Eggplants for the winter can be harvested in a thousand different ways.
Eggplant marinated with mushrooms is an excellent harvesting option for the winter. Cooking it is not difficult, given that the products for this use the simplest.
To taste, such eggplant resembles real mushrooms.
Eggplant with the taste of mushrooms for the winter - the basic principles of preparation
Choose for preservation ripe eggplants that have a dark purple color, without damage and signs of rot.
Regardless of the recipe, the eggplant must undergo primary processing. The vegetable is thoroughly washed, then the stalks are removed and chopped. They can be cut lengthwise into four parts, and then cut lengthwise into pieces of two to three centimeters, or crumble into small cubes.
The crushed eggplant is placed in a deep bowl, sprinkling each layer with salt. If the recipe involves frying the eggplants, then it is better to soak them in salt water for an hour. In this case, the vegetable will absorb water and when frying it will absorb less oil.
Marinade is made from water, salt, vinegar, spices and sugar.
Eggplant is fried or blanched in boiling water. Then the vegetables are combined with the marinade, mixed and laid out in sterile jars. Or eggplant laid in jars is poured with boiling marinade.
Recipe 1. Eggplant with the taste of mushrooms for the winter - 1
Ingredients
wine or apple vinegar;
eggplant;
filtered water;
black pepper;
Bay leaf;
garlic - a few cloves.
Cooking method
1. We wash the eggplant under the tap, cut the stalks. Cut the vegetables into circles, and then grind each into four parts. We place the eggplants in a bowl, sprinkling them with salt, and stand for half an hour. Then we shift the vegetable into a colander, rinse and leave all the liquid to the glass.
2. Wash cans with soda, rinse and pour over boiling water. Turn and dry. Dip the lids in water and boil for several minutes.
3. Peel the garlic from the husk. In a dry container, put two cloves of garlic, bay leaf and six peas of black pepper.
4. Pour a liter of filtered water and three quarters of a glass of wine or apple vinegar into the stewpan. This amount of marinade will be enough per kilogram of eggplant.
5. Immerse the eggplant in boiling marinade and boil for five minutes. We take them out with a slotted spoon and put them tightly in jars. Pour the contents with a marinade and roll tightly with sterile lids. Wrap the inverted container and leave for a day.
Recipe 2. Eggplant with the taste of mushrooms for the winter - 2
Ingredients
three cloves of garlic;
salad onion;
420 ml of drinking water;
Bay leaf;
75 ml of grape or apple vinegar;
refined vegetable oil;
a kilogram of eggplant;
5 g of salt;
10 g of granulated sugar.
Cooking method
1. Wash the little blue ones under the tap. Wipe with a cloth and remove ponytails. Cut each eggplant lengthwise into four parts and chop into slices three centimeters long. Transfer to a deep bowl, pouring each layer with salt. Leave for half an hour, then rinse and squeeze.
2. Wash cans with baking soda, rinse and place in the oven for sterilization. Boil the lids.
3. Fry the eggplant in a well-heated oil until golden brown.
4. Peel and chop the onion rings. Free the garlic cloves and chop finely. Combine the eggplant with onions and garlic in a saucepan. Mix. Place the vegetable mixture tightly in jars.
5. Pour purified water into the stewpan. Put on the stove and boil. Pour sugar and salt. Add spices. Boil the marinade for seven minutes.
6. Pour the contents of the glass containers with hot marinade. Tightly roll up with a special key and cool the preservation by turning it over and wrapping it.
Recipe 3. Eggplant with the taste of mushrooms for the winter - 3
Ingredients
three pinches of dried dill;
three long eggplants;
vegetable oil;
three onion heads;
six large cloves of garlic.
Marinade
3 g peppercorns;
50 ml of 9% table vinegar;
two bay leaves;
5 g of sugar;
a glass of purified water;
3 g of salt.
Cooking method
1. Wash the blue ones, wipe with a towel and cut the tails. Peel the vegetable from the peel with a special knife for peeling vegetables. Cut the flesh into circles two centimeters thick. Put them in a colander, sprinkling with salt. Leave for half an hour so that bitterness comes out with the juice.
2. Place the required amount of granulated sugar and salt in an enameled saucepan. Add peppercorns and bay leaves to them. Pour vinegar and a glass of purified water. Put on a small fire and cover.
3. Rinse the eggplants under the tap and leave for five minutes to let the glass water.
4. Put eggplant in preheated oil and lightly fry. Put on a plate and cool.
5. Peel the onion and chop in half rings. Grind the peeled garlic into thin slices.
6. Sterilize washed jars over steam or in the oven. Boil the lids.
7. At the bottom of the glass container, put the onion, a layer of eggplant on it. Sprinkle with dry dill and garlic slices. Continue to lay out everything in layers until the eggplant runs out. Top with onions and garlic.
8. Pour the vegetables with boiling marinade. Sterilize the jars in a wide pan for 15 minutes. Then tightly roll up, turn over and leave, wrapped in a warm cloth, overnight.
Recipe 4. Eggplant marinated under mushrooms with onions
Ingredients
half a liter of odorless vegetable oil;
three kg of eggplant;
100 ml of table vinegar;
three heads of garlic;
300 g of onions.
Cooking method
1. Peel the garlic and onions and wash. Chop the onion into thin rings. Finely chop the garlic.
2. Wash glass containers with baking soda. Rinse and sterilize in an oven or over steam, then dry the cans. Boil the lids for five minutes.
3. Place the onion in a deep plate, pour vinegar and leave to marinate for half an hour.
4. Grind the washed eggplants in small pieces and fry in warmed vegetable oil in small portions.
5. Mix the fried eggplant with pickled onions, add the garlic and mix. Put the vegetable mixture in jars, ramming it tightly. Tightly roll jars with sterile lids. Turn over and cover with a blanket. Leave overnight. Store in a cellar or pantry.
Recipe 5. Eggplant as mushrooms for the winter of spicy salting
Ingredients
three onions;
three kilograms of eggplant;
hot pepper pod;
two heads of garlic;
Bay leaf;
clove buds;
allspice peas.
Marinade
9% table vinegar - 150 ml;
purified water - two liters;
sugar - 100 g;
table salt - 150 g.
Cooking method
1. Wash and cut the eggplant stalks. Cut the vegetable into small pieces. Boil salt water, dip eggplant bars into it and boil for three minutes. Then lay in a colander and leave until all the water has drained.
2. Peel the onion, rinse and chop it in half rings. Disassemble the heads of garlic into the cloves, peel them and crumble with thin plates. Remove the tail from the hot pepper, clean the seeds and cut into slices.
3. At the bottom of sterile cans, lay one bay leaf, two buds of cloves, several peas of allspice and a slice of hot pepper. Then fill them with eggplant, peeling with onions and garlic.
4. Pour two liters of purified water into the pan, pour sugar and salt. Put on the stove and boil. Pour vinegar and boil for a couple of minutes.
5. Pour eggplant with boiling marinade, cover with lids and put in a wide pot with water, after covering the bottom with a linen towel. Sterilize half-liter cans - a quarter of an hour, liter - half an hour. Tightly roll up and cool, wrapped in a blanket.
Recipe 6. Eggplant like mushrooms for the winter with celery and onions
Ingredients
two kilograms of young eggplant;
celery;
two bow heads;
Bay leaf;
two heads of garlic;
black pepper.
Marinade
150 ml of 9% vinegar;
150 ml of filtered water;
150 ml of sunflower oil;
kitchen salt.
Cooking method
1. Grinded washed eggplant in small pieces. Pour salt and mix by hand. We leave the eggplant for an hour and a half.
2. Peel the onion and garlic. Grind onions as small as possible. We pass the garlic through a special press. My celery and finely chopped.
3. We lay eggplants on a colander and rinse from excess salt. Leave for half an hour to make the glass all the water. Then put it on a paper towel and dry it completely.
4. Heat the sunflower oil in the pan, carefully lay the eggplants in it and fry, stirring, until golden brown. Mix fried eggplant with garlic, celery and onions. Season with spices and mix.
5. We spread the resulting mixture on a sterile dry glass container, filling the banks on the shoulders.
6. Pour the contents with boiling marinade and cover with lids. We put the jars in a wide pan with hot water and sterilize from ten to 15 minutes. Then we roll it with a special key, turn it over and cover it with a coverlet. Leave for a day.
Mushrooms marinated in eggplant - tips and tricks
- Soak the eggplant in saline before frying. So they will absorb less oil.
- For preservation, use odorless refined oil.
- Fry the eggplant in a cast iron pan.
- Eggplant, sprinkled with salt, be sure to rinse to remove excess salt and wash off the bitter juice.
- It is important to understand how and why to clean the eggplant and do it right.
