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Zucchini and eggplant salad for the winter

0
7770
Kitchen Russian
Calorie content 73.6 kcal
Portions 1 port.
Cooking time 90 minutes
Proteins * 0.9 gr.
Fats * 3.3 gr.
Carbohydrates* 17.8 g
* per 100 gr. product
Zucchini and eggplant salad for the winter
Content

Eggplant and zucchini salad retains the natural taste and aroma of vegetables even in winter, when rolled up in jars. It does not contain any special ingredients and is quite budget friendly if you have to buy vegetables from the market.

Ingredients

Cooking process

step 1 out of 16
Wash the vegetables.
step 2 out of 16
Peel the vegetables from the excess peel.
step 3 out of 16
Cut the eggplants into small cubes, put them in a deep saucepan and season with salt, cover with cold water.
step 4 out of 16
Cut the onion into large cubes.
step 5 out of 16
Cut the carrots into half rings.
step 6 out of 16
Fry the onions in oil for 5 minutes.
step 7 out of 16
Put carrots to the onion, fry for another 5 minutes.
step 8 out of 16
Chop the zucchini into cubes.
step 9 out of 16
Fry the courgettes for 10 minutes, until they are browned. Put all vegetables in a saucepan.
step 10 out of 16
Cut the peppers into cubes and fry until golden.
step 11 out of 16
Transfer the pepper to the rest of the vegetables.
step 12 out of 16
Remove the eggplants from the water, put in the pan. The eggplant water absorbed all the bitterness and turned brown.
step 13 out of 16
Fry the eggplants until golden brown.
step 14 out of 16
Put eggplants in a saucepan with vegetables, add vinegar, granulated sugar, salt. Stir, cover and cook for 20 minutes. over low heat.
step 15 out of 16
Do not forget to stir the salad periodically.
step 16 out of 16
Lay out the workpiece in sterile jars, tighten the lids and turn over under a warm handkerchief. Allow to cool completely.

Bon Appetit!

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