Eggplant Spread for Winter with Carrots and Tomatoes
A very easy canning-style vegetable prep! Roasted, julienned eggplant with vegetables for winter - tasty, simple, and sure to impress with its rich flavor.
Updated : 04 March, 2026
Easy
About 30 min.
Ingredients
3 kilograms
Eggplant
600 grams
Onions
600 grams
Carrot
600 grams
Parsley
1 kilograms
Tomato
2 tablespoon
Salt
2 tablespoon
Sugar
150 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients for a delicious winter eggplant vegetable spread.
Step 2
Add the grated carrot to a preheated skillet with vegetable oil (to taste) and sauté, stirring occasionally.
Step 3
Add the onion sliced into half-rings to a preheated skillet with vegetable oil (to taste) and fry until golden, stirring occasionally.
Step 4
Peel the skin from 3 kg of eggplants (about 6.6 lb) and cut them into thin strips.
Step 5
Spread the sliced eggplants evenly in a layer on a baking sheet.
Step 6
Drizzle with vegetable oil to taste, salt, mix, and place the baking sheet into an oven preheated to 200°C / 392°F.
Step 7
Finely chop 600 g of parsley (about 21 oz) and put it into a large enamel basin/pot.
Step 8
After 9 minutes, remove the baking sheet with the roasted eggplants from the oven.
Step 9
Add the eggplants to the basin with the chopped parsley.
Step 10
Place the next batch of sliced eggplants on the baking sheet, add oil and salt to taste, mix, and send to the oven.
Step 11
Transfer the sautéed carrots from the skillet into the basin with the eggplants and parsley.
Step 12
Add the golden fried onions from the skillet into the basin.
Step 13
Sauté the second batch of sliced onions and grated carrots in skillets preheated on the stove with vegetable oil, stirring until golden, then add them to the basin along with the second batch of roasted eggplants.
Step 14
Mix all the ingredients in the basin well.
Step 15
Cut 1 kg of tomatoes (about 2.2 lb) into wedges, after soaking them in hot water and peeling off the skins.
Step 16
Add the tomatoes to a preheated skillet with vegetable oil (to taste) and sauté, stirring.
Step 17
Transfer the sautéed tomatoes into the basin.
Step 18
Place the basin with the vegetable mixture on the stove and, stirring, bring it to a boil.
Step 19
Add salt to taste and 2 tablespoons of sugar. Mix well and continue cooking the vegetable spread for 5-7 minutes, stirring occasionally.
Step 20
Pour boiling water over the jar lids in a bowl.
Step 21
Pack sterile jars tightly with the prepared spread and cover with the lids.
Step 22
Place a large pot of hot water on the stove, lining the bottom with a kitchen cloth.
Step 23
Set the jars in the pot; the water should reach the “shoulders” of the jars. After the water boils, sterilize the jars for 15-20 minutes.
Step 24
After sterilizing, carefully remove the jars and seal tightly. Cover with a blanket or warm throw until completely cool.
Step 25
Enjoy your meal!
Author note
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