Delicious eggplant with mushrooms for the winter: how to prepare an appetizer

If you combine eggplant with mushrooms, you get a very tasty and satisfying appetizer. It is a good idea to preserve it for the winter. Then you can simply eat it on sandwiches or with any porridge and meat.

The idea of cooking canned eggplant with champignons was published on the Instagram page of food blogger Oksana Vozniuk (chef_vozniuk_oksi). The appetizer is very spicy and rich.

Ingredients:

• eggplant - 1.5 kg
• mushrooms - 500 g
• onions - 300 g
• carrots - 300 g
• garlic - 5 cloves
• chili - 1 pc.
• oil - 200 g
• vinegar - 75 g
• sugar - 1 tbsp
• cumin - 1 tsp.
• ground coriander - 1 tsp.
• salt, pepper - to taste

Method of preparation:

1. Dice the eggplant and salt it, set aside.

2. Dice the onion and mushrooms, and grate the carrots.

3. First fry the onions, then add the eggplants (you can peel them or leave them on).

4. Season mushrooms and carrots, chopped garlic and chili with salt and pepper, add cumin and coriander.

5. Simmer until tender.

6. Put in jars, sterilize for 15 minutes and close.

7. Turn the jars over and cover.

You can also find more recipes on OBOZ.UA:

• Marinated eggplants with hot peppers
• Pickled eggplants without marinade and vinegar
• Stuffed fermented eggplants