Ingredients:
- zucchini – 300 gr.;
- eggplants – 300 gr.;
- carrots – 150 gr.;
- onion – 100 gr.;
- Bell pepper– 150 gr.;
- tomatoes – 400 gr.;
- sugar – 1 tbsp. l.;
- salt - to taste;
- vinegar 9% - 1.5 tbsp. l.;
- vegetable oil – 4 tbsp. l.;
- garlic – 3-4 large cloves;
- ground chili pepper – 1/3 tsp;
- ground pepper black – 0.5 tsp.
We peel the zucchini and do not cut it off the eggplants. Cut the zucchini into small cubes. Cut the eggplants into segments or medium cubes (they boil soft during the stewing process).
Remove the skin from the tomatoes by scalding the tomatoes with boiling water and then cooling under cold water. Cut half into medium-sized pieces. Grind the rest in a blender into puree. Cut the sweet pepper into strips.
Shred the carrots using a Korean or regular coarse grater. Cut the onion into half rings.
First, place the zucchini in well-heated oil and fry lightly, without browning.
Add the eggplants, followed by the sweet peppers. Mix the vegetables with the oil and leave to simmer for ten minutes until the oil is absorbed.
Add carrot chips, slices of tomato and onion. Mix everything. Cover and simmer for ten minutes. Stir twice so that the vegetables evenly absorb the oil and do not burn.
Fill in vegetable mixture chopped tomatoes. Bring to a boil, add salt, sugar, spices. Cover tightly and leave to simmer over low heat for 40-45 minutes, until full readiness vegetables
During this time, the zucchini should become soft and easily mash when pressed with a spoon. Pour in vinegar, rub through fine grater garlic. Warm the vegetable mixture for two to three minutes.
Lay out hot salad into prepared jars (we must sterilize the containers and leave the lids in boiling water). Cover with lids and seal tightly. This one turns out very tasty too. 
We wrap jars of salad in two or three layers of paper or newspaper, wrap them in warm clothes and let them sit for one and a half to two days until they cool down. Then we put it away for storage in the pantry or basement. Good luck with your preparations!
Quite a lot is known today. And certainly every housewife has her own version of this treasure. healthy products. The combination of vegetables with aromatic sunflower oil gives the salad an unforgettable taste of summer, and the sourness, which is achieved with the help of white wine vinegar, makes the dish exquisitely piquant.
The highlight of the eggplant and zucchini salad is that it is served in warm, but this does not mean that when it cools down, it cannot be eaten. Not at all. Each of its states (warm or cold) has its own advantages.
Bye eggplant and zucchini salad warm - the aromas become more colorful, and if you taste it cold, then each ingredient in the salad is felt more vividly and independently of each other.
The recipe is for 4 servings. It will take about 60 minutes to cook the warm zucchini.
Ingredients:
- eggplant – 3 pcs.;
- zucchini – 2 pcs.;
- tomato – 2 pcs.;
- onions – 2 pcs.;
- sunflower oil – 50ml;
- white vinegar– 1 tsp;
- salt,
- pepper - to taste.
Warm eggplant and zucchini salad - recipe.
Wash under running water and dry with a paper towel. We pierce the vegetables with a fork in several places (so as not to explode) and place them on a baking sheet. Preheat the oven and place the eggplants in it for 40-45 minutes. Baking temperature is 200ºС.
Cut the zucchini into circles no more than 1cm thick.
Next, salt the zucchini and leave them for 10 minutes.
Place the frying pan on the fire and pour sunflower oil and lay out the zucchini slices. Fry the zucchini on both sides until golden brown.
Cut the onion into small cubes.
Remove the skin from the tomato. To do this, dip the tomatoes in boiling water for 3-5 seconds, after making cross-shaped cuts at the top and bottom. Cut the tomatoes into small cubes.
Cut the zucchini into medium squares.
Peel the eggplants and cut into small pieces.
Let's prepare the salad dressing. Pour sunflower oil into a container, to which we add white wine vinegar.
Pepper and salt the dressing for eggplant and zucchini.
We combine chopped vegetables together: eggplants, zucchini, tomatoes, onions. Pour the prepared dressing into the salad. Mix carefully. Warm zucchini and eggplant salad- ready! Let's serve warm salad warm or cold. Bon appetit!
Tatiana Volodina.
How to make a salad of zucchini and eggplant?
My husband categorically dislikes zucchini and eggplant. However, he happily consumes such a snack in incredible amount- devoured a half-liter jar of the preparation at a time. I advise you to prepare a salad of zucchini and eggplant for the winter, it will become a great addition To meat dishes or as an independent treat.
- If possible, use those types of blueberries that do not taste bitter. So the cooking time will be reduced, and you will have to use less salt;
- if there are only dark zucchini on the farm, it’s not a problem. Before harvesting, you need to remove the dark skin with a potato peeler and you can safely use this variety in preparations. If this is not done, if heat treatment the pieces will have a dirty tint, which is not very visually pleasing. Although you won’t spoil the taste with such a vegetable;
- bell pepper is present in almost all recipes for vegetable rolls. Not everyone likes it, so cook it delicious snack You can do it without this vegetable.
Ingredients
- 200 gr. zucchini;
- 200 gr. eggplant;
- 40 gr. tomato paste;
- 1.5 tbsp. tomato juice;
- 1 medium-sized carrot;
- 1 light-colored onion;
- 2 small, red bell peppers;
- 1 tbsp. l. granulated sugar;
- 1 tsp. table salt;
- 70 ml vegetable oil without smell;
- 2 tbsp. l. vinegar 9%;
- 2 garlic cloves.
Preparing the salad
- I wash all the vegetables in running water and dry them on a thick towel.
- I cut off the tails of zucchini and blueberries, cut them into 1.5 cm cubes. If you were unable to find hybrid eggplants without bitterness, generously add salt to the chopped vegetable in a separate container for half an hour. Then drain the liquid that appears and rinse the pieces in a colander under the tap. excess salt. Let the water drain.
- I put pieces of zucchini and blueberries in a thick-walled bowl for cooking salad.
- I chop the onion into half rings, peel the pepper and cut it into small pieces.
- I grate the peeled carrots for the salad on a coarse grater.
- I add all the ingredients to the zucchini and eggplants, season with tomato paste and mix gently.
- In a separate bowl, whisk together salt, sugar, tomato juice and oil. I pour the mixture over my vegetables.
- I put the container on the fire, as soon as it boils, I reduce the heating intensity to minimum.
- After 25 minutes, season the salad with vinegar, crushed garlic and spices to taste.
- I put the jars in the microwave to sterilize (you can also use the oven).
- After 7 minutes, I place the workpiece in a hot bowl and immediately roll it up.
- I turn the jars of zucchini salad and eggplant over onto a thick mat and wrap it in an old blanket.
I store the preparation for the winter in a cool place after the jars have completely cooled.
Advice: fresh garlic You can replace dried to taste or omit it altogether.
If tomato paste If you don’t like it, add a few ripe tomatoes to the preparation. This canning recipe is especially good for large tomatoes - you can’t roll them whole into a jar, but they are ideal as an addition to such mixed preserves with zucchini and eggplant.
Prepared eggplant salad for the winter will be especially popular during any feast: festive or everyday. Making canned food is not a hassle if you have a good one at hand clear recipe. Products for making any snack option need those grown in the garden.
How to prepare eggplant salad for the winter?
Canned eggplant salad for the winter - recipes, usually accompanied by rich vegetable composition. Blues go well with peppers, tomatoes, zucchini, and are well received different spices. Before cooking, eggplants are given more attention than other ingredients.
- Before preparing any simple eggplant salad for the winter, the main ingredient must be removed from the bitterness. It is cut, sprinkled with salt, left for 30-40 minutes, washed with cold water.
- Even if the vegetables are not young, the seeds and peels are not removed.
- If the eggplants involve finely chopping the ingredients, you should not cook the preparation for a long time. You need to make sure that the pieces remain intact, otherwise it will not be salad, but caviar.
Eggplant salad for the winter without sterilization
In order for the winter one to be stored longer without sterilizing it, more preservative ingredients are added to the composition, this option- vinegar. The taste of this preparation is piquant; you can taste it after two weeks. Prepare 4 0.5 liter jars in advance.
Ingredients:
- blue ones - 1 kg;
- sweet pepper – 600 g;
- onion – 400 g;
- sugar – 150 g;
- butter – 150 g;
- tomato paste – 200 g;
- vinegar – 100 ml;
- salt – 50 g.
Preparation
- Cut the onion and pepper into quarter rings.
- Transfer to a saucepan, add pasta, butter, salt and sugar.
- Simmer for 30 minutes.
- Cut the eggplants (salted, washed and dried) into cubes and add to the tomato.
- Simmer for another 20 minutes.
- Seale eggplant salad for the winter.
This delicious salad from eggplants for the winter, prepared according to next recipe. Incomparable snack with a recognizable spicy taste will be good company a glass of alcohol during a feast. For the specified amount of ingredients, prepare 4-6 half-liter jars.
Ingredients:
- eggplants – 2 kg;
- tomatoes – 6 pcs.;
- sweet pepper – 6-7 pcs.;
- garlic – 3 heads;
- hot pepper “light” (small) – 6-7 pcs.
- sugar – ½ tbsp.;
- salt – 1 tbsp. l.;
- vinegar 9% - 70 g;
- oil – ½ tbsp.
Preparation
- Blanched tomatoes, chopped peppers, “light” (with seeds), peeled garlic, mince.
- Pour the puree into a saucepan and cook over medium heat.
- Pour in oil, vinegar, add salt and sugar.
- Simmer until boiling.
- Add eggplants, cut into slices, cook on low heat for 30 minutes.
- Transfer to sterilized jars and seal.
Zucchini-eggplant salad for the winter - an appetizer with a piquant taste that lovers will appreciate unusual conservation. By this recipe the dish turns out not spicy, soft and, if you do not have enough heat, add hot pepper; for the specified amount of ingredients you will need no more than 2 pods.
Ingredients:
- zucchini – 1 kg;
- eggplants – 1 kg;
- onion – 200 g;
- carrots – 200 g;
- sweet pepper – 200 g;
- tomatoes – 200 g;
- vinegar 9% - 100 ml;
- sugar – 50 g;
- salt – 50 g;
- oil – 150 ml;
- garlic – 1 head;
- black peas and allspice– 1 tbsp. l.
Preparation
- Salt the eggplants and rinse.
- Peel the zucchini, remove the seeds.
- Cut the tomatoes into 4 parts, peppers and onions into half rings, grate the carrots.
- Pour oil into a bowl and put on fire.
- Add vegetables, add salt, sugar, peppers, chopped garlic.
- Simmer for 1 hour.
- Pour in vinegar, simmer for 5 minutes.
- Seal the zucchini and eggplant salad for the winter.
Spicy eggplant salad for the winter will appeal to lovers of fiery appetizers. The recipe for the dish is very simple, but requires sterilization; for this, prepare a spacious pan and cover its bottom. First, filled jars are placed in the vessel, only then water is poured in, it should reach the “shoulders” of the jars.
Ingredients:
- eggplants – 2 kg;
- hot pepper – 5 pcs.;
- garlic – 150 g;
- tomatoes – 0.5 kg;
- sweet pepper – 5 pcs.;
- vinegar - ½ tbsp.;
- salt – 30-50 g.
Preparation
- Cut the eggplants into 0.5 cm slices.
- Fry in batches in oil.
- Grind tomatoes, peppers and garlic through a meat grinder.
- Put the sauce on the fire, cook until boiling, pour in vinegar, add salt, boil for 5 minutes.
- Place sauce and eggplant in layers in jars.
- Sterilize for 40 minutes.
- Seal your eggplant salad for the winter.
Amazing for the winter, you can serve it at a gala feast and have a tasty snack until lunch is ready. In moderation spicy snack has a rich, multi-faceted taste, with additional ingredients do not interrupt the main eggplant flavor.
Ingredients:
- eggplants – 2 kg;
- sweet peppers, carrots, onions – 0.5 kg each;
- garlic – 1 head;
- hot pepper – 1 pod;
- oil – 100 ml;
- vinegar 9% - 100 ml;
- sugar – 5 tbsp. l.;
- salt – 1 tbsp. l.;
- ground black and red pepper – 10 g each;
- Korean seasoning for carrots – 1 tbsp. l.
Preparation
- Cut the eggplants into strips (1 cm).
- Grate the carrots, pour boiling water over them and leave for 10 minutes. Squeeze out moisture.
- Cut sweet peppers (without seeds) and onions into half rings, peeled chili into rings.
- Mix all the vegetables (except eggplant), add all the dry spices, salt and sugar.
- Add garlic (mashed), oil and vinegar. Leave to marinate.
- Bake the eggplants for 15 minutes.
- Mix the marinade and baked vegetables, leave for 1 hour.
- Distribute hex into jars and sterilize for 15 minutes.
- Seal the Heh eggplant salad for the winter.
The "Ten" eggplant salad for the winter has this unusual name very reasonable. You need exactly 10 medium-sized pieces of all ingredients, this will make it very easy to remember the recipe. All the complexity of cooking comes down to preparing the vegetables; the main process is very simple and hassle-free.
Ingredients:
- blue ones, onions – 10 pcs.;
- sweet peppers, tomatoes, carrots – 10 pcs.;
- garlic – 10 cloves;
- oil – 150 ml;
- salt, sugar - 2 tbsp. l.;
- vinegar – 100 ml.
Preparation
- Cut onions, eggplants, peppers and tomatoes into cubes, grate carrots.
- Mix everything, add salt, sugar and butter.
- Boil for 40 minutes, add chopped garlic and vinegar, cook for 5 minutes.
- Pour into a sterile container and seal.
A minimalistic and tasty eggplant salad for the winter is prepared simply, quickly and without any frills. Its composition is not supplemented with tomato; if desired, you can add hot pepper to make the appetizer piquant. The workpiece is subject to sterilization, so make sure you have a suitable vessel in advance.
Ingredients:
- eggplants – 2 kg;
- sweet pepper – 1 kg;
- onion – 500 g;
- garlic – 4 cloves;
- dill greens – 1 bunch;
- vinegar - 2 tbsp. l.;
- oil for frying;
- salt – 20 g.
Preparation
- Cut the eggplants into large strips, remove the bitterness.
- Fry until softened.
- Cut the onion and pepper into half rings.
- Combine vegetables, simmer for 30 minutes.
- Add chopped garlic and herbs, cook for 5 minutes, pour in vinegar.
- Pour into jars and sterilize for 15 minutes.
Very unusual blank- for the winter. The appetizer tastes very much like pickled milk mushrooms, and guests who don’t know it won’t be able to guess that the twist consists of vegetables. The salad goes well with main meat courses and will become an indispensable appetizer with a glass of alcohol.
Ingredients:
- blue ones - 2 kg;
- hot pepper – 1 pod;
- water – 2 l;
- salt – 70 g;
- sugar – 1.5 tbsp. l.;
- garlic – 4 cloves;
- oil – 200 ml;
- vinegar – 120 ml.
Preparation
- Cut eggplant into bars, garlic into slices, and pepper into half rings.
- Boil water with vinegar, salt and sugar, add eggplants, cook for 5 minutes, remove vegetables.
- Fry garlic and pepper for 2 minutes, add eggplant, simmer for 5 minutes.
- Place into jars and seal.
Eggplant salad for the winter, the recipe of which is supplemented with beans, turns out to be very tasty, nutritious and satisfying; you can serve it on its own, as a side dish for meat dishes, or simply as a snack with alcohol. Prepare 5-6 half-liter jars in advance, sterilize them over steam.
Ingredients:
- blue ones - 2 kg;
- tomatoes – 2 kg;
- sweet pepper – 500 g;
- onion – 500 g;
- beans – 300 g;
- sugar – 3 tbsp. l.;
- salt – 1 tbsp. l.;
- oil 100 ml;
- vinegar - 3 tbsp. l.
Preparation
- Soak the beans overnight and boil for 30 minutes.
- Chop the tomatoes and put them on the fire.
- Cut onions and peppers into half rings and eggplant into bars.
- Transfer the vegetables to the tomato and simmer for 30 minutes.
- Add beans, salt, sugar, butter, cook for 10 minutes, pour in vinegar.
- Pour into sterile jars and seal.
This appetizer will definitely be a highlight of the entire assortment. home canning. Eggplant salad in layers for the winter, poured tomato sauce. Spicy and spicy preparation will become a favorite during a gala feast, and is also ideal as a snack with strong alcoholic drinks.
Ingredients:
- eggplants – 2 kg;
- cucumbers – 2 kg;
- tomatoes – 2 kg;
- sweet peppers, onions and carrots – 0.5 kg each;
- oil – 1 tbsp.;
- vinegar - ½ tbsp.;
- salt – 50 g;
- sugar – 50 g;
- garlic – 5 cloves;
- hot pepper – 2 pods.
Preparation
- Make a puree from the tomatoes, add twisted peppers and garlic, salt, sugar and butter.
- Cook for 30 minutes, add vinegar, simmer for 5 minutes.
- Fry the eggplant mugs.
- Layer the sauce, eggplants, cucumber mugs, and sauce into the jars.
- Sterilize for 30 minutes, seal.
This winter salad is from baked eggplant getting ready in an unusual way. All ingredients are baked in the oven. A very gentle cooking method allows you to save valuable properties products, and the resulting taste is more intense. For a given amount of vegetables, prepare 4 0.5 liter jars.
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