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➠ Eggplant salads for the winter with champignons

Eggplant salads for the winter with champignons

1682

Kitchen Russian

Calorie content 81.5 kcal

Portions 10 port.

Cooking time 120 minutes

Proteins * 1.6 gr.

Fats * 4.1 gr.

Carbohydrates* 19.1 gr.

Eggplant salads for the winter with champignons

Content

Eggplant and champignon salad is one of the simplest preparations that even novice cooks can handle. The main feature of this preparation is the perfect combination of eggplant and champignons. In addition, this variant of the combination of ingredients cannot be called "boring", since few housewives use champignons as an ingredient for their preparations.

Ingredients

Cooking process

First, let's start preparing vegetables. We take the eggplants first. They must be rinsed, dried, and then cut into small strips. We spread the chopped eggplants in a separate container, salt and leave for half an hour so that the eggplants let the juice out. Together with the juice, the bitterness contained in these vegetables will go away.

In the meantime, we rinse the bell pepper, remove the stem and seeds from it, then also cut it into a strip.

Peel the washed carrots, then grate them to make Korean-style carrots.

Peel the onion, which must be cut into half rings.

Rinse the mushrooms carefully, being careful not to damage them. Then each mushroom must be cut into four pieces. Cut the larger mushrooms into 6-8 pieces.

The garlic should be peeled and passed through a press.

Put all the vegetables in a large container and mix. Pour vegetable oil, salt, sugar and vinegar into a large saucepan. After the marinade boils, we send all the vegetables to the pan. The resulting mass must be cooked for forty minutes. Half an hour after cooking, add chopped garlic to the pan. Our salad is ready. It remains to put it in sterilized jars and roll up the lids.

Bon Appetit!