Eggplant Salad for the Winter

Ingredients for Preparing Eggplant Salad for the Winter

  1. Fresh eggplant with thin skin 1 kilogram
  2. Carrot 500 grams
  3. Bulgarian pepper 100 grams
  4. Vegetable oil 200 grams
  5. Salt 2 tablespoons
  6. Sugar 2 tablespoons
  7. Vinegar 9% 2 tablespoons
  8. Garlic 3 cloves
  9. Fresh basil 3 sprigs
  10. Bay leaf to taste
  11. Black peppercorns to taste
  • Main Ingredients: Eggplant, Carrot, Pepper
  • Serving 3 servings


Sterilized jar with a lid, a can opener, a deep frying pan with a lid, a wooden spatula, a wooden spoon, a kitchen knife, cutting board, a brush for washing vegetables, a kitchen towel.

Cooking eggplant salad for the winter:

Step 1: prepare the eggplant.

Any preparation begins with the choice of ingredients. For this salad, take fresh, young eggplant with a thin skin. Fold them in the sink and rinse with warm running water, cleaning off any dirt with a brush. After washing, lay the vegetables on a cutting board and cut their tails. Then cut the eggplant into cubes of any size.

Step 2: prepare the carrots.

After the eggplant, rinse the carrots, removing all pieces of land and sand from the orange beauty. If the carrots are young, then you do not need to peel them, but if she has already managed to find a thick skin, then this root crop must certainly be thoroughly peeled.
After peeling and washing the carrots, cut into thick circles or semicircles, depending on the diameter of the vegetables.

Step 3: prepare the pepper.

Divide the sweet bell peppers into halves and clean them from the seeds, not forgetting to cut the green tail as well. Rinse the peeled vegetables well with warm running water, and then cut them into cubes.

Step 4: prepare the garlic.

Peel the garlic cloves and grate or cut into very small pieces.

Step 5: prepare the basil.

Rinse the basil twigs with cool water, shake off excess moisture and chop.

Step 6: stew the vegetables.

Heat a deep frying pan and pour vegetable oil into it. When the oil warms up as well, pour slices of carrot into it. Fry the vegetable over medium heat all the time stirring until the carrot is softer and gains a golden color.

Then add the eggplant, chopped garlic, basil and slices of sweet pepper to the carrots fried in oil, and then pour sugar and salt into the vegetables. Stir the contents of the pan, cover and cook for 20-25 minutes.
Open the lid, pour the vinegar into the stewed vegetables, mix and bring to a boil over low heat. Then remove the pan from the stove and proceed immediately to the next step.

Step 7: we prepare eggplant salad for the winter.

Pour the stewed eggplant salad into prepared sterile jars, place in each a pair of black pepper peas and one bay leaf. Roll up the cans well and wrap them with a kitchen towel. Leave the workpiece to cool to room temperature, then remove the towel and send the eggplant salad to be stored in a dark place. Do not forget to put the date of procurement and sign the name.

Step 8: serve the eggplant salad.

Serve eggplant salad on the table in winter, as a memory of a warm summer. The vegetables are very tasty and go well with dishes made from poultry, meat and fish, and in themselves they are an excellent appetizer that can be served on the festive table and to please all those present.
Enjoy your meal!

Recipe Tips:

- You can experiment with eggplant salad by making slices of vegetables larger or by adding tomatoes and onions.

- If you are going to cook a salad using already laid eggplant, then the vegetables should be thoroughly washed, after which it is imperative to peel them.

- Cloves and allspice peas are also excellent seasonings for eggplant salad for the winter.