Cooking quick and tasty eggplants like mushrooms, recipes in a notebook
The most favorite time for a gardener is harvesting and harvesting vegetables for the winter. Let's consider how to make quick and tasty eggplants like mushrooms, the recipes of which are used in high-end restaurants. The fruit has a unique ability to change its taste. It is often used to prepare original appetizers, combined 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 quick and tasty eggplants like mushrooms, recipes for winter preparations
The recipe contains a set of components:
- young blue ones;
- garlic (large);
- hot pepper;
- white onions;
- refined sunflower oil;
- small bay leaf;
- pepper (peas);
- buds carnation (spice);
- water;
- plain vinegar;
- coarse salt;
- granulated sugar.
Eggplants are thoroughly washed under the tap. Wipe with napkins. The stalk is removed. Cut into equal cubes.
Water is poured into a saucepan. Bring to a boil and lower the chopped vegetables. Boil for several minutes (5-7), and then put it in a colander to remove excess liquid.
Onions are peeled and cut into pieces. Garlic is pressed with a hand press. Eggplants are laid out in steamed jars in several layers. A layer of chopped onion and garlic is made between them. Bay leaves, cloves, bitter and allspice are added.
Next, prepare the marinade. Table vinegar is poured into boiling water. Add granulated sugar and salt. Boil for 5 minutes. Eggplants packed in jars are poured with hot brine. Sprinkle on top with vegetable oil. Cover with nylon lids. When the snack has cooled down, place it in the refrigerator. After 6 hours, the snack is ready.
Pickled vegetables with dill
Eggplants have a special taste like mushrooms for the winter. The cooking recipe is quite simple and affordable.
It includes ingredients:
- blue;
- winter garlic;
- odorless vegetable oil;
- fresh dill;
- purified water;
- vinegar (9%).
Water is poured into a spacious container. Pour in salt. When it boils, add vinegar.
For 10 glasses of water, 150 ml of 9% table vinegar is enough.
The washed eggplants are cut into equal cubes. Immersed in a boiling salty liquid. Cook at medium temperature. Then the vegetables are laid out in a colander. There they cool down completely and are freed from the marinade.
Dill greens are placed in a bowl and covered with water for a few minutes. Then taken out and washed under the tap. Spread out on a glass board. When the liquid is gone, finely chop. The garlic is divided into cloves. Peel off. Cut into small pieces.
Eggplants are transferred to a deep container. Season with spices, sprinkle with dill, garlic and vegetable oil. Stirred and packaged in steamed jars.For long-term storage, the snack is placed in a saucepan with water and boiled for 30-60 minutes, depending on the volume of the container (0.5-1 l, respectively).
The product can be stored in the refrigerator without sterilization under the lid for no more than 14 days.
Eggplant halves in brine for the winter
In a short time, the chefs prepare an excellent appetizer, which is successfully offered to customers in 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.
Cut the eggplants in half. The stalk is removed. Immersed in a brine made from water, vinegar, granulated sugar and salt. Boil for 15 minutes, then spread in cheesecloth and hang over a bowl for 10-12 hours.
The eggplant plates are folded into a deep container. Pour in vegetable oil (for 2 kg of vegetables, about 0.5 liters). Sprinkle with chopped garlic (100 g) and mix thoroughly. Placed in jars. Sterilized. Roll up the lids. When serving, cut into pieces, pouring over the resulting juice.
Spicy whole fruits with spices
Each chef has his own approach to preparing snacks. Let's put in a notebook the best eggplant recipe for mushrooms for the winter, which is cooked in 30 minutes. You will need traditional products: blue, garlic, seasonings. The fruits should be medium-sized. Preferably with a thin skin. They are washed out first. Then it is dipped in boiling water for 10 minutes. Take out and leave to cool completely.
Each eggplant is pierced with a fork in several places. Put in sterilized jars with a volume of 1 liter. The rest of the ingredients are added. Pour hot brine and boil the jars for 15 minutes in a large pot of water. The finished snack is corked with lids. Stored in the basement.
Spicy "honey mushrooms" for the festive table
In an area where one can only dream of forest gifts, chefs prepare quick and tasty eggplants like mushrooms. The recipes are usually straightforward, as they are made up of traditional ingredients and the aromatic clove spice.
The eggplants are first cut along the fibers so that thin plates are obtained. Then they are chopped into strips about 5 cm long, put in a bowl, sprinkled with salt. A load is placed on top and left for 2 hours.
Next, marinade is made. 100 g of vinegar is poured into 3 glasses of clean water. Throw 10 pieces of bay leaves. The same number of allspice peas and 3 spicy clove buds. The liquid is brought to a boil, removed from heat, cooled.
Salted eggplants are pressed. Put in a pan and fried in oil. When they become soft, remove on a plate.
Onions are chopped in half rings. Mix with garlic, chopped in the usual way. In steamed jars, lay the fried "mushroom legs" in layers, 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 for any side dish or meat dishes.
Appetizing tandem with champignons
They quickly and tasty prepare a spicy delicacy for the festive table and for the winter.
You will need a set of products:
- blue with a thin skin;
- Champignon small sizes;
- 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 soil residues. Spread out on a flat surface, dry slightly.
Then put it in a saucepan, pour it over with water and cook for 20 minutes, removing the resulting foam. Ready mushrooms are thrown into a colander. When cool and dry, fry in odorless vegetable fat. After the appearance of a golden color, the mushrooms 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, the stalk is removed. Cook in a saucepan whole until soft.Cool, peel and cut into cubes. Sent to champignons and onions. Stir. Season with spices, salt, pepper, put a little sugar. At the end of the process, pour over vinegar. The finished mixture is placed in steamed jars, after which it is sterilized for about 50 minutes. Seal with lids.
If you write down various recipes for canning eggplants for the winter in a book in a timely manner, there will always be excellent food of the gods on the table.
Butterlets are not from the forest
Blue ones with an original taste are prepared according to a simple recipe.
It consists of ingredients:
- eggplants (preferably young);
- 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.
Oil is poured into a frying pan, heated and the plates are sautéed in batches on both sides. The main thing is that a brown crust appears. According to the recipe, fried eggplants, like mushrooms for the winter, are put in a deep container. And then combine with the rest of the ingredients in the dish.
Cut onions 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 saucepan. First, boil water, add spices. Cook for 5-7 minutes over moderate heat. The resulting liquid is poured into vegetables. Leave for 12 hours under the lid.
Prepared according to this recipe, mushroom eggplants are served as a cold appetizer for intoxicating drinks.
Delicious salad "Inspiration"
"Olivier", "Caesar", "Mimosa", "Iwasi under a fur coat", "Vinaigrette". All these salads still have a special place on the festive table. However, you can surprise guests with a completely unusual delicacy.
Products required:
- small eggplants;
- large onion;
- garlic (several cloves);
- vegetable oil;
- several chicken eggs;
- mayonnaise;
- salt;
- sugar;
- vinegar;
- spicy additives.
The first step is to boil the eggs for about 10 minutes. Immersed in cold water. Peel. Crushed using a special grate.
With a boiled egg, the appetizer acquires a spicy taste.
Eggplants are washed and cut into strips. Sprinkle with salt, leave for 15 minutes to remove the natural bitterness of the product. Then washed again and cooked for 10 minutes. Cut onions into half rings. Place in a deep plate. Prepare a cold marinade. Pour onion rings, slightly kneading them with your hands.
Eggplants are discarded in a colander and then fried in vegetable oil until soft. A salad is collected from the prepared ingredients. Pour in mayonnaise and serve. Vegetables really do resemble mushrooms in both taste and appearance.
More and more new recipes appear thanks to the imagination of creative chefs. Putting them in your notebook can create a valuable collection of delicious snacks. Some are prepared for future use and closed in jars. Others are served with sour cream, mayonnaise, or garlic sauce. The unique mushroom taste of eggplant will certainly appeal to even fastidious gourmets.