Eggplant caviar
We prepare a delicious eggplant preparation for the winter.
Eggplant caviar according to this recipe always succeeds and turns out to be very tasty, perfectly complements dishes from potatoes, buckwheat, rice,and most importantly it is well stored.
Ingredients for eggplant caviar
- Вихід 5 літрів
- eggplant – 2 kg
- tomatoes – 1.5 kg
- onion – 1 kg
- carrots-1 kg
- bell pepper – 1 kg
- chili pepper – 2 pcs
- salt – 3 tablespoons without a slide
- sugar -1 tablespoon without a slide
- vegetable oil – 350-400 ml
- vinegar (9%) – 3 tsp
Watch the video recipe: Cherries in their own juice.
Cooking eggplant caviar
Wash the eggplant , peel, cut into cubes.
Put the eggplant in a bowl. Add 5 tablespoons of salt and cover with water so that the eggplant is completely covered. Leave for 40 minutes.Thus, the eggplant will give off all the bitterness.
Peel, wash and cut the onions, carrots, peppers, chili peppers, tomatoes into small cubes.
Drain the salt water from the eggplant, rinse them from salt and squeeze out excess water.
Next, you need to take a large frying pan, pour vegetable oil and fry the eggplant, transfer to a large saucepan. We also fry all vegetables separately. Put the tomatoes in a frying pan, cover and let soften slightly.
All fried vegetables are transferred to a saucepan and mixed.
Add chili pepper, salt and sugar to the vegetables. Put the pan on the fire and cook the caviar over low heat, stirring occasionally, for 40 minutes. 10 minutes before the specified time, add vinegar.
You can leave the caviar in this form – in pieces, or you can grind it with a blender in mashed potatoes.
Ready eggplant caviar should be laid out in sterilized jars, rolled up, turned over, covered and kept under cover until it cools completely.
That’s it, eggplant caviar is ready.
Tasty!!!
