Eggplant caviar is a dish prepared by many housewives for different occasions. It is good for lunch or dinner, it is canned for the winter. Eggplant caviar is made from inexpensive ingredients that are available at any grocery store. It is especially popular in the blue season.
Eggplant caviar can be classified as a dietary dish. It is known that it helps the intestines, normalizes it. This is because this dish is high in fiber. Caviar from fried vegetables is very tasty, but if it is necessary to make it more useful, then the vegetables should first be boiled and not fried, but stewed. Other vegetables, such as carrots, beets, hot peppers, can be added to the caviar if desired.
Eggplant caviar with zucchini addition
Eggplant caviar with the addition of zucchini is no less tasty than eggplant caviar. Zucchini will give the caviar a softer flavor and lighter color.
Ingredients for eggplant caviar with zucchini addition:
- 5 eggplant fruits
- 2 zucchini
- 3 onions
- 3 pcs. red bell pepper
- 3 tomatoes
- 3-4 cloves of garlic, or to taste
- 150 ml vegetable oil
- greens to taste
- red and black ground pepper to taste and preference
- salt
The process of cooking eggplant caviar
- The eggplants can be cooked first, as they have to stand for a while for the bitterness to come off. To do this, they must be washed. Cut into cubes and sprinkle with salt. You can do this and put it in a colander, for example. Put the colander on a container so that the bitter juice from the eggplants flows into it. If the blue ones are young, then it is not necessary to remove the skin from them. If they are not young, then it is better to clean by removing the skin.
- Peel the onions and garlic. Cut the onion into half rings. The garlic can be chopped finely or passed through a garlic press. Heat vegetable oil (50 ml) in a frying pan and fry the onion and garlic in it. Do not fry the onions too much.
- Wash the bell pepper. Free it from seeds and internal partitions. Cut into pieces, you can dice. Pour it over the onion with garlic and fry with them for 3-4 minutes.
- Wash the tomatoes as well. Cut into cubes. Attach to the vegetable mass, which is on the fire. Cover and simmer vegetables for 5 minutes.
- Rinse the eggplants with hot water. Squeeze out and let dry a little. In the meantime, cut the young zucchini similar to the eggplant. Heat oil (100 ml) in another frying pan. Fry the zucchini with eggplant. Fry lightly. Combine all vegetables together. Season with salt and pepper. You can add your favorite spices if desired. Cover and simmer vegetables until cooked. In this case, the eggplant and zucchini should be very soft.
- Finally, finely chop the herbs (dill, parsley, basil, etc.) and sprinkle on the finished dish.
