In various variations, eggplant caviar is found in a variety of cuisines where vegetable dishes are popular. So today I want to share an unusual Georgian recipe. It turns out even more fragrant and piquant than usual – a pleasure.
Ingredients
- Eggplant - 1 kg
- Tomatoes - 600 g
- Hot red pepper - 400 g
- Garlic - 150 g
- Cilantro - 1 bundle
- Basil - 1 bundle
- Vegetable oil - 120 ml
- Salt - 30 g
- Sugar - 40 g
- Hop-suneli - 1 art.l.
- Vinegar - 2 art.l.
Step-by-step cooking recipe
Randomly slice the eggplant and fry until golden.
Pass them through a meat grinder with all the other peeled vegetables.
Add butter, salt and sugar, and simmer the caviar for 40 minutes.
Add chopped garlic, herbs, spices and vinegar, and simmer for another 10 minutes.
Roll the caviar into sterilized jars.
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