Eggplant salad for the winter with Provencal herbs

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!