Eggplant salad with a subtle hint of Provencal herbs will be a masterpiece of preparations. Can be placed on toast, served as a salad, or added to a side dish.
Cooking time 30 minutes
Eggplant medium 7 pcs
Red carrots 3 pcs
Onion 2 pcs
Head of garlic 1 pc
Dried Provencal herbs 1 tbsp. l.
1/2 cup water
Parsley (greens) 1 bunch
Sugar 1 tsp
Salt 1 tbsp l.
Vinegar 9% 3 tbsp. l.
Vegetable oil 4 tbsp. l.
Rinse and dry the eggplants.
Peel the eggplant.
Cut the eggplants into cubes.
Peel carrots and onions.
Grate the carrots, finely chop the onion.
Fry the carrots and onions in a deep saucepan in vegetable oil for 2-3 minutes.
Add eggplant and 1/2 cup water.
Simmer, covered for 10-12 minutes, over medium heat.
Rinse and chop the greens, peel and chop the garlic.
Add parsley, garlic, salt, sugar, vinegar and Provencal herbs to the saucepan. Stir and keep on fire for 1-2 minutes.
Divide into clean and dry jars.
Cork and put in a blanket overnight.
Eggplant salad for the winter with Provencal herbs is ready. Best stored in a cool cellar.
Bon appetit and delicious winter!