Harvesting eggplant salad for the winter
Products
Eggplant - 3 kilograms
Carrots - 250 grams
Bulgarian pepper - 250 grams
Onions - 250 grams
Chopped garlic - 125 grams
Basil - 1 bunch
Parsley - 1 bunch
Dill - 1 bunch
Sunflower oil - 0.5 liters
Boiling water - 5 tablespoons
Salt - 2 tablespoons
Vinegar essence 70% - 2 tablespoons
A quick way to make eggplant salad
1. Whole eggplants, washed and peeled, prick with a fork in several places and cook in a saucepan in salted water for 5 minutes. The water should completely cover the blue vegetables.
2. Cut the boiled eggplants into cubes 1.5-2 centimeters in size.
3. Carrots and onions - 250 grams each - rinse, peel and chop. Carrots can be grated on a coarse grater.
4. Bulgarian pepper - 250 grams - rinse, remove from the stalk with seeds and also grind.
5. Peel the garlic, wash, chop finely, in the finished form you should get at least 125 grams (if you want to make the salad sharper, you can increase the amount of garlic to 200 grams).
6. Basil, dill and parsley, 1 bunch, rinse thoroughly, dry and chop.
7. Put vegetables and herbs in an enamel saucepan.
8. Dissolve 2 tablespoons of salt in 5 tablespoons of boiled water, add 2 tablespoons of vinegar and pour the resulting liquid over vegetables and herbs, mix thoroughly.
9. Then pour 0.5 liters of sunflower oil into the contents of the saucepan and mix again. Tamp everything tightly, cover and send to the refrigerator.
Preparation for the winter
1. Immediately after cooking, it is necessary to tightly decompose the eggplant salad in liter jars.2. Distribute the juice remaining in the saucepan among the jars so that the jars are filled to the shoulder, and sterilize for 20 minutes.
3. Put the jars with the contents in a saucepan with cold water and laid on the bottom with gauze or cotton cloth.
4. Let the water boil and cook the jars for 20 minutes. Pre-sterilized lids (also boil in water, only 2 minutes) roll up the jars. Such a preparation can stand in the refrigerator for a couple of months, becoming more and more juicy and rich in taste.
5. Roll up or close jars of salad with lids, also pre-sterilized, for 2 minutes.
Fusofacts
- Harvesting eggplant for the winter will be completely ready after 3 days of storage.- It is recommended to serve eggplant salad as an appetizer to hot meat dishes, to mashed potatoes with sausages.
- The longer the salad is in the refrigerator, the more it is soaked and tastier. The shelf life of an open salad can is 1 week.
- The calorie content of eggplant salad is 361 kcal / 100 grams.
- The total cost of products for making eggplant salad in season (from August to October) according to our recipe is 300 rubles, in off-season - from 500 rubles. The price is given on average in Moscow for June 2020.
- The eggplant salad will be twice as useful and cheaper in the ripening season for eggplants and other vegetables - from late August to October.