Eggplant marinated "under mushrooms"

When it is summer and abundance of vegetables, you want to cook something tasty vegetables. Today I want to share with you a proven delicious recipe that always goes "Bang" not only at home but also on picnics. Recipe pickled eggplant under mushrooms is good because it can be eaten as a cold appetizer, as a salad and preserve in jars for the winter. 

Ingredients: 

-5 kg eggplant, 

-3 the table.spoon of salt 

0.5 kg of onions, 

-4-5 heads of garlic, 

-vegetable oil without smell. 

For the brine: 

-2 cups of water 

A 0.5 Cup of 6% vinegar 

-Bay leaf, 

-6-8 pieces black pepper peas. 

Preparation: 

1. Aubergines wash and peel (optional), cut into small plump strips like mushroom legs.
2. Fold in a large bowl, so it was convenient to mix.
3. Salt 3 tablespoons salt, let stand for 2 hours to out brown juice.
4. While the eggplants are resting, we will prepare the onion and garlic. These vegetables peel, wash, dry. Onion cut into half rings and slice the garlic cloves in half.
5. In a pan pour 2 tablespoons of vegetable oil, heats it, and now we take a little eggplant and both hands, squeeze them, put in hot oil and fry lightly on both sides. Just want to say that the full pan cast is not necessary, and fry the eggplant is a thin layer.
6. Grilling them is also not necessary, only slightly below privatelist.
7. Roasted eggplant spread in a pan layer 3-4 cm and put on top part of the sliced onion and garlic. And so on, a layer of fried eggplant-onion-garlic until all the vegetables.
8. Now prepare the brine. In a container pour 2 cups of water, add black pepper peas, Bay leaf and 1/2 Cup of vinegar. Bring to a boil and pour the brine eggplant. Cover with a lid, when cool put in the fridge for 1.5-2 hours. I usually keep eggplant under mushrooms for two days. The aroma from the pots is such that just Drools.
9. If you want to close pickled eggplant under mushrooms for the winter, they should be put in a clean 0.5 l jars, sterilize for 15 minutes, roll covers.