Eggplant "Cobra" Salad for the Winter
Spicy salads and appetizers are great for whetting the appetite, so many people love them and include them in their daily diet. Today, we'll prepare an eggplant "Cobra" salad for the winter. The recipe with step-by-step photos will help you make the process quickly and easily.
This salad will be spicy; we'll prepare the adjika first. It needs to be done with a vengeance, adding plenty of hot pepper and garlic. The eggplant slices are fried and then briefly simmered in the adjika. This salad can be served with any side dish, and it's also a great addition to any holiday table. So, let's get started!
Ingredients:
- hot adjika – 1 cup;
- eggplants – 2 pcs.;
- sweet pepper – 2 pcs.;
- vegetable oil – 2 tbsp;
- salt – 1 tsp;
- sugar – 2-3 tsp;
- vinegar 9% - 1 tbsp.
How to make Cobra eggplant salad:
Choose small, oblong eggplants. Cut them into rings or cubes—whichever you prefer. If they taste bitter, soak them in a salt solution—a tablespoon of salt per liter of water—for 20 minutes.
Remove the seeds from the bell pepper, cut out the veins, and cut the pepper into strips.
To prepare the adjika, you can vary the amount of ingredients. For 400 grams of tomatoes, take one hot pepper, a head of garlic, and a couple of sweet peppers. Grind everything in a meat grinder and cook for 20 minutes. Measure out a cup of adjika.
Heat some vegetable oil in a frying pan, add eggplants and peppers and fry for a little while – literally 4-5 minutes.
Add adjika, salt, and sugar to the vegetables. Mix everything together and simmer, covered, for 15 minutes.
At the end of cooking, add a little vinegar to the vegetables.
Divide the salad into sterile jars, then immediately seal with sterile lids and place them upside down, cover with a blanket, and leave for 24 hours. That's it; after 24 hours, store the salad in the pantry or cellar.
Bon appetit!