Eggplant can have a different status, both in diet and in spicy dishes. Vegetables have an amazing ability to transform. Here’s the recipe – eggplant as a milk mushroom convinces us of this from the first “bite”. The spices involved in metamorphosis are the same as and with salting of mushrooms.
Mushroom Flavored Eggplant Recipe
Such a recipe for eggplant with the taste of mushrooms has every chance to become loved, because you can’t compare the mushrooms as a snack with any mushroom dish. Eggplant flesh is so transformed that with eyes closed and you can’t tell if it’s breast or vegetables.
To prepare a piece of “eggplant as a breast” would need:
- Eggplant (young, by no means overripe) – 4 kg
- Parsley – about 50g.
- Garlic – 2.5 medium heads.
For marinade:
- Spices: cloves (3-4 buds), lavrushka.
- Water – strictly 2 liters. Salt is calculated for this amount (2.5 tbsp. and sugar – a little less – 2 tablespoons)
For this recipe, it’s better to choose blue ones not thick, but elongated, long, shiny and resilient. Then, when cooking, the pulp does not will become soft as porridge, but will turn into a semblance gruzdey.
You can cook eggplants like mushrooms So:
Peel the vegetables.
In some recipes, you can find ways in which blue skin, especially on young vegetables remains. Perhaps it is beautiful. But nutritionists argue that peel off eggplant is not absorbed by the body.
Cut the blue ones into medium cubes. You don’t need to grind, as vegetables lose in volume. Slice should be no less 2cm
Mix the cubes with chopped parsley and garlic, add some salted water to absorb porous eggplant flesh juice of parsley and garlic.
How much salt to put? Taste. But water should not be too salty. After all, vegetables will be poured marinade.
Be sure to crush the weight of eggplant with a load. Then the pulp guaranteed to be resilient.
While the little blue ones absorb the aroma of spices, cook marinade.
Drain excess liquid from eggplant, but without losing garlic and parsley.
Pour boiling marinade over the mass and boil for 15 minutes.
Lay out future “mushrooms” in sterilized banks and roll up.
Wrap with a blanket, hoping that the time for complete cooling should be at least 16-18 hours.
Tasty ideas
Mushrooms, however, like other mushrooms are hard to digest the body. But vegetables are another matter. Try another recipe – eggplant like mushrooms. The cooking method is different, but the taste is same, identical to mushrooms.
