We continue to diligently prepare for winter. We collect crops from the gardens and make preparations from them. It is during this period that many eggplants ripen. And it feels like there are more and more of them every year. And in place of this, 1 and 3 liter jars are required. It’s also good if you have 2 liter jars so you can eat the preparation right away without wasting anything.
Perhaps so, because they are so tasty that you want to eat them in different forms. It can be and or , as well as . But you can’t cook them all at once, just as you can’t eat them. Therefore, it is better to make a blank out of them so that during the cold period you can get a jar of your favorite yummy.
Today we will cook eggplants like mushrooms according to a quick and tasty recipe. Don't be confused eggplant with mushrooms with this recipe. Because this is stored in jars for the winter, and the taste is like mushrooms...
Mmm… You'll lick your fingers!
Be sure to try these quick quick recipes, and you will like it!
Let's get started...
This method is the simplest. It includes the most common and simple products that are found in every garden. It's very easy and quick to do. My mother loves to make this salad, so for as long as I can remember, it has always been present on our table. And now my wife also makes it.
Ingredients:
- Eggplants – 1.5 kg;
- Garlic – 1 head;
- Dill – 1 bunch;
- Hot pepper – 1 pc.;
- Salt – 1.5 tbsp. l.;
- Vegetable oil – 80 ml;
- Vinegar 9% – 70 ml.
Preparation:
1. Wash the eggplants and cut off the stem. Now let's cut them into cubes. No need to grind. In general, the pieces can be anything, even sticks, circles, small or large. There is no difference.
2. Pour water into the pan, half the volume. Place on the fire and cover with a lid to help it boil faster.
3. Pour the blue ones into boiling water and cook for five minutes from the moment of boiling. But during the process it is necessary to constantly dip them so that the pieces are cooked all at the same time.
4. Place the vegetables in a colander to drain all the liquid. During this time they will cool down a little.
5. During this time, we will prepare the dressing. To do this, chop the greens and chop the garlic with a knife. Mix them in a small bowl with vinegar, vegetable oil and salt. If you prefer, you can cut the hot pepper into slices. But this is for those who like it spicy. Let's add it there too.
6. When the blue ones have cooled, transfer them to a deep container and add marinade to them. Mix carefully so that the pieces do not turn into porridge.
7. While the salad is infusing, prepare the jars. We wash them and sterilize them if desired. I won’t do this, because they will be processed along with the vegetables. Once washed, simply turn the top upside down to drain the water.
8. We put the snack into containers, there were 3 of them, 0.5 liters each. Cover the top with lids and place in a large saucepan. Place a cloth or towel on its bottom.
9. Pour warm water into it from a kettle or tap and put it on fire.
The water should reach the shoulders of the jar: no less, no more. If there is a lot, then when boiling it will end up in the salad itself. And with a smaller quantity, not all contents are sterilized.
10. The process should take 25 – 30 minutes. Then we take out and roll up the cans.
11. Place them on the lid, that is, upside down. Cover with something warm. It could be a blanket, an old jacket. When cool, you can turn it over and put it in a cool, dark place.
This product stores well, but I’m not sure that it will last long. I usually don’t have the patience to stretch it out all winter.
A quick and tasty way to cook eggplant without sterilization
You don’t always want preparations to take a lot of time. And this is true, because sterilization takes a very long time. But there is a way to avoid this process. You will save time, but the taste will not change.
Ingredients:
- Eggplants – 2.5 kg;
- Water – 2.5 l.;
- Salt – 120 gr.;
- Vegetable oil – 250 gr.;
- Garlic – 1 head;
- Vinegar 9% – 80 gr.
Preparation:
1. Wash the eggplants and cut off the stem. We also peel off the skins from them. Cut them into circles 2 – 2.5 cm thick.
2. Pour water into the pan and put it on fire. Pour salt there too. Bring to a boil.
3. Throw the blue ones into the boiling brine and cook after boiling for 3 minutes.
4. Place in a colander and let the liquid drain.
5. While there is time, prepare the jars. They need to be washed and turned over to drain the water. Fill the lids with boiling water.
6. Pour vegetable oil into a frying pan with a thick bottom and high sides. You can also use a pressure cooker or cauldron.
7. Place the blue ones in it and fry them for 4 – 5 minutes.
8. Pass the garlic through a press and add it there. Continue cooking for another 2 minutes. Then add vinegar and cook the same amount.
9. Place the snack into jars immediately while it is still boiling. Screw the lids on and place the bottles upside down. Cover with a blanket and leave until completely cool.
The best salad recipe with mayonnaise and mushroom seasoning
This dish is completely unusual for preparations. But many people love him very much, there are fans in my family. It’s strange, of course, to add mayonnaise, and even seasoning. but what can you do? It turns out quite interesting and tasty. You can eat this right away, and some of it can be rolled into jars, which is what we will do.
Ingredients:
- Eggplants – 2.5 kg;
- Onions – 700 gr.;
- mayonnaise – 400 gr.;
- Mushroom seasoning – 40 gr. or half a pack;
- Vegetable oil - for frying.
Preparation:
1. Wash and peel the eggplants. Cut into small cubes and place in a large saucepan.
2. Fill them with water so that it hides our vegetables. Place on the fire and after boiling, cook for 10 minutes.
3. Meanwhile, let's take care of the onions. Cut it into half rings and fry in vegetable oil until soft.
4. Place the blue ones in a colander and let the water drain. We also fry them for about 10 minutes.
5. Mix all the overcooked ingredients together. Then add seasoning and mayonnaise to them.
We do not add salt to this salad, since the sauce and seasoning contain enough of it.
You can make mushroom dressing yourself if you have dried mushrooms. Grind them finer using a blender and add salt to taste to the salad. It will turn out even tastier.
6. Place the mixture in washed jars and cover with metal lids.
7. Place them in a saucepan and fill with warm water. After boiling, sterilize for about 30 minutes.
8. Roll up the bottles and cover with a blanket. After cooling, put it in a cool place.
Eggplants like mushrooms in a hurry - a delicious recipe with dill and garlic
This is another option for making blue ones. Greens always add their aroma and taste to vegetables. And garlic has a certain piquancy. Here the author tells in detail how to make them tasty, so that when you open a jar of delicious vegetables in winter, you can remember summer. The appetizer is quite simple to prepare. The most time-consuming part is frying and sterilization, but I think it’s worth it.
To make such a delicious dish you need to stock up on enough eggplants and your great desire. And then, as they say, it’s a matter of technique. It will be all plain sailing.
There are a lot of recipes for making little blue ones, as they are affectionately called by people. But many require quite a large amount of products. And preparing them is not as easy and quick as it seems at first glance. After all, they require the preparation of each vegetable separately. And our recipes have a minimum of ingredients, so everything will be quite easy to make.
If you treat guests, they will not immediately determine what they are actually eating. Only you will know about it. Eggplants are very similar to mushrooms, but almost everyone can eat them without restrictions. Therefore, you can make your favorite vegetable in large quantities and there won’t be a single jar left over next year.
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 are 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 to ensure 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 peculiarity: 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 into 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 smaller. 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. In it we dissolve the required amount of salt, granulated sugar 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 “Paste” 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 put 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 recommend it to everyone.
Prepare the main ingredient - eggplant. They need to be washed under running water, blotted with a paper towel, cut in half, then chop each half into medium-sized cubes.
There is no need to peel the skin; it will become soft when cooked.
Take a saucepan of suitable volume, pour in the specified amount of water, add vinegar and put on maximum heat.
Also add chopped eggplants to the saucepan. Bring them to a boil, reduce the heat to medium, simmer for no more than three minutes, otherwise the eggplants will spread and turn into mush.
Then catch the pieces from the water and place in a sieve. It will take about 5-10 minutes for all the excess liquid to drain.
In the meantime, you need to prepare additional ingredients for the snack. Remove the garlic cloves from the top film and chop into medium-sized pieces. Rinse the bunch of dill and finely chop it with a knife.
Pour eggplant pieces from a sieve into a deep container, cover with herbs, add pieces of garlic, mix thoroughly.
Pour a measured amount of vegetable oil into the eggplants and herbs, throw in the peppercorns. Mix the mixture very carefully with a spoon so as not to crush the eggplant cubes.
Place the mixture in previously prepared sterile jars. If you don’t want to wait for winter and try pickled eggplants that taste like mushrooms now, then put the preparation in the refrigerator for a day and enjoy it the next day.
For long-term preparation, it is necessary to sterilize jars of snacks without sealing for 15 minutes. Then tighten the jars tightly with sterile lids, turn them over and wrap them in a towel. After complete cooling, move the workpiece to the pantry.
Marinated eggplants taste like mushrooms and are ready, bon appetit.
Bon appetit!
It's time to cook: the choice is yours!
Pay attention to the correct dimensions ripe but not overripe eggplant.
Important characteristics are described immediately - in the first recipe.
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Eggplants like mushrooms fried with eggs
- Cooking time - 30 + 40 minutes
- Calorie content of 1 serving - up to 210 kcal
For 6 servings we need:
- Eggplants - 4 pcs. 15-17 cm in length, about 200 g each
- Chicken egg - 3 pcs.
- Onions - 2-3 heads (medium)
- Garlic (if you like) - 4-6 cloves
- Vegetable oil - 3-5 tbsp. spoons
- Salt and ground black pepper - to taste
How to cook.
We cut off the stalk of the main characters, going a little into the pulp. This way we protect ourselves from excess nitrates that accumulate at the stalk.
Cut the vegetables into cubes - about 1.5 cm. To clean or not, choose according to your preferences. If there is no skin on the blue ones, the texture closely resembles tender mushrooms. Although it is also very tasty with the skin.
Regarding the bitterness of vegetables. Nowadays, eggplant varieties are selective. They initially exclude the bitter taste if the vegetables are not overripe. Therefore, it is important to buy the so-called technically mature eggplants. These are medium-sized fruits, no more than 17 cm in length, quite heavy in weight (about 200 grams).
As autumn progresses, the risk of getting overripe vegetables increases. Only they accumulate excess corned beef, which gives a bitter taste. It is easy to distinguish them: more than 17 cm in length, but light, and inside there are many large, hard, brown seeds.
Beat the eggs as you would for regular scrambled eggs. Add to the sliced eggplant. Mix well and put the future snack in the refrigerator for 15-20 minutes. During this time, mix the pieces from bottom to top 2 times. You will see for yourself how the vegetables absorb the egg mixture like a sponge absorbs water.
It’s even better to leave the pieces in the cold for the entire 30-40 minutes. Then they can completely absorb the egg.
Peel the onion and cut it into small cubes, as if for frying in soup.
By the time the blue ones are in the refrigerator, we begin to fry the onions. In a deep, large frying pan that will fit the sliced eggplant, heat at least 2 tablespoons of oil. The bottom should be tightly covered with oil.
Fry the onion for 1-2 minutes over medium heat. Don't overcook! It is enough for the pieces to become softer and their edges to turn slightly golden.
Add the sliced eggplant and egg to the onion and mix well.
Cover the pan with a lid and simmer until tender over medium heat, constantly stirring from bottom to top. We do not rule out that you will have to add oil - 1-2 tbsp. spoons. Blues love fat and readily absorb it.
As soon as the eggplants have softened and started to brown, add salt and pepper.
Avoid brown frying. Light gold is tastier. Your stove may need lower than average heat.
Seasonings can be used. The ideal option is mushroom dust. Those. dried mushrooms, ground in a coffee grinder. Another interesting option is to sprinkle suneli hops. Try any seasonings that you know and love.
Finely chop the peeled garlic cloves and selected herbs. We usually have dill or parsley.
For 2-3 minutes until ready When the knife easily pierces the eggplant pulp and the lower layers are browned, add garlic and finely chopped dill. Stir and quickly fry without a lid - the last couple of minutes.
Some people believe that garlic overpowers the “mushroom” taste of blues, and that greens are unnecessary in principle. We advise you to act according to your taste. If you don't try, you won't know.
Alternatively, instead of garlic or along with it, you can add ground hot pepper. This will be especially tasty for lovers of spicy snacks. Half a teaspoon for 4 medium eggplants will give a universal mild heat.
Remove from heat and let cool. The prepared snack is especially tasty cold. We eat with pleasure and surprise! Eggplants actually resemble mushrooms.
Classic marinated eggplant mushrooms
- Cooking time: 40 minutes + up to 12 hours marinating. You can try it after 8 hours.
- Calorie content of 100 g of vegetables - up to 110 kcal
For 4-5 servings we need:
- Eggplants - 3 pcs. medium size
*Choose vegetables as described in the recipe above.
- Garlic - ½ medium head or to taste
- Dill (or other favorite greens) - ½ small bunch
- Water - 1 l
- Salt - 1 tbsp. spoon
- Sugar - 2 teaspoons
- Vinegar (9%) - 2 tbsp. spoons
- Black pepper (peas) - 3-4 pcs.
- Vegetable oil - 3-4 tbsp. spoons
Other spices (optional):
- Bay leaves - 2 pcs. (small)
- Cloves - 4-5 pcs.
Preparation.
Preparing eggplants is quick. Cut into cubes. To clean or not is your choice. The size of the pieces is about 2 cm.
Prepare the marinade in a large saucepan. Add salt, sugar and spices to the water and heat to a boil. Add vinegar. It is beneficial to try the marinade for salt/sugar/acid and adjust it to suit yourself.
We send sliced blue ones to the marinade. Let's wait until it boils and cook the vegetables over medium heat for a maximum of 5 minutes. If overcooked, the pieces will lose their elasticity and shape.
Don’t forget to constantly lift the bottom layer up so that the pieces are cooked equally. It is convenient to work with a spoon with holes or a slotted spoon. Place in a colander and let drain.
Prepare the garlic-dill mixture for the marinade. Blend in a blender without fanaticism (so that pieces remain). Or finely chop both ingredients with a knife.
If you like it spicier, add finely chopped chili pepper/light (without seeds) to the dressing - 1 pc. (10-12 cm in length).
Combine chopped garlic with vegetable oil and add to the eggplants boiled in the marinade. Mix carefully so as not to turn the snack into a puree.
Cover the bowl with the future masterpiece and wait for it to cool completely - at room temperature. We remove in the cold for 10-12 hours. Don't deny yourself a try! After just 8 hours, you may love the results of this delicious and simple pickling.
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 little 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 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, they are packaged in sterile jars and closed 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 little 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.
