Eggplant salad for the winter lick your fingers!
Cooking time 1 hour
Eggplant 5-7 pcs
Bulgarian pepper 4 pieces
Carrots 2 pcs
Onion 2 pcs
Dill 1 bunch
Vinegar 9% 30 ml
Sugar 1 tbsp. l.
Salt 1 tbsp l.
Rinse and dry the eggplants.
Cut the eggplants into halves, then cut into thin slices.
Rinse and peel bell peppers.
Cut the peppers into half rings and into a saucepan.
Add peeled grated carrots.
Add chopped onion and finely chopped dill in half rings.
Add salt and sugar.
Mix well and leave for 20 minutes.
Heat vegetable oil in a frying pan and fry the eggplants for 5-7 minutes, stirring occasionally.
Add eggplant to the rest of the vegetables, add vinegar.
Stir the salad.
Arrange in jars, pour over the resulting juice from vegetables.
Cover with lids and put on sterilization for 10 minutes (0.5 cans after boiling water in a saucepan).
Roll up the cans and cover in warmth overnight.
Eggplant salad for the winter is ready. Store in a cellar.
Bon appetit! Have a delicious winter!