Ten-Vegetable Eggplant Salad for Winter

1. 1 Eggplant≈ $4.33 por kg 120 g
2. 2 Bell peppers≈ $6.00 por kg 100 g
3. 3 Tomatoes≈ $4.67 por kg 120 g
4. 4 Onions≈ $1.60 por kg 80 g
5. 5 Garlic≈ $10.00 por kg 4 g
6. 6 Sunflower oilpacote 900 ml ≈ $3.50 40 ml
7. 7 Sugar 12 g
8. 8 Salt 7 g
9. 9 Vinegar 9% 15 ml
10. 10 Ground black pepper a gosto

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Cut the eggplant¹ into 1.5 cm cubes, season with 3 g salt, leave for 15 minutes, and squeeze lightly. Cut the pepper into strips, slice the onion⁴ into half-moons, dice the tomatoes³ finely, and mince the garlic⁵.

2. Sterilize the 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Heat 40 ml oil in a saucepan, add the onion⁴ and pepper, and stew for 5 minutes. Add the tomatoes³ and stew for another 7 minutes.

4. Add the eggplant¹, the remaining 4 g salt, the sugar, and the black pepper. Cover and stew over low heat for 15 minutes, stirring occasionally.

5. Add the garlic⁵ and 15 ml vinegar, and heat through for 2 minutes.

6. Pack the hot salad tightly into the jar up to the rim, cover with the lid, and sterilize in a saucepan of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.

Resumo

• Marcado como P.P.: o planejador o escolhe com mais frequência para os objetivos “perder peso” e “comer bem”