Eggplant like mushrooms with vinegar. List of required products

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. Pour the boiled cubes with the finished marinade.


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. And it is better to use a pan with a non-stick coating, so you do not 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 a 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 hot or cold appetizer, which is 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, mushroom seasoning is added to enhance the taste. Try it, it turns out very tasty.

Ingredients:

  • Eggplant - 1 kg;
  • Mayonnaise - 3 tbsp. spoons;
  • Bulb - 1 pc.;
  • Mushroom seasoning - 1 tbsp. the 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. the 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 variety of everyday dishes, this dish is very appropriate, and of course healthy. So do not hesitate and prepare the “little blue ones” in this interpretation. I wish you all bon appetit!

August is the peak of preparations for the winter. In all this abundance, a special place is occupied by eggplants, which have the ability to change their taste depending on the methods of preparation. They are made from them variety of snacks combined with other vegetables and spices. Dishes such as caviar, stews, various salads are very popular.

The peculiarity of 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 winters.

Preparing eggplant for canning

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 should be thoroughly washed and cleaned of skins 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 can not be peeled.

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

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

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

  • soak in cold water at least 30 minutes.
  • Sprinkle with salt in a small amount and soak for half an hour.
  • Dip in boiling water, boil for 4 minutes.
  • Drain liquid and set eggplant aside.

In the preparation of snacks from blue ingredients, other vegetables often act, 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 slightly release the juice or become covered with "perspiration". For this purpose, zucchini and Bell pepper sprinkle a small amount salt, and onions and carrots - with sugar and kept for up to half an hour, they should be moistened.

Process pre-training finished, you can start cooking delicious eggplant dishes.

Eggplants like mushrooms - recipes for the winter

Snack "eggplant like mushrooms" has unusual taste- quite spicy, a little spicy, with a pronounced taste of mushrooms. This dish is sure to decorate. winter menu. An inexperienced guest does not immediately recognize the substitution.

Recipes for blanks 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 preparing eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruit. Can be cooked as a whole (without tails) or cut into cubes, longitudinal plates, into four parts.

little blue pieces

The recipe includes the following ingredients:

  • 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 little blue ones for long-term storage:

  • pour salt into a saucepan with water, boil, pour in vinegar;
  • place 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 the water;
  • chop dill and garlic;
  • carefully transfer the prepared vegetables into a deep bowl, add chopped spices, pour in vegetable oil;
  • the resulting mixture, tightly tamping, decompose 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 a liter for half a liter.

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

"Teschin language"

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

Ingredients for 5 liters of brine:

  • 1 st. a spoonful of salt;
  • 0.4 l 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, arrange in jars with a capacity of 1 liter, sterilize for half an hour and roll up the lids.

Harvesting whole fruits

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

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

Marinade recipe for 5 liter jars:

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

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

Salted vegetables like mushrooms

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

  • Rinse;
  • clear of ponytails and peel;
  • chop into cubes;
  • sprinkle with salt, let stand to release bitterness.

Chop the onion in 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 fried blue ones with chopped garlic, dill and parsley.

Components:

  • 3 kg of eggplant;
  • 0.3 kg of onion;
  • 50 gr. salt;
  • 1 glass of 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 the lids. Sterilization time for half-liter containers is 10-12 minutes, for liter containers - half an hour.

"Legs again" from eggplant

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

Marinade Ingredients:

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

Mix all ingredients, 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 in 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 preservation is ready for use.

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

To prepare 5 kg finished product, you will need:

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

"Mushrooms" from little blue ones with pepper

A savory snack to decorate 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 st. a spoonful of salt;
  • 0.5 l of vegetable oil.

Chop 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. spoons of salt;
  • 8 peas of allspice;
  • 7 bay leaves.

Boil water and add the rest of the ingredients. Squeeze the eggplant, pour into the boiling marinade and boil for 5 minutes. Drain the liquid, mix the blue ones with pepper, and the dish is ready to eat. To store snack jars, you need to sterilize:

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

Eggplant with champignons

A fragrant snack 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. spoons of vinegar;
  • 1 teaspoon of sugar;
  • 5 cloves of garlic;
  • a glass of vegetable oil;
  • salt to taste;
  • ground pepper optional.

In this recipe, champignons can be replaced with any forest 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 are soft, take them out and leave to cool.

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

Cook chopped onion in half rings in the same oil.

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

Fried eggplant like mushrooms

Fried eggplant snacks are hard to distinguish from real mushrooms. They are easy and quick to prepare, and the taste is amazing, you just lick your fingers. This wonderful recipe allows you to cook all year round. Without fresh fruits You can easily replace them 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 seasoning "Mushroom broth";
  • 1 glass of vegetable oil.

Squeeze the soaked vegetables lightly and put in a bowl, add eggs to them, beaten until homogeneous mass, mix everything well and put to cool for 1 hour in the refrigerator, stirring occasionally. Then fry them in oil, add finely chopped onion and simmer until tender. At the end of the process, add seasoning " mushroom broth"if the dish turns out to be dry, pour in a little hot water and simmer over low heat for another 5 minutes.

Mayonnaise may be added before use. green onion and dill to taste.

There are many eggplant recipes, they are quite simple, do not require complex culinary techniques and are very popular among housewives. Mushroom-flavoured appetizers are good for both everyday menu and festive ones.

There are several proven ways to cook eggplant so that they taste like mushrooms. The main thing in cooking "blue" - proper preparation and processing. If everything is done according to the rules, then eggplants after cooking are really indistinguishable from mushrooms. Consider with detailed step by step photos recipe with rice and egg, below are options for this dish using other ingredients. Choose your favorite recipe and delight your loved ones with fresh mushroom taste.

Ingredients:

  • eggplant- 3 pieces
  • Rice- 100g
  • Onion- 2 heads
  • Eggs- 2 pcs.
  • Salt taste
  • Mayonnaise
  • How to cook eggplant with mushroom flavor

    1 . First you need to do the preparation of eggplant. To do this, peel them. Then cut into small cubes.


    2
    . Pour the eggplant cubes with boiling water. Let it soak in water for several hours. Boiling water will help soften the eggplant and remove excess bitterness. There are more fast option 15 minutes, salt the slices and wait until the eggplants give juice, then rinse with water, in detail with the photo, this option is described.


    3
    . Then pour the cubes into a sieve. Excess water should drain.

    4 . Next, eggplant must be fried in sunflower oil. Cooked eggplants will receive golden brown and become soft.

    5 . While the cubes are fried, you should prepare the remaining ingredients for the dish. To do this, rice must be boiled until tender.


    6
    . Boil the eggs and then peel them. Next, cut the eggs into large cubes.


    7
    . Peel the onion and cut into thin half rings.


    8
    . The ingredients for the dish are ready. Put all the ingredients in a container of a suitable size.


    9
    . Gently mix the ingredients of the dish and add salt to them.


    10
    . At the end, we season the dish with mayonnaise. The cooked dish should be infused. This process will take from 30 minutes - the longer, the tastier it will be. After that, you can serve eggplant to the table!

    Delicious eggplant like mushrooms are ready

    Enjoy your meal!

    This is how nature arranged it: some products have a pronounced taste, others are smaller, and still others are generally neutral. Here, for example, eggplant. The vegetable can even be said to be tasteless. But in combination with other eggplant products, you can cook extraordinary delicious food, for example: make eggplants taste like mushrooms.

    Eggplant like mushrooms, quick snack

    The simplest eggplant appetizer, reminiscent of mushrooms in taste, can be made very quickly. Yes, and the products for this will require quite a bit:

    Eggplant - 1 pc.;
    onion turnip - 2 heads;
    dill, black pepper (ground), salt - to taste;

    First you need to prepare the eggplant. It should be washed and cut into medium-sized cubes. Put the chopped vegetable in a bowl, salt it abundantly and leave it alone so that a slight bitterness leaves it. After half an hour, rinse the eggplant slices in running water and dry on a paper towel.
    While the eggplant is soaking, you can work on the onions. It must be cut into cubes or half rings and fried until transparent. Then add prepared eggplants to it and cook everything together for about 10-15 minutes. 5 minutes before the roast is ready, salt and pepper it. Sprinkle the finished dish with finely chopped dill before serving.

    Eggplant fried like mushrooms with sour cream

    The previous recipe can be slightly improved and cooked full second a dish that is perfect for hearty and healthy family dinner. All you need for this meal is:

    Eggplant - 2 pcs.;
    onion turnip - 1 head;
    garlic - 2 large cloves;
    sour cream - 2-3 tablespoons;
    lavrushka - 2 leaves;
    black pepper (ground), salt, Provencal herbs- to taste (if you wish, you can take any seasoning with mushroom flavor instead of all these seasonings);
    vegetable oil - for frying.

    Prepare the eggplant as described in the previous recipe. Cut the onion into cubes, and finely chop the garlic. Fry the onion in hot vegetable oil until transparent, and then add eggplant, parsley and all seasonings (except garlic) to the pan. Mix the dish well and simmer on a not very strong fire for 10-15 minutes. Now put mayonnaise and garlic in the pan, stir everything again and simmer for another 5-7 minutes. The dish is ready! Just before serving, it makes sense to remove the laurel leaves from the resulting stew.

    Eggplant like mushrooms, recipe with mayonnaise

    Absolutely the same as eggplant with sour cream, you can make a dish with another sauce - mayonnaise. The recipe and cooking process is no different from the previous one. Only instead of two or three tablespoons of sour cream, you need to add the same amount of mayonnaise. That's all.

    Eggplant with egg, mushroom flavor

    This a la mushroom snack great as a Saturday or Sunday breakfast, replacing the standard scrambled eggs. To prepare it you need to take:

    Eggplant - 1-2 pcs.;
    onion turnip - 1 head;
    eggs - 2 pcs.;
    black pepper (ground), salt - to taste;
    vegetable oil - for frying.

    sliced small cubes sprinkle eggplants with salt, mix and leave for 15 minutes to remove the characteristic bitterness. Then throw the vegetables into a colander and rinse. Transfer the prepared eggplants to a bowl, pour over the beaten eggs and leave for another 20-30 minutes so that the vegetables absorb the egg mass.
    Heat the oil in a frying pan, put the eggplants there and simmer for 15 minutes over medium heat. Then add the finely chopped onion there, stir and simmer for another 15 minutes. Shortly before cooking, the dish can be salted and peppered. And you can also add mushroom seasoning. This will make the similarity of eggplant with mushrooms even greater.

    Eggplant like mushrooms "Snack in Korean"

    Eggplant dishes do not have to be immediately brought to the table. You can also make such an appetizer, which is best consumed cold, after it has stood for several hours in the refrigerator. Eggplants in Korean just belong to this type of snacks. And to cook them, you need to stock up:

    Eggplant - 1-2 pcs.;
    onion turnip - 2 heads;
    sweet bell pepper - 2-3 fruits (it is better to take peppers of different colors);
    carrots - 4-5 pcs.;
    garlic - 1 head;
    hot pepper - 1/2 pod;
    coriander - 2 teaspoons;
    black peppercorns - 10 peas;
    sesame - 2 tablespoons;
    soy sauce - 4 tablespoons;
    vinegar - 2 tablespoons;
    honey - 2 tablespoons;
    salt - 2.5 tablespoons;
    vegetable oil - for frying;
    cilantro and parsley - to taste.

    Cut eggplant into relatively thin strips, put in a colander, mix with salt and, according to tradition, leave for an hour and a half or two. To make the resulting liquid come out faster, you can press down the vegetables with a small load.

    While the eggplant is being prepared for further processing, there is time to work on other ingredients. It is advisable to rub the carrots on a grater, which is designed for cooking carrots in Korean. If there is no such tool, then this vegetable can simply be cut into thin strips. The sweet pepper should also be cut into strips. And here is the onion hot peppers crush in the form of half rings. As for herbs and garlic, they are simply finely chopped.

    When the eggplants lie down for the right time, they must be squeezed out and fried in oil until golden brown. After that, shift the vegetable strips into a separate plate. Then add oil to the pan and throw hot pepper, garlic and coriander into it. Fry seasonings for 20-30 seconds and immediately put bell peppers, onions and carrots into the pan. You need to fry these vegetables for a short time - 10 minutes, after which put the eggplants to them, mix everything well and simmer together for another 5-7 minutes. Upon completion of this process in almost ready meal add the remaining ingredients (black pepper, sesame, soy sauce, vinegar, salt and honey). Mix the appetizer thoroughly again, transfer from the pan to another bowl and send to the refrigerator. After 7-8 hours, it can be served at the table as an addition to any side dish.

    Fried eggplant like mushrooms, preservation for the winter

    Of course, you can buy eggplant now at any time of the year. However, why spend money on these vegetables in the winter, if great snack of them can be harvested in high season? Moreover, this can be done in such a way that most guests will mistake them for canned mushrooms. This will require:

    Eggplant - 6 kg;
    onion turnip - 600 g;
    vinegar 9% - 200 ml;
    garlic - 6 heads;
    parsley - 1 bunch;
    vegetable oil - for frying.

    This time, eggplants should be peeled, cut into circles. If the fruits are large, then you can divide each circle into 2 or 4 parts. Sprinkle chopped vegetables with salt and leave for 30 minutes.

    Cut the onion into half rings, pour over the vinegar and leave to marinate for the same half an hour.
    After 30 minutes, wash the eggplants, squeeze and fry in hot oil until golden brown. Put the finished pieces in a large bowl. Put crushed garlic, pickled onions and finely chopped parsley there.

    Mix all the ingredients and arrange in jars, lightly tamping the snack with a spoon. It is better to lay out in small containers - with a volume of 0.5 or 1 liter. Cover jars with snacks with clean lids and sterilize for 10 (0.5 l jars) or 15 minutes (1 l jars). Now the lids can be rolled up, the jars wrapped in something warm and allowed to cool. Snacks should be stored in a cool place.

    Video recipe "Eggplant like mushrooms for the winter"

    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:

    1. 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.
    2. 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

    There is an incredible number of options for winter blanks 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 in any 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 optimal 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:

    1. Wash the fruits, remove the stem, cut into cubes.
    2. Pour all the oil into the multicooker bowl and heat in the “Frying” mode.
    3. Pour the cubes into the slow cooker, close, change the mode to "Extinguishing". Set the time to 30 minutes.
    4. In the meantime, prepare jars for conservation. Wash, sterilize in any way possible: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
    5. 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.
    6. Add dill seeds, allspice, salt, simmer for another 5 minutes.
    7. Pack hot vegetables tightly into jars.
    8. 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.
    9. Turn jars with twisted lids over and cover with a warm scarf.
    10. 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:

    1. We wash the fruits, clean them from the stalk. If the vegetables are homemade, cut off the peel, chop into medium-sized cubes.
    2. Sprinkle vegetables with salt and leave for two hours to remove bitterness.
    3. 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.
    4. Remove the foam from the boiling liquid and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
    5. 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.
    6. Roll up the lids. We put the inverted cans under the blanket. Leave it like this until it cools down.
    7. 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:

    1. We clean the fruits. We cut it in any way - with cubes, cubes, most importantly - small sizes.
    2. 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.
    3. 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.
    4. Cook vegetables for 10 minutes. We count down the time from the moment the marinade boils.
    5. 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.
    6. Immediately before seaming, add one tablespoon of red-hot vegetable oil to each jar of salad.
    7. 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:

    1. Wash vegetables, remove leaves and stems.
    2. Put in a saucepan, fill with water to the top, put on fire.
    3. Bring to a boil, cook for 10 minutes from the time of boiling. Salt 5 minutes before the end of cooking.
    4. Drain the water. Cut each fruit in the center, without bringing the cut to the end.
    5. Take gauze or any cotton fabric. Put blue in it. Press vegetables on top for two hours.
    6. At this time, wash and peel the carrots. Shred it.
    7. 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.
    8. Stuff prepared little blue ones with carrots. To do this, place cooled carrots in the cut of the blue ones.
    9. Put a layer of parsley and allspice, a layer of eggplants in a saucepan, and so on until the vegetables run out.
    10. Cover the pan with a plate on top, put a load on it.
    11. 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:

    1. Cut the onion into strips.
    2. 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.
    3. 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.
    4. Cut the eggplant into cubes, fry in vegetable oil, put them to the onion.
    5. Pass the garlic through a press, add to the vegetables.
    6. Salt, pepper the mass, season with mayonnaise. Mix.
    7. Place eggplants in prepared jars, tamping tightly.
    8. Cover them with lids and sterilize in a water bath for 15 minutes.
    9. After that, roll up the banks and wrap.
    10. Lower the cooled containers into the cellar.

    Fried with onions without vinegar

    Vinegar helps to preserve vegetables for long-term storage, 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 eggplants;
    • 2 large onions;
    • dill;
    • pepper, salt.

    Step by step preparation:

    1. Wash eggplant and peeled onion.
    2. 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.
    3. Cut the onion, depending on how the blue ones are cut.
    4. 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.
    5. Before removing from heat, salt the vegetables, add pepper, dill.
    6. Let cool, place in a container and refrigerate.
    7. 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 spicesleaf 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:

    1. Wash and cut the blue ones into circles, each of which is divided into 4 parts.
    2. 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.
    3. 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.
    4. 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.
    5. Pack hot fried vegetables in sterile jars.
    6. Seal and cover with a blanket until the jars are cool.
    7. 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:

    1. We clean, wash the blue ones, cut into strips, add salt, let stand.
    2. 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.
    3. Bring the marinade to a boil and wait for the salt and sugar to dissolve. Remove, let cool.
    4. 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.
    5. Pour the marinade over the vegetables. We put a smaller lid on top and press down with oppression. Let marinate for 3 days.
    6. Serve as a side dish for meat dishes.

    Video