The other day I decided to pickle the blue ones, and my eggplants turned out like mushrooms. Appetizer from eggplants is prepared quickly and comes out incredibly delicious. Vegetables do not need to be soaked to remove bitterness, there is no need to peel skin: although without it, the pieces come out softer and tender. You will definitely like blue with a mushroom flavor. In my fridge, they ended on the third day, and at the festive table they were eaten at the speed of light. For the portal "I love cooking," I will describe in detail the preparation process. So, how delicious to prepare eggplant?
- eggplant (medium size, without seeds) - 1-1.5 kg;
- fresh dill - to taste;
- garlic head - 1 piece;
- water - 2 liters;
- salt (coarse) - 2 tablespoons with a slide;
- sugar - 1 tablespoon;
- vinegar (9%) - approximately 150 milliliters;
- vegetable oil (for refueling snacks) - 100 milliliters.
Delicious and quick snack: eggplant, like mushrooms. Step-by-step recipe
- Sinenkie wash, clean from the tails. Cut into large cubes, about 1.5 centimeters wide. I divided the vegetable into thick mugs, and after, each circle - into several parts.
- In a large saucepan pour the water, bring to a boil. Throw salt, vinegar and sugar.
- In the boiling marinade, lower the prepared vegetables. Cook for about 5-6 minutes. See that the fire was not too strong, and the liquid did not bubble: otherwise a neat snack from the eggplant will turn into a mess.
- Vegetables are much lighter than water, so they float on the surface. Pieces that are on top, will remain damp, while the lower ones will be ready. In the process of cooking, it is desirable to turn them several times.
- Readiness of the product is simple: the cubes darken, become as if transparent and soft. At first I took out one piece and tried it, I can now determine by eye. If everything is done correctly, then you will get the most delicious eggplants: with a wonderful aftertaste and aroma.
- Weld the cooked vegetables on a sieve, let the marinade drain completely.
- Garlic clean, cut very finely. Dill rinse, shake several times, grind. Greens can be added in any quantity: how anyone likes. I used a small bundle. Recipe for "Eggplant as a mushroom" can be supplemented with green or purple basil, parsley, cilantro, white or blue onions.
- The top of the vegetables will cool down quickly, while the lower one will remain hot. Components should be placed in a deep bowl in such a way that the lower blue leaves are on top. The dish needs to be refilled before the blue ones cool down completely.
- Garlic put on warm vegetables (the aroma instantly disperse in the kitchen), throw the shredded greens, pour in the vegetable oil. Snack to mix, cool on the table, and then put on the shelf of the refrigerator, covered with a lid or food film.
- The dish should be infused for at least 12 hours. The food should be watched so that the vegetables do not start to sour. Do not forget: poor-quality snack can harm your health!
Before serving it is advisable to try a delicious dish of eggplant, the recipe of which is easy to make even to a novice cook. If necessary, add salt, sugar, ground pepper, onion, fresh parsley, oregano, thyme. To make the snack turn out to be sharp, you can put one chili pepper.
The dish perfectly suits as a component for a salad. It is enough to put baked and peeled Bulgarian pepper, red tomatoes without peel and the dish is ready. You can make eggplant caviar: grind the product in a blender, remove excess liquid and put on a bruschetta or toast.
On the Internet you can see a huge number of delicious recipes from eggplants: however, not all of them come out successful and original. This appetizer really fascinates the taste of mushrooms: the vegetables are well saturated with marinade, scents of greens and garlic.