Vegan vegetable spread from eggplant, peppers, carrots and tomatoes

Vegan vegetable spread from eggplant, peppers, carrots and tomatoes

Fresh radish spread with cottage cheese and garlic


Vegan vegetable spread from eggplant, peppers, carrots and tomatoes

Vegan vegetable spread from eggplant

The vegan vegetable spread made from eggplant, peppers, carrots and tomatoes smells delicious. The spread is tastefully complemented with onions and garlic. The vegetable spread can be a great dinner, which can be served on bread or as a side dish with meat.

Please rate this recipe

5 from 2 votes
Prep Time 40 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 50 mins
Course Spreads
Cuisine Russian recipes
Servings 8 person
Calories 282 kcal


  • 2 kg eggplants
  • 600 g tomatoes
  • 300 g carrots peeled
  • 300 g onions peeled
  • 300 g peppers seeded
  • 100 ml vegetable oil
  • 40 g salt
  • 120 g sugar
  • ¹⁄₂ tsp black pepper
  • 1 garlic bulb
  • 50 ml vinegar 9%


  • Cut tomatoes, carrots, onions, peppers, and eggplant into medium-sized pieces.
  • Separately, rotate the cut vegetables through a meat grinder.
  • Heat vegetable oil in a pan with a thick bottom.
  • Add the carrots, onions and peppers to the pan.
  • Stir-fry until vegetables are juicy.
  • Drain the juice from the eggplants, drain.
  • Add eggplants to the pan as well.
  • Stir the whole thing and simmer for about 20 minutes.
  • Add the pureed tomatoes and stir.
  • Let simmer for another 30 minutes, stirring occasionally.
  • Add salt, sugar, pepper and minced garlic.
  • Stir thoroughly again, simmer for another 10 minutes.
  • Add vinegar, remove pan from heat 5 minutes later.
  • Divide the vegetable spread into sterilized canning jars, seal and cover.
  • Once cooled, store in a cool place.


  • Knife
  • cutting board
  • meat grinder
  • Pan
  • Stirring spoon
  • Preserving jars


Calories: 282kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1976mgPotassium: 995mgFiber: 11gSugar: 30gVitamin A: 7087IUVitamin C: 51mgCalcium: 58mgIron: 1mg

* The nutritional values in this recipe are approximate and may differ slightly from the actual value.

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