The legendary Globus eggplant salad: the recipe is easier than you think! Vegetable salad "Globe" with eggplant, sweet peppers and tomatoes - a simple step-by-step recipe for cooking for the winter with a photo.

It is not entirely clear where winter salad from eggplant is such a name, but the dish is simply excellent, and the recipe is simple to the point of impossibility. Harvesting Globus salad with eggplant for the winter is within the power of even beginners in this business - the jars will not “break off”, and sterilization will not be required during the cooking process.

So, to prepare this snack you will need:

• half a kilo of onions and carrots;
• 1 kg of the actual main ingredient - eggplant;
• 1 kg of bell pepper;
• 2 kg of tomatoes.

For refueling, we also take 1 tbsp. l. sugar and salt, 100 g of vinegar (6% is needed), 200 g sunflower oil. We advise you to adhere to just such proportions so that the result is perfect.

Washed and dried vegetables need to be cut. Before this, the stalk and tip are cut off from the eggplant. It is recommended to cut vegetables large, that is, onions in thick rings, carrots in circles, and eggplant can be in half rings. We clean the peppers from seeds and stalks and also cut them into large squares or strips. Tomatoes are cut into slices, later they will be on top, they will give juice, which will provide amazing flavor to the whole dish.

Pour into a cast iron pot liquid ingredients, then in a certain sequence they are placed in a container and vegetables: carrots, onions, eggplants, peppers and tomatoes. Then everything is brought to a boil, and then stewed for about 40 minutes. low fire. Note that you don't need to stir!

After that, we immediately scatter the salad over the jars, which were washed in advance with baking soda and sterilized (steamed or in the oven, whichever is more familiar). We roll up all the lids and that's it! You don’t even have to wrap our blank with blankets, it can cool down simply at room temperature.

To make the Globus salad with eggplant for the winter delicious:

• you do not need to add water to the dish, since the tomatoes secrete enough juice to stew the salad;
• for cooking, it is necessary to use a cauldron, but not pans with a thin bottom. The use of ducklings is allowed;
• sterilization of lettuce in jars is no longer required.

The salad comes out fragrant and very tasty. It goes well as an appetizer or as a salad with any side dish. You can store it in any conditions with other winter preparations. From the same ingredients, you can prepare an excellent Globus lecho, but this is a completely different recipe.

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Vegetables

Description

Ingredients

Steps

The process of preparing a delicious vegetable salad for the winter, start by preparing the dishes in which you will put the finished hot billet. The salad is not subjected to additional sterilization, so be sure to rinse the jars and lids in warm water with addition baking soda, rinse thoroughly under running water and then sterilize. Fill the glassware with boiling water by a third and place in the microwave, and then, choosing the maximum strength of the waves, heat for five minutes. You can easily put three half-liter jars in the microwave, which will save your time. If this method does not suit you, then warm the jars for a couple for five minutes. Be sure to boil the lids for three minutes in boiling water, and then put them on a dry towel made of natural fibers or paper and cool. Before immersing in boiling water, be sure to remove the sealing rings from them, and then put them back in their original place after the covers have completely cooled. Engage in the preparation of vegetables, and cover sterile dishes with a clean napkin. eggplant, Bell pepper and tomatoes, wash thoroughly in warm water and rinse. After that, set aside the tomatoes and peppers, and start preparing the eggplant. Trim the stalks and divide the vegetable into four parts lengthwise. Cut each slice into beautiful large cubes. Place the eggplant in a large bowl.



Select the most beautiful and fleshy fruits of bell pepper and remove the stalk, as well as the testicles along with the grains. Now start chopping the pepper. The signature difference of the Globe salad is that all vegetables are cut into identical rather large pieces. Pepper should look like in the photo. Pour the crushed peppers carefully into a separate saucepan.



Carefully, trying not to crush, cut into large pieces tomatoes. To prepare a salad, select juicy tomatoes, because you do not need to add water to the assorted recipe. Transfer the chopped tomatoes to a clean container of sufficient size.



Peel the onions from the husk, and then immerse the bare onions for a few minutes in a bowl filled with cold water. This procedure will remove the excess caustic esters contained in them, and when cutting you will not experience discomfort. Drain the slightly colored water, and cut the onion into thick rings, the width of which should be about a centimeter. Put the chopped onion into a bowl.



Peel the washed carrots from the skin, and then cut into thick circles across the root crop. You will get the same mouth-watering pieces of carrots as in the photo.



Into the deep thick-walled pan with a lid or a cauldron with a volume of at least six liters, pour a portion of vegetable, necessarily refined, oil and vinegar. Then lay out the vegetables in layers. Put circles of colorful carrots in the first layer, put onion rings on them. Place the eggplants in the third layer, and spread the fragrant bell pepper on top of them. The last, final, layer should be juicy pieces tomatoes.



Assorted stew for forty minutes under a lid over low heat, just keep in mind that you do not need to mix the salad during the stewing process. After 35 minutes, add a measured amount of granulated sugar and table salt to the salad, and then gently mix with a long-handled spoon. Try assorted flavors. If the specified amount of spices, according to your feelings, is not enough, then adjust the proportions to your liking. But be especially careful with salt: keep in mind that during storage, the salad becomes a little saltier. After adding salt and sugar, heat the salad for five minutes.



Arrange the prepared Globus salad in prepared sterile jars, and then roll it up. Assorted needs to cool slowly, so wrap the jars with a warm blanket or cotton blanket and leave to cool completely. Lettuce can cool down for up to ten hours, depending on room temperature. It is recommended to store vitamin assortment in a moderately cold and dry room, which is reliably protected from direct sunlight. Under the specified conditions, Globus salad can be stored for a calendar year after canning. Serve the salad by heating the jar to room temperature, and be sure to cover the uncorked container and refrigerate. Try to use its contents throughout the day.



Bon appetit!

Get ready for the season!

The name probably came from the distant, still Soviet times, when Hungarian canned goods were sold in abundance on store shelves. Since then it has been delicious. vegetable stew took root in our kitchen, the housewives mastered the recipe, perhaps they brought something of their own and turned out to be an excellent vegetable salad, which is well stored all winter

The dish is simply excellent, and the recipe is simple to the point of impossibility. It is prepared without sterilization and is so easy that he just took chopped vegetables, put them in a cauldron, boiled them and put them in jars. The main thing is to accurately observe all proportions, and then the salad will not explode and will delight you with its taste all winter.

- eggplant - 1.5 kg;
- tomatoes - 1 kg.;
- sweet pepper - 1 kg.;
- carrots - 600 gr.;
- onion - 600 gr.;
- granulated sugar- 110 gr.;
- table salt - 35 gr.;
- vinegar - 70 ml;
- vegetable oil- 200 ml.

Cut the sweet pepper pods in half, remove the stem and seeds. Cut the pepper into strips or large cubes. For blanks, it is better to use fleshy varieties of peppers.

Onion cut into thin half rings. Instead of onion, you can add shallots, it is sweeter and its taste is not so sharp.

Ripe eggplant cut into large slices. Nowadays, eggplant varieties have been bred that are not bitter, so you do not need to salt and rinse vegetables to get rid of bitterness.

Cut the carrots into thin strips or rub on a Korean grater.

We cut the tomatoes into four parts, cut out the seal near the stalk.

Mix chopped vegetables in a deep bowl.

Adding sugar table salt, vegetable oil and vinegar, mix the ingredients well.

We close the dishes with a lid, put on the stove, bring to a boil over medium heat. Cook for about 40-50 minutes over low heat. Open the lid 15 minutes before it's ready to let the excess liquid evaporate.

We pack the hot mass into sterile jars, screw the lids tightly, turn over onto the lid. We cover the canned food with a blanket, leave it for several hours. Pay attention to this step-by-step recipe for a dozen eggplant salad for the winter.

We clean the cooled canned food in a cool basement or cellar. Storage temperature from +2 to +8 degrees Celsius.

Variety of appetizers and salads tomato sauce with peppers fragrant herbs And hot spices, cooked by adding fresh cabbage and even rice, many housewives, closing more than one jar at a time. Almost everyone has their own own recipe or "highlight". Well, for those who have not yet encountered such blanks, we recommend that you familiarize yourself with how to cook Globus salad for the winter in two delicious options – with eggplant and without. This is easy enough to make, especially after looking at our recipe with tempting result photo.

The Globus salad was supplied to the Soviet Union by a large Bulgarian company. Many people liked its taste, so the housewives tried to pick up the ingredients in order to cook such a dish for the winter on their own.

Salad "Globe", the perfect recipe for harvesting for the winter with delicious eggplant

For eggplant salad you will need:

• Small eggplant - 6 kg.
• Sweet and ripe tomatoes - 1 kg.
• Sugar - 250 gr.
• Garlic - 1 head
• Table vinegar (apple) - 100 ml.
• Coarse salt - 3 tablespoons
• Bulgarian pepper - 500 gr.
• Vegetable oil - 300 ml.

Salad recipe for the winter:

Rinse ripe and juicy tomatoes, and scroll them through a meat grinder. To speed up the process, you can use a mixer or blender.

Sweet bell pepper also wash, cut into halves and remove the seeds and the light core. Chop the pepper into strips, but not very thin.

Peel the garlic from the husk by pressing on the clove with the blade of a knife, flatten it to get more flavor. The cloves can also be crushed with the bottom of a glass. Chop into thin strips. Let's start preparing the sauce to pour Globus salad for the winter.

Pour the juice into a saucepan, add well-chopped garlic and chopped peppers. Put the sauce on the stove, it is recommended to heat the sauce over low heat. You can add to the sauce allspice, cloves, fragrant fresh herbs.

As soon as the sauce boils, you need to add salt and, of course, sugar to it, wait for them to dissolve and pour in the vinegar. As soon as the sauce boils again, you can turn off the fire.

Now it's time for the eggplant. They are cut into rings (but if the fruits are large, then half rings are better) and sent for frying.

Ready eggplants are laid out on ready sterile jars and topped with hot sauce. It remains only to roll up the Globus salad for the winter metal lids and turn over, checking the jars for leaks.

Bulgarian salad "Globe" with vegetables

You will need:

• Red tomatoes - 4 kg
• Bulgarian peppers - 3 kg
• Onions and carrots - all 1 kg
• Sunflower oil - about 0.5 liters.
• Sugar - 2 tablespoons
• Vinegar (preferably table) - 100 ml
• Salt - 3 tablespoons

We wash and clean vegetables. We start cooking by boiling tomatoes - first, of course, you need to remove the peel and pass the pulp through a meat grinder. Cook the resulting puree for about an hour over medium heat.

We cut the carrots and onions, sauté for about 5-6 minutes. Add chopped peppers to them, literally for a couple of minutes. Then the contents of the pan can be added to the tomatoes.

Pour vinegar into the saucepan with vegetables, salt and also sugar. After 15 minutes, the salad for the winter is ready, you can lay it out in jars.

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Once upon a time, now Soviet times, on the meager counters of the stores, there were an abundance of canned food from Hungary produced by the Globus company in a row. Our hostesses did not think long, tasted, counted the ingredients. Soon, among home-made preparations, an eggplant salad with the same name appeared, a globe that was recklessly rolled up for the winter. The recipe for the preparation passed from hand to hand, many brought their ideas and desires to it. So the salad was overgrown with additions, the result was a great appetizer. The advantage of lettuce is that it does not require sterilization, but it never explodes.

Many people know a salad called Bulgarian, or Balkan recipe. A spicy snack is served on festive table, as a side dish for meat. It will be very sincere if you offer the household for dinner with mashed potatoes.

How to make Globe Salad with Eggplant

Wherever I read the recipe, everywhere there is a strict warning to strictly observe the proportions of the salad and the bookmark order. This is said to make the lettuce invulnerable to fermentation, and because of this, it does not explode, although it does not undergo sterilization at all. Although I think that the globe is excellent due to the preservative - vinegar, and a long boil. And the sequence is required to be observed due to the difference in the cooking time of vegetables.

Take:

• Eggplant - kilogram.
• Bulgarian pepper - kilogram.
• Sweet tomatoes - 2 kg.
• Onion - 500 gr.
• Carrots - 500 gr.
• Vinegar 6% - 100 ml. (love spicy marinade, take 9%).
• Sugar is a large spoon.
• Salt is the same.
• Sunflower oil - 200 ml.

Step by step cooking recipe

Cut the eggplant into large cubes.

Divide the carrots into large rings.

Do the same with onions.

Divide the tomatoes and peppers into large slices.

Pour vinegar, oil into a thick-walled pan, add salt and sugar. Turn on the fire, when the marinade warms up a little, fold the carrots, onions. Wait until it boils, throw in the eggplant, followed by the pepper. Tomatoes are added last.

Personally, I break this sequence and put the tomatoes first. Together with the marinade, they will quickly give juice, and the rest of the vegetables will immediately be cooked in in large numbers liquids.

Boil the contents of the pan for 35-40 minutes on a low fire.

Video recipe for a delicious salad Globus

Salad recipe under the general brand "globe", without eggplant. Good luck with your preparations.