Eggplant marinated like “mushrooms”

There are a lot of recipes for pickled eggplant. Vegetables are so delicious and easy to prepare that no culinary specialist will refuse a dish. To surprise your family with a quick and original snack, you should try eggplants marinated like “mushrooms”.

Rules for the selection and preparation of products

The main product in these recipes is eggplant. The taste and benefits of the finished dish depend on the quality of the vegetables used.

When choosing eggplant, you need to pay attention to:

1. Fruit size. Too large should not be taken. Such a vegetable is either overripe or grown with a large amount of top dressing. But, if it is possible to see the fruits in the context, then it is worth doing. Maybe you got a large-fruited variety.
2. Appearance. A quality eggplant has a smooth, shiny skin without damage, signs of spoilage and rotting. The stalk is green, the pulp is white, elastic. Seeds are light.
3. Age. There is no need to inspect the fruit in the context, if the skin is wrinkled and dry, the stalk is brown.

Selected vegetables must be washed from dust and dirt under running water. A recipe for pickled eggplant that tastes like “mushrooms” usually involves peeling the vegetable. To do this, use a special or familiar kitchen knife. So that the fruits do not taste bitter, the pieces after cutting are either sprinkled with salt or soaked in salt water for 20 minutes. The liquid is then drained off. Further processing depends on the recipe.

Let’s consider several options for how to pickle eggplants like “mushrooms” for the winter.

Eggplant marinated like “mushrooms”: an instant recipe

How to quickly pickle eggplant like “mushrooms”? This dish is ready in a day! The taste of vegetables is so amazing, and the costs are small, that the popularity of the recipe is constantly growing.

To prepare a snack, you need familiar products and a minimum of experience. Usually, such a dish is prepared with garlic.

Ingredients

For 2 kilograms of medium eggplant, you need to add 1 head of garlic. It is better to take a winter variety, it has a richer taste. 250 g of fresh dill will be enough. For this amount of components, you need 1,5 cups of sunflower oil, 10 tbsp. l. table vinegar (9% concentration), 2,5 liters of pure water, 2 tbsp. l common salt.

Method of preparation

Vegetables do not need to be peeled. Wash well and cut into small cubes (1,5 cm).

Prepare the ingredients for the marinade – water, vinegar, salt. Add eggplant cubes to the boiling solution and boil for no more than 5 minutes.

Throw vegetables in a colander. Leave for 1 hour to glass water.

Transfer to a convenient bowl, add chopped dill, chopped garlic and vegetable oil. All in full.

Prepare a container. Wash and dry jars. Lay the eggplants, close with a nylon lid, place in the refrigerator. Leave the eggplant, like “mushrooms”, in the marinade for a day.

You can taste. Store eggplant, like “mushrooms”, filled with marinade, in the refrigerator.

Fried eggplant like “mushrooms”, without sterilization

A very tasty preparation. In order for vegetables to stand all winter without sterilization, components such as garlic and hot peppers are provided. They are very easy to prepare, so this recipe is suitable for beginner cooks.

List of required products

The set is designed for 1,2 kg of eggplant. To make the appetizer not only tasty, but also attractive, you need to take 1,5 kg of saturated red tomatoes. Enough 300 g of sweet pepper of a yellow or orange hue, the same amount of onions, 1 hot pepper, 5 cloves of garlic, 1 tablespoon of table salt is enough. l. Sugar for pouring take 5 tbsp. l., and vinegar (9%) – 100 ml, set aside 8 pcs. peas of allspice and black pepper, if necessary, add vegetable oil.

Prepare all ingredients at the same time.

Cooking technique

Wash the vegetables, cut into circles, salt, leave to extract the juice.

Twist tomatoes, both types of peppers, onions, garlic cloves in a meat grinder.

Put the mass on the stove. Add pepper, sugar and salt. Boil 30 minutes.

Now you can continue to cook blue ones. Rinse the circles from salt and secreted juice, squeeze. Heat the frying pan, pour in the sunflower oil and fry the vegetables until golden brown.

Transfer the mugs to the tomato sauce, boil for 15 minutes. Pour in vinegar, continue boiling for another 5 minutes.

Sterilize glass jars, put a mass of fried vegetables in sauce, then roll up.

Eggplants like “mushrooms” in the marinade: a recipe for harvesting for the winter

The recipe is interesting in that it allows variations with products and the method of preparation. For example, the amount of garlic is chosen to taste. You can stick to the original recipe, but if you want a spicier or softer appetizer, then this will not affect the overall taste of the product. Eggplants marinated under “mushrooms” for the winter will suit even gourmets.

Product List

The main components are 1 kg of eggplant, 1 garlic head, 120 ml of sunflower oil.

For the marinade you will need 1 liter of clean water, 1 tbsp. l. salt and sugar, 2 pcs. bay leaf, 4 pcs. allspice peas, 6 tbsp. l. table vinegar (9%).

If you need to reduce the spiciness, use less garlic. It is also acceptable to include your favorite spices – cloves, coriander seeds or mustard seeds.

Consider detailed instructions on how to pickle eggplant like “mushrooms”.

Technology of preparation

Take time for the marinade first. Place prepared spices in a large saucepan.

Pour the water. The temperature doesn’t matter. Stir, put the pan on the stove. Bring the marinade to a boil.

Prepare eggplant. Wash vegetables, cut off stems. In the recipe, the option with and without skin is equally appropriate. Cut into pieces. Choose a value so that the eggplant does not chop when serving. Optimal 3-4 cm.

Place vegetables in a separate bowl.

After boiling the marinade for 1 minute, add vinegar and lay the eggplant slices.

Bring the mass to a boil and boil without a lid for 5 minutes. Eggplant should be mixed very carefully. It is optimal to lower the pieces to the bottom of the liquid with a slotted spoon so that they do not float on the surface.

Now remove the pan from the heat, cover with a lid, let it brew for 10 minutes.

Place the eggplant pieces in a colander or sieve to drain the marinade. Enough 10 minutes.

Peel the garlic, chop in a convenient way. The amount is regulated by taste preferences.

Heat the sunflower oil in a deep frying pan, fry the garlic very quickly (25-30 seconds).

Add the eggplant slices to the skillet with the garlic butter and fry for 4 minutes over high heat. Be sure to mix the pieces. This is done in order not to sterilize the winter harvest.

Prepare jars and lids for rolling. Sterilize or heat in the microwave, boil the lids. Spread hot eggplant. You don’t need to tamp strongly, but you need to make sure that there are no air bubbles in the mass, immediately cover with lids and roll up.

Turn upside down, wrap in a warm blanket and allow time for natural cooling. Store the blank for the winter in the basement or in another cool place.

In winter, it’s good to add onions and greens – guests will be delighted!

Eggplant marinated under “mushrooms” with garlic and herbs

There are several variations of this recipe. For example, eggplant marinated in garlic sauce with herbs.

Or pickled vegetables stuffed with garlic and herbs. Great winter appetizer recipe. It goes well with potato side dishes, meat and fish dishes.

Ingredients

Take 1,5 kg of medium sized eggplant. Large ones will not work, they are difficult to stuff. Next add:

1. 1 pod of bitter pepper.
2. Xnumx head of garlic.
3. 1 bunch each of cilantro, celery and parsley.
4. Salt to taste.

The marinade must be prepared from the following components:

1. 1 liters of pure water.
2. 3 pcs. laurel and clove buds.
3. 2 peas of allspice.
4. 1,5 st. l. table salt (not iodized).
5. 1 Art. l sugar sand.

How to cook

Wash the vegetables and cut off the stem.

Take a sharp knife, make a slit in each eggplant, leaving 1 cm to the edge.

Boil vegetables in boiling water for no more than 10 minutes.

Drain the eggplants in a colander, wait for the water to drain, then place the vegetables under a press. Time for push-ups – 3 hours. It is better to leave the eggplant under pressure overnight.

Finely chop the hot pepper, after removing the seeds.

Coarsely chop the cilantro and parsley washed under running water.

Grind the garlic, mix with herbs. Salt to taste, mix everything.

Boil celery in 1 liter of water for 2 minutes. Remove from water, and leave the liquid to prepare the marinade.

Put a mixture of greens with garlic in the cuts on the eggplant.

Tie vegetables with celery stalks or white thread.

Prepare the marinade from the remaining 1 liter of water, selected spices, sugar and salt. When it boils, pour in the vinegar, boil for 2 minutes.

Put the stuffed eggplants in a saucepan, pour over hot marinade, immediately cover with a lid. Soak pickled eggplant like “mushrooms” in a saucepan for 5 days. Try the preparation for taste. When ready, you can serve for a tasting.

For long-term storage, you need to do a little differently:

1. Place stuffed vegetables in sterile jars tightly enough.
2. Pour marinade over.
3. Place the jars for sterilization in a saucepan. Sterilize for half an hour.
4. Roll up, wrap, let cool. Store in the basement or refrigerator.

Conclusion

Eggplants marinated like “mushrooms” can be cooked very quickly. This dish will help out at the time of the arrival of unexpected guests, it will diversify the table well in winter. The low calorie content of the recipe allows people of any age to use pickled eggplant.