Pour hot pieces of eggplant with prepared greens and mix everything well.

Add minced garlic if desired.

4. Transfer the resulting mass to a container and close it. Remove for 12 hours in the refrigerator. At the end of the time, the snack will be completely ready.

The best eggplant recipe like mushrooms for the winter

You will need: 2 kg eggplant, 1/3 hot pepper, 1 large head of garlic, 250 ml vegetable oil, 50 gr. dill; for the marinade: 2 tbsp. spoons of sugar, 2 tbsp. spoons of salt, cloves 2-3 pcs., Bay leaf 2 pcs., allspice 2-3 pcs., peppercorns 5-6 pcs., vinegar 9% 10 tbsp. spoons, water.

As you can see, to cook eggplant like mushrooms, you don’t need special skills and imagination, everything is extremely simple. Well, the appetizer is excellent. For a change everyday meals this dish is very appropriate, and of course useful. So do not hesitate and prepare the “little blue ones” in this interpretation. I wish you all bon appetit!

In principle, any eggplant dish is very tasty and healthy, but if you try a little, it will also taste like mushrooms. You can cook this delicious different ways- pickle or fry, for example. Everyone knows that mushrooms are quite heavy food, digested by our body for a long time, but with “blue ones” it’s a completely different matter. Delicious - even with a barbecue, even with boiled potatoes. We'll tell you how, like mushrooms. Recipes take variety to give you a choice.

What are the benefits of eggplant?

But first, let's dwell a little on the benefits of the blue ones. Apart from great taste they are of great benefit. Eggplant is low calorie. They include many trace elements and vitamins, such as potassium, iron, magnesium, cobalt, calcium, zinc, aluminum, sodium, copper, manganese and phosphorus, A, B, C and P. The vegetable contains organic acids, pectins and a lot of fiber .

Therefore, eggplants prevent the development of atherosclerosis and have a positive effect on cardiovascular system. Blue ones are useful for the gallbladder and liver, kidneys, improve intestinal motility, lower blood sugar and help with diabetes, and also remove various harmful acids from the body. Therefore, cook eggplant like mushrooms. Recipes are attached.

pickled eggplant recipe

Let's take one kilogram of this vegetable. The best option there will be strong, small fruits with slightly immature seeds. We will also need the following ingredients: 300 grams of carrots, one and a half tablespoons of salt, a head of garlic, a teaspoon of a mixture of peppers (peas), one tablespoon of 6% vinegar, parsley, celery and dill to taste. Now about the process itself, like mushrooms. "The recipe is as follows:

We clean the garlic, crush it with a garlic press. We clean the eggplants from the tails and cut along the entire length a little deeper than half. We boil water, add salt and dip our vegetables into it. Cook for about five minutes.
In order to make the pulp denser and remove excess bitterness from it, it is necessary to put the eggplant under oppression.
When they cool down, you need to evenly put half of them inside, add garlic and carrots. Now we put it in a dense layer in an enameled or glass dish.
Before us is the most difficult stage. It is necessary to determine the amount of brine. The easiest way is to cook less brine, and then add boiled water. It is boiled from water and the remaining spices, salt.
After, when it cools down to 40-45 degrees, add vinegar, pour the eggplants with brine, put oppression and stand for 2-3 days. Ready!

If we eat ready meal soon, just put it in the fridge. If the eggplants are harvested for the winter like mushrooms, then drain the brine, bring it to a boil in a saucepan and fill the jars again. Add a teaspoon of vinegar and a tablespoon of vegetable oil, sterilize for 10 minutes and roll up. Those stored in the refrigerator or cellar, without sterilization, are much tastier and taste exactly like mushrooms.

Cooking like mushrooms

Let's tell you another recipe, in which in winter it is enough to get a jar from the cellar, open it, add a little chopped onion, vegetable oil, mix and the dish is ready.

Ingredients: eggplant - 5 kg, salt, peppercorns, leaf. For the marinade: water - 5 liters, vinegar 9% - 200 ml. We choose the blue ones better, without large seeds and coarse veins. Peel off the skin and cut into cubes. Sprinkle with salt, mix and leave for 1.5-2 hours until the eggplant releases bitter juice. Drain the juice and pour five liters of water. We wait until it boils, pour in the vinegar and boil for another 4-5 minutes. In half a liter, dry, clean jars put on the bottom five peas of bitter pepper and one bay leaf each. While our vegetables are hot, we take and stuff jars with them, cork them tightly and immediately turn them over. Remove after cooling finished product until the right occasion. Another eggplant is cooked like mushrooms. Recipes are recommended to be saved and used if necessary.

Recipe using fried eggplant

Ingredients: 5 kg of eggplant, three tablespoons of salt, half a kilogram of onions, vegetable oil and 4-5 heads of garlic. The process itself:

We wash the eggplants and be sure to peel them. We cut small stripes like mushrooms.
We put, for ease of mixing, in a wide bowl.
Salt with three tablespoons of salt and leave for two hours until brown juice comes out.
At this time, peel the garlic and onion, wash and dry. Cut the garlic cloves in half, and the onion in half rings.
Pour two tablespoons of vegetable oil into a frying pan, heat it up, put the eggplants squeezed by hand into the heated oil, fry them lightly. You don't need to deep fry.
Spread in a pan with a layer of approximately 3-4 cm, on top - a piece of chopped garlic with onions. Repeat until you run out of vegetables.
Brine: pour water into a container (two glasses), add half a glass of vinegar, bay leaf and peppercorns. Bring to a boil and pour into a saucepan. Cover with a lid, after cooling, put in the refrigerator for two days. Eggplant, like mushrooms, fried - ready.

The easiest eggplant recipe

Without spending a lot of time and effort, you can cook very tasty cold appetizer With mushroom flavor. It will take one kilogram of blue ones, one onion, sunflower oil, a tablespoon of salt and 3-4 tablespoons of soy sauce.

We wash the vegetables and cut into half-centimeter circles, then cut into sticks. With the help of salt, as in other cases, we remove bitterness. Meanwhile, fry the chopped onion until golden brown. Set the pan aside. We wash the eggplants, dry them with paper towels and pour them into a preheated pan with onions. Fry over medium heat for about 20 minutes and add soy sauce. Thanks to this, for the winter, like mushrooms, they turn out very tasty. Advice - do not eat them hot, best in a couple of days from the refrigerator or in winter from a jar.

Despite the pleasure of drinking this product However, some caution must be exercised. First, you need to know that fried blue ones absorb a lot of oil and completely lose all their dietary value. Therefore, when preparing eggplants like mushrooms, choose recipes with baked or stewed vegetables containing a small amount of oil. Secondly, do not cook overripe eggplant. And thirdly, people with stomach diseases need to be careful because high content in vegetable fiber.

Description

eggplant like mushrooms This is a wonderful appetizer that you can prepare without much difficulty. It really does taste like mushrooms. Therefore, having tried this appetizer, you will be surprised that the plate is just eggplant. It turns out very tasty! By the way, if you are planning a feast, then keep in mind that “eggplants, like mushrooms” are great snack under vodka. You can also serve it on the table “without a reason”. This appetizer goes well with potato side dishes.

It will take about two hours to cook eggplant, like mushrooms. Not so much for such a spectacular dish in terms of taste. Yes, and complexity. prescription easy, so even a novice cook can easily cook this dish.

So, if you are wondering how to cook unusual snack from eggplant, we suggest that you familiarize yourself with step by step photo the recipe that follows.

Ingredients

(1 kg)
(3 cloves)
(5 g)
(250 g)
(3 tablespoons)
(4 peas)
(3 tsp)
(500 ml)
(1 PC.)
(1 tsp)

Cooking steps

We prepare all the ingredients necessary for the recipe in advance. You can also add black peppercorns (10 peas) and white peppercorns (5 peas). However, this is up to you.

We wash the eggplants from dirt, and then we clean them from the peel and remove the stalk.

We cut the previously peeled fruits into circles so that they the thickness was about one and a half centimeters(don't cut too thin).

We add the chopped eggplants and leave them in this state for a while, during which they should release the juice.

We wash the eggplants in running water, and then fry them on both sides in a pan, adding a little sunflower oil.

We send the fried eggplants to a bowl, we also send coarsely chopped garlic and a finely chopped onion to them. We mix the vegetables and crush them with chopped dill (can be dry). Then pour water into a saucepan and add salt, sugar, allspice, bay leaf, and black and white peppercorns to it, if you decide to add them. Bring water with spices to a boil, add vinegar at the end. Pour eggplants with boiling marinade.

Leave the eggplant in the marinade on the table until it cools completely, and then send them to the refrigerator. Give them at least a couple of hours to marinate.

Now the eggplants are ready like mushrooms. You can store them in the refrigerator for several days.

Enjoy your meal!

One of the simplest and most popular options for harvesting vegetables is eggplant like mushrooms for the winter. It's easy to cook them. Recipe not required a large number ingredients, enough of what grows in the garden, and the taste of the dish is amazing and resembles real pickled mushrooms. Blue ones are not only tasty, they are rich in such substances as proteins, carbohydrates, minerals (phosphorus, calcium, manium, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The composition of the vegetable includes components that reduce cholesterol levels.

How to choose the right eggplant for harvesting for the winter

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

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

What utensils will be needed for sterilization

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

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

The best recipes for the winter with photos

Exists incredible amount options for winter preparations with blue ones. Among them, not the last place is occupied by recipes "for mushrooms". They differ both in the method of preparation (stewing, marinating, boiling, frying) and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, peppers). Depending on the set of products, sweet blue, spicy or sour are obtained.

In a slow cooker

Eggplants like mushrooms for the winter can be cooked by anyone known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for digestion of this dish is stewing vegetables in a slow cooker. Thanks to optimum temperature cooking, the blue ones keep their best qualities, vitamins and minerals. For the dish, take:

a dozen young blues
8 peas of allspice, unground,
cup vegetable oil,
head of garlic
vinegar 70%,
two st. l. dill seeds,
salt.

How to cook:

Wash the fruits, remove the stem, cut into cubes.
Pour all the oil into the multicooker bowl and heat in the “Frying” mode.
Pour the cubes into the slow cooker, close, change the mode to "Extinguishing". Set the time to 30 minutes.
In the meantime, prepare jars for conservation. Wash, sterilize any accessible way: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
After the end of the stewing time, add pre-peeled and chopped garlic. In order for it to give the dish not only sharpness, but also aroma, garlic must be crushed with a knife blade before cutting.
Add dill seeds, allspice, salt, simmer for another 5 minutes.
Pack hot vegetables tightly into jars.
Before twisting, pour vinegar on the lid of each jar. For cans with a capacity of 0.5 liters. take 1/3 teaspoon of essence.
Turn jars with twisted lids over and cover with a warm scarf.
After a day, put the jars upside down, keep covered for another 24 hours. Then go down to the basement.

With garlic without frying and sterilization

Any heat treatment contributes to the reduction in the product of the components necessary for the body. For this reason, sparing methods of preparing blue ones for the winter are offered in cooking, preserving useful material. Here is one of them. For him, take:

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

Cooking instruction:

We wash the fruits, clean them from the stalk. If the vegetables are homemade, cut off the peel, chop into medium-sized cubes.
Sprinkle vegetables with salt and leave for two hours to remove bitterness.
At the end of the specified time, drain the juice released from the eggplants, transfer them to a container and pour water. We send it to the stove, wait for it to boil.
Remove the foam from the boiling liquid and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
In pre-prepared jars we put lavrushka, pepper. We fill the jars with blue ones, fill them with the same brine that was used for cooking.
Roll up the lids. We put the inverted cans under the blanket. Leave it like this until it cools down.
After a couple of days, the workpiece is sent for storage.

Appetizer salad with dill a la mushrooms

Mushrooms are a favorite dish at any feast. If you live in a dry area where this delicacy does not want to grow, eggplant cooked with dill and garlic will save the day. To get 4 liters of this snack, we need:

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

Step by step cooking:

We clean the fruits. We cut it in any way - with cubes, cubes, most importantly - small sizes.
We skip all the garlic through the press. Finely chop the dill or grind if it is dry. The amount of these ingredients depends on individual preferences, so garlic can be put either more or less, like dill.
We put a pan on the fire and pour water passed through the filter into it. We fall asleep spices, sugar and salt, add vinegar. After boiling water, we send the first batch of eggplants into it.
Cook vegetables for 10 minutes. We count down the time from the moment the marinade boils.
Place the boiled pieces in a bowl. We fill them with dill (along with umbrellas, which give the dish a special aroma) and garlic. When serving snacks on the table, umbrellas are easy to remove. We mix everything and immediately lay it out in dry jars that have undergone sterilization.
Immediately before seaming, add one tablespoon of red-hot vegetable oil to each jar of salad.
We turn the jars over, wrap them up and leave for a day. Then we remove the blanket, let it cool completely, send it to storage.

Pickled blue ones with carrots - simple and tasty

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

one and a half kg. eggplant;
half a kilo of carrots;
bunch of parsley;
one and a half heads of garlic;
two st. l. vegetable oil;
half a spoonful of peppercorns;
4 bay leaves;
salt.

Cooking instruction:

Wash vegetables, remove leaves and stems.
Put in a saucepan, fill with water to the top, put on fire.
Bring to a boil, cook for 10 minutes from the time of boiling. Salt 5 minutes before the end of cooking.
Drain the water. Cut each fruit in the center, without bringing the cut to the end.
Take gauze or any cotton fabric. Put blue in it. Press vegetables on top for two hours.
At this time, wash and peel the carrots. Shred it.
Fry in a pan in sunflower oil, stirring constantly, until tender (10 minutes). At the end, add garlic crushed through a press, chopped parsley and salt to it. Stir the whole mass, let it cool.
Stuff prepared little blue ones with carrots. To do this, place cooled carrots in the cut of the blue ones.
Put a layer of parsley and allspice, a layer of eggplants in a saucepan, and so on until the vegetables run out.
Cover the pan with a plate on top, put a weight on it.
In three days, stuffed blue ones will be ready.

Delicious blue ones with mayonnaise in jars

You can cook eggplant for the winter not only in the marinade, own juice and with tomato dressing, but also . The dish is very satisfying and nutritious. For its preparation (per one liter jar) you will need:

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

Cooking:

Cut the onion into strips.
Heat the oil in a frying pan, fry the onion in it and put it on a plate. If the onion has absorbed a lot of oil, place it on a sieve to drain excess oil.
In the meantime, wash the blue ones, remove the leaves and stalks. If the skin is hard, and you want to get vegetables of a more delicate texture, peel them.
Cut the eggplant into cubes, fry in vegetable oil, put them to the onion.
Pass the garlic through a press, add to the vegetables.
Salt, pepper the mass, season with mayonnaise. Mix.
Place eggplants in prepared jars, tamping tightly.
Cover them with lids and sterilize in a water bath for 15 minutes.
After that, roll up the banks and wrap.
Lower the cooled containers into the cellar.

Fried with onions without vinegar

Canned vegetables for long-term storage vinegar helps, but its use causes a lot of controversy. Many housewives make blanks without it. Vegetables prepared without vinegar are recommended to be stored in the refrigerator, but no more than two weeks. Take following products:

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

Step by step cooking:

Wash eggplant and peeled onion.
Blue cut into cubes or bars of medium size. Sprinkle with salt to get rid of the specific bitterness. Drain after half an hour salty juice and wash the vegetables.
Cut the onion, depending on how the blue ones are cut.
Heat the oil in a frying pan and fry the onions, add the blue ones to it and sauté the vegetables until tender, stirring constantly.
Before removing from heat, salt the vegetables, add pepper, dill.
Let cool, place in a container and refrigerate.
stored fried vegetables no more than two weeks without vinegar.

How to make spicy blue thumbs up

Fans of everything spicy will love eggplant cooked with chili peppers. The piquancy of this blank is added spices – leaf celery or basil. The spiciness of the dish is regulated by the amount of pepper. For not much sharp workpiece you will need:

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

Cooking steps:

Wash and cut the blue ones into circles, each of which is divided into 4 parts.
Put the vegetables in a bowl, salt, pour cold water, leave for 40 minutes. Salt will remove excess bitterness. This "bath" will prevent the vegetables from absorbing a lot of fat when frying. Wash eggplant.
Pour water into a saucepan, boil, pour vinegar, add salt. Send eggplant to boiling water. Cook them from the moment of boiling for 3 minutes. Take out the vegetables, let the water drain.
Heat the oil in a frying pan and fry the blue ones. After three minutes of frying, add finely chopped pepper and garlic. Then fry for one more minute.
Pack hot fried vegetables sterile jars.
Seal and cover with a blanket until the jars are cool.
After two days, the blanks are lowered into the cellar.

Pickled with pepper

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

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

Step-by-step instruction:

We clean, wash the blue ones, cut into strips, add salt, let stand.
The recipe will require filling. To prepare it, pour water into a saucepan, send cloves, vinegar, salt, sugar there. The amount of sugar is taken individually. If you like sweet blues, take 3 tbsp. spoons of sugar. Optimal quantity for this volume of blue ones is 2 tablespoons of sugar and 1.5 salt.
Bring the marinade to a boil and wait for the salt and sugar to dissolve. Remove, let cool.
Take the whole pepper and fry in oil until soft. We do the same with eggplant. Dip the fried vegetables in the marinade and lay in layers, sprinkling them with garlic and herbs.
Pour the marinade over the vegetables. We put a smaller lid on top and press down with oppression. Let marinate for 3 days.
Serve as a side dish for meat dishes.

Video

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

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

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

Ingredients:

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

Marinade:

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

The weight of already peeled eggplant is indicated. From specified quantity ingredients, approximately 850 - 870 ml of preservation is obtained.

How to cook eggplant like mushrooms:

Eggplants for canning are selected fresh - dense, with a shiny surface, even and thin. Wash eggplant in running water, cut off both ends and peel. You may not peel the eggplants, but the appetizer with peeled eggplants is not only to taste, but also appearance looks more like mushrooms. In addition, if eggplants are not peeled, they must be soaked from bitterness, which significantly lengthens the canning process. Peeled eggplants are cut lengthwise crosswise into 4 parts, and then cut into pieces 2-3 cm long.

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

Stirring, bring to a boil. Water should cover all eggplants. If some pieces are not covered, it's okay, as soon as the eggplant starts to boil, they will become softer and everything will be covered with marinade. Bring the mixture to a boil over high heat, stirring occasionally. Then we reduce the fire to medium or slightly lower and boil for 4-5 minutes (all pieces of eggplant should darken).

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

In a large frying pan, heat the vegetable oil well. Lay out the eggplant and strong fire fry, stirring, for 3 minutes.

We wash the hot pepper and cut it very finely. It is better to use red hot pepper - it gives the workpiece a more appetizing look. Garlic is peeled, washed and passed through a press. Add garlic and hot peppers to the pan.

Stir and fry for another 1-2 minutes.

Finished fried eggplant like mushrooms put in dry sterilized jars, pour fat from the pan.

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