Blue with champignons for the winter recipes. Eggplant fried with mushrooms
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or, in general, as a dish. But in vain. This product contains an incredible amount of nutrients, which only one fiber is worth. It is useful for strengthening blood vessels, for enhancing immunity and for heart function.
In addition, it is low-calorie - only 24 kcal per 100 grams. Perfect for those on a diet.
Eggplant preservation is already as widely used as pickled cucumbers, zucchini and tomatoes. An excellent appetizer is prepared with it. And the cooking process takes little time - simple, quick and tasty.
Let `s start
This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a nice snack. This blank contains a mass summer vegetables- useful in any combination. It resembles a salad.
Compound:
- Young eggplants - about two kilograms,
- Tomatoes - 3-4 things,
- 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. Put in a separate container, salt and pour cold water... For now, leave for an hour - let all the bitterness come out of them.
Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then rinsed with cold water. And then, it's a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.
Cut the onion like a salad. Now you need to stew the onion with tomatoes over the fire a little. At this moment, add salt (a tablespoon) for the last time. Cooking for about ten minutes until mushy.
Next, pepper the eggplants and roll in flour and fry on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put the blue ones in jars up to half and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again vegetable filling. Finish the last layer with "blue".
Now we need to sterilize our preparation for the winter. To do this, we put the jars in a saucepan with hot water (water only up to the shoulders) and after it boils, we will keep the cook in boiling water for a little.
We tighten the lids and turn over. We wrap it with a blanket and leave it until it cools completely. Store in a cellar or refrigerator.
Delicious eggplant recipe cooked like mushrooms
It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplant for the winter - fried with garlic
You just have no idea how delicious blue fruits can be when roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already 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 tsp. spoons,
- Freshly squeezed lemon - 2 tsp
Preparation:
With a dish sponge, wash the "little blue" ones. We remove the tips and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow, not wide, so that they do not creep when frying.
Put the pieces in a large bowl, fill with water (2 glasses or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then we drain the dark water and dry it.
We put the pan on the fire and cook fried eggplant to brown on 2 sides. We check with a fork, if they pierce without problems, then we are ready.
And one moment. If you plan to harvest fried eggplants for the winter, it is not necessary to roll them in flour. The cans may explode.
The next step. We peel the garlic from the husk. We send dill, garlic cloves to a blender and grind.
Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, one by one, in sterile jars, close the fried "blue" and garlic dressing with herbs in dense rows.
We put on sterilization in a large and deep saucepan. After that, roll up, turn over and cover with a blanket. Let them stand like this until morning. The next day you can try. Store in a cool, dark place.
Preservation is varied and in each case original:
- Marinated zucchini
Eggplant for the winter "Ten" - a popular eggplant salad
Why do you think "Ten"? Yes, because all the main products in this recipe are exactly 10. It was originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.
Products:
- Vegetables ( bell pepper, "Blue", red tomatoes and onion) - all 10,
- Refined oil,
- Sil and granulated sugar - 1 table. a spoon,
- Acetic acid (9%) - half a glass,
- Water.
Take a close look at color when choosing eggplants for the winter. Brown means that the fruit is very bitter (a large amount of solanine has accumulated in it). Take it fresh and young, strong and firm.
We clean all the main ingredients, wash and cut into rings (you can use half rings or pieces, as you like).
Put all the vegetables in layers in a container. Sugar and salt between the rows. Add water, oil and vinegar. Put on fire
They should be stewed after boiling for at least 30 minutes. 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 blank for the winter. Install tightly and without air spaces. Close the cans with a sealer or simple screw caps. Turn over and cover with a blanket until cool.
As you can see, this cooking recipe is fast and without sterilization. If necessary, you can change the number of the composition to "Pyaterochka", "Seven" or whatever.
Recipe for cooking "blue" without sterilization in tomato juice
Would you like to prepare a spicy, piquant and magical-to-taste eggplant snack for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take much of your time - 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,
- Sugar and salt - a couple of spoons each,
- Water as needed.
We procure:
The main thing in our culinary creation this time there 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), and peel the bell peppers from seeds and cut them into strips (strips).
We put the prepared foods in one large container and mix. Add water and vinegar. Usually I acetic acid pour in a couple of minutes before the workpiece is ready. You can do the same if you want.
We put on the hob and cook. After boiling, simmer until cooked.
We put it in banks and roll it up. We turn it over to find out if the lids were screwed on correctly, if the cans are not leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.
Mother-in-law eggplant tongue
Do you know why this recipe was called that? Tongue means that the main vegetable is cut lengthwise. The result is a long cut that resembles a tongue. And the mother-in-law is because of the pungency and pungency.
Generally " Mother-in-law tongue for the winter ”can be prepared not only from zucchini, but also from zucchini or other vegetables.
And with what to serve such an appetizing appetizer? Take a look:
Recipe for delicious eggplants in Georgian - "You will lick your fingers"
According to Georgian cuisine where spicy foods are most often prevalent, hot spicy ingredients will also be present in this recipe.
- 5 kilos of "blue",
- Bulgarian pepper - 600 grams,
- Red pepper - 2 pcs.,
- Garlic - 200 gr.,
- Vinegar - 350 ml.,
- Lean oil - 1 glass.
How to cook in Georgian?
My little blue ones, cut off the tails, cut into rings 10-15 mm thick. Put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. We wash off all the bitterness and dry.
Preparing the dressing. Peppers - remove the grains. We pass it through a meat grinder along with garlic. Add vinegar and oil to the resulting one (you can add salt if necessary).
Now you need to fry and brown the "blue" ones.
Then we dip each piece in the pepper and garlic dressing and in a jar. We sterilize for 15 minutes and roll up. We turn it over and under the covers until the next day - they cool off by themselves.
Korean style eggplant
This recipe was shown to me by a Korean friend of my friends. It turns out quite a pleasant tasty appetizer salad. Now I also like these vegetables in Korean.
Products:
- Eggplant - 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 seeds) - 1 table. l.
Preparation:
Cut the blue ones into halves. Then into slices. Just not too subtle.
Then, in a saucepan, you need to boil heavily salted water. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.
Rub the carrots on a Korean grater (if not, then as usual with a knife). Onion in half rings, Garlic through a press.
Divide the bell peppers into quarters and then strips. Burning into small pieces (only be careful - it can burn your hands - gloves to help).
Preparing the fill. Grind black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and cover with vinegar.
Now all that has been received must be connected together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.
Then we lay out the prepared workpiece in the jars and sterilize them. We tighten the lids and set to cool. Store in a cool place.
Recipe for cooking eggplant blanks for the winter, baked in the oven
An excellent option for cooking whole eggplants for the winter. Simply baked in the oven with whole fruits, cooled in cold water, peeled from the skin and stalks. And folded in bags - frozen.
Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.
These are so delicious simple blanks from "blue" you can cook yourself at home. And then on a winter day, make interesting and unusual dish to surprise all guests.
Bon Appetit!
It's September already! The garden beds are slowly emptying. Almost all the harvest is harvested, but the eggplants still hang on completely green bushes and delight with their elastic glossy fruits. And they would be happy, but the nights are getting colder, the days are rainy. The sun is hiding somewhere behind the clouds. So it's time to collect these vegetables as well.
Of course, we will cook something delicious out of them, for example saute, or bake deliciously in the oven. But you can't eat them all at once. Therefore, we will harvest the remaining vegetables for the winter. And we will cook very much today delicious appetizer, which was named "Eggplants like mushrooms".
I can't say with complete certainty where this name came from. I only know that this is how this winter salad, or an appetizer (who as they call it) for a long time. So one of my recipes in this topic is over 30 years old. He appeared with me so long ago that it seems that he is generally from some other life of mine. Today I will definitely share it.
In general, these salads are distinguished by the fact that cooking them is not at all difficult. On other blanks from "blue", as we affectionately call eggplants, it takes much longer. One hundred thousand is worth, there each piece must be separately fried in oil. Then to prepare the filling, to shift everything in layers ... In general, a long work.
Either a large amount of other ingredients is required, mainly vegetables, which take a long time heat treatment... This is how many salads and the famous eggplant caviar are prepared.
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, such a recipe is in the first place. It is the most popular and frequently met. It can even be called classic.
But I will still share with you other recipes where the ingredients will contain bell peppers and even mayonnaise. These options are also very good. And if you like "little 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.
Eggplant like mushrooms - the best quick and tasty recipe for the winter
This recipe is the simplest of all the options proposed today. It differs from others in that you can cook a salad on it quite quickly. But it invariably turns out to be tasty and never stays for the next period. That is why it is the most sought after of all the other salads in this category.
The ingredients are also simple. And mainly eggplants, garlic, fresh herbs and hot peppers, which are already added at will.
We need:
- eggplant - 1.5 kg
- garlic - 2 heads
- dill - 1 bunch
- hot peppers - 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 stalk. 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, as you like.
2. Pour water into a large saucepan so that the volume is about half the capacity. Put it on fire and cover with a lid so that it boils quickly.
3. Dip the sliced eggplants into boiling water. Boiling will stop for a while, but to help it resume quickly, you can cover the pot with a lid, leaving a small hole on top to allow steam to escape.
As soon as the water boils again, the lid should be removed.
4. Cook the cut pieces for 5 minutes. During this time periodically move content from top to bottom. The fact is that the fruits themselves are very light, and they all immediately rise to the surface. And if the lower pieces are boiled, then the upper ones will lie on the lower ones with practically no water. And it is important for us to boil them all evenly. Therefore, it is necessary to move them lightly, or figuratively speaking, "bathe" in boiling water.
5. During the boil, the water will begin to darken slightly, the skin from 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 washed.
Also, during the cooking process, the pieces will become, as it were, translucent, especially this will be clearly visible on the pulp. When they have achieved this state, 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 stand for a while so that all the leftovers will merge.
6. In the meantime, let's start preparing the dressing. To do this, chop the dill and chop the garlic. It is better to chop the garlic, rather than crush it through a press. In this form, the appetizer will look better. But it is not necessary to cut it coarsely so that he can give all his juice to the eggplant. 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 spicy snacks, then add hot peppers, cut into rings. It is best if the pod is red. This is at least a little, but will add bright colors to the overall picture.
The amount of pepper can be adjusted. There is no specific dosage. It all depends on the taste and pungency of the product.
8. Add odorless vegetable oil, vinegar and salt. To mix everything.
9. Put the eggplants from a colander into a large bowl or basin. Put the dressing to them and mix. In order not to spoil appearance snacks, you can stir the contents with your hands. Or use a plastic spoon or a spatula.
But in any case, stir gently so as not to turn the contents into porridge.
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 a given amount of ingredients, we need 3 1/2 liter containers. Turn the jars upside down so that the glass is water.
12. Then mix the contents of the basin again and put everything in the jars. Try to lay out in such a way that air sinuses do not form inside, that is, quite tightly. For this, the contents can be lightly pressed with a spoon.
If, nevertheless, a bubble of another air is hidden somewhere, then stick a handle from a tablespoon to this place. The bubble will immediately jump out.
13. Cover the filled jars with lids.
14. Pour into a large saucepan warm water, you can directly from the tap. Lay a napkin at the bottom and put jars on it.
The water should reach the shoulders of the jar. If you pour more of it than is necessary, it will spill out during the boil and may fall under the lid. If there is less water than it should be, then only the lower part of the can will be sterilized, and the appetizer on top will remain raw. Which can lead to the occurrence of fermentation processes. As a result, the lid is lifted. It will not be possible to eat such preservation.
Turn on the gas and wait for the water to boil. From this moment you need to time the time. For sterilization, we will need 25 - 30 minutes, this is for half liter cans. From the moment of boiling, it will no longer be possible to open the lid. If this happens by accident at one of the moments, then the bank will need to be sterilized again.
I have come across recipes where it is proposed to sterilize by liter cans only 15 minutes. I think that this time is not enough. Eggplants are quite a capricious product, and preparations that have not undergone proper sterilization quite often "explode". This year alone, my brother lost 10 cans of sauté because he decided to sterilize them for only 15 minutes.
If we at least boiled the "blue" ones, then we still have raw garlic and dill. Will he have time to warm up and steam in 15 minutes. I always insure myself in such cases, and sterilize longer. I.e given view lettuce - 25 - 30 minutes for half liter jars.
Accordingly, 650, 750 gram cans should be sterilized for 40 - 45 minutes, and liter cans - 1 hour.
By the way, this does not affect the quality of the salad. It does not become overcooked.
15. Remove the cans one at a time and tighten the lids with a seaming machine. Then turn the filled and swirled containers upside down. Thoroughly wrap with a blanket, blanket, or something else, but always warm.
Leave in this position for a day. If the conservation is well covered, then even after a day it will be still warm. And this is good! During this period, the process of sterilization and salting continues inside.
16. When the jars are completely cool, they can be turned over to their normal position. Then put away in a dark, cool place for storage.
As a rule, such a blank is stored very well! And when you open the jar for a holiday, or just for dinner, the contents are always pleasing with their amazing taste.
Eggplants like mushrooms - recipe "Lick your fingers" without sterilization
This recipe has occupied an honorable place in my piggy bank for about 30 years now. It appeared in my recipe book when I just started experimenting with blanks. I don’t even remember who shared it with me. But nevertheless, the recipe stuck, and I harvest eggplant this way to this day.
A distinctive feature of this recipe is that it is cooked in the oven and, as it were, is not sterilized. But this is probably not entirely true statement. It would be more correct to assume that while preparing, he is sterilized. That is, both processes occur simultaneously.
We need:
- eggplant - 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 tsp
Preparation:
1. Wash the eggplants and cut off the stalk. Leave them intact.
2. Pour about half of the water into a large saucepan and bring to a boil. Pour in salt, boiling water should be cool salty. Lay out the whole batch of eggplants. All of them will immediately surface. But it does not matter, we will close the pan with a lid and they will not only boil, but also steamed.
The time they are kept in boiling water is 5 minutes. Do not hold any more, otherwise they will become unnecessarily soft. During these 5 minutes, stir them once with a slotted spoon so that both the top and bottom are boiled. Although, of course, they will not want to roll over. The bottom was already saturated with water and became heavy, and the top was left without water, therefore it is light. Therefore, you need to close the vegetables with a lid.
3. When the time is up, immediately get the "blue" ones. Try not to hesitate so as not to overcook the vegetables. If they are digested, then when they lie down, they wrinkle. And it will be very difficult to cut them neatly. Place in a bowl or on a tray and let cool. In the meantime, put the next batch in a saucepan.
4. In between, while we were idle, you can peel the garlic and chop the dill. It is better to cut the coarse stems of dill, only soft branches are needed. If coarse stems predominate, then take another half of the bunch so that there is enough. In any case, it will not be superfluous.
5. Peel the bell pepper from the stalk and from the seeds. You can use any color, but if you take bright yellow and red vegetables, then the salad will look more fun and much more positive.
Cut the pepper into strips. To do this, cut it lengthwise into 4 parts, and then crosswise with straws, no more than 0.5 cm thick.
6. Cut the onion into half rings, as thin as possible.
7. When the eggplants are completely cool, they must also be cut. Do not be alarmed that their skin is covered with a white coating in places. This is salt. You can cut vegetables arbitrarily. 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, about 3 cm long and 1.5 - 2 wide.
8. Put the chopped vegetables in a bowl, add bell pepper, garlic and dill to them. To mix everything. Better with your hands... Pepper to taste. Salt should usually be sufficient. But if you think that it is not enough, then add a little. And to find out if you need salt or not, try a slice of eggplant.
Stir gently again so that the loose ingredients are evenly distributed throughout the mass.
9. And only then add oil and vinegar. Then stir again. Leave on for 20 to 30 minutes to dissolve all ingredients.
10. Wash and sterilize cans and lids. Eggplants are quite capricious in conservation, 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 over all the jars. The cans will need to be prepared about 5 - 6 pieces of half a liter.
12. Put the filled and covered jars into the oven and set the temperature to 140 - 150 degrees. Leave the jars in the oven for 1 hour. This is the preparation and sterilization time at the same time.
13. The workpieces should be taken out with special kitchen gloves very carefully, one at a time. And then tighten the lid with a seaming machine. Self-tightening lids can also be used. But the first option will still be more reliable, especially when you store preservation in an apartment.
14. Turn over the jars with the contents, placing them on the lid. Cover with something warm and leave in this position for a day, or even more.
After that, turn 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 cook than the usual one, but it turns out to be very tasty. Therefore, it is worth taking the time to prepare it.
The preparation itself goes on as usual and takes almost the same amount of 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.
It is precisely for so many days that the cooking time increases.
I liked this recipe not only because of its taste, but also because it turns out to be very bright and beautiful. It contains all the colors of autumn. Having opened 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.
Eggplant fried like mushrooms for the winter with mayonnaise and mushroom seasoning
Such a salad can be prepared and eaten immediately, or you can prepare it for the winter. It turns out to be very high-calorie and satisfying, since it contains mayonnaise. In addition, all the main ingredients are fried in vegetable oil.
But despite its nutritional value, this salad has a ton of fans, and therefore we will also give it due attention.
We need:
- eggplant - 2.5 kg
- onion - 750 gr
- mayonnaise - 400 gr
- mushroom seasoning - half a pack
- vegetable oil for frying
Preparation:
Large eggplants can be used to prepare the salad.
1. They should be washed, stalked and peeled. Then cut into cubes with a side no more than 2 cm.
2. Place all cut pieces in a large saucepan and cover with cold water. Put on fire and bring to a boil. Cook with stirring for 7 to 10 minutes.
If the pan is small, or you want to cook the pieces in double the size, then you can cook in two pots at once. Or in one, but two parties.
There are also ways in which vegetables are dipped immediately into boiling water. This method was already described in the previous recipes, and I decided to change it. Although in this recipe it can also be used.
3. Let the prepared eggplants lie for another 3 - 4 minutes in boiling water, then put them in a colander and drain all the water.
4. In the meantime, peel and cut the onion into half rings. Try to cut it thinner so that it does not crunch on your teeth later. Many people don't like this.
5. Pour a little into a large skillet vegetable oil, about 4 - 5 tablespoons, you can and a little more, if you are not afraid to add a lot of oil to the dishes. Let it warm and put the onion in the pan. Fry it over high heat until tender.
Readiness is determined by the fact that the onion is softened, almost halved in size, or even more, and has become translucent. In this case, it is not necessary to allow it to blush. Due to the presence of mayonnaise, the color of the salad will turn out in white tones. And it is not necessary for the onion to stand out for its "tan".
And to obtain such a 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. Put the finished onion in a large saucepan or bowl, that is, where we will collect all the ingredients for the salad.
7. You do not need to wash the pan, add a little oil, about three tablespoons to it, let it warm up. Lay out the eggplants, from which all the water has already been drained by that time. Fry them over medium heat with stirring for 10 minutes. They, like onions, should not blush too much.
If all the eggplants do not fit in the pan, then they can be fried in separate batches.
8. Put the "blue" fried in this way to the onion. To mix everything.
9. Now you can simply add mayonnaise and that will be all the ingredients for today. But we decided to create a truly mushroom flavor, so let's add mushroom seasoning. We only need half a pack. Instead of such a seasoning, you can also use Maggi cubes with a mushroom flavor.
Just pour the contents of half a pack into the resulting mixture. If you use a cube, then it must first be crumbled thoroughly.
By the way, you can use your own dried mushroom mixture. But this must be prepared in advance. I always have this kind of powder. When we go to pick mushrooms, we certainly dry some of them. This is the so-called substandard: very large mushrooms, separate legs, or caps, just clumsy specimens.
After drying, I grind the mushrooms into powder and add them to various dishes. This mushroom addition 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 spicy salads, you can add a little ground black pepper.
10. Gently mix the mixture. Then add mayonnaise. Try to take it with all-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 bit left to try.
It is necessary to lay the mass tightly, without leaving the air sinuses inside. To do this, lightly press down the contents with a spoon.
12. Pour warm water into a large saucepan, line the bottom with a napkin. Put the cans in the water, it should reach exactly to their shoulders. Cover them with lids, also sterilized. Bring water to a boil.
13. To sterilize half-liter jars should be 30 minutes, if the jars are 650 grams, then 40 - 45 minutes. And if liter, then exactly 1 hour.
14. Tighten the covers with a seaming machine. Turn the jars upside down and cover with a warm blanket. Leave in this position until the contents have completely cooled. This is at least a day.
Then store in a cool, dark place.
Serve as a salad, or as an appetizer for any lunch or dinner, as well as treat guests at the festive table.
These are our various recipes today. Sometimes they ask - "Is it true that eggplant tastes like mushrooms?" Maybe I'll upset you a little, but the taste is not the same as that of canned mushrooms... And it doesn't even work out the same as with salted mushrooms. Perhaps the appetizer got this name because of the cooking method, which is a bit similar in both cases.
But I can also please you. The taste of such salads is simply incredible. And it is not for nothing that they are referred to the category of dishes "You will lick your fingers."
Therefore, be sure to prepare at least a few jars. In winter, you will delight yourself and your loved ones with such a wonderful gift from the fall. And I am sure that next year, you will return to this recipe again, and prepare such yummy even more, and even in different versions.
Excellent and tasty preparations and bon appetit!
To cook delicious and fragrant preparation from eggplant with mushrooms for the winter, take mushrooms, eggplant, onion, garlic, salt, ground pepper, table vinegar, sugar.
Eggplants need dense to the touch, not very old. Rinse the fruit in cold water. Dry with a towel. Cut off the "butts" from 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 take 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.
Put the boiled mushrooms in a colander. Cool slightly and let the water drain.
Pour a small amount of oil into the 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. To peel. Cut into large slices.
Add fried mushrooms, onions, pieces of eggplant, garlic cut into rings or cubes, salt, ground pepper, vinegar, sugar into a convenient dish.
Add all spices, focusing on your taste. Mix gently.
Sterilize jars with lids before filling. Put eggplants with mushrooms tightly in clean jars.
To prepare a tasty and fragrant eggplant with mushrooms for the winter, take mushrooms, eggplants, onions, garlic, salt, ground pepper, table vinegar, and sugar.
Eggplants need dense to the touch, not very old. Rinse the fruit in cold water. Dry with a towel. Cut off the "butts" from 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 take 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.
Put the boiled mushrooms in a colander. Cool slightly and let the water drain.
Pour a small amount of oil into the 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. To peel. Cut into large slices.
Add fried mushrooms, onions, pieces of eggplant, garlic cut into rings or cubes, salt, ground pepper, vinegar, sugar into a convenient dish.
Add all spices, focusing on your taste. Mix gently.
Sterilize jars with lids before filling. Put eggplants with mushrooms tightly in clean jars.
Prepare ingredients.
Wash the eggplants, cut off the ends and cut into rings or semicircles, depending on the size of the eggplants, or cut into cubes.
Advice. If you wish, you can cut the skin off the eggplant.
Fold in a bowl or colander, sprinkle with salt and leave for 30 minutes, during which time liquid will come out of the eggplants.
Rinse the eggplants under running water and squeeze lightly.
Peel the onion and cut into quarters.
Heat vegetable oil in a frying pan, put onion, add a little salt, and fry, in a large amount of vegetable oil, until soft.
Advice... You need to fry the onions for a long time, over low heat. There should be a lot of oil so that the onion does not burn or dry out, but slowly simmer in oil. It should become very soft, almost dissolving in oil. To save time, such an onion preparation can be made in advance and stored in the refrigerator in a closed container. And use it as needed, in any dish: from soup to roast.
Transfer the onion to a bowl and set aside. Drain the excess vegetable oil from the pan, but do not pour it out.
Put the eggplants in a frying pan and fry, in small portions, until soft.
Transfer the eggplant to the bowl with the onion.
Wash the mushrooms, dry and cut into slices.
Put the mushrooms in the pan where the onions and eggplants were fried, add a little salt, and cook them, with a minimum amount of oil, until the liquid is released from the mushrooms.
When the juice is released from the mushrooms, increase the heat and cook until the juices evaporate, about 8 minutes.
Return the eggplants and onions to the pan with mushrooms, mix and add a little vegetable oil, in which the onions were languishing.
Add chopped greens.
Advice. You can add garlic to the dish. You can put chopped ripe tomatoes or tomatoes in own juice and put out a little. If you are adding tomatoes, then you can add a pinch of sugar, which will improve the taste of the dish.