Vegetable Caviar Recipe
I cooked according to this recipe (calculated) 12 times a season, everyone is delighted. There are, of course, many recipes for vegetable caviar on the site, but there are nuances. The recipe is simple even for a novice hostess. Delicious, fast and healthy!
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Cut the eggplant into cubes and sprinkle with salt. Go away, the bitterness is gone. I have eggplants of such a variety that there is no bitterness in them, but I sprinkle salt so that they absorb less oil when frying.
  2. Wash and peel the vegetables. Cut carrot, bell pepper and hot pepper into thin strips. Cut the onion and zucchini into cubes.
  3. Pour oil into a cauldron or saucepan, heat up, put onions and carrots and fry over medium heat until the onion is transparent for a couple of minutes, put Bulgarian and hot pepper. Fry and simmer for three minutes over medium heat.
  4. Wash the eggplants, add salt, squeeze lightly, put them to the vegetables, put the zucchini there, mix, simmer over medium heat for 5 minutes.
  5. Put the chopped tomatoes, garlic, parsley and celery. Mix it.
  6. Add ground coriander, tomato sauce or ketchup. To interfere. Pour soy sauce over it. Stir everything and simmer for another 20 minutes until cooked over medium heat with the lid closed, stirring occasionally.
  7. Ready-made vegetable stew can be served hot or cold, as a snack, without chopping.
  8. But I prefer to whisk it with a blender.
  9. Serve the vegetable caviar chilled on toast, bread, etc. Bon appetit!
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