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➠ Salads for the winter
➠ Assorted vegetable salad for the winter
➠ Eggplant and tomato salad for the winter

Eggplant and tomato salad for the winter

5358

Kitchen Russian

Calorie content 87.5 kcal

Portions 3.5 l.

Cooking time 50 minutes

Proteins * 1.1 gr.

Fats * 2.1 gr.

Carbohydrates* 20.6 g

Content

A big omission if you've never tried making an eggplant and tomato salad for the winter. After all, the harmonious combination of vegetables in it makes this appetizer so tasty, juicy and aromatic that it is simply impossible to tear yourself away from it even for a minute.

Ingredients

Eggplant 4 Kg Fresh tomatoes 2 Kg Bell pepper 1 kg Carrot 400 gr. Garlic 150 g Salt 120 g Table vinegar 9% 100 ml Vegetable oil 100 ml Granulated sugar 80 gr.

Cooking process

Wash the pepper, dry it on a kitchen towel. Remove cores and seeds from peppers. Cut the pepper into several pieces, and then grind in mashed potatoes using a meat grinder.

Wash carrots, peel, cut into large pieces and mince.

Peel and grind the garlic in a meat grinder.

Wash the tomatoes, dry on a kitchen towel. Remove the core from the tomatoes, cut into several pieces. Skip the tomatoes through a meat grinder.

Wash the eggplants, dry on a kitchen towel. If necessary, peel them from the dense skin, cut the eggplants into cubes. Salt the eggplants, leave for a while, drain the resulting liquid.

In a large saucepan, combine chopped peppers, carrots, garlic and tomatoes. Add eggplant to the mass. Put the saucepan over low heat. After the start of boiling, salt the mass and add sugar. Cook over low heat for about 20 minutes, stirring constantly. At the end of cooking, pour in vegetable oil and vinegar, mix everything thoroughly.

Sterilize jars for rolling eggplant salad, and pour boiling water over the lids. Put the prepared eggplant and tomato salad in the jars for the winter, screw the jars with the lids. Turn the jars upside down and let them cool completely. For storage, send the salad to the basement or other dark and cool place. Bon Appetit!