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Russian · Snacks
Salad in a Flash
A classic vegetable preserve for winter storage with eggplants, bell peppers, and tomatoes in a light marinade.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash all your vegetables thoroughly.
2
Cut the eggplants in half lengthwise, then chop them into 3–5 cm pieces.
3
Halve the bell peppers, remove the stems and seeds, rinse again, and slice into wide strips about 3 cm across.
4
Halve the tomatoes, cut out the stem attachment points, then cut each half into 2 wedges.
5
Peel the onion and slice it into half-rings or quarter-rings.
6
Peel the garlic and break it into cloves.
7
Pour vegetable oil into a pot and layer in all your vegetables.
8
Sprinkle sugar and salt over the top, then give everything a gentle toss.
9
Cover the pot with a lid and set it on the heat.
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