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Bakat Salad from Eggplant for Winter
Instructions
I get all the necessary ingredients ready. I peel the onion, carrot and garlic, and remove the stem and seeds from the bell pepper. I rinse the eggplants and tomatoes.
I cut the eggplants into small pieces without removing the skin. The skin gives the finished salad a lovely colour.
I transfer the eggplant cubes into a deep bowl, sprinkle them lightly with salt and stir. I leave them for 15 minutes, then drain off the released liquid – this removes the bitterness.
I cut the carrot into thin matchsticks.
I slice the onion into half-rings or quarter-rings.
I cut the bell pepper into short strips.
I pass the tomatoes through a juicer – that way only the juice is left. You can also chop them in a blender, but then bits of skin will remain. I pour the tomato juice into a heavy-bottomed pot and add the vegetable oil, salt and sugar. To the same pot I add the finely chopped garlic (or pressed through a garlic press) and the chopped parsley. I stir and bring to a boil.
I add the prepared eggplants, bell pepper, carrot and onion. I stir, put the pot on the heat and cook for 30 minutes, stirring from time to time.
Five minutes before it is done, I pour in the vinegar and stir. The vinegar gives a preserving effect and a bright flavour.
I spoon the finished salad into clean sterilized jars and seal them with metal lids. I always set aside a little salad to enjoy the flavour right now.
The salad turns out very tasty and moderately spicy. It goes perfectly with meat dishes.Bon appetit!
Tips
- 1
SALT THE EGGPLANTS in advance – 15 minutes under salt, then drain off the liquid. This removes the bitterness and makes them softer.
- 2
DO NOT REMOVE THE SKIN – it gives the finished salad a lovely purple colour and extra texture.
- 3
PASS THE TOMATOES through a juicer – that way bits of skin will not get into the juice. This makes the syrup smooth and attractive.
- 4
Add the vinegar BEFORE THE END OF COOKING – otherwise it "boils away" and will not give a preserving effect. A similar trick works for other vegetable salads for the winter.
Video
FAQ
Where does the name "Bakat" come from? +
The exact origin of the name is unknown – this is a folk recipe, most often found on cooking websites. Likely theories: a shortening of "BAKlazhan" (the Russian word for eggplant), a Turkic word from Eastern cuisine, or simply a particular cook’s own name for it. Online, "Bakat" is the established name for a vegetable salad of eggplants with tomatoes and pepper. Similar salads in other regions may be called "Danube", "Odessa" or "Don" – the principle is the same: eggplants + tomatoes + pepper + spices.
Can I make it more or less spicy? +
Yes, the recipe adapts well. For a spicier version: add 1/2 tsp of chilli flakes or 1 small hot pepper pod, and increase the garlic to 5–6 cloves. For a milder version: reduce the garlic to 2 cloves and do not add hot pepper. For a "child-friendly" version: leave out the garlic altogether and increase the sugar to 2 tbsp. Classic Bakat is moderately spicy and suits most adults. If you are making it for the first time, start with the basic recipe and adjust afterwards.
How long does the preserve keep? +
In a cellar or cool pantry – up to 12 months. At room temperature – 6–8 months. Once opened – 5–7 days in the refrigerator. Eggplants with tomatoes and vinegar preserve very well, and the jars rarely spoil. Signs of spoilage: a bulging lid, cloudy tomato sauce, an unusual smell – such salad must not be eaten. To avoid this, sterilize the jars and lids thoroughly and do not skip the step with the vinegar.
What do you serve Bakat with? +
It is versatile. With meat – fried chicken, braised beef, lamb ribs. With fish – baked or fried. With side dishes – boiled potatoes, rice, buckwheat. On a sandwich – toasted bread + salad makes an original snack. With pasta – as a "winter sauce" for spaghetti. On the festive table – in a bowl as a main cold appetizer. In winter it is wonderful with boiled potatoes and butter. For a "grown-up" supper – with vodka or a red semi-sweet wine.
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