After harvesting eggplants in your garden, you need to decide how best to keep them for the winter: fresh or prepare various dishes from them. Very tasty caviar is obtained from these vegetables, which can be immediately served on the table or used for preparations for the winter.
Eggplant caviar with lemon juice
Eggplants are placed in any baking container and placed in a hot oven. Baking is carried out until the peel of the vegetables turns brown and the eggplants themselves are soft. Then remove the skin, after pouring it with tap water. Next, the eggplants are kneaded and mixed with grated garlic, vegetable oil, freshly squeezed lemon juice and salt. Such caviar can be used for making sandwiches or any salad with tomatoes, cucumbers or onions.
For such caviar you will need: 2 whole eggplants, 2 valleys of garlic, 4 tbsp each. l. vegetable oil and lemon juice, salt.
European style eggplant caviar
This version of eggplant caviar is suitable for preparing blanks for the winter.
Cut the eggplants into circles 7-8 mm thick, after peeling the peel. Then they are boiled in boiling water for 12-15 minutes, cooled and passed through a meat grinder. Onions are cut into thin rings and fried. The peppers are boiled in boiling water for 5 minutes. Then they are cooled and peeled. Seeds are removed from them and cut into small pieces. Tomatoes are passed through a meat grinder. The greens are finely chopped. All vegetables are mixed and placed in a cooking container. The mixture is heated to a boil and poured into jars, which are then sterilized for one hour.
To prepare this type of caviar, you will need: 5 kg of eggplant, 1 kg of sweet pepper, 1 kg of tomato, 1 kg of onion, 120 g of salt, 20 g of sugar, 1 liter of vegetable oil, 100 g of herbs.
