There are different recipes for making eggplant caviar. It is important that during heat treatment, almost all the nutrients contained in vegetables are preserved.
Eggplant caviar
Wash, dry and puncture 1 kg medium eggplant on one side of each eggplant. Place them on a baking sheet with their punctures up, place in the oven, preheated to 200 degrees, and bake for about half an hour. When cool, remove the skin and chop the eggplant (you can use a blender).
Thinly chop 3 onions and sauté over low heat, covered, until translucent. Chop 2-3 tomatoes finely and simmer together with onions and eggplants over low heat, covered, stirring frequently. When the caviar thickens, add crushed garlic (2-3 cloves), green onions, parsley, salt and sugar to taste.
Eggplant caviar with feta cheese
Bake 1 kg of eggplant. When cool, remove the skin and mash with a fork or whisk with a blender. Add 100 g of grated feta cheese, 3 hard-boiled and chopped eggs, 100 g of vegetable oil, a few cloves of crushed garlic and a dessert spoon of vinegar. Mix everything thoroughly, put in a salad bowl, sprinkle with chopped herbs (onion, parsley, dill).
Eggplant and zucchini caviar
Bake 0.5 kg each eggplant and zucchini. When cool, peel off and chop finely. Finely chop 2 onions and fry over low heat, covered. Add 4 grated carrots and simmer until soft. Put in a frying pan with vegetables 4-5 finely chopped tomatoes, a couple of cloves of crushed garlic, add 150 g of vegetable oil and simmer for 10 minutes, stirring occasionally. Add salt, sugar, vinegar, chopped herbs to taste.
