Eggplants, like any vegetable crops, can be left fresh for the winter. But you can also prepare various snacks and dishes from them. Eggplant caviar is one of the most delicious.
A simple recipe for eggplant caviar
For its preparation, eggplant is boiled whole for a certain time (about 45 minutes). Then the skin is removed from them, and the pulp is kneaded or cut into small pieces. Then add salt, pepper, onions, parsley and mix everything. A little oil, such as vegetable oil, is poured into the finished caviar, and garnished with green onions on top.
For 2 kg of eggplant you will need: 6 sprigs of parsley, a few feathers of green onions, 6 onions, 4 tbsp. l. vegetable oil, 1 tsp. salt and black pepper.
Eggplant caviar with pomegranate
Eggplants are boiled, the skin is removed from them and the pulp is thoroughly kneaded. Juice is squeezed out of the pomegranate, which is mixed with mashed garlic, with the addition of salt. Spices with pomegranate juice and very finely chopped capsicum are added to mashed eggplants. Then everything is mixed, transferred to a plate, and decorated with whole pomegranate seeds on top.
For 1 kg of eggplant, you will need about 5 pomegranates, 5 valleys of garlic, 1 paprika and salt to taste.
Eggplant caviar with vegetable mixture
Washed eggplants are baked in the oven. Then they are peeled and cut into small pieces. A vegetable mixture consisting of carrots, onions and cabbage is cut and fried in vegetable oil. Tomato paste is added to it. After that, vegetables are mixed with eggplants and stewed over low heat for 10-20 minutes, stirring occasionally. After that, the caviar is salted and pepper. For a better perception of food, the dish is decorated with herbs such as parsley or dill.
For 1 kg of eggplant, you will need 250 g of carrots, 300 g of cabbage, 4 onions, 8 tbsp each. l. tomato paste and vegetable oil, salt and pepper to taste.
