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➠ Eggplant salad for the winter without tomatoes

Eggplant salad for the winter without tomatoes

1912

Kitchen Russian

Calorie content 54.7 kcal

Portions 2 p.

Cooking time 70 minutes

Proteins * 1 gr.

Fats * 5.1 gr.

Carbohydrates* 9.9 gr.

Eggplant salad for the winter without tomatoes

Content

Eggplant is one of the favorite vegetables in our family. Every year I prepare a variety of eggplant salads and appetizers that can be served as a stand-alone meal or with your favorite side dish. A fragrant snack is a great option for those who observe Great Lent.

Ingredients

Onion 2 pcs. Eggplant 2 Kg Chilli 2 pcs. Garlic 2 pcs. Vegetable oil taste Table vinegar 9% 125 ml. Water 250 ml. Granulated sugar 2 tsp Salt 2 tsp

Cooking process

Prepare all the ingredients you need to make your eggplant salad. Wash the ripe and pretty eggplants thoroughly. Dry them with paper towels and peel them with a vegetable peeler. Cut the peeled eggplants into 5-7 millimeters thick.

Lubricate the surface of the pan with a little vegetable oil. Arrange the sliced eggplants and fry on both sides until golden brown.

Place the fried eggplants in a deep container.

Wash the hot peppers thoroughly and then remove the seeds and cores. Peel and rinse garlic and onions.

Cut the peeled onions into half rings and add to the fried eggplants. Mix thoroughly.

Place the peeled garlic and hot peppers in a blender bowl and chop until smooth.

Add the chopped spicy mass to the eggplant and mix well.

Prepare the marinade. Combine drinking water, vinegar, granulated sugar and table salt. Stir well and then pour the marinade over the vegetables. 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.

Put the prepared salad in sterile jars.

Place the jars of eggplant salad in a saucepan, having covered the bottom with a kitchen towel. Cover the jars with sterile lids. Put a saucepan with jars over medium heat and bring to a boil. Then reduce heat and sterilize the jars for about 20-25 minutes.

Carefully remove the hot snack jars and roll up the sterile lids with a sealer. Turn the eggplant jars upside down. Leave in this state until it cools completely for about a day, wrapped in a warm blanket. Then, turn the cooled salad jars over and transfer them to a cool, dark place for storage.