In late summer, the gardens mature a large number of eggplant and zucchini. To harvest is not spoiled, because it is possible to make preparations for the winter. To perform this work will need a minimum of time and effort.
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Product Selection
A salad of various vegetables is considered a classic snack, which is harvested in the winter. It has a lot of vitamins that strengthen the immune system and helps fight seasonal diseases. To salad turned out not only delicious, but also useful, it is necessary to choose the right ingredients.
A list of required products:
- 1 kg zucchini;
- 1 kg of carrots;
- 1 kg of eggplant;
- 2 kg of tomatoes;
- 1 kg of pepper;
- 2 heads of garlic;
- Article 1.5. sunflower oil;
- 80 ml of vinegar;
- 300 g of sugar;
- ½ st. salt;
- a bunch of fresh herbs;
- spice.
For the salad you can use any types of squash. The only requirement for this ingredient - fresh. When choosing eggplants need to be more careful, because it is this vegetable can spoil the whole piece. Experts recommend buying a medium-sized fruit. They have few seeds and a low concentration of solanine (a toxic substance contained in all kinds of eggplant).
Tomatoes and bell peppers are used to make the sauce. Therefore, we must choose the most succulent fruit with not too coarse skin.
Recipe preform
Independently make this salad can not only experienced hostess, but also a beginner. This work is carried out quickly and does not require much experience in canning vegetables.
The correct sequence of actions:
- Carefully washed aubergines were cut into slices not thicker than 1 cm. They put in a deep bowl, sprinkle liberally with salt and leave for 1 hour. During this time, rub the cleaned carrots.
- Courgettes ground as well as eggplant.
- With bell pepper cut the stalk and seeds removed. The remaining part is cut into large chunks.
- Prosolivshiesya eggplant squeeze hands and washed with water.
- Put on the plate pan, which is heated in sunflower oil. It spread the eggplant and fry with 2 sides until golden brown. Similarly reported with zucchini. After these vegetables lightly fried grated carrots. Finished products are put aside and allowed to cool to room temperature.
- At this time, prepare the sauce. For it is ground in a blender tomatoes, bell pepper, garlic and herbs, purified from all inedible parts. It is important to achieve a smooth consistency, so you can pre-peel a tomato.
- Vegetable mixture is poured into a pan. It poured the salt, sugar and spices selected.
- Capacity put on a slow fire. As soon as the sauce comes to a boil, pour vinegar into it. Fill cook 30 minutes.
- The pre-washed cans stacked fried vegetables. They pour hot sauce.
- Banks roll up and leave the kitchen until cool. After that, clean the glass containers in the pantry or cellar.
Salad of zucchini and eggplant - a tasty snack that is rich in beneficial to humans. In cold weather, it will not only be a great addition to lunch or dinner, but also add to the body of essential vitamins.
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