Recipe for harvesting eggplants like mushrooms for the winter. Eggplant recipes "for mushrooms" with garlic for the winter

Pickled eggplant like mushrooms is easy to cook. For the dish you need a few ingredients that every housewife can find. Blue vegetables contain many useful trace elements, most of which are preserved even after heat treatment. The best recipes will help you choose the right composition.

You can make eggplants like mushrooms for the winter without sterilization and without frying the components. There will be no difficulty on how to salt the product if the instructions are at hand.

It is necessary to prepare 4.5 kg of purple vegetables for seaming. After washing and cutting the stalks, the vegetables are cut into small cubes.
Sprinkle chopped slices with salt, leaving for 2-3 hours.
After the allotted time, the water and the secreted juice are drained, new water is poured in and put on fire.
As soon as the water starts to boil, you need to remove the foam and pour in the vinegar. Cook for another five minutes, but no more, otherwise the eggplant slices will fall apart.
Lavrushka leaves and allspice peas are placed in a prepared glass container. Then the cooked slices are shifted and poured with the water in which they were located.

Jars filled with eggplant like mushrooms for the winter should be closed with iron lids and covered upside down with a warm blanket until the contents cool.

You can make eggplant for mushrooms. Eggplants with garlic and dill have the most popular and unusual taste. How to cook eggplant according to this recipe will help detailed step-by-step instructions.

Wash 2.8 kg of blue ones and cut into small slices of any shape.
Garlic in the amount of five heads must be peeled and passed through a garlic press.
Finely chop two bunches of dill.
Four liters of water are put on fire, salted, sugar, spices are added and vinegar is poured in, then you need to wait until it boils.
After boiling water, chopped eggplants are lowered into it and boiled for another 12 minutes.
Then, in a separate container, eggplants are mixed with garlic and dill preparation.
The resulting mixture is laid out in jars, 30 g of hot oil are added and rolled up.

Recipes for cooking without sterilization take very little time and effort. Dishes can be made without even having experience in cooking, and the result is - you will lick your fingers!

With sterilization of the finished dish

Anyone who preserves eggplant for mushrooms for the winter by sterilization can store the workpiece for a long time even in an apartment. Additional heat treatment of products allows you to save jars from swelling, as all bacteria die.

From eggplant for the winter you can make an excellent dish with herbs. How to pickle vegetables will help the description of each stage.

Blue vegetables about 4.8 kg are washed and cut into cubes.
Three liters of water are poured into a large container, salt (120 g) is added and brought to a boil.
Then pour in 240 ml of vinegar and again wait for the water to boil.
Vegetable cubes are thrown into the water and boiled for about three minutes, after which the vegetables are laid out in another container.
A large bunch of dill, about 350 g is chopped.
With the help of a knife, the cloves of three heads of garlic are crushed.
Crushed garlic cloves, herbs and 280 ml of oil are mixed with blue products. After that, delicious eggplant is distributed among the banks.

The jars with the contents are sterilized for about 20 minutes, then rolled up and insulated. Salting eggplant using this method is not difficult, and the workpiece is obtained with an unusual, pleasant taste.

Salted eggplants with the taste of mushrooms are obtained, you just lick your fingers if you add mayonnaise. Everyone who tries it will be satisfied with the dish. Eggplant recipe like mushrooms for the winter.

For cooking, you need to take 5 kg of ripe blue vegetables, wash them and cut the stalks. If you want to get a softer result, it is recommended to peel the peel. Then cut into cubes.
The cut is moved to the pan, pour in water and put on fire. From the moment of boiling, cook for five minutes.
After that, the eggplant cubes are transferred to a colander, and the excess liquid is squeezed out. Further, in heated oil in a frying pan, pieces of blue are fried.
Separately, you need to fry 1.3 kg of chopped onion.
Mix onions and eggplants, add 800 g of mayonnaise and pour mushroom seasoning.
The last step is sterilization for 15 minutes.

Storage of rolled cans must be correct. After cooling the cans with the contents, they must be transferred to a cold place. Winter dishes can be eaten cold or warm.

With roasting process

A delicious snack is obtained if you use frying products. Fried eggplant like mushrooms can be made according to the following recipe.

Vegetables for harvesting for the winter (about 2.8 kg) are washed with hot water, the tail is cut off, the peel is peeled and cut into medium-sized slices.
Then the cut should be generously salted and left for a while.
Onions (3 pcs.) Are cut into half rings, sprinkled with vinegar and left to marinate.
Heat the oil in a deep saucepan and add the squeezed pieces of eggplant there. Fry from all sides.
The cloves of three heads of garlic are crushed, parsley and dill are finely chopped and mixed with all other ingredients.
The resulting salad is distributed in jars and sterilized for about 15 minutes.

Preservation with sterilization is necessary to get rid of all microorganisms, which will allow the product to be stored for a long time. You need to roll it up hot and leave it to cool under a warm blanket.

The option of harvesting blue mushrooms with garlic for the winter goes well with cereals, noodles, potatoes, rice. Eggplants are also good as a separate dish.

The recipe for the winter involves preparing about 4.8 kg of eggplant, which must be washed and cut off the tails. Then they are crushed into cubes, salted and put under pressure for 45 minutes.
Two carrots are chopped on a Korean grater, 1.3 kg of bell pepper is cut into strips.
Bulbs (1.3 kg) are peeled and cut into half rings, two garlic heads are divided into cloves and passed through a garlic press.
All components, except eggplant, are interconnected, peppered, salted, vinegar is poured in and left for 5.5 hours.
Eggplants are squeezed from excess liquid, put in a pan with oil and fried on all sides. Then the rest of the vegetables are added.

Vegetables fried for the winter are distributed in jars, they must be sterilized. Close with iron lids.

Taste of familiar mushrooms

Vegetables such as eggplant for the winter can change their flavor, depending on additional components and spices. Eggplants are obtained, like milk mushrooms, if you add spices. Canned vegetables are indistinguishable from mushrooms. We cook according to the instructions.

It is required to take 4 kg of blue fruits, which are cut into medium pieces.
Chopped cloves of three heads of garlic and 50 g of chopped parsley are attached to the vegetable cloves.
The mass must be poured with salt water and put under pressure so that the vegetables absorb the taste of parsley and garlic.
Then you need to prepare the marinade. Pour water from eggplant into a saucepan, put on fire and bring to a boil. Return the product again and cook for 15 minutes.
The finished salad is distributed in glass containers, rolled up and wrapped in a blanket for about 20 hours.

As you can see, marinate for a short time, the number of ingredients is not large. Salted eggplants are obtained with the taste of milk mushrooms, only vegetables are much better and faster absorbed by the body.

You can marinate vegetables like champignons. In this case, the recipe for marinated eggplant for mushrooms will look like this.

For quick cooking, you need three eggplants, which are washed, peeled and stalk. The remaining pulp is cut into rings.
To get rid of bitterness, the rings are sprinkled with coarse salt and left for 35 minutes.
For the marinade, pour half a glass of water with sugar, vinegar, salt, two bay leaves and 3-4 pcs. sweet pea.
Eggplant circles are washed and sent to a frying pan with heated oil for frying.
At this time, 3 onions are cut into half rings, and 5 garlic cloves into rings.
They take a deep saucepan and spread the onion first, then the blue ones, sprinkle with dill and garlic, repeat all the layers. At the end, you need to pour all the components with the marinade and leave to cool.

Salted eggplants like mushrooms are placed in a cold place and you can try after a day.

Foreword

Eggplant is one of the most desired vegetables of the summer-autumn table. To make them available and delight us in winter, they are conserved. One of my favorite recipes in this article.

Regardless of the recipe for cooking eggplant with the taste of mushrooms, this vegetable must first go through certain stages of primary processing. Of course, it must be washed first. Then the stem (tail) is cut off from it. After that, the vegetables are cut into separate pieces. Each hostess chooses her own way:

lengthwise into 4 parts (slices), which are then cut across, as a rule, into 3-4 pieces or more - it depends on the size of the eggplant;
first into circles 1.5–2 cm thick, which are then cut into 4 parts;
into small cubes
large vegetables into 4 parts, and smaller ones - into 2.

After that, the bitterness must be removed from the eggplant. If during canning it will be necessary to fry vegetables in vegetable oil, then they should be poured with salted water. Eggplants are saturated with moisture and then, during heat treatment, absorb less fat. Therefore, vegetables are placed for 30-60 minutes in a container with brine, which is prepared on the basis that in 1 liter of salt water there should be 2 tbsp. spoons.

Another option for removing bitterness from eggplants is to cover them with salt and leave it for 2 hours. In both cases, after salt treatment, vegetables should be thoroughly washed with water. If this is not done well enough, then some of the remaining salt can then affect the taste of the canned product. Water should drain from the washed vegetables. After that, the eggplants are ready for further processing.

Eggplants, canned according to the recipes "", before serving, it is advisable to cut into small pieces, and then add greens, garlic, onions and sunflower oil to them. The taste of the dish will be like pickled mushrooms.

We prepare vegetables for pickling, as above, pass the garlic through a press, chop the pepper, and sterilize the jars. Then pour water into the pan and add salt. We bring the future marinade to a boil, and then pour vinegar into it and let it boil again. We send prepared eggplants to the boiling marinade. Cook the future "false mushrooms" for 3-4 minutes. Remove the eggplant from the pan and let the marinade drain.

We send vegetables to a saucepan with vegetable oil heated to a boil. Fry them for about 3 minutes. Then add garlic and pepper to the saucepan. Fry the vegetables for another 1 minute, after which we lay them tightly in jars while still hot. We close the containers with lids, turn them over, wrap them with a warm towel or bedspread and leave it to stand until it cools completely. Ready eggplants can be stored even at room temperature, but they must be placed in a dark place. They are ready to serve in a couple of days.

When preparing the marinade, salt is added to taste. First, 60 g should be poured into 1 liter of water. After the salt is completely dissolved, the marinade is tasted. The brine should taste good, salty enough, but not too salty. Salt is added if necessary. You can also close the jars with ordinary polyethylene lids, but they must be very tight and airtight.

Another simple recipe for canning eggplant, which after cooking to taste is almost indistinguishable from pickled mushrooms. For him you need:

eggplant - 3 kg;
garlic (heads) - 1 pc;
bay leaf - at the discretion of the hostess;
salt (not iodized) - 0.5 tbsp. spoons;
vinegar - 150 ml;
water - 2.5 liters.

We prepare vegetables (as at the beginning of the article), chop the garlic, and sterilize jars with a capacity of 0.5 liters. Then we make the marinade - pour water (2.5 l) into a four-liter saucepan, add: vinegar, bay leaf and salt. After that, put the pan on the stove and heat the resulting brine to a boil.

Boil eggplant in a boiling marinade for 10-15 minutes. Since all 3 kg of vegetables will not fit in the pan at once, they must be cooked in the same brine in batches (in parts). After that, we remove the eggplants from the marinade with a slotted spoon and put them tightly in jars. Put garlic (1-2 cloves) on top of each container with vegetables. Then pour the hot brine into the jars. We roll up the containers with lids, turn them upside down and wrap them in a warm blanket. Banks should stand like this until completely cooled. After that, they are placed for storage in a cool, but not damp, dark place. According to this recipe, 7-8 containers of 0.5 liters of canned eggplant come out.

The result flies away from the festive table and effortlessly decorates everyday life. Open a delicious preparation and liven up the meal with a mushroom accent. Suitable for everything - potatoes, meat, fish, porridge, as well as in the usual winter salads of cabbage, carrots, apples.

Want to marinate blue ones for the table?
Boil them and season with oil with garlic and herbs - exactly as described below. Then let the seasoned vegetables cool under the lid and rearrange in the refrigerator - for 12 hours. Mmmm, you will lick your fingers, how good are plump eggplant slices!

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How to cook eggplant like mushrooms for the winter

Cooking time - about 1 hour with sterilization

Calorie content of 100 g of the solid part - no more than 110 kcal

We need:

*Vegetables are weighed peeled

Eggplant - 1.5 kg
Garlic - 1 medium head or to taste
Dill (or parsley) - 1 bunch
Hot pepper - 1 pc. (10-12 cm long)

For marinade:

Water - 2.2 l
Salt - 2 tbsp. spoons
Sugar - 1 tbsp. spoon
Vinegar (9%) - 7 tbsp. spoons
Black peppercorns - 8-10 pcs.
Vegetable oil - 100 ml

Additional spices (optional):

Bay leaf - 2 pcs. small size
Carnation - 5-6 pcs.

Important details:

Conservation yield - 1.5 liters. If you want more appetizers, simply multiply by 2-4 all the ingredients.
Close conveniently in small jars 500-750 ml. In liter containers, the pieces may turn out to be softer, because it takes longer to sterilize the workpiece.
The recipe is perfect to adjust to your liking. Peppers, sugar, salt, additional spices and the amount of garlic. Everything can be varied to the perfection of a "signature" dish. Just add a small portion of the next additive to the marinade and try.

1) Preparation of vegetables and boiling blue in the marinade.

It will take no more than 30 minutes.

IN large saucepan where eggplant slices fit, heat water with sugar, salt, pepper, cloves and bay leaf.

Wash the blue ones, cut off the ends and cut into a fairly large cube - 1.5-2 cm, as in the photo below. We don't peel eggplant because we love the contrast of texture in the finished dish. If you peel vegetables, you will end up with the most tender, smooth flesh.

Pour vinegar into boiled water and immerse the entire eggplant slices. Bring to a boil. Keep on medium heat for 5 minutes. It is not necessary longer, the crispy charm will be lost.

Important! Constantly press down the eggplant and lift the lower layers up. The pieces are light, so they float, and we need to boil everything. A slotted spoon with large holes will help.

After removing from the heat, we place the future "mushrooms" in a colander so that all the liquid is glassed.

We clean the garlic. Flatten each slice with a knife. Now it's easy to chop the garlic into small cubes. Another chopping option is in a blender, all the peeled garlic at once. Without fanaticism, so that there are pieces of different sizes in the interruption. Of course, you can also use a press, but garlic grains are tastier.

We wash the dill in running water, chop it well or blot it with a towel. We cut in small steps.

Hot pepper cut into thin rings or half rings. Leaving the seeds, we get more spiciness. Removing - less.

2) Assembly of all ingredients, sterilization and seaming.

We will spend no more than 30 minutes.

In a separate bowl, mix the oil, chopped dill, garlic and hot pepper.

Adding spicy butter mixture for eggplant and mix gently so as not to break the pieces.

Fill with almost ready "mushrooms". The styling is dense, to the top - 1-2 cm to the neck.

We sterilize half-liter blanks for 12-15 minutes, as usual. You need a pot with a towel on the bottom. We put jars in it and pour slightly warm water - on the shoulders of the blanks. As soon as the water boils, we count the sterilization time. After waiting, turn off the heat, take out the workpiece and immediately roll it up hermetically.

Turn over and wrap. We put the cooled yummy in a dark place.

New ideas for "mushroom" eggplant and how to preserve without sterilization

Obvious small ideas and tangible differences in the cooking algorithm: there is everything! :)

You can do without greens and do not put hot peppers. An interesting choice of cutting - longitudinal bars, it turns out tastier with peeled fruits. All of these variations are minor.
There is a fundamentally different recipe for the winter - without sterilization. At the stage of marinade and boiling of the main characters, everything is done as described above. After that, they offer to fry the oil with garlic and hot pepper, add the eggplant, warm it up with stirring for a couple of minutes and arrange it in jars. At the same time, top up the jars with the oil in which they were fried. Without sterilizing, seal tightly, turn over and wrap. We did not, although according to reviews it is until spring without problems.

As you can see, in a friendly company of recipes "You'll lick your fingers!" you can find a variety of ideas. Eggplants like mushrooms for the winter deserve attention. Let's close the savory snack and compete to see who can resist not opening it until December. Share your progress and ask questions in the comments. We always answer our readers.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

One of the simplest and most popular options for harvesting vegetables is eggplant like mushrooms for the winter. It's easy to cook them. The recipe does not require a large number of ingredients, what grows in the garden is enough, and the taste of the dish is amazing and resembles real pickled mushrooms. Blue ones are not only tasty, they are rich in such substances as proteins, carbohydrates, minerals (phosphorus, calcium, manium, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The composition of the vegetable includes components that reduce cholesterol levels.

How to choose the right eggplant for harvesting for the winter

The taste of the dish largely depends on how well the products are chosen. For winter preparations, you should choose small, young eggplants, in which the flesh has not yet hardened, and the seeds have not ripened. For the recipe, you need fruits with a shiny surface, bright purple. Eggplant skin should be elastic, juicy, smooth. The shape of the fetus does not matter. It can be ovoid, spherical, oval, cylindrical.

When choosing blues, pay attention to the presence of soft brown spots on the skin. This indicates that the blue ones are starting to deteriorate. Brown-yellow and gray-green tones of color and a brown stalk speak of the “venerable” age of the eggplant. Regardless of the variety, it lends itself well to all types of heat treatment - frying, stewing, boiling. However, there are varieties that are intended only for stuffing or freezing or preparing salads for the winter.

What utensils will be needed for sterilization

Twisting blanks is a laborious process and requires preparation. Before preparing blue ones, stock up on dishes for sterilization. The volume of storage containers depends on your preferences, the number of eaters in the family. Decide which method of sterilization you prefer: in the oven or in a water bath:

If you will sterilize the jars in the stove cabinet, then prepare a wire rack, a baking sheet, a thick napkin, a large cutting board on which hot jars will be placed.
When sterilizing in a water bath, you will need:
- a capacious pan with a lid (aluminum or enameled), in which the process itself will take place;
- special clip for getting cans;
- canvas napkin;
- a wooden circle the size of the bottom of the pan, which will protect the jars from overheating, will not allow them to burst during sterilization;
- large cutting board;
- bucket for water and the banks themselves.

The best recipes for the winter with photos

There is an incredible number of options for winter blanks with blue ones. Among them, not the last place is occupied by recipes "for mushrooms". They differ both in the method of preparation (stewing, marinating, boiling, frying) and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, peppers). Depending on the set of products, sweet blue, spicy or sour are obtained.

In a slow cooker

Eggplants like mushrooms for the winter can be cooked in any known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for digestion of this dish is stewing vegetables in a slow cooker. Due to the optimal cooking temperature, blues retain their best qualities, vitamins and minerals. For the dish, take:

a dozen young blues
8 peas of allspice, unground,
a glass of vegetable oil,
head of garlic
vinegar 70%,
two st. l. dill seeds,
salt.

How to cook:

Wash the fruits, remove the stem, cut into cubes.
Pour all the oil into the multicooker bowl and heat in the “Frying” mode.
Pour the cubes into the slow cooker, close, change the mode to "Extinguishing". Set the time to 30 minutes.
In the meantime, prepare jars for conservation. Wash, sterilize in any way possible: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
After the end of the stewing time, add pre-peeled and chopped garlic. In order for it to give the dish not only sharpness, but also aroma, garlic must be crushed with a knife blade before cutting.
Add dill seeds, allspice, salt, simmer for another 5 minutes.
Pack hot vegetables tightly into jars.
Before twisting, pour vinegar on the lid of each jar. For cans with a capacity of 0.5 liters. take 1/3 teaspoon of essence.
Turn jars with twisted lids over and cover with a warm scarf.
After a day, put the jars upside down, keep covered for another 24 hours. Then go down to the basement.

With garlic without frying and sterilization

Any heat treatment helps to reduce the components necessary for the body in the product. For this reason, sparing methods of preparing blue ones for the winter are offered in cooking, preserving useful substances. Here is one of them. For him, take:

little blue - 5 kg,
bay leaf - 3 pcs.,
allspice - 10 peas,
non-iodized salt - 3 tbsp. l.,
water - 5 l,
vinegar 9% - a tea cup.

Cooking instruction:

We wash the fruits, clean them from the stalk. If the vegetables are homemade, cut off the peel, chop into medium-sized cubes.
Sprinkle vegetables with salt and leave for two hours to remove bitterness.
At the end of the specified time, drain the juice released from the eggplants, transfer them to a container and pour water. We send it to the stove, wait for it to boil.
Remove the foam from the boiling liquid and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
In pre-prepared jars we put lavrushka, pepper. We fill the jars with blue ones, fill them with the same brine that was used for cooking.
Roll up the lids. We put the inverted cans under the blanket. Leave it like this until it cools down.
After a couple of days, the workpiece is sent for storage.

Appetizer salad with dill a la mushrooms

Mushrooms are a favorite dish at any feast. If you live in a dry area where this delicacy does not want to grow, eggplant cooked with dill and garlic will save the day. To get 4 liters of this snack, we need:

little blue - 3 kg,
garlic - 5 heads,
water from under the filter - 4 l,
dill (any - umbrellas, dried, fresh),
sugar - 100 g,
salt - 4 tbsp. l.,
vinegar 70% - 3 tbsp. l.,
vegetable oil.

Step by step preparation:

We clean the fruits. We cut it in any way - with cubes, cubes, most importantly - small sizes.
We skip all the garlic through the press. Finely chop the dill or grind if it is dry. The amount of these ingredients depends on individual preferences, so garlic can be put either more or less, like dill.
We put a pan on the fire and pour water passed through the filter into it. We fall asleep spices, sugar and salt, add vinegar. After boiling water, we send the first batch of eggplants into it.
Cook vegetables for 10 minutes. We count down the time from the moment the marinade boils.
Place the boiled pieces in a bowl. We fill them with dill (along with umbrellas, which give the dish a special aroma) and garlic. When serving snacks on the table, umbrellas are easy to remove. We mix everything and immediately lay it out in dry jars that have undergone sterilization.
Immediately before seaming, add one tablespoon of red-hot vegetable oil to each jar of salad.
We turn the jars over, wrap them up and leave for a day. Then we remove the blanket, let it cool completely, send it to storage.

Pickled blue ones with carrots - simple and tasty

Eggplant goes well with other vegetables: carrots, zucchini, tomatoes. The blue ones prepared with them reveal their best taste qualities. One of the most delicious eggplant recipes is their sauerkraut with fried carrots. For it you need to take:

one and a half kg. eggplant;
half a kilo of carrots;
bunch of parsley;
one and a half heads of garlic;
two st. l. vegetable oil;
half a spoonful of peppercorns;
4 bay leaves;
salt.

Cooking instruction:

Wash vegetables, remove leaves and stems.
Put in a saucepan, fill with water to the top, put on fire.
Bring to a boil, cook for 10 minutes from the time of boiling. Salt 5 minutes before the end of cooking.
Drain the water. Cut each fruit in the center, without bringing the cut to the end.
Take gauze or any cotton fabric. Put blue in it. Press vegetables on top for two hours.
At this time, wash and peel the carrots. Shred it.
Fry in a pan in sunflower oil, stirring constantly, until tender (10 minutes). At the end, add garlic crushed through a press, chopped parsley and salt to it. Stir the whole mass, let it cool.
Stuff prepared little blue ones with carrots. To do this, place cooled carrots in the cut of the blue ones.
Put a layer of parsley and allspice, a layer of eggplants in a saucepan, and so on until the vegetables run out.
Cover the pan with a plate on top, put a weight on it.
In three days, stuffed blue ones will be ready.

Delicious blue ones with mayonnaise in jars

You can cook eggplant for the winter not only in marinade, your own juice and with tomato dressing, but also with mayonnaise. The dish is very satisfying and nutritious. To prepare it (per one liter jar) you will need:

two blue ones;
one head of garlic;
one large onion;
6 tablespoons of any mayonnaise;
sunflower oil;
salt;
pepper.

Cooking:

Cut the onion into strips.
Heat the oil in a frying pan, fry the onion in it and put it on a plate. If the onion has absorbed a lot of oil, place it on a sieve to drain excess oil.
In the meantime, wash the blue ones, remove the leaves and stalks. If the skin is hard, and you want to get vegetables of a more delicate texture, peel them.
Cut the eggplant into cubes, fry in vegetable oil, put them to the onion.
Pass the garlic through a press, add to the vegetables.
Salt, pepper the mass, season with mayonnaise. Mix.
Place eggplants in prepared jars, tamping tightly.
Cover them with lids and sterilize in a water bath for 15 minutes.
After that, roll up the banks and wrap.
Lower the cooled containers into the cellar.

Fried with onions without vinegar

Vinegar helps to preserve vegetables for long-term storage, but its use causes a lot of controversy. Many housewives make blanks without it. Vegetables prepared without vinegar are recommended to be stored in the refrigerator, but no more than two weeks. Take the following foods:

2 large eggplants;
2 large onions;
dill;
pepper, salt.

Step by step preparation:

Wash eggplant and peeled onion.
Blue cut into cubes or bars of medium size. Sprinkle with salt to get rid of the specific bitterness. After half an hour, drain the salty juice and rinse the vegetables.
Cut the onion, depending on how the blue ones are cut.
Heat the oil in a frying pan and fry the onions, add the blue ones to it and sauté the vegetables until tender, stirring constantly.
Before removing from heat, salt the vegetables, add pepper, dill.
Let cool, place in a container and refrigerate.
Fried vegetables without vinegar are stored for no more than two weeks.

How to make spicy blue thumbs up

Fans of everything spicy will love eggplant cooked with chili peppers. The piquancy of this preparation is added by spicy herbs - leaf celery or basil. The spiciness of the dish is regulated by the amount of pepper. For a not very sharp workpiece, you will need:

one kg. homemade eggplant;
3 cloves of garlic;
1 pod of chili pepper;
half a glass of vegetable oil;
1 liter of water;
155 g apple cider vinegar;
salt.

Cooking steps:

Wash and cut the blue ones into circles, each of which is divided into 4 parts.
Put vegetables in a cup, salt, pour cold water over, leave for 40 minutes. Salt will remove excess bitterness. This "bath" will prevent the vegetables from absorbing a lot of fat when frying. Wash eggplant.
Pour water into a saucepan, boil, pour vinegar, add salt. Send eggplant to boiling water. Cook them from the moment of boiling for 3 minutes. Take out the vegetables, let the water drain.
Heat the oil in a frying pan and fry the blue ones. After three minutes of frying, add finely chopped pepper and garlic. Then fry for one more minute.
Pack hot fried vegetables in sterile jars.
Seal and cover with a blanket until the jars are cool.
After two days, the blanks are lowered into the cellar.

Pickled with pepper

Eggplants are not only boiled, fried, stewed, they are also pickled. Bulgarian pepper is used as an additional ingredient for such a recipe, which gives a special spicy aroma and taste to the dish. To prepare pickled eggplant, you will need the following set of products:

4 medium blue;
4 bell peppers;
a head of garlic;
a bunch of greens;
vegetable oil;
150 ml 9% vinegar;
0.5 l of water;
sugar to taste;
salt;
4 things. carnations.

Step-by-step instruction:

We clean, wash the blue ones, cut into strips, add salt, let stand.
The recipe will require filling. To prepare it, pour water into a saucepan, send cloves, vinegar, salt, sugar there. The amount of sugar is taken individually. If you like sweet blues, take 3 tbsp. spoons of sugar. The optimal amount for this volume of blue ones is 2 tablespoons of sugar and 1.5 salt.
Bring the marinade to a boil and wait for the salt and sugar to dissolve. Remove, let cool.
Take the whole pepper and fry in oil until soft. We do the same with eggplant. Dip the fried vegetables in the marinade and lay in layers, sprinkling them with garlic and herbs.
Pour the marinade over the vegetables. We put a smaller lid on top and press down with oppression. Let marinate for 3 days.
Serve as a side dish for meat dishes.

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Discuss

Eggplants like mushrooms for the winter

One of the main vegetables that are harvested for the winter is eggplant. It turns out not only tasty, but also useful. It contains minerals necessary for a person. Particularly valuable are potassium salts, which are not destroyed during conservation.

There are various recipes for preparing this vegetable, in which eggplants are obtained with a more or less pronounced taste of mushrooms: with and without sterilization.

Canned eggplant like mushrooms will be a great addition to mashed potatoes or porridge. Some prefer to eat salad spread on bread.

Eggplants contain solanine, which gives them a bitter taste. To eliminate bitterness, you must first process the vegetable. The methods are the same for all recipes in which this ingredient is present.

There are two processing options:

1. With the help of salt. Vegetables should be cut, sprinkled with salt and kept for 2-3 hours.
2. With salt water. It is necessary to prepare a saline solution (dissolve 50 g in a liter of liquid), pour them blue ones for 2 hours.

During the specified time, eggplants release juice, which contains all the bitterness. Then the liquid must be drained and the vegetables thoroughly washed in plenty of clean water. This is required in order to get rid of excess salt, otherwise the taste of the finished dish may deteriorate. Then the fruits must be put in a sieve and allowed to drain the liquid.

Pickled Eggplants with Onions

To prepare the dish, you need the following products (for 3 kg of the main ingredient):

3 heads of garlic;
0.15 l of vinegar;
0.5 kg of onion;
vegetable oil for frying;
salt.

This salad is made in two stages. First you need to pickle the onion. It should soak while the rest of the ingredients are being prepared. It is necessary to chop it in half rings and add vinegar. Leave to marinate.

Then cut the blue into cubes, remove the bitterness (by any of the methods described). Fry vegetables in oil until golden brown. Put eggplant, onion and chopped garlic in a container. Mix everything. Salt if necessary. Put in jars, roll up and wrap. Leave for a few days for the mushroom flavor to appear.

Eggplant with mushroom flavor without sterilization

Mushroom flavor blank without sterilization

The preparation of this snack will not take much time and will not cause trouble. The process takes place without sterilization. The recipe is for 3 kg of eggplant:

garlic - 2 heads;
salt - 5 tbsp. l;
dill - 0.25 kg;
oil - 0.4 l;
vinegar - 200 ml;
3 liters of water.

Pour water into a saucepan, adding vinegar and salt. Put on the stove. Peel the vegetables, removing the stem. Rinse thoroughly and cut into 2-3 cm cubes. When the brine starts to boil, put the eggplants. After boiling, cook for 4 minutes. Drain in a colander and chill.

Chop garlic and dill. Add to eggplant, drizzle with oil. Mix everything thoroughly. Salt if necessary. Arrange in jars, tamp well. Leave in the refrigerator for 6 hours. If harvesting is done for the winter, roll up and put in a pantry or cellar.

Quick eggplant like mushrooms

This method will be to the taste of those who prefer fragrant pickled mushrooms. Necessary products for 3 kg of the main ingredient:

garlic - 2 heads;
bay leaves - 8 pcs.;
allspice - 10 pcs.;
2 medium onions;
hot pepper to taste;
carnation - 5 pcs.;
water - 5 l;
vegetable oil - to taste.

Brine components for each liter of water: 100 g of salt; 60 g sugar and 100 ml vinegar.

Wash, peel and cut vegetables into cubes (as in the previous recipe). Boil 5 minutes in water. Then put it on a sieve so that the excess liquid is gone. Grind the garlic in a garlic press, chop the onion. Put layers of eggplant, onion and garlic in sterile jars. Put cloves, allspice and hot pepper, bay leaf in each container.

Add salt, vinegar and sugar to a pot of water. Then boil the marinade and pour into jars. Cool and put in the refrigerator. Infuse for 12 hours and serve with vegetable oil.

If you prepare a dish for the winter, then sterilization is necessary for at least 1 hour.

Marinated eggplant "a la mushrooms"

Eggplant "a la mushrooms"

Vegetables should be washed by removing the stem. Then cut into half rings. Sprinkle with salt to release bitterness. Leave for two hours, rinse with water. At the bottom of a sterile jar, put a clove of garlic, chopped into cubes, a few bay leaves and 5 black peppercorns.

Prepare the marinade in the proportions of the previous recipe. Its amount depends on the weight of eggplants (1 liter is required for 1 kg of vegetable). When the brine boils, add the prepared ingredients and cook for 5 minutes. Arrange the product in jars and pour the same marinade. Roll up and wrap for a while. Store in a cool place.

Preparation with the addition of mushroom seasoning and mayonnaise

Preparation with mayonnaise

Eggplants with the addition of mayonnaise and mushroom seasoning are prepared with sterilization. The dish does not differ in taste from real mushrooms at all. Required products:

eggplant - 5 kg;
mushroom seasoning - 1 pack (80 g);
mayonnaise - 800 ml (fat content 67%);
onion - 5 kg;
vegetable oil.

Rinse the eggplant, remove the skin and cut into cubes of any size. Boil for 15 minutes in water with salt. Throw on a sieve. When the liquid drains, fry in oil until crispy. Place the fried vegetables in a bowl.

Chop the onion and sauté until transparent. Add to saucepan. Add mayonnaise to a container with vegetables and add mushroom seasoning. Mix everything. Then put the salad in jars. Sterilize, depending on the volume, for at least 30 minutes. Roll up, wrap with a blanket.

There are many recipes for preserving eggplant with the taste of mushrooms for the winter. The choice of hostess is determined by the taste preferences of the family.