Delicious salad “Bakat” is made from eggplant, tomatoes and pepper. There is no single recipe for cooking, since the set of products may differ in different recipes. The salad is stored for a long time, although it is prepared without additional sterilization.
Ingredients
- Eggplant - 1,2 kg
- Tomatoes - 1,2 kg
- Bell pepper - 600 g
- Carrots - 300 g
- Hot red pepper - 1 pcs.
- Garlic - 1 head
- Parsley - 1 bundle
- Vegetable oil - 1 glass
- Vinegar (9%) – 80 ml
- Sugar - 70 g
- Salt - 1,5 art.l.
Step-by-step cooking recipe
Wash the eggplants, cut into large cubes or cubes.
Peel and grate the carrots on a coarse grater or cut into thin circles.
Peel the Bulgarian pepper from the seeds and stalks, cut it coarsely.
Peel garlic, cut tomatoes and hot pepper arbitrarily. Tomatoes, along with garlic and pepper, pass through a meat grinder or chop with a blender.
Place the tomato mass in a cooking pot, add chopped parsley and bring to a boil over low heat, stirring and removing the foam.
Add salt, sugar and vegetable oil, mix.
Place the prepared eggplants, carrots and bell peppers in the boiling tomato mass. On low heat, bring the workpiece to a boil again and boil under the lid for 5-10 minutes. Then remove the lid and continue to simmer the workpiece, stirring, for 25-30 minutes.
3 minutes before cooking, add vinegar, mix.
Pack the boiling salad in sterile jars and roll it up. Turn the jars upside down, wrap them up and leave them to cool completely. The cooled workpiece is perfectly stored at room temperature.
