Continue summer in winter? Easy! Healthy, fragrant and incredibly delicious eggplant caviar will not only diversify the winter menu, but also remind you of warm summer days. Cooking a dish is easy, and its benefits are undeniable.
Ingredients
- Eggplant - 2 kg
- Bell pepper - 1 kg
- Tomatoes - 2 kg
- Onion - 400 g
- Carrots - 600 g
- Salt - 4-5 tbsp.l.
- Vegetable oil - 60-100 ml
Step-by-step cooking recipe
Wash the eggplants, peel and cut into slices. Pour cold water, add salt (2 tablespoons per 1 kg of eggplant). Soak for 10-20 minutes to eliminate bitterness.
Cut the bell pepper into halves, remove the seeds.
Peel the carrots.
Remove the skin from tomatoes, rub through a sieve or pass through a meat grinder. If the tomatoes are too juicy, then they should be boiled separately for 15-20 minutes over medium heat.
Peel the onion, cut into cubes, fry in preheated vegetable oil until golden brown.
Pass all the ingredients through a meat grinder, mix. Simmer the resulting mixture over low heat for 30-40 minutes, stirring constantly with a wooden spoon.
Rinse the jars well.
Put the finished hot eggplant caviar into prepared jars, cover with lids.
Put cans of caviar in a saucepan, pour water "on the shoulders". Sterilize over low heat for 5-10 minutes.
Roll up the jars, turn them over and wrap them in a blanket for a day.
Store the finished eggplant caviar in a cool place.
