Wonderful, healthy, insanely delicious vegetable! What is this about? Of course, about eggplant. Whatever they make of it - stew, fry, boil, bake, make many different preparations, and also salt, pickle, include as a main ingredient in various salads, numerous snacks.
But, unfortunately, you can enjoy them for a short time, the season when they are especially useful and inexpensive is too short. However, you can cook an eggplant salad “Vkusnotische” for the winter and enjoy this wonderful vegetable all year round.
Benefit
Eggplant contains a large number of micronutrients, they are a source of B vitamins, carotene, calcium, folic acid, phosphorus. One hundred grams of fruit contains only 24 kcal, so eggplants are great for people watching their figure - they are tasty, healthy and very satisfying.
Eggplant Selection
When purchasing eggplant for preservation, pay attention to the fact that the fruits are young, they contain less seeds. In overripe fruits, the content of corned beef harmful to humans is possible. The skin of the vegetable should be shiny, dark blue. It is best to take not thick fruits, but long and narrow ones.
Since eggplants simply absorb a huge amount of vegetable oil during cooking, try not to overdo it with the addition.
Eggplant salad "Delicious": photo, recipe
Eggplant in perfect harmony with tomatoes and peppers. That is why these components go basic in the workpiece. A classic of winter preservation is the Yummy food eggplant salad. Reviews about this blank are very impressive. All lovers of home preservation assure that having tasted this delicious, moderately spicy salad at least once, it will be simply impossible to refuse to cook it.
Cooking time - 2 hours.
Ingredients for two liter jars:
- 12 medium young eggplants;
- 8 tablespoons of vegetable oil;
- 16 tomatoes;
- 12 pcs sweet bell pepper;
- hot pepper - to taste (usually 3-4 small pods are used for such a quantity of ingredients);
- 4 tablespoons of vinegar (9%);
- two heads of garlic;
- ¼ cup sugar;
- two tablespoons of salt.
Cooking method
- Choose eggplant responsibly, choose dense fruits with a pleasant dark purple color. Dents, cracks and other flaws are unacceptable - this will significantly affect the taste of the finished dish.
- Wash the eggplant in cold water, dry. Cut the stalks of the vegetable and cut into thin circles.
- Put the prepared eggplant in a container, salt, leave for 30 minutes to brew - during this time, possible bitterness and excess moisture will go away.
- While the “little blue ones” are preparing, you can do the cans and lids. They must be thoroughly washed and sterilized. An oven or microwave can be used for sterilization . In the microwave, this is made easier than simple, just pour in each jar of water on the bottom and scroll at the highest power for literally 5 minutes, the lids should be lowered into boiled water in a special container.
- Wash bell peppers, hot peppers and tomatoes, peel two heads of garlic. The younger the garlic, the better the conservation. Pass these ingredients through a meat grinder or grind them with a blender.
- Add vegetable oil, sugar, vinegar and salt to the resulting tomato mass. Mix everything thoroughly until all spices are completely dissolved.
- Put eggplant slices in a deep large frying pan or in a saucepan, cauldron, pour them in tomato sauce. Simmer literally 30 minutes. Do not forget to stir occasionally so that all the pieces are cooked at the same time and nothing burns.
- Put the prepared eggplant salad “Vkusnotische” in prepared jars using a ladle or a large spoon. Close the containers with lids, turn the jars upside down and leave them in this position until they cool completely. Store ready-made preservation in a dark, cool place.
Here is such an incredibly tasty eggplant salad for the winter, so easy to prepare. It can be served with meat, poultry, any side dish, it is in perfect harmony with almost any dish.
Bon appetit and warm winter dinners with your own homework!