We make quickly and tasty eggplants like mushrooms, recipes for winter preparations
In cooking, there are a huge number of options on how to prepare such an original snack. For this purpose, they use young blue ones, in which the seeds have a soft texture. If the fruits are large, then part of the eggplant will do, where they practically do not exist. Vegetables are cut in different ways, allowing for creativity. Let's look at how to cook eggplants like mushrooms in your home kitchen, deliciously and quickly.
The recipe contains a set of components:
- young blue ones;
- garlic (large);
- hot pepper;
- white onions;
- refined sunflower oil;
- small bay leaf;
- pepper (peas);
- clove buds (spice);
- water;
- regular vinegar;
- coarse salt;
- granulated sugar.
Wash the eggplants thoroughly under the tap. Wipe with napkins. Remove the stalk. Cut into equal cubes.
Water is poured into the pan. Bring to a boil and add chopped vegetables. Boil for several minutes (5-7), and then drain in a colander to drain excess liquid.
Onions are peeled and cut into pieces. Garlic is pressed with a hand press. Eggplants are laid out in several layers in steamed jars. Between them make a layer of chopped onion and garlic. Add bay leaf, cloves, bitter and allspice.
Next, prepare the marinade. Table vinegar is poured into boiling water. Add granulated sugar and salt. Boil for 5 minutes. Hot brine is poured over eggplants placed in jars. Drizzle vegetable oil on top. Cover with nylon lids. When the snack has cooled, place it in the refrigerator. After 6 hours the appetizer is ready.
General cooking principles
Despite the fact that eggplants have many beneficial properties, consuming vegetables raw is contraindicated. This product provokes intestinal dysfunction, vomiting and spasms. Also, consumption of vegetables without heat treatment causes acute intoxication of the body.
“Sinenkiye” can be preserved with or without skin. Peeled vegetables are more delicate in taste. But without the peel, the “little blue ones” quickly soften, acquiring a porridge-like consistency.
Raw “blue” ones taste bitter. In order to get rid of this drawback, you must first soak the product for half an hour in cold water, then sprinkle with salt and soak for another 30 minutes.
At the end, the prepared vegetable should be boiled in boiling water for no more than four minutes and immediately doused with cold water. If the recipe uses sweet peppers, it is also recommended to sprinkle the fruit with a small amount of salt. Before adding onions and carrots to the canned food, the latter must be soaked in sugar for some time. Thanks to these manipulations, vegetables produce juice, which improves the taste of the preserved food.
Pickled vegetables with dill
Eggplants have a special taste, like mushrooms for the winter. The recipe is quite simple and accessible.
It includes ingredients:
- blue;
- winter garlic;
- odorless vegetable oil;
- fresh dill;
- purified water;
- vinegar (9%).
Water is poured into a spacious container. Add salt. When it boils, add vinegar.
For 10 glasses of water, 150 ml of 9% table vinegar is enough.
Washed eggplants are cut into equal cubes. Dip into boiling salty liquid. Cook at medium temperature. Then the vegetables are placed in a colander. There they cool completely and are freed from the marinade.
Place the dill in a bowl and cover with water for a few minutes. Then take it out and wash it under the tap. Place on a glass board. When the liquid is gone, chop finely. Garlic is divided into cloves. Free from husks. Cut into small pieces.
The eggplants are transferred to a deep container. Season with spices, sprinkle with dill, garlic and vegetable oil. Mix and pack into steamed jars. For long-term storage, the appetizer is placed in a pan of water and boiled for 30-60 minutes, depending on the volume of the container (0.5-1 l, respectively).
Without sterilization, the product can be stored in the refrigerator for no more than 14 days.
No roasting
Another favorite is spiced eggplant without frying for the winter. A savory snack with a balanced, unusual flavor.
KBJU for 100 g snacks:
Calories: 111 kcal.
Proteins: 1.1/Fats: 7/Carbohydrates: 28.
Servings: 2 l.
Cooking time: 160 min.
Ingredients:
- sweet pepper - 1 kg;
- eggplant - 1.5 k;.
- hot pepper - 0.5 pcs;
- garlic - 0.25 tbsp;
- vegetable oil - 1 tbsp;.
- vinegar 9% - 0.5 tbsp;
- pepper - 0.5 teaspoon;
- sugar - 0.5 tbsp;
- salt - 40 g;
- dill to taste.
Step-by-step preparation:
- Young eggplants are thoroughly washed, dried with paper napkins and cut into medium squares.
- The fruits are placed in the container. Add salt, mix and leave for a couple of hours.
- Sweet and hot peppers are washed, seeded and cut into several pieces. The jars are prepared and sterilized in a convenient way. The lids should be boiled in a saucepan for about 10 minutes.
- The eggplants are pressed by hand and placed in a deep suitable container.
- Garlic cloves are peeled and washed.
- All components are passed through a meat grinder.
- Dill is washed and chopped.
- The crushed ingredients and dill are added to the saucepan with the eggplants.
- Next, add sugar, vinegar and oil.
- Everything is mixed well.
- The saucepan is placed on the stove and the appetizer is cooked for 25-30 minutes, stirring systematically.
- The hot snack is carefully placed in sterile jars and rolled up.
- The jars are placed on the lids.
Yandex pictures
Eggplant halves in brine for the winter
In a short time, the chefs prepare an excellent snack, which they successfully offer to customers during the cold season.
You will need a classic set of products:
- medium sized eggplants;
- garlic (preferably winter);
- vegetable fat without aroma;
- salt;
- spices to taste;
- vinegar;
- sugar.
Eggplants are cut in half. Remove the stalk. Dip into a brine made from water, vinegar, granulated sugar and salt. Boil for 15 minutes, then put in cheesecloth and hang over a bowl for 10-12 hours.
The eggplant slices are placed in a deep container. Pour in vegetable oil (about 0.5 liters per 2 kg of vegetables). Sprinkle with chopped garlic (100 g) and mix thoroughly. Place in jars. Sterilized. Roll up the lids. When serving, cut into pieces, pouring over the resulting juice.
Spicy whole fruits with spices
Each chef has his own approach to preparing appetizers. Let's put in our notebook the best recipe for eggplants with mushrooms for the winter, which is prepared in 30 minutes. You will need traditional products: blueberries, garlic, seasonings. The fruits should be small in size. Preferably with a thin peel. First they are washed. Then immerse in boiling water for 10 minutes. Remove and leave until completely cool.
Each eggplant is pierced with a fork in several places. Place in sterilized 1 liter jars. Add the remaining components. Pour hot brine and boil the jars for 15 minutes in a large saucepan with water. The finished snack is sealed with lids. Stored in the basement.
Selection and preparation of ingredients
Products used for home canning are subject to standard requirements.
All vegetables must be:
- absolutely fresh;
- having reached technical ripeness, but not overripe;
- dense, solid, free from mechanical damage, signs of rot, mold or damage by other infections, pests, etc.
Did you know? The purple peel of eggplants contains resveratrol, an extremely rare and valuable pigment produced by plants as a kind of protection against pathogenic fungi and insect pests. Scientists have found that resveratrol is the most powerful antioxidant and immunostimulant found in nature.
The ripeness of eggplants cannot always be determined by their appearance. One of the best clues is the condition of the peel: in fully ripened fruits it acquires a beautiful glossy shine, while in “green” ones it remains matte.
You can prepare “mushroom” pickles from eggplants of any variety and color, but you need to know that purple and black fruits are much healthier than white, yellow or striped ones (for those who don’t know, “blue” ones can have different peel colors).
A few words need to be said about the preliminary preparation of the “little blue ones” for seaming. The fact is that these fruits contain the glycoside solanine, which is very useful in small doses, but can become dangerous if they are exceeded. In addition, it is this substance that gives dishes with eggplant an unpleasant bitterness.
It is easy to get rid of excess solanine by soaking pre-cut fruits for 10–15 minutes in salted water or simply covering them with salt for the same time, and then draining the resulting juice. The specific method of pre-processing the vegetable depends on the technology for preparing the main dish, but this precaution should never be neglected.
See also how to prepare eggplants for the winter without sterilization.
Spicy “honey mushroom legs” for the festive table
In an area where one can only dream of the bounty of the forest, chefs prepare eggplants quickly and deliciously, just like mushrooms. The recipes are usually simple, as they consist of traditional ingredients and the aromatic clove spice.
The eggplants are first cut along the grain so that thin plates are obtained. Then they are chopped into strips about 5 cm long, placed in a bowl, sprinkled with salt. Place a weight on top and leave for 2 hours.
Next, make the marinade. Pour 100 g of vinegar into 3 glasses of clean water. Throw 10 pieces of bay leaves. The same number of allspice peas and 3 spicy clove buds. Bring the liquid to a boil, remove from heat, and cool.
Salted eggplants are squeezed out. Place in a frying pan and fry in oil. When they become soft, remove them to a plate.
Onions are chopped into half rings. Mix with garlic, chopped in the usual way. Fried “honey mushroom legs” are laid out in layers in steamed jars, alternating with a mixture of onions and garlic. Vegetables are poured with marinade and sterilized for at least 15 minutes.
Eggplants, like mushrooms, are served as an appetizer with any side dish or meat dishes.
Appetizing tandem with champignons
A spicy delicacy is quickly and deliciously prepared for the holiday table and for the winter.
You will need a set of products:
- blue with thin skin;
- small champignons;
- garlic (winter varieties);
- several large onions;
- vinegar (9%);
- granulated sugar;
- vegetable fat;
- salt;
- ground black pepper.
The champignons are thoroughly washed several times to remove any remaining soil. Place on a flat surface and dry slightly.
Then put it in a saucepan, add water and cook for 20 minutes, skimming off the resulting foam. Place the finished mushrooms in a colander. When cooled and dry, fry in odorless vegetable fat. After the appearance of a golden color, the champignons are transferred to a deep container.
Onions, cut into half rings, are sautéed in the same oil. The finished ingredient is combined with mushrooms.
The blue ones are washed and the stalk is removed. Cook whole in the pan until soft texture. Cool, peel and cut into cubes. Sent to champignons and onions. Stir. Season with spices, salt, pepper, and add a little sugar. At the end of the process, pour vinegar over it. The finished mixture is placed in steamed jars, after which it is sterilized for about 50 minutes. Seal with lids.
If you promptly write down various recipes for canning eggplants for the winter in a book, you will always have excellent food of the gods on the table.
Butterflies are not out of the woods
Little blue ones with an original taste are prepared according to a simple recipe.
It consists of ingredients:
- eggplants (preferably young ones);
- white onions;
- garlic with a rich aroma;
- sunflower oil (refined);
- salt;
- branches of fresh dill;
- black peppercorns;
- white sugar;
- vinegar;
- bay leaf.
The blue ones are washed, peeled, and the stalk removed. Cut into equal circles of about 2 cm. Sprinkle with salt, mix well, leave for 15-20 minutes.
Pour oil into a frying pan, heat it up and sauté the plates on both sides in batches. The main thing is that a brown crust appears. According to the recipe, fried eggplants are like mushrooms for the winter, put in a deep container. And then combined with the rest of the ingredients of the dish.
Onions are cut into half rings. Garlic in small pieces. Dill greens are chopped with a knife. The ingredients are added to fried vegetables. Prepare the marinade in a separate pan. First, boil water and add spices. Cook for 5-7 minutes over moderate heat. The resulting liquid is poured over the vegetables. Leave for 12 hours covered.
Prepared according to this recipe, mushroom eggplants are served as a cold appetizer for intoxicating drinks.
In Korean
Korean-style eggplants can be made for the winter and you can enjoy this spicy treat all year round. This appetizer is suitable for a snack or as an addition to meat or fish.
KBJU per 100 grams of dish:
Calories: 91 kcal.
Proteins: 1/Fats: 5/Carbohydrates: 22.
Servings: 2 l.
Cooking time: 1 hour.
Products:
- eggplant - 2 kg;
- sweet pepper - 6 pcs;
- carrots - 8 pcs;
- onion - 6 pcs;
- garlic - 2 heads;
- hot pepper - 2 pcs;
- salt - 6 tbsp. spoons
For the marinade:
- sunflower oil - 2 tbsp;
- vinegar 9% - 8 tbsp. spoon;
- sugar - 2 tbsp. spoons;
- salt - 3 teaspoons;
- spices optional - 2 tbsp. spoons
- pepper to taste.
Step-by-step production:
- The root vegetable is cleaned, grated and sent to a separate container. Add 2 tbsp. l. salt, mix and leave to infuse.
- The eggplants are washed and cut into medium cubes. Fill with water, add 1 tbsp. l. salt and bring to a boil. Then boil under the lid for several minutes. The gas is removed and the liquid is drained.
- The onions are chopped into half rings, the sweet peppers into medium strips. Garlic cloves and hot pepper are crushed. Everything gets mixed up. The root crop is washed from salt in advance
- A marinade is prepared separately from vegetable oil, vinegar, salt, sugar and seasonings. Mix everything well and add to the vegetables. Leave to brew for 25 minutes.
- The jars are sterilized, the finished snack is transferred there, closed with a lid and sent for storage.
Yandex pictures
Delicious salad “Inspiration”
“Olivier”, “Caesar”, “Mimosa”, “Ivasi under a fur coat”, “Vinaigrette”. All these salads still occupy a special place on the holiday table. However, you can surprise your guests with a completely unusual delicacy.
Products needed:
- small size eggplants;
- large onion;
- garlic (several cloves);
- vegetable oil;
- several chicken eggs;
- mayonnaise;
- salt;
- sugar;
- vinegar;
- spicy additives.
First of all, boil the eggs for about 10 minutes. Dip into cold water. Peel off the skin. Grind using a special grid.
With a boiled egg, the appetizer acquires a piquant taste.
Eggplants are washed and cut into strips. Sprinkle with salt and leave for 15 minutes to remove the natural bitterness of the product. Then wash again and cook for 10 minutes. Onions are cut into half rings. Place in a deep plate. Prepare a cold marinade. Pour in the onion rings, lightly kneading them with your hands.
The eggplants are drained in a colander and then fried in vegetable oil until soft. A salad is assembled from the prepared ingredients. Pour in mayonnaise and serve. Vegetables really resemble mushrooms, both in taste and appearance.
Thanks to the imagination of creative chefs, more and more new recipes are appearing. By recording them in your notebook, you can build a valuable collection of excellent snacks. Some cook for future use and seal them in jars. Others are served with sour cream, mayonnaise or garlic sauce. The unique mushroom taste of eggplant will certainly please even picky gourmets.
Video on how to cook eggplant with mayonnaise
Treat yourself to a snack of “blue” ones with mayonnaise. Although it turns out to be a high-calorie dish, it is very tasty! You probably won’t eat such a salad every day, but sometimes you want to allow yourself such a delicacy.
Stocking up on canned goods for future use, I try to cook according to proven and favorite recipes. They were discussed in this article. Of course, when choosing one method or another, consider your preferences. First of all, this concerns the sweetness and amount of salt, as well as the spiciness of the dish. The quantity of ingredients such as garlic, pepper and herbs can always be adjusted to suit you. After all, it is the ideal ratio of products that ensures the preparation of a chic signature dish, which will always receive the highest praise.
