At the height of the season, a huge variety of dishes are prepared from zucchini and eggplant – and these are not only summer snacks or stews, but also excellent preparations for the winter. We have found for you 12 delicious salad recipes that will delight you in the cold season!
1. Salad of zucchini and eggplant with tomatoes for the winter
A simple and quick salad that does not need to be further sterilized.
You will need: 700 g of tomatoes, 500 g of zucchini, eggplant, bell peppers and carrots, 100 g of garlic, 100 g of sugar, 150 ml of vegetable oil, 50 ml of vinegar, 35 g of salt.
Cooking: Randomly chop all the vegetables, add butter, salt and sugar, and simmer the workpiece for 45 minutes. Add crushed garlic and vinegar, simmer for another 5 minutes and roll the salad into sterilized jars.
2. Zucchini and eggplant salad with onions and carrots
And an independent snack, and a full-fledged side dish for all occasions.
You will need: 1 eggplant, 4 zucchini, 500 g onions, 350 g carrots, 6 bell peppers, 4 cloves of garlic, 0.5 tbsp. tomato paste, 250 ml vegetable oil, 1 tsp. salt, spices.
Cooking: Cut the eggplant and fry them in oil until golden brown. Pass the pepper with garlic through a meat grinder. Finely chop the onion, grate the carrots and fry them for 5 minutes.
Add chopped zucchini and a mass of pepper, and after another 5 minutes – tomato paste and half a glass of water. Stew everything together for 5 minutes, add eggplant, salt and spices to taste. Reduce the heat, then another 15 minutes and roll the salad in sterilized jars for the winter.
3. Zucchini and eggplant salad with basil
Dried basil can be substituted for fresh basil, but it tastes better with fresh basil.
You will need: 1 kg of zucchini, 1 kg of eggplant, 1 bunch of basil, 3 onions, 1 hot pepper, 500 g of bell pepper, 1 kg of tomatoes, 100 g of sugar, 2 tbsp. salt, 50 ml apple cider vinegar, 5 cloves of garlic.
Cooking: Peel the tomatoes, zucchini and eggplant. Cut all the vegetables into cubes, add a little oil and simmer for 20 minutes. Add chopped hot peppers, garlic, basil, sugar and salt, and simmer for another 10 minutes. Pour in the vinegar, simmer for another 5 minutes and roll up the salad for the winter.
4. Zucchini and eggplant salad with bell pepper and vinegar
If you want to make the salad more spicy, 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.
Cooking: Chop the onion, grate the carrots, and cut the rest of the vegetables into cubes. Fry onions and 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, mix the salad and roll it into sterilized jars.
5. Salad of zucchini and eggplant with cabbage for the winter
An original preparation in taste, which is very different from most similar recipes.
You will need: 1.5 kg of eggplant, 1.5 kg of zucchini, 1.5 kg of cabbage, 500 g of carrots, onions and bell peppers, 200 g of garlic, 2 hot peppers, 2 tbsp. vinegar essence, 500 ml vegetable oil, salt and spices.
Cooking: Boil the eggplants for 5-7 minutes in boiling water, squeeze lightly under pressure and cut into strips. Cut the zucchini and peppers in the same way, chop the onion and grate the carrots. Finely chop the cabbage, chop the hot pepper and garlic. Mix together all the ingredients for the salad, simmer for 40 minutes over low heat and roll into sterilized jars.
6. Salad of baked zucchini and eggplant for the winter
We advise you to bake the vegetables already chopped, so that later it is more convenient.
You will need: 1 kg of zucchini, 1 kg of eggplant, 150 ml of vegetable oil, 400 g of onion, 500 g of bell pepper, 1 kg of tomatoes, 1 head of garlic, 100 g of sugar, 2 tbsp. salt, 80 ml of vinegar.
Cooking: Cut the zucchini and eggplant into circles, and bake them for 15 minutes in the oven at 200 degrees. Chop the rest of the vegetables. Fry the onion in oil until golden, add the pepper and after 5 minutes – the tomatoes. Then add chopped garlic, salt and sugar, and simmer for 10 minutes.
Put half of the frying into the pan, and on it – eggplant and zucchini. Lay out the remaining frying and carcasses all together for half an hour, stirring occasionally. Then add vinegar, simmer for another 5 minutes and roll the salad into sterilized jars.
7. Salad of zucchini and eggplant in Korean for the winter
Spicy and very tasty Korean-style vegetables that will leave few indifferent.
You will need: 2 kg of zucchini, 1 kg of eggplant, 500 g of carrots, 500 g of onions, 5 bell peppers, 1 head of garlic, 1 pack of seasoning for Korean carrots, 1 cup of apple cider vinegar, 1 cup of sugar, 6 sprigs of cilantro, 2 tbsp. salt.
Cooking: Peel the zucchini and eggplant, and finely chop them with carrots or grate them on a Korean grater. Cut the onion into feathers, and sweet pepper into strips.
Mince the garlic and cilantro. Mix together all the ingredients for the salad, leave for 3 hours and pack everything tightly in jars. Sterilize them for another 30-40 minutes and roll them up for the winter.
8. Salad of zucchini and eggplant with apples for the winter
A very convenient recipe, because the proportions of the ingredients are immediately remembered.
You will need: 2 heads of garlic, 10 pieces of eggplant, zucchini, apples, bell peppers and onions, 500 ml of vegetable oil, 500 ml of water, 170 ml of vinegar, 150 g of sugar, 70 g of salt.
Cooking: Peel eggplants, apples and zucchini. Randomly cut all the fruits and vegetables into medium pieces, chop the garlic and add the rest of the ingredients. Bring the salad to a boil, simmer for 30-40 minutes and roll into sterilized jars.
9. Zucchini and eggplant salad with tomato paste
With such a simple salad, any novice cook can easily cope.
You will need: 700 g zucchini, 700 g eggplant, 2 onions, 8 cloves of garlic, 3 tbsp. vegetable oil, 2 tbsp. tomato paste, 1 tsp. salt and sugar, 1 tbsp. vinegar.
Cooking: Cut the eggplant into cubes and fry them until golden. Separately chop and fry the zucchini. And separately – onion with garlic. Mix all the ingredients together, add a couple of tablespoons of water as needed, and simmer the salad for 30 minutes. Roll it up in sterilized jars.
10. Spicy zucchini and eggplant salad for the winter
A very original version of a salad with ginger and hot chili peppers.
You will need: 1.2 kg of zucchini, 600 g of eggplant, 1 kg of tomatoes, 200 g of bell pepper, 200 g of carrots, 90 g of onions, 30 g of chili peppers, 1 head of garlic, 1 horseradish leaf, 1 tsp. peppercorns, 1 bunch of parsley, 20 g of ginger, 50 g of sugar, 40 g of salt, 50 ml of vegetable oil, 40 ml of lemon juice, 30 ml of vinegar.
Cooking: Dice the eggplant, zucchini and pepper, grate the carrots, chop the onion and mix all the vegetables except the eggplant. Fry eggplant separately until golden brown. Grind tomatoes with garlic, ginger and chili in a blender. Simmer the vegetable mixture in oil for 20 minutes over low heat.
Add eggplant and tomato sauce. There are also 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 roll it into sterilized jars.
11. Salad of zucchini and eggplant with mushrooms for the winter
If you have forest mushrooms, and not champignons, then first boil them for 15-20 minutes.
You will need: 2 kg of zucchini, 1 kg of eggplant, 1 kg of mushrooms, 300 g of onions, 300 g of carrots, 500 ml of tomato sauce, 1 glass of sugar, 1 glass of vegetable oil, 1 glass of vinegar, 1.5 tbsp. salt, 100 g garlic, spices.
Cooking: Boil the eggplant for 5-7 minutes in boiling water, squeeze gently and cut into cubes. Similarly, cut the zucchini and mushrooms. Chop onions and carrots, fry in oil until soft and add vegetables, mushrooms, sauce, sugar and salt.
Simmer everything together for 30 minutes. Pour in the vinegar, add crushed garlic and spices to taste, and simmer the salad for another 5 minutes. Roll it up in sterilized jars for the winter.
12. Salad of zucchini and eggplant with cucumbers for the winter
It goes well with meat or boiled potatoes – very tasty.
You will need: 1 kg of eggplant, 300 g of zucchini, 400 g of cucumbers, 200 g of onions, 3 cloves of garlic, 1 kg of tomatoes, 2 tbsp. vinegar, 3 tbsp. sugar, 100 ml vegetable oil, 3 tsp. salt.
Cooking: Grind the tomatoes in a blender and randomly chop the rest of the vegetables. Mix everything together, add oil and simmer for 20 minutes under a lid over medium heat. Add minced garlic, salt, sugar and vinegar, let the salad rest for another 5 minutes and roll into sterilized jars.