An original and delicious recipe for fried eggplants with mushrooms and eggs

Marinated eggplants like mushrooms - step-by-step photo recipe

We will prepare a very tasty and original dish from eggplants - “mushrooms”. They will taste virtually no different from real pickled champignons or oyster mushrooms. This recipe is useful for canning for the winter and for evening dinner.

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Cooking time: 5 hours 0 minutes

Quantity: 1 serving

Bon appetit!

This is how nature arranged it: some products have a pronounced taste, others have a lesser taste, and 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 prepare unusually tasty dishes, for example: make eggplants taste like mushrooms.

Eggplants are like mushrooms for the winter - the simplest and most delicious recipe

Every housewife should know one of the simplest recipes for preparing blueberries for the winter. Eggplants marinated in this way are very reminiscent of mushrooms. To prepare you will need the following:

• Eggplants – 5 kg;
• Water – 7 l;
• Salt – 500 g;
• Granulated sugar – 200 g;
• Sunflower oil – 200 ml;
• Bay leaf – 5 pcs.;
• Allspice (peas) – 10 pcs.;
• Vinegar 9% – 100 ml.

How to preserve:

1. Wash the blue ones, cut off the tails, cut each vegetable in half, but not all the way.
2. At the same time, boil salted water (5 liters - 300 g of salt) and put all the blue ones in it.
3. When the vegetables are cooked, remove them from the pan.
4. Carefully place in the mold and place it on an incline.
5. Press down on top with a board for a couple of hours to drain excess water. Drain it.
6. Meanwhile, prepare the brine. Pour 2 liters of clean water into the pan.
7. Add the remaining salt, sugar, seasonings, add sunflower oil and stir.
8. Let the brine simmer on the fire for 2-3 minutes.
9. Remove the pan from the heat and pour in the vinegar.
10. Afterwards, pour 2 ladles of brine into each sterilized jar and add loosely boiled blue ones.
11. Pour the remaining liquid into the jars and seal them with lids.
12. Allow time to cool, and then place in a cool place until winter.

You can check the readiness of boiled eggplants with a regular match: if the flesh is pierced freely, it means it’s ready.

Cooking without sterilization

You can cook eggplants “for mushrooms” without sterilization, and the preparation will be perfectly stored in the apartment.

Ingredients:

• 1.5 kg eggplants;
• 1 head of garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 3 bay leaves;
• 10 peas each of black and allspice;
• 1.5 tablespoons of salt for brine and another 1 tablespoon for boiling eggplants;
• 1.5 liters of water;
• 60 ml vinegar (9%).

Preparation:

1. Let's prepare the eggplants: wash them, cut off the green “tails” and cut them into cubes. Pour two liters of water into a saucepan, add a spoonful of salt and boil the eggplant cubes in salted boiling water.
2. You need to cook for five minutes from the moment of boiling. Drain the water from the eggplants and let them cool.
3. Peel and chop the garlic. Wash the parsley and dill, dry and chop finely. Mix the greens and garlic with the cooled eggplants.
4. Mix everything and fill sterilized jars with vegetables; you need to fill them just above the level of the “hangers”.
5. Prepare the brine: boil 0.5 liters of water, add 1.5 tablespoons of salt, add black and allspice peas and bay leaves. Boil for two minutes, then pour in vinegar and turn off the heat.
6. Pour boiling brine over the vegetables in the jars and immediately seal them tightly. We turn the jars upside down and wrap them in warm blankets. Let stand for 24 hours, then transfer the jars to storage.

Recipe for eggplants as mushrooms for the winter without sterilization

In the absence of time and desire to bother with sterilization, a better recipe cannot be found. All you need is:

• Blue ones – 2 kg;
• Bay leaf – 2 pcs.;
• Black peppercorns – 12 pcs.;
• Salt – 1 tbsp. l.;
• Vinegar 9% – 50 ml;
• Granulated sugar – 1 tbsp. l.;
• Water – 1 l;
• Vegetable oil – 100 ml;
• Garlic – 3 cloves.

What to do:

1. Cut the blue ones into cubes, after cleaning them first.
2. Pour into a saucepan and fill with water.
3. Boil and simmer over low heat for no more than 3 minutes.
4. Wash the jars, sterilize them and place chopped pieces of garlic at the bottom of each.
5. Drain the vegetables in a colander and place in jars.
6. Pour a liter of water into a separate bowl, add sugar, salt, seasonings, vinegar and oil.
7. Boil the marinade and let it simmer for a minute on the stove.
8. Pour brine into each jar and seal with a lid.
9. Turn it upside down and wrap it in a warm towel.

Eggplant salad with apple cider vinegar

And another option with marinating. The snack is nutritious, but not too greasy. And if you like spicy things, then add hot ground pepper instead of sugar.

Ingredients:

• Water - 1 l;
• Salt - 1 tbsp. spoon;
• Sugar - 2 tbsp. spoons;
• Apple vinegar (or 6%) - 150 gr.;
• Greens - a bunch;
• Eggplants - 1 kg.

Cooking method:

1. Pour water into a saucepan and bring it to a boil. Add salt and sugar, pour in vinegar. Then place the coarsely chopped pieces of the “blue” ones into the boiling marinade.
2. Mix everything and bring to a boil. Boil the contents for 3-4 minutes. And then put it in a colander and drain all the water.
3. Wash and dry the spruce, chop finely. Pour the prepared herbs over the hot eggplant pieces and mix everything well.
4. Add chopped garlic if desired.
5. Transfer the resulting mass into a container and close it. Place in the refrigerator for 12 hours. After the time has passed, the appetizer will be completely ready.

Fried eggplants like mushrooms

Fried eggplants are very similar in structure to mushrooms. This savory dish can easily be prepared in half an hour. For this you will need:

• Eggplants – 3 pcs.;
• Onion – 1 pc.;
• Garlic – 1 clove;
• Sour cream – 3 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Salt, ground black pepper and herbs - to taste.

How to cook:

1. Cut the onion into cubes.
2. Take dense fruits, wash them, cut off the tails.
3. Chop into cubes directly with the peel.
4. Add salt and leave for 15 minutes to remove the bitterness.
5. Drain off the resulting vegetable juice.
6. Separately, chop the greens (dill, parsley) and garlic.
7. Lightly fry the chopped onion in a frying pan.
8. Pour some blue ones into it.
9. Fry the vegetables until done.
10. Add sour cream and simmer for a couple of minutes.
11. Season with mushroom spices, garlic and black pepper. Sprinkle with herbs.

Recipe with soy sauce

The next option involves adding not only garlic, but also onions. Plus, add fresh herbs to your taste and discretion. Also, for a more piquant taste, soy sauce is added to the composition.

Ingredients:

• Eggplants - 2 pcs.;
• Salt - a pinch;
• Garlic - 2 cloves;
• Table vinegar - 1 teaspoon;
• Vegetable oil - 3 tbsp. spoons;
• Onions - 1 pc.;
• Ground black pepper - a pinch;
• Cilantro, parsley, dill, basil - several sprigs each;
• Soy sauce - 2 tbsp. spoons.

Cooking method:

1. 1. Wash and dry the fruits. Then cut them into strips. In order to remove bitterness from vegetables, you need to sprinkle the cut pieces with salt and leave for half an hour. And after time, rinse under running water and dry with a paper towel.
2. Pour oil into a frying pan and heat it up. Toss in the chopped vegetables.
3. Fry them until golden brown. Don’t forget that during frying the “little blue ones” absorb a lot of oil, so it needs to be added. It’s better to use a frying pan with a non-stick coating, so you don’t need to add oil, and the vegetables won’t burn.
4. Peel the onion and garlic. Chop the onion into half rings and cut the garlic into small cubes.
5. Now it's the greens' turn. It needs to be washed and dried, and then finely chopped.
6. Combine onions, garlic and herbs in one container. Then add the fried eggplants.
7. Season the mixture with salt and pepper. Pour in a little vegetable oil, add soy sauce and vinegar. Mix everything well. Close the container with a lid and put it in the refrigerator.
8. When the appetizer has cooled down, you can eat it, but it is better to leave it in the refrigerator for another couple of hours so that the vegetables are well marinated.

How to cook eggplant with egg like mushrooms

It's easier to cook eggplant with eggs. Don't believe me? All you need is:

• Blue ones – 700 g;
• Egg – 4 pcs.;
• Onion – 200 g;
• Vegetable oil for frying;
• Salt, ground black pepper - to taste.

What to do next:

1. Wash the eggplants.
2. Chop into cubes, after cutting off the tails.
3. Beat the eggs separately.
4. Pour them over the vegetables, stir and leave them for 50 minutes.
5. Stir occasionally so that the eggplants have time to soak in the egg mixture.
6. Cut the onion into cubes and fry it along with the vegetables.
7. Simmer everything together over medium heat for about 20 minutes until tender, remembering to stir.
8. At the end, lightly pepper and salt the appetizer to taste.

Don't worry, the egg won't cook or stick to the pan. In this recipe, it acts as a marinade and adds a specific mushroom flavor.

Recipe for fried eggplants with eggs and onions. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “fried eggplants with eggs and onions.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of eggplants fried with eggs and onions is 74.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

With mayonnaise

An excellent eggplant appetizer is made with the addition of mayonnaise. Then the dish comes out juicy and soft. The cooking recipe involves the use of the following products:

• Blue ones - 2.5 kg;
• Onion – 700 g;
• Garlic – 2-3 cloves;
• Sunflower oil – 150 ml;
• Mayonnaise – 400 g;
• Seasonings - to taste.

Step by step steps:

1. Wash the blue ones, peel off the skin, cut into medium-sized cubes.
2. Boil in water for 5 minutes.
3. Drain the contents of the pan into a colander.
4. Peel the onion and garlic cloves.
5. Cut the onions into half rings and the garlic into slices.
6. Fry in a frying pan until transparent, pour into a separate bowl.
7. Fry the eggplant pieces in the same oil until golden brown.
8. Add fried onions and garlic, mayonnaise and spices, mix everything.
9. Package in sterilized glass containers.
10. Place the jars in a large saucepan, having previously covered the bottom of the vessel with a towel.
11. Pour in warm water until it reaches 3⁄4ths of the way up the jar.
12. Place on the stove and sterilize for about 30 minutes.
13. Then take out each jar individually and roll up the lid.
14. Transfer the rolled snacks to a cool place. In winter they will delight you with their “mushroom taste”.

Preparing eggplants for harvesting

Before “doing magic” in the kitchen, the little blue ones need to be sorted. They leave only dense, dark purple fruits without damage. Then they are washed and placed in a colander to drain. Subsequent steps depend on prescription requirements.

If you need eggplants without skin, then cut it off before cooking. The stalks are removed in any case. The fruits are pierced through with a knife or a cut is made along the length, not reaching the edges 3 cm.

Boil the blue ones in salted water (30 g of salt per 1 liter) for 20-30 minutes. The degree of readiness is checked with a match - if it pierces the fruit, the eggplants can be removed.

Having placed the board at an angle, the blue ones are placed on it and pressed down with a weight. Keep in this form until the eggplants have cooled and all the water has drained.

In this option, the skin is not cut off. You can heat treat the blue ones in the oven on a baking sheet or under a lid in a frying pan. The fruits must be turned over so that they are baked on all sides. Peel the skin while still hot and immediately cut off the stalks.

Eggplant with garlic like mushrooms

Spicy lovers will love the recipe with garlic. This appetizer will remind many people of ordinary pickled mushrooms. You need to purchase the following products:

• Little blue ones – 5 kg;
• Garlic – 300 g;
• Vegetable oil – 300 ml;
• Dill – 350 g;
• Water – 3 l;
• Salt – 4 tbsp. l.;
• Vinegar 9% – 250 ml.

How to preserve:

1. Wash the blue ones and cut off their tails.
2. Cut into half rings.
3. Pour water into a saucepan, add salt and vinegar.
4. Bring the brine to a boil and cook the eggplants in batches for 3 minutes.
5. Remove them with a slotted spoon and place them in a separate bowl.
6. Chop the washed dill and garlic.
7. Place on eggplants and season with vegetable oil.
8. Stir and place the snack into jars.
9. Place in the refrigerator for a day. Every other day you can enjoy delicious eggplants.

Marinated blueberries with maggi cubes “Mushroom appetizer” for the winter

Did you know that there is a quick and delicious recipe for making eggplant like mushrooms with maggi cubes? I don't think so. Try it, you won’t regret it.

List of necessary products for cooking eggplant:

• 1 kg eggplant;
• sunflower oil 100 g;
• 1 Maggi cube with mushroom flavor;
• 4 cloves of garlic;
• 1 liter of drinking water;
• table salt – 100 g;
• 1 pod of hot pepper;
• apple cider vinegar 9% – 150 ml.

Preparation:

1. Peel the husks from the garlic. We wash it with water and pass it through a grater.
2. Wash the capsicum with water and cut it into small pieces.
3. Dissolve the Maggi cube in a small amount of water.
4. Wash the eggplants with water and cut them into slices.
5. Pour water into a saucepan and put it on fire. Pour salt into it. When the water boils, pour vinegar into the pan.
6. Add eggplants to the marinade and cook for 5 minutes. Then we throw the vegetables into the saucepan and let the marinade drain.
7. Pour the vegetable into a deep roasting pan and put it on the fire. Place the eggplants in it and fry for 3 minutes. Pour garlic, pepper into the frying pan and pour in the dissolved Maggi cube. Fry the vegetables for a couple more minutes.
8. Place the pickled eggplants in a jar and seal it with an iron lid. Turn the snack upside down and cover it with a terry towel. When the seaming has cooled, we put it in the cellar.

With onion

If you want fried mushrooms with onions, but don’t have them on hand, no problem. Fry the blue ones, which are an excellent substitute for a mushroom dish. For this snack you will need:

• Blue ones - 2 pcs.;
• Onion – 2 pcs.;
• Garlic cloves – 3 pcs.;
• Sour cream – 2 tbsp. l.;
• Sunflower oil for frying;
• Mushroom seasoning – 1 tbsp. l.;
• Salt, ground black pepper - to taste.

What to do:

1. Cut the onions into half rings and fry.
2. Wash the blue ones and chop them into cubes.
3. Fry the vegetables along with the onions.
4. Add chopped garlic, pepper and season with mushroom spices.
5. Add a spoonful of sour cream, stir and simmer for another 5 minutes.

The “mushroom” appetizer is best served hot. By the way, it will taste slightly reminiscent of the legendary beef stroganoff only without meat.

How to quickly and deliciously fry eggplants with onions and champignons

With mushrooms, the appetizer turns out incredibly aromatic and tasty. This is essentially a complete meal. After all, mushrooms contain natural protein and nourish the body no worse than meat.

Ingredients:

• 1 PC. - eggplant
• 100 g - champignons
• 1 PC. - onions
• 1 clove - garlic
• salt, pepper - to taste
• a bunch of parsley and green onions

1. Cut the blue into cubes and place in a well-heated frying pan with oil to fry until soft.

2. Wash the champignons and cut them into slices. Add the eggplants to fry, turning up the heat to high. Salt the dish, pepper to taste and mix.
3. Next, reduce the heat to medium and add the chopped onion and garlic. Cook for 5 minutes, remembering to stir occasionally.
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The dish is ready, serve immediately to the table, sprinkled with chopped herbs on top.

How to make mushroom-flavored eggplant cubes

There is nothing tastier than diced eggplant with mushroom flavor. To prepare a light snack you will need the following ingredients:

• Young vegetables – 5 pcs.;
• Onion – 3 pcs.;
• Egg – 2 pcs.;
• Vegetable oil – 2 tbsp. l.;
• Mayonnaise – 2 tbsp. l.;
• Garlic clove – 1 pc.;
• Maggi mushroom cube - 1 pc.;
• Salt, dill, parsley, ground black pepper - to taste.

Preparation:

1. Wash the fruits and trim their tails.
2. Cut into cubes of equal size.
3. Add salt, let stand for 15 minutes and rinse again.
4. Beat two eggs and pour them over the blue ones.
5. Mix everything and move the plate to the side.
6. Cut and fry the onion in vegetable oil.
7. Add the vegetables in the egg and simmer over medium heat.
8. When 5 minutes have passed, add mayonnaise and stir.
9. Add chopped garlic and herbs here.
10. Cover the pan with a lid and cook for about 5 minutes more.

Description of preparation:

I suggest you pay attention to the classic recipe for fried eggplants with mushrooms, which will be an excellent alternative to hot meat dishes.
1. First, you need to wash and dry the eggplants well. If desired, you can remove the skin. 2. Cut into small cubes or cubes and place in a deep bowl. 3. Beat the eggs separately and pour into the eggplants in a thin stream. Mix carefully. 4. This recipe for cooking eggplants with fried mushrooms assumes that the eggplants will sit in this form for about 45-65 minutes. The eggplants need to be stirred every 10-15 minutes so that the eggs are evenly absorbed. 5. Heat vegetable oil in a frying pan and add eggplants there. Fry until an appetizing crust. 6. Meanwhile, peel and chop the onion (the faithful companion of mushrooms). Send to the frying pan. 7. Add a little pepper and salt to taste. Fry until fully cooked. 8. To make eggplants with mushrooms fried at home even more aromatic, you can add mushroom seasoning or mash a mushroom bouillon cube. But this is optional. When the dish is ready, cover it with a lid and let it sit for about 10 minutes before serving. Purpose: For lunch / For dinner Main ingredient: Vegetables / Eggplant Dish: Hot dishes