Eggplants are like mushrooms

A collection of recipes for eggplants like mushrooms with photos and step-by-step instructions. We will tell you and show you how to cook eggplants like mushrooms quickly and deliciously!

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Recipes for eggplants like mushrooms

Ingredients

Chicken egg – 4 pcs.

Onion – 200 g

Ground dark pepper - to taste

Sunflower oil - for frying

Ingredients

Vegetable oil for frying;

Maggi mushroom cube – 1 tsp;

Ingredients

Eggplants – 600 g

Sour cream 15% – 1 glass

Dried mushrooms – 4-5 pcs.

Vegetable oil – 3 tbsp.

Vegetable broth or water

Sea salt - to taste

Pepper, h.m. - taste

Garlic - optional

Dill - a couple of sprigs

Ingredients

Eggplants – 600 g

Fresh dill – 20 g

Vegetable oil – 3 tbsp.

Bay leaf – 1 pc.

Garlic – 1-2 cloves

Ingredients

Eggplants – 1 kg

Dry dill – 1 pinch

Onion – 200 g

Garlic – 1-2 cloves

Vegetable oil - for frying

For the marinade:

Dark peppercorns – 7 pcs.

Bay leaf – 1 pc.

Ingredients

Eggplants – 500 g

Marinade:

Onions – 1 pc.

Bay leaf – 1-2 pcs.

Garlic – 2-3 cloves

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Eggplants are like mushrooms, fast and delicious - 5 step-by-step recipes with photos

Eggplant is considered an all-purpose vegetable that can replace even meat and everyone’s favorite mushrooms - it can be difficult to distinguish them by taste. One of the favorite dishes is popularly dubbed “eggplants like mushrooms.” The slices of blue vegetable in this dish truly taste like salted and pickled gifts of the forest. Eggplants “like mushrooms” do not contain complex ingredients and do not require a huge amount of time and effort.

Eggplants “like mushrooms”

Ingredients

Manufacturing process

The eggplant appetizer according to the proposed recipe is moderately spicy and with a pleasant aftertaste of mushrooms.

Quickly pickled eggplants “like mushrooms”

Ingredients:

Eggplants – 1.5 kg.
Garlic – 1 medium sized head.
Bay leaf – 4 pcs.
Onions – 2 onions.
Allspice – 7-8 pcs.
Cloves – 4 pcs.
Hot pepper - to taste.
Water – 2.5 l.
Sunflower oil – optional, for dressing.

For the marinade (per 1 liter):

Salt – 2.5 tbsp. l.
Sugar – 2 tbsp. l.
Vinegar 9% – 5-6 tbsp. l.

Manufacturing process:

To begin, wash the eggplants, remove the stem, peel them and cut into cubes 1.5-2 cm in size.
Bring the water to a boil, place the chopped eggplants in it and wait for it to boil again. Then cook the cubes for 3-4 minutes. Please note: we do not add salt and vinegar at this step, but boil them in plain water.
When the eggplants are ready, you need to discard them in a colander and wait until the water drains.
Place the eggplant cubes into jars, layering them with the previously prepared garlic and chopped onions.
Add cloves, allspice, and bay leaves to the jars. Hot pepper can be added as desired.
Prepare the marinade as follows: bring a liter of water to a boil, add salt, sugar and 9% vinegar in the quantities specified in this recipe.
Pour hot marinade over eggplants in jars.
Cool. Place in the refrigerator for 5-6 hours. During this period of time, the eggplants will become saturated with the taste and smell of garlic and spices.
If desired, sunflower oil can be added to the appetizer when serving.

According to this recipe, eggplants “like mushrooms” will be ready to eat the next day. They can be stored in the refrigerator for up to 2 weeks. If you want to prepare eggplants according to this recipe for the winter, you will need to sterilize and roll them. Jars with a capacity of 0.5 liters are sterilized within 45 minutes, liter jars - within an hour.

Fried eggplants “like mushrooms”

This is an extraordinary appetizer made from fried eggplants, indistinguishable in taste from real mushrooms. The snack is simple in preparation, but very tasty.

Number of servings: 4

Preparation time: 20 min

Total production time: 90 min

Ingredients:

Eggplant – 4 pcs.
Chicken eggs – 2 pcs.
Onions – 2 pcs.
Seasoning (mushroom broth) – 1 tsp.
Vegetable oil for frying - in the right amount.
Mayonnaise (for serving) - to taste.
Green onion (for serving) - to taste.

Manufacturing process:

Wash and clean the eggplants. Cut them into small cubes.
Place the eggplants in a bowl.
Beat the eggs until smooth.
Add the eggs to the eggplants and mix well. Cover with a lid and leave for an hour. During this hour, the eggplants must be stirred occasionally.
Heat vegetable oil in a frying pan. Place our eggplants in a frying pan and fry, stirring.
Peel and cut the onion into small cubes.
Add the onions to the eggplants in the frying pan and stir.
When the eggplants are well fried, add mushroom-flavored seasoning. Mix thoroughly and cook for another 5 minutes.
Fried eggplants “like mushrooms” are ready. Place them on a plate and serve. To taste, you can add a little mayonnaise and sprinkle with chopped green onions.

Eggplant salad “like mushrooms”

This salad is tasty and tasty, and is also easy to prepare. It will be appropriate not only at an ordinary, but also at a formal table. It can be served as a salad or as a separate dish, cool or warm.

The recipe is for 3 servings of salad.

Production time: 50 min.

Ingredients:

Eggplants – 300 gr.
Onion – 1 pc.
Chicken eggs – 3 pcs.
Garlic – 2 cloves.
Vegetable oil – 3.5 tbsp. l.
Mayonnaise – 100 gr.
Salt – 0.5 tsp.
Sugar – 0.5 tsp.
Vinegar – 1 tsp.
Water – 3.5 tbsp. l.
Ground dark pepper - to taste.

Manufacturing process:

We put a pan of water on the stove - we’ll start boiling the eggs. Boil them hard, and then don’t forget to cool them in cool water.
While the eggs are boiling, prepare the eggplants. We wash and clean them, then cut them into long strips, which we later chop into small cubes (can be cut into strips).
Place the eggplant pieces in a bowl, sprinkle with salt and set the bowl aside to remove the bitterness from the eggplant.
Meanwhile, cut the onion into half rings.
After 10 minutes, rinse the eggplants from salt. They can be boiled in water for a couple of minutes until they become transparent.
Let's continue working with the onions - you need to lightly marinate them. To do this, dissolve sugar and salt in water and add vinegar. Pour the onion with the resulting consistency, crushing it a little with your hands or pouring boiling water over it earlier.
Chop the garlic cloves. We need garlic so that the salad really turns out like mushrooms.
We return to our eggplants - we put them in a colander. Heat the oil in a frying pan and add pieces of eggplant and garlic. Fry for a couple of minutes, stirring constantly. There is no need to let it brown.
In the meantime, the eggs have cooled and you can simply peel them and finely chop them. In this case, it is very convenient to use an egg slicer.
The final step is to assemble our salad. Combine all the ingredients and fill them with mayonnaise. Mix carefully, pepper to taste and serve!

Eggplants can not only be boiled and later fried, but also baked in the oven - this way they will be crispy.
The onions for this salad can not only be pickled, but also fried in butter.
Eggs can be eaten raw - mix other ingredients with a raw egg and bake or fry.
You don’t have to peel the eggplants – they taste better that way.
To dress the salad, you can use sour cream instead of mayonnaise. You can also create a dressing using a mushroom stock cube.
You can not fry the garlic together with pieces of eggplant, but brew it with boiling water and add it to the finished salad.

Eggplants “like mushrooms” for the winter in a slow cooker

Cooking eggplants “like mushrooms” according to the proposed recipe is not only simple, but also quick. Eggplants cooked in a multicooker retain a huge part of the necessary substances, since stewing occurs in a gentle mode in a multicooker.

Production time – 1 hour 10 minutes.

Ingredients:

Eggplants – 1 kg.
Allspice – 8 pcs.
Vegetable oil – 1 cup (200 ml).
Garlic – 6 cloves.
Vinegar essence – 1 tbsp.
Dill – 1 tbsp.
Table salt - to taste.

Manufacturing process:

Wash the eggplants in warm water, dry, remove the stem and cut into small cubes.
Turn on the multicooker, selecting the “stew” mode and place the eggplant cubes in the bowl. Simmer for half an hour.
While the eggplants are stewing in the slow cooker, prepare the jars for seaming. We sterilize them over steam or in the microwave.
When the eggplants are ready, add chopped garlic, salt and other spices. Mix thoroughly and simmer for another 10 minutes.
At the end of the stewing, we take out the eggplants and, while still hot, put them in jars. Pour vinegar essence on top. In a 0.5 liter jar, it is enough to add a quarter of a teaspoon of essence.
We roll up the jars with lids, turn them upside down and leave them in a warm place until they cool.

Eggplant appetizer like mushrooms – 2 recipes for quick pickling

There is a whole layer of favorite dishes, snacks called “Eggplants like mushrooms” or something similar. In this article, you will find out what the essence of such a vegetable dish is, and what mushrooms actually have to do with it.

Almost everyone notices that when cooked, eggplant gets a color and texture very similar to pieces of mushrooms. This is especially noticeable when cooking. In general, the resulting slices are the same tender and slimy with a darkish gray color.

And over time, someone came up with the idea of marinating the “little blue ones” in the manner of mushrooms, in other words, seasoning them with a vinegar marinade, garlic, dill and various spices. The result was a cool appetizer, virtually no different in taste from the unique mushroom pickles.

If you also decided to cook a few “linden mushrooms”, just for testing, and very quickly, without long waits, as happens with classic winter preparations, then in this case I recommend that you familiarize yourself with a couple of quick pickling recipes given to us.

Recipes

Marinated eggplants like mushrooms (a frisky and tasty recipe)

A good summer snack, slightly spicy and sour. A wonderful addition to any main dish! And most importantly, this yummy dish is prepared in one or two minutes!

In fact, this is some kind of candidate for frisky tomatoes in Korean. You can follow the link later and check it out.

Eggplant – 1 kg. (or a little more);
Fresh dill (or parsley, cilantro) – 80 g.
Garlic – 8-10 cloves;
Flavored pepper (peas) – optional;
For the marinade:
Water – 2 l.
Vegetable oil (unflavored) – 80 ml.
Vinegar (9%) – 130 ml.
Salt – 60 g.
Sugar – 20-30 g.

How to salt eggplants like mushrooms

Wash the eggplants and trim the edges. We cut off the skin as desired, some do this, while others, on the contrary, prefer with the skin, because it retains the shape of the pieces and prevents them from falling apart.

Now chop the vegetables into medium cubes. Boil 2 liters of water in a saucepan, stir in salt, sugar and vinegar. Next, carefully place the chopped eggplant there.

Because the cool vegetables were immersed in the water, it did not boil. Bring to a boil again, and from now on cook for 5-7 minutes. Stir occasionally so that any piece is moderately soaked and cooked.

The pieces became much softer, but at the same time retained some elasticity and light density.

Next, use a slotted spoon to transfer the vegetables into a colander and let the water drain. Wait until it all cools down.

In the meantime, peel and finely chop the garlic cloves, or better yet, grate them. Wash the fresh dill, then chop it finely. In addition to dill, you can add parsley and any other herbs, it depends on personal taste.

Place the garlic and herbs in a deep cup, then pour in the vegetable oil. Stir well.

Place the cooled eggplants into this aromatic mixture and stir it all again. That’s it, now you need to cover it with a lid; if you wish, you can completely transfer everything into a plastic container. Place in the refrigerator for several hours (we usually leave it overnight (that is, in the dark ) so that all the pieces are marinated.

By the way, I advise you to somehow create stewed eggplants. They will appeal to all lovers of hot vegetable dishes like stew.

Eggplant salad like mushrooms (with onions, garlic and peppers)

A special appetizer salad made from eggplant and other vegetables. All this is kept in a fragrant marinade.

The recipe is not bad because it can be changed and supplemented in every possible way without any problems. You can add cucumbers, tomato pieces, zucchini, etc.

Eggplants – 1.3 kg.
Onions – 1 pc.
Garlic – 3 cloves;
Dill – 1 small bunch;
Bell pepper – 1 pc.
Hot capsicum – 3 small ones;
Vinegar 9% – 1 teaspoon;
Vegetable oil – 2 tbsp. spoons;
Sugar – 1 teaspoon;

Water 3 liters;
Vinegar 9% – 0.5 cups;
Salt – 4 tbsp. spoons;
Bay leaf – 1-3 pcs.

How to quickly pickle eggplants

Wash the “blue” ones, then cut them lengthwise and crosswise so that you get small, neat cubes.

Bring 3 liters of water to a boil in a saucepan, add 4 tablespoons of salt and half a glass of nine percent vinegar. Mix well and later add the eggplants there.

Transfer, bring to a boil again, then cook from the moment of boiling for about 4-5 minutes.

Next, place in a colander to remove all excess moisture from the glass pieces. We are waiting for it to cool down.

Thinly and finely chop the onion and bell pepper. Remove the seeds from the pepper. We also finely chop the garlic and hot peppers.

In a separate bowl, combine sugar and 1 teaspoon vinegar. Add 2-3 tablespoons of oil here. Stir until the sugar dissolves.

Place the garlic, bell pepper and hot pepper in one bowl, then pour the dressing over them. Stir and later add to the cooled eggplants. Next comes chopped dill.

Mix everything, cover with a lid, then put in the refrigerator for several hours. Naturally, you can try it after a while, and it will even be delicious, but the best result will be obtained by infusing it for 3-6-8 hours.

And here are spicy Korean eggplants for the winter, marinated in jars. We worked hard once, but later we can enjoy an excellent snack all winter and spring!

Video with a similar combination

Tips and notes (other manufacturing methods)

The recipes for marinated eggplants with mushrooms are quite similar, the differences in them are often only in the set of spices and some other vegetable additives. And so, the development of fast salting remains the same.

If you want to vary the above options in some way, you can use these tips. You will receive a dish with a brand new smell, taste and appearance.

Add the carrots, and I advise you to grate them on a Korean grater so that long, thin strips come out. Add carrots to already boiled eggplants. Season with spices, oil, etc. The result will be the most colorful and delicious salad.
In addition to carrots, the freshest cucumber can also be used. Cut it into thin circles or slices, then place it on top of the cooked, chilled eggplants. Here you just need to add a little more salt for the cucumbers. The cucumbers will become slightly salted and very fragrant.
Instead of garlic, you can put chopped ginger root. It will give pungency and extraordinary freshness.
Use a variety of greens. Dill, parsley, green onions, basil, cilantro, oregano - all this will enrich the smell and give new notes of taste.
Instead of sugar, you can add a spoonful of honey, and instead of salt, you can add a little soy sauce at the very end.
It is not necessary to boil the eggplants; some of them are fried beforehand, not only until soft, but sometimes even golden. In this case, add a few tablespoons of vinegar to the garlic and herb dressing so that the fried vegetable slices are marinated.
Cooking eggplant with vinegar places certain demands on the pan. It does not have to be duralumin; it is better to use enamel dishes, without cracks, so that acetic acid does not interact with the alloy.
Greens are greens, but don’t forget about various spices. Peppercorns, cloves, coriander, parsnips, bay leaves, cumin, etc. It’s a small thing, but the taste and smell changes absolutely!

If you like this article, be sure to share the link to it with your friends on social media. networks. Bon appetit and good mood!

Eggplants are like mushrooms

A good eggplant appetizer, the taste is reminiscent of mushrooms. This dish can be served on a formal table as an appetizer, or, of course, it can be served like this: for lunch or dinner. It is prepared very quickly and simply; it is better to cook it in the evening and let it sit overnight so that the eggplants absorb the smell and taste of garlic and dill.

Ingredients for “Eggplants like mushrooms”:

Eggplant – 2 kg
Garlic (1 large head) - 8 cloves.
Dill - 300 g
Vinegar (9%) - 10 tbsp. l.
Salt - 2 tbsp. l.
Water - 2.5 l
Vegetable oil - 1.5 cups.

Nutritional and energy value:

Ready meals
kcal 3655.3 kcal	proteins 31.2 g	fat 314.1 g	carbohydrates 1170.6 g
100 g dish
kcal 66.3 kcal	proteins 0.6 g	fat 5.7 g	carbohydrates 21.2 g