Eggplant salad "Tatar song" provides a great snack on the holiday table. In the diet it will help to diversify the menu when there is no time to cook. It is preparing to spin when you can buy cheap seasonal vegetables, so the dish receives enough budget.
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"Tatar song" in tomato sauce
For a spin you need to prepare the following ingredients:
- 4 kg of small eggplant;
- 3 kg of sweet peppers;
- 6 kg of ripe tomatoes;
- 4 things. bitter chili;
- 4 medium heads of garlic;
- 200 g of sugar;
- 300 ml of refined sunflower oil;
- 80 g of sodium chloride;
- 200 ml of a 9% acetic acid.
All vegetables should be washed thoroughly and discard in a sieve to water glass. Garlic is cleaned from the husk. Eggplant cut into large chunks and filled 30 g of the salt. Vegetables are left in the bowl for 15-20 minutes, until they will not let the juice. They are then lightly squeeze and can be used for cooking, salad.
Bell pepper cut in half and is cleared from the core and seeds. Then half Shinko thin strip. We also remove the chili to be middle and seeds. Tomatoes cut into slices. Place the stalk attachment is removed.
The blender is sent garlic and hot peppers. Everything ground to a puree consistency. Tomatoes are laid separately. If no blender, tomatoes can be milled in a meat grinder, pepper, finely chopped with a knife, and passed through a garlic press.
Tomato puree is sent in a large container for cooking. To him the salt and sugar are added. After boiling possible to pour oil and shift the eggplant. When the composition pokipit 5-10 minutes, add pepper. All the boil for half an hour until soft eggplant. A few minutes before turning off the fire in the mixture pour chili and garlic.
During the cooking time can be prepared container. Banks sterilized heated to + 150 ° C oven or steamed using a special device with a hole in the middle. Sheet metal lid desirable boiled for 5-10 minutes.
Salad is applied to the banks, without removing from the heat and pouring vinegar previously. All this time he has to boil. Roll container lids and wrapped a tea towel.
Salad with apple and carrot filling
Preparing ingredients:
- 3 kg of eggplant;
- 1 kg of young squash;
- 2-4 medium apples;
- 2 pcs. carrots;
- 4 pod peppers;
- 2-3 pods of chili;
- 3-4 onions;
- 10 garlic cloves;
- 280 g of sugar;
- 200 ml of a 9% acetic acid;
- 150 g of tomato paste;
- 150 mL of sunflower oil;
- 50 g salt.
Vegetables and fruits are washed. In eggplant and zucchini cut tails. If zucchini old before using them need to peel and remove the seeds. Apples cut large slices, removing the stalk and core. Carrots cleaned and divided into several parts. Garlic and onions are cleaned from the husk. We cut out the middle of a pepper with seeds. The fruits are cut into 3-4 parts. Vegetables placed in the blender and milled or harvester. In the absence of the art can use the float.
In a large capacity is placed carrots, apples, peppers, garlic and onions. Thereto was added tomato paste, vegetable oil, salt and sugar. The composition of the stew on low heat for 20-25 minutes. During this time, cut the eggplant and zucchini in small cubes. Vegetables need a bit of salt and wait for them to start up the juice. After 20 minutes, drained and send them to other vegetables. Boil for 15-20 minutes. Then pour in the vinegar and the mixture simmer for 5 minutes. Bottled ready formulation of sterilized jars and roll tin lids.
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