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Eggplant salad for winter "4x4"
Summer gifts us with a huge amount of tasty and fragrant vegetables, from which we can prepare amazing supplies for winter.
All sorts of eggplant salads are particularly popular. In the cold season, they are served at the table as a spicy appetizer, a side dish, or a savory addition to hot dishes.
The eggplant salad for winter "4x4" is loved by many for its simplicity of preparation (without sterilization) and bright flavor. It includes four main vegetables, with four pieces of each taken approximately the same size. It is recommended to cook each portion separately so that the pieces of vegetables remain whole when mixed.
Incredibly delicious vegetable salad with eggplants will definitely please your family and guests. Believe me, you will prepare this winter preserve every year.
Ingredients
Show ingredients
- eggplants – 600-700 g;
- onion – 300-350 g;
- red tomatoes – 500 g;
- sweet bell pepper – 300-350 g;
- small carrot – 75 g;
- hot pepper – 0.5-1 pcs;
- any vegetable seasoning – 5 g;
- refined vegetable oil – 60 ml;
- large salt – 15-20 g;
- sugar – 30 g;
- table vinegar (9%) – 3 tablespoons.
Preparation
- First, prepare the eggplants. Cut off the stem from the washed fruits. Slice the eggplants into crosswise rounds about 1 cm thick, then divide each into four parts. Dissolve several tablespoons of salt in one and a half to two liters of water. Place the eggplants in this solution for half an hour to remove the bitterness from the fruits.
- Cut bell pepper, cleaned of seeds, into medium slices 1-1.5 cm thick.
- Remove the scar where the stem attaches from the tomatoes, and cut the fruits into 6-8 wedges.
- Shred the carrot on a grater or finely slice it.
- Cut the onion into quarters of rings or small slices.
- Cut the hot pepper into thin strips, removing the seeds beforehand. Adjust the quantity of this spicy component to your taste.
- Place the vegetables in a suitable pot. Mix the spices with salt and sugar, add vegetable oil and half a glass of water. Pour the prepared dressing over the salad.
- Bring the vegetable mixture to a boil over low heat. Simmer, stirring occasionally, for 20 minutes. During cooking, the vegetables will heat up, become soft, and release enough juice to fill the jars.
- Pack the hot vegetables along with the marinade into steamed jars, adding a tablespoon of vinegar to each.
- Quickly roll up the salad, and after it cools completely, send the preserves to the storage pantry.
Enjoy your meal!
