Eggplant winter salad
Description
Both small and large eggplants can be used for this salad, as they need to be cut into pieces of the same size. If you like spicy dishes, I recommend using chili pepper and garlic in larger quantities.
Instructions
- 1
Step 1
1. I thoroughly wash the eggplants, then cut off the stems and slice the vegetables into large pieces.
- 2
Step 2
2. Transfer the eggplants to a saucepan and cover with cold water.
- 3
Step 3
3. Place the pot over heat and bring to a boil, then cook for 5 minutes, pressing the eggplants down with a slotted spoon to keep them submerged. Cook the vegetables until done, then drain the water.
- 4
Step 4
4. Wash the bell pepper, remove the seeds, and cut into large pieces. Wash the chili and cut into pieces (if you prefer it spicy, leave the seeds in). Peel the garlic and separate into cloves.
- 5
Step 5
5. I chop both types of peppers and garlic in a blender (or grind through a meat grinder if you don't have a blender). Add sugar, salt, vinegar, and vegetable oil.
- 6
Step 6
6. I leave the boiled eggplants in the pot, pour over the prepared marinade, bring to a boil, and simmer for 5-10 minutes. It is important that the marinade completely covers the eggplants.
- 7
Step 7
7. Sterilize the jars and lids, then pack the hot vegetables into the jars and screw on the lids. Turn the jars upside down, wrap them in a warm cloth, and leave until completely cooled. The eggplants are ready to eat immediately after cooling.