Olivares de Rocha

RecipesPickled eggplant and mushrooms

Pickled eggplant and mushrooms

Ingredients:

  • ½ kilo of eggplants
  • 250 gr of eucalyptus mushrooms
  • 1 onion cut into “feathers”
  • 10 large garlic cloves
  • Black peppercorns
  • 4 bay leaves
  • Dried herbs
  • 50 gr of sugar
  • 500 cc of olive oil
  • 120 cc of white vinegar
  • 30 gr of coarse salt
  • Ground chili

 

Process

  • Wash and dry the eggplants.
  • Cut off the ends and make 1 cm slices.
  • Place in layers over a strainer, sprinkle in coarse salt and let rest for ½ hour so that liquid spills out.
  • Remove the salt without washing and place in a pot.
  • Cover the eggplant slices with the vinegar and boil over medium heat.
  • When they are tender, remove and place on absorbent kitchen paper.
  • Boil and strain the mushrooms at least 4 times until the water runs clear.
  • Cut into pieces and sauté the mushrooms with the onion cut into “feathers” in olive oil.
  • When the onion is translucent add the sugar until dissolved.
  •  In a sterilized container make layers of the eggplants and mushrooms, add minced garlic, ground chili and peppercorns between the layers. On the sides place the bay leaves.
  • Add olive oil to cover the eggplants and mushrooms.
  • Close the jar.
  • Wait for them to settle for about three to five days before consuming them.
  • Store in a cool, light-free place.
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