A few years ago, for the first time I tried to cook eggplant caviar in the Balkan way. And since then I have repeatedly returned to this recipe. You can make it right to the table, or you can roll it up in cans for the winter. It is on the second option that I want to dwell in more detail today.
Ingredients
- Eggplant - 5 pieces
- Bell pepper - 4 pieces
- Hot red pepper - 2 pieces
- Onion - 2 pieces
- Tomatoes - 4 pieces
- Vegetable oil - 100 ml
- Salt - 1 art.l.
- Vinegar - 1 art.l.
- Sugar - 2 tbsp.l.
- Garlic - 1 head
Step-by-step cooking recipe
Peel all the vegetables and garlic, and pass through a meat grinder.
Add butter, salt and sugar.
Simmer the caviar for 1.5 hours on low heat.
Pour in the vinegar and roll the caviar into sterilized jars.
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