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Eggplant and Tomato Salad for the Winter

Author
Cookinero 27 Mar 2025
6440
Eggplant and Tomato Salad for the Winter

A very tasty and extremely healthy vegetable salad that will not leave you indifferent. It will help to make up for the lack of vegetables and vitamins in the winter diet. It is perfect as a side dish for fish and meat dishes, as an addition to other side dishes, and as an independent snack.

How to cook Eggplant and Tomato Salad for the Winter

Step 1

Eggplant and Tomato Salad for the Winter

Sterilize the jars in any convenient way - steam, microwave or oven for 15 minutes, boil the lids for screwing.

Step 2

Eggplant and Tomato Salad for the Winter

Cut the eggplant into large cubes.

Step 3

Eggplant and Tomato Salad for the Winter

Cut the pepper into cubes approximately the same size as the eggplant.

Step 4

Eggplant and Tomato Salad for the Winter

Cut the tomatoes into cubes.

Step 5

Eggplant and Tomato Salad for the Winter

Cut the onion into half rings

Step 6

Eggplant and Tomato Salad for the Winter

Finely chop the chilli pepper, dill and garlic.

Step 7

Eggplant and Tomato Salad for the Winter

Place the sliced eggplant in a deep container, add salt and vinegar, vegetable oil to taste and sparkling water, leave to marinate for 10 minutes

Step 8

Eggplant and Tomato Salad for the Winter

Meanwhile, pour some vegetable oil into a saucepan, heat it up and add the onions and tomatoes. Stew, stirring.

Step 9

Eggplant and Tomato Salad for the Winter

Add chopped bell pepper, eggplant and chopped garlic to the saucepan. Stir and continue to simmer.

Step 10

Eggplant and Tomato Salad for the Winter

When the vegetables are ready and soft, add salt and pepper to taste.

Step 11

Eggplant and Tomato Salad for the Winter

Add peppercorns, bay leaf, dill, stir and remove from heat. Pour the salad into a sterilized 0.95 liter jar, roll up the lid, turn it over and cover with a warm blanket. When the salad has cooled, move it to a dark, cool place for storage.

Eggplant and Tomato Salad for the Winter - FAQ About Ingredients, Baking Time and Storage

Yes, you can use apple cider vinegar or white wine vinegar as a substitute without significantly altering the flavor.
Properly sealed and stored in a cool, dark place, the salad can last up to 1 year, but for best quality, consume within 6 months.
Yes, this salad is vegetarian as it contains only plant-based ingredients like eggplant, tomatoes, and peppers.
Absolutely! Simply omit the chili pepper or reduce the amount to suit your preference for milder flavors.
This salad pairs well with crusty bread, grilled meats, or as a flavorful side dish with rice or quinoa.
Freezing is not recommended as the texture of the vegetables may become mushy after thawing.
Simply halve the ingredient quantities and use a smaller jar, adjusting the cooking time slightly if needed.
You can substitute plain water, though the sparkling water helps tenderize the eggplant faster.
For a lower-carb version, reduce the amount of tomatoes and peppers, and increase eggplant, which is lower in carbs.

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