Conservation

Eggplant salad for the winter – Cobra

Eggplant salad for the winter “Cobra” will be a real find in the cold season. Spicy eggplants go well with any side dish or meat. The salad is prepared quickly enough, without unnecessary tricks, from simple products.

This amount of ingredients makes 6,5 liters of ready-made salad.

Eggplant salad for the winter “Cobra” – ingredients

Eggplant salad for the winter “Cobra” – preparation

Wash the eggplants, cut off the stem and cut them into rings no smaller than 1 cm. Soak the eggplants in salted water for one hour.

While the eggplants are “taking a salt bath”, we will deal with other vegetables. Wash the sweet pepper, remove the seeds. Wash the hot pepper, cut off the stalks, you can remove the seeds (then the salad will be less spicy), or you can leave it.

***Note. To avoid burns or allergies on the skin, you should work with cayenne pepper in gloves.

We clean the garlic, greens and tomatoes and wash them well.

Grind all the prepared ingredients (except eggplant) in a meat grinder. Salt (1-2 tbsp., focus on your taste), mix well.

Pour oil into a large saucepan and lay out the ingredients in layers – first a layer of eggplant, then the vegetable filling. In this way, we lay out all the eggplants and the vegetable filling.

Bring to a boil over high heat, mix gently, reduce heat, cook for 25-30 minutes. 2 minutes before the end, add vinegar and, if necessary, add salt.

Pour hot salad into sterilized jars, screw on sterilized lids.

Wrap well and keep until completely cooled.

The salad is ready. We open the jar to remove the sample. Bon appetit!

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