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 tasty eggplants 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 the indicated amount of 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.
We cook the marinade: in large saucepan pour water, 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. We spread the eggplant and fry over high heat, 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.
Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying the original interesting dish- eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!
For this recipe vegetable harvesting eggplants of any degree of maturity are suitable for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can remove the bitterness without any problems.
The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil any refined, that is, odorless (I use sunflower) will do. In the marinade I have collected the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.
Ingredients:
Main:
Marinade:
(1 liter ) (6 tablespoons) (1 tablespoon ) (1 tablespoon ) (2 pieces ) (3 pieces ) (2 pieces ) (0.5 teaspoon) (0.5 teaspoon)
Cooking step by step with photos:
To prepare this simple but very tasty vegetable preparation for the winter, we need following products: eggplant, refined vegetable oil and garlic. In addition, we will take water for the marinade, table vinegar, granulated sugar, edible salt(not iodized!) Bay leaf, allspice peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.
The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).
In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).
We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size - 3x3 centimeters.
When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.
We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.
Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.
After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they gave up their aroma enough, and during storage they can give a little bitterness to the workpiece.
Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.
Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.
O palatability purple vegetables no one will argue. Every housewife has several favorite recipes for dishes and preparations for the winter. Perhaps the recipes below will become a novelty for someone and fill up the pages in a notebook.
Preparing eggplant for harvesting
Before you "conjure" in the kitchen, the blue ones must be sorted. Leave only dense, dark purple fruits without damage. Then they are washed and thrown into a colander to drain the water. The next steps depend on prescription requirements.
If you need eggplant without skin, then it is cut off before cooking. The stalks are removed in any case. The fruits are pierced through with a knife or a cut is made along the length, not reaching the edges of 3 cm.
Boil blue ones in salted water (per 1 liter 30 g of salt) for 20-30 minutes. The degree of readiness is checked with a match - if it pierces the fruit, the eggplant can be removed.
Having set the board at an angle, the little blue ones are laid on it and pressed down with a load. Keep in this form until the eggplant has cooled and all the water has drained.
In this version, the skin is not cut off. You can heat-treat blue ones in the oven on a baking sheet or under a lid in a frying pan. The fruits must be turned over so that they are baked on all sides. The skin is peeled while still hot and the stalks are cut off immediately.
Eggplants like mushrooms - the best recipes for the winter
The recipes below will appeal to real gourmets. Fans of mushrooms will appreciate the preparations at their true worth - eggplants will become a worthy replacement for them both in taste and in the saturation of useful substances.
To make them blue and look like mushrooms in a jar, it is recommended to cut them into small cubes. At the same time, eggplants can be fermented by themselves, bringing to lactic fermentation. But the workpiece will turn out much tastier if you add roots. Step by step it looks like this (ingredients are taken for 2.3 kg of eggplant):
- carrots (0.5 kg) and parsley root (100 g) are crushed and fried in vegetable oil, adding greens at the end;
- separately fry the onion (100 g);
- the ingredients are combined, salted (1 tablespoon) and stewed.
Blue ones and roasts are packaged in jars, alternating in layers. Bay with a 3% saline solution, cover the necks with gauze.
After waiting for the start of fermentation, they stand for another 3 days and pour calcined and chilled oil into jars with a layer of 2 cm. nylon lids, sent for storage in a cool place (at a temperature of 0 to +10 degrees).
It should be noted that eggplants prepared without sterilization are suitable for food for no more than six months.
This recipe is sure to please spicy lovers. For 2.5 kg of eggplant, you will need 100 g of peeled garlic cloves, a glass of vegetable oil, 2 bunches of greens. The cooking algorithm is quite simple:
- eggplants are cut into raw cubes, having previously been cleaned;
- boil for 10 minutes in the marinade (for 1 liter of water take vinegar essence and salt, 1 tbsp each);
- garlic is rubbed, the greens are finely chopped and mixed with eggplant;
- calcined vegetable oil, poured into the prepared mixture.
Packed in jars and sent for sterilization for 20 minutes (liter jars).
Eggplant for the winter like mushrooms with garlic: video
With this recipe, you don’t have to bother for a long time - the hostess gets rid of the process of cutting fruits. Therefore, blue ones (2 kg) are better to take small ones so that they fit in a 3-liter bottle. All subsequent actions are simple and will take a little time:
- teeth from one head of garlic are peeled and cut into plates;
- add 1 tsp. salt and grind well;
- at the bottom of the jar put a couple of sheets of parsley and a leaf of celery;
- after cutting the eggplants, stuff them with grated garlic;
- prepare a brine - for 1 liter of water 2 tbsp. salt;
- the bay is blue, they cover the jars with lids.
For lactic fermentation, it is kept for 5 days at 18-25 degrees. Then you need to store in the cellar at a temperature not exceeding 8 degrees Celsius or in the refrigerator.
Before serving, eggplants are cut into pieces and seasoned with oil. Their taste is indistinguishable from pickled mushrooms.
This sauce of the hostess is increasingly used in winter preparations. This is where it will fit in. One standard package is enough for 3 kg of blue ones, which do not need to be pre-treated. The steps in this recipe are identical to those described above and look like this:
- cutting the eggplant into cubes, sprinkle them with salt to let the juice out;
- after heating the vegetable oil, fry the little blue ones, bringing to goldenness;
- do the same with chopped onions(1 kg);
- combine the components, add crushed garlic (2 heads), spices (to taste) and 1 tbsp. vinegar 9%;
- filling the mass with mayonnaise, packed in sterile jars and closed with lids.
Since the blank does not undergo sterilization, it is better to store it in the refrigerator.
The Greeks shared this recipe with the world. They consider eggplant as a national product. To prepare 3 liter jars of snacks, you need to take 2.5 kg of small blue ones. They are prepared by baking with vegetable oil.
Before calcining the fruits, a deep cut is made in the middle of them. This will speed up the roasting process. The next actions of the hostess will be as follows:
- finely cut onion (2 kg) and sauté;
- dill and parsley (50 g each) are cut, mixed with onion and salt (1 tablespoon);
- cook tomato sauce from 2 kg of ripe tomatoes, 60 g of salt and 65 g of sugar; ground and allspice put to taste;
- blue ones are stuffed with onion mixture and placed in jars, into which a little sauce has already been poured;
- when the containers are filled with fruits, they are poured with hot sauce up to the neck.
It will take a long time to sterilize - about 100 minutes. But then the blue ones prepared in this way can be safely stored in a kitchen cabinet or pantry.
This recipe also does without pre-treatment fruits. Eggplants (2 kg) are cut into slices of 20 mm thick and sprinkled with salt to remove bitterness. After 20 minutes, rinse under running water and wring out. Then proceed to such manipulations:
- calcined in a frying pan sunflower or cottonseed oil and fry circles of blue ones in it (on both sides);
- while the eggplants are cooling, finely chop the parsley and lemon into thin slices;
- little blue ones are placed in dry jars, alternating lemon wedges and greenery;
- the mass is poured with chilled calcined oil, but not to the top (leave 2 cm free under the neck).
During sterilization, which lasts 1.5 hours for half-liter jars, strong water bubbling should not be allowed. Otherwise, the oil will splash out and the quality of the blockage will deteriorate.
The peculiarity of this recipe is a large amount of greens. Dill will give eggplant a pleasant spicy flavor. All the ingredients below are taken based on 2 kg of blue ones and perform the following actions:
- elastic fruits are cut into cubes of 1.5-2 cm;
- having prepared a marinade from 2.5 liters of water, 1 tbsp. salt and 150 ml apple cider vinegar, blanch eggplants in it (5 minutes);
- having thrown it into a colander, leave it for an hour to cool;
- garlic cloves (1 head) rubbed on a grater;
- dill (350 g) finely chopped and combined with the rest of the ingredients.
Sterilization is not necessary so that the spicy spicy smell is more intense. But you will have to store the workpiece in the refrigerator.
It should be taken into account that eggplants prepared in this way are stored for no more than a month, then they begin to mold. But the appetizer turns out so tasty that it is eaten in a couple of weeks.
If there is a desire to make bulk preparations according to this recipe, you will have to sterilize. Liter cans incubated for 20 minutes in slightly boiling water, then wrapped in a blanket and steamed for another day (upside down).
Eggplant with garlic and herbs for the winter: video
To make this appetizer spicy, onion(1 kg) are pre-chopped in half rings and marinated for 2 hours in vinegar. The purple fruits (2.5 kg) are cut fresh into strips, which are then turned into straws. In the future, the following conservation algorithm should be followed:
- prepare a brine from 5 liters of water and half a pack of salt;
- eggplants are poured with liquid and kept under pressure for 2 hours;
- then the blue ones are washed in 2 waters;
- vegetable oil (1 l) is poured into a stainless cauldron and heated;
- little blue stew over low heat for 20-25 minutes;
- at the end, squeezed pickled onions are added, everything is mixed and the fire is turned off.
Having packaged hot in jars, they immediately roll it up, turn it upside down, wrap it in a warm blanket and let it cool completely in this form.
The combination of eggplant with bell pepper is an unforgettable “taste feast”. If you want to surprise your loved ones, you should try the proposed recipe:
- blue fruits (5 kg) are cut into cubes, sprinkled with salt and kept for 4 hours;
- Bulgarian red pepper (1 kg) crushed in a meat grinder and fried in in large numbers oils;
- marinade is prepared - 5 liters of water, 100 g of salt, ½ liter of vinegar (7%), 2 bay leaves, a few black peppercorns;
- boil the squeezed eggplants for 5 minutes and throw them into a colander to get rid of the water;
- pepper is mixed with blue ones and distributed among jars.
Depending on where the blockage will be stored, the hostess decides whether to sterilize or not.
Eggplants like mushrooms for the winter - a delicious recipe for harvesting: video
If the house has a multicooker, all procedures are greatly simplified. Each of the above recipes can be used as a basis, but the following is given as an example of the simplest:
- eggplant (1.5 kg) cut into cubes without pretreatment;
- slices from one head of garlic are cut into pieces;
- chili pepper (half a pod) is crushed;
- 1.2 liters of water are poured into the bowl, salted (2 tablespoons), sugar (1 tablespoon) and vinegar (75 ml) are added;
- closing the lid of the multicooker, for 25 minutes turn on the “Multipovar” mode at 160 degrees;
- eggplants are boiled in the marinade for 5 minutes;
- draining the water, the blue ones are transferred to another container;
- in the “Frying” mode, garlic and pepper are sautéed for 5 minutes (120 ml of oil is taken);
- then add blue ones and fry for another 5 minutes.
Having packaged in jars, they immediately roll up and keep under a warm shelter for 12 hours.
Among vegetable lovers, they have long won the heart of their unusual taste canned eggplant like mushrooms. Such an appetizer is great as a side dish for potatoes and cereals, and some people like to just eat it with bread.
Before you start cooking eggplant, it will not be superfluous to recall the features of their processing. They are common to all recipes that include blue among the ingredients. As you know, these vegetables contain corned beef, which gives them a bitter taste. To eliminate bitterness, eggplants should be pre-processed. There are two processing methods:
- With the help of salt. Sprinkle the vegetables with salt and let stand for two hours.
- With salted water. Cooking saline solution at the rate of 2 tbsp. l. salt per 1 liter of water and pour them over eggplant for at least an hour.
In both methods, eggplant releases juice, with which bitterness is also released. All the liquid must be drained and the vegetables rinsed well under running water so that no salt remains, otherwise there is a risk of spoiling the taste. finished product. Then put the eggplants in a colander and let the excess water drain.
It is better to use not very large, young vegetables - they have less bitterness.
Boiled eggplant like mushrooms
Among the eggplant recipes with the taste of mushrooms for the winter, it is worth highlighting the fastest in terms of cooking method. This, however, does not affect the taste of the finished product. Calculations of ingredients are indicated for 7 jars with a capacity of 0.5 liters.
Cut three kilograms of eggplant into large pieces and let the bitterness come out in one of the ways indicated above. 
Prepare marinade for cooking vegetables:
- pour 3 liters of water into a large saucepan;
- pour 1 tbsp. l. salt;
- throw a couple of laurels;
- at the end pour 150 g of vinegar.
When the marinade boils and the salt dissolves, dip the eggplant in batches and cook for 15 minutes. From the pan, vegetables are immediately transferred to sterilized jars.
While the vegetables are cooking, finely chop the garlic with a knife at the rate of 2 cloves per jar. For lovers spicy snacks In each jar, you can put a few pieces of chopped chili pepper. 
Add garlic to the eggplants in jars and pour over the boiling marinade in which they were cooked. Roll up, wrap up.
To make the eggplant look even more like mushrooms, crumble it into a salad before serving. fresh onion and drizzle vegetable oil over the top.
Eggplant fried in oil
One of the most popular recipes canned eggplant ov like mushrooms will also require quite a bit of time. A special taste of vegetables gives a short heat treatment in boiling water, so that the eggplant retains its shape during further frying.
To prepare four half-liter jars of “dummy mushrooms”, wash two kilograms of eggplant and cut into identical pieces arbitrary shape (cubes or thick sticks). Sprinkle with salt or place in salted water to release bitterness. Rinse and leave to drain. 
Meanwhile, prepare the garlic and hot peppers. Peel two small heads of garlic and pass through the garlic press. 
Two hot peppers finely chop with a knife. 
To prevent the pepper from eating into the skin of the hands, it is advisable to wear disposable cellophane gloves when working with it.
For the marinade in which vegetables will be cooked, take:
- water - 2 l;
- salt - 150-200 g;
- vinegar - 300 g.
Pour the vinegar into the marinade after the water boils, and bring it to a boil again.
Dip the eggplants into the boiling marinade and boil for no more than 5 minutes, until soft. Throw it back in a colander. 
Pour 200 g of refined oil into a deep frying pan or small cauldron, let it warm up well and fry the boiled eggplants. 
Add pepper and garlic to the eggplant, simmer for a few minutes and immediately arrange in sterilized jars. Roll up, wrap in a warm blanket and leave to cool completely.
Jars of eggplant like mushrooms are stored in a dark, cool place for the winter or lowered into the cellar. If you want to try them right away, it is better to do this a few days after cooking, when the appetizer is infused.
Pickled Eggplants with Onions
This salad is prepared in two stages. First of all, you should pickle the onion so that it has time to soak while the vegetables are cooked. To do this, cut 300 g of onion (it is better to take large onions) into rings and pour 100 ml of vinegar. 
While the onions are marinating, you can proceed to the second stage of preserving eggplants like mushrooms. Young blue (3 kg) cut into sticks, release bitterness and fry in a pan until golden brown. 
Put eggplant and pickled onions in a common bowl, add 3 heads of garlic, passed through a press, salt to taste and mix well.
Immediately spread the workpiece into containers, roll up and wrap. Pickled eggplant like mushrooms should stand for several days before eating. This time is enough for the vegetables to soak and acquire a mushroom flavor.
Sterilized spicy eggplant like mushrooms with herbs
From the quantity of products indicated below, 5 jars of snacks with a capacity of 1 liter should come out.
Eggplant (5 kg) cut into cubes, release bitterness.
Pour 3 liters of water into a large saucepan, pour 4 tbsp. l. salt and bring to a boil. Pour 250 ml of vinegar into the marinade and bring to a boil again, then boil the eggplants in it (no more than 3 minutes). Place cooked vegetables in a large bowl.
Crumble a large bunch (about 350 g), and chop 300 g of garlic with a knife. 
Add garlic, herbs and 300 ml of oil to the boiled eggplant, mix and arrange in jars. 
Drop the jars into the container hot water, after laying an old towel or gauze folded in several layers on the bottom. Sterilize 20 minutes. Roll up. Wrap up. 
Preserving eggplants like mushrooms for the winter by sterilization is necessary in order to be able to store the seaming even in an apartment: on the mezzanine or under the bed. Double heat treatment and the presence of vinegar in the salad will save winter preparations from bloating.
Eggplants like mushrooms for the winter with mayonnaise
Another recipe for eggplant salad rolled up using sterilization is practically no different from mushrooms. For more bright taste using the usual mushroom seasoning. And high-quality, without any additives, mayonnaise will make the appetizer hearty.
To make eggplants with mushroom seasoning for the winter, peel 5 kg of blue ones with a vegetable cutter and cut into identical cubes.
Boil eggplant in salted water for 5 minutes and drain in a colander. When the water drains, fry the vegetables in oil. 
Finely chop the onion (5 kg) and also fry separately from the eggplant. 
Put fried eggplants and onions in a bowl, add 1 small pack of Mushroom seasoning and 800 g of fat mayonnaise. Mix well, season with a little salt if necessary. 
Arrange the salad preparation in jars, sterilize for 20-30 minutes. Roll up, turn upside down and cover with a warm blanket.
Fried eggplant like mushrooms
The secret of mushroom-flavoured eggplants lies in the process of their preparation. It is frying in vegetable oil, without pre-cooking, gives vegetables a special flavor, reminiscent of fried mushrooms. And the addition of onion and garlic completes the flavor composition.
To make the blue ones even more like mushrooms, the peel should be cut off.
Fried eggplant like mushrooms can be cooked for the winter, subjecting to additional sterilization. What if long-term storage not planned, after mixing all the components, the snack is placed in the refrigerator, where it can stand for up to 7 days.
So, first, peel 6 kg of eggplant, cut into cubes (or circles) and sprinkle with salt. 
While bitterness comes out of them, pickle the onion:
- 600 g onion cut into rings.
- Pour 200 g of vinegar onion.
- Let it brew for half an hour.
Rinse eggplant cubes under running water and lightly squeeze out excess liquid with your hands so that the vegetables are almost dry. Fry in oil until golden brown and transfer to a separate bowl.
Peel six heads (small), pass through the garlic and lay out to the eggplants. Also add pickled onions.
Finely chop a large bunch of parsley and also send to a bowl with vegetables. Mix the workpiece and arrange it in jars, “treading” a little.
Cover the filled jars with a lid and sterilize:
- 10 minutes - a container with a capacity of 0.5 l;
- 15 - container, with a capacity of 1 liter.
Roll up, wrap and leave to cool completely.
As mushrooms will not leave indifferent any of their lovers of these healthy vegetables. Adding spicy dill or parsley to salads, or seasoning it with mayonnaise, you can only emphasize their mushroom taste. Surprise your loved ones and guests unusual snack, cook with pleasure, enjoy with appetite!
In the midst of the canning season, many are in a hurry to prepare a few jars delicious snacks from eggplant. In season, the cost of these vegetables is low, and the harvest harvested at their summer cottage pleases with its abundance. This is the best time for home canning eggplant. We present to your attention a selection of eggplant recipes as mushrooms for the winter.
Features of cooking eggplant with the taste of mushrooms for the winter
Eggplant is a unique vegetable that can be canned different ways. by the most popular dish of which is caviar and variety of salads. But not many people know that if you follow the recipe, you can get a snack that is difficult to distinguish from real mushrooms. In the people, she received the name "Eggplant, like mushrooms."
It should be noted that this dish does not require any special ingredients or a lot of time, and the result will exceed all expectations.
For the preparation of this vegetable snack it is best to use young fruits. Initially, the eggplants are washed well and the stalk is cut off. The skin can be removed or left on, depending on personal preference. Then the vegetables are cut into small cubes.
After that, the bitterness must be removed from the eggplant. To do this, they are soaked in salted water for about one hour.
Important! Be sure to rinse the vegetables well under running water, as the remaining salt can affect the taste. canned product. After the procedures, eggplants are ready for further processing.
It is known that eggplant absorbs any fats very strongly. Therefore, you need to fry it in a pan with a non-stick coating, using minimal amount vegetable oil.
The most successful option is to bake it in the oven and later use it to prepare snacks for mushrooms. By following these simple rules ready meal will not be too greasy and oily.
Variations of cooking eggplant with mushroom flavor
Fast way
Required Ingredients:
- kilogram of eggplant
- three cloves of garlic
- onion head
- Bay leaf
- apple cider vinegar - 75 ml
Cut the eggplant into cubes, transfer to a deep bowl and sprinkle with salt. We leave for about 30 minutes. Then rinse them well with water. Fry in hot oil until soft.
Cut the onion into rings, chop the garlic finely. Add vegetables to eggplant bowl and mix well. We shift the resulting vegetable mass into jars.
Without sterilization
- kilogram of eggplant
- couple of bay leaves
- a few peas of allspice
- 50 ml 9% vinegar
- a few sprigs of dill
- water, salt
Boil diced eggplants in salted water. After boiling, add vinegar. Put the bay leaf, allspice and dill in sterilized jars.
Put boiled eggplants on top and pour hot brine. Seal jars and store in a cool place.
Pickled
Would need:
- eggplant - 1200 grams
- one head of onion
- 3 garlic cloves
- Bay leaf
- 6 allspice peas
- 2-3 cloves
- water, vegetable oil
- hot pepper - as needed
For marinade:
- salt and sugar - two tablespoons each
- vinegar 9% - five tablespoons
Boil eggplants in plain water, without adding salt and vinegar.
Put the eggplant in a jar, layering with chopped garlic and onions. We also add cloves, allspice, bay leaf.
Pour the vegetables with a hot marinade made from water (1 liter), salt, sugar and vinegar.
Pickled
Required Ingredients:
- eggplant - 4 pieces
- garlic - 3-4 cloves
- a few sprigs of dill
- currant leaves
- salt - 2 tablespoons
- black allspice - a few peas
- water, vegetable oil for frying
Cut the eggplant into slices and lightly fry in vegetable oil. In a pot of boiling water, add salt, black pepper and cook for three minutes. In a deep bowl we put currant leaves, dill sprigs, then a layer of eggplant. Sprinkle chopped garlic and dill on top.
So we alternate all the layers. Then pour the vegetables with the resulting marinade. We put a plate on top and put a weight on it.
Important! The brine should cover all layers of eggplant. We insist vegetables at room temperature for a couple of days, then transfer them to jars. Such an appetizer is stored only in the refrigerator.
With celery and onions
For the recipe you will need:
- 0.85 kg eggplant
- celery root
- onion head
- Bay leaf
- a few cloves of garlic
- salt, black ground pepper, vegetable oil
- 50 ml 9% vinegar
Jars with a snack prepared according to this recipe must be sterilized for 30-40 minutes.
with garlic
Cooking Ingredients:
- kilogram of eggplant
- 5-6 garlic cloves
- bunch of dill
- salt, vegetable oil
- vinegar 9% - 50 ml
Boil diced eggplants in salted water with the addition of vinegar for about 3 minutes from the moment of boiling.
with mayonnaise
For cooking you will need:
- four small eggplants
- four cloves of garlic
- one bulb
- a teaspoon of seasoning with mushroom flavor
- three to four tablespoons of mayonnaise
- couple of bay leaves
- salt, vegetable oil
- basil, dried thyme, ground black pepper
Cut the onion into small pieces and sauté in a frying pan until translucent. Add diced eggplant, season with spices, seasoning for mushrooms, salt, bay leaf. Mix everything well and simmer over low heat for 10 minutes.
Then add mayonnaise and chopped garlic. Mix again and simmer for another 5 minutes. At the end of cooking, be sure to remove the bay leaf so that the appetizer does not taste bitter.
We lay out the vegetables in jars, sterilize for an hour and store in a cool place.
With bell pepper
You will need the following ingredients:
- half a kilo of eggplant
- half a kilo of bell pepper (preferably red)
- bunch of dill
- bunch of parsley
- a few cloves of garlic
- seasoning "Italian herbs"
- salt, sugar, vegetable oil
- a tablespoon of 9% vinegar
Eggplant for snacks cut into circles, about 1 cm thick, and fry in a pan on both sides.
Pre-bake the bell pepper in the oven for 15 minutes until it becomes soft.
Mix chopped dill, parsley, garlic and Italian herbs seasoning.
We spread the appetizer in layers: first a layer of eggplant, then greens, bell pepper and green again. Alternate layers in this order until the jar is full.
We prepare the marinade for pouring from water, salt, sugar, vinegar. Be sure to let it cool down room temperature and start filling.
With hot green pepper
For the recipe you will need:
- eggplant - 710 grams
- green hot pepper - 210 grams
- onion - 110 grams
- red chili pod
- a few cloves of garlic
- vinegar essence - 5 ml
- vegetable oil - 400 ml
- salt - a tablespoon
- coriander seeds - teaspoon
- mustard seeds - tablespoon
- a few pieces of cloves
- a few bay leaves
We cut the eggplant into circles, peppers into small rings, onions into quarters, finely chop the garlic. For the brine, mix 1.5 liters of boiling water, salt, vinegar, bay leaf, coriander, cloves and mustard in a saucepan. Then throw chopped vegetables into boiling water.
Blanch vegetables for 15 minutes, then drain in a sieve to drain excess water. We fill pre-prepared jars with vegetables and spices and leave a little space. Pour the vegetable oil into a heavy-bottomed saucepan and heat until smoky.
Carefully pour the oil into the jars. A layer of oil should completely cover the vegetables. Seal jars tightly and store in a cool place.
Important! Such an appetizer is stored for no more than a month.
Home canning is a popular method of preparing a wide variety of foods for the winter. And eggplant is no exception. One of the simplest and delicious recipes- pickled eggplants like mushrooms for the winter.
