The most delicious salad for the winter of eggplant — 7 recipes blanks
Recently, the Winter Eggplant Salad, has become again popular with housewives. This vegetable is not whimsical, so it is very easy to cook. Many different and delicious recipes for this snack, in composition, in complexity. There are recipes for which the salad can be prepared for an hour, and some will need half a day.
Eggplant, perfectly in harmony with all vegetables, especially with peppers and tomatoes. Appetizer is perfect instead of a side dish for meat dishes.
There are some subtleties in cooking. For example, to get rid of bitterness, you need to sprinkle chopped eggplants with salt, add water and leave for 30-50 minutes. Then rinse, blot with paper towels or slightly squeeze. There will be no bitterness.
The appetizer is easy to prepare, it takes a minimum of time, and the result will be pleasantly pleased. You can use no condition, because all vegetables will be chopped
- Carrots — 1 kg.
- Tomatoes — 2-3 kg.
- Eggplant — 1 kg.
- Onions — 1 kg.
- Vegetable oil — 1 cup, 250 grams
- Seasoning «hops suneli» — 1 h / spoon
- Vinegar 9% — 100 gr.
- Sugar sand — 1 glass
- Salt — 2 tablespoons, with a slide
In an aluminum or copper basin, but not in an enamel pot (as the mass may burn), mix vegetable oil and vinegar. We put on the stove, stirring, warming up
We pour 250 grams of sugar, mixing with a wooden spatula, leave to dissolve
Add salt, be sure to take the stone, not iodized, mix
Then, carrots, it is washed, cleaned and cut into large cubes. Transfer it to the basin, wait for the boil, blanch it with the dish closed for 20 minutes
Onions clean, cut, large enough pieces, send to the carrots, leave for another 10 minutes
Then we send the eggplants, cut into half rings, mix, after boiling, with the lid closed, leave for another 20 minutes. After a time, the vegetable will become translucent
Then we send the tomatoes, cut into large pieces, combine them with the rest of the vegetables, mix, simmer for 10 minutes, from the moment of boiling
Add seasoning, I do not recommend adding red, black pepper, or garlic — they will kill the whole taste. But bitter pepper, at will. Love spicy salad, add, it won’t be worse
We try on the salt, mix it well again, if everything is in order, we pour it over the cans, roll it up, turn it over and wrap it up. Waiting for complete cooling, remove in the cold, give a good stand.
For lovers of exotic cuisine, will like this recipe. The salad is cooked very easily, quickly, prepare a snack for this recipe, you will like it. Opening in the winter a jar of preparation, you will not resist from proceeding aroma
- Eggplant — 1 kg.
- Salt — 2 tablespoons
- Bulgarian pepper — 300 grams
- Onions — 300 gr.
- Carrots — 300 gr.
- Garlic — 5-7 large cloves
- Vegetable oil — 100 ml.
- Vinegar 9% — 50 ml.
- Sugar — 2 tablespoons
- Salt — 1 tbsp. L
- Ground black pepper — 1 h / l.
Eggplants are well washed, we cut off the tail, grind into squares about 2 to 2 cm. We send them into a stainless steel container, in which vegetables do not undergo oxidation, retain their flavor and aroma. We pour out salt, pour boiling water over it, leave it under pressure for 10 minutes. We do all this so that unnecessary bitterness comes out of the vegetable
Pepper, it is better to take red, it will give our snack a beautiful color. Wash the vegetable, clean the seeds, cut along, chop into thin straws.
Prepared carrots, chopped on a grater for Korean carrots
Peeled onion, cut into thin half rings
Garlic cloves run through the press
Back to the eggplants, they changed color, darkened, recline in a colander, then squeezing in the palm, get rid of excess water
Combine prepared vegetables in a container, pour vegetable oil, 9% vinegar, sugar, salt, pepper. We put on the stove, cover with lid, cook for 10 minutes, the vegetables should be soft, for the convenience of packing
We put on sterile jars, I sterilize them in the oven. I set the containers on a baking sheet, send it to the oven, set the temperature to 100 degrees, leave for 15-20 minutes. Lids, which we will roll up, free from cellophane, wash with soda, put in a saucepan with water and boil for 5 minutes
Next, jars of salad, must be sterilized. To do this, put our billet in the pot, the bottom of which is covered with a towel, to avoid cracks in the glass. Fill the jars with water on the jars, set them on the fire, boil for 20-25 minutes
I close the cans with a screw cap, wrap it in a warm blanket or blanket, leave it to cool completely.
This appetizer is very easy to prepare. Tasty and healthy because of the large amount of greenery. It can not be sterilized, but simply pour boiling water, close the capron lid. Send in the fridge for 3-4 days and then take the sample. Such jars are stored not for long. Try it for sure, you and your loved ones will definitely appreciate it.
- Eggplant- 3 kg.
- Vegetable oil — 60 ml.
- Garlic — 8 cloves
- Dill — 4 small bunches
- Parsley — 1 bunch
- Basil — 1/2 bunch
- Sweet Pepper — 12 pcs.
- Black pepper peas — 16 pcs.
on 1 liter jar:
- Sugar — 2 teaspoons
- Salt — 1 tsp
- Vinegar 70% — 1 teaspoon
- Bitter pepper to taste
Blue wash well, get rid of the stalk, cut into large lobules
We shift in a large dish, pour it with two handfuls of salt, put it under pressure, leave it for two hours
After the time is over, we shift the vegetable into a colander, rinse it under running cold water to remove excess salt and bitterness. We spread on the dressing, soak with napkins
Pour 20 ml of vegetable oil into the pan, fry our vegetable in portions, keep on the fire constantly stirring for 5-7 minutes, then transfer it to the pan
Make greens, chop dill
Basil is also chopped
Garlic cut into small pieces
In sterilized jars we send in small portions, peppercorns 4 pieces, garlic, dill, basil, parsley, eggplants, allspice 3 pieces, garlic, dill and so on, until the whole jar is full, a little bit bitter pepper. From this amount of products, it turns out four liter jars
On each liter jar we put 2 h / l with a slide of sugar, 1 tsp of salt, a teaspoon of 70% vinegar, pour boiling water, cover with an iron lid
Banks, make up the pot for sterilization, for 30 minutes, from the beginning of boiling water
Roll with the help of a typewriter.
Great blanks you!
An excellent snack, at any time of the year, eggplants are soaked in a marinade of garlic, sweet and bitter pepper with vinegar. Perfectly fit these pieces for a sandwich
- On 6 kg of eggplant:
- Vegetable oil for their roasting — 0.5 liters
- Vinegar 9% — 0.5 liters
- Garlic — 150 gr.
- Sweet pepper — 4-5 pieces
- Bitter pepper — 4-5 pieces
- Salt to taste
All vegetables are well washed, clean the eggplants from the stalks, pepper from the seeds
I take medium-sized eggplants so that the circles we cut into are small
Chopped vegetable, we shift in a large container, salt, mix, set aside
Now let’s do the rest of the products. Garlic, sweet and bitter pepper, mince, or chopped in a food processor, in general, the mass must be twisted
Eggplant mugs, fry in portions, in a small amount of vegetable oil on both sides. Inside they will be raw, so it should be
Then, each piece is dipped in the marinade, put into sterile jars, layer by layer, to the edges of the container, each piece should be soaked
We close the usual plastic lid, put it in the refrigerator, so they can be stored all winter.
Great blanks and a good day.
Delicious salad for the winter, containing a large amount of vitamins, because of the variety of vegetables. It is quite satisfying, as there is a bean. A large amount of vitamins and minerals contained in legumes, makes our snack not only healthy, but also very tasty. Cook, you will not regret it
- Eggplant — 2 kg
- Sweet pepper — 0.5 kg
- Onions — 0.5 kg
- Carrots — 0.5 kg
- Beans — 0.5 kg
- Tomatoes — 1.5 kg
- Salt — 2 tablespoons
- Sugar — 250 gr.
- Vinegar — 150 ml
- Vegetable oil — 350 ml.
All vegetables are well washed. Eggplants, tomatoes are cleared of stalks, we clean carrots, we remove husks from onions
Prepared carrots rub on a large grater. We lay on the bottom of a large tank
Onion cut into half rings. If the heads are large, then we still cut each half in half, cut the finished quarters, it is not necessary to grind. Sent to a carrot
Bulgarian pepper chopped straw or squares, it does not matter, this is the next layer
White boiled beans until tender, spread on vegetables. I boil it in a slow cooker, with a pressure cooker function, so everything is cooked quickly. I pour out the beans, pour water, put the soup mode, time 40-45 minutes and leave
Eggplants are chopped into large pieces, they do not need to be cleaned, sent to the pan, we add a little
We send sugar, oil to capacity
On top of all, pour the tomatoes twisted in a meat grinder. No need to shuffle
We put on the stove, wait for the boil, we will cook for 30 minutes. Vegetables will begin to boil down, they will be less, now we can mix. All vegetables should be evenly distributed in the mass. The snack is considered finished if the eggplants become transparent, if not, stew more. At the very end, pour in the vinegar, stir, boil for a few more minutes. We decompose on banks, we roll up iron lid.
It is time for eggplants to ripen, which means they need to be prepared for the winter. I offer a delicious salad with rice, the company this preparation will make tomatoes, peppers, onions, carrots and seasonings
This appetizer is suitable for second courses, as well as an excellent self-appetizer. Improve the taste of the dish — fry the eggplants in the oven until tender.
Let’s make cooking, good luck to all!
- Tomatoes — 2.5 kg
- Eggplant — 1.5 kg
- Pepper — 1.5 kg
- Onions — 0.75 kg
- Carrots — 0.75 kg
- Rice — 1 cup (250 ml)
- Vegetable oil — 1 glass
- Salt — 2 tablespoons / l.
- Sugar — 5 tablespoons
- Vinegar 9% — 50 ml.
For the preparation of this snack, you must take the selected eggplant. I advise everyone to use a white vegetable, there is absolutely no bitterness in it, a very delicate and thin skin. Best of all, bake them at a high temperature in the oven, cut them into medium-sized pieces and lay them on a greased baking sheet. Temperature 200 degrees, bake until done
Wash vegetables and chop. Diced onion, carrot half rings, pepper in strips
Pour vegetable oil into a saucepan, send vegetables there, stew until ready 15-20 minutes
Grind tomatoes with a blender
Pour tomato puree to vegetables, add salt and sugar
Stir, bring to a boil, pour out dry rice, mix again, boil down to soft rice
If there is not enough liquid, add 100 ml
Pour in vinegar, keep on the stove for another five minutes
We arrange our preparation in sterile jars, roll under the iron lid. Wrap in a warm blanket, leave to cool.