How to roll up a salad of zucchini and eggplant?

My husband absolutely does not like zucchini and eggplant. However, such an appetizer is happily absorbed in incredible amount- at a time gobbles up a half-liter jar of the workpiece. I advise you to prepare a salad of zucchini and eggplant for the winter, it will be a great addition to meat dishes or as a standalone treat.

• if possible, use those types of blue ones that are not bitter. So the cooking time will be reduced, and you will have to take less salt;
• if the farm has only dark zucchini - it does not matter. It is necessary to remove the dark skin with a potato peeler before harvesting and you can safely use this variety in blanks. If this is not done, when 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 seamings. Not everyone loves him, so cook delicious snack you can do without this vegetable.

Ingredients

• 200 gr. zucchini;
• 200 gr. eggplant;
• 40 gr. tomato paste;
• 1.5 st. tomato juice;
• 1 medium sized carrot;
• 1 onion of a light variety;
• 2 small, red bell peppers;
• 1 st. l. granulated sugar;
• 1 tsp table salt;
• 70 ml vegetable oil without smell;
• 2 tbsp. l. vinegar 9%;
• 2 garlic cloves.

salad preparation

1. I wash all the vegetables in running water, dry them on a thick towel.
2. I cut off the tails of zucchini and blue ones, cut into 1.5 cm cubes. If you could not find hybrid eggplants without bitterness, generously salt 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 a tap to remove excess salt. Let the water drain.
3. I put pieces of zucchini and blue ones in thick-walled dishes for cooking salad.
4. I chop the onion in half rings, peel the pepper and cut into small pieces.
5. I rub the carrots peeled for salad on a coarse grater.
6. I add all the ingredients to the zucchini and eggplant, season with tomato paste and mix gently.
7. In a separate bowl, whisk together salt, sugar, tomato juice and oil. I pour the mixture over my vegetables.
8. I put the container on the fire, as soon as it boils, I reduce the heating intensity to a minimum.
9. After 25 minutes, I season the salad with vinegar, crushed garlic and spices to taste.
10. I put the jars in the microwave to sterilize (you can also use the oven).
11. After 7 minutes, I lay out the workpiece in a hot dish and immediately roll it up.
12. I flip jars of zucchini and eggplant salad onto a thick base, wrapping them in an old blanket.

I remove the blank for the winter for storage in a cool place after the cans have completely cooled.

Advice: fresh garlic you can replace with dried to taste or not add it at all.

If tomato paste if you don’t like it, add a few ripe tomatoes to the preparation. This preservation recipe is especially good for large tomatoes - you can’t roll them whole into a jar, but as an additive to such canned mixes with zucchini and eggplant, they are ideal.

Zucchini and eggplant salad for the winter is a good idea for those who love vegetable dishes. For a salad according to our recipe, sterilization is not required, but it will still take some time to prepare it.

We recommend preparing jars with lids for storing our conservation in advance. They need to be washed and sterilized well. You can take any vegetables, not necessarily young, including large, overripe zucchini, which will need to be freed from seeds. large vegetables you can also take on. Spoiled vegetables, of course, do not use. So what do we need?

Zucchini and eggplant salad for the winter ingredients

• Eggplant - 1 kilogram;
• Zucchini - 1 kilogram;
• Carrots - 300 grams;
• Onions - 300 grams;
• Bulgarian pepper - 200 grams;
• Tomatoes - 200 grams;
• Odorless vegetable oil - 150 milliliters;
• Salt (not iodized) - 3 tablespoons;
• Granulated sugar - 3 tablespoons;
• Table vinegar (9%) - 3 tablespoons;
• Spices: allspice-peas, garlic and Bay leaf- taste.

Zucchini and eggplant salad for the winter cooking

After the vegetables are well washed, proceed to cutting. Peel the zucchini and cut into small cubes. Eggplant cut into smaller cubes, the peel does not need to be removed. A grater is suitable for chopping carrots, onions and tomatoes - cut into half rings, bell peppers - into strips.

We choose bulk dishes, pour vegetable oil into it and put on fire. Then vegetable mix, adding salt, sugar, garlic, pepper and bay leaf, send to a container and simmer for 1 hour. During this time, it is advisable to mix the vegetables once or twice, very carefully with a wooden spatula.

5 minutes before the end of the stewing process, add vinegar, mix and the salad is ready. We distribute it among prepared jars and close it hermetically. Then turn over, wrap, wait for cooling.

A very easy recipe to make. Interesting mushroom flavor. A good appetizer for cold vodka and hot potatoes.
Ingredients:
Zucchini - 1.5 kg (you can use zucchini)
Salt - 1 tbsp. l.
Black pepper (ground) - 0.5 tbsp. l.
Sugar - 2 - 3 tbsp. l.
Oil grows. - 0.5 Dill - 1 bunch.
Vinegar - 0.5 tbsp. (9%)
Garlic - 4 - 5 cloves.

Cooking:
Peel the zucchini, cut into slices rather large, so that the pieces resemble chopped mushrooms. If the core of the zucchini is loose, then it must be cut out, otherwise the effect of the mushrooms will not work.
Cut the dill, peel the garlic and chop with a knife. Mix everything and leave for 3 hours to marinate at room temperature.
Then put into sterile jars, cover with sterile lids and put them in large saucepan with warm water (if put in boiling water, the jars may crack). The water should reach the shoulders of the jar. Sterilize 5 - 7 minutes from the moment the water boils.
Roll up, turn upside down, do not wrap. Leave it like this until cool. Then put in a cool place until winter.

2. SALAD "Vkusnotishcha"

It turns out very delicious salad! The husband said that apart from this salad, nothing else is needed - the appetizer is just super! I already made the second batch this year - the first one somehow sold out very quickly for guests and parents. This salad is not spicy, with a delicious sauce and a pleasant smell of garlic! And, most importantly, it is done quickly.
Ingredients:
tomatoes - 3 kg,
eggplant - 1.5 kg,
Bulgarian pepper - 1 kg,
0.5 st. 9 percent bite + 0.5 tbsp. water,
1 st. Sahara,
2 tbsp. l. salt,
0.5 st. sunflower oil,
2 heads of garlic.
Cooking:
Pass the tomatoes through a meat grinder and boil. Cut the eggplant into very large cubes. Pepper cut into thin half rings. Add sugar, salt, refined sunflower oil, vinegar with water to boiling tomatoes - stir everything well so that sugar and salt are completely dissolved. Then add eggplant and pepper. Cook from the moment of boiling for 30 minutes, stirring occasionally. At first it will seem to you that there is very little tomato juice for such an amount of eggplant, do not be alarmed - the eggplants will boil down. At the end of cooking, add finely chopped garlic (I rubbed it on a fine grater) and cook for another 5 minutes. Ready salad Arrange in sterile jars and roll up, then turn over and wrap in a blanket until completely cooled. It turns out 5 liters. Bon Appetit!

3. Zucchini SNACKS PICKLED IN SVETINSKI!

I suggest trying this simple appetizer, which has an awesome taste and look!
Ingredients:
500 g young zucchini
1.5 tsp salt
For marinade:
70 g sunflower oil (olive oil is also possible, but I don’t really like it)
2 tbsp. l. vinegar 9%
2 tbsp. l. honey (can be replaced with sugar)
5 - 6 garlic cloves
ground black pepper
fresh herbs (I had dill and parsley)
Cooking:
1. Wash the zucchini and cut off the peel. If they are young, then you can do it with the skin.
2. Cut into thin strips with a vegetable peeler ("housekeeper") (I sometimes do Berner on a grater). If there is no such vegetable peeler, then cut with a knife as thin as possible, you can just circles, but very, very thin, that's all the relish.
3. Prepare the marinade. Chop the garlic, mix with sunflower oil, honey (if the honey is thick, melt it either in a water bath or in the microwave), vinegar, pepper and finely chopped herbs. To mix everything.
4. Drain the resulting liquid from the zucchini, squeeze it out with your hands.
5. Pour marinade, mix.
6. Put in the refrigerator for 2 - 3 hours, and then serve!

4. Eggplant for mushrooms

Ingredients:
5 kg eggplant
5 liters of water
salt 1 tbsp.
vinegar about, 5 l 9%
greens as for salting mushrooms (dill, currant leaf)
hot red pepper 1 pod
a couple of heads of garlic.
Cooking:
Cut eggplant into cubes and throw into boiling water. Boil 3 - 4 minutes, immersing and stirring. Drain and throw into boiling oil 0.5 liters per 5 kg. Boil for 2 - 3 minutes, add twisted garlic and pepper. Mix everything and close. I deviate a little from this recipe. For example, I add vinegar at the very end, before loading into jars. And I also add a little brine in which the pepper was blanched. I do not sterilize, but immediately close it from the fire. I add greens not in jars, but together with eggplants in boiling oil. Indeed, eggplants are very similar to mushrooms. Just do not digest, so as not to boil. Well, then twist the banks, upside down until completely cooled.

5. Eggplant in tomatoes

This recipe is delicious and I recommend it to everyone!
Ingredients:
3 kg tomato;
2 kg blue;
200 g of vegetable oil;
200 g of sugar;
100 - 150 g of vinegar;
2 pods of hot pepper;
2 heads of garlic;
2 tbsp. l. salt;
Cooking:
Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
Blue cut into medium sticks. Not in slices like in "Spark", not in straws, but in bars. If you like, you can peel the eggplant, I like to leave it like that. Add the chopped eggplants to the tomatoes with pepper, we also add sunflower oil, sugar and vinegar there. Cook all 40 minutes, at the end of cooking, add squeezed garlic to the eggplant.
Pour the mass into sterilized jars and roll up. We turn the jars upside down and wrap them in a warm blanket for 1-2 days.

6. Eggplant in mayonnaise with mushroom flavor

Ingredients:
For 5 kg blue
800 g of any mayonnaise,
1 pack of mushroom seasoning
1.5 kg of onions.
Cooking:
Peel the blue ones, cut into cubes, boil for 5 minutes in water. squeeze out the water and fry on rast. oil. sauté the onion separately. mix everything in jars.
Sterilize 0.5 l - 30 minutes, roll up. Blue and do not salt the water, there is enough seasoning. Long fiddling, but very tasty. Taste fried mushrooms with mayonnaise.

7. SALAD WITH EGGLANTS AND BEANS FOR THE WINTER "AN INCREDIBLE OPTION"

Ingredients:
Eggplant - 2 kg
Tomatoes - 1.5 kg
Bulgarian pepper - 0.5 kg
Carrots - 0.5 kg
Garlic (about 7 medium heads) - 200 g
Dry white beans - 500 g
Odorless vegetable oil - 350 g
Vinegar (9%) - 100 ml
Salt (with a slide) - 2 tbsp. l.
Sugar - 1 tbsp.
Salad preparation method:
1. Wash vegetables, let dry. Peel the peppers, peel the garlic and carrots.
2. Soak 500 g dry beans overnight in cold water. In the morning, boil it until tender. Be sure not to overcook, the beans should hold their shape.
3. Tomatoes 1.5 kg and garlic (previously, of course, having cleaned) about 7 medium heads, pass through a meat grinder (large grate). You get something like a tomato. In this recipe, garlic gives only a smell, there will be no wild-burning taste, I guarantee it, because. garlic will be subjected to prolonged heat treatment.
4. Cut the pepper into squares.
5. Grate carrots on a coarse grater.
6. Cut the eggplant into large cubes. It is not necessary to remove the peel, it is also not necessary to pre-soak the eggplants. The skin will be soft and not felt at all in the salad, there has never been any bitterness either.
7. Pass the tomatoes and garlic through a meat grinder, put on medium heat and bring to the first bubbles of boiling (do not let it boil strongly) and immediately add salt 2 tbsp. l. with a slide, sugar 1 tbsp. (250 g), 100 ml of 9% vinegar and 350 ml of odorless vegetable oil.
Please do not change anything in the recipe, because the ratio of all these products and ingredients gives a 100% guarantee of perfect storage at home (ideally stored on a shelf in a cupboard, not a single jar has exploded yet).
8. Now, alternately, add to the boiling tomato mass: carrots, stirring occasionally, let it boil, bell pepper, stirring occasionally, let it boil, eggplant.
This sequence gives the vegetables a chance to release their juices and when the vegetables are placed, there will be enough liquid to cover them.
9. After laying the last portion of vegetables, i.e. eggplant, mark for 30 minutes and cook over medium heat, stirring occasionally.
10. After this time, add the beans to the vegetables and mix everything thoroughly and gently, and after boiling, note another 20 minutes.
11. After this time, turn off the salad and immediately put it into prepared jars and twist. I prepare jars of 0.5 and 0.7 in the following way: first I wash with any detergent, then I must use soda, I collect some water and put 3-4 jars at full power in the microwave at once for 5 minutes. I use metal lids, I also wash them and throw them into a cup of boiling water for 5 minutes. I have been using this method for a long time and not a single bank has exploded yet.
12. After the salad has been rolled up, it is necessary to turn the jars over onto the lid and wrap them under a warm blanket until they cool completely. Then put away for storage in a closet, pantry, cellar. From this amount, exactly 7 jars of 0.7 are obtained.

8. AROMATIC LECHO.

Ingredients:
1 kg eggplant
1 kg zucchini
1 kg of pepper
1kg carrots
bunch of dill, bunch of parsley
for the sauce:
2 kg tomatoes
2 heads of garlic
1/2 st. 6% vinegar
1.5 st. vegetable oil
1.5 st. Sahara
1/3 st. salt
4 allspice peas
5 black peppercorns
2 leaves of parsley
1 tsp coriander (but I did not put)
Salad preparation method:
1. Cut eggplant and zucchini into slices, pepper rings, grate carrots, chop greens
2. For the sauce, twist the tomatoes (I always do it in a blender), grate garlic there, add vinegar, oil, salt and sugar. to mix everything
3. Pour sauce over vegetables, add spices and simmer over medium heat for 40 minutes (I stewed for an hour).
4. Arrange vegetables in jars, roll up, turn upside down, cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Hello dear readers of the site site, I hasten to present you another masterpiece of dietary cuisine. Many people love eggplant and pepper salad, it is especially relevant during the end of summer and the beginning of September. Eggplants and peppers are juicy, fresh and inexpensive at this time of year.
I would like to remind you that we have a lot of delicious recipes with these vegetables, they are easy to prepare, but extremely tasty and healthy for you and your figure.

• Large bell pepper - 2 PC.;
• Eggplant large - 1 PC.;
• Large zucchini - 1 PC.;
• Medium onion - 1 PC.;
• Salt to taste.
• You can add as you wish:
• Greens: dill, parsley celery;
• Garlic - 1 clove;
• Black pepper - to taste.
• For marinade:
• Honey - 1 tea spoon;
• Apple cider vinegar or lemon juice - 3 Art. spoons;
• Water - 3 Art. spoons.
• For toppings of your choice:
• Vegetable oil - 1 Art. a spoon;
• Soy mayonnaise - 1 Art. a spoon.
• To grease a baking sheet:
• Vegetable oil - 1 Art. a spoon.

1. Rinse bell pepper, zucchini and eggplant and put on a baking sheet greased with sunflower oil.
2. Bake in the oven for 20-30 minutes at t=200°C.
3. We take out the prepared vegetables from the oven and leave to cool.
4. While the vegetables are cooling, pickle the onions. Peel the onion, wash and cut into half rings.
5. Pour the onion into a small bowl, add 1 teaspoon of honey and 3 tablespoons to it apple cider vinegar or lemon juice and 3 tablespoons of water. Mix and leave to marinate for 20-30 minutes.
6. When the vegetables have cooled, peel them, remove the stalks and cut them in length, except for the zucchini, we do not peel it, but simply cut it. Zucchini can be cut into circles, or cut lengthwise into small strips.
7. Mix all the vegetables and add onions to them. Before adding the onion to the vegetables, you need to drain the marinade.
8. Optionally, you can add greens: parsley, dill or celery.
9. A salad can be made spicy by adding 1 clove of garlic and a pinch of black pepper to it.
10. Salt and season the salad with one tablespoon of vegetable oil or soy mayonnaise.

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