Pickled Eggplant and Mushrooms Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Dry White Wine- 1 1/2 cups+1 tablespoon | ||
| White Wine Vinegar- 1/4 cup+1table spoon | ||
| Garlic-2 large cloves, thinly sliced | ||
| Cinnamon stick | 1 | |
| Bay leaf | 1 | |
| Oregano | 1 | |
| Basil | 1 Teaspoon | |
| Cloves- 3 whole | ||
| Salt | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Eggplant- 1 medium, unpeeled and cut into 3 by 1/2 inch sticks | ||
| Mushrooms- 1/2 pound small or large, cut into halved or quartered | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| Parsley | 1/2 Teaspoon, finely chopped | |
Directions
GETTING READY
1) In a saucepan, put together 1 ½ cups of wine, ¼ cup of vinegar, garlic, cinnamon, bay leaf, 1 tablespoon of oregano, basil, cloves, salt, sugar and 1 cup of water.
2) Bring to boil and simmer for 5 minutes.
3) Add eggplant and mushroom to the mixture and continue simmering for 10 minutes more, stirring occasionally.
MAKING
4) Using a perforated ladle (leave behind as much as herbs as possible), remove eggplant, mushroom and garlic to colander.
5) Discard the cooling liquid.
6) Place the vegetables in a bowl and let it cool.
7) Add olive oil, remaining wine, vinegar and oregano. Stir gently.
8) Cover with plastic wrap and leave the bowl in refrigerate overnight.
SERVING
9) To serve, garnish with chopped parsley.
1) In a saucepan, put together 1 ½ cups of wine, ¼ cup of vinegar, garlic, cinnamon, bay leaf, 1 tablespoon of oregano, basil, cloves, salt, sugar and 1 cup of water.
2) Bring to boil and simmer for 5 minutes.
3) Add eggplant and mushroom to the mixture and continue simmering for 10 minutes more, stirring occasionally.
MAKING
4) Using a perforated ladle (leave behind as much as herbs as possible), remove eggplant, mushroom and garlic to colander.
5) Discard the cooling liquid.
6) Place the vegetables in a bowl and let it cool.
7) Add olive oil, remaining wine, vinegar and oregano. Stir gently.
8) Cover with plastic wrap and leave the bowl in refrigerate overnight.
SERVING
9) To serve, garnish with chopped parsley.
Chef
