Harvesting eggplants for the winter like mushrooms. Cooking options for canned eggplant like mushrooms

What makes you happy on cold winter evenings? Of course, a cozy blanket, a cup of fragrant tea with honey and mint, and a delicious dinner. It is all the more pleasant when we have healthy vegetables and fruits on the table. But in winter it is very difficult to meet good quality products, it is much better to stock up in season. Each housewife makes blanks, looking for new recipes. Today we offer you to prepare snacks that you definitely did not do. These are eggplants "Like mushrooms" - for the winter a great option for serving with meat or as an independent dish.

Good to know! Purple fruits contain many vitamins - A, E, C, K, group B, macro- and microelements - magnesium, calcium, potassium, phosphorus, manganese, iron. The composition contains nicotinic acid, which helps to quit smoking easier.

Eggplant "Like mushrooms": TOP of the best recipes

Option one

Let's start with the simplest recipe, we will use one of the most popular household appliances - a slow cooker. Now every housewife has it and greatly facilitates cooking.

We will need:

• eggplant - always choose only fresh fruits, preferably medium-sized - 10 pieces;
• pepper - in peas - 10 pieces;
• vegetable oil - 200 ml;
• salt - to taste;
• garlic - 6-7 cloves;
• bite - 70% - at the rate of 1/3 teaspoon per ½ liter jar;
• dill seeds - two tablespoons.

Cooking eggplant.
We wash the eggplants, then cut off the stalks, cut the vegetables into cubes. Pour a glass of vegetable oil from the multicooker bowl, you can take lean, olive oil, heat it for 1-2 minutes, setting the “Frying” mode. Now we shift our vegetables, switch to the "Extinguishing" mode. Set the timer to half an hour. While our eggplants are stewed, we clean and wash the garlic cloves. Wash the jars thoroughly with laundry soap, then sterilize.

Did you know? Eggplants have a bitter taste, this is because the composition contains a share of the poison - solanine.

When the slow cooker has done its job, then add chopped garlic, peppercorns, dill seeds to the eggplant. You can also put your favorite spices, after which we salt to taste and simmer in the same mode for another five minutes. We shift our vegetables into sterile jars, add 1/3 teaspoon of essence, twist with sterile lids. Eggplant should be tightly packed.

Important! After spinning, you need to turn the jars upside down, cover with a warm towel for a day. Then turn it upside down and hold it under cover for another day. Store in the dark and cool.

Option two

These eggplants “Like mushrooms” for the winter will take a little more time and effort from you, but as a result, the appetizer is very spicy, fragrant and tasty.

We will need:

• young purple vegetables - 5 kg;
• water - clean 5 liters;
• salt - for winter twists you need to take stone, not iodized - 3 tablespoons;
• bay leaf - 2-3 pieces per ½ liter jar;
• pepper - in a pot - 10 pieces;
• vinegar - in this recipe 9% - 100 ml.

Cooking eggplant.

We proceed with vegetables in the same way as in the first recipe. In both cases, you can either cut the skin or not. You can usually leave your homemade vegetables with the skins on. Now sprinkle the cubes with salt, and let them stand for a couple of hours. During this time, bitterness will go away, juice will appear on the surface, you do not need it.

Did you know? Eggplants can be not only purple, but also blue, bluish, in addition to everything else, white varieties are also found.

Pour the water into the pan, put eggplant cubes here and cook until boiling, then pour in the vinegar, the foam that is going to must be removed. Cooking time after boiling five minutes. At this point, you should already have sterilized jars and lids. At their bottom we put pepper in a pot, laurel leaves, put eggplant cubes tightly on top, you can chop a couple of cloves of garlic here. From above, pour the marinade from the pan where the vegetables were cooked. Roll up the lids.

Important! Banks should stand under a warm towel upside down until completely cooled, only after that they are removed to the basement.

Option three

Another eggplant "Like mushrooms" is very fragrant. Do you know why? Yes, because we will make them with fresh dill and with his umbrellas.

We will need:

• eggplant - young, medium size - 3 kg;
• water - again pure spring or filtered - 4 liters;
• dill in umbrellas and fresh - 1 umbrella and 1 bunch per jar of ½ liter, in total you will get about 4 liters of snacks;
• garlic - 4-5 medium heads;
• salt - 4 tablespoons;
• granulated sugar - 100 grams;
• essence 70% - 3 tablespoons;
• vegetable oil - we need to fill in jars - a tablespoon each.

Cooking eggplant.

We clean the garlic heads and crush them through the garlic press. Wash eggplant, cut into cubes. We chop all the dill, grind the seeds, mix with crushed garlic. Pour water into a saucepan, pour sugar, salt, lay eggplant cubes. After boiling, pour in the essence, simmer for another 10 minutes. Banks must be ready.

Note to the owner! Fresh eggplants are those whose skin is easy to pierce with a fingernail. It should not have brown spots, wrinkled places. The brown stalk produces old fruits, but the shape and variety play little role.

We lay a layer of a mixture of garlic and herbs on the bottom, then lay out the vegetables in a layer, then pour everything again with a spicy mixture, and eggplant again. So, do it to the very end. You can simply mix everything in one large cup and then distribute it among the banks. In each of which, at the end, a tablespoon of calcined vegetable oil is poured. Banks are twisted, turned over and covered before they are completely cool. Next, stored in the basement.

Advice! You can adjust the volume of garlic and herbs for yourself, add parsley, you can take grass seeds and other spices.

Option four

There are no recipes for making snacks, for example, here is another one - eggplant marinated for mushrooms, you just lick your fingers. You can peel vegetables for this recipe and get a more tender appetizer, you can leave it with the skin on - then the dish will look beautiful and crunchy. It is also worth noting that no matter what recipe you choose, the optimal volume of cans is 500-700 ml - the housewives noticed that with a larger container, the eggplants turn out to be too soft. They are much less like mushrooms.

We will need:

• medium-sized eggplant - 1.5 kg;
• dill and parsley - each green in a good bunch;
• chili pepper - 1 piece;
• garlic - 6-8 cloves;
• water - filtered - 2.2 liters;
• granulated sugar - 1 tablespoon;
• salt - rock - twice as much sugar;
• vinegar 9% - 7 tablespoons;
• vegetable oil - olive, sunflower to choose from - 100 ml;
• laurel leaf - 3 pieces;
• pepper - in peas - 10-12 pieces;
• cloves or other spices - optional.

Cooking eggplant.

Pour water into a saucepan, pour sugar, salt, put bay leaves and other spices to taste - prepare the marinade. When it boils, pour in the vinegar. During this time, you need to wash and cut off the tails of the eggplant, then cut into cubes. Pour the vegetables into the boiling marinade and cook for 5 minutes, after the water boils again. Don't overcook your aubergines or they'll become too soft and won't get the same mushroom effect.

On a note! Diced purple vegetables are quite light and float. To ensure everything cooks evenly, stir the cubes in the pan and press them to the bottom.

We take out the boiled vegetables in a colander, let them drain well. At this time, we clean the garlic, wash it, grind it in a blender bowl. We chop the washed and dried greens, and remove the seeds and veins from the chili so that the pepper is less bitter. Now we cut it into rings, combine it in a bowl with vegetable oil, garlic, herbs.

We mix the spicy mixture with boiled eggplant cubes, after which we fill them with jars that need to be sterilized in advance. The lining must be tight. Now you need to put the eggplant in a spacious saucepan with a thick bottom for pasteurization for 15 minutes. To prevent the jars from bursting, a towel is placed at the bottom, while we fill the water to 75% of the height. The process is over - roll up the lids, cover with a warm blanket and let cool for a day.

Option five

And you can make eggplants, tasty like mushrooms, and roll them up for the winter with mayonnaise. Yes, the dish is not for the figure, but it turns out very tasty and satisfying. You can make a couple of half-liter jars for a change. It is for this volume that we will prepare the components further.

We will need:

• vegetables - 2 medium;
• garlic cloves - 6 pieces;
• bulb - large;
• vegetable oil for frying;
• spices and salt - to taste;
• mayonnaise - about six tablespoons.

Cooking eggplant.

My vegetables, remove the tail. Either we cut off the skin, or not, then, cut into cubes of 2 cm. Finely chop the onion and sauté until golden brown in oil. Then we put it in a small colander so that the glass is excess oil, otherwise the snack will turn out to be too greasy. Eggplants also need to be fried on all sides, then combined with onions, squeeze garlic here, salt and pepper, you can chop any greens. We put mayonnaise and mix everything thoroughly.

We sterilize the jars, put vegetables tightly in them, press lightly. We put pasteurized for 15 minutes in a saucepan, as in the recipe above. We roll up, wrap up and wait for complete cooling. After that, it is better to store the appetizer in the refrigerator, as we cooked without adding vinegar. These "Like mushrooms" eggplants are best eaten first during the winter.

Advice! In order not to sterilize the jars over steam, which is dangerous, you can wash them with soda, rinse, pour 100 ml of water into a 500-gram liter and put it in the microwave at maximum power for 5-7 minutes.

Option six

And you can also make such a couple of jars to conquer all guests with variety and your culinary skills.

We will need:

• eggplant - 1 kg;
• a bunch of dill and parsley;
• mustard seeds - ½ teaspoon;
• granulated sugar and salt - equally each - a tablespoon each;
• vinegar 9% - 6 tablespoons;
• cilantro seeds (coriander) - optional - ½ teaspoon;
• vegetable oil - 120 ml;
• pepper in a pot - 6 pieces;
• filtered water - 1 liter;
• bay leaf - 2-3 pieces;
• garlic cloves - 6 pieces;
• cloves - optional - 3-6 pieces.

Cooking eggplant.

We start by preparing the eggplant. We do everything the same with them as before - wash them, remove the tails, cut them into cubes of 3 cm each. Cook the marinade - first pour clean water into the pan, salt it, add sugar and put all the spices - bay leaf, peppercorns, cloves, coriander and mustard. As soon as the water with spices boils, let it simmer for a couple of minutes, then pour vinegar. Now we lower the eggplants into the pan, cook after boiling for no more than five minutes, lowering the pieces to the bottom with a slotted spoon so that they all boil evenly.

Foreword

In winter, in the bins of any housewife, there are always several jars of canned eggplants. This vegetable is famous for its taste 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 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.

Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can remove the bitterness without any problems.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.

Ingredients:

Main:

Marinade:

(1 liter ) (6 tablespoons) (1 tablespoon ) (1 tablespoon ) (2 pieces ) (3 pieces ) (2 pieces ) (0.5 teaspoon) (0.5 teaspoon)

Cooking step by step with photos:

To prepare this simple but very tasty vegetable preparation for the winter, we need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size - 3x3 centimeters.

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they gave up their aroma enough, and during storage they can give a little bitterness to the workpiece.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

Step-by-step recipes for cooking delicious eggplant "like mushrooms" for the winter

2018-07-07 Natalia Danchishak

Grade
prescription

3373

Time
(min)

servings
(people)

In 100 grams of the finished dish

NaN gr.

NaN gr.

carbohydrates

3 gr.

36 kcal.

Option 1. The classic eggplant recipe "like mushrooms" for the winter

Eggplants boiled in a marinade of water, oil, dill and garlic taste like pickled milk mushrooms. Roll the workpiece into jars, with a volume of not more than 0.7 l, so that the vegetable does not turn out to be too soft during the sterilization process.

Ingredients

• one and a half kg of eggplant;
• a pod of hot pepper;
• a head of garlic;
• a bunch of fresh dill.

Marinade

• two liters of 200 ml of spring water;
• 100 ml vegetable oil;
• 50 g of rock salt;
• ten peas of black pepper;
• six cloves;
• 30 g of granulated sugar;
• two bay leaves;
• 70 ml 9% vinegar.

Step-by-step eggplant recipe "like mushrooms" for the winter

Put the water in a large saucepan on the fire. Pour dry ingredients, add pepper, bay leaf and cloves.

Wash the blue ones, cut off the ends. Chop the vegetables into fairly large chunks. Pour vinegar into a saucepan with boiled liquid. Put the chopped eggplant in the marinade. Wait until it boils and cook for five minutes.

Remove the pot from the heat and drain the contents into a colander. Peel the garlic. Crush each slice with the flat side of a knife and finely chop. Rinse the dill and dry well. Finely chop. Cut the hot pepper pod into thin rings.

In a separate bowl, combine oil with hot pepper, garlic and dill. Add the eggplant to the spicy butter mixture and stir. Fill sterile jars with eggplant mixture, packing tightly. Cover with lids and place in a pot of boiling water, lining the bottom with a kitchen towel. Sterilize for a quarter of an hour. Take out the containers, roll up and leave for a day, wrapped in a warm jacket.

While boiling, constantly dip the eggplant with a slotted spoon into the marinade. The appetizer will look interesting if the vegetable is cut into bars. Constantly taste the marinade to achieve the desired result.

Option 2. A quick recipe for eggplant "like mushrooms" for the winter without sterilization

A savory appetizer that can be served both for dinner and on the festive table. Eggplants cook quickly, so they remain fragrant and fresh. Tastes like mushrooms. Preservation is not subjected to sterilization, which significantly reduces the cooking time.

Ingredients

• two kg of eggplant;
• to taste fresh dill;
• two bay leaves;
• half stack. vinegar;
• five peas of allspice;
• two liters of spring water;
• 30 g of rock salt.

How to quickly cook eggplant "like mushrooms" for the winter

Wash the eggplant thoroughly. Cut off the stems. Chop the blue ones into small cubes. Place in a large basin and fill with salt water. After an hour, drain the brine, and squeeze the eggplants slightly from excess liquid.

Transfer the eggplants to a saucepan, fill with clean water and put on the stove. As soon as the contents boil, remove the foam and pour in the vinegar.

Wash the jars and sterilize in the oven or over steam. Dry the containers. Put a bay leaf, peppercorns and chopped fresh dill in each. Fill jars with eggplant slices and pour over hot marinade. Roll up immediately, turn the lids upside down and cool, wrapped in a blanket.

To get rid of bitterness, be sure to soak the eggplant in a strong salt solution for at least half an hour. Then the vegetable must be rinsed and squeezed lightly.

Option 3. Eggplant "like mushrooms" for the winter with bell peppers and onions

Eggplant "like mushrooms" according to this recipe is cooked in the oven. Two processes take place simultaneously: the salad is cooked and sterilized. Bulgarian pepper and onion perfectly complement the workpiece.

Ingredients

• 2.5 kg of eggplant;
• 5 ml of vinegar essence;
• kilogram of onions;
• 750 g of bell pepper;
• rock salt;
• a head of garlic;
• 250 ml of vegetable oil;
• dill greens - two bunches.

How to cook

Wash the eggplant and cut off the stem. Fill a large saucepan halfway with water and bring to a boil. Pour enough salt to make a brine. Lay out part of the eggplant, cover and cook for five minutes, stirring occasionally with a slotted spoon. Lay out the eggplants on the rack and load the next batch.

Break the head of garlic into slices and peel them. Rinse dill, lightly dry and chop. Remove coarse stems. Remove the stem with the core and clean out the seeds. Cut the vegetable into strips. Free the onion from the husk, and chop it into the thinnest half rings.

Cut the cooled eggplant into small pieces. Place all prepared vegetables in a bowl. Mix everything with your hands, pepper and salt. Now pour in the vinegar and oil. Stir again. Hold for half an hour.

Fill sterile half-liter jars with the resulting vegetable mass. Cover them with lids and put in the oven, turning on the temperature at 140 C. Cook for an hour. Carefully remove the containers, roll up with tin lids and cool under a warm blanket.

During cooking, the marinade may leak from the jars, so place the baking sheet down. While the salad is in the oven, you can go about your business. The cooking process does not require constant monitoring.

Option 3. Pickled eggplant "like mushrooms" for the winter

Another interesting way to cook blue ones. The taste of the appetizer is indistinguishable from crispy, salty mushrooms.

Ingredients

• four eggplants;
• vegetable oil for frying;
• liter of spring water;
• currant leaves;
• 50 g of rock salt;
• black peppercorns;
• dill greens;
• garlic - four cloves.

How to cook

Wash the eggplant and place on a kitchen towel. Cut off the stalk and chop into circles, three centimeters thick. Pour salt into a pot of boiling water and add black peppercorns. Boil the marinade for three minutes.

Put currant leaves and dill greens on the bottom of the pan. Lay out the eggplant slices. Free the garlic from the husk and chop finely. Combine with chopped dill and stir. Pour the resulting mixture into each layer of eggplant.

Pour marinade over vegetables in a saucepan. Place a flat plate on top, smaller than the saucepan. Place a weight on it. Leave the blue ones to ferment for three days. Then transfer the eggplants to jars, close tightly with nylon lids and store in the refrigerator.

Pickled eggplants can be stored directly in the pan by placing it in the cellar. To prepare blue ones in this way, they can be cut into circles or slices.

Option 5. Eggplant "like mushrooms" for the winter with mayonnaise with mushroom seasoning

Salad according to this recipe can be prepared both for dinner and for preparing it for the winter. The ingredients are fried in vegetable oil and combined with mayonnaise. The snack is hearty and nutritious.

Ingredients

• 2 kg 500 g eggplant;
• sunflower oil for frying;
• 750 g of onions;
• half a pack of mushroom seasoning;
• 400 g mayonnaise.

How to cook

We wash the eggplant. Cut off the stem and remove the skin. Grind the pulp of the vegetable into cubes no more than two centimeters thick.

We place the blue cubes in a saucepan, fill with cold water and put on the stove. Bring to a boil and cook for seven minutes, stirring occasionally.

Turn off the heat and leave the eggplant in boiling water for three minutes. We recline in a colander and leave to glass all the liquid.

We clean the onion and chop it into the thinnest half rings. Pour vegetable oil into a large cast iron skillet. We warm it up, spread the onion and sauté over high heat until soft.

Transfer the fried onion to a large bowl. We return the pan to the fire, add oil and fry the little blue ones for ten minutes, stirring regularly. We shift the eggplant to the onion and mix. Pour the mushroom seasoning, add mayonnaise and mix well again. We lay out the resulting mixture in half-liter jars, tamping it tightly. We sterilize the workpiece in a wide saucepan with boiling water for half an hour. We twist the lids with a special machine and turn them over. We cover with a blanket and leave for a day.

You can use store-bought mushroom seasoning, or you can make your own with dried mushrooms. To prepare the workpiece, it is better to use mayonnaise 72% fat.

No one will argue about the taste qualities of purple vegetables. Every housewife has several favorite recipes for dishes and preparations for the winter. Perhaps the recipes below will become a novelty for someone and fill up the pages in a notebook.

Preparing eggplant for harvesting

Before you "conjure" in the kitchen, the blue ones must be sorted. Leave only dense, dark purple fruits without damage. Then they are washed and thrown into a colander to drain the water. The next steps depend on prescription requirements.

If you need eggplant without skin, then it is cut off before cooking. The stalks are removed in any case. The fruits are pierced through with a knife or a cut is made along the length, not reaching the edges of 3 cm.

Boil blue ones in salted water (per 1 liter 30 g of salt) for 20-30 minutes. The degree of readiness is checked with a match - if it pierces the fruit, the eggplant can be removed.

Having set the board at an angle, the little blue ones are laid on it and pressed down with a load. Keep in this form until the eggplant has cooled and all the water has drained.

In this version, the skin is not cut off. You can heat-treat blue ones in the oven on a baking sheet or under a lid in a frying pan. The fruits must be turned over so that they are baked on all sides. The skin is peeled while still hot and the stalks are cut off immediately.

Eggplants like mushrooms - the best recipes for the winter

The recipes below will appeal to real gourmets. Fans of mushrooms will appreciate the preparations at their true worth - eggplants will become a worthy replacement for them both in taste and in the saturation of useful substances.

To make them blue and look like mushrooms in a jar, it is recommended to cut them into small cubes. At the same time, eggplants can be fermented by themselves, bringing to lactic fermentation. But the workpiece will turn out much tastier if you add roots. Step by step it looks like this (ingredients are taken for 2.3 kg of eggplant):

• carrots (0.5 kg) and parsley root (100 g) are crushed and fried in vegetable oil, adding greens at the end;
• separately fry the onion (100 g);
• the ingredients are combined, salted (1 tablespoon) and stewed.

Blue ones and roasts are packaged in jars, alternating in layers. Bay with a 3% saline solution, cover the necks with gauze.

After waiting for the start of fermentation, they stand for another 3 days and pour calcined and chilled oil into jars with a layer of 2 cm. Lightly covered with nylon lids, they are sent for storage in a cool place (at a temperature of 0 to +10 degrees).

It should be noted that eggplants prepared without sterilization are suitable for food for no more than six months.

This recipe is sure to please spicy lovers. For 2.5 kg of eggplant, you will need 100 g of peeled garlic cloves, a glass of vegetable oil, 2 bunches of greens. The cooking algorithm is quite simple:

• eggplants are cut into raw cubes, having previously been cleaned;
• boil for 10 minutes in the marinade (for 1 liter of water, take acetic essence and salt, 1 tbsp each);
• garlic is rubbed, the greens are finely chopped and mixed with eggplant;
• after calcining vegetable oil, pour it into the prepared mixture.

Packed in jars and sent for sterilization for 20 minutes (liter jars).

Eggplant for the winter like mushrooms with garlic: video

With this recipe, you don’t have to bother for a long time - the hostess gets rid of the process of cutting fruits. Therefore, blue ones (2 kg) are better to take small ones so that they fit in a 3-liter bottle. All subsequent actions are simple and will take a little time:

• teeth from one head of garlic are peeled and cut into plates;
• add 1 tsp. salt and grind well;
• at the bottom of the jar put a couple of sheets of parsley and a leaf of celery;
• after cutting the eggplants, stuff them with grated garlic;
• prepare a brine - for 1 liter of water 2 tbsp. salt;
• the bay is blue, they cover the jars with lids.

For lactic fermentation, it is kept for 5 days at 18-25 degrees. Then you need to store in the cellar at a temperature not exceeding 8 degrees Celsius or in the refrigerator.

Before serving, eggplants are cut into pieces and seasoned with oil. Their taste is indistinguishable from pickled mushrooms.

Housewives increasingly began to use this sauce in winter preparations. This is where it will fit in. One standard package is enough for 3 kg of blue ones, which do not need to be pre-treated. The steps in this recipe are identical to those described above and look like this:

• cutting the eggplant into cubes, sprinkle them with salt to let the juice out;
• after heating the vegetable oil, fry the little blue ones, bringing to goldenness;
• the same is done with chopped onions (1 kg);
• combine the components, add crushed garlic (2 heads), spices (to taste) and 1 tbsp. vinegar 9%;
• filling the mass with mayonnaise, packed in sterile jars and closed with lids.

Since the blank does not undergo sterilization, it is better to store it in the refrigerator.

The Greeks shared this recipe with the world. They consider eggplant as a national product. To prepare 3 liter jars of snacks, you need to take 2.5 kg of small blue ones. They are prepared by baking with vegetable oil.

Before calcining the fruits, a deep cut is made in the middle of them. This will speed up the frying process. The next actions of the hostess will be as follows:

• finely cut onion (2 kg) and sauté;
• dill and parsley (50 g each) are cut, mixed with onion and salt (1 tablespoon);
• prepare tomato sauce from 2 kg of ripe tomatoes, 60 g of salt and 65 g of sugar; ground and allspice put to taste;
• blue ones are stuffed with onion mixture and placed in jars, into which a little sauce has already been poured;
• when the containers are filled with fruits, they are poured with hot sauce up to the neck.

It will take a long time to sterilize - about 100 minutes. But then the blue ones prepared in this way can be safely stored in a kitchen cabinet or pantry.

This recipe also dispenses with pre-treatment of the fruit. Eggplants (2 kg) are cut into slices of 20 mm thick and sprinkled with salt to remove bitterness. After 20 minutes, rinse under running water and wring out. Then proceed to such manipulations:

• sunflower or cottonseed oil is calcined in a pan and blue circles are fried in it (on both sides);
• while the eggplants are cooling, finely chop the parsley and lemon into thin slices;
• little blue ones are placed in dry jars, interspersed with lemon slices and herbs;
• the mass is poured with chilled calcined oil, but not to the top (leave 2 cm free under the neck).

During sterilization, which lasts 1.5 hours for half-liter jars, strong water bubbling should not be allowed. Otherwise, the oil will splash out and the quality of the blockage will deteriorate.

The peculiarity of this recipe is a large amount of greens. Dill will give eggplant a pleasant spicy flavor. All the ingredients below are taken based on 2 kg of blue ones and perform the following actions:

• elastic fruits are cut into cubes of 1.5-2 cm;
• having prepared a marinade from 2.5 liters of water, 1 tbsp. salt and 150 ml of apple cider vinegar, blanch eggplants in it (5 minutes);
• having thrown it into a colander, leave it for an hour to cool;
• garlic cloves (1 head) rubbed on a grater;
• dill (350 g) finely chopped and combined with the rest of the ingredients.

Sterilization is not necessary so that the spicy spicy smell is more intense. But you will have to store the workpiece in the refrigerator.

It should be taken into account that eggplants prepared in this way are stored for no more than a month, then they begin to mold. But the appetizer turns out so tasty that it is eaten in a couple of weeks.

If there is a desire to make bulk preparations according to this recipe, you will have to sterilize. Liter jars are kept for 20 minutes in slightly boiling water, then wrapped in a blanket and steamed for another day (upside down).

Eggplant with garlic and herbs for the winter: video

To make this appetizer savory, onions (1 kg) are pre-chopped in half rings and marinated for 2 hours in vinegar. The purple fruits (2.5 kg) are cut fresh into strips, which are then turned into straws. In the future, the following conservation algorithm should be followed:

• prepare a brine from 5 liters of water and half a pack of salt;
• eggplants are poured with liquid and kept under pressure for 2 hours;
• then the blue ones are washed in 2 waters;
• vegetable oil (1 l) is poured into a stainless cauldron and heated;
• little blue stew over low heat for 20-25 minutes;
• at the end, squeezed pickled onions are added, everything is mixed and the fire is turned off.

Having packaged hot in jars, they immediately roll it up, turn it upside down, wrap it in a warm blanket and let it cool completely in this form.

The combination of eggplant with bell pepper is an unforgettable “taste feast”. If you want to surprise your loved ones, you should try the proposed recipe:

• blue fruits (5 kg) are cut into cubes, sprinkled with salt and kept for 4 hours;
• Bulgarian red pepper (1 kg) is crushed in a meat grinder and fried in a large amount of oil;
• marinade is prepared - 5 liters of water, 100 g of salt, ½ liter of vinegar (7%), 2 bay leaves, a few black peppercorns;
• boil the squeezed eggplants for 5 minutes and throw them into a colander to get rid of the water;
• pepper is mixed with blue ones and distributed among jars.

Depending on where the blockage will be stored, the hostess decides whether to sterilize or not.

Eggplants like mushrooms for the winter - a delicious recipe for harvesting: video

If the house has a multicooker, all procedures are greatly simplified. Each of the above recipes can be used as a basis, but the following is given as an example of the simplest:

• eggplant (1.5 kg) cut into cubes without pretreatment;
• slices from one head of garlic are cut into pieces;
• chili pepper (half a pod) is crushed;
• 1.2 liters of water are poured into the bowl, salted (2 tablespoons), sugar (1 tablespoon) and vinegar (75 ml) are added;
• closing the lid of the multicooker, for 25 minutes turn on the “Multipovar” mode at 160 degrees;
• eggplants are boiled in the marinade for 5 minutes;
• draining the water, the blue ones are transferred to another container;
• in the “Frying” mode, garlic and pepper are sautéed for 5 minutes (120 ml of oil is taken);
• then add blue ones and fry for another 5 minutes.

Having packaged in jars, they immediately roll up and keep under a warm shelter for 12 hours.