Salad for the winter of eggplant and zucchini: video recipe

one

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Simple dish
    • 0.0.3 56kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Simple dish

• Energy value
  

  56kcal

• Rating

• Recipe

Today I want to share with you my mom’s delicious salad, everything neighbors and colleagues fell in love with this recipe. I advise you too try to cook it at home.

Let’s get started!

Ingredients

0/13 ingredients

• eggplant 2 pcs
• zucchini 1 pc
• bow 2 pcs
• carrots 2 pcs
• garlic 4 cloves
• tomato 3 pcs
• bell pepper
• hot pepper to taste
• salt 1.5 tsp
• black pepper 0.5 tsp
• peppercorns 4 pcs
• Bay leaf
• vegetable oil 70 ml.

1 ч1 ч 56

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Tomatoes cut a cross on a cross and pour boiling water on 1 minute, then drain the water and remove the skin.
2. Finely chop the onions and carrots.
3. We do not cut eggplant, zucchini and bell pepper finely.
4. Grind tomatoes, garlic and a slice of hot pepper in blender.
5. In hot vegetable oil, fry vegetables in such sequences: onions, carrots, bell peppers, eggplant, zucchini. Fry each vegetable for five minutes.
6. Pour with tomatoes, salt, pepper, put black pepper in peas, mix well, put the bay leaf, cover and simmer on lowest heat 30 minutes.
7. Banks are well washed and doused with boiling water twice, lay out the salad hot on banks, after cooling, remove fridge.
8. If you close the salad for the winter, cans sterilize.

Keywords:

• salting
• Vegetables
• Salad
• pickles