1. Main Page
  2. Homemade preparations
  3. Winter salad of zucchini and eggplant

Winter Zucchini and Eggplant Salad

A zesty vegetable salad — a great addition to your winter menu. I always put up a lot of preserves for the winter, and by spring there's nothing left! Today I opened the first jar of this eggplant salad — it disappeared in minutes, and it's so good with dark rye bread. I want to share the recipe, so don't lose it: definitely make a note and give this salad a try — it's really, really delicious!

JuliaAuthor avatar
Recipe author
Winter salad of zucchini and eggplant
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 36 % 4 g
Carbohydrates 55 % 6 g
61 kcal
GI: 100 / 0 / 0
    1. Wash the eggplant and zucchini, peel them, and cut them into small cubes.
    1. Peel the onion, wash it, and cut it into cubes.
    1. Core and seed the bell peppers, remove the stems, wash them, and cut them into cubes about the same size as the other vegetables.
    1. Peel the garlic and press it through a garlic press.
    1. Wash the tomatoes and cut them carefully into cubes.
    1. Now pour vegetable oil into a Dutch oven or heavy pot and set it over the heat. Once the oil is good and hot, add the onion and fry until lightly golden.
    1. Add the bell pepper to the onion and fry it too — you want the vegetables to actually fry, not steam.
    1. Next add the eggplant and fry until soft, then add the zucchini. Stir constantly with a wooden spoon as everything cooks.
    1. Add the tomatoes last and keep cooking until the liquid has cooked away.
    1. Wash the parsley, pat it dry, chop it finely, and stir it into the salad along with the garlic. Salt it right at the end and add ground red pepper to taste.
    1. Spoon the hot mixture into clean, sterilized jars and seal them airtight with lids. Turn the jars upside down, wrap them in a blanket, and leave them for 24 hours, then move them to the cellar.
  • I always set a little aside to taste, because by the time it's done there's a line of my favorite "beggars" gathered at the table ;)
  • Happy canning!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Young zucchini - 24  kcal/100g

Similar recipes

Related and additional categories: