Eggplant appetizers are one of the first to be eaten in winter, as they have a piquant taste that can transform the taste of any dish, refreshing it and awakening memories of summer. In addition, such canned food is filling and can be served as a side dish or as an independent dish. Particularly popular is the “Ten” eggplant salad, which many housewives prepare for the winter without even knowing its name. It was dubbed “Ten” (or “Ten”) because it contains 10 pieces of various vegetables, obligatory among which are eggplants, tomatoes, onions and sweet peppers. Additionally, carrots, garlic, and hot peppers can be added to the salad. We will provide all 4 recipes for the popular snack for our readers, and also share the secrets of preserving it for the winter.

Culinary secrets

A few culinary secrets will help even inexperienced housewives prepare the “Ten” eggplant salad for the winter.

• The main secret of any chef is to use only high-quality products. It is especially important to ensure that spoiled vegetables do not get into the dish when preserving them.
• Be sure to thoroughly wash both the vegetables themselves and the dishes and kitchen utensils that you use to prepare salads for the winter. Snack jars must not only be washed with baking soda until they squeak, but also sterilized. The lids must also be clean, without the slightest trace of rust, and they must be boiled.
• Eggplants are not enough just to cut; they need additional preparation, the purpose of which is to remove harmful and bitter solanine from them. To do this, the “little blue ones” are cut and soaked in a saline solution, which is prepared at the rate of 10 g of salt per 1 liter of water. Duration of soaking is 20-30 minutes. After this, the vegetables are washed to remove excess salt and dried with a kitchen towel.

Additionally, you need to understand that focusing only on the number of vegetables in the recipe will be wrong. The proportions are indicated taking into account that all your vegetables will be of medium size, that is, that one eggplant will weigh on average 0.2 kg, carrots - 100 g, onions - 75 g, tomatoes and bell peppers - 100 g each. In other words , if you have large or, on the contrary, small vegetables, their quantity will have to be adjusted.

A simple recipe for “Tens” of eggplants

What do you need ( for 3-4 l):

• eggplants – 10 pcs.;
• tomatoes – 10 pcs.;
• sweet pepper – 10 pcs.;
• onions – 10 pcs.;
• water – 10 tbsp. l.;
• vegetable oil – 10 dessert spoons;
• sugar – 10 dessert spoons;
• salt – 1 tbsp. l;
• vinegar (regular 9 percent) - 10 dessert spoons.

How to cook:

1. Cut the eggplants into finger-thick rings, soak in salted water, rinse and dry.
2. While the eggplants are soaking, cut the remaining vegetables into thick rings (about half a centimeter).
3. Place the vegetables in layers in a thick-bottomed pan, sprinkling each layer with salt and sugar. Place the tomatoes first, onions on top, eggplants on top and finally peppers.
4. Top the vegetables with oil, vinegar and water. Place on low heat and simmer after boiling for 25 minutes. During this time, the salad will significantly decrease in volume, exactly how much depends on how meaty the vegetables are.
5. All that remains is to place the salad in sterilized jars and roll up with metal lids (you can also use “twist-off” type lids).

Let the canned food cool upside down - in this case, you will be able to discard the cans that are not closed tightly enough: they will leak. It is not necessary to wrap, since the vegetables were subjected to prolonged heat treatment. Storage conditions are normal, that is, canned goods stand well at room temperature.

Traditional recipe “Ten” - with garlic

What do you need(for 4 l):

• eggplants – ten pieces;
• tomatoes - ten pieces;
• sweet pepper - ten pieces;
• onions – ten pieces;
• garlic – 10 cloves;
• oil – 0.2 l;
• vinegar – 100 ml;
• sugar – 100 g;
• salt – 40 g;
• black pepper (ground) – 1 tsp.

How to cook:

1. Without peeling, cut the eggplants into large cubes and soak in saline solution.
2. Scald the tomatoes with boiling water to remove the skin. Coarsely chop the pulp.
3. Crush the garlic using a hand press.
4. Cut the onion into thin half rings.
5. Pepper, remove the seeds, cut into strips.
6. Mix eggplant, onion and pepper with sugar, salt and vegetable oil. Place in a saucepan. Place tomatoes on top and pepper.
7. Boil for 20 minutes over low heat.
8. Add garlic and vinegar. After 5 minutes the salad is ready. All that remains is to put it in jars, seal and wait for it to cool.

"Ten" with carrots

What do you need:

• eggplants – 10 pcs.;
• onions – 10 pcs.;
• carrots – 10 pcs.;
• pepper (sweet) – 10 pcs.;
• tomatoes – 10 pcs.;
• salt – 40 g;
• sugar – 140 g;
• vinegar – 100 ml;
• oil – 0.2 l;
• bay leaf, allspice peas - to your taste;
• pepper mixture - teaspoon.

How to cook:

1. Wash and peel the vegetables. Cut all vegetables into cubes or semicircles. If the vegetables are small, you can cut them into whole circles.
2. Place in layers in a thick-walled pan: carrots, eggplants, tomatoes, onions, peppers.
3. Pour over the marinade made from the remaining ingredients.
4. Place on the fire and boil for 50 minutes.
5. 5 minutes before readiness, you can add garlic.

"Ten" with pepper

What do you need:

• tomatoes, eggplants, onions, carrots and peppers - as in the previous recipe;
• bitter capsicum – 100 g;
• sugar – 140 g;
• salt – 40 g;
• oil – 200 ml;
• vinegar – 100 ml;
• mixture of ground peppers – 2 tsp.

How to cook:

1. Cut the eggplants into circles, add salt and leave for 20 minutes. Rinse in running water, blot with napkins.
2. After peeling the tomatoes, cut them into large pieces and, together with the seeded hot pepper, pass through a meat grinder or smash in a blender.
3. Mix the resulting puree with butter, salt, sugar and a mixture of peppers.
4. Cut the onion and bell pepper into half rings, carrots into circles.
5. Combine the vegetables in a large saucepan, pour in the sauce and simmer over low heat for 40 minutes.
6. Pour in the vinegar and continue cooking the appetizer for another 10 minutes.
7. Distribute the salad among the prepared jars, pour in the juice remaining in the pan. Seal tightly and turn over until it cools completely.

A snack made according to this recipe will be very spicy. Some people will especially like it for this, while others may find it unsuitable. Therefore, decide for yourself how many snacks to make according to this recipe. If there is a lover of fiery foods in your family, cover more. Otherwise, a few jars will be enough, and the amount of ingredients can be halved.

Eggplant salad, lovingly called “Ten” by the people, can be prepared to suit every taste. It stands up well at normal temperatures and turns out filling and tasty. It’s not a shame to put such a salad even on a holiday table.

A properly prepared “Ten” eggplant salad for the winter will turn out to be a powerful supply of vitamins and, at the same time, a tasty dish. When a person first hears about this name, he wonders why “Ten”. This is due to the number of ingredients that are needed to prepare it.

Before preparing and studying the “Ten” salad recipe, you need to know about the following features:

• For salad, it is better not to use stale or spoiled ingredients. Since the dish must be closed for the winter, this will negatively affect the safety and organoleptic qualities;
• each of the vegetables used is not too expensive, so there is no need to skimp;
• First of all, in all recipes, for convenience, the amount of vegetables is indicated. But it is worth considering that not all of them can be the same in size in relation to each other. Therefore, it is better to focus on weight;
• Every housewife knows that eggplants contain solanine. It is not beneficial for humans, therefore, in order to partially get rid of it, it is best to soak the eggplant in salt water. If one liter of liquid is enough for this procedure, you should place one teaspoon of salt here. After 1 hour, the vegetables are taken out and washed in ordinary tap water;
• You can use the blue ones for cooking only after they have dried well after soaking;
• Vinegar is also added to the salad, but in moderation. It will be needed to give the dish a delicate taste. But it is worth remembering that the ingredient can affect the reduction of shelf life. To prevent such problems from arising, it is better to thoroughly sterilize the lids and jars in which the “Ten” salad will be sealed.

If everything is done correctly and only fresh ingredients are used for cooking, with the help of this dish a person will be able to keep his immunity in good shape, which will save him from unwanted diseases such as flu or pneumonia.

Prepare the main ingredients and calculate the proportions

At the time of purchasing ingredients, you need to understand that you should not rely on their quantity, and based on this, try to calculate the proportions. If the recipe says that you need to take only 10 pieces for a salad, this does not mean that you can buy 10 blue tomatoes and, for example, the same number of small tomatoes.

As a result, one ingredient will dominate over the rest, which will negatively affect the overall taste of the dish.

To avoid getting into such an unpleasant situation, it is recommended to rely on the weight of the products. As a result, the number of vegetables purchased will be completely different, and the 10 to 10 proportions will no longer be relevant.

Before you start cooking, you should carefully inspect all purchased vegetables and other salad components to get rid of spoiled or overripe ingredients. Next, the fruits should be washed well and, for convenience, placed around you.

Options for preparing “Ten” from blue for the winter

In order to diversify the blueberry salad, you can add other ingredients that are not listed in the standard recipe. First of all, you need to rely on your taste preferences and not forget that the added vegetables should go well with the rest. For such cases, several recipes have already been invented that take into account the tastes of even the most capricious gourmets.

Classic way

For the classic recipe you need to prepare the following ingredients:

• 10 eggplants;
• tomatoes;
• 100 grams of sugar;
• 50 grams of salt;
• 10 cloves of garlic;
• 200 grams of vegetable oil;
• 10 pieces of onions;
• sweet pepper (10 pieces);
• ground black pepper;
• 9% table vinegar.

The process of preparing a dish for preservation is as follows:

1. The jars for twisting should be washed with soda and sterilized in the oven for 10 minutes. Afterwards they need to be dried.
2. Now you can start washing the eggplants by cutting off the edges on both sides. It is not necessary to peel them, just cut them into large cubes and place them in salt water for 30 minutes.
3. Next, wash the tomatoes, remove the stems and then place them in boiling water. Blanch vegetables for no more than 2 minutes. Then they need to be taken out and abruptly moved into cold water until they cool down.
4. The tomato pulp is also cut into cubes. Next, wash the pepper, cut off the stem and remove all the seeds. Each of these fruits is cut into 4 parts. Garlic cloves are passed through a press, the bulbs are peeled and finely chopped.
5. After 30 minutes, the eggplants should be washed and dried well.
6. Heat the oil in the container where the snack will be prepared. Then you need to place the onion here and fry it for 7 minutes. Next, you can add the pepper cut into 4 pieces and fry for another 5 minutes.
7. Then you can add tomatoes here, pepper and salt all the ingredients. At the same moment, sugar is poured out, and the pan is closed with a lid.
8. The appetizer needs to simmer for about half an hour, stirring occasionally.
9. At the next stage, you need to pour in vinegar and place crushed garlic in a container with vegetables. In this state, the dish is stewed for another 10 minutes.
10. When all these steps are completed, you can turn off the heat and start putting the salad into jars. Some people first make preparations to evenly distribute the snack among the containers.
11. After the jars are closed, they are turned over, covered with a towel and left in this state for one day. Afterwards they can be removed to the basement.

Spicy blueberry appetizer

The method of preparing the spicy recipe is no different from the one mentioned above. The only difference is in the ingredients. The following is used here:

1. Capsicum hot pepper (100 grams).
2. Ground black pepper (5 grams).
3. Vegetable oil.
4. Eggplant.
5. Ground red pepper.
6. Salt.
7. Sugar.
8. Bell pepper.
9. Carrot.
10. Vinegar.
11. Onions (10 pieces).

The proportions should be kept the same as in the classic recipe. At the last stage, vegetables are stewed without vinegar, salt, sugar and oil. These ingredients are mixed separately and placed in a pan with vegetables for another 40 minutes. During this time, you can have time to prepare the jars by sterilizing them well along with the lids.

Simple recipe in jars

For the simplest “Ten” salad, the same ingredients are used as in the classic case, and the preparation process is as follows:

• washing vegetables, peeling onions and cutting all ingredients into rings;
• Next you will need a saucepan, on the bottom of which tomatoes, eggplants, onions and peppers are laid out. The layers are repeated until the vegetables are gone;
• Salt and sugar are added between layers. Oil, vinegar and a little water are poured on top;
• after the vegetables boil, they are simmered for about 25-30 minutes;
• During this time, it is worth preparing the container for seaming. To do this, the jars must be sterilized along with the lids;
• When the containers are closed, they should be checked for leaks. If such places are discovered, they are re-rolled;
• Next, the jars are covered with towels and left until they have cooled completely. The next day you can put them in a cool place where the sun's rays do not reach.

With carrots

To make a “Ten” salad with carrots, you can add 10 carrots to one of the above recipes, but it is advisable to use medium-sized vegetables, otherwise you may overdo it. Place carrots in a pan for stewing in the same way as other ingredients, cut into rings or cubes.

You don’t have to adhere to any special cooking technology; the process looks exactly the same. To prevent carrots from spoiling the dish, before purchasing you need to make sure that the fruits are fresh and have no signs of spoilage. It is important that the ingredient is not soft and limp. The best solution for a salad is to use vegetables freshly picked from the garden.

With added pepper

If you need to add pepper to the salad, you should make sure that there is not too much of it. This is a bitter ingredient, and you should be careful, as some of the vegetables used for rolling in the classic recipe can also give a bitter taste.

If you do not take this into account, you can ruin the dish, after which all you have to do is throw it away. In this case, no special cooking technology is provided - a person can add pepper in certain quantities at his own discretion, depending on its variety.

Calories: Not specified
Cooking time: Not indicated

How nice it is to open a jar of salad in winter and delight your family with the aroma of summer! If you have a lot of vegetables, you should make a vitamin supply out of them. We recommend the Ten eggplant salad for the winter - it combines your favorite vegetables into a very tasty appetizer. It is called so because the vegetables included in its composition are taken in quantities of 10 pieces. The name is simple, but the taste is excellent!

It can be used in completely different ways. It is good on its own, as a salad. But it is also a wonderful side dish for main dishes. Ten is especially good with fried and stewed meat.

This salad is always on hand, which is its beauty. And if you have unexpected guests, you can simply open the jar and the table is ready for the reception! It doesn’t take long to prepare the product – from chopping the vegetables to the dish being ready, it will only take an hour and a half.

"Ten" eggplant salad for the winter - step-by-step recipe.

To prepare the dish you will need:

- 10 pieces of medium-sized eggplants,
- 10 pieces of sweet peppers,
- 10 pieces of tomatoes,
- 10 medium-sized onions,
- 120 g vegetable (sunflower) oil,
- 150 g granulated sugar,
- 1 tbsp. l. salt,
- 100 ml table 9% vinegar.

This amount of food is enough for 5 half-liter jars.

Recipe with photos step by step:

We take strong ripe fruits. Wash the vegetables, wipe dry and prepare: cut out the stems of the tomatoes and eggplants, peel the onions, and remove the seeds from the peppers. Additionally, cut off the stems of the eggplants.

Cut all the vegetables into slices. Their thickness should be no more than 5-6 mm. The onion can be cut thinner. Then the salad will look beautiful both in the jar and on the plate. To ensure that the circles are even, we take the sharpest knife in the house.

We take a pan and put vegetables in it - tomatoes in the first layer, then everything else.

Add oil and vinegar, sugar and salt and put the dishes with vegetables on the fire.

Having brought to a boil, reduce the heat (cover with a lid) and simmer for 15-20 minutes. Be sure to stir regularly. But we do it carefully so as not to damage delicate vegetables. The tomatoes will give juice and the vegetables will begin to soak in it. The fire should be low so that all the juice does not boil away and the vegetables do not burn.

At this time, wash and sterilize the jars. They can be held over steam for 20 minutes or boiled in a water bath.

Place the salad ten with hot eggplants into a sterilized container, immediately cover the jars with lids and seal them. Before storing, cool the workpiece.

The "ten" eggplant salad is ready for the winter. You can make yourself and your loved ones happy!
Starinskaya Lesya
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Probably everyone is familiar with such a vegetable as eggplant. But it turns out that botanists call it a berry. It is quite possible, because in Italy they called it “crazy apple”. Most likely, in appearance and shape, he was like that, since they called him an apple. The homeland of the wild variety is called India, Persia, even the name is familiar by ear “badinjan”. He came to us already ennobled. There are so many varieties that have been bred, just have time to buy (grow) and cook. Many new varieties do not have bitterness and there is no need to soak them. They do everything they can with this berry - they boil, bake, fry, marinate, prepare salads, caviar is very popular, actively grill... I would like to suggest preparing a fairly light and tasty salad for the winter, the main ingredient in which will be eggplant, and The title of this blank is “Ten” or “Ten”.

I'll tell you a little why. In the classic recipe, there should be 10 pieces of all the main ingredients (main vegetables). This means medium-sized vegetables, otherwise if one is large and the other small, then the taste of the salad will be strikingly different each time. It is clear that from such a number of components a lot of salad is obtained; most of us do not need that much. But how to reduce the quality of the product without loss of taste? I offer you two recipe options. The first is traditionally prepared in a saucepan, saucepan or deep frying pan. It indicates both the weight and quantity of products, but the proportion is basically respected. The second one was made in a slow cooker, but this is not necessary; the device can be perfectly replaced with a familiar saucepan. It indicates both quantity (for those who do not have the opportunity to weigh food) and weight. I repeat, based on quantity, these are small, medium-sized vegetables. Well... let's move on to cooking, and step-by-step recipes with photos will help you cope with the task.

“Ten” eggplant salad for the winter: step-by-step recipe with photos

A very popular and beloved salad by many. At work we often share culinary recipes and bring them for tasting. So this recipe is almost everyone’s favorite. But each housewife has her own proportions and spices. I asked everyone for a recipe and I ended up with 7 of them. Since we are in the season of blueberries, as eggplants are lovingly called in my area, and it’s time to start preparing them, in my cookbook I found the easiest and best way to prepare them according to all reviews and am sharing them here.

Ingredients (per one 350 gram jar):

• 3 small eggplants;
• 4-6 small domestic tomatoes;
• 1-2 cloves of garlic;
• 1 bell pepper;
• half an onion;
• 200 ml. vegetable oil;
• 100 ml. vinegar;
• 1/2 tsp. spoons of sugar;
• 1/2 tbsp. salt.

How to cook “Ten” eggplant for the winter

“Ten” can be rolled up in glass jars and sent to the cellar for storage, or you can let it cool and enjoy its taste as an independent dish or serve with meat.

“Ten” salad for the winter with eggplants and carrots: recipe for a slow cooker

I really love cooking and canning. And I thought that I knew a lot, it’s hard to surprise me with some new recipe... But it turns out that you live and learn. The “Ten” salad I know can be prepared with different vegetables and in a slow cooker. It’s a classic for me, wake you up at night - I’ll name all the ingredients and proportions without hesitation. But as it happens, I added carrots, cooked it without a frying pan and please – a new taste. I made it and recommend it to you!

Ingredients:

• eggplants – 2 pcs (330g);
• bell pepper – 2 pcs (170g);
• onions – 2 pcs (100g);
• carrots – 2 pcs (120g);
• tomatoes – 2 pcs (250g);
• sugar – 1 tsp;
• salt – 1 tsp;
• garlic – 2 cloves;
• vinegar 9% - 1 tbsp;
• vegetable oil – 50ml.

How to make salad in a slow cooker

Bon appetit and may homemade preparations not be a burden to you!

On winter days, our body lacks the vitamins contained in vegetables and fruits. That’s why it’s so important in the summer, when the gifts of nature are sold at every turn and are not at all expensive, to make original snacks. I often prepare a very tasty eggplant salad “Ten” for my household for the winter. Eggplant preparation is easy to prepare, but it turns out very tasty and aromatic. But first things first.

Delicious eggplant salad for the winter “Ten”

I roll this eggplant vegetable salad into half-liter glass jars.

To prepare five servings I will need:

• Tomatoes – 10 pcs.;
• Bell pepper – 10 pcs.;
• Blue ones – 10 pcs.;
• Onions – 10 pcs.;
• Vegetable oil – ½ tbsp.;
• Salt – 35 g;
• Sugar – 150 g;
• Vinegar – ½ tbsp.

Initially, I thoroughly wash all the vegetables.

1. I cut tomatoes and blue ones into thin circles (approximately 5 mm thick). I peel the bell pepper from the stalk and seeds and also cut it into thin slices. I peel the onions and chop them in the same way as other vegetables.
2. I cook the “Ten” salad in a large saucepan. I put tomatoes in the first layer, then blue tomatoes, onions and bell peppers.
3. Sprinkle the ingredients with sugar and salt on top, add half a glass of oil and vinegar.
4. I put the container on the fire and bring it to a boil. Then I reduce the heat to low and simmer for twenty minutes, remembering to stir occasionally with a wooden spatula.
5. While the vegetables are stewing, I will prepare the jars for canning by sterilizing them.
6. I put the finished salad hot in jars and roll it under the lid.

Tip: so that all the ingredients of the appetizer are well salted, you can put them in the pan in any order. And after adding sugar and salt, mix thoroughly.

It turns out to be a very tasty winter salad. Lick your fingers!

Classic recipe with sterilization

This salad recipe will definitely delight your household with its rich taste and bright appearance. Preparing a snack at home is quick and easy. And remembering the recipe for 10 is quite easy, since we need ten of each type of vegetable. Even without sterilization, the salad can be stored in the refrigerator for a long time. But I will consider a classic salad recipe with sterilization for the winter.

Note to the hostess: to make the salad bright and colorful, it is better to use bell peppers of different colors.

1. To prepare the pickles, I thoroughly wash the eggplants and cut them into small cubes.
2. I remove the seeds and core from the bell pepper and also cut it into cubes.
3. I peel the carrots and grate them on a coarse grater. I cut the pre-peeled onions into cubes.
4. I thoroughly wash and chop the tomatoes. It is better to cut fleshy tomatoes into cubes, and juicy ones into slices.
5. I transfer all the ingredients of the snack into a deep container, add two tablespoons of sugar and salt, and then pour in a glass of vegetable oil. Mix the vegetables thoroughly and bring to a boil.
6. Then I reduce the heat and simmer for about forty minutes, remembering to stir occasionally.
7. Five minutes before readiness, add half a glass of vinegar and 10 chopped heads of garlic.
8. When hot, I place the salad in sterilized jars and roll it up.

It turns out quickly and tasty, and most importantly – healthy!

“New 10” ​​with adjika in liter jars

Rolling up “Ten” eggplants for the winter, the recipes for which I gave above, is very simple and quick. But an equally simple recipe is spicy eggplant adjika. I’ll tell you how to cook it now.

To prepare the snack I will need:

• Eggplants – 10 pcs.;
• Tomatoes – 10 pcs.;
• Bell pepper – 10 pcs.;
• Hot pepper – 2 pcs.;
• Garlic – 10 cloves;
• Vegetable oil – ½ cup;
• Salt – 4 tsp;
• Sugar – 4 tbsp. l.;
• Greens - to taste.

I peel the tomatoes and bell peppers from seeds and stems and cut them into pieces.

Tip: to make adjika hotter, hot pepper must be passed through a meat grinder along with the seeds.

1. I pass vegetables through a meat grinder, as well as hot peppers and garlic.
2. I transfer the vegetable mixture into a container with a thick bottom, add sugar, salt and sunflower oil. I mix everything thoroughly.
3. I put it on the fire and bring it to a boil. I add eggplants, cut into large pieces, into the boiling pulp. I cook for twenty minutes, remembering to stir.
4. After the adjika has cooled, I add finely chopped greens to it. I roll adjika into liter jars and store it in a cellar or other cool place.

Delicious!

Winter salad “10 eggplants, 10 peppers, 10 tomatoes” without sterilization

I can a lot using different recipes. But the “Ten” salad is in the TOP 10 of my favorite appetizers. The salad is prepared simply and quickly, but is eaten just as quickly.

And “Ten” it is called because all the ingredients (bell peppers, eggplants, tomatoes and onions) must be taken in ten pieces.

I cut all the vegetables described above into medium-sized circles, then put them into a large container (I take an eight-liter pan) and pour the hot marinade over the vegetables.

Tip: to prevent vegetables from burning during cooking, it is better to cook them in a container with a thick bottom.

1. To prepare the marinade, you need to mix 250 ml of vegetable oil, 250 g of sugar, half a glass of vinegar and 2 tablespoons of salt.
2. Pour the mixture with a liter of boiling water and mix thoroughly.
3. I put the container with vegetables on the stove, bring it to a boil and, reducing the heat, cook for another 35 minutes. During the cooking process, I stir the vegetable mush very carefully with a wooden spatula 1 – 2 times.

I put the prepared vegetables hot in half-liter jars and seal them for the winter.

Eggplant “Ten” with carrots and tomato sauce for the winter

In this simple recipe for making royal eggplant salad for the winter, I use tomato paste instead of tomatoes. But it does not deteriorate the quality of the workpiece, but simplifies the preservation process.

To prepare the dish I will need:

• Blue ones – 10 pcs.;
• Sunflower oil;
• Bell pepper – 10 pcs.;
• Onions (onion) – 10 pcs.;
• Carrot fruits – 10 pcs.;
• Garlic – 1 pc.;
• Vinegar – 1 tbsp. l.;
• Sugar – 5 tbsp. l.;
• Tomato paste – 5 cups (diluted);
• Spices for Korean carrots and meat - to taste;
• Salt.

I wash the eggplants, cut off the tails and cut them into rings (about a centimeter thick).

Note to the housewife: to remove the bitterness from the eggplants, I soak them for twenty minutes in a saline solution.

1. Then I put it in a colander and put it in a frying pan to fry in vegetable oil.
2. While the blue ones are frying, I’ll start preparing the marinade from tomato paste. I thoroughly wash the pepper and remove stems and seeds. I cut it thinly.
3. I also peel and finely chop the garlic cloves and add them to the strips of pepper.
4. I add vinegar and salt to the future filling.
5. I cut the onions into half rings or strips and fry them in vegetable oil.
6. I chop the peeled carrots on a special grater designed for preparing vegetables in Korean. I also fry it in vegetable oil.
7. I combine all the ingredients described above together and fill them with tomato paste (diluted in water).
8. I boil the vegetable mass for several minutes, and then add spices, sugar, vinegar, chopped garlic and pepper to it.
9. I boil all the salad ingredients for another five minutes.
10. I transfer the hot vegetable mixture into pre-sterilized jars and roll them up.

To make sure that it’s not at all difficult to prepare an appetizer of ten vegetables for the winter, you can watch a video with an interesting recipe.

A very tasty eggplant salad for the winter “Ten” is quite simple to prepare, but it turns out aromatic and appetizing. Yummy!