“Ten” Eggplant Salad for Winter
Easy preserve with 10 of each vegetable - eggplant, peppers, onions, tomatoes, plus garlic. Simmer, jar, enjoy.
Updated : 09 March, 2026
Easy
About 30 min.
Ingredients
10
Eggplant
10
Bell pepper
10
Onions
10
Tomato
10
Garlic
5 tablespoon
Vinegar
200 milliliters
Vegetable oil
2 tablespoon
Sugar
2 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Root vegetables are best washed with a brush or a stiff sponge under running water.
Preparation
Step 1
How do you make “Ten” eggplant salad for winter? It’s very simple - you won’t even need a scale, because you need exactly ten of each ingredient. This time I’m making half a batch, meaning “a five.”
Step 2
Take ten each of eggplants, bell peppers, onions, and tomatoes. Wash the vegetables. Peel the onions; cut off the stems from the eggplants. Cut the peppers in half and remove the core and seeds. Peel ten garlic cloves. Rinse everything well and pat dry.
Step 3
Take a large heavy-bottomed pot. Pour in 200 ml (about ¾ cup + 1 tbsp) odorless vegetable oil.
Step 4
Slice the eggplants into rounds 0.5-1 cm (about ¼-½ in) thick. Place the eggplant slices into the pot with the oil and add salt and sugar so the eggplants release juice.
Step 5
Slice the onions into half-rings. If the onions are large, cut the half-rings in half again (quarter-rings). Layer the onions over the eggplants.
Step 6
Next, slice the peppers into strips or half-rings and layer them over the onions.
Step 7
This step is optional and can be skipped. I don’t like tomato skins in winter salads, so I remove them while cooking. It doesn’t take long. To peel tomatoes quickly, make a shallow X on the skin, dip the tomato in boiling water for a couple of seconds, then into cold water - the skin comes off easily.
Step 8
Cut the tomatoes into wedges (6-8 pieces each). Add them as the next layer in the pot. Place the pot over medium heat and bring to a boil.
Step 9
After it comes to a boil, reduce the heat and simmer for about 20-30 minutes over low heat, gently stirring the salad 2-3 times, trying not to break up the vegetables. Then add the chopped garlic and vinegar, and cook about 5 minutes more, until the vegetables are tender.
Step 10
While the salad cooks, prepare the jars. Wash the jars with baking soda and sterilize them in any way you prefer. Pack the boiling-hot salad into the jars and seal with lids. Turn the jars upside down, wrap in a blanket, and leave until completely cool.
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