Eggplant like mushrooms with apple cider vinegar. Fried eggplant "like mushrooms" - recipe. The best recipes for the winter with photos

I love eggplant, in any form and form. I am happy to cook new recipes for dishes with this vegetable. So today I decided to cook just such an eggplant appetizer, to taste it somehow reminded me of mushrooms. It is very important and desirable to use fragrant for dressing. vegetable oil, refined will not give such a taste and aroma.

Ingredients

To prepare eggplant with the taste of mushrooms, we need:
2 kg eggplant.
For brine per 1 liter of water:
1 liter of water:
2 onions;
50 g of salt;
0.5 st. l. Sahara;
black peppercorns;
Carnation;
Bay leaf;
garlic - to taste;

Cooking steps

Boil them in salted water until tender. You can bake in the oven or in the microwave, whichever you prefer. I baked in the microwave for 15 minutes at the highest power (900 watts).

Mix all the ingredients for the brine, except the garlic, and bring to a boil. After removing the onion and bay leaf, cool the brine to room temperature.

Spread the prepared eggplant in layers, smear each layer of eggplant with squeezed garlic. Thus lay out all the eggplant.

Pour them with warm brine and leave for a day in a warm place.

After a day, send the eggplants to the refrigerator and use as needed. I take out the eggplants and cut them into cubes. I cut the onion into half rings and add it to the eggplants, season all the ingredients with fragrant vegetable oil. Eggplant is very similar in taste to mushrooms. Wonderful snack!

Bon Appetit!

How to cook eggplant with mushroom flavor

Fried eggplant like mushrooms is a delicious and simple salad. It can be served as an appetizer for the main course, or it can be rolled up in jars for the winter. The recipe is designed for lovers of unusual snacks. After all, all its charm is that it tastes like fried eggplants like mushrooms, marinated with vinegar, oil and onions. They are just as crispy and flavorful. Naturally, the taste will not be identical and a slight difference is felt, but this is more a plus than a minus. Just the taste difference will give the dish a certain mystery, and let the guests festive table Guess what this salad is from.
Everyone can try their hand at cooking, even a beginner can do it. Moreover, the recipe with a photo is painted step by step, it will not be difficult to figure it out.

Active cooking time: 40 minutes.

Total cooking time: 6-12 hours.

Ingredients:

• 1 kg of eggplant;
• 3 medium garlic cloves;
• a couple of sprigs of parsley or dill;
• 1 onion;
• 3 tbsp vinegar;
• 4 peppercorns;
• 3 tsp Sahara;
• 1 tsp table salt;
• 2-3 small bay leaves;
• 0.5 l. water.

Cooking eggplant fried "like mushrooms"

1. In order for the “eggplant like mushrooms” salad to turn out tasty and juicy, you need to choose good eggplant. They should be small, dark purple, smooth and shiny. It is desirable that there are no dents on the vegetables, eggplants need elastic and juicy (and not like cotton wool).

Wash and peel the eggplant, cut off the edges. Cut into circles about one and a half centimeters thick each.

2. Pour the circles into a deep bowl and sprinkle with a little salt. Do not overdo it with salt, as vegetables can turn out tough and dry. Stir and leave in this form for a while so that they start up the juice. When you see liquid in the bowl, you can proceed to the next step. Usually 15-20 minutes is enough. Bitterness, which is not needed in a salad, will go away with the juice.

3. In the meantime, prepare the rest of the ingredients for the marinade. Peel the onion, cut into 4 pieces and thinly slice. We chop the washed greens with a knife. Peel and chop the garlic step by step photo.

4. We return to the eggplants, which have already let the juice out. Rinse the cut circles under running water. Dab with paper towels to remove excess liquid and lightly fry in a pan with a little vegetable oil. Eggplant circles on both sides should be covered with a golden crust.

5. In a separate saucepan, mix sugar and salt in water, add peppercorns and bay leaf. If you want, you can use other spices to taste. For extra spiciness, you can add a couple of rings of hot red pepper or mustard seeds. Now this mixture must be sent to the fire, and when the water comes to a boil, add vinegar.

6. After a couple of minutes, pour the fried eggplants with hot marinade. Give them time to marinate. We are waiting for complete cooling, after which we put the snack in the refrigerator. In order for the vegetables to be thoroughly soaked in the marinade, it is better to leave them in the refrigerator overnight. But you can take a sample after a couple of hours.

If you want to roll eggplants like mushrooms for the winter, you need to put hot fried circles in hot sterilized jars, pour boiling marinade with vinegar and cork with lids. Then you should turn the rolled up jars with the lids down, wrap them up and leave them to cool completely in a draft-free place.

7. After a couple of hours, you can already start tasting by straining the eggplant with onions, garlic and herbs from the marinade.

So our fried eggplants are ready like mushrooms: the recipe is very simple, and the dish is very tasty! You can serve a salad with absolutely any side dish, but it will be tastiest with boiled or fried potatoes. Bon Appetit! And next time, be sure to try cooking eggplant with garlic and dill according to this recipe.

Summer is a time that not only pleases with an abundance of sun, vegetables and fruits, but also brings new chores. Each housewife tries to stock up on conservation, which will remind you of warm days in a snowy winter. Eggplants resembling mushrooms are one of the preparations that are especially loved by many families. There are many recipes that allow you to easily stock up on delicious preservation.

A feature of purple vegetables is an unpleasant bitterness, which you will have to get rid of even before conservation. There are two ways to deal with the taste, and only after that proceed with harvesting eggplants that taste like mushrooms.

1. Sprinkle chopped vegetables with plenty of salt and leave for 2-3 hours. Remove the liquid formed in the bowl, and use the eggplant for preservation.
2. Another option for getting rid of the bitter taste is to prepare a salt-based solution (100-110 g per liter of water), pour into chopped eggplant. After an hour and a half, drain the liquid and proceed to conservation.

Regardless of which method was used to harvest the taste of mushrooms, it is imperative to rinse the fruits from salt. If this is not done, there is a risk of spoiling the vegetables.

Recipe selection

Cooking mushroom-flavored eggplant has a few tricks that will help improve the taste of the workpiece. The first rule is to use young fruits with a thin, delicate skin for preservation. In old ones, it is quite tough, which will certainly affect the taste. Another difference is that young fruits have less bitterness, which will reduce the preparation time.

Another rule is to use one variety of eggplant for harvesting. Blue in palatability slightly different, but the cooking time is different. Some pieces in the jar may be hard, others too soft. For conservation fast food it is recommended to take early varieties - they have an excellent taste and a delicate structure resembling mushrooms.

Eggplant appetizers with mushroom flavor

On the table, dishes with spicy eggplant scatter first. There are several recipes for delicious snacks. Cooking "mushrooms" from eggplant will take only a few minutes:

1. Cut the vegetables into "fingers", the thickness of which is about 1.5 cm.
2. Beat 3-5 eggs, pour prepared slices of fruit with a mass.
3. Leave in the refrigerator for an hour.
4. Chop the peeled onion into cubes, pass 3-5 garlic cloves through the press.
5. Chop a bunch of greens (parsley, dill).
6. Fry eggplant slices covered with egg mass until cooked in oil, add onion-garlic mixture in the middle of frying.
7. Finishing cooking, salt, sprinkle with herbs, pepper if desired.

The appetizer is ready, the dish is served to the table both hot and pre-chilled.

Learning the best eggplant mushroom recipes takes a lot of time, because there are many ways to prepare snacks. One more tasty dish, very popular at the time of fruiting purple vegetables:

1. Cut fruits into cubes (3 pieces are enough), two onions.
2. Pour 2 vegetable cubes with beaten eggs.
3. After soaking (in an hour), send to a hot frying pan with oil.
4. Stirring, cook until a golden crust forms on the cubes.
5. Reduce the fire, pour vegetables with sour cream (100 ml), simmer under the lid for 5-9 minutes.
6. Put pepper, salt in an almost ready snack, it is recommended to add seasoning based on dried mushrooms.

Already on a plate, sprinkle eggplants resembling mushrooms, chopped herbs and garlic passed through a press.

Eggplants like mushrooms for the winter

The recipe for blue ones in a spicy marinade for the winter is especially popular with housewives, the preparation of which will take no more than half an hour. It will not cause any particular difficulties even for novice housewives - pickling eggplants, which are no different from mushrooms, is quite simple:

1. Cut into large cubes (3 kg).
2. Get rid of bitterness with salt or saline solution.
3. Boil water (3 l). Add, without removing from the stove, salt (120-125 g), a few leaves of laurel.
4. Add marinade with vinegar (150 ml).
5. In small portions, send the cubes into the bubbling liquid, after a quarter of an hour, put them in liter jars(pre-wash the container, sterilize).
6. In each container with eggplant marinated for mushrooms, put 2 garlic cloves, passing them through a press.
7. Pour “mushrooms” from fruits with boiling marinade, immediately roll up, check the quality of capping. Put the jars on a flat surface, turning the lid down, wrap. Serve eggplant marinated like mushrooms on the table, after draining the liquid, sprinkling with chopped onions and sprinkling abundantly with vegetable oil.

Salted eggplant, which is easy to confuse with mushrooms, is another harvesting option:

1. Boil the whole fruit in salt water (100 g of salt per one and a half liters of liquid).
2. Cool the eggplants, send under oppression to get rid of excess liquid.
3. Grate one medium carrot, 3-6 garlic cloves, mix with spices (pepper, salt).
4. Cut each fruit lengthwise, do not cut to the end, put 20-30 g of carrot mass in pockets.
5. Put the little blue ones in jars, carefully, trying not to wash off the filling from the “pocket”, pour over the brine.
6. To prepare the brine, boil water (2 l), add salt (80 g), boil for 1-4 minutes until the salt crystals disappear completely.
7. Send containers with vegetables to a cold place.
8. It is recommended to use it after a week - this time is enough for the eggplant mushrooms to be well saturated with the solution.
9. For harvesting for the winter, do not send jars to a cold place, but sterilize them for a quarter of an hour.

Eggplant marinated for the winter "for mushrooms" is one of delicious snacks, so it’s worth preparing an appetizing treat that will become a favorite among guests and family. Once you try this dish, you will not be able to refuse it.

Now those fertile days have begun, when the harvest itself falls into the bins and asks for a table.

Including delicious eggplants, which I propose to cook in such a way that their taste will resemble mushrooms.

Over the past few years, the dish has become an invariable hit of the season, and recipes are literally in great demand. We will not lag behind and do it - we will please the family, and we will not forget ourselves.

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

How to quickly and tasty cook eggplant like mushrooms

Cooking does not require any special hassle, no skills, complex ingredients. Unless you need to know a couple of secrets in order not to make mistakes, but recipes.

Tips for beginner housewives:

• One of the drawbacks of eggplant 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 briefly in salted water. There is another way to get rid of bitterness - salt the pieces and set aside for a while. Juice, as you probably understood, is then drained.
• By the way, vegetables after processing will absorb less fat, and this is also in the piggy bank of the advantages of pre-treatment.
• In the youngest specimens, there is no need to remove the skin, but in older eggplants, this manipulation will have to be done.
• Scald vegetables with boiling water - this will facilitate the process of removing the skin, especially in older specimens.
• Fresh oil is the key to a well-cooked dish. The blue ones have the peculiarity of absorbing oil well. A stale product will spoil the taste of vegetables, as a result you will get not the taste of mushrooms, but a rancid aftertaste after eating.

Fried with sour cream

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

You will need:

• Eggplant - 500 gr.
• Sour cream - 100 gr.
• Bulb.
• Oil for frying.
• Mushroom bouillon cube Maggi (substitute any other seasoning based on your preference).
• Greenery.

Step by step preparation:

1. Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
2. While the pieces are drying, finely chop the onion and fry in a pan. Do not wait for a golden crust, the onion is fried until transparent.
3. Add the blue ones to the pan and, stirring, fry until cooked.
4. Finally, pour in sour cream and a cube of seasoning. Let it boil and remove from the burner. Put on a plate, sprinkle generously with herbs.

Blue ones, fried under mushrooms with eggs

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

• Eggplant - 4 pcs.
• The bulb is large.
• Eggs - 2 pcs.
• A cube of mushroom seasoning.
• Oil for frying.
• To serve, prepare mayonnaise and green onions.

Cooking:

1. Cut the blue ones into cubes of any size
2. Separately, beat the eggs with a pinch of salt and pour them into the eggplant bowl. Stir and leave for an hour to brew. During this time, mix the workpiece a couple of times, let the pieces soak well.
3. In the meantime, chop the onion.
4. Fry the pieces of blue ones in well-heated oil, add the onion and continue to fry.
5. When you feel the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
6. Add mayonnaise and chopped green onion to a plate.

Pickled eggplant like mushrooms

There are several options to make the blue ones look like mushrooms. In the form of 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 number 1. Moderately spicy snack, with a noticeable taste of mushrooms.

Take:

• Young eggplant - 2 kg.
• Garlic - middle 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 slide.

Cooking:

1. Cut the vegetables into small, up to 2 cm, cubes and send them to boiling water. Dissolve salt in water and add vinegar.
2. Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
3. Slowly, while the blue ones cool, cut the dill and garlic. Combine them with oil, during which time it will be slightly saturated with the aroma of spices, and the appetizer will become tastier.
4. Put the slices in the oil dressing, stir and move in the cold for 5 - 6 hours (you can do it right away in a jar).
5. The appointed time is up - try it, the taste of pickled mushrooms is guaranteed to you.

Quick Pickled Eggplant

Try to cook - you will like these mushrooms. Unlike the first recipe, there are more spices here, which will improve the taste of pickled blue ones.

Take:

• Eggplant - 1.5 kg.
• Bulb - 2 pcs.
• Water - 2.5 liters.
• Bay leaf - 4 pcs.
• Garlic - head.
• Cloves - 4 sticks.
• Allspice - 8 pcs.
• Hot peppers- take to taste.

The marinade is prepared from 2 tablespoons of sugar, 2.5 tablespoons of salt and 6 large spoons of 9% vinegar.

Cooking:

Cut the blue ones into slices and pour boiling water (do not add water and do not add vinegar - pay attention). Boil after re-boiling for 3 minutes and fold in a colander.
Put the pieces in a jar, alternating with garlic and chopped onion. Put all the spices in there. Love spicy dishes - add bitter pepper.

Boil the marinade: add salt and sugar to the water and pour in the vinegar.
Pour in the marinade. After it cools down, hold the workpiece for 6 hours in the cold. When serving, add a little vegetable oil if desired.

Korean mushroom recipe

The Korean version is distinguished by a larger number of vegetables and an abundance of spices.

You will need:

• Blue - 2 kg.
• Water - 3 tbsp. spoons.
• Bulb.
• Carrot - 3 pcs.
• Bell pepper- 3 pcs.
• Garlic - head.
• Sugar - 2 tablespoons.
• Salt is a 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 eggplant lengthwise into four parts, and boil them by salting the water (after boiling, cook for 10 minutes).

When the water drains and the little blue ones cool down a bit, cut them into smaller slices.
Cut peppers and carrots into strips, onions into half rings. Connect with the blue ones. Add finely chopped garlic.

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

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