Recipe for eggplants like mushrooms with garlic. Eggplant with mushroom flavor

25.11.2023

I first saw the recipe for eggplants like mushrooms about 20 years ago. At that time, this name seemed funny to me, but I still prepared pickled eggplants according to that recipe (I will definitely share the recipe). And somehow since then I forgot about this appetizer until I again started looking for something new to cook from my favorite blue ones. But it turns out that since then a huge number of recipes for eggplants like mushrooms have appeared, and they are all different, but tasty.

That’s why I decided to dedicate the entire collection of recipes to eggplants with mushroom flavor. You can cook such eggplants both for the winter and as a cold appetizer. And cooked in this way, they really resemble mushrooms, both in appearance and taste.

Very tasty preparation, available ingredients.

Ingredients:

eggplants - 2 kg
chili pepper - 1/3 pod
garlic - 1 head
dill - 50 gr.
vegetable oil - 200 ml.

For the marinade:

salt - 2 tbsp. l.
sugar - 2 tbsp. l.
vinegar - 10 tbsp. l.
water - 2.4 liters
allspice - 2-3 pcs.
cloves - 2-3 pcs.
bay leaf - 2 pcs.

First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe - salt, sugar, pepper, cloves and bay leaf. Add vinegar at the very end. By the way, I often put a little less vinegar than in recipes, but you can adjust this yourself.
During this time, cut the eggplants into pieces and place them in boiling water. Cook for no more than 3 minutes. Try not to leave the stove and not to overcook the eggplants, otherwise they will become soft and tasteless.

3. Drain the water from the eggplant. Pass the garlic through a press, cut the hot pepper into small strips, add all this to the eggplants. Sprinkle with finely chopped dill. Finally, add vegetable oil. Bring to a boil and turn off.

4. All that remains is to put it in jars and sterilize for 15 minutes in a pan of boiling water.

Eggplants are like finger-licking mushrooms - a recipe for the winter with photos

A slightly different interpretation of the eggplant preparation, in which we add onions. I like to prepare various preparations in smaller quantities, but according to different recipes. It would seem that almost the same ingredients, but a slightly different marinade and onions do their job - the tastes of the preparations are different. This appetizer with dill and garlic will decorate your menu for any occasion.

Ingredients:

eggplants - 3 kg
onions - 2 pcs.
garlic - 1 head
dill - 300 gr.

For the marinade:

salt - 2 tbsp. l.
vinegar - 150 ml.
water - 3 liters
vegetable oil - 350 ml
coriander peas - 1/2 tsp.
bay leaf - 2 pcs.
black peppercorns - 6-7 pcs.

Eggplants should be cut into small squares approximately 1-1.5 cm in size.

2. Onions can be cut into half rings. Finely chop the garlic. We also chop the dill quite finely.

3. Prepare the marinade, add spices and salt to boiling water one by one, pour in vinegar at the very end.

4. Place the chopped eggplants in the boiling marinade and cook for 5-10 minutes under the lid. Then mix, so the eggplants that were at the top and may not have been cooked will end up at the bottom. Cook for another 5 minutes.

It is important not to overcook the eggplants, otherwise they will resemble porridge rather than mushrooms

5. Drain the water from the pan, and add chopped onions, garlic, and dill to the hot eggplants.

6. Mix all ingredients well and pour vegetable oil into the hot mixture. Cover with a lid for 5 minutes.

7. Place in prepared jars and sterilize in a pan of boiling water.

I always sterilize jars containing several ingredients. It's more reliable this way.

Fried eggplants like mushrooms

The ingredients in this appetizer are simple and affordable. Nevertheless, these eggplants are eaten immediately, firstly, because they are delicious, and secondly, this recipe is not for storing for the winter.

Ingredients:

eggplants - 3-4 pcs.
onions - 2 pcs.
garlic - 3 cloves
parsley and dill - bunch
eggs - 2-3 pcs.
salt, pepper to taste
vegetable oil for frying

In this recipe we will need to cut the eggplants into fingers. To do this, cut each eggplant in half lengthwise, and then cut each half into fingers approximately 1.5 cm thick. Place the eggplants in a bowl.

2. Whisk the eggs and pour this mixture over the eggplants. Cover with a lid and place in the refrigerator for about 1 hour. During this hour, stir the eggplants several times so that they are thoroughly saturated with the egg mixture.

The egg mixture envelops the eggplants with a film, as a result, they will require much less oil when frying

3. While the eggplants are resting in the refrigerator, we work. Cut the onion into cubes. We grate the garlic, you can put it through a press. We also finely chop the greens.

4. Take the eggplants out of the refrigerator and fry in vegetable oil over medium heat. When the eggplants are fried on one side, add the onions and fry everything together until a beautiful golden color. Just before the end of frying, salt and pepper the vegetables to taste. The aromas are excellent; no other spices are needed here.

5. Place the vegetables in a bowl, sprinkle garlic and chopped herbs on top. Stir and let stand for a while so that the garlic releases its aroma.

6. If desired, you can pour a little lemon juice on top to add a little sourness to the dish.

Really, they look like mushrooms?

Eggplants like mushrooms fried in sour cream

The dish, of course, is not entirely dietary. But if you are afraid of gaining weight, you can use low-fat sour cream. It turns out delicious, try it.

Ingredients:

eggplants - 3 pcs.
onions - 2 pcs.
sour cream - 2 tbsp. l.
eggs - 2-3 pcs.
salt, pepper to taste
dried mushroom seasoning
parsley and/or dill
vegetable oil for frying

We start cooking, of course, by chopping vegetables. Cut the eggplants and onions into cubes.

2. As in the previous recipe, beat the eggs and pour the eggplant mixture over the eggplants. Let it soak for an hour.

3. Fry the eggplants along with the onions in vegetable oil until golden brown over medium heat. After pouring the eggs, you will need less oil, and to prevent the vegetables from burning, you will need to stir constantly.

4. Reduce the heat to low and add sour cream. Simmer for another 5-7 minutes until the vegetables are soft.

5. Salt and pepper. I recommend adding . I make this chanterelle seasoning every year. It will add aroma and enhance the mushroom-like taste of eggplants. After this, simmer for a couple more minutes and the delicious dish is ready. All that remains is to sprinkle the eggplants with chopped herbs.

Eggplants like mushrooms from Irina Khlebnikova

A slightly different way of preparing eggplants using a marinade with chopped garlic and herbs is a very appetizing recipe from Irina Khlebnikova.

Fried eggplants with mushroom flavor

A delicious snack that is prepared quickly and easily. If you wish, you can add onions here.

Ingredients:

eggplants - 2 pcs.
eggs - 2-3 pcs.
salt, pepper to taste
parsley, celery and basil
garlic - 3 cloves
lemon - 1 pc.
vegetable oil for frying

Cut the eggplants into fingers - cut the eggplant in half and then cut each half crosswise. As in previous recipes, lightly beat the eggs and pour the eggplant mixture over the eggplants. Leave to soak for an hour in the refrigerator.

2. Prepare the dressing in a separate bowl. Mix finely chopped herbs, pressed garlic and season it all with lemon juice.

3. Fry the eggplants in vegetable oil until beautifully golden brown.

4. To remove excess fat, you can place the eggplants on a paper napkin.

5. Place the eggplants in a deep bowl and add the dressing with herbs and garlic. Salt, pepper and mix well.

6. Let all the ingredients “make friends” a little, put them in the refrigerator for a while and enjoy.

Pickled eggplants like mushrooms

Ingredients:

eggplants - 4 pcs.
water - 1 liter
salt - 2 tbsp. l.
dill greens
garlic - 3-4 cloves
black peppercorns
currant leaves
vegetable oil for frying

For this recipe, I try to select young, smaller eggplants. We will cut the eggplants into slices.

Lightly fry the eggplants in vegetable oil.

2. Prepare the marinade. Add salt and black peppercorns to boiling water and cook for 3 minutes.

3. Place currant leaves, dill on the bottom of the pan and lay out a layer of eggplant.

4. Sprinkle finely chopped garlic and chopped dill on top. So we alternate all layers.

5. Pour the marinade over the eggplants, place a plate and some kind of weight (oppression) on top. The brine should cover all layers of eggplant.

The pan should stand at room temperature for 2-3 days, and then it should be taken out into the cold or the eggplants should be transferred to jars and stored in the refrigerator.

I suggest preparing eggplants for the winter, which are marinated like mushrooms. The recipe is very simple, no hassles, and it turns out very tasty. I got almost 2 liters of appetizer, but when I tried the eggplants from the marinade, I decided that I wouldn’t roll it all up, but would leave the appetizer for now. I rolled up one jar, and poured the rest into a liter jar, closed it with a nylon lid and put it in the refrigerator. When the marinated eggplants steeped like mushrooms, they became even tastier. This appetizer is perfect for any side dish.

To prepare marinated eggplants for mushrooms, take the products from the list.

Cut the eggplants into large pieces, add salt and leave for half an hour.

For the marinade, pour water into a saucepan, add sugar and salt. Pour in sunflower oil. You should definitely try the marinade and immediately adjust the taste.

Rinse the eggplants with running water to remove salt, squeeze out. Place in marinade and cook for 5 minutes.

Cut the onion into half rings, garlic into slices.

Add the onion and garlic to the pan with the eggplants, pour in the vinegar and cook for 1 minute.

Place spices in clean, sterile jars.

Fill the jars with eggplants along with the marinade. Immediately roll up and turn upside down. Wrap until completely cool.

The rest of the pickled eggplant can also be placed in a clean jar along with the spices and refrigerated. Try again after 3 hours. You can roll up the whole batch. If you pack the eggplants tightly into jars with a minimum amount of marinade, then there may be excess marinade left in which you can cook another portion of pickled eggplants like mushrooms.

Enjoy your preparations!

It's interesting how some vegetables can change their taste due to seasonings and different cooking methods. For example, there is a very unusual dish - eggplants, which taste like mushrooms. And that’s why there’s an interesting selection of recipes for you that will be quick and tasty to cook.

By the way, not so long ago, I talked about and about. I hope that these articles will also interest you.

As for this snack, it is divided into two types: preparation for the winter and summer snack. We will consider both options, because any salad can be closed before the cold weather. Just like opening any canned food in the summer.

There are a lot of recipes and the ingredients may change. As well as the method of preparing blue ones: they are fried, blanched in boiling water and even baked. When processed, this vegetable acquires a slightly mushroom flavor. So we will enhance it with mushroom seasoning and herbs.

Traditionally, the popular blue fruit salad is made with an egg. She has variations with or without onions. First, let's take a more delicate version without onions.

In this recipe we will fry the eggplants, but so that they are not very greasy, we will first soak them in egg.

For about 1 kg of blue ones there are 4 eggs.

Ingredients:

3 cloves of garlic,
2 eggplants,
bunch of celery, parsley, basil,
lemon juice,
2 eggs.

1. Wash the vegetables and cut into medium pieces. You don't have to peel off the skin, it's at your discretion.

2. Stir 2 eggs and pour them over the vegetables. Stir until each piece is coated in the egg.

3. Place this bowl in the refrigerator for 1 hour. During this hour, the slices must be stirred so that all the eggs are absorbed into the pulp.

Eggplant has one peculiarity: it absorbs any liquid and odors very well.

4. Let's move on to preparing the filling. Finely chop the greens and squeeze the garlic into them through a press.

5. Cut the lemon into halves and squeeze the juice out of them. And pour it over the garlic and herbs. It turns out to be a gas station.

6. Let's move on to frying the vegetables. Heat vegetable oil in a frying pan and lay out the blue ones.

They absorbed the eggs and now do not absorb the oil. Therefore, they turn out not at all greasy. To remove any remaining oil, transfer it to a plate with a napkin. It will absorb all excess.

7. Add our dressing to warm eggplants. You will immediately feel the unreal aroma.

Marinated eggplants for the winter with dill and garlic without sterilization

When pickled, dill gives a mushroom flavor, which is why it is added to both zucchini and eggplant. Since we will be blanching our vegetables, we will do without sterilizing them. But it is advisable to heat or steam the jars. And before that, rinse well with soda.

The composition is designed for 5 liters:

4.8 kg of eggplant fruits,
310 g garlic cloves,
400 g dill,
300 ml sunflower oil.

For the brine:

3 liters of water,
4.5 tbsp. salt,
250 ml vinegar (9%).

1. Cut the washed and selected vegetables into slices.

2. Clean and chop the garlic cloves. It will take us more than 1 head.

3. Chop the dill smaller. You can add other types of herbs to it: basil, parsley, celery, basically whatever you have on hand.

4. Fill the saucepan with water. Add the prepared amount of vinegar, salt and sugar to it. Turn on the stove and wait for the brine to boil.

5. Add the blue ones and blanch for about 3 minutes after boiling.

6. We take them out with a slotted spoon so that the liquid drains well; we don’t need it. Add dill and pieces of garlic to them.

7. Fill them with vegetable oil and fry them in a frying pan for 3 minutes.

8. Stir the mass and fill the liters. We try to compact the snack more tightly so that there is no extra air gap inside.

9. Roll up the boiled lids and place the neck down “under the fur coat.” There they are naturally sterilized by their residual heat.

Video recipe for making salad with sour cream

If you notice that eggplants, like mushrooms, always come seasoned with something, it could be vegetable oil, mayonnaise or sour cream.

Watch the video recipe in which the housewife prepares a delicious snack very quickly. Along the way, describing each step.

Vegetables in sour cream, and even with herbs, are always delicious. And even more so in the summer, when they are all from the garden and fresh. I think that many housewives will write this recipe into their cookbook.

Eggplant with mayonnaise and maggi cubes (mushroom flavor)

You don’t have to use a cube, because there is an alternative in the form of crumbly seasoning. It is a little more expensive, but its composition is more natural. You need to choose only those spices that are marked “mushroom flavor”. After all, this is exactly what you want to achieve in a salad.

Compound:

eggplant fruits - 5 kg,
1.8 kg onions,
800 grams of mayonnaise,
80 grams of mushroom seasoning.

1. Peel the washed eggplants and cut them into pieces.

2. Then fill them with water and put them on the stove. We wait until the liquid begins to bubble. As soon as the vegetables boil, reduce the heat and cook for an hour. Then you need to turn them off and strain the liquid.

3. Peel the onion and cut it into half rings.

4. Heat a spoonful of oil in a frying pan and add onion half rings. Simmer until done - 10 minutes. Place it in a salad bowl.

5. Pour the blue ones into a frying pan and fry for 10 minutes. Turn off and pour into the onion.

6. Pour in a packet of mushroom seasoning and mix.

7. Fill with mayonnaise. Try to choose it without GMOs and preservatives. Better yet, use homemade ones.

8. Mix and fill clean jars. Cover with lids and set to sterilize for half an hour.

9. To do this, take a pan, put a towel down and put half a liter. Fill with warm water up to the hangers of the jars.

The water has boiled, cook for half an hour, roll up and put away for storage.

Appetizer with onions and eggs

Another awesome summer snack recipe with eggplant soaked in eggs. We will stew them with onions. This is an option for those who like it fatter.

For a couple of eggplant fruits, take:

2 eggs,
onion - 2 heads,
sunflower oil,
salt pepper.

1. Vegetables need to be peeled and cut into slices.

2. Break eggs in them. After mixing, let them stand so that the pulp absorbs the eggs.

Look, they become almost dry.

3. Chop 2 onions and fry until transparent. Then add eggplant slices to them and continue cooking over high heat.

4. Salt and pepper. The vegetables should be browned. Cover with a lid and leave to steep for 5-10 minutes so that they are saturated with salt and pepper.

Can be served with any greens for any side dish.

Golden recipe for preparing eggplants like mushrooms for the winter with pepper

Here’s another very popular way to prepare blueberries for the winter. Here we will cook them in brine and add hot pepper for spiciness. It can be replaced with its red, hot counterpart. Who has what?

From the given ratio of ingredients comes a liter jar:

blue ones - 1 kg,
hot pepper,
whole head of garlic
sunflower oil - 130 ml.

For the brine:

water - 1.3 l,
salt - 1.5 tbsp,
granulated sugar - 1.5 tbsp.,
carnation inflorescences - 5 pcs.,
2 pcs bay leaves,
2 allspice peas,
6 black peppercorns,
vinegar 9% - 6 tbsp. spoons

1. First of all, you need to put a saucepan of water on the stove and wait for it to gurgle. Dissolve the required amount of salt, granulated sugar in it and add spices.

2. In the meantime, we are waiting for the brine to boil, let’s take care of the eggplant fruits. Wash them, cut off the tails and cut them into slices.

3. Then peel and cut the garlic.

4. When the marinade boils, add vinegar to it.

5. Pour in the eggplant slices and boil for 5 minutes from the moment they boil.

6. Finely chop the pepper. You can take bitter, or better yet, hot.

7. Strain the blue ones and send them to fry.

8. Pour sunflower oil into the frying pan. Part of it will be used for frying, and the other part will be poured into jars. Add pieces of garlic and pepper to fry.

After a minute, add the eggplants.

Fill half a liter with the snack and pour vegetable oil on top. Roll up and remove to cool.

Method for preparing snacks in a slow cooker (canning)

If you often use household helpers, then I advise you to cook eggplants for mushrooms in a slow cooker. This is done quickly, is not troublesome, and does not have to take up a lot of dishes.

Take 2 kg of blue ones:

garlic head,
salt - 2 tbsp,
160 ml. - 9% vinegar,
sunflower oil - 180 ml,
1 liter of water.

1. Wash the eggplants and cut them into small slices.

Sprinkle them with salt. Mix by hand and leave until brown juice appears.

2. Measure out a liter of water and fill the multicooker container with it. Snap the lid and press the “Pasta” program. We need the water to bubble up.

3. Pour vinegar into boiling water and place blue slices into this solution. Before this, you need to squeeze them out of unnecessary liquid (for us it’s brown juice).

4. Turn on “Start” and time 4 minutes. Then use a slotted spoon to catch the pieces. You can divide the cubes into parts.

5. Then drain the liquid from the bowl and pour sunflower oil into it.

Squeeze the garlic cloves in there.
Select the “Frying” mode, where the menu is in English, press “Fry”. As soon as the oil boils, lay out the vegetables, without liquid.

6. Fry for 5 minutes, stirring the vegetables so that they are coated in oil and garlic.

7. Fill sterile jars. We roll them up right away. We turn it over and after 12 hours lower it into the basement.

They will acquire a characteristic mushroom taste within 2 weeks.

A very tasty and quick snack with garlic and butter in the oven

For dietary nutrition, I advise you to bake the blue ones in the oven. I will now tell you in detail how to do this.

For 1 kg of eggplant:

spices (salt, pepper),
1 tsp dry garlic,
a bunch of greenery,
vegetable oil.

1. Cut off the tails of vegetables and cut the pulp into cubes. Add salt, pepper and dry garlic to them. If you just have garlic, then you need to add it to the prepared eggplants.

2. Pour in vegetable oil and mix well. Take out a flat baking sheet. Pour out the pieces and place in the oven, which has been preheated.

3. Now bake the vegetables until done. This takes about 15-20 minutes.

4. If they can be easily pierced with a knife, they are ready. Remove from the oven and transfer to a bowl. It is very tasty to serve any greens with them. It needs to be finely chopped and mixed with the blue ones.

5. Pour in sunflower oil, two tablespoons are enough for this. Let it brew for at least half an hour and serve it to guests.

You can eat them with or side dishes. It’s not the first time that guests understand what kind of vegetables you offer them, but no one refuses. Because this salad is delicious, and it doesn't matter if it was closed for the winter and prepared for quick consumption. I advise everyone.

Today I’ll show you how to prepare a very tasty vegetable appetizer - fried eggplants like mushrooms. In appearance and taste it really resembles a mushroom dish. And if you add a couple of mushroom stock cubes or ground dry mushrooms, the similarity will be even more obvious.

4 medium young eggplants (total 800-900g)
2-3 small raw eggs
100 g butter
3-4 onions (350-400 g)
200 g sour cream
3-4 cloves of garlic
1 cube of mushroom broth
salt, ground black pepper
a little dill

Cooking method:

Beat eggs with a little salt and pepper.

Cut the eggplants with skin into cubes the size of small mushrooms and mix with the egg mixture. Leave for 10-15 minutes.

Peel the onion and cut into small cubes. We also peel the garlic and chop it as finely as possible. Heat a large frying pan, melt the butter, add the onion and garlic and fry until slightly golden brown.

Mix the eggplants with the eggs again, place them in the pan and quickly mix with the onions. Pour the remaining egg mixture in the bowl into the frying pan in a thin stream and immediately stir vigorously so that the eggs on the bottom do not become scrambled. Fry the eggplants over medium heat, stirring vigorously until they are slightly browned.

To make fried eggplants taste like mushrooms, crumble 1 or 2 mushroom stock cubes into a frying pan, depending on whether you want the appetizer to have a distinct mushroom flavor or not. But, in general, I don’t treat bouillon cubes very well, so I often do it differently. Since I love it very much, I always have these same dried mushrooms in stock. I’m not a mushroom picker, of course, I have nowhere to go and no one with whom to pick mushrooms, but I love mushrooms and buy them often. So, I take some dried porcini mushrooms, grind them in a coffee grinder and add the resulting mushroom flour to various dishes when cooking, including a fried eggplant appetizer. The aroma is beyond words!

When the fried eggplants become soft, add sour cream, stir and continue cooking over low heat for another 5-10 minutes. Before turning off the stove, you can sprinkle with chopped dill or other herbs. Mix.