The easiest eggplant recipe like mushrooms. Cooking options for canned eggplant like mushrooms

Recipes for pickling blue ones for the winter exist great amount. Among them there are pickled, and pickled, and stuffed with vegetables eggplant. To pickle them for the winter, you just need to choose the right vegetables and observe some canning features.

How to pickle eggplant for the winter

To make salted eggplants like mushrooms tasty and appetizing, you should:

• choose small, evenly colored fruits of bright purple color;
• prepare a container for salting (jars, barrel or pan);
• carefully sterilize cans with conservation.

Fried eggplant like mushrooms for the winter

A delicious, simple dish that even a novice hostess can cook. For salting blue ones you will need available ingredients and some time. So the products are:

• 3 kg of eggplant;
• 300 g of onion;
• 120 ml of vinegar;
• 50 g of salt;
• 55 ml vegetable oil;
• 3 medium heads of garlic;
• any greens and dill.

Cooking:

1. First you need to properly prepare the vegetables for cooking. Rinse the fruit under hot water, remove the tails and free from the peel.
2. Cut the peeled blue ones into medium-sized cubes or arbitrary straws.
3. Place the eggplant in a deep bowl and sprinkle generously with salt. This must be done in order to leave the bitterness inherent in the fruit.
4. Peel the onion and cut into half rings. Place it in a bowl and pour over the vinegar to marinate it. Such delicious onion will give a softer refined taste dish.
5. It's time to wash the little blue ones from the salt - rinse and wring them out.
6. Pour vegetable oil into a deep, thick-walled pan and heat it well.
7. Put it right here a small portion eggplant and fry until soft. This should be done with all the remaining blue ones.
8. Separate the heads of garlic into cloves and peel. Grind it with a mortar or a special press.
9. Chop parsley and dill sprigs very finely.
10. In a deep bowl, mix the blue ones, onion and other ingredients.
11. Fill a jar with salad and place in a pot of boiling water. The liquid should cover the jar "up to the shoulders" and boil slowly, not over high heat.
12. Cover the tin can clean lid and place the pot on the fire. Time for sterilization of jars: 0.5 l - 10-12 minutes after boiling, liter - 20 minutes.
13. Roll up hot jars immediately using a special device and let cool completely under a warm blanket.

Eggplant with mushrooms with soy sauce

This method cooking does not involve canning. The blue ones really acquire a wonderful taste and smell of mushrooms due to the presence of soy sauce in the appetizer. What you need for the dish:

• 5 eggplants;
• 25 ml vegetable oil;
• 2 cloves of garlic;
• 30 ml soy sauce;
• half a lemon;
• 5 g of salt and black pepper.

Cooking:

1. Peel the eggplant from the tails and cut into large strips.
2. Fry the blue ones in well-heated vegetable oil until almost cooked.
3. At the end of frying, add to the pan soy sauce, spices and a few slices of lemon. This will give the vegetables unique aroma and taste.
4. Simmer the contents of the pan for 5-7 minutes under a closed lid.
5. At the very end of cooking, add chopped garlic.

Canned Eggplants with Peppers

An excellent appetizer of blue and bell peppers, which is easy to prepare. At the end of cooking you will need mandatory sterilization- so preservation lasts longer. Buy in advance:

• 2.5 kg of eggplant;
• 1.2 kg of red or green bell pepper;
• 2 green chili peppers;
• 120 g chopped garlic;
• 250 ml vegetable oil;
• 125 ml of vinegar;
• 2 tbsp. l. salt;
• fresh parsley and dill.

Cooking:

1. Wash and clean all vegetables. Cut the blue ones into large bars, generously salt and leave for half an hour to leave the bitter substances.
2. At this stage, you need to cook vegetables for 10-12 minutes.
3. Grind the garlic using a blender bell pepper and chili, parsley and dill.
4. TO vegetable mix add oil, salt and all the vinegar, mix well. Put on the fire and let it boil - the spicy-vegetable mixture is ready. Cool her down.
5. Drain the eggplant in a sieve and squeeze lightly.
6. In a large container, combine the cooled blue ones and vegetable spice mixture.
7. Arrange the vegetables in clean banks, cover and sterilize for 15-20 minutes in boiling water. Simple, quick recipe, great snack ready!

Salted eggplant for the winter with garlic

This appetizer will appeal to lovers of spicy. The indisputable advantage of this recipe is the possibility of consumption within a few days after salting. Products that will be needed:

• 3 kg of small blue ones;
• 200 g carrots;
• 180 g of garlic;
• 30 ml vegetable oil;
• 2.5 liters of water;
• 150 g of salt;
• spices (hot and allspice, cloves) - to taste.

Cooking:

1. Wash the eggplant, pat dry and remove the stems.
2. Boil the whole fruit in salted water for 10-15 minutes.
3. Drain the water and cool the little blue ones by placing them on a large flat dish.
4. Put them under oppression for several hours so that the liquid leaves. To do this, cover the vegetables with a towel, plastic bag and put a heavy object on top (a jar of water, a brick).
5. Grate the carrots with large cells, chop the garlic and mix these ingredients with salt and spices.
6. Remove each blue one from under the yoke and cut in half lengthwise, but not completely. The fruit should resemble a pocket.
7. Place a teaspoon in the middle of each fruit garlic dressing and a tablespoon of carrots, press down a little.
8. Fold the stuffed blue ones tightly into a jar, lightly tamp. If left vegetable stuffing, then place it in the voids of the jar.
9. At this stage, you can close the vegetables under the lids for future use or let them stand for a couple of days and eat them lightly salted.
10. Prepare the brine: boil water in a saucepan, add salt, boil for 5-7 minutes over low heat.
11. Fill jars filled with vegetables to the top with cooled brine and send to cool place for 3-5 days. During this time, the salting will be ready, and the eggplants will begin to resemble sauerkraut.
12. Salted eggplant like mushrooms are ready! Similar recipe can be found in cookbooks our grandmothers, but there it is called "Sour Blue".

Ingredients

To prepare eggplant, fried like mushrooms, you will need:

onion - 1 pc.;

vegetable oil for frying;

eggplant - 0.5 kg;

garlic - 1-2 cloves;

sour cream - 100 g;

greens (dill, parsley) - to taste;

mushroom seasoning, salt, black ground pepper- taste.

Cooking steps

Wash the eggplant, remove the skin and cut into medium-sized cubes.

Put the sliced ​​eggplants in a bowl, pour boiling water over them so that the water completely covers them, and leave for 30 minutes.

Cut the peeled onion into half rings and put in a frying pan with heated vegetable oil.

Saute the onion until translucent, stirring occasionally.

Fry over low heat, stirring occasionally, until the eggplant is cooked (about 5-7 minutes), then add salt, ground black pepper and mushroom seasoning.

Transfer eggplant, fried like mushrooms, to a salad bowl and can be served hot or cold.

Bon appetit!

Foreword

In winter, in the bins of any housewife there are always a few jars canned eggplant ov. This vegetable is famous for its palatability with any method of preparation and is rich in various vitamins and useful trace elements. One of the most loved by many recipes for its preservation is mushroom-flavored eggplant.

Regardless of the recipe for cooking eggplant with mushroom flavor, this vegetable must first go through certain stages. 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, usually into 3-4 pieces or large quantity- 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, when 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. canned product. Water should drain from the washed vegetables. After that, the eggplants are ready for further processing.

Eggplants canned according to recipes "", before serving, it is advisable to cut into small pieces, and then add greens, garlic, onions and sunflower oil. 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 eggplant can be stored even under conditions 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 into jars hot pickle. 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.

In summer, all housewives try to make preparations for the winter; eggplants are especially popular among vegetables. These fruits have spicy taste and they are good for health. If you are also an eggplant connoisseur, then by all means use this selection of preservation recipes. In it, “Popular about Health” will tell you how to cook eggplants like mushrooms for the winter. All recipes are simple and tested, so you can safely try them out.

What eggplant is right to use?

First, you should pay attention to the fact that for all the preservation recipes that will be presented in this collection, you should use blue ones with a small amount of seeds inside. Young eggplants are best suited, as they have a more tender pulp. If there are no such fruits at your disposal, then cut out the part of the vegetables where the grain seeds are located, otherwise it will not be possible to achieve similarities with mushrooms during the cooking process. Now let's look at the recipes themselves.

Recipes blue for the winter

Recipe "mushrooms" No. 1

Ingredients: eggplant - 2 kg; vegetable oil - 300 ml; vinegar (9%) - 150 ml; large head of garlic; dill - medium bunch; salt - 4 tbsp. l.; allspice peas - 10 pcs.; water - 2.5 liters.

Let's prepare the marinade. To do this, we collect required amount water in a saucepan, add salt, pepper and vinegar there and send it to the stove, bring to a boil. Wash young fruits thoroughly, cut off the sides, if desired, peel them. Cut the pulp into large cubes. We send the slices to the boiling marinade and boil for no more than 5 minutes. It is advisable to immediately wash the jars where you will put the eggplants. Throw the sliced ​​​​vegetables into a colander, let the water drain completely.

Grind the garlic and herbs. After adding the oil, gently mix the blue ones with dill and garlic. We lay out the vegetables in clean half-liter jars, filling them almost to the top. Now they need to be sterilized. To do this, you need a wide pot of water. At its bottom you need to lay a towel and put jars of preservation on it. There you can also lower the covers. After boiling water, we detect 20 minutes, after which we take out and twist the cans. Blue ones taste like mushrooms are ready, but first they need to be properly cooled upside down, wrapped in something warm.

Eggplant Recipe #2

Ingredients: eggplant - 2 kg; onions - 3 heads; large head of garlic; 50 ml of vinegar (9%); bay leaf - 3 pcs.; peppercorns - 8 pcs.; vegetable oil- 60 ml; salt - 2 tbsp. l.; water - 2.5 liters.

We wash the little blue ones, cut off the side parts and the peel. Cut the pulp into cubes, removing the seeds. Our task is to make eggplants look like mushroom legs. Then salt the cut and leave it alone for a while so that the vegetables release the juice.

In the meantime, we are cleaning the onions and garlic. We chop the onions in half rings, cut the garlic cloves into slices. Sterilize jars and lids. When the little blue ones start up the juice, they should be thrown into a colander and squeezed well. Now we will fry them. Pour oil into a frying pan, heat up and lay out the first batch of eggplant. You should not fry the vegetables too much, they should just become softer and change color a little.

When all the blue ones are fried, let them cool. Now you can start laying out vegetables in jars. We will do this in layers. The first layer is eggplant, then onion and garlic, so we repeat until the container is full. Cover the container with lids and prepare the marinade.

Boil water, add salt bay leaves and pepper. Pour the vinegar into the boiling marinade. Immediately proceed to the further process - pour eggplants with hot marinade and seal the jars. It is mandatory to perform sterilization, as described in previous recipe, according to which we also prepared eggplants for future use.

Recipe number 3

This recipe for harvesting eggplant is suitable for lovers hot snacks. This preparation will be highly appreciated by the guests at the festive table.

Ingredients: eggplant - 2 kg; a head of garlic; hot pepper- 2 pcs.; oil - 150 ml; salt - 4 tbsp. l.; Apple vinegar- 300 ml; peppercorns - 8 pcs.; cloves - 2 pcs.

My blue ones, do not cut the skin. Cut the pulp into large cubes. We place the sliced ​​\u200b\u200bin a basin and add a couple of tablespoons of salt, mix. Vegetables will release juice, which will need to be drained, and eggplants will need to be squeezed out. We put them in a saucepan with heated oil and turn on a strong fire. Roll the blue ones in hot oil for no more than 4 minutes, then add chopped pepper and garlic. We mix everything. Remove from fire after a minute.

Sterilize jars and lids convenient way. Now let's prepare the marinade. Pour water into the pan, add salt, pepper, put cloves. Bringing the liquid to a boil, pour in the vinegar and cook for a minute. We lay out the vegetables in a container and pour hot marinade, twist the jars with lids. We wrap the blanks with a blanket upside down and store it this way until it cools completely.

Eggplant cooked like mushrooms tasty snack. With the right recipe and cooking technology, it is almost impossible to distinguish them from real ones. forest mushrooms. Try one of the options yourself and treat your friends, and you will find out if they can guess what the little blue ones eat? These blanks are very popular in New Year's table, but we advise you to cook more, as they are quickly eaten.

So autumn has come - the time of the year when the crop falls into buckets, you just need to have time to process it. Cellar shelves are gradually filled with jars of red tomatoes, green cucumbers and yellow sweet peppers. The turn has come to eggplant - the favorite vegetables of many housewives. Delicacies from them are original. The most common is caviar and snacks. But many people consider the dish, which is popularly called "eggplant under mushrooms", to be a real masterpiece. This is most likely due to the fact that small pieces eggplant in this delicacy tastes like fried, pickled or salted mushrooms.

It's best to cook a small batch first to see how it turns out. In this case, it will immediately become clear which spices will need to be increased or decreased in volume. Yes, some people don't like it. a large number garlic or onion in a dish, others prefer the food "spicier". To please your loved ones and friends with great eggplant appetizers, you should decide on the taste of the dish.

Before you start cooking eggplant, you need to remember the features of their processing, which are common to all recipes where these vegetables are present. It is known that this product contains corned beef, which gives it a bitter taste. Therefore, it is recommended to pre-process the eggplant to remove this bitterness. In cooking, several methods of processing are known:

1. Sprinkle vegetables with salt and leave for two hours.
2. Prepare a solution of two tablespoons of salt and one liter of water. Pour the vegetables with this solution and leave them for one hour.

In both these cases, the vegetables release juice, with which all the bitterness is removed. All the resulting liquid is poured out, the eggplants are well washed from salt so as not to spoil the taste of the future dish. Then they are put in a colander to excess water glass. When cooking, it is recommended to use young vegetables that are small in size. These foods contain the least amount of bitterness.

Marinated eggplant for the winter

Required Ingredients:

• one head of garlic;
• 300 g of dill;
• 300 ml vegetable oil;
• ten tablespoons of vinegar;
• five tablespoons of salt;
• two and a half liters of water;
• 2 kg of any eggplant.

Practical part

Before you cook eggplant "for mushrooms" for the winter, you need to draw water into a large bowl, add salt and vinegar, put it on the stove. Eggplants are washed, peeled, skinned and cut into small cubes. The skin can be left on if desired. The vegetables are then put into the boiling brine and boiled for five minutes after re-boiling on a small fire. After the time has elapsed, the pan is removed from the stove, the vegetables are thrown into a colander and left for about one hour so that the water can glass itself along with bitterness.

Meanwhile, measure the oil, chop the garlic and herbs. The cooled vegetables are mixed with butter, herbs and garlic. Banks are filled with this mixture, tamped well and put in a cold place for six hours.

So, eggplants "for mushrooms" (recipe for the winter) are ready. They can be consumed over time or rolled up for the winter. To do this, the jars with the mixture are sterilized for forty-five minutes, after which they are rolled up. The container is turned over and cooled, after which it is hidden in the basement.

Fast Food Recipe

According to this recipe, you can cook eggplant "for mushrooms" quickly and easily.

Product set:

• 1.5 kg of eggplant;
• one head of garlic;
• four bay leaves;
• eight peas of allspice;
• two bulbs;
• four cloves (seasoning);
• two and a half liters of water;
• sunflower oil;
• hot pepper to taste.

Ingredients for the marinade (per liter):

• two and a half tablespoons of table salt;
• two tablespoons of table sugar;
• six tablespoons of table vinegar.

Cooking

Step #1. Before you receive delicious eggplant"for mushrooms" it is necessary to rinse the vegetables well, peel the skin and stalks, cut into small cubes.

Step #2. Chopped vegetables are dipped in boiling water and boiled for four minutes without salt and vinegar. After the time has elapsed, the eggplants are thrown into a colander so that the water is glass.

Step #3. Onion and garlic are chopped.

Step number 4. First, put a layer of eggplant in prepared jars, then onions and garlic, add cinnamon, pepper, bay leaf.

When serving eggplant "for mushrooms", the recipe for which we have just reviewed, is poured over with sunflower oil. This dish can be stored in the refrigerator for about two weeks. If you want to save it for the winter, you need to sterilize jars of vegetables for forty-five minutes (half-liter) or one hour (liter).

Fried eggplant "for mushrooms" (snack)

The taste of this dish cannot be distinguished from real fried mushrooms. It is easy to prepare and does not take much time.

Ingredients:

• four large eggplants;
• two eggs;
• two bulbs;
• one teaspoon of mushroom seasoning;
• green onion;
• mayonnaise to taste (for serving dishes);
• vegetable oil for frying.

To cook eggplant "for mushrooms", you need to prepare all the components. To do this, clean and cut the vegetables: eggplant into cubes, onion into half rings. All this is put in a bowl, mushroom seasoning is added. Eggs are beaten separately with a whisk and vegetables are poured over them, everything is mixed well and left for one hour. During this time, the mixture is stirred several more times. After a while, oil is poured into the pan and the vegetables are fried. You need to fry until all the liquid has evaporated. When eggplants "for mushrooms" are ready, they are served with mayonnaise and chopped green onion. Bon appetit!

Eggplant with mayonnaise

Whole fruits are suitable for this recipe. Bitterness is preliminarily removed from them by one of the above methods.

Ingredients:

• three kilograms of eggplant;
• one kilogram of onions;
• salt to taste;
• one pack of mayonnaise;
• two heads of garlic;
• vegetable oil for frying;
• 1 st. a spoonful of vinegar.

Cooking process

Sliced ​​eggplant is placed in a frying pan, where oil is first poured. Vegetables are fried until golden brown. Do the same with onions. Prepared vegetables are salted, spices and garlic crushed in a mortar are added to taste. Vinegar is poured into the mixture, everything is mixed well. Then add mayonnaise. Banks must be sterilized for fifteen minutes. The mixture is laid out in jars and rolled up with lids. Such eggplant tastes like mushrooms, they can be stored all winter.

Useful properties of eggplant

This vegetable is valued for the fact that it contains trace elements that are needed human body. This does not diminish the value. If you cook from it various dishes or store for the winter. Stimulates digestion pectin, which is part of the eggplant. Thanks to this substance, excess cholesterol is excreted from the human body. But it is not recommended to use overripe fruits, as they contain such an alkaloid as solanine. This substance is poisonous, which causes diarrhea, colic, convulsions. You need to choose young vegetables of medium size.

Results

Thus, eggplant makes excellent snacks that go well with mashed potatoes, cereals. Also, this delicacy can be used as self-dish. This vegetable does not have a pronounced taste, they absorb any marinade, enriched with its aromas. Eggplants "under mushrooms" are an option for just such an appetizer.