Eggplants with the taste of mushrooms are a pleasure to serve for a winter feast. They actually look like mushrooms, whoever tried it will confirm. The technique is especially useful for those who have a large harvest of the first and few of the second. An absolute plus of the recipe is its simplicity: a minimum of ingredients is required:
- eggplant
- garlic
- vegetable oil
- fresh herbs
- vinegar
- salt
Spicy lovers can add capsicum to the list.
The five most commonly used ingredients in mushroom flavored eggplant recipes are:
Eggplants for harvesting choose strong, dense, fresh, without spoilage, with intact skin, with a pleasant smell. Vinegar is needed either in the form of an essence that needs to be diluted, or 9 percent.
One of the popular recipes:
- Cut vegetables into sticks.
- Transfer to a bowl of water, season with salt.
- Cook for 3 minutes, pour in the vinegar.
- Chop garlic and dill.
- Mix eggplant, spices, vegetable oil.
- Arrange in jars and sterilize for 20 minutes.
- Roll up the lids and put away before winter.
The workpiece can also be stored simply in the refrigerator under a nylon lid. It will be ready in a day.
Five most nutritious eggplant recipes like mushrooms:
- For eggplant to really sound like mushrooms, it's best to bake them in the oven rather than boil them.
- Appetizer must be served chilled.
- the dish is suitable for adding to salads and other compound snacks
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 disadvantages 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.
Recipe for fried eggplant 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 for any other seasoning you prefer)
- Greens.
Step by step preparation:
- Cut the eggplant into small cubes and pour boiling water over it. After half an hour, take them out and let the liquid drain.
- 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.
- Add the blue ones to the pan and, stirring, fry until cooked.
- 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:
- Cut the blue ones into cubes of any size
- 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.
- In the meantime, chop the onion.
- Fry the pieces of blue ones in well-heated oil, add the onion and continue to fry.
- When you feel the dish is almost ready, add the crumbled mushroom cube and cook together for about five minutes.
- Add mayonnaise and chopped green onion to a plate.
Delicious marinated 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 - medium 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:
- Cut the vegetables into small, up to 2 cm, cubes and send them to boiling water. Dissolve salt in water and add vinegar.
- Boil for about five minutes and drain in a colander. Leave, let the water drain from the pieces and cool.
- 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.
- 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).
- 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 pepper - 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 Eggplant 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.
- Sweet 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.
Eggplant for the winter, harvested with the taste of mushrooms
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! With love… Galina Nekrasova.
It's time to cook: the choice is yours!
Pay attention to the correct dimensions ripe but not overripe eggplant.
Important characteristics are described immediately - in the first recipe.
Quick article navigation:
Eggplant like mushrooms fried with eggs
- Cooking time - 30 + 40 minutes
- Calorie content of 1 serving - up to 210 kcal
For 6 servings we need:
- Eggplant - 4 pcs. 15-17 cm long, about 200 g each
- Chicken egg - 3 pcs.
- Onion - 2-3 heads (medium)
- Garlic (if you like) - 4-6 cloves
- Vegetable oil - 3-5 tbsp. spoons
- Salt and ground black pepper - to taste
How to cook.
We cut off the stalk of the main characters, going a little on the pulp. So we insure against excess nitrates that accumulate at the stem.
Cut the vegetables into cubes - about 1.5 cm. To clean or not, choose according to your preferences. If there is no skin on the blue ones, the texture resembles delicate mushrooms as much as possible. Although the skin is also very tasty.
Regarding the bitterness of vegetables. Nowadays, eggplant varieties are selective. They initially exclude a bitter taste if the vegetables are not overripe. Therefore, it is important to buy the so-called technically mature eggplants. These are medium fruits, no more than 17 cm in length, quite heavy in weight (about 200 grams).
In the course of autumn, the risk of getting on overripe vegetables increases. Only they accumulate an excess of corned beef, which gives a bitter taste. It is easy to distinguish them: more than 17 cm in length, but light, and inside there are many large hard seeds of a brown hue.
Whisk the eggs like you would a regular scrambled egg. Add to eggplant slices. Mix well and put the future snack in the refrigerator - for 15-20 minutes. During this time, mix the pieces 2 times from the bottom up. You will see for yourself how the vegetables soak up the egg mixture, like a sponge water.
It is even better to leave the pieces in the cold for 30-40 minutes. Then they can completely absorb the egg.
We clean the onion and cut it into small cubes, as for frying in soup.
By the time the blue ones are in the refrigerator, we begin to fry the onions. In a deep and large frying pan, where the eggplant slices will also fit, heat at least 2 tablespoons of oil. The bottom should be tightly covered with oil.
Saute the onion for 1-2 minutes over medium heat. We don't overcook! It is enough that the pieces become softer, and their edges slightly golden.
Add eggplant sliced with egg to the onion and mix well.
Cover the pan with a lid and simmer until tender over medium heat, stirring constantly from bottom to top. We do not exclude that you will have to add oil - 1-2 tbsp. spoons. Blues love fat and readily absorb it.
As soon as the eggplant softens and begins to blush, salt and pepper.
Avoid brown roasts. Tastier light golden. Perhaps your stove needs a lower than average heat.
Seasonings can be used. The ideal option is mushroom dust. Those. dried mushrooms ground in a coffee grinder. Another interesting option is to sprinkle suneli hops. Try any spices that you know well and love.
Finely chop the peeled garlic cloves and selected herbs. We usually have dill or parsley.
Per 2-3 minutes until done, when the knife easily pierces the eggplant pulp, and the lower layers are browned, add garlic and finely chopped dill. Stir and quickly fry without a lid - the last couple of minutes.
Some people think that garlic clogs the "mushroom" taste of blues, and greens are superfluous in principle. We advise you to act according to your taste. If you don't try, you won't know.
Alternatively, you can add ground hot pepper instead of garlic or along with it. So it will be especially tasty for lovers of spicy snacks. Half a teaspoon to 4 medium sized eggplants will give a versatile mild spiciness.
Remove from heat and let cool. Ready snack is especially tasty cold. We eat with pleasure and surprise! Eggplants actually resemble mushrooms.
Classic marinated eggplant mushrooms
- Cooking time - 40 minutes + up to 12 hours marinating. You can try after 8 hours.
- Calorie content of 100 g of vegetables - up to 110 kcal
For 4-5 servings we need:
- Eggplant - 3 pcs. medium size
*Choose vegetables as described in the recipe above.
- Garlic - ½ medium head or to taste
- Dill (or other favorite greens) - ½ small bunch
- Water - 1 l
- Salt - 1 tbsp. a spoon
- Sugar - 2 teaspoons
- Vinegar (9%) - 2 tbsp. spoons
- Black pepper (peas) - 3-4 pcs.
- Vegetable oil - 3-4 tbsp. spoons
Other spices (optional):
- Bay leaves - 2 pcs. (small)
- Carnation - 4-5 pcs.
Cooking.
Eggplant preparation is quick. We cut into cubes. Clean or not - your choice. The size of the pieces is about 2 cm.
Prepare the marinade in a large saucepan. Add salt, sugar and spices to the water and heat to a boil. We add vinegar. It is beneficial to try the marinade for salt / sugar / acid and adjust for yourself.
We send a slice of blue ones to the marinade. We wait until it boils and boil the vegetables over medium heat for a maximum of 5 minutes. If overcooked, the pieces will lose their firmness and shape.
Do not forget to constantly lift the bottom layer up so that the pieces are equally cooked. It is convenient to work with a spoon with holes or a slotted spoon. We recline in a colander and let drain.
Cooking garlic-dill mixture for marinade. We interrupt in a blender without fanaticism (so that pieces remain). Or finely chop both ingredients with a knife.
If you like it spicier, add finely chopped chili / spark (without seeds) to the dressing - 1 pc. (10-12 cm long).
We combine the garlic slices with vegetable oil and add to the eggplants boiled in the marinade. Stir gently so as not to turn the appetizer into a puree.
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 at the festive table guess what this salad is made of.
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 eggplants. 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. We clean and cut the garlic as in the 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 place without drafts.
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 salad with absolutely any side dish, but it will be most delicious with boiled or fried potatoes. Enjoy your meal! And next time, be sure to try cooking eggplant with garlic and dill according to this recipe.
