| Cook Time | 50 minutes |
| Servings |
Ingredients
- 350 gram Eggplant
- 350 gram Zucchini
- 250 gram Tomatoes
- 5 cloves Garlic
- 1 piece Onion
- 1 piece Carrot
- 5 tablespoons Vegetable oil
- 0,5 teaspoon Coriander (ground)
- 0,5 teaspoon Fennel ground
- 1 teaspoon Vinegar (6%)
- 0,5 teaspoon White pepper
- Black pepper
- Salt
- Greenery
Ingredients
|
|
Instructions
- Prepare the eggplant and zucchini, bake in the oven.
- Put coriander, white pepper, fennel in a frying pan heated with vegetable oil, add grated carrots and diced onions.
- Add the eggplants chopped in a blender or through a meat grinder and mix with the mass for frying.
- Add the chopped zucchini and mix. Fry until thickened. Add a little water, salt, sugar, ground black pepper to taste. Add vinegar. Simmer over low heat until tender. A couple of minutes before cooking, add the greens and let it brew.
Related posts:
Vegetable Caviar from Cucumbers Recipe
Vegetable Caviar “Autumn” Recipe
Vegetable Caviar Recipe
Vegetable Caviar from Zucchini without Roasting Recipe
Vegetable Caviar “Favorite” Recipe
Vegetable Caviar with Meatballs Recipe
Vegetable Caviar with Pumpkin Recipe
Vegetable Caviar with Chanterelles Recipe
Vegetable Caviar “Borscht” Recipe
Vegetable Caviar “Favorite” Recipe
Vegetable Caviar with Beans and Basil Recipe
Double Khinkali Recipe