What winter, for example, New Year or Christmas table does without a variety of goodies prepared for the future in summer and autumn? One of the familiar and favorite options is eggplant mushrooms. This product has gained popularity among a wide range of culinary admirers both in our country and abroad. So it’s quite possible to talk about mass consumption. And the eggplant, cooked under mushrooms, rolled up in jars, is a snack desired on any - festive or everyday - table. Why don't you and I cook? Moreover, the recipe is not particularly difficult.
Mushroom eggplant
In late summer and early fall, eggplant is one of the cheapest and most affordable products. So with its acquisition, as a rule, there are no problems. But with the choice there are some nuances. To choose for the preparation of this delicacy, it is necessary to take rather young, small fruits that have not had time to lie down for a long time. The main conditions: a thick skin, the absence of large seeds inside, a homogeneous body. Then, to their taste and appearance, they will very much resemble pickled mushrooms (not all guests will even immediately understand what it is that they are treated to delicious here).
Product Benefits and Benefits
It is known that the “little blue ones” are very rich in various minerals, and almost all the pluses are preserved during the canning process. And in terms of taste, the eggplant marinated with mushrooms deserves the highest praise. They are used as an independent snack, and for the preparation of all kinds of winter salads. Each hostess certainly has her own recipes. But there is, so to speak, a basic one on the basis of which possible variations are made. We offer it to you first of all.
Eggplant under mushrooms. The main recipe
We will need the following ingredients for successful cooking: per kilogram of blue - a head of garlic, wine or apple vinegar, black and allspice peppers (or rather use a mixture of peppers, it can now be bought at any supermarket: there is black, white, and red , and allspice), lavrushka.
Cooking
- First of all, wash the fruits under running water and cut the stalks. Some people prefer to peel off the peel, but we will not bother additionally, since the skin is rather thin and delicate on rather young blue ones. It will not interfere with the cooking process itself.
- We cut the product into cubes (and some housewives prefer to cut it out figuratively, for example, with triangles). It is most convenient to cut each eggplant into circles, and then cut each circle crosswise into four equal parts: both quickly and beautifully!
- Pour the slices generously with salt. Do not be afraid to go too far: eggplant pickled for mushrooms will take in as much salt as necessary - nothing more! We set aside for two hours, so that they release the bitterness inherent in them. In order to get rid of unnecessary bitterness, one can act differently. Make salt water and immerse pieces in it completely for one hour. Then we drain the water, and with it the bitterness goes away. We are thrown back into a colander so that all excess liquid flows from the semi-finished product.
- At this time, we prepare and sterilize the jars (there will be plenty of 0.5-liter jars), boil the lids. Turn containers on a towel to glass water from the walls.
- We put garlic in the dried jars. With regard to its quantity, every housewife has her own opinion. In our opinion, for a 0.5-liter capacity, 3-5 cloves of garlic will be sufficient. We put the pepper mixture in the same place - little by little, together 7-10 peas of different colors, a lavrushka.
- We make a simple marinade. For a liter of water, you need to take 3/4 cup of wine or apple cider vinegar. And a kilo of blue, to know, is about a liter of marinade. Accordingly, it must be done with a small margin: as many liters as you will close the kilograms of eggplant.
- Pour a little water into a large pot and spread the blue ones. Cook for 5 minutes on low heat. We take out a slotted spoon.
- Tightly lay the pieces of fruit in prepared jars. Pour the marinade and roll the lids with a machine. Turn the closed jars on a towel and leave for a while.
- Eggplant mushrooms for the winter ready. You can store home-made products at the bottom of the refrigerator, in the cellar, in a cool place.
How to serve
Usually the easiest and most basic way to serve such a snack to the table is with onions and vegetable oil. We open the jar, freeing the contents in a colander. We lay eggplants under the mushrooms in a bowl, sprinkle with chopped onions and pour a spoonful of vegetable oil. Mix and eat!
Fried
Fried eggplant with mushrooms - no less tasty and popular delicacy among the people. It is prepared as easily as the previous one. It is strange that there are no mushrooms in this dish, but it has their characteristic taste. So it’s not always possible to determine what is on the table for a test.
To cook the fried eggplant, we need: two kilograms of blue, two medium heads of onions, a head of garlic, a small bunch of fresh herbs, different peppers - black, red, white, green (peas), vegetable oil for frying.
- All preparatory work remains the same.
- Sliced eggplant in oil over low heat in a pan.
- Cut the onion in half rings and add to the frying, removed from the stove. There is garlic cloves, pepper. Cut the greens and add to the total mass.
- We prepare the marinade from water, vegetable oil, vinegar in a ratio of 2: 1: 2, respectively. Boil it in a pan for 5 minutes. Add laurel.
- In sterilized jars, we lay out the eggplants with onions, garlic, herbs and pour the marinade. Roll up the boiled lids, turn over, wrap, to cool evenly. Keep in a cool place. The treat can stand up to spring, but, as a rule, is eaten much earlier: in the Old New Year's area, approximately, there is already not a single prepared jar, no matter how many there are!
Successful culinary experiments and bon appetit!