Home-made eggplant caviar is much tastier than store-bought caviar, and bell pepper gives the caviar a spicy taste. If desired, caviar can be preserved for the winter.
It is necessary
- - 5 eggplants,
- - 5 sweet bell peppers,
- - 3 tomatoes,
- - 2 cloves of garlic,
- - 2 heads of onions,
- - 2 tablespoons of vegetable oil,
- - parsley greens,
- - black pepper and salt to taste.
Instructions
Step 1
Rinse the tomatoes and mince them. Wash the eggplants and peppers with cold water.
Step 2
Bake the eggplants until soft in the oven on a wire rack or baking sheet covered with foil. Finely chop the pepper and simmer in vegetable oil. Lightly fry the tomatoes with juice in a pan.
Step 3
Peel the onions, chop finely, sprinkle with salt and leave for 1 hour.
Step 4
Remove the skin from the baked eggplant. Finely chop the eggplant pulp and mix with salt, black pepper, stewed bell pepper, tomatoes.
Step 5
Pass the garlic through a press, squeeze the onion. Add garlic and onion to the eggplant mixture.
Step 6
Stir the mixture well, sprinkle with herbs and refrigerate for an hour. Serve the caviar chilled.
