The “Eggplant Like Mushrooms” Appetizer can be cooked in less than an hour. Frankly, I do not know what caused the similarity, but it is. From the jar with eggplants prepared according to this recipe, it really smells of mushrooms. Eggplant in oil is well preserved in the refrigerator. Of course, oil leaves quite a lot, but a good housewife will always find a use for him. Flavored with garlic and spices, it will serve as a good seasoning for fresh vegetable salad and even for making homemade mayonnaise.
An appetizer “Eggplant Like Mushrooms” Eggplant with Pepper may not be the main decoration of the festive table, but it will definitely find its admirers.
- Cooking time: 1 hour
- Quantity: 2 cans with a capacity of 0.5 l
Ingredients for “Eggplant Like Mushrooms” Appetizer
- 700 g of eggplants;
- 200 g of green bitter pepper;
- 100 g onions;
- pods of red chili;
- garlic head;
- 12 g of salt without additives;
- 5 ml of acetic essence;
- 400 ml of odorless vegetable oil;
- bay leaf, cloves, mustard seeds, coriander.
Method of cooking the appetizer “Eggplant like mushrooms”
So, ripe, but not overripe vegetables with undeveloped seeds, wash under a tap, cut off the stem and small pieces of fruit together with the sepals. We cut vegetables into slices 1, 5 centimeters thick or in small cubes.
We clean small onions from a peel, we cut it in half. If the bow is large, then divide the head into four parts.
Now we take the green bitter pepper. It is impossible to guess what it will taste like without trying. But it is necessary to do this, because “evil” pepper can spoil all the preparations and make them not edible.
Making sure that the pepper is edible, we cut the pods into small rings.
Cut the seeds and membrane, and then cut the red chili with thin strips. We clean the head of garlic from the husk, chop the cloves finely.
Making brine: pour about 1-1.5 l of boiling water into a saucepan, then sprinkle salt, pour vinegar essence or regular table vinegar, add 3-4 bay leaves, a teaspoon of coriander seeds, 4 cloves and a table a spoonful of mustard seeds. Then throw chopped vegetables into boiling water.
We blanch the vegetables for 15 minutes, then throw them back onto the sieve, when the water is drained, lightly press it with a clean tablespoon to remove excess moisture.
Banks for my conservation in a weak solution of baking soda. Dry in the oven heated to 120 degrees. We fill the jars with blanched vegetables along with the spices; they should lie quite loosely so that there is room for butter.
Vegetable oil is calcined: Pour into a saucepan with a thick bottom, heat until the first smoke appears. Gently pour the slightly cooled oil into the jars. The oil layer must completely cover the products. Be careful, the oil is hot and it can burn painfully!
We cover the cans with a clean cloth after the contents have completely cooled, tightly capped and stowed on the bottom shelf of the refrigerator compartment.
To the table snack “Eggplant like mushrooms” can be served in 2-3 days. In a cool place, these blanks can be stored for 1 month.