Eggplant as mushrooms. Recipes

Basically, any dish of eggplant is very tasty and healthy, but if you try a little, it will still have the taste of mushrooms. To prepare such a yummy different ways – to marinate or fry, for example. Everyone knows that mushrooms-heavy enough food for a long time to digest by our body, and with “blue” – it is quite another thing. Delicious – even with the skewer, even with boiled potatoes. Will tell you how to cook eggplant as mushrooms. Recipes take a wide variety to the choice.

What is the use of eggplants?

But first, a little stop on the use of the blue ones. Aside from the wonderful taste they have a huge advantage. Eggplant is low in calories. They contain a lot of minerals and vitamins such as potassium, iron, magnesium, cobalt, calcium, zinc, aluminium, sodium, copper, manganese and phosphorus, A, b, C and R. the Vegetable contains organic acids, pectin and a lot of fiber. So the eggplant prevent the development of atherosclerosis and positive effect on the cardiovascular system. Blue is useful for the gallbladder and liver, kidneys, improve intestinal peristalsis, reduce blood sugar and help with diabetes and excrete various harmful acid. So prepare eggplant as mushrooms. Recipes included.

Recipe of the salted eggplant

Take one kilogram of this vegetable. The best option will be sturdy, small fruits with a bit of unripe seeds. Also, we will need the following ingredients: 300 grams of carrots, half a tablespoon of salt, clove of garlic, a teaspoon of a mixture of peppers (peas), one tablespoon 6% vinegar, to taste parsley, celery and dill. Now about the process "how to cook eggplant as mushrooms". The recipe is as follows:

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1. Peel the garlic, razdelyaet chesnokodavki. Cleaned from the stems and cut the eggplants across the length is a little deeper than halfway. Boil water, potseluem and drop it in our vegetables. Approximately five minutes to cook.
2. To make the flesh more tightly and remove excess bitterness, the eggplant should be put under the yoke.
3. When they have cooled, evenly with half of salt put salt inside, add the garlic and carrots. Now put a thick layer in an enamel or glass dish.
4. The most complex stage. You need to determine the amount of brine. The easiest way to cook the brine less, and then add boiled water. Cook it out of the water and the remaining spices, salt.
5. After that, when cooled to 40-45 degrees, add vinegar, fill the eggplant with brine, put the yoke and held for 2-3 days. Done!

If you're going to eat the finished dish in the near future, then just put it in the fridge. If the eggplant in the winter as the mushrooms are harvested, then drain off the brine, in a saucepan bring it to boil again and fill jars. Add a teaspoon of vinegar and a tablespoon of vegetable oil, sterilize them 10 minutes and roll. Those that are kept in the fridge or cellar, without sterilization, is much tastier and taste exactly like mushrooms.

Prepare pickled eggplant as mushrooms

Will Tell you another recipe, which in the winter enough to get out of the cellar a jar, open it, add a little chopped onion, vegetable oil, mix well and the dish is ready. Ingredients: eggplant - 5 kg, salt, pepper, leaf. For the marinade: water-5 liters, vinegar 9% - 200 ml. Blue choose better, without large seeds and coarse veins. Peeled and cut into cubes. Sprinkle with salt, stir and leave for 1.5-2 hours, until the eggplant will not let the bitter juice. Pour out the juice and pour five liters of water. Wait until boiling, add vinegar and boil 4-5 minutes. In half-liter, dry, clean jars put on the bottom five peas of bitter pepper and one Bay leaf. While our vegetables are hot, take them and fill them banks, are clogging tightly and then flip. After cooling, remove the finished product to a suitable case. Cooked eggplant as mushrooms. Recipes we recommend you save and when you want to apply.

Recipe using roasted eggplant

Ingredients: 5 kg of eggplants, three tablespoons of salt, half a kilo of onions, vegetable oil and 4-5 cloves of garlic. The process itself:

1. Washed the eggplant and be sure to clean them from the skin. Cut into small strips, and mushrooms.
2. Foldable for ease of mixing in a large bowl.
3. Salt three tablespoons of salt and leave for two hours, until the brown juice.
4. At this time, the cleaned garlic and onions, washed and dry. Cut in half cloves of garlic and onions-half-rings.
5. Pour two tablespoons of vegetable oil in the frying pan, heats it, put in a preheated oil pressed hands eggplants, fry them slightly. Strongly fry do not need.
6. Put in pan a layer approximately 3-4 cm from the top – some of the chopped garlic with the onions. Repeat, until all the vegetables.
7. Brine: pour in a container of water (two cups), add half a Cup of vinegar, Bay leaf and pepper. Bring to the boil and pour insaucepan. Cover with a lid, let it cool, put in refrigerator for two days. Eggplant, like mushrooms, fried – ready.

The easiest recipe eggplant

Without spending a lot of time and effort, you can prepare a delicious cold appetizer with mushroom flavor. You will need one kilogram of the blue ones, one onion, sunflower oil, tablespoon of salt and 3-4 tablespoons of soy sauce. My pulsantiera vegetables and cut into slices, then cut into wedges. With the help of salt, as in other cases, remove the bitterness. Meanwhile, fry chopped onion – until Golden brown. Remove the skillet aside. Wash the eggplants, dry them with paper towels and pour into a heated frying pan with onions. Fry on medium heat for about 20 minutes and add soy sauce. Thanks to this fried eggplant in the winter as the mushrooms came out very tasty. The Council – not to eat them hot, better in just a few days from the fridge, or in winter from the banks.

Some guidelines when cooking eggplant

Despite the pleasure of consuming the product, you must still observe some caution. First, you need to know that fried blue absorb a lot of oil and completely lose all their dietary value. Therefore, preparing eggplant as mushrooms recipes choose from roasted or steamed vegetables containing a small amount of oil. Second, do not prepare an overripe eggplant. And third, people with diseases of the stomach need to be careful because of the high content of vegetable fiber.