Eggplants are like mushrooms for the winter - an incredibly tasty preparation. Not all of us have the money to buy mushrooms or the time to pick them, but almost everyone loves to enjoy delicious mushrooms in winter. We offer you a selection of recipes for canned eggplants, which sometimes taste indistinguishable from mushrooms and are an excellent substitute for them.
- Eggplants are like mushrooms without sterilization for the winter - the best recipe
- Eggplants like mushrooms with mayonnaise for the winter
- A simple and delicious recipe for eggplant with dill and garlic
- Eggplants with mushroom seasoning for the winter in jars
- A very tasty recipe for eggplants with onions for long-term storage
- Pickled eggplants like mushrooms without sterilization for the winter
- Homemade eggplant in jars without adding vinegar
Eggplants are like mushrooms without sterilization for the winter - the best recipe
A simple and fairly quick option for preparing eggplants for the winter. Eggplants come out dense, aromatic and very appetizing and really very much resemble pickled mushrooms in taste.
- Eggplant 3 (things)
- Table vinegar 9% 100 (milliliters)
- Bay leaf 2 (things)
- Parsley 1 bunch
- Salt 1 (tablespoons)
- Black peppercorns 6 (things)
- Water 1 (liters)
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How to prepare eggplants like mushrooms for the winter? Cut the washed vegetables into cubes, add salt and leave for 40 minutes, after which we rinse them thoroughly. -
Fill the eggplants with water, salt and put on fire. After the water boils, boil them for about 15 minutes until soft.Add vinegar and after a minute remove the eggplants from the heat. -
Place finely chopped herbs, pepper and bay leaf on the bottom of a sterilized jar. -
Then put the eggplants in a jar and fill them with the hot brine in which they were boiled. -
We roll up the jar, turn it over and wrap it in a blanket. Leave the eggplants at room temperature until completely cooled. -
Store the finished eggplants in the refrigerator. Bon appetit!
Eggplants like mushrooms with mayonnaise for the winter
A hearty dish for the winter, which is very easy to prepare. The taste is almost indistinguishable from such a delicacy as porcini mushrooms in mayonnaise, which will help you save money and effort.
Cooking time: 1 hour.
Cooking time: 30 min.
Servings – 10.
Ingredients:
- Eggplants – 3 kg.
- Vinegar 9% – 1 tbsp. l.
- Onions – 1 kg.
- Garlic – 2 heads.
- Mayonnaise – 200 gr.
- Salt - to taste
- Vegetable oil - to taste
Cooking process:
1. Wash the eggplants with cold water and cut off the tails. Cut them into small cubes and sprinkle them well with salt. When the eggplants release their juice, wash them again.
2. Pour oil into a frying pan and add eggplants. Fry them until golden brown.
3. Add the onion, lightly fried until transparent, mix it with the eggplants. Salt, add chopped garlic and vinegar.
4. Sterilize the required number of jars.
5. Season the eggplants with mayonnaise and place them in jars, then roll them up. Store in the refrigerator. Bon appetit!
A simple and delicious recipe for eggplant with dill and garlic
A simple and quick dish that will be an excellent appetizer for meat or fish.Thanks to their long storage, such eggplants can please you all year round, but they will be especially tasty to eat in winter.
Cooking time: 1 day.
Cooking time: 35 min.
Servings – 8.
Ingredients:
- Eggplants – 2 kg.
- Vinegar 9% – 10 tbsp. l.
- Dill – 300 gr.
- Garlic – 1 head.
- Salt – 2 tbsp. l.
- Water – 2.5 l.
Cooking process:
1. For the marinade, add salt and vinegar to the water and bring the liquid to a boil.
2. While the marinade comes to a boil, wash the eggplants, wipe them and cut them into cubes.
3. Pour the eggplants into the boiling marinade and cook for about 5 minutes under the lid.
4. Drain the marinade and leave the eggplants in a colander to cool for about an hour.
5. Grind the dill.
6. We also chop the garlic using a knife or garlic press.
7. Pour the eggplants into the pan, add garlic, herbs and mix everything well.
8. Place the eggplants in sterilized jars and leave to cool.
9. Place the cooled eggplants in the refrigerator for about 12 hours. Bon appetit!
Eggplants with mushroom seasoning for the winter in jars
To taste, such eggplants are more reminiscent of fried mushrooms, largely due to the addition of mushroom seasoning. The main advantage of this dish is that it is ready after just a day, but at the same time it can be stored for quite a long time.
Cooking time: 1 day.
Cooking time: 30 min.
Servings – 8.
Ingredients:
- Eggplants – 2.5 kg.
- Onions – 750 gr.
- Mayonnaise – 400 gr.
- Vegetable oil – 5 tbsp. l.
- Mushroom seasoning - to taste
Cooking process:
1. Wash the eggplants, peel them and cut them into cubes.
2. Pour cold water over the eggplant pieces and bring it to a boil, then cook for about 10 minutes.Leave the finished eggplants in boiling water for another 4 minutes, then place in a colander and let all the liquid drain.
3. Peel the onion and cut into half rings. Heat the oil in a frying pan and put the onion on it, which we fry over high heat until tender.
4. Place the eggplants in the same frying pan where the onions were fried and fry them over moderate heat for about 10 minutes. Place the finished eggplants on the onion.
5. Pour mushroom seasoning into the eggplants and mix everything thoroughly.
6. Add mayonnaise and mix everything one last time.
7. Place the eggplants in jars, sterilize them and roll them up. Then we turn the jars over, cover them with a blanket and leave to cool.
8. When the eggplants have cooled, transfer them to a cool place for storage. Bon appetit!
A very tasty recipe for eggplants with onions for long-term storage
A tasty and interesting eggplant salad that tastes indistinguishable from mushrooms. In addition, the dish turns out to be completely low in calories and is perfect for people watching their figure. These eggplants can be stored even at room temperature.
Cooking time: 5 hours.
Cooking time: 30 min.
Servings – 10.
Ingredients:
- Eggplants – 3 kg.
- Onions – 300 gr.
- Garlic – 3 heads.
- Vinegar 9% – 0.5 tbsp.
- Vegetable oil - to taste.
- Salt – 20 gr. + to remove bitterness
Cooking process:
1. First of all, wash the eggplants, peel them and cut them into cubes.
2. Cover the vegetables with salt and leave to stand for about 4 hours.
3. Peel the onion, cut into half rings and pour vinegar and salt.
4. Drain the liquid that has come out of the eggplants, rinse them and squeeze them out, then place them on a towel.
5. Cover them on top with another towel.
6.Fry the eggplants in a small amount of oil until golden brown.
7. Chop the garlic and add it to the onion along with the eggplants. Mix everything thoroughly.
8. Place the eggplants in the jars, compacting tightly.
9. Close the jars with lids. The eggplants are ready for storage, bon appetit!
Pickled eggplants like mushrooms without sterilization for the winter
A very quick recipe for pickled eggplants for the winter. Together with spices and herbs, the taste of eggplant becomes very interesting and even acquires mushroom notes.
Cooking time: 1 hour.
Cooking time: 35 min.
Servings – 5.
Ingredients:
- Eggplants – 2 kg.
- Parsley – 1 bunch.
- Dill – 1 bunch
- Garlic – 3 heads.
- Vinegar 9% – 15 ml.
- Salt – 3 tsp.
- Granulated sugar – 2 tsp.
- Vegetable oil - to taste
Cooking process:
1. Wash and dry the eggplants.
2. Cut the vegetables into slices, sprinkle with salt and leave for 15 minutes.
3. Wash off excess salt, squeeze out the eggplants and fry them on both sides in vegetable oil.
4. Chop the garlic and herbs, mix with sugar and salt. Add vinegar and mix everything well.
5. Layer the garlic with herbs and eggplants until the jars are full. Tighten the jars and leave them stored in a cool place. Bon appetit!
Homemade eggplant in jars without adding vinegar
Vinegar is an excellent preservative, but it has a specific taste that not everyone likes. Therefore, we offer a recipe for eggplants canned for the winter, which are perfectly stored in winter even without the addition of vinegar. This appetizer turns out appetizing and very tasty.
Cooking time: 1 hour.
Cooking time: 30 min.
Servings – 4.
Ingredients:
- Eggplants – 2 pcs.
- Garlic – 1 head.
- Onions – 1 pc.
- Mayonnaise – 6 tbsp.l.
- Ground black pepper - to taste
- Vegetable oil - to taste
- Salt - to taste
Cooking process:
1. Peel and rinse the onion, then cut it into small cubes and place it in a heated frying pan with a small amount of oil. Fry the onion until soft over low heat.
2. Transfer the onion to a bowl.
3. Wash the eggplants and cut into medium-sized cubes. Place them all in the same frying pan.
4. Fry the eggplants until golden brown and add to the onions.
5. Peel and chop the garlic. Add it to fried vegetables.
6. Pour mayonnaise over the vegetables, salt and pepper to taste.
7. Mix everything well.
8. Transfer the eggplants to sterilized jars.
9. Cover the jars with lids and send them to sterilize.
10. Roll up the jars, turn them over and wrap them in a warm blanket. When the jars have cooled, move them to a cool, dark place for storage. Bon appetit!
