I like to cook various salads in jars to have healthy and delicious snacks on hand at any time of the year. Eggplant and cabbage salad is one of my favorites. I usually make it in large quantities to last all winter.
Ingredients
Step-by-step cooking recipe
Boil the eggplants for 5-7 minutes in boiling water, let them cool and cut into cubes.
Chop cabbage and carrots, chop garlic and mix everything together.
Add eggplant, pepper, salt and vinegar.
Arrange the workpiece in sterilized jars and store in a cold place.
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