The best eggplant recipes with mushroom flavor for the winter. Eggplant for the winter, like mushrooms: recipes
We continue to diligently prepare for winter. We collect crops from the gardens and make blanks from it. It is during this period that a lot of eggplant ripens. And it feels like every year there are more and more of them. And in a place with this, cans of 1 and 3 liters are required. And it’s also good if there are 2 liter jars to eat the workpiece immediately, and nothing was lost.
Perhaps so, because they are so tasty that you want to eat them in different form. It can be and or and also. But you can’t cook them all at once, just as you can’t eat them. Therefore, it is better to make a blank out of them, so that in cold period you could get a jar of your favorite yummy.
Today we will cook eggplant like mushrooms according to a quick and tasty recipe. Do not confuse eggplant with mushrooms with this recipe. Because, this is a preparation for the winter in jars, and the taste is like that of mushrooms ...
Mmm… Real jam!
Be sure to try these quick recipes on hastily and you will love it!
Let's get started...
This method is the easiest. It includes the most common and simple products that are in every garden. It is done very easily and quickly. My mother loves to make such a salad, so for as long as I can remember, it has always been on our table. And now my wife makes it too.
Ingredients:
- Eggplant - 1.5 kg .;
- Garlic - 1 head;
- Dill - 1 bunch;
- Hot peppers - 1 pc.;
- Salt - 1.5 tbsp. l.;
- Vegetable oil - 80 ml.;
- Vinegar 9% - 70 ml.
Cooking:
1. My eggplant and cut off the stem. Now let's cut them into cubes. No need to grind. In general, the pieces can be all sorts, even small cubes, circles, small or large. There is no difference.
2. Pour water into the pan, half of the volume. We put on fire and cover with a lid to boil faster.
3. Pour the blue ones into boiling water and cook for five minutes from the moment of boiling. But during the process, it is necessary to constantly dip them so that the pieces are boiled all at the same time.
4. We shift the vegetables into a colander so that all the liquid is glassed. During this time, they will cool down a bit.
5. During this time, we will prepare the dressing. To do this, chop the greens and chop the garlic with a knife. Mix them in a small bowl with vinegar, vegetable oil and salt. You can cut into slices if you wish. hot peppers. But this is for those who like it spicier. Let's add it there.
6. When the little blue ones have cooled down, we shift them into a deep container and add the marinade to them. Stir gently so that the pieces do not turn into porridge.
7. While the salad is infused, prepare the jars. Wash them and sterilize them if you wish. I will not do this, because they will be processed along with vegetables. Washed just turn upside down to glass water.
8. We lay out the snack in containers, they came out 3 pieces of 0.5 liters each. Cover the top with lids and put in large saucepan. We lay a rag or towel on its bottom.
9. Pour into it warm water from a kettle or from a tap and put on fire.
Water should reach the shoulders of the jar: no less, no more. If there is a lot, then when boiling, it will fall into the salad itself. And with a smaller amount, not all contents are sterilized.
10. The process should take 25 - 30 minutes. Then we take out and roll up the banks.
11. We put them on the lid, that is, upside down. Cover with something warm. It could be a blanket, an old jacket. When cool, you can turn it over and put it in a cool dark place.
Such a blank is stored well, but I’m just not sure that it will stand for a long time. I usually don't have the patience to stretch it out all winter.
A quick and tasty way to cook eggplant without sterilization
You don't always want the blanks to take a lot of time. And this is true, because sterilization is a very long time. But there is a way to avoid this process. You will save time, but the taste will not change.
Ingredients:
- Eggplant - 2.5 kg .;
- Water - 2.5 liters;
- Salt - 120 gr.;
- Vegetable oil - 250 gr.;
- Garlic - 1 head;
- Vinegar 9% - 80 gr.
Cooking:
1. My eggplant and cut off the stem. We also peel off their skins. Cut them into slices 2-2.5 cm thick.
2. Pour water into the pan and put on fire. Pour the salt in there. Bring to a boil.
3. Throw the blue ones into the boiling brine and cook after boiling for 3 minutes.
4. We recline in a colander and let the liquid drain.
5. While there is time, let's prepare the jars. They need to be washed and turned over so that the water is glass. Cover the lids with boiling water.
6. Pour vegetable oil into a pan with a thick bottom and high sides. You can also use a pressure cooker or a cauldron.
7. Put the blue ones in it and fry them for 4 - 5 minutes.
8. Pass the garlic through a press and add it there. We continue to cook for another 2 minutes. Then pour in the vinegar and cook the same amount more.
9. We lay out the snack in jars immediately, while it is still boiling. We twist the lids and put the bottles upside down. Wrap with a blanket and leave to cool completely.
The best salad recipe with mayonnaise and mushroom seasoning
Such a dish is quite unusual for blanks. But many people love him very much, there are fans in my family. It is strange, of course, to add mayonnaise, and even seasoning. but what to do. It turns out quite interesting and tasty. You can eat this right away, and roll some into jars, which we will do.
Ingredients:
- Eggplant - 2.5 kg .;
- Onion - 700 gr.;
- mayonnaise - 400 gr.;
- Mushroom seasoning - 40 gr. or half a pack;
- Vegetable oil - for frying.
Cooking:
1. Wash and peel eggplants. Cut into small cubes and place in a large bowl.
2. Fill them with water so that it hides our vegetables. We put on the fire and after boiling, cook for 10 minutes.
3. In the meantime, let's take care of the bow. Cut it into half rings and fry for vegetable oil until soft.
4. Throw the little blue ones into a colander and let the water drain. We also fry them for about 10 minutes.
5. Mix together all the overcooking. Then add seasoning and mayonnaise to them.
We do not add salt to this salad, as the sauce and seasoning contain enough of it.
You can make your own mushroom dressing if you have dried mushrooms. Grind them smaller with a blender and add salt to taste to the salad. Get even tastier.
6. Lay out the mixture in washed jars and cover with metal lids.
7. Put them in a saucepan and pour warm water. After boiling, sterilize for about 30 minutes.
8. We roll up the bottles and cover with a blanket. After cooling, remove to a cool place.
Eggplants like mushrooms in a hurry - a delicious recipe with dill and garlic
This is another option for making blue ones. Greens always add their aroma and taste to vegetables. And some piquancy of garlic. Here the author tells in detail how to make them tasty, so that in winter, opening a jar of delicious vegetables, you could remember the summer. Preparing an appetizer is quite simple. The most time-consuming is roasting and sterilization, but I think it's worth it.
To make such a yummy, you need to stock up enough eggplant and his great desire. And there already, as they say, a matter of technology. It will be all plain sailing.
There are a lot of recipes for making blue ones, as they are affectionately called by the people. But many need quite a large number of products. Yes, and cooking them is not so easy and fast as it seems at first glance. After all, they require the preparation of each vegetable separately. And in our recipes there are a minimum of ingredients, so everything will be quite easy to make.
If you treat guests, they will not immediately determine what they are actually eating. Only you will know about it. Eggplant is very similar to mushrooms, only they can be eaten by almost everyone without restrictions. Therefore, your favorite vegetable can be made in large quantities and on next year no banks left.
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount useful substances, which only one fiber is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.
In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. Cooking with him great snack. And the cooking process takes little time - simple, fast and tasty.
Let `s start
This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This blank contains a lot summer vegetables- useful in any combination. Reminds me of a salad.
Compound:
- Young eggplant - about two kilograms,
- Tomatoes - 3-4 things,
- Onions - 2 onions,
- Ground red and black pepper - a teaspoon,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter "Lick your fingers"
First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.
We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. In this moment last time add salt (tablespoon). Cook for ten minutes until mushy.
Next, pepper the eggplant and roll in flour and fry on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again vegetable filling. Last layer we end with blue.
Now we need to sterilize our workpiece for the winter. To do this, the jars are placed in a pan with hot water(water only up to the shoulders) and after it boils, let's cook in boiling water for a bit.
We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.
Delicious Eggplant Recipe Cooked Like Mushrooms
It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplant for the winter - fried with garlic
You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.
Ingredients:
- "Blue" - 6 pcs.,
- Garlic - 1 head,
- Dill - 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teas each. spoons,
- Freshly squeezed lemon - 2 tsp.
Cooking:
My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.
Put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.
Put the pan on the fire and cook fried eggplant to brown on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.
And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.
At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.
We add to them granulated sugar, salt, vinegar and oil. Mix thoroughly.
Now, alternately in sterile jars, we close the fried “blue” and garlic dressing with greens.
We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter "Ten" - a popular eggplant salad
Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.
Products:
- Vegetables (bell peppers, "blue", tomatoes red and onion) - all by 10,
- refined oil,
- Sil and sugar sand - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.
We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.
Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. seamer or plain lids close the jars with a twist. Turn over and cover with a blanket until completely cool.
As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.
Recipe for making “blue ones” without sterilization in tomato juice
Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Hold the best recipe cooking. Also, like the workpiece above, it will not take you much time - spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Bulgarian sweet pepper - 2 kg.,
- Tomatoes - 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Sugar and salt - a couple of spoons,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic through a meat grinder and hot pepper.
We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).
We put the prepared products in one large container and mix. Add water and vinegar. Usually I acetic acid I pour in a couple of minutes before the workpiece is ready. You can do the same if you want.
Put on the stovetop and cook. After boiling, simmer until fully cooked.
We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.
Mother-in-law eggplant tongue
Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.
Generally " Teschin language for the winter "can be prepared not only from zucchini, but also from zucchini or other vegetables.
And with what appetizing snack submit? Look:
The recipe for delicious eggplants in Georgian - "Lick your fingers"
According to Georgian cuisine, where spicy foods most often predominate, hot savory ingredients will also be present in this cooking recipe.
- 5 kilos of "blue ones",
- Bulgarian pepper - 600 grams,
- Red pepper - 2 pcs.,
- Garlic - 200 gr.,
- Vinegar - 350 ml.,
- Vegetable oil - 1 cup.
How to cook in Georgian?
My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.
We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).
Now you need to fry and brown the “blue ones”.
Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until next day- cool down on their own.
Eggplant in Korean
This recipe was shown to me by a Korean friend of my friends. It turns out pretty nice. delicious appetizer salad. Now I also like Korean-style vegetables like this.
Products:
- Eggplant - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- a couple of bulbs
- Half a hot pepper
- Large head of garlic
- Sunflower oil - 3 tbsp. spoons,
- Vinegar (9%) - 2 tbsp. spoons,
- Sugar - 2 tbsp. l.,
- Salt - 1 tbsp. l. plus 1 tsp,
- Black peppercorns - 15-20 peas,
- Ground red pepper - half tsp,
- And coriander (in grains) - 1 table. l.
Cooking:
Cut the blue ones in half. Then into slices. Just not too thin.
Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.
Grate carrots on Korean grater(if not, then as usual with a knife). Onions in half rings, Garlic through a crush.
Divide into quarters bell peppers and then stripes. burning on small pieces(just be careful - it can burn your hands - gloves to help).
Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.
Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.
Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in cool place.
Recipe for preparing eggplant blanks for the winter, baked in the oven
An excellent option for cooking whole eggplant for the winter. Simply baked in the oven with whole fruits, cooled in cold water, cleaned from the skin and stalk. And stacked in bags - frozen.
Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.
These are so delicious simple blanks from the "blue ones" you can cook yourself at home. And then, on a winter day, make something interesting out of them and unusual dish to wow all your guests.
Bon appetit!
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 liquid must be drained and the vegetables washed 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 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 of 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. 
Finely chop two hot peppers 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 into a deep frying pan or small cauldron refined oil, let it warm up well and fry the boiled eggplant. 
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 ones (3 kg) cut into sticks, release bitterness and fry in a pan until golden color.
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). Ready vegetables put into 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. 
Lower the jars into a container of 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 seam 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. And 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 them mushroom flavor. Surprise your loved ones and guests unusual snack, cook with pleasure, enjoy with appetite!
Hello dear hostesses! Warm autumn greetings to you!
Today we will close the eggplant so that at the same time they taste like mushrooms.
We have several proven recipes that will help you cook this vegetable very tasty.
So that in winter you can open a jar to fried potatoes and enjoy eating!
Eggplant like mushrooms with garlic - fast and tasty
This classic recipe, very simple, without unnecessary intricate ingredients. As a rule, all housewives succeed in it, the “little blue ones” turn out to be breathtakingly tasty.
Ingredients
- eggplant - 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
Cooking
Wash the blue vegetables well, remove the stem and cut them into cubes.
Take a large saucepan, fill it halfway with water and put on fire.
As soon as the water boils, add the chopped eggplant. Boil them for 5 minutes, stirring occasionally. They will immediately float to the surface, so don't just let them float on the surface, use a spoon to melt them down and stir them so that the top layers go down, otherwise they will remain damp.
During cooking, the water will darken, as it should be. Also, during cooking, all the bitterness inherent in this vegetable will come out of them.
Eggplants should become visually translucent, this indicates that they are ready.
Drain the water through a colander and let it drain well.
Preparing the eggplant dressing
Cut the dill. Cut the garlic too finely enough, it is better not to press through the press, it will look more beautiful in pieces.
At the same stage, you can add finely chopped hot peppers if you like it spicier.
Mix all the ingredients, season with oil, salt and pepper.
Season the vegetables with this mixture and mix gently, they are very soft and can easily turn into jelly if stirred too much.
Let the future snack stand for ten minutes to soak well.
This amount is enough for 3 cans of 500 gr.
Arrange the appetizer in dry sterilized jars, crushing it with a spoon more tightly. This is necessary so that air does not enter the jar.
If you get an air bubble somewhere, stick the handle of a tablespoon to it. The bubble will pop right away.
Cover full jars with lids, but do not roll up. The cooking process is not over yet.
Because as part of the snack we have raw garlic and dill, they need further processing. Otherwise, our workpiece will bang great.
Fill a large saucepan with water, put a small rag on the bottom and place jars of snacks on top.
The water in the pan should be “up to the shoulders” of the jars so that their contents are evenly boiled.
It is for this recipe that the sterilization time from the moment of boiling is 25-30 minutes. Don't be afraid to overcook your snack, it won't happen. But the contents are well sterilized and the jars will not explode in the future.
After this time, remove the jars and immediately roll them up. Turn upside down and wrap warmly, let them stand in this form until completely cooled.
After cooling, they can be stored in a cool dark place.
Our eggplants are ready, fragrant yummy will not leave anyone indifferent!
Eggplant with mushroom flavor - recipe without sterilization
Very good, handy recipe. The appetizer is cooked in the oven already in jars, so sterilization as such is not required.
Ingredients
- eggplant - 2.5 kg
- bell pepper - 700 - 750 gr
- vegetable oil - 250 ml (1 cup)
- onion - 1 kg
- garlic - 1 head
- dill - 2 bunches
- salt - to taste
- ground black pepper - to taste
- vinegar 9% - 1 teaspoon
Cooking
Wash the eggplant, cut off the stem. Leave vegetables whole.
Pour half large pot water, salt heavily and bring to a boil. We put a batch of eggplants in this pan, how much will fit, and cover them with a lid.
Cook under the lid for five minutes, stirring occasionally, turning over our eggplants.
After five minutes, remove the vegetables to a plate with a slotted spoon and leave to cool. While this batch is cooling, start the second one, and so on, until all are boiled.
Try not to digest them for more than 5 minutes, because then at the exit we will get a shriveled vegetable, which will then be problematic to cut.
While our eggplants are cooking, chop the garlic. From dill we only need soft greens, hard stems are removed.
Bulgarian pepper cut into strips.
Cut the onion into thin half rings.
When the eggplants have cooled, cut them into pieces. Better larger, about 3 cm long and 1.5-2 cm wide.
Put the chopped vegetables in a basin, add chopped garlic, dill, onion and bell pepper to them.
Try a piece for salt. Since we salted the water in which the vegetables were boiled, they had to take as much salt as they needed. If it seems to you that it is not enough - salt and pepper to taste.
Pour in oil and vinegar.
Now all this must be carefully mixed so that our vegetables do not choke and lose their shape. Now let this mixture brew for about half an hour.
Prepare clean jars with lids. For this recipe you will need 5-6 floor liter cans.
Divide the snack among the jars, evenly distributing the liquid as well.
When the time is up, take the jars out of the oven and roll up immediately. Then turn over on the lid and wrap until completely cool. Then you can send for storage as usual in the cool and dark.
To taste, this preparation is really, well, very similar to mushrooms. Yummy!
Eggplant under mushrooms fried with mayonnaise
This is a salad for those who love fried eggplant. The recipe is very cool. Such an appetizer can be eaten immediately after cooking, or you can roll it up for the winter.
Ingredients
- eggplant - 2.5 kg
- onion - 750 gr
- mayonnaise - 400 gr
- mushroom seasoning - half a pack
- vegetable oil for frying
Cooking
We clean the blue ones from the peel and cut into cubes.
Send the pieces to the pan, fill with water and put on fire. Cook for 5-7 minutes over medium heat.
We keep the finished pieces for another 3 minutes in boiling water and put them in a colander, let all the water drain well.
Cut the onion into thin half rings and fry it in a pan until tender. The onions should become translucent, golden, but do not let them fry, because this will ruin the color of the finished dish.
To avoid this, stir the onions well and often while cooking.
We spread the onion in some container, and fry the eggplants in the same pan, also preventing them from frying too much.
Blue mixed with onions. To completely turn them into mushrooms, add mushroom seasoning to give them a truly mushroomy flavor and aroma.
Mix everything well. The mass can be peppered to taste. We do not use salt, mayonnaise and seasoning are salty in themselves.
Mushroom seasoning can be made independently from dried mushrooms grinding them into powder.
If you have such a condiment own cooking, then you may need to additionally salt the snack.
After adding mayonnaise, mix everything gently.
Spread the mass into jars, pressing it firmly with a spoon, trying not to leave air cavities. At the exit, you should get 5 half-liter cans of this delicious snack.
Pour water into a large saucepan, cover the bottom with a napkin. Put the jars in a saucepan, the water should reach them “up to their shoulders”. Lids can be sterilized separately in boiling water.
The sterilization time for half a liter jars is half an hour. If the banks are larger in volume, then this time increases. For 1 kg - 1 hour.
If a part does not fit in jars, then it can be used immediately.
Loading...
