Eggplants and zucchini in a jar

Eggplants and Zucchini in a Jar – A Summer Delicacy for Winter

Who doesn't fondly remember the aroma of fresh vegetables preserved in jars, lovingly prepared by grandparents? This recipe for eggplants and zucchini in a jar is not only a way to preserve the flavor of summer but also an opportunity to connect with family culinary traditions. Here’s how you can recreate this simple yet flavorful recipe step by step, so you can enjoy delicious vegetables even in the middle of winter.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 2 jars of 500 ml

Ingredients:

1 medium eggplant (approximately 300 g)
1 medium zucchini (approximately 300 g)
2 cloves of garlic
A bunch of fresh parsley
Oil for frying (preferably olive oil or sunflower oil)
2 parts water
1 part vinegar (wine or apple, according to preference)
Salt (approximately 1-2 tablespoons, to taste)

Preparing the Vegetables

1. Cleaning the vegetables: Start by washing the eggplants and zucchini thoroughly. Use a sharp knife to peel the eggplants. If you prefer, you can leave a thin layer of skin on the eggplants for a more interesting texture. The zucchini can be peeled, but you can also leave a bit of skin on, as it adds color and nutrients.

2. Slicing: Cut the eggplants and zucchinis into slices about 1 cm thick. This will ensure even frying and a pleasant texture in the jar.

3. Frying the vegetables: Preheat the oven to 200°C. Arrange the slices of eggplant and zucchini on a baking tray lined with parchment paper. Drizzle with a little oil and bake for 15-20 minutes, turning them halfway through for even browning. This method will give you crispy fried vegetables without drowning them in oil.

Assembling the Jars

4. Preparing the jars: Sterilize the jars and lids before use. You can do this by boiling them in water for 10 minutes or placing them in the oven at 120°C for 15 minutes. This step is essential to prevent bacterial growth.

5. Assembling: Start layering the vegetables in the jars. Add a layer of eggplant slices, followed by a layer of zucchini. Sprinkle finely chopped garlic and a little parsley between layers. Repeat this process until the jar is full, ensuring that the last layer is parsley. This will not only add a vibrant color but also provide a fresh taste in each serving.

Preparing the Preserving Solution

6. Preserving solution: In a bowl, mix the salt, vinegar, and water. You can adjust the amount of salt to your taste. Gently heat the solution until it becomes warm, but do not bring it to a boil. This will help dissolve the salt and facilitate the absorption of flavors by the vegetables.

7. Filling the jars: Carefully pour the warm solution into the jars, ensuring that the vegetables are completely covered. Leave a little space at the top for the liquid to expand during preservation.

8. Sealing the jars: Place the lids on the jars and seal them tightly. Ensure there are no leaks, and that the jars are well sealed.

Storing and Serving

9. Storing: Place the jars in a pantry or a cool, dark place. These preserved vegetables will keep well for several months, and their flavor will intensify over time.

10. Serving: Once you open a jar of eggplants and zucchini, you can serve them as a side dish for meats, in sandwiches, or even as a base for a tasty salad. Add a little olive oil and balsamic vinegar for an extra flavor boost!

Helpful Tips

- If you want to add a touch of flavor, you can include spices like pepper, paprika, or oregano between layers.
- If you prefer the vegetables less fried, you can grill them or blanch them quickly before assembling.
- Make sure the garlic is fresh, as it will add an unmistakable and vibrant flavor to your dish.

Frequently Asked Questions

1. Can I use other vegetables instead of eggplants and zucchinis?
Absolutely! You can experiment with peppers, carrots, or even mushrooms. Just make sure to prepare them properly for preservation.

2. How long can I keep the jars?
If stored under proper conditions, jars can last up to 6 months. However, for best results, consume them within 3-4 months.

3. Can I consume the vegetables directly from the jar?
Yes, the preserved vegetables are ready to eat, but let them sit at room temperature for 30 minutes before serving to release their flavor.

Nutrition and Calories

A serving of preserved eggplants and zucchinis (approximately 100 g) contains about 50 calories, making it a healthy option rich in fiber and nutrients. Eggplants are a good source of antioxidants, while zucchinis are very filling and low in calories, making them an excellent choice for a balanced diet.

This recipe for eggplants and zucchinis in a jar is not just a clever way to preserve vegetables, but also a return to the roots of culinary traditions. Whether you use them for a festive meal or as a quick snack, these vegetables will add a touch of summer to every day. Enjoy every moment in the kitchen and relish the fruits of your labor!