Eggplants “like mushrooms” for the winter

Eggplants are loved by many for their neutral taste and texture. They can be seasoned with a wide variety of spices and seasonings and each time you will get a taste sensation that is different from the previous ones.Therefore, there are a huge number of recipes for preparations with these vegetables, but among them the group under the code name “recipes for eggplants “like mushrooms”” stands out, which are made very quickly and at the same time tasty.

Eggplants are like mushrooms for the winter: the best recipes with photos

Recipes for salted eggplants “like mushrooms” for the winter are not at all something new. The first such recipes appeared more than 30 years ago, but in the absence of the Internet at that time they did not become widespread. But in recent years, their popularity has been growing rapidly, and the range and variety of cooking methods has expanded. And what’s interesting is that each new recipe is different from the previous ones, even if the methods of preparing them are identical. After all, even small differences in the quantity and proportions of vinegar, sugar, salt and other seasonings make the taste of the finished eggplant dish “with mushrooms” for the winter unique and inimitable.

In addition, the great advantages of making eggplant preparations according to these recipes are speed, ease and cost-effectiveness. Especially compared to many other recipes for dishes made 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 the whole process can take no more than a couple of hours.

The article contains the best, tasty and interesting recipes for eggplants “with mushrooms” for the winter with tips and detailed recommendations for their preparation.

Selecting and preparing ingredients or 8 tips for beginner cooks

In order for everything to go smoothly during the cooking process, you should take into account some recommendations from experienced chefs.

Selection of eggplants

Choosing eggplants for such preparation is a responsible matter. There are several factors to consider here.

• The size of the fruit is preferably small, but large eggplants can also be used, the main thing is that they are elastic and have a smooth skin. For large eggplants, it is better to use the seedless part so that the flesh is more like mushroom flesh.
• The age is predominantly young; from older eggplants it will be more difficult to achieve an elastic consistency so that they look like mushrooms.
• Any color, because today there are not only purple, but also lilac, black, yellow and even white eggplants.
  
  Comment! If you do not peel the multi-colored fruits, they will look less like mushrooms, but the finished dish will amaze anyone with its cheerfulness and unusual coloring.
• The shape is also any, eggplants can be long, oval and even round.
• Appearance and condition are decent. The fruits should be tender, not hardened from long-term storage, preferably recently picked from the garden. However, fresh eggplants from the market or store are also suitable.

Soak

In the process of deciding to make eggplants “like mushrooms” for the winter, you may have doubts about whether it is worth soaking the eggplants before cooking, as advised in most recipes. Soaking eggplants in salt water is traditionally done to remove bitterness from the fruit. Now there are many varieties and hybrids that genetically lack bitterness, so if you don’t want to waste time on soaking, then just taste a piece of the fruit for the presence of bitterness. After soaking, vegetables are usually washed in running water.

Removing the skin

It is believed that the main bitterness of eggplants is concentrated in the peel, so you may find it easier to remove the peel than to bother with soaking the fruit. This may be true, especially if you want to amaze or even prank your friends with your preparation. After all, pieces of eggplant without peel look like real mushrooms. But the presence of the peel does not affect the taste of the finished dish at all. And many housewives with large volumes of harvesting prefer not to bother with cleaning the fruits, but rather to pre-soak them. Moreover, experienced housewives know that even the pulp of eggplants can taste bitter.

Slicing

Once you have decided to pickle the eggplants “like mushrooms” in one way or another, you have to decide how best to cut the eggplants. The pieces can be of the most varied shapes: cubes, bars, circles and even straws that can imitate the legs of honey mushrooms. The main thing is that they are quite thick, at least 1.5-2 cm thick, otherwise the eggplants will fall apart during cooking and turn into mush.

Selecting and grinding other components

It is also important to choose the right other components that are used to make salted eggplants “like mushrooms” for the winter. First of all, it is garlic and a variety of herbs: dill, parsley. Of course, all these ingredients must be fresh and not withered. In some recipes, garlic is cut into thin slices, but in most cases it is advisable to chop it with a knife.

But in order for the eggplants to be well saturated with the garlic spirit, they cannot be left in large pieces.

Dill and parsley are also cut with a knife, but according to the recipe for preparing eggplants “for mushrooms,” it is not recommended to leave hard stems on the greens.

Features of cooking eggplants

Since cooking vegetables plays a central role in the recipes described, it is important to do it correctly. Prepared fruits are placed only in boiling water or marinade, and the cooking time after re-boiling should not exceed 10 minutes, or better even 5-7 minutes. Only in this case will you end up with strong, non-falling pieces. They should become translucent in structure.

It is also important that all the pieces are exposed to the same uniform action of boiling water, so during the cooking process they need to be mixed very carefully, swapping the bottom with the top. If you don't have a large enough pan to do this carefully, cook the eggplants in several batches.

Sterilization

According to the various recipes given in this article, vegetables can be prepared both with and without sterilization. But keep in mind that eggplant preparations prepared according to recipes without sterilization require storage in a refrigerator or a really cold cellar, with a temperature of 0 to + 5 ° C. Otherwise, it is advisable to use these preparations first, because they are most susceptible to spoilage.

Trial and error method

If you are preparing a salad for the winter from eggplants “like mushrooms” for the first time, then make a small portion first and be sure to appreciate the taste of the finished dish. You may want to reduce or add some spices to suit your or your family's tastes. Feel free to experiment.

How to cook eggplants “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 required ingredients and the cooking method, but the taste of the resulting dish cannot be called simple.

Ingredients

All you need is eggplant, garlic and all the traditional spices to make marinades.

• 3.5 kg peeled eggplants;
• 2 medium heads of garlic;
• About 2.5 liters of water;
• Spices: 4 pieces each of bay leaf, 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.

Technology

Wash the eggplants, soak them if desired, remove all excess and cut them in a way convenient for you.

Bring water to a boil and place eggplants in it. Wait until the water boils again and cook the pieces for a very short time (4-5 minutes). Place the eggplant slices in a colander and leave to drain for a while.

At this time, peel and chop the garlic and prepare the marinade, bring it to a boil.

Place eggplant pieces into sterilized jars, layering with garlic and spices. Pour hot marinade and sterilize in boiling water: half-liter containers - 30 minutes, liter containers - 60 minutes.

Preparation 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 intricacies of this simple recipe, you will get a delicious preparation that few of your guests will be able to distinguish from canned mushrooms.

Ingredients

From the following components you will get two half-liter jars of the workpiece.

• 1 kg 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 odorless vegetable oil;
• About 1 liter of water;
• Spices: cloves, allspice and black pepper, bay leaf (as in the previous recipe or to taste);
• Hot pepper - to taste.

Technology

First, prepare the marinade by adding sugar, salt and all the spices to the water. Only after boiling, vinegar is poured into the marinade.

While all this is being prepared, the eggplants are cut into suitable slices, the garlic and dill are chopped. After adding vinegar, pieces of eggplant are placed in the marinade, everything is brought to a boil again, covered with a lid and cooked for literally 5-6 minutes.

Boiled vegetables are freed from water. At the same time, heat the entire portion of vegetable oil in a frying pan, fry the garlic and hot pepper in it for literally 40-60 seconds, and add eggplant slices and chopped dill there for another 3-4 minutes.

Place the entire contents of the frying pan in jars that are sterilized and completely dried from the inside and pour vegetable oil on top so that the vegetables are completely covered with it. Roll up the cans immediately.

Recipe for eggplants with “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.

Ingredients

You need to prepare 3 liters of water and 3 kg of eggplants, 80 g of salt and the same amount of sugar, two large heads of onion and two small heads of garlic.You will also need the usual set of spices, consisting of black and allspice (6-7 peas each), coriander (half a teaspoon), bay leaf, cloves - to taste. And also 150 ml of vinegar and 350 ml of odorless oil.

You can also add a bunch (200 g) of dill and parsley.

Technology

Before preparing eggplants “like mushrooms” for the winter, you need to collect all the necessary components, clean them of all unnecessary parts and cut them: onions into half rings, eggplants into cubes, garlic into small pieces, and just chop the herbs.

The marinade or brine is prepared in the standard way - all remaining ingredients except oil are dissolved in water when heated. After boiling, add vinegar.

At the next stage, eggplant slices are placed in the marinade and cooked for 5 minutes at most. After this, the liquid is carefully drained, and the eggplants with spices remain at the bottom of the pan. Chopped vegetables are added to them: onions, garlic and herbs. Lastly, everything is poured with vegetable oil and mixed thoroughly.

At the last stage, jars with the finished dish are sterilized in the standard way: from half an hour to an hour.

How to quickly prepare marinated eggplants for “mushrooms” without sterilization

If you want to make eggplants for the winter “like mushrooms” quickly, then use the following recipe.

Ingredients

The amount of main ingredients (eggplant, salt, vinegar) in this recipe can be changed proportionally, and spices can be used in the same quantity.

• Eggplants – 3 kg;
• Salt – 3 tablespoons;
• Vinegar – 300 ml;
• Garlic – 6 cloves;
• Black and allspice peppers – 9 pieces each;
• Bay leaf – 3 pieces;
• Hot pepper - optional and to taste.

Technology

According to this recipe for preparing eggplants as “mushrooms” without sterilization, small fruits do not need to be cut at all; cut the rest lengthwise into 2-4 parts.

First, as usual, prepare the marinade with all the necessary spices and garlic, and when it boils, add half of the entire planned amount of vinegar. Then boil the eggplants in the marinade for about 10 minutes. Place the still hot fruits tightly and carefully into prepared sterile jars and pour the boiling marinade in which they were boiled almost to the very top. Add 1 tablespoon of vinegar to the top of each jar and immediately seal the jars tightly.

After rolling up the jars with the preparation, you need to wrap them well and leave them like that until they cool down for a day.

“Yummy”: recipe for eggplants “like mushrooms” for the winter

This recipe differs not only in the method of preparation - in the oven, but also in the addition of bell pepper, which makes the taste of the preparation softer and more delicious.

Ingredients

You need to collect:

• 2.5 kg of eggplants;
• 1 kg of onion;
• 750 g bell pepper (preferably different colors);
• 1 head of garlic;
• 2 bunches of dill;
• 1 bunch of parsley and basil or other herbs to taste;
• 250 ml odorless oil;
• 1 teaspoon of vinegar essence;
• Spices and salt to taste.

Technology

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 you get a cool brine. Boil it.

Rinse the eggplants in running water, separate the stalks and place them whole in boiling salted water. Cover with a lid as they will float immediately so they steam evenly.

Boil for about 5 minutes, gently stirring the contents of the pan several times.

After the allotted time has passed, quickly remove the fruits from the water, place in a flat dish and let cool. If there are too many fruits compared to the volume, cook them in several portions.

Chop onions, garlic and herbs using methods already familiar to you. Cut the pepper into small strips.

After completely cooling, the eggplants also need to be cut into thin slices. Salt stains may remain on them in some places on the skin.

All chopped vegetables are placed in a large bowl and mixed. There should be enough salt, but it’s better to taste a piece of eggplant to be on the safe side. If necessary, add some salt. Also add ground black pepper to taste.

Pour vinegar and oil into the basin and mix everything well again, then leave for about half an hour to infuse.

Place the resulting vegetable mixture into sterile jars, cover them with metal lids and place in the oven at a temperature of 140-150° for about an hour.

Then carefully remove the jars with the workpiece, using special oven mitts, and immediately roll them up.

Unusual and tasty - a recipe for eggplants for the winter “like mushrooms” with mayonnaise and maggi

This 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 the mayonnaise in the composition.

Ingredients

Before preparing the dish, prepare:

• 2.5 kg of eggplants;
• 0.75 kg of onions;
• 400 g mayonnaise;
• Half a pack of Maggi mushroom seasoning;
• Vegetable oil for frying.

Technology

This recipe allows the use of large eggplants.Only they must be peeled and then cut into pieces approximately 2x2 cm in size. Place the chopped vegetables in a saucepan with cold water, bring to a boil and, stirring gently, cook for 8-10 minutes.

At the next stage, the eggplant pieces are placed in a colander to allow excess water to drain.

At the same time, cut the onion into thin half rings and fry it until translucent for about 8-10 minutes. The onions should not be allowed to brown.

Then in the same frying pan, adding oil, fry all the eggplants over medium heat, also avoiding their darkening.

Most likely, you will have to fry the vegetables in several batches due to the significant amount of them.

Mix onions and eggplants in one large container, add mayonnaise and mushroom seasoning. You can also add a Maggi mushroom cube, after crumbling it.

Salt is usually not added due to the saltiness of the seasoning and mayonnaise, but ground black pepper can be added if desired.

All components are thoroughly mixed and the mixture is packed tightly into dry, sterilized half-liter jars.

From this amount you should get about 5 cans and even have some left over for testing.

Finally, it is necessary to sterilize the workpiece for 30 minutes in boiling water and immediately roll up the jars with sterile lids. When upside down, wrap it in something warm and leave to cool.

Preparing eggplant for the winter for mushrooms in a slow cooker

A slow cooker will make preparing this recipe much easier, especially in hot and stuffy weather.

Ingredients

To make it, you will need about 1 kg of eggplants without tails, 6-8 cloves of garlic, one bunch of dill and parsley, 120 ml of odorless oil, 1 liter of water, 1 tsp. l. vinegar essence, 2 tbsp. l salt and sugar and spices to taste: bay leaf, cloves, black and allspice.

Technology

Wash the eggplants and cut first lengthwise into 2-3 parts, and then crosswise into thick slices. Garlic and herbs are chopped using a knife.

Next you need to prepare the brine. Water is poured into the multicooker bowl, all the spices, salt, sugar are added, and after boiling, vinegar essence is added. The eggplants are the last to be added. The “steaming” mode is set for 5 minutes.

After which the liquid is drained, and the eggplants are transferred to a sieve or colander to settle 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 vegetable oil is poured into the multicooker bowl, heated and the vegetable mixture is laid out on top. The “quenching” mode is set for 10-15 minutes.

The dish is ready - all that remains is to put it in sterile jars prepared in advance and roll it up.

Salted eggplants “like mushrooms” for the winter

Using this recipe, you can prepare real pickled eggplants “like mushrooms” without adding vinegar. Therefore, it may appeal to all fans of healthy eating. You just have to store it in the refrigerator or in a cold cellar.

Ingredients

The composition of the workpiece is very simple and, if desired, the amount of ingredients can be increased proportionally.

• 4 pieces of medium-sized young eggplants;
• 3-4 cloves of garlic;
• A bunch of dill, preferably along with inflorescences;
• 2 tbsp. spoons of salt;
• 1 liter of water;
• Black pepper – 4-5 peas;
• Currant leaves;
• Vegetable oil for frying.

Technology

Cut the eggplants into thick slices and fry lightly in oil.

At the same time, prepare the brine by boiling water and adding salt and black pepper. Chop the greens and garlic.

Prepare a suitable pan with currant leaves and herbs on the bottom. Then a layer of vegetables, sprinkle garlic and herbs on top and then vegetables again.

When all the layers are laid, pour hot brine on top of them, place a plate and place a jar of water on it in the form of an oppression. All layers must be covered with brine. The pan should stand in this form for 2-3 days in room conditions. Then the contents are transferred to dry, sterilized jars and stored in the refrigerator.

Conditions and periods of storage of eggplant preparations for mushrooms

As mentioned earlier, it is advisable to store eggplant preparations without sterilization in the refrigerator or in a cellar at a low temperature. For other vegetable salads, a dark, cool place such as a pantry is quite suitable.

The shelf life is usually about 12 months, although experience shows that such delicacies are eaten much faster.

Conclusion

A variety of recipes for eggplants “like mushrooms” allow you to quickly fill your pantries with supplies for the winter and deliciously feed your family members and guests at home both on weekdays and on holidays.

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