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➠ Ten eggplant salad for the winter step by step recipe

Ten eggplant salad for the winter step by step recipe

2842

Kitchen Russian

Calorie content 89.2 kcal

Portions 10 port.

Cooking time 90 minutes

Proteins * 1.1 gr.

Fats * 5.1 gr.

Carbohydrates* 21.4 g

Ten eggplant salad for the winter step by step recipe

Content

“Ten” is a delicious winter eggplant salad that my grandmother used to cook. The name of the salad is directly related to the amount of the main ingredients. The vegetables must be the same size and ten in number.

Ingredients

Eggplant (average) 10 pieces. Fresh tomatoes 10 pieces. Bell pepper 10 pieces. Onion 10 pieces. Garlic 10 tooth. Table vinegar 9% 100 ml Vegetable oil 200 ml. Granulated sugar 4 tablespoons Salt 2 tbsp

Cooking process

Prepare all the ingredients you need for a flavorful salad. Peel and rinse onions and garlic. Wash the eggplants, tomatoes and bell peppers thoroughly. Peel the bell pepper from seeds and core. Cut off the tails of the eggplant. Measure out the required amount of vegetable oil, table vinegar, granulated sugar and salt.

Cut the peeled onions in half and then cut into thin half rings.

Cut the peeled bell pepper from the seeds and core into large pieces.

Cut out the stem of washed tomatoes and cut into large slices. To avoid watery seaming, choose fleshy tomatoes.

Cut the eggplants into large slices.

Add the required amount of vegetable oil to a metal container with a thick bottom. Then put on medium heat. Put onion, cut into half rings, in heated oil.

Then add the chopped bell peppers, eggplants and tomatoes. Then add the measured amount of granulated sugar and table salt.

Bring to a boil. Then reduce heat and cook the snack for 25-30 minutes. Cut the peeled garlic into several pieces. 5 minutes before cooking, pour in vinegar and add garlic. Mix thoroughly. Prepare jars, wash and sterilize them in the oven, microwave, or water bath.

Pour boiling water over the lids or simmer in a saucepan for about 10 minutes. Gently arrange the hot eggplant appetizer in sterile jars, and roll up with sterile lids using a seaming machine.

Turn the eggplant salad jars upside down. Leave in this form until it cools completely for about a day, wrapped in a warm blanket. Then, turn the cooled snack jars over and store them in a cool, dark place.