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➠ Green beans and eggplant salad for the winter

Green beans and eggplant salad for the winter

870

Kitchen World

Calorie content 65.3 kcal

Portions 2 p.

Cooking time 90 minutes

Proteins * 1.2 gr.

Fats * 2.9 gr.

Carbohydrates* 14.7 g

Green beans and eggplant salad for the winter

Content

Green beans have a special and unique taste, and in combination with eggplant and supplemented with a small amount of carrots and sweet peppers, they will be both an independent dish and a hearty side dish for meat or fish. Such a salad is eaten both cold and warmed, and in the form of a paste, chopping it with a blender. The pungency of the salad can be changed to your liking.

Ingredients

Cooking process

First you need to prepare in the right amount all the ingredients for preparing this salad for the winter.

Rinse the eggplants well, remove all moisture with a napkin and then cut them into large pieces of any shape. Peel the carrots, wash and chop on a coarse grater. Peel and chop the cloves of garlic in a garlic bowl. Remove seeds from hot peppers and chop finely.

Rinse the green beans, dry them with a napkin, remove the ends on both sides and cut the pods into pieces up to 4 cm long. If you have frozen beans, just defrost them.

Peel the tomatoes, scald them with boiling water, and then puree with a blender.

Heat vegetable oil in a stewing pot or cauldron. Then put the vegetable slices into the oil, add to it the amount of salt, sugar and black peppercorns indicated in the recipe. Pour the vegetables over the tomato puree, then mix well and simmer over low heat and covered with a lid for 40 minutes from the start of the boil. When stewing, stir the salad periodically with a spoon so that it does not burn and the vegetables are stewed evenly.

By the end of the stewing (3-5 minutes before the end), pour 60 ml of apple cider vinegar into the salad and stir.

While the salad is stewing, in any way convenient for you, sterilize the cleanly washed cans and boil the lids. Pack hot green beans salad with eggplants in jars and seal tightly with lids.