Eggplant love bagatma brown and savory sheep. And those who have not yet fallen in love with yoga, are better for everything, as it seems, they simply cannot prepare yoga. Today, I prepared a great article for you about how to prepare a delicious eggplant salad for the winter and preserve yoga, saving all the best and the best.
Salads with eggplants have long been at home seasonally harvesting that appetizer; And the diversity of eating other vegetables from eggplants is to rob qi lettuce even more beautiful. You can always know the one that you yourself and your loved ones can taste.
Today I want to tell you about kіlkoh savory recipes salads with eggplants for the winter from the earth, and you can choose.
Have a recipe for a wonderful one simple salad Eggplants include the most beloved vegetables, which are easy to buy in the shops, or beat the ones that grow near your city. Everything was necessary on my beds, everything is necessary, cream of licorice pepper, but there are no problems in it. It's easy to know the season for picking vegetables.
To prepare such a savory eggplant salad for the winter, stock up on canning jars with good lids. With my knowledge, I can say that liter jars are good for salads, it’s enough for one, maximum two times and slander with this insult. If you want to, vrakhovuchi those, some salad is savory, you can ask for supplements at a time. So the salad itself is rather shaky and miraculously add the Svyatkovy style.
To prepare the salad you need:
From the appointment of vegetables, we will use approximately 3 liters of lettuce, allow for the required number of cans.
Cooking:
1. Prepare vegetables for eggplant salad. Vimite їх resolutely. Eggplants have ponytails, ridges of ogirkam are slitted from both sides. Licorice peppers spread and winnow. Clean the cibula. Tomatoes will be used for making juice, in which the salad is quenched.
2. Prepare jars for canning. For eggplant salad for the winter, liter jars are the most suitable. It is necessary to sterilize, which can be done in any way that suits you: for the help of a special lid for the saucepan, in the oven or in a micro-oven oven. Do not forget to sterilize the lids yourself, and boil them in a bowl with water.
3. With the onset of the crock, the eggplant will be unacceptable bitterness. For this, cut them into pieces, for example, large quarters, salt well, mix and leave for 15 minutes to stand. Eggplants in salt let them sіk and become brown. Let's wash them with cold water, so that we can strengthen our strength. You can pick up a few shards of eggplant, pick up even a lot of redini. After such a procedure, the roughness will not be lost.
4. Crocks and peppers are cut with small pieces of approximately the same size as eggplants. So the salad with eggplant looks more savory and neater when it’s ready.
5. Prepare sik from tomatoes. You can vicorate the juicer, or you can do it manually. For this tomato, you need to sprinkle it with dill and remove the skin, and then grate it on a grated or pass it through a meat grinder. Pidide and blender, which can miraculously refine everything. Put the ready tomato mass on the stove on a saucepan on a medium fire.
6. Finely cut the cibula with pivkiltsy or quarters.
7. When the tomato sauce boils, put it near the new qibula and put out about 5 quills. Let's add cistern, pepper and eggplant there and mix well. Do not add water, the one who will give all the vegetables as a result will not need a lot of juice and an additional homeland.
8. Give the sum of the vegetables to a boil, and then put out the whilin under the krishkoy 20. Do not forget to stir the vegetables often, so that they will be cooked step by step.
9. Add to the pot, cook our future eggplant salad, strength, zucor and vodka for the recipe, mix and cook 5 more quills on a light fire. At the same time, try it for a taste, enough salt and zucru in salad, so that later you will not be able to grow it.
10. And now, while the eggplant salad is hot, put the yogo in jars. Try to fill the skin jar burn out. If you don’t have a full jar for example, it’s better to have a salad for the evening, so for better preservation it’s better to close half-empty jars.
Zagornut jars, turn over on the lid and wrap it with a towel or a carpet and leave it until the stench reaches room temperature. If so, you can take it for saving before winter. Open the eggplant salad not earlier, later in 2-3 months.
Such an eggplant salad for the winter is even more savory, vegetables are marinated with oats and will be even more fragrant. Obov'yazkovo try it!
A savory eggplant salad for the winter can be prepared according to various recipes, and one of them will be appreciated by great lovers of Korean carrots, gostroi stravia, and wines, which are often attributed to our similar susides.
And, obviously, to the warehouse of such an eggplant salad, carrots are included, where would you go without it in your recipe.
Let's talk about the proportions of ingredients per 1 kg of eggplant. If you have more, then increase proportionately.
For a salad with eggplant in Korean, you need:
Cooking:
1. Beforehand, prepare clean jars with lids for conservation, you can sterilize them. Ale mi sterilizuvatimemo jars already with salad, so it’s good to finish them with soda.
2. Cut the eggplant into straws middle class. Let's sweat them with a tablespoon of salt and pour them on the pivgodini, so that the stench will let out the sik.
3. Through the winter, rinse with cold water in the form of salt and trochs in the form of water. Put on a frying pan with rose-heated olive and lightly brush until a trifle of golden streak appears, and the eggplant becomes soft.
4. Cut licorice pepper into thin strips. If you see something like this, like an eggplant, then it will be even more beautiful.
5. So, with pir'yachki or pivkiltsami, cut the cibula and add it to the pepper.
6. Grate carrots for Korean carrots. These are sold at once in stores in sets and okremo. Even though you still can’t, then you can thinly cut the straw with a knife.
7. Add the carrots to the vegetables, then see the watchmaker through the press. You can rub yogo on a dry third, go out about the same. What will the chastnik be like, we will see more of our relish in the country.
8. Now add a tablespoon of salt, 4 tablespoons of zucru, pepper, ocet and special spices for carrots in Korean to the vegetables. Due to the popularity of the strain, such spices are easy to find in stores.
9. Mix everything well, so that the spices are equally divided among the vegetables.
10. Now add to the preparation of the salad and the lubricated eggplant. Stir them together.
11. Lay out the eggplant salad in jars. Good for yoga. Let the salad be rich with juice.
12. Put the jars near the large pot, putting a clean kitchen towel on the bottom. Sterilize them with such a looking 25-30 quills, curling with frills, but not twisting.
13. Roll up with hot jars or roll up with lids. Let him turn over and burn all at once at the great towel or carpet, so that the stench reached the maximum extent.
You can only take it to the shafu for savings only after the eggplant salad in the cans of okholone.
A savory, savory Korean-style eggplant salad is being paid for you, ready to live.
Having been in Greece for a while, I realized that people in this country should love vegetables. Everyone knows famous people walnut salad with fresh vegetables, olives and syrah. I love sheep there at the same time and the skin of sheep is okay. Same tsim, I think, the smut rule of walnut is explained vegetable crops- the mustache of the vegetables can be narrated even with great shmatochki.
I remember, seeing the restaurant, we were told that we should be given a large plate with scruffy skewers of vegetables, as they called us at home, and we were greeted with a large deep plate, de tomatoes were quartered, cibula tovstim fir'yam, ogirki keel tsami and tsili olives with tassels , right from the tree. It was completely savory, even though it was unintelligible.
So the axis of the eggplant salad in Greek will not be a winyat. There is also a smut rule - large pieces of vegetables and rich aromatic herbs. Don't forget such a salad, and the guests will ask you for the recipe.
We prepare our eggplant walnut salad for the winter, so prepare small jars ahead of time for conservation. Pіdіdіt go pіvlіtrovi chi lіtrі. Ale no more. From the obligatory obligation of vegetables, we have included 1 liter (for an obligatory) salad, and it is stale, in addition, the vegetables were juicy. The more juice in tomatoes or peppers, the more stench is boiled down when extinguished.
For eggplant salad in Greek you need:
Salad preparation:
1. Prepare vegetables for salad. An important rule of preparing eggplant salad is to cook vegetables in order, so that they are cooked to a crisp. It is necessary for the fact that the prepared vegetables are nevertheless soft and savory.
2. Cut the eggplants with thick rings, 1-2 centimeters deep, and then cut the skin into 4 pieces. See the pieces of the necessary rosemary. If you have more than large eggplants, then divide into 9 parts of the skin ring (two cuts in one side and two cuts perpendicular to the other).
3. Cut tomatoes into pieces of the same rosemary as eggplant.
4. Carrots are named with tovstimi kіltsy or pіvkіltsy fallowly in the form of її tovshchina.
5. Cibulya is so self-made with tovstimi quarters. Do not see the watchmaker through the press, but also break it with calves.
6. Perezhte licorice pepper in wide swaths, and then into squares. To take back such a rosemary.
7. Now we start cooking vegetables. Take a large saucepan with a thick bottom, pour olive oil into it. There, add strength, zukor and otset. We are going to quench the carrots, the shards of the nayzhorstkisha are out of our veggies. You need to get there for about a year before the carrot becomes soft.
8. If the carrot is softened, then we put the cibula, the teapot and licorice pepper. Gasimo under the krishkoy on the middle fire 15 khvilin.
9. After fifteen minutes, add the eggplant. Let's move for good and extinguish it far away under the roof. I know 15 hvilin. For the whole hour, the vegetables will grow up until they are fully ready.
10. After that, add all aromatic spices and dried greens from the list and mix everything well. Stew 15 quills again.
11. With such a look, 15 more cracks were extinguished under the roof, and now on the least possible fire on your stove. Least minimum. Vegetables are due to ice gurgling, not to be digested.
12. Our ready-to-cook eggplant salad in walnut style is still being put into jars, as if you were sterilized ahead of time. Why mayzhe? It's simple, for a complete relish of such a salad, an hour is needed, wine is to blame for the slightest sprat of tizhniv.
According to all the rules of conservation, frozen cans are turned over and wrapped in a warm towel. With such a look, let them cool down.
Such an eggplant salad, obviously, will be more tasty to eat and only look like a cooked one. I think your relatives are fit for shoes, but try to keep their appetite and let the salad ripen on the porch near the shafi until winter. Axis of you and you will know your right taste!
And the axis of this savory eggplant salad for the winter is recommended to curry lovers of savory. This wonderful salad can be told to you in some adjika, but you are getting ready for wine, obviously, with eggplant. I believe, it is simply necessary to taste such savory.
The main ingredients here are not exotic, the same eggplant, licorice and tomatoes, but the cooking method is different. Eggplant here will be the only sheep, cooked in great shmatochki and will represent that very mother-in-law's host tongue.
The recipe is even simpler, but the result is the best.
To prepare you need:
Cooking:
1. Sterilize the jars ahead of time to prepare the salad. Wash the vegetables. Peel the pepper from the bottom of that fruit.
2. fill the eggplants with sour kuhli, prosip them sill and leave them for 30 minutes|minutes, so that they let the sik.
3. Clean the tomatoes from the skin. Tse handily grind, as if to cut the skin and scald the tomato with a sprinkle.
4. Pepper is called great shmatochki. Yogo at once with tomatoes, a teaspoon and hot pepper must be passed through a meat grinder, you can beat it with a blender. Golovne, schob viyshla sokovita ovocheva porridge.
5. Add strength, tsukor and ocet, rose oil to the qiu juice of the vegetable mass. For goodness sake, mix everything up.
6. For the whole hour, let the eggplant sik and darken the troch. Rinse them with water for excess salt. Put a large saucepan and fill it with grated vegetables.
7. Simmer the eggplant in this sauce for about the first year on medium heat. Try for relish, enough salt.
8. Well, from the eggplant salad "Tishina Mova" mayzhe ready. For such a hot looking person, put yoga in sterilized jars right from the pan and roll it up.
Banks turn over and wrap in a towel. Let me chill.
Such an eggplant salad will reach the desired condition in a few months, but before winter it will be more ready and you can eat yoga, enjoying the best piquant relish.
The original salad with eggplant and cibulia - for Christmas or regular style: with marinated or lubricated cibulia, tomatoes, eggs.
Skin, who tastes the salad, vpevneniy, scho salad meat chi with mushrooms! Strava get ready for 15 khvilin, sitna and simple. It’s not enough to cook a couple of eggs, brush the eggplant and marinate the cibula, so that it has consumed the hot water. Eggplants should be absolutely be of any sort, bazhano, so that the stench of the boulder was of medium rosemary, did not cross that hardness - even the vegetable salad weide is especially succulent and savory.
Eggplants are washed, we see sepals and narizaemo with a great straw (at once with a shkirkoy). Sip on 1 teaspoon of salt, mix it up and put it down for 10-15 quills, so that the stench gave a sik and consumed a characteristic bitterness. So don’t spit the eggplants, all the same, take a good hour by the salty water, so that the stench absorbs less oil when lubricated.
After soaking the eggplant, we wash it with clean, cold water in order to gather strength, and then we will take over the homeland with our hands. Rozіvaєmo in a frying pan olіyu and obmazhuєmo on it eggplant until done - 5-7 quills.
The great cybulin is cleaned as a luspin and cut into thin pivkilts. Zasipayemo tsibulya 2 teaspoons of tsukru and add 1 tablespoon of 9-hundred octu. Pour 100 ml of dill and let 10 quills marinate, covering the bowl with a lid.
Time to time, the eggs are cooled, filled with cold water and cleaned in the form of skaralupi. We cut the eggs into great straws.
All the ingredients are in a deep salad bowl: eggplant, boiled eggs and marinated cibula (vіdzhata vіd rіdini). Dressed with mayonnaise, add strength and pepper for relish and mix.
We serve a salad with eggplants and eggs in a salad bowl or in portions, embellished with fresh crop. You can save straw in the refrigerator until guests arrive for 2-3 years.
We immediately cook chicken eggs (I have large ones - about 60 grams per skin) cool - 9-10 minutes after boiling on medium heat. Sob during cooking the eggs did not crack, the stench may be at room temperature, just like water. In addition, you can dodatkovo you can add water or pour a little bit of octu - then the scourge of the scale is reduced to a minimum.
Then let's take care of the eggplants. Miєmo їх, discuss it and narizaєmo with bars (company from a simple sheep). You can take a shkirka for a bag, but I should be like her.
We put the vegetable bars in a separate bowl and sip half a teaspoon of salt. Let's move it, so that I covered all the shmatochki with equal force and left it on the table for 10-15 minutes.
Then we add the marinade for the cibula. In other dishes, pour 100 ml of cold water, add a tablespoon of zucru, half a teaspoon of salt and 2 tablespoons of octu. If you want, you can acidify the marinade with a smaller amount (wine or apple - take 1.5 times more, then 3 tablespoons) or a pinch of citric acid. Let's move on, so that the crystals of tsukru and salt are more and more broken.
If the eggplants stand, stink to let the sіk out - strong good vityagaev vologu and clean up hot water (like you got hot vegetables). Gently squeeze the bars, pour it out.
At that wide frying pan, pour roslin (for me, Sonyashnikov’s) oliya, good її rozіvaєmo. Vikladaemo vegetable sticks.
On a strong fire, grease the eggplant, stirring until golden brown - about 5-7 strands. If you have a small frying pan, raju brush the eggplant with two priyomi.
Ready lubricated eggplants are transferred to a plate, covered with servettes, so that they remove the oil from them. Let the sheep cool down.
When the chicken eggs are ready (and the stench is already ready, while we were busy with the cibulae and eggplants), we put them directly in the pan under the cold running water of 5 minutes. If you want, you can boil the eggs and let them cool at room temperature or in the refrigerator. We cleanly cook chicken eggs, and then we cut them into thin sticks.
We choose a salad: put chicken eggs in a large bowl, which caught the chilled fried eggplant and pickled cibula, like a good vijati (marinade is no longer needed). There, we add fresh parsley to the dribnoruban.
We pepper the salad for relish and season with mayonnaise - for such a quantity, add 3 tablespoons.
Peremіshuєmo - salad with eggplant, eggs and marinated tsibulei ready. Yogo can be eaten in a bowl, or before serving, shake it in the refrigerator for close to a year.
Aromatic skewers of lubricated eggplant, juice and marinated marinated cibula, lower boiled eggs - the ideal combination of available products in one salad.
Eggplant salad with egg and mayonnaise and marinated cibulia - inexpensive, easy to prepare and delicious cold appetizer with vegetables and eggs. For eggplant salad with egg and mayonnaise and marinated cibulia, we will taste more savory, vikoristovyte not spicy cibula, but white or red lettuce, marinate її in lemon juice, and not in octa and season the grass with homemade mayonnaise. These are small culinary secrets to make a simple dish completely savory.
Spabko robimo marinade for cibuli. Instead, in a bowl, I boil hot water with juice from half a lemon, zukr and sill. The marinade can be savory, so try it and adjust the amount of salt and zucru to your own judgment.
Now we clean the cibulini from the lushpinnya, rіzhemo with thin pіvkіltsy, put in the marinade. Marinate the cibulka for about 20 quills, or you can leave the yogo in the refrigerator for a few years, it will taste better.
Stigli eggplants with white slitted m'yakottu and skin without visible poshkodzheny are called thin females.
The frying pan heats up a lot of oil. In small portions, we smear the vegetables to a golden color.
It’s not necessary to salt it until it’s smeared, so that you don’t see a vologer from them, but if you have hot water, then those vegetables, like they are sold in our hour, don’t ring out.
We cook cool chicken eggs, we cook crispy. Half of the egg is left for embellishing the stravi.
We see the marinated cibula on a sieve, if the motherland drains down, we put the cibula in a deep salad bowl.
Dodaemo reached eggplants. Usі іngredієnti can zmіshuvat less for a cold look!
Then we put the eggplant salad with egg and mayonnaise and marinated cibulia in a salad bowl with chopped eggs.
Season the grass - add finely chopped parsley, a pinch of salt, fresh black pepper, mayonnaise and salt to taste. We immediately serve it to the table, decorate it with fresh greens and a boiled egg.
I suggest you savory that bottom prepared with eggplant, mayonnaise and mushroom seasoning for the winter. Eggplants come out soft, lower with a mushroom aroma, while harvesting me guesses forest mushrooms. We prepare this salad with mayonnaise, but you can replace it with sour cream. It is even more delicious to eat eggplant with mushroom seasoning and mayonnaise with a piece of crispy bread toast. Recipe for transferring sterilization. We didn’t try to save a lot for the spring, but we didn’t try it, but earlier. Try and cook up a savory snack.
For this salad, beat the young or varieties of eggplant, the middle of which are few or none. Smak zagotovlі todі viyde lower and soft. For the cob, prepare the eggplants, remember to clean them from the skin. Easily remove the skin for the help of a peeler.
Cut peeled eggplants into large cubes or skewers.
Pour water on the stove and bring it to a boil. Then let's dip the eggplants near the water and boil five khvilin on a small fire.
It was easy to take the boiled eggplants and transfer them to a sieve, so that the homeland was decimated, it is not needed.
Time for an hour, while the eggplants are rising, shake the cleaned cibula with thin pivkilts. Dekіlka chastochok chastnik also podrіbnіt drіbno.
On a heated frying pan with olive oil, fry the cibula with a bowl until a light golden color, or just until the transparency is close to 10 strands.
Transfer the cibula from the frying pan into a deep bowl. Cooked cooked eggplants in a frying pan, sauteed the cibula and brushed about 10 quills on a great fire.
If you have a small frying pan, coat the eggplant in portions. So that the eggplant does not turn into porridge, do not stir it often. In a bowl until the cibula is smeared with eggplant, add dry seasoning and mayonnaise to the mushroom. Do not add salt, as seasoning will already take revenge on your strength. Eggplant still doesn’t give a hitch to the one who has the mayonnaise in the wine warehouse, but if you work with homemade mayonnaise without otstu or sour cream, then add 2 tbsp. otstu.
Thoroughly mix all the components of the salad with a spatula. You have about two liters of savory and piquant eggplants.
Arrange in clean and dried jars of eggplant. Next, fill the jars into a container with water for sterilization for 30 strands (for jars up to 500 ml).
After sterilization, move jars of eggplants and fill upside down until reaching. Take this eggplant with mushroom seasoning and mayonnaise from the cold comoria.
Salad with smeared eggplants with egg and cibulei - easy for storage and cooking, ale marvelous delicious grass, as you can give to the table and at weekdays, and at the saint. Eggplant at tsyomu salad to savor mushrooms. Try it, the grass is superbly delicious and that cicava!
To add some simple ingredients to your salad, and wines are ready to be cooked, which adds additional pluses to the salad.
In order to marinate the cibula, we need to clean the cibulina and pierce it with pivkilts (the cibula is cut with navpil and pierced with straws). Requires cybulin of medium size.
Replacement of the splendid otstu vicory balsamic assessment. You can take the usual 9%, then you need to add not 2 tbsp. spoons, but one.
So I take a bottle of water. Flask 250 grams.
I marinate cibulu in a bowl. I pour water into the bowl. I add a tablespoon of zucru and 2 tbsp. spoons of balsamic otstu. Behind the rahunok of balsamic otstu, the marinade comes out dark. Ale balsamic assessment you can replace with apple.
I'll mix the marinade. I hang the cibula in the marinade and leave it for 15-20 quills.
I prepared the salad for a pint. I think I’ll cook half the portion, and if we are honored, I’ll cook more of the next one. To be honest, I messed up that I cooked only piv portions. Let's just taste the salad.
Now, let's get to the preparation of the salad. I am sharing with you a recipe for an eggplant salad with an egg and a pickled cibulia. Recipe, yak zavzhdi, pokrokovimi photo. So you can easily repeat everything.
While the cibula is marinating with us, I will take care of the eggplants. Eggplants need to be beaten, wiped dry and cut into dry straws. I cut the eggplant on the cob in circles of 0.5 cm, and then cut it into strips of 0.5 cm.
I sip the sliced eggplants into a bowl and add an incomparable teaspoon of salt. We fill eggplant for 10-15 quills.
Like I said before, I was preparing a salad for a pint. So I took 1 eggplant (350 grams for an eggplant). So I vikoristala half of the cibulini, 2 boiled eggs and a tablespoon of mayonnaise.
Eggplants need to be salted and redundant, so we will use hot water from them. It is necessary to sour the hot water, you can beat the strainer, or you can wedge the eggplant with your hands. I vijala zayva homeland with my hands.
I put a frying pan on the fire, pour olive oil into it and add eggplant.
I'll brush the eggplant until it's done. The stench in me blushed. They lubricated themselves shvidko, more thinly cut.
In order to tidy up the eggplant roslinna, I put the eggplants on a plate, which I covered in front with a paper towel. So zayve oil to get in and salad with eggplant with egg and pickled cibulia will not be greasy.
So I cooked and cleaned the eggs, in the photo I have 3 eggs, but I will beat 2 eggs. I cook 10 eggs. Boil eggs near the water, I add a little salt, so the stench is cleaned more quickly.
Eggplants are hot and must be cooled down. Tim an hour you can make a marinade from tsibuli.
Eggs need to be cut into strips. For whom I cut the egg into pieces and cut him into thin strips.
You can buy mayonnaise and cook it yourself. If you buy mayonnaise from a store, pay attention to the date and warehouse of mayonnaise. For salads, I raju take mayonnaise at least 67% fat.
Z'dnuyemo in a bowl of chilled lubrication of eggplant, marinated cibula and poached eggs. It is also necessary to add greens to the salad.
I add parsley. You can beat the cilantro, if you like it. And you can add cilantro, and parsley.
I crushed the greens under running water, dried it on a paper towel and chopped it with a sharp knife.
I just had to fill the salad with mayonnaise and mix everything. For a salad, you need to take 2 equal tablespoons of mayonnaise. Ale oskіlki I prepared a salad for a pіv portion, then I took 1 tbsp. a spoonful of mayonnaise with hot water.
Lettuce is mixed and added strength and black pepper for relish. Try the salad first, and then add some salt and pepper.
With spices, you can add more chalking coriander (for relish), as you like this spice.
The axis is such a salad we have viyshov. Click on the photo to finish the appetizing, now it’s time to try.
I transfer the salad to a bowl. The salad can be embellished with some kind of greenery behind the bazhannyam. I garnished the salad with parsley.
About half of the ingredients came out just a small plate of salad. We got a lot out of a person. Moreover, we both deserved eggplant salad.
Salt the eggplants for the head, don't go for the hot water. And also obov'yazkovo, already smeared with eggplant, it is necessary to put it on a paper towel, so that the olya was taken in. Lettuce comes out light and not greasy.
Wonderful salad with eggplant and tomatoes with pepper. Even lower for relish from a piquant gostrinka. Get ready for a menu like a family table, and pidide for conservation for the winter. Do not waste your brown tannins and aroma. Shvidko get ready and perform additional sterilization.
Be sure to prepare all the vegetables and spices that are necessary for the preparation of this recipe. The fruits of the guilty buti did not overtake without cracks and cracks and bazhano average roses. Especially eggplant. The great overachieved eggplants have more than a zhorstka nasinnya, for a salad there is no eggplant.
Clean the cibula, cut it on not thin pivkiltsya.
Rinse the tomatoes well and cut them on not too thin chastochki, having seen the mass, where there is a fruit stalk and a hard core, which should come out of it.
Rinse the eggplants, pierce the stalk, cut it into thin sticks and take 20 strands of quills in salt water, or in water with additional lemon juice, so that the pulp of the vegetable does not darken.
Wash the chili pepper and clean the empty pod from the inside. Cover with a knife on the bow of the frills. Take 2-3 pods of licorice red pepper, also wash, remove the seeds and cut them into large pieces with a size of approximately 3 x 4, 3 x 5 cm.
Take a cauldron, pour into a new troch of olive oil, sufficient for coating vegetables, but not rich. Zayva oliya in salads is not up to the mark. Rinse the eggplant pieces and shake them well, throw them off at the cauldron. As soon as the eggplants begin to be smeared, add to them the cut cibula and red pepper. Lubricate more quilin 5-10.
Sweat until the eggplant and tsibuli put the cooked tomatoes and chili pepper and regularly stir and simmer for about 15 minutes. Just before the end of the readiness, season with salt to taste, add the apple otset, nakrysheni chasnik, sipte tsukor and simmer for more than 5 min.
Our salad is ready! Even that savory grass is welcome. Lay at the salad bowl and serve your family on the table and cheerfully treat your friends. Yak and all vegetable salad- more vitamin and alive. Vidminno increases appetite. Cook and surprise your guests with such grass with a unique aroma!
Such a salad is wonderfully suitable for conservation for the winter. Be sure to sterilize the jars and lids, and if the salad is ready, place it directly on the fire in the jars and seal it with lids. Lettuce should be turned over on a lid and wrapped until it is finished. It's wonderful to stand all winter long.
Recently, eggplants from Russian gentlemen were in the category of exotic vegetables, today the stench has become a practical guest on the table. And in a snowy winter, with a great bagel (and not less than great zasobah), you can pamper yourself with lubrication or stuffing with blue.
What to say about summer, when the season is here, prices fall and the markets show a glimmer of purple fires of eggplants. It is lower to choose a sprat of popular recipes for salads, which can be served cold and warm, ready to eat right before the table, or roam for the winter.
Cream of warm salads and eggplant eggs can be prepared as a cold (snack) version of the salad. For whomever is obsmazhuєmo that povnistyu ostudzhuєmo. With such a look, we don’t waste our cicada relish. Now to be deprived of the extra yogo with juiced tomatoes and zmіshati with other ingredients.
Rodzinka of this salad is marinated cibula. I will spend my wine again in the marinade and get a good taste of sour relish. What can you see boiled potatoes that egg.
Your rating:
Cooking hour: 30 hwilin
Quantity: 4 servings
Eggplants are vegetables, yak do not shy away from the company, the stench of the garni themselves in a greased or pickled look. For those who can't live their lives without salad, sensible gentlemen knew the option of boiled eggs and pickled cibulia. Originally, tasty and piquant.
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Algorithm diy:
Simple strain with original taste is ready!
Є y іnshі, not less savory, salad options from eggplant with fresh cibulae. And if you give them a tomato to the company, then relatives and friends will not be able to eat at the table.
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Swedish summer salad is ready!
Eggplants will be the main product of this salad recipe, and marinated cibula plays the main role. Spicy, hospitable, prinadny, vin obov'yazkovo suits everyone.
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Decorate the top of the salad with washed and chopped parsley, and click all over the table for a tasting of a savory summer masterpiece.
Having said a lot about what seasonal vegetables are companies, for example, eggplant and tomato. For the farmer and practitioner the strong state it means that they ripen at once, and for the master it is a signal that they can be prepared at once. The little blue one is to add to the taste, and the red tomato is to crush the beautiful grass. Axis is one of the nicest and simplest recipes.
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Serve chilled salad, good go to m'yasa, triggers.
With the arrival of the middle of summer, the markets show great fires of vegetables: purple eggplants, red tomatoes and barvy peppers. Vegetables are not only dried in the market; The axis of the recipe for a salad with blue ones and peppers, moreover, you can taste the grass in a glass of water or roll it up for the winter (larger proportions).
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If you prepare this salad for the winter, then you don’t need to put a refrigerator, on the contrary, lay it out in sterilized containers. Dodatkovo sterilize, clog.
Eggplants of a new birth are born in the middle of summer, pushing the gentlemen that the hour has come to pick up the favorite recipes, or to shush the new ones. Why not prepare an eggplant salad with mayonnaise for a step-by-step, simple and swedish recipe.
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Summer with such salads will go with a bang!
Summer delights housewives and households with a rich harvest of fruits and vegetables, spurring the first on culinary exploits, and others - on the tasting. Eggplants are good, because they are savory and smeared, and look marinated.
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The onset salad is forwarded, so that the eggplants are smeared in front. So hot water comes from them, the stench melts three pieces of dry land with a savory quickness. Put the company in a blue salad with peppers, tomatoes and a savory cibulka.
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The best salad is ready!
The technology of preparing vegetables in Korean style has grown wider in the rest of the world. Carrots were the first to receive such an honor, now they have recipes for eggplants prepared according to the traditions of the Land of Rankovoy Freshness.
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Leave it on the stove until it is cold, so, obviously, through the faint aromas, you will get the strength to reach the moment of tasting.
Most often, when preparing eggplants, they are boiled or lubricated; in the first case, the wines can be rare, in the other, on the contrary, overdried. An ideal option can be zapіkannya. Below is a recipe for a salad prepared in blue in this way.
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Fragrant summer salad is ready, the hour has come before the table!
In summer, you always want fresh vegetables and fruits, but sometimes you want to see the extraordinary warm salad, and enchanting recipes are saved from the world's cookery book. By speeding up with one of them, you can create a gastronomic miracle with your own hands.
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Eggplants need to be prepared - the stench is roaring, that needs to be taken away. To fight the same dekіlkom in ways: v_dvariuyut by the water from the sill and drop it on a sieve, salt and deprive, then press it with a press to anger the sіk.
At the salad with eggplants, there are miraculously looking like summer vegetables - tomatoes, peppers, white and red cibula. You can experiment all the time, adding either one, or another vegetable, or even the entire stock of sheep in the refrigerator.
Eggplants are a starter side, and vegetables are a miraculous opportunity for gastronomic success and experiments, like a starter, culminating in a delicious victory.
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To marinate the cibula:
This chic eggplant salad will become a miraculous embellishment of the Christmas table, and the guests will not guess which ingredient lies at the base. Tell your friends how to cook a chic eggplant salad in a budinka. І go to the site “Duzhe savory”, you will find more recipes for simple obid chi sacred here.
