Eggplant, carrot and pepper salad for the winter

A salad with eggplants, sweet and hot peppers for the winter turns out to be very appetizing. It can be served as an appetizer or to complement main courses.

• Recipe author: Irina Sakharova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Hot pepper 1 piece
• Garlic 3 heads
• Tomatoes 1 500 g
• Parsley 1 small bunch
• Salt 50 g
• Sugar 150 g
• Vegetable oil 300 ml
• Eggplant 2,000 g
• Sweet peppers 1,000 g
• Carrots 500 g
• Vinegar 9% 50 ml

Cooking method

• Peel hot peppers from seeds. Pass through a meat grinder along with garlic and tomatoes.

• Mix the resulting mass with chopped herbs, salt, sugar and butter. Bring to a boil over low heat.

• Cut the eggplants and peppers into medium pieces. Grate the carrots on a coarse grater.

  If the eggplants are bitter, sprinkle them with salt, leave for an hour, and then rinse under running water.

• Add vegetables to tomato paste. Stir, bring to a re-boil over medium heat, and then cook on low for another 35 minutes.

• 5 minutes before cooking, pour vinegar into the salad and stir.

instagram viewer

• Divide the hot salad into sterilized jars. Cover, turn over, wrap and cool. Keep cool.

  The total volume of the salad will be approximately 4 liters.

  How to sterilize jars: 6 simple and proven ways

4.7478