Favorite salad - I really regretted that I prepared little

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   We wash all the vegetables well and remove the stems of the eggplants and tomatoes.

2. STEP 2

   

   Cut the eggplants into washers 1.5-2 cm thick.

3. STEP 3

   

   Place them on a baking sheet greased with vegetable oil, grease the top surface of the eggplants with oil and put them in the oven.

4. STEP 4

   

   Cut the onion into half rings, place it in a frying pan and fry until golden brown.

5. STEP 5

   

   Grate the carrots on a Korean grater.

6. STEP 6

   

   Add to the onion and continue to fry until the carrots are ready.

7. STEP 7

   

   Grate the celery root on a Korean grater.

8. STEP 8

   

   Place the root for frying and cook for another 5-7 minutes.

9. STEP 9

   

   Add salt.

10. STEP 10

    

    Chop the tomatoes, remove the seeds from the red hot chili pepper and grind in a meat grinder.

11. STEP 11

    

    At 200 degrees, the eggplants were fried in the oven for 30 minutes.

12. STEP 12

    

    Add salt and sugar to the pureed tomatoes and peppers.

13. STEP 13

    

    Chop parsley and dill.

14. STEP 14

    

    Add to our roast.

15. STEP 15

    

    Pour a ladle of juice and a tablespoon of calcined vegetable oil into the bottom of the jar, then lay out the eggplants, frying in the next layer. Alternate layers, filling them with juice.

16. STEP 16

    

    From the rim of the jar we leave 2 centimeters not filled with salad. Let the jars sterilize for 1 hour.

17. STEP 17

    

    Sterilization begins from the moment the water boils in the pan. The water should cover the jars up to the rim; place a towel on the bottom of the pan. We cool the jars under a blanket or blanket for a day or two; the longer the preservation cools down, the better quality your preparation for the winter will be.