Eggplant recipes “like mushrooms” for the winter: 6 ways to deliciously transform blue fruits

The birthplace of eggplant is considered to be India, China. It was from there that the dark blue handsome began his proud procession on the planet. Eggplant, trapped in Europe, has long been considered a dangerous product. The fruit was even called the “apple of madness,” since it provoked hallucinations and poisoning in those who tasted it. And the reason for such madness was the improper cultivation, non-compliance with cooking technology. But if you take into account all the requirements of the little blue one, you can create delicious culinary masterpieces.

The benefits of the product, and how to choose it correctly

Eggplant is not only tasty, but also a very healthy product. It contains many vitamins (A, PP, C, group B), useful trace elements (phosphorus, iron, potassium, calcium, copper). In addition, little blue ones are used in diet food, as they are low in carbohydrates. Their caloric content is only 25 kcal per 100 g of product.

The properties

Eggplant is considered a product of longevity. Judging by the reviews of doctors, they are especially useful for older people, pregnant women, people suffering from fullness, adolescents. Experts say that the blue ones provide the following positive effects:

• remove harmful cholesterol from the body - thereby reducing the risk of developing atherosclerosis;
• stimulate peristalsis - eliminate constipation, normalize metabolism due to pectin and fiber;
• prevent the formation of oncology - fruits are rich in finolic compounds;
• normalize water-salt metabolism - improve heart function due to potassium salts;
• provide a diuretic effect - due to this property, the product is recommended for gout and puffiness;
• activate bile secretion - stimulate the work of the gallbladder, pancreas;
• improve hematopoietic processes - increase hemoglobin;
• provide cartilage regeneration - strengthen bones and restore joints, therefore they are useful for osteochondrosis, osteoporosis, arthrosis.

3 tips for choosing

An improperly grown product absorbs and concentrates fairly toxic substances. Before choosing eggplant recipes “like mushrooms” for the winter, you should carefully consider buying this fruit. Remember the following three recommendations for the right choice.

1. Take young eggplant. Recognizing them is easy. Young specimens are distinguished by a thin skin, a dark blue even shade. Overripe fruits acquire gray-green or yellowish-brown tones. Never buy them. It is overripe eggplants that accumulate solanine in themselves - a rather toxic substance that causes poisoning of the body. In young eggplant this component is not.
2. Pick the middle fruits. Do not buy too large eggplant. They have a lot of seeds that will reduce the taste of the dish. It is not recommended to opt for very small eggplants.During the heat treatment, they can turn into a "mess". The most tasty and healthy fruits are medium-sized.
3. Check product freshness. Eggplants, for a long time lying on the counter, whether harm will please a large content of nutrients. But the risk of acquiring digestive problems by eating a stale fruit increases significantly. To determine the freshness of an eggplant, take it in your hands. The peel should be smooth, even. There should not be brown spots on the surface (these are traces of spoilage). Carefully inspect the “tail”. A green stalk indicates the freshness of the product, and a brown stalk indicates that the fruit has long been picked.

Secrets of Proper Cooking

The secrets of proper cooking are few, but they need to be considered. Improperly prepared eggplant is able to completely lose its beneficial properties, leading to severe intoxication. Experienced chefs know three secrets.

1. Do not eat raw fruits. Never eat raw eggplant or fruit that has not undergone a complete heat treatment. Such a dish causes prolonged intestinal upset, severe cramping, and vomiting.
2. Eliminate characteristic bitterness. Blue have a specific bitterness. To eliminate it, cut the washed fruits into medium-sized circles or cubes. Fold the raw materials in a bowl, salt. After 15-20 minutes, drops of liquid will come out on the surface of the pieces. Gently rinse the cubes under running water, pat it dry with a paper towel.
3. Pickle with or without skin. Eggplant can be preserved both with the skin and without it. It depends on your preference. Refined blues provide the dish a more delicate taste. But in this case, the risk of obtaining a porridge-like consistency increases.

Eggplant "like mushrooms" for the winter: choose your recipe

Eggplant can be stored frozen. This is the easiest way to harvest blue ones for the winter. To do this, cut the product into pieces, eliminate the bitterness. Then blanch the blue ones in boiling water for two to three minutes, immediately pour over with cold water. Place the eggplant on a clean, dry cloth to remove excess fluid. Lay the pieces on a flat surface covered with polyethylene, so that the eggplants do not touch, put them in the freezer. Frozen pieces in a separate container or bag. But if you want to pamper your homemade "eggplant mushrooms", use the recipes below.

Boiled

Features. This is the simplest recipe for making a delicious snack - eggplant "like mushrooms" for the winter without sterilization.

Composition:

• blue ones - 3 kg;
• water - 3 l;
• bay leaf - three to four pieces;
• vinegar - 150 g;
• salt - two tablespoons;
• garlic - one head.

Cooking

1. Cut eggplant into medium-sized cubes.
2. Sprinkle with salt.
3. While the bitterness goes away, take up the marinade.
4. Pour water into a saucepan, add salt, add bay leaf and bring to a boil.
5. When the liquid begins to boil, pour in the vinegar, reduce the heat.
6. Dip the little blue pieces into the marinade in small batches. They need to be cooked for 15 minutes.
7. Remove the eggplant, immediately put in sterilized jars.
8. In each jar (0.5 l), add two cloves of garlic.
9. Pour the blue ones with hot marinade (the one in which the fruits were cooked).
10. Roll up banks, be sure to wrap.

Salted

Features. Salted eggplant "like mushrooms" will appeal to all lovers of savory snacks. This dish can be consumed after three to four days. To pickle the eggplant “like mushrooms” for the winter, the jars (0.5 l) must be sterilized for 15 minutes, then tightly rolled up with lids.

Composition:

• eggplant - 3 kg;
• garlic - one head;
• carrots - four pieces;
• water - 2.5 l;
• vegetable oil - 30 ml;
• salt - five tablespoons;
• cloves, allspice and bitter pepper.

Cooking

1. Remove the stalks, rinse the eggplant.
2. Dip them whole in water, cook for 15 minutes.
3. When the fruits have cooled slightly, put them under the oppression for one to two hours to eliminate excess fluid.
4. At this time, grate the carrots, chop the garlic.
5. Combine the carrots with garlic, add salt and spices, mix.
6. Each eggplant cut along, without reaching the edge so as to form a pocket.
7. Start with a little blue garlic-carrot mass.
8. Stuffed eggplant in jars, tamp a little.
9. If the filling remains, then fill in the voids formed in the bank.
10. Now boil water, add salt, boil the brine for five to seven minutes.
11. Pour the cans with the resulting marinade.
12. Transfer the containers to a cold place, soak for three to five days.

With herbs and garlic

Features. This recipe for eggplant "mushroom" with garlic and herbs for the winter requires mandatory sterilization. A simple procedure will provide better storage of preservation.

Composition:

• blue ones - 5 kg;
• salt - four tablespoons;
• water - 3 l;
• vinegar - 250 ml;
• garlic - two heads;
• dill - a large bunch;
• sunflower oil - 300 ml.

Cooking

1. Cut eggplant into cubes, eliminate bitterness.
2. Put a pot of water on the fire, add salt, bring to a boil. Then pour in the vinegar.
3. Dip eggplant in boiling marinade.
4. Boil them for three minutes, no more, put in a colander so that excess fluid can drain.
5. Chop the dill, combine it with chopped garlic.
6. In a large bowl, mix the pieces of eggplant with garlic herbs, add vegetable oil.
7. Lay out the finished salad in sterilized jars, cover with iron lids (do not roll up).
8. In a large saucepan, lay an old towel at the bottom, put jars of eggplant on it. Fill with water, turn on the fire.
9. Sterilize the blue ones for 20 minutes, then roll up.

Pickled

Features. Cooking pickled eggplant “like mushrooms” is recommended not for the winter, but as an everyday dish. Although if you resort to sterilization (15-20 minutes), then such a workpiece will be able to save for a long time. Use the following step-by-step instructions to properly prepare your meal.

Composition:

• blue - 3 kg;
• onions - 300 g;
• vinegar - 100 ml;
• vegetable oil - if necessary;
• garlic - two to three heads.

Cooking

1. Cut onion rings, pour vinegar.
2. In this marinade, soak the onion for 15-20 minutes.
3. At this time, take care of the eggplant: cut them into cubes, eliminate the bitterness.
4. Pour a little oil into the pan, fry the little blue ones. Remember that eggplant is capable of absorbing a lot of fat like a sponge, so do not overdo it with a plant product.
5. Fried slices should acquire a beautiful golden color.
6. Put them in a deep bowl, add the pickled onions, squeeze the garlic through a press.
7. Add salt to taste, mix.
8. Arrange such a salad in jars, then sterilize it or close it with an ordinary lid, put in the refrigerator.

With mayonnaise

Features. Appetizing and original eggplants are obtained by adding mayonnaise.

Composition:

• blue - two fruits;
• garlic - one clove;
• onions - one;
• mayonnaise - five to six tablespoons;
• vegetable oil, salt.

Cooking

1. Chop the onion, fry it in oil until a golden hue appears.
2. Put the workpiece on a sieve so that excess oil can drain.
3. Cut the eggplant into small cubes, eliminate the bitterness.
4. Fry the pieces in oil until they have a rich golden color.
5. Combine eggplant and onions.
6. Add chopped garlic, mayonnaise.
7. Enter spices to taste, mix the mass.
8. Put the salad in jars.
9. Sterilize preservation for 15 minutes, then roll up.

Fried with eggs

Features. This recipe of blue “like mushrooms”, kept in the refrigerator, takes on special piquancy due to the addition of eggs. The dish can be consumed both hot and cold. In the latter case, it is necessary to withstand it for one to two hours in the refrigerator.

Composition:

• blue - four fruits;
• vegetable oil - for frying;
• onions - one;
• an egg - two;
• mushroom cube - one;
• greens (dill, parsley, onions) - a small bunch.

Cooking

1. Cut eggplant into cubes, eliminate bitterness.
2. In a separate bowl, break the eggs, pour a pinch of salt, thoroughly beat the mixture.
3. Fill the blue ones with egg mass, mix so that all the pieces are soaked evenly.
4. Chop the onions while the eggplant is soaking.
5. Put eggplant in a frying pan with hot oil, fry them.
6. Add to the little blue onions, continue to fry the mass.
7. After 15 minutes, pour the mushroom cube into the pan, after crushing it.
8. Stew the dish for another five minutes, stirring constantly.
9. Before serving, chop the greens and decorate the “mushrooms”.

Whatever recipe for little blue “like mushrooms” for the winter you choose, you will need another tip from the cooks. If you decide to peel the eggplant, scald the fruit first with boiling water. With such blue peels can be removed easily and without much hassle.

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