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➠ Eggplant and mushroom salad for the winter

Eggplant and mushroom salad for the winter

905

Kitchen Russian

Calorie content 100.8 kcal

Portions 1 l.

Cooking time 1 d.

Proteins * 1.3 gr.

Fats * 0.2 g

Carbohydrates* 23.7 g

Eggplant and mushroom salad for the winter

Content

In summer, during the season of mushrooms, what is not done with them: rolled in oil, fried, dried. I suggest you take your favorite mushrooms and roll them along with the eggplant slices into a delicious original salad.

Ingredients

Eggplant 1 kg Garlic 4 tooth. Mushrooms 0.5KG Table vinegar 9% 2 tbsp Onion 0.5KG Ground black pepper taste Granulated sugar 1 tsp Salt taste

Cooking process

Choose eggplants that are dense, but not old. Wash them in cold water, dry with a towel. Cut off the tips from both sides of the fruit. Wrap each eggplant in foil. Bake the fruits for about 35-50 minutes. in an oven heated to 200 degrees. The fruits will become softer, but they will not lose their shape.

Peel, wash and cut onions. If the bulbs are large, it is best to cut them into quarters and then cut them into cubes.

You can take any mushrooms, the main thing is that they are edible. In this case, champignons were used. Wash off dust and dirt from the mushrooms, you can not touch the skin. Boil water, put mushrooms in it. Cook for about 20 minutes. over medium heat.

Put the boiled champignons in a colander, let them cool, wait until the excess water drains.

Pour vegetable oil into a frying pan, put mushrooms, cut in half. Set an intense fire and fry the mushrooms until golden brown. Put them in a separate container.

Heat a little more vegetable oil in the same skillet. Put the onion there and fry it until golden brown.

Cool the eggplants after baking, peel them off. Cut the fruit into large slices.

In a deep bowl, combine mushrooms, eggplant, onion, garlic, chopped into pieces. Salt and pepper everything, add granulated sugar and pour in vinegar. Mix thoroughly but gently.

Wash jars with lids in a soda solution, rinse. Sterilize the jars over the kettle, boil the lids. Tamp the vegetable mixture with mushrooms tightly into the jars.