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Blue like mushrooms with a cube. The most delicious eggplant appetizer “Mushrooms”

August is the peak of winter preparations. In all this abundance, a special place is occupied by eggplants, which have the ability to change their taste depending on the cooking methods. A variety of snacks are prepared from them in combination with other vegetables and spices. Very popular dishes are caviar, stews, and various salads.

The peculiarity of the taste allows you to cook blue ones, like mushrooms. There are many recipes for such snacks that decorate the table not only in summer, but also in cold winter.

Preparing eggplants for preservation

To prepare “eggplants like mushrooms” snacks, it is advisable to choose young fruits with soft seeds or use only the part where there are very few of them. The blue ones must be thoroughly washed and removed from the skin and tails. Freshly picked vegetables have thin skin, which can be easily checked by pressing with a fingernail; if the skin has broken through, it does not need to be peeled.

The fruit processing process begins with slicing, of which there are several options:

cubes;
straws;
circles;
cubes.

Eggplants have one peculiarity - raw vegetables contain bitterness, which must be eliminated so as not to spoil the taste of the dish. To do this, peeled and cut fruits in any way you need:

Soak in cold water for at least 30 minutes.
Add a small amount of salt and let sit for half an hour.
Place in boiling water and cook for 4 minutes.
Drain the liquid and cool the eggplants.

When preparing snacks from blueberries, the ingredients are often other vegetables, when preparing which it is advisable to use the following recommendation.

Chopped vegetables (to enhance flavor and preserve useful properties during heat treatment) must first release the juice slightly or become covered with “perspiration.” For this purpose, sprinkle zucchini and sweet peppers with a small amount of salt, and onions and carrots with sugar and leave for up to half an hour, they should be moistened.

The preliminary preparation process is over, you can start cooking delicious dishes from eggplants.

Eggplants are like mushrooms - recipes for the winter

The appetizer “eggplants like mushrooms” has an unusual taste – quite piquant, a little spicy, with a distinct taste of mushrooms. This dish will undoubtedly decorate the winter menu. An inexperienced guest will not immediately recognize the substitution.

Recipes for winter preparations are quite simple and accessible even to novice housewives. Blue ones with a mushroom flavor are obtained by pickling or salting.

There are several similar options for preparing eggplant snacks for the winter. Their main difference lies in the form of preliminary preparation of the fruit. You can cook it whole (without tails) or cut it into cubes, longitudinal plates, into four parts.

Little blue pieces

The recipe includes the following components:

eggplants – 2 kg;
garlic – 200 grams;
sunflower oil – 1.5 cups;
water – 10 glasses;
salt – 80 grams;
dill - one bunch;
9% vinegar – 150 ml.

Step-by-step preparation of blue ones for long-term storage:

pour salt into a pan of water, boil, pour in vinegar;
place eggplants, cut into large cubes, into the boiling marinade and boil for 4 minutes;
Drain the vegetable mass through a colander and leave until completely cooled and the water has drained;
chop dill and garlic;
Carefully transfer the prepared vegetables into a deep bowl, add chopped spices, pour in vegetable oil;
Pack the resulting mixture tightly into pre-sterilized jars;
close the lids and place in the refrigerator for a day to stand;
For long-term storage, the workpiece must be sterilized - liter jars within an hour and half an hour - half a liter.

Without sterilization, canned food can be stored in the refrigerator for no more than 2 weeks.

"Mother-in-law's tongue"

Peel the eggplants (weight five kilograms), cut along the grain into 4 parts, boil in the marinade for 10 minutes, put in a gauze bag and hang for 10 hours.

Components for 5 liters of brine:

1 tbsp. spoon of salt;
0.4 liters of vinegar.

Carefully remove the blue plates from the gauze bag, place in a deep bowl, add 100 grams of chopped garlic and 0.5 liters of odorless vegetable oil. Mix everything, put it in 1-liter jars, sterilize for half an hour and roll up the lids.

Harvesting whole fruits

For this recipe, you need to choose medium-sized young fruits. Wash the eggplants, cut off the stems, place in boiling water for five minutes, remove and leave to cool.

Each vegetable must be pricked with a fork 3-4 times and placed in liter jars. Add 1 clove of garlic, bay leaf and a few allspice peas to each, pour boiling brine, sterilize for 15 minutes, then seal tightly.

Marinade recipe for 5 liter jars:

2 liters of water;
0.2 liters of vinegar;
2 tbsp. spoons of salt and sugar.

Before eating, cut the eggplants into small pieces; you can season them with onion rings and vegetable oil.

Salted vegetables like mushrooms

Pickling blueberries is simple, quick and affordable. Preparing vegetables for the procedure is carried out in the classical way:

Rinse;
remove stems and peel;
chop into cubes;
Sprinkle with salt and let stand until the bitterness comes out.

Chop the onion into half rings, place in a deep bowl and pour in vinegar. Pickled onions will give a more refined and delicate taste to the entire dish.

Rinse the eggplants from salt, squeeze and fry until soft in small portions in vegetable oil, using a deep frying pan. Mix fried blueberries with chopped garlic, dill and parsley.

Components:

3 kg eggplants;
0.3 kg of onion;
50 gr. salt;
1 glass of vinegar;
3 heads of garlic;
one bunch of dill and parsley;
0.2 liters of vegetable oil.

Place the resulting dish into jars, sterilize and roll up the lids. Sterilization time for half-liter containers is 10-12 minutes, for liter containers – half an hour.

"Honey mushroom legs" from eggplant

The original recipe for “honey mushroom legs” made from eggplant will appeal to many housewives. It is easy to prepare, the finished product tastes like pickled mushrooms. For this dish the little blue ones are prepared in a special way, namely: peeled fruits are cut along the fibers into thin slices, and they, in turn, are cut into strips the size of a little finger. Important note: cutting across is prohibited. Chopped vegetables should be covered with salt and pressed down with a weight for 2 hours.

Ingredients for marinade:

3 glasses of water;
half a glass of vinegar;
10 bay leaves;
8 peas of allspice;
3 buds of cloves.

Mix all ingredients, bring to a boil and cool.

Squeeze the salted blueberries and fry them in a deep frying pan using odorless vegetable oil. Chop the onion into half rings and mix with chopped garlic. Place the prepared components, alternating with each other, in layers in a deep container. Pour the marinade into the contents and keep for 2 days in a cold place. After the specified period, the preservation is ready for use.

For winter preparations“Honey mushroom legs” are laid out in half-liter jars, compacted tightly. Sterilize for 15 minutes and seal tightly with lids.

To cook 5 kg finished product, you will need:

10 kg eggplant;
2 heads of garlic;
1 kg of onion;
6 tbsp. spoons of salt.

Blue mushrooms with pepper

A savory snack to decorate the table at any time of the year, tasty and healthy, and also has a very beautiful appearance.

Components:

5 kg eggplant;
1 kg of sweet red pepper;
1 tbsp. spoon of salt;
0.5 liters of vegetable oil.

Grind the washed blue ones into cubes, add salt, mix and leave for 4 hours. Grind the pepper in a meat grinder, fry in oil and cool.

To prepare the marinade you need:

5 liters of water;
half a liter of vinegar;
4 tbsp. spoons of salt;
8 peas of allspice;
7 bay leaves.

Boil water and add the remaining ingredients. Squeeze the eggplants, add them to the boiling marinade and boil for 5 minutes. Strain the liquid, mix the blueberries with pepper, and the dish is ready to eat. To store jars of snacks, you must sterilize:

half-liter - 15 minutes;
liter - half an hour.

Eggplants with champignons

A flavorful winter snack is made from blueberries with mushrooms. Both products go well together and complement each other.

Components:

1 kg eggplant;
0.5 kg champignons;
2 tbsp. spoons of vinegar;
1 teaspoon sugar;
5 cloves of garlic;
a glass of vegetable oil;
salt to taste;
ground pepper as desired.

In this recipe, champignons can be replaced with any wild mushrooms.

Each blue fruit must be wrapped in foil, having previously cut off the tails on both sides, and baked in the oven at +200°C for 30-50 minutes. When they become soft, take them out and let them cool.

Peel the champignons, wash thoroughly and boil for 20 minutes over moderate heat. Drain and cool. Then fry in oil until yellow and transfer to a deep bowl.

Cook the onion, chopped into half rings, in the same oil.

Peel the cooled blue ones and chop into cubes. Place all ingredients in one bowl, add spices and mix. Pack the finished dish into half-liter jars, compacting tightly, sterilize for an hour and close hermetically with lids.

Fried eggplants like mushrooms

It is difficult to distinguish fried eggplant appetizers from real mushrooms by taste. They are easy and quick to prepare, and the taste is amazing, just to lick your fingers. This wonderful recipe allows you to cook the dish all year round. If fresh fruits are not available, you can easily replace them with frozen ones.

The peculiarity of this snack is that it is prepared without the use of salt. To remove bitterness, diced vegetables are soaked in cold water for half an hour.

Ingredients:

4 pieces of eggplant;
2 eggs;
3 onions;
1 cube of mushroom broth seasoning;
1 glass of vegetable oil.

Lightly squeeze the soaked vegetables and place in a bowl, add eggs, beaten until smooth, mix everything well and put in the refrigerator to cool for 1 hour, stirring occasionally. Then fry them in oil, add finely chopped onion and simmer until tender. At the end of the process, add mushroom broth seasoning; if the dish turns out to be a bit dry, add a little hot water and simmer over low heat for another 5 minutes.

Before use, you can add mayonnaise, green onions and dill to taste.

There are many recipes for cooking eggplants; they are quite simple, do not require complex culinary techniques, and are very popular among housewives. Mushroom-flavored snacks are good for both the everyday menu and the holiday menu.

Now those blessed days have begun when the harvest falls into the bins and asks to be put on the table.

Including delicious eggplants, which I propose to cook so that their taste will resemble mushrooms.

Some recent years the dish becomes a constant hit of the season, and recipes are literally in great demand. Let's not lag behind and do it - we'll please the family, and we won't forget ourselves.

Little blue ones, many are accustomed to calling them that way, themselves taste like the gifts of the forest. But if they are properly pickled or thermally processed, the similarity only intensifies.

How to quickly and tasty cook eggplants like mushrooms

Preparation does not require any special hassle, nor any skills or complex ingredients. Just a couple of secrets you need to know so as not to make mistakes, and recipes.

Tips for novice housewives:

One of the disadvantages of eggplants is their bitterness, but only if they are not processed correctly before cooking.
If you want to remove the bitterness, cut the vegetable into rounds and then dip it in salted water for a while. There is another way to get rid of bitterness - salt the pieces and set aside for a while. The juice, as you probably understood, is then drained.
By the way, vegetables will absorb less fat after processing, and this also adds to the benefits of pre-processing.
There is no need to remove the skin on the youngest specimens, but on older eggplants this manipulation will have to be done.
Scald the vegetables with boiling water - this will make the process of removing the skin easier, especially for older specimens.
Fresh oil is the key to a successfully prepared dish. The little blue ones have the ability to absorb oil well. A stale product will spoil the taste of vegetables, and as a result you will not get the taste of mushrooms, but a rancid aftertaste after eating.

Fried with sour cream

Fried eggplant with sour cream are ideal hot, and will not spoil the pleasure even when cold. A cube of Maggi stock will add mushroom aroma and flavor.

You will need:

Eggplants – 500 gr.
Sour cream – 100 gr.
Bulb.
Oil for frying.
Maggi mushroom bouillon cube (replace any other seasoning based on your preference).
Greenery.

Step-by-step preparation:

Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
While the pieces are drying, finely chop the onion and fry in a frying pan. Don't expect a golden crust; fry the onion until translucent.
Add the blue ones to the pan and, stirring, fry until done.
Finally, pour in the sour cream and seasoning cube. Let it boil and remove from the burner. Place on a plate and sprinkle generously with herbs.

Blue ones, fried with mushrooms and eggs

Eggs will add an incredible flavor to the dish, maybe this is the secret to the popularity of the dish.

Eggplants – 4 pcs.
The bulb is large.
Eggs – 2 pcs.
Mushroom seasoning cube.
Oil for frying.
To serve, prepare mayonnaise and green onions.

Preparation:

Cut the blue ones into cubes of any size
Separately, beat the eggs with a pinch of salt and pour them into the bowl with the eggplants. Stir and leave to brew for an hour. During this time, stir the workpiece a couple of times, let the pieces soak thoroughly.
In the meantime, chop the onion.
Fry the bluefish pieces in well-heated oil, add the onion and continue frying.
When you realize that the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
Add mayonnaise and chopped green onions to the plate.

Marinated eggplants like mushrooms

There are several options to make the little blue ones look like mushrooms. As a light snack, quick, with a Korean flavor that many people love. But in any case, the taste of eggplant will resemble the gifts of the forest.

Recipe No. 1. Moderately spicy appetizer, with a noticeable taste of mushrooms.

Take:

Young eggplants – 2 kg.
Garlic – medium head.
Oil - one and a half glasses.
Table vinegar – 10 large spoons.
Dill - a bunch.
Water – 2.5 liters.
Salt – 4 tablespoons with a small pile.

Preparation:

Cut the vegetables into small cubes, up to 2 cm, and place them in boiling water. Dissolve salt in water in advance and pour vinegar.
Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
Slowly, while the blue ones are cooling, chop the dill and garlic. Combine them with oil, during which time it will become a little saturated with the aroma of spices, and the snack will become tastier.
Place the slices in the oil dressing, stir and refrigerate for 5 - 6 hours (you can immediately do it in a jar).
The appointed time is up - try it, the taste of pickled mushrooms is guaranteed to you.

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 things.
Garlic - head.
Cloves – 4 sticks.
Allspice – 8 pcs.
Hot peppers– take it 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.

Korean mushroom recipe

The Korean version features a larger number of vegetables and an abundance of spices.

You will need:

Little blue ones – 2 kg.
Water – 3 tbsp. spoons.
Bulb.
Carrots – 3 pcs.
Bell pepper- 3 pcs.
Garlic - head.
Sugar – 2 spoons.
Salt - spoon.
Table vinegar and vegetable oil - 150 ml each.
Ground red and black pepper - a teaspoon each.
Coriander – 2 small spoons.
Parsley, dill.

How to cook:

Cut the eggplants lengthwise into four parts and cook them, adding salt to the water (after boiling, cook for 10 minutes).

When the water has drained and the blue ones have cooled a little, cut them into smaller slices.
Cut the peppers and carrots into strips, and the onion into half rings. Combine with the blue ones. Add finely chopped garlic.

Make the marinade: combine salt and sugar in a separate bowl. Dilute a little with water, add oil and vinegar. Mix well and pour over the vegetables.

My recipes for eggplants like mushrooms are not enough - watch the video I selected, there is another one prepared for the winter. May your dishes always be successful!

During the eggplant season, you will have a great opportunity to save on mushroom dishes without losing the taste and texture of your favorite oyster mushrooms, champignons and chanterelles, all thanks to simple recipe eggplant with egg like mushrooms, which will be discussed in this material.

Eggplants like mushrooms with eggs - recipe

Of course, the eggplants themselves can resemble mushrooms only in their texture, while a simple bouillon cube will provide the corresponding taste. If you are against synthetic mushroom additives, then replace the cube with powder from. To prepare it, just throw the dried mushrooms into a coffee grinder and beat thoroughly.

Ingredients:

eggplants – 680 g;
onions – 280 g;
eggs – 2 pcs.;
garlic – 1 clove;
mushroom bouillon cube – 1 pc.;
a handful of parsley and dill;
vegetable oil for frying.

Preparation

First of all, check the eggplants for bitterness. If the vegetables are bitter, then generously salt them and leave for half an hour; after the allotted time, rinse off the salt and dry the pieces. Beat the eggs until foamy and pour them over the eggplant pieces. Leave the workpiece for about an hour. After time, there should be no eggs left in the dish; the eggplants will absorb everything.

Sauté the onion pieces and add the eggplants to them. Once the pieces have set, add the pureed garlic and crushed stock cube. After stirring, cook the eggplants like mushrooms, fried in eggs until tender, and then season the dish with herbs.

Eggplant with egg and onion like mushrooms in a frying pan

To make the finished dish even richer and juicier, many housewives prefer to add sour cream to the eggplants at the very end of cooking.

Ingredients:

eggplants – 440 g;
eggs – 2 pcs.;
sour cream – 90 g;
onions – 290 g;
mushroom bouillon cube;
sour cream – 175 g.

Preparation

Peel the eggplants and divide into equal cubes. Mix the eggplant pieces with a couple of beaten eggs and set aside for an hour. Melt it a little butter and use it to sauté onions. Add the eggplant and crumble the mushroom stock cube. After stirring, leave the eggplants to finish cooking and, after removing the dish from the heat, season everything with sour cream. Fried eggplants with mushrooms and eggs can be served either hot or pre-cooled and flavored with garlic and herbs.

Eggplant with egg, onion and mayonnaise like mushrooms

If the fat content of the finished dish bothers you less than the taste, then you can simmer the eggplants in mayonnaise. Please note that for this recipe it is better to use store-bought mayonnaise, which contains emulsifiers, since the homemade product will immediately curdle and make the dish unappetizing.

Preparing preparations for the winter will not be complete without a recipe with an unusual taste. Eggplants like mushrooms are simple to make and go well with many side dishes and meat dishes.

Despite the bitterness, this vegetable is proper preparation difficult to distinguish from pickled mushrooms. It turns out to be low-calorie and not as heavy on the stomach as milk mushrooms or honey mushrooms.

Recipe: Finger lickin' good

The same famous one, loved by many lovers of winter preparations.

We will need:

Eggplants – three kg
Sweet pepper – 6-8 pods
Large garlic - head
Onions – 4 pieces (large)
Fresh dill – bunch
Refined odorless oil – 1 cup
Vinegar essence (70%) – 1 teaspoon
Ground black pepper – 0.5 table. spoons

Cooking principle:

Rinse the blue ones and remove the stems. Immerse the whole mixture in boiling salted water for 5 minutes. Press with lid.
Cut the cooled vegetables into small pieces.
Remove the seeds and stems from the sweet pepper and cut it into strips. To make the dish look good, it’s good to take pods of different colors.
Remove thick, coarse stems from dill sprigs and chop finely.
Peel the garlic and onions. Cut the onion into thin half rings.
Place all prepared vegetables in a wide bowl and pepper. Remember that the eggplants are already salted.
Add oil and vinegar, mix, place in clean jars. Do not take too large, 0.5-0.7 liters.
Pour the liquid evenly and place the jars in an oven heated to 150 degrees.
Let it sit for 1 hour, then immediately roll it under the lids. Let it cool, put it underground.

For preparations, take small young fruits in which the seeds are still soft.

Boiled eggplants like mushrooms

You can add your own spices, but it is better to follow the recipe by weight.

You need to prepare:

Eggplants – one and a half kg
Chili pepper – large pod
Garlic - head
Dill - bunch

For the marinade:

Drinking water – 2 liters
Vinegar 9% - glass (200 ml)
Salt without additives - two tablespoons. spoons
Sugar - table. spoon
Black peppercorns – 10 pcs.
Cloves - 5 buds
Laurel – 2 leaves
Unscented sunflower oil – 100 ml

Cooking process:

Wash, clean the blue ones and cut into large cubes. Pour water into a saucepan, add sugar, salt, bay leaf, cloves, and pepper.
As soon as it starts to boil, add vinegar and throw in the vegetables. Light pieces will float, so hold them with a slotted spoon or a lid.
After 5 minutes, place the vegetables in a colander and let the water drain.
Cut the pepper into rings, maybe with seeds, then it will be spicier.
Rinse the dill and chop it with a knife, not too finely.
It is better to chop the garlic into small cubes.
Add all the chopped ingredients to the vegetables and mix. We pack in sterile jars, not reaching a centimeter to the top.
Cover the jars with lids and set them for sterilization. For half a liter, fifteen minutes is enough.
After sterilization is completed, we take out the jars and twist them under the lids; when they have cooled, we put them in a cool place.

Recipe without sterilization

Very comfortable quick cooking. The quantity can be reduced or increased.

You need to take:

Eggplants – 4 kg
Hot pepper – 3-4 pods
Garlic – 4 heads
Clarified butter – 2 cups

Drinking water – 4 liters
Salt without additives – 300-400 gr.
Table vinegar 9% - 2.5 cups

Cooking process:

Cut the peeled and washed vegetables into medium pieces and sprinkle with salt for fifteen minutes to draw out the bitterness. Afterwards we rinse and place on a sieve.
We put water with salt, wait for it to boil and add vinegar. Immediately lower the blue pieces. Cook for five minutes and remove into a sieve using a slotted spoon.
Heat the oil in a deep frying pan, when the water has drained, add the vegetables to fry.
Add chopped garlic and pepper.
Stew and pack into jars.
Immediately roll it and let it cool while wrapped.

You need to take:

Eggplants – three kg
Onions - two heads
Garlic – three heads
Sunflower oil – 250 ml
Table vinegar 9% – 100 ml
Salt without additives - one and a half table. spoons

Cooking principle:

Cut the onion into rings, put it in a bowl and pour vinegar over it, leave to marinate for 30 minutes.
Cut the blue ones into equal pieces and fill them with salted water for twenty minutes. Then be sure to squeeze out the water.
Place the vegetables in a saucepan with hot oil and simmer until golden brown.
Mix the blue ones with onions and chopped garlic, add salt and mix. Immediately pack into jars and put the lids on.
Wrap it up to cool slowly. Available in a few days.

By the taste you won’t immediately understand that these are vegetables and not mushrooms. If you add butter and onions to the table, it will be absolutely delicious.

You need to take:

Eggplants – 2.5 kg
Garlic – 3 large heads
Greens – 2 bunches
Purified vegetable oil – 200 ml

Drinking water – 1 liter
Salt without additives - 1 table. spoon
Vinegar essence – 1 table. spoon

Procurement process:

Cut the blue ones into small cubes.
Let the marinade cook with all the spices. When it boils, pour in the essence and chopped vegetables. Boil for no more than five minutes, drain well.
Rinse the greens, shake off the water and chop. Garlic of your choice, either crushed or crushed. Mix with blue ones.
Heat the oil in a frying pan and pour it into the vegetables while stirring.
Pack into half liter jars. We put it on sterilization for 10-15 minutes.

You need to take:

Eggplants – 2.5 kg
Sweet pepper – 3 pods
Sunflower oil

Drinking water - 2.5 liters
Salt without additives – 50 gr.
Vinegar 7% – 250 ml
Bay leaf – 1 pc.
Black peppercorns – 6 pcs.

Cooking process:

Cut the blue ones and soak them in a salty solution to remove the bitterness for twenty minutes. Let's let the water drain.
Chop the pepper into thin strips (take red, it will look beautiful). Fry until golden.
We put water on the marinade with spices. After boiling, add vinegar and vegetables, cook for five minutes, drain in a colander.
Mix the blue ones with pepper and pack them into jars. We close them under covers for the winter.

You will need to take:

Eggplants – 2.5 kg
Onions – 2.5 kg
Mushroom seasoning – 1 table. spoon
Sunflower oil – 4 tbsp. spoons
Mayonnaise – 1 pack (400 ml)
Salt without additives - optional

Cooking process:

Remove the skin from the blue ones and cut them into equally sized pieces. Boil in salted water for five minutes, remove moisture. Simmer in oil.
Chop the onion into small cubes and fry too.
Place the vegetables in a wide bowl, add seasoning and mayonnaise, stir.
Pack into small jars and send for sterilization for twenty minutes. Roll up immediately.