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Pickled Eggplant And Mushrooms

Natural.Foodie's picture
Ingredients
  Dry white wine 25 Tablespoon (1 1/2 Cups Plus 1 Tablespoon)
  White wine vinegar 5 Tablespoon (1/4 Cup Plus 1 Table Spoon)
  Garlic clove 2 Large, thinly sliced
  Cinnamon stick 1
  Bay leaf 1
  Oregano 3 1⁄4 Teaspoon (1 Tablespoon Plus 1/4 Teaspoon)
  Basil 1 Teaspoon
  Whole cloves 3
  Coarse salt 2 Tablespoon (Kosher)
  Sugar 2 Tablespoon
  Eggplant 1 Medium, cut into 3 by 1/2 inch sticks (Unpeeled)
  Small mushrooms 1⁄2 Pound, cut into halved or quartered (Or Large Sized)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Finely chopped parsley 1⁄2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
4

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