Bright and tasty eggplant salad for the winter "Delight" will adorn any winter table.
Cooking time 1 hour
Eggplant (large) 4-5 pcs
Bulgarian pepper 4 pcs
Onion 3-3 pcs
Parsley (greens) 1 bunch
Salt 1 tbsp l.
Sugar 1 tbsp. l.
Vegetable oil 100 ml
Rinse and dry the eggplants. Cut off the tails.
Cut into cubes and place in a saucepan.
Add half the oil and fry, stirring for 5-7 minutes.
Peel the peppers, rinse and dry the herbs.
Cool the eggplants and place in a deep saucepan. Add chopped bell pepper into strips.
Peel the onion and chop finely.
Fry the onions in a pan, add the other half of the oil.
Add the onion and finely chopped herbs to the saucepan.
Add salt and sugar.
Stir and let it brew for 30-40 minutes.
Arrange in jars, pouring juice with vegetable oil on top.
Put on sterilization, after boiling for 10 minutes. Pour in 1 tbsp. spoons of 9% vinegar in each jar (0.5 volume). Seal up banks.
Eggplant salad for the winter "Delight" is ready. Place in the cellar after cooling.
Bon appetit! Have a delicious winter!