Step-by-step recipe for eggplant salad “Ten” for winter: how to adjust taste, texture and prevent vegetables from “crawling”

An appetizer is being prepared with the addition of vinegar. It is important to preserve the taste and structure of the products. The recipes indicate the number of vegetables, not weight. Some may be large, others may be small. How to navigate? You should know that young medium blue ones weigh about 200 g, tomatoes - 100 g, onions - 75 g, bell pepper - 100 g. You can choose vegetables by this criterion, choosing proportions.

Be sure to prepare the container. Cans can be sterilized in the microwave, oven, over steam. Do not forget about the lids - they are kept in boiling water for about two minutes before sunset.

What are useful blue

Purple fruits are often used in diet, as they have a low calorie content. The energy value of 100 g of the product is only 24 kcal. The benefits of blue are due to the following chemical composition:

• fiber, pectin - help to remove toxins, excess cholesterol;
• potassium, sodium - normalize cardiac activity;
• copper, manganese - take part in hematopoiesis;
• iron, zinc - participate in the recovery processes of the body after a stroke, in the fight against low hemoglobin;
• vitamins C, group B - help fight viral diseases, strengthen the immune system and nervous system.

Salad "Ten" with eggplant for the winter: 3 options

A step-by-step recipe for eggplant salad “Ten” for winter begins with processing vegetables. “Eggs” and “ponytails” are cut from eggplant. Seeds, stalk are removed from pepper, peel from tomatoes. If the blue ones are bitter, then they are pre-soaked in salted water. In the classic and in the other recipes of each vegetable, ten pieces are taken.

Classical

Features Salad "Ten" of eggplant rolls without additional sterilization, as the banks are filled with almost boiling salad mixture. But the containers themselves and the lids for them will first have to be sterilized.

Ingredients:

• eggplant;
• bell pepper;
• bow;
• Tomatoes
• 120 ml of sunflower oil;
• 150 g of sugar;
• 25-35 g of salt;
• 100 ml of vinegar.

Cooking

1. Cut the eggplant into large cubes, pepper - into strips, onion - into halves of the rings.
2. On tomatoes we make an incision in the form of a cross. Dip them in boiling water and blanch for two minutes. After that we put in cold water. Peel, cut into cubes.
3. Pour the sunflower oil into the container and fry the onion in it for no more than ten minutes.
4. Add eggplant and cook for another five minutes.
5. Pour Bulgarian pepper and fry for five minutes.
6. Add the remaining components. Simmer salad mixture for at least 30 minutes, stirring occasionally.
7. We fill glass containers, seal, turn on the lids, insulate.
8. We endure in the cold after 24 hours.

Spicy with carrots

Features. Salad "Ten" with eggplant with carrots for the winter goes well with boiled, fried or baked meat. A bite with croutons or crackers appetizer will be a full lunch or dinner for those who adhere to a diet or fasting.

Ingredients:

• eggplant;
• bow;
• Tomatoes
• carrot;
• Bell pepper;
• 100 g hot pepper;
• 50 g of salt;
• 150 g of sugar;
• 200 ml of vegetable oil;
• 100 ml of vinegar;
• 5 g of ground black and red pepper.

Cooking

1. We cut the eggplant into circles, onions into halves of the rings, sweet pepper into thin short strips, tomatoes into small slices, carrots into slices or halves, and bitter pepper into rings.
2. Mix vegetables with spices and seasonings.
3. After boiling, simmer the salad mixture for at least 40 minutes.
4. We fill the tanks, roll up. We take out in the cold after complete cooling.

With apples

Features. Unlike the previous options, there are no tomatoes in the “Ten” salad of blue and Bulgarian pepper with apples. All vegetables are crushed large, and some of them can be added whole. For snacks you need to take hard apples of sour varieties.

Ingredients:

• eggplant;
• bell pepper;
• bow;
• apples
• two heads of garlic;
• 400 ml of sunflower oil;
• 150 ml of vinegar;
• 0.5 l of water;
• 80 g of salt;
• 150-160 g of sugar.

Cooking

1. We cut apples, onions into quarters. If they are very small, then we put them whole.
2. Blue cut into large squares, pepper - large strips.
3. We sort garlic into cloves.
4. Preparing the marinade: mix water with oil, salt, sugar and vinegar. After boiling, throw vegetables into it. Cook for at least 35 minutes.
5. We lay out on the banks, cork, turn on the lids, insulate.
6. We wait until it cools down.

If the salad "Ten" from eggplant and tomato for the winter turns out to be too liquid - then you need to boil it for an additional 10-20 minutes. In the cooking process, the intensity of stirring the salad mass plays an important role. It is best to do the procedure once every ten minutes. Thus, chopped vegetables will not turn into slurry. Some housewives use the “Ten” salad recipe for winter with zucchini. Inexpensive, but healthy vegetable with a neutral taste can significantly increase the volume of the final product without loss of taste and nutritional characteristics.

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