Bakat salad from eggplant for the winter

1 hour 20 min.
3 banks 1 liter
Bakat salad from eggplant for the winter

The delicious Bakat salad is prepared from eggplant, tomatoes and pepper. There is no single preparation recipe, since in different recipes, a set of products may vary. The salad is stored long enough, although it is prepared without additional sterilization.

A step -by -step recipe for cooking

1
Rinse the eggplant, cut into large cubes or bar.
2
Peel the carrots and rub on a coarse grater or cut into thin circles.
3
Clean the bell pepper from seeds and stalks, cut in large.
4
Clean the garlic, cut tomatoes and sharp pepper arbitrarily. Together with garlic and pepper, pass through a meat grinder or chop a blender.
5
Place the tomato mass in a pan for cooking, add chopped parsley and over low heat, stirring and removing foam, bring to a boil.
6
Add salt, sugar and vegetable oil, mix.
7
Place prepared eggplants, carrots and bell pepper in a boiling tomato mass. On low heat, again bring the workpiece to a boil and boil under the lid for 5-10 minutes. Then remove the lid and continue to extinguish the workpiece, stirring, 25-30 minutes.
8
3 minutes before readiness, enter vinegar, mix.
9
Put boiling salad into sterile jars and roll up. Turn the cans upside down, wrap it up and leave until completely cooled. The cooled workpiece is perfectly stored at room temperature.
Helen Lipko
Recipe Author:
Helen Lipko
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