Eggplant and cucumber salad
Ingredients
Step-by-step preparation
STEP 1
How to prepare eggplant and cucumber salad for the winter? Prepare the necessary products. The proportions of ingredients can be slightly varied, just remember that the taste of the final dish will change slightly. I have been doing everything by eye and to my own taste for a long time, so I advise everyone to follow the same principle - after all, why would you make sour or hot sauce if you like it sweet?
STEP 2
Wash all vegetables first and dry. Cut the cucumbers into slices. It is better to take juicy, not overripe fruits, but if you need to use overripe overgrowths, I advise you to peel them and remove the seeds.
STEP 3
Peel the onions and cut them into cubes. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.
STEP 4
Remove the seed capsule and membranes from the pepper and cut it into cubes or strips.
STEP 5
Cut the eggplants into medium-sized cubes.
STEP 6
Grind the tomatoes using a food processor or blender.
STEP 7
Pour the tomato mixture into a cauldron or thick-bottomed saucepan, place over medium heat and bring to a boil.
STEP 8
Place chopped onions and bell peppers into the boiling tomato mixture.
STEP 9
Add cucumbers to the rest of the ingredients.
STEP 10
Add eggplant cubes. Stir the mixture and cook over low heat for about half an hour. Prepare the jars: wash them with soda and sterilize them in a way convenient for you: in the oven, steamed or in the microwave. Wash the lids with soda and boil for 4-5 minutes.
STEP 11
Add odorless sunflower oil, add salt and sugar, pour in vinegar. Stir and cook everything together for about 10 minutes. That's it! Eggplant and cucumber salad is ready for the winter! While hot, place it in sterile jars, screw on the boiled lids and send it “under a fur coat” until it cools completely. Happy harvesting!
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