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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Cut the eggplant into small cubes.
- Sprinkle with salt.
- While the bitterness goes away, take care of the marinade.
- Pour water into a saucepan, add salt, add bay leaf and bring to a boil.
- When the liquid begins to boil, pour in the vinegar, reduce the heat.
- Dip the blue pieces into the marinade in small batches. They need to be cooked for 15 minutes.
- Take out the eggplants, immediately put them in sterilized jars.
- In each jar (0.5 l) add two cloves of garlic.
- Pour the blue ones with hot marinade (the one in which the fruits were boiled).
- 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
- Remove the stalks, wash the eggplant.
- Dip them whole in water, boil for 15 minutes.
- When the fruits have cooled slightly, put them under oppression for one to two hours to eliminate excess liquid.
- At this time, grate the carrots, chop the garlic.
- Combine carrots with garlic, add salt and spices, mix.
- Cut each eggplant lengthwise, without reaching the edge so as to form a pocket.
- Start blue ones with garlic-carrot mass.
- Put stuffed eggplants in jars, tamp a little.
- If the filling remains, then fill it with the voids formed in the jar.
- Now boil water, add salt, boil the brine for five to seven minutes.
- Fill the jars with the resulting marinade.
- 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
- Put a pot of water on the fire, add salt, bring to a boil. Then pour in the vinegar.
- Dip the eggplants into the boiling marinade.
- Boil them for three minutes, no more, put them in a colander so that excess liquid can drain.
- Chop the dill, combine it with chopped garlic.
- In a large bowl, mix eggplant pieces with garlic herbs, add vegetable oil.
- Arrange the finished salad in sterilized jars, cover with iron lids (do not roll up).
- In a large saucepan, lay an old towel on the bottom, put jars of eggplant on it. Fill with water, turn on the fire.
- 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
- Cut the onion into rings, pour over the vinegar.
- Soak the onion in this marinade for 15-20 minutes.
- At this time, take care of the eggplants: cut them into cubes, eliminate the bitterness.
- 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.
- The fried slices should acquire a beautiful golden color.
- Put them in a deep bowl, add pickled onions, squeeze garlic through a press.
- Salt the mass to taste, mix.
- 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
- Chop the onion, fry it in oil until golden brown.
- Put the workpiece on a sieve so that excess oil can drain.
- Cut the eggplant into small cubes, eliminate the bitterness.
- Fry the pieces in oil until they get a rich golden color.
- Combine eggplant and onion.
- Add chopped garlic, mayonnaise.
- Add spices to taste, mix the mass.
- Divide the salad into jars.
- 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
- Cut eggplant into cubes, eliminate bitterness.
- In a separate bowl, break the eggs, add a pinch of salt, beat the mixture thoroughly.
- Pour the blue ones with the egg mass, mix so that all the pieces are soaked evenly.
- While the eggplant is soaking, chop the onion.
- Put eggplants in a frying pan with hot oil, fry them.
- Add to the blue onions, continue to fry the mass.
- After 15 minutes, pour the mushroom cube into the pan, after crumbling it.
- Simmer the dish for another five minutes, stirring constantly.
- 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.
It is hard to imagine a daily or festive menu without vegetable snacks. Cooked directly to the "table" or prepared for the winter, they always enjoy the same success. The snack option offered today will not be an exception. I suggest cooking eggplant with the taste of mushrooms. This appetizer can be a real discovery for those who have never tried it. True, in order for the dish to turn out exactly as it should, you should pay attention to the choice of the original product, and specifically to the eggplant variety. To cook eggplant like mushrooms, you should use a white variety, which is called “Taste of Mushrooms”. But, this does not mean that vegetables of a different variety will not work, it’s just that white eggplants during heat treatment resemble fried mushrooms both in taste and in appearance. I prepared a snack from the "blue ones" and was very pleased with the result.
Eggplant like mushrooms is a dietary dish. And although it needs to be fried, it needs a minimal amount of oil.
how to cook eggplant for mushrooms recipe with photo
Ingredients:
- 2 small eggplants
- 2 eggs,
- 1 tablespoon flour
- half a head of garlic.
Cooking process:
Peel off the blue ones. Cut the eggplant into large cubes.
Beat 2 eggs with a spoonful of flour and combine everything with eggplant. Wait a little, 20-30 minutes, let the eggplant soak in the sauce. Salt before frying.
Send in parts to a hot frying pan with oil, so that the vegetables are in one layer.
Adding eggs will allow them to be fried with a minimum amount of vegetable oil. Otherwise, the consumption of vegetable oil during cooking is tripled. We fry at a high temperature, so stir often the eggplant so that it does not burn.
When a golden crust appears, reduce the gas and cover with a lid, let the eggplant under the mushrooms stew for 15-20 minutes until soft.
When the cubes are soft and shiny, mash 2-3 cloves of garlic. Add to eggplant with egg and turn off the gas.
For a side dish, I suggest boiling spaghetti and seasoning them with olive oil. Such a lunch is suitable for those who lose weight according to the Michel Montignac method, as well as for everyone who takes care of their appearance.
Combining complex carbohydrates and vegetables will keep you full without gaining weight. I propose to decorate spaghetti with slices of tomato and pepper, laid out in a fan.
And I suggest feeding hungry men or teenagers with mushroom-flavored potatoes and eggplant. Add pre-cooked potatoes to the already prepared dish. Simmer together for a couple of minutes. Garnish with cucumber slices. Your hungry husband will thank you!
Tatyana, the author of the recipe and photo, told how to cook eggplant with the taste of mushrooms
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 drawbacks 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:
- Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
- 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.
- Add the blue ones to the pan and, stirring, fry until cooked.
- 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:
- Cut the blue ones into cubes of any size
- 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.
- In the meantime, chop the onion.
- Fry the pieces of blue ones in well-heated oil, add the onion and continue to fry.
- When you feel the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
- 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:
- Cut the vegetables into small, up to 2 cm, cubes and send them to boiling water. Dissolve salt in water and add vinegar.
- Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
- 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.
- 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).
- 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!
Content
Surprisingly, pickled eggplants are very similar in taste to forest mushrooms. Not only the taste, but also the structure and color of eggplants are similar to mushrooms. Why not use this feature of vegetables and cook eggplant marinated for mushrooms.
Marinated eggplant with mushroom flavor
The blue ones are marinated for only a day, but if you wait a couple more days, the result will be amazing.
Ingredients:
- 3 large oblong eggplants;
- 3 onions;
- 5-6 large garlic cloves;
- 3 pinches of dried dill;
- A little vegetable oil for frying.
For marinade:
- 1 tsp Sahara;
- 2 tbsp table vinegar;
- 250 ml of water;
- 1 tsp without a slide of salt;
- 2 laurels;
- 0.5 tsp peppercorns.
Cooking
So, how to pickle eggplant for mushrooms? Rinse the little blue ones thoroughly, dry them, remove the stalks and peel them with a vegetable peeler, removing a thin layer of peel. We cut the pulp into thick circles of at least 2.5 cm.
Place the circles on a sieve, sprinkle with coarse salt, forget about them for half an hour. We do this so that the vegetables release their bitter juice.
In the meantime, mix all the ingredients for the marinade in a saucepan, fill everything with water, cover the saucepan, send it to medium heat.
We wash the little blue circles, leave them in a colander so that the water is glass. Pour vegetable oil into the pan, when it is hot, spread the eggplants to fry on both sides. Vegetables should not be soft, but should just be covered with a crispy crust. Put on a plate, cool completely.
Remove the husk from the onions, cut into thin half rings. Peeled garlic cut into slices.
At the bottom of a capacious saucepan we lay a layer of onions, followed by a ball of cooled blue ones, season with dry dill, sprinkle with a small amount of garlic. We repeat the layers in the same order until the products run out (the top layer must be onions and garlic). Pour the boiled marinade over the contents, leave to cool for a couple of hours. Then put the dishes in the refrigerator for at least 24 hours.
Eggplant with sweet pepper
These pickled eggplants are great as an appetizer or the main ingredient for making a salad. And to enjoy the unique taste in winter, they can even be rolled up in jars.
Ingredients:
- 4.5 kg of young eggplants;
- 3 garlic heads;
- 4 large onions;
- 3 tbsp salt without a slide;
- 6-7 medium sweet peppers (red);
- 1 bunch of parsley;
- Vegetable oil.
For brine:
- 100 ml of vinegar;
- 400 ml of water;
- 1/3 tbsp salt;
- 7 peas of black pepper;
- Lavrushka.
Cooking
For pickling, we select fresh young fruits. Wash them well, cut off the tail, remove the skin. Cut the vegetables prepared in this way into strips about 3 cm long. Pour the workpiece with coarse salt, mix well, leave the juice to run for a couple of hours. After that, the eggplant will not be bitter and will absorb much less oil when frying.
After two hours, we wash the blue ones, slightly wean our hands from excess water. Pour the vegetables into a frying pan with a small amount of hot vegetable oil. Fry, stirring, until light golden, but do not overexpose, so that the pieces do not lose their shape and elasticity.
While the blue ones are in the pan, peel the onions and garlic. Rinse, clean the peppers from the seeds, cut the pulp into strips. Bulbs, cut in half, chop into thin half rings. Grind the garlic in a convenient way for you. Coarsely chop the washed parsley with a knife.
Now we lay all the prepared products in layers in an enameled pan. At the bottom we put a double layer of eggplant, a ball of onion, a little red pepper, herbs and garlic. So repeat with all the other ingredients.
We add all the spices to the water for the brine, bring it to a boil and pour the contents of the pan with a bubbling marinade. Cover with a lid, leave on the table until cool. Then we rearrange the container in the refrigerator for 48 hours.
There are several proven ways to cook eggplant so that they taste like mushrooms. The main thing in the preparation of "blue ones" is proper preparation and processing. If everything is done according to the rules, then eggplants after cooking are really indistinguishable from mushrooms. Consider with detailed step-by-step photos a recipe with rice and an egg, below are options for this dish using other ingredients. Choose your favorite recipe and delight your loved ones with fresh mushroom taste.
Ingredients:
How to cook eggplant with mushroom flavor
1 . First you need to do the preparation of eggplant. To do this, peel them. Then cut into small cubes.
2
. Pour the eggplant cubes with boiling water. Let it soak in water for several hours. Boiling water will help soften the eggplant and remove excess bitterness. There is also a faster option for 15 minutes, salt the slices and wait until the eggplants give juice, then rinse with water, in detail with the photo, this option is described.
3
. Then pour the cubes into a sieve. Excess water should drain.
4
. Next, eggplant must be fried in sunflower oil. Cooked eggplant will get golden brown and become soft.
5
. While the cubes are fried, you should prepare the remaining ingredients for the dish. To do this, rice must be boiled until tender.
6
. Boil the eggs and then peel them. Next, cut the eggs into large cubes.
7
. Peel the onion and cut into thin half rings.
8
. The ingredients for the dish are ready. Put all the ingredients in a container of a suitable size.
9
. Gently mix the ingredients of the dish and add salt to them.
10
. At the end, we season the dish with mayonnaise. The cooked dish should be infused. This process will take from 30 minutes - the longer, the tastier it will be. After that, you can serve eggplant to the table!
Delicious eggplant like mushrooms are ready
Bon Appetit!
This is how nature arranged it: some products have a pronounced taste, others are smaller, and still others are generally neutral. Here, for example, eggplant. The vegetable can even be said to be tasteless. But in combination with other eggplant products, you can cook unusually delicious dishes, for example: make eggplants taste like mushrooms.
Eggplant like mushrooms, quick snack
The simplest eggplant appetizer, reminiscent of mushrooms in taste, can be made very quickly. Yes, and the products for this will require quite a bit:
Eggplant - 1 pc.;
onion turnip - 2 heads;
dill, black pepper (ground), salt - to taste;
First you need to prepare the eggplant. It should be washed and cut into medium-sized cubes. Put the chopped vegetable in a bowl, salt it abundantly and leave it alone so that a slight bitterness leaves it. After half an hour, rinse the eggplant slices in running water and dry on a paper towel.
While the eggplant is soaking, you can work on the onions. It must be cut into cubes or half rings and fried until transparent. Then add prepared eggplants to it and cook everything together for about 10-15 minutes. 5 minutes before the roast is ready, salt and pepper it. Sprinkle the finished dish with finely chopped dill before serving.
Eggplant fried like mushrooms with sour cream
The previous recipe can be slightly improved and prepared a full-fledged second course, which is perfect for a hearty and healthy family dinner. All you need for this meal is:
Eggplant - 2 pcs.;
onion turnip - 1 head;
garlic - 2 large cloves;
sour cream - 2-3 tablespoons;
lavrushka - 2 leaves;
black pepper (ground), salt, Provence herbs - to taste (if you wish, you can take any seasoning with mushroom flavor instead of all these seasonings);
vegetable oil - for frying.
Prepare the eggplant as described in the previous recipe. Cut the onion into cubes, and finely chop the garlic. Fry the onion in hot vegetable oil until transparent, and then add eggplant, parsley and all seasonings (except garlic) to the pan. Mix the dish well and simmer on a not very strong fire for 10-15 minutes. Now put mayonnaise and garlic in the pan, stir everything again and simmer for another 5-7 minutes. The dish is ready! Just before serving, it makes sense to remove the laurel leaves from the resulting stew.
Eggplant like mushrooms, recipe with mayonnaise
Absolutely the same as eggplant with sour cream, you can make a dish with another sauce - mayonnaise. The recipe and cooking process is no different from the previous one. Only instead of two or three tablespoons of sour cream, you need to add the same amount of mayonnaise. That's all.
Eggplant with egg, mushroom flavor
This a la mushroom appetizer is perfect as a Saturday or Sunday breakfast, replacing the standard scrambled eggs. To prepare it you need to take:
Eggplant - 1-2 pcs.;
onion turnip - 1 head;
eggs - 2 pcs.;
black pepper (ground), salt - to taste;
vegetable oil - for frying.
Sprinkle the eggplants cut into small cubes with salt, mix and leave for 15 minutes to remove the characteristic bitterness. Then throw the vegetables into a colander and rinse. Transfer the prepared eggplants to a bowl, pour over the beaten eggs and leave for another 20-30 minutes so that the vegetables absorb the egg mass.
Heat the oil in a frying pan, put the eggplants there and simmer for 15 minutes over medium heat. Then add the finely chopped onion there, stir and simmer for another 15 minutes. Shortly before cooking, the dish can be salted and peppered. And you can also add mushroom seasoning. This will make the similarity of eggplant with mushrooms even greater.
Eggplant like mushrooms "Snack in Korean"
Eggplant dishes do not have to be immediately brought to the table. You can also make such an appetizer, which is best consumed cold, after it has stood for several hours in the refrigerator. Eggplants in Korean just belong to this type of snacks. And to cook them, you need to stock up:
Eggplant - 1-2 pcs.;
onion turnip - 2 heads;
sweet bell pepper - 2-3 fruits (it is better to take peppers of different colors);
carrots - 4-5 pcs.;
garlic - 1 head;
hot pepper - 1/2 pod;
coriander - 2 teaspoons;
black peppercorns - 10 peas;
sesame - 2 tablespoons;
soy sauce - 4 tablespoons;
vinegar - 2 tablespoons;
honey - 2 tablespoons;
salt - 2.5 tablespoons;
vegetable oil - for frying;
cilantro and parsley - to taste.
Cut eggplant into relatively thin strips, put in a colander, mix with salt and, according to tradition, leave for an hour and a half or two. To make the resulting liquid come out faster, you can press down the vegetables with a small load.
While the eggplant is being prepared for further processing, there is time to work on other ingredients. It is advisable to rub the carrots on a grater, which is designed for cooking carrots in Korean. If there is no such tool, then this vegetable can simply be cut into thin strips. The sweet pepper should also be cut into strips. But chop the onion and hot pepper in the form of half rings. As for herbs and garlic, they are simply finely chopped.
When the eggplants lie down for the right time, they must be squeezed out and fried in oil until golden brown. After that, shift the vegetable strips into a separate plate. Then add oil to the pan and throw hot pepper, garlic and coriander into it. Fry seasonings for 20-30 seconds and immediately put bell peppers, onions and carrots into the pan. You need to fry these vegetables for a short time - about 10 minutes, after which put the eggplants to them, mix everything well and simmer together for another 5-7 minutes. At the end of this process, add the remaining ingredients (black pepper, sesame seeds, soy sauce, vinegar, salt and honey) to an almost ready dish. Mix the appetizer thoroughly again, transfer from the pan to another bowl and send to the refrigerator. After 7-8 hours, it can be served at the table as an addition to any side dish.
Fried eggplant like mushrooms, preservation for the winter
Of course, you can buy eggplant now at any time of the year. However, why spend money on these vegetables in the winter if you can prepare an excellent snack from them in the high season? Moreover, this can be done in such a way that most guests will mistake them for canned mushrooms. This will require:
Eggplant - 6 kg;
onion turnip - 600 g;
vinegar 9% - 200 ml;
garlic - 6 heads;
parsley - 1 bunch;
vegetable oil - for frying.
This time, eggplants should be peeled, cut into circles. If the fruits are large, then you can divide each circle into 2 or 4 parts. Sprinkle chopped vegetables with salt and leave for 30 minutes.
Cut the onion into half rings, pour over the vinegar and leave to marinate for the same half an hour.
After 30 minutes, wash the eggplants, squeeze and fry in hot oil until golden brown. Put the finished pieces in a large bowl. Put crushed garlic, pickled onions and finely chopped parsley there.
Mix all the ingredients and arrange in jars, lightly tamping the snack with a spoon. It is better to lay out in small containers - with a volume of 0.5 or 1 liter. Cover jars with snacks with clean lids and sterilize for 10 (0.5 l jars) or 15 minutes (1 l jars). Now the lids can be rolled up, the jars wrapped in something warm and allowed to cool. Snacks should be stored in a cool place.
Video recipe "Eggplant like mushrooms for the winter"
