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.