BelkaFood
Log in
EGGPLANT SALAD «4X4»
Russian · Salads

EGGPLANT SALAD «4X4»

Домашние Заготовки | Консервация Follow
🕐 25 min 👁 1 Channel post →

A fragrant homemade preserve made with eggplants, peppers, tomatoes, and onions for winter storage. An excellent vegetable salad that keeps beautifully for months.

Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating

Ingredients

Nutrition facts
kcal
protein
fat
carbs

Food cost PRO
Quick price-per-kg calculator
Price per kg
Price per kg cooked
Unlock with Pro Try Pro

Method

1

Cut the eggplants into large chunks, sprinkle with a teaspoon of salt, cover with cold water, and let them sit for 20–25 minutes under a light weight. Then rinse thoroughly and shake off the excess water.

2

Slice the onions into half-rings, and cut the peppers and tomatoes into thick matchsticks. Transfer everything to a deep pot and add the eggplants.

3

Add salt and sugar, pour in oil and vinegar, mix gently, and let it sit for 20 minutes, stirring a couple of times.

4

Place the pot over heat, bring to a boil, and simmer for 25 minutes, stirring occasionally.

5

Sterilize your jars and lids, ladle the hot salad into the jars, seal tightly, flip them upside down, and wrap them in a towel until completely cooled.

Comments

Log in to leave a comment.

No comments yet. Be the first!