Calorie content: Not specified
Cooking time: Not specified

Salad of eggplant, zucchini, pepper and tomatoes for the winter deserves attention due to its unusual taste. The combination of vegetables gives the finished dish a unique taste, it turns out amazing, and it takes a little time to cook. There are many recipes for this vegetable mix, and each of them has something special. I also often cook this.

- carrots - 2 pcs.;
- eggplant - 3 pcs.;
- zucchini - 1 pc.;
- pepper - 2 pcs.;
- dill - 1 bunch;
- tomatoes - 2 pcs.;
- garlic - 2 cloves;
- greens - 100 gr.;
- salt - to taste;
- vinegar - 100 ml.;
- sunflower oil - for frying;
- sugar - 1 tablespoon

Step-by-step recipe with photo:

The first step is to prepare all the vegetables you need. Take carrots, zucchini, eggplant, tomato, pepper - and everything is thoroughly washed.
The eggplant needs to be peeled and cut into long strips.




The zucchini is also peeled and cut into strips.




We put the pan on the stove, pour in the sunflower oil and pour the chopped eggplants into it. They need to be fried. Then put on a plate.




Then you need to take the pepper, peel it from the seeds and cut it into small strips.

Zucchini should also be fried in a pan until tender.




After that, the zucchini should be put in a plate with the eggplant. See how to make it so delicious.




Prepared peppers are also fried in a pan in sunflower oil.






Put the fried peppers on a plate with all the vegetables.




Carrots are taken, peeled, washed and chopped on a grater designed for Korean carrots. After that, you need to fry it in a pan and put it on a plate with vegetables.




It was the turn of the greenery. It needs to be washed, chopped finely, and poured over the vegetables.




Then you need to take the tomatoes and cut them into small pieces. After which they should also be added to all prepared ingredients. Try to cook delicious.






All vegetables are ready, you need to add salt, sugar, vinegar, chopped garlic to them.




Everything is thoroughly mixed and laid out in a saucepan. Bring the appetizer to a boil, and then simmer for 15 minutes.




Stewed vegetables can be sorted into jars. For this, jars and lids must first be prepared, washed and sterilized.




Salad of eggplant, zucchini, pepper and tomatoes for the winter should be carefully laid out in jars and sterilized within 15 minutes after boiling.






Banks are twisted with a lid, for reliability they need to be turned upside down and allowed to stand for 24 hours.




The salad is ready, now you can enjoy it on long winter evenings. This recipe will be able to win the love of many gourmets. Each housewife has several similar recipes in stock with which she can pamper the whole family. One of my favorites is 1. "UNDER THE GROUND" ZOOK - A SONG, NOT AN APPEARANCE!

A very easy recipe to prepare. Interesting mushroom taste. A good snack with cold vodka and hot potatoes.
Ingredients:
Zucchini - 1.5 kg (zucchini can be used)
Salt - 1 tbsp l.
Black pepper (ground) - 0.5 tbsp. l.
Sugar - 2 - 3 tbsp. l.
The oil grows. - 0.5 Dill - 1 bunch.
Vinegar - 0.5 tbsp. (nine%)
Garlic - 4 - 5 cloves.

Preparation:
Peel the zucchini, cut into slices rather coarsely so that the slices resemble chopped mushrooms. If the core of the zucchini is loose, then it must be cut out, otherwise the effect of milk mushrooms will not work.
Chop the dill, peel and chop the garlic with a knife. Mix everything and leave to marinate for 3 hours at room temperature.
Then put in sterile jars, cover with sterile lids and put them in a large saucepan with warm water (if put in boiling water, the jars can 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 in this state until cool. Then put in a cool place until winter.

2. "TASTY" SALAD

Well, it turns out a very tasty salad! The husband said that apart from this salad, nothing else is needed - the appetizer is just super! This year I already made the second batch - the first one somehow very quickly sold out for guests and parents. This salad is not spicy, with a delicious sauce and a pleasant garlic smell! And, most importantly, it is done quickly.
Ingredients:
tomatoes - 3 kg,
eggplant - 1.5 kg,
bulgarian pepper - 1 kg,
0.5 tbsp. 9 percent bite + 0.5 tbsp. water,
1 tbsp. Sahara,
2 tbsp. l. salt,
0.5 tbsp. sunflower oil,
2 heads of garlic.
Preparation:
Pass the tomatoes through a meat grinder and boil. Cut the eggplants into very large cubes. Cut the pepper into thin half rings. Add sugar, salt, refined sunflower oil, vinegar with water to boiling tomatoes - stir everything well so that the 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 eggplant will boil. At the end of cooking, add finely chopped garlic (I grated it on a fine grater) and cook for another 5 minutes. Put the prepared salad in sterile jars and roll it up, then turn it over and wrap it in a blanket until it cools completely. It turns out 5 liters. Bon Appetit!

3. PORCELAIN STARTERS MARINATED LIGHTLY!

I propose to try just such an unpretentious appetizer, which has a funky taste and look!
Ingredients:
500 g young zucchini
1.5 tsp salt
For the marinade:
70 g of 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 cloves of garlic
ground black pepper
fresh herbs (I had dill and parsley)
Preparation:
1. Wash the zucchini and cut off the peel. If they are young, then they can be done with the skin.
2. Cut with a vegetable peeler ("housekeeper") into thin strips (I sometimes use a Berner grater). If there is no such peeler, then cut it with a knife as thin as possible, you can just cut it into 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 a microwave), vinegar, pepper and finely chopped herbs. To mix everything.
4. Drain the resulting liquid from the zucchini, wring it out with your hands.
5. Pour marinade over, stir.
6. Put in the refrigerator for 2 - 3 hours, and then serve!

4. EGGPLANTS FOR MUSHROOMS

Ingredients:
5 kg eggplant
5 l of water
salt 1 tbsp.
vinegar about, 5 l 9%
greens as for pickling mushrooms (dill, currant leaves)
bitter red pepper 1 pod
garlic a couple of heads.
Preparation:
Cut the eggplants into cubes and place in boiling water. Boil for 3 to 4 minutes, immersing and stirring. Strain and throw into boiling oil 0.5 liters per 5 kg. Boil for 2 - 3 minutes, add twisted garlic and pepper. Stir everything and cover. I am deviating from this recipe a little. For example, I add vinegar at the very end, before loading into jars. And I also add a little brine in which the peppers were blanched. I do not sterilize, but immediately close it from the fire. I add greens not to jars, but together with eggplants in boiling oil. And indeed, eggplants are very similar to mushrooms. Just do not overcook, so as not to boil. Well, then twist the cans upside down until they cool completely.

5. EGGPLANTS IN TOMATOES

This recipe is very tasty, I advise everyone!
Ingredients:
3 kg tomato;
2 kg of blue;
200 g of vegetable oil;
200 g sugar;
100 - 150 g of vinegar;
2 pods of hot pepper;
2 heads of garlic;
2 tbsp. l. salt;
Preparation:
Pass the tomatoes and peppers through a meat grinder, add salt and cook for 15 minutes.
Cut the blue into medium cubes. Not in slices as in "Ogonyok", not in straws, but in bars. If you like peeling the eggplant, I like to leave it that way. Add chopped eggplants to tomatoes and peppers, add sunflower oil, sugar and vinegar there. Cook for 40 minutes, at the end of cooking add squeezed garlic to the eggplants.
We pour the mass into sterilized jars and roll up. We turn the cans upside down and wrap them in a warm blanket for 1 - 2 days.

6. EGGPLANTS IN MAYONNAISE WITH MUSHROOM TASTE

Ingredients:
5 kg blue
800 g of any mayonnaise,
1 pack of mushroom seasoning,
1.5 kg of onions.
Preparation:
Peel the blue ones, cut into cubes, boil for 5 minutes in water. squeeze water and fry on a rast. oil. fry the onion separately. mix everything and into jars.
Sterilize 0.5 l - 30 minutes, roll up. Do not salt blue and water, enough seasoning. Long time to mess around, but very tasty. The taste of fried mushrooms with mayonnaise.

7. SALAD WITH EGGPLANTS AND BEANS FOR WINTER "UNLIKE 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 seeds, peel the garlic and carrots.
2. Soak 500 g of dry beans in cold water overnight. Boil it until tender in the morning. Be sure not to overcook, the beans must keep their shape.
3. Tomatoes 1.5 kg and garlic (pre-peeled, of course) about 7 medium heads mince (large wire rack). It will turn out to be something like a tomato. In this recipe, garlic gives only a smell, there will be no wild-burning taste, I guarantee, because garlic will be cooked for a long time.
4. Cut the pepper into squares.
5. Grate carrots on a coarse grater.
6. Cut the eggplants into large cubes. You do not need to peel off the peel, you do not need to soak the eggplants first. The skin will be soft and you will not feel at all in the salad, there has never been any bitterness either.
7. Skip the tomatoes and garlic through a meat grinder, put on medium heat and bring to the first bubbles of a boil (do not let it boil too much) and immediately add 2 tbsp of salt. 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 ideal storage at home (perfectly stored on the shelf in the closet, not a single can has exploded yet).
8. Now, one by one, add to the boiling tomato mass: the carrots, stirring occasionally, let it boil, the bell pepper, stirring occasionally, let it boil, the eggplants.
This sequence gives the vegetables the opportunity to juice up and when laying the vegetables there will be enough liquid to cover them.
9.After laying the last serving of vegetables, that is, 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 carefully and after boiling we mark for another 20 minutes.
11. After this time, turn off the salad and immediately put it in prepared jars and twist. I prepare cans with a volume of 0.5 and 0.7 as follows: I wash first with any detergent, then necessarily soda, collect some water and put 3 - 4 cans at full power in the microwave at once for 5 minutes. I use metal lids, I also wash them and throw them in a cup of boiling water for 5 minutes. I have been using this method for a long time and not a single can has exploded yet.
12. After the salad has been rolled up, it is necessary to turn the jars on the lid and wrap them under a warm blanket until they cool completely. Then put it into storage in a closet, pantry, cellar. From this amount, exactly 7 jars of 0.7 are obtained.

8. AROMATIC TREATMENT.

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

Zucchini and eggplant blanks for the winter - for those who love vegetable dishes. Consider many different delicious zucchini and eggplant recipes for the winter.

This is one of the most successful recipes. Let's move on to the list:

• five eggplants and zucchini;
• three lavrushkas;
• 6 peppercorns;
• garlic.

For the marinade you need:

• two liters of water;
• a large spoonful of salt;
• a spoonful of granulated sugar;
• one hundred grams of refined oil;
• two hundred milliliters of 9% vinegar.

Cooking method:

1. First you need to prepare the vegetables. Peel them (in many recipes, these vegetables are used raw, but we will go the other way), cut into small cubes.
2. We prepare the jars, carefully sterilize the assorted for the safety.
3. Next, we prepare the marinade. Pour water into a container, add sugar, salt and oil.
4. Bring to a boil, then pour the vinegar and throw the eggplants and zucchini into the boiling water. Do not remove from heat for 5 - 6 minutes, stirring during cooking.
5. Put one bay leaf, two cloves of garlic, black pepper in a sterile jar.
6. Pour the assorted into a jar, cover with lids.
7. Place a pot of water on the fire, bring to a boil and gently place the jars for about ten minutes.
8. After that, we take out the containers and tighten the lids, turn the top over with the bottoms and in this position we leave it under the towel for a day.

Another small subtlety: if you do not like to sterilize in boiling water, then you can simply wrap the jars and turn them over. Be sure to cover them with something warm while the containers are cooling, the sterilization process will take place naturally.

That's all, the zucchini and eggplant appetizer is ready, you can eat it in a few days if you wish.

If it's hard to imagine how to pickle vegetables, we recommend trying several different recipes for the winter with zucchini and eggplant.

Winter salad

Marinated salad of zucchini and eggplant is easy to prepare in tomato for the winter without tedious sterilization. Hot pepper paired with common ginger will make pickled vegetables an unusually tasty dish, they can be used as an excellent side dish for meat.

What products are needed to make a good snack:

• 1 kg of zucchini;
• 0.5 kg eggplant;
• 1 kg of tomatoes;
• 0.25 kg of pepper;
• 0.2 kg of carrots;
• 90 grams of onions and a head of garlic;
• chili - thirty grams;
• horseradish - two leaves;
• pepper (assorted) peas - five pieces;
• a bunch of parsley;
• one ginger root;
• sugar and salt - 40-50 grams each;
• refined oil - fifty milliliters;
• vinegar (nine percent) - 30 milliliters.

Now let's find out how canning occurs:

1. First you need to prepare all the ingredients for the eggplant salad.
2. Cut the eggplants into cubes. Transfer the finished vegetables to a deep plate, sprinkle with salt.
3. Now we take the zucchini and also cut it into cubes.
4. Remove the seeds from the peppers and cut into small cubes too.
5. Peel and grate the carrots.
6. Chop the onions into rings.
7. Peel the garlic and ginger, beat the tomatoes, the assorted peppers and all other ingredients except the eggplant in a blender.
8. Make a homogeneous mass from greens and zucchini.
9. Blue eggplants must be fried in refined sunflower oil.
10. Pour vegetable oil into a saucepan, put assorted zucchini and other vegetables.
11. Bring to half-readiness, and then pour in the fried eggplants, season everything with tomato dressing.
12. Sprinkle with salt and sugar. Boil the mixture of vegetables for up to three minutes, as soon as the total volume of vegetables is reduced to a quarter of the original volume, you need to turn it off.
13. Chop the parsley, add to the saucepan.
14. Pour in lemon juice, vinegar, cook for another seven minutes.
15. You can now pour the hot salad into clean jars.
16. Screw on the lid and turn it upside down.

That's all, a salad of zucchini and eggplant is ready for the winter. Such twists will be appreciated not only by households, but also by guests!

Winter salad with mushrooms

If you thought you already knew the best recipes, this is not true! Introducing a delicious winter squash salad.

What you need to prepare from the ingredients:

• champignons - 200 grams;
• a pound of fresh tomatoes;
• eggplant - 500 grams;
• garlic - one head;
• salt, sugar, vinegar 9%;
• sweet pepper - 400 grams;
• chili pepper - 1 pod;
• olive oil - 35 grams.

The recipe for the winter from zucchini includes the following stages of conservation:

1. Cut the zucchini into cubes, peel them off and remove the seeds. It is better to choose young vegetables - they will be tender and tasty in the salad.
2. Finely dice the eggplants.
3. Peel and chop the onion.
4. Make a small incision on the tomatoes, then transfer to a deep bowl and pour boiling water. After a minute, pour cold water, after which it will be easy to peel off.
5. Wash and chop the champignons.
6. Pour oil into a saucepan and put on low heat, fry onions, vegetables and mushrooms. To make the salad delicious, you need to add wine vinegar.
7. After 25 minutes of stewing on the fire, the vegetable mass can be removed and poured into jars. Such winter squash and eggplant must be sterilized in hot water. Despite the fact that you will have to do a lot of work, you will not find a tastier dish, it will be worth it!

After that, you need to close the banks and turn over. Cover with a towel and leave for two days at room temperature. Then you can put it away either in the refrigerator or in the cellar. That's all, the eggplants are ready for the winter!

Eggplant salad is a simple dish that can be served at any table - even for everyday life, even for a festive one. The blue ones are in perfect harmony with cheese, meat, and other vegetables, so you can come up with various delicacies for every taste.

How to make an eggplant salad?

The eggplant salad recipe below is very simple and affordable. Everyone can cook a healthy, aromatic and bright delicacy. If you don't have arugula on hand, lettuce leaves can be used, although the former is preferable. It is better to fill the salad with olive oil.

Ingredients:

• arugula - 200 g;
• balsamic vinegar - 60 ml;
• blue ones - 400 g;
• pine nuts - 60 g;
• cherry tomatoes - 6 pcs.;
• oil - 80 ml.

Preparation

1. The blue ones are cut into slices and fried.
2. Spread the rucolla, sprinkle with vinegar, put eggplants, tomatoes cut in half on top.
3. The eggplant salad is poured with olive oil and decorated with nuts.

Eggplant and tomato salad

Eggplant salad with tomatoes and garlic is easy to prepare, but it turns out spicy and appetizing. Instead of feta cheese, you can use Adyghe cheese and even cottage cheese. If there is no soy sauce or for some reason you don’t want to use it, this is not a problem, the salad will be delicious without it. Only then should the dish need to be salted.

Ingredients:

• blue - 3 pcs.;
• feta cheese - 200 g;
• soy sauce - 2 tbsp. spoons;
• garlic - 2 cloves;
• tomatoes - 3 pcs.;
• walnuts - 30 g.

Preparation

1. Eggplants are cut into cubes and fried.
2. Pour in soy sauce and cook for another 2 minutes.
3. Finely chop the nuts and garlic.
4. Cheese and tomatoes are cut into strips.
5. Mix all the ingredients, decorate with herbs and serve a salad of tomatoes and eggplant to the table.

Warm eggplant salad

The salad is served warm. The cooking itself, excluding baking, will take no more than 10 minutes. The dish comes out very aromatic, moderately spicy and very tasty. The best herbs to use are cilantro and parsley. Serve the salad as a side dish or with toasted toast.

Ingredients:

• large eggplants - 4 pcs.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greens;
• oil - 30 ml;
• lemon - half;
• salt pepper.

Preparation

1. Eggplant and tomato are placed on a baking sheet and baked at 200 degrees for 1 hour.
2. Cut the blue ones in half and remove the pulp with a spoon.
3. Peel the tomato and send the pulp to the eggplant.
4. The greens are finely crumbled.
5. Juice is squeezed out of the lemon.
6. Mix all the ingredients, add some salt, crush with pepper and serve.

Zucchini and eggplant salad

Fried eggplant salad with zucchini comes out filling and light at the same time. It perfectly combines the flavors of fried and fresh vegetables. It can be served as a side dish for poultry or meat. From the specified number of components, you will get 3 servings, which will take about half an hour to cook.

Ingredients:

• zucchini - 1 pc.;
• eggplant - 1 pc.;
• tomatoes - 3 pcs.;
• purple onion - 1/2 pc.;
• garlic - 1 clove;
• greens;
• salt, pepper, sugar;
• vinegar - ½ tsp;
• butter.

Preparation

1. The courgettes are cut into cubes and the eggplants are cut into strips.
2. Fry vegetables.
3. Tomatoes are cut, onions are chopped.
4. Mix greens with fresh vegetables, salt, pepper, crush with sugar, pour over with vinegar, put garlic and stir.
5. The mass is placed on a dish, zucchini are placed on top, blue ones and served.

Eggplant salad with egg

Eggplant salad with mayonnaise is an excellent dish for a festive table. If desired, you can add a little garlic to it. The taste and aroma of the food will only improve from this. And so that the blue ones in the salad do not taste bitter, they need to be cut, covered with salt for 20 minutes, then drain the released juice and cook according to the recipe.

Ingredients:

• eggplant - 4 pcs.;
• onion - 1 pc.;
• vinegar 9% - 2 tbsp. spoons;
• eggs - 4 pcs.;
• butter;
• pepper;
• mayonnaise.

Preparation

1. Eggplants are washed and cut into strips.
2. Onions are chopped into rings and poured with boiling water for a minute.
3. The water is drained, vinegar is added and stirred.
4. The eggplants are fried.
5. The eggs are cut into cubes or strips.
6. The liquid is drained from the onion, the blue ones, eggs, pepper, mayonnaise are added and stirred.
7. The ready-made salad is sent out into the cold for half an hour, and then served.

Eggplant and chicken salad

Eggplant and meat salad turns out to be nutritious and can be served as a separate dish. The recipe states that carrots and peppers are fried too. But there is a second way, when vegetables are put fresh, it also turns out delicious. If you don't know which is better, prepare both options, and then you will definitely understand how you like it more.

Ingredients:

• chicken fillet - 200 g;
• small eggplant, bell peppers, carrots - 1 pc .;
• mayonnaise;
• butter;
• greens.

Preparation

1. Diced eggplants are fried.
2. The carrots are grated for Korean salads, and the peppers are cut into strips.
3. Fry vegetables.
4. The fillets are boiled, cooled and disassembled into fibers.
5. All components are mixed, mayonnaise is added.
6. Before serving, the eggplant salad is garnished with herbs.

Salad "Mother-in-law's tongue" of eggplant

A delicious eggplant salad with an interesting name turns out to be spicy and tasty. Just what you need in winter. It can be used as a snack. Another dish goes well with. The treat can also be prepared in summer, then the amount of vinegar and sugar can be reduced.

Ingredients:

• eggplant - 2.5 kg;
• red bell pepper - 5 pcs.;
• hot pepper - 1 pod;
• sugar - 100 g;
• garlic - 100 g;
• vinegar 9% - 100 ml;
• oil - 200 ml;
• greens.

Preparation

1. Eggplants are cut into rings, fried.
2. Garlic, pepper are chopped in a meat grinder.
3. Oil, vinegar, sugar and herbs are added.
4. The dressing is placed on the stove and boiled for 20 minutes.
5. Little blue ones are laid out in jars, filled with dressing and sterilized for 20 minutes.

A spicy eggplant salad prepared according to a Georgian recipe will definitely not leave indifferent all lovers of hot dishes. Greens and nuts give a special piquancy to the food. Before serving, the food must be kept in the cold. It is convenient to make it in the evening, and then the next morning the dish will be completely ready.

Ingredients:

• eggplant - 2 pcs.;
• walnuts - 150 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• cilantro and parsley;
• lemon - 1 pc.;
• dried basil, hops-suneli - ½ teaspoon each;
• salt, ground hot pepper;
• sugar - a pinch;
• pomegranate seeds.

Preparation

1. The little blue ones are baked in the oven for 45 minutes, peeled, the pulp is cut.
2. Finely chop onion, garlic, add lemon juice, spices, sugar, salt and stir.
3. The nuts are crushed.
4. Mix all the ingredients and remove the eggplant salad in the cold.
5. Sprinkle with pomegranate seeds before serving.

Korean style eggplant salad

Eggplant salads for every day can be completely different. Fans of spicy dishes will like the appetizer, the recipe for which is set out below. Thanks to the beef, the treat is very satisfying. All components are perfectly combined with each other, and sesame grains give it a special zest.

Ingredients:

• beef - 300 g;
• eggplant - 2 pcs.
• carrots, bell peppers - 1 pc.;
• cilantro, dill, parsley;
• hot peppers - to taste;
• sesame seeds;
• vegetable oil;
• salt.

For refueling:

• lemon juice - 1 tbsp spoon;
• oil - 2 tbsp. spoons;
• soy sauce - 40 ml;
• sugar, pepper, garlic - to taste.

Preparation

1. The beef is cut into strips and fried in oil.
2. Carrots, peppers, eggplants are also cut into strips, added in parts to the meat and kept on fire for 10 minutes.
3. The vegetables should remain moist.
4. Mix all components for dressing.
5. The resulting mixture is poured into a salad with eggplant and beef, allowed to stand for half an hour, sprinkled with sesame seeds and served.

Delicious eggplant salad for the winter

When it turned out to be a fruitful year, and there is nowhere to put the blue ones, it is worth cooking. In cold weather, an appetizing delicacy will remind you of the warm summer and will delight you with its pleasant taste and aroma. The good news is that you don't need to sterilize the salad jars. This greatly simplifies the conservation process.

Hello dear readers of the site, I hasten to present you another masterpiece of dietary cuisine. Many people like eggplant and pepper salad, it is especially relevant during the period of late summer and early September. Eggplants and peppers are juicy, fresh, and inexpensive at this time of year.
I want to remind you that on our site there are many delicious recipes with these vegetables, they are easy to prepare, but extremely tasty and healthy for you and your figure.

Ingredients:

• Large Bulgarian pepper - 2 PCS.;
• Large eggplant - 1 PCS.;
• Large zucchini - 1 PCS.;
• Medium onion - 1 PCS.;
• Salt to taste.
• You can add at will:
• Greens: dill, parsley, celery;
• Garlic - 1 clove;
• Black pepper to taste.
• For the marinade:
• Honey - 1 tea spoon;
• Apple cider vinegar or lemon juice - 3 Art. spoons;
• Water - 3 Art. spoons.
• For refueling to choose from:
• Vegetable oil - 1 Art. spoon;
• Soy mayonnaise - 1 Art. spoon.
• To grease the baking sheet:
• Vegetable oil - 1 Art. spoon.

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

Try to cook also