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
90minutes
Servings
10
Cook Time
90minutes
Ingredients
Instructions
  1. 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.
  2. All vegetables, except garlic, pass through a meat grinder.
  3. Pour the chopped vegetables into a saucepan with a thick bottom, add vegetable oil, mix well and simmer over medium heat for 40 minutes.
  4. 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!
  5. If this caviar is spread out in sterilized jars, it can be harvested for the winter.
  6. Bon appetit.
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