Eggplant for mushrooms: recipe and cooking tips

What winter, for example, New Year's or Christmas table does without a variety of prepared for future use in the summer and autumn, delicacies? One of the familiar to all and favorite options - aubergines for mushrooms. This product has gained popularity among a wide range of culinary admirers both in our country and abroad. So it is possible to talk about the mass consumption. Eggplants, prepared for mushrooms, rolled into cans, are an appetizer, desired on any - festive or casual - table. Why do not we cook with you? Moreover, the recipe is not particularly complicated.

Eggplants for mushrooms

In late summer and early autumn, eggplant is one of the cheapest and affordable products. So with its acquisition, as a rule, problems do not arise. But with a choice there are some nuances. Choose to prepare this delicacy is necessary to take a fairly young, not having long to lie down a small fruit. The main conditions: a thin skins, the absence of large seeds inside, a homogeneous body. Then, according to taste and appearance, they will very much resemble pickled mushrooms (not all guests will even immediately understand what it is that they treat to delicious).

Benefits and advantages of the product

It is known that "blue" is very rich in various minerals, and practically all the pluses are preserved in the process of conservation. And in terms of taste, aubergines, pickled for mushrooms, are worthy of the highest praise. They are used as an independent snack, and for cooking all kinds of winter salads. Recipes, of course, each hostess own. But there is, so to speak, a basic one, on the basis of which possible variations are made. We offer it to you first.

Eggplants for mushrooms. Recipe main

We need the following ingredients for the successful preparation of the food: per kilogram of blue - the head of garlic, wine or apple cider vinegar, pepper black and fragrant (or rather use a mixture of peppers, it can now be bought in any supermarket: there is black, and white, and red , And fragrant peppers), laurel.

Preparation

1. First of all, my fruits under running water and carve stems. Some people prefer to peel off the skin of the skin, but we will not bother with extra, since the young skin is thin and tender. It does not interfere with the cooking process itself.
2. We cut the product into cubes (and some mistresses prefer to carve figuratively, for example, with triangles). It is most convenient to cut each aubergine into circles, and then cut each circle crosswise into four equal parts: both quickly and beautifully!
3. Generously pour the pieces of salt. Do not be afraid to overdo it: aubergines, pickled for mushrooms, will take up salt as much as necessary - nothing superfluous! We set aside an hour or two for them to release the bitterness inherent in them. It is possible to get rid of unnecessary bitterness, and do the same in another way. Make salt water and immerse the pieces in it completely for one hour. Then the water is drained, and with it the bitterness goes away. We throw it back to the colander so that all excess liquid drains from the semi-finished product.
4. At this time, we prepare and sterilize the jars (0.5-liter will be plenty), boil the lids. We turn the containers on the towel to make the glass water from the walls.
5. We put the garlic in the dried cans. As for its quantity, every landlady has his own opinion. In our opinion, for the 0.5-liter capacity, it will be sufficient to use 3-5 cloves of garlic. We put there and pepper mixture - a little bit, together 7-10 peas of different colors, laurel.
6. We make a simple marinade. For a liter of water, you need to take 3/4 cups of wine or apple cider vinegar. And for a kilo of blue to know, there is about a liter of marinade. Accordingly, it should be done with a small margin: the same number of liters, and how many kilograms of eggplant you will close.
7. In a large saucepan pour a little water and lay out the blue. Cook for 5 minutes on low heat. We pull out the noise.
8. Densely lay out pieces of fruit in prepared cans. Fill with marinade and roll up lids with a machine. We turn the closed jars on the towel and leave for a while.
9. Eggplants for mushrooms are ready for winter. You can store your own cooking products at the bottom of the refrigerator, in the cellar, in a cool place.

How to serve to the table

Usually the simplest and most basic way of feeding such a snack to the table is with onion and lean oil. Open the jar, freeing the contents of the colander. Eggplant for mushrooms put in a bowl, sprinkle with chopped onion and pour a spoonful of lean oil. Stir and eat!

Fried

Eggplants for fried mushrooms - no less tasty and popular in the people delicacy. It is prepared as simply as the previous one. It's strange that there is no mushroom in this dish, but it has their characteristic taste. So you can not even always try to determine what is on the table.

To cook eggplants for fried mushrooms, we will need: two kilograms of blue, two medium heads of onions, a head of garlic, a small bunch of green fresh, different peppers - black, red, white, green (peas), lean oil for frying.

1. All the preparatory work remains the same.
2. Pieces of eggplants fry in oil on a small fire in a pan.
3. Onions cut into half rings and add to the frying, removed from the plate. There goes garlic with denticles, pepper. We cut the greens and add to the total mass.
4. Preparing the marinade from water, lean oil, vinegar in proportion, respectively, 2: 1: 2. We boil it in a saucepan for 5 minutes. Add the laurel.
5. In sterilized jars we lay out eggplants with onions, garlic, greens and pour marinade. We roll up the boiled lids, turn them over, wrap them around, so that they cool down evenly. We store in a cool place. Delicacy can stand right up to spring, but, as a rule, it is eaten much earlier: in the area of the Old New Year, approximately, there is not a single prepared jar, however much it may be!

Successful culinary experiments and a pleasant appetite!