Description
In the midst of the season of eggplant and pieces offer a simple and proven recipe from the book "Kuban pickles". The salad-appetizer of only three main ingredients - eggplants, carrots, tomatoes. No seasoning, no herbs here is no longer needed, believe me - the taste is very harmonious and full-bodied. It only takes 45 minutes on the fire, without sterilization. The recipe selected at the time of the many versions of the pieces of eggplant for the winter, for taste and ease of preparation. Try a recipe with guarantee)
Ingredients
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Eggplant
1500 g
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Carrots
500 g
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Tomato
500 g
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Salt
1.5 Tbsp
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Sugar
1.5 Tbsp
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Vinegar
50 ml
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Vegetable oil
50 ml
Cooking
Eggplant wash, cut in half lengthwise, then across into pieces in the thickness 1,5-2 see Fold in a large bowl, season with salt (approximately 1 tbsp salt), stir and leave for 1 hour to remove bitterness.
Meanwhile, wash, peel and grate on a coarse grater carrots. I do this in a food processor. Rinse with water the eggplants, drain the water.
Take ripe tomatoes, wash. Next you need to clean them from the skin and grate or finely chop. I do so: cut tomato in half, cut out the stalk, and RUB on a small grater, pressing the tomato slice to the grater. The photo shows the process on the other half in hand You will gradually remain one of the skin and coarse fiber, which must be thrown out. I rubbed the tomato in the pan with the prepared grated carrots.
In a saucepan put the carrots, tomatoes, salt and sugar 1/2 tbsp. vinegar and oil in full dose. Mix all the ingredients, bring to a boil under the lid.
Add the eggplant, stir. Cook, stirring every 5 minutes under cover until the very end.
When the liquid boils again, add the remaining salt and sugar - 1 tbsp. l. don't worry if you feel that not enough liquid. Eggplant quickly "settle", and by the end of cooking, everything will be the right consistency.
Since the boiling cook the eggplant with a little boiling 25 minutes, until they soften and immersion in liquid.
Meanwhile, sterilize jars and lids. This number is obtained exactly 4 half-liter jars "under the neck". Spread our salad into hot jars, tamping. In the end of the charge produced by the air upside down with a fork, dropping it several times in each jar to the bottom. Advised to do so in any "dense" schemes.
Blend jars Yes the top, flush with the edge, and roll up. Then turn over and wrap it up. The next day the cooled jars "free", put a "head-up" and remove before winter.
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