Mushroom pickled eggplant

Pickled mushroom-flavored eggplant, closed according to this recipe, just like pickled mushrooms, is almost impossible to distinguish. Aroma and taste of mushrooms, richness and piquancy. Marinated eggplants as mushrooms turn out to be moderately sharp, well, in general, a miracle really happens with them. Opening a jar of these eggplants in winter can really be confused with mushrooms.

Ingredients:

• Eggplant - 5 kilograms;
• water - 5 liters;
• salt - 1 cup;
• vinegar - 0.5 liters;
• dill umbrella;
• currant leaves - 5 pieces;
• bitter red pepper - 1 pod;
• garlic - 2 heads.

Step by step recipe for pickled eggplant with mushroom flavor

1. Cut the eggplants into cubes, pour them with salt for 5-10 minutes, until the juice is let out. Then rinse them well with water, squeezing them slightly with your hands.
2. Pepper to remove seeds, garlic, peel and twist together with pepper in a meat grinder.
3. Diced eggplant, load into boiling water for 4-5 minutes, stirring occasionally. Then recline in a colander and let the water drain.
4. In a large container, heat the vegetable oil and put the boiled eggplant there. Fry for about 4-5 minutes, put twisted pepper and garlic there, and pour vinegar at the end of the frying.
5. In the prepared sterilized jars, lay the leaves of currant and dill on the bottom, put the hot eggplant with oil and immediately cork. Wrap the cans upside down in a blanket until completely cooled.

The main thing is not to digest the eggplant so that it does not turn out soft.

Pickled eggplant like mushrooms is an excellent dish for any feast, but of course for everyday lunch or dinner, they are simply excellent.

Delicious to you preparations, and bon appetit!