Pyaterochka salad for winter with eggplant
Pyaterochka salad for winter with eggplant turns out to be tasty, and in cooking beneficial for many housewives. The recipe is simple. The appetizer has such an unusual name because it contains only five ingredients: eggplant, carrot, onion, garlic and Bulgarian pepper. The salad is very easy to prepare, because all you need to do is chop the vegetables, toss them in a saucepan and season them. Its composition and dressing do not include either tomatoes or tomato paste, which many cause heartburn. Eggplant salad is good for health, as vegetables are only stewed, do not have excess fat and pungency, so they are suitable for many.
What you need for a salad:
- eggplant - 500 g
- carrots - 300 g
- onions - 1 pc.,
- sweet pepper - 500 g,
- garlic - 1 head,
- salt - 2 tbsp.,
- sugar - 3-4 tablespoons,
- oil - 0.5 tbsp.,
- ground pepper to taste.
How to make Pyaterochka eggplant salad
Before starting, all vegetables must be thoroughly washed. Cut the eggplants into thin straws so that they do not boil.
Then we cut the bell pepper into 6-8 parts along, having previously cleaned the seeds.
We also cut the onion in half rings of medium width.
Rub the peeled carrot onto a coarse grater.
Garlic can be passed through a press. Now season the salad. We select a pan with thick walls, pour all the ingredients there, season them with salt, sugar and pepper, pour over sunflower, and then mix everything well.
Pyaterochka salad is cooked after boiling for about half an hour over low heat.
For preparations for the winter, pour the salad into sterile jars, and then immediately roll up, turn over, let cool.
It is advisable to store such a product in a dark and cool room, for example, in a cellar.
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