Eggplants “with mushrooms”: the best recipes and cooking tips

We continue to diligently prepare for winter. We collect crops from the gardens and make preparations from them. It is during this period that many eggplants ripen. And it feels like there are more and more of them every year. And in place of this, 1 and 3 liter jars are required. It’s also good if you have 2 liter jars so you can eat the preparation right away without wasting anything. Perhaps so, because they are so tasty that you want to eat them in different forms. These can be fried with garlic and tomatoes or baked in the oven, as well as eggplant salads for every day. But you can’t cook them all at once, just as you can’t eat them. Therefore, it is better to make a blank out of them so that during the cold period you can get a jar of your favorite yummy. Today we will cook eggplants like mushrooms according to a quick and tasty recipe.

What vitamins are contained in eggplants?

Thanks to its pleasant taste and beneficial effects on the body, the purple fruit has become in demand all over the world. Different varieties of eggplants, their health benefits and harms, as well as the variety of dishes that can be prepared from them, have long been on the radar of vegetable lovers. To learn everything about eggplants, you need to consider their positive and negative properties.

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The beneficial properties of eggplant are determined by its composition. It contains fiber, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP.

Due to the content of vitamin PP, this vegetable is recommended for people who want to get rid of nicotine addiction. Thanks to vitamin PP (nicotinic acid), the body can more easily tolerate nicotine starvation.

Eggplants are an indispensable product for those who want to lose weight. 100 g of eggplant contains 28 kcal. Eggplants contain a large amount of fiber, which helps the body remove excess fluid along with toxins. If you decide to lose weight with the help of eggplants, you must take into account one more fact: during frying, eggplants absorb a lot of oil. To avoid this, soak the sliced eggplants in cold water for 10 minutes before cooking. But baked and stewed eggplants are the healthiest.

Salted vegetables

It is best to choose small blue-violet fruits, as they are more delicate. The preparation is used to complement any main courses.

Products:

eggplants - 2.5 kg;
pickling salt - 125 g;
pure liquid - 2.5 l.

Wash the vegetable and remove the stem. On the other side, cut into 2 equal parts without cutting. Lay out the vegetables in layers, generously sprinkling each with pickling salt.

The cuts need to be sprinkled well with salt. After all, it is a preservative that allows vegetables to be stored for a long time.

To obtain a more aromatic snack, it is allowed to place sprigs of parsley, cilantro, basil, and dill (including umbrellas) between the layers.

Close the container with the contents and place a press on top. This is required for the vegetables to produce juice. It must be kept for 12 hours.

Place in sterile jars along with the brine. Close with screw caps. Store in a cool place.

If the fruits are very salty, then before serving they need to be soaked in cold water. Pickled eggplants are cut into slices like mushrooms, poured with oil and sprinkled with herbs. Bon appetit.

Eggplants are like mushrooms for the winter

I would like to note right away that this dish does not require any special hassle, no complicated ingredients, or a lot of time. Simple, fast, and for summer residents - almost free of charge (we leave the labor of growing behind the scenes, this is already a thing of the past, but today - in fact: “This is ours, from the garden”! Right?!)

To prepare you will need:

eggplants (any: black, white, yellow-brown) - 2 kg;
garlic - 1 medium-sized head;
dill - a bunch (250-300 g);
vegetable oil - 300 ml;
vinegar 9% - 10-11 tbsp. spoon;
salt - 4.5 tbsp. spoons;
water - 2.5 l.

Recipe:

Pour water into a large saucepan. Add salt and vinegar. Put on fire.
Wash the eggplants, remove the stem and remove the skin. Cut into cubes 1.5-2 cm in size (I stopped removing the skin a long time ago - I’ve already “amazed” all my friends, all the oohs and ahs are behind me, you don’t have to achieve 100% similarity, but the skin doesn’t spoil the taste).
Place the prepared eggplants into boiling brine. After boiling again, cook for 4.5-5 minutes over medium heat.
Remove from heat. Place in a colander and leave (without stirring, shaking, or compacting) so that the brine and bitterness drain off and the eggplants cool. It takes about an hour.
While the bitterness is draining and cooling, measure out the oil.
And chop the dill and garlic.
Mix cooled eggplant slices with chopped herbs and garlic, add oil.
Fill a glass jar with the mixture you received, compact it, and put it in the refrigerator for 5-6 hours.

The appetizer turns out to be moderately spicy, with a pleasant aftertaste of mushrooms.

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Pickled eggplants

When preparing the marinade, it is recommended to use garlic, vinegar and other spices, which allow you to marinate eggplants with a taste similar to wild mushrooms.

Before you figure out how to make a bright and rich appetizer, it is important to properly prepare the eggplants. The fruit contains a large amount of corned beef, which gives the product bitterness. In order not to spoil the taste of the final dish, it needs to be neutralized.

The fruits are washed and peeled. Chop as stated in the recipe and place in a large saucepan. Fill with water so that the vegetable is completely hidden. Add 40 grams of salt per 1 liter of liquid. Close and place under pressure for 60 minutes. Afterwards it is washed and used for its intended purpose.

Eggplants with greens

The preparation time for the snack is 60 minutes. Black pepper, fresh dill sprigs and bay leaves will give the marinade a rich taste and bright aroma.

Products:

purple fruits - 3 kg;
garlic - 3 heads;
mixed greens - 60 g;
chili - 60 g;
filtered water - 2.8 l;
pickling salt - 100 g;
granulated sugar - 90 g;
vinegar 9% - 250 ml;
black pepper (peas) to taste;
butter - 3/4 cup;
laurel;
carnation inflorescences - 10 pcs.;

Eggplants with greens

Quick preparation of pickled eggplants with garlic and herbs includes the following steps:

Rinse the vegetable. No need to clean. Cut into medium-sized cubes, soak, removing bitterness.
Pour water into a suitable saucepan and add sugar. Bring to a boil, add acid. Place the blue fruits in the boiling marinade and cook for 5-7 minutes over medium heat. Using a slotted spoon, lightly press down the floating slices. It is important that each of them is boiled. Place eggplants in a sieve.
Peel the separated garlic cloves. Chop into small cubes. Rinse the dill, dry it, chop it. Remove only the stem from the hot pepper and chop. To obtain a less pungent taste, the seed box and partitions must be removed.
In a deep plate, combine oil, garlic, chili, dill. Pour over the eggplants and mix gently without disturbing the integrity of the slices.
Divide the spice mixture into jars. It is best to choose containers with a capacity of 500 ml or 700 ml, so the snack will turn out crispier. Cover with lids and sterilize for a quarter of an hour.
Roll up the marinated eggplants with garlic, turn them over and put them under the blanket to cool.

With carrots

This canning option is easy and quick, which even a beginner in canning can handle. The appetizer is moderately spicy and aromatic.

Products:

onion - 300 g;
eggplants - 2 kg;
garlic (heads) - 80 g;
celery - 7 branches;
carrots - 0.35 kg;
sunflower oil - 180 ml;
sweet pepper - 330 g;
vinegar 9% - 130 ml;
granulated sugar - 80 g;
rock salt - 2 tbsp.

Our actions:

Before cooking, be sure to soak the blue-violet fruits in salted water for several hours. Remove the stem and cut into rings no more than 3 mm thick. Lightly fry in sunflower oil.
Rinse the greens and chop them. Peel the onions, carrots, garlic and sweet peppers and chop into strips. Combine with chilled slices.
Let's start preparing the marinade. To do this, mix the remaining oil, spices, and acid in a separate container. Stir until completely dissolved. Pour over vegetables.
Cover and leave warm for 2 hours. During this time, the ingredients will be soaked and the juice will release. Stir and place in sterile containers. Cover them with boiled lids and let 0.5 liters sterilize for 15 minutes, 0.7 liters for half an hour.
Roll up the jars with pickled eggplants and carrots, wrap them in a warm blanket until cooled.

Eggplant with carrots

Spicy appetizer with garlic

Pairs perfectly with fish, meat and other side dishes. The unusual taste is obtained through the use of apple bite. The dish is served on the table with fresh chopped herbs.

Products:

capsicum yellow pepper - 450 g;
juicy carrots - 0.3 kg;
eggplants - 1.7 kg;
onion - 250 g;
oil - 70 ml;
coriander - 30 g;
chili - 1 pc.;
water - 2.3 l;
garlic - 6 cloves;
rock salt - 1.5 tbsp;
granulated sugar - 30 g;
ground black pepper - 10 g;
apple cider vinegar - 200 ml.

Let's start cooking:

Rinse the blue-violet fruits and cut off the stem. Chop each vegetable into half rings. Place in a deep saucepan, add the required amount of water and add a little salt. After boiling, cook for 3-5 minutes. Strain through a sieve and cool.
Peel the carrots and cut into thin strips. For speed, it is recommended to use a special grater for preparing carrots in Korean. Place in a deep bowl and pour boiling water over it. Leave for a quarter of an hour, strain through a colander.
Peel the onions, rinse and cut into half rings. Do similar steps with sweet and hot peppers.
Peel the garlic and chop it. Add eggplant to the cooled cooking brine solution. Pour in the acid, salt, oil and chopped coriander.
Combine the vegetables together in a deep container, and then season with marinade. Cover and leave for a quarter of an hour. Place the spicy salad in 0.5 liter sterile jars, mixing it first. Sterilize for 15-20 minutes. Seal the marinated eggplants with carrots and garlic with a lid, turn them over and leave to cool under a warm blanket.

Preparing eggplants with garlic

Eggplants are like finger-licking mushrooms - a recipe for the winter with photos

A slightly different interpretation of the eggplant preparation, in which we add onions. I like to prepare various preparations in smaller quantities, but according to different recipes. It would seem that almost the same ingredients, but a slightly different marinade and onions do their job - the tastes of the preparations are different. This appetizer with dill and garlic will decorate your menu for any occasion.

Ingredients:

eggplants - 3 kg.
onions - 2 pcs.
garlic - 1 head.
dill - 300 gr.

For the marinade:

salt - 2 tbsp. l.
vinegar - 150 ml.
water - 3 liters.
vegetable oil - 350 ml.
coriander peas - 1/2 tsp.
bay leaf - 2 pcs.
black peppercorns - 6-7 pcs.

Eggplants should be cut into small squares approximately 1-1.5 cm in size.
Onions can be cut into half rings. Finely chop the garlic. We also chop the dill quite finely.
Prepare the marinade, add spices and salt to boiling water one by one, pour in vinegar at the very end.
Place the chopped eggplants in the boiling marinade and cook for 5-10 minutes under the lid. Then mix, so the eggplants that were at the top and may not have been cooked will end up at the bottom. Cook for another 5 minutes.
It is important not to overcook the eggplants, otherwise they will resemble porridge rather than mushrooms
Drain the water from the pan, and add chopped onions, garlic, and dill to the hot eggplants.
Mix all ingredients well and pour vegetable oil into the hot mixture. Cover with a lid for 5 minutes.
Place in prepared jars and sterilize in a pan of boiling water.

We always sterilize jars containing several ingredients. It's more reliable this way.

Mushroom fried eggplants

To prepare this savory snack you will need:

Bouillon cube with mushroom flavor.
Blue ones – 4 pcs.
Garlic – 1 large clove.
Salt.
Onions - 3 medium heads.
Vegetable oil – 30 g.
Mayonnaise – 50 g.
Chicken eggs – 2 pcs.

Prepare the blue ones: wash, cut off unnecessary parts, cut into small cubes.

Beat the eggs into a separate bowl, beat lightly and pour the blue egg mixture over them. Stir until each piece is soaked.

Peel the onion, chop finely, fry in a frying pan with oil until transparent.

Add to the onions, blue ones, soaked in egg, stir, cook until the vegetables soften. At the end of cooking, crumble the bouillon cube, sprinkle it over the vegetable mixture, add salt to taste, add chopped garlic and herbs. Cover with a lid, simmer for five minutes and remove from heat.

The finished snack of blueberries with mayonnaise and a mushroom-style egg is ready. This delicious dish will become your family's favorite dish, and it's quick and easy to prepare.

This dish can be made with sour cream, then the taste is more delicate.

Marinated eggplants for the winter with dill and garlic without sterilization

When pickled, dill gives a mushroom flavor, which is why it is added to both zucchini and eggplant. Since we will be blanching our vegetables, we will do without sterilizing them. But it is advisable to heat or steam the jars. And before that, rinse well with soda.

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Eggplants marinated as “mushrooms” with garlic and herbs

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

Or pickled vegetables stuffed with garlic and herbs. A great winter snack recipe. Pairs perfectly with potato side dishes, meat and fish dishes.

Ingredients

Take 1.5 kg of medium-sized eggplants. Large ones are not suitable; they are difficult to stuff. Next add:

1 pod of hot pepper.
1 head of garlic.
1 bunch each of cilantro, celery and parsley.
Salt to taste.

The marinade must be prepared from the following components:

1 liter of clean water.
3 pcs. laurel and clove buds.
2 peas of allspice.
1.5 tbsp. l. kitchen table salt (not iodized).
1 tbsp. l. granulated sugar.

How to cook

Wash the vegetables and cut off the stem.

Take a sharp knife and make a cut on each eggplant, leaving 1 cm to the edge.

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

Important! Eggplants should not be overcooked, otherwise the dish will not correspond to the recipe.

Place 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 eggplants under pressure overnight.

Finely chop the hot pepper, removing the seeds first.

Coarsely chop the cilantro and parsley, washed under running water.

Chop the garlic and mix with herbs. Add salt to taste and mix everything.

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

Place a mixture of herbs and garlic into the cuts on the eggplants.

Tie the 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, add vinegar and boil for 2 minutes.

Place the stuffed eggplants in a saucepan, pour in the hot marinade, and immediately cover with a lid. Soak the pickled eggplants as “mushrooms” in a saucepan for 5 days. Taste the preparation. If ready, you can serve it for tasting.

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

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

Eggplant for the winter with mushroom seasoning

Ingredients for cooking:

Young eggplant fruits – 2.5 kg;
Onions – 750 g;
Garlic cloves – 3-4 pcs.;
“Mushroom” seasoning from any manufacturer – 2 tbsp;
Mayonnaise sauce – 400 ml;
Refined sunflower oil – 100 ml.

How to cook:

Wash the eggplants, drain and peel. It is quite convenient to use a special vegetable peeler for these purposes. Next, the fruits should be cut into small random slices (of the same size).
Place the chopped slices in a saucepan, add hot water and simmer for 5-6 minutes. Then drain the contents of the pan in a colander and wait until all excess liquid has drained.
In the meantime, start preparing the remaining ingredients, namely onions and garlic. Chop the onion into thin half rings and chop the garlic into slices. Fry the chopped vegetables in boiling vegetable oil until lightly browned.
In a separate pan, fry the blanched eggplant slices for 10 minutes. It is recommended to carry out the frying process in small portions. This will prevent the slices from becoming mushy.
Combine fried blueberries with sautéed vegetables, mushroom seasoning and mayonnaise sauce. Stir gently.
Fill the jars with the prepared snack, cover with lids and place in a water bath. This workpiece is subjected to a sterilization process for 30 minutes.
Next, the salad must be rolled up and, after complete cooling, stored in the pantry or basement.

The most delicious recipe

We will prepare it using the sterilization method, which allows you to store the snack at home without refrigeration: in a closet or under the bed. Double heat treatment and vinegar will prevent the fermentation process. Eggplants, like mushrooms, according to the recipe described below, are made quickly and tasty.

Products:

purple fruits - 5.5 kg;
water - 3.5 l;
pickling salt - 90 g;
vinegar 9% - 1 glass;
fresh dill - 400 g;
garlic - 330 g;
oil - 1.5 cups.

Preparation:

Rinse the blue-violet fruits and remove the peel. Cut into medium sized cubes. Place in a container, sprinkle generously with salt. Cover with a lid and leave on the counter for 2 hours. Strain through a sieve, rinse the vegetable, wait until the excess water drains.
Add the required amount of liquid to the pan and add salt. Bring to a boil, then pour in the acid, boil and cook the eggplants for a few minutes. Using a slotted spoon, remove the vegetables into a deep bowl.
Peel the garlic, dividing it into cloves. Finely chop on a medium-sized grater. Wash the dill, dry it, chop it. Combine with eggplants, pour over oil, stir and place in sterile glass jars.
Cover each one and let it sterilize for half an hour. Seal tightly, put under a blanket, after turning it over. After 1 month, you can open a jar of blue fruits, cooked like mushrooms according to a quick and tasty recipe.

Completely ready... for consumption

Blue ones, stewed in sour cream sauce with mushrooms

Ingredients:

Sour cream – 120 g.
Eggplants – 0.5 kg.
Sunflower oil – 60 ml.
Salt.
1 onion.
Parsley and dill - 3 stalks each.
Bouillon cube with mushroom flavor.

Wash the blue ones, remove the skin, remove the sepals, cut into medium cubes. Pour boiling water over the slices and leave for half an hour. During this time, the blue ones will soften.

Chop the onion into half rings and sauté in vegetable oil. Strain to remove all the liquid and transfer to the pan with the onions. Fry the vegetables until golden brown. Then pour in sour cream, sprinkle it all with chopped cubes and finely chopped herbs. Cover the dish with a lid and simmer for a few minutes. Remove from heat, cool and the appetizer is ready for tasting.

Eggplant with mayonnaise

Whole fruits are suitable for this recipe. The bitterness is first removed from them using one of the above methods.

Ingredients:

three kilograms of eggplants;
one kilogram of onions;
salt to taste;
one package of mayonnaise;
two heads of garlic;
vegetable oil for frying;
1 tbsp. spoon of vinegar.

Cooking process

Sliced eggplants are placed in a frying pan, where oil is first poured. Vegetables are fried until golden brown. The same is done with onions. Prepared vegetables are salted, spices and garlic crushed in a mortar are added to taste. Pour vinegar into the mixture and mix everything well. Then mayonnaise is added. The jars must be sterilized for fifteen minutes. The mixture is poured into jars and sealed with lids. These eggplants taste like mushrooms and can be stored all winter.

Useful properties of eggplants

This vegetable is valued because it contains microelements that the human body needs. However, the value does not decrease. If you use it to prepare various dishes or preserve it for the winter. Pectin, which is part of eggplant, stimulates digestion. Thanks to this substance, excess cholesterol is removed from the human body. But it is not recommended to eat overripe fruits, since they contain an alkaloid such as solanine. This substance is poisonous and causes diarrhea, colic, and cramps. You need to choose young, medium-sized vegetables.