Eggplants “like mushrooms”

Mushroom eggplants are a delicious appetizer that can be prepared in a variety of ways. The recipes are intended both for winter preparations and for enjoying immediately after preparation. Fragrant eggplants really taste like wild mushrooms. Anyone can easily follow the recipes, even those who are not familiar with cooking.

Fried eggplants “like mushrooms” in a frying pan

Every housewife can cook fried eggplants “like mushrooms” in a frying pan. For a mind-blowing snack you will need a minimum of available ingredients, which can be found in every supermarket, and in the summer in the nearest vegetable shop. The aromatic snack is presented both hot and cooled. It turns out incredibly tasty!

1. 
   Eggplants “like mushrooms” are very easy to prepare. Let's prepare the necessary ingredients.
2. 
   Wash the eggplants thoroughly. After drying with towels, cut into cubes of acceptable size.
3. 
   Place the sliced ​​eggplant onto a hot frying pan with vegetable oil.
4. 
   While the blue ones are frying, remove the colored layer from the onion and chop as desired.
5. 
   Add chopped onion to the eggplant fry.
6. 
   Season with salt and pepper and add bay leaves for flavor.
7. 
   Cover with a lid and cook for 15 minutes, stirring occasionally.
8. 
   We present the fragrant snack in portions immediately, or after cooling it a little. Bon appetit!

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Instant marinated eggplants “like mushrooms”

Instant marinated eggplants “like mushrooms” will not burden any housewife. Thanks to garlic, the appetizer has an unusual aroma that beckons. This sumptuous treat will become the signature appetizer for any event. This is the perfect dish during eggplant season.

Cooking time – 2 hours 00 minutes

Cooking time - 30 min.

Portions – 7.7 l.

Ingredients:

• Eggplants – 5 kg.
• Water – 4.5 l.
• Garlic – 3 heads.
• Salt – 4 tbsp. no slide.
• Granulated sugar – 1 tbsp.
• Dill - a bunch.
• Vegetable oil – 300 ml.
• Vinegar 9% – 300 ml.
• Ground black pepper – 1 tsp.

Cooking process:

Step 1. Dry the washed blue ones with a kitchen towel, and then cut them into random pieces. Pour in salted water and leave for 30 minutes to release the bitterness from the eggplant pieces. Then rinse and strain through a colander. For 1 liter of water - 1 tbsp. l. salt.

Step 2. Boil water and then pour in 50 milliliters of vinegar. Add sliced ​​eggplant. Boil for no more than 5 minutes.

Step 3. Strain the vegetables through a sieve. We are waiting for the excess water to drain.

Step 4. Meanwhile, peel the garlic, wash the dill and finely chop.

Step 5.After mixing vinegar and odorless vegetable oil, unload the aromatic slices. Salt, add sugar and season with pepper. Stir and let it brew a little.

Step 6. Place the blanched eggplants in a container and pour the dressing over them.

Step 7. Stir well.

Step 8. Pre-rinse and sterilize the jars. Fill the containers with the snack, shaking occasionally to ensure even distribution. When the jars are completely filled, pour the remaining marinade on top. We boil new lids and cover the jars with them.

Step 9. Cover the bottom of the pan with a rag. We install the jars and pour warm water so that the level is strictly up to the hangers of the jars. Boil for 20 minutes. Use special tongs to remove the hot jars and screw them tightly. Turn it upside down and cool under the blanket. Transfer the cooled twists to a cool place. Bon appetit!

Fried eggplants “like mushrooms” in a frying pan with garlic

Fried eggplants “like mushrooms” in a frying pan are easy to prepare, but require some time to prepare. The recipe is quite economical and very appetizing. And the snack is suitable for daily use or for special events. Cooking fried eggplants will not cause much trouble.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 1

Ingredients:

• Eggplants – 1 pc.
• Onions – 1 pc.
• Garlic – 1 clove.
• Salt - to taste.
• Chicken eggs – 1 pc.
• Sour cream – 2 tbsp.
• Vegetable oil - for frying.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the necessary products and proceed directly to the process. Cut the washed eggplants into strips or as you like.If desired, peel off the skin first so that the appetizer does not reveal that it is not made from mushrooms.

Step 2. Shake the egg and pour the resulting substance over the chopped vegetables. Mix thoroughly and transfer to the cold. Leave for at least half an hour.

Step 3. While the blue ones are cooling, remove the top layer from the onions and garlic, rinse and chop.

Chic 4. In a hot frying pan with vegetable oil, fry the aromatic slices until pleasantly browned. Dry spice can be used instead of fresh garlic.

Step 5. When the onions and garlic acquire a beautiful shade, transfer the eggplants to the egg. Cook for 10 minutes, stirring regularly. Season the finished dish with sour cream and spices. So that no one recognizes the trick, we use mushroom seasoning or a mushroom bouillon cube as a flavoring.

Step 6. Divide the treat into portions and proceed to tasting the “mushroom appetizer”. At your discretion, you can add boiled potatoes. The harmonious combination will conquer everyone. A tasty, uncomplicated and inexpensive treat that will become a favorite. Bon appetit!

Eggplants “like mushrooms” without sterilization for the winter

Eggplants “like mushrooms” without sterilization for the winter are a snack that will delight everyone who manages to taste it. Not a single family feast is complete without an amazing treat. If you put two appetizers next to each other, one of which is real mushrooms, and the second is “false” ones, few will recognize the catch.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 3

Ingredients:

• Eggplants – 1.5 kg.
• Dill – 1 bunch.
• Garlic – 1 head.
• Salt – 2.5 tbsp.
• Bay leaf – 3 pcs.
• Parsley – 1 bunch.
• Black peppercorns – 1 tsp.
• Allspice peas – 1 tsp.
• Vinegar 9% – 60 ml.
• Water – 3.5 l.

Cooking process:

Step 1. After rinsing the blue ones, separate them from the tails and cut them arbitrarily. If desired, remove the skin.

Step 2. Dissolve a spoonful of salt in two liters of water and set to boil. Place the slices into the boiling broth and blanch for 5 minutes.

Step 3. Strain the vegetables and cool.

Step 4. While the eggplants are cooling, peel and chop the garlic.

Step 5. Sort out the greens thoroughly, rinse under running water and chop finely.

Step 6. Place the cooled blue ones in a container and season with chopped garlic.

Step 7. Sprinkle with herbs.

Step 8. Carefully combine the contents. To avoid damaging the integrity, stir with your hands.

Step 9. Fill clean, sterilized jars with the snack.

Step 10. Pour 1.5 liters of purified water into a heat-resistant bowl, dissolve one and a half tablespoons of salt in it. Add bay leaf and peppercorns. After boiling, add acetic acid. After stirring, turn off the heat.

Step 11. Fill the jars with fragrant brine. Screw on with new sterilized caps. Turn it upside down and cool it under a blanket. When the twists have cooled, check to see if the filling is leaking. If everything is in order, we transfer it to storage.

Step 12. After a week, you can taste the culinary masterpiece. Bon appetit!

Eggplants “like mushrooms” with an egg in a frying pan

Eggplants “like mushrooms” with an egg in a frying pan couldn’t be easier to prepare and are eaten even faster. They really taste like mushrooms. If you remove the skin first, no one will notice the difference. Every housewife can prepare a basic recipe with a minimum of effort.

Cooking time – 1 hour 40 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Eggplants – 700 gr.
• Onions – 200 gr.
• Chicken eggs – 4 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the necessary ingredients. Any type of vegetable is suitable for this recipe.

Step 2. Wash the elastic eggplants thoroughly, wipe with napkins, and cut into random pieces. If necessary, peel off the skin using a vegetable peeler.

Step 3. After breaking the eggs into a bowl, beat with a fork or whisk.

Step 4. Combine the blue ones with beaten eggs and stir thoroughly. Set aside and stir regularly for an hour.

Step 5. Peel a fairly large onion and cut it into cubes.

Step 6. In a frying pan with vegetable oil, fry the eggplants along with the onions. Cook for 20-25 minutes, remembering to stir the dish.

Step 7. Once the vegetables are cooked, sprinkle with salt and pepper according to your preference.

Step 8. After stirring and heating for a couple more minutes, turn off the temperature.

Step 9. Serve the treat immediately, or a little later. Bon appetit!

Eggplants with mushroom seasoning for the winter

Eggplants with mushroom seasoning for the winter have an amazing taste. Thanks to the seasoning, there will be no doubt that mushrooms were served at the table. The delicate treat is presented as a stand-alone snack or complemented with a potato side dish. The dish turns out nutritious and incredibly tasty.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 2.5 l.

Ingredients:

• Eggplants – 2.5 kg.
• Onions – 750 gr.
• Mushroom seasoning – 0.5 packs.
• Mayonnaise – 400 gr.
• Vegetable oil - for frying.

Cooking process:

Step 1. Prepare the necessary ingredients. We remove the skins from the washed eggplants using a housekeeper.We cut the prepared blue ones arbitrarily, in this case into cubes.

Step 2. Place the slices in a large container, fill with water and place on the stove. Cook in salted water for 10 minutes. Turn off the heat and leave in the broth for 5 minutes. Then we filter.

Step 3. Chop the peeled onion and brown it in a frying pan with vegetable oil. When the onion becomes transparent, transfer it to a bowl where we will collect the appetizer.

Step 4. Fry the blue ones in the same frying pan, adding a little vegetable oil, for about 10 minutes with regular stirring.

Step 5 Transfer the fried vegetables to the onions. Season with mayonnaise and mushroom seasoning. Mix thoroughly.

Step 6. Distribute the snack into sterilized containers. Cover with clean lids. Distribute in a saucepan with warm water, not forgetting to cover the bottom with a cloth. The water level should cover the “hangers” of the cans.

Step 7. Bring to a boil, sterilize for 45 minutes. Roll up the hot jars and place them upside down. Cool under a fur coat of blankets.

Step 8. Remove the twists for winter storage. We enjoy winter. Bon appetit!

Marinated eggplants “like mushrooms” for the winter

Marinated eggplants “like mushrooms” for the winter are a delicious preparation that comes in handy when guests are on the doorstep. Even an inexperienced housewife can master the elementary process. Preparation will not take much time, and the result will amaze everyone.

Cooking time –1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 1 l.

Ingredients:

• Eggplants – 1.5 kg.
• Dill – 1 bunch.
• Garlic – 2 heads.
• Salt – 1 tbsp.
• Hot capsicum - to taste.
• Vegetable oil – 80 ml.
• Vinegar 9% – 70 ml.

Cooking process:

Step 1.Wash the eggplants well and get rid of the tails.

Step 2. Cut as you like.

Step 3. The cutting method will not affect the taste of the amazing snack.

Step 4. Pour water into the pan and set to boil. Place the eggplants in boiling water and blanch them.

Step 5. Boil the vegetables for 5 minutes.

Step 6. Don't forget to mix.

Step 7. Softness and transparency will indicate that the blue ones are almost ready.

Step 8. Drain the cooked eggplants through a sieve or colander. Let the excess water drain.

Step 9. After sorting out the dill, wash and chop it.

Step 10. Chop the peeled garlic finely.

Step 11. If desired, add chopped hot pepper. It will add piquancy to the appetizer. You can adjust the amount of spiciness yourself. Sprinkle with salt, season with vegetable oil and pour in vinegar.

Step 12. Stir well.

Step 13. Transfer the eggplants to a fairly spacious container and season with marinade. Stir gently so as not to damage the pieces, it is better to knead with your hands. Set aside for 30 minutes so that the pieces are thoroughly soaked. Without wasting time, we wash the glass containers and sterilize them in a way convenient for ourselves. Small containers are suitable for snacks.

Step 14. Boil the lids.

Step 15. Place the sterilized jars on a towel to get rid of excess water.

Step 16. After stirring the snack, distribute it into sterilized jars.

Step 17. Spread it out quite tightly, compacting it slightly with a spoon.

Step 18. Cover the jars filled with snacks with lids. Pour warm water into a large saucepan and place a cloth on the bottom. We arrange the jars. The amount of water should reach the hangers of the jars. Let it sterilize for half an hour.Carefully remove the sterilized jars using special tongs and roll them up.

Step 19. Place on the lids and wrap them in a fur coat of plaid or blanket. Let it cool in this state for a day. We put the cooled jars in a cool place with the rest of the winter preparations. Bon appetit!

Eggplants “like mushrooms” baked in the oven

Eggplants “like mushrooms” baked in the oven are prepared as simply as possible. Preparation will take no more than an hour. The perfect appetizer for any family celebration or everyday meal. A fragrant, spicy treat will be your signature dish.

Cooking time – 24 hours 00 minutes

Cooking time - 30 min.

Portions – 3

Ingredients:

• Eggplants – 500 gr.
• Onions – 1 pc.
• Garlic – 2 cloves.
• Salt – 1 tsp.
• Granulated sugar – 1 tsp.
• Parsley - to taste.
• Vegetable oil – 2-3 tbsp.
• Vinegar 9% – 1 tbsp.

Cooking process:

Step 1. Prepare the ingredients, wash the eggplants and parsley sprigs under the tap. Remove the skins from the onions and garlic.

Step 2. Cut the tails from the eggplants, prick them with a fork along the entire perimeter and cut the specimens lengthwise. Distribute the halves on a baking sheet greased with vegetable oil. Coat with refined oil. Place in the oven for 25 minutes at 190 degrees.

Step 3. While the blue ones are baking, let’s make the marinade.

Step 4. In a bowl, combine vinegar and odorless vegetable oil.

Step 5. Sprinkle salt and granulated sugar. Shake it up.

Step 6. Thinly slice the peeled onion. Chop the garlic or crush it with a garlic press. We add as much garlic as we think is necessary.

Step 7. Pour into the dressing and stir.

Step 8. Repeat the same steps with parsley.

Step 9. Add the slices to the dressing. And stir.

Step 10. Meanwhile, the vegetables will already be baked.Carefully remove them from the oven. Cool slightly. Cut into cubes.

Step 11. Transfer the sliced ​​eggplant to the dressing and stir with gentle movements.

Step 12. Let the appetizer marinate for 24 hours, placing it in the cold. To ensure an even marinating process, do not forget to stir.

Step 13. Divide into portions and enjoy the “mushroom” appetizer. Pickled eggplants can be stored in the refrigerator for about a week. But the dish turns out so appetizing that it disappears instantly, so I recommend cooking it in large quantities at once. Bon appetit!

Eggplants in sour cream in a frying pan “like mushrooms”

Eggplants in sour cream in a frying pan “like mushrooms” are a great option for a delicious hearty dinner. Eggplants can really be confused with mushrooms. Sour cream adds an incredible delicate taste, and at the same time the little blue ones are disguised as mushrooms. The process is not at all complicated, every housewife can do it.

Cooking time – 40 min

Cooking time - 10 min.

Portions – 1

Ingredients:

• Eggplants – 1 pc.
• Onions – 1 pc.
• Garlic – 1 clove.
• Salt - to taste.
• Soy sauce – 1 tbsp.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Sour cream – 200 gr.
• Mushroom flavored bouillon cube – to taste.

Cooking process:

Step 1. Cut the washed eggplants into any size and shape. If desired, peel off the skin. Transfer to a large bowl.

Step 2. Sprinkle with salt and fill with water. Leave for 15 minutes to get rid of unpleasant bitterness.

Step 3. Chop the peeled onion as you like. Heat a frying pan with vegetable oil well and fry the slices until golden.

Step 4. Drain the eggplants through a sieve, rinse and squeeze. Unload with golden onions.

Step 5. Season with salt and pepper.Cook with constant stirring. To give the eggplant a richer mushroom flavor, we use mushroom seasoning or a cube.

Step 6. Add sour cream to the fried vegetables. We determine the fat content of the product ourselves.

Step 7. Simmer for 5 minutes, stirring a couple of times.

Step 8. Season with soy sauce. Pour in a little at a time so as not to over-salt the treat.

Step 9. Finely chop the peeled garlic and place it in a frying pan. You can use granulated spice. After stirring, simmer for 5 minutes.

Step 10. Present the dish along with rice or other side dish. Bon appetit!

Preparing eggplants with dill and garlic for the winter

Preparing eggplants with dill and garlic for the winter is a flavorful appetizer that will not leave you indifferent. The preparation is as simple as possible and even a beginner can do it. If you prepare a preparation from home-grown vegetables, you will receive unforgettable pleasure and pride in your harvest. Be sure to check out this great recipe to see how delicious it is.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 2

Ingredients:

• Eggplants – 500 gr.
• Dill – 1 bunch.
• Garlic – 5 cloves.
• Salt – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Water – 500 ml.
• Vegetable oil – 70 ml.
• Vinegar 9% – 1 tbsp.

Cooking process:

Step 1. Prepare the ingredients.

Step 2. After rinsing the strong eggplants, cut the vegetables into any size and shape. The cutting method will not affect the taste of the appetizing snack.

Step 3. Place the cooking utensils on the burner, fill them with water, and after boiling, add salt, vinegar and sugar. Unload the eggplants and boil for 8 minutes, covering with a lid. Use a slotted spoon or a sieve to remove the boiled vegetables.

Step 4. Place in a dry container. Flavoring with chopped dill.

Step 5. Season with chopped garlic. Salt and sugar. Drizzle with vegetable oil.

Step 6. Stir thoroughly and leave to absorb the flavors of the dressing for 5 minutes.

Step 7. Distribute the snack into clean sterilized jars and close with sterilized lids. We choose the sterilization method ourselves, based on culinary experience.

Step 8. Cool upside down under a blanket coat. After cooling, put it away for storage. The twist stores well in a kitchen cabinet, pantry, cellar or refrigerator.

Step 9. In winter, uncork it and try the fragrant snack. At your discretion, boil the potatoes and complement the appetizer. This is a chic combination that will bring an unforgettable gastronomic pleasure. Bon appetit!