Marinated vegetable salads are the best choice as an appetizer for the festive table. If you love eggplant, then try making a wonderful appetizer that tastes a lot like pickled mushrooms. And garlic will add a special piquancy to the dish.
It is necessary
- - eggplant - 0.5 kg;
- - water - 1.5 l;
- - medium-sized 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.
Instructions
Step 1
Peel and cut the eggplants into small cubes. Pour water into a saucepan and boil it. When the water boils, add vinegar essence, salt and chopped eggplant. Bring to a boil again and cook the eggplant for 10 minutes at moderate heat. After the time has passed, drain the water and discard the eggplants in a colander to drain.
Step 2
Peel the onion and chop finely. Pour vegetable oil into a skillet and heat it well. Place the chopped onion and fry until transparent. Then remove the skillet from the stove to cool the onion.
Step 3
While the onion is cooling, peel the garlic cloves and finely chop or pass through a garlic press. Chop the dill greens.
Step 4
Put the eggplant, sautéed onion, garlic and chopped dill in a large bowl. Mix everything together well and leave to soak on the table. In 30 minutes, the delicious "Mushrooms" eggplant salad will be ready!
