Eggplant Caviar For The Winter. Step-by-step Recipe With Photo

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Eggplant Caviar For The Winter. Step-by-step Recipe With Photo
Eggplant Caviar For The Winter. Step-by-step Recipe With Photo
Anonim

The older generation of readers still remember large cans of Bulgarian eggplant caviar, on a modest white label of which a large blue eggplant is painted, and inside a thick mass of not the most appetizing color, lightly poured with orange vegetable oil. But what taste and consistency!

I have tried many times to repeat this culinary masterpiece and now I can confidently declare - it worked! Everything is as before: the spoon is standing, the color is repeated with Panton accuracy, the aroma is also close to the original. I give the proportions for one eggplant, the taste should be adjusted with sugar and salt at your discretion. In the old recipe, the caviar was not spicy, but I decided to add something of my own to the recipe, and now I add one spicy chili for one eggplant. However, remember that chili is worth trying before adding it to the dish, since pepper and pepper are different, it may not be edible caviar.

Eggplant caviar for the winter
Eggplant caviar for the winter
  • Time: 45 minutes
  • Quantity: 650 g

Ingredients for eggplant caviar for the winter:

  • 300 g eggplant;
  • 150 g tomato;
  • 120 g carrots;
  • 130 g bell pepper;
  • 70 g onions;
  • 30 g garlic;
  • 10 g ground sweet paprika;
  • 1 hot chili pepper;
  • olive oil, sugar, salt;
Ingredients for eggplant caviar
Ingredients for eggplant caviar

A method of cooking eggplant caviar for the winter

Ingredients for making eggplant caviar. The recipe lists the approximate weight per unit of medium sized vegetables. It is not necessary to strictly adhere to the recipe, but my experience says that if you take 1 carrot, 1 tomato, 1 bell pepper, 1 onion and one small head of garlic for 1 eggplant, then the caviar will turn out thick and tasty anyway.

Cut the eggplants and pour over with vegetable oil
Cut the eggplants and pour over with vegetable oil

Cut the eggplants into thin circles and pour over with olive oil. They love oil, they absorb it like a sponge, so do not overdo it so as not to greatly increase the calorie content of the finished product.

Chop bell peppers and tomatoes
Chop bell peppers and tomatoes

Cut sweet peppers and tomatoes into cubes. These vegetables bake quickly, so the cubes can be large.

Grate the carrots and chop the onion
Grate the carrots and chop the onion

To speed up the process, the carrots need to be grated on a coarse grater, but we cut the onions coarsely, since the finely chopped ones will burn.

Mix ingredients and bake vegetables
Mix ingredients and bake vegetables

Combine all ingredients in a flat baking dish or in a deep baking sheet. Sprinkle them with olive oil, add garlic cloves, sweet paprika, chili. We level the vegetables so that they bake evenly and place the baking sheet in an oven preheated to 240 degrees Celsius. The temperature must be high, this is the secret of success! We bake for 30 minutes, in the process, be sure to mix the vegetables.

Add stewed vegetables, add sugar
Add stewed vegetables, add sugar

The vegetables are ready, they become soft, the eggplants are very boiled, it's time to add salt and sugar. The finished dish can be used in three different ways. First, serve vegetables as an independent dish (believe me, it's very tasty). Secondly, prepare eggplant caviar for today, and thirdly, sterilize the jars and get blanks for the winter.

Chop vegetables in puree
Chop vegetables in puree

Grind vegetables for eggplant caviar in any convenient way until puree. As you can see, the spoon in this caviar stands and does not fall! We fill sterile preparation jars with caviar.

For storage, jars of caviar must be sterilized
For storage, jars of caviar must be sterilized

Depending on the size of the jar, we sterilize the caviar for 20 to 40 minutes. We store eggplant caviar for the winter until winter and eat with pleasure.

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