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➠ Assorted vegetable salad for the winter
➠ Eggplant and cauliflower salad for the winter

Eggplant and cauliflower salad for the winter

1447

Kitchen Russian

Calorie content 75.3 kcal

Portions 0.5 l.

Cooking time 55 minutes

Proteins * 1.3 gr.

Fats * 4.2 gr.

Carbohydrates* 17.8 g

Eggplant and cauliflower salad for the winter

Content

Since eggplants and cauliflower themselves have a somewhat bland taste, hot peppers, garlic, onions and a dressing with tomato paste should be added to the salad for the winter with these vegetables for piquancy.

Ingredients

Cooking process

Disassemble the cauliflower into inflorescences, remove the hard stems. Wash the cabbage thoroughly.

Fold the cabbage inflorescences into a saucepan. Wash the eggplants and cut into small cubes.

Peel the onion and cut into cubes.

Add the onion and eggplant to the cauliflower saucepan.

Pour in granulated sugar, salt, mix.

Mix water and tomato paste separately.

Stir water with pasta until smooth, pour over vegetables. Add vegetable oil, mix.

Set the pan with the workpiece on low heat, bring to a boil and simmer for about half an hour, then add finely chopped hot pepper, garlic passed through a press.

Pour in vinegar, stir and turn off the heat. Arrange the salad in sterile jars, tighten with screw lids, gradually cool under a blanket and place in the cold for storage.

Bon Appetit!