Favorite salad for the winter - I was very sorry that I had prepared a little

Step-by-step cooking

1. Step 1:

   

   We wash all the vegetables well and remove the stems from the eggplant and tomato.

2. Step 2:

   

   With washers 1.5-2 cm thick, cut the eggplant.

3. Step 3:

   

   We spread them on a baking sheet greased with vegetable oil, the upper surface of the eggplant is also greased with oil and sent to the oven.

4. Step 4:

   

   Cut the onion into half rings, put it in a frying pan and fry until golden brown.

5. Step 5:

   

   Grate the carrots on a Korean grater.

6. Step 6:

   

   Add to the onion and continue to fry until the carrots are ready.

7. Step 7:

   

   Rub the celery root on a Korean grater.

8. Step 8:

   

   Spread the root for roasting and cook for another 5-7 minutes.

9. Step 9:

   

   Add salt.

11. Step 10:

    

    Cut the tomatoes, peel the red hot chili pepper from the seeds and twist it in a meat grinder.

12. Step 11:

    

    At 200 degrees, eggplants were fried in the oven for 30 minutes.

13. Step 12:

    

    Add salt and sugar to the mashed tomatoes with pepper.

14. Step 13:

    

    Chop the parsley and dill.

15. Step 14:

    

    Add to our roasting.

16. Step 15:

    

    Pour a ladle of juice and a tablespoon of vegetable calcined oil on the bottom of the jar, then spread the eggplants, the next layer is roasting. Alternate layers by pouring them with juice.

17. Step 16:

    

    From the edge of the jar we leave 2 centimeters not filled with salad. We put the jars to sterilize for 1 hour.

18. Step 17:

    

    Sterilization begins from the moment the water boils in the pan. The water should cover the jars by the rib, we put a towel on the bottom of the pan. We cool the cans under a blanket or blanket for two days, the longer the preservation cools down, the better your preparation for the winter will be.