Blue like mushrooms quickly. Salted eggplants like mushrooms

Today I’ll show you how to prepare a very tasty vegetable appetizer - fried eggplants like mushrooms. In appearance and taste it really resembles a mushroom dish. And if you add a couple of mushroom stock cubes or ground dry mushrooms, the similarity will be even more obvious.

4 medium young eggplants (total 800-900g)
2-3 small raw eggs
100 g butter
3-4 onions (350-400 g)
200 g sour cream
3-4 cloves of garlic
1 cube of mushroom broth
salt, ground black pepper
a little dill

Cooking method:

Beat eggs with a little salt and pepper.

Cut the eggplants with the skin into cubes the size of small mushrooms and mix with the egg mixture. Leave for 10-15 minutes.

Peel the onion and cut into small cubes. We also peel the garlic and chop it as finely as possible. Heat a large frying pan, melt the butter, add the onion and garlic and fry until slightly golden brown.

Mix the eggplants with the eggs again, place them in the pan and quickly mix with the onions. Pour the remaining egg mixture in the bowl into the frying pan in a thin stream and immediately stir vigorously so that the eggs on the bottom do not become scrambled. Fry the eggplants over medium heat, stirring vigorously until they are slightly browned.

To make fried eggplants taste like mushrooms, crumble 1 or 2 mushroom stock cubes into a frying pan, depending on whether you want the appetizer to have a distinct mushroom flavor or not. But, in general, I don’t treat bouillon cubes very well, so I often do it differently. Since I love it very much, I always have these same dried mushrooms in stock. I’m not a mushroom picker, of course, I have nowhere to go and no one with whom to pick mushrooms, but I love mushrooms and buy them often. So, I take some dried porcini mushrooms, grind them in a coffee grinder and add the resulting mushroom flour to various dishes when cooking, including a fried eggplant appetizer. The aroma is beyond words!

When the fried eggplants become soft, add sour cream, stir and continue cooking over low heat for another 5-10 minutes. Before turning off the stove, you can sprinkle with chopped dill or other herbs. Mix.

India and China are considered the birthplace of eggplant. It was from there that the dark blue handsome man began his proud march across the planet. Eggplant, which came to Europe, has long been considered a dangerous product. The fruit was even called the “apple of madness” because it provoked hallucinations and poisoning in those who tasted it. And the reason for such madness was improper cultivation and non-compliance with cooking technology. But if you take into account all the requirements of the blue one, you can create delicious culinary masterpieces.

The benefits of the product and how to select it correctly

Eggplant is not only tasty, but also a very healthy product. It contains many vitamins (A, PP, C, group B), useful microelements (phosphorus, iron, potassium, calcium, copper). In addition, blue ones are used in dietary nutrition because they are low in carbohydrates. Their calorie content is only 25 kcal per 100 g of product.

The beneficial substances contained in dark blue fruits are not destroyed during heat treatment. Therefore, delicious preserved eggplant will replenish the deficiency of vitamins and minerals throughout the winter.

Properties

Eggplants are considered a product of longevity. Judging by reviews from doctors, they are especially useful for older people, pregnant women, people suffering from obesity, and teenagers. Experts say that blue ones provide the following positive effects:

removes bad cholesterol from the body– thereby reducing the risk of developing atherosclerosis;
stimulate peristalsis– eliminate constipation, normalize metabolism thanks to pectin and fiber;
prevent the formation of oncology– fruits are rich in finol compounds;
normalize water-salt metabolism– improve heart function due to potassium salts;
provide a diuretic effect– thanks to this property, the product is recommended for gout and swelling;
activate bile secretion– stimulate the functioning of the gallbladder and pancreas;
improve hematopoietic processes– increase hemoglobin;
provide cartilage regeneration– strengthen bones and restore joints, therefore useful for osteochondrosis, osteoporosis, arthrosis.

A product grown incorrectly absorbs and concentrates quite toxic substances. Before choosing eggplant recipes “like mushrooms” for the winter, you need to carefully consider the purchase of this fruit. Remember the following three tips for making the right choice.

Take young eggplants. It is not difficult to recognize them. Young specimens are distinguished by thin skin and an even dark blue hue. Overripe fruits acquire gray-green or yellowish-brown tones. Never buy them. It is overripe eggplants that accumulate solanine, a rather toxic substance that causes poisoning of the body. Young eggplants do not have this component.
Select medium fruits. Don't buy eggplants that are too big. They contain a lot of seeds, which will reduce the taste of the dish. It is not recommended to choose very small eggplants. During heat treatment, they can turn into “porridge”. Medium-sized fruits are the most delicious and healthy.
Check the freshness of the product. Eggplants lying on the counter for a long time will cause harm due to their high content of nutrients. But the risk of developing digestive problems by consuming stale fruit increases significantly. To determine the freshness of an eggplant, hold it in your hands. The skin should be smooth and even. There should be no brown spots on the surface (these are signs of spoilage). Carefully inspect the “tail”. A green stalk indicates the freshness of the product, while a brown stalk indicates that the fruit was picked long ago.

Chefs say: the darker the color of the eggplant, the tastier it is. Therefore, choose fruits of a rich shade, almost black.

Secrets of proper cooking

There are few secrets to proper cooking, but they need to be taken into account. Improperly prepared eggplant can completely lose its beneficial properties and lead to severe intoxication. Experienced chefs know three secrets.

Don't eat raw fruits. Never eat eggplants raw or fruits that have not been fully cooked. This dish causes long-term intestinal disorders, severe cramps, and vomiting.
Eliminate characteristic bitterness. The blue ones have a specific bitterness. To eliminate it, cut the washed fruits into small circles or cubes. Place the raw materials in a bowl and add salt. After 15-20 minutes, drops of liquid will appear on the surface of the pieces. Gently rinse the cubes under running water and pat dry with a paper towel.
Marinate with or without skin. Eggplants can be preserved with or without skin. It depends on your preference. Peeled blueberries provide the dish with a more delicate taste. But in this case, the risk of obtaining a mushy consistency increases.

Eggplants “like mushrooms” for the winter: choose your recipe

Eggplants can be stored frozen. This is the easiest way to prepare blueberries for the winter. To do this, cut the product into pieces and remove the bitterness. Then blanch the blue ones in boiling water for two to three minutes, immediately rinse with cold water. To remove excess liquid, place eggplants on a clean, dry cloth. Place the pieces on a flat surface covered with plastic, so that the eggplants do not touch, and put them in the freezer. Place frozen pieces in a separate container or bag. But if you want to pamper your homemade “eggplant mushrooms,” use the recipes below.

Boiled

Peculiarities . This is the simplest recipe for preparing a delicious snack - eggplants “like mushrooms” for the winter without sterilization.

Compound:

blue ones - 3 kg;
water – 3 l;
bay leaf - three or four pieces;
vinegar – 150 g;
salt - two tablespoons;
garlic - one head.

Preparation

Cut the eggplants into small cubes.
Sprinkle with salt.
While the bitterness goes away, make the marinade.
Pour water into the pan, add salt, add bay leaf and bring to a boil.
When the liquid begins to boil, pour in vinegar and reduce heat.
Dip blue pieces into the marinade in small batches. They need to be cooked for 15 minutes.
Remove the eggplants and immediately place them in sterilized jars.
Add two cloves of garlic to each jar (0.5 liter volume).
Pour the blue ones with hot marinade (the one in which the fruits were cooked).
Roll up the jars, be sure to wrap them up.

Salty

Peculiarities . Salted eggplants “like mushrooms” will appeal to all lovers of spicy snacks. This dish can be consumed after three to four days. To pickle eggplants “like mushrooms” for the winter, jars (0.5 l) must be sterilized for 15 minutes, then tightly rolled up with lids.

Compound:

eggplants – 3 kg;
garlic - one head;
carrots - four pieces;
water – 2.5 l;
vegetable oil – 30 ml;
salt - five tablespoons;
cloves, allspice and bitter pepper.

Preparation

Remove the stems and wash the eggplants.
Immerse them entirely in water and cook for 15 minutes.
When the fruits have cooled slightly, place them under pressure for one to two hours to remove excess liquid.
At this time, grate the carrots and chop the garlic.
Combine carrots with garlic, add salt and spices, stir.
Cut each eggplant lengthwise, not reaching the edge, to form a pocket.
Fill the blue ones with the garlic-carrot mixture.
Place the stuffed eggplants in jars and compact them a little.
If the filling remains, then fill the voids formed in the jar with it.
Now boil water, add salt, boil the brine for five to seven minutes.
Fill the jars with the resulting marinade.
Transfer the containers to a cool place and leave for three to five days.

With herbs and garlic

Peculiarities . This recipe for eggplants “for mushrooms” with garlic and herbs for the winter requires mandatory sterilization. A simple procedure will ensure better preservation.

Compound:

blue ones - 5 kg;
salt - four tablespoons;
water – 3 l;
vinegar – 250 ml;
garlic - two heads;
dill - a large bunch;
sunflower oil – 300 ml.

Preparation

Place a pan of water on the fire, add salt, and bring to a boil. Then pour in the vinegar.
Place the eggplants in the boiling marinade.
Boil them for three minutes, no more, put them in a colander so that excess liquid can drain.
Chop the dill and combine it with chopped garlic.
In a large bowl, mix eggplant pieces with garlic herbs, add vegetable oil.
Place the finished salad in sterilized jars and cover with iron lids (do not roll up).
Place an old towel on the bottom of a large saucepan and place jars of eggplant on it. Fill with water, turn on the fire.
Sterilize the blue ones for 20 minutes, then roll them up.

Pickled

Peculiarities . It is recommended to cook pickled eggplants “like mushrooms” not for the winter, but as an everyday dish. Although if you resort to sterilization (15-20 minutes), then such a workpiece can be preserved for a long time. Use the following step-by-step instructions to prepare the dish correctly.

Compound:

blue – 3 kg;
onions – 300 g;
vinegar – 100 ml;
vegetable oil - as needed;
garlic - two or three heads.

Preparation

Cut the onion into rings and add vinegar.
Soak the onions in this marinade for 15-20 minutes.
At this time, take care of the eggplants: cut them into cubes, remove the bitterness.
Pour a little oil into the pan and fry the blue ones. Remember that eggplants are like a sponge and can absorb a lot of fat, so don’t overdo it with the plant product.
The fried slices should acquire a beautiful golden color.
Place them in a deep bowl, add pickled onions, squeeze the garlic through a press.
Salt the mixture to taste and stir.
Place this salad in jars, then sterilize it or close it with a regular lid and put it in the refrigerator.

After three to four days, the eggplants will be completely saturated and acquire the aroma and taste of real mushrooms. Fans of spicy snacks are advised to add a quarter of a chili pepper to the dish.

With mayonnaise

Peculiarities . Appetizing and original eggplants are obtained by adding mayonnaise.

Compound:

blue – two fruits;
garlic - one clove;
onion - one;
mayonnaise - five to six tablespoons;
vegetable oil, salt.

Preparation

Chop the onion and fry it in oil until golden brown.
Place the workpiece on a sieve so that excess oil can drain.
Cut the eggplants into small cubes and remove the bitterness.
Fry the pieces in oil until they acquire a rich golden color.
Combine eggplant and onion.
Add chopped garlic and mayonnaise.
Add spices to taste and stir.
Divide the salad into jars.
Sterilize the canned food for 15 minutes, then roll it up.

Fried with eggs

Peculiarities . This recipe for blue mushrooms, kept in the refrigerator, acquires a special piquancy due to the addition of eggs. The dish can be eaten both hot and cold. In the latter case, it is necessary to keep it in the refrigerator for one to two hours.

Compound:

blue - four fruits;
vegetable oil - for frying;
onion - one;
egg - two;
mushroom cube - one;
greens (dill, parsley, onion) - a small bunch.

Preparation

Cut the eggplants into cubes, remove the bitterness.
Break the eggs into a separate bowl, add a pinch of salt, and beat the mixture thoroughly.
Fill the blue ones with the egg mixture, stir so that all pieces are soaked evenly.
While the eggplants are soaking, chop the onions.
Place the eggplants in a frying pan with heated oil and fry them.
Add the blue onions and continue frying the mixture.
After 15 minutes, add the mushroom cube into the frying pan, having previously crumbled it.
Simmer the dish for another five minutes, stirring constantly.
Before serving, chop the greens and decorate with “mushrooms”.

Whatever blue mushroom recipe you choose for the winter, you will need one more piece of advice from the chefs. If you decide to peel the eggplants, first scald the fruits with boiling water. The skin can be removed from such blue ones easily and without much hassle.

The popular eggplant appetizer tastes like pickled mushrooms. Preparing eggplants “like mushrooms” for the winter is easy and simple. Preparation does not require much time, significant effort, or expensive products. Here are several options for preparing this delicious snack.

In order for the eggplant preparation to really taste like mushrooms, you need to choose the right ingredients and not violate the cooking technology.

For this snack, you need to choose only young fruits, in which the seeds are still almost invisible. They should be fresh, elastic, without signs of spoilage or wilting. Eggplants are pre-prepared.

There is no need to peel the eggplants; the presence of the skin will keep the pieces intact. Therefore, you only need to cut off the green stalk. Then the eggplants need to be cut. You can cut them in any shape, they can be cut into cubes or circles. Chopped vegetables are boiled in salted boiling water, fried or baked.

To get rid of bitterness, you can sprinkle eggplants with salt and leave for half an hour. After which the vegetables are washed with cold water and squeezed.

Interesting facts: the bitter taste of eggplants is given by a toxic substance - solanine. Young vegetables contain little solanine, but with age they contain more toxic substances.

Eggplants “like mushrooms” for the winter with garlic and oil

An excellent snack is made with garlic and butter. This preparation can be made for direct consumption. It will be ready after just a day of storage in the refrigerator. And if you plan to prepare vegetables for the winter, you will need to put the vegetables in jars and sterilize them.

5 kg eggplants;
300 gr. garlic;
300 ml refined vegetable oil;
350 gr. dill greens.

Brine:

3 liters of water;
4 tablespoons salt;
250 ml vinegar (9%).

Wash the eggplants, cut off the green “tails” and cut into large cubes. Pour water into a saucepan, add salt and vinegar. Place the eggplants in the water in portions and boil for three minutes from the point of boiling.

Peel the garlic and chop it. You can chop it with a knife, grate it or put it through a press. Wash the greens, shake off droplets of moisture and dry. Then you need to finely chop the dill. Mix the cooled eggplants with dill and garlic, pour in vegetable oil.

Place tightly in sterilized jars, seal with a spoon so that there are no air layers. If we plan to eat it in the near future, we cover it with nylon lids and put it in the refrigerator. After a day you can serve it. For long-term storage, sterilize jars in boiling water. The liter container must be kept in boiling water for 20 minutes.

Read also: Squash for the winter - 8 best recipes

Cooking without sterilization

You can cook eggplants “for mushrooms” without sterilization, and the preparation will be perfectly stored in the apartment.

1.5 kg eggplants;
1 head of garlic;
1 bunch of dill;
1 bunch of parsley;
3 bay leaves;
10 peas each of black and allspice;
1.5 tablespoons of salt for brine and another 1 tablespoon for boiling eggplants;
1.5 liters of water;
60 ml vinegar (9%).

Let's prepare the eggplants: wash them, cut off the green “tails” and cut them into cubes. Pour two liters of water into a saucepan, add a spoonful of salt and boil the eggplant cubes in salted boiling water. You need to cook for five minutes from the moment of boiling. Drain the water from the eggplants and let them cool.

Peel and chop the garlic. Wash the parsley and dill, dry and chop finely. Mix the greens and garlic with the cooled eggplants. Mix everything and fill sterilized jars with vegetables; you need to fill them just above the level of the “hangers”.

Prepare the brine: boil 0.5 liters of water, add 1.5 tablespoons of salt, add black and allspice peas and bay leaves. Boil for two minutes, then pour in vinegar and turn off the heat.

Pour boiling brine over the vegetables in the jars and immediately seal them tightly. We turn the jars upside down and wrap them in warm blankets. Let stand for 24 hours, then transfer the jars to storage.

Marinated eggplants with dill and hot pepper

If you like spicier canned vegetables, you can prepare pickled eggplants with dill and hot pepper.

1.5 kg eggplants;
1 head of garlic;
1 large bunch of fresh dill;
1 pod (about 10 cm long) hot pepper.

Marinade:

2.2 liters of water;
2 tablespoons salt;
1 tablespoon sugar;
7 tablespoons vinegar (9%);
10 black peppercorns;
100 ml vegetable oil;
2 bay leaves;
5 buds of cloves.

The yield of the finished product is approximately 1.5 liters. It is convenient to use cans with a volume of 0.5 or 0.75 liters, that is, you get 3 or 2 cans of canned food.

Advice! The amount of salt, sugar and spices can be adjusted to your taste. Initially add less spices than indicated, and then you can add seasonings little by little, bringing the taste to perfection.

Wash the eggplants and cut them into large cubes with a side length of 2 cm. Boil water, add salt, bay leaves, peppercorns, cloves. Put sugar and vinegar, add eggplant cubes. Stir the vegetables constantly; this is easier to do with a small slotted spoon. Then pour the eggplants into a colander to remove all the liquid. Let the eggplants cool.

Read also: Adjika from tomatoes and garlic for the winter - 10 recipes

Peel the garlic and chop it into small cubes.

Advice! To make it easier to chop garlic, you first need to press down the cloves with the flat side of the knife, slightly flattening them. This will make chopping the garlic easier.

Wash, dry and finely chop the greens. Cut the hot pepper into thin rings or halves of rings. If you want to make the preparation very spicy, then do not remove the seeds from the hot pepper.

Mix vegetable oil with garlic, dill and hot pepper. Then add the oil mixture to the boiled eggplants and mix well. Place the eggplants tightly in sterilized jars, filling them almost to the top. The distance to the neck should be about 1 cm. Sterilize half-liter jars for 15 minutes, then seal them hermetically.

Fried eggplants “like mushrooms”

You can cook fried eggplants “with mushrooms”. This recipe combines eggplant with tomatoes.

1.2 kg eggplants;
1.5 kg of ripe tomatoes;
300 gr. bell pepper, preferably orange or yellow;
300 gr. Luke;
1 pod of hot pepper;
5 cloves of garlic;
1 tablespoon salt;
5 tablespoons of sugar;
100 ml vinegar (9%);
8 peas of allspice or black pepper;
vegetable oil for frying.

Cut the washed and dried eggplants into slices, sprinkle with salt and leave for half an hour. Then rinse and dry. Fry on both sides in vegetable oil.

Prepare the dressing by chopping tomatoes, hot and sweet peppers, garlic and onions. You can use a meat grinder or blender. Boil the tomato mass for 20 minutes from the moment it boils, then add peppercorns, salt and sugar, cook for another 10 minutes. Dip the fried eggplant slices into the tomato mixture and cook for 15 minutes. Then pour in the vinegar and continue cooking for another 5 minutes.

Place the hot vegetable mass into a sterilized glass container. And we'll roll right away. Let's turn the container over, placing it on the lids and wrapping it in warm blankets. After a day, you can take it out for storage in a cellar or pantry.

Recipe with mayonnaise

Another version of fried eggplant preparation, it is prepared with mayonnaise. This appetizer can be prepared for immediate consumption, or can be stored for the winter.

2.5 kg of eggplants;
750 gr. onions;
400 gr. mayonnaise;
0.5 packs of mushroom seasoning;
vegetable oil for frying.

Wash the eggplants and trim off the green tails. The peel can be peeled, then the product will be more tender and more similar to fried mushrooms. Cut the eggplants into cubes. Place the eggplant cubes in a saucepan, add salted boiling water and cook for 5-7 minutes from the moment it boils. Drain the broth, discarding the vegetables in a colander.

One of the main vegetables that is prepared for the winter is eggplant. It turns out not only tasty, but also healthy. It contains essential minerals for humans. Particularly valuable are potassium salts, which are not destroyed during the preservation process.

There are various recipes for preparing this vegetable, in which eggplants are obtained with a more or less pronounced mushroom taste: with and without sterilization.

Show all

Preparing for canning

Canned eggplants, like mushrooms, will be an excellent addition to mashed potatoes or porridge. Some people prefer to eat salad spread on bread.

Eggplants contain solanine, which gives them a bitter taste. To eliminate bitterness, you need to pre-treat the vegetable. The methods are the same for all recipes in which this ingredient is present.

There are two processing options:

1. Using salt. Vegetables should be cut, sprinkled with salt and left for 2-3 hours.
2. Using salt water. You need to prepare a saline solution (dissolve 50 g in a liter of liquid), pour it into the blue ones for 2 hours.

During the specified time, the eggplants release juice, which contains all the bitterness. Then the liquid must be drained and the vegetables thoroughly washed in plenty of clean water. This is required in order to get rid of excess salt, otherwise the taste of the finished dish may deteriorate. Then the fruits should be placed in a sieve and the liquid should be allowed to drain.

Marinated eggplants with onions

To prepare the dish you need the following products (for 3 kg of the main ingredient):

3 heads of garlic;
0.15 l vinegar;
0.5 kg of onion;
vegetable oil for frying;
salt.

This salad is made in two stages. First you need to pickle the onions. It needs to soak while the rest of the ingredients cook. You need to chop it into half rings and add vinegar. Leave to marinate.

Then cut the blue ones into cubes, remove the bitterness (by any of the methods described). Fry vegetables in oil until golden brown. Place eggplant, onion and chopped garlic in a container. Mix everything. Add salt if necessary. Place in jars, roll up and wrap. Let it sit for several days until the mushroom flavor appears.

Eggplants with mushroom flavor without sterilization

Preparation with mushroom flavor without sterilization

Preparing this snack will not take much time and will not cause any hassle. The process occurs without sterilization. The recipe is for 3 kg of eggplants:

garlic - 2 heads;
salt - 5 tbsp. l;
dill - 0.25 kg;
oil - 0.4 l;
vinegar - 200 ml;
3 liters of water.

Pour water into a saucepan, adding vinegar and salt. Place on the stove. Peel the vegetables, removing the stem. Rinse thoroughly and cut into 2–3 cm cubes. When the brine begins to boil, add the eggplants. After boiling, cook for 4 minutes. Drain in a colander and cool.

Grind the garlic and dill. Add to eggplants, pour oil. Mix everything thoroughly. Add salt if necessary. Place in jars and compact well. Leave in the refrigerator for 6 hours. If the preparation is made for the winter, roll it up and put it in a pantry or cellar.

Quick eggplants like mushrooms

This method will appeal to those who prefer aromatic pickled mushrooms. Required products for 3 kg of main ingredient:

garlic - 2 heads;
bay leaves - 8 pcs.;
allspice - 10 pcs.;
2 medium onions;
hot pepper to taste;
cloves - 5 pcs.;
water - 5 l;
vegetable oil - to taste.

Brine components for each liter of water: 100 g of salt; 60 g sugar and 100 ml vinegar.

Wash the vegetables, peel and cut into cubes (as in the previous recipe). Boil for 5 minutes in water. Then place on a sieve to remove excess liquid. Grind the garlic in a garlic press, chop the onion. Place layers of eggplant, onion and garlic in sterile jars. Place cloves, allspice, hot peppers, and bay leaves in each container.

Add salt, vinegar and sugar to a saucepan with water. Then boil the marinade and pour into jars. Cool and put in the refrigerator. Leave for 12 hours and serve, seasoned with vegetable oil.

If you prepare a dish for the winter, then sterilization is necessary for at least 1 hour.

Marinated eggplants “a la mushrooms”

Eggplant "a la mushrooms"

Vegetables should be washed, removing the stem. Then cut into half rings. Sprinkle with salt to remove the bitterness. Leave for two hours, rinse with water. Place a chopped garlic clove, several bay leaves and 5 black peppercorns on the bottom of a sterile jar.

Prepare the marinade in the proportions of the previous recipe. Its quantity depends on the weight of the eggplants (1 kg of vegetable requires 1 liter). When the brine boils, add the prepared ingredients and cook for 5 minutes. Place the product in jars and fill with the same marinade. Roll up and wrap for a while. Store in a cool place.

Preparation with the addition of mushroom seasoning and mayonnaise

Preparation with mayonnaise

Eggplants with the addition of mayonnaise and mushroom seasoning are prepared with sterilization. The dish does not differ at all in taste from real mushrooms. Required Products:

eggplants - 5 kg;
mushroom seasoning - 1 pack (80 g);
mayonnaise - 800 ml (fat content 67%);
onion - 5 kg;
vegetable oil.

Wash the eggplants, remove the skin and cut into cubes of any size. Boil for 15 minutes in water with salt. Place on a sieve. When the liquid has drained, fry in oil until crusty. Place the fried vegetables in a saucepan.

Chop the onion and sauté until transparent. Add to the pan. Add mayonnaise to the container with vegetables and add mushroom seasoning. Mix everything. Then put the salad in jars. Carry out sterilization, depending on the volume, for at least 30 minutes. Roll it up, wrap it in a blanket.

There are many recipes for preserving mushroom-flavored eggplants for the winter. The choice of the housewife is determined by the taste preferences of the family.

The most delicious eggplant appetizer “Mushrooms” is an unusual eggplant dish that tastes like pickled porcini mushrooms. A spicy dish of pickled eggplants will look great on both an everyday and a festive table. For lovers of original vegetable dishes, I suggest taking note of this wonderful recipe. Very aromatic eggplants with a rich mushroom taste are loved by absolutely everyone who has tried them. And not everyone immediately understands that these are not mushrooms, but vegetables.

Ingredients:

one kilogram of eggplant;
half a head of garlic;
150 grams of parsley or dill;
70 milliliters of vegetable oil;
70 milliliters 6% vinegar;
1 tablespoon salt;
1 level tablespoon of sugar;
1 liter of water.

The most delicious eggplant appetizer “Mushrooms”. Step by step recipe

Pour water into the pan and set the fire to boil.
Wash the eggplants, remove the stems and cut them into cubes with a side of about 2 centimeters (no need to peel them).
The water has boiled, add salt, sugar and vinegar (according to the recipe).
Mix everything and place the eggplants in a pan of boiling water.
After boiling, cook the eggplants for 5 minutes with the lid closed. Stir occasionally to ensure even cooking of vegetables.
Place the finished eggplants in a colander and leave to cool.
Chop the parsley (or dill) very finely and put it in a deep bowl.
We divide half the head of garlic into cloves, peel it, chop it finely with a knife or pass it through a press.
Place the garlic in a bowl with herbs, add vegetable oil and stir.
Place warm eggplants in a bowl with herbs and garlic.
Mix everything very carefully so that the eggplants remain whole.
Leave on the counter for several hours until completely cooled.
Place the eggplant appetizer in the refrigerator for 5-6 hours to allow it to brew well.

We serve an appetizer of pickled eggplants with any side dish, but they are most delicious when combined with potatoes. The eggplant season is coming: to enjoy delicious dishes made from this vegetable, use the recipes from our “Very Tasty” website. Bon appetit.