I am sharing with you a delicious and proven recipe, which always turns out and the result goes "with a bang" not only at home, but also at barbecue picnics. The recipe is good because it can be eaten as a cold snack for meat or potatoes instead of mushrooms.
Ingredients:
5 kg medium eggplant
0.5 kg of onions
4 heads of garlic
3 tbsp. l. salt
refined vegetable oil
2 glasses of water
0.5 cups 6% vinegar
5 bay leaves
8 black peppercorns
5 peas of allspice or 0.5 tsp l. coriander seed
How to cook:
1. Wash the eggplant. If they are old and sluggish, then it is better to peel them. Rinse and cut into small plump sticks or cubes that look like mushroom legs. If the eggplants are peeled, there will be more similarities.
2. Put the eggplants in a bowl, cover with coarse salt, stir and leave for 2 hours for brown juice to come out.
3. Peel the onion and garlic cloves. Cut the onion into half rings and cut the garlic teeth in half.
4. Pour some vegetable oil into the pan and heat.
5. Squeeze the eggplants from the juice with your hands and put them in parts in heated oil. Take a spatula and, stirring occasionally, lightly fry the eggplant on both sides.
Important! Frying is done in parts. You don't need to fill the entire pan with eggplant. They should lie on the bottom in a thin layer so that they stick lightly. Since they are not brought to readiness.
6. Put the fried eggplants in a saucepan in 3-4 cm layers, on top of a part of the chopped onion and garlic. And again a layer of eggplant. Layer until all the vegetables are gone.
7. Prepare the brine. Pour 2 cups of water into a separate saucepan, add black peppercorns, bay leaf and vinegar.
8. Boil the brine and pour this brine over our eggplants.
9. Cover the dishes with a lid and leave in the room. When the pan with eggplants has cooled, it must be moved to the refrigerator for 1.5-2 days.
The aroma from this saucepan is such that it just drools. You can try it in 48 hours.
Important! Pickled eggplants for mushrooms for the winter, you need to sterilize. To do this, put the eggplants in clean 0.5 liter jars and sterilize in boiling water for exactly 15 minutes, then roll up with boiled lids.
Good luck with your blanks!
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