Eggplant salad for the winter - a vegetable snack made from seasonal products, which can often be found on any country garden bed. All vegetables for this dish should be pre-blanched in salted water, then pour warm vegetable oil with spices and sterilize the billet, depending on the capacity of the container.
The salad is quite spicy because of chili peppers, and smoked paprika and rosemary give the vegetables a light aroma of smoke, the result is a rather exotic dish made from simple products.
- Cooking time: 1 hour
- Quantity: 1 l
Ingredients for eggplant salad for the winter:
- 500 g of eggplants;
- 200 g stem celery;
- 300 g carrots;
- 150 g onions;
- 3 cloves of garlic;
- 2 tsp. smoked paprika;
- 2 chili peppers;
- 8 g of salt (+ 10 g for blanching);
- 70 ml of vegetable oil;
- rosemary, parsley.
A way of cooking eggplant salad for the winter.
Put a pot of boiling water (approximately 1.5 l) on fire, add 2 teaspoons of salt. In this pan, we will alternately blanch all the ingredients of the salad. First, we cut the eggplants into small slices, put them into boiling water, cook for 4 minutes, take a slotted spoon and lay them on a wire rack to drain the water.
Then we transfer the eggplants to a deep bowl.
Now for 2-3 minutes we blanch the onion sliced with slices (it can be replaced with shallot, it is sweeter), also spread on the grill.
Celery stalks are cut into 2 cm long bars, put into boiling water for 3-4 minutes, add to the bowl to the rest of the ingredients when water is drained.
We clean the carrots, cut them into small thin bars, cook for 6-7 minutes. This vegetable has a very dense texture, so it will take a little more time.
Cut parsley leaves from the stem, pour boiling water, chop finely, add to the rest of the ingredients. For such a quantity of vegetables, a large handful of fresh parsley is needed.
Now add salt, taking into account that the products were prepared in salted water. We taste vegetables, we put salt according to our preferences.
Making refueling. Peel and cut into thin slices of garlic cloves, cut chili peppers into rings. In a skillet, we heat up the vegetable oil until the first smoke, put garlic, pepper, smoked paprika and a few leaves of rosemary in it. Immediately remove from heat - the boiling point of the oil is quite high, garlic and chilli will be ready in a few seconds.
Pour hot dressing on vegetables, mix and you can put the salad in jars.
Banks must be sterilized or heated for 20 minutes in the oven, while they are warm, filled with salad, corked.
If the plans are to keep the blanks spring, then they need to be sterilized - put the jars in a pan with hot water, when the temperature rises to 80 degrees Celsius, reduce the fire. Sterilization time 10 minutes for 0.5 l cans.
We store canned food in a cool, dry and dark place at a temperature not higher than +7 degrees.
Without processing the salad can be stored in the refrigerator compartment for one week.
