Vegetable Caviar “On a Frying Pan” Recipe
My variation on the eternal theme “Overseas eggplant caviar”. There was a time when I was just learning to cook and I came up with this recipe out of ignorance that eggplants should be baked properly, and then crushed with a blender or meat grinder… But surprisingly, the result exceeded all expectations, and since then this variation of caviar is always on my table!
Servings
12
Cook Time
50minutes
Servings
12
Cook Time
50minutes
Ingredients
Instructions
  1. We chop our vegetables: three carrots on a coarse grater, eggplants, bell peppers – in small cubes, onions and tomatoes – arbitrarily, hot pepper – in small pieces.
  2. First of all, fry the hot pepper. If not raw, you can safely replace it with ground from a bag. Such roasting gives the oil a pleasant color and makes the taste not so sharp, softer, piquant.
  3. Fry the onion until transparent, then add the carrots there, fry until soft. Set aside from the fire.
  4. Meanwhile, we “dissolve” tomatoes. I make them fresh, but you can use them both salted and canned. If the tomato is too meaty, you can add a little water.
  5. Mix tomatoes, onion and carrot mixture, add remaining eggplant and bell pepper.
  6. Cover the pan with a lid, reduce the heat and simmer, stirring occasionally. Before final readiness, add sugar to taste – 1-2 tbsp.l. Do not forget to stir – few things can be worse in the kitchen than the smell of burnt vegetables)
  7. Ready!
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