Winter eggplant salad

Wonderful winter salads can be prepared from such useful fruits as eggplant. Let's make a reservation at once: under the term "winter salads from eggplants" we can understand both salads prepared from homemade canned food, and dense hearty salads prepared in the winter from fresh eggplants that are sold in almost any supermarket.

First, we give the recipes for the harvest for the winter for the subsequent preparation of eggplant salads. In the winter, after opening the jar, you will only have to add fresh salted greens to the salad, maybe onions and garlic, pour with oil (well, or mayonnaise) and mix.

Winter salad, canned from eggplants with peppers and tomatoes

Ingredients:

Preparation

Chopped eggplant rounds fry in vegetable oil and salted. In another pan, fry the sweet peppers cut into short strips. Cut tomatoes into slices or slices. Grind garlic and hot pepper. We lay the products prepared in this way in layers in sterilized glass jars with a capacity of no more than 1 liter. Fill in each jar of vinegar - a liter jar should be poured 1 st. spoon. We close the lids and put the jars in the basin with water, sterilize the boiling water in the pelvis for 20-30 minutes. We roll up and turn the jars, cover with an old blanket until it cools down completely.

Winter eggplant salad with vegetables

Ingredients:

Preparation

Onion is cleaned and cut into half rings, carrots - chopped straw, and celery stalks - small pieces. Mix the vegetables, lightly fry in oil and protushim almost until ready. Add the tomato juice and protushim for another 5 minutes.

Eggplant separately fry in vegetable oil.

We combine the eggplants with the rest of the stewed vegetables and put them in sterilized jars. Add vinegar (1 tablespoon per 1 liter jar), cover with lids, pasteurize (as described in the previous recipe). We roll the jars and turn them over.

Hot spicy winter salad with freshly picked eggplants with rice, pickled ginger, fennel and sweet pepper in Pan-Asian style

Ingredients:

Preparation

Cut the eggplants in short thin strips (brusochkami) with cold water in a bowl for 10 minutes, then drain the water (this is to get the bitter taste of the poisonous corned beef). Cook the eggplant for 5 minutes in a pot of water and discard it in a colander. We will cut the peeled onion and fennel fruit in half rings, and the sweet pepper with short straws.

Cooked eggplant and sliced ​​vegetables in a salad bowl. Add the marinated root of ginger, chopped hot pepper, garlic, greens.

We'll all use a dressing made from a mixture of lemon juice and sesame oil. Let's wait at least 40 minutes, and preferably an hour or two - let the vegetables well masturbate. When you think that's enough, add the cooked rice and mix. Serve this salad with meat and fish dishes. Garlic, hot pepper and ginger very well warm in cold weather, so to speak, from the inside.