Today I will tell you about the recipe for preparing eggplant that the taste is not distinguished from the crisp salty mushrooms. For the recipe I came across not so long ago, a few days ago and has treated its guests eggplant. After tasting this dish my friend exclaimed: "Tanya, what a delicious salted mushrooms!", And to the last refused to believe that it is not mushrooms. Now I often cook eggplant for this recipe as "snacks" to meat and side dishes. Traditionally attaching preparation of detailed instructions with photos.
1. clean eggplant (1 kg) and cut into small pieces 1-1.5 centimeters.
2. Pour into the pan Water (1.5 liters) and put it on the stove. Adding salt (1 tablespoon), 9% vinegar (4 tablespoons), Bring to the boil. In the boiling brine and place the eggplant boil for 5 minutes.
3. Then merge the contents of the saucepan in a colander and leave to drain the eggplant 1 hour. During this time, grind garlic (0.5 heads), Finely cut one beam dill, add vegetable oil (150 g) and stir.
4. Shift the eggplant in the pan and mix with our mix well. Lay out a jar, carefully pre-rinsing it with soda, cover with lid and put in the refrigerator. Store in the refrigerator can be 2 weeksBut I have eaten for 2 days. If you liked the article - vote Like it!