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Eggplant salad for the winter will lick your fingers

Finger-Licking Eggplant Salad for Winter

A simple, quick eggplant salad — and what a treat it is come winter! Honestly, when you open a jar in the middle of winter, it empties out fast. Serve it alongside pasta or mashed potatoes, or with a fried chicken leg. Heck, stir a couple of spoonfuls into some broth and you've got a whole new, interesting soup.

Foster

Recipe author

Eggplant salad for the winter will lick your fingers

Composition / ingredients

Servings:

Eggplant

Bell pepper

800

Onion

400

Carrots

300

Tomatoes

500

Salt

Sugar

Sunflower oil

100

Vinegar (9%)

Water

0.1

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

61 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

How do you make finger-licking eggplant salad for winter? Gather all your ingredients and wash the vegetables.
Step 2:

Dice the eggplants, sprinkle them with a tablespoon of salt, and let sit for 10 minutes.
Step 3:

Dice the peppers, first removing the seeds and stems.
Step 4:

Peel the carrots and grate them on a coarse grater. Rinse the eggplants with water and add the carrots to them.
Step 5:

Add the peppers to the eggplant and carrots as well.
Step 6:

Peel the onion and cut it into quarter-rings. Add it to the pot. Chop the garlic and add it too.
Step 7:

Dice the tomatoes and add them to the pot. Pour in the oil and water. Set the salad on the stove over medium heat.
Step 8:

Once the salad comes to a boil, add a tablespoon of salt, the sugar, and the vinegar, and stir well. Let it boil for 10 minutes.
Step 9:

Ladle the hot salad into sterilized jars and seal with sterilized lids. Turn them upside down, wrap them up, and let them cool completely.
Step 10:

Then move the salad to storage. Canned goods keep best in a dark place — that way they stay bright and appealing. In the light, the vegetables lose their color and turn gray and unappetizing.

Enjoy!
For how to figure out how many jars you'll need, why jars sometimes blow their seals and how to prevent it, plus other tips and tricks, see our article on canning for winter.
How do you take the bitterness out of eggplant? Cut the eggplant into slabs, rounds, or cubes, salt it, and let it sit for about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and get cooking.
Keep in mind that how you cut the carrots affects the final result: grated carrots break down into mush as they cook and blend evenly into everything else, while carrots cut into strips or sticks hold their shape.