Kitchen appliances and utensils: meat grinder, knife, grater, cutting board, bowls - 2-3 pieces, a large cauldron or pan, half-liter glass jars - 8 pieces, metal covers, sealing key, stove, blanket for wrapping.
Ingredients
| Ingredients | amount |
| Eggplant | 2 kg |
| Bell pepper (any color) | 1 kg |
| Carrot | 0.5 kg |
| Tomatoes | 1,5 kg |
| Garlic | 2 heads |
| Hot pepper | 1-2 pods |
| Parsley | 1 large bunch |
| Sugar | 150 g |
| Salt (stone) | 50 g |
| Vegetable oil | 300 ml |
| Table vinegar 9% | 50 ml |
Step cooking
- Wash the tomatoes (1.5 kg) and cut arbitrarily into 4-5 parts, cutting the stalks. Separate the garlic (2 heads) into the teeth and peel each. Wash and peel hot peppers (1-2 pieces) from seeds and stalk. Pass all of the ingredients listed above through a shallow grinder.
- Pour the resulting mass into a large pot or cauldron.
- Finely chop a large bunch of parsley and add to the pan. Pour salt (50 grams) and sugar (150 grams) into the pan. Pour in vegetable oil (300 ml). Mix everything well and put on a small fire so that the contents of the pan boil while you prepare the vegetables.
- Cut eggplant (2 kg) into medium-sized cubes. The peel does not need to be removed. If the eggplants are bitter, then sprinkle the sliced slices with salt and let stand for 15-20 minutes, drain the juice that has stood out, rinse the eggplants and let the water drain.
- Peppers (1 kg) peel seeds and stalks and cut into medium cubes. Peel and grate carrots (0.5 kg).
- Send the prepared carrots, peppers and eggplant to the boiled mixture in the pan. Mix well and bring to a boil.
- When the contents of the pan boil, reduce the heat to a minimum and stir occasionally, cook for 30-35 minutes. While the salad is being cooked, sterilize the jars (8 pieces of 0.5 liters each) and the lid in any way convenient for you. 5 minutes before the end of cooking, pour 9% table vinegar (50 ml) into the pan, mix and add the salad.
- Remove the finished salad from the stove and lay it on dry banks, filling them to the top, and roll them with metal lids.
- Wrap the jars without turning on the covers, leave them with a blanket and leave them until they cool completely.
- You can store eggplant salad rolled up in jars even in an apartment in a cool place.
Feed options
Eggplant Salad Bakat is a great appetizer. Serve it with meat and any side dish for dinner or lunch. The salad goes especially well with boiled potatoes and brown bread.
Video recipe
How to cook Bakat salad from eggplant for the winter, see the video.
You have learned how to cook eggplant salad for the winter. When preparing the salad, you can add another head of garlic and hot pepper, if you like it sharper. Salt be sure to use the most common stone, iodized and finely ground (extra) is not suitable. Bell pepper can be taken in absolutely any color. Make preparations for the winter according to the recipe and write in the comments if you liked the result.
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