Eggplant like mushrooms - winter harvest recipe without sterilization

15.11.2018 Winter blanks

During frying, eggplants absorb a lot of oil and therefore many connoisseurs of this vegetable avoid preserving salads with it for the winter. Try to prepare vegetables according to this recipe with step-by-step photos, and you will surely cook more than once this quick and tasty dish in which eggplants taste like mushrooms.

The characteristic eggplant bitterness completely disappears, the taste of the dish is richly mushroom, spicy, aromatic. Ease of preparation is that the salad is prepared without sterilization. So vegetables retain their maximum benefit.

Eggplants are famous for their beneficial properties: they normalize heart activity, fight atherosclerosis, and remove "bad" cholesterol.

Vegetables go well with garlic and parsley. In jars, you can add a clove of crushed garlic or 6-7 pieces of garlic arrows.

Cooking time: 2 hours. It turns out 5 jars of 0.5 liters.

Ingredients:

eggplant - 2 kg .;
water - 4 l .;
vinegar - 100 ml;
salt - 2 tbsp. spoons;
bay leaf - 2-3 pcs.;
allspice - 4-5 peas.

How to prepare eggplant with mushroom flavor for the winter

Wash and chop eggplant in large cubes. Fold in a deep bowl.

Dissolve a tablespoon of salt in 2 liters of water and pour the vegetables with a brine. After 1-1.5 hours, catch the eggplant and squeeze out excess moisture with your hands.

Re-prepare the brine (water 2 liters + salt 1 tbsp.spoon). Boil it in a deep saucepan and add spices: bay leaf and allspice. Submerge the eggplant in boiling water and boil it after boiling for a couple of minutes, removing the foam. Add the vinegar rate and cover.

Prepare cans for preservation: wash thoroughly with soda and sterilize. Fill each jar with eggplant caught from the brine using a slotted spoon. Vegetables should be tamped a little. At this point, chopped parsley and garlic can be added. Pour hot brine into each can and roll up tin lids using a can opener or use the twist-off lids.

Turn the finished cans with salad upside down and wrap them “in a fur coat”. They must be completely cooled and only then can they be turned upside down with covers. If any of the covers has leaked, it should be replaced, and the brine should be digested. Then store in a cool, dark place.