Bulgarian eggplant manjo salad for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What is this outlandish dish? Eggplant manzho for the winter is a bright, delicious Bulgarian salad that can be safely classified as an appetizer. Harvesting it is done simply and it turns out fragrant, full of vitamins and other useful substances. Ready to try? Then let's get started!

Manjo - eggplant preparation for the winter: what to do?

The basis of this snack is vegetables. Sometimes beans are added. In the classic recipe, all components are added at once and stewed.

You will need the following ingredients:

• Eggplant. If they are young, then you can not soak the fruits. If the vegetables are bitter, you need to sprinkle them with s alt in a chopped form, hold it for a little. The bitterness must go.
• Tomatoes. The appetizer is prepared on a tomato sauce. Vegetables are twisted in a meat grinder or frayed. By the way, you can also use tomato paste.
• Carrot, onion. We cut them coarsely.
• Bulgarian sweet pepper. We add it equally with eggplant, that is, in the same amount.
• Garlic, hot pepper, herbs - for taste and aroma.
• Vinegar will serve as a preservative in the dish, inhibit the development of microorganisms, make the taste brighter - just don't overdo it.

Eggplant manjo salad for the winter is traditionally closed in jars. It usually does not require additional sterilization. Simply pour the boiling mass into prepared containers and seal.

A simple eggplant manjo recipe for the winter

This is a blue snack option. All ingredients are stewed together, and they do not need to be fried first. To make the dish tasty, you must strictly observe the ratio of products indicated below.

Product List:

• 300g carrots;
• 2 kg eggplant;
• one head of garlic;
• 3 kg tomatoes;
• 1 kg onion;
• a third cup of s alt;
• glass of vegetable oil;
• 2 kg sweet bell pepper;
• half a cup of vinegar essence;
• half a cup of granulated sugar;
• a pod of hot pepper (if you like it hot, then put a couple along with the seeds).

Cooking easy

To prepare this dish, follow the instructions below:

1. Eggplant manjo for the winter is quite simple to create. Wash all the vegetables, put them on the kitchen table, wiping them with a towel from excess moisture.
2. Chop the onion into strips, and for carrots you can use a large special grater.
3. Cut the sweet pepper in half, remove the seeds fromstalks, also chop straws.
4. Cut eggplant into circles.
5. Tomatoes and hot peppers are passed through a meat grinder or chopped in another possible way. Crush the garlic and add to the tomatoes.
6. Pour in vegetable oil with vinegar, add s alt and sugar to the cooking container, put it on the stove over medium heat, add the tomato mixture, stirring well. We spread the rest of the vegetables there, let it boil, stirring regularly and gently. Cook over low heat for 30-40 minutes.
7. During this time we prepare jars and lids.
8. Pour eggplant manjo salad into containers for the winter, cork, send to cool under a warm blanket. Then we put it away for storage. You need to keep such a salad in a cool place, for example, in the cellar or at the bottom of the refrigerator.

Not for winter

There is also a variant of eggplant manjo not for the winter. It can be prepared, for example, for dinner, as an independent hot dish or side dish. Pre-fry the vegetables, this will make the dish even more aromatic and tastier.

What do you need?

To prepare such a salad, you need to stock up on the following products:

• a kilo of eggplant and half a kilo of tomatoes;
• a pair of medium sized carrots and 2-3 medium onions;
• a pair of sweet peppers originally from Bulgaria;
• a little oil for frying;
• garlic - a few cloves;
• s alt and sugar - a pinch each.

How do we cook?

Follow the following instructions:

1. Cut the washed eggplant into circles, then sprinkle them with s alt. After half an hour, they need to be rinsed, squeezed by hand and dried from excess moisture.
2. Fry vegetables in vegetable oil until golden brown.
3. Then remove the eggplant from the container and add a little more oil. Fry the onion cut into rings, add the grated carrots.
4. Grate the tomatoes, transfer to the pan, simmer for 5-7 minutes.
5. Add s alt and sugar to the mass, stir.
6. Put the fried eggplants in a saucepan, sprinkle them with sweet pepper strips, add the prepared vegetable mass from the pan.
7. Put the container on a small fire, simmer under the lid for 20 minutes.

At the end, add crushed garlic, fresh chopped herbs and immediately turn off the stove. Let's brew for half an hour. And that's it! The finished dish can be served at the table!