Eggplant Caviar
Description
The appetizer is prepared quickly and simply. Eggplant caviar is made in a skillet or in a cauldron by frying and stewing. If you want to preserve it for winter, at the end of cooking additionally add 1 tbsp granulated sugar and pour in 2 tbsp 6% vinegar, then pack into hot jars and can. Remember that the caviar must be stored only in a cold place: in the refrigerator or in a cellar, basement, and served chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onion and wash it together with the other vegetables in water.
- 2
Step 2
Using a vegetable peeler, peel the skin and stems from the eggplants. Cut the flesh into slices, then cut the slices into small cubes. The finer the dice, the faster the caviar will cook.
- 3
Step 3
Pour vegetable oil into a cauldron or a pot with a non-stick bottom and place the vessel on the stove. Bring the oil to a boil and add the eggplant slices to the vessel. Stir and reduce the heat to medium. Simmer for about 5–8 minutes, stirring occasionally.
- 4
Step 4
Meanwhile, dice the onion into small cubes and add it to the container with the eggplant mixture. Stir so the diced onion settles on the bottom, then sauté for about 3–4 minutes.
- 5
Step 5
Cut the green cores out of the tomatoes and dice them into small cubes. Pour the diced tomatoes together with the salt and sugar into a container. Mix and simmer for 15 minutes. Stir occasionally so it does not burn, and cover the container with a lid.
- 6
Step 6
After the specified time, you will get aromatic and juicy eggplant caviar, but it will be missing the most important flavoring.
- 7
Step 7
So press the peeled garlic cloves into the container, stir, and simmer for another 2–3 minutes. Turn off the heat and leave the roe under the lid in the container for 10 minutes to steam—it will fully absorb the garlic aroma. At this stage, if you want to preserve it for winter, add sugar and pour in vinegar, simmer for 3–5 minutes, and divide into jars.
- 8
Step 8
Then place it in a salad bowl or a small bowl and serve with toast, croutons, crackers, and the like. If desired, chill the appetizer and serve it cold. Enjoy your meal!