Eggplant with the taste of mushrooms for the winter - preservation for lovers of delicacies. Eggplant marinated for mushrooms

Eggplant with the taste of mushrooms for the winter - preservation for lovers of delicacies. Eggplant marinated for mushrooms

Eggplants for the winter can be prepared in a thousand different ways.

Eggplant marinated for mushrooms - a great option for the winter. To prepare it is not difficult, given that the products for this use the most simple.

To taste, these eggplants resemble real mushrooms.

Eggplant with the taste of mushrooms for the winter - the basic principles of cooking

Choose for preservation ripe eggplants that have a dark purple color, without damage and signs of rot.

Regardless of the recipe, eggplant must undergo primary processing. Vegetable thoroughly washed, then removed the stem and crushed. They can be cut lengthwise into four pieces, and then cut into pieces of two to three centimeters long, or crumbled into small cubes.

Chopped eggplants are placed in a deep bowl, sprinkling salt on each layer. If the recipe involves roasting eggplants, then it is better to soak them in salt water for an hour. In this case, the vegetable will absorb water and when roasting it will absorb less oil.

Marinade is made from water, salt, vinegar, spices and sugar.

Eggplants are fried or blanched in boiling water. Then the vegetables are combined with the marinade, mixed and laid out in sterile jars. Either eggplants laid in jars are filled with boiling marinade.

Recipe 1. Eggplant with a taste of mushrooms for the winter - 1


wine or apple vinegar;


filtered water;

black pepper peas;

Bay leaf;

garlic - a few cloves.

Method of preparation

1. Eggplants mine under a stream of water, we cut off the stem. Vegetable cut into circles, and then chop each into four parts. Put the eggplants in a bowl, sprinkle them with salt, and incubate for half an hour. Then we shift the vegetable into a colander, rinsed and left to glass all the liquid.

2. Banks of mine with soda, rinse and pour boiling water. Turn over and dry. Cover the cap in water and boil for a few minutes. 3. Clean the chives from the peel. Put two cloves of garlic, bay leaf and six black peppercorns in a dry container.

4. Pour a liter of filtered water and three-quarters of a cup of wine or apple vinegar into a saucepan. This amount of marinade will be enough per kilogram of eggplants.

5. Immerse the eggplants in boiling marinade and boil for five minutes. We take them out with a slotted spoon and tightly put them in cans. Pour the contents with marinade and roll up tightly with sterile caps. We wrap the inverted container and leave it for a day.

Recipe 2. Eggplant with the taste of mushrooms for the winter - 2


three cloves of garlic;

salad onion;

420 ml of drinking water;

Bay leaf;

75 ml of grape or apple vinegar;

refined vegetable oil;

a kilo of eggplants;

5 g of salt;

10 grams of sugar.

Method of preparation

1. Blue wash under tap. Wipe with a napkin and remove the tails. Cut each eggplant along into four parts and chop into pieces of three centimeters in length. Transfer to a deep bowl, sprinkling salt on each layer. Leave for half an hour, then rinse and squeeze.

2. Banks to wash with baking soda, rinse and place in a sterilization oven. Boil lids.

3. Fry the eggplants in a well-heated oil until golden brown.

4. Peel the onions and chop the rings. Chive garlic free from husk and finely crumble. Combine eggplants with onions and garlic in a saucepan. Mix. Tightly lay the vegetable mixture in jars.

5. Pour purified water into a saucepan. 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 container with hot marinade. Hermetically roll a special key and cool the conservation, turning and wrapping it.

Recipe 3. Eggplant with a taste of mushrooms for the winter - 3


three pinches of dried dill;

three long eggplants;

vegetable oil;

three onions;

six large cloves of garlic.

Marinade 3 g peas;

50 ml of 9% table vinegar;

two bay leaves;

5 g sugar;

a glass of purified water;

3 grams of salt.

Method of preparation

1. Blue wash, wipe with a towel and cut the tails. Peel the vegetable from the peel with a special knife for cleaning vegetables. Cut the pulp into circles of two centimeters thick. Put them in a colander, pouring 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 enamel saucepan. Add the peppercorns and bay leaves to them. Pour in vinegar and a glass of purified water. Put on a small fire and cover with a lid.

3. Rinse the eggplants under the tap and leave for five minutes to drain the water.

4. Place the eggplants in the heated oil and fry slightly. Transfer to a plate and cool.

5. Peel the onion and chop into half rings. Chop garlic chopped finely chop into thin slices.

6. Sterilize the washed jars over steam or in the oven. Boil lids.

7. At the bottom of the glass container, place the onion, on it a layer of eggplant. Sprinkle with dry dill and garlic slices. Continue layering until the eggplants run out. On top should be onions and garlic.

8. Fill the vegetables with boiling marinade. Sterilize the jars in a wide saucepan for 15 minutes. Then hermetically roll up, turn over and leave, wrapped with a warm cloth, overnight.

Recipe 4. Eggplants marinated for mushrooms with onions


half a liter of odorless vegetable oil;

three kg of eggplants;

100 ml of table vinegar;

three heads of garlic;

300 g onions.

Method of preparation

1. Peel the garlic and onions from the husk and wash. Onions chop thin rings. Garlic finely crumble.

2. Wash glass containers with baking soda. Rinse and sterilize in the oven or above steam, then dry the jars. Boil lids for five minutes.

3. Place the onions in a deep plate, pour in vinegar and leave to marinate for half an hour.

4. Chop up the washed eggplants in small pieces and fry in heated vegetable oil in small portions. 5. Mix roasted eggplants with pickled onions, add garlic and mix. Lay the vegetable mixture on the banks, tightly her tamping. Banks tightly roll up sterile caps. Turn and cover with a veil. Leave overnight. Store in a cellar or pantry.

Recipe 5. Eggplants like mushrooms for the winter of spicy salted


three onions;

three kilograms of eggplants;

hot pepper pod;

two heads of garlic;

Bay leaf;

carnation buds;

allspice peas.


9% table vinegar - 150 ml;

purified water - two liters;

sugar - 100 g;

salt - 150 g

Method of preparation

1. Eggplant wash and cut the stem. Cut the vegetable into small bars. Boil salted water, dip the eggplant sticks into it and boil for three minutes. Then drain in a colander and leave until all the water is drained.

2. Onions clean, rinse and chop it into half rings. Heads of garlic to disassemble, peel them and crumble with thin plates. Remove the tail from the hot pepper, scrub the seeds and cut it into pieces.

3. At the bottom of the sterile cans lay out one bay leaf, two buds of cloves, a few peas of allspice and a piece of hot pepper. Then fill them with eggplants, perelaivaya onions and garlic.

4. Pour into the pan two liters of purified water, add sugar and salt. Put on the stove and boil. Pour in the vinegar and boil for a couple of minutes.

5. Pour the eggplants in boiling marinade, cover them with a lid and place in a wide saucepan with water, pre-laying the bottom of a linen towel. Sterilize half-liter jars - a quarter of an hour, liter - half an hour. Hermetically roll up and cool, wrapped with a veil.

Recipe 6. Eggplants like mushrooms for the winter with celery and onions


two kilograms of young eggplants;


two onions;

Bay leaf;

two heads of garlic;

black pepper.


150 ml of 9% vinegar;

150 ml of filtered water;

150 ml of sunflower oil; salt kitchen

Method of preparation

1. Washed eggplants are crushed in small pieces. Sprinkle with salt and mix by hand. Leave eggplant for half an hour.

2. Onions and garlic clean from the husk. Grind onions as small as possible. Garlic skip through a special press. My celery and finely crumbled.

3. Eggplants spread on a colander and rinsed with excess salt. Leave for half an hour to glass all the water. Then lay out on a paper towel and finally dry.

4. Heat the sunflower oil in the pan, gently spread the eggplants into it and fry, stirring, until golden brown. Mix fried eggplants with garlic, celery and onion. Season with spices and mix.

5. We spread the mixture in a sterile dry glass container, filling the banks on the hangers.

6. Fill the contents with boiling marinade and cover with lids. Put the jars in a wide pan with hot water and sterilize for ten to 15 minutes. Then we roll it up with a special key, turn it over and cover it with a veil. Leave for a day.

Eggplant marinated for mushrooms - tips and tricks

  • Before frying, soak the eggplants in a salty solution. So they will absorb less oil.
  • For preservation, use unscented, refined oil.
  • Fry eggplants in a cast iron pan.
  • Eggplants sprinkled with salt must be rinsed to remove excess salt and wash off the bitter juice.
  • It is important to understand how and why to clean eggplants and to do it correctly.
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