Eggplants with onions and mushroom cubes. Mushroom fried eggplants

During the eggplant season, you will have a great opportunity to save on mushroom dishes without losing the taste and texture of your favorite oyster mushrooms, champignons and chanterelles, all thanks to a simple recipe for eggplant with eggs like mushrooms, which will be discussed in this material.

Eggplants like mushrooms with eggs - recipe

Of course, the eggplants themselves can resemble mushrooms only in their texture, while a simple bouillon cube will provide the corresponding taste. If you are against synthetic mushroom additives, then replace the cube with powder from. To prepare it, just throw the dried mushrooms into a coffee grinder and beat thoroughly.

Ingredients:

• eggplants – 680 g;
• onions – 280 g;
• eggs – 2 pcs.;
• garlic – 1 clove;
• mushroom bouillon cube – 1 pc.;
• a handful of parsley and dill;
• vegetable oil for frying.

Preparation

First of all, check the eggplants for bitterness. If the vegetables are bitter, then generously salt them and leave for half an hour; after the allotted time, rinse off the salt and dry the pieces. Beat the eggs until foamy and pour them over the eggplant pieces. Leave the workpiece for about an hour. After time, there should be no eggs left in the dish; the eggplants will absorb everything.

Sauté the onion pieces and add the eggplants to them. Once the pieces have set, add the pureed garlic and crushed stock cube. After stirring, cook the eggplants like mushrooms, fried in eggs until tender, and then season the dish with herbs.

Eggplant with egg and onion like mushrooms in a frying pan

To make the finished dish even richer and juicier, many housewives prefer to add sour cream to the eggplants at the very end of cooking.

Ingredients:

• eggplants – 440 g;
• eggs – 2 pcs.;
• sour cream – 90 g;
• onions – 290 g;
• mushroom bouillon cube;
• sour cream – 175 g.

Preparation

Peel the eggplants and divide into equal cubes. Mix the eggplant pieces with a couple of beaten eggs and set aside for an hour. Melt some butter and use it to saute the onions. Add the eggplant and crumble the mushroom stock cube. After stirring, leave the eggplants to finish cooking and, after removing the dish from the heat, season everything with sour cream. Fried eggplants with mushrooms and eggs can be served either hot or pre-cooled and flavored with garlic and herbs.

Eggplant with egg, onion and mayonnaise like mushrooms

If the fat content of the finished dish bothers you less than the taste, then you can simmer the eggplants in mayonnaise. Please note that for this recipe it is better to use store-bought mayonnaise, which contains emulsifiers, since the homemade product will immediately curdle and make the dish unappetizing.

For lovers of fresh vegetables and dishes made from them, there is an excellent recipe. Try making fried eggplants with onions and a mushroom stock cube for yourself and your loved ones. Fried eggplant with egg, like mushrooms! This is an amazing dish - simple, quick, satisfying and very tasty. The mushroom cube (maggi) gives it a special aroma; it essentially replaces spices. This is a great way to add a twist to a dish when you don't have a ton of spices or seasonings to choose from.

The dish is super simple and delicious. But still, everyone has their own taste and preferences.

And this dish can be slightly varied:

• add garlic;
• instead of whole eggs, use only yolks or only whites;
• add a spoonful of sour cream, mayonnaise or a little cream to the ingredients;
• Instead of sunflower oil, take butter or ghee.

Another option is to cook not in a frying pan, but in the oven. To do this, place the sautéed onions and sliced ​​eggplants in the egg in a ceramic baking dish. Sprinkle everything generously with grated hard cheese. Bake at 200 degrees for about 40 minutes.

Choose an option and be sure to try it in your kitchen. And now for the classic recipe.

Ingredients

• Eggplant – 1 pc.;
• Selected egg – 2 pcs.;
• Onions – 1 pc.;
• Bouillon cube (mushroom flavored) – 1 pc.;
• Sunflower oil – 2 tbsp. l.;
• Fine salt - to taste;
• Parsley – 1-2 sprigs.

Preparation

Rinse the eggplant. Peel off the skin. Take a small fruit; it will have tender pulp without bitterness. One vegetable is enough for 2 servings of the dish.

Cut the fruit pulp into medium-sized cubes.

Peel the onion and rinse in water. Cut into smaller pieces. If you have any concerns against onions (not everyone likes fried onions), go with something else. For example, a little bell pepper or carrots.

Beat the eggs into a bowl. Shake slightly with a fork or whisk until they turn into a homogeneous, slightly foamy mass.

Dip the sliced ​​eggplant into the eggs. Stir. Eggplants have a pulp structure that quickly absorbs moisture or fat. Therefore, leave the mixture on the table for about half an hour, maybe a little longer if time permits. Just stir the mixture a few times so that the slices absorb the egg batter evenly. Then everything will cook better.

Heat a little sunflower oil in a frying pan. Place the eggplants. Fry over high heat for a few seconds until the egg layer is set. Then reduce the heat to moderate.

Add onion. Here it is ordinary onion, but according to taste you can replace it with fresh green slices. Cook, stirring over medium heat, until the onion is lightly browned.

Add some salt. Crumble the bouillon cube and pour into the pan.

Fry until the eggplant cubes are lightly browned, which is only 4-5 minutes. Be sure to stir everything with a spatula or spoon.

Place the cooked eggplants with eggs, mushroom cubes and onions on a plate. Sprinkle with chopped parsley. No side dish is required for this dish. If desired, you can add only a piece of rye or black bread. It turns out delicious with wheat bun croutons. Bon appetit!

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

The benefits of the product and how to select it correctly

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

The beneficial substances contained in dark blue fruits are not destroyed during heat treatment. Therefore, delicious preserved eggplant will replenish the deficiency of vitamins and minerals throughout the winter.

Properties

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

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

A product grown incorrectly absorbs and concentrates quite toxic substances. Before choosing eggplant recipes “like mushrooms” for the winter, you need to carefully consider the purchase of this fruit. Remember the following three tips for making the right choice.

1. Take young eggplants. It is not difficult to recognize them. Young specimens are distinguished by thin skin and an even dark blue hue. Overripe fruits acquire gray-green or yellowish-brown tones. Never buy them. It is overripe eggplants that accumulate solanine, a rather toxic substance that causes poisoning of the body. Young eggplants do not have this component.
2. Select medium fruits. Don't buy eggplants that are too big. They contain a lot of seeds, which will reduce the taste of the dish. It is not recommended to choose very small eggplants. During heat treatment, they can turn into “porridge”. Medium-sized fruits are the most delicious and healthy.
3. Check the freshness of the product. Eggplants lying on the counter for a long time will cause harm due to their high content of nutrients. But the risk of developing digestive problems by consuming stale fruit increases significantly. To determine the freshness of an eggplant, hold it in your hands. The skin should be smooth and even. There should be no brown spots on the surface (these are signs of spoilage). Carefully inspect the “tail”. A green stalk indicates the freshness of the product, while a brown stalk indicates that the fruit was picked long ago.

Chefs say: the darker the color of the eggplant, the tastier it is. Therefore, choose fruits of a rich shade, almost black.

Secrets of proper cooking

There are few secrets to proper cooking, but they need to be taken into account. Improperly prepared eggplant can completely lose its beneficial properties and lead to severe intoxication. Experienced chefs know three secrets.

1. Don't eat raw fruits. Never eat eggplants raw or fruits that have not been fully cooked. This dish causes long-term intestinal disorders, severe cramps, and vomiting.
2. Eliminate characteristic bitterness. The blue ones have a specific bitterness. To eliminate it, cut the washed fruits into small circles or cubes. Place the raw materials in a bowl and add salt. After 15-20 minutes, drops of liquid will appear on the surface of the pieces. Gently rinse the cubes under running water and pat dry with a paper towel.
3. Marinate with or without skin. Eggplants can be preserved with or without skin. It depends on your preference. Peeled blueberries provide the dish with a more delicate taste. But in this case, the risk of obtaining a mushy consistency increases.

Eggplants “like mushrooms” for the winter: choose your recipe

Eggplants can be stored frozen. This is the easiest way to prepare blueberries for the winter. To do this, cut the product into pieces and remove the bitterness. Then blanch the blue ones in boiling water for two to three minutes, immediately rinse with cold water. To remove excess liquid, place eggplants on a clean, dry cloth. Place the pieces on a flat surface covered with plastic, so that the eggplants do not touch, and put them in the freezer. Place frozen pieces in a separate container or bag. But if you want to pamper your homemade “eggplant mushrooms,” use the recipes below.

Boiled

Peculiarities . This is the simplest recipe for preparing a delicious snack - eggplants “like mushrooms” for the winter without sterilization.

Compound:

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

Preparation

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

Salty

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

Compound:

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

Preparation

1. Remove the stems and wash the eggplants.
2. Immerse them entirely in water and cook for 15 minutes.
3. When the fruits have cooled slightly, place them under pressure for one to two hours to remove excess liquid.
4. At this time, grate the carrots and chop the garlic.
5. Combine carrots with garlic, add salt and spices, stir.
6. Cut each eggplant lengthwise, not reaching the edge, to form a pocket.
7. Fill the blue ones with the garlic-carrot mixture.
8. Place the stuffed eggplants in jars and compact them a little.
9. If the filling remains, then fill the voids formed in the jar with it.
10. Now boil water, add salt, boil the brine for five to seven minutes.
11. Fill the jars with the resulting marinade.
12. Transfer the containers to a cool place and leave for three to five days.

With herbs and garlic

Peculiarities . This recipe for eggplants “for mushrooms” with garlic and herbs for the winter requires mandatory sterilization. A simple procedure will ensure better preservation.

Compound:

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

Preparation

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

Pickled

Peculiarities . It is recommended to cook pickled eggplants “like mushrooms” not for the winter, but as an everyday dish. Although if you resort to sterilization (15-20 minutes), then such a workpiece can be preserved for a long time. Use the following step-by-step instructions to prepare the dish correctly.

Compound:

• blue – 3 kg;
• onions – 300 g;
• vinegar – 100 ml;
• vegetable oil - as needed;
• garlic - two or three heads.

Preparation

1. Cut the onion into rings and add vinegar.
2. Soak the onions in this marinade for 15-20 minutes.
3. At this time, take care of the eggplants: cut them into cubes, remove the bitterness.
4. Pour a little oil into the pan and fry the blue ones. Remember that eggplants are like a sponge and can absorb a lot of fat, so don’t overdo it with the plant product.
5. The fried slices should acquire a beautiful golden color.
6. Place them in a deep bowl, add pickled onions, squeeze the garlic through a press.
7. Salt the mixture to taste and stir.
8. Place this salad in jars, then sterilize it or close it with a regular lid and put it in the refrigerator.

After three to four days, the eggplants will be completely saturated and acquire the aroma and taste of real mushrooms. Fans of spicy snacks are advised to add a quarter of a chili pepper to the dish.

With mayonnaise

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

Compound:

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

Preparation

1. Chop the onion and fry it in oil until golden brown.
2. Place the workpiece on a sieve so that excess oil can drain.
3. Cut the eggplants into small cubes and remove the bitterness.
4. Fry the pieces in oil until they acquire a rich golden color.
5. Combine eggplant and onion.
6. Add chopped garlic and mayonnaise.
7. Add spices to taste and stir.
8. Divide the salad into jars.
9. Sterilize the canned food for 15 minutes, then roll it up.

Fried with eggs

Peculiarities . This recipe for blue mushrooms, kept in the refrigerator, acquires a special piquancy due to the addition of eggs. The dish can be eaten both hot and cold. In the latter case, it is necessary to keep it in the refrigerator for one to two hours.

Compound:

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

Preparation

1. Cut the eggplants into cubes, remove the bitterness.
2. Break the eggs into a separate bowl, add a pinch of salt, and beat the mixture thoroughly.
3. Fill the blue ones with the egg mixture, stir so that all pieces are soaked evenly.
4. While the eggplants are soaking, chop the onions.
5. Place the eggplants in a frying pan with heated oil and fry them.
6. Add the blue onions and continue frying the mixture.
7. After 15 minutes, add the mushroom cube into the frying pan, having previously crumbled it.
8. Simmer the dish for another five minutes, stirring constantly.
9. Before serving, chop the greens and decorate with “mushrooms”.

Whatever blue mushroom recipe you choose for the winter, you will need one more piece of advice from the chefs. If you decide to peel the eggplants, first scald the fruits with boiling water. The skin can be removed from such blue ones easily and without much hassle.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

One of the simplest and most popular options for preparing vegetables is eggplants as mushrooms for the winter. They are easy to prepare. The recipe does not require a large number of ingredients; what grows in the garden is enough, and the taste of the dish is amazing and resembles real pickled mushrooms. Blue ones are not only tasty, they are rich in substances such as proteins, carbohydrates, minerals (phosphorus, calcium, manium, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The vegetable contains components that lower cholesterol levels.

How to choose the right eggplants for harvesting for the winter

The taste of a dish largely depends on how well the ingredients are chosen. For winter preparations, you should choose small, young eggplants, whose flesh has not yet hardened and the seeds have not ripened. The recipe requires fruits with a shiny surface and a bright purple color. The eggplant skin should be elastic, juicy and smooth. The shape of the fruit does not matter. It can be ovoid, spherical, oval, cylindrical.

When choosing blue ones, pay attention to the presence of soft brown spots on the skin. This indicates that the blue ones are starting to deteriorate. The “venerable” age of the eggplant is indicated by the brown-yellow and gray-green tones of color and the brown stalk. Regardless of the variety, it lends itself well to all types of heat treatment - frying, stewing, boiling. However, there are varieties that are intended only for stuffing or freezing or preparing salads for the winter.

What utensils will be needed for sterilization?

Twisting blanks is a labor-intensive process and requires preparation. Before preparing the blue ones, stock up on dishes for sterilization. The volume of storage containers depends on your preferences and the number of eaters in the family. Decide which sterilization method you prefer: in the oven or in a water bath:

1. If you will sterilize the jars in the stove cabinet, then prepare a wire rack, a baking sheet, a thick napkin, and a large cutting board on which the hot jars will be placed.
2. When sterilizing in a water bath you will need:
   • a spacious pan with a lid (aluminum or enamel) in which the process itself will take place;
   • special clip for removing cans;
   • canvas napkin;
   • a wooden circle the size of the bottom of the pan, which will protect the jars from overheating and prevent them from bursting during sterilization;
   • large cutting board;
   • a ladle for water and the jars themselves.

The best winter recipes with photos

There are an incredible number of options for winter preparations with blue ones. Among them, recipes for “mushrooms” occupy not the least place. They differ both in the method of preparation (stewing, pickling, boiling, frying) and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, pepper). Depending on the set of products, you get sweet blue, spicy or sour.

In a slow cooker

Eggplants, like mushrooms for the winter, can be prepared in any known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for this dish to digest is stewing vegetables in a slow cooker. Thanks to the optimal cooking temperature, the blue ones retain their best qualities, vitamins and minerals. For the dish take:

• a dozen young blue ones,
• 8 peas of allspice, unground,
• a glass of vegetable oil,
• head of garlic
• vinegar 70%,
• two tbsp. l. dill seeds,
• salt.

How to cook:

1. Wash the fruits, remove the stem, cut into cubes.
2. Pour all the oil into the multicooker bowl and heat it in the “Fry” mode.
3. Pour the cubes into the multicooker, close, change the mode to “Stew”. Set the time to 30 minutes.
4. Meanwhile, prepare jars for canning. Wash, sterilize in any available way: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
5. After the end of the stewing time, add pre-peeled and chopped garlic. To give the dish not only spiciness, but also aroma, the garlic must be crushed with a knife blade before slicing.
6. Add dill seeds, allspice, salt, simmer for another 5 minutes.
7. Place hot vegetables tightly in jars.
8. Before screwing, pour vinegar onto the lid of each jar. For cans with a capacity of 0.5 l. take 1/3 teaspoon of essence.
9. Turn the jars with screwed lids over and cover with a warm scarf.
10. After 24 hours, place the jars upside down and keep them covered for another 24 hours. Then go down to the basement.

With garlic without frying or sterilization

Any heat treatment helps to reduce the components necessary for the body in the product. For this reason, cooking offers gentle methods for preparing blueberries for the winter, preserving useful substances. Here's one of them. For him take:

• blue ones – 5 kg,
• bay leaf – 3 pcs.,
• allspice - 10 peas,
• non-iodized salt – 3 tbsp. l.,
• water – 5 l,
• vinegar 9% - tea cup.

Cooking instructions:

1. We wash the fruits and remove the stems. If the vegetables are homemade, cut off the peel and chop into medium-sized cubes.
2. Sprinkle the vegetables with salt and leave for two hours to remove the bitterness.
3. At the end of the specified time, drain the juice released from the eggplants, transfer them to a container and fill with water. Place on the stove and wait for it to boil.
4. Remove the foam from the boiling liquid and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
5. Place bay leaf and pepper in pre-prepared jars. We fill the jars with blue ones and fill them with the same brine that was used for cooking.
6. Roll up the lids. Place the upside down jars under the blanket. Leave it like this until it cools.
7. After a couple of days, we send the workpiece for storage.

Salad appetizer with dill a la mushrooms

Mushrooms are a favorite dish at any feast. If you live in a dry area where this delicacy does not want to grow, eggplants cooked with dill and garlic will save the situation. To get 4 liters of this snack we will need:

• blue ones – 3 kg,
• garlic – 5 heads,
• water from under the filter – 4 l,
• dill (any - umbrellas, dried, fresh),
• sugar – 100 g,
• salt – 4 tbsp. l.,
• vinegar 70% - 3 tbsp. l.,
• vegetable oil.

Step-by-step preparation:

1. Wash and clean the fruits. We cut it in any way - into cubes, cubes, most importantly - small sizes.
2. Pass all the garlic through the press. Finely chop the dill or grind if it is dry. The amount of these ingredients depends on individual preferences, so you can add either more or less garlic, just like dill.
3. Place a saucepan on the fire and pour water passed through a filter into it. Add spices, sugar and salt, add vinegar. After the water boils, add the first batch of eggplants.
4. Cook vegetables for 10 minutes. We count down the time from the moment the marinade boils.
5. Place the boiled pieces in a bowl. We fill them with dill (along with umbrellas, which give the dish a special aroma) and garlic. When serving appetizers, the umbrellas are easy to remove. Mix everything and immediately place it in dry, sterilized jars.
6. Immediately before rolling, add one tablespoon of hot vegetable oil to each jar of salad.
7. We turn the jars over, wrap them and leave them for a day. Then remove the blanket, let it cool completely, and put it into storage.

Pickled blueberries with carrots - simple and tasty

Eggplants go well with other vegetables: carrots, tomatoes. The little blue ones cooked with them reveal their best taste qualities. One of the most delicious eggplant recipes is pickling them with fried carrots. For it you need to take:

• one and a half kg. eggplant;
• half a kilo of carrots;
• a bunch of parsley;
• one and a half heads of garlic;
• two tbsp. l. vegetable oil;
• half a spoonful of peppercorns;
• 4 bay leaves;
• salt.

Cooking instructions:

1. Wash the vegetables, remove leaves and stems.
2. Place in a saucepan, fill with water to the top, and put on fire.
3. Bring to a boil, cook for 10 minutes from boiling time. Add salt 5 minutes before the end of cooking.
4. Drain the water. Cut each fruit in the center, without finishing the cut.
5. Take gauze or any cotton fabric. Put blue ones in it. Press the vegetables on top with a weight for two hours.
6. At this time, wash and peel the carrots. Grind it up.
7. Fry in a frying pan in sunflower oil, stirring constantly, until cooked (10 minutes). At the end, add garlic, crushed through a press, chopped parsley and salt. Mix the whole mass and let it cool.
8. Stuff the prepared blue ones with carrots. To do this, place the cooled carrots in the cut of the blue ones.
9. Place a layer of bay leaves and allspice into the pan, a layer of eggplants, and continue until you run out of vegetables.
10. Cover the top of the pan with a plate and place a weight on it.
11. In three days, the stuffed blue ones will be ready.

Delicious blue ones with mayonnaise in jars

You can prepare eggplants for the winter not only in marinade, their own juice and with tomato dressing, but also with mayonnaise. The dish turns out to be very satisfying and nutritious. To prepare it (per one liter jar) you will need:

• two blue ones;
• one head of garlic;
• one large onion;
• 6 tablespoons of any mayonnaise;
• sunflower oil;
• salt;
• pepper.

Preparation:

1. Cut the onion into strips.
2. Heat the oil in a frying pan, fry the onion in it and place on a plate. If the onions have absorbed a lot of oil, place them in a sieve to drain off any excess.
3. Meanwhile, wash the blue ones, remove the leaves and stalks. If the skin is hard and you want the vegetables to be more tender, peel them.
4. Cut the eggplants into cubes, fry them in vegetable oil, and add them to the onion.
5. Pass the garlic through a press and add to the vegetables.
6. Salt and pepper the mixture, season with mayonnaise. Mix.
7. Place eggplants in prepared jars, compacting tightly.
8. Cover them with lids and sterilize in a water bath for 15 minutes.
9. After this, roll up the cans and wrap them up.
10. Place the cooled containers into the cellar.

Fried with onions without vinegar

Vinegar helps preserve vegetables for long-term storage, but its use raises a lot of controversy. Many housewives make preparations without it. It is recommended to store vegetables cooked without vinegar in the refrigerator, but no more than two weeks. Take the following products:

• 2 large eggplants;
• 2 large onions;
• dill;
• pepper, salt.

Step-by-step preparation:

1. Wash the eggplants and peeled onions.
2. Cut the blue ones into medium-sized cubes or bars. Sprinkle with salt to get rid of the specific bitterness. After half an hour, drain the salted juice and rinse the vegetables.
3. Chop the onions, depending on how the blue ones are cut.
4. Heat the oil in a frying pan and fry the onion, add the blue ones and sauté the vegetables until tender, stirring constantly.
5. Before removing from heat, salt the vegetables, add pepper and dill.
6. Let cool, place in a container and put in the refrigerator.
7. Fried vegetables can be stored without vinegar for no more than two weeks.

How to make finger-lickin' hot blue ones

Fans of everything spicy will love eggplants cooked with chili peppers. Spicy herbs – leaf celery or basil – add piquancy to this preparation. The spiciness of the dish is regulated by the amount of pepper. For a not very sharp piece you will need:

• one kg. homemade eggplants;
• 3 cloves of garlic;
• 1 pod of chili pepper;
• half a glass of vegetable oil;
• 1 liter of water;
• 155 g apple cider vinegar;
• salt.

Cooking steps:

1. Wash and cut the blue ones into circles, each of which is divided into 4 parts.
2. Place the vegetables in a cup, add salt, add cold water, leave for 40 minutes. Salt will remove excess bitterness. This “bath” will prevent the vegetables from absorbing a lot of fat during frying. Rinse the eggplants.
3. Pour water into a saucepan, boil, pour in vinegar, add salt. Place the eggplants in boiling water. Cook them from the moment of boiling for 3 minutes. Remove the vegetables and let the water drain.
4. Heat the oil in a frying pan and fry the blue ones. After three minutes of frying, add finely chopped pepper and garlic. After this, fry for another minute.
5. Place hot fried vegetables in sterile jars.
6. Seal and cover with a blanket until the jars cool.
7. After two days, lower the blanks into the cellar.

Marinated with pepper

Eggplants are not only boiled, fried, stewed, they are also pickled. As an additional ingredient for this recipe, bell pepper is used, which gives a special piquant aroma and taste to the dish. To prepare pickled eggplants you will need the following set of products:

• 4 medium blue;
• 4 bell peppers;
• head of garlic;
• a bunch of greenery;
• vegetable oil;
• 150 ml 9% vinegar;
• 0.5 l of water;
• sugar to taste;
• salt;
• 4 things. carnations.

Step-by-step instruction:

1. We clean, wash the blue ones, cut into strips, add salt, and let stand.
2. The recipe will require a filling. To prepare it, pour water into a saucepan, add cloves, vinegar, salt, and sugar. The amount of sugar is taken individually. If you like sweet blues, use 3 tbsp. spoons of sugar. The optimal amount for this volume of blueberries is 2 tablespoons of sugar and 1.5 salt.
3. Bring the marinade to a boil and wait for the salt and sugar to dissolve. Remove and let cool.
4. Take the whole pepper and fry in oil until soft. We do the same with eggplants. Dip the fried vegetables into the marinade and arrange them in layers, sprinkling them with garlic and herbs.
5. Pour the marinade over the packed vegetables. Place a smaller lid on top and press down with pressure. Leave to marinate for 3 days.
6. Serve as a side dish for meat dishes.

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Eggplants are like mushrooms for the winter