There are many ways to preserve vegetables: in marinade, with caviar, with garlic and herbs. Among these recipes, an appetizer with eggplants – bakat – takes pride of place. His recipes are distinguished by their simplicity and speed of preparation. Even from my grandmother, many housewives might have heard: “I preserve bakat every year, and it invariably pleases me with its taste.”
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Classic recipe
When time is seriously limited, salad recipes without sterilization become the most valuable. The use of kitchen appliances allows you to prepare vegetables much faster. Eggplant bakat for the winter comes out very juicy and with a slight spice.
Ingredients:
- 1 kg blue eggplants;
- 1 kg of tomatoes for juice;
- 0.5 kg of sweet bell pepper;
- 200 g carrots;
- fresh parsley;
- 1 hot chili pod;
- 1 large head of garlic;
- 80 g sugar;
- 30 g rock salt;
- 1 glass of oil;
- 60 ml acetic acid.
Recipes give approximate quantities of ingredients.
- Choose eggplants that are strong and without damage. Vegetables are washed under water, the stalks are removed, and cut into cubes.
- Sweet peppers are peeled and cut into large squares. For beauty, it is recommended to take red or orange pods.
- The carrots are peeled and chopped on a coarse grater. For decoration, you can cut into circles or with a curly knife.
- Tomatoes, peeled garlic and hot peppers are crushed in a meat grinder or blender. The output is a homogeneous mass. It is placed in a large saucepan.
- The greens are finely chopped and added to tomato juice. Bring the mixture to a boil over medium heat.
- Salt, granulated sugar, vinegar and oil are added to the juice. After the spices, add eggplant, carrots and peppers.
- Vegetables are cooked over low heat. A few minutes after the start of stewing, they should be completely covered with tomato paste. If a sufficient amount of juice is not formed, then tomatoes are added during the cooking process.
- Boil the salad for 40 minutes.
- After the specified time, the hot bakat is placed in pre-sterilized jars and closed.
The advantage of this recipe is that the eggplants are closed for the winter without sterilization. The total time to prepare the salad is no more than 2 hours.
Low-fat salad recipe
Eggplants love oil. For this reason, many recipes contain large amounts of vegetable oil. This makes the workpiece heavier and fattier.A distinctive feature of this cooking method is that no more than 120 ml of oil is used for the entire bakat. The yield of the finished product is about two liters.
Ingredients:
- 1 kilogram of eggplant;
- 1 kilogram of fleshy tomatoes;
- 500 grams of sweet pepper;
- 250 grams of carrots;
- 2 pinches of ground red chili pepper;
- Parsley;
- Dill;
- 5 large cloves of garlic;
- 3 tablespoons granulated sugar;
- 1 tablespoon salt;
- 120 ml oil (sunflower or olive);
- 60 ml table vinegar.
Recipes with increased amounts of garlic and hot pepper can make the salad spicier. For lovers of mild dishes, it is recommended to reduce the amount of garlic.
- Vegetables are washed under running water. The skins of carrots and garlic are removed.
- Eggplants are cut into cubes and salted. Salt removes excess bitterness, promotes the release of juice during stewing, and also prevents the absorption of excess oil.
- The pepper is seeded and cut into cubes. It is better to choose the red variety. The color of the salad will be brighter.
- Chop the carrots into large strips.
- The tomatoes are pre-scalded. Their peel is removed. Peeled vegetables are crushed in a blender to obtain juice.
- Transfer the tomato paste into a saucepan. Chopped garlic and chili pepper are added to it. The use of hot capsicum is allowed. 2-3 rings are enough for the preparation.
- Sunflower oil, salt and granulated sugar are added to the paste. The mass is stirred until smooth. After boiling, add chopped greens. Boil the sauce for 1-2 minutes until the sugar is completely dissolved.
- The eggplant slices are washed under water and squeezed out. Dried vegetables are added to the pasta. Sweet peppers and carrots are also added there.
- Bakat is cooked over low heat for half an hour.
- A few minutes before cooking, add vinegar. It is worth preserving the salad after a preliminary test. If necessary, add salt, sugar, and other spices and bring the dish to a boil.
- The salad is placed in jars and covered with lids. Canned vegetables cool under a thick layer of blankets. It is important that this process occurs slowly.
Eggplant bakat prepared for the winter is stored for a year in a cool basement.
