In early autumn, during the vegetable harvest, do not miss the opportunity to cook amazing caviar from baked eggplants for the winter. Anyone can cope with this task. I tell you all the details further in the recipe.
Ingredients
- Eggplant - 2 kg
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Onion - 500 g
- Vegetable oil - 50 ml
- Vinegar - 80 ml
- Ground coriander - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Salt - 2,5 tbsp.l.
Step-by-step cooking recipe
Put the whole eggplants on a covered baking sheet and bake for 30 minutes at 200 degrees.
Finely chop tomatoes, cooled eggplant, peeled onion and bell pepper.
Fry the onion in oil until transparent.
Add the bell pepper and cook for 10 minutes.
Add tomatoes, eggplant, spices and salt. Simmer all together for 15 minutes over low heat.
Pour in the vinegar, stir and turn off the heat.
Put the caviar in clean, dry jars and roll up.
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