Eggplants Like Mushrooms For The Winter: The Best Recipes For Preparations, Step-by-step Instructions With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Delicious eggplants like mushrooms: the best homemade preparations for the winter

Eggplant dishes can be found in many cuisines around the world. A tasty and healthy vegetable has been popular for more than one century. Eggplants are fried and boiled, stewed and baked, grilled and barbecued. First and second courses, salads and snacks are prepared from these fruits. To enjoy your favorite flavor all year round, eggplant can be canned.

Content

• 1 Eggplant for mushrooms: step by step recipes with photos and videos

  • 1.1 Eggplant with garlic and dill

    1.1.1 Video: delicious eggplants like mushrooms for the winter

  • 1.2 Eggplant with mayonnaise

    1.2.1 Video: eggplant for mushrooms with mayonnaise

  • 1.3 Eggplant with hot peppers
  • 1.4 Eggplant in soy sauce

  • 1.5 Whole vegetables without sterilization

    1.5.1 Video: Whole Pickled Eggplant

Eggplant for mushrooms: step by step recipes with photos and videos

Having prepared eggplants according to certain recipes, you can get a dish that tastes very much like mushrooms. We bring a selection of such options to your attention today.

Eggplant with garlic and dill

The amount of ingredients in this case is designed to get five liter cans of the product, but I prefer to make the blank in half liter cans. Small containers are much more convenient. A liter of salad is not eaten at a time and you have to put the leftovers in the refrigerator, and a small jar is just what you need for one dinner or lunch for 3-4 people.

Ingredients:

• 5 kg eggplant;
• 300 g of garlic;
• 350 g dill;
• 300 ml of sunflower oil;
• 3 liters of water;
• 250 ml of 9% vinegar;
• 4 tbsp. l. salt.

Cooking steps:

1. Wash and dry the eggplants, cut the tails. Rinse the dill and shake well, removing the remaining liquid. Peel the garlic.

   

   You can also use dried dill, but with fresh dill it will turn out to be more aromatic and brighter

2. Cut the eggplants into cubes, mix with a small amount of salt, rinse after half an hour (this will relieve the vegetables of bitterness). Boil in portions in a boiling marinade of water, salt and vinegar. The cooking time for each portion is no more than 3 minutes.

   

   Vegetables can be cut into cubes or quarters of rings

3. Sterilize jars and lids by spraying boiling water over them.

4. Pass the garlic through a press, finely chop the dill with a knife. Mix these ingredients with sunflower oil.

   

   Garlic can be finely grated or passed through a press

5. Stir the eggplant with the garlic-dill mixture, then place the vegetable mass in a prepared glass container.

   

   Blanks can be placed in cans of any suitable size

6. Sterilize jars covered with lids in a saucepan of boiling water for a quarter of an hour (the sterilization time depends on the volume of the jars, if necessary, it should be increased).

   

   To prevent the glass from bursting under the influence of temperature, the bottom of the pan should be lined with a piece of cloth

7. Roll up the cans, turn over, cool.

   

   Eggplants with garlic and dill are stored perfectly in the cellar for a year

Video: delicious eggplants like mushrooms for the winter

Eggplant with mayonnaise

Unusual eggplant preparation in mayonnaise dressing. Such an appetizer can be cooled and eaten immediately, or rolled up in sterilized jars and enjoy the food in the cold winter.

Ingredients:

• 2 eggplants;
• 1 head of onion;
• 1 head of garlic;
• 5-6 Art. l. mayonnaise;
• 2 tbsp. l. 9% vinegar;
• 50 ml of sunflower oil;
• salt to taste;
• ground black pepper to taste.

Cooking steps:

1. Wash the eggplants, dry, remove the stalks. Peel the onion and garlic.

   

   If the eggplants are small, 3-4 fruits may be needed for a liter harvest

2. Cut a large onion into strips, put in a frying pan with heated sunflower oil (1 tablespoon) and fry until soft.

   

   The onion can be cut into half rings or quarters of rings

3. Transfer the onion to a strainer and let the oil sit in the glass.

   

   The onions fried for preparation should be translucent and soft enough

4. Cut the eggplants into cubes, fry in the remaining oil until golden brown.

   

   Tough peels from large, ripe vegetables are best cut off

5. Combine eggplant and onion.

   

   For quick and easy mixing of your appetizer ingredients, place the fried vegetables in a large bowl

6. Add chopped garlic, salt and pepper to the vegetable mixture, pour in vinegar and mayonnaise.

   

   Before adding mayonnaise, pay attention to the expiration date of the product

7. Mix all ingredients gently.

   

   Stir the mixture gently so that the eggplant pieces remain intact and do not turn into porridge

8. Transfer the resulting mass to a liter jar (or 2 jars of 0.5 liters each), cover with a metal lid and sterilize in boiling water for a quarter of an hour.

   

   During sterilization, the can must be immersed in water up to the neck

9. Cool the workpiece and store in a cellar or refrigerator.

   

   Eggplant like mushrooms with mayonnaise is a hearty and delicious dish

Video: eggplant for mushrooms with mayonnaise

Eggplant with hot pepper

Lovers of Korean cuisine will like this spicy preparation. I cook this recipe every year and in large quantities. However, since my household does not support my addiction to very spicy dishes, some of the preparations have to be done, reducing the amount of hot pepper to half a pod. To distinguish the jars "for myself" from the rest, I prepare a very spicy appetizer with only red chili, and in all the others I put exclusively green. Thus, you can select the desired seaming, focusing on its color.

Ingredients:

• 700 g eggplant;
• 100 g of onions;
• 3 pods of green hot pepper;
• 1 chili pod;
• 1 head of garlic;
• 5 ml of vinegar essence;
• 12 g salt;
• 400 ml of sunflower oil;
• 1 tsp mustard seeds;
• 1 tsp coriander seeds.

Cooking steps:

1. Cut the washed and dried eggplants into quarters of 15 mm thick rings, sprinkle with salt, rinse after 20-30 minutes.

   

   For a snack, it is better to use small eggplants with delicate skin and unripe seeds.

2. Cut the peeled onions vertically into 4-8 pieces.

   

   If the bulbs are small, it is sufficient to cut them into halves or quarters.

3. Cut the green pepper pods into thin rings.

   

   Bitter pepper is cut into a blank with seeds

4. Chop the garlic with a knife.

5. Peeled chili seeds and membranes, cut into small strips.

   

   The amount of chili in the recipe can be decreased or increased to your taste.

6. Boil 1.5 liters of water in a saucepan, add salt, mustard seeds and coriander, then pour in the vinegar essence.
7. Dip vegetables in the marinade and cook (blanch) over low heat for 15 minutes.

8. Place vegetables in a sieve and leave to drain with water.

   

   To speed up the process, the vegetables can be lightly pressed onto the sieve with a large wooden spoon.

9. Wash glass containers with a weak solution of baking soda (1 tsp per liter of water) and dry in the oven at 120 degrees.

10. Remove the jars from the oven and fill with the vegetable mixture.

    

    Fill the jars so that there are gaps for the oil

11. Pour the sunflower oil into a thick-walled saucepan or saucepan, heat until the first haze appears.

12. Gently pour the hot oil into the eggplant jars.

    

    To avoid burns, pour hot oil very carefully.

13. Leave the lids open, cover the jars with a clean kitchen towel and cool.

14. Seal the jars hermetically and store. In a cool pantry, a snack can stand for 25-30 days, in a refrigerator - 2-3 months.

    

    After 2-3 days, you can try the snack

Eggplant in soy sauce

If you are still undecided on how to harvest eggplant for the winter, be sure to try the recipe for fried vegetables with the addition of soy sauce.

Ingredients:

• 1 kg eggplant;
• 1 onion;
• 3-4 st. l. soy sauce;
• 1 tbsp. l. salt;
• sunflower oil for frying.

Cooking steps:

1. Select small eggplants, wash and pat dry.

   

   Choose small, strong vegetables without spoilage

2. Cut vegetables into 5 mm slices.

   

   To cut vegetables neatly and quickly. use a sharp knife with a wide blade

3. Cut the eggplant into cubes.

   

   Things will go faster if you do not cut the circles one by one, but stack them in stacks of 3-4 pieces

4. Transfer vegetables to a large bowl, salt and stir well. Leave it for half an hour to let the bitter juice stand out.

   

   Thanks to salt, eggplants will lose their inherent bitterness.

5. Chop the peeled onion in a blender.

   

   Onions can be cut into cubes or half rings

6. Heat 3-4 tablespoons of refined sunflower oil in a frying pan, add the onion and fry until golden brown.

   

   It is important that the onion does not burn, otherwise the taste of the preparation will be spoiled

7. Rinse the eggplants and place in a colander.

   

   Vegetables must be in a colander for at least 10 minutes

8. Place the pieces of vegetables on a towel and pat dry slightly.

   

   By removing excess moisture from vegetables, you prevent hot oil splashing and scalding when frying

9. Transfer the eggplants to a skillet with onions and, stirring occasionally, cook for about 20 minutes. During this time, the pulp of vegetables should acquire a light brown tint.

   

   To easily mix the vegetable mass, fry the eggplants in a deep skillet or large saucepan

10. Pour soy sauce into a skillet, mix all ingredients well.

    

    On this you can add some fresh cilantro to the vegetables.

11. Spread the vegetable mass in sterilized jars, screw tightly with lids (also sterilized) and turn over. Store in the refrigerator.

    

    The appetizer is ready to eat immediately after preparation

Whole vegetables without sterilization

Eggplants like mushrooms for the winter can be cooked whole. To do this, you need to choose small varieties of vegetables. For example, Graffiti, Ophelia F1 or Bianca will do.

Ingredients:

• 2 kg of small eggplants;
• 2 liters of water;
• 1 head of garlic;
• 80 ml of 9% vinegar;
• 3-4 bay leaves;
• 2-3 tbsp. l. coriander seeds;
• 10 black peppercorns;
• 1 tbsp. l. Sahara;
• 50 g of salt.

Cooking steps:

1. Choose the smallest 2 kilograms from the available vegetables.

   

   Only small vegetables are suitable for harvesting according to this recipe.

2. Without removing the stalks, wash the eggplants thoroughly under running water.

3. Make longitudinal cruciform incisions without touching the last 1–1.5 cm in front of the peduncle.

   

   Make cuts to keep the eggplant in shape

4. In a saucepan, combine filtered water, granulated sugar, salt, spices and vinegar. Bring the marinade to a boil, add the garlic slices to it.

   

   You can choose spices for the marinade at your discretion

5. Place the eggplants in a saucepan and cook for 15 minutes.

   

   Keep track of the time and do not cook vegetables for more than a quarter of an hour

6. Using cooking tongs, place the vegetables in a pre-prepared glass container, cover with marinade, distribute bay leaf, garlic, coriander and pepper seeds evenly over the jars.

   

   Sprigs of fresh parsley can be added to the workpiece

7. Seal the jars hermetically, cool by turning upside down. Place the cooled workpiece in the refrigerator.

8. You can try the appetizer after 2 days. If you want to have jars of food on hand all winter, the eggplants must be boiled again for 15 minutes and rolled up using sterilized jars and lids.

   

   It is recommended to pour vegetable oil over the snack before serving.

Video: whole pickled eggplant

Do you cook eggplants like mushrooms for the winter? Be sure to share your recipes with us in the comments below. Bon appetit to you and your family!