Salad of boiled eggplant for skin day. Recipes for making savory eggplant salads. Simple salad with eggplant and tomato

Yogo is often called a vegetable for a long time. Maybe it’s not so popular with the cuisine of the Caucasian peoples? Low calorie content allows you to add eggplant to the stock of dietary menus. Prepare from the blue ones - that's how they call them in the pivdenny regions - you can name a number of different passions. The hot and cold snacks are important.

The five most common vicarious ingredients in recipes:

Eggplant appetizer recipes are hard to beat. This violet-glossy gift of nature can be the basis for vegetable caviar, original rolls, preparations for the winter. The skin of these fears can become like the color of the Christmas table, and part of the everyday offense. Eggplants are good to eat with peas, cheese, chasnik, tomatoes, mushrooms. Bazhano add gostrі or piquant spices. Mayonnaise is like vicorist sauce, or tomato dressings. The blue ones can be lubricated, stuffed, sealed and conserved - the skin option of cooking may have the right to use. Tsey ovoch is simply invisible to anyone looking.

Salad iz lubricated eggplant ring out to get ready with different fresh vegetables. Eating soft eggplants and fresh vegetables gives a unique piquant taste. However, not everyone is ready to eat meat ingredients, so the stench will be stubbornly smeared with eggplant. Moreover, for lovers of light and summer salads, you can add sir feta chi brinza to the salad.

Have a vipadka salad with eggplants smeared with naughty. And how many vitamins in one dish, just an indistinguishable amount. Let me not bless you because the eggplant is smeared. If you don’t add a lot of olives, or you’ll want to grease them in the oven, such a grass will come out low-calorie and make it diety.

And if the eggplant is not hot, it is necessary to lightly salt it and leave it for 20 quills. And you can fill it with salt water, such a way will take away the hot water.

How to prepare a salad with fried eggplant - 15 varieties

Don't cook this salad, because you don't like buttered vegetables. In the opposite direction, you will become the most popular grass of your homeland.

Warehouses:

Eggplant - piece.
Bulgarian pepper - 3 pcs.
Pea sauce
Pine peas = 50 g

Cooking:

Eggplants are cut into strips and smeared on olive oil. Pepper cleanly in the presence of that fruit. Narizaemo straws and smeared. Change the ingredients and season with pea sauce.

It is unlikely that this salad will deprive you of baidujim. Fresh, crisp and even savory.

Warehouses:

Eggplant - 300 g
Tomatoes - 300 g
Licorice pepper - 400 g
Greens
Cibulya -2 pcs.
Chasnik

Cooking:

Eggplants are spiced with circles and smeared on olives on both sides. Pepper is narrated with pretty shmatochki. Tsibulyu is called thin pivkiltsy, and tomatoes are large cubes. Finely chopped greens. The salad bowl has a different mix of ingredients. Solimo salad for savor and sprinkle our salad with lemon juice.

If you try this salad before, you think that it’s made with mushrooms. Even savory and lower.

Warehouses:

Eggplant - 3 pcs.
Eggs - 3 pcs.
Cibulya -1 pc.
Greens

Cooking:

Eggs are cool. We clean the eggplants in the skin and cut them into cubes. We smear the eggplant on a small amount of oil. Cibulya is cut into cubes. Eggs after ostigannya are cut into cubes. All ingredients are mixed with mayonnaise. Chop the greens finely. Let's decorate the salad.

This simple salad is more suitable for children.

Warehouses:

Eggplant - 2 pcs.
Eggs - pcs.
Tomato - 1 pc.
Watchmaker - 2 pcs.

Cooking:

Eggplants are cut into cubes, the skin is not taken. Eggplants are smeared on olive oil. Eggs are boiled and cut into cubes. Chasnik let's pass through the press. Mix all the ingredients and season with mayonnaise.

Savory.

Tsya the grass can be easy, but the first thought is for the sake of forgiveness. Having tried it once, you will understand, it’s more than enough.

Warehouses:

Eggplant 3 pcs.
Tomatoes - 2 pcs.
Pecheritsy - 300g
Cibulya - 1 pc.
Sour cream
Gorikh walnut - 100 g
Lemon juice - 2 tbsp. l.

Cooking:

Eggplants are cleaned in the form of skins and cut into cubes. Let's smear them on a small amount of oil.

Eggplants already love olive. To this end, it is necessary to make yoga rich for lubricating eggplants. After all, eggplants are getting fatter. To that it is better to take them from the duo on the deck. The stench zapіkayutsya, ale will not be fat.

Tomatoes cut into cubes. Tsibulya is narrated with frilly shmatochki. The stoves are cut with plates and smeared with cibulae on a small amount of olives. Let's prepare the sauce. We mix sour cream, lemon juice, chaffed hairs and strength. Ingredient zmіshaєmo and seasoned with their sauce.

Yaskravy relish of this salad plus yoga simplicity does not deprive us of chances. You will become one of the most beloved salads in the homeland.

Warehouses:

Eggplant - 3 pcs.
Tomati - 3 pcs.
Watchmaker - 3 tooth
Brinza - 200 g
Soy sauce - 40 ml
walnut peas - 30 g

Cooking:

Eggplants are narrated on small shmatochki and smeared, constantly stirring. For example, lubricate dodamo soy sauce. The hot pots are rubbaemo. Sir and Tomati are called husbands. All ingredients are mixed and seasoned with olive oil and peas.

With this piquant salad, you can replace grass with a friend. The salad is even blue and high-calorie.

Warehouses:

Mova Yalovicha - 200 g
Eggplant - 1 pc.
Bulgarian pepper - 1 pc.
Marinated Pecheritsa - 150 g
Tsibulya is green
Cibulya ripchasta - 1 pc.
leafing lettuce
Ocet balsamic - 10 ml
Soy sauce - 10 ml
Zukor
French gyrchitsya - 10 ml

Cooking:

Eggplants are cut with late plates and smeared on olive oil until cooked. Because of what we put handkerchiefs on a paper towel. Like only a stench to cool down, narrate them with handkerchiefs. Tsibulyu and pepper are clean and cut into cubes. We smear the cubula and pepper on a small amount of olive oil. Vіdvarenu yalovich mov narіzaєmo with a cube. Let's prepare the sauce. We mix soy sauce, girchitsyu, tsukor and mix it well and season the salad with it.

Savory.

Korean salads are even more popular. Stinks in the world of hospitality and innocence.

Warehouses:

Eggplant - 4 pcs.
Carrot - 1 pc.
Tsibulya -1
Bulgarian pepper - 2 pcs.
Chili pepper - 1 pc.
Soy sauce - 40 ml
Watchmaker - 3 tooth
coriander
black pepper
red pepper
Sesame
Ocet 70% - 10mol

Cooking:

Eggplants are like straws zmіshaєmo іz sіllu and kindly mix and change. Vіdpravlyaєmo eggplant yearbook for 8 in the refrigerator. Because of what we can distance them and kindly promiєmo in cold water. Zalєmo with water and surplus of khvilin for 15, after vychavlyuєmo їх hands.

Pepper is clean in the face of the plant and cuts the fruit. Pepper is cut into thin strips. Carrot Tim Korean. Tsibulyu is narrated with thin pivkiltsy. Chili pepper is detailed on the fritters. Narіzaёmo drіbno chasnik.

At the frying pan, we poured olive flasks and we smeared eggplant. Let it be put on a sieve, so that the oil will fall. At the same olive, coriander and black pepper are used. Now I’m going to spicy olіya and adjust the cibula literally by 3-5 strands. Dodamo do tsibuli carrot. We'll leave it for a deaky hour, so that the carrot becomes soft. Now we mix all the ingredients and mix well. Pepper and add an estimate to the table of a tablespoon. Kindly mix, add soy sauce and honey. Naprikintsі dodamo chasnik and chili pepper. Vіdpravimo salad in the refrigerator for 12 years.

At first glance, it seems to be full of grass, but it’s just a salad.

Warehouses:

Potato - 3 pcs.
Sausages - 4 pcs.
Zucchini - 0.5 pcs.
Tomato - 1 pc.
Bulgarian pepper -1 pc.
leafing lettuce
Ketchup - 50mol

Cooking:

Potatoes are cut into rounds. Brush the potatoes in a frying pan. We know the spitting of sausages and narizaemo їх on the kitchen, smeared in the same frying pan. Zucchini and eggplant are peeled and cut into cubes. If you smear it on olії. Pepper cleanly in the form of a cube. Tomatoes cut into cubes. Leafing lettuce promiёmo. Let's tear lettuce into small pieces. We put vegetables and sausages on the salad. Let's dress the salad with ketchup.

Tasty and blue salad for a skin day.

Warehouses:

Eggplant - 2 pcs.
Tomati - 2 pcs.
Shinka - 300 g
Chasnik
Gіrchitsya

Cooking:

Eggplant is called a big cube.

Like the cubes will be crushed, the eggplant will turn into porridge.

Brush the eggplant in olive oil. Tomati is cut into cubes. Kovbaska is called a cube. Let's prepare the sauce. Let's mix some sourdough and mayonnaise, mix well and add some tea and pepper. All ingredients are mixed and seasoned with our sauce.

Tsey salad is a good central dish on your table. Duzhe savory and blue.

Warehouses:

Chicken fillet - 00 g
Eggplant - 1 pc.
Bulgarian pepper - 1 pc.
Carrot - 1 pc.

Cooking:

Eggplants are cut into strips. Salim and zalishaemo for 20 khvilin. Let's put it on a sheet and put it in the oven for 15 minutes. Carrots are narrated Korean. Pepper is cut into strips. We cover the vegetables on a small amount of olives.

Chicken meat is mixed and sorted into fibers. All ingredients are mixed with mayonnaise.

You can refuel oil for the bajans.

Vitamin and even savory salad for lovers of simple herbs.

Warehouses:

Eggplant - 1 pc.
Ogіrki - 2 pcs.
Tomati - 3 pcs.
Feta - 100 g
Cibulya -1 pc.
Basil

Cooking:

The eggplant is clean and cut into slices. Into the frying pan pour oil, heat it up and smear the eggplant. Cinders are cleanly in the skin and narizaemo. Tomati is cut into cubes. After reaching the eggplant, it is narrated by the husbands. Cibulin is narrated by pivkiltsy. Decorate the salad with basil and feta cheese. Salt and pepper.

Whole salad fell in love with its simple and lightness.

Warehouses:

eggplant - 3 pieces;
eggs - 3 pieces;
tsibula - 2 pieces;
mayonnaise - 3 tablespoons;
strength, pepper - for relish.

To marinate the cibula:

tsukor - 1 teaspoon;
sil - 0.5 teaspoon;
estimate 9% - 3 tablespoons;
water - 80 ml.

Gorgeous eggplant salad. Pokrokove cooking

Let's put the eggs on the back. The stench can be cool. For whom, fill them with water and put them on the fire. The stench can be littered with about 10 quills. Let's turn on hot water and fill it with cold water to cool the eggs. And if we sweat, it’s easier to clean, it’s not a big secret. Just before that, how to cook eggs, put a teaspoon of salt near the water, spit, how to know under the scale, not sticky to the white, and it will be easier to clean the eggs!
Let's get eggplant. We need three things. When buying, pay attention to those who have a springy eggplant, which are green at the new fruit, which are equally zabarvlennya (beeps can only be used as a fire on the uvaz okremy grade), which is a dry vegetable. As for all these aspects, dorimany, then the eggplant is good and you can live in it. Try to choose vegetables of medium size - great is the ability of the one that the stench is not overripe.
Eggplants are cut into thin sticks. Salimo and zalishaemo on pivgodini, so that the stench is not bitter.
Now it is necessary to marinate the cibula. For this yoga, it is necessary to clean it (so that the eyes do not come off, put the cibula in the refrigerator in front of it), remember and cut it with thin pivkilts. Now store in a small capacity. Add tsukor, sil, otset that boil water. Kindly mix and pour on the table for 20 quills, to marinate.
Now brush the eggplant. Take a frying pan, pour in trochs of olives, put all the eggplants in a bowl and brush 5-7 quills, constantly stirring.
Ready to put the vegetables on a paper towel to take away the fat.
Let's get on with the eggs. The stench is already, maybe, chilled. Now they need to be cleaned. It’s easy to see the zavdyaks of salt, they added to me. Now we are laying eggs on thin swathes. You can hurry up with an egg, or you can use a knife for help - they called like a call.
It's time to pick up the salad. We take a container of medium rosemary, add eggplant, eggs in it, pour the marinade from the cibula and add it to the same bowl.
Now it is necessary to add salt and pepper for relish.
Seasoned with mayonnaise and mixed well.
Pick up the finished salad from the refrigerator at about the start of the year, so that it has been infused.
Serve the salad at a beautiful salad bowl or, for additional special molds, put it on a flat plate and decorate with greenery and triplets with ogirkiv or tomatoes.

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.

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 for you a great article about how to prepare a savory eggplant salad for the winter and preserve yogo, saving all the best and the best.

Salads with eggplants have long been at home seasonally harvesting that appetizer, open a jar like a frosty mid-winter summer holy. 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 some savory eggplant salad recipes for the winter in the world, but you can choose.

Delicious salad with eggplants, nibs and peppers - preparations for the winter

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 own knowledge I can say what is good for salads. liter cans, її buvaє enough schob alone, maximum dvіchі slander with this resentment. 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:

fresh eggplant - 1.4 kg,
tomatoes - 1.4 kg,
licorice pepper - 0.7 kg,
fresh ogirki - 0.7 kg,
cibulya ripchasta - 0.3 kg,
tsukrovy pіsok - 4 tablespoons,
sil - 1 tablespoon,
roslinna oliya- 200 ml,
Ocet 9% - 5 tablespoons.

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 it boils tomato sauce, put at the new qibulyu and extinguish approximately 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. Let the sum of the vegetables boil, and then we will put out the whilin under the lid 20. Do not forget to stir the vegetables more 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 of naprikintsi, 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!

Eggplant salad in Korean - conservation for the winter

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:

eggplant - 1 kg,
licorice pepper - 250 gr,
tsibula bila - 250 grams,
carrot - 250 grams,
hourglass - 5 cloves,
tsukor - 4 tablespoons,
sіl - 1 tablespoon (+1 for washing eggplant),
Ocet 9% - 50 grams,
black pepper - 1 teaspoon,
black gostri pepper - 1 teaspoon,
spices for carrots in Korean - 1 tablespoon.

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 aubergines with straws of the 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.

Delicious original walnut eggplant salad - a recipe for the winter

Having been in Greece for a while, I realized that people in this country should love vegetables. Everyone knows the famous walnut salad with fresh vegetables, olives and syrah. I love sheep there at the same time and the skin of sheep is okay. The same tsim, I think, is explained by the smut rule of walnut sheep herbs - all vegetables can be cut with great shmatochki.

I remember, having seen the restaurant, we were told that we should be given a large plate with small skewers of vegetables, as they called us at home, and we were greeted with a large deep plate, de tomatos were quartered, cibula tovstim pir'yam, ogіrki skіrki masks and links , 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 preservation. 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:

eggplant - 400-500 grams,
tomatoes - 500 grams,
licorice pepper - 250 grams,
carrot - 250 grams,
qibula - 250 grams,
hourglass - 4 cloves,
roslinna oliya - 50 grams,
estet 9% - 2 tablespoons,
tsukor - 1.5 tablespoons,
sil - 0.5 tablespoons,
dried basil - 0.5 teaspoon,
dried greens (green cibula, parsley, krip) - 1 tablespoon,
coriander in grains - 0.5 teaspoon,
sumish peppercorns - 0.5 teaspoon,
savory - 0.5 teaspoon,
bay leaf - 2-3 leaves,
red pepper - pinch.

Salad preparation:

1. Prepare vegetables for salad. An important rule of preparing eggplant salad is to prepare the vegetables in order, the most tender, which is prepared. 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 parts. See the pieces of the necessary rosemary. If you have more than large eggplants, then divide them 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 quills 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 Greek 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 deliciously savory and look well cooked. I think that 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!

Salad appetizer with eggplant "Tishina Mova" - a simple pokrokovy recipe

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 at all exotic, the same eggplant, licorice and tomatoes, but the cooking method is different. Eggplant here will be the only sheep, cooked in large shmatochki and will represent the same, host mother-in-law's tongue.

The recipe is even simpler, but the result is the best.

To prepare you need:

eggplant - 2 kg,
licorice red pepper - 6 pieces,
red hot pepper - 1 pod (for bazhannyam),
tomatoes - 6 pieces,
roslinna oliya - 0.5 bottles,
tsukor - 4 tablespoons,
sil - 1 tablespoon,
ocet 9% - 6 tablespoons,
watchmaker - 1 head.

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, zukor and ocet to the juice of the vegetable mass, so the oil itself. 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 a salad with eggplants reaches the necessary condition for a few months, but before winter it will be more ready and you can eat yoga, enjoying the best piquant relish.