Table of contents:
Video: Eggplant Salad For The Winter. Step-by-step Recipe With Photo
Eggplant salad for the winter is a vegetable appetizer made from seasonal products that can often be found in any summer cottage garden. All vegetables for this dish must first be blanched in salted water, then pour over heated vegetable oil with spices and sterilize the blanks, depending on the container capacity.
The salad is quite spicy due to the chili peppers, and the smoked paprika and rosemary give the vegetables a light haze flavor, resulting in a rather exotic dish made from simple foods.
- Cooking time: 1 hour
- Quantity: 1 L
Ingredients for winter eggplant salad:
- 500 g eggplant;
- 200 g stalk celery;
- 300 g carrots;
- 150 g onions;
- 3 cloves of garlic;
- 2 tsp smoked paprika;
- 2 chili peppers
- 8 g salt (+ 10 g for blanching);
- 70 ml of vegetable oil;
- rosemary, parsley.
A method of preparing eggplant salad for the winter
Put a pot of boiling water (about 1.5 l) on the fire, add 2 teaspoons of salt. In this saucepan, we will blanch all the ingredients of the salad in turn. First, cut the eggplants into small slices, put them in boiling water, cook for 4 minutes, take them out with a slotted spoon and put them on the wire rack so that the water is glass.
Then transfer the eggplants to a deep bowl.
Now blanch the onion sliced into slices for 2-3 minutes (you can replace it with shallots, it is sweeter), also put it on the wire rack.
Cut the celery stalks into 2 centimeters long bars, put them in boiling water for 3-4 minutes, add to the bowl to the rest of the ingredients, when the water drains from them.
Peel the carrots, cut into small thin bars, cook for 6-7 minutes. This vegetable has the densest texture, so it will take a little longer.
Tear off the parsley leaves from the stem, pour over with boiling water, chop finely, add to the rest of the ingredients. For so many vegetables, you need a large handful of fresh parsley.
Now we add salt, taking into account the fact that the products were cooked in salt water. We taste vegetables, put salt according to our preferences.
Making a gas station. Peel and cut the garlic cloves into thin slices, cut the chili peppers into rings. In a saucepan, heat vegetable oil to the first haze, put garlic, pepper, smoked paprika and a few rosemary leaves in it. Remove from heat immediately - the boiling point of the oil is high enough, the garlic and chili will be ready in a few seconds.
Pour the hot dressing over the vegetables, mix and you can put the salad in jars.
We must sterilize the jars or heat them for 20 minutes in the oven while they are warm, fill them with salad, and seal them.
If you plan to save the workpieces from the spring, then they need to be sterilized - we put the cans in a pan with hot water, when the temperature rises to 80 degrees Celsius, we turn down the fire. Sterilization time 10 minutes for 0.5 liter cans.
We store canned food in a cool, dry and dark place at a temperature not higher than +7 degrees.
Lettuce can be stored in the refrigerator compartment for up to one week without processing.