Zucchini and eggplants are great for winter preparation. These salads will complement any main course.
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Universal recipe
- We wash the zucchini (500 g) and eggplant (500 g) well, remove the peel from the zucchini, leave on the eggplant, grind everything into a cube.
- Peel the tomatoes (400 g), pass one part through a blender, chop the other finely.
- Cut sweet pepper (100 g) into strips.
- Chop carrots and onions (all 100 g each).
- Lightly fry the zucchini in oil until a slight ruddy shade.
- We send eggplants and peppers there, simmer for 10 minutes.
- Add carrots, onions and tomatoes (pieces, not mashed potatoes), mix everything, leave for another 10 minutes, stirring continuously.
- Fill the mixture with tomato gruel, salt and pepper, continue cooking for another 45 minutes under the lid.
- Pour in a tablespoon of vinegar and add a little garlic.
- Put the finished salad in jars and close tightly.
Lecho with horseradish and pepper
- Rinse tomatoes (5 pieces) and cut in any way.
- Grind the pieces in a blender or pass through a meat grinder.
- Wash eggplant and zucchini (one vegetable each), cut into small cubes.
- Peel one carrot, rub into straws.
- Prepare the onion, cut into half rings.
- Sweet peppers (one large or two medium ones), peel from seeds, cut into rings.
- Put all the vegetables in a frying pan, add the tomato sauce, 100 grams of horseradish, the necessary spices and simmer for 45 minutes over low heat.
- Pour lecho into storage containers.
Zucchini in honey sauce
- Zucchini (1 kg) cut into two parts, then each part - in plates.
- Chop parsley (1 bunch).
- Fold the zucchini in a saucepan, add seasonings, parsley, mix everything and leave for a quarter of an hour.
- Mix 4 tablespoons of olive oil with honey (2 teaspoons), finely chopped garlic and vinegar (2 tablespoons).
- Strain the zucchini, pour in the marinade, mix everything.
- Steam cans of salad for half an hour.
- Store the workpiece in a cool place.
Eggplant in spicy sauce
- Heat a skillet with oil over medium heat, add red pepper (half a teaspoon), turmeric (1 teaspoon) and half a teaspoon of coriander.
- Stir for a few seconds and remove from the stove.
- In a cup, mix salt, sugar, a little more coriander and black pepper (all ingredients are 0.5 teaspoon each, and sugar - 1 teaspoon).
- Add the spice oils (from the pan) to the ingredients in a bowl, pour in a tablespoon of vinegar, mix everything and leave for 30 minutes.
- Cut the eggplant (1 kg) into medium pieces, place in a saucepan and start cooking.
- Do not bring water to a boil, stir occasionally.
- Remove in a colander.
- Chop the carrots, bell peppers and onions (all one at a time): grind the carrots, and cut the onions into half rings.
- Mix vegetables with marinade and leave for 45 minutes.
- Arrange the snack in jars and seal tightly.
Do you cook zucchini and eggplant for the winter?
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Read about horseradish with tomatoes in the following article:Horseradish with tomatoes and garlic - so as not to sour