Cooking canned eggplants with fresh champignons. Delicious eggplant salad with champignons for the winter Canned blue with mushrooms
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.
Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.
Well, let's start
This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.
Compound:
- Young eggplants - about two kilograms,
- Tomatoes – 3-4 pieces,
- Onion – 2 onions,
- Ground red and black pepper - a teaspoon each,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter “You will lick your fingers”
Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.
Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.
Next, pepper the eggplants and roll them in flour, fry them on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.
Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.
Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.
Delicious recipe for eggplants cooked like mushrooms
The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplants for the winter - fried with garlic
You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.
Ingredients:
- “Blue” – 6 pcs.,
- Garlic – 1 head,
- Dill – 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teaspoons each. spoons,
- Freshly squeezed lemon – 2 tsp.
Preparation:
I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.
Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.
Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.
And one more thing. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.
At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.
Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.
Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter “Ten” - a popular eggplant salad
Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.
Products:
- Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
- Refined oil,
- Sil and granulated sugar - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.
We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.
Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.
As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the quantity of the composition to “Pyaterochka”, “Seven” or something else.
Recipe for making “little blue ones” without sterilization in tomato juice
Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it will not take you much time - you will spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Sweet bell pepper – 2 kg.,
- Tomatoes – 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Granulated sugar and salt - a couple of spoons each,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic and hot pepper through a meat grinder.
We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).
Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.
Place on the stove and cook. After boiling, simmer until fully cooked.
Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.
Mother-in-law's eggplant tongue
Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.
In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.
What should you serve such a delicious appetizer with? Look:
Recipe for delicious eggplants in Georgian style – “You will lick your fingers”
According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, spicy ingredients.
- 5 kilos of “little blue ones”,
- Bell pepper – 600 grams,
- Red pepper – 2 pcs.,
- Garlic – 200 gr.,
- Vinegar – 350 ml.,
- Vegetable oil – 1 cup.
How to cook in Georgian?
Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.
We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).
Now you need to fry and brown the “little blue ones”.
Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.
Korean style eggplant
This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.
Products:
- Eggplants - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- A couple of onions
- Half a hot pepper
- Head of large garlic
- Sunflower oil – 3 tbsp. spoons,
- Vinegar (9%) – 2 tbsp. spoons,
- Sugar – 2 tbsp. l.,
- Salt – 1 tbsp. l. plus 1 tsp,
- Black peppercorns – 15-20 peas,
- Ground red pepper - half a teaspoon,
- And coriander (in grains) - 1 table. l.
Preparation:
We cut the blue ones into halves. Then into slices. Just not too subtle.
Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.
Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.
Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).
Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.
Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.
Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.
Recipe for winter eggplant baked in the oven
An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.
Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.
You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.
Bon appetit!
The result flies off the festive table and effortlessly brightens everyday life. Open the tasty preparation and enliven the meal with a mushroom accent. Suitable for everything - potatoes, meat, fish, porridge, as well as in the usual winter salads of cabbage, carrots, apples.
Want to marinate blue ones for the table?
Boil them and season with oil, garlic and herbs - exactly as described below. Then let the seasoned vegetables cool under the lid and refrigerate for 12 hours. Mmmm, you'll lick your fingers how good the plump eggplant pieces are!
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How to cook eggplants like mushrooms for the winter
Preparation time - about 1 hour including sterilization
Calorie content of 100 g of solid part - no more than 110 kcal
We need:
*Weigh vegetables peeled
- Eggplants - 1.5 kg
- Garlic - 1 medium head or to taste
- Dill (or parsley) - 1 bunch
- Hot pepper - 1 pc. (10-12 cm in length)
For the marinade:
- Water - 2.2 l
- Salt - 2 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Vinegar (9%) - 7 tbsp. spoons
- Black peppercorns - 8-10 pcs.
- Vegetable oil - 100 ml
Additional spices (optional):
- Bay leaf - 2 pcs. small size
- Cloves - 5-6 pcs.
Important details:
- The preservation yield is 1.5 liters. If you want more snacks, just multiply all ingredients by 2-4.
- It is convenient to close in small jars of 500-750 ml. In liter containers, the pieces may turn out softer, since it takes longer to sterilize the workpiece.
- The recipe is perfect for customizing. Pepper, sugar, salt, additional spices and amount of garlic. Everything can be varied until the perfection of the “signature” dish. Just add a small portion of the next additive to the marinade and try it.
1) Preparing vegetables and boiling blue ones in a marinade.
- It will take no more than 30 minutes.
IN large saucepan where the sliced eggplant will fit, heat the water with sugar, salt, pepper, cloves and bay leaf.
Wash the blue ones, cut off the ends and cut them into fairly large cubes - 1.5-2 cm, as in the photo below. We don't peel the eggplant because we love the contrast of texture in the finished dish. If you peel the vegetables, you will end up with the most tender, smooth pulp.
Pour vinegar into boiling water and immerse all the sliced eggplants. Bring to a boil. Keep on medium heat for 5 minutes. You don’t need it any longer, the crispy deliciousness will be lost.
Important! Constantly press down the eggplants and lift the lower layers up. The pieces are light, so they float, but we need to boil everything. A slotted spoon with large holes will help.
After removing from heat, place the future “mushrooms” in a colander to drain all the liquid.
We peel the garlic. Press each slice flat with a knife. Now it's easy to chop the garlic into small cubes. Another option for chopping is in a blender, all the peeled garlic at once. Without fanaticism, there should be pieces of different sizes in the interruption. Of course, you can use a press, but garlic grains are tastier.
We wash the dill in running water, shake it thoroughly or pat it dry with a towel. We cut in small steps.
Cut the hot pepper into thin rings or half rings. Leaving the seeds will give you more heat. By removing - less.
2) Assembling all ingredients, sterilization and seaming.
- We will spend no more than 30 minutes.
In a separate bowl, mix oil, chopped dill, garlic and hot pepper.
Add spicy oil mixture for eggplants and mix carefully so as not to destroy the pieces.
Fill with almost ready-made “mushrooms”. The styling is dense, to the top - 1-2 cm before the neck.
We sterilize half-liter preparations for 12-15 minutes, as usual. You need a saucepan with a towel on the bottom. We put jars in it and pour slightly warm water - up to the shoulders of the blanks. As soon as the water boils, we count down the sterilization time. After waiting, turn off the heat, take out the workpiece and immediately seal it hermetically.
Turn over and wrap. Place the cooled yummy in a dark place.
New ideas for “mushroom” eggplants and how to preserve them without sterilization
Obvious small ideas and tangible differences in the cooking algorithm: there is everything! :)
- You can do without greens and not add hot peppers. An interesting choice of cutting - into longitudinal bars; it tastes better with peeled fruits. All these variations are minor.
- There is also a fundamentally different recipe for the winter - without sterilization. At the stage of marinating and boiling the main characters, everything is done as described above. Afterwards they suggest frying the oil with garlic and hot pepper, adding the eggplants, heating for a couple of minutes with stirring and pouring into jars. At the same time, top up the jars with the oil in which you fried them. Without sterilizing, close tightly, turn over and wrap. We didn’t do it, although according to reviews it’s worth it until spring without any problems.
As you can see, in the friendly company of recipes “You will lick your fingers!” you can find a variety of ideas. Eggplants, like mushrooms for the winter, deserve attention. Let's close this savory snack and compete to see who can keep it open until December. Share your successes and ask questions in the comments. We always respond to our readers.
To prepare a tasty and aromatic preparation of eggplants with mushrooms over the winter, take mushrooms, eggplants, onions, garlic, salt, ground pepper, vinegar, sugar.
Eggplants need to be firm to the touch, not very old. Rinse the fruits in cold water. Dry with a towel. Trim the “butts” on one side and the other.
Wrap each eggplant in foil. Bake for 30-50 minutes at 200 degrees. They should become softer, but keep their shape.
Peel and rinse the onion, cut into large rings. If the onions are very large, then cut into four parts and cut into strips.
This time I used champignons. But you can use any other mushrooms.
Rinse the mushrooms from dirt and dust. The skin does not need to be removed. Boil water and put mushrooms in it. Boil for 20 minutes over moderate heat.
Place the boiled mushrooms in a colander. Cool slightly and let the water drain.
Pour a small amount of oil into the frying pan. Add mushrooms. Fry over high heat until golden brown.
Transfer the mushrooms to a separate bowl.
Add a little oil to the same pan and fry the chopped onion in the same mode.
Cool the baked eggplants. Peel off the skin. Cut into large slices.
Add fried mushrooms, onions, pieces of eggplant, garlic cut into rings or cubes, salt, ground pepper, table vinegar, sugar into a convenient bowl.
Add all spices based on your taste. Mix carefully.
Before packaging, sterilize jars with lids. Place the eggplants and mushrooms tightly in clean jars.
July 29, 2015
Ingredients:
fried eggplants - 5 kg,
mushrooms - 3 kg,
onion - 600 gr,
vegetable oil - 250 g,
tomato puree - 1000 g (tomato paste - 350 g),
flour - 100 g,
green,
salt - to taste.
How to cook Canned eggplants with mushrooms for the winter
Wash the eggplants in running water, remove the sepals and stalks with the tip of the fruit. Place in boiling water for a couple of minutes, cool in cold water and cut into circles. Immerse in 1 - 2% salt solution for 10 - 15 minutes. We take out the eggplants with a slotted spoon, let the solution drain, roll in flour and fry on both sides in vegetable oil.
We remove wormy specimens, debris, impurities from the mushrooms, and separate the caps from the stems. To prevent them from darkening, immerse them in a 1 - 2% salt solution. Simmer the mushrooms over low heat in a container tightly covered with a lid. After the water has evaporated, add vegetable oil and fry until cooked.
We peel the onion from dry leaves, wash it, cut it into thin slices, and fry until golden yellow.
Place all the fried vegetables and mushrooms for preservation in a frying pan. Dilute the tomato puree with water (1:1), add the onion, stirring, and bring to a boil. Next, place the prepared mushrooms, eggplants and onions in jars in layers, so that the last layer is the eggplant.
Add a little salt and a tablespoon of vegetable oil to a half-liter jar. Cover the jars with lids and sterilize at 100 degrees for 45 minutes. We roll up the preserves.
It's already September! The garden beds are slowly emptying. Almost the entire harvest has been harvested, but the eggplants are still hanging on very green bushes and delight with their elastic, glossy fruits. And they would still be happy, but the nights are getting cooler and the days are getting rainier. The sun is hiding somewhere there, behind the clouds. So it's time to harvest these vegetables too.
Of course, we’ll prepare something delicious from them, for example, sauté, or bake them deliciously in the oven. But you can’t eat them all at once. Therefore, we will prepare the remaining vegetables for the winter. And today we will prepare a very tasty appetizer, which is called “Eggplants like mushrooms.”
I can’t say with complete certainty where this name came from. I only know that this winter salad or appetizer (whatever you call it) has been prepared this way for quite a long time. So one of my recipes in this topic is already more than 30 years old. He appeared to me so long ago that it seems that he is from some other life of mine. Today I will definitely share it.
In general, these salads are distinguished by the fact that they are not at all difficult to prepare. Other preparations made from “little blue” eggplants, as we affectionately call eggplants, take much longer. One sauté is worth it; each piece needs to be fried separately in oil. Then prepare the filling, layer everything... In general, a lot of work.
Or a large number of other ingredients are required, mainly vegetables, which undergo long-term heat treatment. Many salads and the famous eggplant caviar are prepared this way.
The methods proposed today differ in that when preparing a salad, basically, except for eggplants and onions, nothing else is added from vegetables. In our selection, this recipe is in first place. It is the most popular and frequently encountered. It can even be called classic.
But I will still share with you other recipes where the ingredients will include bell pepper and even mayonnaise. These options are also very good. And if you like “blue” ones, you can cook them in different versions. Although they all have the same name, they all have a different taste, unlike any other.
Eggplants are like mushrooms - the best quick and tasty recipe for the winter
This recipe is the simplest of all the options offered today. What sets it apart from others is that you can prepare a salad using it quite quickly. But it invariably turns out delicious and is never left for the next period. That is why it is the most popular of all other salads in this category.
The ingredients are also simple. And basically these are eggplants, garlic, fresh herbs and hot peppers, which are already added as desired.
We will need:
- eggplants - 1.5 kg
- garlic - 2 heads
- dill - 1 bunch
- hot capsicum - to taste and desire
- vegetable oil - 80 ml
- vinegar 9% - 70 gr
- salt - 1.5 tbsp. spoons
Preparation:
1. Wash the eggplants and cut off the stem. Then cut them into large cubes, or give them a slightly elongated shape. By and large, it doesn’t matter at all how we cut them - you can cut them into cubes, circles, whatever you want.
2. Pour water into a large saucepan so that its volume is approximately half the capacity. Put it on the fire and cover it with a lid so that it boils faster.
3. Place chopped eggplants in boiling water. The boiling will stop for a while, but to make it resume faster, you can cover the pan with a lid, leaving a small hole on top to allow steam to escape.
As soon as the water boils again, remove the lid.
4. Cook the chopped pieces for 5 minutes. During this time, periodically move the contents from top to bottom. The fact is that the fruits themselves are very light, and they will all immediately rise to the surface. And if the lower pieces are cooked, the upper ones will lie on the lower ones with practically no water. And it’s important for us to boil them all evenly. That’s why you need to move them lightly, or figuratively speaking, “bathe” them in boiling water.
5. While boiling, the water will begin to darken slightly; the skin of the fruit will give it a dark color. Along with the color, bitterness will also come out of the skin and pulp. As you know, eggplants have a slight bitterness, which can interfere with the taste perception of the dish as a whole. And so they are either boiled or sprinkled with salt and allowed to stand for a while. Then it is washed.
Also, during the cooking process, the pieces will become somewhat translucent, this will be especially visible from the pulp. When this state has been achieved, we can assume that they are ready and the water can be drained.
It is better to drain it through a colander. Then let it sit for a while so that all the remaining residues can be combined.
6. Meanwhile, let's prepare the dressing. To do this you need to chop the dill and chop the garlic. It is better to cut the garlic rather than crush it through a press. The snack will look better this way. But you don’t have to cut it too large so that it can give all its juice to the eggplants. And at the same time, it is important that the fermentation process does not begin in the jar. The sterilization time will be quite short.
7. If you like spicier snacks, then add hot capsicum cut into rings. It is better if the pod is red. This is at least a little, but it will add bright colors to the overall picture.
The amount of pepper can be adjusted. There is no special dosage. It all depends on the taste preferences and spiciness of the product.
8. Add odorless vegetable oil, vinegar and salt. Mix everything.
9. Place the eggplants from a colander into a large bowl or basin. Add the dressing to them and stir. In order not to spoil the appearance of the snack, you can mix the contents with your hands. Or use a plastic spoon or the same spatula.
But in any case, mix carefully so as not to turn the contents into mush.
10. Leave for a while so that the ingredients are saturated with each other’s juices.
11. In the meantime, wash and sterilize the jars and lids. For this amount of ingredients we will need 3 half liter containers. Turn the jars upside down to drain the water.
12. Then mix the contents of the basin again and put everything into jars. Try to lay it out in such a way that no air pockets form inside, that is, quite tightly. To do this, the contents can be lightly pressed with a spoon.
If, nevertheless, a bubble of another air is hidden somewhere, then insert the handle of a tablespoon into this place. The bubble will pop out immediately.
13. Cover the filled jars with lids.
14. Pour warm water into a large saucepan, or directly from the tap. Place a napkin on the bottom and place the jars on it.
The water should reach the shoulders of the jar. If you pour more of it than necessary, it will splash out when boiling and may end up under the lid. If there is less water than required, then only the lower part of the jar will be sterilized, and the top of the snack will remain raw. Which can lead to fermentation processes. And as a result, the lid is lifted. You cannot eat such preserved food.
Turn on the gas and wait until the water boils. From now on you need to time it. For sterilization we will need 25 - 30 minutes, this is for half a liter jars. From the moment it boils, the lid can no longer be opened. If this accidentally happens at one point, the jar will need to be sterilized again.
I have come across recipes that suggest sterilizing liter jars for only 15 minutes. I think this time is not enough. Eggplants are a rather capricious product, and preparations that have not undergone proper sterilization quite often “explode.” Just this year my brother lost 10 sauté jars because he decided to sterilize them for just 15 minutes.
If we at least boiled the “little blue” ones, then we still have raw garlic and dill in the composition. Will he have time to warm up and steam in 15 minutes? In such cases, I always take precautions and sterilize longer. That is, this type of salad takes 25-30 minutes for half-liter jars.
Accordingly, 650, 750 gram jars need to be sterilized for 40 - 45 minutes, and liter jars - 1 hour.
By the way, this does not affect the quality of the salad in any way. It does not become overcooked.
15. Take out the jars one at a time and tighten the lids using a seaming machine. Then turn the filled and screwed containers over and place them upside down. Wrap thoroughly in a blanket, blanket, or something else, but always warm.
Leave in this position for a day. If the canned food is covered well, then even after a day it will still be warm. And that's good! During this period, the process of sterilization and salting continues inside.
16. When the jars have cooled completely, they can be turned over to their normal position. Then store in a dark, cool place.
As a rule, such preparations are stored very well! And when you open a jar for a holiday, or just for dinner, the contents always delight you with their amazing taste.
Eggplants are like mushrooms - a finger-licking recipe without sterilization
This recipe has occupied a place of honor in my piggy bank for probably 30 years. It appeared in my recipe notebook when I just started experimenting with preparations. I don’t even remember who shared it with me. But nevertheless, the recipe caught on, and I prepare eggplants this way to this day.
A distinctive feature of this recipe is that it is prepared in the oven and is not sterilized. But this is probably not a completely true statement. It would be more correct to consider that by preparing, he is sterilized. That is, both processes occur simultaneously.
We will need:
- eggplants - 2.5 kg
- onions - 1 kg
- bell pepper - 700 - 750 gr
- garlic - 1 head
- dill - 2 bunches
- vegetable oil - 250 ml (1 glass)
- salt - to taste
- ground black pepper - to taste
- vinegar essence - 1 teaspoon
Preparation:
1. Wash the eggplants and cut off the stem. Leave them as is.
2. Pour about half of the water into a large saucepan and boil. Add salt; the boiling water should be very salty. Place the whole batch of eggplants. They will all pop up immediately. But it doesn’t matter, we’ll close the pan with a lid and they will not only cook, but also steam.
The time to keep them in boiling water is 5 minutes. Do not hold any longer, otherwise they will become too soft. During these 5 minutes, stir them once with a slotted spoon so that both the top and bottom are cooked. Although, of course, they won’t want to roll over. The bottom was already saturated with water and became heavy, but the top remained without water, so it was light. That's why you need to cover the vegetables with a lid.
3. When the time is up, immediately take out the “little blue ones”. Try not to hesitate so as not to overcook the vegetables. If they are overcooked, then when they sit, they will wrinkle. And it will be very difficult to cut them neatly. Place in a bowl or on a tray and let cool. Meanwhile, put the next batch into the pan.
4. In between, while we are left idle, you can peel the garlic and chop the dill. It is better to cut off the rough stems of dill; only soft branches are needed. If coarse stems predominate, take another half bunch so that there is enough. In any case, it will not be superfluous.
5. Peel the bell pepper from the stalk and seeds. You can use any color, but if you use bright yellow and red vegetables, the salad will look more cheerful and much more positive.
The pepper needs to be cut into strips. To do this, cut it lengthwise into 4 parts, and then crosswise into strips no more than 0.5 cm thick.
6. Cut the onion into half rings, as thin as possible.
7. When the eggplants have cooled completely, they should also be cut. Don’t be alarmed that their skin is covered with a white coating in places. This is salt. You can cut vegetables as desired. If they are not very large in size, then you can cut them into 6 - 8 pieces. If they are larger, then cut into pieces approximately 3 cm long and 1.5 - 2 cm wide.
8. Place the chopped vegetables in a bowl, add bell pepper, garlic and dill to them. Mix everything. Better with your hands. Pepper to taste. Salt, as a rule, should be enough. But if you think it’s not enough, then add a little. To find out whether salt is needed or not, try a piece of eggplant.
Gently stir again so that the bulk ingredients are evenly distributed throughout the mixture.
9. And only after that add oil and vinegar. Then mix again. Leave for 20 - 30 minutes so that all the ingredients disperse.
10. Wash and sterilize jars and lids. Eggplants are quite tricky to preserve, and therefore it is better to use metal lids for rolling with a machine.
11. Fill the jars with the prepared mixture. Try to distribute the liquid evenly throughout all the jars. You will need to prepare about 5 - 6 half liter cans.
12. Place the filled and covered jars in the oven and set the temperature to 140 - 150 degrees. Leave the jars in the oven for 1 hour. This is the time of preparation and sterilization at the same time.
13. Use special kitchen gloves to remove the workpieces very carefully, one at a time. And immediately tighten the lid using a seaming machine. Self-screwing lids can also be used. But the first option will still be more reliable, especially when you store preserved food in the apartment.
14. Turn the jars with the contents over and place them on the lid. Cover with something warm and leave in this position for a day, or even more.
After which, turn them over to their usual position. Store in a cool, dark place.
Eggplants for the winter, like mushrooms - video recipe
According to this recipe, the salad takes a little longer to prepare than usual, but it turns out very tasty. Therefore, it is worth taking the time to prepare it.
The cooking itself proceeds as usual and takes almost the same time as in other options. But in this case, it takes time to insist. And the author of the recipe suggests two days for this.
This is precisely the number of days that increases the cooking time.
I liked this recipe not only because of its taste, but also because it turns out very bright and beautiful. It contains all the colors of autumn. By opening such a jar of salad in winter, we will delight ourselves and our loved ones not only with its taste characteristics, but also with its appearance.
Eggplants fried like mushrooms for the winter with mayonnaise and mushroom seasoning
This salad can be prepared and eaten immediately, or you can prepare it for the winter. It turns out to be very high in calories and filling, since it contains mayonnaise. In addition, all main ingredients are fried in vegetable oil.
But despite its nutritional value, this salad has a lot of fans, and therefore we will also give it due attention.
We will need:
- eggplants - 2.5 kg
- onion - 750 gr
- mayonnaise - 400 gr
- mushroom seasoning - half a pack
- vegetable oil for frying
Preparation:
To prepare the salad, you can use large eggplants.
1. They should be washed, cut off the stem and peeled. Then cut into cubes with sides no larger than 2 cm.
2. Place all the chopped pieces in a large saucepan and fill them with cold water. Place on fire and bring to a boil. Cook while stirring for 7 - 10 minutes.
If the pan is small in volume, or you want to cook the preparations in double size, then you can cook in two pans at once. Or in one, but in two batches.
There are also methods in which vegetables are immediately immersed in boiling water. This method has already been described in previous recipes, and I decided to change it. Although it can also be used in this recipe.
3. Let the finished eggplants sit for another 3 - 4 minutes in boiling water, then place them in a colander and let all the water drain.
4. While this is happening, peel and cut the onion into half rings. Try to cut it thinner so that it doesn’t crunch on your teeth later. Many people don't like this.
5. Pour a little vegetable oil into a large frying pan, about 4 - 5 tablespoons, maybe a little more if you are not afraid to add a lot of oil to your dishes. Let it warm up and add the onion to the pan. Fry it over high heat until cooked.
Readiness is determined by the fact that the onion has softened, decreased in size almost twice, or even more, and become translucent. At the same time, you should not allow it to blush. The color of the salad due to the presence of mayonnaise will be white. And you don’t want the onions to stand out because they’re “tanned.”
And to obtain this state, the onion will need to be on fire for about 10 minutes. During this time, you need to stir it more often. Especially when it's almost ready.
6. Place the finished onion in a large saucepan or basin, that is, where we will collect all the ingredients for the salad.
7. There is no need to wash the pan, add a little oil into it, about three tablespoons, and let it warm up. Place the eggplants, from which all the water has already drained. Fry them over medium heat with stirring for 10 minutes. They, like onions, should not brown too much.
If all the eggplants do not fit in the frying pan, you can fry them in separate batches.
8. Place the “blue” ones fried in this way with the onion. Mix everything.
9. Now you can just add mayonnaise and that will be all the ingredients for today. But we decided to create a truly mushroom taste, so we'll add mushroom seasoning. We only need half a pack. Instead of this seasoning, you can use Maggi cubes with mushroom flavor.
Simply pour the contents of half the pack into the resulting mixture. If you use a cube, you must first crumble it thoroughly.
By the way, you can use your own prepared dried mushroom mixture. But this must be prepared in advance. I always have this powder. When we go for mushrooms, we always dry some of them. This is the so-called substandard: very large mushrooms, separate stems or caps, just clumsy specimens.
After drying, I grind the mushrooms into powder and add them to various dishes. This mushroom additive enriches any dish prepared with it.
As you noticed, we do not use salt in the recipe. Seasoning, like mayonnaise, is already salty. And as a rule, you don’t need to add salt at all. But if you like spicier salads, you can add a little ground black pepper.
10. Gently mix the mixture. Then add mayonnaise. Try to take it with completely natural ingredients, without any GMOs or other harmful food additives.
Or make your own mayonnaise.
11. Once again, this time for the last time, mix everything and put it in sterilized jars. You should have approximately 5 half liter jars. Well, there will be a little time left to try.
The mass must be laid tightly, without leaving any air pockets inside. To do this, lightly press down the contents with a spoon.
12. Pour warm water into a large saucepan and line the bottom with a napkin. Place the jars in water, it should reach exactly to their hangers. Cover them with lids, also sterilized. Bring water to a boil.
13. Half-liter jars should be sterilized for 30 minutes, if the jars are 650 grams, then 40 - 45 minutes. And if it’s liter, then exactly 1 hour.
14. Screw on the lids using a seaming machine. Turn the jars over, placing them upside down and cover with a warm blanket. Leave in this position until the contents have cooled completely. This is for at least a day.
Then store in a cool, dark place.
Serve as a salad or as an appetizer for any lunch or dinner, and also treat guests at the holiday table.
These are the variety of recipes we have today. Sometimes they ask: “Is it true that eggplants taste like mushrooms?” Maybe I’ll disappoint you a little, but the taste is not the same as that of canned mushrooms. And it doesn’t even turn out the same as with salted mushrooms. Perhaps the appetizer received this name because of the method of preparation, which is a little similar in both cases.
But I can also make you happy. The taste of such salads is simply incredible. And it’s not for nothing that they are classified as finger-licking dishes.
So be sure to prepare at least a few jars. In winter, you will please yourself and your loved ones with such a wonderful gift from autumn. And I’m sure that next year you will return to this recipe again and prepare even more of this deliciousness, and in different versions.
Have excellent and delicious preparations and bon appetit!