Eggplant salad for the winter is one of the most popular preparations. There are a large number of recipes for this dish, in which the main ingredient is complemented by a variety of vegetables.
We offer a simple, affordable and delicious eggplant salad according to our photo recipe. The recipe is convenient in that you do not need to fry or bake vegetables in the oven. In addition, the salad does not require sterilization.
In just 45 minutes, you’ll have 2 cans of delicious snacks to indulge your family on cold days. And if you take more ingredients, you get more salad.
Step by step method
For tomato filling, we take ripe and dense tomatoes to make the juice thick. We remove the skin from the fruit, and pass the pulp cut into pieces through a meat grinder with a fine grate. We get a thick tomato mass.
Pour tomato juice into a saucepan. Pour granulated sugar into the tomato.
Pour table 9% vinegar. We put the dishes with the contents on the stove.
Eggplant for salad for the winter is not peeled, but only cut off their stalks and cut into cubes. When the tomato sauce boils, pour the cut into it. Cover with a lid, cook at a low boil for 10 minutes.
At this time, prepare the next ingredient: onions. We clean it from the husk, cut into thick half rings (if small) or thin slices (large onions). Pour the chopped onion slices over the eggplant. Cook for 10 more minutes.
During this time, prepare the bell pepper. We wash, clean from seeds, cut off the stem, cut into cubes. We send it to the pan with the rest of the vegetables.
Add two bay leaves to the mass. For flavor, black peppercorns, whole or ground. We continue to simmer for another 10 minutes.
At this time, we are preparing dishes for long-term storage. Thoroughly wash the jars, sterilize them with steam. In still hot put a boiling salad. Seal hermetically. Turning upside down, put under a warm blanket for 12 hours.
Tips & variations
When choosing eggplant, you need to pay attention to their appearance: high-quality fruits have a uniform purple color.
Old eggplants have a brown tint, and there are cracks on their surface.
For preparing salads, it is better to use jars of small volume. Optimally - a volume of 0.5 and 1 liter to eat immediately.
To preserve the maximum amount of useful elements in eggplants, it is best to bake them briefly at a high temperature.
To avoid darkening of eggplants, after cutting them, you can put them in cold water, adding a teaspoon of freshly squeezed lemon juice.