White eggplant with carrots appetizer

A winter exotic, a delicious winter snack made from white eggplants with carrots, which can be opened for any occasion.

Cooking time 40 minutes


White eggplant 1 kg

Tomatoes 1 kg

Onion 2 pcs

Carrots 2 pcs

Vegetable oil 100 ml

Vinegar 9% 2 tbsp. l.

Salt to taste


Wash white eggplants well.

Cut into circles.

Fry the eggplants in half the vegetable oil on both sides.

Finely chop the onion, grate the carrots and fry with the remaining oil for 2-3 minutes.

Add the diced tomatoes.

Gently add the eggplant and stir.

Season with salt and vinegar.

Arrange in jars and put in hot water for sterilization. From the moment of boiling for 5-7 minutes.

Roll up and cool. Keep cold.

Bon appetit!