Eggplant Caviar Recipe
A very simple and quick recipe for eggplant caviar. All the vegetables we bake, and then chop, it turns out very tasty and useful.
Cook Time
30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. The number of ingredients I specified from my personal preferences, you can add or remove to your liking.
  2. Vegetables are washed, cleaned and cut into random pieces, only cut the carrots smaller, as it takes the most time to bake. I made an incision on the tomatoes so they wouldn’t burst. Salt everything, sprinkle with your favorite spices, I took Italian herbs, sprinkle with vegetable oil, mix. Bake at 180 degrees for about 40-50 minutes until all the vegetables are ready.
  3. Put the finished vegetables in a bowl and peel the tomatoes. Eggplants can be cleaned immediately before baking, you can now remove the skin, or you can leave it as it is, to your taste. If you do not like pureed caviar, you can leave everything like this or chop it up a little, fill it up and serve it on the table. I did this for my husband, baked the same second portion, and ate it with pleasure.
  4. Broth, which was formed during baking, is also added to the bowl, it is very tasty!
  5. We grind it in a convenient way with a mixer or through a meat grinder.
  6. Taste and add what we lack – salt, sugar, vegetable oil, spices, lemon juice or vinegar. If you want to roll it up for the winter, put it in sterile jars and sterilize it. If stored in the cellar, it is enough to pour a thin layer of sunflower oil on top after sterilization and roll it up. If at room temperature, add 1 tbsp. 9% vinegar and roll up.
  7. Caviar turns out to be very tasty, useful, we use much less oil than when frying, baked vegetables are much more useful. And to cook such caviar much faster.
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