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Salads
Vegetable Salad in a Wok
A simple and reliable recipe for a winter preserve made from eggplant, peppers, tomatoes, and other vegetables that requires no sterilization.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut your vegetables into large chunks—carrots and onions into thick rings, eggplant into thick half-moons, and tomatoes into wedges (they go on top and provide most of the liquid).
2
Layer everything into your wok in that exact order, bring it to a boil, then simmer gently over low heat for 35 to 40 minutes without stirring.
3
Transfer to sterilized jars and seal immediately.
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