A popular eggplant vegetable appetizer tastes like pickled mushrooms. Conservation is preparing quickly and easily, recipes do not require much time or expensive products.
Eggplants are tasty and healthy: they are rich in carbohydrates, proteins and minerals, in addition, they include components that lower cholesterol.
Quick winter mushroom-like eggplant recipes - general guidelines
The taste of the workpiece depends on the right choice of products: take young, not too large fruits with thin peels and not ripened seeds. There should be no signs of spoilage and rot, the surface of the eggplant should be elastic and shiny, the color is bright purple without gray-green or yellow-brown tones. But the form does not matter: oval, spherical, ovoid, oval - take any.
Regardless of the variety, the vegetable lends itself perfectly to any heat treatment (stewing, frying, boiling), freezing, preservation. Before cooking, they must be washed and cut. To get rid of bitterness, for a while they pour salt, then rinse.
The so-called eggplant under mushrooms is considered a popular recipe for the blue ones. Usually the composition is the simplest: the eggplants themselves, a little garlic and spices, oil, salt. In addition, you can use all kinds of vegetables and sauces, for example, carrots, peppers, onions, mayonnaise. Depending on the composition, eggplant like mushrooms can be sharp, sweet, sour.
1. Eggplant like mushrooms: a quick recipe for the winter in a slow cooker
Ingredients:
• 3.5 kg of medium eggplant;
• allspice - 9 peas;
• sunflower oil - 250 ml;
• 1.5 heads of garlic;
• vinegar 70% - 2 tablespoons;
• dill with umbrellas - 5 pcs.;
• salt - 4 tablespoons.
Cooking method:
1. We wash the eggplants, cut the stem, cut into medium cubes.
2. Pour the sunflower oil into the capacity of the multicooker, lay the eggplant, set the "stewing" mode and simmer for half an hour under the lid.
3. We sterilize glass jars, put the top down on a towel to drain excess moisture.
4. After the sound of the multicooker we put the garlic peeled and crushed by the flat side of the knife to the eggplant.
5. Add the dill umbrellas, peppercorns, pour in the salt, mix everything well, set the device for a few minutes to the previous mode and simmer.
6. We lay eggplants hot in cans.
7. Pour a little acetic acid onto pre-sterilized lids and roll up the jars.
8. Wrap preservation in a warm blanket, invert, allow to cool. Store in the cellar until winter.
2. Eggplant like mushrooms: quick recipes for the winter without sterilization
Ingredients:
• eggplant - 5 kilograms;
• Lavrushka - 5 leaves;
• 10 peas of allspice;
• salt - 150 grams;
• half the head of garlic;
• acetic acid - 10 ml;
- water - 1 liter can.
Cooking method:
1. We cut off the stem of the eggplant, mine. If mature eggplant, peel them. Cut into cubes.
2. Sprinkle eggplant with salt and leave for half an hour to relieve them of bitterness.
3. Drain the allocated juice, rinse in a colander under cold water.
4. We shift the eggplant into a deep frying pan or a metal basin, pour in a liter of water, put on the stove, adjust the medium heat and let it boil.
5. Remove the foam and pour in acetic acid, boil for another 3-4 minutes, no longer, otherwise they can become very soft.
6. Peel the garlic and chop finely with a knife, lay in the eggplant, boil for 2 minutes.
7. Banks with soda solution, on the bottom of each put one bay leaf and 3 peas of allspice.
8. We shift the stewed eggplant, pour brine in which they were stewed.
9. We close with plastic covers, cool and put in the refrigerator for storage.
3. Eggplant like mushrooms: a quick recipe with mayonnaise for the winter
Ingredients:
• 3 small eggplants;
• head of garlic;
• onion - 1 head;
• mayonnaise - 300 grams;
• 50 ml of vegetable oil;
• 2 tablespoons of salt and ground black pepper.
Cooking method:
1. Peel the onion, cut into thin rings, fry in a pan with the addition of oil to a slightly golden color, transfer to a colander so that the glass has excess oil. We shift in a bowl.
2. The washed eggplant is freed from the stalk, if the skin is hard, peel. Cut into cubes, spread in the same pan, pour more oil and fry for about ten minutes, transfer to a bowl for onions.
3. Peel the garlic, squeeze through the garlic, add to the eggplant with onions.
4. Pour pepper, salt, stir well, put mayonnaise, stir again.
5. We lay tightly in sterilized jars, cover with iron lids, put in a large container with water and sterilize for 20 minutes.
6. Roll up, cool under a warm blanket and lower it into the cellar for storage.
4. Eggplant like mushrooms: an easy and quick recipe for winter without vinegar
Ingredients:
• 4 medium-sized eggplants;
• 4 small onions;
• fresh dill - 1 bunch;
• salt - 100 grams;
• 4 tablespoons of vegetable oil.
Cooking method:
1. In eggplant, cut the stem, mine. We clean the onion, wash it under cold water.
2. Cut the eggplants into a cube, put in a deep bowl, sprinkle with a small amount of salt, mix well and leave for several hours so that all the bitterness comes out.
3. Transfer eggplant into a colander and rinse.
4. Cut the onions into medium cubes, put in a pan in warmed sunflower oil, lay out the eggplant and fry, stirring occasionally, for 25 minutes.
5. After 20 minutes of frying, add more salt, black pepper (optional), chopped dill, all thoroughly mixed.
6. We lay out on sterile jars, close with plastic lids, cool.
7. Store in the refrigerator.
5. Spicy eggplant like mushrooms: a quick recipe for the winter
Ingredients:
• 3 kilograms of eggplant
• 150 grams of salt;
• 6 cloves of garlic;
• 2 pods of chili pepper;
• 2 liter cans of purified water;
• salt - 200 grams;
• 9 percent vinegar - 300 ml;
• 300 ml of vegetable oil.
Cooking method:
1. We put the washed and diced eggplants in a bowl, sprinkle with salt and leave for several hours.
2. We wash the eggplants in a colander.
3. Peel the garlic, cut the stalk from the chili pepper, take out the seeds, cut into small cubes. Squeeze the garlic through the garlic press.
4. Cook the marinade: pour water into a metal container, put on a stove, adjust a small fire and bring to a boil. Pour acetic acid, add salt and bring to a boil again.
5. Put washed eggplant in the marinade, cook for five minutes.
6. We put the eggplants with a slotted spoon in a pan, pour in the sunflower oil and fry on moderate heat for five minutes
7. Add garlic and pepper to the eggplant, simmer for another five minutes.
8. We sterilize the jars, dry them and tamp in them tightly eggplant in hot form.
9. Roll up the lids, cool under a warm blanket and put in the cellar until winter.
6. A quick recipe for eggplant with bell pepper for the winter: delicious, like mushrooms
Ingredients:
• 3 kilograms of young eggplant;
• 7 medium onion heads;
• sweet pepper - 8 pieces;
• garlic - 1 head;
• 2 bunches of fresh dill;
• 300 ml of vegetable oil;
• salt - 280 grams;
• black pepper - 50 grams;
• vinegar 9 percent - 20 ml.
Cooking method:
1. In eggplant, cut the stem. Bulgarian pepper is also freed from the stalk, take out the seeds. We thoroughly rinse and dry.
2. Pour water into a deep metal container to half the volume, put on moderate heat and bring to a boil.
3. Pour 250 grams of salt into the water, put the whole eggplant, cover with a lid and boil for 6-7 minutes. If the eggplant did not fit into the pan, then the rest can be boiled in a second batch. During cooking, open the lid 2 times and mix the eggplants so that they boil on all sides.
4. Carefully remove the eggplant with a slotted spoon.
5. Peel the garlic. We sort out the dill so that hard stems do not come across, wash it, slightly dry it on a towel.
6. Sweet pepper cut into thin strips. We take pepper of different colors, so the finished salad will look even more appetizing.
7. Peel the onion, cut into thin strips.
8. Cut the cooled eggplant into arbitrary medium slices about 2 centimeters thick.
9. We spread all the vegetables in a deep metal bowl with chopped garlic and chopped dill, stir well, add the remaining salt and pepper, pour in the oil. Before adding salt, be sure to try a piece of eggplant, if it is well salted, then you can not add salt.
10. Stir thoroughly again.
11. Pour acetic acid, stir again and put on moderate heat, cook for half an hour.
12. We lay out on sterile jars, cover with lids.
13. Put the cans in the oven, adjust the temperature to 150 degrees, sterilize for 60 minutes.
14. Take the jars out of the oven and roll up.
15. We put preservation on a warm blanket upside down, wrap the edges of the blanket well, leave it overnight to cool completely.
16. We store in the cellar until the winter.
Eggplant like mushrooms: a quick recipe for the winter - tips and tricks
The quality and shelf life of preservation depends on the purity of the products used and the purity of the container. Therefore, be sure to clean and rinse all the vegetables, cut off the damaged areas. Wash jars with soda or soap solution, then sterilize.
