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Russian · Snacks
Baklazhan 'Bakat' Salad
A zesty vegetable preserve for winter storage made with eggplants, tomatoes, and bell peppers.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplants into chunks, sprinkle with 2 teaspoons of salt, let sit for 20 minutes, then rinse.
2
Grate the carrots, blanch the tomatoes, peel and chop them, add chili and garlic, then blend until smooth.
3
Dice the bell pepper.
4
Heat oil in a pot, sauté the eggplants for 10 minutes, add the carrots and cook another 5 minutes, then add the bell pepper.
5
Pour in the tomato mixture, add parsley, salt, and sugar, then simmer for 30 minutes.
6
Finish with vinegar, stir well, transfer to sterilized jars, seal, flip them upside down, and wrap until completely cooled.
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