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Eggplant caviar is a very tasty vegetable snack that is prepared for the winter. Eggplant caviar is more popular than zucchini caviar. It is loved more because it has a nicer texture and richer taste.
We bring to your attention a very tasty recipe for eggplant caviar for the winter with an ideal ratio of vegetables and a balance of spices.
Necessary ingredients:
- eggplants - 2 kg;
- tomatoes - 2 kg;
- carrots - 0,5 kg;
- garlic - 1 head;
- bell pepper - 1 kg;
- chili pepper - 3 pods;
- dill - bunch;
- onion - 4 pcs.;
- oil - 400 ml;
- vinegar 9% - 100 ml;
- salt - 2 tablespoons;
- sugar - 3 tbsp.
Method of cooking:
All vegetables are thoroughly washed and dried. Next, all vegetables, except onions, need to be passed through a meat grinder. It is through a meat grinder, and not a blender, because vegetables should not turn into puree, but have small pieces.
Grind each vegetable in a separate bowl: bell pepper + chili pepper separately, eggplants separately, carrots separately and tomatoes separately. We also chop the garlic.
Cut the onion into small cubes, and also finely chop the dill.
We take a large cauldron and heat vegetable oil. We send the onion there and fry it until light golden.
Add eggplants to onions and fry for 10 minutes, stirring. Next, add carrots to the vegetables and fry for another 5 minutes.
Next, add bell pepper and hot pepper to the vegetables and fry for a few more minutes, stirring constantly. Pour vinegar and chopped tomatoes. Stew caviar over low heat for 30 minutes.
After 30 minutes, add garlic, dill, salt and sugar. Mix everything well and cook for another 15 minutes.
Spread the caviar in sterile jars and roll up with sterile lids.
Bon appetit!
