Eggplant for the winter like mushrooms- This is a great option for winter harvesting. Cooking them is relatively simple, the products are always at hand, and they taste like real mushrooms! Some do not even always understand what they were treated to so tasty. "Blue" are rich in minerals, which they retain even during canning.
When choosing vegetables for canning, make sure that they are ripe and have a rich dark purple color. Don't let them have rotten spots!
Eggplant for the winter, like mushrooms: recipes
Option number 1.
Ingredients:
eggplant
- black peppercorns
- garlic cloves
- Bay leaf
- water
- wine or apple cider vinegar
Cooking steps:
1. Wash the fruits thoroughly under running water, cut the stem, crumble into cubes. For beauty, you can also crumble them into triangles. In this case, the fruit is cut into circles, and then each of them is cut into four more parts.
2. Sprinkle the pieces with salt, leave for an hour and a half so that they release all their bitter juice. You can get rid of it in another way. Immerse the chopped eggplant in a container of salted water, leave for one hour. Drain the water through a colander. Excessive bitterness will come out with it. Leave the contents in a colander so that all the liquid is glassed.
3. Prepare the jars, fill the lids with water, let them boil. Pour the jars with boiled water, turn the containers over. You can try another sterilization option. Just hold the jars for a few seconds over the steam.
4. In a dried container, put 2 cloves of garlic, six peas of black pepper, bay leaf.
5. Make a marinade: pour a liter of water into a saucepan, ¾ cup of apple or wine vinegar. A liter of marinade will go to one kilogram of "blue ones".
6. Immerse vegetables in a saucepan, boil them for five minutes, remove the contents with a slotted spoon, put them tightly in jars. Pour the marinade over the contents, cork with metal lids. Turn the container over, wrap it with a plastic lid, store the snack in the cellar or in your refrigerator.
You can also add to the appetizer. vegetable oil, however, you need to pour it directly when serving. In addition, chopped onion should be put in a serving. The dish will acquire a richer mushroom flavor.
Delicious eggplant for the winter, like mushrooms .
You will need:
garlic clove - 3 pieces
- water - 420 ml
- apple or grape vinegar- three tablespoons
- eggplant fruits - 1 kilogram
- granulated sugar - 2 teaspoons
- salt - teaspoon
- refined vegetable oil
- bay leaf
- lettuce bulb
Cooking:
Wash the vegetables, cut into circles, sprinkle with salt, leave to highlight the bitter juice. Transfer each piece to a frying pan, with heated oil, fry them from two sides. Transfer the eggplant pieces to a container or pan, put the onion rings, chopped garlic on top, stir. Pour water into a small saucepan, boil it, pour salt, sugar, peppercorns, bay leaves, boil for five to seven minutes. Pour the cooked marinade into the eggplant mass, stir, cover, leave to cool on the table. Put the finished snack in the refrigerator overnight.
You will also like these
Eggplants for the winter are like mushrooms in jars.
Required products:
- "blue" - 1 kilogram
- a pod of hot pepper
- a clove of garlic - 3 pcs.
- vegetable oil - 120 g
- water - one liter
- apple cider vinegar - 155 g
- salt - 75 g
Cooking steps:
Rinse the fruits, crumble into circles, cut each of them into four parts. Put them in a bowl, add salt, cover with water, leave for forty minutes. Thanks to such a salt bath, all the bitterness will come out of the fruit. In addition, during frying, they will absorb less fat. Pour water into a bowl, put salt, boil, add vinegar, boil again. Rinse vegetables from salt, send to a saucepan with boiling marinade.
Boil the workpiece for 3-4 minutes, remove the fruits from the marinade, let the water drain. Send vegetables to a saucepan with boiling oil. Fry for three minutes. Last put the garlic, chopped hot peppers, hold on fire for one more minute. "Blue" hot pack in a sterile container. Close the lids, leave to cool completely.
Please note that the marinade should taste salty, but not salty! It must be nice to try.
Dish for dinner.
Required products:
Medium bulb - 2 pcs.
- black ground pepper
- egg - 2 pieces
- mushroom bouillon cube
- vegetable oil
Cooking:
Cut off the peel from the fruits, crumble them into cubes. Beat the eggs until foamy, pour them over the vegetables, mix well. Cover with a lid so they don't dry out. Stir the food 5 or 6 times in one hour. As a result, you should not have eggs even at the bottom of the vessel. Chop the bouillon cube. Chop the onion into cubes. Fry the vegetables a little in butter, then put the onion, stir, continue to fry for 3 minutes. Stir, add chopped mushroom cube, bring to readiness. Add spices.
Here's another option for dinner.
You will need:
Bulb
- seasonings
- parsley or dill
- eggplant - 420 g
- vegetable oil
- sour cream - 120 g
How to cook:
Free the fruits from the peel, chop into cubes. Fold in a container, pour boiling water into it so that it completely covers them, leave for half an hour. Cut the onion into half rings, fry until transparent in vegetable oil. Put eggplant, add mushroom seasoning and sour cream, stir, season with chopped parsley, bring to a boil, turn off, serve.
Eggplants for the winter are like mushrooms quickly.
Required products:
Water - 5 liters
- vinegar - 420 ml
- eggplant - 5 kg
- a glass of salt
Cooking steps:
Prepare jars, sterilize them. Cut the eggplant into medium chunks. Put the water to heat, as soon as it boils, add salt and vinegar. Put the "blue ones", bring to a boil. Boil the mass for another 5 minutes, close the sterile jars.
"Fake Mushrooms"
You will need:
Water - 5 liters
- salt - one glass
- vinegar - 0.5 liters
- garlic
- vegetable oil - one liter
- eggplant fruits - five kilograms
Cooking steps:
Chop the fruits into slices. Boil the brine from water, vinegar and salt, put the eggplants there (do this in small portions), cook for five minutes. Boil vegetable oil. Lay the finished circles in layers in prepared containers, alternating them with garlic. Pour in boiling oil, immediately roll up. Make sure that the boiling oil does not damage the glass container. She might burst!
You will definitely like it and
If you are an eggplant lover, try other preparations. For example, cook with carrots.
Ingredients:
Carrot - 320 g
- "blue" - 1 kg
- any greenery
- garlic head
- peppercorns
- salt - one and a half glasses
- vinegar - a tablespoon
Cooking steps:
Crush the peeled garlic with a garlic press. Release the vegetables from the tails, cut along deeper than half. Dip in water with the addition of salt, boil for 5 minutes. Put the prepared products on a sieve, press down with a load to release excess bitterness. The fruits will cool down, evenly salt them, put garlic, stuff with carrots, put in a dense layer on the bottom of an enameled container. Decide on the amount of brine. It is brewed from water, a mixture of spices and salt. Pour vinegar into the cooled mixture, cool to a temperature of 50 degrees, fill the workpiece, put oppression on top, leave for a couple of days.
They are very tasty and
Eggplant caviar in Zaporozhye.
You will need:
- "blue" - 5 kg
- carrot - half a kilogram
- parsley root - 155 g
- tomato paste - 320 g
- celery greens - 25 g
- onion - 320 g
- granulated sugar - 40 g
- celery root - 155 g
- vinegar - a tablespoon
- vegetable oil - half a liter
- salt - 75 g
Cooking steps:
Chop the vegetables into slices, fry in hot fat until a golden color is formed. Chop the onion into rings, fry. Chop the parsley and carrots into strips, simmer until tender. Pass the fried fruits through a meat grinder, put salt, spices, greenfinch, sugar, tomato paste. Heat the mass until a temperature of 70 degrees is obtained, put it in jars. Sterilize jars for 15 minutes, add 0.25 teaspoon of vinegar for every 700 g jar, roll up.
Spicy eggplant appetizer.
You will need:
Garlic - 320 g
- eggplant - 5 kilograms
- Bulgarian pepper - 1 kg
- vinegar - 220 ml
- granulated sugar - 120 g
- bunch of dill
- vegetable oil - a tablespoon
- a pod of hot pepper - 3 pcs.
Cooking steps:
Cut the fruits into thin circles, sprinkle them with salt, put in a flat bowl for half an hour, so that the juice begins to stand out. Both types of pepper, dill and garlic, “drive” through a meat grinder, add vinegar, granulated sugar, stir until the last component is dissolved. Fry the eggplant circles, remove each of them from the pan with a fork, dip in the garlic-pepper mixture, put in pre-sterilized containers. Sterilize for 15 minutes. At the end, seal the appetizer.
We hope that all our recipes have found their place in your culinary notebook. Fans of mushrooms have repeatedly been convinced that their taste can be "imitated". In this case, the dish turns out to be much cheaper. Of course, no one canceled beneficial features mushrooms, they also need to be eaten, because they contain useful components. However, sometimes it is quite possible to pamper yourself and your family with such an appetizer. In particular, this applies to delicious winter preparations. It is also a great alternative to the usual eggplant snacks that are used to harvesting for future use.
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Cut eggplant into large pieces, put in a bowl and season with salt. Leave for 40 minutes. For this preparation, eggplants can be peeled. If you decide to peel, then take 100 grams of eggplant more.
Pour water into a saucepan, add sugar, salt and sunflower oil. Put the pan on the fire and bring the marinade to a boil.
Transfer the eggplants to a colander and rinse under the tap, squeeze. Dip the eggplant in the marinade and cook over low heat for 4-5 minutes. Eggplant should not lose shape.
Cut garlic into slices, onion into half rings. Dip them in a saucepan with eggplants, add vinegar, bring to a boil, reduce heat and cook for 1 minute.
Sterilize the jars in a way convenient for you: in the microwave, in the oven or over steam on the stove. At the bottom of each jar, put a bay leaf, 3 cloves, 2 peas of allspice and black pepper, a pinch of dill seeds. Put the hot eggplants in jars along with the marinade.
Screw the jars with sterile lids, turn over and wrap until completely cool. Eggplant pickled for the winter according to this recipe can be stored in the home pantry. They taste like mushrooms. Try it!
Description
eggplant like mushrooms This is a wonderful appetizer that you can prepare without much difficulty. It really does taste like mushrooms. Therefore, having tried this appetizer, you will be surprised that the plate is just eggplant. It turns out very tasty! By the way, if you are planning a feast, then keep in mind that “eggplants are like mushrooms” - this is an excellent snack for vodka. You can also serve it on the table “without a reason”. This appetizer goes well with potato side dishes.
It will take about two hours to cook eggplant, like mushrooms. Not so much for such a spectacular dish in terms of taste. Yes, and complexity. prescription easy, so even a novice cook can easily cook this dish.
So, if you are wondering how to cook unusual snack from eggplant, we suggest that you familiarize yourself with step by step photo the recipe that follows.
Ingredients
-
(1 kg) -
(3 cloves) -
(5 g) -
(250 g) -
(3 tablespoons) -
(4 peas) -
(3 tsp) -
(500 ml) -
(1 PC.) -
(1 tsp)
Cooking steps
We prepare all the ingredients necessary for the recipe in advance. You can also add black peppercorns (10 peas) and white peppercorns (5 peas). However, this is up to you.
We wash the eggplants from dirt, and then we clean them from the peel and remove the stalk.
We cut the previously peeled fruits into circles so that they the thickness was about one and a half centimeters(don't cut too thin).
We add the chopped eggplants and leave them in this state for a while, during which they should release the juice.
We wash the eggplants in running water, and then fry them on both sides in a pan, adding a little sunflower oil.
We send the fried eggplants to a bowl, we also send coarsely chopped garlic and a finely chopped onion to them. We mix the vegetables and crush them with chopped dill (can be dry). Then pour water into a saucepan and add salt, sugar, allspice, bay leaf, and black and white peppercorns to it, if you decide to add them. Bring water with spices to a boil, add vinegar at the end. Pour eggplants with boiling marinade.
Leave the eggplant in the marinade on the table until it cools completely, and then send them to the refrigerator. Give them at least a couple of hours to marinate.
Now the eggplants are ready like mushrooms. You can store them in the refrigerator for several days.
Bon Appetit!
One of the simplest and most popular options for harvesting vegetables is eggplant like mushrooms for the winter. It's easy to cook them. 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 such substances as proteins, carbohydrates, minerals (phosphorus, calcium, manium, potassium, manganese, iron), vitamins (C, nicotinic acid, B1). The composition of the vegetable includes components that reduce cholesterol levels.
How to choose the right eggplant for harvesting for the winter
The taste of the dish largely depends on how well the products are chosen. For winter preparations, you should choose small, young eggplants, in which the flesh has not yet hardened, and the seeds have not ripened. For the recipe, you need fruits with a shiny surface, bright purple. Eggplant skin should be elastic, juicy, smooth. The shape of the fetus does not matter. It can be ovoid, spherical, oval, cylindrical.
When choosing blues, pay attention to the presence of soft brown spots on the skin. This indicates that the blue ones are starting to deteriorate. Brown-yellow and gray-green tones of color and a brown stalk speak of the “venerable” age of the eggplant. 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 laborious process and requires preparation. Before preparing blue ones, stock up on dishes for sterilization. The volume of storage containers depends on your preferences, the number of eaters in the family. Decide which method of sterilization you prefer: in the oven or in a water bath:
- If you will sterilize the jars in the stove cabinet, then prepare a wire rack, a baking sheet, a thick napkin, a large cutting board on which hot jars will be placed.
- When sterilizing in a water bath, you will need:
- a capacious pan with a lid (aluminum or enameled), in which the process itself will take place;
- a special clip for getting cans;
- canvas napkin;
- a wooden circle the size of the bottom of the pan, which will protect the jars from overheating, will not allow them to burst during sterilization;
- large cutting board;
- bucket for water and the banks themselves.
The best recipes for the winter with photos
There is an incredible number of options for winter blanks with blue ones. Among them, not the last place is occupied by recipes "for mushrooms". They differ both in the method of preparation (stewing, marinating, boiling, frying) and in the presence of ingredients (with onions, carrots, mayonnaise, herbs, peppers). Depending on the set of products, sweet blue, spicy or sour are obtained.
In a slow cooker
Eggplants like mushrooms for the winter can be cooked in any known way: they are boiled, stewed, baked in the oven. One of the easiest recipes for digestion of this dish is stewing vegetables in a slow cooker. Thanks to the optimum cooking temperature, the blues retain their best qualities, vitamins and minerals. For the dish, take:
- a dozen young blues
- 8 peas of allspice, unground,
- Cup vegetable oil,
- head of garlic
- vinegar 70%,
- two st. l. dill seeds,
- salt.
How to cook:
- Wash the fruits, remove the stem, cut into cubes.
- Pour all the oil into the multicooker bowl and heat in the “Frying” mode.
- Pour the cubes into the slow cooker, close, change the mode to "Extinguishing". Set the time to 30 minutes.
- In the meantime, prepare jars for conservation. Wash, sterilize in any way possible: dry (using a microwave), steam (over boiling water) or treat with a small amount of alcohol.
- After the end of the stewing time, add pre-peeled and chopped garlic. In order for it to give the dish not only sharpness, but also aroma, garlic must be crushed with a knife blade before cutting.
- Add dill seeds, allspice, salt, simmer for another 5 minutes.
- Pack hot vegetables tightly into jars.
- Before twisting, pour vinegar on the lid of each jar. For cans with a capacity of 0.5 liters. take 1/3 teaspoon of essence.
- Turn jars with twisted lids over and cover with a warm scarf.
- After a day, put the jars upside down, keep covered for another 24 hours. Then go down to the basement.
With garlic without frying and sterilization
Any heat treatment helps to reduce the components necessary for the body in the product. For this reason, sparing methods of preparing blue ones for the winter are offered in cooking, preserving useful substances. Here is one of them. For him, take:
- little blue - 5 kg,
- bay leaf - 3 pcs.,
- allspice - 10 peas,
- non-iodized salt - 3 tbsp. l.,
- water - 5 l,
- vinegar 9% - a tea cup.
Cooking instruction:
- We wash the fruits, clean them from the stalk. If the vegetables are homemade, cut off the peel, chop into medium-sized cubes.
- Sprinkle vegetables with salt and leave for two hours to remove bitterness.
- At the end of the specified time, drain the juice released from the eggplants, transfer them to a container and pour water. We send it to the stove, wait for it to boil.
- Remove the foam from the boiling liquid and add vinegar. Cook for another 5 minutes, no more, otherwise the vegetables will become very soft.
- In pre-prepared jars we put lavrushka, pepper. We fill the jars with blue ones, fill them with the same brine that was used for cooking.
- Roll up the lids. We put the inverted cans under the blanket. Leave it like this until it cools down.
- After a couple of days, the workpiece is sent for storage.
Appetizer salad 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, eggplant cooked with dill and garlic will save the day. To get 4 liters of this snack, we need:
- little blue - 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.
- We clean the fruits. We cut it in any way - with cubes, cubes, most importantly - small sizes.
- We skip 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 garlic can be put either more or less, like dill.
- We put a pan on the fire and pour water passed through the filter into it. We fall asleep spices, sugar and salt, add vinegar. After boiling water, we send the first batch of eggplants into it.
- Cook vegetables for 10 minutes. We count down the time from the moment the marinade boils.
- 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 snacks on the table, umbrellas are easy to remove. We mix everything and immediately lay it out in dry jars that have undergone sterilization.
- Immediately before seaming, add one tablespoon of red-hot vegetable oil to each jar of salad.
- We turn the jars over, wrap them up and leave for a day. Then we remove the blanket, let it cool completely, send it to storage.
Pickled blue ones with carrots - simple and tasty
Eggplant goes well with other vegetables: carrots, tomatoes. The little blue ones prepared with them reveal their best taste qualities. One of the most delicious recipes eggplant is their fermentation with fried carrots. For it you need to take:
- one and a half kg. eggplant;
- half a kilo of carrots;
- bunch of parsley;
- one and a half heads of garlic;
- two st. l. vegetable oil;
- half a spoonful of peppercorns;
- 4 bay leaves;
- salt.
Cooking instruction:
- Wash vegetables, remove leaves and stems.
- Put in a saucepan, fill with water to the top, put on fire.
- Bring to a boil, cook for 10 minutes from the time of boiling. Salt 5 minutes before the end of cooking.
- Drain the water. Cut each fruit in the center, without bringing the cut to the end.
- Take gauze or any cotton fabric. Put blue in it. Press vegetables on top for two hours.
- At this time, wash and peel the carrots. Shred it.
- Fry in a pan in sunflower oil, stirring constantly, until tender (10 minutes). At the end, add garlic crushed through a press, chopped parsley and salt to it. Stir the whole mass, let it cool.
- Stuff prepared little blue ones with carrots. To do this, place cooled carrots in the cut of the blue ones.
- Put a layer of parsley and allspice, a layer of eggplants in a saucepan, and so on until the vegetables run out.
- Cover the pan with a plate on top, put a weight on it.
- In three days, stuffed blue ones will be ready.
Delicious blue ones with mayonnaise in jars
You can cook eggplant for the winter not only in the marinade, own juice and with tomato dressing, but also. The dish is very satisfying and nutritious. For its preparation (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.
Cooking:
- Cut the onion into strips.
- Heat the oil in a frying pan, fry the onion in it and put it on a plate. If the onion has absorbed a lot of oil, place it on a sieve to drain excess oil.
- In the meantime, wash the blue ones, remove the leaves and stalks. If the skin is hard, and you want to get vegetables of a more delicate texture, peel them.
- Cut the eggplant into cubes, fry in vegetable oil, put them to the onion.
- Pass the garlic through a press, add to the vegetables.
- Salt, pepper the mass, season with mayonnaise. Mix.
- Place eggplants in prepared jars, tamping tightly.
- Cover them with lids and sterilize in a water bath for 15 minutes.
- After that, roll up the banks and wrap.
- Lower the cooled containers into the cellar.
Fried with onions without vinegar
Canned vegetables for long-term storage vinegar helps, but its use causes a lot of controversy. Many housewives make blanks without it. Vegetables prepared without vinegar are recommended to be stored in the refrigerator, but no more than two weeks. Take following products:
- 2 large eggplants;
- 2 large onions;
- Dill;
- pepper, salt.
- Wash eggplant and peeled onion.
- Blue cut into cubes or bars of medium size. Sprinkle with salt to get rid of the specific bitterness. Drain after half an hour salty juice and wash the vegetables.
- Cut the onion, depending on how the blue ones are cut.
- Heat the oil in a frying pan and fry the onions, add the blue ones to it and sauté the vegetables until tender, stirring constantly.
- Before removing from heat, salt the vegetables, add pepper, dill.
- Let cool, place in a container and refrigerate.
- stored fried vegetables no more than two weeks without vinegar.
How to make spicy blue thumbs up
Fans of everything spicy will love eggplant cooked with chili peppers. The piquancy of this preparation is added by spicy herbs - leaf celery or basil. The spiciness of the dish is regulated by the amount of pepper. For not much sharp workpiece you will need:
- one kg. homemade eggplant;
- 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:
- Wash and cut the blue ones into circles, each of which is divided into 4 parts.
- Put the vegetables in a bowl, salt, pour cold water, leave for 40 minutes. Salt will remove excess bitterness. This "bath" will prevent the vegetables from absorbing a lot of fat when frying. Wash eggplant.
- Pour water into a saucepan, boil, pour vinegar, add salt. Send eggplant to boiling water. Cook them from the moment of boiling for 3 minutes. Take out the vegetables, let the water drain.
- Heat the oil in a frying pan and fry the blue ones. After three minutes of frying, add finely chopped pepper and garlic. Then fry for one more minute.
- Pack hot fried vegetables in sterile jars.
- Seal and cover with a blanket until the jars are cool.
- After two days, the blanks are lowered into the cellar.
Pickled with pepper
Eggplants are not only boiled, fried, stewed, they are also pickled. As an additional ingredient for such a recipe, use bell pepper, which gives a special piquant aroma and taste to the dish. To prepare pickled eggplant, you will need the following set of products:
- 4 medium blue;
- 4 bell peppers;
- a head of garlic;
- a bunch of greens;
- vegetable oil;
- 150 ml 9% vinegar;
- 0.5 l of water;
- sugar to taste;
- salt;
- 4 things. carnations.
- We clean, wash the blue ones, cut into strips, add salt, let stand.
- The recipe will require filling. To prepare it, pour water into a saucepan, send cloves, vinegar, salt, sugar there. The amount of sugar is taken individually. If you like sweet blues, take 3 tbsp. spoons of sugar. The optimal amount for this volume of blue ones is 2 tablespoons of sugar and 1.5 salt.
- Bring the marinade to a boil and wait for the salt and sugar to dissolve. Remove, let cool.
- Take the whole pepper and fry in oil until soft. We do the same with eggplant. Dip the fried vegetables in the marinade and lay in layers, sprinkling them with garlic and herbs.
- Pour the marinade over the vegetables. We put a smaller lid on top and press down with oppression. Let marinate for 3 days.
- Serve as a side dish for meat dishes.
Video
The other day I decided to pickle the blue ones, and mine turned out like mushrooms. Eggplant appetizer is prepared quickly and comes out incredibly tasty. Vegetables do not need to be soaked to remove bitterness, there is no need to peel the skin: although without it, the pieces come out softer and more tender. You will definitely like it. In my refrigerator, they ran out on the third day, and on holiday table They were being eaten at the speed of light. For the portal "Very tasty" I will describe in detail the cooking process. So, how to cook eggplant deliciously?
Ingredients:
- eggplant (medium size, without seeds) - 1-1.5 kilograms;
- fresh dill - to taste;
- head of garlic - 1 piece;
- water - 2 liters;
- salt (large) - 2 tablespoons with a slide;
- sugar - 1 tablespoon;
- vinegar (9%) - approximately 150 milliliters;
- vegetable oil (for dressing snacks) - 100 milliliters.
Delicious and quick snack: eggplant, like. Step by step recipe
- Wash the blue ones, remove the tails. Cut into large cubes, about 1.5 cm wide. I divided the vegetable into thick circles, and after that, each circle into several parts.
- Pour water into a wide saucepan, bring to a boil. Throw salt, vinegar and sugar.
- Dip the prepared vegetables into the boiling marinade. Cook for about 5-6 minutes. Make sure that the fire is not too strong, and the liquid does not boil, otherwise the neat eggplant appetizer will turn into porridge.
- Vegetables are much lighter than water, so they float on the surface. The pieces that are on top will remain damp, while the bottom ones will be ready. In the process of cooking, it is advisable to turn them over several times.
- The readiness of the product is easy to determine: the cubes darken, become, as it were, transparent and soft. At first I took out one piece and tried it, now I can determine “by eye”. If everything is done correctly, then you will get the most delicious eggplant: with excellent aftertaste and aroma.
- Throw the cooked vegetables on a sieve, let the marinade drain completely.
- Peel the garlic, cut very finely. Rinse dill, shake a few times, chop. Greens can be added in any quantity: as you like. I used a small bundle. The Eggplant Like Mushrooms recipe can be supplemented with green or purple basil, parsley, cilantro, white or blue onions.
- The top of the vegetables will cool quickly, while the bottom will still be hot. The components must be placed in a deep bowl so that the lower blue ones are on top. The dish must be seasoned before the blue ones have completely cooled down.
- Put the garlic on warm vegetables(the aroma will instantly disperse throughout the kitchen), throw in chopped herbs, pour in vegetable oil. Mix the appetizer, cool on the table, and then place on the shelf of the refrigerator, covered with a lid or cling film.
- The dish must be infused for at least 12 hours. You need to watch the food so that the vegetables do not start to sour. Don't forget: poor-quality snacks can harm your health!
Please try before serving tasty dish from eggplant, the recipe of which is easy to make even for a novice cook. If necessary, add salt, sugar, ground pepper, onion, fresh parsley, oregano, thyme. To make the appetizer spicy, you can put one chili pepper.
The dish is perfect as a component for a salad. It is enough to put the baked and peeled bell pepper, red tomatoes without skin and the dish is ready. You can make eggplant caviar: chop the product in a blender, remove excess liquid and put on bruschetta or toast.
On the Internet you can see a huge number of delicious eggplant recipes: however, not all of them are successful and original. This appetizer really fascinates with the taste of mushrooms: vegetables are well saturated with marinade, aromas of herbs and garlic.
