Eggplants "like mushrooms" for the winter

Eggplants are loved by many for their neutral taste and consistency. They can be seasoned with a wide variety of spices and seasonings and each time you get a result in taste that is unlike the previous ones. Therefore, there are a huge number of recipes for preparations with these vegetables, but among them the group under the conditional name “like mushrooms” eggplant recipes, which are made very quickly and at the same time deliciously, stands out.

Eggplants like mushrooms for the winter: the best recipes with photos

Recipes for salted eggplant "like mushrooms" for the winter are not at all a novelty. The first such recipes appeared more than 30 years ago, but in the absence of the Internet at that time they did not become widespread. But in recent years, their popularity has been growing rapidly, and the range and variety of cooking methods are expanding. And what's interesting is that each new recipe is not like the previous ones, even if the methods of their preparation are identical. After all, even small differences in the amount and proportions of vinegar, sugar, salt and other seasonings make the taste of the ready-made eggplant “mushroom-like” dish for the winter unique and unrepeatable.

In addition, the great advantages of making eggplant blanks according to these recipes are speed, ease and cost-effectiveness. Especially in comparison with many other recipes for dishes made from these vegetables, which require a lot of time, effort and various components. Indeed, in most recipes, in order to make delicious eggplants "like mushrooms" for the winter, very few ingredients are required, and in time the whole process can take no more than a couple of hours.

The article contains the best, delicious and interesting recipes for eggplant "under mushrooms" for the winter with tips and detailed recommendations for their preparation.

Selecting and Preparing Ingredients or 8 Tips for Beginner Cooks

In order for everything to go smoothly and smoothly in the cooking process, some recommendations of experienced chefs should be taken into account.

Eggplant selection

The choice of eggplants for such a preparation is a responsible business. There are several factors to consider here.

• The size of the fruit is preferably small, but you can also use large eggplants, the main thing is that they are elastic, with a smooth skin. For large eggplants, it is better to use the seedless part so that the pulp looks more like mushroom.
• Age is predominantly young, from older eggplants it will be more difficult to achieve an elastic consistency so that they look like mushrooms.
• Color - any, because today there are not only purple, but also lilac, black, yellow and even white eggplants.
  
  Comment! If you do not free the multi-colored fruits from the skin, then they will look less like mushrooms, but the finished dish will amaze anyone with its cheerfulness and unusual color.
• Any shape, too, eggplants can be long, oval and even round.
• Appearance and condition - decent. The fruits should be tender, not hardened from long-term storage, preferably recently picked from the garden. However, fresh eggplants from the market or store are also fine.

Soak

In the process of deciding to make eggplants "like mushrooms" for the winter, you may have doubts about whether to soak the eggplants before cooking, as advised in most recipes. Soaking eggplants in salt water is traditionally done to remove bitterness from the fruit. Now there are many varieties and hybrids that genetically lack bitterness, so if you do not want to waste time soaking, then just taste a piece of fruit for the presence of bitterness. After soaking, vegetables are usually rinsed in running water.

Skin removal

It is believed that the main bitterness is concentrated in the peel of eggplants, so you may find it easier to peel than to bother with soaking the fruit. This may be true, especially if you want to impress or even prank your acquaintances with your preparation. After all, slices of eggplant without a peel look like real mushrooms. But the presence of the peel does not affect the taste of the finished dish at all. And many housewives, with large volumes of harvesting, prefer not to mess with cleaning the fruits, but it is better to pre-soak them. Moreover, experienced housewives know that even eggplant pulp can be bitter.

Slicing

As soon as you decide to pickle eggplants "like mushrooms" in one way or another, you have to decide how best to cut the eggplants. Pieces can be of the most varied forms: cubes, sticks, circles and even straws that can imitate honey agaric legs. The main thing is that they are quite thick, at least 1.5-2 cm in thickness, otherwise the eggplants will fall apart during cooking and turn into gruel.

Selection and grinding of other components

It is also important to choose the right other components that are used to make salted eggplants "like mushrooms" for the winter. First of all, this is garlic and various herbs: dill, parsley. Of course, all of these ingredients must be fresh and not wilted. Garlic in some recipes is cut into thin slices, but in most cases it is advisable to chop it with a knife.

But in order for the eggplants to be well saturated with the garlic spirit, they should not be left in large pieces.

Dill and parsley are also cut with a knife, while according to the recipe for making eggplants "under mushrooms", it is not recommended to leave tough stems near the greens.

Features of cooking eggplant

Since the cooking of vegetables occupies the main place in the described recipes, it is important to carry it out correctly. Prepared fruits are placed only in boiling water or marinade, and the cooking time after re-boiling should not exceed 10 minutes, and better even 5-7 minutes. Only in this case you will get strong, not falling apart pieces as a result. They should become translucent in structure.

It is also important that all the pieces are exposed to the same uniform effect of boiling water, therefore, during the cooking process, they must be very carefully mixed, changing the lower ones with the upper ones.If you don't have a saucepan large enough to do this neatly, cook the eggplant in several portions.

Sterilization

Vegetables can be cooked with or without sterilization according to the different recipes in this article. But keep in mind that eggplant blanks prepared according to recipes without sterilization require storage in a refrigerator or a really cold cellar, with a temperature from 0 to + 5 ° C. Otherwise, it is advisable to use these blanks in the first place, because they are most susceptible to deterioration.

Trial and error method

If you are preparing a salad for the winter from eggplant "like mushrooms" for the first time, then make a small portion for a start and be sure to appreciate the taste of the finished dish. You may want to reduce or add a spice to your liking or the tastes of your family members. Feel free to experiment.

How to cook eggplants "like mushrooms" for the winter, recipe

This recipe for making eggplants "like mushrooms" with garlic for the winter is the simplest, both in terms of the composition of the required ingredients and the method of preparation, but the taste of the resulting dish cannot be called simple.

Ingredients

All you need is eggplant, garlic and all the traditional spices for making marinades.

• 3.5 kg eggplant peeled from the stalks;
• 2 medium heads of garlic;
• About 2.5 liters of water;
• Spices: 4 pieces of lavrushka, black pepper and cloves, 7-8 pieces of allspice.

For the marinade, you need to dilute 75 g of salt, 50 g of sugar and 80-90 g of 9% vinegar in 1 liter of water.

Technology

Wash the eggplants, soak if desired, peel off all excess and cut in a way convenient for you.

Bring water to a boil and place the eggplant in it. Wait for the water to boil again and cook the pieces for a very short time (4-5 minutes). Place the eggplant slices in a colander and leave to drain for a while.

At this time, peel and chop the garlic and prepare the marinade, bring it to a boil.

Put pieces of eggplant in sterilized jars, layering with garlic and spices. Pour in hot marinade and sterilize in boiling water: half-liter containers - 30 minutes, liter containers - 60 minutes.

Harvesting for the winter: eggplants like mushrooms with garlic and dill without sterilization

If you are wondering how to close eggplants "like mushrooms" for the winter without sterilization, then following all the intricacies of this simple recipe, you will get a delicious preparation that few of your guests can distinguish from canned mushrooms.

Ingredients

From the components listed below, two half-liter jars of the workpiece will be obtained.

• 1 kg of prepared eggplants;
• 1 bunch of dill weighing 150-200 grams;
• 1 head of garlic;
• 50 grams of salt and sugar;
• 90-100 g 9% vinegar;
• 130 ml odorless vegetable oil;
• About 1 liter of water;
• Spices: cloves, allspice and black pepper, bay leaf (as in the previous recipe or to taste);
• Hot pepper - to taste.

Technology

First, set the marinade to prepare, for which sugar, salt and all the spices are added to the water. Only after boiling vinegar is poured into the marinade.

While this is all cooking, the eggplants are cut into suitable slices, garlic and dill are chopped. After adding vinegar, pieces of eggplant are placed in the marinade, everything is brought to a boil again, covered with a lid and cooked for literally 5-6 minutes.

Boiled vegetables are freed from water. At the same time, ignite the entire portion of vegetable oil in a frying pan, fry garlic and hot peppers on it literally for 40-60 seconds and put eggplant slices and chopped dill there for another 3-4 minutes.

Put the entire contents of the pan into sterilized and completely dried inside jars and pour vegetable oil on top so that the vegetables are completely covered with it. Roll up the banks immediately.

Eggplant recipe for "mushrooms" with garlic and onions in oil

This recipe is simple to make, but the result is a dish with a harmonious combination of onion and garlic aromas combined with traditional pickling seasonings.

Ingredients

It is necessary to prepare 3 liters of water and 3 kg of eggplant, 80 g of salt and the same amount of sugar, two large heads of onions and small heads of garlic. You will also need the usual set of spices, consisting of black and allspice (6-7 peas each), coriander (half a teaspoon), bay leaf, cloves - to taste. And also 150 ml of vinegar and 350 ml of odorless oil.

You can also add a bunch (200 g) of dill and parsley.

Technology

Before preparing eggplants "like mushrooms" for the winter, you need to collect all the necessary components, clean them of all unnecessary parts and cut them: onions - in half rings, eggplants - in cubes, garlic - in small pieces, and simply chop the herbs.

The marinade or brine is prepared in a standard way - all the remaining ingredients except the oil are dissolved in water when heated. After boiling, vinegar is poured.

At the next stage, eggplant cubes are placed in the marinade and boiled for at least 5 minutes. After that, the liquid is carefully drained, and the eggplant with spices remains at the bottom of the pan. Chopped vegetables are added to them: onions, garlic and herbs. Lastly, everything is poured with vegetable oil and mixed thoroughly.

At the last stage, jars with the finished dish are sterilized in a standard way: from half an hour to an hour.

How to quickly cook pickled eggplants for "mushrooms" without sterilization

If you want to make eggplants for the winter "like mushrooms" quickly, then use the following recipe.

Ingredients

The amount of the main ingredients (eggplant, salt, vinegar) in this recipe can be changed proportionally, and the spices can be used in the same amount.

• Eggplant - 3 kg;
• Salt - 3 tablespoons;
• Vinegar - 300 ml;
• Garlic - 6 cloves;
• Black and allspice pepper - 9 pieces each;
• Bay leaf - 3 pieces;
• Hot pepper - optional and to taste.

Technology

According to this recipe for cooking eggplants as "mushrooms" without sterilization, small fruits can not be cut at all, cut the rest lengthwise into 2-4 parts.

First, as usual, prepare the marinade with all the necessary spices and garlic, when it boils, add half of the total planned amount of vinegar. Then simmer the eggplants in the marinade for about 10 minutes. In prepared sterile jars, spread the still hot fruits tightly and neatly and pour almost to the very top with the boiling marinade in which they were cooked. Add 1 tablespoon of vinegar to each jar on top and seal the jars immediately.

After rolling, the cans with the blank must be well wrapped and left in this form until they cool for a day.

"Vkusnyashka": a recipe for eggplant "like mushrooms" for the winter

This recipe differs not only in the cooking method - in the oven, but also in the addition of bell pepper, which makes the taste of the preparation softer and more delicious.

Ingredients

You need to collect:

• 2.5 kg eggplant;
• 1 kg of onions;
• 750 g bell pepper (different colors are better);
• 1 head of garlic;
• 2 bunches of dill;
• 1 bunch of parsley and basil or other herbs to taste;
• 250 ml odorless oil;
• 1 teaspoon vinegar essence;
• Spices and salt to taste.

Technology

Take a large saucepan, at least 5 liters in volume, pour about half of the water into it and add salt so that you get a steep brine. Boil.

Rinse the eggplants in running water, separate the stalks and place them as a whole in boiling salty water. Cover with a lid as they pop up immediately so they steam evenly.

Simmer for about 5 minutes, gently stirring the contents of the pot several times.

After the allotted time has elapsed, quickly remove the fruits from the water, put in a flat dish and allow to cool. If there are too many fruits compared to the volume, cook them in several portions.

Chop onions, garlic and herbs in the ways you are already familiar with. Cut the pepper into small strips.

Eggplants, after cooling completely, also need to be cut into not thick cubes. Salt stains may remain on them in some places on the skin.

All chopped vegetables are placed in a large bowl and mixed. There should be enough salt, but it is better to taste a piece of eggplant as a safety net. If necessary, add salt. Also add ground black pepper to taste.

Pour vinegar and oil into a basin and mix everything well again, then leave for about half an hour to infuse.

Put the resulting vegetable mixture into sterile jars, cover them with metal lids and place in the oven at a temperature of 140-150 ° for about an hour.

Then carefully remove the cans with the workpiece, using special potholders, and immediately roll up.

Unusual and tasty - a recipe for eggplant for the winter "like mushrooms" with mayonnaise and maggi

A similar eggplant salad is so original and tasty that it is often consumed immediately after production, but you can also harvest it for the winter. Its only drawback is the increased calorie content due to mayonnaise in the composition.

Ingredients

Before preparing a dish, prepare:

• 2.5 kg eggplant;
• 0.75 kg of onions;
• 400 g mayonnaise;
• Half a pack of Maggi Mushroom Seasoning;
• Vegetable oil for frying.

Technology

Large eggplants are allowed in this recipe. Only they are necessarily peeled, and then cut into pieces, about 2x2 cm in size. Place the chopped vegetables in a saucepan with cold water, bring to a boil and, stirring gently, cook for 8-10 minutes.

At the next stage, the pieces of eggplant are laid out in a colander to drain off excess water.

At the same time, cut the onion into thin half-rings and fry it until translucent for about 8-10 minutes. Do not allow browning onions.

Then in the same frying pan, adding oil, fry all the eggplants over medium heat, also preventing them from darkening.

You will most likely have to fry the vegetables in several portions due to their significant amount.

Combine onion and eggplant in one large bowl, add mayonnaise and mushroom seasoning. You can also add Maggi's mushroom cube, having previously crumbled it.

Salt is usually not added due to the salinity of the seasoning and mayonnaise, but black pepper can be added if desired.

All components are thoroughly mixed and the mixture is tightly packed into dry sterilized half liter jars.

From this amount, you should get about 5 cans and even have a little left to sample.

Finally, it is necessary to sterilize the workpiece for 30 minutes in boiling water and immediately roll up the jars with sterile lids. In an inverted state, wrap something warm and leave to cool.

Harvesting eggplant for the winter for mushrooms in a slow cooker

The multicooker will greatly facilitate the preparation of the blank according to this recipe, especially in hot and stuffy weather.

Ingredients

For production, you will need about 1 kg of eggplant without tails, 6-8 cloves of garlic, one bunch of dill and parsley, 120 ml of odorless oil, 1 liter of water, 1 hour. l. vinegar essence, 2 tbsp. l salt and sugar and spices to taste: bay leaf, cloves, black and allspice.

Technology

Wash the eggplants and cut first lengthwise into 2-3 parts, and then across into thick slices. Garlic and greens are chopped with a knife.

Next, you need to prepare the brine. Water is poured into the multicooker bowl, all spices, salt, sugar are put in, and after boiling, vinegar essence is added. Eggplants are the last to be laid. The "steam cooking" mode is set for 5 minutes.

After that, the liquid is drained, and the eggplants are transferred to a sieve or colander for settling for about 20-30 minutes.

In a deep bowl, mix all the vegetables with garlic and herbs and let it brew for another 30 minutes. Then vegetable oil is poured into the multicooker bowl, heated and the vegetable mixture is laid out on top. The "extinguishing" mode is set for 10-15 minutes.

The dish is ready - it remains to arrange it in sterile jars prepared in advance and roll it up.

Salted eggplants "like mushrooms" for the winter

According to this recipe, you can cook real pickled eggplants "like mushrooms" without adding vinegar. Therefore, it can appeal to all fans of healthy eating. But you will have to store it in the refrigerator or in a cold cellar.

Ingredients

The composition of the preparation is very simple and, if desired, the amount of ingredients can be proportionally increased.

• 4 pieces of medium-sized young eggplants;
• 3-4 cloves of garlic;
• A bunch of dill, preferably with inflorescences;
• 2 tbsp. tablespoons of salt;
• 1 liter of water;
• Black pepper - 4-5 peas;
• Currant leaves;
• Vegetable oil for frying.

Technology

Cut the eggplants into thick slices and fry not much in oil.

Simultaneously prepare the brine by boiling water and putting salt and black pepper in it. Chop the herbs and garlic.

Prepare a suitable saucepan with currant leaves and herbs in the bottom. Then a layer of vegetables, sprinkle with garlic and herbs on top, and again vegetables.

When all the layers are laid, pour them on top with hot brine, put a plate and place a jar of water on it in the form of oppression. All layers must be covered with brine. The pan should stand in this form for 2-3 days in a room. Then the contents are transferred to dry sterilized jars and stored in a refrigerator.

Conditions and terms of storage of eggplant blanks for mushrooms

As mentioned earlier, it is advisable to store blanks without sterilization from eggplant in a refrigerator or in a cellar with a low temperature. For other vegetable salads, a cool dark place such as a pantry is fine.

The shelf life is usually about 12 months, although experience shows that such delicacies are eaten much faster.

Conclusion

A variety of eggplant recipes "like mushrooms" allow you to quickly fill your pantries with supplies for the winter and tasty feed your family members and guests at home both on weekdays and on holidays.

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