Ingredients for preparing eggplant and tomato salad for the winter
- Eggplant 4 kilograms
- Bulgarian red pepper 1 kilogram
- Carrot 400 grams
- Garlic 150 grams
- Tomatoes 2 kilograms (you can slightly less)
- Salt 120 grams (or to taste)
- Sugar 80 grams (or to taste)
- Apple cider vinegar 6% 100 milliliters (optional)
- Vegetable oil 100 milliliters
- Main ingredients: Eggplant, Onion, Pepper, Tomato
Saucepan, meat grinder, wooden spoon, kitchen knife, cutting board, knife for cleaning vegetables, glass jars with lids, a blanket.
Cooking eggplant and tomato salad for the winter:
Step 1: Prepare the pepper.
Rinse the bell pepper, remove the seeds along with the core, remove the stem. Cut the vegetables into several small pieces and remove the whitish partitions. Grind peppers prepared in this way using a meat grinder.
Step 2: Prepare the carrots.
Rinse the carrots properly from the ground, then peel it and rinse the root vegetables with running water again. Clean carrots through a meat grinder.
Step 3: Prepare the garlic.
Peel the garlic cloves, and then send them all to a meat grinder, followed by bell peppers and carrots.
Step 4: Prepare the tomatoes.
Rinse the tomatoes properly with warm running water. Be sure to cut out the seals that remained on the top of the tomatoes after the stalks were torn off. For convenience, divide each tomato into four parts, making two cuts crosswise, and chop the prepared tomatoes in a meat grinder.
Step 5: Prepare the eggplant.
Rinse the eggplants, if desired, you can partially or completely clean them from the skin. Cut the prepared eggplant into medium-sized cubes.
If you are afraid that the vegetables will be bitter and ruin the taste of the salad, it is better to salt them and soak for several minutes, then rinse and continue cooking.
Step 6: Cooking the eggplant and tomato salad.
In a large pan (preferably with a thick bottom), mix all the vegetables chopped with a meat grinder and add the eggplant to them. Put it all on a slow fire and, stirring all the time, bring to a boil. Then add salt and granulated sugar to the salad.
After boiling, continue to cook the eggplant and tomato salad for another 15-20 minutes over low heat. And do not forget to stir all the time, if at the bottom something burns even a little, this will ruin the taste and aroma of the whole dish.
At the end, pour in apple cider vinegar and vegetable oil.
Step 7: Preserve the eggplant and tomato salad for the winter.
Pour boiling salad over previously prepared sterilized jars. Close tightly with boiled lids. Wrap blanks with a blanket and turn them upside down. Leave the salad in this form for several hours, and preferably at night. After the jars with eggplant salad and tomato have cooled, remove the plaid from them, return them back with the lids up and hide until necessary.
Step 8: Serve the eggplant and tomato salad.
Serve eggplant and tomato salad for lunch or dinner. It is possible together with a hot meat dish, or it can be just like that, for example, with mashed potatoes, because the eggplants themselves are quite satisfying, so, as for me, no meat is needed with them.
Enjoy your meal!
- Vinegar can not be added, because the tomatoes themselves are quite acidic, the main thing is to sterilize the jars well and lay out the salad immediately, as soon as remove it from the heat.
- Adjust the amount of sugar and salt yourself, constantly trying the salad during cooking.
- You don’t need any special conditions for storing eggplant and tomato salad; put it next to your other harvestings for the winter.