Eggplant Salad for the Winter
An eggplant relish is a great way to add variety to your winter pantry.
UO-Shu
Recipe author
Eggplant Salad for the Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 44 %
7 g
Carbohydrates 50 %
8 g
91 kcal
GI:
88
/
0
/
13
- Greek food has a flavor all its own. The catch is that Greek dishes are built around "summer" produce, since home canning isn't very common in Europe. In Russia it's the opposite—home cooks love to put up preserves for the winter—so this canned Greek-style eggplant relish was actually developed there. Choose the smallest eggplants you can find. Wash them well, remove the stems, cut a deep slit lengthwise in each one, and fry them whole in hot vegetable oil (or roast them in the oven, whichever you prefer). Sauté the finely chopped onion and finely chop the herbs. Combine the onion and herbs and stir in about 3 tablespoons (40 g) of the salt. Make a tomato sauce from the tomatoes, or use ready-made tomato paste. Stuff the prepared eggplants with the onion-herb mixture. Add a little tomato sauce to sterilized jars, pack in the eggplants, and top with hot tomato sauce, leaving 1 inch of headspace. Process in a water bath for 60–100 minutes, depending on the jar size.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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