In this episode, I am sharing how to make and canning salad with roasted eggplant and paprika for winter, salad or antipasti recipe with roasted eggplant, and how to make a very delicious salad that can be used as an appetizer, starter as well as in sandwiches.
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Ingredients for roasted Eggplant salad
2 kilos of eggplant
1.5 kilos of capsicum
1.5-2 kg tomatoes
500 g green pepper
1.5 heads of garlic
optional chili pepper
half a bunch of parsley
half cup of oil (I used half olive and half sunflower oil)
half cup of vinegar (wine vinegar or apple cider vinegar)
1-1.5 tablespoons of sea salt
#healthysalad #eggplantrecipe #saladrecipe
Welcome to my channel To watch in your own language switch subtitles to your language 2 kg eggplant and 1.5 kg red peppers pierce the eggplants with a knife in preheated oven at 200 °C after 15-20 minutes put the peppers in a bowl and close the lid turn the eggplants over
Bake the eggplants for another 10-15 minutes 500 g green pepper 2 kg tomatoes from which city are you watching? please write in comments put the auberginen in a bowl and close the lid peel the peppers remove the kernels peel the auberginen remove the black seeds on medium heat
Half cup of oil (olive oil+sunflower oil) cook peppers 1-2 minutes cook 3-4 minutes add paprika and aubergine mix all gently 1.5 head of garlic please like, comment, share the video and subscribe this is so valuable for my channel to grow 2 chili peppers soak clean canning lids in boiling water for 5 minutes
1-1.5 tablespoon of sea salt half cup of vinegar (wine or apple cider) 1 cup of chopped parsley dry well canning lids use well sterilized canning jars thoroughly wipe the mouth of the jars with a clean cloth turn cover 3 back 1 forward tighten the cap firmly turn it over
Always keep the sauce hot when jarring cover them overnight next day check the vacuum of the caps You can keep it well vacuumed for months in a cool, dark place. Store in the refrigerator after opening Enjoy it