Tasty and quick appetizer


Tasty and quick appetizer: eggplant, like mushrooms

The other day I decided to pickle blue ones, and my eggplants turned out like mushrooms. Eggplant appetizer is cooked quickly and comes out incredibly tasty. Vegetables do not need to be soaked to remove the bitterness, there is no need to clean the skin: although without it the pieces come out softer and more tender. You will definitely like the blue ones with mushroom flavor. In my refrigerator they ended on the third day, and on the festive table they were eaten at the speed of light. For the portal “I love cooking” I will describe in detail the cooking process. So, how to cook eggplant delicious?


  • eggplant (medium size, without seeds) - 1-1.5 kilograms;
  • fresh dill - to taste;
  • head of garlic - 1 piece;
  • water - 2 liters;
  • salt (large) - 2 tablespoons with a slide;
  • sugar - 1 tablespoon;
  • vinegar (9%) - approximately 150 milliliters;
  • vegetable oil (for dressing appetizers) - 100 milliliters.

Tasty and quick appetizer: eggplant, like mushrooms. Step by step recipe

  1. Wash the blue ones, clean from the tails. Cut into large cubes, a width of about 1.5 centimeters. I divided the vegetable into thick circles, and after that, each circle was divided into several parts.
  2. Pour water into a wide pan, bring to a boil. Throw salt, vinegar and sugar.
  3. Put the prepared vegetables into the boiling marinade. Cook for about 5-6 minutes. See that the fire is not too strong, and the liquid does not boil: otherwise a neat snack from eggplant will turn into porridge.
  4. Vegetables are much lighter than water, so they float on the surface. The pieces that are on top will remain damp, while the lower ones will be ready. In the process of cooking, it is advisable to turn them over several times.
  5. The readiness of the product is simple to determine: the cubes are darkening, becoming as if transparent and soft. At first I took out one piece and tried, now I can determine "by eye". If everything is done correctly, then you will get the most delicious eggplant: with a great finish and aroma.
  6. Discard cooked vegetables on a sieve, let the marinade drain completely.
  7. Peel and chop the garlic very finely. Rinse dill, shake several times, chop. Greens can be added in any quantity: as anyone likes. I used a small bunch. The recipe for “Eggplant like mushrooms” can be supplemented with green or purple basil, parsley, cilantro, white or blue onion.
  8. The top of the vegetables will cool quickly, while the bottom will still be hot. The components must be placed in a deep bowl so that the lower blue ones are on top. The dish must be seasoned before the little blue ones have cooled completely.
  9. Put the garlic on warm vegetables (the aroma instantly spreads through the kitchen), toss the chopped herbs, pour in the vegetable oil. Mix the appetizer, cool on the table, and then place on the shelf of the refrigerator, covering with a lid or cling film.
  10. The dish should be infused for at least 12 hours. Food should be monitored so that the vegetables do not begin to sour. Do not forget: a poor-quality snack can harm your health!

Before serving, it is advisable to try a delicious eggplant dish, the recipe of which is easy to make even for a novice cook. If necessary, add salt, sugar, ground pepper, onion, fresh parsley, oregano, thyme. To make the appetizer spicy, you can put one chili pepper.

The dish is perfect as a component for a salad. It is enough to put the baked and peeled bell peppers, red tomatoes without skin and the food is ready. You can make eggplant caviar: grind the product in a blender, remove excess liquid and put on a bruschetta or toasts.

On the Internet you can see a huge number of delicious recipes from eggplant: however, not all of them come out successful and original. This appetizer really captivates with the taste of mushrooms: vegetables are well saturated with marinade, aromas of herbs and garlic.

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