Tashkent-Style Mushrooms
Description
Perfect for the table and with drinks. I'll share more details below. Serve the appetizer with the meal.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Peel the eggplants, then cut them into cubes of roughly equal size. Don't cut them too small—2×2 cm is ideal.
- 3
Step 3
Finely chop the parsley, and pass the garlic through a press.
- 4
Step 4
For the marinade, bring water with salt to a boil, add vinegar essence, and simmer for 1 minute.
- 5
Step 5
Add the eggplants and boil in boiling water for 5–10 minutes. Then drain in a colander and let the water drain off.
- 6
Step 6
Mix the eggplants with garlic and herbs.
- 7
Step 7
Heat the vegetable oil and pour it over the eggplants, mixing again. Then, if you want to eat the appetizer right away, put it in the refrigerator for a couple of hours to let it marinate.
- 8
Step 8
And if you'd like to preserve them for winter, pack the eggplants into clean sterilized jars. Cover with lids and sterilize in boiling water for 20 minutes. Then seal the jars tightly.
- 9
Step 9
Tashkent-style mushrooms are ready, enjoy your meal!