It would not be an exaggeration to say that there are dozens, if not hundreds, of eggplant caviar recipes. And here's another one – this time in Armenian. I am happy to share with you a proven version. I have been preparing it for several years, and so far I have never failed.
Ingredients
- Eggplant - 5 pieces
- Tomatoes - 4 pieces
- Bell pepper - 2 pieces
- Onion - 2 pieces
- Salt - 1 art.l.
- Garlic - 4 teeth
- Greenery - 1 bundle
- Olive oil - 60 ml
Step-by-step cooking recipe
Bake the eggplant and pepper in the oven until soft for about an hour at 180 degrees.
Peel and finely chop all the vegetables. Or put it through a meat grinder.
Add oil and salt, bring to a boil and simmer the caviar for 1.5 hours on low heat.
Add the herbs and garlic, and simmer for another 7 minutes.
Roll the caviar into sterilized jars.
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