Vitamin Vegetable Salad for the Winter
A hearty mixed-vegetable preserve where eggplant meets a big load of tomatoes, onions and sweet peppers. It’s the kind of thing you put up in summer and open in winter in place of a fresh salad — hence the name “vitamin.”
About the proportions. There’s deliberately four times more tomato than eggplant here; the tomatoes release enough juice for the eggplant to braise in, so no extra water is needed. In 15-20 minutes of active boiling the eggplant cooks through yet holds its shape instead of turning to mush.
Add the vinegar essence carefully and only at the very end — it’s far stronger than ordinary table vinegar, and one tablespoon for the whole batch is plenty. If your eggplant tends to be bitter, salt the pieces and let them sit 20-30 minutes, then squeeze out the dark liquid before cooking. Ladle the salad into sterilized jars while it’s hot, seal, and wrap the jars until they cool — that slow cool-down helps it keep.
Part of Eastern European cuisine — 35 more recipes in the section.
You might also like
Ingredients
Instructions
Cut up the eggplant, tomatoes, onions, and sweet peppers.
Combine all the vegetables and add the salt, sugar, oil, and hot pepper.
Boil for 15–20 minutes from the moment it comes to a boil.
Pour in the vinegar essence at the end.
Ladle into sterilized jars and seal.
Reviews
There are no reviews yet.