I love this caviar cooking option. The main preparation of the dish does not require a large amount of oil, since some of the vegetables are pre-baked in a dry frying pan. Caviar turns out juicy and tender in consistency. Perhaps my version will also be useful to someone.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 500-700 gram Tomato
- 700 gram Eggplant
- 500 gram Onion
- 1 kilogram Bulgarian pepper
- 500 gram Carrot
- 40-50 gram Garlic
- 100 milliliters Vegetable oil
- Greens parsley, dill, to taste
- Chilli pepper to taste
- Seasoning salt, sugar, pepper sweet peas, to taste
Ingredients
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Instructions
- Prepare vegetables: wavash, clean, dry.
- Peel the eggplants, cut into plates, bake in a dry frying pan.
- Peel the Bulgarian pepper from the seeds and bake it whole on all sides in a dry frying pan, remove from the heat, cover with a lid, cool slightly. Then remove the skin.
- Cut the onion into medium cubes, lightly fry in vegetable oil.
- Grate the carrots "coarsely", add to the onion. Simmer until the carrots are medium-soft.
- Finely chop the eggplant and pepper or chop it in a meat grinder. Add to the onion-carrot mixture. Peel the tomatoes, as usual, cut them, and add eggplants with pepper to the total mass. Add chopped garlic, herbs, pepper, bitter and sweet peas. Add salt and sugar to your taste, simmer all together for 10-15 minutes. Cool.
- Bon appetit.
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