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Eggplant for the winter recipes with a photo you will lick your fingers

1997

Kitchen Russian

Calorie content 72 kcal

Portions 4 l.

Cooking time 90 minutes

Proteins * 0.8 gr.

Fats * 3.6 gr.

Carbohydrates* 17.8 g

Eggplant for the winter recipes with a photo you will lick your fingers

Content

Eggplant salad is one of the most popular preparations that can be served to the table as an addition to various meat dishes and side dishes, as well as as an independent snack. Experienced chefs recommend chopping vegetables for this workpiece as large as possible, and also abandon the use of enameled dishes in the process of stewing ingredients in order to avoid burning.

Ingredients

Eggplant 1 kg Fresh tomatoes 3 Kg Onion 1 kg Carrot 1 kg Table vinegar 9% 100 g Seasoning Khmeli-Suneli 1 tsp Granulated sugar 250 g Salt 2 tbsp Vegetable oil 1 tbsp.

Cooking process

The first step is to prepare the banks. First, we rinse them using baking soda, rinse thoroughly, then sterilize over steam for twenty minutes. As for the lids, we boil them for five minutes.

Peel the washed carrots, then cut them into medium-sized cubes.

Cut the tomatoes into slices, after removing the stalk from each fruit, cut the eggplants into cubes, and onions into half rings.

Pour a glass of vegetable oil and vinegar into a saucepan. We mix everything.

We also send sugar and salt there. Mix everything again.

After the brine has boiled, we send the chopped carrots to the pan.

After twenty minutes, we send the onions to the carrots. We cover the pan with a lid and simmer everything for ten minutes.

The next step is to add chopped eggplants to the vegetable mass, after which we simmer everything for twenty minutes.

After twenty minutes, put the tomatoes in a saucepan. We simmer for ten minutes, after which it is necessary to add "Khmeli-suneli" to the vegetable mixture.