Eggplants for the winter like mushrooms are an excellent option for winter preparation, which is relatively easy to prepare, the products are always at hand, and they taste like real mushrooms! The basic rule is - when choosing vegetables for canning, check them for maturity, look at the color - ordinary varieties have a rich dark purple. Avoid rot! Everything. Further, only the best recipes for winter eggplant preparations.
Attention: if 70% acetic acid is written on the bottle, then to obtain
- 3% vinegar 1 part acid diluted in 22 parts water
- 6% vinegar - in 11 parts water
- 9% vinegar - in 7 parts water
Ingredients for making mushroom-flavored eggplant, preparation for the winter
To prepare such mushroom-flavored eggplants for the winter, I needed:
- 2 kg eggplant
- 2 onions
- 2 heads of garlic,
- pepper,
- lava. sheet,
- parsley.
For the marinade:
150 ml of water,
150 ml plant. oils,
150 ml 5% vinegar.
Cooking steps:
Prepare jars, sterilize them. Cut the eggplants into medium cubes, sprinkle with salt on top, stir and leave for an hour. At this time, prepare the ingredients for the marinade, chop the onion, garlic, chop the parsley, prepare the rest of the seasonings. Rinse the eggplants from salt, pour into a colander so that all excess water is glass. Put the eggplants in a frying pan in hot oil, fry until lightly browned. Stir the onion and garlic immediately with the eggplants so that they are evenly distributed over the jar. Therefore, I put everything in the pan and mixed. Fill the jars with eggplants and fill them with hot marinade (it must be brought to a boil and immediately removed). Put the jars in the refrigerator and marinate for two days.
Eggplants for the winter, like mushrooms: recipes, method 1
Ingredients:
- eggplant
- black peppercorns
- garlic cloves
- Bay leaf
- wine or apple cider vinegar
Cooking steps:
Rinse the fruits under running water, cut out the stalk, chop it into cubes.
Sprinkle the pieces with salt, leave for an hour and a half, so that they do not release the juice. Alternatively, load the sliced eggplants into a container with salt water, leaving them in the water for one hour. Drain the water through a colander so that all the liquid is glass.
Prepare jars, lids by pouring boiled water over them, turn the containers over.
Put 2 cloves of garlic, six peas of dark pepper, bay leaf in a dried container. 5. Make a marinade: pour a liter of water into a saucepan,? glasses of apple cider or wine vinegar. A liter of marinade will go for one kilogram of "blue" ones.
Load vegetables into a saucepan, boil them for five minutes, remove the contents with a slotted spoon, put them well in jars. Pour the contents with marinade, seal with iron lids. Turn the container over, wrap it with a plastic lid, store the snack in the cellar or your own refrigerator.
In addition, vegetable oil can be added to the appetizer, but it must be poured in specifically when serving.
Recipe 2. Pickled eggplant that tastes like mushrooms
Take products like this:
- 5 kg. eggplant
- lavrushka and peppercorns
- 3 tbsp edible salt
- 5 liters of water
- 200 ml. 9% vinegar
How to cook:
Take small eggplants, peel them and cut into medium cubes. Fill with table salt and leave in this form for a couple of hours, so that all the bitterness is gone from the eggplants.
After that, drain all the liquid and fill the eggplant with water. Send over low heat and boil. After boiling, pour in the vinegar and boil for another 5 minutes.
Put lavrushka and peppercorns in sterilized jars. Top with hot eggplant and brine to top. Roll up the jars immediately with sterilized lids. Leave the workpieces to cool completely, cover with a warm blanket.
Delicious eggplants for the winter, like mushrooms
Take from the products for 1 kg of eggplant:
- garlic - 3 pieces
- water - 420 ml
- apple or grape vinegar - three tablespoons
- sugar - 2 tsp
- salt - a teaspoon
- refined vegetable oil
- bay leaf
- Preparation: Wash the vegetables, chop into slices, sprinkle with salt, leave to release unpleasant juice. Transfer any piece to a frying pan with heated oil, fry them on both sides. Transfer the eggplant pieces to a container or pan, put onion rings on top, chopped garlic, stir. Pour water into a shallow saucepan, boil it, add salt, sugar, peppercorns, bay leaves, boil for five to seven minutes .. Pour the cooked marinade into the eggplant mass, stir, cover, leave to cool on the table. Put the finished snack in the refrigerator overnight.
Eggplants for the winter like mushrooms in jars
Required products:
- "Blue" - 1 kilogram
- hot pepper pod
- garlic - 3 pcs.
- vegetable oil - 120 g
- water - one liter
- apple cider vinegar - 155 g
- salt - 75 g
Cooking steps: Rinse the fruits, chop them into circles, cut any of them into four parts. Put them in a bowl, add salt, flood, leave for forty minutes .. Thanks to this salt bath, all the sadness will come out of the fruit. They will also absorb less fat during frying. Pour water into a bowl, put salt, boil, add vinegar, boil again. Rinse vegetables from salt, send to a saucepan with boiling marinade.
Spicy eggplant salad for the winter
Required products: - Medium onion - 2 pcs. - dark ground pepper - egg - 2 pieces - mushroom bouillon cube - vegetable oil Preparation: Cut the peel from the fruit, chop it into cubes. Beat the eggs until foamy, pour them over the vegetables, mix well. Cover with a lid so that they are not chapped. Stir the food 5 or 6 times in one hour. As a result, you should not have any eggs left, besides, at the bottom of the vessel. Grind the broth cube. Dice the onion. Fry vegetables a little in oil, after finishing put onion, stir, fry for 3 minutes. Stir, add chopped mushroom cube, bring to readiness. Add spices.
Let the marinade in the fruits, let the water drain. Vegetables - in a saucepan with boiling oil. Fry for three minutes. Lastly, put the garlic, chopped hot pepper, keep it on the fire for another minute. Pack the "blue" in a warm form in a sterile container. Close with lids, leave until completely cooled. Please note that the marinade should be salty, but not salty! It should be nice to try.
Eggplant in the oven for dinner
You will need: - onion - spices - parsley or dill - eggplants - 420 g - vegetable oil - sour cream - 120 g
How to cook: Free the fruits from the peel, chop into cubes. Fold in a container, pour in boiling water in that direction so that it completely covers them, leave for half an hour. Cut the onion into half rings, fry until transparent in vegetable oil. Add eggplant, add sour cream and mushroom seasoning, stir, season with chopped parsley, bring to a boil, disconnect, serve.
Warm eggplant salad
If you are an eggplant lover, try other blanks as well. For example, cook with carrots.
Ingredients:
- carrots - 320 g
- "Blue" - 1 kg
- greens
- garlic head
- peppercorns
- one and a half glasses
- vinegar - a tablespoon
Cooking steps: Crush the peeled garlic with a garlic press. Free the vegetables from the tails, cut them deeper than half. Dip in water with added salt, boil for 5 minutes. Put the prepared foods on a sieve, press down with a load in order to release excess sadness. The fruits will cool, salt them evenly, put the garlic, stuff with carrots, spread in a dense layer on the bottom of the enamel bowl. The brine is made from water, salt and a spice mixture. Pour vinegar into the cooled mixture, cool to a temperature of 50 degrees, fill the workpiece, spread the oppression on top, leave for several days.
Spicy eggplant appetizer with garlic
You will need: - garlic - 320 g - eggplant - 5 kilograms - Bulgarian pepper - 1 kg - vinegar - 220 ml - sugar - 120 g - a bunch of dill - vegetable oil - a tablespoon - a pod of unpleasant pepper - 3 pcs. Cooking steps: Cut the fruits into thin slices, sprinkle them with salt, put in a flat bowl for half an hour, so that the juice begins to stand out. "Drive" both types of pepper, garlic and dill through a meat grinder, add vinegar, sugar, stir until the last component dissolves. Fry the eggplant circles, remove any of them from the pan with a fork, dip in the garlic-pepper mixture, put them in pre-sterilized containers. You need to sterilize 15 minutes. At the end, seal the appetizer.
Mushroom lovers know that they can be replaced by "imitating" the mushroom taste with other vegetable dishes, including using eggplants. The blue ones are so tasty that they have long become an alternative to mushrooms in winter preparations.
Benefit. Eating eggplants helps to lower blood cholesterol, the pulp of these beneficial fruits contains a huge amount of potassium, and it is known to normalize water metabolism in the body, as well as improve the work of the heart muscle. Eggplant belongs to the group of low-calorie vegetables, 100 grams of eggplant contains only 24 calories, so they are indispensable for the diet of vegetarians and people adhering to a diet. This unique vegetable contains vitamins C, B, B2, PP, as well as carotene. The composition of the mineral substances of eggplant includes calcium, magnesium, phosphorus, sodium, iron.
