There are two ways to prepare this Bulgarian Eggplant and Pepper Salad:
- Fry all the ingredients in a frying pan vegetable oil. It is tasty, but quite high in calories, in addition, the preparation itself will take a lot of time.
- Both eggplants and sweet peppers can be baked in the oven (air grill), and only cooked on the stove tomato sauce for salad. So you save your time and get a more dietary dish at the end.
I will show the first method, it is a little laborious, long, but also more common.
If you are not sure if the eggplant variety you bought is bitter, then it is better to start with them.
Wash the vegetables, cut off the tail and cut the eggplant into circles. It would be better if the circles are not thin, the taste of eggplant in the salad should be pronounced. Salt the eggplants well, mix them and leave for 20 minutes so that bitterness comes out of them.
Finely chopped for dressing onion and fry it in vegetable oil until transparent.
Now the important point - you need to spasser the onion with flour. When adding flour, stir the onion all the time so that the flour is evenly distributed and does not burn.
cook tomato puree. You can grate fresh tomatoes or peel the tomatoes and grind the flesh in a meat grinder or food processor. I grated the tomatoes.
You can also use canned tomato puree, tomatoes in own juice or tomato paste.
Add to fried onions tomato puree, salt to taste dressing.
Cover the pan with a lid and simmer over low heat, remembering to stir. Our task is to achieve a thickening of the tomato sauce.
This recipe does not contain ground pepper, no garlic, which is a little unusual for such a set of ingredients. And yet, it will be very tasty.
During cooking tomato dressing in another pan, start frying the eggplant.
First you need to drain the resulting liquid from the bowl, slightly squeeze the eggplant. And you can fry them on both sides until a light blush.
Don't forget to place the fried vegetables on a paper towel to soak up the excess oil.
Prepare peppers. Pour a little vegetable oil into the pan, heat well. Spread whole peppers and immediately cover with a lid! They splatter a lot, so a lid on the pan is essential.
Gently turning the peppers over, fry them until they look like in the photo. Don't be afraid they will burn.
Put the fried hot peppers in a bag or food container and leave for 5 minutes. Then it is easy to remove the skin from them.
Lay eggplants on the bottom of the salad bowl, then put a few peppers in a circle.
Top all vegetables with prepared tomato sauce.
This Bulgarian salad from eggplant and pepper can be served both warm and cold. It is rarely decorated because any additional ingredient disrupt the harmonious taste of the resulting dish. If you really want to revive the composition, then I add a small sprig of basil, which separately goes well with both eggplant and tomatoes.
Try this salad, I hope it will become your favorite.
step by step recipe with photo
The presented recipe for eggplant salad with bell pepper is quite simple - vegetables cut into large cubes should simply be boiled in juice. The most time-consuming process will be their cleaning. But a jar uncorked in winter will delight you with the unique aroma of summer.
Elastic pulp spicy eggplant, fragrant slices of juicy pepper and sweetish onion rings in a thick spicy sauce act as an appetizing trio of vitamins that will decorate the lunch menu. Vinegar and spices are added shortly before the layout of the banks.
In the absence of ready-made freshly squeezed tomato juice, you can dilute the paste.
Ingredients
- eggplant 1.25 kg
- Bulgarian pepper 1 kg
- onion 500 g
- tomato juice 1 l
- sugar 75 g
- table vinegar 75 ml
- vegetable oil 0.5 cup
- salt 0.5 tbsp. l.
Yield: 3 liter jars.
Cooking
1. The salad is prepared very quickly and is very tasty. Start by preparing all the ingredients. Wash and clean the eggplant. Cut them into medium pieces. Transfer to a suitable 4-5 liter pot for boiling.
2. Washed bell pepper clear the seeds. Cut into large strips. Add to eggplant.
3. Peel and rinse the onion. Cut into half rings. Add to other vegetables.
4. Pour in the tomato juice, add salt, sugar, table vinegar and oil. Stir and set on the stove over high heat. Cover with a lid and bring to a boil. Stir occasionally and cook over medium heat for 20-25 minutes to soften the vegetables.
5. After 10-15 minutes, there will be more juice and the vegetables will become soft.
6. Prepare jars. AT this recipe it turns out three liter containers with a ready-made salad. Place jars and lids in the sink and rinse well with detergent, then rinse and sterilize. In prepared jars, pack the salad mass to the very top. Cover with lids.
7. Pick up a deep pan. Lay a cloth on the bottom and put the jars there. Pour hot water up to the neck of the cans and send to the fire to be sterilized for 15-20 minutes after boiling.
8. Seal tightly and invert until cool. Then move to a pantry or cellar for storage.
Wash vegetables.
Cut the stem off the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.
Cut the sweet pepper, cut the stalk and select the seeds, remove all films and membranes.
Cut the halves again lengthwise and cut into small strips, also about one centimeter wide.
For the salad, we need 9% vinegar. I take regular alcohol. You also need more vegetable oil, sugar, salt. I specially weighed the salt - I took a large tablespoon with a slide, it turned out 40 g.
Peel a large head of garlic.
I always keep red pepper pods in the freezer, that is, always at hand. Of course, you can take fresh.
Instead of tomato juice I took tomato paste and diluted it with water. You can also take a couple of kilograms of ripe tomatoes and pass through a juicer - that's the juice for you.
Pour the tomato juice into a large saucepan, bring to a boil and put the vegetables in it.
Cook for 10 minutes, first stirring, changing the lower, slightly cooked vegetables, with the upper ones. After the vegetables settle, the liquid will increase, and it will no longer be necessary to mix.
After 10 minutes, add salt and sugar, crushed chili peppers (select and discard the seeds), and vegetable oil. Cook for 10 more minutes.
After adding chopped garlic, pour in vinegar, bring to a boil again and turn off.
Sterilize jars in any way convenient for you. I wash them with soda, rinse well and dry for about 3 minutes. microwave oven at full power.
Rinse the lids and keep in boiling water.
Lay out ready salad from sweet pepper and eggplant in jars. From this amount of ingredients, I get about three liters of salad.
To be safe, I always sterilize blanks.
Cover the bottom of the pan with gauze, put the jars and pour water approximately up to the "shoulders" of the jars. Bring to a boil and sterilize for about 10 minutes.
After the jar, twist and turn upside down.
Salad of sweet pepper and eggplant for the winter I store in the basement. But I have verified that it stands perfectly and just in the kitchen, in the corner.
I really like to add cilantro to this salad, but since I'm the only one in the family who loves this spicy herb, then I roll it up without it, and then, when serving, I add it as desired.
Bon appetit everyone!
A classic option for preparing eggplant salad is the combination of this vegetable with fresh tomatoes. I usually did this all the time, adding garlic and basil. However, the tomato season is not eternal and is sometimes replaced by red sweet peppers. Therefore, the recipe for preparing your favorite salad had to be revised. So I discovered a more autumn version. I share;)
Salad preparation ingredients.
Wash the eggplant, remove the tail and cut into half-rings (about 3 - 4 mm).
Also wash the peppers, remove the seeds and cut into strips.
We put the eggplants in a plate, add a pinch of salt, cover with cling film and send to the microwave for 6-8 minutes.
Meanwhile, boil the kettle. We put the pepper in a deep plate and pour boiling water over it. After a couple of seconds, drain the water. Let the pepper dry.
Fry eggplant in vegetable oil until soft (due to microwave processing, this will take a few minutes). Add salt and pepper to taste. We try to mix the vegetables as carefully as possible so that they retain their shape.
We clean the onion, cut into thin slices. Pour boiling water over and let stand for a few minutes to remove the bitterness. You can add a little vinegar. If the onion is sweet red salad, then the procedure can be omitted.
Combine eggplant with red pepper.
Squeeze the onion and add to the vegetables.
Add salt (if necessary), oil (if little is left in the eggplant), mix.
Sprinkle generously with herbs before serving.
Bon appetit!
I remove the baked peppers from the baking sheet, put them in a saucepan and cover it with a lid, leave them to stand for a few minutes so that the peppers are steamed and it is easier to peel them.
I take out the baked eggplants from the oven, let them cool slightly and, while they are still hot, free them from the stalk and skin. In my opinion, hot eggplants are easier to peel.
Now I clean the peppers. Above the pot they are in, I pierce them with a knife so that the liquid flows out of them into the pan, and not onto the cutting board. I put the pepper on a cutting board and free it from the skin, stalk and core with seeds.
While the vegetables are cooling, I will prepare the fragrant dressing. I mix in a bowl olive oil, salt, finely chopped garlic, vinegar 9% (can be replaced lemon juice), juice from peppers from the pan where they lay, and mix everything. The gas station is ready.
I cut the pepper and eggplant, put them in a bowl, add chopped greens to them (I have parsley) and pour over the fragrant dressing. I mix everything, cover the bowl with a lid and leave the vegetables to stand for at least 2 hours so that the vegetables can brew, soak in juices and aromas. I mix them up periodically.
When serving on top, salad can be sprinkled with sesame seeds for decoration. This salad is delicious both warm and cold. It can be served both as an independent dish, and as an addition to a side dish, and as an appetizer.
You can watch the video recipe above. Cook with me! Enjoy your meal!
