Eggplant mushrooms for the winter. Recipe lick your fingers

It is possible to prepare eggplants for the winter, so that they look like mushrooms, because eggplants have a dense and at the same time delicate structure, like mushrooms.
Moderately spicy, with a slightly spicy pickled taste and elastic pulp, eggplant cooked according to this recipe will easily find its admirers. In order for the taste sensations to end up with eggplants that look like mushrooms, it is important not to digest the fruits in the marinade and adhere to the following recommendations.
Eggplants for mushrooms for the winter are prepared with sterilization, delicious pickled pieces of blue ones will decorate both homemade and festive dinners.

Taste Info Eggplant for the winter

Ingredients for 2 liter jars of eggplant:

Eggplant - 2.5 kg;
Salt - 100 g;
Vinegar - 230 g;
Parsley greens - a bunch;
Garlic - 1 head;
Refined oil - 230 g.

How to cook eggplant like mushrooms for the winter

Eggplant cut into approximately the same cubes (2 X 2 cm);

In a saucepan with a volume of at least 5 liters, pour 2.5 liters of water, pour salt. Put the saucepan on the stove.
After the brine boils, pour in the vinegar and pour the chopped eggplant. Press down the floating pieces with a wooden spatula.
Boil eggplant for 5-6 minutes.
Transfer the hot eggplants to gauze, make a knot out of it, which is hung for 8 hours to drain the liquid (be sure to substitute a container under the knot, because the liquid flowing from the eggplant is very painted).
If you are preparing a large portion of seaming, then we advise you to divide the eggplants into two parts and skip not very large batches of vegetables through cheesecloth.

After the specified time, transfer the eggplants from cheesecloth to a large bowl.
Finely chop the parsley and garlic. Combine them with eggplant slices. Add oil to bowl. Mix everything, trying not to break the eggplant cubes.

Put pickled eggplants in sterilized jars, covering them with boiled lids.

Put the jars of pickled eggplant in a large saucepan lined with gauze and pour water under the "belt" of the jar. Filled liter jars are enough for 20 minutes for sterilization.
Roll up the lids of the jars and turn them over.
Send the cooled blockage for the winter to the basement or another place convenient for storage.

The time spent on cooking such eggplants is worth hearing from those who are treated: "And eggplants taste like mushrooms, very tasty!". The resulting preparation for the winter will come in handy when fresh vegetables disappear and frost sets in. With hot potatoes, meat - pickled eggplant with mushrooms will be indispensable.

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 and standard marinade seasonings. Add to this your desire to surprise everyone with an unusual preparation, 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 don’t have to peel the eggplants, but the appetizer with peeled eggplants not only tastes, but also looks more like mushrooms. In addition, if eggplants are not peeled, they must be soaked from bitterness, which significantly lengthens the canning process. Peeled eggplants are cut lengthwise crosswise into 4 parts, and then cut into pieces 2-3 cm long.

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

Stirring, bring to a boil. Water should cover all eggplants. If some pieces are not covered, it's okay, as soon as the eggplant starts to cook, 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.

We put ready-made fried eggplants like mushrooms 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.

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. A variety of snacks are prepared from them in combination 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 - raw vegetables contain 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 for 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 the taste and preserve their beneficial properties during heat treatment) should first slightly release the juice or become covered with "perspiration". To this end, zucchini and sweet peppers are sprinkled with a small amount of salt, and onions and carrots with sugar and kept for up to half an hour, they should be moistened.

The preliminary preparation process is over, you can start preparing delicious eggplant dishes.

Eggplants like mushrooms - recipes for the winter

The appetizer "eggplant like mushrooms" has an unusual taste - quite spicy, a little spicy, with a pronounced taste of mushrooms. Such a dish will undoubtedly decorate the 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 preparation of 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 to 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 prepared in a special way, namely: the peeled fruits are cut along the fibers into thin slices, and they, in turn, into 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 of the 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 the dish all year round. In the absence of fresh fruits, they can be safely replaced with ice cream.

The peculiarity of this snack is that it is prepared without the use of salt. To remove bitterness, diced vegetables are soaked in cold water for half an hour.

Ingredients:

4 pieces of eggplant;
2 eggs;
3 onions;
1 cube seasoning "Mushroom broth";
1 glass of vegetable oil.

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

Before use, you can add mayonnaise, green onions 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.

No one will argue about the taste qualities of purple vegetables. 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. Lightly covered with nylon lids, they are 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 acetic essence and salt, 1 tbsp each);
garlic is rubbed, the greens are finely chopped and mixed with eggplant;
after calcining vegetable oil, pour it 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.

Housewives increasingly began to use this sauce 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;
the same is done 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 frying 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);
prepare 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 dispenses with pre-treatment of the fruit. 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:

sunflower or cottonseed oil is calcined in a pan and blue circles are fried 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, interspersed with lemon slices and herbs;
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 of 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 jars are kept 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 savory, onions (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) is crushed in a meat grinder and fried in a large amount of oil;
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.

What kind of preservation recipes do not come up with housewives! In August, I roll up eggplants and various salads from them for the winter. Most of all I like marinated eggplants in large pieces, they taste like mushrooms. Moderately spicy, spicy. The first time I rolled up only 2 jars for testing, my family gourmets did not feel the taste of mushrooms, and then they tasted it ...

Now every year I increase the number, they quickly end. I open it for a festive table, I serve it as an appetizer with pickled onions.

Moreover, it is absolutely easy to preserve, I think anyone can do it easily. So let's get started.

Ingredients

To stock up on a real delicacy for the winter, take:

1 kg of unripe eggplant;
100 ml sunflower or other vegetable oil for frying;
1 liter of water;
60 ml of ordinary vinegar (9%);
50 g (2 tablespoons) salt;
1 medium sized chili pepper;
3-5 large cloves of garlic.

From this portion of products comes out 1 liter or 2 jars of 0.5 liters.

How to cook

The first step is to remove excess bitterness from the blue ones. To do this, wash the eggplant thoroughly, remove the tails and cut into a large cube, 1.5 cm thick. You can not peel the peel!

Now we salt them and let them stand. After some time (20-30 minutes), rinse with cold water.

It would be wise to spend these half an hour preparing the jars. Wash thoroughly with baking soda and sterilize. Choose any of the usual methods for you:

over the ferry;
pour boiling water;
in the oven;
in the microwave.

I sterilize jars over steam. Heat treatment is important to kill all bacteria that can spoil our preservation.

Now the recipe provides for the preparation of the marinade. We boil 1 liter of water, there 2 table. tablespoons of salt, pour in 60 ml of vinegar and let it boil. Throw the prepared pieces of eggplant into the boiling marinade, boil for no more than 3 minutes until the color changes and immediately drain the liquid.

As soon as I see that the vegetables begin to darken, I drain everything through a colander. It is important to catch this moment, it is very easy to digest. The pieces must remain firm. The photo below clearly shows how the eggplant changed color.

The next step is roasting. Pour 100 ml of vegetable oil into the pan, heat over high heat and pour in pieces of blue ones. It is better to take a deep frying pan, such as a wok or a large saucepan, to fit the entire amount. Brown well until golden brown on both sides.

Do not cover the pan with a lid, otherwise our eggplant under mushrooms will turn into eggplant caviar. They say that it is very convenient to fry in a slow cooker, especially if the bowl is non-stick coated - both the consumption and the splashing of oil are much less.

Finely chop the hot hot peppers and garlic, add to the blue ones in the pan.

Pour into jars while still hot and close with lids. In general, any will do - both classic turnkey and ordinary twisting ones.

We wrap the pickled blue ones for about a day, and when they have completely cooled down, we remove the jars in a cool place.

After a couple of weeks, when everything is well infused, delicious eggplants are ready for the winter like mushrooms!

Eggplant mushrooms for the winter. Recipe lick your fingers

Ingredients for 2 liter jars of eggplant: