Eggplant salad "September"
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Under the rustle of autumn leaves tread lightly Paint palette with me bringing a Gentle rain outside the window query in the beautiful month of September generously bestow not Know the lazy do not miss your chance, fill the coffers So as not harsh, well-fed, happy, Bright moment raced winter! The feature of this salad is that all the vegetables retain their bright colors and taste great!
Ingredients for Eggplant salad "September"
- Eggplant - 3 kg
- Carrots - 10 PCs
- Onion - 10 PCs
- Pepper - 10 PCs
- Sugar - 1 Cup.
- Vegetable oil - 1 Cup.
- Vinegar - 1 Cup.
- Salt - 1 tbsp
- Garlic - 2 PCs
Step by step instruction of cooking Eggplant salad "September"
Add sugar, salt, vegetable oil, vinegar, stir and insist 4 hours, stirring occasionally.
Meanwhile, my eggplant, cut into 1cm thick circles and fry on both sides. Attention! Oil pan should be a minimal amount! The pan should be almost dry! Here are some aubergines should you get.
In sterile jars with a volume of 0.5 liters of stacked layers of the eggplant, alternating with marinade, sterilize the jars in the water 20 minutes after boiling water, then seal them tightly. Let cool and kladovochku!
And in winter, enjoy!