The salad received the name "Summer" precisely because it is prepared from products that are ripened in the warmest season. The set of vegetables that are present in the salad contains a lot of vitamins.
It is necessary
- - eggplant - 3 kg;
- - Bulgarian pepper - 2.5 kg;
- - onions - 0.5 kg;
- - garlic - 3 heads;
- - bitter pepper - 2 pcs.;
- - celery - 4-5 branches;
- - table vinegar - 0.5 ml;
- - vegetable oil - 0.5 ml;
- - salt, pepper and herbs - to taste.
Instructions
Step 1
Wash the eggplants and cut into slices. The thickness of the workpieces should not be less than 1 cm. Pour the vegetables with salt water and leave for 30 minutes. To prevent eggplant mugs from floating, place any load on top. During the time the eggplants spend in salt water, bitterness will come out of them.
Step 2
After taking out and squeezing the eggplant slices a little, fry it on both sides. To do this, pour vegetable oil into the pan, heat. Fry the eggplant until lightly browned.
Step 3
Peel the onion, cut it at your discretion, into strips or half rings. Free pure sweet peppers from seeds and partitions. Cut into strips. Rinse celery and hot peppers in running water and pass through a meat grinder or finely chop with a knife. Peel the garlic and squeeze through the garlic press.
Step 4
Collect all vegetables in one large bowl and stir. Pour vinegar into the salad, salt and pepper to taste.
Step 5
In order for the salad to get all the flavors of summer, it should be left for one hour at room temperature. Stir the food several times during this period. Next, distribute the finished salad in jars or other convenient utensils. Cover containers and store in refrigerator.
Step 6
Having prepared the "Summer" salad with eggplant and pepper once, you can enjoy it for several days. Add fresh herbs to the salad before serving.
