How to cook eggplants like mushrooms. Options for preparing canned eggplants like mushrooms. Blue mushrooms with pepper

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One of the simplest and most popular options for preparing vegetables is eggplants as mushrooms for the winter. They are easy to prepare. The recipe does not require a large number of ingredients; what grows in the garden is enough, and the taste of the dish is amazing and resembles real pickled mushrooms. Blue ones are not only tasty, they are rich in substances such as proteins, carbohydrates, minerals (phosphorus, calcium, manium, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The vegetable contains components that lower cholesterol levels.

How to choose the right eggplants for harvesting for the winter

The taste of a dish largely depends on how well the ingredients are chosen. For winter preparations, you should choose small, young eggplants, whose flesh has not yet hardened and the seeds have not ripened. The recipe requires fruits with a shiny surface and a bright purple color. The eggplant skin should be elastic, juicy and smooth. The shape of the fruit does not matter. It can be ovoid, spherical, oval, cylindrical.

When choosing blue ones, pay attention to the presence of soft brown spots on the skin. This indicates that the blue ones are starting to deteriorate. The “venerable” age of the eggplant is indicated by the brown-yellow and gray-green tones of color and the brown stalk. Regardless of the variety, it lends itself well to all types of heat treatment - frying, stewing, boiling. However, there are varieties that are intended only for stuffing or freezing or preparing salads for the winter.

What utensils will be needed for sterilization?

Twisting blanks is a labor-intensive process and requires preparation. Before preparing the blue ones, stock up on dishes for sterilization. The volume of storage containers depends on your preferences and the number of eaters in the family. Decide which sterilization method you prefer: in the oven or in a water bath:

1. If you will sterilize the jars in the stove cabinet, then prepare a wire rack, a baking sheet, a thick napkin, and a large cutting board on which the hot jars will be placed.
2. When sterilizing in a water bath you will need:
   • a spacious pan with a lid (aluminum or enamel) in which the process itself will take place;
   • special clip for removing cans;
   • canvas napkin;
   • a wooden circle the size of the bottom of the pan, which will protect the jars from overheating and prevent them from bursting during sterilization;
   • large cutting board;
   • a ladle for water and the jars themselves.

The best winter recipes with photos

There are an incredible number of options for winter preparations with blue ones. Among them, recipes for “mushrooms” occupy not the least place. They differ both in the method of preparation (stewing, pickling, boiling, frying) and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, pepper). Depending on the set of products, you get sweet blue, spicy or sour.

In a slow cooker

Eggplants, like mushrooms for the winter, can be prepared in any known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for this dish to digest is stewing vegetables in a slow cooker. Thanks to the optimal cooking temperature, the blue ones retain their best qualities, vitamins and minerals. For the dish take:

• a dozen young blue ones,
• 8 peas of allspice, unground,
• a glass of vegetable oil,
• head of garlic
• vinegar 70%,
• two tbsp. l. dill seeds,
• salt.

How to cook:

1. Wash the fruits, remove the stem, cut into cubes.
2. Pour all the oil into the multicooker bowl and heat it in the “Fry” mode.
3. Pour the cubes into the multicooker, close, change the mode to “Stew”. Set the time to 30 minutes.
4. Meanwhile, prepare jars for canning. Wash, sterilize in any available way: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
5. After the end of the stewing time, add pre-peeled and chopped garlic. To give the dish not only spiciness, but also aroma, the garlic must be crushed with a knife blade before slicing.
6. Add dill seeds, allspice, salt, simmer for another 5 minutes.
7. Place hot vegetables tightly in jars.
8. Before screwing, pour vinegar onto the lid of each jar. For cans with a capacity of 0.5 l. take 1/3 teaspoon of essence.
9. Turn the jars with screwed lids over and cover with a warm scarf.
10. After 24 hours, place the jars upside down and keep them covered for another 24 hours. Then go down to the basement.

With garlic without frying or sterilization

Any heat treatment helps to reduce the components necessary for the body in the product. For this reason, cooking offers gentle methods for preparing blueberries for the winter, preserving useful substances. Here's one of them. For him take:

• blue ones – 5 kg,
• bay leaf – 3 pcs.,
• allspice - 10 peas,
• non-iodized salt – 3 tbsp. l.,
• water – 5 l,
• vinegar 9% - tea cup.

Cooking instructions:

1. We wash the fruits and remove the stems. If the vegetables are homemade, cut off the peel and chop into medium-sized cubes.
2. Sprinkle the vegetables with salt and leave for two hours to remove the bitterness.
3. At the end of the specified time, drain the juice released from the eggplants, transfer them to a container and fill with water. Place on the stove and wait for it to boil.
4. Remove the foam from the boiling liquid and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
5. Place bay leaf and pepper in pre-prepared jars. We fill the jars with blue ones and fill them with the same brine that was used for cooking.
6. Roll up the lids. Place the upside down jars under the blanket. Leave it like this until it cools.
7. After a couple of days, we send the workpiece for storage.

Salad appetizer with dill a la mushrooms

Mushrooms are a favorite dish at any feast. If you live in a dry area where this delicacy does not want to grow, eggplants cooked with dill and garlic will save the situation. To get 4 liters of this snack we will need:

• blue ones – 3 kg,
• garlic – 5 heads,
• water from under the filter – 4 l,
• dill (any - umbrellas, dried, fresh),
• sugar – 100 g,
• salt – 4 tbsp. l.,
• vinegar 70% - 3 tbsp. l.,
• vegetable oil.

Step-by-step preparation:

1. Wash and clean the fruits. We cut it in any way - into cubes, cubes, most importantly - small sizes.
2. Pass all the garlic through the press. Finely chop the dill or grind if it is dry. The amount of these ingredients depends on individual preferences, so you can add either more or less garlic, just like dill.
3. Place a saucepan on the fire and pour water passed through a filter into it. Add spices, sugar and salt, add vinegar. After the water boils, add the first batch of eggplants.
4. Cook vegetables for 10 minutes. We count down the time from the moment the marinade boils.
5. Place the boiled pieces in a bowl. We fill them with dill (along with umbrellas, which give the dish a special aroma) and garlic. When serving appetizers, the umbrellas are easy to remove. Mix everything and immediately place it in dry, sterilized jars.
6. Immediately before rolling, add one tablespoon of hot vegetable oil to each jar of salad.
7. We turn the jars over, wrap them and leave them for a day. Then remove the blanket, let it cool completely, and put it into storage.

Pickled blueberries with carrots - simple and tasty

Eggplants go well with other vegetables: carrots, tomatoes. The little blue ones cooked with them reveal their best taste qualities. One of the most delicious eggplant recipes is pickling them with fried carrots. For it you need to take:

• one and a half kg. eggplant;
• half a kilo of carrots;
• a bunch of parsley;
• one and a half heads of garlic;
• two tbsp. l. vegetable oil;
• half a spoonful of peppercorns;
• 4 bay leaves;
• salt.

Cooking instructions:

1. Wash the vegetables, remove leaves and stems.
2. Place in a saucepan, fill with water to the top, and put on fire.
3. Bring to a boil, cook for 10 minutes from boiling time. Add salt 5 minutes before the end of cooking.
4. Drain the water. Cut each fruit in the center, without finishing the cut.
5. Take gauze or any cotton fabric. Put blue ones in it. Press the vegetables on top with a weight for two hours.
6. At this time, wash and peel the carrots. Grind it up.
7. Fry in a frying pan in sunflower oil, stirring constantly, until cooked (10 minutes). At the end, add garlic, crushed through a press, chopped parsley and salt. Mix the whole mass and let it cool.
8. Stuff the prepared blue ones with carrots. To do this, place the cooled carrots in the cut of the blue ones.
9. Place a layer of bay leaves and allspice into the pan, a layer of eggplants, and continue until you run out of vegetables.
10. Cover the top of the pan with a plate and place a weight on it.
11. In three days, the stuffed blue ones will be ready.

Delicious blue ones with mayonnaise in jars

You can prepare eggplants for the winter not only in marinade, their own juice and with tomato dressing, but also with mayonnaise. The dish turns out to be very satisfying and nutritious. To prepare it (per one liter jar) you will need:

• two blue ones;
• one head of garlic;
• one large onion;
• 6 tablespoons of any mayonnaise;
• sunflower oil;
• salt;
• pepper.

Preparation:

1. Cut the onion into strips.
2. Heat the oil in a frying pan, fry the onion in it and place on a plate. If the onions have absorbed a lot of oil, place them in a sieve to drain off any excess.
3. Meanwhile, wash the blue ones, remove the leaves and stalks. If the skin is hard and you want the vegetables to be more tender, peel them.
4. Cut the eggplants into cubes, fry them in vegetable oil, and add them to the onion.
5. Pass the garlic through a press and add to the vegetables.
6. Salt and pepper the mixture, season with mayonnaise. Mix.
7. Place eggplants in prepared jars, compacting tightly.
8. Cover them with lids and sterilize in a water bath for 15 minutes.
9. After this, roll up the cans and wrap them up.
10. Place the cooled containers into the cellar.

Fried with onions without vinegar

Vinegar helps preserve vegetables for long-term storage, but its use raises a lot of controversy. Many housewives make preparations without it. It is recommended to store vegetables cooked without vinegar in the refrigerator, but no more than two weeks. Take the following products:

• 2 large eggplants;
• 2 large onions;
• dill;
• pepper, salt.

Step-by-step preparation:

1. Wash the eggplants and peeled onions.
2. Cut the blue ones into medium-sized cubes or bars. Sprinkle with salt to get rid of the specific bitterness. After half an hour, drain the salted juice and rinse the vegetables.
3. Chop the onions, depending on how the blue ones are cut.
4. Heat the oil in a frying pan and fry the onion, add the blue ones and sauté the vegetables until tender, stirring constantly.
5. Before removing from heat, salt the vegetables, add pepper and dill.
6. Let cool, place in a container and put in the refrigerator.
7. Fried vegetables can be stored without vinegar for no more than two weeks.

How to make finger-lickin' hot blue ones

Fans of everything spicy will love eggplants cooked with chili peppers. Spicy herbs – leaf celery or basil – add piquancy to this preparation. The spiciness of the dish is regulated by the amount of pepper. For a not very sharp piece you will need:

• one kg. homemade eggplants;
• 3 cloves of garlic;
• 1 pod of chili pepper;
• half a glass of vegetable oil;
• 1 liter of water;
• 155 g apple cider vinegar;
• salt.

Cooking steps:

1. Wash and cut the blue ones into circles, each of which is divided into 4 parts.
2. Place the vegetables in a cup, add salt, add cold water, leave for 40 minutes. Salt will remove excess bitterness. This “bath” will prevent the vegetables from absorbing a lot of fat during frying. Rinse the eggplants.
3. Pour water into a saucepan, boil, pour in vinegar, add salt. Place the eggplants in boiling water. Cook them from the moment of boiling for 3 minutes. Remove the vegetables and let the water drain.
4. Heat the oil in a frying pan and fry the blue ones. After three minutes of frying, add finely chopped pepper and garlic. After this, fry for another minute.
5. Place hot fried vegetables in sterile jars.
6. Seal and cover with a blanket until the jars cool.
7. After two days, lower the blanks into the cellar.

Marinated with pepper

Eggplants are not only boiled, fried, stewed, they are also pickled. As an additional ingredient for this recipe, bell pepper is used, which gives a special piquant aroma and taste to the dish. To prepare pickled eggplants you will need the following set of products:

• 4 medium blue;
• 4 bell peppers;
• head of garlic;
• a bunch of greenery;
• vegetable oil;
• 150 ml 9% vinegar;
• 0.5 l of water;
• sugar to taste;
• salt;
• 4 things. carnations.

Step-by-step instruction:

1. We clean, wash the blue ones, cut into strips, add salt, and let stand.
2. The recipe will require a filling. To prepare it, pour water into a saucepan, add cloves, vinegar, salt, and sugar. The amount of sugar is taken individually. If you like sweet blues, use 3 tbsp. spoons of sugar. The optimal amount for this volume of blueberries is 2 tablespoons of sugar and 1.5 salt.
3. Bring the marinade to a boil and wait for the salt and sugar to dissolve. Remove and let cool.
4. Take the whole pepper and fry in oil until soft. We do the same with eggplants. Dip the fried vegetables into the marinade and arrange them in layers, sprinkling them with garlic and herbs.
5. Pour the marinade over the packed vegetables. Place a smaller lid on top and press down with pressure. Leave to marinate for 3 days.
6. Serve as a side dish for meat dishes.

Video

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

This berry of the nightshade family is valuable for potassium, which strengthens the cardiovascular system. Its nutritional value normalizes the functioning of the entire body. It is good to prepare ripe fruits for the winter and enjoy them all season long. Marinating, frying, adding various products will help diversify the menu, making unique dishes with the taste of mushrooms.

You can prepare a delicious vegetable dish from:

• eggplants - a couple of pieces;
• onion – 1 large;
• garlic cloves – 4 pcs. (taste);
• mushroom seasoning;
• salt, black pepper;
• vegetable fat for frying.

It takes less than 25 minutes to prepare blue berries. It will take about 30-40 minutes to remove the bitterness from ripe fruits. To do this, cut the eggplants into small pieces, place them in a suitable container and add salt. After a certain amount of time, the fruits will release juice along with bitterness, after which they must be washed and further prepared according to the recipe.

Large onions are peeled and cut as for frying. It should be dipped in heated fat and lightly fried. Then the eggplants are added and fried until golden brown. Then add crushed garlic cloves, salt, and spices.

If desired, the mushroom seasoning can be replaced with dried mushrooms, which are added to the dish while cooking the blue ones in a frying pan. They will add the desired aroma and taste to the dish, making it even more like mushrooms.

How to prepare winter preparations?

You will like this method of preparation for its speed (you can try the blue ones after 10 hours) and the original mushroom taste.

To prepare ripe fruits for the winter, you should stock up on:

• eggplants – 6 pcs.;
• garlic cloves – 8 pcs.;
• dill;
• water - about 2 liters;
• salt – 60 g;
• granulated sugar – 40 g;
• vinegar - 4 tbsp. l.;
• black peppercorns – 6-7 pcs.;
• vegetable fat – 6 tbsp. l.;
• bay leaves, cloves - 3 pcs.

Wash the eggplants and cut into medium-sized pieces. Separately, boil water in a suitable container, add the remaining ingredients, except garlic, fat and herbs, boil for 4-6 minutes. Then the main product is added to the marinade and cooked in it for about 4 minutes after boiling. At the end of cooking, the little blue ones are thrown back into a colander.

In a deep bowl, prepare a spicy dressing from garlic passed through a press, chopped herbs and fat. Ready-made eggplants are added there, kneaded, placed in sterile jars and covered with a lid. The snack should only be stored in a cool place. You can try eggplants as mushrooms for the winter the very next day.

White eggplants with mushroom flavor

White eggplants resemble mushrooms in taste and texture after frying. If you season them with aromatic sunflower oil after cooking, you will get a dish that everyone will like without exception.

To prepare, you should stock up on:

• white eggplants – 3 kg;
• water – 1.5 l;
• onions – 3 pcs.;
• salt – 70 g;
• granulated sugar - 1 tbsp. l.;
• pepper, cloves, bay leaves;
• garlic cloves (to taste).

Boil the white young fruits until tender, adding some water first. Separately prepare a marinade of onions, spices, and water.

Place the prepared fruits in a suitable container, alternating layers with chopped garlic. Pour in the marinade, removing the onion first, and place in a cool place to marinate. After a day, you can take out and eat the little blue ones, seasoning them with oil and adding fresh onion to taste. White eggplants with mushroom flavor can be stored for a long time in the refrigerator, first placed in sterile jars.

Finger-licking salad without sterilization

A snack is prepared from:

• eggplants – a couple of kilograms;
• bay leaves;
• salt;
• parsley sprigs;
• vegetable fat - 170 ml for marinade and a little for frying;
• water – 170 ml;
• vinegar – 155 ml.

Ripe fruits are washed and cut into cubes of the same size. To remove bitterness, sprinkle with salt (for about 45 minutes) and then rinse with clean water. Afterwards, fry them in a frying pan until golden brown and place them in sterile jars.

In a separate container, prepare a filling of water (boil), vinegar and fat. Everything is boiled and poured into jars. Hot blue ones should be corked and covered with a warm woolen blanket.

Cooking with fried eggplants

This appetizer is good served with porridge or mashed potatoes, or you can simply eat it as a snack with bread.

To prepare the dish, you should stock up on:

• blue ones - 2.5 kg;
• salt – 170 g;
• garlic cloves – 5 pcs.;
• hot pepper - a couple of pieces;
• water – 2.5 l;
• vegetable fat – 220 ml;
• acetic acid – 1.5 tbsp.

Boil water and salt over a fire, add vinegar at the end. Pour the prepared fruits, cut into cubes, into the marinade, boil for 6 minutes, and place on a sieve.

Heat oil in a deep cauldron and fry eggplants until golden brown. Add crushed garlic cloves and hot pepper to them, simmer, place in sterile jars, and seal. After a couple of days you can try the snack.

Korean cooking recipe

Eggplants were originally brought from eastern countries. It was there that they learned how to make them perfectly, seasoning them with hot spices and herbs. This Korean cooking recipe will surprise you with its subtle spicy taste, excellent aroma and similarity of fruits to mushrooms. Unlike store-bought snacks, it will cost much less.

• eggplants – 1.2 kg;
• onions - a couple of pieces;
• sweet pepper (red, yellow, green) – 300 g;
• garlic cloves - about 9 pcs.;
• hot pepper - half a pod;
• carrots – 1 kg;
• coriander – 2 tsp;
• peppercorns – 10 pcs.;
• sesame seeds - a couple of tablespoons;
• vinegar - 2 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• honey – 2 tbsp. l.;
• vegetable fat – 165 ml;
• salt – 2.5 tbsp. l.;
• green cilantro, parsley.

Wash the fruits, cut into strips so that each has a dark skin. Place in a colander, add salt, press down and leave for a couple of hours.

Peel the carrots and chop them with a special loin grater. Cut the pepper into strips, hot pepper into half rings. Chop the greens, finely chop the garlic, chop the onion into beautiful rings.

Squeeze the prepared eggplants, fry in oil until golden brown, and transfer to a suitable container. Add a little more fat to the pan, add chopped pepper and coriander grains, add the spicy fruit. After a few seconds, place the onion and carrots in the oil, fry a little, and add to the main product.

Eggplants like mushrooms fried in sour cream

A minimal set of products, a little time and a bright vegetable appetizer with mushroom flavor is ready.

To prepare you should stock up on:

• eggplants – 4 pcs.;
• onion - a couple of pieces;
• mushroom seasoning;
• sour cream – 100 ml;
• salt, spices.

Remove the stem from the eggplants, chop them into cubes, and sprinkle with salt. Fry the settled and washed fruits in hot fat for 8 minutes, add the chopped onion. Cook for another 8-12 minutes, then add sour cream and simmer for 18 minutes. Add seasoning, spices, herbs and garlic (optional). Stew, serve.

Option with mayonnaise added

Not very healthy, but incredibly tasty snack, which perfectly combines all the ingredients, is prepared from:

• eggplant – 500 g;
• Luke;
• mayonnaise sauce - a couple of tablespoons;
• mushroom seasoning;
• bay leaves;
• garlic cloves – 3 pcs.;
• spices (thyme, basil);
• salt;
• sunflower fat.

The blue ones are peeled and cut into neat bars. The onion is chopped in the same way and the garlic cloves are passed through a press.

Onions are fried in heated fat, followed by eggplants. Spices, salt are added to them, after 12 minutes mayonnaise sauce and at the end garlic. It is recommended to remove the bay leaves from the finished dish to prevent bitterness. Serve garnished with fresh herbs.

Marinated eggplants like mushrooms

To prepare a snack you should stock up on:

• eggplants – 950 g;
• onions;
• garlic cloves - a couple of pieces;
• allspice and black peas - 5 pcs.;
• cloves – 4 pcs.;
• dill seeds - 1 tsp;
• laurel

The marinade is prepared on the basis of water - 1.2 liters, salt - 30 g, granulated sugar - 90 g, vinegar - 6 tbsp. l., vegetable fat (80 ml). Wash the main product, chop, add salt and leave for 50 minutes.

Prepare the marinade separately, add the slices, and boil for 7 minutes. Then add chopped onion and garlic cloves, finally acetic acid. Boil for 2 minutes.

Place spices in sterile jars at the bottom and fill with eggplants and marinade. Close with lids and wrap. After 4 hours, you can try the snack.

Mother-in-law's eggplant tongue with mushroom flavor

An excellent instant snack will help decorate the summer table - spicy, spicy, with a mushroom flavor.

To prepare it you should stock up on:

• eggplants – 4 pcs.;
• ripe tomatoes – 3-5 pcs.;
• garlic – 8 cloves;
• mayonnaise sauce – 150 ml;
• soy sauce - a couple of tablespoons;
• vegetable fat;
• flour;
• salt;
• greens.

Cut the eggplants into slices and soak to remove the bitter taste. Squeeze, roll in flour and fry until golden brown. During frying, the flour in the pan may burn. To prevent this from happening, the oil in the container should be changed by filling it with a new batch.

Mix mayonnaise, soy sauce and garlic. Cut the tomatoes into circles, chop the greens. Place tomatoes and herbs on the sauce inside each eggplant slice and roll up. You can make a winter snack using similar ingredients.

Eggplants like mushrooms fried with eggs

The dish is prepared from:

• eggplant – 650 g;
• eggs – 3 pcs.;
• onion – 180 g;
• salt;
• ground black pepper;
• vegetable fat.

Wash the blue fruits, cut them, remove the bitterness. Beat the eggs, add to the settled fruits, mix. Fry the blueberries with the egg in oil, then add the onion and cook for about 30 minutes. Salt and pepper.

Eggplants fried like mushrooms can be served hot or cold. They go well with various sauces - tomato, sour cream, mayonnaise. Serve the appetizer with potato dishes.

I suggest preparing eggplants for the winter, which are marinated like mushrooms. The recipe is very simple, no hassles, and it turns out very tasty. I got almost 2 liters of appetizer, but when I tried the eggplants from the marinade, I decided that I wouldn’t roll it all up, but would leave the appetizer for now. I 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 the marinated eggplants steeped like mushrooms, they became even tastier. This appetizer is perfect for any side dish.

To prepare marinated eggplants for mushrooms, take the products from the list.

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

For the 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 the eggplants with running water to remove salt, squeeze out. Place in 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.

Place spices in clean, sterile jars.

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

The rest of the pickled eggplant can also be placed in a clean jar along with the spices and refrigerated. Try again after 3 hours. You can roll up the whole batch. If you pack the eggplants tightly into jars with a minimum amount of marinade, then there may be excess marinade left in which you can cook another portion of pickled eggplants like mushrooms.

Enjoy your preparations!

It's already September! The garden beds are slowly emptying. Almost the entire harvest has been harvested, but the eggplants are still hanging on very green bushes and delight with their elastic, glossy fruits. And they would still be happy, but the nights are getting cooler and the days are getting rainier. The sun is hiding somewhere there, behind the clouds. So it's time to harvest these vegetables too.

Of course, we’ll make something delicious out of them, like sauté, or bake it deliciously in the oven. But you can’t eat them all at once. Therefore, we will prepare the remaining vegetables for the winter. And today we will prepare a very tasty appetizer, which is called “Eggplants like mushrooms.”

I can’t say with complete certainty where this name came from. I only know that this winter salad or appetizer (whatever you call it) has been prepared this way for quite a long time. So one of my recipes in this topic is already more than 30 years old. He appeared to me so long ago that it seems that he is from some other life of mine. Today I will definitely share it.

In general, these salads are distinguished by the fact that they are not at all difficult to prepare. Other preparations made from “little blue” eggplants, as we affectionately call eggplants, take much longer. One sauté is worth it; each piece needs to be fried separately in oil. Then prepare the filling, layer everything... In general, a lot of work.

Or a large number of other ingredients are required, mainly vegetables, which undergo long-term heat treatment. Many salads and the famous eggplant caviar are prepared this way.

The methods proposed today differ in that when preparing a salad, basically, except for eggplants and onions, nothing else is added from vegetables. In our selection, this recipe is in first place. It is the most popular and frequently encountered. It can even be called classic.

But I will still share with you other recipes where the ingredients will include bell pepper and even mayonnaise. 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 are like mushrooms - the best quick and tasty recipe for the winter

This recipe is the simplest of all the options offered today. What sets it apart from others is that you can prepare a salad using it quite quickly. But it invariably turns out delicious and is never left for the next period. That is why it is the most popular of all other salads in this category.

The ingredients are also simple. And basically these are eggplants, garlic, fresh herbs and hot peppers, which are already added as desired.

We will need:

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

Preparation:

1. Wash the eggplants 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, whatever you want.

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

3. Place chopped eggplants in boiling water. The boiling will stop for a while, but to make it resume faster, you can cover the pan with a lid, leaving a small hole on top to allow steam to escape.

As soon as the water boils again, remove the lid.

4. Cook the chopped 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 they will all immediately rise to the surface. And if the lower pieces are cooked, the upper ones will lie on the lower ones with practically no water. And it’s important for us to boil them all evenly. That’s why you need to move them lightly, or figuratively speaking, “bathe” them in boiling water.

5. While boiling, the water will begin to darken slightly; the skin of 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 so they are either boiled or sprinkled with salt and allowed to stand for a while. Then it is washed.

Also, during the cooking process, the pieces will become somewhat translucent, this will be especially visible from the pulp. When this state has been achieved, we can assume that they are ready and the water can be drained.

It is better to drain it through a colander. Then let it sit for a while so that all the remaining residues can be combined.

6. Meanwhile, let's prepare the dressing. To do this you need to chop the dill and chop the garlic. It is better to cut the garlic rather than crush it through a press. The snack will look better this way. But you don’t have to cut it too large so that it can give all its juice to the eggplants. And at the same time, it is important that the fermentation process does not begin in the jar. The sterilization time will be quite short.

7. If you like spicier snacks, then add hot capsicum cut into rings. It is better if 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 special dosage. It all depends on the taste preferences and spiciness of the product.

8. Add odorless vegetable oil, vinegar and salt. Mix everything.

9. Place the eggplants from a colander into a large bowl or basin. Add the dressing to them and stir. 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 carefully so as not to turn the contents into mush.

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

11. In the meantime, wash and sterilize the jars and lids. For this amount of ingredients we will 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 into jars. Try to lay it out in such a way that no air pockets form inside, that is, quite tightly. To do this, the contents can be lightly pressed with a spoon.

If, nevertheless, a bubble of another air is hidden somewhere, then insert the handle of a tablespoon into this place. The bubble will pop out immediately.

13. Cover the filled jars with lids.

14. Pour warm water into a large saucepan, or directly from the tap. Place a napkin on the bottom and place the jars on it.

The water should reach the shoulders of the jar. If you pour more of it than necessary, it will splash out when boiling and may end up under the lid. If there is less water than required, then only the lower part of the jar will be sterilized, and the top of the snack will remain raw. Which can lead to fermentation processes. And as a result, the lid is lifted. It will be impossible to eat such preserved food.

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

I have come across recipes that suggest sterilizing liter jars for only 15 minutes. I believe that this time is not enough. Eggplants are a rather capricious product, and preparations that have not undergone proper sterilization quite often “explode.” Just this year my brother lost 10 sauté jars because he decided to sterilize them for just 15 minutes.

If we at least boiled the “little 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? In such cases, I always take precautions and sterilize longer. That is, this type of salad takes 25-30 minutes for half-liter jars.

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

By the way, this does not affect the quality of the salad in any way. It does not become overcooked.

15. Take out the jars one at a time and tighten the lids using a seaming machine. Then turn the filled and screwed containers over and place them upside down. Wrap thoroughly in a blanket, blanket, or something else, but always warm.

Leave in this position for a day. If the canned food is 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 have cooled completely, they can be turned over to their normal position. Then store in a dark, cool place.

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

Eggplants are like mushrooms - a finger-licking recipe without sterilization

This recipe has occupied a place of honor in my piggy bank for probably 30 years. It appeared in my recipe notebook when I just started experimenting with preparations. I don’t even remember who shared it with me. But nevertheless, the recipe caught on, and I prepare eggplants this way to this day.

A distinctive feature of this recipe is that it is prepared in the oven and is not sterilized. But this is probably not a completely true statement. It would be more correct to consider that by preparing, he is sterilized. That is, both processes occur simultaneously.

We will need:

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

Preparation:

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

2. Pour about half of the water into a large saucepan and boil. Add salt; the boiling water should be very salty. Place the whole batch of eggplants. They will all pop up immediately. But it doesn’t matter, we’ll close the pan with a lid and they will not only cook, but also steam.

The time to keep them in boiling water is 5 minutes. Do not hold any longer, otherwise they will become too soft. During these 5 minutes, stir them once with a slotted spoon so that both the top and bottom are cooked. Although, of course, they won’t want to roll over. The bottom was already saturated with water and became heavy, but the top remained without water, so it was light. That's why you need to cover the vegetables with a lid.

3. When the time is up, immediately take out the “little blue ones”. Try not to hesitate so as not to overcook the vegetables. If they are overcooked, then when they sit, they will wrinkle. And it will be very difficult to cut them neatly. Place in a bowl or on a tray and let cool. Meanwhile, put the next batch into the pan.

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

5. Peel the bell pepper from the stalk and seeds. You can use any color, but if you use bright yellow and red vegetables, the salad will look more cheerful and much more positive.

The pepper needs to be cut into strips. To do this, cut it lengthwise into 4 parts, and then crosswise into strips no more than 0.5 cm thick.

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

7. When the eggplants have cooled completely, they should also be cut. Don’t be alarmed that their skin is covered with a white coating in places. This is salt. You can cut vegetables as desired. If they are not very large in size, then you can cut them into 6 - 8 pieces. If they are larger, then cut into pieces approximately 3 cm long and 1.5 - 2 cm wide.

8. Place the chopped vegetables in a bowl, add bell pepper, garlic and dill to them. Mix everything. Better with your hands. Pepper to taste. Salt, as a rule, should be enough. But if you think it’s not enough, then add a little. To find out whether salt is needed or not, try a piece of eggplant.

Gently stir again so that the bulk ingredients are evenly distributed throughout the mixture.

9. And only after that add oil and vinegar. Then mix again. Leave for 20 - 30 minutes so that all the ingredients disperse.

10. Wash and sterilize jars and lids. Eggplants are quite tricky to preserve, and therefore it is better to use metal lids for rolling up with a machine.

11. Fill the jars with the prepared mixture. Try to distribute the liquid evenly throughout all the jars. You will need to prepare about 5 - 6 half liter cans.

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

13. Use special kitchen gloves to remove the workpieces very carefully, one at a time. And immediately tighten the lid using a seaming machine. Self-screwing lids can also be used. But the first option will still be more reliable, especially when you store preserved food in the apartment.

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

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

Eggplants for the winter, like mushrooms - video recipe

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

The cooking itself proceeds 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 suggests two days for this.

This is precisely the number of days that increases the cooking time.

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

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

This salad can be prepared and eaten immediately, or you can prepare it for the winter. It turns out to be very high in calories and filling, since it contains mayonnaise. In addition, all main ingredients are fried in vegetable oil.

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

We will need:

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

Preparation:

To prepare the salad, you can use large eggplants.

1. They should be washed, cut off the stem and peeled. Then cut into cubes with sides no larger than 2 cm.

2. Place all the chopped pieces in a large saucepan and fill them with cold water. Place on fire and bring to a boil. Cook while stirring for 7 - 10 minutes.

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

There are also methods in which vegetables are immediately immersed in 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 finished eggplants sit for another 3 - 4 minutes in boiling water, then place them in a colander and let all the water drain.

4. While this is happening, peel and cut the onion into half rings. Try to cut it thinner so that it doesn’t crunch on your teeth later. Many people don't like this.

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

Readiness is determined by the fact that the onion has softened, decreased in size almost twice, or even more, and become translucent. At the same time, you should not allow it to blush. The color of the salad due to the presence of mayonnaise will be white. And you don’t want the onions to stand out because they’re “tanned.”

And to obtain this state, the onion 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. Place the finished onion in a large saucepan or basin, that is, where we will collect all the ingredients for the salad.

7. There is no need to wash the pan, add a little oil into it, about three tablespoons, and let it warm up. Place the eggplants, from which all the water has already drained. Fry them over medium heat with stirring for 10 minutes. They, like onions, should not brown too much.

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

8. Place the “blue” ones fried in this way with 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'll add mushroom seasoning. We only need half a pack. Instead of this seasoning, you can use Maggi cubes with mushroom flavor.

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

By the way, you can use your own prepared dried mushroom mixture. But this must be prepared in advance. I always have this powder. When we go for mushrooms, we always dry some of them. This is the so-called substandard: very large mushrooms, separate stems or caps, just clumsy specimens.

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

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

10. Gently mix the mixture. Then add mayonnaise. Try to take it with completely natural ingredients, without any GMOs or 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 time left to try.

The mass must be laid tightly, without leaving any air pockets inside. To do this, lightly press the contents with a spoon.

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

13. Half-liter jars should be sterilized for 30 minutes, if the jars are 650 grams, then 40 - 45 minutes. And if it’s liter, then exactly 1 hour.

14. Screw on the lids using a seaming machine. Turn the jars over, placing them upside down and cover with a warm blanket. Leave in this position until the contents have cooled completely. This is for at least a day.

Then store in a cool, dark place.

Serve as a salad or as an appetizer for any lunch or dinner, and also treat guests at the holiday table.

These are the variety of recipes we have today. Sometimes they ask: “Is it true that eggplants taste like mushrooms?” Maybe I’ll disappoint you a little, but the taste is not the same as that of canned mushrooms. And it doesn’t even turn out the same as with salted mushrooms. Perhaps the appetizer received this name because of the method of preparation, which is a little similar in both cases.

But I can also make you happy. The taste of such salads is simply incredible. And it’s not for nothing that they are classified as finger-licking dishes.

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

Have excellent and delicious preparations and bon appetit!

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!