Eggplant salad for the winter "Delight"

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

Vinegar 9%


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!