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

Among vegetable lovers, canned eggplants have long gained popularity for their unusual taste. They can be an excellent side dish for potatoes and cereals, and some people like to eat them simply with bread. The hot method will help you preserve vegetables for the winter. conservation. Try to prepare an original appetizer - eggplants, which taste and look like mushrooms, using the recipes from our article.

Features of cooking eggplants as 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. To cook eggplants like mushrooms for the winter, you don’t need to have the skills of a cooking guru. All recipes are simple, using seasonal vegetables and fresh herbs.

The peculiarity of this type of snack is that the 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 a lot of oil, as happens with raw vegetables, and do not fall apart during the frying process.

Delicious recipes for the winter

There are many recipes for canned eggplant, 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 preparations that do not need to be fussed with from morning to night.Check out our selection of easy recipes and try making delicious snacks.

With garlic and vinegar

Eggplants prepared according to the traditional recipe are always a success.

Ingredients:

• 1 kg of eggplants;
• 1 head garlic;
• 1 pod of hot pepper;
• 130 ml 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 pulp into large pieces.
2. Pour water into the pan, add spices, bring to a boil. Pour in the vinegar and submerge the vegetables.
3. Turn the heat up to high and wait until it boils. Then reduce the temperature and cook for 5-7 minutes. Place the pieces in a sieve and let the marinade drain.
4. Heat oil in a large frying pan 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 finely chop the pepper with a sharp knife. Add to eggplant and stir. Cook for two minutes.
6. Transfer the appetizer into clean jars and pour in the oil in which the vegetables were fried.
7. Cover the containers with lids and place in a water bath for pasteurization. Close the blanks with lids, turn them over and wrap them in a blanket.

“Finger lickin’ good” without sterilization

Eggplants are prepared quickly according to this recipe. The preparation is stored for a long time in the refrigerator due to the hot marinade with vinegar.

Ingredients:

• 2 kg of eggplants;
• 1 head of garlic;
• 1 bunch of dill;
• 2 tbsp. l. salt;
• 100 ml vinegar 9%;
• 2 liters of water;
• bay leaf, allspice, 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 squeeze out the moisture with your hands.
2. Pour 2 liters 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 spices and finely chopped dill into clean jars. Place hot eggplants and pour marinade over them. Close the containers with lids, turn them over and wrap them in a blanket.

Fried eggplants with mayonnaise

Often not a single salad or appetizer on the holiday table is complete without mayonnaise. Adherents of proper nutrition do not approve of such sauces, but the store-bought product can be replaced with homemade mayonnaise. In any case, try preparing eggplants for the winter using this recipe.

Ingredients:

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

Preparation:

1. Wash the vegetables, remove the skin, and chop the pulp coarsely. Pour boiling water over it and drain in a colander after five minutes.
2. Heat odorless vegetable oil in a frying pan and fry the pieces until golden brown.
3. Peel the onion and chop finely. Fry in a separate pan.
4. Mix onions and eggplants in a saucepan, add mayonnaise sauce and seasoning.
5. Carefully place into clean jars. Cover with lids and sterilize in a water bath.
6. Seal the containers in any convenient way and turn them over. Cover with a blanket and leave until completely cool.

In a slow cooker

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

Ingredients:

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

Preparation:

1. Wash the vegetables, cut into cubes without removing the peel. Finely chop the garlic and herbs.
2. Peel the pepper, remove the seeds and cut into strips.
3. Pour water into the multicooker bowl, add spices and salt. Select the “Steam” mode. When the marinade boils, pour in the vinegar and immerse the vegetables. Cook for five minutes.
4. Place the eggplants in a colander and leave for 30-40 minutes to drain completely.
5. In a large bowl, combine vegetables with pepper, garlic and herbs. Leave it to sit for half an hour.
6. Pour sunflower oil into the bowl, add the eggplants and cook in the “Stew” mode for 10 minutes.
7. Place the mixture in clean jars, seal and turn over. Wrap yourself in a thick blanket or blanket.

Eggplant “A la honey agarics”

The eggplant appetizer tastes somewhat like crispy wild mushrooms.

Ingredients:

• 2 kg of eggplants;
• 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 sunflower oil.

Preparation:

1. Wash the vegetables, cut off the skin, cut into small cubes.
2. Peel the garlic and squeeze through a press. Finely chop the dill.
3. Pour water into the pan, add salt and sugar, pour in vinegar. Bring to a boil and add eggplant. Cook for 10 minutes. If desired, you can add carrots.
4. Place hot vegetables into clean jars, add garlic and pour boiling liquid over them.
5. Heat vegetable oil in a frying pan and add a tablespoon to each container.
6. Seal with screw caps and invert. Wrap and leave until completely cool.

Salad for the winter

Another recipe with mayonnaise. The snack turns out tasty, but high in calories.

Ingredients:

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

Preparation:

1. Wash the vegetables, cut off the peel, cut the pulp into pieces. Sprinkle with salt and set aside for 1-2 hours.
2. Cut the onion into half rings and fry in oil.
3. Finely chop the garlic 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 frying pan and fry the vegetables in batches. Place in a saucepan or deep bowl, sprinkling with garlic.
6. Mix mayonnaise with vinegar and add to eggplants. Add onion, salt and stir.
7. Place the mixture in a clean container and place it in a large saucepan for sterilization.
8. Roll up the jars with lids, turn them over and wrap them up.

How to make twists

To ensure that winter preparations last all winter, use the additional pasteurization method. This is especially true for twists that contain several components.

To sterilize, use a large saucepan and line the bottom with a waffle towel. Boiling water should be 2 cm below the neck. Cover the container with lids.

Pasteurize 0.5 liter jars for 15 minutes, 1 liter jars for 20 minutes. At the end of the process, roll up the containers with a seaming wrench or close with threaded lids. Turn it upside down and wrap it in a thick cloth. Once cooled, take it to the pantry.

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

Advice from experienced housewives

To make canned eggplants for the winter tasty and delight your household and guests, use these recommendations for preparing them:

1. For workpiece eggplant, reminiscent of mushrooms in taste, choose early fruits with smooth and smooth skin of rich color.
2. Trim off the skin before slicing to make the pieces more mushroom-like.
3. Before frying, blanch the pulp or soak it for 1-2 hours in salted water. This way 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 beans, and coriander if desired.

Conclusion

Winter twists with eggplants “fly away” first and rarely remain until the next season. This is not only an excellent addition to meat dishes, potatoes and cereals, but also an original snack for the holiday 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 be a godsend for lovers of canned vegetables and mushrooms.