Appetizer Globe with eggplant for the winter

Salad Globus for the winter with eggplant has gained its fame and popularity since Soviet times, when Hungarian canned food of the same name stood on the shelves in stores. Many housewives liked this appetizer and, despite the fact that today store shelves are replete with a selection of canned food, this salad does not lose its popularity. The ingredients that make up the Globus appetizer are simple and affordable, and the taste of the salad is excellent. In addition, the salad is easy and quick to prepare.

Rules for preparing eggplant Globus salad for the winter

To prepare a salad, it is important to use fresh and as ripe vegetables as possible without damage. They must be sorted out in advance and cut off defects, if any. For harvesting, it is better to use fleshy varieties of peppers and tomatoes so that the salad turns out to be as rich as possible.

For those who do not like the sharp taste of onions, you can replace it with shallots, which have a milder sweetish taste.

It is important not to overcook the appetizer during cooking in order to preserve the beneficial properties of vegetables. It is also impossible to boil the “Globe”. During the cooking process, you do not need to add water, as juicy tomatoes secrete a sufficient amount of juice.

To give a spicy taste and aroma, if desired, coriander can be added to the marinade.

Ingredients for Eggplant Globe Salad for the Winter

To prepare a snack, you need affordable vegetables that can be found in any store or market during the autumn season.

To prepare the salad you need:

• eggplant – 1 kilogram;
• tomatoes -1,5 kilograms;
• red bell pepper – 1 kilogram;
• carrots – 0,5 kilograms;
• onion – 0,5 kilograms;
• vinegar 6% or 9% – 90 milliliters;
• granulated sugar – 1 tablespoon;
• salt – 3 tablespoons (1 – for cooking, 2 – for soaking);
• sunflower oil – 200 milliliters.

For a spicy taste and aroma, coriander can be added to the marinade.

Step-by-step recipe for Globus salad with eggplant for the winter

Cooking process:

1. First of all, prepare the eggplant. The fruits must be thoroughly washed and soaked for 30-40 minutes in salted water to remove bitterness. For 1 liter of water you need 30 grams of table salt.
2. While the eggplant is soaking, prepare the rest of the vegetables. My tomatoes, cut out the seal from the stem. Cut the tomatoes into large pieces – 4-6 pieces, depending on the size of the fruit.

   

3. Bulgarian pepper is also thoroughly washed, cut off the stalk and clean the seeds inside. Cut the fruits into large pieces or strips.

   

4. We clean the turnip, cut into thin half rings.
5. My carrots, peel, cut into thick rings or grate for Korean carrots.
6. Now eggplant can be taken out of salted water. All the bitterness, if there was any, remained there. We remove the stalks from the eggplant, cut the vegetables into large cubes. If the eggplant has too many seeds, some of them can be cut out.
7. Next, we introduce vinegar, vegetable oil, salt and sugar, stir in a deep thick-walled saucepan or cauldron. We put on medium heat, slightly heat the marinade.
8. Add tomatoes there first, mix. They must soak in the marinade for a couple of minutes to release their juice.
9. Then put the carrots and onions in the pan. Stir, bring the contents to a boil, but do not boil.
10. Add eggplant and bell pepper.
11. Thoroughly mix the vegetables with the marinade and bring to a boil. Then cover the pan with a lid and leave the contents to simmer over low heat for 40 minutes. You don’t need to mix the salad. 5 minutes before the end of cooking, the lid can be removed to evaporate excess liquid.

    

12. Salad “Globe” is ready. We lay it out in sterile containers, roll it up or close it tightly with lids. We turn each jar upside down and put it in a warm place for a couple of hours (you can wrap it in a blanket). After cooling the blanks at room temperature.

Salad retains all vitamins and minerals

Terms and conditions of storage

Snack “Globe” is preserved for a long time due to the vinegar included in its composition. You need to store the salad in a cool place, preferably in the basement or cellar, but you can also in the refrigerator at a temperature of +2 to +8 ° C. So, the taste of snacks can be enjoyed throughout the winter and spring. If the workpiece is planned to be consumed within 1-2 weeks from the moment of preparation, it is not necessary to put it in a cool place, the main thing is to remove it away from heating appliances.

Conclusion

Salad Globus for the winter with eggplant is a very tasty and easy-to-prepare dish that will delight throughout the cold season. The salad retains the vitamins and minerals found in vegetables, and both children and adults like its taste. Serve “Globe” can be both on the festive and on the everyday table. It goes well with rice, pasta and potatoes, it will be an excellent addition to meat, as well as an independent dish.