Vegetable salad with eggplant is a versatile snack that is simply prepared and then perfectly stored throughout the winter. It will perfectly complement any potato, meat or fish dishes. Try to cook and you will definitely like it!
Ingredients
- Eggplant - 500 g
- Tomatoes - 200 g
- Bell pepper - 100 g
- Onion - 100 g
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Vegetable oil - 50 ml
- Vinegar (table 9%) – 1 tbsp.l.
- Water - 50 ml
- Spices and seasonings - to taste
Step-by-step cooking recipe
Eggplants can be peeled if desired. Next, you need to cut the vegetables into strips.
Sweet pepper wash, clean from the inside and cut into strips.
Cut peeled onions into strips, and tomatoes into small pieces.
Add salt, sugar, spices and vegetable oil to the chopped vegetables, pour in water. Boil the salad for about 7 minutes after boiling over low heat. At the very end, pour in the vinegar and, after mixing, turn it off.
Now arrange the salad in sterilized jars, seal with sterile lids and put it under the blanket.
Let the preservation cool down and then move it to the storage closet (after a couple of days).
