Eggplants are like mushrooms, quick and tasty - 5 step-by-step recipes with photos

Marinated eggplants like mushrooms - step-by-step photo recipe

We will prepare a very tasty and original dish from eggplants - “mushrooms”. They will taste virtually no different from real pickled champignons or oyster mushrooms. This recipe is useful for canning for the winter and for evening dinner.

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Cooking time: 5 hours 0 minutes

Quantity: 1 serving

Eggplants are like mushrooms for the winter - the simplest and most delicious recipe

Every housewife should know one of the simplest recipes for preparing blueberries for the winter. Eggplants marinated in this way are very reminiscent of mushrooms. To prepare you will need the following:

Eggplants – 5 kg;
Water – 7 l;
Salt – 500 g;
Granulated sugar – 200 g;
Sunflower oil – 200 ml;
Bay leaf – 5 pcs.;
Allspice (peas) – 10 pcs.;
Vinegar 9% – 100 ml.

How to preserve:

Wash the blue ones, cut off the tails, cut each vegetable in half, but not all the way.
At the same time, boil salted water (5 liters - 300 g of salt) and put all the blue ones in it.
When the vegetables are cooked, remove them from the pan.
Carefully place in the mold and place it on an incline.
Press down on top with a board for a couple of hours to drain excess water. Drain it.
Meanwhile, prepare the brine. Pour 2 liters of clean water into the pan.
Add the remaining salt, sugar, seasonings, add sunflower oil and stir.
Let the brine simmer on the fire for 2-3 minutes.
Remove the pan from the heat and pour in the vinegar.
Afterwards, pour 2 ladles of brine into each sterilized jar and add loosely boiled blue ones.
Pour the remaining liquid into the jars and seal them with lids.
Allow time to cool, and then place in a cool place until winter.

You can check the readiness of boiled eggplants with a regular match: if the flesh is pierced freely, it means it’s ready.

Quick pickled eggplants

Try to cook - you will like these mushrooms. Unlike the first recipe, there are more spices here, which will improve the taste of the pickled blueberries.

Take:

Eggplants – 1.5 kg.
Onion – 2 pcs.
Water – 2.5 liters.
Bay leaf – 4 pcs.
Garlic - head.
Cloves – 4 sticks.
Allspice – 8 pcs.
Hot pepper - use to taste.
The marinade is prepared from 2 tablespoons of sugar, 2.5 tablespoons of salt and 6 large spoons of 9% vinegar.

Preparation:

Cut the blue ones into slices and pour boiling water over them (do not add salt to the water or add vinegar - pay attention). After boiling again, cook for 3 minutes and drain in a colander.
Place the pieces in a jar, interspersing garlic with chopped onion. Put all the spices there. If you like spicy dishes, add hot pepper.
Boil the marinade: add salt and sugar to the water and pour in vinegar.
Pour in the marinade. After it has cooled, keep the workpiece in the cold for 6 hours. When serving, add a little vegetable oil if desired.

Recipe for eggplants as mushrooms for the winter without sterilization

In the absence of time and desire to bother with sterilization, a better recipe cannot be found. All you need is:

Blue ones – 2 kg;
Bay leaf – 2 pcs.;
Black peppercorns – 12 pcs.;
Salt – 1 tbsp. l.;
Vinegar 9% – 50 ml;
Granulated sugar – 1 tbsp. l.;
Water – 1 l;
Vegetable oil – 100 ml;
Garlic – 3 cloves.

What to do:

Cut the blue ones into cubes, after cleaning them first.
Pour into a saucepan and fill with water.
Boil and simmer over low heat for no more than 3 minutes.
Wash the jars, sterilize them and place chopped pieces of garlic at the bottom of each.
Drain the vegetables in a colander and place in jars.
Pour a liter of water into a separate bowl, add sugar, salt, seasonings, vinegar and oil.
Boil the marinade and let it simmer for a minute on the stove.
Pour brine into each jar and seal with a lid.
Turn it upside down and wrap it in a warm towel.

Recipe for preparing eggplant for the winter with pepper

Here’s another very popular way to prepare blueberries for the winter. Here we will cook them in brine and add hot pepper for spiciness. It can be replaced with its red, hot counterpart. Who has what?

Ingredients:

blue ones - 1 kg,
hot pepper,
whole head of garlic
sunflower oil - 130 ml.

For the brine:

water - 1.3 l,
salt - 1.5 tbsp,
granulated sugar - 1.5 tbsp.,
carnation inflorescences - 5 pcs.,
2 pcs bay leaves,
2 allspice peas,
6 black peppercorns,
vinegar 9% - 6 tbsp. spoons

Cooking process:

The first step is to place a saucepan of water on the stove and wait for it to gurgle. In it we dissolve the required amount of salt, granulated sugar and add spices.

In the meantime, we are waiting for the brine to boil, let’s take care of the eggplant fruits. Wash them, cut off the tails and cut them into slices.

Then we peel and cut the garlic. When the marinade boils, add vinegar to it. Add the eggplant slices and boil for 5 minutes from the moment they boil.

Finely chop the pepper. You can take bitter, or better yet, hot. We strain the blue ones and send them to fry.

Pour sunflower oil into the frying pan. Part of it will be used for frying, and the other part will be poured into jars. Add pieces of garlic and pepper to fry. After a minute, add the eggplants.

Fill sterilized half-liter containers with the snack and pour vegetable oil on top. Roll up and remove to cool.

Fried eggplants like mushrooms

Fried eggplants are very similar in structure to mushrooms. This savory dish can easily be prepared in half an hour. For this you will need:

Eggplants – 3 pcs.;
Onion – 1 pc.;
Garlic – 1 clove;
Sour cream – 3 tbsp. l.;
Vegetable oil – 3 tbsp. l.;
Salt, ground black pepper and herbs - to taste.

How to cook:

Cut the onion into cubes.
Take dense fruits, wash them, cut off the tails.
Chop into cubes directly with the peel.
Add salt and leave for 15 minutes to remove the bitterness.
Drain off the resulting vegetable juice.
Separately, chop the greens (dill, parsley) and garlic.
Lightly fry the chopped onion in a frying pan.
Pour some blue ones into it.
Fry the vegetables until done.
Add sour cream and simmer for a couple of minutes.
Season with mushroom spices, garlic and black pepper. Sprinkle with herbs.

Quick eggplant appetizer

This appetizer even looks very similar to fried mushrooms.

You will need : 4 eggplants, 2 eggs, 2 onions, vegetable oil for frying, salt and ground black pepper to taste.

Preparation. Wash the eggplants, remove the stems and cut into small cubes. Beat the eggs with a fork and pour the resulting mixture over the eggplants, stir and leave for half an hour. During this time, the eggplants will be well soaked in the egg mixture. Heat the vegetable oil in a deep frying pan, add the eggplants and simmer, stirring, for 10-15 minutes. Cut the onion into cubes and add to the eggplants, simmer for another 15 minutes, stirring. A couple of minutes before the end of cooking, salt and pepper the eggplants. If desired, you can add ready-made seasoning with mushroom flavor - this will give the appetizer a real mushroom flavor.

How to cook eggplant with egg like mushrooms

It's easier to cook eggplant with eggs. Don't believe me? All you need is:

Blue ones – 700 g;
Egg – 4 pcs.;
Onion – 200 g;
Vegetable oil for frying;
Salt, ground black pepper - to taste.

What to do next:

Wash the eggplants.
Chop into cubes, after cutting off the tails.
Beat the eggs separately.
Pour them over the vegetables, stir and leave them for 50 minutes.
Stir occasionally so that the eggplants have time to soak in the egg mixture.
Cut the onion into cubes and fry it along with the vegetables.
Simmer everything together over medium heat for about 20 minutes until tender, remembering to stir.
At the end, lightly pepper and salt the appetizer to taste.

Don't worry, the egg won't cook or stick to the pan. In this recipe, it acts as a marinade and adds a specific mushroom flavor.

How to cook blue mushrooms for 5 kg

You want to make a large batch and don’t know what the ingredients calculation will be. Then here's a little hint for you. Take it and use it. In addition, this detailed video will help you with this.

Take a look at the standard set of products. The brine will be made from vinegar, not to be confused with essence.

All that remains is to wish you bon appetit and inspiration. It is a good mood that will help you create this masterpiece.

With mayonnaise

An excellent eggplant appetizer is made with the addition of mayonnaise. Then the dish comes out juicy and soft. The cooking recipe involves the use of the following products:

Blue ones - 2.5 kg;
Onion – 700 g;
Garlic – 2-3 cloves;
Sunflower oil – 150 ml;
Mayonnaise – 400 g;
Seasonings - to taste.

Step by step steps:

Wash the blue ones, peel off the skin, cut into medium-sized cubes.
Boil in water for 5 minutes.
Drain the contents of the pan into a colander.
Peel the onion and garlic cloves.
Cut the onions into half rings and the garlic into slices.
Fry in a frying pan until transparent, pour into a separate bowl.
Fry the eggplant pieces in the same oil until golden brown.
Add fried onions and garlic, mayonnaise and spices, mix everything.
Package in sterilized glass containers.
Place the jars in a large saucepan, having previously covered the bottom of the vessel with a towel.
Pour in warm water until it reaches 3⁄4ths of the way up the jar.
Place on the stove and sterilize for about 30 minutes.
Then take out each jar individually and roll up the lid.
Transfer the rolled snacks to a cool place. In winter they will delight you with their “mushroom taste”.

Cooking process

Before preparing eggplants like mushrooms, the fruits must be thoroughly washed under running water, the stalk removed, after which the blue ones are cut into cubes. All the vegetable oil is poured into the multicooker bowl and heated in the “Frying” mode. After this, eggplant cubes are added, the multicooker is closed, and the mode is changed to “Stew.” Vegetables should be stewed for half an hour.

At this time, you can prepare the jars for twisting. They are washed and sterilized using any convenient method: using a microwave, over boiling water. You can also treat them with a small amount of regular alcohol.

When the eggplants are ready, add pre-peeled and finely chopped garlic. In order for it to impart not only spiciness to the finished dish, but also a pleasant aroma, before slicing, the garlic should be crushed using a knife blade. Dill seeds, salt, and allspice are also added to the mixture. After this, the mixture should simmer for about 5 minutes.

Hot vegetables are packed tightly into prepared jars. Before screwing them in, pour vinegar onto the lid of each container. For 500 ml jars, take 1/3 teaspoon of essence. With the lids screwed on, the jars are turned over and covered with a warm blanket. After a day, the jars must be turned upside down. They must be kept in this position for another day. After this, they can be taken to the basement.

Eggplant with garlic like mushrooms

Spicy lovers will love the recipe with garlic. This appetizer will remind many people of ordinary pickled mushrooms. You need to purchase the following products:

Little blue ones – 5 kg;
Garlic – 300 g;
Vegetable oil – 300 ml;
Dill – 350 g;
Water – 3 l;
Salt – 4 tbsp. l.;
Vinegar 9% – 250 ml.

How to preserve:

Wash the blue ones and cut off their tails.
Cut into half rings.
Pour water into a saucepan, add salt and vinegar.
Bring the brine to a boil and cook the eggplants in batches for 3 minutes.
Remove them with a slotted spoon and place them in a separate bowl.
Chop the washed dill and garlic.
Place on eggplants and season with vegetable oil.
Stir and place the snack into jars.
Place in the refrigerator for a day. Every other day you can enjoy delicious eggplants.

Instant eggplants “like mushrooms” - eight hours

I especially love those recipes for which you don’t have to wait long for results! Marinated mushroom-like eggplants work really quickly - just one night, and the family will already appreciate your efforts!

So, we will need:

7-8 pieces of eggplant;
1 bunch of fresh dill;
One and a half glasses of sunflower oil;
One head of garlic;
Table vinegar - 8-10 tablespoons;
10-12 glasses of water;
One and a half spoons of table salt.

We wash the vegetables to remove pathogenic bacteria, peel them and cut them into small cubes.

Prepare a pan with water, pour salt into it, pour vinegar. After waiting for it to boil, throw in the eggplants and cook for 5-7 minutes.

After cooking, place the vegetables in another container. This way, the excess liquid disappears and they cool to room temperature.

While the main characters of the dish are cooling, wash the garlic and dill, chop finely, add oil and mix into a homogeneous mass.

Add the already cooled vegetables to the garlic and herbs. We put the salad in jars, cover each with a thin nylon and put in the refrigerator for 24 hours.

Now you know how to cook eggplants like mushrooms in jars for the winter! Very soon the wonderful dish will be ready, all you have to do is be patient!

With onion

If you want fried mushrooms with onions, but don’t have them on hand, no problem. Fry the blue ones, which are an excellent substitute for a mushroom dish. For this snack you will need:

Blue ones - 2 pcs.;
Onion – 2 pcs.;
Garlic cloves – 3 pcs.;
Sour cream – 2 tbsp. l.;
Sunflower oil for frying;
Mushroom seasoning – 1 tbsp. l.;
Salt, ground black pepper - to taste.

What to do:

Cut the onions into half rings and fry.
Wash the blue ones and chop them into cubes.
Fry the vegetables along with the onions.
Add chopped garlic, pepper and season with mushroom spices.
Add a spoonful of sour cream, stir and simmer for another 5 minutes.

The “mushroom” appetizer is best served hot. By the way, it will taste slightly reminiscent of the legendary beef stroganoff only without meat.

How to make mushroom-flavored eggplant cubes

There is nothing tastier than diced eggplant with mushroom flavor. To prepare a light snack you will need the following ingredients:

Young vegetables – 5 pcs.;
Onion – 3 pcs.;
Egg – 2 pcs.;
Vegetable oil – 2 tbsp. l.;
Mayonnaise – 2 tbsp. l.;
Garlic clove – 1 pc.;
Maggi mushroom cube - 1 pc.;
Salt, dill, parsley, ground black pepper - to taste.

Preparation:

Wash the fruits and trim their tails.
Cut into cubes of equal size.
Add salt, let stand for 15 minutes and rinse again.
Beat two eggs and pour them over the blue ones.
Mix everything and move the plate to the side.
Cut and fry the onion in vegetable oil.
Add the vegetables in the egg and simmer over medium heat.
When 5 minutes have passed, add mayonnaise and stir.
Add chopped garlic and herbs here.
Cover the pan with a lid and cook for about 5 minutes more.

Korean style eggplant

As I already said, Koreans are real masters when it comes to cooking! I often steal their recipes because my family loves the spicy flavor and unexpected combination of ingredients. As they say, if we don’t go to Korea, Korea comes to us, because now you and I will cook eggplants in Korean, to taste like mushrooms.

First you need to take:

7 pieces of medium-sized eggplants;
Three liters of water;
Table salt - 6 tablespoons;
Three large onions;
A bunch of fresh parsley or other herbs to taste;
4 tablespoons vinegar;
3 tablespoons vegetable oil;
2 tablespoons sugar;
1 tablespoon salt;
Five cloves of garlic;
2-3 pieces of sweet pepper.

After traditional washing, cut the vegetables vertically, place them in pre-salted water and cook in a saucepan for no more than ten minutes. Once ready, cut the vegetables crosswise.

While the eggplants are cooling, wash the garlic, peppers, onions, parsley, and chop everything finely, except for the onions and peppers. Cut the onion into rings and the bell pepper into strips.

Mix everything, it turns out like a colored salad, add sugar, 3 tablespoons of water, salt, vinegar and oil. Pour the mixture over the eggplants, stir and place in the refrigerator.

Very soon you will be able to enjoy a new dish straight from friendly Asia!