Description
Offer you another option for harvesting lettuce in the winter. The recipe I saw online, made on a sample without any changes. Salad it's filling. It can be consumed as a separate dish or use in cooking first and second courses.
Ingredients
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Eggplant
1 kg
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Carrots
250 g
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Pepper
250 g
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Garlic
100 g
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Tomato
800 g
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Salt
3 Tbsp
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Sugar
2 Tbsp
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Vinegar
50 ml
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Sunflower oil
175 ml
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Beans
250 g
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Water
500 ml
Cooking
First boil beans. And leave it in the water. Otherwise, if you drain the water, beans will lose their appearance - will be wrinkled.
Eggplant peel, cut into strips, cover with water with salt ( 500 ml water + 2 tbsp of salt) and let stand 30 minutes.
Grind the tomatoes and garlic in a blender or grinder.
Pepper and carrots cut into strips.
Tomato with garlic mass pour into a saucepan, bring to boil, add salt, sugar, vegetable oil, pepper and carrots. Mix well and boil tomato mass, after boiling, for 30 minutes.
Eggplant, rinse off the salt, squeeze and add to the tomato weight along with beans. Boil the lettuce for another 20 minutes. Five minutes before the end of cooking add vinegar.
Roll up into sterilized jars, cover until cool. From this number of products I got two cans of 500 ml and two more banks (approximately 600 and 800 ml).
I wrote above that this salad can be used in the first and second dishes. So, if you take a potato (or rice) + salad and our all to put out, you get a hearty dish for dinner. Or take the broth with the potatoes and add the salad will make for a great hearty soup.
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