An original snack with a perfect balance of sharpness, salt and sourness. Stock up on eggplant salad "Anfiska" for the winter and you will always have something to open for dinner. Garlic lovers can include it in the list of ingredients, but I prefer to cook without it.
Ingredients
- Eggplant - 1,5 kg
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Hot red pepper - 1 pod
- Onion (medium) – 3 pieces
- Apple cider vinegar - 120 ml
- Vegetable oil - 120 ml
- Sugar - 2 art.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Cut the eggplants and pour salted water for 15 minutes.
Peel the tomatoes and put them through a meat grinder.
Chop the peeled onion, Bulgarian and hot pepper.
Mix the tomato mass, oil, sugar, salt and vinegar, bring to a boil.
Add the remaining vegetables and simmer for 20 minutes, stirring occasionally.
Arrange the hot salad in jars, roll it up and turn it upside down.
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