Eggplant and mushroom spread without preservatives
If you're looking for a delicious, healthy, and easy-to-make recipe to enjoy the flavors of summer throughout the winter, eggplant and mushroom spread is the perfect choice. This recipe combines the rich taste of vegetables with the pleasant textures of mushrooms, transforming it into an ideal spread for breakfast, appetizers, or snacks.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6 jars (5 small and 1 large)
Necessary ingredients
- 2 kg ripe tomatoes (garden tomatoes are ideal)
- 2 kg eggplants (preferably medium-sized)
- 500 g Champignon mushrooms (or a preferred variety)
- 3 large onions (white or yellow onions are recommended)
- 50 g raw sugar (to balance the acidity of the tomatoes)
- 1 tablespoon coarse salt (helps preserve the preparation)
- Corn oil (or another vegetable oil of choice)
- Spices: white pepper, thyme, marjoram (to taste)
Necessary utensils
- A large deep pot (to cook all the ingredients)
- Grater (for tomatoes and onions)
- Clean jars (washed and sterilized)
- Wooden spoon (for mixing)
- A container for filling the jars
Step by step: Preparing the spread
1. Preparing the ingredients: Start by washing the tomatoes well and cutting them in half. There is no need to peel them, as the skin will add texture and nutrients. Cut the eggplants into large cubes and let them sit in a colander sprinkled with a bit of salt for 20 minutes to remove bitterness.
2. Cooking the tomatoes: Place the cut tomatoes in a large pot over low heat. Cook them until their volume decreases by about a quarter. This process will intensify the flavor of the tomatoes and reduce the overall cooking time.
3. Adding the onions and eggplants: Grate the 3 large onions and add them to the pot. Mix well and let them simmer together with the tomatoes. At this point, it's time to add the drained eggplants.
4. Seasoning: Once the mixture starts to boil, add the caramelized hot pepper (if you want a spicy taste) and a tablespoon of coarse salt. Stir occasionally to avoid burning.
5. Oil and sugar: When the mixture has reduced by half, add 50 g of raw sugar and corn oil (about 200 ml, but you can adjust to your preferences). Mix well until the sugar has completely dissolved. This step helps balance the taste and improves the texture.
6. Adding the mushrooms: Cut the mushrooms into thick slices and add them to the pot. Continue cooking, stirring frequently, until the mushrooms become soft and their flavor integrates into the spread.
7. Finishing the preparation: When the spread is almost ready, add your preferred spices: white pepper, thyme, and marjoram. These will add a note of freshness and complexity.
8. Bottling: Prepare the sterile jars. Fill them with hot spread, leaving a little space at the top. Add a drizzle of oil on top to seal in the flavor. Screw the lids tightly and place the jars upside down to create a vacuum.
9. Cooling and storing: Allow the jars to cool completely, then store them in a cool, dark place, such as a pantry.
Useful tips and variations
- Choose ingredients carefully: Use ripe tomatoes and quality eggplants for a more intense flavor.
- Use olive oil: If you prefer a more pronounced taste, you can substitute corn oil with extra virgin olive oil.
- Add other vegetables: You can experiment with bell peppers or zucchini to vary the recipe.
- Serving: The spread is delicious on toasted bread, alongside cheese, or as part of an appetizer platter.
Nutritional information
This spread is rich in vitamins and minerals, thanks to the fresh vegetables used. Tomatoes are an excellent source of lycopene, a powerful antioxidant, while eggplants provide fiber and essential nutrients. Mushrooms are a good source of plant-based protein, and the spices used not only enhance the flavor but also have anti-inflammatory benefits.
Frequently asked questions
- How long does the spread last? Properly preserved spread can last up to a year. Make sure the jars are sealed airtight.
- Can I add other spices? Of course! You can experiment with herbs like basil or oregano to personalize your recipe.
- Can the spread be frozen? Although it's less common, you can freeze it in airtight containers, but the texture will be different after thawing.
Eggplant and mushroom spread is more than just a simple dish; it's a memory of summer and shared meals. Whether you enjoy it on a slice of toasted bread or use it as a side dish, each bite will bring a touch of warmth and comfort on chilly winter days. So, unleash your creativity and enjoy cooking!
If you're looking for a delicious, healthy, and easy-to-make recipe to enjoy the flavors of summer throughout the winter, eggplant and mushroom spread is the perfect choice. This recipe combines the rich taste of vegetables with the pleasant textures of mushrooms, transforming it into an ideal spread for breakfast, appetizers, or snacks.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6 jars (5 small and 1 large)
Necessary ingredients
- 2 kg ripe tomatoes (garden tomatoes are ideal)
- 2 kg eggplants (preferably medium-sized)
- 500 g Champignon mushrooms (or a preferred variety)
- 3 large onions (white or yellow onions are recommended)
- 50 g raw sugar (to balance the acidity of the tomatoes)
- 1 tablespoon coarse salt (helps preserve the preparation)
- Corn oil (or another vegetable oil of choice)
- Spices: white pepper, thyme, marjoram (to taste)
Necessary utensils
- A large deep pot (to cook all the ingredients)
- Grater (for tomatoes and onions)
- Clean jars (washed and sterilized)
- Wooden spoon (for mixing)
- A container for filling the jars
Step by step: Preparing the spread
1. Preparing the ingredients: Start by washing the tomatoes well and cutting them in half. There is no need to peel them, as the skin will add texture and nutrients. Cut the eggplants into large cubes and let them sit in a colander sprinkled with a bit of salt for 20 minutes to remove bitterness.
2. Cooking the tomatoes: Place the cut tomatoes in a large pot over low heat. Cook them until their volume decreases by about a quarter. This process will intensify the flavor of the tomatoes and reduce the overall cooking time.
3. Adding the onions and eggplants: Grate the 3 large onions and add them to the pot. Mix well and let them simmer together with the tomatoes. At this point, it's time to add the drained eggplants.
4. Seasoning: Once the mixture starts to boil, add the caramelized hot pepper (if you want a spicy taste) and a tablespoon of coarse salt. Stir occasionally to avoid burning.
5. Oil and sugar: When the mixture has reduced by half, add 50 g of raw sugar and corn oil (about 200 ml, but you can adjust to your preferences). Mix well until the sugar has completely dissolved. This step helps balance the taste and improves the texture.
6. Adding the mushrooms: Cut the mushrooms into thick slices and add them to the pot. Continue cooking, stirring frequently, until the mushrooms become soft and their flavor integrates into the spread.
7. Finishing the preparation: When the spread is almost ready, add your preferred spices: white pepper, thyme, and marjoram. These will add a note of freshness and complexity.
8. Bottling: Prepare the sterile jars. Fill them with hot spread, leaving a little space at the top. Add a drizzle of oil on top to seal in the flavor. Screw the lids tightly and place the jars upside down to create a vacuum.
9. Cooling and storing: Allow the jars to cool completely, then store them in a cool, dark place, such as a pantry.
Useful tips and variations
- Choose ingredients carefully: Use ripe tomatoes and quality eggplants for a more intense flavor.
- Use olive oil: If you prefer a more pronounced taste, you can substitute corn oil with extra virgin olive oil.
- Add other vegetables: You can experiment with bell peppers or zucchini to vary the recipe.
- Serving: The spread is delicious on toasted bread, alongside cheese, or as part of an appetizer platter.
Nutritional information
This spread is rich in vitamins and minerals, thanks to the fresh vegetables used. Tomatoes are an excellent source of lycopene, a powerful antioxidant, while eggplants provide fiber and essential nutrients. Mushrooms are a good source of plant-based protein, and the spices used not only enhance the flavor but also have anti-inflammatory benefits.
Frequently asked questions
- How long does the spread last? Properly preserved spread can last up to a year. Make sure the jars are sealed airtight.
- Can I add other spices? Of course! You can experiment with herbs like basil or oregano to personalize your recipe.
- Can the spread be frozen? Although it's less common, you can freeze it in airtight containers, but the texture will be different after thawing.
Eggplant and mushroom spread is more than just a simple dish; it's a memory of summer and shared meals. Whether you enjoy it on a slice of toasted bread or use it as a side dish, each bite will bring a touch of warmth and comfort on chilly winter days. So, unleash your creativity and enjoy cooking!
Ingredients
-2 kg tomatoes -2 kg eggplants -50 g raw sugar -1 tablespoon coarse salt -500 g Champignon mushrooms -3 large onions -corn oil -spices (white pepper, thyme, marjoram)