Prepare blue ones like mushrooms. Eggplants are like mushrooms for the winter - the best recipes. Fried eggplants like mushrooms, preserved for the winter

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.

1. 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.
2. 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:

1. Cut the vegetables into “fingers”, the thickness of which is about 1.5 cm.
2. Beat 3-5 eggs, pour the mixture over the prepared fruit slices.
3. Leave in the refrigerator for an hour.
4. Chop the peeled onion into cubes, pass 3-5 garlic cloves through a press.
5. Chop a bunch of greens (parsley, dill).
6. Fry the eggplant slices coated with the egg mixture in oil until cooked, add the onion-garlic mixture halfway through frying.
7. 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:

1. Cut the fruits into cubes (3 pieces are enough), two onions.
2. Pour 2 beaten eggs over vegetable cubes.
3. After soaking (after an hour), place in a hot frying pan with oil.
4. Stirring, cook until the cubes form a golden crust.
5. Reduce heat, pour sour cream (100 ml) over vegetables, simmer covered for 5-9 minutes.
6. 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:

1. Cut into large cubes (3 kg).
2. Get rid of bitterness with salt or saline solution.
3. Boil water (3 l). Add, without removing from the stove, salt (120-125 g), a few laurel leaves.
4. Add marinade with vinegar (150 ml).
5. 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).
6. Place 2 garlic cloves in each container with eggplants marinated for mushrooms, passing them through a press.
7. 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:

1. Boil the fruits whole in salted water (100 g of salt per one and a half liter of liquid).
2. Cool the eggplants and place them under pressure to get rid of excess liquid.
3. Grate one medium carrot, 3-6 garlic cloves, mix with spices (pepper, salt).
4. Cut each fruit lengthwise, do not cut all the way through, put 20-30 g of carrot mass in the pockets.
5. Place the blue ones in jars, carefully, trying not to wash the filling out of the “pocket,” and pour in brine.
6. To prepare the brine, boil water (2 liters), add salt (80 g), boil for 1-4 minutes until the salt crystals completely disappear.
7. Send the containers with vegetables to a cool place.
8. It is recommended to use it after a week - this time is enough for the eggplant mushrooms to be well saturated with the solution.
9. 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.

Cut the eggplants into large pieces, place in a bowl and add salt. Leave for 40 minutes. For this preparation, eggplants can be peeled. If you decide to peel, then take 100 grams more eggplants.

Pour water into a saucepan, add sugar, salt and sunflower oil. Place the pan on the fire and bring the marinade to a boil.

Place the eggplants in a colander, rinse under the tap, and drain. Place the eggplants in the marinade and cook over low heat for 4-5 minutes. The eggplants should not lose their shape.

Cut the garlic into slices and the onion into half rings. Place them in the pan with the eggplants, add vinegar, bring to a boil, reduce heat and cook for 1 minute.

Sterilize the jars in a way convenient for you: in the microwave, in the oven or over steam on the stove. Place a bay leaf, 3 cloves, 2 allspice and black peppercorns, and a pinch of dill seeds on the bottom of each jar. Place hot eggplants in jars along with the marinade.

Screw on the jars with sterile lids, turn them over and wrap them until they cool completely. Eggplants marinated for the winter according to this recipe can be stored in your home pantry. They taste like mushrooms. Try it!

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 the purchase of this fruit. Remember the following three tips for making the right choice.

1. 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.
2. 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.
3. 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.

1. 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.
2. 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.
3. 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, 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

1. Cut the eggplants into small cubes.
2. Sprinkle with salt.
3. While the bitterness goes away, make the marinade.
4. Pour water into the pan, add salt, add bay leaf and bring to a boil.
5. When the liquid begins to boil, pour in vinegar and reduce heat.
6. Dip blue pieces into the marinade in small batches. They need to be cooked for 15 minutes.
7. Remove the eggplants and immediately place them in sterilized jars.
8. Add two cloves of garlic to each jar (0.5 liter volume).
9. Pour the blue ones with hot marinade (the one in which the fruits were cooked).
10. 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

1. Remove the stems and wash the eggplants.
2. Immerse them entirely in water and cook for 15 minutes.
3. When the fruits have cooled slightly, place them under pressure for one to two hours to remove excess liquid.
4. At this time, grate the carrots and chop the garlic.
5. Combine carrots with garlic, add salt and spices, stir.
6. Cut each eggplant lengthwise, not reaching the edge, to form a pocket.
7. Fill the blue ones with the garlic-carrot mixture.
8. Place the stuffed eggplants in jars and compact them a little.
9. If the filling remains, then fill the voids formed in the jar with it.
10. Now boil water, add salt, boil the brine for five to seven minutes.
11. Fill the jars with the resulting marinade.
12. 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

1. Place a pan of water on the fire, add salt, and bring to a boil. Then pour in the vinegar.
2. Place the eggplants in the boiling marinade.
3. Boil them for three minutes, no more, put them in a colander so that excess liquid can drain.
4. Chop the dill and combine it with chopped garlic.
5. In a large bowl, mix eggplant pieces with garlic herbs, add vegetable oil.
6. Place the finished salad in sterilized jars and cover with iron lids (do not roll up).
7. 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.
8. 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

1. Cut the onion into rings and add vinegar.
2. Soak the onions in this marinade for 15-20 minutes.
3. At this time, take care of the eggplants: cut them into cubes, remove the bitterness.
4. 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.
5. The fried slices should acquire a beautiful golden color.
6. Place them in a deep bowl, add pickled onions, squeeze the garlic through a press.
7. Salt the mixture to taste and stir.
8. 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

1. Chop the onion and fry it in oil until golden brown.
2. Place the workpiece on a sieve so that excess oil can drain.
3. Cut the eggplants into small cubes and remove the bitterness.
4. Fry the pieces in oil until they acquire a rich golden color.
5. Combine eggplant and onion.
6. Add chopped garlic and mayonnaise.
7. Add spices to taste and stir.
8. Divide the salad into jars.
9. 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 eaten 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

1. Cut the eggplants into cubes, remove the bitterness.
2. Break the eggs into a separate bowl, add a pinch of salt, and beat the mixture thoroughly.
3. Fill the blue ones with the egg mixture, stir so that all pieces are soaked evenly.
4. While the eggplants are soaking, chop the onions.
5. Place the eggplants in a frying pan with heated oil and fry them.
6. Add the blue onions and continue frying the mixture.
7. After 15 minutes, add the mushroom cube into the frying pan, having previously crumbled it.
8. Simmer the dish for another five minutes, stirring constantly.
9. 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 can be removed from such blue ones easily and without much hassle.

Now those blessed days have begun when the harvest falls into the bins and asks to be put on the table.

Including delicious eggplants, which I propose to cook so that their taste will resemble mushrooms.

Over the past few years, the dish has become a constant hit of the season, and recipes are literally selling in great demand. Let's not lag behind and do it - we'll please the family, and we won't forget ourselves.

Little blue ones, many are accustomed to calling them that way, themselves taste like the gifts of the forest. But if they are properly marinated or thermally processed, the similarity only intensifies.

How to quickly and tasty cook eggplants like mushrooms

Preparation does not require any special hassle, nor any skills or complex ingredients. Just a couple of secrets you need to know so as not to make mistakes, and recipes.

Tips for novice housewives:

• One of the disadvantages of eggplants is their bitterness, but only if they are not processed correctly before cooking.
• If you want to remove the bitterness, cut the vegetable into rounds and then dip it in salted water for a while. There is another way to get rid of bitterness - salt the pieces and set aside for a while. The juice, as you probably understood, is then drained.
• By the way, vegetables will absorb less fat after processing, and this also adds to the benefits of pre-processing.
• There is no need to peel the skin on the youngest specimens, but on older eggplants this manipulation will have to be done.
• Scald the vegetables with boiling water - this will make the process of removing the skin easier, especially for older specimens.
• Fresh oil is the key to a successfully prepared dish. The little blue ones have the ability to absorb oil well. A stale product will spoil the taste of vegetables, and as a result you will not get the taste of mushrooms, but a rancid aftertaste after eating.

Fried with sour cream

Fried eggplants with sour cream are ideal hot, and will not spoil the pleasure even when cold. A cube of Maggi stock will add mushroom aroma and flavor.

You will need:

• Eggplants – 500 gr.
• Sour cream – 100 gr.
• Bulb.
• Oil for frying.
• Maggi mushroom bouillon cube (replace any other seasoning based on your preference).
• Greenery.

Step-by-step preparation:

1. Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
2. While the pieces are drying, finely chop the onion and fry in a frying pan. Don't expect a golden crust; fry the onion until translucent.
3. Add the blue ones to the pan and, stirring, fry until done.
4. Finally, pour in the sour cream and seasoning cube. Let it boil and remove from the burner. Place on a plate and sprinkle generously with herbs.

Blue ones, fried with mushrooms and eggs

Eggs will add an incredible flavor to the dish, maybe this is the secret to the popularity of the dish.

• Eggplants – 4 pcs.
• The bulb is large.
• Eggs – 2 pcs.
• Mushroom seasoning cube.
• Oil for frying.
• To serve, prepare mayonnaise and green onions.

Preparation:

1. Cut the blue ones into cubes of arbitrary size
2. Separately, beat the eggs with a pinch of salt and pour them into the bowl with the eggplants. Stir and leave to brew for an hour. During this time, stir the workpiece a couple of times, let the pieces soak thoroughly.
3. In the meantime, chop the onion.
4. Fry the bluefish pieces in well-heated oil, add the onion and continue frying.
5. When you realize that the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
6. Add mayonnaise and chopped green onions to the plate.

Marinated eggplants like mushrooms

There are several options to make the little blue ones look like mushrooms. As a light snack, quick, with a Korean flavor that many people love. But in any case, the taste of eggplant will resemble the gifts of the forest.

Recipe No. 1. Moderately spicy appetizer, with a noticeable taste of mushrooms.

Take:

• Young eggplants – 2 kg.
• Garlic – medium head.
• Oil - one and a half glasses.
• Table vinegar – 10 large spoons.
• Dill - a bunch.
• Water – 2.5 liters.
• Salt – 4 tablespoons with a small pile.

Preparation:

1. Cut the vegetables into small cubes, up to 2 cm, and place them in boiling water. Dissolve salt in water in advance and pour vinegar.
2. Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
3. Slowly, while the blue ones are cooling, chop the dill and garlic. Combine them with oil, during which time it will become a little saturated with the aroma of spices, and the snack will become tastier.
4. Place the slices in the oil dressing, stir and refrigerate for 5 - 6 hours (you can immediately do it in a jar).
5. The appointed time is up - try it, the taste of pickled mushrooms is guaranteed to you.

Quick pickled eggplants

Try to cook - you will like these mushrooms. Unlike the first recipe, there are more spices here, which will improve the taste of the pickled blueberries.

Take:

• Eggplants – 1.5 kg.
• Onion – 2 pcs.
• Water – 2.5 liters.
• Bay leaf – 4 pcs.
• Garlic - head.
• Cloves – 4 sticks.
• Allspice – 8 pcs.
• Hot pepper - use to taste.

The marinade is prepared from 2 tablespoons of sugar, 2.5 tablespoons of salt and 6 large spoons of 9% vinegar.

Preparation:

Cut the blue ones into slices and pour boiling water over them (do not add salt to the water or add vinegar - pay attention). After boiling again, cook for 3 minutes and drain in a colander.
Place the pieces in a jar, interspersing garlic with chopped onion. Put all the spices there. If you like spicy dishes, add hot pepper.

Boil the marinade: add salt and sugar to the water and pour in vinegar.
Pour in the marinade. After it has cooled, keep the workpiece in the cold for 6 hours. When serving, add a little vegetable oil if desired.

Korean mushroom recipe

The Korean version features a larger number of vegetables and an abundance of spices.

You will need:

• Little blue ones – 2 kg.
• Water – 3 tbsp. spoons.
• Bulb.
• Carrots – 3 pcs.
• Sweet pepper – 3 pcs.
• Garlic - head.
• Sugar – 2 spoons.
• Salt - spoon.
• Table vinegar and vegetable oil - 150 ml each.
• Ground red and black pepper - a teaspoon each.
• Coriander – 2 small spoons.
• Parsley, dill.

How to cook:

Cut the eggplants lengthwise into four parts and cook them, adding salt to the water (after boiling, cook for 10 minutes).

When the water has drained and the blue ones have cooled a little, cut them into smaller slices.
Cut the peppers and carrots into strips, and the onion into half rings. Combine with the blue ones. Add finely chopped garlic.

Make the marinade: combine salt and sugar in a separate bowl. Dilute a little with water, add oil and vinegar. Mix well and pour over the vegetables.

My recipes for eggplants like mushrooms are not enough - watch the video I selected, there is another one prepared for the winter. May your dishes always be successful!