Delicious eggplant and cauliflower salad among winter preparations perfectly diversifies jars with cucumbers and tomatoes. And how to cook it properly – I will tell you in detail and step by step further in the recipe.
Ingredients
- Cauliflower - 800 g
- Eggplant - 700 g
- Carrots - 300 g
- Corn - 130 g
- Tomato sauce - 2 art.l.
- Vinegar - 30 ml
- Salt - 20 g
- Sugar - 20 g
- Vegetable oil - 100 ml
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Cut the eggplant into strips and fry until browned.
Disassemble the cauliflower into inflorescences and boil for 3-4 minutes.
Grate the carrots on a Korean grater.
Mix all the ingredients together and leave for 3 hours.
Place the salad tightly in sterile jars. Add a little boiling water if there is not enough juice.
Sterilize the blanks for another 20 minutes and roll up.
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