Bakat salad from eggplant for winter

Step 1: How do you make an eggplant salad for the winter in a can? Prepare your vegetables. Wash them under cold running water, dried with paper towels, peeled them, removed the excess.

Step 2. How to prepare eggplant, carrots and Bulgarian pepper? Cut the eggplant in small cubes. To ensure that eggplants do not exactly bitter, soak them in a solution of salt (1 tbsp). l per 1 liter of water) for 30 minutes, then rinse in running water and drain the excess liquid. Grate the carrots on a medium grater. Cut the Bulgarian pepper with straw. Read all about working with the usual grate in the article under the recipe.

Step 3. How to prepare tomatoes, garlic and hot peppers? Divide the garlic into cloves, peel off the husks, wash and dry. Wash the tomatoes and dry them. Tomatoes grind on a meat grinder or in a blender along with garlic and hot pepper.

Step 4. How do you make a gas station? For dressing in a cooking pan, mix tomatoes, finely sliced greens, butter, vinegar, salt and sugar. On how to choose the right pan, read the article at the end of the recipe. If you have a different concentration of vinegar, calculate the amount needed to replace it with a calculator opposite the ingredient.

Step 5: How do you add eggplants to the gas station? Boil the fuel station on medium heat and then add some vegetables -- eggplant first, boil a little.

Step 6. How do you add carrots and Bulgarian pepper to the gas station? After a carrot and pepper. Cook everything for about 30-40 minutes, periodically stirring with a spatula so that nothing burns.

Step 7. How do you put a salad in cans? Wash the banks with soda, sterilize and dry on a clean towel. Hot salad spread out on sterilized cans, close with sterilized lids and wrapped with a blanket or plaid, leave until completely cooled. How to sterilize banks and calculate their number, read the articles under the prescription. I've had about 2.5 liters of salad.

Step 8. How to store and serve winter salad Bakat from eggplant? After cooling, remove the cans in a cool, dry and dark place: cellar, pantry or refrigerator. Keep the open can in the refrigerator. This salad is a great vegetable snack that suits any second course. It perfectly complements kebabs, baked chicken, pork or cutlets. It will also be a part of your holiday table. Sprinkle it in a beautiful salad bowl, sprinkle with fresh greens and sesame seeds. Bon appetit!