Description
Easy and delicious eggplant salad with cabbage and carrots. Savory, spicy, crunchy. Good with potatoes, meat, rice, buckwheat... and just with a piece of black bread would be great. To prepare this snack in the winter you'll need a little more than half an hour.
Ingredients
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Eggplant
1 kg
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Cabbage
250 g
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Carrots
100 g
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Garlic
50 g
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Peppers red hot chilli
50 g
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Vinegar
150 ml
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Salt
Cooking
Eggplant cut into 3-4 pieces roughly the same size, cook in boiling WELL salted water for 4-5 minutes, no longer (if the vegetables are not large-cutting is not necessary)
Drain in a colander to glass excess fluid. Specially pressing the eggplant is not necessary. To cool down a bit.
While the eggplant cool, peeled garlic, carrot and chilli pepper and grind in a blender (or mince)
To chop the cabbage.
Mix the chopped vegetables with cabbage. Add vinegar.
Cold cut eggplant into fairly large pieces (about 3*3 cm)
In sterilized jars lay a layer of eggplant, top with a layer of the cabbage-carrot mixture, eggplant... etc to Pack vegetables should be tight.
Last, top layer-cabbage with carrots.
Filled banks to close the sterilized lids. All! From the specified number of ingredients obtained two cans of 0.5 liters and a little more. Additional sterilization of the cans is not required. Store in a cool place not necessarily (I stand in the kitchen and on the balcony). The salad can be eaten in a week, in 10 days. But it is better to give it to infuse for a month.
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