Eggplant winter preparations are some of the most beloved. A special place is occupied by the Bakat salad, which does not require sterilization, due to which the vegetables are juicy, and the dish itself is low-fat and spicy.
It should be noted that you can control the severity at your discretion - if you wish, either add ground hot pepper (or replace it with fresh hot pepper), or, on the contrary, completely eliminate it.
Salad Bakat
Ingredients
- Eggplant - 0.5 kg
- Tomatoes - 0.5 kg
- Carrots - 125 g
- Sweet pepper - 250 g
- Parsley - 3-4 pcs (twigs)
- Garlic - 3 cloves
- Vegetable oil - 60 ml
- Salt - 1-1.5 tbsp. l
- Sugar - 1.5 tbsp. l
- Ground red pepper - 1⁄4 tsp
- Vinegar - 30 ml (9%)
Cooking
- Eggplant (it is advisable to choose young, not overripe and not spoiled fruits) rinse, cut the tail and cut into large pieces (this helps to preserve their shape and juiciness in the cooking process).
- Fold the sliced slices into a deep bowl, sprinkle with salt (0.5 tbsp). To leave the bitterness, mix them well with your hands (so all the pieces are saturated with salt) and leave them in this position for about 15 - 20 minutes.
- While the eggplant is infused, prepare other vegetables. Peel the carrots, grate it on a coarse grater (if desired, you can cut into thin strips) and put in a separate bowl.
- For sweet bell pepper, remove the stalk (along with the seeds), cut the partitions, wash it thoroughly and cut into strips.
- Rinse the tomatoes under water, put in a bowl, scald with boiling water, leave for 2-3 minutes, then use a knife to remove the peel. If the peel is easily removed, you can not pour over boiling water. Grind peeled tomatoes in tomato puree using a blender or meat grinder.
- Pour the finished tomato puree into a spacious saucepan (it is better heat-resistant so that the vegetables do not burn during stewing) add vegetable oil (odorless), 9% vinegar, add sugar, the remaining amount of salt and ground red pepper. rings of fresh hot pepper. If you like mild salads, you can’t add pepper at all.
- Thoroughly mix the resulting tomato mass to completely dissolve the loose ingredients, then add finely chopped parsley and cloves of garlic squeezed through a press to it. Put the pan on the fire, bring to a boil and boil for 1-2 minutes.
- Rinse the eggplants under water to remove excess salt, fold them in a colander so that the excess glass water, squeeze slightly, then add to the tomato mass.
- Next, put the grated carrots in the pan to the eggplant.
- And julienne sweet pepper.
- Thoroughly mix all the vegetables in a saucepan, cover it and simmer until cooked for about 25-30 minutes (over low heat), stirring the salad from time to time so that the vegetables do not burn.
- When the Bakat salad is ready, be sure to try it (if necessary, add more salt or sugar). Arrange the finished dish hot on pre-sterilized jars.
- Close tightly (or roll up) the cans with lids, first boiling them, then turn them over and wrap them up to complete cooling.
- Put the cooled cans in the basement; preservation should not be stored for more than two years. This eggplant billet is perfect as a stand-alone, and also perfectly complements meat dishes or side dishes. Bon appetit!
