Eggplants Like Mushrooms for Winter without Sterilization
Original, tangy, and incredibly delicious! Eggplants Like Mushrooms is a wonderful winter preserve made without sterilization. Thanks to the quick cooking method, they stay firm, aromatic, and truly taste like mushrooms.
Updated : 13 May, 2026
Easy
More than 1 hour.
Ingredients
1 kilograms
Eggplant
850 milliliters
Water
1.5 tablespoon
Vinegar
2
Garlic
2
Laurel leaf
10
Peppercorns
0.5 teaspoon
Sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make eggplants like mushrooms for winter without sterilization? First, prepare all the ingredients you will need. Rinse the eggplants and bay leaves under running water and dry them with paper towels.
Step 2
Cut the stems off the eggplants, then slice the eggplants into rounds about 1 centimeter thick, about 3/8 inch. Cut each round either in half or into 4 pieces, depending on the size of the eggplant. Smaller eggplants only need to be cut into 2 pieces.
Step 3
Place the pieces into a deep container. I used a pot, but you can use a large bowl. Sprinkle the eggplants with 2 tablespoons of salt and mix well. Leave them for about 30 minutes. During this time, the salt will draw out the bitterness.
Step 4
Prepare the jars by sterilizing them in the way that is most convenient for you. I usually use the oven: I place the thoroughly washed jars and lids into a cold oven, turn on the upper and lower heat setting, set the temperature to 190°C (375°F), and leave them for 20 minutes. You can also sterilize the jars over steam or in the microwave.
Step 5
Prepare the marinade. Pour 850 ml water, about 3 1/2 cups, into a pot, add 1 teaspoon salt, a pinch of sugar, and pour in the vinegar. Add the bay leaf and peppercorns as well. Place the pot over high heat and wait until it comes to a boil. Carefully taste the marinade with a teaspoon, and if you feel it needs anything, adjust the ingredients to your taste.
Step 6
While the marinade is heating, pour cold water over the eggplants and drain immediately. This will help remove any juices and excess salt.
Step 7
Place about half of the eggplant pieces into the boiling marinade. Once it returns to a boil, reduce the heat to medium and cook the eggplants for 10 minutes. This is very important: if you cut the eggplants into larger pieces, the cooking time may need to be increased. If the pieces are smaller, the cooking time should be reduced. Do not overcook them, otherwise they will turn mushy.
Step 8
While the eggplants are cooking, peel the garlic and chop it into fairly large pieces. You can increase or reduce the amount of garlic to taste.
Step 9
Remove the first batch of eggplants from the pot using a slotted spoon. Turn the heat up to high, and once the marinade comes back to a boil, add the remaining eggplants. Reduce the heat to medium and cook them again for 10 minutes.
Step 10
Put the first batch of cooked eggplants into a hot sterilized jar. Sprinkle half of the chopped garlic on top and add 1 bay leaf from the brine.
Step 11
After cooking, place the second batch of eggplants into the jar as well. Add the remaining garlic and bay leaf. Fill each jar to the top with the marinade in which the eggplants were cooked.
Step 12
Close the jars with lids, turn them upside down, and wrap them in a towel. Once they have cooled completely, store them in a cool dark place or in the refrigerator.
Step 13
In winter, open a jar of this preserve and make an excellent salad appetizer. Drain the marinade from the jar, place the eggplants into a salad bowl, add finely chopped onion and herbs, dill works especially well, then add a little vegetable oil and mix everything well. The salad is ready, it is almost impossible to tell it apart from mushrooms. Enjoy your meal!
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