Cooking eggplants like mushrooms for the winter: recipes that guests will definitely ask for

Canned eggplants have long gained popularity among vegetable lovers for their unusual taste. They can be an excellent side dish for potatoes and cereals, and someone loves to eat them just with bread. The hot method will help keep vegetables for the winter conservation... Try to cook an original appetizer - eggplant, which resembles mushrooms in taste and appearance, using the recipes from our article.

Features of cooking eggplants like mushrooms

Eggplants have a porous structure and become like a sponge during heat treatment. After frying, they acquire the taste of pickled milk mushrooms, which is enhanced by vinegar, garlic and spices. You don't need to be a culinary guru to cook eggplants like mushrooms for the winter. All the recipes are simple, using seasonal vegetables and fresh herbs.

The peculiarity of this type of snack is that vegetables are pre-soaked in salted water or immediately blanched in brine, and then fried. At the same time, the pieces remain intact, do not absorb much oil, as it happens with raw vegetables, and do not fall apart during the frying process.

Delicious recipes for the winter

There are many recipes for canned eggplants, and choosing the best ones is difficult. The most popular are snacks with a standard set of products, herbs and spices. Housewives give preference to blanks with which you do not need to bother from morning to night. Browse our selection of easy recipes and try our delicious snacks.

With garlic and vinegar

Traditional eggplants are always a success.

Ingredients:

• 1 kg eggplant;
• 1 head garlic;
• 1 pod of hot pepper;
• 130 ml of sunflower oil;
• 1 liter of cold water;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 5 tbsp. l. vinegar 9%;
• cloves, black pepper peas, bay leaf to taste.

Preparation:

1. Wash the eggplants in warm water, cut off the peel, cut the flesh into large pieces.
2. Pour water into a saucepan, add spices, bring to a boil. Pour in vinegar and dip vegetables.
3. Turn on a high heat and let it boil. Then lower the temperature and cook for 5-7 minutes. Place the pieces on a sieve and let the marinade drain.
4. Heat oil in a large skillet and add eggplant. Fry over high heat until golden brown.
5. Peel the garlic and hot peppers, remove the seeds. Squeeze the garlic through a press and chop the pepper finely with a sharp knife. Add to eggplant and stir. Cook for two minutes.
6. Transfer the appetizer to clean jars and cover with the oil in which the vegetables were fried.
7. Cover the container with lids and place in a water bath for pasteurization. Close the blanks with lids, turn over and wrap with a blanket.

"Lick your fingers" without sterilization

This recipe cooks eggplant quickly. The workpiece is stored in the refrigerator for a long time due to the hot marinade with vinegar.

Ingredients:

• 2 kg eggplant;
• 1 head of garlic;
• 1 bunch of dill;
• 2 tbsp. l. salt;
• 100 ml vinegar 9%;
• 2 liters of water;
• bay leaf, sweet peas, coriander to taste.

Preparation:

1. Wash the vegetables, remove the skin, cut into large pieces. Sprinkle with salt, stir and pour in cold water. Leave for an hour, then drain the liquid, rinse the pieces under running water and wring out the moisture with your hands.
2. Pour 2L of water into a saucepan, add the eggplants and bring to a boil.Pour in the vinegar and cook for another 2-3 minutes.
3. Place the spices and finely chopped dill in clean jars. Spoon hot eggplants over with marinade. Close the container with lids, turn it over and wrap it up with a blanket.

Fried eggplant with mayonnaise

Not a single salad or appetizer on the festive table is often complete without mayonnaise. Adherents of proper nutrition do not approve of such sauces, but a store product can be replaced with homemade mayonnaise. Either way, try this recipe for eggplant for the winter.

Ingredients:

• 5 kg eggplant;
• 800 g mayonnaise;
• mushroom seasoning or mushroom-flavored bouillon cube;
• 5 kg of onions.

Preparation:

1. Wash the vegetables, remove the skin, coarsely chop the pulp. Pour boiling water over and after five minutes, discard in a colander.
2. Heat unscented vegetable oil in a frying pan and fry the slices until golden brown.
3. Peel the onions and chop finely. Fry in a separate skillet.
4. Combine onion and eggplant in a saucepan, add mayonnaise sauce and seasoning.
5. Place carefully in clean jars. Cover and place for sterilization in a water bath.
6. Seal containers in any convenient way and turn over. Wrap with a blanket and leave to cool completely.

In a multicooker

Eggplants, like mushrooms in a slow cooker, cook quickly and turn out to be very tasty.

Ingredients:

• 1 kg eggplant;
• 5 cloves of garlic;
• 1-2 pcs. hot pepper;
• 1 liter of water;
• 2 tbsp. l. salt;
• allspice peas to taste;
• 120 ml of vegetable oil;
• 1 tsp vinegar 70%;
• 1 bundle dill and parsley.

Preparation:

1. Wash vegetables, cut into cubes without peeling. Chop the garlic and herbs finely.
2. Peel the pepper, remove the seeds and cut into strips.
3. Pour water into the multicooker bowl, add spices and salt. Select Steam mode. When the marinade comes to a boil, add the vinegar and dip the vegetables. Cook for five minutes.
4. Transfer the eggplants to a colander and let sit for 30-40 minutes to drain off the liquid completely.
5. In a large bowl, combine vegetables with pepper, garlic and herbs. Leave to brew for half an hour.
6. Pour the sunflower oil into a bowl, place the eggplants and cook in the "Simmer" mode for 10 minutes.
7. Place the workpiece in clean jars, seal and turn over. Wrap up with a thick blanket or blanket.

Eggplants "A la honey mushrooms"

The eggplant appetizer tastes a bit like crispy forest mushrooms.

Ingredients:

• 2 kg eggplant;
• 10 cloves of garlic;
• 2 liters of water;
• dill greens;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. salt;
• 2 tbsp. l. vinegar 70%;
• 50 ml of sunflower oil.

Preparation:

1. Wash vegetables, cut off the skin, cut into small cubes.
2. Peel the garlic and squeeze through a press. Chop the dill finely.
3. Pour water into a saucepan, add salt and sugar, pour in vinegar. Bring to a boil and add eggplant. Cook for 10 minutes. You can add carrots if desired.
4. Transfer hot vegetables to clean jars, add garlic and pour boiling liquid.
5. Heat vegetable oil in a frying pan and add a tablespoon to each container.
6. Close with screw caps and turn over. Wrap and leave to cool completely.

Salad for the winter

Another recipe with mayonnaise. The appetizer turns out to be tasty, but high in calories.

Ingredients:

• 2 kg eggplant;
• 1 kg of onions;
• 1-2 heads of garlic;
• 150 g mayonnaise;
• 1.5 tbsp. l. table vinegar 9%;
• 150 g of sunflower oil.

Preparation:

1. Wash the vegetables, cut the peel, cut the pulp into pieces. Sprinkle with salt and set aside for 1-2 hours.
2. Cut the onions into half rings and fry in oil.
3. Chop the garlic finely with a sharp knife.
4. Rinse the eggplants under running water and squeeze out excess water with your hands.
5. Heat vegetable oil in a skillet and fry vegetables in portions. Place in a saucepan or deep bowl, sprinkle with garlic.
6. Mix mayonnaise with vinegar and add to eggplant. Put onion, salt and stir.
7. Pour the mixture into a clean container and sterilize in a large saucepan.
8. Roll up cans with lids, turn over and wrap.

How to twist

In order for the winter blanks to stand all winter, use the additional pasteurization method. This is especially true for twists, which include several components.

Use a large saucepan for sterilization, line the bottom with a waffle towel. The boiling water should be 2 cm below the neck. Cover the container with lids.

Pasteurize 0.5 liter cans for 15 minutes, 1 liter for 20 minutes. At the end of the process, roll up the containers with a sealing wrench or close the threaded caps. Turn upside down and wrap with thick cloth. After cooling, take to the pantry.

Reference. Be sure to store curls without sterilization in the refrigerator.

Tips from experienced housewives

To make the eggplants preserved for the winter tasty and delight households and guests, use the recommendations for their preparation:

1. For blank eggplantthat taste like mushrooms, choose early fruits with a smooth and even skin of a rich color.
2. Cut off the rind before slicing to make the slices look more like mushrooms.
3. Blanch the pulp before frying or soak for 1-2 hours in salted water. So the product will retain its shape and will not fall apart during frying.
4. To improve the taste of the snack, add dill, parsley, onions, fresh garlic, bay leaves, black and allspice peas, cloves, mustard seeds, coriander as desired.

Conclusion

Winter twists with eggplants "fly away" in the first place and rarely remain until the next season. This is not only a great addition to meat dishes, potatoes and cereals, but also an original appetizer for a festive table. Pieces of eggplant fried in oil with the addition of garlic, onions, spices, fresh herbs and mayonnaise, reminiscent of the taste of real mushrooms, will become a godsend for lovers of canned vegetables and mushrooms.