Pyaterochka eggplant salad is adored by almost all lovers vegetable dishes. After all, the perfect combination of bell peppers, eggplant, tomatoes and onions is not only fantastically tasty, but also nutritious. It is harvested for the winter, but most often eaten right away, it turns out so tasty.
The dish is notable for the fact that for its preparation you need 5 pieces of various vegetables. Hence the name of the piece.
How to cook Pyaterochka eggplant salad
To prepare a salad for the winter yourself, you need the following ingredients:
- Eggplant - 5 pcs.
- Onion - 5 pcs.
- Tomatoes - 5 pcs.
- Large bell pepper- 5 pieces.
- Sugar - 4 tbsp. l.
- Salt - 1 tbsp. l.
- Vinegar - 2 tbsp. l.
- Vegetable oil - 1 tbsp.
From the indicated amount of ingredients, approximately 3 liter jars of the finished dish are obtained.
Step by step preparation:
- First, prepare the eggplants: wash them in cold water and cut off the tails. Then chop the vegetables into small cubes. If desired, eggplant can be peeled. In this case, the salad will turn out more tender and tasty.
- Heat up the skillet well. Pour a little (2-3 tablespoons) vegetable oil into it and add eggplant. Stew the vegetables over low heat for 10-15 minutes. You do not need to fry them, they just need to become soft and pliable.
- In the meantime, prepare other vegetables. Rinse the bell peppers, remove the core from them. Next, cut the pepper into thin strips.
- Peel the onion, wash and cut into thin half rings.
- Tomatoes also need to be washed and chopped. Pieces of tomatoes should be small in size.
- Next, take a deep enamel pan and pour in the rest sunflower oil. Put the soft eggplants in the pan, and then add the remaining vegetables to them. Vegetable mix put on a large fire and constantly stir it with a spoon until the vegetables start to juice. When this happens, add sugar and salt to the mixture, stir the contents of the pot and reduce the heat. Stew the salad over low heat for 40 minutes and add vinegar.
- While the vegetables are stewing, prepare the jars. First, rinse the container in warm water, and then sterilize it. To do this, just hold the jars over a container of boiling water. Time for sterilization liter cans- 10 minutes.
- Spread out hot appetizer into sterilized jars and seal with lids. Next, turn the blanks over and wrap them with a warm towel. When they cool down, transfer them to the cellar.
- Salad Pyaterochka, made from eggplant for the winter, will appeal to all lovers of vegetable stews. It goes great with potatoes or pasta. In addition, it can be consumed as a separate dish, spreading a snack on bread. Bon Appetit!
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- eggplant - 1 kg,
- bell pepper - 1 kg,
- tomatoes - 1 kg,
- carrot - 0.5 kg,
- onion - 0.5 kg,
- vegetable oil - 300 ml.,
- salt and pepper - to taste.
How to cook Pyaterochka salad with eggplant for the winter
We wash the vegetables and cut the eggplant and pepper into medium-sized strips. Eggplants should not be peeled, it will help them not to lose their shape when heat treatment. Cut the peeled onion into cubes. Remove the skins from the carrots and rub on a fine grater.
Fry eggplants, bell peppers, onions and carrots in a pan with heated oil and put all the ingredients in a cauldron. Fry for 30 minutes, stirring occasionally.
Cut the tomato into medium sized slices.
After adding it to the cauldron to the fried vegetables.
Simmer for about an hour over low heat. 20 minutes before cooking, add salt and black ground pepper taste.
You can serve a summer snack to the table both hot and cold. And to prepare a salad for the winter, we lay out the boiling vegetables in sterile jars with a volume of 0.5 l and immediately roll them up with lids. Wrap in a warm blanket until completely cool.
You can store both in the basement, refrigerator, and pantry of the apartment. The salad turns out crispy, cooks quickly and looks very appetizing. They can be added to any side dish, served separately, spread on bread, and harmoniously combined with meat dishes.
We offer a recipe for preparing a simple and tasty salad for the winter "Pyaterochka" with eggplant, which came to us from Moldovan cuisine. Additional frying of vegetables will give vegetable snack unique taste. It is preferable to prepare a salad of small whole fruits with ripe pulp.
Cooking time: 2 hours. Servings Per Container: 2 450 ml jars.
Ingredients:
- eggplant - 2 pcs.,
- Bell pepper Bulgarian - 2 pcs.,
- onion - 2 pcs.,
- carrot - 1 pc.,
- tomatoes - 2 pcs.,
- coarse table salt - 1 tsp,
- white granulated sugar - 2 tsp,
- table vinegar 9% - 3 tablespoons,
- vegetable oil refined (odorless) - 4 tablespoons,
- garlic - 2 cloves,
- black pepper allspice - 20 pcs.,
- bay leaf - 2 pcs.,
- dill and parsley - 1 bunch each,
- freshly squeezed lemon juice - 2 tsp
How to cook salad "Pyaterochka"
First, wash the eggplants, cut them in the form of sticks, put them in a bowl. Fill with cool water, add table salt and freshly squeezed lemon juice. Cover with a bowl and leave the pieces to marinate for 1 hour. This method will help get rid of the bitter specific taste of eggplant. Pour vegetable oil into a saucepan, heat it up, put the eggplant and fry until golden brown.
Next, we clean the sweet bell pepper from the seed box, the stalk, cut the vegetable into slices. Peel the carrots, wash and cut into slices. Put peppers and carrots in a pan with eggplants. Fry for 5 minutes.
We wash the tomatoes, cut the stalks, cut the vegetable into large slices. If desired, you can scald the tomatoes with boiling water and remove the skin. Peel the onion, garlic, cut into large pieces, put together with the tomatoes in a saucepan. For spiciness, you can add hot peppers Chile.
Salt the chopped vegetables, season. Cover, bring to a boil, then reduce heat and simmer for 25 minutes. Just before we are ready, we will pour the dining room vinegar essence and add chopped herbs. We mix all the ingredients well and pour into pre-sterilized jars to the level of the upper side, cover with lids. Then put in a pot of water and sterilize over moderate heat for 5 minutes.
Fragrant eggplants with vegetables are ready, it remains to roll up the jars hermetically, wrap them in a blanket and cool.
Hello everyone!
I offer my Pyaterochka eggplant salad recipe for the winter. For several years in a row I have been preparing a sunset for the winter, in the summer it seems what's wrong with that ?? And in winter, salads fly away.
I used to cook Pyaterochka salad according to a different recipe, but after trying many ways I settled on this. There is nothing special here, but all vegetables retain vitamins, natural taste and smell.
I have prepared everything necessary.
Washed and peeled vegetables from excess peel.
First of all, I cut the eggplant into a small cube, put it in a saucepan, salted it well and poured it with cold water.
I cut the tutu into large cubes.
And carrots in half rings.
The onion was lightly fried for 5 minutes.
While the carrots and onions are fried, I cut the zucchini into cubes.
I also fried the zucchini for about 10 minutes, until they fry a little, I put all the fried vegetables in a saucepan.
I also act with pepper, I cut it into a cube and fry until golden brown.
When the pepper was fried, I put it in a pan with vegetables.
Now I take the eggplants out of the water and put them in a pan, you can see that the water has turned brown. All the bitterness came out of the eggplant.
Eggplants do not take a lot of vegetable oil after water, so I poured quite a drop. Fry until golden brown.
After the eggplant, I add to the vegetables, add salt, sugar and vinegar. Mix everything thoroughly, cover the pan with a lid and set to cook for 20 minutes, over low heat.
I stirred the salad several times in 20 minutes.
The result is a juicy appetizer.
I sterilized the jars and laid out the salad, tightly twisted the lid of the jar and turned it over, wrapped the jars in a warm blanket for 1 night.
Then I shift the jars to a dark, cool place and voila, the salad is ready for the winter.
From my products, 2 cans were obtained: 290 grams and 54 grams.
I wish you pleasant preparations for the winter and delicious eating.
Bon Appetit!
Cooking time: PT00H50M 50 min.
Salad Pyaterochka with eggplant - very delicious preparation, and it can and should be harvested during the ripening season of all the main components. As you may have guessed from the name, there are five of them: eggplants, tomatoes, bell peppers, onions and carrots. In order not to confuse the dish with Ten salad, I hasten to say that Pyaterochka is a truly Moldavian version of preservation for the winter, all vegetables are added whole or cut into very large pieces, languishing in a sauce of tomato juice and additional components. And so that the sauce does not turn out too sour, granulated sugar is sure to be added to it!
Preparing a salad is not an easy task, but the taste of the created dish will make you forget about the lost time and effort, especially when you serve it at the table in cold weather - the salad will fill the entire kitchen with its aroma, and all your relatives and friends will come to it.
So, prepare the ingredients for making Pyaterochka salad with eggplant for the winter and let's start cooking!
First of all, rinse the tomatoes in water and move them to a deep container. Boil water and pour boiling water over the tomatoes so that it completely covers them. Leave for 20 minutes, turning the fruits over in boiling water several times during this time.
Peel carrots and onions, rinse vegetables in water and cut into large pieces. Pour vegetable oil into the cauldron, place the container on the stove, turning on medium heat. Add chopped carrots to the oil and fry for about 3 minutes.
Add chopped onion and fry for the same amount of time.
While the vegetables are roasting, remove the peel from all the steamed tomatoes, cutting the fruit from the bottom with a knife. Cut out the cuttings.
Rinse the eggplant and cut into large pieces, cutting off the tails. Add to the container and stir, simmer for about 3-5 minutes.
Arrange the peeled tomatoes on top of the vegetable mass in a bowl.
Add salt, sugar, a little ground black pepper. Simmer for about 5-7 minutes.
Peel the seeds from the bell pepper, rinse the fruits inside and out, cut into large pieces. Mix the vegetables in a bowl and put the sliced \u200b\u200bpepper on them. Cover the cauldron with a lid and simmer the dish for about 10 minutes. The juice secreted by the tomatoes is quite enough for stewing. If the tomatoes were not juicy, then pour in an additional 100 ml hot water into the container.
After the specified time, press the peeled and washed garlic cloves into the cauldron, pour in the vinegar. Gently mix everything and simmer for another 5-7 minutes. At this time, sterilize the jars and lids.
Put the salad in hot jars and immediately roll up with hot threaded or turnkey lids. Let cool at room temperature. Pyaterochka salad with eggplant for the winter is ready.
Transfer the cooled preservation to storage until winter.
Good luck with your preparations!
