Recipes for marinated eggplants like mushrooms. Eggplants are like mushrooms for the winter - the best recipes. Eggplants like mushrooms, recipe with mayonnaise

How to cook eggplant with mushroom flavor

Fried eggplants like mushrooms - a delicious and simple salad. It can be served as an appetizer for the main course, or it can be stored in jars for the winter. The recipe is designed for lovers of unusual snacks. After all, its whole charm is that fried eggplants taste like mushrooms, marinated with vinegar, oil and onions. They are just as crispy and flavorful. Naturally, the taste will not be identical and a slight difference is felt, but this is more a plus than a minus. Just the taste difference will give the dish some mystery, and let the guests at the festive table guess what this salad is made of.
Anyone can try their hand at cooking, even a beginner can handle it. Moreover, the recipe with photos is described step by step, it will not be difficult to figure it out.

Active cooking time: 40 minutes.

Total cooking time: 6-12 hours.

Ingredients:

• 1 kg of eggplants;
• 3 medium cloves of garlic;
• a couple of sprigs of parsley or dill;
• 1 onion;
• 3 tbsp. vinegar;
• 4 peppercorns;
• 3 tsp Sahara;
• 1 tsp table salt;
• 2-3 small bay leaves;
• 0.5 l. water.

Cooking eggplants fried “like mushrooms”

1. In order for the “eggplant like mushrooms” salad to turn out tasty and juicy, you need to choose good eggplants. They should be small, dark purple, smooth and shiny. It is desirable that there are no dents on the vegetables; the eggplants need to be elastic and juicy (and not like cotton wool).

Wash and peel the eggplants, trim the edges. Cut into circles approximately one and a half centimeters thick each.

2. Pour the circles into a deep bowl and sprinkle with a little salt. You can’t overdo it with salt, as the vegetables can turn out tough and dry. Mix and leave in this form for a while so that they release the juice. When you see liquid in the bowl, you can proceed to the next step. Usually 15-20 minutes is enough. The juice will remove the bitterness, which is not needed in the salad.

3. Meanwhile, prepare the remaining ingredients for the marinade. Peel the onion, cut into 4 parts and slice thinly. Chop the washed greens with a knife. Peel and chop the garlic as step by step photo.

4. We return to the eggplants, which have already released their juice. Rinse the sliced ​​​​circles under running water. Blot with a paper towel to remove excess liquid and lightly fry in a frying pan with a small amount vegetable oil. The eggplant slices should be golden brown on both sides.

5. In a separate pan, mix sugar and salt in water, add peppercorns and bay leaf. If you want, you can use other spices to taste. For extra spiciness, you can add a couple of rings of hot red pepper or mustard seeds. Now this mixture needs to be put on fire, and when the water comes to a boil, add vinegar.

6. After a couple of minutes, pour the hot marinade over the fried eggplants. We give them time to marinate. Wait for it to cool completely, then put the snack in the refrigerator. To ensure that the vegetables are thoroughly soaked in the marinade, it is better to leave them in the refrigerator overnight. But you can take a sample after a couple of hours.

If you want to roll up eggplants like mushrooms for the winter, you need to place the hot fried circles in hot sterilized jars, pour boiling marinade with vinegar over them and seal with lids. Then you should turn the rolled up jars with the snack upside down, wrap it up and leave it until completely cooled in a place without drafts.

7. After a couple of hours, you can start tasting by straining the eggplants with onions, garlic and herbs from the marinade.

So our eggplants fried like mushrooms are ready: the recipe is very simple, and the dish is very tasty! You can serve the salad with absolutely any side dish, but it will taste best with boiled or fried potatoes. Bon appetit! And next time, be sure to try cooking eggplants with garlic and dill using this recipe.

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 very useful 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. That's why delicious preserves from 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. Will eggplants lying on the counter for a long time cause harm? useful substances. 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

Secrets proper preparation few, 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 easiest recipe to make 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 savory 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 Eggplant “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 prepare pickled eggplants “like mushrooms” not for the winter, but as a 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 consumed both hot and cold. In the latter case, it is necessary to keep it in the refrigerator for one to two hours.

Compound:

• blue - four fruits;
• vegetable oil - for frying;
• onions - 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.

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 recipes on a quick fix , and you will love it!

Let's get started...

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

A quick and tasty way to cook eggplant without sterilization

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

Ingredients:

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

Preparation:

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

2. Pour water into the pan and put it on fire. 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 you can also roll some of it into jars, which is what we’ll do.

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

This is another option for preparing blue ones. Greens always add their aroma and taste to vegetables. And garlic has a certain piquancy. Here the author tells in detail how to make them tasty, so that when you open a jar of them in winter, delicious vegetables, one could remember the 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 yummy 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.

August is the peak of winter preparations. In all this abundance, a special place is occupied by eggplants, which have the ability to change their taste depending on the cooking methods. A variety of snacks are prepared from them in combination with other vegetables and spices. Very popular dishes are caviar, stews, and various salads.

The peculiarity of the taste allows you to cook blue ones, like mushrooms. There are many recipes for such snacks that decorate the table not only in summer, but also in cold winter.

Preparing eggplants for preservation

To prepare “eggplants like mushrooms” snacks, it is advisable to choose young fruits with soft seeds or use only the part where there are very few of them. The blue ones must be thoroughly washed and removed from the skin and tails. Freshly picked vegetables have thin skin, which can be easily checked by pressing with a fingernail; if the skin has broken through, it does not need to be peeled.

The fruit processing process begins with slicing, of which there are several options:

• cubes;
• straws;
• circles;
• cubes.

Eggplants have one peculiarity - they raw vegetables contains bitterness that must be eliminated so as not to spoil the taste of the dish. To do this, peeled and cut fruits in any way you need:

• Soak in cold water for at least 30 minutes.
• Add a small amount of salt and let sit for half an hour.
• Place in boiling water and cook for 4 minutes.
• Drain the liquid and cool the eggplants.

When preparing snacks from blueberries, the ingredients are often other vegetables, when preparing which it is advisable to use the following recommendation.

Chopped vegetables (to enhance flavor and preserve useful properties during heat treatment) must first release the juice slightly or become covered with “perspiration.” For this purpose, zucchini and sweet pepper sprinkle with a small amount of salt, and onions and carrots with sugar and leave for up to half an hour, they should be moistened.

The preliminary preparation process is over, you can start cooking delicious dishes from eggplants.

Eggplants are like mushrooms - recipes for the winter

The appetizer “eggplants like mushrooms” has an unusual taste – quite piquant, a little spicy, with a distinct taste of mushrooms. This dish will undoubtedly decorate the winter menu. An inexperienced guest will not immediately recognize the substitution.

Recipes for winter preparations are quite simple and accessible even to novice housewives. Blue ones with a mushroom flavor are obtained by pickling or salting.

There are several similar options for preparing eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruit. You can cook it whole (without tails) or cut it into cubes, longitudinal plates, into four parts.

Little blue pieces

The recipe includes the following components:

• eggplants – 2 kg;
• garlic – 200 grams;
• sunflower oil – 1.5 cups;
• water – 10 glasses;
• salt – 80 grams;
• dill - one bunch;
• 9% vinegar – 150 ml.

Step-by-step preparation of blue ones for long-term storage:

• pour salt into a pan of water, boil, pour in vinegar;
• place eggplants cut into large cubes in the boiling marinade and boil for 4 minutes;
• Drain the vegetable mass through a colander and leave until completely cooled and the water has drained;
• chop dill and garlic;
• Carefully transfer the prepared vegetables into a deep bowl, add chopped spices, pour in vegetable oil;
• Pack the resulting mixture tightly into pre-sterilized jars;
• close the lids and place in the refrigerator for a day to stand;
• For long-term storage, the workpiece must be sterilized - liter jars within an hour and half an hour - half a liter.

Without sterilization, canned food can be stored in the refrigerator for no more than 2 weeks.

"Mother-in-law's tongue"

Peel the eggplants (weight five kilograms), cut along the grain into 4 parts, boil in the marinade for 10 minutes, put in a gauze bag and hang for 10 hours.

Components for 5 liters of brine:

• 1 tbsp. spoon of salt;
• 0.4 liters of vinegar.

Carefully remove the blue plates from the gauze bag, place them in a deep bowl, add 100 grams of chopped garlic and 0.5 liters of odorless vegetable oil. Mix everything, put it in 1-liter jars, sterilize for half an hour and roll up the lids.

Harvesting whole fruits

For this recipe, you need to choose medium-sized young fruits. Wash the eggplants, cut off the stems, place in boiling water for five minutes, remove and leave to cool.

Each vegetable must be pricked with a fork 3-4 times and placed in liter jars. Add 1 clove of garlic, bay leaf and a few allspice peas to each, pour boiling brine, sterilize for 15 minutes, then seal tightly.

Marinade recipe for 5 liter jars:

• 2 liters of water;
• 0.2 liters of vinegar;
• 2 tbsp. spoons of salt and sugar.

Before eating, cut the eggplants into small pieces; you can fill them with rings onions and vegetable oil.

Salted vegetables like mushrooms

Pickling blueberries is simple, quick and affordable. Preparing vegetables for the procedure is carried out in the classical way:

• rinse;
• remove stems and peel;
• chop into cubes;
• Sprinkle with salt and let stand until the bitterness comes out.

Chop the onion into half rings, place in a deep bowl and pour in vinegar. Pickled onions will give a more refined and delicate taste to the entire dish.

Rinse the eggplants from salt, squeeze and fry until soft in small portions in vegetable oil, using a deep frying pan. Mix fried blueberries with chopped garlic, dill and parsley.

Components:

• 3 kg eggplants;
• 0.3 kg of onion;
• 50 gr. salt;
• 1 glass of vinegar;
• 3 heads of garlic;
• one bunch of dill and parsley;
• 0.2 liters of vegetable oil.

Place the resulting dish into jars, sterilize and roll up the lids. Sterilization time for half-liter containers is 10-12 minutes, for liter containers – half an hour.

"Honey mushroom legs" from eggplant

The original recipe for “honey mushroom legs” made from eggplant will appeal to many housewives. It is easy to prepare, the finished product tastes like pickled mushrooms. For this dish, the blue ones are prepared in a special way, namely: the peeled fruits are cut along the fibers into thin slices, and they, in turn, are cut into strips the size of a little finger. Important note: cutting across is prohibited. Chopped vegetables should be covered with salt and pressed down with a weight for 2 hours.

Ingredients for marinade:

• 3 glasses of water;
• half a glass of vinegar;
• 10 bay leaves;
• 8 peas of allspice;
• 3 buds of cloves.

Mix all ingredients, bring to a boil and cool.

Squeeze the salted blueberries and fry them in a deep frying pan using odorless vegetable oil. Chop the onion into half rings and mix with chopped garlic. Place the prepared components, alternating with each other, in layers in a deep container. Pour the marinade into the contents and keep for 2 days in a cold place. After the specified period, the preservation is ready for use.

For winter preparations, the “legs of honey mushrooms” are laid out in half-liter jars, compacted tightly. Sterilize for 15 minutes and seal tightly with lids.

To prepare 5 kg of finished product, you will need:

• 10 kg eggplant;
• 2 heads of garlic;
• 1 kg of onion;
• 6 tbsp. spoons of salt.

Blue mushrooms with pepper

A savory snack to decorate the table at any time of the year, tasty and healthy, and also has a very beautiful appearance.

Components:

• 5 kg eggplant;
• 1 kg sweet red pepper;
• 1 tbsp. spoon of salt;
• 0.5 liters of vegetable oil.

Grind the washed blue ones into cubes, add salt, mix and leave for 4 hours. Grind the pepper in a meat grinder, fry in oil and cool.

To prepare the marinade you need:

• 5 liters of water;
• half a liter of vinegar;
• 4 tbsp. spoons of salt;
• 8 peas of allspice;
• 7 bay leaves.

Boil water and add the remaining ingredients. Squeeze the eggplants, add them to the boiling marinade and boil for 5 minutes. Strain the liquid, mix the blueberries with pepper, and the dish is ready to eat. To store jars of snacks, you must sterilize:

• half-liter - 15 minutes;
• liter - half an hour.

Eggplants with champignons

A flavorful winter snack is made from blueberries with mushrooms. Both products go well together and complement each other.

Components:

• 1 kg eggplant;
• 0.5 kg champignons;
• 2 tbsp. spoons of vinegar;
• 1 teaspoon sugar;
• 5 cloves of garlic;
• a glass of vegetable oil;
• salt to taste;
• ground pepper as desired.

In this recipe, champignons can be replaced with any wild mushrooms.

Each blue fruit must be wrapped in foil, having previously cut off the tails on both sides, and baked in the oven at +200°C for 30-50 minutes. When they become soft, take them out and let them cool.

Peel the champignons, wash thoroughly and boil for 20 minutes over moderate heat. Drain and cool. Then fry in oil until yellow and transfer to a deep bowl.

Cook the onion, chopped into half rings, in the same oil.

Peel the cooled blue ones and chop into cubes. Place all ingredients in one bowl, add spices and mix. Pack the finished dish into half-liter jars, compacting tightly, sterilize for an hour and close hermetically with lids.

Fried eggplants like mushrooms

It is difficult to distinguish fried eggplant appetizers from real mushrooms by taste. They are easy and quick to prepare, and the taste is amazing, just to lick your fingers. This wonderful recipe allows you to cook the dish all year round. If fresh fruits are not available, you can easily replace them with frozen ones.

The peculiarity of this snack is that it is prepared without the use of salt. To remove bitterness, diced vegetables are soaked in cold water for half an hour.

Ingredients:

• 4 pieces of eggplant;
• 2 eggs;
• 3 onions;
• 1 cube of mushroom broth seasoning;
• 1 glass of vegetable oil.

Lightly squeeze the soaked vegetables and place in a bowl, add eggs, beaten until smooth, mix everything well and put in the refrigerator to cool for 1 hour, stirring occasionally. Then fry them in oil, add finely chopped onion and simmer until tender. At the end of the process, add seasoning " mushroom broth“If the dish turns out to be a bit dry, add a little hot water and simmer over low heat for another 5 minutes.

Before use, you can add mayonnaise, green onions and dill to taste.

There are many recipes for cooking eggplants; they are quite simple, do not require complex culinary techniques, and are very popular among housewives. Mushroom flavored snacks are good for both daily menu, and for the festive.

It's hard to imagine everyday or holiday menu no vegetable snacks. Prepared directly for the table or stored for the winter, they always enjoy constant success. The snack option offered today will not be an exception. I suggest preparing eggplants with mushroom flavor. This snack can be a real discovery for those who have never tried it. True, in order for the dish to turn out exactly as it should, you should pay attention to the choice of the initial product, and specifically to the variety of eggplant. To prepare eggplants like mushrooms, you should use the white variety, which is called “Taste of Mushrooms.” But this does not mean that vegetables of a different variety are not suitable, it’s just that white eggplants, when heat treated, resemble fried mushrooms both to taste and appearance. I prepared an appetizer from the “blue ones” and was very pleased with the result.

Eggplants are like mushrooms dietary dish. And although it needs to be fried, it requires a minimal amount of oil.

how to cook eggplant with mushrooms recipe with photos

Ingredients:

• 2 small eggplants,
• 2 eggs
• 1 tablespoon flour,
• half a head of garlic.

Cooking process:

Peel the blue ones from the skin. Cut the eggplants into large cubes.

Beat 2 eggs with a spoonful of flour and combine everything with the eggplants. Wait a little, 20-30 minutes, let the eggplants soak in the sauce. Add salt before frying.

Place in parts in a hot frying pan with oil, so that the vegetables are in one layer.

Adding eggs will allow them to be fried with a minimum amount of vegetable oil. Otherwise, the consumption of vegetable oil during cooking triples. Fry at high temperature, so stir the eggplants often to avoid burning.

When a golden brown crust appears, reduce the gas and cover with a lid, and let the eggplants and mushrooms simmer for 15-20 minutes until soft.

When the cubes are soft and shiny, mash 2-3 cloves of garlic. Add to the eggplant and egg and turn off the gas.

For a side dish, I suggest boiling spaghetti and seasoning it olive oil. This lunch is suitable for those who are losing weight using the Michel Montignac method, as well as for anyone who cares about their appearance.

A combination of complex carbohydrates and vegetables will keep you full without gaining extra weight. I suggest decorating the spaghetti with tomato and pepper slices laid out in a fan.

And I suggest feeding hungry men or teenagers potatoes and eggplants with mushroom flavor. K already ready-made dish add pre-cooked potatoes. Simmer together for a couple of minutes. Garnish with cucumber slices. Your hungry husband will thank you!

Tatyana, author of the recipe and photo, told us how to cook eggplants with mushroom flavor.