Eggplant like mushrooms for the winter - 7 best recipes

Not all of us have money to buy mushrooms or time to pick them up, but almost everyone loves to feast on delicious mushrooms in winter. We offer you a selection of recipes for cooking canned eggplants, which sometimes taste indistinguishable from mushrooms and are an excellent substitute for them.

Eggplants like mushrooms without sterilization for the winter - the best recipe

A simple and quick enough option for cooking eggplants for the winter. Eggplants come out dense, fragrant and very appetizing and really very much resemble pickled mushrooms in taste.

Cooking time: 2 hours.

Cooking time: 40 min.

Servings - 6.

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  Cut the washed eggplants into cubes, salt and leave for 40 minutes, then rinse them thoroughly.
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  Pour eggplants with water, salt and put on fire. After the water boils, boil them for about 15 minutes until soft. Add vinegar and after a minute remove the eggplant from heat.
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  We spread finely chopped herbs, pepper and bay leaf on the bottom of the sterilized jar.
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  Then put the eggplants in a jar and fill them with hot brine.
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  We roll up the jar, turn it over and wrap it with a blanket. Leave the eggplants at room temperature until they cool completely.
• 
  Store the finished eggplants in a cool place. Bon Appetit!

Eggplant like mushrooms with mayonnaise for the winter

A hearty meal for the winter, which is very easy to prepare. The taste is almost indistinguishable from such a delicacy as porcini mushrooms in mayonnaise, which will help you save money and effort.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings - 10.

Ingredients:

• Eggplant - 3 kg.
• Vinegar 9% - 1 tbsp l.
• Bulb onions - 1 kg.
• Garlic - 2 pcs.
• Mayonnaise - 200 gr.
• Salt to taste
• Vegetable oil - to taste

Cooking process:

1. We wash the eggplants with cold water, cut off the tails. Cut them into small cubes and sprinkle well with salt. When the eggplants are juiced, rinse them again.
2. Pour oil into the pan and put the eggplants. Fry them until golden brown.
3. Add the onion slightly fried until transparent, mix it with the eggplants. Salt, add chopped garlic and vinegar.
4. We sterilize the required number of cans.
5. We fill the eggplants with mayonnaise and put them in jars, after which we roll them up. Bon Appetit!

A simple and delicious recipe for eggplant with dill and garlic

A simple and quick dish that will be an excellent appetizer for meat or fish. Due to their long storage time, such eggplants can delight you all year round, but they will be especially tasty in winter.

Cooking time: 1 day.

Cooking time: 35 min.

Servings - 8.

Ingredients:

• Eggplant - 2 kg.
• Vinegar 9% - 10 tbsp l.
• Dill - 300 gr.
• Garlic - 1 pc.
• Salt - 2 tbsp. l.
• Water - 2.5 liters.

Cooking process:

1. For the marinade, add salt and vinegar to the water and bring the liquid to a boil.
2. While the marinade comes to a boil, rinse the eggplants, wipe them off and cut into cubes.
3. Put the eggplants in a boiling marinade and cook for about 5 minutes under the lid.
4. Drain the marinade and leave the eggplant in a colander to cool for about an hour.
5. Grind the dill.
6. Chop the garlic with a knife or garlic press.
7. Put the eggplants in a saucepan, add garlic, herbs and mix everything well.
8. We lay out the eggplants in sterilized jars and leave to cool.
9. We put the cooled eggplants in the refrigerator for about 12 hours. Bon Appetit!

Eggplant with mushroom seasoning for the winter in jars

To taste, these eggplants are more like fried mushrooms, largely due to the addition of mushroom seasoning. The main advantage of this dish is that it is ready after a day, but at the same time it is stored for a rather long time.

Cooking time: 1 day.

Cooking time: 30 min.

Servings - 8.

Ingredients:

• Eggplant - 2.5 kg.
• Bulb onions - 750 gr.
• Mayonnaise - 400 gr.
• Vegetable oil - 5 tbsp. l.
• Mushroom seasoning - to taste

Cooking process:

1. We wash the eggplants, peel and cut into cubes.
2. Pour the eggplant slices with cold water and bring it to a boil, then cook for about 10 minutes more. Leave the finished eggplants in boiling water for another 4 minutes, then put them in a colander and let all the liquid drain.
3. Peel the onion and cut into half rings. Heat the oil in a frying pan and put the onion on it, which we fry over high heat until tender.
4. We spread the eggplants in the same pan where the onions were fried, and fry them over moderate heat for about 10 minutes. Put the finished eggplants on the onion.
5. Put mushroom seasoning in the eggplant and mix everything well.
6. Add mayonnaise and mix everything one last time.
7. We put the eggplants in jars, sterilize them and roll them up. Then we turn over the cans, cover them with a blanket and leave to cool.
8. When the eggplants have cooled, we transfer them to a cool place for storage. Bon Appetit!

Delicious eggplant recipe with onions for long storage

A delicious and interesting eggplant salad that tastes like mushrooms. In addition, the dish turns out to be not at all high-calorie and is perfect for people watching their figure. You can store these eggplants even at room temperature.

Cooking time: 5 hours.

Cooking time: 30 min.

Servings - 10.

Ingredients:

• Eggplant - 3 kg.
• Bulb onions - 300 gr.
• Garlic - 3 pcs.
• Vinegar 9% - 0.5 tbsp
• Vegetable oil - to taste

Cooking process:

1. First of all, we wash the eggplants, peel and cut into cubes.
2. Fill the vegetables with salt and leave to stand for about 4 hours.
3. Peel the onion, cut into half rings and fill with vinegar.
4. We drain the liquid that has come out of the eggplants, rinse them and wring them out, and then put them on a towel.
5. We cover them on top with another towel.
6. Fry the eggplants in a little oil until golden brown.
7. Chop the garlic and add it with the eggplant to the onion. Mix everything thoroughly.
8. We lay out the eggplants in jars, tamping tightly.
9. We close the jars with lids. Eggplants are ready for storage, bon appetit!

Pickled eggplants like mushrooms without sterilization for the winter

A very quick recipe for pickled eggplant for the winter. Together with spices and herbs, the taste of eggplant becomes very interesting and even takes on mushroom notes.

Cooking time: 1 hour.

Cooking time: 35 min.

Servings - 5.

Ingredients:

• Eggplant - 2 kg.
• Parsley - 1 bunch.
• Dill -1 bunch
• Garlic - 3 pcs.
• Vinegar 9% - 15 ml.
• Salt - 3 tsp
• Granulated sugar - 2 tsp
• Vegetable oil - to taste

Cooking process:

1. We wash and dry the eggplants.
2. Cut vegetables into slices, sprinkle with salt and leave for 15 minutes.
3. Wash off excess salt, squeeze out the eggplants and fry them on both sides in vegetable oil.
4. Chop the garlic with herbs, mix with sugar and salt. Add vinegar and mix everything well.
5. Layer the garlic with herbs and eggplant in layers until the jars are full. We twist the jars and leave them to be stored in a cool place. Bon Appetit!

Homemade eggplants in jars without vinegar

Vinegar is an excellent preservative, but it has a specific taste that not everyone likes. Therefore, we offer a recipe for canned eggplants for the winter, which are wonderfully stored in winter, even without adding vinegar. This appetizer turns out to be appetizing and very tasty.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Garlic - 1 pc.
• Bulb onions - 1 pc.
• Mayonnaise - 6 tbsp. l.
• Ground black pepper - to taste
• Vegetable oil - to taste
• Salt to taste

Cooking process:

1. Peel and rinse the onion, then cut it into small cubes and put it in a preheated pan with a little oil. Fry the onion until soft over low heat.
2. Transfer the onion to a bowl.
3. Rinse the eggplants and cut into medium-sized cubes. We put them all in the same frying pan.
4. Fry the eggplants until golden brown and add to the onion.
5. Peel and grind the garlic. Add it to fried vegetables.
6. Pour vegetables with mayonnaise, salt and pepper to taste.
7. Mix everything well.
8. We transfer the eggplants to sterilized jars.
9. We cover the jars with lids and send them to sterilize.
10. We roll up the cans, turn them over and wrap them in a warm blanket. When the jars are cool, we move them to storage in a cool and dark place. Bon Appetit!