Quite simple in execution, it consists of a minimum of ingredients, a healthy and tasty dish - eggplant caviar for every day. Read how to cook it in a step-by-step recipe with a photo. Video recipe.
When autumn generously presents us with vegetables, we want to cook something new every day. Today we have eggplant, one of the most popular and favorite vegetables. Many great summer snacks are made from it. They are fried and served with garlic, baked with tomatoes and cheese, stuffed with meat, stews and much more. Today we will learn how to make caviar for every day, but if you wish, according to this recipe, you can prepare it for the winter. Then you will have to add a little vinegar and sterilize the caviar in jars.
The recipe for making caviar is very simple, it will not take much time, and you will get the maximum pleasure from the dish. Just before serving, the appetizer must be completely cooled, so it will be the most delicious. Therefore, keep this in mind when preparing your meals. It is most convenient to make caviar in the evening and serve it in the morning.
You can combine such a vegetable dish with any side dish, for example, buckwheat porridge, boiled or fried potatoes, or just with a slice of fresh bread. Eggplant caviar is well suited not only for an everyday menu, but also for a festive feast. This method of cooking eggplant caviar allows those who follow a diet to consume it in reasonable quantities.
- Caloric content per 100 g - 89 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour
Ingredients:
- Eggplant - 2 pcs.
- Carrots - 1-2 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Garlic - 2 cloves
- Sweet red bell pepper - 1 pc.
- Tomatoes - 3-4 pcs.
- Hot pepper - 0.5 pods
- Onions - 1 pc.
- Vegetable oil - for frying
Step-by-step preparation of eggplant caviar for every day, recipe with photo:
1. Peel the onions, cut into cubes and send to a heated frying pan with vegetable oil.
2. Peel the carrots, wash, cut into cubes or grate on a coarse grater and send to the pan with the onion.
3. Peel the sweet bell pepper from the seeds with partitions and remove the stalk. Wash, dry with a paper towel and send into the pan after the carrots.
4. Wash eggplants, cut into cubes and send to all vegetables. If you are using a mature vegetable, then remove the solanine from it, which gives bitterness. To do this, sprinkle the chopped pieces with salt and leave for half an hour. Then rinse off the brine that has come out, with which the bitterness came out, under running water. You can find a detailed recipe with a photo of how to remove bitterness from eggplant on the pages of the site using the search bar.
5. Stir the vegetables and sauté them for about 10 minutes.
6. Wash the tomatoes, cut into medium pieces and send them to the pan with the vegetables.
7. Stir and simmer over medium heat.
8. Close the pan with a lid and continue simmering them over low heat.
9. Season vegetables with salt and black pepper. Cook them until soft.
10. Transfer the finished vegetables to a deep container.
11. Puree food with a blender until smooth and lump-free. Cool the eggplant caviar for every day at room temperature, then cool completely in the refrigerator.
See also a video recipe on how to cook eggplant caviar.
