A little tomatoes and tomato paste give eggplant caviar a beautiful and appetizing red color. It can be rolled up in jars, but I advise you to cook a little and eat it as fresh as possible. Double the fun!
Ingredients
- Eggplant - 4 pieces
- Tomatoes - 3 pieces
- Bell pepper - 1 piece
- Onion - 1 piece
- Garlic - 4 clove
- Spices and seasonings - 2 tsp.
- Vegetable oil - 80 ml
- Tomato paste - 2 art.l.
Step-by-step cooking recipe
Prick the eggplants with a fork and send them with pepper to the oven at 200 degrees.
After 15 minutes, take out the eggplant, and after 25 – pepper. Let cool and peel off the skins.
Finely chop the onion, fry until golden and mix with tomato paste.
Peel the tomatoes, chop them in a blender or on a grater, and send them to the onion. Simmer everything for 5 minutes.
Pass all the ingredients through a meat grinder, add oil and spices to taste.
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