Eggplants like mushrooms - quick and tasty recipes for the winter. Eggplants are like mushrooms for the winter

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.

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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 be to the taste of 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.

No one will argue about the taste of purple vegetables. Every housewife has several favorite recipes for dishes and preparations for the winter. Perhaps the recipes below will become a new product for someone and will add to the pages in their notebook.

Preparing eggplants for harvesting

Before “doing magic” in the kitchen, the little blue ones need to be sorted. They leave only dense, dark purple fruits without damage. Then they are washed and placed in a colander to drain. Subsequent steps depend on prescription requirements.

If you need eggplants without skin, then cut it off before cooking. The stalks are removed in any case. The fruits are pierced through with a knife or a cut is made along the length, not reaching the edges 3 cm.

Boil the blue ones in salted water (30 g of salt per 1 liter) for 20-30 minutes. The degree of readiness is checked with a match - if it pierces the fruit, the eggplants can be removed.

Having placed the board at an angle, the blue ones are placed on it and pressed down with a weight. Keep in this form until the eggplants have cooled and all the water has drained.

In this option, the skin is not cut off. You can heat treat the blue ones in the oven on a baking sheet or under a lid in a frying pan. The fruits must be turned over so that they are baked on all sides. Peel the skin while still hot and immediately cut off the stalks.

Eggplants are like mushrooms - the best recipes for the winter

The recipes below will appeal to real gourmets. Fans of mushrooms will appreciate the preparations - eggplants will be a worthy replacement for them both in taste and in the richness of nutrients.

To make them blue and look like mushrooms in a jar, it is recommended to cut them into small cubes. In this case, eggplants can be fermented on their own, leading to lactic fermentation. But the preparation will be much tastier if you add roots. Step by step it looks like this (the ingredients are taken for 2.3 kg of eggplant):

carrots (0.5 kg) and parsley root (100 g) are chopped and fried in vegetable oil, adding greens at the end;
separately fry onions (100 g);
The ingredients are combined, salted (1 tbsp) and simmered.

Blue and roasted ones are packaged in jars, alternating layers. Fill with 3% saline solution and cover the necks with gauze.

After waiting for the start of fermentation, leave for another 3 days and pour calcined and cooled oil into jars with a layer of 2 cm. Lightly covering with nylon lids, store in a cool place (at a temperature of 0 to +10 degrees).

It should be noted that eggplants cooked without sterilization are edible for no more than six months.

Spicy lovers will definitely like this recipe. For 2.5 kg of eggplant you will need 100 g of peeled garlic cloves, a glass of vegetable oil, 2 bunches of herbs. The cooking algorithm is quite simple:

eggplants are cut into cubes raw, after peeling;
cook for 10 minutes in the marinade (take 1 tablespoon of vinegar essence and 1 tablespoon of salt per 1 liter of water);
grate the garlic, finely chop the greens and mix with the eggplants;
Having calcined the vegetable oil, pour it into the prepared mixture.

Packaged in jars and sent for sterilization for 20 minutes (liter jars).

Eggplants for the winter like mushrooms with garlic: video

You don’t have to bother with this recipe for a long time - the housewife gets rid of the process of slicing the fruit. Therefore, it is better to take small blue ones (2 kg) so that they fit into a 3-liter bottle. All subsequent steps are simple and will take little time:

the cloves from one head of garlic are peeled and cut into slices;
add 1 tsp. salt and grind thoroughly;
Place a couple of bay leaves and a celery leaf on the bottom of the jar;
Having cut the eggplants, stuff them with grated garlic;
prepare the brine - 2 tbsp for 1 liter of water. salt;
the bay is blue, cover the jars with lids.

For lactic fermentation, it is kept for 5 days at 18-25 degrees. Then you need to store it in the cellar at a temperature not exceeding 8 degrees Celsius or in the refrigerator.

Before serving, cut the eggplants into pieces and season with oil. Their taste is indistinguishable from pickled mushrooms.

Housewives increasingly began to use this sauce for winter preparations. This is where it will come in handy. One standard package is enough for 3 kg of blueberries, which do not need to be pre-treated. The steps in this recipe are identical to those described above and look like this:

Having cut the eggplants into cubes, sprinkle them with salt to release the juice;
Having heated the vegetable oil, fry the blue ones until golden;
do the same with chopped onions (1 kg);
combine the components, add crushed garlic (2 heads), spices (to taste) and 1 tbsp. vinegar 9%;
Having seasoned the mixture with mayonnaise, pack it in sterile jars and close with lids.

Since the workpiece does not undergo sterilization, it is better to store it in the refrigerator.

The Greeks shared this recipe with the world. They consider eggplants a national product. To prepare 3 liter jars of snacks, you need to take 2.5 kg of small blue ones. They are prepared by baking using vegetable oil.

Before roasting the fruits, a deep cut is made in the middle. This will speed up the roasting process. The hostess's subsequent actions will be as follows:

finely chop the onion (2 kg) and sauté;
dill and parsley (50 g each) are chopped, mixed with onion and salt (1 tbsp);
prepare tomato sauce from 2 kg of ripe tomatoes, 60 g of salt and 65 g of sugar; add ground and allspice to taste;
the blue ones are stuffed with an onion mixture and placed in jars into which a little sauce has already been poured;
When the containers are filled with fruits, they are filled with hot sauce up to the neck.

It will take a long time to sterilize – about 100 minutes. But then the little blue ones prepared in this way can be safely stored in the kitchen cabinet or pantry.

This recipe also avoids pre-processing the fruit. Eggplants (2 kg) are cut into slices 20 mm thick and sprinkled with salt to remove bitterness. After 20 minutes, rinse under running water and squeeze. Then proceed to the following manipulations:

heat sunflower or cottonseed oil in a frying pan and fry blue circles in it (on both sides);
While the eggplants are cooling, finely chop the parsley and lemon into thin slices;
the blue ones are placed in dry jars, interspersed with lemon slices and herbs;
The mass is filled with chilled calcined oil, but not to the top (leave 2 cm free under the neck).

During sterilization, which lasts 1.5 hours for half-liter jars, do not allow the water to boil strongly. Otherwise, the oil will splash out and the sealing quality will deteriorate.

The peculiarity of this recipe is a large amount of greens. Dill will give the eggplants a pleasant spicy aroma. All the ingredients below are taken based on 2 kg of blue ones and perform the following actions:

elastic fruits are cut into cubes of 1.5-2 cm;
Having prepared the marinade from 2.5 liters of water, 1 tbsp. salt and 150 ml of apple cider vinegar, blanch the eggplants in it (5 minutes);
Drain in a colander and leave for an hour to cool;
garlic cloves (1 head) grated;
dill (350 g) is finely chopped and combined with the rest of the ingredients.

There is no need to sterilize so that the piquant spicy smell is more intense. But you will have to store the product in the refrigerator.

It should be taken into account that eggplants prepared in this way are stored for no more than a month, then they begin to mold. But the snack turns out so tasty that it is eaten in a couple of weeks.

If you want to make bulk preparations according to this recipe, you will have to sterilize them. Liter jars are kept in low boiling water for 20 minutes, then wrapped in a blanket and steamed for another day (upside down).

Eggplants with garlic and herbs for the winter: video

To make this appetizer piquant, onions (1 kg) are first chopped into half rings and marinated in vinegar for 2 hours. Purple fruits (2.5 kg) are freshly cut into strips, which are then turned into straws. In the future, you should adhere to the following conservation algorithm:

prepare a brine from 5 liters of water and half a pack of salt;
pour the liquid over the eggplants and keep under pressure for 2 hours;
then the blue ones are washed in 2 waters;
Pour vegetable oil (1 l) into a stainless cauldron and heat it;
simmer the blue ones over low heat for 20-25 minutes;
At the end, add the squeezed pickled onions, mix everything and turn off the heat.

Having been packaged hot in jars, they are immediately rolled up, turned upside down, wrapped in a warm blanket and allowed to cool completely in this form.

The combination of eggplants and bell peppers is an unforgettable “feast of taste.” If you want to surprise your loved ones, you should try this recipe:

blue fruits (5 kg) are cut into cubes, sprinkled with salt and kept for 4 hours;
red bell pepper (1 kg) is ground in a meat grinder and fried in a large amount of oil;
prepare the marinade - 5 liters of water, 100 g of salt, ½ liter of vinegar (7%), 2 bay leaves, several black peppercorns;
Boil the squeezed eggplants for 5 minutes and place in a colander to get rid of water;
Peppers are mixed with blue peppers and distributed into jars.

Depending on where the blockage will be stored, the owner decides whether to sterilize or not.

Eggplants are like mushrooms for the winter - a delicious recipe: video

If you have a multicooker in your home, all procedures are greatly simplified. Each of the above recipes can be used as a basis, but the simplest one is given below as an example:

eggplants (1.5 kg) cut into cubes without pre-treatment;
slices from one head of garlic are cut into pieces;
Chili pepper (half a pod) chopped;
pour 1.2 liters of water into the bowl, add salt (2 tbsp), add sugar (1 tbsp) and vinegar (75 ml);
closing the multicooker lid, turn on the “Multicook” mode at 160 degrees for 25 minutes;
Boil eggplants in the marinade for 5 minutes;
drain the water, transfer the blue ones to another container;
In the “Frying” mode, sauté the garlic and pepper for 5 minutes (take 120 ml of oil);
then add the blue ones and fry for another 5 minutes.

Once packaged in jars, they are immediately rolled up and kept under a warm shelter for 12 hours.

Blue mushrooms for the winter will appeal to all lovers of simple but very tasty preparations. This dish goes well with any side dish, so be sure to prepare a few jars.

Little blue recipes for the winter.

Blue ones like mushrooms.

Ingredients:
- vegetable oil, apple cider vinegar - 0.25 cups each
- onion
- eggplant – 3 pieces
- sugar - teaspoon
- bell pepper – 2 pieces
- salt
- chopped basil
- black pepper
- chopped parsley

Preparation:
1. Wash the eggplants, cut into slices, place in boiling water with added salt, boil for 5 minutes, discard in a colander, let the water drain, and cool.
2. Prepare the marinade: peel the onion and bell pepper, chop finely, put in a bowl, add chopped parsley and basil, pour in vegetable oil, vinegar, add sugar, salt, stir.
3. Take a clean jar, place a layer of eggplants, pour the marinade on top. Place the eggplants until the marinade and eggplants are gone. Place it all in the refrigerator for 6 hours.
4. If desired, the eggplant preparation can be rolled into jars and then stored in the cellar.

Try also.

Blue ones for the winter, marinated with mushrooms.

Ingredients:
- vegetable oil – 100 grams
- clove of garlic – 3 pieces
- hot red pepper - one pod
- salt – 120 g
- water – 1 liter
- vinegar 5% - 155 ml

Preparation:
1. Wash the eggplants, dry them, cut them into pieces, place them in a bowl, add a couple of tablespoons of salt, cover it all with water, leave for 40 minutes, then rinse.
2. In a separate saucepan, heat water with added salt to a boil, pour in vinegar, boil, add prepared eggplants, cook for 3 minutes, transfer to a colander, let the liquid drain.
3. Transfer the mixture to a frying pan with the addition of vegetable oil, fry for three minutes, stirring from time to time.
4. Add chopped garlic and hot pepper, cut into small cubes, stir, cook for one minute.
5. While still hot, place the finished eggplants into sterilized jars, roll them up, turn them over, wrap them, and leave them for storage.

What do you think?

Eggplants are like mushrooms.

Ingredients:
- clove of garlic
- eggplants – 1.5 kg
- vegetable oil – 1 cup
- salt - two tablespoons
- water – 2 liters
- vinegar essence – 2 tablespoons
- chopped dill

Preparation:
1. Wash, peel and cut the eggplants into cubes.
2. Prepare the marinade: mix water and salt, heat until boiling, pour in vinegar, stir, add prepared eggplants, heat to a boil, cook for 5 minutes, discard in a colander, let the liquid drain and let the eggplants cool.
3. Chop the peeled garlic, wash the dill, and chop finely. Place all this in a bowl, add the eggplants, mix thoroughly, and put in the refrigerator for a couple of hours.

Preparing eggplants for preservation

To prepare “eggplants like mushrooms” snacks, it is advisable to choose young fruits with soft seeds or use only the part where there are very few of them. The blue ones must be thoroughly washed and removed from the skin and tails. Freshly picked vegetables have thin skin, which can be easily checked by pressing with a fingernail; if the skin has broken through, it does not need to be peeled.

The fruit processing process begins with slicing, of which there are several options:

cubes;
straws;
circles;
cubes.

Eggplants have one peculiarity - raw vegetables contain bitterness, which must be eliminated so as not to spoil the taste of the dish. To do this, peeled and cut fruits in any way you need:

Soak in cold water for at least 30 minutes.
Add a small amount of salt and let sit for half an hour.
Place in boiling water and cook for 4 minutes.
Drain the liquid and cool the eggplants.

When preparing snacks from blueberries, the ingredients are often other vegetables, when preparing which it is advisable to use the following recommendation.

Sliced vegetables (to enhance the taste and preserve beneficial properties during heat treatment) must first slightly release juice or become covered with “perspiration”. For this purpose, sprinkle zucchini and sweet peppers with a small amount of salt, and onions and carrots with sugar and leave for up to half an hour, they should be moistened.

The preliminary preparation process is over, you can start preparing delicious eggplant dishes.

Eggplants are like mushrooms - recipes for the winter

The appetizer “eggplants like mushrooms” has an unusual taste – quite piquant, a little spicy, with a distinct taste of mushrooms. This dish will undoubtedly decorate the winter menu. An inexperienced guest will not immediately recognize the substitution.

Recipes for winter preparations are quite simple and accessible even to novice housewives. Blue ones with a mushroom flavor are obtained by pickling or salting.

There are several similar options for preparing eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruit. You can cook it whole (without tails) or cut it into cubes, longitudinal plates, into four parts.

Little blue pieces

The recipe includes the following components:

eggplants – 2 kg;
garlic – 200 grams;
sunflower oil – 1.5 cups;
water – 10 glasses;
salt – 80 grams;
dill - one bunch;
9% vinegar – 150 ml.

Step-by-step preparation of blue ones for long-term storage:

pour salt into a pan of water, boil, pour in vinegar;
place eggplants, cut into large cubes, into the boiling marinade and boil for 4 minutes;
Drain the vegetable mass through a colander and leave until completely cooled and the water has drained;
chop dill and garlic;
Carefully transfer the prepared vegetables into a deep bowl, add chopped spices, pour in vegetable oil;
Pack the resulting mixture tightly into pre-sterilized jars;
close the lids and place in the refrigerator for a day to stand;
For long-term storage, the workpiece must be sterilized - liter jars for an hour and half an hour - half-liter jars.

Without sterilization, canned food can be stored in the refrigerator for no more than 2 weeks.

"Mother-in-law's tongue"

Peel the eggplants (weight five kilograms), cut along the grain into 4 parts, boil in the marinade for 10 minutes, put in a gauze bag and hang for 10 hours.

Components for 5 liters of brine:

1 tbsp. spoon of salt;
0.4 liters of vinegar.

Carefully remove the blue plates from the gauze bag, place in a deep bowl, add 100 grams of chopped garlic and 0.5 liters of odorless vegetable oil. Mix everything, put it in 1-liter jars, sterilize for half an hour and roll up the lids.

Harvesting whole fruits

For this recipe, you need to choose medium-sized young fruits. Wash the eggplants, cut off the stems, place in boiling water for five minutes, remove and leave to cool.

Each vegetable must be pricked with a fork 3-4 times and placed in liter jars. Add 1 clove of garlic, bay leaf and a few allspice peas to each, pour boiling brine, sterilize for 15 minutes, then seal tightly.

Marinade recipe for 5 liter jars:

2 liters of water;
0.2 liters of vinegar;
2 tbsp. spoons of salt and sugar.

Before eating, cut the eggplants into small pieces; you can season them with onion rings and vegetable oil.

Salted vegetables like mushrooms

Pickling blueberries is simple, quick and affordable. Preparing vegetables for the procedure is carried out in the classical way:

Rinse;
remove stems and peel;
chop into cubes;
Sprinkle with salt and let stand until the bitterness comes out.

Chop the onion into half rings, place in a deep bowl and pour in vinegar. Pickled onions will give a more refined and delicate taste to the entire dish.

Rinse the eggplants from salt, squeeze and fry until soft in small portions in vegetable oil, using a deep frying pan. Mix fried blueberries with chopped garlic, dill and parsley.

Components:

3 kg eggplants;
0.3 kg of onion;
50 gr. salt;
1 glass of vinegar;
3 heads of garlic;
one bunch of dill and parsley;
0.2 liters of vegetable oil.

Place the resulting dish into jars, sterilize and roll up the lids. Sterilization time for half-liter containers is 10-12 minutes, for liter containers – half an hour.

"Honey mushroom legs" from eggplant

The original recipe for “honey mushroom legs” made from eggplant will appeal to many housewives. It is easy to prepare, the finished product tastes like pickled mushrooms. For this dish, the blue ones are prepared in a special way, namely: the peeled fruits are cut along the fibers into thin slices, and they, in turn, are cut into strips the size of a little finger. Important note: cutting across is prohibited. Chopped vegetables should be covered with salt and pressed down with a weight for 2 hours.

Ingredients for marinade:

3 glasses of water;
half a glass of vinegar;
10 bay leaves;
8 peas of allspice;
3 buds of cloves.

Mix all ingredients, bring to a boil and cool.

Squeeze the salted blueberries and fry in a deep frying pan using odorless vegetable oil. Chop the onion into half rings and mix with chopped garlic. Place the prepared components, alternating with each other, in layers in a deep container. Pour the marinade into the contents and keep for 2 days in a cold place. After the specified period, the preservation is ready for use.

For winter preparations, the “legs of honey mushrooms” are laid out in half-liter jars, compacted tightly. Sterilize for 15 minutes and seal tightly with lids.

To prepare 5 kg of finished product, you will need:

10 kg eggplant;
2 heads of garlic;
1 kg of onion;
6 tbsp. spoons of salt.

Blue mushrooms with pepper

A savory snack to decorate the table at any time of the year, tasty and healthy, and also has a very beautiful appearance.

Components:

5 kg eggplant;
1 kg of sweet red pepper;
1 tbsp. spoon of salt;
0.5 liters of vegetable oil.

Grind the washed blue ones into cubes, add salt, mix and leave for 4 hours. Grind the pepper in a meat grinder, fry in oil and cool.

To prepare the marinade you need:

5 liters of water;
half a liter of vinegar;
4 tbsp. spoons of salt;
8 peas of allspice;
7 bay leaves.

Boil water and add the remaining ingredients. Squeeze the eggplants, add them to the boiling marinade and boil for 5 minutes. Strain the liquid, mix the blueberries with pepper, and the dish is ready to eat. To store jars of snacks, you must sterilize:

half-liter - 15 minutes;
liter - half an hour.

Eggplants with champignons

A flavorful winter snack is made from blueberries with mushrooms. Both products go well together and complement each other.

Components:

1 kg eggplant;
0.5 kg champignons;
2 tbsp. spoons of vinegar;
1 teaspoon sugar;
5 cloves of garlic;
a glass of vegetable oil;
salt to taste;
ground pepper as desired.

In this recipe, champignons can be replaced with any wild mushrooms.

Each blueberry fruit must be wrapped in foil, having previously cut off the tails on both sides, and baked in the oven at +200°C for 30-50 minutes. When they become soft, take them out and leave them to cool.

Peel the champignons, wash thoroughly and boil for 20 minutes over moderate heat. Drain and cool. Then fry in oil until yellow and transfer to a deep bowl.

Cook the onion, chopped into half rings, in the same oil.

Peel the cooled blue ones and chop into cubes. Place all ingredients in one bowl, add spices and mix. Pack the finished dish into half-liter jars, compacting tightly, sterilize for an hour and close hermetically with lids.

Fried eggplants like mushrooms

It is difficult to distinguish fried eggplant appetizers from real mushrooms by taste. They are easy and quick to prepare, and the taste is amazing, just to lick your fingers. This wonderful recipe allows you to cook the dish all year round. If fresh fruits are not available, you can easily replace them with frozen ones.

The peculiarity of this snack is that it is prepared without the use of salt. To remove bitterness, diced vegetables are soaked in cold water for half an hour.

Ingredients:

4 pieces of eggplant;
2 eggs;
3 onions;
1 cube of mushroom broth seasoning;
1 glass of vegetable oil.

Lightly squeeze the soaked vegetables and place in a bowl, add eggs, beaten until smooth, mix everything well and put in the refrigerator to cool for 1 hour, stirring occasionally. Then fry them in oil, add finely chopped onion and simmer until tender. At the end of the process, add mushroom broth seasoning; if the dish turns out to be a bit dry, add a little hot water and simmer over low heat for another 5 minutes.

Before use, you can add mayonnaise, green onions and dill to taste.

There are many recipes for cooking eggplants; they are quite simple, do not require complex culinary techniques, and are very popular among housewives. Mushroom-flavored snacks are good for both the everyday menu and the holiday menu.