We will learn how to make a simple and delicious eggplant salad. The highlight of this recipe is mushrooms, because few people add them to such snacks. A step-by-step recipe with a photo of pickled eggplants with mushrooms. Video recipe.
One of the most delicious eggplant appetizers today is considered to be pickled eggplant with mushrooms. The recipe is considered light and tasty, and the resulting eggplants with mushrooms are juicy, rich and tender. They are prepared quickly and easily, so any, even an inexperienced housewife, can handle the recipe. This healthy delicacy is served on the table with a variety of food, because in all cases, they will complement each dish, give a rich and piquant taste. The vegetable does not fall apart, does not lose its juiciness, becomes tender and soft. And the mushrooms give the appetizer an additional taste, moreover, they also do not fall apart, which means that they turn out to be unusually juicy and with a pleasant consistency. Eggplants with mushrooms are excellent combinations and complement each other.
To add a special pungent flavor to the appetizer, you can add several cloves of garlic to the recipe. In addition, such a dish can be prepared for future use, closed in jars and stored throughout the winter. Then, on long winter evenings, you will enjoy the unique taste and aroma of a vegetable dish, and delight the eye with the bright colors of summer and autumn. To do this, fill the food with table vinegar, put it in sterile jars and sterilize in hot water.
- Caloric content per 100 g - 198 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 2 pcs.
- Ground black pepper - 0.5 tsp
- Onions - 1 pc.
- Greens - a bunch (any)
- Vegetable oil - 3-4 tablespoons and for frying
- Mushrooms - 250 g (any)
- Soy sauce - 3 tablespoons
- Salt - 1 tsp or to taste
Step by step preparation of pickled eggplant with mushrooms, recipe with photo:
1. You can use any mushrooms for the recipe: canned, frozen, fresh, dried, forest or artificially grown champignons or oyster mushrooms. Frozen ones must first be defrosted, canned ones must be overturned on a sieve to drain the brine, dried ones must be steamed with boiling water for half an hour. If the forest mushrooms are fresh, then boil them first. Champignons or oyster mushrooms (artificially grown) do not require pre-cooking. Cut the selected and prepared mushrooms into equal medium-sized pieces.
2. Wash, dry and cut the eggplants into bars. For the recipe, take young fruits, because they do not contain bitterness. So small, with a thin skin and small seeds. If the eggplant is ripe, sprinkle the cut pieces with salt and leave for half an hour. During this time, droplets form on the surface of the pulp, together with which all the unpleasant bitterness will come out.
3. Peel the onions and chop finely into half rings.
4. Heat vegetable oil in a skillet and add mushrooms. Fry them over medium heat until light golden brown, stirring occasionally.
5. In another skillet in vegetable oil, fry the eggplants until golden brown. Keep in mind that eggplants absorb a lot of oil during frying, which makes them greasy. If you follow your figure, then I recommend baking them in the oven on a baking sheet.
6. Place chopped onions and fried mushrooms in a large container.
7. Add the fried eggplant and finely chopped greens. Choose any greens, but parsley and cilantro are especially tasty in this appetizer.
eight. Season the food with soy sauce, sprinkle with vegetable oil, salt and pepper. Stir and refrigerate for 1 hour. Serve pickled eggplant with mushrooms as a cold appetizer to complement any meal.
See also a video recipe on how to cook canned eggplants with mushrooms.
