Eggplant winter salad is a delicious assorted vegetable. Vitamins in vegetables are preserved, since the heat treatment is very minimal. Summer is passing so fast, so you need to try and have time to prepare your favorite vegetables for the future.
Pick your recipe
You will need
- - 1 kg of eggplant;
- - 1 kg of bell pepper;
- - 1 kg of carrots;
- - 1 head of garlic;
- - 3 tbsp. tablespoons of salt;
- - 2 tbsp. tablespoons of sugar;
- - 1 tbsp. a spoon of vinegar essence;
- - vegetable oil;
- - parsley;
- - dill.
Instruction manual
1
Rinse eggplant, peel and seed. Cut into 8 parts.
2
Place in a bowl salt and mix. Leave for 1.5 hours. After the time has passed, rinse the eggplants under running water. Tilt in a colander and drain.
3
Lower bell pepper for 2 minutes in boiling water, remove and peel. Cut into 4 parts, remove the seeds.
4
Rinse the carrots in hot water, peel and cut into cubes.
5
Remove the husk from the garlic. Grate the garlic on a coarse grater.
6
Rinse dill and parsley under running water, let the water drain and grind.
7
Fry vegetables in vegetable oil. Eggplant, carrots, peppers.
8
Rinse and sterilize the cans. Boil metal caps.
9
Gently stir the fried vegetables and put them in jars. Sprinkling with garlic and herbs.
10
Prepare the marinade for pouring. For one liter of water add a tablespoon of salt and two tablespoons of sugar. Bring to a boil and boil for 5 minutes. Add a tablespoon of vinegar essence to the hot marinade.
eleven
Pour vegetables in jars with boiling marinade. Sterilize the cans for 15 minutes.
12
Roll up the lids, turn upside down and remove under the "fur coat". When the banks have cooled, put in a cold place.
thirteen
Serve as a cold appetizer to meat or mashed potatoes.
note
Peel with bell pepper is desirable to remove.
Useful advice
Eggplant fried until golden brown. Carrots until soft, and bell pepper 3 minutes.