Eggplant again the hit of the season!

So it is the fertile time when the crop itself falls into the bags, and bucket — only manage to process Yes to winter cooking.
Shelves of suburban basements brightened considerably — to the gleaming yellow and pink sides banks with compote every day, added banks with pickles, marinated tomatoes red-cheeked and shy green bell peppers.

The turn to the eggplant. Wonderful large and small, round and elongated, white, purple and almost black... that no matter how you prepare, all be masterpieces holiday table!

One of the most popular dishes of eggplant is a quick snack, caviar and salads. But the real hit of the summer season can be considered a dish that is popularly called "the Eggplant, like mushrooms". Probably because of really delicate slippery slices "blue" resemble the feelings pickled forest.

Let us today and cook this delicacy together.



Just want to note — special no hassle, no complicated ingredients, no long, this dish is not required. Simple, fast, for truckers — do almost nothing (labor-growing reserve behind the scenes, much nicer to think that "absolutely nothing", right?)
 

What we need

• Eggplant (any — black, white, brown) — 2 kg
• Garlic — 1 large head, if you like it hot. BUT if you want to "like mushrooms", the average will be enough
• Dill — a bunch 200-300 g (and the same thing, like more "smelly" — 300 g, less than 200 grams)
• Vegetable oil — 1.5 cups
• Vinegar 9% — 9-10 tbsp
• Salt — 1.5 - 2 tbsp.
• Water — 2.5 liters

For the second option (for marinade):
 

• Bay leaf — 4 pieces
• Onions — 2 onions
• Allspice — 7-8 PCs
• Hot pepper — to taste
• Cloves — 4 PCs
• Sugar — 5 tbsp
• Without dill!

How to cook

• Pour into a large pot of water. Add salt and vinegar. Put on the fire.
• Wash the eggplant, remove the stalk, remove the skin.
• Cut into cubes with a size of 1.5 — 2 cm.
• (I have the skin to remove the stopped — all friends already "impressed", all the ahs, OHS behind, can not be achieved 100% similarity, and the taste of the skin does not spoil).
• Prepared eggplant to throw in the boiling brine. After re-boiling, cook for 4.5 — 5 minutes on medium heat.
• Remove from the heat. Drain in a colander and leave (no stirring, no shaking, no tamping) to the brine and the bitterness drained and the eggplants have cooled. It takes about an hour.
• While the process of draining the bitterness and cooling, measure out the butter and chop the dill and garlic
• The cooled eggplant slices, mix with chopped greens and garlic, add the oil.
• Fill a glass jar with the mixture, which was compacted, put on 5-6 hours in the refrigerator.
• It turns out snack "like mushrooms" standard, moderately tangy, with a pleasant taste of mushroom.

 

Option 2This option will appeal to those who love robust marinades, and prefers food to go for the gusto and paperchine.
 

• As in the first embodiment, the eggplant cut into cubes.
• Boil the water and boil eggplant in it (after re-boil) for 3-4 minutes. (Salt and vinegar in this case, it will need to boil just in water!
• After cooking the eggplant slices, spread out in banks, sandwiching the prepared garlic and chopped onions. Add cloves, allspice, Bay leaf, lovers particularly sharp — and sharp, bitter pepper.

Marinade

• 1 liter of water, bring to boil, add 2 tsp heaped salt, 3 tbsp sugar, 6 tablespoons of 9% vinegar.
• Pour the hot marinade eggplant in a jar. Cool. Remove 5 - 6 hours in the refrigerator.
• Sunflower oil can spice up the snack while serving.

 
Under either option, the eggplant for 5-6 hours in the fridge soaking in the aroma and taste of garlic, dill or species — and in a few hours "mushrooms" you can already bring to the table). 2 weeks the dish in the refrigerator to be stored perfectly!
And if you want for the winter - need banks with eggplant sterilized.

Of COURSE, it is always better to first make a small batch and see how it turns out. You will immediately see that you need to add or reduce.
In our family, for example, in the first embodiment. And a portion had to be divided in two, because "not met" in taste to the amount of garlic and salt. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

 

Source: www.7dach.ru