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.
3 quarts tomato juice
2 cups oil
1 1/4 cup sugar
3-3 1/2 tablespoons salt
1/3 cup vinegar
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)
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.