Remember what jars of canned vegetables were like in the USSR? The ones that our mothers and grandmothers did?
The smell was stupefying, even leave the house when something incredibly beautiful and tasty from vegetables was being cooked in a large basin.
Lecho, mother-in-law's tongue, ratatouille, sauté... But there were also such blanks from blue ones.
Now we will tell you everything in more detail.
Back in the 70s, this salad was brought from the Moldavian hinterland by a friend of my mother's aunt. In a jar, like a present. Eggplants in our area were still a wonder. They had already grown to grow, but they did not really know where to apply.
And then a snack or a salad from Moldova was put on the table. We tasted it and liked it. Here is a real fireworks of taste!
Since then, we have been preparing it when there are a lot of blue ones in the garden. It rarely remains until the end of winter, since it is eaten at the very beginning.
Ingredients:
3 kg eggplant
2 kg bell pepper
1 pod of bitter or hot pepper
2 kg of tomatoes or 1.5 l of tomato juice (tomato puree)
large head of garlic
2 heads of red sweet onions (Yalta is perfect!)
350 ml vegetable oil
1 cup vinegar 6%
100 g salt
0.5 cups sugar
3 bay leaves
1 tbsp. l. ground pepper mixture
1 hour l. sweet peas
2 pcs. carnation
dry herbs to taste
How to cook:
1. Wash the eggplants and cut into slices, add a little salt and leave for 10 minutes.
Fry each circle in vegetable oil. Set aside in a separate plate or bowl.
2. Wash the peppers, remove the seeds and mince the tomatoes together. If tomato juice is used, then mashed peppers must be mixed with it.
3. Boil the sauce for 5 minutes. Add garlic passed through a press to it. You can grate it.
4. Cut the onions into cubes and stew in the sauce, but it is better to make fried half rings out of them.
5. Put the eggplant in the sauce, add salt, sugar and all the seasonings. Pour in vinegar and add fried onions. Cook the salad for 15-20 minutes.
6. Arrange in hot sterilized jars and roll up with boiled lids. Turn the jars onto the lid, wrap them until they cool completely. This is a classic Bakat salad.
And from the same ingredients, but with different actions, the snack "Southern Night" is obtained.
It is done like this:
- in hot sterilized jars lay the slices of fried eggplant in layers, then tomatoes and fresh red or purple onions
- pour everything with red sweet pepper sauce with the addition of hot pepper and seasonings
- salt and sugar a little less, vinegar in each 0.5 liter jar for 1 tsp. l.
- it is also advisable to add 1 tsp. l. vegetable oil on top in a jar
- cover with lids and sterilize for 10 minutes 0.5-1 l cans
- roll up, wrap up
- store in a cool place
Good luck to you!
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