Content
- 1 Rules for selecting and preparing products
- 2 Eggplants marinated like “mushrooms”: a quick recipe
- 3 Fried eggplants as "mushrooms", without sterilization
- 4 Eggplants as “mushrooms” in marinade: a recipe for preparing them for the winter
- 5 Eggplants marinated as “mushrooms” with garlic and herbs
- 6 Conclusion
There are a huge number of recipes for pickled eggplants. Vegetables are so tasty and easy to prepare that no cook will refuse the dish. To surprise your family with a quick and original appetizer, you should try eggplants marinated like “mushrooms.”
Rules for selecting and preparing products
The main product in these recipes is eggplant. The taste and benefits of the finished dish depend on the quality of vegetables used.
When choosing eggplants, you need to pay attention to:
- Fruit size. You shouldn't take too large ones. Such a vegetable is either overripe or grown with a large amount of fertilizing. But, if you have the opportunity to look at the fruits in cross-section, then it’s worth doing. Maybe you came across a large-fruited variety.
- Appearance. A high-quality eggplant has a smooth, shiny skin without damage, signs of spoilage or rotting. The stalk is green, the flesh is white, elastic. The seeds are light.
- Age.There is no need to examine the fruit in cross-section if the skin is wrinkled and dry, the stalk is brown.
Selected vegetables must be washed to remove dust and dirt under running water. A recipe for pickled eggplants that taste like “mushrooms” usually involves peeling the vegetable. To do this, use a special or regular kitchen knife. To prevent the fruit from becoming bitter, after cutting, the pieces are either sprinkled with salt or soaked in salt water for 20 minutes. Then the liquid is drained. Further processing depends on the recipe.
Let's look at several options for pickling eggplants as “mushrooms” for the winter.
Eggplants marinated like “mushrooms”: a quick recipe
How to quickly marinate eggplants like “mushrooms”? This dish is ready in a day! The taste of vegetables is so amazing and the cost is low that the popularity of the recipe is constantly growing.
To prepare a snack you will need familiar products and a minimum of experience. Typically, this dish is prepared with garlic.
Ingredients
For 2 kilograms of medium eggplants you need to add 1 head of garlic. It is better to take the winter variety, it has a richer taste. 250 g of fresh dill will be enough. For this amount of components you need 1.5 cups of sunflower oil, 10 tbsp. l. table vinegar (9% concentration), 2.5 liters of clean water, 2 tbsp. l regular salt.
Cooking method
There is no need to peel vegetables. Wash thoroughly and cut into small cubes (1.5 cm).
Prepare the ingredients for the marinade - water, vinegar, salt. Add eggplant cubes to the boiling solution and simmer for no more than 5 minutes.
Drain the vegetables in a colander. Leave for 1 hour to drain the water.
Transfer to a convenient bowl, add chopped dill, chopped garlic and vegetable oil. Everything is in full.
Prepare the container. Wash and dry the jars. Place the eggplants, cover with a nylon lid, and place in the refrigerator. Leave the eggplants, like “mushrooms,” in the marinade for a day.
You can taste it. Store eggplants, like “mushrooms,” covered in marinade, in the refrigerator.
Fried eggplants as "mushrooms", without sterilization
Very tasty preparation. In order for vegetables to last all winter without sterilization, ingredients such as garlic and hot pepper are provided. They are very easy to prepare, so this recipe is suitable for beginner cooks.
List of required products
The set is designed for 1.2 kg of eggplants. To make the snack not only tasty, but also attractive, you need to take 1.5 kg of rich red tomatoes. Enough 300 g of yellow or orange sweet pepper, the same amount of onions, 1 hot pepper, 5 cloves of garlic, 1 tbsp of table salt is enough. l. Take 5 tbsp granulated sugar for pouring. l., and vinegar (9%) - 100 ml, set aside 8 pcs. allspice peas and black pepper, add vegetable oil if necessary.
Prepare all ingredients at the same time.
Cooking method
Wash the vegetables, cut into circles, add salt, and leave to release the juice.
Grind the tomatoes, both types of peppers, onions, and garlic cloves in a meat grinder.
Place the mixture on the stove. Add pepper, sugar and salt. Boil for 30 minutes.
Now you can continue cooking the blue ones. Rinse the circles to remove salt and juice, squeeze out. Heat a frying pan, pour in sunflower oil and fry the vegetables until golden brown.
Place the mugs in tomato sauce and simmer for 15 minutes.Pour in vinegar and continue boiling for another 5 minutes.
Sterilize glass jars, place a mixture of fried vegetables in sauce, then roll up.
Eggplants as “mushrooms” in marinade: a recipe for preparing them for the winter
The recipe is interesting because it allows for variations with ingredients and cooking method. For example, the amount of garlic is chosen according to taste. You can stick to the original recipe, but if you want a spicier or milder snack, this will not affect the overall taste of the product. Eggplants marinated as “mushrooms” for the winter are suitable even for gourmets.
Grocery list
The main ingredients are 1 kg of eggplant, 1 head of garlic, 120 ml of sunflower oil.
For the marinade you will need 1 liter of clean water, 1 tbsp. l. salt and sugar, 2 pcs. bay leaf, 4 pcs. allspice peas, 6 tbsp. l. table vinegar (9%).
If you need to reduce the heat, use less garlic. It is also permissible to include your favorite spices - cloves, coriander seeds or mustard.
Let's look at detailed instructions on how to marinate eggplants like “mushrooms”.
Cooking technology
Take your time with the marinade first. Place the prepared spices in a large saucepan.
Pour the water. Temperature doesn't matter. Stir and place the pan on the stove. Bring the marinade to a boil.
Prepare the eggplants. Wash the vegetables, cut off the tails. The recipe is equally suitable for the version with or without skin. Cut into pieces. Choose a size so as not to chop the eggplants when serving. Optimally 3-4 cm.
Place vegetables in a separate bowl.
After boiling the marinade for 1 minute, add vinegar and add eggplant pieces.
Bring the mixture to a boil and simmer uncovered for 5 minutes. The eggplants should be mixed very carefully. It is optimal to lower the pieces to the bottom of the liquid using a slotted spoon so that they do not float on the surface.
Now remove the pan from the heat, cover with a lid, and let sit for 10 minutes.
Place the eggplant pieces in a colander or sieve to drain the marinade. 10 minutes is enough.
Peel the garlic and chop it in a convenient way. The quantity is regulated by taste preferences.
Heat sunflower oil in a deep frying pan and fry the garlic very quickly (25-30 seconds).
Add eggplant slices to the pan with garlic oil and fry for 4 minutes over high heat. Be sure to mix the pieces. This is done in order not to sterilize the winter preparation.
Prepare jars and lids for sealing. Sterilize or heat in the microwave, boil the lids. Arrange hot eggplants. There is no need to tamp down too much, but you need to make sure that there are no air bubbles left in the mass, immediately cover with lids and roll up.
Turn it upside down, wrap it in a warm blanket and give it time to cool naturally. Store the preparation for the winter in the basement or other cool place.
In winter, it’s good to add onions and herbs - your guests will be delighted!
Eggplants marinated as “mushrooms” with garlic and herbs
There are several variations of this recipe. For example, eggplants marinated in garlic sauce with herbs.
Or pickled vegetables stuffed with garlic and herbs. A great winter snack recipe. Pairs perfectly with potato side dishes, meat and fish dishes.
Ingredients
Take 1.5 kg of medium-sized eggplants. Large ones are not suitable; they are difficult to stuff. Next add:
- 1 pod of hot pepper.
- 1 head of garlic.
- 1 bunch each of cilantro, celery and parsley.
- Salt to taste.
The marinade must be prepared from the following components:
- 1 liter of clean water.
- 3 pcs. laurel and clove buds.
- 2 peas of allspice.
- 1.5 tbsp. l. kitchen table salt (not iodized).
- 1 tbsp. l. granulated sugar.
How to cook
Wash the vegetables and cut off the stem.
Take a sharp knife and make a cut on each eggplant, leaving 1 cm to the edge.
Boil vegetables in boiling water for no more than 10 minutes.
Place the eggplants in a colander, wait for the water to drain, then place the vegetables under a press. Time for push-ups – 3 hours. It is better to leave the eggplants under pressure overnight.
Finely chop the hot pepper, removing the seeds first.
Coarsely chop the cilantro and parsley, washed under running water.
Chop the garlic and mix with herbs. Add salt to taste and mix everything.
Boil celery in 1 liter of water for 2 minutes. Remove from the water and reserve the liquid to prepare the marinade.
Place a mixture of herbs and garlic into the cuts on the eggplants.
Tie the vegetables with celery stalks or white thread.
Prepare the marinade from the remaining 1 liter of water, selected spices, sugar and salt. When it boils, add vinegar and boil for 2 minutes.
Place the stuffed eggplants in a saucepan, pour in the hot marinade, and immediately cover with a lid. Soak the pickled eggplants as “mushrooms” in a saucepan for 5 days. Taste the preparation. If ready, you can serve it for tasting.
For long-term storage you need to do things a little differently:
- Place the stuffed vegetables in sterile jars tightly enough.
- Pour over the marinade.
- Place the jars in a saucepan for sterilization. Sterilize for half an hour.
- Roll up, wrap, let cool. Store in the basement or refrigerator.
Conclusion
Eggplants marinated like “mushrooms” can be prepared very quickly. This dish will help out when unexpected guests arrive and will diversify the table well in the winter. The low calorie content of the recipe allows people of any age group to consume pickled eggplants.
