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Globus salad for the winter with eggplants has gained its fame and popularity since Soviet times, when Hungarian canned food of the same name was on store shelves. 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 included in 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 Globe salad for the winter
To prepare the salad, it is important to use fresh and maximally ripe vegetables without damage. They must be sorted out in advance and defects, if any, must be cut off. For preparation, it is better to use meaty varieties of peppers and tomatoes to make the salad as rich as possible.
For those who do not like the strong taste of onions, you can replace them with shallots, which have a milder, sweetish taste.
It is important not to overcook the snack during preparation in order to preserve the beneficial properties of the vegetables. It is also forbidden to boil the Globus.There is no need to add water during cooking, as juicy tomatoes release a sufficient amount of juice.
To add a spicy taste and aroma, if desired, you can add coriander to the marinade.
Ingredients for eggplant Globe salad for the winter
To prepare the snack, you need affordable vegetables, which can be found in any store or market in the autumn season.
To prepare the salad you need:
- eggplants – 1 kilogram;
- tomatoes -1.5 kilograms;
- red bell pepper – 1 kilogram;
- carrots – 0.5 kilograms;
- onions – 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, you can add coriander to the marinade.
Step-by-step recipe for Globus salad with eggplant for the winter
Cooking process:
- First of all, prepare the eggplants. The fruits must be thoroughly washed and soaked for 30-40 minutes in salted water to remove bitterness. For 1 liter of water you will need 30 grams of table salt.
- While the eggplants are soaking, prepare the remaining vegetables. Wash the tomatoes, cut out the seal from the stalk. Cut the tomatoes into large pieces - 4-6 parts depending on the size of the fruit.
- We also wash the bell pepper thoroughly, cut off the stem and clean out the seeds inside. Cut the fruits into large pieces or strips.
- Peel the onion and cut it into thin half rings.
- Wash the carrots, peel them, cut them into thick rings or grate them on a Korean carrot grater.
- Now the eggplants can be removed from the salted water. All the bitterness, if there was any, remained there. Remove the stems from the eggplants and cut the vegetables into large cubes.If the eggplants have too many seeds, you can cut out some of them.
- Next, add vinegar, vegetable oil, salt and sugar, stir in a deep, thick-walled saucepan or cauldron. Place on medium heat and heat the marinade slightly.
- First add the tomatoes and mix. They need to sit in the marinade for a couple of minutes to release their juice.
- Then put carrots and onions into the pan. Stir, bring the contents to a boil, but do not boil.
- Add eggplant and bell pepper.
- 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. There is no need to stir the salad. 5 minutes before the end of cooking, the lid can be removed to evaporate excess liquid.
- Globe salad is ready. Place it in sterile containers, roll it up or tightly close the 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). Afterwards, cool the workpieces at room temperature.
The salad retains all vitamins and microelements
Terms and conditions of storage
The Globus snack lasts a long time thanks to the vinegar it contains. The salad should be stored in a cool place, preferably in a basement or cellar, but it can also be stored in the refrigerator at a temperature of +2 to +8 °C. So, the taste of the snack can be enjoyed throughout the winter and spring. If you plan to use the product within 1-2 weeks from the moment of preparation, it is not necessary to place it in a cool place, the main thing is to remove it away from heating devices.
Conclusion
Globus salad for the winter with eggplant is a very tasty and easy-to-prepare dish that will delight you throughout the cold season.The salad retains the vitamins and microelements found in vegetables, and its taste is liked by both children and adults. The Globe can be served on both a festive and everyday table. It goes well with rice, pasta and potatoes, and will be an excellent addition to meat, as well as as an independent dish.
