I recommend you to cook a couple of jars of zucchini with eggplant for the winter. With the addition of garlic and spices, the snack turns out delicious, moderately spicy and fragrant. It is often served instead of salad with pasta, porridge and mashed potatoes.
Ingredients
- Zucchini - 500 g
- Eggplant - 500 g
- Garlic - 100 g
- Onion - 3 pieces
- Vegetable oil - 150 ml
- Vinegar - 100 ml
- Ground black pepper - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 50 g
- Salt - 25 g
Step-by-step cooking recipe
Zucchini, eggplant, peeled onion and garlic cut into small pieces.
Mix vegetables with sugar, salt, spices and oil. Cover with a lid and leave for an hour.
Put into jars and sterilize for 15 minutes.
Carefully remove the jars from the sterilization bath, add a little vinegar to each, roll up and turn upside down.
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