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Russian · Snacks
Eggplant and Mushroom Preserve for Winter
A fragrant and hearty vegetable appetizer with eggplant and mushrooms that will wonderfully liven up your winter menu.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wrap each eggplant in foil and roast at 200°C for 30–50 minutes until tender. Let them cool, peel off the skin, and cut into large dice.
2
Boil the mushrooms for 20 minutes, drain the water, and sauté them in oil until golden brown. Separately, sauté the sliced onion rings until golden.
3
Combine the eggplant, mushrooms, onion, and minced garlic in a bowl. Add salt, sugar, pepper, and vinegar. Toss gently to combine.
4
Pack the mixture tightly into sterilized jars, seal them, turn upside down, and wrap in a blanket until completely cooled.
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