Vegetable Caviar "Autumn" Recipe
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.
Servings 10
Cook Time 90 minutes
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
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.