Ten salad for the winter step by step. How to prepare a “ten” salad from eggplants, delicious recipes for the winter and shelf life of preparations

22.11.2023

Those who love eggplants have probably already known about the famous and delicious “Ten” salad for a long time. There are many recipes for this original appetizer, but I want to offer you a truly delicious dish, such as eggplant salad with tomatoes and bell peppers for the winter. The essence of the recipe is that all vegetables are taken in 10 pieces. I tried the recipe without sterilization and with sterilization, and to be honest, I didn’t notice much of a difference, so you can use the most suitable option from those provided below.

Before moving directly to the recipes, I want to note an important fact that will help you avoid bloating of jars after clogging. All vegetables must be fresh, without visible damage, not wrinkled and especially not limp. Choose quality products. Buy eggplants that are medium-sized, young. Pay close attention to the specified proportions, failure to comply with which may have a detrimental effect on the rolled up can. And lastly, thoroughly rinse the jars of soda; if desired, you can even pour boiling water over them to kill germs.

Ingredients

eggplants -10 pcs.;
tomatoes – 10 pcs.;
bell pepper – 10 pcs.;
onions – 10 pcs.;
garlic – 10 cloves;
refined oil – 350 ml;
vinegar 9% - 160 ml;
granulated sugar – 110 g;
rock salt – 2 tbsp. l.

Cut the eggplants into large cubes, cover with cold water for a quarter of an hour and lightly salt. This will help get rid of the bitterness of the vegetable.

Peel the bell pepper from seeds, cut into large pieces, and transfer to a deep bowl.

Peel the onion, cut into half rings, add to the sweet pepper.

Crush the tomatoes with boiling water, remove the skin, chop coarsely and add to the vegetables.

Chop the garlic and leave it in a bowl; we won’t need it now.

Boil butter in a saucepan with a thick bottom, dissolve sugar and salt in it, add all the vegetables except garlic. Bring to a boil, reduce heat to low and simmer for about 40 minutes.

It is advisable to choose an aluminum or stainless steel pan. This will prevent the vegetables from burning while stewing.

During this time, the mass in the pan will decrease significantly. Now you need to add the garlic, boil for another 10 minutes, pour in the vinegar, stir, taste. Add salt or granulated sugar if desired.

Place everything in jars, cover with lids and sterilize as follows. Place material on the bottom of a wide pan, place the jars, pour water into the pan so that the liquid level is exactly up to the hangers of the jars. Turn on the heat, bring the water to a boil, reduce the flame and sterilize for 20 minutes.

Then remove one jar at a time from the pan and quickly seal the lids. Cool upside down under a warm item. Then store it in a cellar or pantry.

Desyatochka eggplant salad without sterilization

The list of ingredients remains the same, but the cooking process is slightly different from the previous one. So, the recipe for “Ten” salad without sterilization.

Preparation:

Cut all vegetables into small cubes.

Boil vegetable oil in a saucepan, gradually add all the chopped products, except for garlic.

Bring to a boil over moderate heat, stirring constantly to avoid burning anything. Reduce heat on the stove and cook for about an hour. During this time, a large amount of juice should be released, but then most of it will evaporate, reducing the salad in half in volume.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. It is useful for strengthening blood vessels, increasing immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

Young eggplants - about two kilograms,
Tomatoes – 3-4 pieces,
Onion – 2 onions,
Ground red and black pepper - a teaspoon each,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and cover with cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water (water only up to the shoulders) and after it boils, let it sit in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

“Blue” – 6 pcs.,
Garlic – 1 head,
Dill – 1 bunch,
Vinegar and vegetable oil - 2 tablespoons each,
Salt and sugar - two teaspoons each. spoons,
Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

Vegetables (bell peppers, blue peppers, red tomatoes and onions) – all 10 each,
Refined oil,
Sil and granulated sugar - 1 table. spoon,
Acetic acid (9%) - half a glass,
Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the amount of composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Keep the best cooking recipe. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Sweet bell pepper – 2 kg.,
Tomatoes – 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic
Vegetable oil and vinegar (9%) - two tablespoons each,
Granulated sugar and salt - a couple of spoons each,
Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot pepper through a meat grinder.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

What should you serve such a delicious appetizer with? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods often predominate, this cooking recipe will also contain fiery, spicy ingredients.

5 kilos of “little blue ones”,
Bell pepper – 600 grams,
Red pepper – 2 pcs.,
Garlic – 200 gr.,
Vinegar – 350 ml.,
Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the little blue ones.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.

Products:

Eggplants - half a kilogram,
A couple of medium sweet peppers
One large carrot
A couple of onions
Half a hot pepper
Head of large garlic
Sunflower oil – 3 tbsp. spoons,
Vinegar (9%) – 2 tbsp. spoons,
Sugar – 2 tbsp. l.,
Salt – 1 tbsp. l. plus 1 tsp,
Black peppercorns – 15-20 peas,
Ground red pepper - half a teaspoon,
And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. It burns into small pieces (just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, and remove the skin and stem. And put them in bags and freeze them.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

Medium fruit size, easy calculation, large cutting, no sterilization and only 1 hour for the whole process. What more could you want to profitably master a nice roll-up?!

What will you learn from the article?

Three algorithms with photos and videos. Among them are an exclusively summer mix and a set with carrots.

At the end you will find practical advice on how to choose the most delicious fruits, and another juicy idea for a salad composition.

Quick navigation through the article:

How to cook - step-by-step recipe with photos

Let's prepare the “Ten” lightly: only the long-awaited gifts of summer with onions and garlic.

The ingredients are simple:

Eggplants - 10 pcs.
Red bell pepper - 10 pcs.
Tomatoes - 10 pcs.
Garlic - 10 cloves
Onion - 10 onions
Unscented vegetable oil - 300 ml
Vinegar (9%) - 150 ml
Sugar - 100 g
Salt - 2 tbsp. spoons

Important details:

The given quantity gives 5 cans of 1 liter.
It is worth considering that this roll-up is designed as a rich set. Don't stray away from medium-sized vegetables. Then the taste will remain rich.
If you have too large an eggplant or pepper on hand, count one as two. And if you want to use small tomatoes, multiply proportionally: as if you took 10 full-sized tomatoes of 100 grams each.

Preparation.

Chop the washed vegetables.

Blue - in half lengthwise, and then in large slices 5-8 mm thick.

We clean the pepper from seeds and whitish membranes. Cut lengthwise into 4 parts and cut each one crosswise. The thickness of the pieces is up to 1.5 cm.

Cut the tomatoes in half and remove the stem. Cut each half into 3-4 parts.

Cut the peeled onion into moderately thin half rings - 4-5 mm.

Chop the garlic close to a small cube, but more than for fresh salads. If you like a pickled vegetable to feel like a separate element, cutting the cloves crosswise into petals is also suitable.

Stew the salad in a saucepan.

Take a deep, comfortable steel or enamel pan. Pour oil and lay out in layers - tomatoes, blue peppers, onions and garlic. Sprinkle with salt, sugar and mix.

Place on the fire, bring to a boil, cover with a lid and simmer the vegetables over low heat for 30 minutes. Gently stir occasionally.

We close the clean jars.

5 minutes before readiness, add vinegar and stir again. Place in sterilized jars and roll under the lid.

Wrap the jars until they cool completely. The prepared deliciousness is stored well. In our experience, it will last until March if it was prepared in August. Choose a dark cabinet with a temperature of up to 20 degrees Celsius.

"Ten" with carrots

Many housewives consider the classic recipe with carrots. It has its own charm due to the texture of the root vegetable. The carrots soften, but remain denser than blue peppers and peppers. This variation is sweeter, heartier and more colorful.

We don't choose a favorite mix. There is so little hassle with this preparation! A great reason to have both salads for the winter. That's what we do - at least one batch for each vegetable set.

We need:

Eggplants - 10 pcs.
Tomatoes - 10 pcs.
Sweet pepper - 10 pcs.
Carrots - 10 pcs.
Bulbs - 10 pcs.
Sugar - 180-200 g
Unscented vegetable oil - 400 g
Salt - 2-3 level spoons (add salt after testing!)
Vinegar - 120 ml
Garlic - to taste

The given quantity will give about 7 cans of 1 liter each.

How to cook.

Step by step everything will be the same as in the first process. But we cut the vegetables a little differently. Look at the photo below to immediately evaluate the scope of work.

It's better to clean the blue ones. This will provide a subtle contrast for the carrots. Grind them into fairly large pieces - like a good stew.

Onions in the same half rings as already done above. The tomatoes here were cherry tomatoes - 30 to replace the standard 10. We cut them in half. And we divide the red pepper lengthwise into 4 parts and cut them into small pieces - in increments of up to 2-3 cm.

It was the turn of carrots, for which we peeled the blue ones and did not enlarge the cutting of other vegetables. It always turns out that in the “Ten” the root vegetable pulls the emphasis on itself. And this is only a plus for the result!

We don’t cut the orange slender ones large, but we don’t cut them too small either. First, cut in half lengthwise, then cut each half lengthwise again. We get 4 long parts. We cut them crosswise in increments of up to 1.5-2 cm. On the thick part of the root crop, you can cut it lengthwise again. Our goal is for all cubes to be approximately the same size.

Combine the cuts in a large enamel pan. Season with oil, salt, sugar and mix. Taste and adjust to taste if necessary. Boil for 35-40 minutes. 5 minutes before readiness, add the bite. Place hot into sterilized jars and roll up the lids.

How to choose the right vegetables

Eggplants raise the most questions.
For blanks, it is best to take the so-called “fruits of technical maturity.” Each such vegetable is 15-17 cm long, heavy in weight - 200 grams per piece. It has dense pulp, in which there is no emptiness, and its color is whitish or cream. The seeds are comfortable in taste, small, light or with a slight brown tint.

What's new to add to the blue company?

I love "Ten" decorated with zucchini.

They are usually cut to blue size or slightly larger. We also tried a variation with these summer garden all-rounders. It turns out delicious and even juicier!
With zucchini, we decided on two nuances of “taste” in the choice of ingredients and cutting. We still love it when they are combined with carrots in rich salads. Therefore, the second composition is more interesting. And cutting zucchini tastes best in large pieces. Only in this way will we get that very contrast of textures that perfectly reminds us of the generous summer.

“Ten” eggplant salad for the winter

4.3 (86.67%) 3 votes

Eggplant lovers will undoubtedly love this “Ten” recipe for the winter. At any time of the year, this purple vegetable attracts with its taste and high content of useful substances. It’s very easy to get the opportunity to enjoy eggplants in winter and early spring - just preserve them for the winter. “Ten” salad is a flavorful preparation that goes well with many dishes.

Components:

a dozen small eggplants;
10 sweet peppers;
10 tomatoes;
a dozen cloves of garlic;
10 pieces of onions;
500 ml. vegetable oil;
0.2 l. 9% vinegar;
0.1 kg. Sahara;
2 tbsp. l. salt.

Rinse the ingredients thoroughly. Cut the eggplants lengthwise and then into small pieces three to five cm long (you can choose a different size that is more suitable for the utensils and tastes used). Place in a container prepared for them, fill it with water and let sit for half an hour. Divide the sweet pepper in half and remove unnecessary seeds. Cut off the tails and rinse. Cut into strips approximately three cm wide. Set aside the peppers and pick up the tomatoes. Divide each into five to six parts. Peel the onions, rinse, cut into large half rings. Do the same with garlic - peel and discard the husks, rinse, divide into three or four parts.

To prepare the “Ten” salad, you only need high-quality, fresh vegetables, undamaged and in their characteristic shape. For the best taste, eggplants should be taken young, with unripe seeds. The salad will look more appetizing if yellow and red peppers are selected for its preparation. This will give the salad the necessary degree of piquancy and attractiveness in appearance, and a subtle taste due to the filling.

Fill the bottom of the pan with oil, fill the container with food. Salt, add sugar and mix. Cover the pan and place on the stove. Bring to a boil over low heat, reduce it, and continue to simmer for thirty to forty minutes. If there is not enough salt or sugar, add. Add vinegar, mix thoroughly, cook for another five minutes.

When fully prepared, the “Ten” salad is immediately sorted into washed, dry and sterile jars. Vegetables should be distributed evenly. Roll up the jars themselves, turn the lids down, wrap them up and let cool. In the future, display it in the pantry/closet.

Winter salad ten is an excellent preparation for a long and cold winter. This vegetable preparation is not only ideal for a side dish or snack, but can replace a full meal. This dish retains all useful microelements, contains many vitamins and is stored for a long time.

This dish is quick and easy to prepare, and it is also very affordable, as it is prepared from simple ingredients that can be bought in almost any store during the season.

Ten salad will appeal especially to those who love healthy dishes and take care of their health.

How to prepare a dozen salads for the winter - 16 varieties

This dish appeared relatively recently, but has already gained popularity and love among gourmets and lovers of tasty and simple food.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onions - 10 pcs.,
Vegetable oil - 300-350 ml.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Everyone can appreciate this dish because it contains many useful microelements.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onions - 10 pcs.,
Vinegar 9% - 200 ml.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Wash the tomatoes and cut into large cubes.

Greens contain many vitamins that are so lacking in winter. That is why it is so important to include it in the diet during the cold season.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onions - 10 pcs.,
Vegetable oil - 200-300 ml.,
Parsley - 200 gr.,
Dill - 200 gr.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Wash and peel the eggplants. Then cut into large pieces.

Wash and peel the sweet peppers. Cut in half and then cut into thin half rings. Drain the tomatoes and cut them into fairly large squares.

To prevent the salad from burning during cooking, it is better to use a pan with a thick bottom

The finished dish must be rolled into pre-sterilized jars.

Olive oil is much healthier than sunflower oil, so it is often added to many dishes.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onions - 10 pcs.,
Olive oil - 200-300 ml.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Remove the stem from the eggplants and cut into thick semicircles.

Then remove the center of the sweet pepper and cut into half rings.

This dish will be truly appreciated by those who like to add spicy seasonings to their dishes.

Ingredients:

Eggplants - 1 kg,
Carrots - 300 gr.,
Garlic - 1 pc.,
Bell pepper - 500 gr.,
Hot pepper - 2 pcs.,
Onions - 200 gr.,
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Eggplants need to be washed and peeled. Then cut into large cubes.

Wash and peel the sweet peppers. Cut in half and then cut into thin half rings. Drain the tomatoes and cut them into fairly large squares. Peel the hot pepper from the center and chop finely.

The onion needs to be washed and peeled. Then cut into half rings. Finely chop the greens.

The finished dish must be rolled into pre-sterilized jars.

Veganism is very popular in the modern world.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Remove the stem from the eggplants and cut into half rings.

It is necessary to wash the tomatoes and cut them into large cubes.

Then remove the center of the sweet pepper and cut into half rings.

Sea salt is much healthier than regular salt, which is why it is often added to dishes.

Ingredients:

Eggplants - 10 pcs.,
Carrots - 10 pcs.,
Vegetable oil - 300-350 ml.
Sugar - 150 gr.,
Sea salt - 2 tbsp. l.

Preparation:

The carrots need to be peeled and finely grated.

This dish will appeal to those who watch their figure and health.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l.

Preparation:

Remove the stem from the eggplant and cut into half rings.

It is necessary to wash the tomatoes and cut them into large cubes.

Then remove the center of the sweet pepper and cut into half rings.

Vegetarian cuisine is one of the most popular now.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Sugar - 150 gr.,
Salt - 2 tbsp. l.

Preparation:

Eggplants need to be peeled and cut into squares.

It is better to leave the chopped eggplants in a plate for 20 minutes so that the bitterness comes off from them

Peel the pepper and finely chop it.

Then simmer all the vegetables for 55 minutes and add salt, sugar and butter.

Tatar cuisine is one of the most unusual in the world.

Ingredients:

Eggplants - 2 kg,
Tomato juice - 3 liters,
Bell pepper - 1.5 kg,
Hot pepper - 2 pcs.,
Garlic - 4 pcs.,
Vegetable oil - 100-150 ml.
Sugar - 150 gr.,
Salt - 2 tbsp. l.
Vinegar 9% - 250 ml.

Preparation:

Eggplants need to be peeled and cut into squares.

Then simmer all the vegetables for 60 minutes. Then add vinegar, tomato juice, salt, sugar and oil.

You need to put the salad in sterilized jars and roll it up.

This option is suitable for those who do not like to spend a lot of time in the kitchen.

Ingredients:

Eggplants - 10 pcs.,
Bell pepper - 10 pcs.,
Tomatoes - 10 pcs.,
Onion - 10 pcs.,
Garlic - 10 cloves,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 2 tbsp. l.

Preparation:

Wash and peel the eggplants. Then cut into large pieces.

Wash and peel the sweet peppers. Cut in half and then cut into thin half rings. Drain the tomatoes and cut them into fairly large squares.

The onion needs to be washed and peeled. Then cut into half rings.

The finished dish must be rolled into pre-sterilized jars.

To prevent the lids from swelling, jars of salad can be additionally sterilized for ten minutes

This salad option will be appreciated by those who love a spicy taste.

Ingredients:

Eggplants - 10 pcs.,
Tomatoes - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l.
Dried basil - 1 tsp.

Preparation:

Eggplants need to be peeled and cut into squares.

Peel the bell pepper and finely chop it. Peel the hot pepper and finely chop it.

Peel the garlic and chop finely.

Then simmer all the vegetables for 60 minutes. Then add tomato juice, salt, sugar and oil. Add basil.

You need to put the salad in sterilized jars and roll it up.

Lovers of homemade food will love this dish.

Ingredients:

Eggplants - 10 pcs.,
Tomatoes - 10 pcs.,
Vegetable oil - 200-300 ml.
Sugar - 100 gr.,
Salt - 1 tbsp. l