Vegetable salads under the marinade are the best suited as a snack to the festive table. If you like eggplant, try making a wonderful appetizer that tastes very much like pickled mushrooms. And garlic will give the dish a special piquancy.
Pick your recipe
You will need
- - eggplant - 0.5 kg;
- - water - 1.5 l;
- - medium onions - 1 pc.;
- - vinegar essence 40% - 2 tbsp. l.;
- - salt - 2 tbsp. l.;
- - garlic - 2 cloves;
- - vegetable oil - 3 tbsp. l.;
- - fresh dill - 0.5 bunch.
Instruction manual
1
Peel and cut the eggplant into small cubes. Pour water into a pot and boil it. When the water boils, add the vinegar essence, salt and lay the chopped eggplant. Bring to a boil again and cook the eggplants for 10 minutes at a moderate temperature. After time, drain the water and drop the eggplant in a colander to drain.
2
Peel the onion and chop finely. Pour the vegetable oil into the pan and heat it well. Place chopped onions and fry until transparent. Then remove the pan from the stove to let the onions cool.
3
While the onion cools, peel the cloves of garlic and finely chop or mince through a garlic press. Grind dill.
4
In the large bowl, lay the eggplant, onion, add the garlic and chopped dill. Stir well together and leave to soak on the table. After 30 minutes, a delicious eggplant salad "Mushrooms" will be ready!
