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➠ Zucchini and eggplant appetizer for the winter

Zucchini and eggplant appetizer for the winter

2247

Kitchen Russian

Calorie content 23.7 kcal

Portions 1.5 l.

Cooking time 60 minutes

Proteins * 0.8 gr.

Fats * 2.1 gr.

Carbohydrates* 4.1 gr.

Zucchini and eggplant appetizer for the winter

Content

An eggplant and zucchini appetizer is a great way to diversify your daily menu. This dish goes well with a wide variety of meat dishes and side dishes. Plus, making it at home is not difficult at all. The main thing is to choose ripe vegetables with no signs of damage.

Ingredients

Cooking process

Wash the eggplant and peppers thoroughly, then fry the vegetables on all sides over an open fire. After completing the procedure, areas with darkened skin on vegetables must be removed. Baked vegetables must be chopped using a meat grinder or blender.

Next, you need to peel the onion, then cut it into small cubes. Grate the carrots. Put the chopped vegetables in a saucepan and simmer together with vegetable oil until they become soft.

The next step is to add zucchini to the stewed onions and carrots, which must be pre-washed and cut into small cubes.

After a few minutes, we send chopped peppers, tomato paste and a little less than half a glass of hot water to the vegetable mass. We mix everything.

After a couple of minutes, add chopped eggplant, garlic and bay leaf there. Mix everything well and simmer for 15 minutes over low heat, not forgetting to constantly stir the contents of the pan in the process. We put the finished salad in sterilized jars and roll up the lids.