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➠ Assorted vegetable salad for the winter
➠ Eggplant salad for the winter a dozen

Eggplant salad for the winter a dozen

966

Kitchen Russian

Calorie content 88.3 kcal

Portions 2 p.

Cooking time 60 minutes

Proteins * 1.1 gr.

Fats * 2.1 gr.

Carbohydrates* 20.8 g

Content

Eggplant salad for the winter of a dozen has long won the hearts of housewives. The top ten always turns out juicy, fragrant and melting in the mouth, for which absolutely everyone likes it. And in addition to this, the salad is simple and quite quick to prepare, which, of course, will please any housewife.

Ingredients

Eggplant 10 pieces. Fresh tomatoes 10 pieces. Bell pepper 10 pieces. Onion 10 pieces. Garlic 10 tooth. Vegetable oil 300 ml. Table vinegar 9% 150 ml. Granulated sugar 100 g Salt 2 tbsp

Cooking process

Wash the eggplant, dry it, cut it into rather thin slices. Soak the eggplant in salted water for 10 minutes to remove the bitterness. Then drain the water.

Wash the pepper, dry it, remove the stalk with seeds from each. Cut the bell peppers into small pieces.

Wash the tomatoes, dry them, remove the stalk from them, cut into slices.

Peel the onion and cut into half rings.

Peel the garlic and chop finely.

Place eggplants, peppers, tomatoes, onions and garlic in a large saucepan. Add salt and sugar, mix everything thoroughly. Put the saucepan on low heat. Simmer vegetables, stirring occasionally, covered for about half an hour.

At the end of stewing, pour in the vinegar, stir the eggplant salad, pour it into pre-sterilized jars. Tighten the jars with boiled water lids. Wrap jars of eggplant salad for the winter with a dozen blankets, let them cool. Then move the jars to the basement or cellar for storage until the cold season. Yummy!