Foreword
Eggplant is one of the most desired vegetables of the summer-autumn table. To make them available and delight us in winter, they are conserved. One of my favorite recipes in this article.
Regardless of the recipe for cooking eggplant with mushroom flavor, this vegetable must first go through certain stages. primary processing. Of course, it must be washed first. Then the stem (tail) is cut off from it. After that, the vegetables are cut into separate pieces. Each hostess chooses her own way:
- lengthwise into 4 parts (slices), which are then cut across, 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, when heat treatment absorb less fat. Therefore, vegetables are placed for 30-60 minutes in a container with brine, which is prepared on the basis that in 1 liter of salt water there should be 2 tbsp. spoons.
Another option for removing bitterness from eggplants is to cover them with salt and leave it for 2 hours. In both cases, after salt treatment, vegetables should be thoroughly washed with water. If this is not done well enough, then some of the remaining salt can then affect the taste of the canned product. Water should drain from the washed vegetables. After that, the eggplants are ready for further processing.
Eggplants canned according to recipes "", before serving, it is advisable to cut into small pieces, and then add greens, garlic, onions and sunflower oil. The taste of the dish will be like pickled mushrooms.
We prepare vegetables for pickling, as above, pass the garlic through a press, chop the pepper, and sterilize the jars. Then pour water into the pan and add salt. We bring the future marinade to a boil, and then pour vinegar into it and let it boil again. We send prepared eggplants to the boiling marinade. Cook the future "false mushrooms" for 3-4 minutes. Remove the eggplant from the pan and let the marinade drain.
We send vegetables to a saucepan with vegetable oil heated to a boil. Fry them for about 3 minutes. Then add garlic and pepper to the saucepan. Fry the vegetables for another 1 minute, after which we lay them tightly in jars while still hot. We close the containers with lids, turn them over, wrap them with a warm towel or bedspread and leave it to stand until it cools completely. Ready eggplant can be stored even under conditions room temperature, but they must be placed in a dark place. They are ready to serve in a couple of days.
When preparing the marinade, salt is added to taste. First, 60 g should be poured into 1 liter of water. After the salt is completely dissolved, the marinade is tasted. The brine should taste good, salty enough, but not too salty. Salt is added if necessary. You can also close the jars with ordinary polyethylene lids, but they must be very tight and airtight.
Another simple recipe for canning eggplant, which after cooking to taste is almost indistinguishable from pickled mushrooms. For him you need:
- eggplant - 3 kg;
- garlic (heads) - 1 pc;
- bay leaf - at the discretion of the hostess;
- salt (not iodized) - 0.5 tbsp. spoons;
- vinegar - 150 ml;
- water - 2.5 liters.
We prepare vegetables (as at the beginning of the article), chop the garlic, and sterilize jars with a capacity of 0.5 liters. Then we make the marinade - pour water (2.5 l) into a four-liter saucepan, add: vinegar, bay leaf and salt. After that, put the pan on the stove and heat the resulting brine to a boil.
Boil eggplant in a boiling marinade for 10-15 minutes. Since all 3 kg of vegetables will not fit in the pan at once, they must be cooked in the same brine in batches (in parts). After that, we remove the eggplants from the marinade with a slotted spoon and put them tightly in jars. Put garlic (1-2 cloves) on top of each container with vegetables. Then pour into jars hot pickle. We roll up the containers with lids, turn them upside down and wrap them in a warm blanket. Banks should stand like this until completely cooled. After that, they are placed for storage in a cool, but not damp, dark place. According to this recipe, 7-8 containers of 0.5 liters of canned eggplant come out.
One of the main vegetables that are harvested for the winter is eggplant. It turns out not only tasty, but also useful. It contains minerals necessary for a person. Particularly valuable are potassium salts, which are not destroyed during conservation.
There are various recipes for preparing this vegetable, in which eggplants are obtained with a more or less pronounced taste of mushrooms: with and without sterilization.
Canned eggplant like mushrooms will be a great addition to mashed potatoes or porridge. Some prefer to eat salad spread on bread.
Eggplants contain solanine, which gives them a bitter taste. To eliminate bitterness, you must first process the vegetable. The methods are the same for all recipes in which this ingredient is present.
There are two processing options:
- 1. With the help of salt. Vegetables should be cut, sprinkled with salt and kept for 2-3 hours.
- 2. With salt water. It is necessary to prepare a saline solution (dissolve 50 g in a liter of liquid), pour them blue ones for 2 hours.
During the specified time, eggplants release juice, which contains all the bitterness. Then the liquid must be drained and the vegetables thoroughly washed in plenty of clean water. This is required in order to get rid of excess salt, otherwise the taste of the finished dish may deteriorate. Then the fruits must be put in a sieve and allowed to drain the liquid.
Pickled Eggplants with Onions
Pickled Eggplants with Onions
Required for cooking following products(for 3 kg of the main ingredient):
- 3 heads of garlic;
- 0.15 l of vinegar;
- 0.5 kg of onion;
- vegetable oil for roasting;
- salt.
This salad is made in two stages. First you need to pickle the onion. It should soak while the rest of the ingredients are being prepared. It is necessary to chop it in half rings and add vinegar. Leave to marinate.
Then cut the blue into cubes, remove the bitterness (by any of the methods described). Saute vegetables in oil until golden brown. Put eggplant, onion and chopped garlic in a container. Mix everything. Salt if necessary. Put in jars, roll up and wrap. Leave for a few days for the mushroom flavor to appear.
Eggplant with mushroom flavor without sterilization
Mushroom flavor blank without sterilization
The preparation of this snack will not take much time and will not cause trouble. The process takes place without sterilization. The recipe is for 3 kg of eggplant:
- garlic - 2 heads;
- salt - 5 tbsp. l;
- dill - 0.25 kg;
- oil - 0.4 l;
- vinegar - 200 ml;
- 3 liters of water.
Pour water into a saucepan, adding vinegar and salt. Put on the stove. Peel the vegetables, removing the stem. Rinse thoroughly and cut into 2-3 cm cubes. When the brine starts to boil, put the eggplants. After boiling, cook for 4 minutes. Drain in a colander and chill.
Chop garlic and dill. Add to eggplant, drizzle with oil. Mix everything thoroughly. Salt if necessary. Arrange in jars, tamp well. Leave in the refrigerator for 6 hours. If harvesting is done for the winter, roll up and put in a pantry or cellar.
Quick eggplant like mushrooms
Quick eggplant like mushrooms
This method will be to the taste of those who prefer fragrant pickled mushrooms. Required Products per 3 kg of the main ingredient:
- garlic - 2 heads;
- bay leaves - 8 pcs.;
- allspice - 10 pcs.;
- 2 medium onions;
- spicy pepper taste;
- carnation - 5 pcs.;
- water - 5 l;
- vegetable oil - to taste.
Brine components for each liter of water: 100 g of salt; 60 g sugar and 100 ml vinegar.
Wash, peel and cut vegetables into cubes (as in the previous recipe). Boil 5 minutes in water. Then put it on a sieve so that the excess liquid is gone. Grind the garlic in a garlic press, chop the onion. Put layers of eggplant, onion and garlic in sterile jars. Put cloves, allspice and hot pepper, bay leaf in each container.
Add salt, vinegar and sugar to a pot of water. Then boil the marinade and pour into jars. Cool and put in the refrigerator. Infuse for 12 hours and serve with vegetable oil.
If you prepare a dish for the winter, then sterilization is necessary for at least 1 hour.
Marinated eggplant "a la mushrooms"
Eggplant "a la mushrooms"
Vegetables should be washed by removing the stem. Then cut into half rings. Sprinkle with salt to release bitterness. Leave for two hours, rinse with water. At the bottom of a sterile jar, put a clove of garlic, chopped into cubes, a few bay leaves and 5 black peppercorns.
Prepare the marinade in the proportions of the previous recipe. Its amount depends on the weight of eggplant (1 liter is required for 1 kg of vegetable). When the brine boils, add the prepared ingredients and cook for 5 minutes. Arrange the product in jars and pour the same marinade. Roll up and wrap for a while. Store in a cool place.
Preparation with the addition of mushroom seasoning and mayonnaise
Preparation with mayonnaise
Eggplants with the addition of mayonnaise and mushroom seasoning are prepared with sterilization. The dish does not differ in taste from real mushrooms at all. Required products:
- eggplant - 5 kg;
- mushroom seasoning - 1 pack (80 g);
- mayonnaise - 800 ml (fat content 67%);
- onion - 5 kg;
- vegetable oil.
Rinse the eggplant, remove the skin and cut into cubes of any size. Boil for 15 minutes in water with salt. Throw on a sieve. When the liquid drains, fry in oil until crispy. Fried vegetables put in a saucepan.
Chop the onion and sauté until transparent. Add to saucepan. Add mayonnaise to a container with vegetables and add mushroom seasoning. Mix everything. Then put the salad in jars. Sterilize, depending on the volume, for at least 30 minutes. Roll up, wrap with a blanket.
There are many recipes for preserving eggplant with the taste of mushrooms for the winter. The choice of hostess is determined by the taste preferences of the family.
What makes you happy on cold winter evenings? Of course, a cozy blanket, a cup fragrant tea with honey and mint delicious dinner. It is all the more pleasant when on the table we have healthy vegetables, fruits. But in winter to meet good quality products is very difficult, where it is 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 from the very simple 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 amount 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 more tender snack, 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 out granulated 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 shallow 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 - we wash them, remove the tails, cut them into cubes of 3 cm. 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.
We clean the garlic cloves, squeeze them through a press or grind in a blender. Pour into the pan olive oil, add garlic, constantly stirring, prepare a spicy liquid. But make sure that the garlic does not start to darken. When the oil has sweated, saturated with aroma, it is cleaned of the remnants of a tart vegetable and eggplants are laid for frying, greens are chopped here at the end. The process takes only 3-4 minutes. Now we put the vegetables in sterile jars and do the same as in all previous recipes.
Like these ones delicious snacks, in which eggplants will look like mushrooms, you can stock up for the winter. Bon appetit!
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