Eggplant with mushrooms appetizer recipe. Harvesting whole fruits. Eggplants marinated like “mushrooms”: a quick recipe

Hello, dear hostesses! Warm autumn greetings to you!

Today we will cover the eggplants so that they taste like mushrooms.

We have several proven recipes that will help you prepare this vegetable very tasty.

So that in winter you can open a jar of fried potatoes and eat them with pleasure!

Eggplants like mushrooms with garlic - fast and tasty

This classic recipe, very simple, without unnecessary fancy ingredients. As a rule, all housewives succeed; the “little blue” ones turn out breathtakingly tasty.

Ingredients

eggplants - 1.5 kg
spicy Bell pepper- according to taste and desire
dill - 1 bunch
garlic - 2 heads
vegetable oil - 80 ml
vinegar 9% - 70 gr
salt - 1.5 tbsp. spoons

Preparation

Wash the blue vegetables well, remove the stem and cut them into cubes.

Take a large saucepan, fill it halfway with water and put it on the fire.

As soon as the water boils, add the chopped eggplants. Cook them for 5 minutes, stirring the contents occasionally. They float immediately, so don't just let them float on the surface, use a spoon to push them down and stir so that the top layers go down, otherwise they will remain soggy.

During cooking, the water will darken, this is how it should be. Also, during cooking, all the bitterness inherent in this vegetable will come out of them.

The eggplants should become visually translucent, this indicates that they are ready.

Pour the water through a colander and let it drain well.

Preparing the eggplant dressing

Cut the dill. Also chop the garlic quite finely; it’s better not to press it through a press; it will look more beautiful in pieces.

At the same stage you can add finely chopped hot pepper, if you like it spicy.

Mix all ingredients, season with oil, salt and pepper.

Season the vegetables with this mixture and stir carefully, they are very soft and can easily turn into jelly if you stir too much.

Let the future snack stand for about ten minutes so that it is well soaked.

This amount is enough for 3 jars of 500 g each.

Place the snack in dry sterilized jars, pressing it down with a spoon. This is necessary to prevent air from entering the jar.

If you get an air bubble somewhere, stick the handle of a tablespoon into it. The bubble will pop out immediately.

Cover full jars with lids, but do not roll them up. The cooking process is not finished yet.

Since our appetizer contains raw garlic and dill, they require further processing. Otherwise, our preparation will go crazy.

Fill a large saucepan with water, place a small cloth on the bottom and place cans of snacks on top.

The water in the pan should be up to the shoulders of the jars so that their contents cook evenly.

For this particular recipe, the sterilization time from the moment of boiling is 25-30 minutes. Don't be afraid to overcook your snack, that won't happen. But the contents are well sterilized and the jars will not explode in the future.

After this time, remove the cans and roll them up immediately. Turn it upside down and wrap it warmly, let it stand in this form until it cools completely.

Once cooled, they can be stored in a cool, dark place.

Our eggplants are ready, the aromatic deliciousness will not leave anyone indifferent!

Eggplants with mushroom flavor - recipe without sterilization

Very good, convenient recipe. The snack is prepared in the oven already in jars, so sterilization as such is not required.

Ingredients

eggplants - 2.5 kg
bell pepper- 700 - 750 gr
vegetable oil - 250 ml (1 glass)
onions - 1 kg
garlic - 1 head
dill - 2 bunches
salt - to taste
ground black pepper - to taste
vinegar 9% - 1 teaspoon

Preparation

Wash the eggplants and cut off the stem. Leave the vegetables whole.

Pour half a large saucepan of water, add a lot of salt and let it boil. We put a batch of eggplants in this pan, as much as will fit, and cover them with a lid.

Cook covered for five minutes, stirring occasionally, turning our eggplants over.

After five minutes, remove the vegetables to a plate using a slotted spoon and leave to cool. While this batch is cooling, start the second one and so on until all are cooked.

Try not to overcook them for more than 5 minutes, because then we will end up with a shriveled vegetable, which will then be problematic to cut.

While our eggplants are cooking, chop the garlic. We only need soft greens from the dill; we remove the hard stems.

Cut the bell pepper into strips.

Cut the onion into thin half rings.

When the eggplants have cooled, cut them into pieces. It’s better to be larger, about 3 cm long and 1.5-2 cm wide.

Place the chopped vegetables in a bowl, add chopped garlic, dill, onion and bell pepper to them.

Taste a piece for salt. Since we salted the water in which the vegetables were boiled, they had to take as much salt as needed. If you think it’s not enough, add some salt and pepper to taste.

Pour in oil and vinegar.

Now all this needs to be mixed carefully so that our vegetables do not choke and lose their shape. Now let this mixture sit for about half an hour.

Prepare clean jars with lids. For this recipe you will need 5-6 half liter jars.

Divide the snack among the jars, also distributing the liquid evenly.

When the time is up, remove the jars from the oven and immediately roll them up. Then turn it over onto the lid and wrap it until it cools completely. Then you can store it as usual in the cool and dark.

The taste of this preparation is really very similar to mushrooms. Yummy!

Fried eggplant with mushrooms and mayonnaise

This is a salad for those who love fried eggplants. The recipe is very cool. This appetizer can be eaten immediately after preparation, or can be stored for the winter.

Ingredients

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

Preparation

Peel the blue ones and cut them into cubes.

Place the pieces in a saucepan, add water and put on fire. Cook for 5-7 minutes over medium heat.

Keep the finished pieces in boiling water for another 3 minutes and place in a colander, let all the water drain well.

Cut the onion into thin half rings and fry it in a frying pan until tender. The onions should become translucent and golden, but do not let them fry as this will ruin the color of the finished dish.

To avoid this, stir the onions well and often during cooking.

Place the onions in a container and fry the eggplants in the same pan, also not allowing them to fry too much.

Mix the blue ones with onions. To completely turn them into mushrooms, add mushroom seasoning to give them really mushroom taste and aroma.

Mix everything well. The mixture can be peppered to taste. We do not use salt; mayonnaise and seasoning themselves are salty.

You can make your own mushroom seasoning from dried mushrooms, grinding them into powder.

If you have this seasoning homemade, you may need to add additional salt to the appetizer.

After adding mayonnaise, mix everything carefully.

Divide the mixture into jars, pressing it tightly with a spoon, trying not to leave any air pockets. At the end you should end up with about 5 half liter jars of this delicious snack.

Pour water into a large saucepan and cover the bottom with a napkin. Place the jars in the pan, the water should reach up to their shoulders. Lids can be sterilized separately in boiling water.

The sterilization time for half-liter jars is half an hour. If the jars are larger in volume, then this time increases. For 1 kg - 1 hour.

If some does not fit into the jars, then you can use it immediately.

Eggplant (“little blue”) – pretty interesting product. It contains many useful substances, contributes to the healing of the body. But it can also become a source severe poisoning. Eggplant is usually classified as a vegetable. And from a botanical point of view, it is a real berry. Blue fruits with a characteristic spicy taste, can “disguise” themselves so that you are sure that you are eating mushrooms. Don't believe me? Then use the following recipes, allowing you to cook eggplants “like mushrooms” for the winter.

Medium difficulty

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 that came to Europe for a long time was considered 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.

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. poisonous body. Young eggplants do not have this component.
Select medium fruits. Not worth buying too large eggplants. They contain a lot of seeds that will reduce taste qualities dishes. 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.
Check the freshness of the product. Eggplants, long time lying on the counter, will it do any harm? high content 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 cooked eggplant can completely lose its beneficial features, lead to severe intoxication. Experienced Chefs know three secrets.

Don't eat raw fruits. Never eat eggplants raw or uncooked. heat treatment. This dish causes long-term intestinal disorders, severe cramps, and vomiting.
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.
Marinate with or without skin. Eggplants can be preserved with or without skin. It depends on your preference. Peeled blueberries provide the dish with 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, pour over immediately cold water. To remove excess liquid, place eggplants on a clean, dry cloth. Place the pieces on a flat surface covered with plastic, so that the eggplants do not touch, and put them in the freezer. Place frozen pieces in a separate container or bag. But if you want to pamper your homemade “eggplant mushrooms,” use the recipes below.

Boiled

Peculiarities . This is the simplest recipe for preparing a delicious snack - eggplants “like mushrooms” for the winter without sterilization.

Compound:

blue ones - 3 kg;
water – 3 l;
Bay leaf- three or four pieces;
vinegar – 150 g;
salt - two tablespoons;
garlic - one head.

Preparation

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

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

With herbs and garlic

Peculiarities . This recipe for eggplants “for mushrooms” with garlic and herbs for the winter requires mandatory sterilization. Simple procedure will provide better storage conservation.

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

Place a pan of water on the fire, add salt, and bring to a boil. Then pour in the vinegar.
Place the eggplants in the boiling marinade.
Boil them for three minutes, no more, put them in a colander so that excess liquid can drain.
Chop the dill and combine it with chopped garlic.
In a large bowl, toss the eggplant pieces with garlic greens, add vegetable oil.
Place the finished salad in sterilized jars and cover iron lids(don't roll it up).
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.
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

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

Compound:

blue – two fruits;
garlic - one clove;
onion - one;
mayonnaise - five to six tablespoons;
vegetable oil, salt.

Preparation

Chop the onion and fry it in oil until golden brown.
Place the workpiece on a sieve so that excess oil can drain.
Cut the eggplants into small cubes and remove the bitterness.
Fry the pieces in oil until they acquire a rich golden color.
Combine eggplant and onion.
Add chopped garlic and mayonnaise.
Add spices to taste and stir.
Divide the salad into jars.
Sterilize the canned food for 15 minutes, then roll it up.

Fried with eggs

Peculiarities . This recipe for blue mushrooms, kept in the refrigerator, acquires a special piquancy due to the addition of eggs. The dish can be eaten both hot and cold. In the latter case, it is necessary to keep it in the refrigerator for one to two hours.

Compound:

blue - four fruits;
vegetable oil - for frying;
onion - one;
egg - two;
mushroom cube - one;
greens (dill, parsley, onion) - a small bunch.

Preparation

Cut the eggplants into cubes, remove the bitterness.
Break the eggs into a separate bowl, add a pinch of salt, and beat the mixture thoroughly.
Fill the blue ones with the egg mixture, stir so that all pieces are soaked evenly.
While the eggplants are soaking, chop the onions.
Place the eggplants in a frying pan with heated oil and fry them.
Add the blue onions and continue frying the mixture.
After 15 minutes, add the mushroom cube into the frying pan, having previously crumbled it.
Simmer the dish for another five minutes, stirring constantly.
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.

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

Of course, we’ll prepare something delicious from them, for example, sauté, or bake them deliciously in the oven. But you can’t eat them all at once. Therefore, we will prepare the remaining vegetables for the winter. And we'll cook it today delicious snack, which was called “Eggplants like mushrooms.”

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

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

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

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

But I will still share with you other recipes where the ingredients will include bell pepper and even mayonnaise. These options are also very good. And if you like “little blue” ones, you can cook them in different options. Although they all have the same name, they all have a different taste, unlike any other.

Eggplants are like mushrooms - the best quick and tasty recipe for the winter

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

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

We will need:

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

Preparation:

1. Wash the eggplants and cut off the stem. Then cut them into large cubes, or give them a slightly elongated shape. By and large, it doesn’t matter at all how we cut them - you can cut them into cubes, circles, whatever you want.

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

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

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

4. Cook the chopped pieces for 5 minutes. During this time, periodically move the contents from top to bottom. The fact is that the fruits themselves are very light, and they will all immediately rise to the surface. And if the lower pieces are cooked, the upper ones will lie on the lower ones with practically no water. And it’s important for us to boil them all evenly. That’s why you need to move them lightly, or figuratively speaking, “bathe” them in boiling water.

5. While boiling, the water will begin to darken slightly; the skin of the fruit will give it a dark color. Along with the color, bitterness will also come out of the skin and pulp. As you know, eggplants have slight bitterness, which can interfere with the taste perception of the dish as a whole. And so they are either boiled or sprinkled with salt and allowed to stand for a while. Then it is washed.

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

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

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

7. If you like spicier snacks, then add hot capsicum cut into rings. It is better if the pod is red. This is at least a little, but it will add bright colors to the overall picture.

The amount of pepper can be adjusted. There is no special dosage. It all depends on the taste preferences and spiciness of the product.

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

9. Place the eggplants from a colander into a large bowl or basin. Add the dressing to them and stir. So as not to spoil appearance snacks, you can mix the contents with your hands. Or use a plastic spoon or the same spatula.

But in any case, mix carefully so as not to turn the contents into mush.

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

11. In the meantime, wash and sterilize the jars and lids. For this amount of ingredients we will need 3 half liter containers. Turn the jars upside down to drain the water.

12. Then mix the contents of the basin again and put everything into jars. Try to lay it out in such a way that no air pockets form inside, that is, quite tightly. To do this, the contents can be lightly pressed with a spoon.

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

13. Cover the filled jars with lids.

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

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

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

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

If we at least boiled the “little blue” ones, then we still have raw garlic and dill in the composition. Will he have time to warm up and steam in 15 minutes? In such cases, I always take precautions and sterilize longer. That is this type salad - 25 - 30 minutes for half liter jars.

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

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

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

Leave in this position for a day. If the canned food is covered well, then even after a day it will still be warm. And this is good! During this period, the process of sterilization and salting continues inside.

16. When the jars have cooled completely, they can be turned over to their normal position. Then store in a dark, cool place.

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

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

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

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

We will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

10. Wash and sterilize jars and lids. Eggplants are quite capricious when preserved, and therefore it is better to use metal lids for rolling by machine.

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

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

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

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

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

Eggplants for the winter, like mushrooms - video recipe

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

The cooking itself proceeds as usual and takes almost the same time as in other options. But in in this case, it takes time to insist. And the author of the recipe suggests two days for this.

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

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

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

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

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

We will need:

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

Preparation:

To prepare the salad, you can use large eggplants.

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

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

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

There are also methods in which vegetables are immediately immersed in boiling water. This method has already been described in previous recipes, and I decided to change it. Although in this recipe it can also be used.

3. Let the finished eggplants sit for another 3 - 4 minutes in boiling water, then place them in a colander and let all the water drain.

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

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

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

And to obtain this state, the onion will need to be on fire for about 10 minutes. During this time, you need to stir it more often. Especially when it's almost ready.

6. Ready onion place in a large saucepan or basin, that is, where we will collect all the ingredients for the salad.

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

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

8. Place the “blue” ones fried in this way with the onion. Mix everything.

9. Now you can just add mayonnaise and that will be all the ingredients for today. But we decided to create a truly mushroom taste, so we'll add mushroom seasoning. We only need half a pack. Instead of this seasoning, you can use Maggi cubes with mushroom flavor.

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

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

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

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

10. Gently mix the mixture. Then add mayonnaise. Try to take it completely natural ingredients, without any GMOs or other harmful food additives.

Or make your own mayonnaise.

11. Once again, this time for the last time, mix everything and put it in sterilized jars. You should get approximately 5 floors liter jars. Well, there will be a little time left to try.

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

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

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

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

Then store in a cool, dark place.

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

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

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

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

Have excellent and delicious preparations and bon appetit!

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

Eggplants like mushrooms - a quick and tasty recipe

You can prepare a delicious vegetable dish from:

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

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

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

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

How to prepare winter preparations?

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

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

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

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