Table of contents:
- Ingredients for eggplant with carrots
- A method of cooking eggplant with carrots - vegetable salad for the winter
"Eggplant with carrots" is a delicious vegetable salad for the winter made from seasonal vegetables, which can be served as an independent dish or as a side dish for meat. This thick mixture can be spread over slices of toasted bread, stuffed with pita bread or pita bread. There are three vegetables that, in my opinion, cannot exist without each other - eggplant, carrot and tomato. This classic combination is always tasty and healthy. Blanks with a large number of tomatoes do not require the addition of vinegar, salt, clean dishes and sterilization are enough for preservation, and a little granulated sugar is needed to improve the taste balance.
These blanks keep well in a cool place and will delight you with the aroma of the harvested crop in cold winter.
- Cooking time: 1 hour
- Quantity: 2 cans with a capacity of 0.7 l
Ingredients for eggplant with carrots
- 1 kg eggplant;
- 500 g of young carrots;
- 250 g of onions;
- 150 g sweet pepper (1-2 pcs);
- 2 pods of hot pepper;
- 300 g yellow tomatoes;
- a small bunch of parsley;
- 10 g of coarse salt;
- 25 g granulated sugar;
- 20 ml odorless olive oil.
A method of cooking eggplant with carrots - vegetable salad for the winter
Onions, semi-sweet or sweet varieties, peel them off, cut off the root lobe. Chop the onion very finely, throw it into a wide saucepan or deep cast-iron pan with heated odorless olive oil.
Next, we send hot pepper pods cut into rings, which, depending on the degree of pungency, can be removed from seeds and membranes.
Wash young carrots with a brush or washcloth with an abrasive layer, cut into thin slices, put in a frying pan. Saute vegetables for 5-7 minutes over medium heat, stirring constantly so that the onions do not burn.
Cut ripe eggplants into slices about 1 centimeter thick. Then we cut each circle into 4 parts, throw it to the browned vegetables.
Tomatoes are always added to such salads without the skin. To do this, make a small incision on the tomatoes and lower them in boiling water for a couple of minutes. Then cool in a bowl of ice water and remove the peel. We cut out the seal, cut the tomatoes into several large pieces, send them to the rest of the vegetables.
Now add sweet bell peppers, seeded and cut into large cubes. Pour in salt and granulated sugar, mix. Simmer over low heat for 25 minutes.
Finely chop a bunch of parsley (only leaves), add to the salad, which is stewed over the fire, 5 minutes before it is ready.
While the vegetables are stewing, we prepare the jars for storing the blanks - wash them in a baking soda solution, rinse them with clean water. Next, we sterilize over steam or dry in an oven heated to 120 degrees.
Boil the seaming lids for 5 minutes.
We put hot vegetables in warm jars, fill the jars up to the shoulders, close them with clean lids. We sterilize the salad at a temperature of 90 degrees Celsius for 10-15 minutes (cans with a capacity of 700 g).
We cool the finished canned food at room temperature, put it in a cool dark place, so they can be stored for several months. Storage conditions from +2 to +8 degrees.