Assorted Eggplant Salad for Winter
What sets this autumn preserve apart from an ordinary vegetable caviar is one principle: every vegetable is fried separately. Eggplant, peppers, carrots, and tomatoes each keep their own texture and flavor instead of collapsing into one mush. The tomatoes hit the pan last, because they throw off the most juice and end up acting as the liquid that binds everything.
Don’t skip salting the eggplant rounds and letting them sit for 15 to 20 minutes before frying — that draws out the bitterness. Use plenty of oil, but pour off the excess before packing the jars, or the medley turns heavy and greasy. The vegetables go into sterilized quart jars in layers, sprinkled with cloves, black peppercorns, and ground red pepper; here the spices, not vinegar, carry the aroma.
A 35-minute sterilization keeps the jars good through winter. Serve cold as an appetizer, or as a side alongside meat and potatoes.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Cut the peppers, carrots, cabbage and tomatoes into thin strips, and the eggplant into rounds about 1 cm thick.
Fry all the vegetables separately in oil (tomatoes last), salting to taste.
Pack into sterilized quart jars in layers: eggplant, cabbage, peppers, onions, carrots, tomatoes, seasonings, and so on.
Sterilize the jars for 35 minutes.
Seal them.
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