Eggplant Caviar in Baku Style Recipe
There are many recipes for eggplant caviar, and each of them is good in its own way. I share with you one of these options. Delicious bread, cold eggplant caviar and hot boiled new potatoes-a song, not a food!
Servings
6
Cook Time
55minutes
Servings
6
Cook Time
55minutes
Ingredients
Instructions
  1. Wash the eggplants and peppers, dry them, chop them, put them on a baking sheet covered with foil, and bake them in an oven heated to 200°C until they are ready. The photo shows a lot of pepper, because I baked it at the same time for another snack.
  2. While they are baking, finely chop the onion and put it in a pan with vegetable oil. Fry until Golden brown.
  3. Peel the tomatoes and add them to the onion.
  4. Stir and simmer over medium heat until soft.
  5. Remove the prepared vegetables from the oven. Peel the eggplants and finely chop them.
  6. Add them to the pan, stir and cook over a low heat.
  7. Peppers clean from the skin and seeds. Do not pour the juice from the peppers, it can be added to the vegetables that are being prepared.
  8. Chop the peppers and add to the rest of the vegetables. Salt to taste. If there is a lot of liquid in the pan, you need to let it evaporate, if there is little liquid-you can add a little boiled water.
  9. Add the chopped coriander and Basil to the vegetables, add the crushed garlic, and mix. Vegetables should be stewed by this time and be completely ready. Cover the pan and remove it from the heat. After 30-40 minutes, remove the lid and mix everything well again. Remove the cooled caviar in the refrigerator and let it stand for 10-12 hours.
  10. Bon Appetit!
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