August is the peak of preparations for the winter. In all this abundance, a special place is occupied by eggplants, which have the ability to change their taste depending on the methods of preparation. A variety of snacks are prepared from them in combination with other vegetables and spices. Dishes such as caviar, stews, various salads are very popular.
The peculiarity of taste allows you to cook blue ones, like mushrooms. There are many recipes for such snacks that decorate the table not only in summer, but also in cold winters.
Preparing eggplant for canning
For the preparation of "eggplant like mushrooms" snacks, it is advisable to choose young fruits with soft seeds or use only the part where there are very few of them. Blue ones should be thoroughly washed and cleaned of skins and tails. Freshly picked vegetables have a thin skin, which is easy to check by pressing with a fingernail, if the skin is cut through, it can not be peeled.
The process of processing fruits begins with slicing, of which there are several options:
- cubes;
- straws;
- circles;
- cubes.
Eggplants have one feature - raw vegetables contain bitterness, which must be eliminated so as not to spoil the taste of the dish. To do this, fruits peeled and cut in any way need:
- Soak in cold water for at least 30 minutes.
- Sprinkle with salt in a small amount and soak for half an hour.
- Dip in boiling water, boil for 4 minutes.
- Drain liquid and set eggplant aside.
In the preparation of snacks from blue ingredients, other vegetables often act, in the preparation of which it is advisable to use the following recommendation.
Chopped vegetables (to enhance the taste and preserve their beneficial properties during heat treatment) should first slightly release the juice or become covered with "perspiration". To this end, zucchini and sweet peppers are sprinkled with a small amount of salt, and onions and carrots with sugar and kept for up to half an hour, they should be moistened.
The preliminary preparation process is over, you can start preparing delicious eggplant dishes.
Eggplants like mushrooms - recipes for the winter
The appetizer "eggplant like mushrooms" has an unusual taste - quite spicy, a little spicy, with a pronounced taste of mushrooms. Such a dish will undoubtedly decorate the winter menu. An inexperienced guest does not immediately recognize the substitution.
Recipes for blanks for the winter are quite simple and accessible even to novice housewives. Blue ones with a mushroom flavor are obtained by pickling or salting.
There are several similar options for preparing eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruit. Can be cooked as a whole (without tails) or cut into cubes, longitudinal plates, into four parts.
little blue pieces
The recipe includes the following ingredients:
- eggplant - 2 kg;
- garlic - 200 grams;
- sunflower oil - 1.5 cups;
- water - 10 glasses;
- salt - 80 grams;
- dill - one bunch;
- 9% vinegar - 150 ml.
Step-by-step preparation of blue ones for long-term storage:
- pour salt into a saucepan with water, boil, pour in vinegar;
- place eggplants cut into large cubes in a boiling marinade and boil for 4 minutes;
- drain the vegetable mass through a colander, leave to cool completely and drain the water;
- chop dill and garlic;
- carefully transfer the prepared vegetables into a deep bowl, add chopped spices, pour in vegetable oil;
- the resulting mixture, tightly tamping, decompose into pre-sterilized jars;
- close the lids and place in the refrigerator for a day to stand;
- for long-term storage, the workpiece must be sterilized - liter jars for an hour and half a liter for half a liter.
Without sterilization, preservation in the refrigerator is stored for no more than 2 weeks.
"Teschin language"
Eggplant (weight five kilograms), peel, cut along the fibers into 4 parts, boil in the marinade for 10 minutes, put in a gauze bag and hang for 10 hours.
Ingredients for 5 liters of brine:
- 1 st. a spoonful of salt;
- 0.4 l of vinegar.
Gently release the blue plates from the gauze bag, put them in a deep bowl, add 100 grams of chopped garlic and 0.5 liters of odorless vegetable oil. Mix everything, arrange in jars with a capacity of 1 liter, sterilize for half an hour and roll up the lids.
Harvesting whole fruits
For this recipe, you need to choose medium-sized young fruits. Wash the eggplants, cut off the tails, place in boiling water for five minutes, remove and leave to cool.
Each vegetable should be pierced with a fork 3-4 times and put into liter jars. Add 1 clove of garlic, bay leaf and a few peas of allspice to each, pour boiling brine, sterilize for 15 minutes, then close tightly.
Marinade recipe for 5 liter jars:
- 2 liters of water;
- 0.2 l of vinegar;
- 2 tbsp. spoons of salt and sugar.
Before use, eggplants are cut into small pieces, you can season with onion rings and vegetable oil.
Salted vegetables like mushrooms
Salting blue ones is simple, fast and affordable. Preparation of vegetables for the procedure is carried out in the classical way:
- Rinse;
- clear of ponytails and peel;
- chop into cubes;
- sprinkle with salt, let stand to release bitterness.
Chop the onion in half rings, put in a deep bowl and pour over the vinegar. Pickled onions will give a more refined and delicate taste to the whole dish.
Rinse the eggplants from salt, squeeze and fry until soft in small portions in vegetable oil, using a deep frying pan. Mix fried blue ones with chopped garlic, dill and parsley.
Components:
- 3 kg of eggplant;
- 0.3 kg of onion;
- 50 gr. salt;
- 1 glass of vinegar;
- 3 heads of garlic;
- one bunch of dill and parsley;
- 0.2 l of vegetable oil.
Arrange the resulting dish in jars, sterilize and roll up the lids. Sterilization time for half-liter containers is 10-12 minutes, for liter containers - half an hour.
"Legs again" from eggplant
The original recipe for "legs of mushrooms" from eggplant will appeal to many housewives. It is easy to prepare, the finished product tastes like pickled mushrooms. For this dish, the blue ones are prepared in a special way, namely: the peeled fruits are cut along the fibers into thin slices, and they, in turn, into straws the size of a little finger. Important note - it is forbidden to shred across. Shredded vegetables should be covered with salt and pressed down with a load for 2 hours.
Marinade Ingredients:
- 3 glasses of water;
- half a glass of vinegar;
- 10 bay leaves;
- 8 peas of allspice;
- 3 cloves.
Mix all ingredients, bring to a boil and cool.
Squeeze the salty blue ones and fry in a deep frying pan using odorless vegetable oil. Chop the onion in half rings and mix with chopped garlic. Lay out the prepared components, alternating with each other, in layers in a deep container. Pour the marinade into the contents and keep for 2 days in a cold place. After the specified period, the preservation is ready for use.
For winter preparations, the "legs of honey mushrooms" are laid out in half-liter jars, tightly tamping. Sterilized for 15 minutes and sealed with lids.
To prepare 5 kg of the finished product, you will need:
- 10 kg eggplant;
- 2 heads of garlic;
- 1 kg of onion;
- 6 art. spoons of salt.
"Mushrooms" from little blue ones with pepper
A savory snack to decorate the table at any time of the year, tasty and healthy, and also has a very beautiful look.
Components:
- 5 kg eggplant;
- 1 kg of sweet red pepper;
- 1 st. a spoonful of salt;
- 0.5 l of vegetable oil.
Chop the washed blue ones into cubes, salt, mix and leave for 4 hours. Twist the pepper in a meat grinder, fry in oil and cool.
To prepare the marinade you need:
- 5 liters of water;
- half a liter of vinegar;
- 4 tbsp. spoons of salt;
- 8 peas of allspice;
- 7 bay leaves.
Boil water and add the rest of the ingredients. Squeeze the eggplant, pour into the boiling marinade and boil for 5 minutes. Drain the liquid, mix the blue ones with pepper, and the dish is ready to eat. To store snack jars, you need to sterilize:
- half-liter - 15 minutes;
- liter - half an hour.
Eggplant with champignons
A fragrant snack for the winter is obtained from blue ones with mushrooms. Both products work well together and complement each other.
Components:
- 1 kg eggplant;
- 0.5 kg of champignons;
- 2 tbsp. spoons of vinegar;
- 1 teaspoon of sugar;
- 5 cloves of garlic;
- a glass of vegetable oil;
- salt to taste;
- ground pepper optional.
In this recipe, champignons can be replaced with any forest mushrooms.
Each blue fruit must be wrapped in foil, having previously cut off the tails on both sides, and baked in the oven at + 200 ° C for 30-50 minutes. When they are soft, take them out and leave to cool.
Peel the mushrooms, wash thoroughly and boil for 20 minutes over moderate heat. Drain water and cool. Then fry in oil until a yellow color appears and transfer to a deep bowl.
Cook chopped onion in half rings in the same oil.
Peel the cooled blue ones and chop into cubes. Put all the ingredients in one bowl, add spices and mix. Pack the finished dish in half-liter jars, tamping tightly, sterilize for an hour and close tightly with lids.
Fried eggplant like mushrooms
Fried eggplant snacks are hard to distinguish from real mushrooms. They are easy and quick to prepare, and the taste is amazing, you just lick your fingers. This wonderful recipe allows you to cook the dish all year round. In the absence of fresh fruits, they can be safely replaced with ice cream.
The peculiarity of this snack is that it is prepared without the use of salt. To remove bitterness, diced vegetables are soaked in cold water for half an hour.
Ingredients:
- 4 pieces of eggplant;
- 2 eggs;
- 3 onions;
- 1 cube seasoning "Mushroom broth";
- 1 glass of vegetable oil.
Squeeze the soaked vegetables slightly and put them in a bowl, add the beaten eggs to them until smooth, mix everything well and put it in the refrigerator to cool for 1 hour, stirring occasionally. Then fry them in oil, add finely chopped onion and simmer until tender. At the end of the process, add the "mushroom broth" seasoning, if the dish turns out to be a little dry, pour in a little hot water and simmer over low heat for another 5 minutes.
Before use, you can add mayonnaise, green onions and dill to taste.
There are many eggplant recipes, they are quite simple, do not require complex culinary techniques and are very popular among housewives. Mushroom-flavoured appetizers are good for both everyday menu and festive ones.
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.
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. 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. 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 the 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. 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!
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.
Happy preparations!
