Think eggplant tastes like mushrooms? Then you are wrong! Prepare marinated eggplants like mushrooms according to this step-by-step recipe with a photo, and you will see what they can! Video recipe.
Eggplant is a favorite vegetable of millions of housewives! These diverse beauties are large and small, elongated and round, glossy purple, dull white and almost black. At the same time, no matter how you cook them, it will still be a masterpiece of the country table! The most popular dishes are appetizers, salads and caviar. However, the real hit of the summer season is a dish that is popularly nicknamed “pickled eggplants like mushrooms”. After all, these delicate and slippery slices taste like salted and pickled gifts of the forest. We are preparing an eggplant delicacy today. Immediately, I note that the dish does not require much trouble, complex ingredients, or a lot of time. Everything here is fast, simple, but for summer residents and gardeners, it's generally for nothing. Of course, if the labor of cultivation is left behind the scenes.
For this recipe, eggplants are fried in vegetable oil, which makes the snack more nutritious and satisfying. But if you want to make the appetizer more dietary, without extra calories, then the eggplants can be boiled on the stove in water or baked on a baking sheet in the oven. This dish is suitable for those who want to lose weight, lose extra pounds and watch their figure. By the way, such eggplants can be prepared for the winter by rolling them into jars, adding more vinegar and pasteurizing. In the winter cold, this wonderful snack will remind you of warm summer days.
- Caloric content per 100 g - 49 kcal.
- Servings - 2
- Cooking time - 30 minutes, plus 1-2 hours for pickling
Ingredients:
- Eggplant - 2 pcs.
- Salt - a pinch
- Garlic - 2 cloves
- Table vinegar - 1 tsp
- Ground black pepper - a pinch
- Refined vegetable oil - 3 tablespoons, plus for frying
- Onions - 1 pc.
- Cilantro, basil, parsley, dill - a few sprigs
- Soy sauce - 2 tablespoons
Step-by-step preparation of pickled eggplants like mushrooms, recipe with photo:
1. Wash the eggplants, dry and cut into strips. If used when they are ripe, they can contain harmful solanine, which adds bitterness. It needs to be removed. To do this, sprinkle the chopped pieces with salt and leave for half an hour. During this time, droplets of moisture form on the slices, together with which all the bitterness will come out. Then rinse them under running water and pat dry with a paper towel.
2. Heat vegetable oil in a frying pan and send eggplant to fry.
3. Fry them over medium heat until golden brown. During frying, eggplants actively absorb oil, so you will have to add it. If you don't want them to be very greasy, use a non-stick skillet. Eggplants will not burn on such a surface, and will be well fried.
4. Peel onions and garlic, wash and chop: onion - in thin half rings, garlic - in small cubes.
5. Wash greens, dry with a paper towel and chop.
6. In the container in which you will marinate the dish, send the onion, garlic and herbs.
7. Then add the eggplant.
8. Season them with salt, ground pepper, vegetable oil, soy sauce and vinegar. Add your favorite spices, if desired. Stir and send the eggplants to the fridge to marinate.
See also a video recipe on how to cook pickled eggplants like mushrooms.
