Quite often you can find interesting recipes on the Internet of such a plan, to be honest, they kill everyone on the spot. Bloggers start cooking them and make their own changes and adjustments. And new culinary creations are obtained from one year to the next. To be honest, if you want to surprise someone, then prepare this bomb). After all, such eggplants are prepared quickly, and the taste comes out amazing and very tasty.
The article will be short, but I hope it will be very useful. This is a hit of the season of the past summer and at the same time, it is the coolest and awesome appetizer for any festive table or feast, everyone is especially happy with it for a birthday or New Year.
You can eat such a deliciously aromatic and magical cold appetizer right away, or you can cook it at home in jars and then take it with you to a picnic or visit and treat and surprise everyone.
Such a blank can be made in two ways, namely, fry the eggplant in a pan or boil it, and then pour it with specially prepared marinade in both ways.
Eggplants are like mushrooms for the winter - lick your fingers!
Such eggplants really look very much like mushrooms, and they are cooked with about the same main vegetable ingredients, this is with garlic, dill and vegetable oil.
This is a very simple and uncomplicated, easy option for salting for the winter, or you can even serve it right on the table. Let's figure out step by step how to salt such delicious treats and how to screw them under the lid. You will learn little nuances and tips from my grandmother, which she shared with me, and I with you.
We need:
- eggplant - 1.5 kg
- garlic - 2 heads
- dill - 1 bunch
- water - 2 l
- salt - 2 tablespoons
- sugar - 1 tbsp
- vinegar 9% - 170 ml
- vegetable oil - 150 ml
Cooking method:
1. Cut the eggplants into circles, and then chop each piece into two parts, as shown in the photo.
2. Pour water into a saucepan, add sugar and salt. Bring to a boil. As soon as such a brine boils, pour in the vinegar.
3. Dip the eggplants and cook for 5 minutes.
4. Since eggplants are very tender and light, they always start to float when boiling, so you sometimes press them down with a spatula.
5. Once the time is up, take them out of the water, a slotted spoon will do the best.
Interesting! You can boil eggplants not in a saucepan, but in a multicooker bowl, just select the "Cooking" mode with the lid open and cook.
6. Chop the dill finely with a kitchen knife.
7. And immediately send it to the boiled eggplant, followed by garlic squeezed through a garlic press.
Important! If there is no special device for a garlic press, then chop the garlic finely with a knife.
8. This is how wonderful and beautiful it looks. Mix everything with a tablespoon. Add vegetable oil. Stir. Now let it brew for 12 hours, and then you can use it like any appetizer or side dish.
9. Since today we are making a dish for the winter, we need sterilized jars and lids to preserve the blue ones. Spread the finished mixture in jars, tamp lightly and cover with lids.
11. Now take a deep saucepan, put a towel on the bottom, and then put out the jars. Pour warm water up to the shoulders of the jars. Turn on heat and bring to a boil, sterilize for 20 minutes.
12.Then screw it under the lid.
13. Turn the jar upside down and roll with a towel or fur coat. Leave it on overnight, or about 8-12 hours, until it cools completely.
14. a beautiful and aromatic dish will turn out! You can add a little more greens and garlic, or a little less, experiment with tastes.
Fried eggplant with mushroom flavor
A delicious snack that is quick and easy to prepare. If you wish, you can add onions here.
Ingredients:
- eggplant - 2 pcs.
- eggs - 2-3 pcs.
- salt, pepper to taste
- parsley, celery and basil
- garlic - 3 cloves
- lemon - 1 pc.
- vegetable oil for frying
- Cut the eggplant with your fingers - cut the eggplant in half and then cut each half across. As in the previous recipes, beat the eggs lightly and pour the eggplant mixture with the egg mixture. Leave to soak in the refrigerator for an hour.
2. Prepare the dressing in a separate bowl. Mix finely chopped greens, garlic passed through a press and fill it all with lemon juice.
3. Fry the eggplants in vegetable oil until a beautiful golden crust.
4. To remove excess fat, you can put the eggplants on a paper towel.
5. Put the eggplants in a deep bowl and add the dressing with herbs and garlic. Salt, pepper and mix well.
6. Give a little to all the ingredients "make friends", send them to the refrigerator for a while and enjoy.
Fried eggplant like mushrooms - recipe for cooking with mayonnaise
Super option for those who always want to please their loved ones. This dish tastes like mushrooms, many will not even distinguish it, because the secret here will still be that we will remove the peel from the eggplant, and therefore nothing will give them away.
Sour cream will be a pleasant touch; it will give originality and brightness in taste. The recipe is unique without vinegar in a hurry, so that you can try it right away.
If you are interested in cooking with the addition of vinegar, see below.
We need:
- eggplant - 3-4 pieces
- egg - 1 pc.
- salt to taste
- dill - bunch
- onions - 1-2 pcs.
- sour cream (or mayonnaise) - 2 tablespoons
Cooking method:
1. Peel the eggplants from the blue skin, and be sure to cut them into cubes.
2. Then pour in one chicken egg. Stir with your hands until the eggplants are dry. You can, by the way, beat the eggs a little with a fork and salt.
Important! This is another secret ingredient that will soak into the eggplant like a sponge. Therefore, when the egg soaks the eggplants, a thin film forms on the surface, which then will not allow to take a lot of oil when frying. The dish will not be very greasy.
3. Send it all to a preheated pan with vegetable oil. Fry over high heat so that the sides of the cubes are well gilded.
4. In the meantime, peel the onions and chop them into cubes with a knife.
5. Add to eggplant mixture. Stir and fry, stirring constantly, over low heat with a wooden spatula.
Important! Frying time 10-15 minutes.
6. After the eggplants are stewed, add the thick sour cream. Reduce the fire still. Simmer for 5-7 minutes until tender.
Interesting! Sour cream can be replaced with mayonnaise, it will also turn out very much nothing, someone will like it more with mayonnaise.
7. Take salt with herbs, you can take the usual, salt to taste.
8. Then add the mushroom mixture. You can take any dried mushrooms and grind them on a coffee grinder. Such a powder is very fragrant, you can of course replace it with maggi cubes with mushrooms, or some other mushroom cube, but you yourself understand they are artificial.
9. Add dill, you can take dried, you can fresh finely chopped. At the very end, add it, mix it.
10. The sample can now be taken. It turned out just fantastically tasty and cool! Bon Appetit!
As promised, I am sharing another version of fried eggplants with garlic and hot pepper, but they will be packed in jars and will charm everyone at any table in winter.help yourself and you too.
Eggplant with egg, mushroom flavor
This à la mushroom appetizer is perfect as a Saturday or Sunday breakfast, replacing the standard scrambled eggs. To prepare it, you need to take:
• eggplants - 1-2 pcs .; • turnip onion - 1 head; • eggs - 2 pcs .; • black pepper (ground), salt - to taste; • vegetable oil - for frying.
Sprinkle the finely diced eggplants with salt, stir and leave for 15 minutes to remove the characteristic bitterness. Then put the vegetables in a colander and rinse. Transfer the prepared eggplants to a bowl, pour over the beaten eggs and leave for another 20-30 minutes so that the vegetables absorb the egg mass. Heat oil in a frying pan, put eggplants there and simmer for 15 minutes over medium heat. Then add finely chopped onion there, stir and simmer for another 15 minutes. Shortly before readiness, the dish can be seasoned with salt and pepper. You can also add mushroom seasoning. This will make the eggplant resemble mushrooms even more.
Eggplant salad like mushrooms with egg and maggi mushroom cube
The other day I was in the store and at the market. And the saleswoman recommended me to make this dish even more interesting. Attention, the recipe is not for the winter, I will dare to register it in this article. But, it turns out like milk mushrooms or porcini mushrooms to taste. Of course, this is not exactly the same thing. But, in some ways, the taste is similar.
We need:
- eggplant - 2 pcs. - 600 g
- egg - 3 pcs.
- maggi mushroom cube
- salt
Stages:
1. Cut the blue ones into circles. And then chop them into thin strips.
2. And now the fun part. In a bowl, break the eggs, beat and place the sliced eggplants.
3. It remains now to mix well and heat a frying pan with vegetable oil. Put them on the surface and fry until tender and at the end sprinkle with mushroom spice and stir. Then try this snack.
You can add onions if desired. Wow, it turned out to be some kind of mushroom mix, in general, it is delicious for sure!
Cooking description:
All eggplants need to be cooked in parts in one brine, then pour the jars with them, add the garlic and roll up. These eggplants keep well in a cool place throughout the winter. Then open the jar, drain all the marinade, season the eggplant with onions, dill and sunflower oil. Delicious like mushrooms! So, read how to cook eggplant for mushrooms for the winter.
Purpose: For lunch / For dinner Main ingredient: Vegetables / Eggplant / Garlic Dish: Blanks / Preservation Cuisine geography: Russian cuisine
How to cook 5 kg blue mushrooms
You want to make a large portion and do not know what the calculation of the ingredients will be. Then here's a little tip for you. Take it and use it. In addition, this detailed video will help you with this.
Take a look at the standard set of products. The brine will be based on vinegar, not to be confused with essence.
It remains to wish you only bon appetite and inspiration. It is a good mood that will help you create this masterpiece.
Bon Appetit!
This is how nature arranged it: some products have a pronounced taste, others are smaller, and still others are generally neutral. For example, eggplant. The vegetable can even be said to be tasteless. But in combination with other eggplant products, you can cook unusually tasty dishes, for example: make the eggplants taste like mushrooms.
Korean style eggplant
As I said, Koreans are true culinary masters! I often steal their recipes because the family loves this indescribable spicy taste and unexpected combination of ingredients. As the saying goes, if we do not go to Korea, Korea comes to us, because now we are going to cook Korean-style eggplants, to taste like mushrooms.
First you need to take:
- 7 pieces of medium sized eggplant;
- Three liters of water;
- Table salt - 6 tablespoons;
- Three large onions;
- A bunch of fresh parsley or other herbs to taste;
- 4 tablespoons of vinegar;
- 3 tablespoons of vegetable oil;
- 2 tablespoons of sugar;
- 1 tablespoon salt
- Five cloves of garlic;
- 2-3 pieces of sweet pepper.
After the traditional washing, cut the vegetables vertically, put them in pre-salted water and cook in a saucepan for no more than ten minutes. After readiness, cut the vegetables across.
While the eggplants are cooling, wash the garlic, peppers, onions, parsley, cut everything finely, with the exception of onions and peppers. Cut the onion into rings, and the bell pepper into strips.
We mix everything, it turns out like a colored salad, add sugar, 3 tablespoons of water, salt, vinegar and oil. Fill the eggplant with the mixture, mix and put in the refrigerator.
Soon you will be able to enjoy a new dish straight from the friendly Asia!
Delicious and quick snack with garlic and butter in the oven
For dietary nutrition, I advise you to bake blue ones in the oven. I will now tell you in detail how to do this.
For 1 kg of eggplant:
- spices (salt, pepper),
- 1 tsp dry garlic
- a bunch of greens,
- vegetable oil.
1. Cut off the tails of vegetables and cut the pulp into cubes. Pour salt, pepper and dry garlic to them. If you just have garlic, then add it to ready-made eggplants.
2. Fill with vegetable oil and mix well. We take out a flat baking sheet. We pour out the pieces and put the oven, which was preheated.
3. Now we bake vegetables until tender. This takes about 15-20 minutes.
4. If they are easily pierced with a knife, then they are ready. We take it out of the oven, transfer it to the bowl. It is very tasty to serve any greens with them. It needs to be finely chopped and mixed with blue ones.
5. Fill with sunflower oil, two tablespoons are enough for this. Let it brew for at least half an hour and serve to the guests.
You can eat them with kebabs or side dishes. The guests do not understand from the first time what kind of vegetables you offered them, but no one refuses. Because this salad is delicious and it doesn't matter if it was closed for the winter and prepared for quick consumption. I advise everyone.
