“Eggplant with carrot” is a delicious vegetable salad for the winter of seasonal vegetables, which can be served as a separate dish or side dish to meat. This thick mixture can be spread on slices of toasted bread, stuffed with pita or pita bread. There are three vegetables that, in my opinion, cannot exist without each other - eggplants, carrots and tomatoes. This classic combination always turns out to be delicious, and also useful. Preparations with a large number of tomatoes do not require the addition of vinegar, for the preservation of enough salt, clean dishes and sterilization, and to improve the taste balance you need a little sugar.
These blanks are well kept in a cool place and will delight you with the aroma of the harvest in cold winter.
- Cooking time: 1 hour
- Quantity: 2 cans with a capacity of 0.7 l
Ingredients for Eggplant with Carrot
- 1 kg of eggplants;
- 500 g young carrots;
- 250 g onions;
- 150 g of sweet pepper (1-2 pieces);
- 2 pods of bitter pepper;
- 300 g yellow tomatoes;
- a small bunch of parsley;
- 10 g of coarse salt;
- 25 grams of granulated sugar;
- 20 ml of unscented olive oil.
Method of cooking eggplant with carrot - vegetable salad for the winter
Onions, semi-sweet or sweet varieties, peeled from the husk, cut off the root lobe. Chop the onion very finely, throw in a wide saucepan or a deep cast iron skillet with heated unscented olive oil.
Then we send bitter pepper pods cut into rings, which, depending on the degree of hotness, can be removed from seeds and membranes.
Young carrots with my brush or washcloth with an abrasive layer, cut into thin circles, put in a frying pan. Fry vegetables for 5-7 minutes over medium heat, constantly stirring, so that the onions are not burnt.
Cut ripe eggplants into slices about 1 centimeter thick. Then cut each circle into 4 parts, throw in the browned vegetables.
Tomatoes in these salads are always added without the skin. To do this, make a small cut on the tomatoes and put them in boiling water for a couple of minutes. Then cool in a bowl with ice water and remove the peel. Cut the seal, cut the tomatoes into several large pieces, send to the rest of the vegetables.
Now add the sweet Bulgarian pepper, cleared of seeds and cut into large cubes. Pour salt and sugar, stir. Simmer on low heat for 25 minutes.
A bunch of parsley (only leaves), chop finely, add to the salad, which is stewed on the fire, 5 minutes before it is ready.
While the vegetables are stewing, prepare the jars for storing the blanks - wash them in baking soda solution, rinse with clean water. Next, sterilize over steam or dry in an oven heated to 120 degrees.
Covers for seaming boil for 5 minutes.
In warm jars we lay out hot vegetables, fill jars up to the hangers, close them with clean lids. Sterilize the salad at a temperature of 90 degrees Celsius for 10-15 minutes (cans with a capacity of 700 g).
Cool the prepared canned food at room temperature, remove it in a cool dark place, so they can be stored for several months. Storage conditions from +2 to +8 degrees.