Eggplant winter preparations are among the most favorite. A special place is occupied by the Bakat salad, which does not require sterilization, due to which the vegetables are juicy, and the dish itself is low-fat and slightly spicy.
It should be noted that you can control the pungency at your discretion - if you wish, either add more ground hot pepper (or replace it with fresh hot pepper), or, conversely, completely exclude it.
Bakat salad
Ingredients
- Eggplant - 0.5 kg
- Tomatoes - 0.5 kg
- Carrots - 125 g
- Sweet pepper - 250 g
- Parsley - 3-4 pcs (twigs)
- Garlic - 3 cloves
- Vegetable oil - 60 ml
- Salt - 1-1.5 tbsp l.
- Granulated sugar - 1.5 tbsp. l.
- Ground red pepper - 1⁄4 tsp
- Vinegar - 30 ml (9%)
Preparation
- Rinse the eggplants (it is advisable to choose young, not overripe and not spoiled fruits), rinse, cut off the tail and cut into large pieces (this helps to preserve their shape and juiciness during the cooking process).
- Fold the chopped slices into a deep bowl, sprinkle with salt (0.5 tbsp). To remove the bitterness, mix them well with your hands (so all the pieces are saturated with salt) and leave them in this position for about 15 - 20 minutes.
- While the eggplant is brewing, prepare the other vegetables. Peel the carrots, grate them on a coarse grater (you can cut them into thin strips if you wish) and put them in a separate bowl.
- In sweet bell peppers, remove the stalk (along with the seeds), cut out the partitions, wash it well and cut it into strips.
- Rinse the tomatoes under water, put them in a bowl, scald them with boiling water, leave for 2-3 minutes, then remove the skin with a knife.
If the skin is easily removed, you do not need to pour boiling water over it.
Grind peeled tomatoes in tomato puree using a blender or meat grinder.
- Pour the finished tomato puree into a spacious saucepan (preferably heat-resistant so that the vegetables do not burn during stewing) add vegetable oil (odorless), 9% vinegar to it, add sugar, the remaining amount of salt and ground red pepper.
For more spiciness, you can replace it with a few rings of fresh hot pepper. If you like mild salads, you can not add pepper at all.
- Mix the resulting tomato mass thoroughly so that the loose ingredients are completely dissolved, then add finely chopped parsley and garlic cloves squeezed through a press to it. Put the saucepan on fire, bring to a boil and boil for 1-2 minutes.
- Rinse eggplants under water to remove excess salt, discard excess water in a colander to glass, squeeze lightly, then add to the tomato mass.
- Next, put the grated carrots in the pan for the eggplant.
- And sweet peppers, cut into strips.
- Mix all the vegetables thoroughly in a saucepan, cover it with a lid and simmer until fully cooked for about 25 - 30 minutes (over low heat), stirring occasionally to prevent the vegetables from burning.
- When the Bakat salad is ready, be sure to try it (add more salt or sugar if necessary). Put the finished dish hot on pre-sterilized jars.
- Cork (or roll up) the jars tightly with lids, boil them first, then turn them over and wrap them until they cool completely.
- Put the cooled cans in the basement; preservation should be stored for no more than two years. This eggplant preparation is perfect as a stand-alone one, and also perfectly complements meat dishes or side dishes. Bon appetit!