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Print Recipe
Vegetable Caviar "Favorite" Recipe
Love this version of the caviar. The main cooking does not require a large amount of oil, as some vegetables are pre-baked in a dry pan. Caviar turns out juicy and tender consistency. Perhaps someone will come in handy and my option.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Prepare vegetables: wash, clean, dry.
    Prepare vegetables: wash, clean, dry.
  2. Eggplant peel, cut into plates, bake in a dry pan.
    Eggplant peel, cut into plates, bake in a dry pan.
  3. Clean the bell peppers from the seeds and bake the whole on all sides in a dry pan, remove from heat, cover, cool slightly. Then peel off.
    Clean the bell peppers from the seeds and bake the whole on all sides in a dry pan, remove from heat, cover, cool slightly. Then peel off.
  4. Onions cut into medium cubes, lightly fry in vegetable oil.
    Onions cut into medium cubes, lightly fry in vegetable oil.
  5. Grate carrots on a grater "large scales", add to the onion. Simmer until medium soft carrots.
    Grate carrots on a grater "large scales", add to the onion. Simmer until medium soft carrots.
  6. Eggplant and pepper finely chop or grind in a meat grinder. Add to onion-carrot mixture. Tomatoes peel the way you normally would, chop and eggplant with pepper, add to the overall weight. Add the crushed garlic, greens, pepper, bitter and sweet peas. Add salt and sugar to your taste, put out all together for 10-15 minutes. Cool.
    Eggplant and pepper finely chop or grind in a meat grinder. Add to onion-carrot mixture.
Tomatoes peel the way you normally would, chop and eggplant with pepper, add to the overall weight.
Add the crushed garlic, greens, pepper, bitter and sweet peas.
Add salt and sugar to your taste, put out all together for 10-15 minutes. Cool.

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