For lovers of mushroom-like eggplants: 7 best recipes for the winter

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The most favorite time for a gardener is harvesting and preparing vegetables for the winter. Let's look at how to make quickly and tasty eggplants like mushrooms, recipes for which are used in elite restaurants. The fruit has a unique ability to change its taste. It is often used to prepare original snacks, combining it with various seasonings and vegetables. Is it possible to refuse “overseas” caviar, salad, stew and fried vegetables with a unique taste and aroma? The main thing is to boldly get down to business.

We make quickly and tasty eggplants like mushrooms, recipes for winter preparations

In cooking, there are a huge number of options on how to prepare such an original snack.
For this purpose, they use young blue ones, in which the seeds have a soft texture. If the fruits are large, then part of the eggplant will do, where they practically do not exist. Vegetables are cut in different ways, allowing for creativity. Let's look at how to cook eggplants like mushrooms in your home kitchen, deliciously and quickly. The recipe contains a set of components:

• young blue ones;
• garlic (large);
• hot pepper;
• white onions;
• refined sunflower oil;
• small bay leaf;
• pepper (peas);
• clove buds (spice);
• water;
• regular vinegar;
• coarse salt;
• granulated sugar.

Wash the eggplants thoroughly under the tap. Wipe with napkins. Remove the stalk. Cut into equal cubes.

Water is poured into the pan. Bring to a boil and add chopped vegetables. Boil for several minutes (5-7), and then drain in a colander to drain excess liquid.

Onions are peeled and cut into pieces. Garlic is pressed with a hand press. Eggplants are laid out in several layers in steamed jars. Between them make a layer of chopped onion and garlic. Add bay leaf, cloves, bitter and allspice.

Next, prepare the marinade. Table vinegar is poured into boiling water. Add granulated sugar and salt. Boil for 5 minutes. Hot brine is poured over eggplants placed in jars. Drizzle vegetable oil on top. Cover with nylon lids. When the snack has cooled, place it in the refrigerator. After 6 hours the appetizer is ready.

Eggplants, salted with garlic and carrots

This recipe for salted eggplants with garlic for the winter is quite simple, but very tasty - carrots add a sweetish note to the eggplants, which sounds very cool in this preparation.

What you will need:

• eggplants – 3 kg;
• fresh carrots – 1 kg;
• any greens - 100 g;
• “extra” salt - 100 g;
• garlic - 100 g;
• allspice;
• black pepper;
• apple cider vinegar - 75 ml;
• vegetable oil - 55 ml;
• water – 3 l.

Preparation:

1. Pour half a liter of filtered water into a large saucepan and water. Bring the contents to a boil.
2. Rinse the eggplants thoroughly, preferably with a sponge. Make a longitudinal cut.
3. Place the eggplants in a saucepan with water. Cook for 5 minutes after boiling.
4. Next, the eggplants should be transferred to cool water and placed under pressure. Leave everything in this position for several hours (at least six).
5. After the time has passed, remove the fruits from the water and cut them in half. Then chop them into medium-sized slices and add salt, which will remove the bitterness. Set aside.
6. Rinse the greens thoroughly. Dry it and chop it finely.
7. Wash and peel the carrots well. Grind it on a coarse grater. You can use ready-made, pickled carrots, such as “Korean” ones. The taste of the preparation will be even more interesting.
8. Place the chopped greens in the bottom of a deep saucepan.
9. Layer eggplants and carrots on top of the greens.
10. Remove the peel from the garlic. Cut the cloves into narrow slices.
11. Heat 0.5 liters of filtered water in a saucepan. Add all types of pepper, salt and garlic. Cook for a couple of minutes and then cool the consistency and add vinegar to it.
12. Fill the container with eggplants with the prepared brine. Place the oppression and put it aside for two days.
13. After the time has passed, sterilize the jars of the desired size. Place the eggplants from the pan in them. Add some vinegar.
14. Pour the prepared brine into a saucepan and boil, and then pack into jars. Pickling eggplants for the winter is over.
15. Roll up the jars. Put them in a cool place.

Pickled vegetables with dill

Eggplants have a special taste, like mushrooms for the winter. The recipe is quite simple and accessible.

It includes ingredients:

• blue;
• winter garlic;
• odorless vegetable oil;
• fresh dill;
• purified water;
• vinegar (9%).

Water is poured into a spacious container. Add salt. When it boils, add vinegar.

For 10 glasses of water, 150 ml of 9% table vinegar is enough.

Washed eggplants are cut into equal cubes. Dip into boiling salty liquid. Cook at medium temperature. Then the vegetables are placed in a colander. There they cool completely and are freed from the marinade.

Place the dill in a bowl and cover with water for a few minutes. Then take it out and wash it under the tap. Place on a glass board. When the liquid is gone, chop finely. Garlic is divided into cloves. Free from husks. Cut into small pieces.

The eggplants are transferred to a deep container. Season with spices, sprinkle with dill, garlic and vegetable oil. Mix and pack into steamed jars. For long-term storage, the appetizer is placed in a pan of water and boiled for 30-60 minutes, depending on the volume of the container (0.5-1 l, respectively).

Without sterilization, the product can be stored in the refrigerator for no more than 14 days.

Fried eggplants like mushrooms for the winter: the best recipe

For lovers of spicy eggplant appetizers, I’ll tell you how to very quickly prepare a mushroom-flavored dish at home.

To prepare a half-liter jar you need to take:

• blue ones - 600 g;
• hot pepper - half a pod;
• garlic - half a head;
• salt – half a teaspoon;
• sugar – 2 tablespoons;
• vegetable oil - for frying;
• 9% vinegar - 2 tablespoons.

More deliciousness:

Eggplant caviar without sterilization: 8 excellent recipes!

How to roll up for the winter:

I wash the blue ones, wipe them dry, trim the ends, cut them into large slices, fry them in oil until soft and golden brown.

I prepare the garlic: peel and chop.

I wash the jar and lid for sealing with soda and sterilize it. I put garlic and hot pepper, sugar and salt on the bottom.

Next, I tightly lay out the hot fried eggplants, add vinegar, pour boiling water over them so that there are no voids left, and immediately roll them up.

I shake the closed jar so that the salt and sugar dissolve, wrap it until it cools, then put it away for storage in the pantry.

Canned fried eggplants are perfectly stored until winter and have an incredibly pleasant taste and aroma.

Eggplant halves in brine for the winter

In a short time, the chefs prepare an excellent snack, which they successfully offer to customers during the cold season.

You will need a classic set of products:

• medium sized eggplants;
• garlic (preferably winter);
• vegetable fat without aroma;
• salt;
• spices to taste;
• vinegar;
• sugar.

Eggplants are cut in half. Remove the stalk. Dip into a brine made from water, vinegar, granulated sugar and salt. Boil for 15 minutes, then put in cheesecloth and hang over a bowl for 10-12 hours.

The eggplant slices are placed in a deep container. Pour in vegetable oil (about 0.5 liters per 2 kg of vegetables). Sprinkle with chopped garlic (100 g) and mix thoroughly. Place in jars. Sterilized. Roll up the lids. When serving, cut into pieces, pouring over the resulting juice.

How to cook blue ones in a slow cooker for the winter with mushroom flavor

An eggplant dish in a slow cooker turns out to be very tasty and healthy. It is worth considering that heat treatment occurs in a gentle mode, allowing you to preserve all the benefits of vegetables. Simple preparation, requiring minimal financial investment and time, will appeal to even novice cooks.

You will need the following ingredients:

• eggplants – 1 kg;
• garlic – 6 cloves;
• allspice – 8 pieces;
• dill – 1 tablespoon;
• vegetable oil – 200 ml;
• vinegar essence – 1 tablespoon;
• salt - to taste.

I prepare the salad like this: I wash the blue vegetables, peel them and cut them into cubes, and put them in the slow cooker for 30 minutes in the “stew” mode.

In the meantime, I prepare the dishes for seaming: I wash and sterilize the jars and lids.

At the end of the stewing, I add chopped garlic, pepper, dill, oil, and salt to the eggplants.

Mix everything thoroughly and cook for another 10 minutes. Then I put the dish hot into jars, pour vinegar essence on top at the rate of a quarter of a teaspoon per half-liter jar.

I roll up the lids and leave them upside down to cool under the blanket. I store the cooled preserves in a cool place.

A delicious recipe for eggplants in a slow cooker will become a real delicacy on the winter table.

Spicy whole fruits with spices

Each chef has his own approach to preparing appetizers. Let's put in our notebook the best recipe for eggplants with mushrooms for the winter, which is prepared in 30 minutes. You will need traditional products: blueberries, garlic, seasonings. The fruits should be small in size. Preferably with a thin peel. First they are washed. Then immerse in boiling water for 10 minutes. Remove and leave until completely cool.

Each eggplant is pierced with a fork in several places. Place in sterilized 1 liter jars. Add the remaining components. Pour hot brine and boil the jars for 15 minutes in a large saucepan with water. The finished snack is sealed with lids. Stored in the basement.

Eggplants with mushroom flavor - recipe without sterilization

Very good, convenient recipe. The snack is prepared in the oven already in jars, so sterilization as such is not required.

Ingredients:

• eggplants - 2.5 kg
• bell pepper – 700 – 750 gr
• vegetable oil - 250 ml (1 cup)
• onions - 1 kg
• garlic - 1 head
• dill - 2 bunches
• salt - to taste
• ground black pepper - to taste
• vinegar 9% - 1 teaspoon

Preparation:

Wash the eggplants and cut off the stem. Leave the vegetables whole.

Pour half a large saucepan of water, add a lot of salt and let it boil. We put a batch of eggplants in this pan, as much as will fit, and cover them with a lid.

Cook covered for five minutes, stirring occasionally, turning our eggplants over.

After five minutes, remove the vegetables to a plate using a slotted spoon and leave to cool. While this batch is cooling, start the second one and so on until all are cooked.

Try not to overcook them for more than 5 minutes, because then we will end up with a shriveled vegetable, which will then be problematic to cut.

While our eggplants are cooking, chop the garlic. We only need soft greens from the dill; we remove the hard stems.

Cut the bell pepper into strips.

Cut the onion into thin half rings.

When the eggplants have cooled, cut them into pieces. It’s better to be larger, about 3 cm long and 1.5-2 cm wide.

Place the chopped vegetables in a bowl, add chopped garlic, dill, onion and bell pepper to them.

Taste a piece for salt. Since we salted the water in which the vegetables were boiled, they had to take as much salt as needed. If you think it’s not enough, add some salt and pepper to taste.

Pour in oil and vinegar.

Now all this needs to be mixed carefully so that our vegetables do not choke and lose their shape. Now let this mixture sit for about half an hour.

Prepare clean jars with lids. For this recipe you will need 5-6 half liter jars.

Divide the snack among the jars, also distributing the liquid evenly.

Next, we heat the oven to 150 degrees and put our jars of eggplant there, covered with lids. There our mixture will cook for another 1 hour. At the same time it will be sterilized.

When the time is up, remove the jars from the oven and immediately roll them up. Then turn it over onto the lid and wrap it until it cools completely. Then you can store it as usual in the cool and dark.

The taste of this preparation is really very similar to mushrooms. Yummy!

Spicy “honey mushroom legs” for the festive table

In an area where one can only dream of the bounty of the forest, chefs prepare eggplants quickly and deliciously, just like mushrooms. The recipes are usually simple, as they consist of traditional ingredients and the aromatic clove spice.

The eggplants are first cut along the grain so that thin plates are obtained. Then they are chopped into strips about 5 cm long, placed in a bowl, sprinkled with salt. Place a weight on top and leave for 2 hours.

Next, make the marinade. Pour 100 g of vinegar into 3 glasses of clean water. Throw 10 pieces of bay leaves. The same number of allspice peas and 3 spicy clove buds. Bring the liquid to a boil, remove from heat, and cool.

Salted eggplants are squeezed out. Place in a frying pan and fry in oil. When they become soft, remove them to a plate.

Onions are chopped into half rings. Mix with garlic, chopped in the usual way. Fried “honey mushroom legs” are laid out in layers in steamed jars, alternating with a mixture of onions and garlic. Vegetables are poured with marinade and sterilized for at least 15 minutes.

Eggplants, like mushrooms, are served as an appetizer with any side dish or meat dishes.

Salted eggplants with carrots: a recipe for the winter

Another recipe that can be called a classic of the culinary genre. Eggplants go well with carrots, complementing each other with aromatic notes.

Have to take:

• 1.5 kg eggplants;
• 0.5 kg carrots;
• 1 head of garlic;
• apple cider vinegar 5 tbsp. l. (take 6%);
• pepper and allspice or peas - 5-6 grains each;
• 4 tbsp. l. vegetable oil;
• 2 tablespoons of salt without a pea;
• 3 liters of water.

Preparation:

1. As usual, rinse the eggplant, remove the tail and make a deep cut, not reaching the edge. Boil the water. For half a liter it will be enough to take 1 tablespoon of table salt. Dip the eggplants into it and blanch them for 5-7 minutes.
2. Remove the eggplants and place them in cool water. Then put the “little blue ones” under pressure, as we wrote above. Leave for 2-3 hours.
3. Grate the carrots like Korean carrots. The eggplants should be opened, salted inside (do not use a whole spoon for this - half is enough) and add grated carrots.
4. Close and don't forget to cover with celery or parsley. Otherwise, the eggplant will open.
5. Place the herbs (parsley or celery) in the bottom of the pan, place the eggplants and pour the brine on top.
6. To prepare the brine, take 0.5 liters of water and the remaining salt. After boiling, add pepper and garlic, simmer for 2-3 minutes. and turn off, but do not remove from the stove. Let it sit for a while. When the water has cooled slightly, pour 4 tbsp. spoons of vinegar. Now send it to the eggplant.
7. Cover everything with a plate and place under a weight. You can use a plastic water bottle for this. Leave them to marinate for 2 days.
8. Then put the finished product into ready-made sterilized jars, after pouring a little vinegar into them (literally 1 teaspoon). Leave the brine to boil for another 5 minutes. Pour it over the eggplants and add oil.
9. Now eggplants require sterilization. To do this, fill a saucepan with water, place a small piece of cloth on the bottom (otherwise the jars may crack) and simmer over low heat for 10 minutes.
10. Roll up the lids and turn over, wrapping them in a still warm blanket until completely cooled.
11. You can store jars in your apartment. But, if you have a basement or the jars will be in the refrigerator, then you can skip the sterilization step. Moreover, it is enough to close the jars with nylon lids.

Appetizing tandem with champignons

A spicy delicacy is quickly and deliciously prepared for the holiday table and for the winter.

You will need a set of products:

• blue with thin skin;
• small champignons;
• garlic (winter varieties);
• several large onions;
• vinegar (9%);
• granulated sugar;
• vegetable fat;
• salt;
• ground black pepper.

The champignons are thoroughly washed several times to remove any remaining soil. Place on a flat surface and dry slightly.

Then put it in a saucepan, add water and cook for 20 minutes, skimming off the resulting foam. Place the finished mushrooms in a colander. When cooled and dry, fry in odorless vegetable fat. After the appearance of a golden color, the champignons are transferred to a deep container.

Onions, cut into half rings, are sautéed in the same oil. The finished ingredient is combined with mushrooms.

The blue ones are washed and the stalk is removed. Cook whole in the pan until soft texture. Cool, peel and cut into cubes. Sent to champignons and onions. Stir. Season with spices, salt, pepper, and add a little sugar. At the end of the process, pour vinegar over it. The finished mixture is placed in steamed jars, after which it is sterilized for about 50 minutes. Seal with lids.

If you promptly write down various recipes for canning eggplants for the winter in a book, you will always have excellent food of the gods on the table.

Marinated eggplants with onions

This salad is prepared in two stages. First, marinate the onions so they have time to soak while the vegetables cook. To do this, cut 300 g of onion (preferably large) into rings and pour in 100 ml of vinegar.

While the onions are marinating, you can begin step 2 - cooking the eggplants. Cut young eggplants (3 kg) into cubes, release the bitterness and fry in a frying pan until golden brown.

Place eggplants and pickled onions in a common bowl, add 3 heads of garlic, passed through a press, add salt to taste and mix well.

Immediately place the workpiece into containers, roll it up and wrap it. Marinated eggplants “like mushrooms” should be left for several days before eating. This time will be enough for the vegetables to soak and acquire a mushroom flavor.

Butterflies are not out of the woods

Little blue ones with an original taste are prepared according to a simple recipe.

It consists of ingredients:

• eggplants (preferably young ones);
• white onions;
• garlic with a rich aroma;
• sunflower oil (refined);
• salt;
• branches of fresh dill;
• black peppercorns;
• white sugar;
• vinegar;
• bay leaf.

The blue ones are washed, peeled, and the stalk removed. Cut into equal circles of about 2 cm. Sprinkle with salt, mix well, leave for 15-20 minutes.

Pour oil into a frying pan, heat it up and sauté the plates on both sides in batches. The main thing is that a brown crust appears. According to the recipe, fried eggplants are like mushrooms for the winter, put in a deep container. And then combined with the rest of the ingredients of the dish.

Onions are cut into half rings. Garlic in small pieces. Dill greens are chopped with a knife. The ingredients are added to fried vegetables. Prepare the marinade in a separate pan. First, boil water and add spices. Cook for 5-7 minutes over moderate heat. The resulting liquid is poured over the vegetables. Leave for 12 hours covered.

Prepared according to this recipe, mushroom eggplants are served as a cold appetizer for intoxicating drinks.

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.

Delicious salad “Inspiration”

“Olivier”, “Caesar”, “Mimosa”, “Ivasi under a fur coat”, “Vinaigrette”. All these salads still occupy a special place on the holiday table. However, you can surprise your guests with a completely unusual delicacy.

Products needed:

• small size eggplants;
• large onion;
• garlic (several cloves);
• vegetable oil;
• several chicken eggs;
• mayonnaise;
• salt;
• sugar;
• vinegar;
• spicy additives.

First of all, boil the eggs for about 10 minutes. Dip into cold water. Peel off the skin. Grind using a special grid.

With a boiled egg, the appetizer acquires a piquant taste.

Eggplants are washed and cut into strips. Sprinkle with salt and leave for 15 minutes to remove the natural bitterness of the product. Then wash again and cook for 10 minutes. Onions are cut into half rings. Place in a deep plate. Prepare a cold marinade. Pour in the onion rings, lightly kneading them with your hands.

The eggplants are drained in a colander and then fried in vegetable oil until soft. A salad is assembled from the prepared ingredients. Pour in mayonnaise and serve. Vegetables really resemble mushrooms, both in taste and appearance.

Thanks to the imagination of creative chefs, more and more new recipes are appearing. By recording them in your notebook, you can build a valuable collection of excellent snacks. Some cook for future use and seal them in jars. Others are served with sour cream, mayonnaise or garlic sauce. The unique mushroom taste of eggplant will certainly please even picky gourmets.

Eggplants for the winter with mayonnaise, like mushrooms: without sterilization

I’m revealing another awesome recipe from my culinary collection to the caring housewives. The piquant taste and unique aroma of this salad will not leave anyone indifferent. Thanks to simple transformations, ordinary eggplants will instantly look like mushrooms.

More deliciousness:

Pickled eggplants: be sure to try - incredible pleasure

Conservation involves the preparation of the following products:

• blue ones - 2 pcs.;
• garlic – 3-4 cloves;
• onions – 2 pcs.;
• salt – 1 tablespoon;
• ground black pepper - a pinch;
• vinegar - 2 tablespoons;
• mayonnaise – 200 ml;
• vegetable oil - for frying.

How to do:

I wash the eggplants, peel them from the tails and cut them into cubes, sprinkle them with salt and leave them for 30 minutes to release the bitterness, then put them in a colander and rinse with running water and put them on a paper napkin to remove excess moisture, then fry them in vegetable oil until golden brown.

I peel the onion, chop it into strips, sauté until transparent and combine it with the blue ones in one large frying pan.

I add salt, pepper and pressed garlic. Mix everything thoroughly and fry for another 5 minutes. Pour in vinegar, stir and remove from heat. Add mayonnaise and mix well.

I prepare the jars: wash them, sterilize them. It is important to place the hot salad into hot jars and immediately seal them with sterile lids. I leave the twists turned upside down in a warm place until they cool completely, and then I put them in a cool place for storage.

According to this recipe, eggplants with mayonnaise turn out extraordinarily amazing, you will lick your fingers!

Eggplants “Almost mushrooms” in a frying pan

According to this recipe, eggplants are cooked in a frying pan like mushrooms for the winter without sterilization.

Ingredients:

• blue ones - 2 kg;
• bell pepper – 4 pods;
• 1 pepper (hot);
• garlic – 150 g;
• vinegar (9%) – 100 ml;
• sunflower oil – 300ml.

Step-by-step instructions on how to marinate eggplants:

1. Wash the eggplants with water and cut into circles. We put them in a basin and salt them. Let the eggplants sit for an hour.
2. Peel the garlic and wash with water. We pass it through a meat grinder.
3. Wash sweet and bitter peppers with water. We remove the seed part from them. Pass the peppers through a meat grinder.
4. Add vinegar to the mixture of garlic and peppers and mix.
5. Pour vegetable oil into the frying pan and place it on the stove.
6. In a frying pan, fry each eggplant slice on both sides.
7. Dip each fried circle into the pepper mixture and place in a jar. We seal the glass container with an iron lid (you can seal it with a plastic lid). When the snack has cooled, put it in the refrigerator.

I hope you enjoy Grandma's secret recipes. It’s surprising that the rolled blue ones taste very similar to pickled milk mushrooms. Don't forget to share your favorite recipes with your friends.

The appetizer is perfect for lunch and dinner. It is served on the table in salad bowls and decorated with fresh herbs. Bon appetit.

Watch the video recipe for making eggplant rolls that taste like mushrooms.

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.

Eggplants salted like mushrooms

Now we will look at a simple recipe for pickling eggplants for the winter “like mushrooms”

What will be needed:

• eggplants - 2.0 kg;
• garlic - 50 g;
• dill - 250 g;
• vegetable oil - 300 ml;
• vinegar 9% - 265 ml;
• cold filtered water - 2.5 l.

Let's prepare step by step:

1. In a suitable sized saucepan, combine filtered water and vinegar. Bring to a boil.
2. Rinse the eggplants thoroughly. Trim the ponytails. Cut into large cubes or slices.
3. Place the prepared eggplants in the boiling brine. Boil for five minutes, no longer necessary, otherwise the eggplants will spread.
4. Drain the cooked eggplants in a colander. Allow the remaining liquid to drain completely.
5. Remove the husks from the garlic. Grind.
6. Rinse the greens thoroughly. Dry. Finely chop.
7. Combine chopped garlic and chopped herbs with eggplant and vegetable oil.
8. Transfer the prepared mass into previously prepared sterilized containers. Refrigerate for at least six hours.

Eggplants salted like mushrooms

Eggplant salad with apple cider vinegar

And another option with marinating. The snack is nutritious, but not too greasy. And if you like spicy things, then add hot ground pepper instead of sugar.

Ingredients:

• Water - 1 l;
• Salt - 1 tbsp. spoon;
• Sugar - 2 tbsp. spoons;
• Apple vinegar (or 6%) - 150 gr.;
• Greens - a bunch;
• Eggplants - 1 kg.

Cooking method:

1. Pour water into a saucepan and bring it to a boil. Add salt and sugar, pour in vinegar. Then place the coarsely chopped pieces of the “blue” ones into the boiling marinade.

2. Mix everything and bring to a boil. Boil the contents for 3-4 minutes. And then put it in a colander and drain all the water.

3. Wash and dry the greens, chop finely. Pour the prepared herbs over the hot eggplant pieces and mix everything well.

Add chopped garlic if desired.

4. Transfer the resulting mass into a container and close it. Place in the refrigerator for 12 hours. After the time has passed, the appetizer will be completely ready.

Quick recipe for fried eggplant with mushroom cubes

Here is another detailed method for preparing an appetizer with a mushroom cube. If you don’t have a cube, then it’s okay, you don’t have to add it. And the recipe is very simple and popular.

Ingredients:

• Eggplants - 3-4 pcs.;
• Onion - 2 pcs.;
• Eggs - 2-4 pcs.;
• Mushroom cube - 1 pc.;
• Vegetable oil - for frying;
• Ground black pepper - to taste.

Cooking method:

1. Peel the eggplants and cut into cubes of any shape.

2. Then break the eggs and beat them with a mixer until foamy.

3. Pour the beaten eggs over the chopped cubes and mix everything well.

4. Close the lid and leave at room temperature for 1 hour. During this time, stir the contents 5-6 times.

5. Now grind the mushroom cube.

6. Peel the onion and finely chop it.

7. Pour vegetable oil into a frying pan and heat it up. Add the eggplants and fry them lightly. Then add the onion and continue to fry for 3 minutes.

8. Then add the mushroom cube and pepper. Stir and fry the contents until cooked.

The dish is completely ready!

Drying eggplants in the oven with mushrooms

This recipe is a little non-standard, as is clear from the title. Here the blue ones will need to be dried and stored in this form all winter. And these eggplants will look like mushrooms. Only ripe fruits should be used.

The only ingredients you need to take are eggplants and that’s it!

Cooking method:

1.Wash the vegetables and dry. Cut them into half circles, about 0.5 cm thick.

2. Cover a baking sheet with parchment and place the eggplants on it. Even if at first they are not in one layer, it’s not scary. A little later they will shrink in size and fit.

3.Place in the oven preheated to 70-80º for 4-5 hours. You can dry it in the oven for 2-3 hours, and then just keep it on the table in a ventilated, dry room until you get the desired result.

The door must be opened slightly to allow steam to escape. Otherwise, the little blue ones will simply be baked.

4. Place the dried eggplants in a clean jar, close the lid and put them in a closet for storage. When you want to cook any of them, first fill them with water for 2 hours. This preparation can be put into soups, roasts, and gravies. They add a mushroom flavor to various dishes.