Eggplant caviar for winter through a meat grinder
In my family, eggplant caviar is loved in any form - both freshly cooked and in a jar from the pantry. Therefore, I cook it a lot and often. Canned caviar according to this recipe turns out fragrant, moderately salty, moderately spicy, pleasant consistency.
Ingredients
- Eggplant - 2,5 kg
- Tomatoes - 750 g
- Bell pepper - 1 kg
- Onion - 400 g
- Garlic - 15 g
- Vegetable oil (refined) – 50 ml
- Vinegar (9%) – 40 ml
- Ground black pepper - to taste
- Allspice (polka dots) – 7 pcs.
- Salt - 25 g
Step-by-step cooking recipe
Wash the eggplants and bell peppers, dry them with paper towels, put them on a baking sheet and bake in a preheated 200 °C oven until soft (about 50 minutes).
Peel the baked eggplants, peel the peppers and seeds. Put the vegetables through a meat grinder.
Peel tomatoes, onions and garlic and cut them arbitrarily, then pass through a meat grinder.
Pour vegetable oil into the cooking pot, add all the chopped vegetables, mix well and simmer over medium heat, stirring occasionally, for half an hour.
Add salt, both types of pepper and simmer for another 10 minutes. Taste the caviar: add salt or sugar if necessary.
A couple of minutes before cooking, add vinegar, mix.
Pack the boiling caviar in pre-sterilized jars, seal tightly, turn upside down, wrap it up and leave it to cool completely. Store the cooled eggplant caviar in a cool dark place.
