Vegetarians often replace meat in dishes with eggplant, and many housewives compare these vegetables with mushrooms: their canned slices really have something similar in taste to mushrooms. In the article, we consider recipes for preparing eggplant blanks “like mushrooms” - what ingredients should be taken and how to cook, calorie content and composition of the blanks, a step-by-step guide.

Selection and preparation of ingredients

For pickles, you need to choose eggplants of the correct oval shape, medium size, with a smooth skin, without damage, spots and not overgrown. Previously, the vegetables should be washed and the stalk removed. In order to eliminate bitterness, they need to be boiled for about 5-6 minutes in water with the addition of salt.

Important! It is not necessary for whole pickles to use large specimens, as they can fall apart during the cooking process. They are well suited for stews (e.g. caviar) or sliced ​​pieces.

How to cook eggplant "Like mushrooms" for the winter at home

There are many recipes for preparing eggplant for future use. When preparing this vegetable in pieces, you can take cans with a capacity of 0.5-1 l. Whole fruits must be harvested in jars of at least three liters or other large containers.

Recipe number 1

Simple recipe

Recipe number 2

With garlic and dill

Recipe number 3

With garlic and carrots without vinegar

Recipe number 4

In the pan

Recipe number 5

In a barrel

Recipe number 1

Salted eggplant

easily

Simple recipe

1 can of 3 liters 25 minutes Steps 9 ingredients

• eggplant

  2 kg

• water

  650 ml

• refined oil

  125 ml

• vinegar (9%)

  70 ml

• granulated sugar

  1 tbsp. l with a slide

• salt

  1 tbsp. l

• allspice

  5 peas

• clove

  3 pcs.

• Bay leaf

  2 pcs.

Nutrition value per 100 g Calories 60 kcal Proteins 1 g Fats 4 g Carbohydrates 4 g

1. Sterilize jars and lids to them.
2. Wash and peel the eggplant.
3. Cut peeled fruits into cubes (size about 2 cm).
4. Bring the water to a boil, add sugar, salt, spices and cook for several minutes. At the end pour oil and vinegar.
5. Pour eggplant into boiling marinade and mix well.
6. Marinate cubes for 10 minutes.
7. Lay out on the banks and roll up.
8. Store in a cool place.

Did you know? Despite the fact that in cooking, eggplant is considered a vegetable, and dishes from it are considered vegetable, from the point of view of botany it is a berry.

Recipe number 2

Salted eggplant

medium

With garlic and dill

6 liters 55 minutes Steps 7 ingredients

• eggplant

  5 kg

• garlic

  300 g

• dill

  350 g

• water

  3 l

• refined oil

  300 ml

• vinegar (9%)

  250 ml

• salt

  4 tbsp. l

Nutrition value per 100 g Calories 72 kcal Proteins 1 g Fats 5 g Carbohydrates 5–5.5 g

1. Sterilize jars and lids to them.
2. Peel the garlic. Wash the garlic cloves and dill.
3. Wash and cut the fruits in large (2 cm) cubes. Fold in a pan or basin.
4. Boil water, add salt and vinegar.
5. Boil eggplant cubes for 3-4 minutes in portions and discard in a colander.
6. Finely chop the cloves of garlic and dill. Throw them with the oil into pieces and stir.
7. Arrange the vegetable mixture in jars and cover with lids.
8. Place the jars in a wide pan with a cloth napkin on the bottom. Add water and bring to a boil.
9. Sterilize for 15–20 minutes.
10. Get the blanks and roll them with a key.
11. Wrap preservation in something warm until cool.

Did you know? In eastern countries, eggplant is called "longevity vegetables." Such fruits have a positive effect on the cardiovascular system, normalize metabolism, are very useful for gout, so they are recommended to include elderly people in the diet.

Recipe number 3

Salted eggplant

medium

With garlic and carrots without vinegar

6 liters 3 hours 30 minutes Steps 12 ingredients

• eggplant

  5 kg

• carrot

  300 g

• garlic

  100-120 g

• parsnip

  150 g

• water

  5 l (before filling)

• refined oil

  2 tbsp. l

• salt

  350 g

• allspice

  5 peas

• black pepper

  5 peas

• ground black pepper

  taste

• clove

  7 pcs

• Bay leaf

  3 pcs.

Nutrition value per 100 g Calories 33 kcal Proteins 1–1.5 g Fats 0.5 g Carbohydrates 6 g

1. Wash the fruits well, cut the tails of them.
2. Boil eggplant in salted water for 5-10 minutes.
3. Get the eggplant, drain it and wait for it to cool. Then put them on a flat surface and put on top of the board with oppression for 2-3 hours.
4. Wash cans with soda, pour boiling water over them.
5. Wash and peel garlic, carrots, and parsnips. Chop the garlic and grate the root crops with a coarse grater.
6. Pour salt in one saucer and ground pepper in another.
7. Cut each fruit lengthwise into two halves, almost reaching the edge, and lubricate with salt and pepper inside. At the same time, first chopped garlic and then grated root crops are put inside.
8. Boil the brine - put 350 g of salt and spices (peppers and cloves) on 5 l of water. Let it cool.
9. Arrange stuffed vegetables in jars and pour brine. Do not pour out the remaining brine.
10. Substitute large plates under the jars and leave to ferment for 3-5 days. If during the fermentation a lot of brine spilled into the plates, then we add from the remaining amount.
11. When the fermentation process stops, if necessary, for the last time you need to add the brine and pour 1 tbsp. Into each three-liter jar. a spoonful of sunflower oil.
12. Close the workpiece with a capron lid, which first must be rinsed with boiling water, and transferred to a cold place.

Important! Do not boil vegetables so that they are not too soft and do not fall apart.

Recipe number 4

Salted eggplant

medium

In the pan

about 5 liters 5 hours steps 6 ingredients

• eggplant

  5 kg

• garlic

  100 g

• greens (celery or other)

  taste

• water

  4 l (3 l for cooking and 1 l for brine)

• salt

  100 g

• Bay leaf

  5 pieces.

Nutritional value per 100 g Calories 21.5 kcal Proteins 1 g Fats 0 g Carbohydrates 4 g

1. Wash the fruits, trim the tails. Incise lengthwise and put in a pot of water (60 g of salt / 3 l). Bring to a boil and boil the fruits for 5 minutes.
2. Spread the cooked vegetables with cuts in the same direction. Make a slight bias and put on top a board with oppression for 3-4 hours.
3. Wash and peel the garlic. Cut the garlic into petals, wash and chop the greens.
4. Boil a brine of 1 liter of water and two tablespoons of salt.
5. Put celery greens, a little salt, bay leaves on the bottom of the pan and lay out the eggplant, sprinkling them with garlic petals.
6. Pour the vegetables in the pan with the cooled brine, put the yoke on top. Leave to roam at room temperature for 2-3 days.
7. Take the pan to a cold place (refrigerator, balcony).
8. You can roll the eggplant fermented in a pan in a jar. To do this, they are laid out in a sterilized three-liter jar, the brine is drained and boiled. Pour vegetables in a jar with hot brine, cover with a lid and put in a large pan in which hot water is poured. Bring to a boil and sterilize for half an hour. Then they make a roll with a key, wrap it up and, after cooling, transfer it to a cold place for storage.

Did you know? Eggplant peel color can be not only the usual violet tones. There are varieties with white, green, yellow peel. There are also variegated colors.

Recipe number 5

Salted eggplant

medium

In a barrel

8 liters 7-8 hours Steps 6 ingredients

• eggplant

  6.2-6.5 kg

• garlic

  13-15 teeth

• salt

  10 tbsp. l

• water

  3.5 liters for cooking and 3 liters for brine

• fresh parsley

  1 large bunch

• hot pepper pods

  1 PC.

Nutrition value per 100 g Calories 18 kcal Protein 1 g Fat 0 g Carbohydrate 3 g

1. Rinse vegetables and remove the stalk.
2. Pour water into the pan so that it is indented from the edge of about 7 cm. Thus, in a 5 liter capacity there is about 3.5 liquids, and for 10 liters - about 7 liters. In boiled salted water (1 tbsp. L / l) toss the fruits and cook for 5 minutes. In a capacity of 10 liters, place vegetables for boiling in two approaches, and in 5 liters, respectively, use four approaches.
3. After boiling, place the fruits on a flat and hard surface (you can use a table or a large board) under a slight slope, so that excess liquid drains. On top of the folded vegetables, place a couple of boards on which they put oppression (for example, cans of water) for 5-6 hours.
4. Squeeze the peeled garlic cloves and mix with 3 tablespoons of salt.
5. Cut vegetables in half, but do not cut 1.5–2 cm to the end from the side. Spread the garlic filling evenly inside.
6. Wash the parsley and chop finely with a knife. Rinse hot peppers, peel and chop in circles.
7. Sprinkle chopped parsley into the barrel at the bottom. Then spread out a layer of processed eggplant. Sprinkle with parsley again, evenly lay a few slices of pepper and spread the fruits. Layering all available components. In conclusion, sprinkle parsley on top and put slices of pepper.
8. A pickle should be prepared. To do this, add 3 tbsp. To 3 l of water. tablespoons of salt and dissolve them. It is better to take spring water.
9. Then pour the brine into the barrel. Shake the container a little so that the liquid fills the gaps between the vegetables well. So that the eggplants do not float, they can be pressed on top with a saucer or a small plate. To speed up the process of pickling, cover the barrel with polyethylene and a lid.
10. Allow to stand at room temperature for 2-3 days, and then transfer to a cool place (for example, a cellar).
11. Eggplant can be eaten in about 10-21 days. It depends on the ambient temperature. To understand if they are ready, you can get and try 1 fruit.

Important! Eggplant in a container should not be placed too tightly so that the gaps between them are filled with brine, not air, which will lead to spoilage of vegetables.

Features of storage of blanks

Store eggplant pickles on a shelf in the refrigerator or in the cellar. In such a cool place they are able to be stored throughout the winter. Pickled eggplant with vinegar and sterilization can be stored in the pantry all year. Eggplant blanks taste something like mushrooms, they are easy to prepare, and they will perfectly complement your menu throughout the cold season.