Snacks

Eggplant like mushrooms


Ingredients for cooking eggplant like mushrooms

  1. Eggplant 2 kg
  2. Garlic 1 head
  3. Dill 250-300 g
  4. Sunflower oil 1.5 cups
  5. Vinegar 9% 8-10 tbsp. spoons
  6. Salt 1.5-2 tbsp. spoons
  7. Water 2.5 L
  • Main ingredients: Eggplant, Garlic, Greens
  • World Cuisine

Inventory:

Knife, Cutting board, Kitchen stove, Saucepan, Colander, Tablespoon, Measuring cup, Large plates or bowls, Clean glass jars with screw caps, Kitchen towel

Cooking eggplant like mushrooms:

Step 1: Cook the marinade.


We start cooking with the marinade. For him, turn on a strong fire on the stove, put a large pot on the burner, pour the right amount of clean water and add vinegar and salt. Then mix the liquid with a tablespoon and wait for it to boil.

Step 2: Cut the eggplant.


In the meantime, the marinade begins to boil, prepare the eggplant. So, we wash them under running water, wipe them with a kitchen towel and put them on a cutting board. At each eggplant we cut off the place to which it was attached to the plant. But you don’t need to cut the skin, the eggplants will keep their shape better and our snack will turn out not only tasty, but also beautiful. Cut the vegetables into medium cubes of about 1.5 - 2 cm and transfer to a large plate or bowl.

Step 3: Cook the eggplant.


Now gently pour the chopped eggplant into the boiling marinade, mix slightly, cover the pan with a lid and cook for about 5 minutes.

Then put the colander in the sink and pour the marinade with eggplant. On a free pan, set a colander so that excess liquid drains from the vegetables, and leave them to cool for 1 hour.

Step 4: Prepare the herbs and garlic.


In the meantime, they cool down, rinse the dill under running water, put it on a cutting board and finely chop with a sharp knife. Then transfer to a clean plate or bowl.

We divide the head of garlic into cloves, then remove the husk from each and finely chop it with a knife.

Step 5: Mix the eggplant with herbs and garlic.


Pour the cooled eggplant back into the pan, add chopped dill and garlic to them, season with vegetable oil and mix thoroughly until smooth.

All our appetizer is ready, it remains only to put it in clean cans, tightly close the lids and put in the refrigerator.

Step 6: Serve the eggplant like mushrooms.


Serve our eggplant 12 hours after cooking. Delicious spicy appetizer will appeal to everyone, without exception, and even vegetarians, and also go for a lean menu.
Enjoy your meal!
Video recipe version:

Recipe Tips:

- These eggplants can be stored in the refrigerator for no longer than 2 weeks.

- It is possible to facilitate the grinding of garlic in a very simple way: press the flat side of the knife onto the clove, and then cut it.

- The denser the sliced ​​eggplant will be in the banks, the tastier the dish will turn out.