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Eggplant salad
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Eggplant salad

60 min4 serv.20 февр. 2026 г.

Description

An easy-to-prepare dish. This salad will surely delight you with its bright and rich flavor. Moreover, the "Desyatka" eggplant salad is very simple and quick to make at home. The recipe for "Desyatka" eggplant salad is easy to remember—ten of each vegetable. All vegetables should be of medium size and can be cut into small cubes or slightly larger pieces. The salad stores very well even without sterilization. This quantity of vegetables yields 6 liters of salad. Serve chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Wash the eggplants and cut them into small cubes.

  2. 2

    Step 2

    Step 2

    Remove the cores from the peppers and cut the peppers into cubes. For the salad, it's best to use peppers of different colors, as this will make the salad attractive and vibrant.

  3. 3

    Step 3

    Step 3

    Peel the carrots and grate on a coarse grater.

  4. 4

    Step 4

    Step 4

    Peel the onion and cut into cubes.

  5. 5

    Step 5

    Step 5

    Wash the tomatoes and slice them. If you have juicy tomatoes, it's better to cut them into wedges; if they are meaty, cut them into cubes.

  6. 6

    Step 6

    Step 6

    Place all the prepared vegetables into a large pot, add salt, sugar, and vegetable oil. Mix well and put over heat. Bring to a boil.

  7. 7

    Step 7

    Step 7

    Let the salad boil for 35–40 minutes, remembering to stir occasionally. Five minutes before the end, add the minced garlic and vinegar. Pack the finished salad into jars and seal for winter storage.