Home Vegetables Blue like instant mushrooms. Eggplants marinated like mushrooms. Pickled eggplants like mushrooms

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Blue like instant mushrooms. Eggplants marinated like mushrooms. Pickled eggplants like mushrooms

We continue to diligently prepare for winter. We collect crops from the gardens and make preparations from them. It is during this period that many eggplants ripen. And it feels like there are more and more of them every year. And in place of this, 1 and 3 liter jars are required. It’s also good if you have 2 liter jars so you can eat the preparation right away without wasting anything.

Perhaps so, because they are so tasty that you want to eat them in different forms. It can be and or , as well as . But you can’t cook them all at once, just as you can’t eat them. Therefore, it is better to make a blank out of them so that during the cold period you can get a jar of your favorite yummy.

Today we will cook eggplants like mushrooms according to a quick and tasty recipe. Don't be confused eggplant with mushrooms with this recipe. Because this is stored in jars for the winter, and the taste is like mushrooms...

Mmm… Real jam!

Be sure to try these quick quick recipes, and you will like it!

Let's get started...

This method is the easiest. It includes the most common and simple products that are found in every garden. It's very easy and quick to do. My mother loves to make this salad, so for as long as I can remember, it has always been present on our table. And now my wife also makes it.

Ingredients:

Eggplants – 1.5 kg;
Garlic – 1 head;
Dill – 1 bunch;
Hot pepper – 1 pc.;
Salt – 1.5 tbsp. l.;
Vegetable oil – 80 ml;
Vinegar 9% – 70 ml.

Preparation:

1. Wash the eggplants and cut off the stem. Now let's cut them into cubes. No need to grind. In general, the pieces can be anything, even sticks, circles, small or large. There is no difference.

2. Pour water into the pan, half the volume. Place on the fire and cover with a lid to help it boil faster.

3. Pour the blue ones into boiling water and cook for five minutes from the moment of boiling. But during the process it is necessary to constantly dip them so that the pieces are cooked all at the same time.

4. Transfer the vegetables to a colander to drain all the liquid. During this time they will cool down a little.

5. During this time, we will prepare the dressing. To do this, chop the greens and chop the garlic with a knife. Mix them in a small bowl with vinegar, vegetable oil and salt. If you prefer, you can cut the hot pepper into slices. But this is for those who like it spicy. Let's add it there too.

6. When the blue ones have cooled, transfer them to a deep container and add marinade to them. Mix carefully so that the pieces do not turn into porridge.

7. While the salad is infusing, prepare the jars. We wash them and sterilize them if desired. I won’t do this, because they will be processed along with the vegetables. Once washed, simply turn the top upside down to drain the water.

8. We put the snack into containers, there were 3 of them, 0.5 liters each. Cover the top with lids and place in a large saucepan. Place a cloth or towel on its bottom.

9. Pour warm water into it from a kettle or from a tap and put it on fire.

The water should reach the shoulders of the jar: no less, no more. If there is a lot, then when boiling it will end up in the salad itself. And with a smaller quantity, not all contents are sterilized.

10. The process should take 25 – 30 minutes. Then we take out and roll up the cans.

11. Place them on the lid, that is, upside down. Cover with something warm. It could be a blanket, an old jacket. When cool, you can turn it over and put it in a cool, dark place.

This product stores well, but I’m not sure that it will last long. I usually don’t have the patience to stretch it out all winter.

A quick and tasty way to cook eggplant without sterilization

You don’t always want preparations to take a lot of time. And this is true, because sterilization takes a very long time. But there is a way to avoid this process. You will save time, but the taste will not change.

Ingredients:

Eggplants – 2.5 kg;
Water – 2.5 l.;
Salt – 120 gr.;
Vegetable oil – 250 gr.;
Garlic – 1 head;
Vinegar 9% – 80 gr.

Preparation:

1. Wash the eggplants and cut off the stem. We also peel off the skins from them. Cut them into circles 2 – 2.5 cm thick.

2. Pour water into the pan and put it on fire. Add salt there too. Bring to a boil.

3. Throw the blue ones into the boiling brine and cook after boiling for 3 minutes.

4. Place in a colander and let the liquid drain.

5. While there is time, let's prepare the jars. They need to be washed and turned over to drain the water. Fill the lids with boiling water.

6. Pour vegetable oil into a frying pan with a thick bottom and high sides. You can also use a pressure cooker or cauldron.

7. Place the blue ones in it and fry them for 4 – 5 minutes.

8. Pass the garlic through a press and add it there. Continue cooking for another 2 minutes. Then add vinegar and cook the same amount.

9. Place the snack into jars immediately while it is still boiling. Screw the lids on and place the bottles upside down. Cover with a blanket and leave until completely cool.

The best salad recipe with mayonnaise and mushroom seasoning

This dish is completely unusual for preparations. But many people love him very much, there are fans in my family. It’s strange, of course, to add mayonnaise, and even seasoning. but what can you do? It turns out quite interesting and tasty. You can eat this right away, and you can also roll some of it into jars, which is what we’ll do.

Ingredients:

Eggplants – 2.5 kg;
Onions – 700 gr.;
mayonnaise – 400 gr.;
Mushroom seasoning – 40 gr. or half a pack;
Vegetable oil - for frying.

Preparation:

1. Wash and peel the eggplants. Cut into small cubes and place in a large saucepan.

2. Fill them with water so that it hides our vegetables. Place on the fire and after boiling, cook for 10 minutes.

3. Meanwhile, let's take care of the onions. Cut it into half rings and fry in vegetable oil until soft.

4. Place the blue ones in a colander and let the water drain. We also fry them for about 10 minutes.

5. Mix all the overcooked ingredients together. Then add seasoning and mayonnaise to them.

We do not add salt to this salad, since the sauce and seasoning contain enough of it.

You can make mushroom dressing yourself if you have dried mushrooms. Grind them finer using a blender and add salt to taste to the salad. It will turn out even tastier.

6. Place the mixture in washed jars and cover with metal lids.

7. Place them in a saucepan and fill with warm water. After boiling, sterilize for about 30 minutes.

8. Roll up the bottles and cover with a blanket. After cooling, put it in a cool place.

Eggplants like mushrooms in a hurry - a delicious recipe with dill and garlic

This is another option for preparing blue ones. Greens always add their aroma and taste to vegetables. And garlic has a certain piquancy. Here the author tells in detail how to make them tasty, so that when you open a jar of delicious vegetables in winter, you can remember summer. The appetizer is quite simple to prepare. The most time-consuming part is frying and sterilization, but I think it’s worth it.

To make such a delicious dish you need to stock up on enough eggplants and your great desire. And there, as they say, it’s a matter of technique. It will be all plain sailing.

There are a lot of recipes for making little blue ones, as they are affectionately called by people. But many require quite a large amount of products. And preparing them is not as easy and quick as it seems at first glance. After all, they require the preparation of each vegetable separately. And our recipes have a minimum of ingredients, so everything will be quite easy to make.

If you treat guests, they will not immediately determine what they are actually eating. Only you will know about it. Eggplants are very similar to mushrooms, but almost everyone can eat them without restrictions. Therefore, you can make your favorite vegetable in large quantities and there won’t be a single jar left over next year.

I really love eggplants, in any form or version. I enjoy preparing new recipes with this vegetable. So today I decided to make this eggplant appetizer, it somehow reminded me of mushrooms in taste. It is very important and advisable to use aromatic vegetable oil for dressing; refined oil will not give the same taste and aroma.

Ingredients

To prepare mushroom-flavored eggplant we will need:
2 kg eggplants.
For brine per 1 liter of water:
1 liter of water:
2 onions;
50 g salt;
0.5 tbsp. l. Sahara;
black peppercorns;
carnation;
Bay leaf;
garlic - to taste;

Cooking steps

Boil them in salted water until tender. You can bake it in the oven or microwave, whichever is convenient for you. I baked it in the microwave for 15 minutes at the highest power (900 W).

Mix all the ingredients for the brine, except garlic, and bring to a boil. After removing the onion and bay leaf, cool the brine to room temperature.

Lay out the finished eggplants in layers, smear each layer of eggplants with squeezed garlic. Lay out all the eggplants this way.

Pour warm brine over them and leave for a day in a warm place.

After a day, place the eggplants in the refrigerator and use as needed. I take out the eggplants and cut them into cubes. I cut the onion into half rings and add it to the eggplants, season all the ingredients with aromatic vegetable oil. Eggplants taste very much like mushrooms. Wonderful snack!

Bon appetit!

Summer is a time that not only brings joy with an abundance of sun, vegetables and fruits, but also brings new troubles. Every housewife tries to stock up on preserves that will remind them of warm days in the snowy winter. Eggplants, which resemble mushrooms, are one of the preparations that are especially loved by many families. There are many recipes that allow you to easily stock up on delicious preserves.

The peculiarity of purple vegetables is an unpleasant bitterness, which will have to be eliminated before preservation. There are two ways to deal with the taste, and only then start preparing eggplants that taste like mushrooms.

Sprinkle chopped vegetables generously with salt and leave for 2-3 hours. Remove the liquid formed in the bowl and use the eggplants for preservation.
Another option for getting rid of the bitter taste is to prepare a salt-based solution (100-110 g per liter of water) and pour it into chopped eggplants. After an hour and a half, strain the liquid and begin preservation.

Regardless of which method was used to prepare the mushroom flavor, it is imperative to rinse the fruits from salt. If this is not done, there is a risk of spoiling the vegetables.

A selection of recipes

Cooking mushroom-flavored eggplant has several tricks that will help improve the taste of the preparation. The first rule is to use young fruits with thin, delicate skin for preservation. In older ones it is quite hard, which will certainly affect the taste. Another difference is that young fruits have less bitterness, which will reduce preparation time.

Another rule is to use one variety of eggplant for preparation. The little blue ones differ little in taste, but the cooking time is different. Some pieces in the jar may be hard, while others may be too soft. For instant canning, it is recommended to take early varieties - they have an excellent taste and a delicate structure reminiscent of mushrooms.

Eggplant appetizers with mushroom flavor

On the table, dishes with spicy eggplants fly away first. There are several recipes for delicious snacks. Preparing eggplant “mushrooms” will only take a few minutes:

Cut the vegetables into “fingers”, the thickness of which is about 1.5 cm.
Beat 3-5 eggs, pour the mixture over the prepared fruit slices.
Leave in the refrigerator for an hour.
Chop the peeled onion into cubes, pass 3-5 garlic cloves through a press.
Chop a bunch of greens (parsley, dill).
Fry the eggplant slices coated with the egg mixture in oil until tender, add the onion-garlic mixture halfway through frying.
When finishing cooking, add salt, sprinkle with herbs, and pepper if desired.

The appetizer is ready, the dish is served either hot or pre-chilled.

Learning the best eggplant mushroom recipes takes a lot of time, because there are many ways to prepare the appetizer. Another delicious dish that is very popular during the fruiting season of purple vegetables:

Cut the fruits into cubes (3 pieces are enough), two onions.
Pour 2 beaten eggs over vegetable cubes.
After soaking (after an hour), place in a hot frying pan with oil.
Stirring, cook until the cubes form a golden crust.
Reduce heat, pour sour cream (100 ml) over vegetables, simmer covered for 5-9 minutes.
Add pepper and salt to the almost finished appetizer; it is recommended to add seasoning based on dry mushrooms.

Already on the plate, sprinkle the eggplants, which resemble mushrooms, with chopped herbs and garlic passed through a press.

Eggplants are like mushrooms for the winter

Particularly popular among housewives is the recipe for blueberries in a spicy marinade for the winter, which takes no more than half an hour to prepare. It will not cause any particular difficulties even for novice housewives - pickling eggplants, which are no different from mushrooms, is quite simple:

Cut into large cubes (3 kg).
Get rid of bitterness with salt or saline solution.
Boil water (3 l). Add, without removing from the stove, salt (120-125 g), a few laurel leaves.
Add marinade with vinegar (150 ml).
Send the cubes in small portions into the bubbling liquid, and after a quarter of an hour place them in liter jars (pre-rinse and sterilize the container).
Place 2 garlic cloves in each container with eggplants marinated for mushrooms, passing them through a press.
Pour boiling marinade over the fruit “mushrooms”, roll up immediately, and check the quality of the closure. Place the jars on a flat surface, turn them upside down, and wrap them up. Serve eggplants marinated like mushrooms on the table, after draining the liquid, sprinkling with chopped onions and generously sprinkling with vegetable oil.

Salted eggplants, which can easily be confused with mushrooms, are another preparation option:

Boil the fruits whole in salted water (100 g of salt per one and a half liter of liquid).
Cool the eggplants and place them under pressure to get rid of excess liquid.
Grate one medium carrot, 3-6 garlic cloves, mix with spices (pepper, salt).
Cut each fruit lengthwise, do not cut all the way through, put 20-30 g of carrot mass in the pockets.
Place the blue ones in jars, carefully, trying not to wash the filling out of the “pocket,” and fill with brine.
To prepare the brine, boil water (2 liters), add salt (80 g), boil for 1-4 minutes until the salt crystals completely disappear.
Send the containers with vegetables to a cool place.
It is recommended to use it after a week - this time is enough for the eggplant mushrooms to be well saturated with the solution.
To prepare for the winter, do not send the jars to a cold place, but sterilize them for a quarter of an hour.

Eggplants marinated for the winter “like mushrooms” are one of the most delicious appetizers, so it’s worth preparing a mouth-watering delicacy that will become a favorite among guests and family. Once you try this dish, you won’t be able to refuse it.

It's time to cook: the choice is yours!

Pay attention to the correct dimensions ripe but not overripe eggplant.
Important characteristics are described immediately - in the first recipe.

Quick navigation through the article:

Eggplants like mushrooms fried with eggs

Cooking time - 30 + 40 minutes
Calorie content of 1 serving - up to 210 kcal

For 6 servings we need:

Eggplants - 4 pcs. 15-17 cm in length, about 200 g each
Chicken egg - 3 pcs.
Onions - 2-3 heads (medium)
Garlic (if you like) - 4-6 cloves
Vegetable oil - 3-5 tbsp. spoons
Salt and ground black pepper - to taste

Other seasonings - to taste. Best examples in the recipe below.

How to cook.

We cut off the stalk of the main characters, going a little into the pulp. This way we protect ourselves from excess nitrates that accumulate at the stalk.

Cut the vegetables into cubes - about 1.5 cm. To clean or not, choose according to your preferences. If there is no skin on the blue ones, the texture closely resembles tender mushrooms. Although it is also very tasty with the skin.

Regarding the bitterness of vegetables. Nowadays, eggplant varieties are selective. They initially exclude the bitter taste if the vegetables are not overripe. Therefore, it is important to buy the so-called technically mature eggplants. These are medium-sized fruits, no more than 17 cm in length, quite heavy in weight (about 200 grams).
As autumn progresses, the risk of getting overripe vegetables increases. Only they accumulate excess corned beef, which gives a bitter taste. It is easy to distinguish them: more than 17 cm in length, but light, and inside there are many large hard seeds of a brown hue.

Beat the eggs as you would for regular scrambled eggs. Add to the sliced eggplant. Mix well and put the future snack in the refrigerator for 15-20 minutes. During this time, mix the pieces from bottom to top 2 times. You will see for yourself how the vegetables absorb the egg mixture like a sponge absorbs water.

It’s even better to leave the pieces in the cold for the entire 30-40 minutes. Then they can completely absorb the egg.

Peel the onion and cut it into small cubes, as if for frying in soup.

By the time the blue ones are in the refrigerator, we begin to fry the onions. In a deep and large frying pan, large enough to accommodate the sliced eggplant, heat at least 2 tablespoons of oil. The bottom should be tightly covered with oil.

Fry the onion for 1-2 minutes over medium heat. Don't overcook! It is enough for the pieces to become softer and their edges to turn slightly golden.

Add the sliced eggplant and egg to the onion and mix well.

Cover the pan with a lid and simmer until tender over medium heat, constantly stirring from bottom to top. We do not rule out that you will have to add oil - 1-2 tbsp. spoons. Blues love fat and readily absorb it.

As soon as the eggplants have softened and started to brown, add salt and pepper.

Avoid brown frying. Light gold is tastier. Your stove may need lower than average heat.

Seasonings can be used. The ideal option is mushroom dust. Those. dried mushrooms, ground in a coffee grinder. Another interesting option is to sprinkle suneli hops. Try any seasonings that you know and love.

Finely chop the peeled garlic cloves and selected herbs. We usually have dill or parsley.

Behind 2-3 minutes until ready When the knife easily pierces the eggplant pulp and the lower layers are browned, add garlic and finely chopped dill. Stir and quickly fry without a lid - the last couple of minutes.

Some people believe that garlic overpowers the “mushroom” taste of blues, and that greens are unnecessary in principle. We advise you to act according to your taste. If you don't try, you won't know.

Alternatively, instead of garlic or along with it, you can add ground hot pepper. This will be especially tasty for lovers of spicy snacks. Half a teaspoon for 4 medium eggplants will give a universal mild heat.

Remove from heat and let cool. The prepared snack is especially tasty cold. We eat with pleasure and surprise! Eggplants actually resemble mushrooms.

Classic marinated eggplant mushrooms

Cooking time: 40 minutes + up to 12 hours marinating. You can try it after 8 hours.
Calorie content of 100 g of vegetables - up to 110 kcal

For 4-5 servings we need:

Eggplants - 3 pcs. medium size

*Choose vegetables as described in the recipe above.

Garlic - ½ medium head or to taste
Dill (or other favorite greens) - ½ small bunch

Water - 1 l
Salt - 1 tbsp. spoon
Sugar - 2 teaspoons
Vinegar (9%) - 2 tbsp. spoons
Black pepper (peas) - 3-4 pcs.
Vegetable oil - 3-4 tbsp. spoons

Other spices (optional):

Bay leaves - 2 pcs. (small)
Cloves - 4-5 pcs.

Preparation.

Preparing eggplants is quick. Cut into cubes. To clean or not is your choice. The size of the pieces is about 2 cm.

Prepare the marinade in a large saucepan. Add salt, sugar and spices to the water and heat to a boil. Add vinegar. It is beneficial to try the marinade for salt/sugar/acid and adjust it to suit yourself.

We send sliced blue ones to the marinade. Let's wait until it boils and cook the vegetables over medium heat for a maximum of 5 minutes. If overcooked, the pieces will lose their elasticity and shape.

Don’t forget to constantly lift the bottom layer up so that the pieces are cooked equally. It is convenient to work with a spoon with holes or a slotted spoon. Place in a colander and let drain.

Prepare the garlic-dill mixture for the marinade. Blend in a blender without fanaticism (so that pieces remain). Or finely chop both ingredients with a knife.

If you like it spicier, add finely chopped chili pepper/light (without seeds) to the dressing - 1 pc. (10-12 cm in length).

Combine chopped garlic with vegetable oil and add to the eggplants boiled in the marinade. Mix carefully so as not to turn the snack into a puree.

Cover the bowl with the future masterpiece and wait for it to cool completely - at room temperature. We remove in the cold for 10-12 hours. Don't deny yourself a try! After just 8 hours, you may love the results of this delicious and simple pickling.

Fried eggplants “mushroom style” with sour cream

This appetizer is a favorite in Jewish cuisine. In fact, this is the first recipe with the addition of sour cream. Back in the 20th century, the dish firmly established itself among the highlights of Odessa-style cooking, along with the popular baked blue eggplant caviar with fresh tomatoes and herbs.

Of course, if you need something quick and tasty, the most logical thing to do is not bother and fry recipe with scrambled eggs and onions.

These eggplants are “like mushrooms” and are very unpretentious. They will accept any twists and turns of fantasy. For example, a different time for keeping the blue ones in the egg: even just 10 minutes instead of 30. A variety of spices, sour cream and mayonnaise.

P.S. Another option with an expanded composition will certainly appeal to many. It reminds rich mushroom stew with carrots, tomatoes and sweet peppers. The principles are the same as in the first recipe.

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India and China are considered the birthplace of eggplant. It was from there that the dark blue handsome man began his proud march across 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 and non-compliance with cooking technology. But if you take into account all the requirements of the blue one, 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 microelements (phosphorus, iron, potassium, calcium, copper). In addition, blue ones are used in dietary nutrition because they are low in carbohydrates. Their calorie content is only 25 kcal per 100 g of product.

The beneficial substances contained in dark blue fruits are not destroyed during heat treatment. Therefore, delicious preserved eggplant will replenish the deficiency of vitamins and minerals throughout the winter.

Properties

Eggplants are considered a product of longevity. Judging by reviews from doctors, they are especially useful for older people, pregnant women, people suffering from obesity, and teenagers. Experts say that blue ones provide the following positive effects:

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

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

Take young eggplants. It is not difficult to recognize them. Young specimens are distinguished by thin skin and an even dark blue hue. Overripe fruits acquire gray-green or yellowish-brown tones. Never buy them. It is overripe eggplants that accumulate solanine, a rather toxic substance that causes poisoning of the body. Young eggplants do not have this component.
Select medium fruits. Don't buy eggplants that are too big. They contain a lot of seeds, which will reduce the taste of the dish. It is not recommended to choose very small eggplants. During heat treatment, they can turn into “porridge”. Medium-sized fruits are the most delicious and healthy.
Check the freshness of the product. Eggplants lying on the counter for a long time will cause harm due to their high content of nutrients. But the risk of developing digestive problems by consuming 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 signs of spoilage). Carefully inspect the “tail”. A green stalk indicates the freshness of the product, while a brown stalk indicates that the fruit was picked long ago.

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

Secrets of proper cooking

There are few secrets to proper cooking, but they need to be taken into account. Improperly prepared eggplant can completely lose its beneficial properties and lead to severe intoxication. Experienced chefs know three secrets.

Don't eat raw fruits. Never eat eggplants raw or fruits that have not been fully cooked. This dish causes long-term intestinal disorders, severe cramps, and vomiting.
Eliminate characteristic bitterness. The blue ones have a specific bitterness. To eliminate it, cut the washed fruits into small circles or cubes. Place the raw materials in a bowl and add salt. After 15-20 minutes, drops of liquid will appear on the surface of the pieces. Gently rinse the cubes under running water and pat dry with a paper towel.
Marinate with or without skin. Eggplants can be preserved with or without skin. It depends on your preference. Peeled blueberries provide the dish with a more delicate taste. But in this case, the risk of obtaining a mushy consistency increases.

Eggplants “like mushrooms” for the winter: choose your recipe

Eggplants can be stored frozen. This is the easiest way to prepare blueberries for the winter. To do this, cut the product into pieces and remove the bitterness. Then blanch the blue ones in boiling water for two to three minutes, then immediately rinse with cold water. To remove excess liquid, place eggplants on a clean, dry cloth. Place the pieces on a flat surface covered with plastic, so that the eggplants do not touch, and put them in the freezer. Place 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 simplest recipe for preparing a delicious snack - eggplants “like mushrooms” for the winter without sterilization.

Compound:

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

Preparation

Cut the eggplants into small cubes.
Sprinkle with salt.
While the bitterness goes away, make the marinade.
Pour water into the pan, add salt, add bay leaf and bring to a boil.
When the liquid begins to boil, pour in vinegar and reduce heat.
Dip blue pieces into the marinade in small batches. They need to be cooked for 15 minutes.
Remove the eggplants and immediately place them in sterilized jars.
Add two cloves of garlic to each jar (0.5 liter volume).
Pour the blue ones with hot marinade (the one in which the fruits were cooked).
Roll up the jars, be sure to wrap them up.

Salty

Peculiarities . Salted eggplants “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:

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

Preparation

Remove the stems and wash the eggplants.
Immerse them entirely in water and cook for 15 minutes.
When the fruits have cooled slightly, place them under pressure for one to two hours to remove excess liquid.
At this time, grate the carrots and chop the garlic.
Combine carrots with garlic, add salt and spices, stir.
Cut each eggplant lengthwise, not reaching the edge, to form a pocket.
Fill the blue ones with the garlic-carrot mixture.
Place the stuffed eggplants in jars and compact them a little.
If the filling remains, then fill the voids formed in the jar with it.
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 cool place and leave for three to five days.

With herbs and garlic

Peculiarities . This recipe for eggplants “for mushrooms” with garlic and herbs for the winter requires mandatory sterilization. A simple procedure will ensure better preservation.

Compound:

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

Preparation

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

Pickled

Peculiarities . It is recommended to cook pickled eggplants “like mushrooms” not for the winter, but as an everyday dish. Although if you resort to sterilization (15-20 minutes), then such a workpiece can be preserved for a long time. Use the following step-by-step instructions to prepare the dish correctly.

Compound:

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

Preparation

Cut the onion into rings and add vinegar.
Soak the onions in this marinade for 15-20 minutes.
At this time, take care of the eggplants: cut them into cubes, remove the bitterness.
Pour a little oil into the pan and fry the blue ones. Remember that eggplants are like a sponge and can absorb a lot of fat, so don’t overdo it with the plant product.
The fried slices should acquire a beautiful golden color.
Place them in a deep bowl, add pickled onions, squeeze the garlic through a press.
Salt the mixture to taste and stir.
Place this salad in jars, then sterilize it or close it with a regular lid and put it in the refrigerator.

After three to four days, the eggplants will be completely saturated and acquire the aroma and taste of real mushrooms. Fans of spicy snacks are advised to add a quarter of a 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.

Preparation

Chop the onion and fry it in oil until golden brown.
Place the workpiece on a sieve so that excess oil can drain.
Cut the eggplants into small cubes and remove the bitterness.
Fry the pieces in oil until they acquire a rich golden color.
Combine eggplant and onion.
Add chopped garlic and mayonnaise.
Add spices to taste and stir.
Divide the salad into jars.
Sterilize the canned food for 15 minutes, then roll it up.

Fried with eggs

Peculiarities . This recipe for blue mushrooms, kept in the refrigerator, acquires a special piquancy due to the addition of eggs. The dish can be consumed both hot and cold. In the latter case, it is necessary to keep it in the refrigerator for one to two hours.

Compound:

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

Preparation

Cut the eggplants into cubes, remove the bitterness.
Break the eggs into a separate bowl, add a pinch of salt, and beat the mixture thoroughly.
Fill the blue ones with the egg mixture, stir so that all pieces are soaked evenly.
While the eggplants are soaking, chop the onions.
Place the eggplants in a frying pan with heated oil and fry them.
Add the blue onions and continue frying the mixture.
After 15 minutes, add the mushroom cube into the frying pan, having previously crumbled it.
Simmer the dish for another five minutes, stirring constantly.
Before serving, chop the greens and decorate with “mushrooms”.

Whatever blue mushroom recipe you choose for the winter, you will need one more piece of advice from the chefs. If you decide to peel the eggplants, first scald the fruits with boiling water. The skin of these blue ones can be removed easily and without much hassle.