Pyaterochka Salad with Eggplant for Winter
The "Pyaterochka" eggplant salad for the winter is delicious and easy to prepare for many home cooks. The recipe is simple. This appetizer has such an unusual name because it contains only five ingredients: eggplant, carrot, onion, garlic, and bell pepper. The salad is very easy to prepare; all you need to do is chop the vegetables, toss them in a saucepan, and dress them. The ingredients and dressing do not include tomatoes or tomato paste, which many people find to cause heartburn. Eggplant salad is healthy because the vegetables are simply stewed and lack excess fat and spiciness, making it a suitable choice for many.
What you need for the salad:
- eggplants - 500 g,
- carrots - 300 g,
- onion – 1 pc.,
- sweet pepper - 500 g,
- garlic – 1 head,
- salt – 2 tbsp,
- sugar - 3-4 tbsp,
- butter – 0.5 cup,
- ground pepper – to taste.
How to make the Pyaterochka eggplant salad
Before you begin, wash all the vegetables thoroughly. Cut the eggplants into thin strips, making sure they don't overcook.
Then cut the bell pepper into 6-8 pieces lengthwise, after removing the seeds.
We also cut the onion into half rings of medium width.
Grate the peeled carrots on a coarse grater.
You can press the garlic through a garlic press. Now let's dress the salad. Choose a thick-sided saucepan, pour in all the ingredients, season with salt, sugar, and pepper, drizzle with sunflower oil, and then mix everything thoroughly.
The Pyaterochka salad is cooked for about half an hour over low heat after boiling.
To prepare for the winter, pour the salad into sterile jars, then immediately roll them up, turn them over, and let them cool.
It is advisable to store such a product in a dark and cool place, for example, in a cellar.
