Eggplant Salad for the Winter
Eggplant salad for the winter – a food preservation recipe for the winter, the most important thing in a salad is not to overcook the eggplants, they should remain firm, but at the same time not raw. After boiling, the eggplants need to be well squeezed out of excess liquid, and then mixed with the rest of the ingredients. Hot pepper at your discretion, you can not add it at all, but you can increase the amount. To make the eggplant salad tastier, drizzle with any vegetable oil before serving and sprinkle with finely chopped onions.
Eggplant salad for the winter ingredients
- Eggplants 2 kg
- Bell pepper 400 g
- Garlic 60 g
- Hot pepper 1 pcs
- Vegetable oil 200 ml
- Vinegar 9% 100 ml
- Salt 2 tbsp
Eggplant salad for the winter recipe
To cook a eggplant salad recipe for the winter, wash the hot peppers, remove the seeds and chop finely. Cut the bell pepper in half lengthwise, remove the seeds and cut into half rings 0.5 cm thick. Peel the garlic and chop finely.
Wash the eggplants and, without peeling, cut into cubes about 1.5x1.5 cm in size. Boil water in a saucepan, add salt and add the chopped eggplants. Cook the eggplants for a short time so that they remain firm, but not soggy.
When the eggplants are cooked, transfer them to a sieve and let the water drain. To get more liquid out of the eggplants, you need to squeeze them slightly.
Simmer chopped bell peppers in hot vegetable oil for 5-8 minutes over low heat. Put prepared eggplants, sweet peppers with butter, hot peppers and finely chopped garlic into a deep bowl. Mix everything, add salt and vinegar.
Transfer the prepared mixed eggplant salad to sterilized jars and seal. Turn the sealed jars with eggplant salad upside down, wrap them in a blanket and let them cool, and then move them to the pantry for further storage.