Eggplant caviar has a delicate texture, pleasant taste and aroma. In addition, it is very useful, because eggplants contain pectins, vitamins A, P, C and group B. These vegetables prevent the development of atherosclerosis and have a beneficial effect on the activity of the cardiovascular system. Eggplant caviar can also be cooked for the winter, in which case vinegar is added to it.
It is necessary
-
- 3 kg eggplant;
- 0.5 kg of carrots;
- 2 kg of tomatoes;
- 1 head of garlic;
- 500 g onions;
- 300 ml of vegetable oil;
- 100 ml of table vinegar (9%);
- 1-2 pods of hot pepper (optional);
- salt to taste.
Instructions
Step 1
Wash the eggplants, remove the stalks. Grease a baking sheet with vegetable oil, put the vegetables on a baking sheet (whole) and place in an oven preheated to 180 ° C. Bake the eggplant for 30 minutes.
Step 2
While the eggplant is baking, peel the carrots, onions, and garlic. Chop the onion and garlic into small pieces. Grate the carrots on a coarse grater.
Step 3
Heat a skillet with vegetable oil and brown the chopped onion until golden brown. Put it in a bowl and save the carrots in the skillet.
Step 4
Remove the eggplants from the oven, cool them, and peel them off (if desired). Chop them up and grind them with a blender or meat grinder.
Step 5
Wash the tomatoes, peel them and chop them, put the resulting tomato puree in a skillet with vegetable oil and bring to a boil over low heat.
Step 6
Put all vegetables in tomato puree, salt and stir. Simmer the mixture over low heat for forty minutes, stirring constantly. Then add the chopped garlic and cook the eggplant caviar for another 10 minutes.
Step 7
While the eggplant caviar is cooking, wash the jars, sterilize and dry them. Boil the lids.
Step 8
Add vinegar to the caviar, stir and place in the jars. Twist the cans, turn them caps down and wrap them up. Wait for the caviar to cool completely, and then store it in a cool place.
