Eggplants are loved by many for their neutral taste and texture. They can be refilled with a wide variety of spices and seasonings, and each time they get a result that tastes different from previous ones. Therefore, there are a huge number of recipes for blanks with these vegetables, but among them the group under the conditional name of eggplant “like mushrooms” recipes stands out, which are made very quickly and at the same time delicious.
Eggplant like mushrooms for the winter: the best recipes with photos
Recipes for salty eggplants "like mushrooms" for the winter are not at all some kind of 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 quantity and proportions of vinegar, sugar, salt and other seasonings make the eggplant “under the mushrooms” taste for the winter unique and unique.
In addition, the great advantages of producing eggplant blanks according to these recipes are speed, ease and cost effectiveness. Especially compared to many other recipes from these vegetables, which require a lot of time, effort and a variety of ingredients. Indeed, in order to make delicious eggplants “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, tasty and interesting eggplant recipes for mushrooms for the winter with tips and detailed recommendations for their preparation.
Selection and preparation of ingredients or 8 tips for beginner culinary
In the process of cooking everything went smoothly and smoothly, you should take into account some recommendations of experienced chefs.
The choice of eggplants for such a billet is a matter of responsibility. Here you should pay attention to several factors.
- The size of the fruit - preferably small, but you can use large eggplants, as long as they are elastic, with a smooth skin. In large eggplants, it is better to use the part without seeds, so that the pulp is more like a mushroom one.
- Age - predominantly young, from older eggplants 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 purple, black, yellow and even white eggplants.
Comment! If you do not release the multi-colored fruit from the skin, then they will look less like mushrooms, but the ready dish will amaze anyone with the gaiety and unusual coloring.
- The shape is also any, eggplants can be long, oval and even round.
- Appearance and condition - decent. Fruits should be tender, not hardened from long-term storage, preferably recently harvested from the bed. However, fresh eggplants from the market or store will also work.
In the process of how you decide to make eggplants "like mushrooms" for the winter, you may have doubts whether it is worth soaking the eggplants before cooking, as advised in most recipes. Soaking eggplants in salt water is traditionally carried out in order to remove bitterness from the fruit. Now there are many varieties and hybrids that have genetically no bitterness, so if you don’t want to waste time soaking, just taste the piece of fruit for bitterness. After soaking the vegetables are usually washed in running water.
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 can be fair, especially if you want to hit or even play friends with your blank. After all, pieces of eggplant without peel look like the most real mushrooms. But the presence of the peel does not affect the taste of the finished dish at all. And many housewives with large amounts of billet prefer not to get involved in cleaning the fruits, but rather soak them beforehand. Moreover, experienced housewives know that even the pulp of eggplants can taste bitter.
As soon as you decide to pickle the eggplants “like mushrooms” in one way or another, you have to decide how best to cut the eggplants. Pieces can be of the most diverse forms: cubes, cubes, circles, and even straws, which can imitate the mushrooms again. The main thing is that they are quite thick, at least 1.5-2 cm in thickness, otherwise the eggplants in the cooking process will fall apart and turn into mush.
Selection and grinding of other components
It is also important to choose the other components correctly, which are used to make salty eggplants “like mushrooms” for the winter. First of all, it is garlic and various greens: dill, parsley. Of course, all these ingredients must be fresh and not wilted. Garlic in some recipes is cut into thin circles, but in most cases it is desirable to grind it with a knife.Attention! If possible, do not use the garlic press, as the cooking technology in the finished dish is important separately distinguishable pieces of garlic.
But in order for eggplants to be well saturated with garlic spirit, they should not be left in large chunks.
Dill and parsley are also cut with a knife, while using a recipe for preparing eggplants “under the mushrooms” in greens, it is not recommended to leave tough stems.
Features cooking eggplant
Since in the described recipes cooking vegetables occupies the main place, it is important to carry it out correctly. Prepared fruits are placed only in boiling water or marinade, and the boiling time after re-boiling should not exceed 10 minutes, and even better, 5-7 minutes. Only in this case, you will get strong, not falling apart pieces. They should be translucent in structure.
It is also important that all the pieces are subjected to the same uniform effect of boiling water, so during the cooking process they need to be very carefully mixed, changing the places of the lower with the upper ones. If you do not have a large enough pan to make it neatly - boil eggplants in several portions.
According to different recipes in this article, vegetables can be prepared with or without sterilization. But keep in mind that eggplant blanks prepared according to recipes without sterilization, require storage in the refrigerator or in 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 likely to be susceptible to damage.
Trial and error method
If you are cooking salad for the winter of eggplants "like mushrooms" for the first time, then make a small portion to start and be sure to appreciate the taste of the finished dish. You may want to reduce or add the amount of any spice to your taste or the taste of your family members. Feel free to experiment.
How to cook eggplant "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 in the way of cooking, but the taste of the resulting dish cannot be called simple.
All you need is eggplants, garlic, and all the traditional spices for making marinades.
- 3.5 kg of peeled eggplants;
- 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 will need to dilute 75 g of salt, 50 g of sugar and 80-90 g of 9% vinegar in 1 liter of water.
Wash eggplants, soak them if desired, peel off everything that is superfluous and chop them in a convenient way.
Bring water to a boil and place the eggplants in it. Wait until the water boils again and cook the pieces for a very short time (4-5 minutes). Throw eggplant slices into a colander and leave for some time to drain.
At this time, peel and chop the garlic and cook the marinade, bring it to a boil.
In sterilized jars put eggplant slices, sandwiching garlic and spices. Fill with 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 eggplants “like mushrooms” for the winter without sterilization, then following all the subtleties of this simple recipe, you will receive a delicious preparation that few of your guests will be able to distinguish from canned mushrooms.
Of the components listed below, you get two half-liter jars of billet.
- 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 of unscented vegetable oil;
- About 1 liter of water;
- Spices: cloves, allspice and black pepper, bay leaf (as in the previous recipe or to taste);
- Hot peppers to taste.
First put the marinade to prepare, for which sugar with salt and all spices is added to the water. Only after boiling in the marinade vinegar is poured.
While this is all done, the eggplants are cut into suitable slices, the garlic and dill are minced. After adding vinegar to the marinade, pieces of eggplant are placed, everything is brought to a boil again, covered with a lid and cooked literally 5-6 minutes.
Boiled vegetables are exempt from water. At the same time, roast the whole portion of vegetable oil in the pan, literally fry the garlic and hot pepper on it for 40-60 seconds and spread eggplants and chopped dill for 3-4 minutes.
In the jars sterilized and completely dried from the inside, place the entire contents of the pan and cover with the top with vegetable oil so that the vegetables are completely covered. Banks immediately roll up.Attention! There are many more interesting recipes for fried eggplants "like mushrooms" for the winter.
Recipe for eggplants under the "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.
It is necessary to cook 3 liters of water and 3 kg of eggplants, 80 g of salt and the same amount of sugar, two large onions and small garlic. You will also need the usual set of spices, consisting of black and allspice (6-7 peas), coriander (half a teaspoon), bay leaf, cloves - to taste. As well as 150 ml of vinegar and 350 ml of odorless oil.
You can also add a bunch (200 g) of dill and parsley.
Before you cook the eggplant “like mushrooms” for the winter, you need to collect all the necessary components, clean them from all unnecessary parts and chop: onions - semi-kneas, eggplants - cubes, garlic - in small pieces, and greens - just chop.
Marinade or pickle is prepared in a standard way - when heated, all the remaining ingredients except the oil dissolve in the water. After boiling vinegar is poured.
At the next stage, eggplant bars are placed in the marinade and cooked on the strength of 5 minutes. After that, the liquid is carefully drained, and the eggplant and spices remain at the bottom of the pan. Shredded vegetables are added to them: onions, garlic and greens. At the last turn, everything is filled with vegetable oil and mixed thoroughly.
At the last stage, the jars with the finished dish are sterilized in the standard way: from half an hour to an hour.
How to quickly cook marinated eggplants under the "mushrooms" without sterilization
If you want to make eggplants for the winter "like mushrooms" quickly, then use the following recipe.
The amount of basic ingredients (eggplants, salt, vinegar) in this recipe can be changed proportionally, and spices can be used in the same quantity.
- Eggplant - 3 kg;
- Salt - 3 tablespoons;
- Vinegar - 300 ml;
- Garlic - 6 cloves;
- Pepper black and fragrant - 9 pieces each;
- Bay leaf - 3 pieces;
- Hot pepper - at will and taste.
According to this recipe for preparing eggplants as “mushrooms,” without sterilization, small-sized fruits may not be cut at all; cut the rest into 2-4 pieces.
First, as usual, cook the marinade with all the necessary spices and garlic, while boiling, add half of the planned amount of vinegar. Then boil eggplants in the marinade for about 10 minutes. In the prepared sterile jars, place the still hot fruits tightly and gently and pour boiling marinade almost to the very top in which they were boiled. On top of each jar, add 1 tablespoon of vinegar and immediately roll up the jars tightly.
After rolling the jar with the billet, you need to wrap well and leave it in this form until it cools for a day.
"Yummy": a recipe for eggplants "like mushrooms" for the winter
This recipe differs not only in the way of cooking - in the oven, but also by adding pepper, which makes the taste of the product softer and more delicate.
You need to collect:
- 2.5 kg of eggplants;
- 1 kg of onion;
- 750 g of bell pepper (better in different colors);
- 1 garlic clove;
- 2 bunches of dill;
- 1 bunch of parsley and basil or other herbs to taste;
- 250 ml of an odorless oil;
- 1 teaspoon of vinegar;
- Spices and salt to taste.
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 the brine is steep. Boil.Comment! About 75 g of salt is taken per liter of water.
Rinse the eggplants in running water, separate the stalks and place them directly in boiling salted water. Cover with a lid, as they immediately float so that they steamed evenly.
Boil for about 5 minutes, gently stirring the contents of the pot several times.
After the allotted time, quickly pull the fruit out of the water, put it in a flat dish and let it cool. If the fruit will be too much compared to the volume, cook them in several portions.
Chop onions, garlic and herbs already familiar to you. Pepper cut small straws.
Eggplants after complete cooling, too, need to cut not thick sticks. Salt stains may remain on them in some places on the skin.
All chopped vegetables are laid out in a large bowl and mixed. Salt should be enough, but it is better to taste a piece of eggplant for safety. If there is a need, then salt it. Also add ground black pepper to taste.
Pour the vinegar and oil into the basin and mix everything well again, then leave it for about half an hour to infuse.
Put the obtained vegetable mixture into sterile jars, cover them with metal lids and place in an oven at 140-150 ° C for about an hour.
Then carefully remove the jars with the workpiece, using special tacks, and immediately roll up.
Unusual and tasty - the recipe for eggplants 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 mayonnaise in the composition.
Before making a dish, prepare:
- 2.5 kg of eggplants;
- 0.75 kg onions;
- 400 g of mayonnaise;
- Half a bag of mushroom seasoning Maggi;
- Vegetable oil for frying.
This recipe allows the use of large eggplants. Only they are necessarily cleaned from the skin, and then cut into slices, approximately 2x2 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.
In the next step, eggplant slices are laid out in a colander to drain excess water.
At the same time cut the onion into thin semi-wheellets and fry it to a state of translucency for about 8 to 10 minutes. To allow browning onions should not be.
Then in the same pan, adding oil, fry all the eggplants over medium heat, avoiding also their browning.
Most likely, you will have to fry the vegetables in several portions because of their significant amount.
Mix onions and eggplants in one large capacity, add mayonnaise and mushroom seasoning. You can add the mushroom cube Maggi, after crushing it.Attention! In this recipe, you can use homemade mushroom powder, obtained by drying substandard in shape or size of mushrooms.
Salt is usually not added due to the salinity of the seasoning and mayonnaise, but if desired, you can add black ground pepper.
All components are thoroughly mixed and the mixture fits tightly into the dry sterilized half-liter jars.
From this amount, you should get about 5 cans and even stay a little on trial.
Напоследок необходимо провести стерилизацию заготовки в течение 30 минут в кипящей воде и сразу же закатать банки стерильными крышками. В перевернутом состоянии укутать чем-то теплым и оставить остужаться.
Заготовка на зиму из баклажанов под грибы в мультиварке
Multicooker will greatly facilitate the preparation of the blank for this recipe, especially in hot and stuffy weather.
For the production you need about 1 kg of eggplants without tails, 6-8 cloves of garlic, one bunch of dill and parsley, 120 ml of unscented oil, 1 liter of water, 1 hour. l acetic essence, 2 tbsp. l salt and sugar and spices to taste: bay leaf, cloves, black and allspice.
Wash eggplants and cut them into 2-3 pieces first, and then across in thick slices. Garlic and greens are crushed with a knife.
Next, you need to prepare the brine. Water is poured into the bowl of the multicooker, all spices, salt, sugar are poured, and after boiling the vinegar essence is added. The latest laid eggplant. Set the "cooking steaming" mode for 5 minutes.
After that, the liquid is drained, and eggplants are transferred to a sieve or a 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 the vegetable oil is poured into the bowl of the multicooker, heated, and the vegetable mixture is laid on top. Extinguish mode is set for 10-15 minutes.
The dish is ready - it remains to decompose it into sterile banks prepared in advance and roll up.
Salty eggplants "like mushrooms" for the winter
According to this recipe, you can cook real pickled eggplants “like mushrooms” without adding vinegar. Therefore, it may appeal to all fans of healthy eating. That's just to keep it in the refrigerator or in a cold cellar.
The composition of the workpiece 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 together with inflorescences;
- 2 tbsp. spoons of salt;
- 1 liter of water;
- Black pepper - 4-5 peas;
- Currant leaves;
- Vegetable oil for frying.
Cut eggplants into thick slices and fry them lightly.
Simultaneously prepare the brine, boiling water and putting salt and black pepper in it. Cut the greens and garlic.
Prepare a suitable saucepan, at the bottom of which lay currant leaves and greens. Then a layer of vegetables, sprinkle with garlic and herbs on top and vegetables again.
When all the layers are laid, fill them with hot pickle on top, place the plate and place a jar of water on it. All layers must be covered with brine. The pan should stand in this form for 2-3 days in the conditions of the room. Then the contents are transferred to dry sterilized jars and placed in storage in the refrigerator.
Terms and conditions for storage of eggplant blanks for mushrooms
As previously mentioned, the billet without eggplant sterilization is preferably stored in a refrigerator or in a low-temperature cellar. For other vegetable salads, a dark cool place like a pantry is quite suitable.
Shelf life is usually about 12 months, although experience shows that such delicacies are eaten much faster.
A variety of eggplant recipes like mushrooms allow you to quickly fill your pantry with supplies for the winter and tasty feed your family members and guests at home both on weekdays and on holidays.