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Thursday, April 12, 2012

The best Eggplant Salad Recipe "Десятка"

Did you know eggplant is actually a fruit (though served as a vegetable)? With it’s deep, glossy purple skin and wobbly egg or pear shape, it’s quite a unique looking food item! This is the best salad ever for people who love eggplants. It's awesome to bring to a party or put it in cans and use it at any time. I usually make half of this recipe for my family.

       Ingredients:   
10 Eggplants 
10 Bell Peppers
10 Tomatoes
10 Onions
15 cloves garlic 

1 cup distilled vinegar
2 cups oil
3 tablespoons salt
6 tablespoons sugar

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  "Десятка" Print In Russian


You will make it in layers; 
First tomatoes, 2nd onions, 3rd eggplants, last bell peppers . Follow the directions step by step.
  •  Slice eggplants longwise 1/3in thick (leave skin on)  sprinkle salt on top of each piece. Put aside so all bitterness comes out, for about an hour. 
  • Then slice tomatoes into circles and put in a non stick cooking pot.
  •  Cut onion into circles add to the pot. 
  • The eggplants will have liquid all over, so take a paper towel and tap until dry. Cut the eggplants (that you put aside to let out all of the bitterness out) in smaller pieces about a 3/4 of a inch of the finger thick size and add to the pot. 
  • Cut bell peppers into small pieces and add to the pot. Next pour brine mix into the pot. 
  • Boil for 45 min. 
  • Turn off and add minced garlic. 
  • The salad can be canned right after you boil it.

12 comments:

  1. This salad is good it easy to make. Thank you. Tanya linnik

    ReplyDelete
  2. I must say this is so delicious!
    I just took this off the stove and can't stop eating it.
    Thank u for such a delicious and hassle free canning recipe :)

    ReplyDelete
    Replies
    1. You're welcome:)))
      This is the best eggplant salad:)
      Thank you for your comment✿✿✿

      Delete
  3. Your recipe needs to be more specific

    ReplyDelete
    Replies
    1. Ok, I fixed it:) Let me know if you have any questions:)))
      Thanks✿✿✿

      Delete
  4. Thank you, the recipe turned out great!!! How long can I keep it canned on the shelf (before opening it then of coarse refridgerate)?

    ReplyDelete
    Replies
    1. You can keep it canned up to 12 months.
      Enjoy:)

      Delete
  5. Replies
    1. My favorite:)))
      Thanks Nadia♥¸.•*´¯*♥

      Delete
  6. How long should the recipe be processed in a pressure canner?

    Sounds great.

    ReplyDelete
    Replies
    1. I not sure. I never made it in the pressure canner before. :)

      Delete

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