Appetizer Bakat from eggplants for the winter

Bakat eggplant salad for the winter is prepared according to different recipes with the addition of various ingredients. The technology of all methods is not much different and takes a little time. The preparation turns out tasty, final sterilization will extend the shelf life, but vegetables can be processed without additional hot processing.

All components of Bakat salad recipes for the winter are recommended, but not strictly limited (except for the preservative)

Subtleties of preparing Bakat salad

The salad will get the desired color and taste only from fresh ingredients. Choose ripe, medium-sized eggplants; overripe fruits with hard skin and ripened seeds for salad are not suitable for making caviar.

The processing technology involves the use of blueberries without peeling and removing the inner part with seeds.Therefore, pay attention to ensure that there are no soft dents, stains or signs of rotting on the surface. The same requirements apply to accompanying vegetables. It is better to take red-fruited tomatoes that have reached biological ripeness.

Sweet peppers are mainly used red, but green and yellow will add additional color to the preparation for the winter and will not change the taste for the worse. You can mix them if desired. The amount of hot pepper and garlic is adjusted according to gastronomic preferences; approximately a head of garlic and one pepper are included per kilogram of blue peppers.

In the budget option, filtered, odorless sunflower oil is used; ideally, olive oil is used, but it is much more expensive. For preparing salt for the winter, only coarse table salt is suitable, finely ground or with the addition of iodine is not suitable, iodine softens vegetables and gives them a specific taste, it is highly undesirable, for this reason sea salt is not considered.

It is better to use apple cider vinegar as a preservative; vinegar is softer without a strong acidic smell. Recipes include parsley or cilantro; choose young greens so that the stems are not tough. Spices are rarely used; you can add ground black or red pepper in a minimal amount.

Banks are processed using any usual method. Be sure to boil the lids and leave them in water until use. Containers must be intact without chips on the neck or cracks in the body.

How to cook eggplant bakat for the winter

Recipes for winter eggplant salad are quite varied. Bakat is prepared with the addition of zucchini, beans, and onions. The technology is almost the same for everyone. The blue ones are not fried, but begin to be processed immediately after molding.The raw materials are kept on fire for a long time, so they do without sterilization. If time is short, vegetables are subjected to additional hot processing in jars before sealing.

Hybrid varieties do not have a bitter taste; the blue ones are processed immediately.

Classic Bakat salad recipe

The salad will require a standard set of components; for processing for the winter, 1 kg of the main vegetable is prepared:

• tomatoes – 1 kg;
• carrots – 2 pcs. medium size;
• sweet pepper – 500 g;
• parsley – 1 bunch;
• hot pepper - to taste;
• garlic – 1-2 heads;
• preservative – 60 ml;
• salt – 35 g;
• sugar – 90 g;
• oil – 200 ml.

Bakat does not require strict adherence to proportions regarding vegetables, the main thing is that they are of good quality

The taste of the product is tasted before adding vinegar; salt and sugar are added if desired.

Winter preparation technology:

1. Tomatoes are doused with boiling water to make peeling easier and peeled.
2. The seeds are removed from the hot pepper.
3. The garlic is separated.
4. Chop parsley.
5. Vegetables are passed through an electric meat grinder with a fine grid.
6. A homogeneous mass is obtained, into which the herbs and all the spices (except for the preservative) are added, and the mixture is allowed to boil.
7. Carrots are grated, chopped using a food processor or cut with a curly knife.
8. The blue ones are shaped into small longitudinal cubes (if they are bitter, remove the spice with salt), and the peppers are cut into approximately the same size.
9. Vegetables are added to the sauce and simmered for half an hour.
10. Add vinegar and let the mixture boil for another 5 minutes.

Bakat salad is packaged in containers, the preparations in jars are sterilized before boiling, rolled up and wrapped for slow cooling.

Instant Bakat Salad

Bakat is one of the best quick eggplant recipes for the winter. Vegetables and spices needed to process 1 kg of blueberries:

• preservative – 100 ml;
• oil – 250 ml;
• salt – 25 g;
• tomatoes – 700 g;
• sugar – 80 g;
• garlic, hot pepper - to taste;
• bell pepper – 500 g.

Making Bakat salad for the winter in stages:

1. Tomatoes, garlic and hot peppers are pureed using a blender or electric meat grinder.
2. Boil the mixture for 5 minutes. spices and oil are introduced.
3. Carrots, eggplants and sweet peppers are molded. Dip into the filling and keep at a boil for 30 minutes. pour in vinegar.

The salad boils for 5 minutes, it is laid out in containers and sterilized for another 10 minutes, sealed and insulated.

Eggplant bread for the winter without sterilization

Ingredients of Bakat salad:

• preservative – 50 ml;
• blue ones - 2 kg;
• salt – 50 g;
• bell pepper – 1 kg;
• oil – 300 ml;
• tomatoes – 1.5 kg;
• sugar – 150 g;
• chili – 1 pc.;
• parsley;
• garlic - 2 heads.

Bakat salad is prepared using the following technology:

1. The tomatoes are peeled, the chili is cored, the garlic is separated, the parsley is chopped, and all products are crushed to a homogeneous substance.
2. Put on fire, let it boil, add oil and spices (except vinegar).
3. Eggplants and sweet peppers are shaped and poured into the filling.
4. Simmer for 50 minutes, add a preservative 3 minutes before readiness.

Place in jars and seal tightly.

Bakat from eggplants and zucchini for the winter

You can prepare an assorted salad for the winter, which includes zucchini in addition to standard vegetables. Eggplants and zucchini are used in equal proportions (1 kg each).

Product set:

• dry basil - 1 tsp, the same amount of dry ground garlic and allspice;
• chili – 1 pc.;
• salt – 50 g:
• sweet pepper – 500 g;
• tomatoes – 700 g;
• preservative – 40 ml;
• carrots – 2 pcs.;
• oil – 250 ml.

Recipe:

1. A homogeneous mass is made from tomatoes, carrots, chili (without seeds).
2. The filling is brought to a boil and all the spices and oil are added.
3. Shape eggplants and zucchini (without peel) into equal-sized pieces.
4. All components are combined, simmered for half an hour, and vinegar is added before completing the process. Leave on the stove for 3-5 minutes.

Place the Bakat in jars and seal them.

Not only are the vegetables delicious in the salad, but so is the dressing.

Eggplant bread for the winter with beans

You can make a salad according to any suggested recipe; the preparation technology and composition of the ingredients are the same, only beans are added.

Beans are taken at the rate of 300 g per kilogram of eggplant, more can be done if desired. It is first filled with water for a day, then boiled until tender. Add to salad 10 minutes before. until cooking is complete. Before turning it off, taste the salad for salt and adjust the taste if necessary.

Appetizer Bakat from eggplants with onions

It will take a little longer to prepare Bakat salad than the traditional version, but the taste will be better.

Salad ingredients:

• eggplants – 1.5 kg;
• onion – 300 g;
• garlic as desired, but no more than a head;
• oil – 200 ml;
• carrots – 1 pc.;
• preservative – 80 ml;
• bell pepper – 800 g;
• tomatoes – 1 kg;
• salt – 40 g.

Recipe sequence:

1. For the salad, use a saucepan so that all the raw materials are included.
2. Pour a little oil into the bottom of the dish and saute the chopped onion in half rings.
3. When it becomes soft, add grated carrots and fry for 3 minutes.
4. Squeeze garlic into fried vegetables and add chopped eggplant and pepper, adjust the amount of oil.
5. Fry all ingredients until half cooked.
6. Pour in grated tomatoes and remaining oil. Salt, taste, adjust if necessary.
7. Stew the salad in a closed container for 25 minutes. If desired, add bitter ground red pepper and add a preservative.

Place into containers, sterilize for 10 minutes, and roll up. The workpiece has undergone a long heat treatment, so it does not need to be insulated.

Eggplant loaf for the winter in a slow cooker

All ingredients are taken from the traditional Bakat recipe or any other recipe that does not have a frying function. Processing vegetables is the same, but the sequence is slightly different. All products are placed in the bowl at the same time, the device is closed and set to the “Stew” mode; additional sterilization is not required. The boiling salad is laid out and the container is sealed.

Preparing Bakat from white eggplants

In terms of ingredients and preparation using blue eggplants, the salad is no different from white eggplants. Light varieties are hybrid varieties; they will not have a bitter taste, so there is no need to sprinkle the raw materials with salt and soak them.

The taste of harvesting for the winter will be the same as with dark-fruited varieties. It loses in color, but the different colors of the pepper add aesthetics. The rest is processed using the same technology and according to any recipe that is preferred.

Georgian eggplant bakat for the winter

A delicious recipe for winter salad Bakat from a kilogram of eggplant with notes of Caucasian cuisine can be made with a set of the following ingredients:

• cilantro – 1 bunch;
• parsley - a few sprigs;
• basil (fresh herb) - to taste;
• cloves – 3 pcs.;
• garlic – 2 heads;
• chili – 1 pc.;
• tomatoes – 500 g;
• salt to taste, you can add sugar if desired;
• preservative – 100 ml;
• oil – 150 ml.

Spicy appetizer Bakat with chili and garlic

Salad recipe for the winter:

1. All greens are chopped.
2. Garlic is pressed or rubbed.
3. Finely chop the onion.
4. Tomatoes are made into puree.
5. Chili is cut into half rings.
6. In a saucepan, sauté onions and garlic in oil, add eggplants cut into rings, and let sit until a crust appears.
7. Pour in tomato juice, add all ingredients (except vinegar). The preservative is added last - before the product is ready.

Simmer the salad for 30 minutes and seal it in jars.

Bakat with eggplants and cucumbers for the winter

Winter processing technology is carried out according to any chosen recipe. Cucumbers are added in a ratio of ½ of the eggplant mass. They are pre-soaked for 2 hours in cold water. If the peel is thin, leave it on; for large vegetables, peel it off. Add to the salad at the same time as the eggplants and shape into equal parts.

Bakat with eggplants for the winter in Korean

A winter salad with a piquant taste has the following set of products:

• carrots – 350 g:
• eggplants – 1 kg;
• sweet pepper – 1 pc.;
• onion – 1 pc.;
• set of Korean spices for carrots – 1 bag or 1.5 tbsp. l.;
• garlic – 1 head;
• a mixture of ground peppers - to taste;
• sugar – 50 g;
• oil – 200 ml;
• salt - to taste;
• vinegar – 120 ml.

Salad sequence for the winter:

1. Grate the carrots on a special grater with a Korean-style moulder.
2. Divide the pepper and onion into thin strips.
3. Mix vegetables in a cup, add Korean seasoning, a mixture of peppers, sugar and salt.
4. Boil the ring-shaped eggplants until tender.
5. Combine all ingredients, add oil and simmer at low temperature for 10 minutes.

Jars filled with Bakat salad are placed in the oven and the temperature is set to 180 ⁰C and sterilize for 15 minutes, roll up.

Bakat with eggplants for the winter in Tatar style

Tatar-style bakat for the winter will require a set of the following products:

• blue ones - 1 kg;
• tomatoes and bell peppers in equal quantities - 500 g each;
• salt - to taste;
• sugar - optional;
• preservative – 100 ml;
• cilantro and parsley - 1 bunch each;
• garlic and chili - to taste;
• oil – 200 ml.

Recipe:

1. Tomatoes, garlic, bell peppers and chili are passed through an electric meat grinder.
2. Fry the eggplant parts.
3. The greens are chopped.
4. Combine all the products and simmer for 30 minutes, add vinegar.

The salad is packaged hot and hermetically sealed and insulated.

Conclusion

Bakat eggplant salad for the winter is a popular way to process vegetables. The ingredients complement each other well in taste. Various recipes do not require strict adherence to proportions; the salad can be made spicy or milder (depending on gastronomic preferences). The product can be stored for a long time and does not require much time for preparation.

Reviews of Bakat salad

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