In autumn, when the harvest pleases with an abundance of vegetables, I often cook such caviar. Juicy, moderately spicy, perfect as a side dish for meat and fish, and just for a slice of bread - great! Cooking is very simple and fast. A light, low-calorie snack.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 200 gram Carrot
- 2 pieces Bulgarian peppers
- 2 pieces Red hot pepper
- 3 pieces Onion
- 700 gram Tomatoes
- 5 pieces Eggplant
- 2 pieces Squash or zucchini
- 1 bunch Dill
- 1 bunch Parsley
- 1 piece Garlic head
- 100 ml Vegetable oil
- 3 tablespoons Sugar
- Seasoning to taste
- Salt to taste
Ingredients
|
|
Instructions
- For cooking vegetables. Wash everything. Peel carrots, garlic and onions, cut off the skin from zucchini and eggplant (if young, then you can leave it, I have white eggplants, they have a tender crust, I left it), pepper to free them from seeds.
- All vegetables, except garlic, pass through a meat grinder.
- Pour the chopped vegetables into a saucepan with a thick bottom, add vegetable oil, mix well and simmer over medium heat for 40 minutes.
- Add salt, sugar and spices to the vegetables to taste, chopped herbs and garlic passed through the press. Fry for 5 minutes, and everything is ready!
- If this caviar is spread out in sterilized jars, it can be harvested for the winter.
- Bon appetit.
Related posts:
Vegetable Caviar Recipe
Vegetable Caviar from Cucumbers Recipe
Vegetable Caviar “Double” Recipe
Vegetable Caviar Recipe
Vegetable Caviar “Favorite” Recipe
Rice with Vegetable Caviar Recipe
Vegetable Caviar with Pumpkin Recipe
Vegetable Caviar “Borscht” Recipe
Vegetable Caviar “Favorite” Recipe
Vegetable Caviar “On a Frying Pan” Recipe
Vegetable Caviar from Zucchini without Roasting Recipe
Vegetable Caviar with Chanterelles Recipe