Eggplant “like mushrooms” for the winter

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

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

Salted eggplant recipes “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 were not widely used. But in recent years, their popularity is growing rapidly, and the range and variety of cooking methods are expanding. And interestingly, each new recipe is not similar to 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 prepared eggplant “for mushrooms” for the winter unique and unrepeatable.

In addition, the great advantages of making eggplant blanks according to these recipes are speed, ease and economy. Especially compared to many other recipes for dishes from these vegetables, which require a lot of time, effort and a variety of ingredients. Indeed, in order to make delicious eggplant “like mushrooms” for the winter, most recipes require very few ingredients, and in time the whole process can take no more than a couple of hours.

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

Choosing and preparing ingredients or 8 tips for beginner cooks

In order for everything to go smoothly and smoothly during the cooking process, you should take into account some recommendations from experienced chefs.

Eggplant selection

The choice of eggplant for such a preparation is a responsible matter. Here you should pay attention to several factors.

• The size of the fruit is preferably small, but large eggplants can also be used, as long as they are elastic, with a smooth skin. For large eggplants, it is better to use the part without seeds, so that the pulp looks more like a mushroom.
• Age – mostly young, from older eggplants it will be more difficult to achieve an elastic consistency so that they look like mushrooms.
• Any color, 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 the cheerfulness and unusual coloring.
• The shape is also any, eggplants can be long, oval and even round.
• Appearance and condition – decent. The fruits should be tender, not hardened from long-term storage, preferably freshly harvested from the garden. However, fresh eggplants from the market or store are also suitable.

Zamachivanie

In the process of deciding to make eggplant “like mushrooms” for the winter, you may have doubts about whether to soak the eggplant before cooking, as most recipes advise. Soaking eggplant 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 don’t want to spend time soaking, then just taste a piece of fruit for bitterness. After soaking, vegetables are usually washed in running water.

Removing the skin

It is believed that most of the bitterness is concentrated in eggplant in the skin, so you may find it easier to remove the skin than to fiddle with the soaking of the fruit. This can be true, especially if you want to impress or even prank acquaintances with your workpiece. After all, pieces 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 the cleaning of 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 the eggplant “like mushrooms” in one way or another, you have to decide how best to cut the eggplant. Pieces can be of the most diverse shapes: cubes, sticks, circles, and even straws that can imitate the legs of mushrooms. 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 eggplant “like mushrooms” for the winter. First of all, it is garlic and a variety of greens: dill, parsley. Of course, all these ingredients must be fresh and not withered. Garlic in some recipes is cut into thin circles, but in most cases it is desirable 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 preparing eggplant “for mushrooms”, it is not recommended to leave hard 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 even 5-7 minutes is better. Only in this case you will get strong, not falling apart pieces as a result. They should become translucent in their structure.

It is also important that all the pieces are exposed to the same uniform effect of boiling water, so during the cooking process they must be very carefully mixed, swapping the lower ones with the upper ones. If you don’t have a large enough pot to do this gently, boil the eggplant in batches.

Sterilization

According to the various recipes given in this article, vegetables can be cooked with or without sterilization. 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 of 0 to + 5 ° C. Otherwise, it is desirable to use these blanks in the first place, because they are most prone to spoilage.

Trial and error method

If you are preparing an eggplant salad for the winter “like mushrooms” for the first time, then make a small portion first and be sure to appreciate the taste of the finished dish. You may want to reduce or add some of the spices to suit your or your family’s tastes. Feel free to experiment.

How to cook eggplant “like mushrooms” for the winter, recipe

This recipe for making eggplant “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 of eggplant peeled from the stalks;
• 2 medium heads of garlic;
• About 2,5 liters of water;
• Spices: 4 pieces of parsley, black pepper and cloves, 7-8 pieces of allspice.

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

Technology

Wash the eggplant, soak if desired, remove all excess and cut into a convenient way for you.

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

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

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

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

If you are wondering how to close eggplant “like mushrooms” for the winter without sterilization, then following all the subtleties 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, you will get two half-liter jars of the workpiece.

• 1 kg of prepared eggplant;
• 1 bunch of dill weighing 150-200 grams;
• 1 garlic head;
• 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, put the marinade to cook, for which sugar, salt and all spices are added to the water. Only after boiling, vinegar is poured into the marinade.

While all this is being prepared, the eggplants are cut into suitable slices, the 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, calcine the entire portion of vegetable oil in a frying pan, fry garlic and hot peppers on it for literally 40-60 seconds, and put eggplant slices and chopped dill there for another 3-4 minutes.

In jars sterilized and completely dried from the inside, place the entire contents of the pan and pour vegetable oil on top so that the vegetables are completely covered with it. Banks immediately roll up.

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 flavors, 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 onion 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. As well as 150 ml of vinegar and 350 ml of unscented oil.

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

Technology

Before you cook eggplant “like mushrooms” for the winter, you need to collect all the necessary components, clean them of all unnecessary details and cut them: onions – into half rings, eggplants – into cubes, garlic – into small pieces, and greens – just chop.

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

At the next stage, eggplant cubes are placed in the marinade and boiled for 5 minutes at the most. 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, the 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 eggplant for the winter “like mushrooms” quickly, then use the following recipe.

Ingredients

The amount of main ingredients (eggplant, salt, vinegar) in this recipe can be changed proportionally, and 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 – at will and taste.

Technology

According to this recipe for cooking eggplants like “mushrooms” without sterilization, small-sized 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 planned amount of vinegar. Then boil the eggplants in the marinade for about 10 minutes. In the prepared sterile jars, place the still hot fruits tightly and neatly and pour almost to the very top with the boiling marinade in which they were cooked. Top each jar with 1 tablespoon of vinegar and seal the jars immediately.

After rolling, the jars with the workpiece must be well wrapped and left in this form until cooling for a day.

“Vkusnyashka”: eggplant recipe “like mushrooms” for the winter

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

Ingredients

You need to collect:

• 2,5 kg eggplant;
• 1 kg of onion;
• 750 g of bell pepper (preferably different colors);
• 1 head of garlic;
• 2 bunch of dill;
• 1 bunch of parsley and basil or other herbs to taste;
• 250 ml of odorless oil;
• 1 teaspoon of vinegar essence;
• Spices and salt to taste.

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

Rinse the eggplants in running water, separate the stalks and place them straight in their entirety in boiling salted water. Cover with a lid as they will immediately float to the surface so they steam evenly.

Boil for about 5 minutes, gently stirring the contents of the pan several times.

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

Grind onions, garlic and herbs in the ways you already know. Pepper cut into small strips.

After cooling completely, eggplants also need to be cut into not thick sticks. Salt spots may remain on them in some places on the skin.

All chopped vegetables are laid out in a large basin and mixed. Salt should be enough, but it’s better to taste a piece of eggplant to be safe. If there is a need, then salt. Also add ground black pepper to taste.

Pour vinegar and oil into the 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 tacks, and immediately roll up.

Unusual and tasty – eggplant recipe for the winter “like mushrooms” with mayonnaise and maggi

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

Ingredients

Before preparing the dish, prepare:

• 2,5 kg eggplant;
• 0,75 kg onions;
• 400 g of mayonnaise;
• Half a pack of Maggi mushroom seasoning;
• Vegetable oil for frying.

Technology

This recipe allows the use of large-sized eggplants. Only they are necessarily peeled, and then cut into pieces, about 2×2 cm in size. The cut vegetables are placed in a saucepan with cold water, brought to a boil and, stirring gently, boil for 8-10 minutes.

At the next stage, eggplant slices are laid out in a colander to allow excess water to drain.

At the same time, cut the onion into thin half-rings and fry it until translucent for about 8-10 minutes. The onion should not be allowed to brown.

After that, in the same pan, adding oil, fry all the eggplants over medium heat, also avoiding their darkening.

You will most likely have to sauté the vegetables in multiple batches due to the large amount of vegetables.

Mix onion and eggplant in one large bowl, add mayonnaise and mushroom seasoning. You can also add the Maggi mushroom cube, after crushing it.

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

All components are thoroughly mixed and the mixture fits tightly into dry, sterilized half-liter jars.

From this amount, you should get about 5 cans and even leave a little for testing.

Finally, it is necessary to sterilize the workpiece for 30 minutes in boiling water and immediately roll up the jars with sterile lids. Wrap upside down with something warm and leave to cool.

Harvesting for the winter of eggplant for mushrooms in a slow cooker

A slow cooker will greatly facilitate the preparation of the workpiece according to this recipe, especially in hot and stuffy weather.

Ingredients

To make, 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 tsp. l. vinegar essence, 2 tbsp. l salt and sugar and spices to taste: bay leaf, cloves, black and allspice.

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

Next, you need to prepare the brine. Water is poured into the multicooker bowl, all the spices, salt, sugar are laid, and after boiling, vinegar essence is added. The eggplants are laid last. Set to steam mode 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 decompose it into pre-prepared sterile jars and roll it up.

Salted eggplant “like mushrooms” for the winter

According to this recipe, you can cook real pickled eggplant “like mushrooms” without adding vinegar. Therefore, it can appeal to all fans of a healthy diet. That’s just store it will have to be in the refrigerator or in a cold cellar.

Ingredients

The composition of the workpiece is very simple and, if desired, the number 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 Art. spoons of salt;
• 1 liter of water;
• Black pepper – 4-5 peas;
• currant leaves;
• Vegetable oil for frying.

Technology

Eggplants cut into thick circles and fry not much in oil.

At the same time, prepare the brine by boiling water and adding salt and black pepper to it. Chop the herbs and garlic.

Prepare a suitable pan, on the bottom of which lay the leaves of currants and herbs. Then a layer of vegetables, which is sprinkled with garlic and herbs on top, and vegetables again.

When all the layers are laid, pour hot brine on top of them, 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 the refrigerator.

Conditions and terms of storage of eggplant blanks for mushrooms

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

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 the pantries with stocks for the winter and tasty feed your family members and guests at home both on weekdays and on holidays.