Caviar with eggplant, tomato and pepper
Miscellaneous / / August 22, 2021
This recipe contains a minimum of ingredients, but caviar with eggplants, tomatoes and peppers turns out to be really tasty and aromatic.
- Recipe author: Daria Rodionova
- After preparation, you will receive 5 servings
- Total recipe preparation time: 60 minutes
Ingredients
- Tomatoes 500 g
- Bell peppers 4 pieces
- Eggplant 1 kg
- Vegetable oil 4-5 tbsp. spoons
- Salt 2 tsp spoons
- Vinegar 9% 2 tbsp. spoons
Cooking method
Dip the tomatoes in boiling water for 30 seconds, then transfer to cold. Peel the skins carefully from the tomatoes.
Cut the tomatoes into slices. Peel the peppers and chop not too coarsely.
Grind chopped vegetables with a blender or meat grinder. Pour the mixture into a saucepan.
Put on fire, bring to a boil and cook, stirring occasionally, for 30 minutes.
Meanwhile, cut the eggplants into medium slices. Place in a pot of boiling water for a couple of minutes. Submerge vegetables in the liquid with a slotted spoon during cooking.
Remove the eggplants with a slotted spoon or fold them onto a drushlag, dry them a little.
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Heat the oil in a skillet and fry the eggplant for about 15 minutes. Stir vegetables occasionally.
If you want more uniform caviar, grind the fried eggplant in a blender.
Put the vegetables together with all the oil in the tomato mass, mix, salt. Cook the caviar, covered, for about 15 minutes, stirring occasionally.
2 minutes before the end of cooking, pour in the vinegar and mix thoroughly.
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Spread the caviar in sterilized jars and roll up. Turn over, wrap something warm and cool. Keep cool.
How to sterilize jars: 6 simple and proven ways
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