Eggplant like instant mushrooms. Eggplants like mushrooms - simple recipes for delicious preparations for the winter. Eggplant fried like mushrooms for the winter with mayonnaise and mushroom seasoning

Eggplant is native to India and China. It was from there that the dark blue handsome man began his proud march around the planet. Eggplant, which came to Europe, has long been considered a dangerous product. The fruit was even called the "apple of madness" because it provoked hallucinations and poisoning in those who tasted it. And the reason for such madness was improper cultivation, non-compliance with the cooking technology. But if you take into account all the requirements of the blue, you can create delicious culinary masterpieces.

The benefits of the product, and how to select it correctly

Eggplant is not only tasty, but also a very healthy product. It contains many vitamins (A, PP, C, group B), useful trace elements (phosphorus, iron, potassium, calcium, copper). In addition, blue ones are used in dietary nutrition, as they are low in carbohydrates. Their calorie content is only 25 kcal per 100 g of product.

Useful substances contained in dark blue fruits are not destroyed during heat treatment. Therefore, delicious preservation of eggplant will make up for the deficiency of vitamins and minerals throughout the winter.

Properties

Eggplant is considered a product of longevity. Judging by the reviews of doctors, they are especially useful for the elderly, pregnant women, persons suffering from fullness, adolescents. Experts say that blue ones provide the following positive effects:

• remove bad cholesterol from the body– thereby reducing the risk of developing atherosclerosis;
• stimulate peristalsis- eliminate constipation, normalize metabolism due to pectin and fiber;
• prevent the development of cancer- the fruits are rich in finol compounds;
• normalize water-salt metabolism- improve heart function due to potassium salts;
• provide a diuretic effect- due to this property, the product is recommended for gout and swelling;
• activate bile secretion- stimulate the work of the gallbladder, pancreas;
• improve hematopoietic processes- increase hemoglobin;
• provide cartilage regeneration- strengthen bones and restore joints, therefore they are useful for osteochondrosis, osteoporosis, arthrosis.

A product grown incorrectly absorbs and concentrates rather toxic substances. Before choosing eggplant recipes “like mushrooms” for the winter, you need to carefully consider buying this fruit. Remember the following three recommendations for making the right choice.

1. Take young eggplants. It is easy to recognize them. Young specimens are distinguished by a thin skin, a dark blue even shade. Overripe fruits acquire gray-green or yellowish-brown tones. Never buy them. It is overripe eggplants that accumulate solanine in themselves - a rather toxic substance that causes poisoning of the body. Young eggplants do not have this component.
2. Choose medium fruit. Don't buy oversized eggplants. They have a lot of seeds that will reduce the taste of the dish. It is not recommended to stop the choice on very small eggplants. In the process of heat treatment, they can turn into "porridge". The most tasty and healthy fruits are medium in size.
3. Check product freshness. Eggplants, lying on the counter for a long time, will harm you with a high content of nutrients. But the risk of acquiring digestive problems by eating a stale fruit increases significantly. To determine the freshness of an eggplant, hold it in your hands. The skin should be smooth and even. There should be no brown spots on the surface (these are traces of damage). Carefully inspect the "tail". A green stalk indicates the freshness of the product, and a brown one indicates that the fruit has long been plucked.

Chefs say: the darker the color of the eggplant, the tastier it is. Therefore, choose fruits of a rich shade, practical black.

Secrets of proper cooking

There are few secrets of proper preparation, but they must be taken into account. Improperly cooked eggplant can completely lose its beneficial properties, lead to severe intoxication. Experienced chefs know three secrets.

1. Don't eat raw fruits. Never eat eggplant raw or fruits that have not been fully cooked. Such a dish causes long-term intestinal disorders, severe spasms, and vomiting.
2. Eliminate characteristic bitterness. Blue ones have a specific bitterness. To eliminate it, cut the washed fruits into medium-sized circles or cubes. Put the raw materials in a bowl, salt. After 15-20 minutes, drops of liquid will appear on the surface of the pieces. Rinse cubes gently under running water, pat dry with paper towels.
3. Marinate with or without skin. Eggplant can be canned with or without the skin. It depends on your preference. Peeled blue ones provide the dish with a more delicate taste. But in this case, the risk of getting a mushy consistency increases.

Eggplant "like mushrooms" for the winter: choose your recipe

Eggplants can be stored frozen. This is the easiest way to harvest blue ones for the winter. To do this, cut the product into pieces, eliminate bitterness. Then blanch the blue ones in boiling water for two to three minutes, immediately pour over with cold water. Lay the eggplant out on a clean, dry cloth to drain excess liquid. Spread the pieces on a flat surface covered with polyethylene so that the eggplants do not touch, put them in the freezer. Put the frozen pieces in a separate container or bag. But if you want to pamper your homemade "eggplant mushrooms", use the recipes below.

Boiled

Peculiarities . This is the easiest recipe for making a delicious snack - eggplant "like mushrooms" for the winter without sterilization.

Compound:

• little blue ones - 3 kg;
• water - 3 l;
• bay leaf - three to four pieces;
• vinegar - 150 g;
• salt - two tablespoons;
• garlic - one head.

Cooking

1. Cut the eggplant into small cubes.
2. Sprinkle with salt.
3. While the bitterness goes away, take care of the marinade.
4. Pour water into a saucepan, add salt, add bay leaf and bring to a boil.
5. When the liquid begins to boil, pour in the vinegar, reduce the heat.
6. Dip the blue pieces into the marinade in small batches. They need to be cooked for 15 minutes.
7. Take out the eggplants, immediately put them in sterilized jars.
8. In each jar (0.5 l) add two cloves of garlic.
9. Pour the blue ones with hot marinade (the one in which the fruits were boiled).
10. Roll up the banks, be sure to wrap them up.

Salty

Peculiarities . Salted eggplant "like mushrooms" will appeal to all lovers of spicy snacks. This dish can be consumed after three to four days. To pickle eggplants “like mushrooms” for the winter, jars (0.5 l) must be sterilized for 15 minutes, then tightly rolled up with lids.

Compound:

• eggplant - 3 kg;
• garlic - one head;
• carrots - four pieces;
• water - 2.5 l;
• vegetable oil - 30 ml;
• salt - five tablespoons;
• cloves, allspice and bitter pepper.

Cooking

1. Remove the stalks, wash the eggplant.
2. Dip them whole in water, boil for 15 minutes.
3. When the fruits have cooled slightly, put them under oppression for one to two hours to eliminate excess liquid.
4. At this time, grate the carrots, chop the garlic.
5. Combine carrots with garlic, add salt and spices, mix.
6. Cut each eggplant lengthwise, without reaching the edge so as to form a pocket.
7. Start blue ones with garlic-carrot mass.
8. Put stuffed eggplants in jars, tamp a little.
9. If the filling remains, then fill it with the voids formed in the jar.
10. Now boil water, add salt, boil the brine for five to seven minutes.
11. Fill the jars with the resulting marinade.
12. Transfer the containers to a cold place, soak for three to five days.

With herbs and garlic

Peculiarities . This eggplant recipe “for mushrooms” with garlic and herbs for the winter requires mandatory sterilization. A simple procedure will ensure the best storage of conservation.

Compound:

• little blue ones - 5 kg;
• salt - four tablespoons;
• water - 3 l;
• vinegar - 250 ml;
• garlic - two heads;
• dill - a large bunch;
• sunflower oil - 300 ml.

Cooking

1. Put a pot of water on the fire, add salt, bring to a boil. Then pour in the vinegar.
2. Dip the eggplants into the boiling marinade.
3. Boil them for three minutes, no more, put them in a colander so that excess liquid can drain.
4. Chop the dill, combine it with chopped garlic.
5. In a large bowl, mix eggplant pieces with garlic herbs, add vegetable oil.
6. Arrange the finished salad in sterilized jars, cover with iron lids (do not roll up).
7. In a large saucepan, lay an old towel on the bottom, put jars of eggplant on it. Fill with water, turn on the fire.
8. Sterilize the little blue ones for 20 minutes, then roll them up.

Pickled

Peculiarities . Cooking pickled eggplant "like mushrooms" is recommended not for the winter, but as an everyday dish. Although if you resort to sterilization (15-20 minutes), then such a blank can be saved for a long time. Use the following step-by-step instructions to properly prepare the dish.

Compound:

• blue - 3 kg;
• onions - 300 g;
• vinegar - 100 ml;
• vegetable oil - as needed;
• garlic - two or three heads.

Cooking

1. Cut the onion into rings, pour over the vinegar.
2. Soak the onion in this marinade for 15-20 minutes.
3. At this time, take care of the eggplants: cut them into cubes, eliminate the bitterness.
4. Pour a little oil into the pan, fry the little blue ones. Remember that eggplant can absorb a lot of fat like a sponge, so don't go overboard with a plant-based product.
5. The fried slices should acquire a beautiful golden color.
6. Put them in a deep bowl, add pickled onions, squeeze garlic through a press.
7. Salt the mass to taste, mix.
8. Arrange such a salad in jars, then sterilize it or close it with a regular lid, refrigerate.

After three or four days, the eggplants will be completely soaked, they will acquire the aroma and taste of real mushrooms. Fans of spicy snacks are advised to add a quarter of a pod of chili pepper to the dish.

with mayonnaise

Peculiarities . Appetizing and original eggplants are obtained by adding mayonnaise.

Compound:

• blue - two fruits;
• garlic - one clove;
• onion - one;
• mayonnaise - five to six tablespoons;
• vegetable oil, salt.

Cooking

1. Chop the onion, fry it in oil until golden brown.
2. Put the workpiece on a sieve so that excess oil can drain.
3. Cut the eggplant into small cubes, eliminate the bitterness.
4. Fry the pieces in oil until they get a rich golden color.
5. Combine eggplant and onion.
6. Add chopped garlic, mayonnaise.
7. Add spices to taste, mix the mass.
8. Divide the salad into jars.
9. Sterilize preservation for 15 minutes, then roll up.

Fried with eggs

Peculiarities . This recipe for blue "like mushrooms", aged in the refrigerator, takes on a special piquancy by adding eggs. The dish can be consumed both hot and cold. In the latter case, it is necessary to withstand it for one to two hours in the refrigerator.

Compound:

• blue - four fruits;
• vegetable oil - for frying;
• onions - one;
• egg - two;
• mushroom cube - one;
• greens (dill, parsley, onion) - a small bunch.

Cooking

1. Cut eggplant into cubes, eliminate bitterness.
2. In a separate bowl, break the eggs, add a pinch of salt, beat the mixture thoroughly.
3. Pour the blue ones with the egg mass, mix so that all the pieces are soaked evenly.
4. While the eggplant is soaking, chop the onion.
5. Put eggplants in a frying pan with hot oil, fry them.
6. Add to the blue onions, continue to fry the mass.
7. After 15 minutes, pour the mushroom cube into the pan, after crumbling it.
8. Simmer the dish for another five minutes, stirring constantly.
9. Before serving, chop the greens and decorate the "mushrooms".

Whatever recipe for blue “like mushrooms” you choose for the winter, one more tip from the chefs will come in handy. If you decide to peel the eggplants, first scald the fruits with boiling water. With such blue skins will be removed easily and without much hassle.

Now those fertile days have begun, when the harvest itself falls into the bins and asks for a table.

Including delicious eggplants, which I propose to cook in such a way that their taste will resemble mushrooms.

Over the past few years, the dish has become an invariable hit of the season, and recipes are literally in great demand. We will not lag behind and do it - we will please the family, and we will not forget ourselves.

Little blue ones, many are used to calling them that way, by themselves they taste like the gifts of the forest. But if they are properly marinated or thermally processed, the similarity only intensifies.

How to quickly and tasty cook eggplant like mushrooms

Cooking does not require any special hassle, no skills, complex ingredients. Unless you need to know a couple of secrets in order not to make mistakes, but recipes.

Tips for beginner housewives:

• One of the disadvantages of eggplant is their bitterness, but only if they are not processed correctly before cooking.
• If you want to remove the bitterness, cut the vegetable into rounds, and then dip it briefly in salted water. There is another way to get rid of bitterness - salt the pieces and set aside for a while. Juice, as you probably understood, is then drained.
• By the way, vegetables after processing will absorb less fat, and this is also in the piggy bank of the advantages of pre-treatment.
• In the youngest specimens, there is no need to remove the skin, but in older eggplants, this manipulation will have to be done.
• Scald vegetables with boiling water - this will facilitate the process of removing the skin, especially in older specimens.
• Fresh oil is the key to a well-cooked dish. The blue ones have the peculiarity of absorbing oil well. A stale product will spoil the taste of vegetables, as a result you will get not the taste of mushrooms, but a rancid aftertaste after eating.

Fried with sour cream

Fried eggplants with sour cream are ideal hot, they will not spoil the pleasure even when cold. A cube of Maggi broth will add mushroom aroma and flavor.

You will need:

• Eggplant - 500 gr.
• Sour cream - 100 gr.
• Bulb.
• Oil for frying.
• Mushroom Bouillon Cube Maggi (Substitute for any other seasoning you prefer)
• Greenery.

Step by step preparation:

1. Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
2. While the pieces are drying, finely chop the onion and fry in a pan. Do not wait for a golden crust, the onion is fried until transparent.
3. Add the blue ones to the pan and, stirring, fry until cooked.
4. Finally, pour in sour cream and a cube of seasoning. Let it boil and remove from the burner. Put on a plate, sprinkle generously with herbs.

Blue ones, fried under mushrooms with eggs

Eggs will add an incredible flavor to the dish, maybe this is the secret of the popularity of the dish.

• Eggplant - 4 pcs.
• The bulb is large.
• Eggs - 2 pcs.
• A cube of mushroom seasoning.
• Oil for frying.
• To serve, prepare mayonnaise and green onions.

Cooking:

1. Cut the blue ones into cubes of any size
2. Separately, beat the eggs with a pinch of salt and pour them into the eggplant bowl. Stir and leave for an hour to brew. During this time, mix the workpiece a couple of times, let the pieces soak well.
3. In the meantime, chop the onion.
4. Fry the pieces of blue ones in well-heated oil, add the onion and continue to fry.
5. When you feel the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
6. Add mayonnaise and chopped green onion to a plate.

Pickled eggplant like mushrooms

There are several options to make the blue ones look like mushrooms. In the form of a light snack, quick, with a Korean flavor that many people love. But in any case, the taste of eggplant will resemble the gifts of the forest.

Recipe number 1. Moderately spicy snack, with a noticeable taste of mushrooms.

Take:

• Young eggplant - 2 kg.
• Garlic - medium head.
• Oil - one and a half glasses.
• Table vinegar - 10 large spoons.
• Dill - a bunch.
• Water - 2.5 liters.
• Salt - 4 tablespoons with a small slide.

Cooking:

1. Cut the vegetables into small, up to 2 cm, cubes and send them to boiling water. Dissolve salt in water and add vinegar.
2. Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
3. Slowly, while the blue ones cool, cut the dill and garlic. Combine them with oil, during which time it will be slightly saturated with the aroma of spices, and the appetizer will become tastier.
4. Put the slices in the oil dressing, stir and move in the cold for 5 - 6 hours (you can do it right away in a jar).
5. The appointed time is up - try it, the taste of pickled mushrooms is guaranteed to you.

Quick Pickled Eggplant

Try to cook - you will like these mushrooms. Unlike the first recipe, there are more spices here, which will improve the taste of pickled blue ones.

Take:

• Eggplant - 1.5 kg.
• Bulb - 2 pcs.
• Water - 2.5 liters.
• Bay leaf - 4 pcs.
• Garlic - head.
• Cloves - 4 sticks.
• Allspice - 8 pcs.
• Hot pepper - take to taste.

The marinade is prepared from 2 tablespoons of sugar, 2.5 tablespoons of salt and 6 large spoons of 9% vinegar.

Cooking:

Cut the blue ones into slices and pour boiling water (do not add water and do not add vinegar - pay attention). Boil after re-boiling for 3 minutes and fold in a colander.
Put the pieces in a jar, alternating with garlic and chopped onion. Put all the spices in there. Love spicy dishes - add bitter pepper.

Boil the marinade: add salt and sugar to the water and pour in the vinegar.
Pour in the marinade. After it cools down, hold the workpiece for 6 hours in the cold. When serving, add a little vegetable oil if desired.

Korean mushroom recipe

The Korean version is distinguished by a larger number of vegetables and an abundance of spices.

You will need:

• Blue - 2 kg.
• Water - 3 tbsp. spoons.
• Bulb.
• Carrot - 3 pcs.
• Sweet pepper - 3 pcs.
• Garlic - head.
• Sugar - 2 tablespoons.
• Salt is a spoon.
• Table vinegar and vegetable oil - 150 ml each.
• Ground red and black pepper - a teaspoon each.
• Coriander - 2 small spoons.
• Parsley, dill.

How to cook:

Cut the eggplant lengthwise into four parts, and boil them by salting the water (after boiling, cook for 10 minutes).

When the water drains and the little blue ones cool down a bit, cut them into smaller slices.
Cut peppers and carrots into strips, onions into half rings. Connect with the blue ones. Add finely chopped garlic.

Make a marinade: combine salt and sugar in a separate bowl. Dilute a little with water, pour in oil and vinegar. Mix well and pour over the vegetables.

My recipes for eggplant like mushrooms will not be enough - watch the video I selected, another one is prepared there for the winter. May your meals always be successful!

Today I will show you how to cook a very tasty vegetable appetizer - fried eggplants like mushrooms. In appearance, and in taste, it really looks like a dish of mushrooms. And if you add a couple of mushroom bouillon cubes or ground dry mushrooms, the similarity will be even more pronounced.

• 4 medium young eggplants (total 800-900g)
• 2-3 small raw eggs
• 100 g butter
• 3-4 onions (350-400 g)
• 200 g sour cream
• 3-4 garlic cloves
• 1 mushroom broth cube
• salt, black ground pepper
• some dill

Cooking method:

Whisk the eggs with a little salt and pepper.

Cut the eggplant with the skin into cubes, the size of small mushrooms, and mix with the egg mixture. We leave for 10-15 minutes.

Peel the onion and cut into small cubes. We also clean the garlic and chop it as finely as possible. Heat a large frying pan, melt the butter, put the onion and garlic and fry until slightly golden.

Mix eggplant again with eggs, put them in a pan and quickly mix with onions. Pour the egg mixture remaining in the bowl in a thin stream into the pan and immediately stir vigorously so that the eggs at the bottom do not bake into an omelet. Fry the eggplants over medium heat, stirring vigorously until they are lightly browned.

To make fried eggplants taste like mushrooms, crumble 1 or 2 mushroom bouillon cubes into the pan, depending on whether you want the snack to have a clear mushroom flavor or not. But, in general, I don’t feel very good about bouillon cubes, so I often do it differently. Since I love it very much, there are always these dried mushrooms in stock. I am not a mushroom picker, of course, somehow there is nowhere, and there is no one to go mushroom picking with, but I love mushrooms and often buy them. So, I take some dried porcini mushrooms, grind them in a coffee grinder and add the resulting mushroom flour to various dishes during cooking, including a fried eggplant appetizer. The aroma is beyond words!

When the fried eggplants become soft, add sour cream, mix and continue to cook over low heat for another 5-10 minutes. Before turning off the stove, you can sprinkle with chopped dill or other herbs. Mix.

It's already September! The beds in the garden are slowly emptying. The crop is almost all harvested, but the eggplants are still hanging on very green bushes and delight with their elastic glossy fruits. And they would also please, but the nights are getting cooler, the days are rainier. The sun is hiding somewhere behind the clouds. So it's time to collect these vegetables.

Of course, we will cook something tasty from them, for example, sauté, or bake deliciously in the oven. But don't eat them all at once. Therefore, we will harvest the remaining vegetables for the winter. And today we will cook a very tasty snack, which is called "Eggplant like mushrooms."

I can't say with complete certainty where the name came from. I only know that this winter salad, or an appetizer (whoever calls it) has been prepared in this way for quite a long time. So one of my recipes on this topic is over 30 years old. He appeared to me so long ago that it seems that he is generally from some other my life. Today I will share it for sure.

In general, these salads are distinguished by the fact that they are not at all difficult to prepare. On other preparations from the “blue”, as we affectionately call eggplants, it takes much longer time. One cell is worth something, where each piece needs to be separately fried in oil. Then prepare the fill, shift everything in layers ... In general, a long job.

Or a large amount of other ingredients is required, mainly vegetables that undergo long-term heat treatment. This is how many salads and the famous eggplant caviar are prepared.

The methods proposed today differ in that when preparing a salad, mainly, except for eggplant and onions, nothing else is added from vegetables. This is the number one recipe on our list. It is the most popular and frequently encountered. It can even be called a classic.

But I will still share with you other recipes, where bell pepper and even mayonnaise will be present in the ingredients. These options are also very good. And if you like "blue ones", you can cook them in different versions. Although they all have the same name, they all have a different taste, unlike any other.

Eggplants like mushrooms - the best quick and tasty recipe for the winter

This recipe is the simplest of all the proposed options today. It differs from others in that you can cook a salad on it quite quickly. But it invariably turns out delicious and never remains for the next period. That is why, it is the most sought after of all other salads in this category.

The composition of the ingredients is also simple. And basically it's eggplant, garlic, fresh herbs and hot capsicum, which is already added at will.

We will need:

• eggplant - 1.5 kg
• garlic - 2 heads
• dill - 1 bunch
• hot peppers - to taste and desire
• vegetable oil - 80 ml
• vinegar 9% - 70 gr
• salt - 1.5 tbsp. spoons

Cooking:

1. Wash the eggplant and cut off the stem. Then cut them into large cubes, or give them a slightly elongated shape. By and large, it doesn’t matter at all how we cut them - you can cut them into cubes, circles, as you like.

2. Pour water into a large saucepan so that its volume is about half the capacity. Put it on the fire and cover it with a lid so that it boils quickly.

3. Dip the chopped eggplants into boiling water. Boiling will stop for a while, but in order for it to resume quickly, you can cover the pan with a lid, leaving a small hole on top to let the steam out.

As soon as the water boils again, the lid should be removed.

4. Boil the cut pieces for 5 minutes. During this time, periodically move the contents from top to bottom. The fact is that the fruits themselves are very light, and all of them will immediately rise to the surface. And if the lower pieces are cooked, then the upper ones will lie on the lower ones with little or no water. And it is important for us to boil them all evenly. Therefore, it is necessary to gently move them, or figuratively speaking, “bathe” in boiling water.

5. During the boil, the water will begin to darken slightly, the skin from the fruit will give it a dark color. Along with the color, bitterness will also come out of the skin and pulp. As you know, eggplants have a slight bitterness, which can interfere with the taste perception of the dish as a whole. And therefore they are either boiled or sprinkled with salt, and allowed to stand for a while. Then washed.

Also, during the cooking process, the pieces will become, as it were, translucent, this will be especially clearly seen in the pulp. When you have achieved this state, we can assume that they are ready and you can drain the water.

Drain it better through a colander. Then let stand for a while so that all the remnants merge.

6. In the meantime, let's prepare the dressing. To do this, chop the dill and chop the garlic. Garlic is better to cut, and not to press through the press. In this form, the snack will look better. But it is necessary not to cut large, so that he can give all his juice to the eggplant. And at the same time, it is important that the fermentation process does not begin in the bank. The sterilization time will be quite short.

7. If you like spicy snacks, then add hot capsicum sliced ​​into rings. It is better that the pod is red. This is at least a little, but it will add bright colors to the overall picture.

The amount of pepper can be adjusted. There is no specific dosage. It all depends on taste preferences and spiciness of the product.

8. Add odorless vegetable oil, vinegar and salt. To mix everything.

9. Put eggplants out of a colander into a large bowl or basin. Pour dressing over them and mix. In order not to spoil the appearance of the snack, you can mix the contents with your hands. Or use a plastic spoon, or the same spatula.

But in any case, mix gently so as not to turn the contents into porridge.

10. Leave for a while so that the ingredients are saturated with each other's juices.

11. In the meantime, wash and sterilize jars and lids. For a given amount of ingredients, we need 3 half liter containers. Turn the jars upside down to drain the water.

12. Then mix the contents of the basin again and put everything in jars. Try to lay out in such a way that air sinuses do not form inside, that is, quite tightly. To do this, the contents can be lightly pressed with a spoon.

If, nevertheless, a bubble is hidden somewhere - another air, then stick the handle of a tablespoon to this place. The bubble will pop right away.

13. Cover filled jars with lids.

14. Pour warm water into a large saucepan, you can directly from the tap. Lay a napkin on the bottom and put the jars on it.

The water should reach the shoulders of the jar. If you pour more than necessary, it will splash out when boiling and may fall under the lid. If there is less water than expected, then only the lower part of the jar will be sterilized, and the appetizer will remain raw on top. Which can lead to fermentation processes. And as a result, to raising the lid. It will not be possible to eat such preservation.

Turn on the gas and wait for the water to boil. From now on, you need to mark the time. For sterilization, we will need 25 - 30 minutes, this is for half a liter jars. From the moment of boiling, the lid can no longer be opened. If this happens accidentally at one of the moments, then the jar will need to be sterilized again.

I have come across recipes where it is proposed to sterilize liter jars for only 15 minutes. I think that this time is not enough. Eggplant is a rather capricious product, and blanks that have not undergone proper sterilization quite often “explode”. This year alone, my brother lost 10 sauté jars because he decided to sterilize them in just 15 minutes.

If we at least boiled the “blue” ones, then we still have raw garlic and dill in the composition. Will he have time to warm up and steam in 15 minutes. I always insure in such cases, and sterilize longer. That is, this type of salad - 25 - 30 minutes for half a liter jars.

Accordingly, 650, 750 gram jars should be sterilized for 40 - 45 minutes, and liter jars - 1 hour.

By the way, this does not affect the quality of the salad. It doesn't get overcooked.

15. Take out the jars one at a time and tighten the lids with a seaming machine. Then turn the filled and twisted containers upside down and put them upside down. Carefully wrap with a blanket, blanket, or something else, but always warm.

Leave in this position for a day. If the preservation was covered well, then even after a day it will still be warm. And this is good! During this period, the process of sterilization and salting continues inside.

16. When the jars are completely cool, they can be turned over to their normal position. Then put in a dark, cool place for storage.

As a rule, such a workpiece is stored very well! And when you open a jar for a holiday, or just for dinner, the contents always please with their amazing taste.

Eggplants like mushrooms - recipe "Lick your fingers" without sterilization

This recipe has been in my piggy bank for about 30 years, probably. It appeared in my recipe book when I first started experimenting with preparations. I don't even remember who shared it with me. But nevertheless, the recipe took root, and I harvest eggplant this way to this day.

A distinctive feature of this recipe is that it is cooked in the oven, and, as it were, is not sterilized. But perhaps this is not a completely true statement. It would be more correct to assume that when preparing, he is sterilized. That is, both processes occur simultaneously.

We will need:

• eggplant - 2.5 kg
• onion - 1 kg
• bell pepper - 700 - 750 gr
• garlic - 1 head
• dill - 2 bunches
• vegetable oil - 250 ml (1 cup)
• salt - to taste
• ground black pepper - to taste
• vinegar essence - 1 teaspoon

Cooking:

1. Wash the eggplant and cut off the stem. Leave them as is.

2. Pour water into a large saucepan, about half, and boil. Pour salt, boiling water should be cool salty. Lay out the eggplant batch as a whole. They all pop up right away. But it doesn’t matter, we close the pan with a lid and they will not only boil, but also steam.

The time of keeping them in boiling water is 5 minutes. Do not hold any more, otherwise they will become unnecessarily soft. During these 5 minutes, mix them once with a slotted spoon so that both the top and bottom are boiled. Although, of course, they do not want to roll over. The bottom was already saturated with water and became heavy, and the top was left without water, therefore light. Therefore, you need to close the vegetables with a lid.

3. When the time is up, immediately get the “blue ones”. Try not to hesitate so as not to overcook the vegetables. If they are digested, then when they lie down, they will wrinkle. And it will be very difficult to cut them neatly. Pour into a bowl or tray and let cool. In the meantime, put the next batch in the pan.

4. In between, while we are idle, you can peel the garlic and chop the dill. It is better to cut the rough stems of dill, only soft twigs are needed. If rough stems predominate, then take another half of the bunch so that it is enough. In any case, it will not be superfluous.

5. Peel the bell pepper from the stem and seeds. Any color can be used, but if you take bright yellow and red vegetables, the salad will look more cheerful and much more positive.

Pepper should be cut into strips. To do this, cut it lengthwise into 4 parts, and then across the straw with a thickness of not more than 0.5 cm.

6. Cut the onion into half rings, as thin as possible.

7. When the eggplants are completely cool, they must also be cut. Do not be afraid that their skin is covered with a white coating in places. This is salt. You can cut vegetables as you like. If they are not very large in size, then you can cut them into 6 - 8 parts. If they are larger, then cut into pieces, about 3 cm long and 1.5 - 2 wide.

8. Put the chopped vegetables in a basin, add bell pepper, garlic and dill to them. To mix everything. Better hands. Pepper to taste. Salt, as a rule, should be enough. But if you think that is not enough, then add a little. And to find out if you need salt or not, try a piece of eggplant.

Gently mix again so that the loose ingredients are evenly distributed throughout the mass.

9. And only after that pour in the oil and vinegar. Then mix again. Leave for 20 - 30 minutes for all ingredients to dissolve.

10. Wash and sterilize jars and lids. Eggplants are quite capricious in preservation, and therefore it is better to use metal lids for rolling with a machine.

11. Fill the jars with the prepared mass. Try to distribute the liquid evenly among all the jars. Cans will need to be prepared about 5 - 6 pieces of half a liter.

12. Put the filled and covered cans in the oven and set the temperature to 140 - 150 degrees. Leave the jars in the oven for 1 hour. This is the cooking and sterilization time at the same time.

13. You should take out the workpieces in special kitchen gloves very carefully, one at a time. And then tighten the lid with a seaming machine. Self-closing lids can also be used. But the first option will still be more reliable, especially when you store conservation in an apartment.

14. Turn the jars with the contents over, placing them on the lid. Cover with something warm and leave in this position for a day, or even more.

After that, turn them over to their usual position. Store in a cool dark place.

Eggplant for the winter, like mushrooms - video recipe

According to this recipe, the salad takes a little longer to cook than usual, but it turns out to be very tasty. Therefore, it is worth taking the time to prepare it.

The cooking itself goes on as usual and takes almost the same time as in other options. But in this case, it takes time to insist. And the author of the recipe offers two days for this.

That's it for so many days and the time of its preparation increases.

I liked this recipe not only because of its taste, but also because it turns out to be very bright and beautiful. It has all the colors of autumn. Having opened such a jar of salad in winter, we will please ourselves and our loved ones not only with its taste characteristics, but also with its appearance.

Eggplant fried like mushrooms for the winter with mayonnaise and mushroom seasoning

Such a salad can be prepared and eaten immediately, or you can prepare it for the winter. It turns out it is very high-calorie and satisfying, since it contains mayonnaise. In addition, all the main ingredients are fried in vegetable oil.

But despite its nutritional value, this salad has a lot of fans, and therefore we will also pay due attention to it.

We will need:

• eggplant - 2.5 kg
• onion - 750 gr
• mayonnaise - 400 gr
• mushroom seasoning - half a pack
• vegetable oil for frying

Cooking:

Large eggplants can be used to prepare a salad.

1. They should be washed, cut off the stem and peeled. Then cut into cubes with a side of no more than 2 cm.

2. Put all the cut pieces in a large saucepan and pour cold water over them. Put on fire and bring to a boil. Cook with stirring for 7 - 10 minutes.

If the pan is small in size, or you want to cook blanks in double size, then you can cook in two pans at once. Or in one, but two parties.

There are also ways in which vegetables are dipped immediately into boiling water. This method has already been described in previous recipes, and I decided to change it. Although it can also be used in this recipe.

3. Let the cooked eggplant soak for another 3-4 minutes in boiling water, then put them in a colander and let all the water drain.

4. And while this is happening, peel and cut the onion into half rings. Try to cut it thinner so that it does not subsequently crunch on your teeth. Many people don't like it.

5. Pour a little vegetable oil into a large frying pan, about 4 - 5 tablespoons, and a little more if you are not afraid to add a lot of oil to dishes. Let it warm up and put the onion in the pan. Fry it over high heat until done.

Readiness is determined by the fact that the onion is limp, has almost halved in size, or even more, and has become translucent. At the same time, it should not be allowed to blush. The color of the salad due to the presence of mayonnaise will turn out in white. And it is not necessary that the onion stands out for its “tanning”.

And to obtain such a state, the bow will need to be on fire for about 10 minutes. During this time, you need to stir it more often. Especially when it's almost ready.

6. Put the finished onion into a large pot or basin, that is, where we will collect all the ingredients for the salad.

7. You don’t need to wash the pan, add a little oil to it, about three tablespoons, let it warm up. Put the eggplants, from which by that time all the water had already been drained. Fry them over medium heat with stirring, for 10 minutes. They also, like onions, should not be reddened too much.

If all the eggplants do not fit in the pan, then you can fry them in separate batches.

8. Put the “blue ones” fried in this way to the onion. To mix everything.

9. Now you can just add mayonnaise and that will be all the ingredients for today. But we decided to create a truly mushroom taste, so we will add mushroom seasoning. We only need half a pack. Instead of such a seasoning, you can also use Maggi cubes with mushroom flavor.

Simply pour the contents of half the pack into the resulting mixture. If you use a cube, then it must first be thoroughly crushed.

You can, by the way, use a self-prepared dried mushroom mixture. But this must be prepared in advance. I always have this powder. When we go for mushrooms, some of them will certainly dry. This is the so-called non-standard: very large mushrooms, separate legs, or hats, just clumsy specimens.

After drying, I grind the mushrooms into a powder and add them to various dishes. Such a mushroom supplement enriches any dish prepared with it.

As you noticed, we do not use salt in the recipe. Seasoning, like mayonnaise, is already salty. And you don't usually need to add salt at all. But, if you like salads spicier, you can add a little ground black pepper.

10. Gently mix the mass. Then add mayonnaise. Try to take it with completely natural ingredients, without any GMOs and other harmful food additives.

Or make your own mayonnaise.

11. Once again, this time for the last time, mix everything and put it in sterilized jars. You should have approximately 5 half liter jars. Well, there will be a little bit left to try.

It is necessary to lay the mass tightly, without leaving air sinuses inside. To do this, lightly press the contents with a spoon.

12. Pour warm water into a large saucepan, line the bottom with a napkin. Put the jars in water, it should reach exactly to their shoulders. Cover them with lids, also sterilized. Bring water to a boil.

13. Sterilize half-liter jars for 30 minutes, if jars are 650 gram, then 40 - 45 minutes. And if liter, then exactly 1 hour.

14. Screw on the lids with a seamer. Turn the jars upside down and cover with a warm blanket. Leave in this position until the contents have completely cooled. This is at least a day.

Then store in a cool dark place.

Serve as a salad, or as an appetizer for any lunch or dinner, as well as treat guests at the festive table.

These are the different recipes we have today. Sometimes they ask - "Is it true that eggplant tastes like mushrooms?" Maybe I will upset you a little, but the taste is not the same as that of canned mushrooms. And it doesn’t even work out like salted mushrooms. Perhaps the appetizer got its name because of the cooking method, which is a bit similar in both cases.

But I can also make you happy. The taste of these salads is simply incredible. And it’s not for nothing that they are classified as “Lick Your Fingers” dishes.

Therefore, be sure to prepare at least a few jars. In winter, please yourself and your loved ones with such a wonderful gift from autumn. And I am sure that next year, you will return to this recipe again, and prepare even more of such yummy, and even in different versions.

Excellent and tasty preparations for you and bon appetit!

Ingredients

Eggplant - 900 g

Onion - 1 pc.

Garlic - 2 cloves

Allspice - 4 pcs.

Black peppercorns - 4 pcs.

Dill seeds - a couple of pinches

Bay leaf - 4 pcs.

Sunflower oil - 2-3 tbsp.

• 35 kcal

Cooking process

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

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

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

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

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

Cut the onion into half rings, garlic into slices.

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

Put spices in clean sterile jars.

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

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

A proven recipe for making pickled eggplant like mushrooms (for mushrooms), step by step with photos.

Eggplant "Like Mushrooms": very tasty! Marinate to the table and close for the winter

Even the lightest summer zucchini vegetables can be cooked “like milk mushrooms” in no time with zero experience in the kitchen. And the fleshy little blue ones must be rolled up with dill and garlic - at least for testing and for comparison.

Today we are preparing eggplants “like mushrooms” for the winter, recipes with photos from the collection “You will lick your fingers!”. A proven and fast algorithm, step by step, indicating the time and subtleties of the workpiece.

The calorie content is low, despite the oil in the composition. In seaming, vegetables are great until spring without dancing with cooling. Preparing the ingredients will take about 25 minutes.

This recipe is sterilized. We will mix marinated vegetables with oil, garlic and dill and pack them in jars. Sterilize them in a pot of boiling water. With a small volume of jars (up to 750 ml), it will take a ridiculous 12-15 minutes.

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 blue 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

*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)

• Water - 2.2 l
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. a 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.

• Preservation yield - 1.5 liters. If you want more appetizers, simply multiply by 2-4 all the ingredients.
• It is convenient to close in small jars of 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.

In a large saucepan, where eggplant slices will 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 is 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.

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

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

We fill the sterilized jars with almost ready-made "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 solutions for "mushroom" eggplants

1. 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.
2. There is also 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 eggplants, heat for a couple of minutes with stirring and arrange 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.

The perfect winter eggplant appetizer. Cooking in just 1 hour along with a brief sterilization. Dill, garlic, spices, oil and always a luxurious result!