Fireworks of taste! Sometime back in the 70s, this salad was brought in jars from the Moldovan outback by a friend of the aunt.
Since then, we have been preparing it when there are a lot of blue ones. 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 hot 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. allspice 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.
Then fry each circle in vegetable oil. Set aside on a separate plate or bowl.
2. Peel the seeds from the peppers and mince the tomatoes together. If tomato juice is used, mix the pepper puree with it.
3. Boil the resulting sauce for about 5 minutes. Add garlic passed through a press to it.
4. Onions can be diced and stewed in a sauce, but it's best 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. Put 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. From the same ingredients, but with different actions, the "Southern Night" appetizer is obtained.
It is done like this:
in hot sterilized jars, slices of fried eggplant are laid out in layers, then tomatoes and fresh Yalta onions
everything is poured with red sweet pepper sauce with the addition of hot 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 and sterilize for 10 minutes
roll up, wrap up, store in a cool place
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Thanks for reading to the end!