This berry of the nightshade family is valuable in potassium, which strengthens the cardiovascular system. Its nutritional value normalizes the work of the whole organism. It is good to prepare ripe fruits for the winter and feast on the whole season. Marinating, frying, adding various products will help diversify the menu, making unique dishes with the taste of mushrooms.

Eggplant like mushrooms - a quick and tasty recipe

You can prepare a delicious vegetable dish from:

  • eggplant - a couple of pieces;
  • onions - 1 large;
  • garlic teeth - 4 pcs. (taste);
  • mushroom seasoning;
  • salt, black pepper;
  • vegetable fat for frying.

It takes less than 25 minutes to prepare a blue berry. About 30-40 minutes will be required to remove bitterness from ripe fruits. To do this, eggplant needs to be cut into small cubes, put in a suitable container and add salt. After a certain amount of time, the fruits will release the juice along with bitterness, after which they must be washed and further prepared according to the recipe.

Large onions are peeled and cut like a frying pan. It should be dipped in preheated fat and lightly fry. After eggplant is introduced and fried until golden brown. Next, chopped garlic teeth, salt, spices are added.

Mushroom seasoning, if desired, can be replaced with dried mushrooms, which are added to the dish while cooking blueberries in a pan. They will give the desired aroma and taste to the dish, making it even more like mushrooms.

How to cook a winter harvest?

This method of harvesting will enjoy its speed (you can try the blue ones after 10 hours) and the original mushroom taste.

To prepare ripe fruits for the winter, it is worth stocking up:

  • eggplant - 6 pcs.;
  • garlic teeth - 8 pcs.;
  • dill;
  • water - about 2 l;
  • salt - 60 g;
  • granulated sugar - 40 g;
  • vinegar - 4 tbsp. l .;
  • black pepper in peas - 6-7 pcs.;
  • vegetable fat - 6 tbsp. l .;
  • 3 bay leaves, cloves

Wash eggplant, cut into medium-sized cubes. Boil water separately in a suitable container, add the remaining components, except for garlic, fat and herbs, boil for 4-6 minutes. After the main product is added to the marinade and boiled in it for about 4 minutes after boiling. At the end of cooking, the little blue ones recline in a colander.

In a deep bowl, prepare a sharp dressing of garlic, chopped greens and fat, passed through a press. Ready eggplants are introduced there, kneaded, folded into sterile jars and rolled up with a lid. Store snacks only in a cool room. You can try eggplant like mushrooms for the winter the next day.

White eggplant with mushroom flavor

White eggplant in taste and structure after frying resembles mushrooms. If you fill them with aromatic sunflower oil after cooking, you get a dish that will appeal to everyone, without exception.

For cooking, it is worth stocking up:

  • white eggplant - 3 kg;
  • water - 1.5 l;
  • onions - 3 pcs.;
  • salt - 70 g;
  • sugar - 1 tbsp. l .;
  • pepper, cloves, lavrushka;
  • garlic cloves (to taste).

Boil white young fruits until cooked by pre-salting water. Separately, prepare the marinade from onions, spices, water.

Put cooked fruits in a suitable container, alternating layers with chopped garlic. Pour the marinade, after removing the onions, put for pickling in a cool place. After a day, you can get and eat little blue ones, seasoned with oil and adding a fresh onion to taste. White eggplant with the taste of mushrooms can be stored for a long time in the refrigerator, previously stored in sterile jars.

Lick Fingers Salad without sterilization

Preparing a snack from:

  • eggplant - a couple of kilograms;
  • Lavrushki
  • salts;
  • sprigs of parsley;
  • vegetable fat - 170 ml for marinade and a little for frying;
  • water - 170 ml;
  • vinegar - 155 ml.

Ripe fruits are washed and cut into cubes of the same size. To remove the bitterness, sprinkle with salt (for about 45 minutes) and then rinse with clean water. After they are in a pan, they should be fried until golden brown, put in sterile jars.

In a separate container, pouring from water (boil), vinegar and fat is prepared. Everything boils and spills over into banks. Hot blue ones should be corked, covered with a warm woolen blanket.

Fried eggplant

Such an appetizer is good to serve with porridge or mashed potatoes, or you can just eat a bite with bread.

To prepare the meal, you should stock up:

  • blue - 2.5 kg;
  • salt - 170 g;
  • garlic teeth - 5 pcs.;
  • hot pepper - a couple of pieces;
  • water - 2.5 l;
  • vegetable fat - 220 ml;
  • acetic acid - 1.5 tbsp.

Boil water, salt over a fire, add vinegar at the end. Pour into prepared marinade fruits, chopped into cubes, boil for 6 minutes, toss onto a sieve.

In a deep cauldron, heat the oil, fry the eggplant until golden brown. Introduce chopped garlic teeth, hot pepper, stew, put into sterile jars, cork. After a couple of days, you can try the appetizer.

Korean recipe

Eggplant was originally brought from eastern countries. It was there that they learned to make them perfectly, seasoning with hot spices and spices. The recipe for cooking in Korean will surprise you with a delicate spicy taste, excellent aroma and similarity of fruits with mushrooms. Unlike a purchased snack, it will be much cheaper.

For cooking, you should stock up:

  • eggplant - 1.2 kg;
  • onions - a couple of pieces;
  • sweet pepper (red, yellow, green) - 300 g;
  • garlic teeth - about 9 pcs.;
  • hot pepper - half the pod;
  • carrot - 1 kg;
  • coriander - 2 tsp;
  • peppercorns - 10 pcs.;
  • sesame seeds - a couple of tablespoons;
  • vinegar - 2 tbsp. l .;
  • soy sauce - 4 tbsp. l .;
  • honey - 2 tbsp. l .;
  • vegetable fat - 165 ml;
  • salt - 2.5 tbsp. l .;
  • greens of cilantro, parsley.

Wash the fruits, cut into strips so that each has a dark skin. Put in a colander, salt, crush and leave for a couple of hours.

Peel the carrots and grind them with a special grater. Cut the pepper in the form of straws, hot - in half rings. Chop greens, finely chop the garlic, chop the onion in the form of beautiful rings.

Squeeze the prepared eggplant, fry in oil until golden brown, transfer to a suitable container. Add a little more fat to the pan, lower the chopped grains of pepper and coriander, add the sharp fruit. After a few seconds, dip the onion, carrot in oil, fry a little, add to the main product.

Then the fried vegetables are combined with other products and sent to the refrigerator for 7-8 hours. After the snack, you can try it, enjoying the bright taste and unusual aroma.

Eggplant, like mushrooms fried in sour cream

A minimal set of products, a little time and a bright vegetable snack with the taste of mushrooms are ready.

For cooking, you should stock up:

  • eggplant - 4 pcs.;
  • onion - a couple of pieces;
  • mushroom seasoning;
  • sour cream - 100 ml;
  • salt, spices.

Remove the stem from the eggplant, grind them in the form of cubes, sprinkle with salt. Fry the settled and washed fruits in hot fat for 8 minutes, add onion slices. Cook for another 8-12 minutes, after pouring sour cream, simmer for 18 minutes. Enter seasoning, spices, herbs and garlic (optional). Put it out, serve.

Option with mayonnaise

Not very useful, but incredibly tasty snack, which perfectly combines all the ingredients, is prepared from:

  • eggplant - 500 g;
  • Luke;
  • mayonnaise sauce - a couple of tablespoons;
  • mushroom seasoning;
  • Lavrushki
  • garlic cloves - 3 pcs.;
  • spices (thyme, basil);
  • salts;
  • sunflower fat.

Blue ones are peeled, cut into neat bars. Onions are chopped in the same way, garlic cloves are passed through a press.

Onion is fried on heated fat, after eggplant. Spices, salt, 12 minutes later mayonnaise sauce and garlic at the end are added to them. It is recommended to remove the lavrushka from the finished dish to prevent bitterness. Serve with fresh herbs.

Pickled eggplant like mushrooms

To prepare snacks, you should stock up:

  • eggplant - 950 g;
  • onions;
  • garlic cloves - a couple of pieces;
  • allspice and black peas - 5 pcs.;
  • cloves - 4 pcs.;
  • dill seeds - 1 tsp;
  • Lavrushka.

Marinade is prepared on the basis of water - 1.2 liters, salt - 30 g, granulated sugar - 90 g, vinegar - 6 tbsp. l., vegetable fat (80 ml). Wash the main product, chop, add salt and leave for 50 minutes.

Separately, cook the marinade, introduce the slices, boil for 7 minutes. After add chopped onion and garlic cloves, at the end of acetic acid. Boil for 2 minutes.

In sterile jars, put spices at the bottom, fill with eggplant and marinade. Close the lids, wrap. After 4 hours, you can try the snack.

Teschin tongue of eggplant with mushroom flavor

An excellent instant snack will help to decorate the summer table - spicy, spicy, with mushroom flavor.

To prepare it, you should stock up:

  • eggplant - 4 pcs.;
  • ripe tomatoes - 3-5 pcs.;
  • garlic - 8 cloves;
  • mayonnaise sauce - 150 ml;
  • soy sauce - a couple of tablespoons;
  • vegetable fat;
  • flour;
  • salt;
  • greens.

Cut the eggplant into plates, soak to eliminate the bitter taste. Squeeze, roll in flour and fry until golden brown. During frying, the flour in the pan may burn. To avoid this, the oil in the tank should be changed, pouring a new batch.

Mix mayonnaise, soy sauce with garlic.Cut the tomatoes into circles, chop the greens. Place tomatoes, greens, roll inside each eggplant plate for sauce. From similar ingredients, you can prepare a snack for the winter.

Eggplant, like mushrooms, fried with eggs

Preparing a dish from:

  • eggplant - 650 g;
  • eggs - 3 pcs.;
  • onions - 180 g;
  • salts;
  • ground black pepper;
  • vegetable fat.

Wash the blue fruits, chop, remove the bitterness. Beat the eggs, add to the settled fruit, mix. Fry blue butter with egg in oil, then introduce onions, cook for about 30 minutes. Salt, pepper.

Eggplant fried like mushrooms can be served hot or cold. They go well with various sauces - tomato, sour cream, mayonnaise. Serve appetizer with potato dishes.

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