The popular eggplant appetizer tastes like pickled mushrooms. Preparing eggplants “like mushrooms” for the winter is easy and simple. Preparation does not require much time, significant effort, or expensive products. Here are several options for preparing this delicious snack.
In order for the eggplant preparation to really taste like mushrooms, you need to choose the right ingredients and not violate the cooking technology.
For this snack, you need to choose only young fruits, in which the seeds are still almost invisible. They should be fresh, elastic, without signs of spoilage or wilting. Eggplants are pre-prepared.
There is no need to peel the eggplants; the presence of the skin will keep the pieces intact. Therefore, you only need to cut off the green stalk. Then the eggplants need to be cut. You can cut them in any shape, they can be cut into cubes or circles. Chopped vegetables are boiled in salted boiling water, fried or baked.
To get rid of bitterness, you can sprinkle eggplants with salt and leave for half an hour. Then the vegetables are washed cold water and squeeze it out.
Interesting facts: the bitter taste of eggplants is given by a toxic substance - solanine. Young vegetables contain little solanine, but with age they contain more toxic substances.
Eggplants “like mushrooms” for the winter with garlic and oil
An excellent snack is made with garlic and butter. This preparation can be made for direct consumption. It will be ready after just a day of storage in the refrigerator. And if you plan to prepare vegetables for the winter, you will need to put the vegetables in jars and sterilize them.
- 5 kg eggplants;
- 300 gr. garlic;
- 300 ml refined vegetable oil;
- 350 gr. dill greens.
Brine:
- 3 liters of water;
- 4 tablespoons salt;
- 250 ml vinegar (9%).
Wash the eggplants, cut off the green “tails” and cut into large cubes. Pour water into a saucepan, add salt and vinegar. Place the eggplants in the water in portions and boil for three minutes from the point of boiling.
Peel the garlic and chop it. You can chop it with a knife, grate it or put it through a press. Wash the greens, shake off droplets of moisture and dry. Then you need to finely chop the dill. Mix the cooled eggplants with dill and garlic, pour with vegetable oil.
Place tightly into sterilized jars and seal with a spoon so that there are no air layers. If we plan to eat in the near future, then we cover it nylon covers and put it in the refrigerator. After a day you can serve it. For long-term storage Sterilize jars in boiling water. The liter container must be kept in boiling water for 20 minutes.
Read also: carrot juice for the winter - 7 recipes for cooking at home
Cooking without sterilization
You can cook eggplants “for mushrooms” without sterilization, and the preparation will be perfectly stored in the apartment.
- 1.5 kg eggplants;
- 1 head of garlic;
- 1 bunch of dill;
- 1 bunch of parsley;
- 3 bay leaves;
- 10 peas each of black and allspice;
- 1.5 tablespoons of salt for brine and another 1 tablespoon for boiling eggplants;
- 1.5 liters of water;
- 60 ml vinegar (9%).
Let's prepare the eggplants: wash them, cut off the green “tails” and cut them into cubes. Pour two liters of water into a saucepan, add a spoonful of salt and boil the eggplant cubes in salted boiling water. You need to cook for five minutes from the moment of boiling. Drain the water from the eggplants and let them cool.
Peel and chop the garlic. Wash the parsley and dill, dry and chop finely. Mix the greens and garlic with the cooled eggplants. Mix everything and fill sterilized jars with vegetables; you need to fill them just above the level of the “hangers”.
Prepare the brine: boil 0.5 liters of water, add 1.5 tablespoons of salt, add black and allspice peas and Bay leaf. Boil for two minutes, then pour in vinegar and turn off the heat.
Pour boiling brine over the vegetables in the jars and immediately seal them tightly. We turn the jars upside down and wrap them in warm blankets. Let stand for 24 hours, then transfer the jars to storage.
Marinated eggplants with dill and hot pepper
If you like spicier canned vegetables, you can prepare pickled eggplants with dill and hot pepper.
- 1.5 kg eggplants;
- 1 head of garlic;
- 1 large bunch of fresh dill;
- 1 pod (about 10 cm long) hot pepper.
Marinade:
- 2.2 liters of water;
- 2 tablespoons salt;
- 1 tablespoon sugar;
- 7 tablespoons vinegar (9%);
- 10 black peppercorns;
- 100 ml vegetable oil;
- 2 bay leaves;
- 5 buds of cloves.
Exit finished products- approximately 1.5 liters. It is convenient to use cans with a volume of 0.5 or 0.75 liters, that is, you get 3 or 2 cans of canned food.
Advice! The amount of salt, sugar and spices can be adjusted to your taste. Initially add less spices than indicated, and then you can add seasonings little by little, bringing the taste to perfection.
Wash the eggplants and cut them into large cubes with a side length of 2 cm. Boil water, add salt, bay leaves, peppercorns, cloves. Put sugar and vinegar, add eggplant cubes. Stir the vegetables constantly; this is easier to do with a small slotted spoon. Then pour the eggplants into a colander to remove all the liquid. Let the eggplants cool.
Read also: Garlic arrows for the winter - 14 recipes
Peel the garlic and chop it into small cubes.
Advice! To make it easier to chop garlic, you first need to press down the cloves with the flat side of the knife, slightly flattening them. This will make chopping the garlic easier.
Wash, dry and finely chop the greens. Cut the hot pepper into thin rings or halves of rings. If you want to make the preparation very spicy, then do not remove the seeds from the hot pepper.
Mix vegetable oil with garlic, dill and hot pepper. Then add the oil mixture to the boiled eggplants and mix well. Place the eggplants tightly in sterilized jars, filling them almost to the top. The distance to the neck should be about 1 cm. Sterilize half-liter jars for 15 minutes, then seal them hermetically.
Fried eggplants “like mushrooms”
You can cook fried eggplants “with mushrooms”. This recipe combines eggplant with tomatoes.
- 1.2 kg eggplants;
- 1.5 kg of ripe tomatoes;
- 300 gr. bell pepper, preferably orange or yellow;
- 300 gr. Luke;
- 1 pod of hot pepper;
- 5 cloves of garlic;
- 1 tablespoon salt;
- 5 tablespoons of sugar;
- 100 ml vinegar (9%);
- 8 peas of allspice or black pepper;
- vegetable oil for frying.
Cut the washed and dried eggplants into slices, sprinkle with salt and leave for half an hour. Then rinse and dry. Fry on both sides in vegetable oil.
Prepare the dressing by chopping the tomatoes, spicy and Bell pepper, garlic and onions. You can use a meat grinder or blender. Boil the tomato mass for 20 minutes from the moment it boils, then add peppercorns, salt and sugar, cook for another 10 minutes. Dip the fried eggplant slices into the tomato mixture and cook for 15 minutes. Then pour in the vinegar and continue cooking for another 5 minutes.
Place the hot vegetable mass into a sterilized glass containers. And we'll roll right away. Let's turn the container over, placing it on the lids and wrapping it in warm blankets. After a day, you can take it out for storage in a cellar or pantry.
Recipe with mayonnaise
Another option for preparing fried eggplant oh, it is prepared with mayonnaise. This appetizer can be prepared for immediate consumption, or can be stored for the winter.
- 2.5 kg of eggplants;
- 750 gr. onions;
- 400 gr. mayonnaise;
- 0.5 packs of mushroom seasoning;
- vegetable oil for frying.
Wash the eggplants and trim off the green tails. The peel can be peeled, then the workpiece will turn out more tender and more similar to fried mushrooms. Cut the eggplants into cubes. Place the eggplant cubes in a saucepan, add salted boiling water and cook for 5-7 minutes from the moment it boils. Drain the broth, discarding the vegetables in a colander.
Hello, dear hostesses! Warm autumn greetings to you!
Today we will cover the eggplants so that they taste like mushrooms.
We have several proven recipes that will help you prepare this vegetable very tasty.
So that in winter you can open a jar of fried potatoes and eat them with pleasure!
Eggplants like mushrooms with garlic - fast and tasty
This is a classic recipe, very simple, without unnecessary fancy ingredients. As a rule, all housewives succeed; the “little blue” ones turn out breathtakingly tasty.
Ingredients
- eggplants - 1.5 kg
- spicy Bell pepper- according to taste and desire
- dill - 1 bunch
- garlic - 2 heads
- vegetable oil - 80 ml
- vinegar 9% - 70 gr
- salt - 1.5 tbsp. spoons
Preparation
Wash the blue vegetables well, remove the stem and cut them into cubes.
Take large saucepan, fill it halfway with water and put it on fire.
As soon as the water boils, add the chopped eggplants. Cook them for 5 minutes, stirring the contents occasionally. They float immediately, so don't just let them float on the surface, use a spoon to push them down and stir so that the top layers go down, otherwise they will remain soggy.
During cooking, the water will darken, this is how it should be. Also, during cooking, all the bitterness inherent in this vegetable will come out of them.
The eggplants should become visually translucent, this indicates that they are ready.
Pour the water through a colander and let it drain well.
Preparing the eggplant dressing
Cut the dill. Also chop the garlic quite finely; it’s better not to press it through a press; it will look more beautiful in pieces.
At the same stage you can add finely chopped hot pepper, if you like it spicy.
Mix all ingredients, season with oil, salt and pepper.
Season the vegetables with this mixture and stir carefully, they are very soft and can easily turn into jelly if you stir too much.
Let the future snack stand for about ten minutes so that it is well soaked.
This amount is enough for 3 jars of 500 g each.
Place the snack in dry sterilized jars, pressing it down with a spoon. This is necessary to prevent air from entering the jar.
If you get an air bubble somewhere, stick the handle of a tablespoon into it. The bubble will pop out immediately.
Cover full jars with lids, but do not roll them up. The cooking process is not finished yet.
Since our appetizer contains raw garlic and dill, they require further processing. Otherwise, our preparation will go crazy.
Fill a large saucepan with water, place a small cloth on the bottom and place cans of snacks on top.
The water in the pan should be up to the shoulders of the jars so that their contents cook evenly.
For this particular recipe, the sterilization time from the moment of boiling is 25-30 minutes. Don't be afraid to overcook your snack, that won't happen. But the contents are well sterilized and the jars will not explode in the future.
After this time, remove the cans and roll them up immediately. Turn it upside down and wrap it warmly, let it stand in this form until it cools completely.
Once cooled, they can be stored in a cool, dark place.
Our eggplants are ready, the aromatic deliciousness will not leave anyone indifferent!
Eggplants with mushroom flavor - recipe without sterilization
Very good, convenient recipe. The snack is prepared in the oven already in jars, so sterilization as such is not required.
Ingredients
- eggplants - 2.5 kg
- bell pepper - 700 - 750 gr
- vegetable oil - 250 ml (1 glass)
- onions - 1 kg
- garlic - 1 head
- dill - 2 bunches
- salt - to taste
- ground black pepper - to taste
- vinegar 9% - 1 teaspoon
Preparation
Wash the eggplants and cut off the stem. Leave the vegetables whole.
Pour half a large saucepan of water, add a lot of salt and let it boil. We put a batch of eggplants in this pan, as much as will fit, and cover them with a lid.
Cook covered for five minutes, stirring occasionally, turning our eggplants over.
After five minutes, remove the vegetables to a plate using a slotted spoon and leave to cool. While this batch is cooling, start the second one and so on until all are cooked.
Try not to overcook them for more than 5 minutes, because then we will end up with a shriveled vegetable, which will then be problematic to cut.
While our eggplants are cooking, chop the garlic. We only need soft greens from the dill; we remove the hard stems.
Cut the bell pepper into strips.
Cut the onion into thin half rings.
When the eggplants have cooled, cut them into pieces. It’s better to be larger, about 3 cm long and 1.5-2 cm wide.
Place the chopped vegetables in a bowl, add chopped garlic, dill, onion and bell pepper to them.
Taste a piece for salt. Since we salted the water in which the vegetables were boiled, they had to take as much salt as needed. If you think it’s not enough, add some salt and pepper to taste.
Pour in oil and vinegar.
Now all this needs to be mixed carefully so that our vegetables do not choke and lose their shape. Now let this mixture sit for about half an hour.
Prepare clean jars with lids. For this recipe you will need 5-6 floors liter cans.
Divide the snack among the jars, also distributing the liquid evenly.
When the time is up, remove the jars from the oven and immediately roll them up. Then turn it over onto the lid and wrap it until it cools completely. Then you can store it as usual in the cool and dark.
The taste of this preparation is really very similar to mushrooms. Yummy!
Fried eggplant with mushrooms and mayonnaise
This is a salad for those who love fried eggplants. The recipe is very cool. This appetizer can be eaten immediately after preparation, or can be stored for the winter.
Ingredients
- eggplants - 2.5 kg
- onion - 750 gr
- mayonnaise - 400 gr
- mushroom seasoning - half a pack
- vegetable oil for frying
Preparation
Peel the blue ones and cut them into cubes.
Place the pieces in a saucepan, add water and put on fire. Cook for 5-7 minutes over medium heat.
Keep the finished pieces in boiling water for another 3 minutes and place in a colander, let all the water drain well.
Cut the onion into thin half rings and fry it in a frying pan until tender. The onions should become translucent and golden, but do not let them fry as this will spoil the color. ready-made dish.
To avoid this, stir the onions well and often during cooking.
Place the onions in a container and fry the eggplants in the same pan, also not allowing them to fry too much.
Mix the blue ones with onions. To completely turn them into mushrooms, add mushroom seasoning to give them a truly mushroom flavor and aroma.
Mix everything well. The mixture can be peppered to taste. We do not use salt; mayonnaise and seasoning themselves are salty.
You can make your own mushroom seasoning from dried mushrooms, grinding them into powder.
If you have this seasoning homemade, you may need to add additional salt to the appetizer.
After adding mayonnaise, mix everything carefully.
Divide the mixture into jars, pressing it tightly with a spoon, trying not to leave any air pockets. At the end you should end up with about 5 half liter jars of this delicious snack.
Pour water into a large saucepan and cover the bottom with a napkin. Place the jars in the pan, the water should reach up to their shoulders. Lids can be sterilized separately in boiling water.
The sterilization time for half-liter jars is half an hour. If the jars are larger in volume, then this time increases. For 1 kg - 1 hour.
If some does not fit into the jars, then you can use it immediately.
During the season of vegetables and vitamins, every housewife tries to prepare as many unusual and delicious snacks to delight and pleasantly surprise with your culinary abilities.
Yes, yes, and eggplants, like mushrooms, are such a snack that you can surprise! After all, if you don’t warn, you might think appearance and it tastes like pickled honey mushrooms or boletus, isn’t it an amazing dish?
My family really loves mushrooms, but unfortunately, every year there are fewer and fewer of them in our area, but every housewife wants to please her loved ones with their favorite dish, and eggplants help me out with this! I am sharing with you the most delicious and proven recipes for eggplants like mushrooms, which I always prepare every year...
Eggplants are like mushrooms. Recipe for fried eggplants in jars for the winter.
Eggplants prepared according to this recipe are distinguished by a unique mushroom taste, extraordinary aroma and satiety. This appetizer is prepared very quickly and simply, so the preservation time will not fly by.
Required ingredients:
Eggplants (young) - 3 kg
Onion - 300 gr
Garlic - 3 heads
Refined vegetable oil - as much as needed
Parsley - 1 bunch
Vinegar 3% - ½ cup
Preparation:
The eggplants must be washed, dried, peeled and cut into cubes of approximately 2cm by 2cm, add salt, mix and leave for 4 hours so that all the bitterness is removed from the eggplant.
Cut the peeled onion into half rings, add vinegar and leave to marinate.
After 4 hours, drain all the water from the eggplant, rinse thoroughly under running water, try to squeeze out the liquid well, and place it on a clean towel, cover with the same towel on top and squeeze so that the eggplant is almost dry.
Fry the eggplants in a frying pan in batches until golden brown.
Place the fried eggplants and grated garlic into the pickled onions and mix thoroughly.
We put it straight into the jars, tamping it down well, and screw on the lid.
There is no need to sterilize according to this recipe, everything is perfectly stored all winter, nothing spoils or swells.
Eggplant like mushrooms with garlic in oil. Photo recipe
This recipe is very simple and original; the eggplants really turn out to be very tasty and aromatic, just like mushrooms.
We will need:
Eggplants - 2 kg
Hot pepper - 1/3 pod
Garlic - 1 large head
Vegetable oil - 200 ml
Dill - 50 gr
For the marinade:
Sugar - 2 tbsp. spoons
Salt - 2 tbsp. heaped spoons
Cloves - 2-3 pcs.
Peppercorns 5-6 pcs.
Vinegar 9% -10 tablespoons
Water - 2400 l.
Preparation:
We wash the eggplants under running water, cut off the tail and cut into medium-sized cubes.
Place a pan of water on the fire, add salt, sugar, bay leaf, black and allspice, cloves and bring to a boil. As soon as the marinade boils, add vinegar to the pan and cover with a lid until it boils well.
You need to take a deep pan, since the eggplants float, you need to make it convenient to mix.
Then pour the chopped eggplants into the pan and cook for 3 minutes. We make sure that they do not overcook and become soft.
Drain the water from the pan and transfer the eggplants to a bowl. Add garlic, passed through a press, chopped hot pepper, dill, refined vegetable oil and mix gently.
Place tightly into sterile jars, cover with a lid and place in a saucepan to sterilize. From the moment of boiling, our jars of eggplant should boil for 20-25 minutes.
Then screw the lids tightly, turn them upside down, wrap them in a warm towel and leave until completely cool. 
From the specified number of eggplants I got 3 half liter jars, you can store them at room temperature all winter.
Bon appetit!
Eggplants are like mushrooms - fast and tasty!
It's very fast and tasty option preparation, and if you try this appetizer with your eyes closed, you will never guess that these are eggplants and not pickled mushrooms!
Ingredients:
Eggplants - 5 kg
Garlic - 1 tbsp.
Hot pepper – 1-2 pods
Greens (dill, parsley, celery) - 0.5-1 kg
Salt - 2.5 tbsp. spoons
Vinegar 9% - 1 glass
Refined vegetable oil
Preparation:
Cut the washed and dried eggplants into medium-sized cubes. To get all the bitterness out, add salt and mix. When the eggplants release brown juice, rinse in water and boil for 5 minutes from the moment of boiling. Then we need to strain the boiled vegetables through a colander and let them cool.
Then add the dressing to the cooled eggplants and mix thoroughly, then compact the jars tightly and seal with a lid.
According to this recipe, it is not at all necessary to seal the jars hermetically; you can close them with a nylon lid and store them in the refrigerator.
A delicious dish is ready!
Write which recipe you liked the most or share your proven one, your opinion is very interesting.
That's all for me! Take care of yourself and your loved ones!
Step-by-step cooking recipes delicious eggplant“like mushrooms” for the winter
2018-07-07 Natalia DanchishakGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
NaN gr.
NaN gr.
Carbohydrates
3 gr.36 kcal.
Option 1. Classic recipe for eggplants “like mushrooms” for the winter
Eggplants boiled in a marinade of water, oil, dill and garlic taste like pickled milk mushrooms. Roll the workpiece into jars with a volume of no more than 0.7 liters so that the vegetable does not turn out too soft during the sterilization process.
Ingredients
- one and a half kg of eggplants;
- hot pepper pod;
- head of garlic;
- a bunch of fresh dill.
Marinade
- two liters of 200 ml spring water;
- 100 ml vegetable oil;
- 50 g rock salt;
- ten black peppercorns;
- six buds of cloves;
- 30 g granulated sugar;
- two bay leaves;
- 70 ml 9% vinegar.
Step-by-step recipe for eggplants “like mushrooms” for the winter
Place water in a large saucepan on the fire. Add dry ingredients, pepper, bay leaf and cloves.
Wash the blue ones and cut off the ends. Chop the vegetables into fairly large chunks. Pour vinegar into a saucepan with boiling liquid. Place chopped eggplants in the marinade. Wait for it to boil and cook for five minutes.
Remove the pan from heat and drain the contents in a colander. Peel the garlic. Crush each slice with the flat side of a knife and finely chop. Rinse the dill and dry well. Chop finely. Cut the hot pepper into thin rings.
In a separate bowl, combine the oil with hot pepper, garlic and dill. Add eggplant to the spicy oil mixture and stir. Fill sterile jars with the eggplant mixture, pressing firmly. Cover with lids and place in a saucepan of boiling water, lining the bottom with a kitchen towel. Sterilize for a quarter of an hour. Remove the containers, roll them up and leave them for a day, wrapped in a warm jacket.
While boiling, constantly immerse the eggplants in the marinade with a slotted spoon. The appetizer will look interesting if the vegetable is cut into bars. Constantly taste the marinade to achieve the desired result.
Option 2. Quick recipe for eggplants “like mushrooms” for the winter without sterilization
A savory appetizer that can be served for both dinner and festive table. Eggplants cook quickly, keeping them flavorful and fresh. It tastes like mushrooms. Canning is not subject to sterilization, which significantly reduces cooking time.
Ingredients
- two kg of eggplants;
- fresh dill to taste;
- two bay leaves;
- half stack vinegar;
- five peas of allspice;
- two liters of spring water;
- 30 g rock salt.
How to quickly cook eggplants “like mushrooms” for the winter
Wash the eggplants thoroughly. Trim the stalks. Chop the blue ones into small cubes. Place in a large bowl and fill with salt water. After an hour, drain the brine and lightly squeeze out the excess liquid from the eggplants.
Place the eggplants in a saucepan, cover with clean water and place on the stove. As soon as the contents boil, skim off the foam and pour in vinegar.
Wash and sterilize the jars in the oven or over steam. Dry the containers. In each place place a bay leaf, peppercorns and chopped fresh dill. Fill the jars with eggplant pieces and pour over the hot marinade. Immediately roll up, turn the lids down and cool, wrapping them in a blanket.
To get rid of bitterness, be sure to soak the eggplants in a strong salt solution for at least half an hour. Then the vegetable needs to be rinsed and lightly squeezed.
Option 3. Eggplants “like mushrooms” for the winter with bell peppers and onions
According to this recipe, eggplants “like mushrooms” are cooked in the oven. Two processes occur simultaneously: the salad is prepared and sterilized. bell pepper and the onion will perfectly complement the preparation.
Ingredients
- 2.5 kg of eggplants;
- 5 ml of vinegar essence;
- kilogram of onions;
- 750 g bell pepper;
- rock salt;
- head of garlic;
- 250 ml lean oil;
- dill greens - two bunches.
How to cook
Wash the eggplants and cut off the stem. Fill a large saucepan halfway with water and boil. Add enough salt to form brine. Add some of the eggplant, cover and cook for five minutes, stirring occasionally with a slotted spoon. Place the eggplants on the tray and load the next batch.
Take the head of garlic into slices and peel them. Rinse the dill, lightly dry and chop. Remove rough stems. Remove the stem and core and clean out the seeds. Cut the vegetable into strips. Onion remove the husks and chop into the thinnest half rings.
Cut the cooled eggplants into small slices. Place all prepared vegetables in a bowl. Mix everything with your hands, adding pepper and salt. Now pour in the vinegar and oil. Stir again. Wait for half an hour.
Fill sterile half-liter jars with the resulting vegetable mass. Cover them with lids and place in the oven, turning the temperature to 140 C. Cook for an hour. Carefully remove the containers and roll up tin lids and cool under a warm blanket.
During cooking, the marinade may leak out of the jars, so place a baking sheet down. While the salad is in the oven, you can go about your business. The cooking process does not require constant monitoring.
Option 3. Pickled eggplants “like mushrooms” for the winter
Another interesting way cooking blue ones. The taste of the appetizer cannot be distinguished from crispy, salty mushrooms.
Ingredients
- four eggplants;
- lean oil for frying;
- liter of spring water;
- currant leaves;
- 50 g rock salt;
- black peppercorns;
- dill greens;
- garlic - four cloves.
How to cook
Wash the eggplants and place on kitchen towel. Trim the stalk and chop into circles three centimeters thick. Pour salt into a pan of boiling water and add black peppercorns. Cook the marinade for three minutes.
Place currant leaves and dill on the bottom of the pan. Place eggplant slices. Remove the husks from the garlic and chop finely. Combine with chopped dill and stir. Sprinkle the resulting mixture over each layer of eggplant.
Pour the marinade over the vegetables in the pan. Place a flat plate on top, diameter less pan. Place a weight on it. Leave the blue ones to ferment for three days. Then transfer the eggplants into jars, close tightly with nylon lids and store in the refrigerator.
Pickled eggplants can be stored directly in the pan, placing it in the cellar. To prepare blueberries this way, they can be cut into circles or slices.
Option 5. Eggplants “like mushrooms” for the winter with mayonnaise and mushroom seasoning
The salad according to this recipe can be prepared either for dinner or prepared for the winter. The ingredients are fried in vegetable oil and combined with mayonnaise. The snack turns out to be satisfying and nutritious.
Ingredients
- 2 kg 500 g eggplants;
- sunflower oil for frying;
- 750 g onions;
- half a pack of mushroom seasoning;
- 400 g mayonnaise.
How to cook
We wash the eggplants. We cut off the stalk and peel it. Grind the vegetable pulp into cubes no thicker than two centimeters.
Place the blue cubes in a saucepan, fill with cold water and place on the stove. Bring to a boil and cook for seven minutes, stirring occasionally.
Turn off the heat and leave the eggplants in boiling water for three minutes. Place in a colander and leave to drain all the liquid.
We clean the onion and chop it into the thinnest half rings. Pour into a large cast iron frying pan vegetable oil. Heat it up, add the onion and sauté over high heat until soft.
Place the fried onions in a large bowl. Return the pan to the heat, add oil and fry the blue ones for ten minutes, stirring regularly. Transfer the eggplants to the onions and stir. Add mushroom seasoning, add mayonnaise and mix thoroughly again. Place the resulting mixture in half-liter jars, compacting it tightly. Sterilize the workpiece in a wide saucepan with boiling water for half an hour. We tighten the lids with a special machine and turn them over. Cover with a blanket and leave for a day.
You can use store-bought mushroom seasoning or make your own from dried mushrooms. To prepare the product, it is better to use mayonnaise with 72% fat content.
