Bulgarian eggplant mango salad for the winter

What is this outlandish dish? Eggplant mango for the winter is a bright, delicious Bulgarian salad, which can be safely classified as an appetizer. Its preparation is simple and aromatic, full of vitamins and other useful substances. Ready to try it? Then let's get started!

Manjo - eggplant harvest for the winter: what to make of?

The basis of this snack is vegetables. Beans are sometimes added. In the classic recipe, all components are added together and stewed.

You will need the following ingredients:

• Eggplant. If they are young, then you can not soak the fruits. If the vegetables are bitter, you need to sprinkle them with salt in a cut form, hold so little. Bitterness must go.
• Tomatoes The appetizer is cooked on a tomato fill. Vegetables are twisted in a meat grinder or grind. By the way, you can use tomato paste.
• Carrot, onion. We chop them coarsely.
• Bulgarian sweet pepper. We add it equally with eggplant, that is, in the same amount.
• Garlic, hot pepper, herbs - for taste and aroma.
• Vinegar will serve as a preservative in a dish, inhibit the development of microorganisms, make the taste brighter - just do not overdo it.

Eggplant mango salad for the winter is traditionally closed in jars. It usually does not require additional sterilization. The boiling mass is simply poured into prepared containers and corked.

A simple recipe for eggplant mango for the winter

This is a blue light snack option. All ingredients are stewed together, and they do not need to be fried beforehand. To make the dish delicious, you must strictly observe the ratio of products listed below.

Grocery list:

• 300 g carrots;
• 2 kg of eggplant;
• one head of garlic;
• 3 kg of tomatoes;
• 1 kg of onion;
• a third of a glass of salt;
• a glass of vegetable oil;
• 2 kg sweet Bulgarian pepper;
• half a glass of vinegar essence;
• half a glass of granulated sugar;
• hot pepper pod (if you like hotter, put a couple along with the seeds).

Cooking is easy!

To cook, follow these instructions:

1. For winter, eggplant mange is quite simple to create. We’ll wash all the vegetables, put them on the kitchen table, wiping them with a towel from excess moisture.
2. Onions with chopped straws, and for carrots you can use a large special grater.
3. We cut sweet pepper in half, remove the seeds with the stalks, and also chop the straws.
4. We cut eggplant in circles.
5. Tomatoes and hot peppers are passed through a meat grinder or chopped in another possible way. Squeeze the garlic and add to the tomatoes.
6. Pour in lean oil with vinegar, put salt and sugar in a cooking container, put it on a tile over medium heat, add the tomato mixture, stirring well. We spread the other vegetables in the same place, let it boil, stirring regularly and gently. Cook over low heat for 30-40 minutes.
7. During this time, we prepare jars and lids.
8. Pour eggplant mango salad into containers for winter, clog it, send it to cool under a warm blanket. Then we put it in storage. You need to keep such a salad in a cool place, for example, in the cellar or at the bottom of the refrigerator.
   

Not for winter

There is also an option for eggplant mango not for the winter. It can be prepared, for example, for dinner, as an independent hot dish or side dish. Pre-fry vegetables, from this dish will be even more aromatic and tastier.

What do you need?

To prepare such a salad, you must stock up on the following foods:

• a kilogram of eggplant and half a kilogram of tomatoes;
• a couple of medium-sized carrots and 2-3 medium onions;
• a pair of sweet peppers originally from Bulgaria;
• some frying oil;
• garlic - a few cloves;
• salt and sugar - a pinch.
  

How to cook?

We follow the following instructions:

1. We cut the washed eggplants into circles, then sprinkle them with salt. After half an hour they need to be rinsed, wrung out by hand and dried from excess moisture.
2. Fry vegetables in vegetable oil until golden brown.
3. Then remove the eggplant from the container and add some more oil. Fry chopped onion rings, add grated carrots.
4. We rub the tomatoes, transfer to a frying pan, simmer for 5-7 minutes.
5. Add salt and sugar to the mass, stir.
6. We add the fried eggplant to the pan, sprinkle them with straws of sweet pepper, add the prepared vegetable mass from the pan.
7. We put the container on a small fire, simmer under the lid for about 20 minutes.

At the end, add crushed garlic, fresh chopped greens and immediately turn off the stove. Let it brew for half an hour. And that’s all! The finished dish can be served at the table!