Eggplant Little Mushrooms Salad for Winter
Description
Winter preserves made at home. The amounts of ingredients given in the recipe are enough to fill three 1-liter jars with salad. This appetizer is a great fit for a holiday table, as it pairs wonderfully with any side dishes and poultry or other meat dishes. This is a classic recipe for “Mushrooms” eggplant salad for winter. Good luck.
Instructions
- 1
Step 1
Wash the eggplants and trim off the stems. Slice the eggplants into thin slices.
- 2
Step 2
Peel the garlic and chop it coarsely. Cut the bell pepper into rings.
- 3
Step 3
Bring water to a boil with salt, vinegar, and sugar. Add the eggplants to the boiling marinade. Cook for 5–7 minutes, stirring. Remove the eggplants from the marinade.
- 4
Step 4
Heat vegetable oil in a skillet, add the garlic and pepper. Sauté the vegetables for 2–3 minutes.
- 5
Step 5
Add the eggplants, stir, and sauté together for another 4 minutes.
- 6
Step 6
Arrange the eggplants with garlic and pepper in sterilized jars and seal with lids. Turn the jars upside down and wrap in a blanket. Once cooled, store in a cool place.