Bakat Eggplant Relish for Winter
Serve this eggplant relish at a festive winter table or with dinner! Bakat is a wonderful appetizer that pairs with meat and any side dish, but it's best of all with hot potatoes. You can also just spread it on dark rye bread, like an eggplant spread. Guests love it!
mariya
Recipe author
Bakat Eggplant Relish for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 47 %
8 g
Carbohydrates 47 %
8 g
105 kcal
GI:
75
/
0
/
25
- Prep the vegetables: rinse everything, peel, and trim away anything you don't need. Purée the tomatoes in a meat grinder or blender. Press the garlic. Finely chop or grate the hot peppers, and finely chop the herbs. Cut the eggplant into small cubes, grate the carrots on a medium grater, and cut the bell peppers into strips. For the sauce, combine the puréed tomatoes, garlic, hot pepper, herbs, vegetable oil, vinegar, salt, and sugar in a cooking pot. Bring the sauce to a boil over medium heat, then start adding the vegetables: first the eggplant, simmered briefly, then the carrots, then the peppers. Cook everything for about 50 minutes, stirring often. Ladle the hot relish into jars and seal them. Let them cool under a blanket. The relish is ready — store it in a cool place. Happy canning!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
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