Salads play major role in Russian and Ukrainian cuisine especially at holidays or any kind of celebration.At weddings tables are filled with delicious food and big variety of salads;Eggplant salad would be one of them.I love and adore Eggplant salads!

My mother in law is a wonderful cook with a heart full of love and care.She is also known as a praying woman. She always likes to surprise her grandchildren with goodies and tries to make something  special for her adult children. She shared this recipe with me and I would say that it’s my favorite eggplant salad so far.It’s healthy and surprisingly filling.This salad stores well for weeks in a jar or airtight container.

Marinade-

3 quarts tomato juice

2 cups oil

1 1/4 cup sugar

3-3 1/2 tablespoons salt

1/3 cup vinegar

Vegetables-

4-5 eggplants cut into short thick strip

3 red bell peppers

4 carrots peeled and thinly julienned

1 garlic head peeled and crushed

3/4 cup chopped parsley

1/2 cup chopped cilantro (optional)

Direction:

Combine marinade ingredients in a pot.Bring to boil.

In batches,add eggplant to marinade and cook for 12-14 minutes.

Place colander on top of a bowl and transfer cooked eggplants to colander .

Cook bell peppers for about 7-8 minutes.Transfer to colander.

Cook carrots 5-7 minutes and transfer to colander with the rest of the vegetables.

Transfer vegetables from colander to a another bowl.Add herbs,garlic,and 1 cup of the marinade.Mix well to combine all the ingredients.

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Eggplant Salad

Ingredients

• Marinade-
• 3 quarts tomato juice
• 2 cups oil
• 1 1/4 cup sugar
• 3-3 1/2 tablespoons salt
• 1/3 cup vinegar
• Vegetables-
• 4-5 eggplants cut into short thick strip
• 3 red bell peppers
• 4 carrots peeled and thinly julienned
• 1 garlic head peeled and crushed
• 3/4 cup chopped parsley
• 1/2 cup chopped cilantro (optional)

Instructions

1. Direction:
2. Combine marinade ingredients in a pot.Bring to boil.
3. In batches,add eggplant to marinade and cook for 12-14 minutes.
4. Place colander on top of a bowl and transfer cooked eggplants to colander .
5. Cook bell peppers for about 7-8 minutes.Transfer to colander.
6. Cook carrots 5-7 minutes and transfer to colander with the rest of the vegetables.
7. Transfer vegetables from colander to a another bowl.Add herbs,garlic,and 1 cup of the marinade.Mix well to combine all the ingredients.

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