Source: Viktorija, AdobeStockAt the peak of the season, a huge variety of dishes are made from zucchini and eggplant – and these are not just summer appetizers or stews, but also excellent preparations for winter. We've found 12 recipes for delicious salads that will delight you during the cold season!
1. Zucchini and Eggplant Salad with Tomatoes for Winter
Source: bee-master.ruA simple and quick salad that doesn't require additional sterilization.
You will need: 700 g tomatoes, 500 g each of zucchini, eggplant, bell pepper, and carrots, 100 g garlic, 100 g sugar, 150 ml vegetable oil, 50 ml vinegar, 35 g salt.
Preparation: Roughly chop all vegetables, add oil, salt, and sugar, and simmer for 45 minutes. Add crushed garlic and vinegar, simmer for another 5 minutes, and seal the salad in sterilized jars.
2. Zucchini and Eggplant Salad with Onions and Carrots
Source: de-fragrance.ruBoth a standalone appetizer and a versatile side dish for any occasion.
You will need: 1 eggplant, 4 zucchini, 500 g onions, 350 g carrots, 6 bell peppers, 4 cloves garlic, 0.5 tbsp tomato paste, 250 ml vegetable oil, 1 tsp salt, spices.
Preparation: Slice the eggplants and fry them in oil until golden brown. Pass the bell pepper and garlic through a meat grinder. Finely chop the onion, grate the carrots, and fry them for 5 minutes.
Add the sliced zucchini and the pepper mixture, and after another 5 minutes, add the tomato paste and half a glass of water. Simmer everything together for 5 minutes, then add the eggplants, salt, and spices to taste. Reduce heat, simmer for another 15 minutes, and seal the salad in sterilized jars for winter.
3. Zucchini and Eggplant Salad with Basil
Source: angliya.comFresh basil can be replaced with dried, but fresh tastes better.
You will need: 1 kg zucchini, 1 kg eggplant, 1 bunch basil, 3 onions, 1 hot pepper, 500 g bell pepper, 1 kg tomatoes, 100 g sugar, 2 tbsp salt, 50 ml apple cider vinegar, 5 cloves garlic.
Preparation: Peel the tomatoes, zucchini, and eggplant. Dice all vegetables, add a little oil, and simmer for 20 minutes. Add chopped hot pepper, garlic, basil, sugar, and salt, and simmer for another 10 minutes. Pour in the vinegar, simmer for another 5 minutes, and seal the salad for winter.
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4. Zucchini and Eggplant Salad with Bell Pepper and Vinegar
Source: koolinar.ruIf you want to make the salad spicier, add a couple of hot pepper pods.
You will need: 3 eggplants, 2 zucchini, 2 carrots, 2 onions, 3 bell peppers, 1 tbsp salt, 100 g sugar, 150 ml vegetable oil, 2 tbsp vinegar.
Preparation: Chop the onion, grate the carrots, and dice the rest of the vegetables. Fry the onion with carrots for 5-7 minutes in oil. Add the remaining vegetables, salt, and sugar, bring to a boil, and simmer for another 40 minutes. Pour in the vinegar, stir the salad, and seal in sterilized jars.
5. Zucchini and Eggplant Salad with Cabbage for Winter
Source: pinterest.comAn original-tasting preparation that differs significantly from most similar recipes.
You will need: 1.5 kg eggplant, 1.5 kg zucchini, 1.5 kg cabbage, 500 g each of carrots, onions, and bell peppers, 200 g garlic, 2 hot peppers, 2 tbsp vinegar essence, 500 ml vegetable oil, salt, and spices.
Preparation: Boil eggplants for 5-7 minutes in boiling water, gently press out excess water, and cut into strips. Cut zucchini and bell pepper in the same way, chop onion, and grate carrots. Thinly shred cabbage, chop hot pepper and garlic. Mix all salad ingredients together, simmer for 40 minutes over low heat, and seal in sterilized jars.
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6. Baked Zucchini and Eggplant Salad for Winter
Source: botanichka.ruWe recommend baking the vegetables already sliced for convenience.
You will need: 1 kg zucchini, 1 kg eggplant, 150 ml vegetable oil, 400 g onions, 500 g bell peppers, 1 kg tomatoes, 1 head garlic, 100 g sugar, 2 tbsp salt, 80 ml vinegar.
Preparation: Slice zucchini and eggplant into rounds, and bake them for 15 minutes in the oven at 200 degrees Celsius. Chop the remaining vegetables. Fry the onion in oil until golden, add bell pepper, and after 5 minutes, add tomatoes. Then add crushed garlic, salt, and sugar, and simmer everything for 10 minutes.
Place half of the fried mixture in a pot, then layer the eggplant and zucchini on top. Add the remaining fried mixture and simmer everything together for half an hour, stirring occasionally. Then add vinegar, simmer for another 5 minutes, and seal the salad in sterilized jars.
7. Korean-Style Zucchini and Eggplant Salad for Winter
Source: receptisalatov.comSpicy and very tasty Korean-style vegetables that will leave few indifferent.
You will need: 2 kg zucchini, 1 kg eggplant, 500 g carrots, 500 g onions, 5 bell peppers, 1 head garlic, 1 packet Korean carrot seasoning, 1 cup apple cider vinegar, 1 cup sugar, 6 sprigs cilantro, 2 tbsp salt.
Preparation: Peel zucchini and eggplant, and finely chop them with carrots or grate on a Korean grater. Slice onion into feathers, and bell pepper into strips.
Chop garlic and cilantro. Mix all salad ingredients together, let sit for 3 hours, and tightly pack everything into jars. Sterilize them for another 30-40 minutes and seal for winter.
8. Zucchini and Eggplant Salad with Apples for Winter
Source: kvashenaya-kapusta.ruA very convenient recipe because the ingredient proportions are easy to remember.
You will need: 2 heads garlic, 10 each of eggplant, zucchini, apples, bell peppers, and onions, 500 ml vegetable oil, 500 ml water, 170 ml vinegar, 150 g sugar, 70 g salt.
Preparation: Peel eggplant, apples, and zucchini. Roughly chop all fruits and vegetables into medium pieces, chop garlic, and add the remaining ingredients. Bring the salad to a boil, simmer for 30-40 minutes, and seal in sterilized jars.
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9. Zucchini and Eggplant Salad with Tomato Paste
Source: zdorovogotovim.ruAny novice cook can easily handle this simple salad.
You will need: 700 g zucchini, 700 g eggplant, 2 onions, 8 cloves garlic, 3 tbsp vegetable oil, 2 tbsp tomato paste, 1 tsp each of salt and sugar, 1 tbsp vinegar.
Preparation: Dice the eggplant and fry until golden. Separately slice and fry the zucchini. And separately, fry the onion with garlic. Mix all ingredients together, add a couple of tablespoons of water if necessary, and simmer the salad for 30 minutes. Seal it in sterilized jars.
10. Spicy Zucchini and Eggplant Salad for Winter
Source: pinterest.comA very original salad variation with ginger and hot chili pepper.
You will need: 1.2 kg zucchini, 600 g eggplant, 1 kg tomatoes, 200 g bell pepper, 200 g carrots, 90 g onions, 30 g chili pepper, 1 head garlic, 1 horseradish leaf, 1 tsp peppercorns, 1 bunch parsley, 20 g ginger, 50 g sugar, 40 g salt, 50 ml vegetable oil, 40 ml lemon juice, 30 ml vinegar.
Preparation: Dice eggplant, zucchini, and bell pepper, grate carrots, chop onion, and mix all vegetables except eggplant. Fry eggplant separately until golden. Blend tomatoes with garlic, ginger, and chili. Simmer the vegetable mixture in oil for 20 minutes over low heat.
Add eggplant and tomato dressing. Also add spices, salt, and sugar. Bring to a boil and simmer the salad for about half an hour. Add chopped parsley and after 5 minutes, pour in vinegar and lemon juice. Stir the salad and seal it in sterilized jars.
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11. Zucchini and Eggplant Salad with Mushrooms for Winter
Source: dzen.ruIf you have wild mushrooms, not champignons, then pre-boil them for 15-20 minutes.
You will need: 2 kg zucchini, 1 kg eggplant, 1 kg mushrooms, 300 g onions, 300 g carrots, 500 ml tomato sauce, 1 cup sugar, 1 cup vegetable oil, 1 cup vinegar, 1.5 tbsp salt, 100 g garlic, spices.
Preparation: Boil eggplant for 5-7 minutes in boiling water, gently press out excess water, and dice. Dice zucchini and mushrooms in the same way. Chop onion and carrots, fry in oil until soft, and add vegetables, mushrooms, sauce, sugar, and salt.
Simmer everything together for 30 minutes. Pour in vinegar, add crushed garlic and spices to taste, and simmer the salad for another 5 minutes. Seal it in sterilized jars for winter.
12. Zucchini and Eggplant Salad with Cucumbers for Winter
Source: kleo.ruPairs perfectly with meat or boiled potatoes – very delicious.
You will need: 1 kg eggplant, 300 g zucchini, 400 g cucumbers, 200 g onions, 3 cloves garlic, 1 kg tomatoes, 2 tbsp vinegar, 3 tbsp sugar, 100 ml vegetable oil, 3 tsp salt.
Preparation: Blend tomatoes and roughly chop the remaining vegetables. Mix everything together, add oil, and simmer for 20 minutes with the lid on over medium heat. Add crushed garlic, salt, sugar, and vinegar, simmer the salad for another 5 minutes, and seal in sterilized jars.