Delicious eggplant salad with champignons for the winter

Therefore, be sure to use my step-by-step photo recipe and make sure that eggplant salad with champignons is one of the simplest and most delicious preparations for the winter.

Ingredients:

• eggplants – 10 pieces;
• bell pepper – 10 pieces;
• carrots – 6 pieces;
• onions – 10 pieces;
• garlic – 10 cloves;
• champignons – 1.5 kg.

Marinade:

• 1 glass of sunflower oil;
• 150 ml vinegar;
• 2 tablespoons of salt;
• 1 cup of sugar.

How to prepare eggplant salad with champignons

Preparing the vegetables.

Cut the eggplants into strips or straws. Sprinkle with salt and leave for 30 minutes so that the bitterness goes away. Rinse and squeeze or drain the liquid.

Peel the bell pepper from seeds and cut into strips.

Three carrots on a Korean grater.

Cut the onion into half rings.

We cut the champignons into four parts (if large ones, cut them into 6-8 parts, but keep the shape of the mushroom).

Squeeze out the garlic using a press.

Gently mix eggplants, bell peppers, carrots, onions and mushrooms.

Pour sunflower oil, vinegar into a large container, add salt and sugar. Let the marinade boil. Add mixed vegetables and cook for 40 minutes. 10 minutes before the end of cooking, add the garlic pressed through a press.

Salad, hot, put in clean sterilized jars, at the bottom of which do not forget to throw black and allspice peas. Close with sterilized metal lids. Turn over and wrap until the jars have cooled.

This portion makes about 6 liters of salad.

This homemade twist is a good appetizer or salad in itself and does not require additional seasonings. You tear off the jar and eat a simple and delicious eggplant and champignon salad. Bon appetit!