Marinated eggplants are like mushrooms for the winter. Eggplants marinated like mushrooms. Eggplants like mushrooms fried in sour cream

You can make a very unusual marinated appetizer from eggplants. It tastes a bit like . Of course, it is impossible to imitate the mushroom aroma, but the texture and taste are very similar. The eggplants are not boiled until completely soft, since they are kept in boiling water for only a couple of minutes. Then the vegetables are poured with marinade and infused in it for about six hours. It is most convenient to leave the eggplants to marinate overnight. Or you can prepare them in the morning for dinner.

Vary the amount of garlic in the instant eggplant mushroom appetizer according to your taste. A clove or two is more for flavor. If you like a strong garlic taste, then you can safely add three or even four cloves.



Compound:
- 350-400 grams of fresh eggplants,
- 1-2 garlic cloves,
- 1/2 head or whole onion,
- 250 ml of drinking water,
- 1/2 tea. lie table salt,
- 1 table. lie granulated sugar,
- 1.5 table. lie vinegar 9%,
- 1 bay leaf,
- 2 peas of allspice,
- 1 clove bud,
- a little hot pepper to your taste.




Wash the eggplants in cold water. Cut off the ends. Using a sharp large knife, cut into small pieces.

Take a pan, pour an arbitrary amount of drinking water into it (the main thing is that it completely covers the eggplants), and place it on the stove. As soon as the water reaches boiling temperature, place the eggplant pieces into it. Stir. Next, wait for the water to boil a second time.

Cook over low heat for just two minutes, remove and strain from the water.

Peel the onion, wash it, chop it as you like: rings, half rings, strips or cubes.

Peel the garlic cloves and chop finely.

Take a convenient container in which you can marinate eggplants. This can be an ordinary glass jar or a food container with a lid. You can also marinate in a regular saucepan with a lid.

Now let's prepare the marinade. To do this, pour 250 ml of drinking water into a saucepan, add half a teaspoon of salt and a tablespoon of sugar into it. Throw in a couple of allspice peas and one clove bud. Pour in one and a half table. spoons of table vinegar. Stir. Place on a hot stove and wait for the brine to boil. Remove from heat.

Pour the prepared marinade over the eggplants. We don’t wait for the marinade to cool, pour it straight from the stove.

We wait for our marinated eggplants to cool down to room temperature, cover with a lid, and put them in a cool place. Usually vegetables have time to marinate in six hours.

Strain the finished eggplants from the marinade. If desired, you can pour them with vegetable oil and decorate with herbs.

Bon appetit.
Starinskaya Lesya

It turns out no less bright and tasty

I first saw the recipe for eggplants like mushrooms about 20 years ago. At that time, this name seemed funny to me, but I still prepared pickled eggplants according to that recipe (I will definitely share the recipe). And somehow since then I forgot about this appetizer until I again started looking for something new to cook from my favorite blue ones. But it turns out that since then a huge number of recipes for eggplants like mushrooms have appeared, and they are all different, but tasty.

That’s why I decided to dedicate the entire collection of recipes to eggplants with mushroom flavor. You can cook such eggplants both for the winter and as a cold appetizer. And cooked in this way, they really resemble mushrooms, both in appearance and taste.

Very tasty preparation, available ingredients.

Ingredients:

• eggplants - 2 kg
• chili pepper - 1/3 pod
• garlic - 1 head
• dill - 50 gr.
• vegetable oil - 200 ml.

For the marinade:

• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 10 tbsp. l.
• water - 2.4 liters
• allspice - 2-3 pcs.
• cloves - 2-3 pcs.
• bay leaf - 2 pcs.

1. First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe - salt, sugar, pepper, cloves and bay leaf. Add vinegar at the very end. By the way, I often put a little less vinegar than in recipes, but you can adjust this yourself.
2. During this time, cut the eggplants into pieces and place them in boiling water. Cook for no more than 3 minutes. Try not to leave the stove and not to overcook the eggplants, otherwise they will become soft and tasteless.

3. Drain the water from the eggplant. Pass the garlic through a press, cut the hot pepper into small strips, add all this to the eggplants. Sprinkle with finely chopped dill. Finally, add vegetable oil. Bring to a boil and turn off.

4. All that remains is to put it in jars and sterilize for 15 minutes in a pan of boiling water.

Eggplants are like finger-licking mushrooms - a recipe for the winter with photos

A slightly different interpretation of the eggplant preparation, in which we add onions. I like to prepare various preparations in smaller quantities, but according to different recipes. It would seem that almost the same ingredients, but a slightly different marinade and onions do their job - the tastes of the preparations are different. This appetizer with dill and garlic will decorate your menu for any occasion.

Ingredients:

• eggplants - 3 kg
• onions - 2 pcs.
• garlic - 1 head
• dill - 300 gr.

For the marinade:

• salt - 2 tbsp. l.
• vinegar - 150 ml.
• water - 3 liters
• vegetable oil - 350 ml
• coriander peas - 1/2 tsp.
• bay leaf - 2 pcs.
• black peppercorns - 6-7 pcs.

1. Eggplants should be cut into small squares approximately 1-1.5 cm in size.

2. Onions can be cut into half rings. Finely chop the garlic. We also chop the dill quite finely.

3. Prepare the marinade, add spices and salt to boiling water one by one, pour in vinegar at the very end.

4. Place the chopped eggplants in the boiling marinade and cook for 5-10 minutes under the lid. Then mix, so the eggplants that were at the top and may not have been cooked will end up at the bottom. Cook for another 5 minutes.

It is important not to overcook the eggplants, otherwise they will resemble porridge rather than mushrooms

5. Drain the water from the pan, and add chopped onions, garlic, and dill to the hot eggplants.

6. Mix all ingredients well and pour vegetable oil into the hot mixture. Cover with a lid for 5 minutes.

7. Place in prepared jars and sterilize in a pan of boiling water.

I always sterilize jars containing several ingredients. It's more reliable this way.

Fried eggplants like mushrooms

The ingredients in this appetizer are simple and affordable. Nevertheless, these eggplants are eaten immediately, firstly, because they are delicious, and secondly, this recipe is not for storing for the winter.

Ingredients:

• eggplants - 3-4 pcs.
• onions - 2 pcs.
• garlic - 3 cloves
• parsley and dill - bunch
• eggs - 2-3 pcs.
• salt, pepper to taste
• vegetable oil for frying

1. In this recipe we will need to cut the eggplants into fingers. To do this, cut each eggplant in half lengthwise, and then cut each half into fingers approximately 1.5 cm thick. Place the eggplants in a bowl.

2. Whisk the eggs and pour this mixture over the eggplants. Cover with a lid and place in the refrigerator for about 1 hour. During this hour, stir the eggplants several times so that they are thoroughly saturated with the egg mixture.

The egg mixture envelops the eggplants with a film, as a result they will require much less oil when frying

3. While the eggplants are resting in the refrigerator, we work. Cut the onion into cubes. We grate the garlic, you can put it through a press. We also finely chop the greens.

4. Take the eggplants out of the refrigerator and fry in vegetable oil over medium heat. When the eggplants are fried on one side, add the onions and fry everything together until a beautiful golden color. Just before the end of frying, salt and pepper the vegetables to taste. The aromas are excellent; no other spices are needed here.

5. Place the vegetables in a bowl, sprinkle garlic and chopped herbs on top. Stir and let stand for a while so that the garlic releases its aroma.

6. If desired, you can pour a little lemon juice on top to add a little sourness to the dish.

Really, they look like mushrooms?

Eggplants like mushrooms fried in sour cream

The dish, of course, is not entirely dietary. But if you are afraid of gaining weight, you can use low-fat sour cream. It turns out delicious, try it.

Ingredients:

• eggplants - 3 pcs.
• onions - 2 pcs.
• sour cream - 2 tbsp. l.
• eggs - 2-3 pcs.
• salt, pepper to taste
• dried mushroom seasoning
• parsley and/or dill
• vegetable oil for frying

1. We start cooking, of course, by chopping vegetables. Cut the eggplants and onions into cubes.

2. As in the previous recipe, beat the eggs and pour the eggplant mixture over the eggplants. Let it soak for an hour.

3. Fry the eggplants with onions in vegetable oil until golden brown over medium heat. After pouring the eggs, you will need less oil, and to prevent the vegetables from burning, you will need to stir constantly.

4. Reduce the heat to low and add sour cream. Simmer for another 5-7 minutes until the vegetables are soft.

5. Salt and pepper. I recommend adding . I make this chanterelle seasoning every year. It will add aroma and enhance the mushroom-like taste of eggplants. After this, simmer for a couple more minutes and the delicious dish is ready. All that remains is to sprinkle the eggplants with chopped herbs.

Eggplants like mushrooms from Irina Khlebnikova

A slightly different way of preparing eggplants using a marinade with chopped garlic and herbs is a very appetizing recipe from Irina Khlebnikova.

Fried eggplants with mushroom flavor

A delicious snack that is prepared quickly and easily. If you wish, you can add onions here.

Ingredients:

• eggplants - 2 pcs.
• eggs - 2-3 pcs.
• salt, pepper to taste
• parsley, celery and basil
• garlic - 3 cloves
• lemon - 1 pc.
• vegetable oil for frying

1. Cut the eggplants into fingers - cut the eggplant in half and then cut each half crosswise. As in previous recipes, lightly beat the eggs and pour the eggplant mixture over the eggplants. Leave to soak for an hour in the refrigerator.

2. Prepare the dressing in a separate bowl. Mix finely chopped herbs, pressed garlic and season it all with lemon juice.

3. Fry the eggplants in vegetable oil until beautifully golden brown.

4. To remove excess fat, you can place the eggplants on a paper napkin.

5. Place the eggplants in a deep bowl and add the dressing with herbs and garlic. Salt, pepper and mix well.

6. Let all the ingredients “make friends” a little, put them in the refrigerator for a while and enjoy.

Pickled eggplants like mushrooms

Ingredients:

• eggplants - 4 pcs.
• water - 1 liter
• salt - 2 tbsp. l.
• dill greens
• garlic - 3-4 cloves
• black peppercorns
• currant leaves
• vegetable oil for frying

For this recipe, I try to select young, smaller eggplants. We will cut the eggplants into slices.

1. Lightly fry the eggplants in vegetable oil.

2. Prepare the marinade. Add salt and black peppercorns to boiling water and cook for 3 minutes.

3. Place currant leaves, dill on the bottom of the pan and lay out a layer of eggplant.

4. Sprinkle finely chopped garlic and chopped dill on top. So we alternate all the layers.

5. Pour the marinade over the eggplants, place a plate and some kind of weight (oppression) on top. The brine should cover all layers of eggplant.

The pan should stand at room temperature for 2-3 days, and then it should be taken out into the cold or the eggplants should be transferred to jars and stored in the refrigerator.

Content

Surprisingly, pickled eggplants taste very similar to wild mushrooms. Not only the taste, but also the structure and color of eggplants are similar to mushrooms. Why not use this feature of vegetables and prepare eggplants marinated with mushrooms.

Marinated eggplants with mushroom flavor

The little blue ones only marinate for a day, but if you wait a couple more days, the result will be amazing.

Ingredients:

1. 3 large oblong eggplants;
2. 3 onions;
3. 5-6 large garlic cloves;
4. 3 pinches of dried dill;
5. A little vegetable oil for frying.

For the marinade:

1. 1 tsp Sahara;
2. 2 tbsp. table vinegar;
3. 250 ml water;
4. 1 tsp without a hill of salt;
5. 2 bay leaves;
6. 0.5 tsp peppercorns.

Preparation

So, how to marinate eggplants for mushrooms? Rinse the little blue ones thoroughly, dry them, remove the stalks and peel them with a vegetable peeler, removing a thin layer of peel. Cut the pulp into thick slices of at least 2.5 cm.

Place the circles on a sieve, cover with coarse salt, and forget about them for half an hour. We do this so that the vegetables release their bitter juice.

Meanwhile, mix all the ingredients for the marinade in a saucepan, fill everything with water, cover the saucepan, and send to medium heat.

We wash the blue circles and leave them in a colander to drain. Pour vegetable oil into the frying pan; when it is hot, add the eggplants to fry on both sides. Vegetables should not be soft, but simply covered with a crispy crust. Place on a plate and cool completely.

Remove the husks from the onions and cut into thin half rings. Cut the peeled garlic into slices.

Place a layer of onions on the bottom of a spacious saucepan, followed by a ball of cooled blue onions, season with dry dill, sprinkle with a small amount of garlic. We repeat the layers in the same order until the ingredients run out (the top layer must be onions and garlic). Pour boiled marinade over the contents and leave to cool for a couple of hours. Then put the dishes in the refrigerator for at least 24 hours.

Eggplant with sweet pepper

These pickled eggplants are perfect as an appetizer or the main ingredient for a salad. And to enjoy the unique taste in winter, you can even roll them into jars.

Ingredients:

1. 4.5 kg of young eggplants;
2. 3 garlic heads;
3. 4 large onions;
4. 3 tbsp. salt without a slide;
5. 6-7 medium sweet peppers (red);
6. 1 bunch of parsley;
7. Vegetable oil.

For the brine:

1. 100 ml vinegar;
2. 400 ml water;
3. 1/3 tbsp. salt;
4. 7 black peppercorns;
5. Lavrushka.

Preparation

For pickling we select fresh young fruits. Wash them well, cut off the tail, remove the skin. Cut the vegetables prepared in this way into strips about 3 cm long. Sprinkle the preparation with coarse salt, mix thoroughly, and leave the juice to simmer for a couple of hours. After this, the eggplants will not taste bitter and will absorb much less oil when frying.

After two hours, we wash the blueberries and lightly remove excess water with our hands. Pour the vegetables into a frying pan with a small amount of hot vegetable oil. Fry, stirring, until lightly golden, but do not overcook so that the pieces do not lose their shape and elasticity.

While the blue ones are in the pan, peel the onions and garlic. Rinse, remove seeds from the peppers, cut the pulp into strips. Cut the onions in half and chop them into thin half rings. Chop the garlic in a way convenient for you. Coarsely chop the washed parsley with a knife.

Now we place all the prepared products in layers in an enamel pan. Place a double layer of eggplant, a ball of onion, a little red pepper, herbs and garlic on the bottom. Repeat this with all other ingredients.

Add all the spices to the brine water, bring it to a boil and pour the contents of the pan with the bubbling marinade. Cover with a lid and leave on the counter until cool. Then we move the container into the refrigerator for 48 hours.

It's interesting how some vegetables can change their taste due to seasonings and different cooking methods. For example, there is a very unusual dish - eggplants, which taste like mushrooms. And that’s why there’s an interesting selection of recipes for you that will be quick and tasty to cook.

By the way, not so long ago, I talked about and about. I hope that these articles will also interest you.

As for this snack, it is divided into two types: preparation for the winter and summer snack. We will consider both options, because any salad can be closed before the cold weather. Just like opening any canned food in the summer.

There are a lot of recipes and the ingredients may change. As well as the method of preparing blue ones: they are fried, blanched in boiling water and even baked. When processed, this vegetable acquires a slightly mushroom flavor. So we will enhance it with mushroom seasoning and herbs.

Traditionally, the popular blue fruit salad is made with an egg. She has variations with or without onions. First, let's take a more delicate version without onions.

In this recipe we will fry the eggplants, but so that they are not very greasy, we will first soak them in egg.

For about 1 kg of blue ones there are 4 eggs.

Ingredients:

• 3 cloves of garlic,
• 2 eggplants,
• bunch of celery, parsley, basil,
• lemon juice,
• 2 eggs.

1. Wash the vegetables and cut into medium pieces. You don't have to peel off the skin, it's at your discretion.

2. Stir 2 eggs and pour them over the vegetables. Stir until each piece is coated in the egg.

3. Place this bowl in the refrigerator for 1 hour. During this hour, the slices must be stirred so that all the eggs are absorbed into the pulp.

Eggplant has one feature: it absorbs any liquid and odors very well.

4. Let's move on to preparing the filling. Finely chop the greens and squeeze the garlic into them through a press.

5. Cut the lemon into halves and squeeze the juice out of them. And pour it over the garlic and herbs. It turns out to be a gas station.

6. Let's move on to frying the vegetables. Heat vegetable oil in a frying pan and lay out the blue ones.

They absorbed the eggs and now do not absorb the oil. Therefore, they turn out not at all greasy. To remove any remaining oil, transfer it to a plate with a napkin. It will absorb all excess.

7. Add our dressing to warm eggplants. You will immediately feel the unreal aroma.

Marinated eggplants for the winter with dill and garlic without sterilization

When pickled, dill gives a mushroom flavor, which is why it is added to both zucchini and eggplant. Since we will be blanching our vegetables, we will do without sterilizing them. But it is advisable to heat or steam the jars. And before that, rinse well with soda.

The composition is designed for 5 liters:

• 4.8 kg of eggplant fruits,
• 310 g garlic cloves,
• 400 g dill,
• 300 ml sunflower oil.

For the brine:

• 3 liters of water,
• 4.5 tbsp. salt,
• 250 ml vinegar (9%).

1. Cut the washed and selected vegetables into slices.

2. Clean and chop the garlic cloves. It will take us more than 1 head.

3. Chop the dill into smaller pieces. You can add other types of herbs to it: basil, parsley, celery, basically whatever you have on hand.

4. Fill the saucepan with water. Add the prepared amount of vinegar, salt and sugar to it. Turn on the stove and wait for the brine to boil.

5. Add the blue ones and blanch for about 3 minutes after boiling.

6. We take them out with a slotted spoon so that the liquid drains well; we don’t need it. Add dill and pieces of garlic to them.

7. Fill them with vegetable oil and fry them in a frying pan for 3 minutes.

8. Stir the mass and fill the liters. We try to compact the snack more tightly so that there is no extra air gap inside.

9. Roll up the boiled lids and place the neck down “under the fur coat.” There they are naturally sterilized by their residual heat.

Video recipe for making salad with sour cream

If you notice that eggplants, like mushrooms, always come seasoned with something, it could be vegetable oil, mayonnaise or sour cream.

Watch the video recipe in which the housewife prepares a delicious snack very quickly. Along the way, describing each step.

Vegetables in sour cream, and even with herbs, are always delicious. And even more so in the summer, when they are all from the garden and fresh. I think that many housewives will write this recipe into their cookbook.

Eggplant with mayonnaise and maggi cubes (mushroom flavor)

You don’t have to use a cube, because there is an alternative in the form of crumbly seasoning. It is a little more expensive, but its composition is more natural. You need to choose only those spices that are marked “mushroom flavor”. After all, this is exactly what you want to achieve in a salad.

Compound:

• eggplant fruits - 5 kg,
• 1.8 kg onions,
• 800 grams of mayonnaise,
• 80 grams of mushroom seasoning.

1. Peel the washed eggplants and cut them into pieces.

2. Then fill them with water and put them on the stove. We wait until the liquid begins to bubble. As soon as the vegetables boil, reduce the heat and cook for an hour. Then you need to turn them off and strain the liquid.

3. Peel the onion and cut it into half rings.

4. Heat a spoonful of oil in a frying pan and add onion half rings. Simmer until done - 10 minutes. Place it in a salad bowl.

5. Pour the blue ones into a frying pan and fry for 10 minutes. Turn off and pour into the onion.

6. Pour in a packet of mushroom seasoning and mix.

7. Fill with mayonnaise. Try to choose it without GMOs and preservatives. Better yet, use homemade ones.

8. Mix and fill clean jars. Cover with lids and set to sterilize for half an hour.

9. To do this, take a pan, put a towel down and put half a liter. Fill with warm water up to the hangers of the jars.

The water has boiled, cook for half an hour, roll up and put away for storage.

Appetizer with onions and eggs

Another awesome summer snack recipe with eggplant soaked in eggs. We will stew them with onions. This is an option for those who like it fatter.

For a couple of eggplant fruits, take:

• 2 eggs,
• onion - 2 heads,
• sunflower oil,
• salt pepper.

1. Vegetables need to be peeled and cut into slices.

2. Break eggs in them. After mixing, let them stand so that the pulp absorbs the eggs.

Look, they become almost dry.

3. Chop 2 onions and fry until transparent. Then add eggplant slices to them and continue cooking over high heat.

4. Salt and pepper. The vegetables should be browned. Cover with a lid and leave to steep for 5-10 minutes so that they are saturated with salt and pepper.

Can be served with any greens for any side dish.

Golden recipe for preparing eggplants like mushrooms for the winter with pepper

Here’s another very popular way to prepare blueberries for the winter. Here we will cook them in brine and add hot pepper for spiciness. It can be replaced with its red, hot counterpart. Who has what?

From the given ratio of ingredients comes a liter jar:

• blue ones - 1 kg,
• hot pepper,
• whole head of garlic
• sunflower oil - 130 ml.

For the brine:

• water - 1.3 l,
• salt - 1.5 tbsp,
• granulated sugar - 1.5 tbsp.,
• carnation inflorescences - 5 pcs.,
• 2 pcs bay leaves,
• 2 allspice peas,
• 6 black peppercorns,
• vinegar 9% - 6 tbsp. spoons

1. First of all, you need to put a saucepan of water on the stove and wait for it to gurgle. Dissolve the required amount of salt, granulated sugar in it and add spices.

2. In the meantime, we are waiting for the brine to boil, let’s take care of the eggplant fruits. Wash them, cut off the tails and cut them into slices.

3. Then peel and cut the garlic.

4. When the marinade boils, add vinegar to it.

5. Pour in the eggplant slices and boil for 5 minutes from the moment they boil.

6. Finely chop the pepper. You can take bitter, or better yet, hot.

7. Strain the blue ones and send them to fry.

8. Pour sunflower oil into the frying pan. Part of it will be used for frying, and the other part will be poured into jars. Add pieces of garlic and pepper to fry.

After a minute, add the eggplants.

Fill half a liter with the snack and pour vegetable oil on top. Roll up and remove to cool.

Method for preparing snacks in a slow cooker (canning)

If you often use household helpers, then I advise you to cook eggplants for mushrooms in a slow cooker. This is done quickly, is not troublesome, and does not have to take up a lot of dishes.

Take 2 kg of blue ones:

• garlic head,
• salt - 2 tbsp,
• 160 ml. – 9% vinegar,
• sunflower oil - 180 ml,
• 1 liter of water.

1. Wash the eggplants and cut them into small slices.

Sprinkle them with salt. Mix by hand and leave until brown juice appears.

2. Measure out a liter of water and fill the multicooker container with it. Snap the lid and press the “Pasta” program. We need the water to bubble up.

3. Pour vinegar into boiling water and place blue slices into this solution. Before this, you need to squeeze them out of unnecessary liquid (for us it’s brown juice).

4. Turn on “Start” and time 4 minutes. Then use a slotted spoon to catch the pieces. You can divide the cubes into parts.

5. Then drain the liquid from the bowl and pour sunflower oil into it.

Squeeze the garlic cloves in there.
Select the “Frying” mode, where the menu is in English, press “Fry”. As soon as the oil boils, lay out the vegetables, without liquid.

6. Fry for 5 minutes, stirring the vegetables so that they are coated in oil and garlic.

7. Fill sterile jars. We roll them up right away. We turn it over and after 12 hours lower it into the basement.

They will acquire a characteristic mushroom taste within 2 weeks.

A very tasty and quick snack with garlic and butter in the oven

For dietary nutrition, I advise you to bake the blue ones in the oven. I will now tell you in detail how to do this.

For 1 kg of eggplant:

• spices (salt, pepper),
• 1 tsp dry garlic,
• a bunch of greenery,
• vegetable oil.

1. Cut off the tails of vegetables and cut the pulp into cubes. Add salt, pepper and dry garlic to them. If you just have garlic, then you need to add it to the prepared eggplants.

2. Pour in vegetable oil and mix well. Take out a flat baking sheet. Pour out the pieces and place in the oven, which has been preheated.

3. Now bake the vegetables until done. This takes about 15-20 minutes.

4. If they can be easily pierced with a knife, they are ready. Remove from the oven and transfer to a bowl. It is very tasty to serve any greens with them. It needs to be finely chopped and mixed with the blue ones.

5. Pour in sunflower oil, two tablespoons are enough for this. Let it brew for at least half an hour and serve it to guests.

You can eat them with or side dishes. It’s not the first time that guests understand what kind of vegetables you offer them, but no one refuses. Because this salad is delicious, and it doesn't matter if it was closed for the winter and prepared for quick consumption. I advise everyone.

No one will argue about the taste of purple vegetables. Every housewife has several favorite recipes for dishes and preparations for the winter. Perhaps the recipes below will become a new product for someone and will add to the pages in their notebook.

Preparing eggplants for harvesting

Before “doing magic” in the kitchen, the little blue ones need to be sorted. They leave only dense, dark purple fruits without damage. Then they are washed and placed in a colander to drain. Subsequent steps depend on prescription requirements.

If you need eggplants without skin, then cut it off before cooking. The stalks are removed in any case. The fruits are pierced through with a knife or a cut is made along the length, not reaching the edges 3 cm.

Boil the blue ones in salted water (30 g of salt per 1 liter) for 20-30 minutes. The degree of readiness is checked with a match - if it pierces the fruit, the eggplants can be removed.

Having placed the board at an angle, the blue ones are placed on it and pressed down with a weight. Keep in this form until the eggplants have cooled and all the water has drained.

In this option, the skin is not cut off. You can heat treat the blue ones in the oven on a baking sheet or under a lid in a frying pan. The fruits must be turned over so that they are baked on all sides. Peel the skin while still hot and immediately cut off the stalks.

Eggplants are like mushrooms - the best recipes for the winter

The recipes below will appeal to real gourmets. Fans of mushrooms will appreciate the preparations - eggplants will be a worthy replacement for them both in taste and in the richness of nutrients.

To make them blue and look like mushrooms in a jar, it is recommended to cut them into small cubes. In this case, eggplants can be fermented on their own, leading to lactic fermentation. But the preparation will be much tastier if you add roots. Step by step it looks like this (the ingredients are taken for 2.3 kg of eggplant):

• carrots (0.5 kg) and parsley root (100 g) are chopped and fried in vegetable oil, adding greens at the end;
• separately fry onions (100 g);
• The ingredients are combined, salted (1 tbsp) and simmered.

Blue and roasted ones are packaged in jars, alternating layers. Fill with 3% saline solution and cover the necks with gauze.

After waiting for the start of fermentation, leave for another 3 days and pour calcined and cooled oil into jars with a layer of 2 cm. Lightly covering with nylon lids, store in a cool place (at a temperature of 0 to +10 degrees).

It should be noted that eggplants cooked without sterilization are edible for no more than six months.

Spicy lovers will definitely like this recipe. For 2.5 kg of eggplant you will need 100 g of peeled garlic cloves, a glass of vegetable oil, 2 bunches of herbs. The cooking algorithm is quite simple:

• eggplants are cut into cubes raw, after peeling;
• cook for 10 minutes in the marinade (take 1 tablespoon of vinegar essence and 1 tablespoon of salt per 1 liter of water);
• grate the garlic, finely chop the greens and mix with the eggplants;
• Having calcined the vegetable oil, pour it into the prepared mixture.

Packaged in jars and sent for sterilization for 20 minutes (liter jars).

Eggplants for the winter are like mushrooms with garlic: video

You don’t have to bother with this recipe for a long time - the housewife gets rid of the process of slicing the fruit. Therefore, it is better to take small blue ones (2 kg) so that they fit into a 3-liter bottle. All subsequent steps are simple and will take little time:

• the cloves from one head of garlic are peeled and cut into slices;
• add 1 tsp. salt and grind thoroughly;
• Place a couple of bay leaves and a celery leaf on the bottom of the jar;
• Having cut the eggplants, stuff them with grated garlic;
• prepare the brine - 2 tbsp for 1 liter of water. salt;
• the bay is blue, cover the jars with lids.

For lactic fermentation, it is kept for 5 days at 18-25 degrees. Then you need to store it in the cellar at a temperature not exceeding 8 degrees Celsius or in the refrigerator.

Before serving, cut the eggplants into pieces and season with oil. Their taste is indistinguishable from pickled mushrooms.

Housewives increasingly began to use this sauce for winter preparations. This is where it will come in handy. One standard package is enough for 3 kg of blueberries, which do not need to be pre-treated. The steps in this recipe are identical to those described above and look like this:

• Having cut the eggplants into cubes, sprinkle them with salt to release the juice;
• Having heated the vegetable oil, fry the blue ones until golden;
• do the same with chopped onions (1 kg);
• combine the components, add crushed garlic (2 heads), spices (to taste) and 1 tbsp. vinegar 9%;
• Having seasoned the mixture with mayonnaise, pack it in sterile jars and close with lids.

Since the workpiece does not undergo sterilization, it is better to store it in the refrigerator.

The Greeks shared this recipe with the world. They consider eggplants a national product. To prepare 3 liter jars of snacks, you need to take 2.5 kg of small blue ones. They are prepared by baking using vegetable oil.

Before roasting the fruits, a deep cut is made in the middle. This will speed up the roasting process. The hostess's subsequent actions will be as follows:

• finely chop the onion (2 kg) and sauté;
• dill and parsley (50 g each) are chopped, mixed with onion and salt (1 tbsp);
• prepare tomato sauce from 2 kg of ripe tomatoes, 60 g of salt and 65 g of sugar; add ground and allspice to taste;
• the blue ones are stuffed with onion mixture and placed in jars into which a little sauce has already been poured;
• When the containers are filled with fruits, they are filled with hot sauce up to the neck.

It will take a long time to sterilize – about 100 minutes. But then the blue ones prepared in this way can be safely stored in the kitchen cabinet or pantry.

This recipe also avoids pre-processing the fruit. Eggplants (2 kg) are cut into slices 20 mm thick and sprinkled with salt to remove bitterness. After 20 minutes, rinse under running water and squeeze. Then proceed to the following manipulations:

• heat sunflower or cottonseed oil in a frying pan and fry blue circles in it (on both sides);
• While the eggplants are cooling, finely chop the parsley and lemon into thin slices;
• the blue ones are placed in dry jars, interspersed with lemon slices and herbs;
• The mass is filled with chilled calcined oil, but not to the top (leave 2 cm free under the neck).

During sterilization, which lasts 1.5 hours for half-liter jars, do not allow the water to boil strongly. Otherwise, the oil will splash out and the sealing quality will deteriorate.

The peculiarity of this recipe is a large amount of greens. Dill will give the eggplants a pleasant spicy aroma. All the ingredients below are taken based on 2 kg of blue ones and perform the following actions:

• elastic fruits are cut into cubes of 1.5-2 cm;
• Having prepared the marinade from 2.5 liters of water, 1 tbsp. salt and 150 ml of apple cider vinegar, blanch the eggplants in it (5 minutes);
• Drain in a colander and leave for an hour to cool;
• garlic cloves (1 head) grated;
• dill (350 g) is finely chopped and combined with the rest of the ingredients.

There is no need to sterilize so that the piquant spicy smell is more intense. But you will have to store the product in the refrigerator.

It should be taken into account that eggplants prepared in this way are stored for no more than a month, then they begin to mold. But the snack turns out so tasty that it is eaten in a couple of weeks.

If you want to make bulk preparations according to this recipe, you will have to sterilize them. Liter jars are kept in low boiling water for 20 minutes, then wrapped in a blanket and steamed for another day (upside down).

Eggplants with garlic and herbs for the winter: video

To make this appetizer piquant, onions (1 kg) are first chopped into half rings and marinated in vinegar for 2 hours. Purple fruits (2.5 kg) are freshly cut into strips, which are then turned into straws. In the future, you should adhere to the following conservation algorithm:

• prepare a brine from 5 liters of water and half a pack of salt;
• pour the liquid over the eggplants and keep under pressure for 2 hours;
• then the blue ones are washed in 2 waters;
• Pour vegetable oil (1 l) into a stainless cauldron and heat it;
• simmer the blue ones over low heat for 20-25 minutes;
• At the end, add the squeezed pickled onions, mix everything and turn off the heat.

Having been packaged hot in jars, they are immediately rolled up, turned upside down, wrapped in a warm blanket and allowed to cool completely in this form.

The combination of eggplants and bell peppers is an unforgettable “feast of taste.” If you want to surprise your loved ones, you should try this recipe:

• blue fruits (5 kg) are cut into cubes, sprinkled with salt and kept for 4 hours;
• red bell pepper (1 kg) is ground in a meat grinder and fried in a large amount of oil;
• prepare the marinade - 5 liters of water, 100 g of salt, ½ liter of vinegar (7%), 2 bay leaves, several black peppercorns;
• Boil the squeezed eggplants for 5 minutes and place in a colander to get rid of water;
• Peppers are mixed with blue peppers and distributed into jars.

Depending on where the blockage will be stored, the owner decides whether to sterilize or not.

Eggplants are like mushrooms for the winter - a delicious recipe: video

If you have a multicooker in your home, all procedures are greatly simplified. Each of the above recipes can be used as a basis, but the simplest one is given below as an example:

• eggplants (1.5 kg) cut into cubes without pre-treatment;
• slices from one head of garlic are cut into pieces;
• Chili pepper (half a pod) chopped;
• pour 1.2 liters of water into the bowl, add salt (2 tbsp), add sugar (1 tbsp) and vinegar (75 ml);
• closing the multicooker lid, turn on the “Multicook” mode at 160 degrees for 25 minutes;
• Boil eggplants in the marinade for 5 minutes;
• drain the water, transfer the blue ones to another container;
• in the “Frying” mode, sauté the garlic and pepper for 5 minutes (take 120 ml of oil);
• then add the blue ones and fry for another 5 minutes.

Once packaged in jars, they are immediately rolled up and kept under a warm shelter for 12 hours.