The most delicious preparations for the winter are those that include eggplant. Useful in all respects, the vegetable is also very tasty! Surprisingly, the fact is that in some salads the taste of this vegetable cannot be distinguished from the taste of mushrooms! Here are the 10 most popular recipes:
Globe Salad
Ingredients:
- 1.5 kg of eggplant;
- 1 kg of tomatoes;
- 1 kg of sweet bell pepper;
- 3 large carrots;
- 3 onions;
- 2 tbsp salt;
- 0.5 tbsp. Sahara;
- a glass of vegetable oil;
- 4 tbsp vinegar.
Such a salad does not require sterilization. Cut the pepper and eggplant into large cubes, and the onion into thin half rings. Rub carrots on a Korean grater. We divide tomatoes into quarters. Mix the vegetables in a deep bowl. Add salt, sugar, vinegar, oil and mix again. Bring to a boil over medium heat. The mixture will be stewed for another 40 minutes.
We put the hot mass in sterile jars and tightly close the lids. Turn over, wrap and leave to cool for several hours.
Sautéed zucchini and eggplant
Ingredients:
- large eggplant;
- onion and carrots;
- young zucchini;
- bell pepper;
- seasonings: ground pepper, Italian herbs, basil, salt, sugar;
- a pair of garlic cloves;
- sunflower oil.
The word “sauté” came to us from the French language and literally translates as “jump”. For cooking, you need a stewpan - special dishes with a long handle. We cut the eggplant into cubes, salt and leave for half an hour to leave the bitterness. The peel does not need to be removed. Grind onions and carrots and lightly stew them with butter. We spread the zucchini and fry for another 5 minutes. Next, we send the eggplant slices to the stewpan, and after a while - pepper.
We pour tomatoes with boiling water and peel them. Add to the vegetable mixture along with chopped garlic. The final touch is spices. The dish can be eaten hot, but it is better to serve it cold. The proportions of vegetables can be varied to your liking.
Salad "Cobra"
Ingredients:
- 1.5 kg of eggplant;
- 2 bell peppers;
- 1 tablespoon of vinegar (9%);
- vegetable oil;
- garlic;
- salt.
Fry eggplant in circles. For dressing, chop finely chopped pepper and add garlic and vinegar at the end. Dip each circle in the cooked sauce. We sterilize the jars and roll the cooked appetizer. If you add tomatoes and greens to the dressing, the taste of the dish will be more saturated.
Eggplant salad for the winter without sterilization
Ingredients:
- 10 eggplants;
- 10 bell peppers;
- 10 tomatoes;
- 3 onions;
- 4 tbsp salt;
- 100 g of sugar;
- vegetable oil;
- vinegar.
The most delicious salad will come from young eggplant: they must be chopped with bars. Grind the onion into thin half rings, pepper - medium sized straws. We twist the tomatoes through a meat grinder, or you can take a ready-made tomato sauce. We put all the vegetables in a large pot and season with vegetable oil, vinegar and seasonings. We wait 30 minutes: let the mixture give juice. Bring to a boil and simmer for an hour.
Salad "12 Little Indians"
Ingredients:
- 12 eggplants;
- 1 kg of peppers and tomatoes;
- garlic;
- 2 tbsp salt;
- 4 tbsp sugar;
- 5 tablespoons of vinegar;
- Bay leaf;
- sunflower oil (for frying).
Eggplant, sliced in circles (with peel), sprinkle with salt. We cut the tomatoes into slices, and the peppers into slices. We mix the vegetables and add spices and garlic to them. Bring the salad to a boil and keep it on fire for about another half hour. To prevent vegetables from being burnt, they must be stirred occasionally. So that the eggplant does not lose shape, this should be done as carefully as possible. We add vinegar at the last moment. We put the appetizer over the banks and roll it up.
Salad "Three"
Ingredients:
- 3 eggplants;
- 3 tomatoes;
- 3 large peppers;
- bulb;
- garlic - to taste;
- salt;
- sugar;
- vegetable oil;
- vinegar.
We cut the eggplants into circles 1 cm thick. We divide the tomatoes into slices, chop the pepper into strips. We chop the onion in half rings, chop the garlic finely. We put everything in a large pan, add vinegar and spices; bring to a boil. We lay out the hot salad in jars and tightly close it.
Salad "Mother tongue"
4 kg of eggplant cut into rings. Pour abundant salt: after a while, it will need to be washed off along with the bitterness released. Using boiling water, remove the peel from 10 tomatoes. We pass them through a meat grinder along with a pair of bell peppers and several cloves of garlic. Put the resulting mashed potatoes on the fire. When it boils, add the eggplant circles. We simmer everything over low heat for about half an hour.
Salad "Taste of August"
Ingredients:
- equal amount of eggplant, tomato and bell pepper;
- several large onions and carrots;
- 2 tbsp of salt and sugar;
- 2 cups of sunflower oil;
- 100 ml of vinegar.
We prepare the products: cut everything into small circles and put in a pan. Mix, add spices and butter. Stew for 40 minutes. At the end we add vinegar and put it in sterilized jars.
Eggplant appetizer for winter
Grind eggplant into strips and salt. Grate the carrots and pour boiling water: this will make it softer. Grind Bulgarian pepper, garlic and onions. We put all the vegetables in a pan.
The following spices will be required: Korean seasoning, coriander, soy sauce, vinegar, salt and sugar. Stir and let it brew. At this time, fry the vegetable circles until crisp. Add them to the rest of the vegetables and let marinate for 3 hours. At this time, you can prepare cans in which to roll salad.
Salad "Lazy little light"
For 5 kg of eggplant you need:
- 1 kg of tomatoes;
- head of garlic;
- 300 g of bell pepper;
- vinegar, salt and sunflower oil to taste.
Eggplant mode and leave them for an hour in the water. At this time, we prepare peppers, garlic and tomatoes. Scroll the composition through a meat grinder and bring to a boil. Drain the liquid from the eggplant bowl and rinse it thoroughly with cold water. Bring the vegetable mixture to a boil and cook for half an hour. Then lay out the banks.
