Winter salad with eggplant and green tomatoes
When you want to prepare something new and tasty for the winter, but don’t have enough energy or time, you should pay attention to the delicious salad I offer with eggplants and green tomatoes. In addition, this recipe is especially good in the fall, when you already need to pick green tomatoes from the bushes, because it is clear that they will no longer ripen.
Time to bookmark: Summer, Autumn
A simple recipe will help you create a real aromatic fairy tale, and both relatives and friends who come to visit will be able to appreciate the taste. All the stages of preparing the workpiece are quite simple, and I described all the nuances in detail in my recipe and illustrated them with step-by-step photos.
We start making a salad with eggplants and green tomatoes from the preparatory stage. To do this, you need to collect, wash and remove the stems from the following vegetables:
- eggplants 3 kg (small without seeds);
- green tomatoes 1.5 kg;
- bell pepper 3 kg;
- garlic 3 large heads;
- carrots 1.5-2 kg;
- red ripe tomato 2 kg;
- onions 2 kg.
Clean and wash all ingredients. Pass everything except green tomatoes and eggplant through a meat grinder and mix.
Pour tomato puree from ripe tomatoes and put on fire.
Add to the resulting vegetable mixture: sugar - 4 tbsp. spoons, salt - 3 tbsp. spoons and vinegar 9% - 120 grams. Bring to a boil and constantly skim off the foam.The mixture should boil for at least 30 minutes over low heat.
Meanwhile, prepare the eggplants and green tomatoes. Everything should be cut into thin slices, approximately 0.5 cm wide.
The tomato and blue circles should be approximately the same size.
Now, you need to put plain lightly salted water and let it boil. You need to keep the blue ones in this boiling water. Time - no more than 30-40 seconds.
Place the already processed blue ones in a sieve to drain the water. Then, put the boiled prepared vegetables in sterilized jars thus: 3 tbsp. spoons of vegetable mixture + layer of blue + layer of green tomatoes. So we put it to the top of the jar. You need to start and end the layers with a vegetable mixture.
All filled jars are required sterilize about 30-50 minutes. Before rolling, you need to add 1 teaspoon of vinegar to each jar.
I hope that you will like my simple and very tasty salad with eggplant and green tomatoes. The preparation recipe is worthy of being forever in your preparation notebook. Make your preparations always simply, quickly and tasty!