Prepare blue eggplant like mushrooms. Eggplants like mushrooms - quick and tasty recipes for the winter

I propose to cook eggplant for the winter, which are pickled like mushrooms. The recipe is very simple, without problems, but it turns out very tasty. I got almost 2 liters of snacks, but when I tried the eggplant from the marinade, I decided that I would not roll everything up, but leave the snack for now. She rolled up one jar, and poured the rest into a liter jar, closed it with a nylon lid and put it in the refrigerator. When marinated eggplants were infused like mushrooms, they became even tastier. For any side dish, such an appetizer is just right.

To prepare pickled eggplant for mushrooms, take the products from the list.

Cut the eggplant into large pieces, salt and leave for half an hour.

For marinade, pour water into a saucepan, add sugar and salt. Pour in sunflower oil. You should definitely try the marinade, and immediately adjust the taste.

Rinse eggplants with running water from salt, squeeze. Dip in the marinade and cook for 5 minutes.

Cut the onion into half rings, garlic into slices.

Add the onion and garlic to the pan with the eggplants, pour in the vinegar and cook for 1 minute.

Put spices in clean sterile jars.

Fill jars with eggplant along with marinade. Immediately roll up and turn upside down. Wrap until completely cool.

The rest of the pickled eggplant can also be put in a clean jar along with spices and refrigerate. Try after 3 hours. You can roll the whole batch. If the eggplants are tightly folded into jars with a minimum amount of marinade, then there may be an extra marinade in which you can cook another portion of marinated eggplants like mushrooms.

Happy preparations!

Content

Surprisingly, pickled eggplants are very similar in taste to forest mushrooms. Not only the taste, but also the structure and color of eggplants are similar to mushrooms. Why not use this feature of vegetables and cook eggplant marinated for mushrooms.

Marinated eggplant with mushroom flavor

The blue ones are marinated for only a day, but if you wait a couple more days, the result will be amazing.

Ingredients:

1. 3 large oblong eggplants;
2. 3 onions;
3. 5-6 large garlic cloves;
4. 3 pinches of dried dill;
5. A little vegetable oil for frying.

For marinade:

1. 1 tsp Sahara;
2. 2 tbsp table vinegar;
3. 250 ml of water;
4. 1 tsp without a slide of salt;
5. 2 laurels;
6. 0.5 tsp peppercorns.

Cooking

So, how to pickle eggplant for mushrooms? Rinse the little blue ones thoroughly, dry them, remove the stalks and peel them with a vegetable peeler, removing a thin layer of peel. We cut the pulp into thick circles of at least 2.5 cm.

Place the circles on a sieve, sprinkle with coarse salt, forget about them for half an hour. We do this so that the vegetables release their bitter juice.

In the meantime, mix all the ingredients for the marinade in a saucepan, fill everything with water, cover the saucepan, send it to medium heat.

We wash the little blue circles, leave them in a colander so that the water is glass. Pour vegetable oil into the pan, when it is hot, spread the eggplants to fry on both sides. Vegetables should not be soft, but should just be covered with a crispy crust. Put on a plate, cool completely.

Remove the husk from the onions, cut into thin half rings. Peeled garlic cut into slices.

At the bottom of a capacious saucepan we lay a layer of onions, followed by a ball of cooled blue ones, season with dry dill, sprinkle with a small amount of garlic. We repeat the layers in the same order until the products run out (the top layer must be onions and garlic). Pour the boiled marinade over the contents, leave to cool for a couple of hours. Then put the dishes in the refrigerator for at least 24 hours.

Eggplant with sweet pepper

These pickled eggplants are great as an appetizer or the main ingredient for making a salad. And to enjoy the unique taste in winter, they can even be rolled up in jars.

Ingredients:

1. 4.5 kg of young eggplants;
2. 3 garlic heads;
3. 4 large onions;
4. 3 tbsp salt without a slide;
5. 6-7 medium sweet peppers (red);
6. 1 bunch of parsley;
7. Vegetable oil.

For brine:

1. 100 ml of vinegar;
2. 400 ml of water;
3. 1/3 tbsp salt;
4. 7 peas of black pepper;
5. Lavrushka.

Cooking

For pickling, we select fresh young fruits. Wash them well, cut off the tail, remove the skin. Cut the vegetables prepared in this way into strips about 3 cm long. Pour the workpiece with coarse salt, mix well, leave the juice to run for a couple of hours. After that, the eggplant will not be bitter and will absorb much less oil when frying.

After two hours, we wash the blue ones, slightly wean our hands from excess water. Pour the vegetables into a frying pan with a small amount of hot vegetable oil. Fry, stirring, until light golden, but do not overexpose, so that the pieces do not lose their shape and elasticity.

While the blue ones are in the pan, peel the onions and garlic. Rinse, clean the peppers from the seeds, cut the pulp into strips. Bulbs, cut in half, chop into thin half rings. Grind the garlic in a convenient way for you. Coarsely chop the washed parsley with a knife.

Now we lay all the prepared products in layers in an enameled pan. At the bottom we put a double layer of eggplant, a ball of onion, a little red pepper, herbs and garlic. So repeat with all the other ingredients.

We add all the spices to the water for the brine, bring it to a boil and pour the contents of the pan with a bubbling marinade. Cover with a lid, leave on the table until cool. Then we rearrange the container in the refrigerator for 48 hours.

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 of fried potatoes, and eat with pleasure!

Eggplant like mushrooms with garlic - fast and tasty

This is a 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
• hot peppers - 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.

Since we have raw garlic and dill in the snack, 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, easy 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 a large pot of 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 need only soft greens, we remove hard stems.

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 half-liter jars.

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 by grinding them into powder.

If you have such a seasoning of your own preparation, 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.

Eggplant like mushrooms video

If suddenly it is more convenient for someone to watch the process of preparing preservation on video, then this wonderful video is for you:

We hope you enjoy our selection. Be sure to share these recipes on social media so your friends can make some delicious treats too.

See you in new articles!