Eggplant and Zucchini Caviar
Description
Eggplant and zucchini caviar, or as we call it, “foreign caviar,” is the taste of my childhood. Sometimes you really want to just grab a piece of bread with caviar and eat it. But store-bought caviar is complete rubbish, so the professionals get to work :) Eggplant and zucchini caviar takes two hours to make. With the proportions given in this recipe, you get quite a lot of caviar, so you can make a couple of jars for later. It’s simple: divide the cooled caviar among jars, pour a thin layer of vegetable oil on top, and store it in the refrigerator. So here is the eggplant and zucchini caviar recipe with photos and my step-by-step comments—for your attention! ;)
Instructions
- 1
Step 1
Grate the carrots on a coarse grater.
- 2
Step 2
Cut the onion into quarter rings.
- 3
Step 3
Remove the stems and seeds from the bell peppers and dice into small cubes.
- 4
Step 4
Place all the chopped vegetables in a deep skillet with a small amount of oil and sauté over medium heat.
- 5
Step 5
Sauté until the vegetables are tender or until the onion is translucent.
- 6
Step 6
Cut the zucchini into small wedges.
- 7
Step 7
Do the same with the eggplants, but you don't need to peel the skin!
- 8
Step 8
Cut the tomatoes into several pieces.
- 9
Step 9
Transfer the sautéed vegetables to a heavy-bottomed pot and add the tomatoes.
- 10
Step 10
Also add the zucchini and eggplant. Simmer on medium heat with the lid on.
- 11
Step 11
Yes, don't forget to add the oil. Braise the vegetables for one hour. About 20–30 minutes after braising begins, remove the lid and add salt and pepper. The contents of the pot should soften considerably and settle. After another 20 minutes, add the garlic and bay leaf and braise a little longer, then remove from the heat.
- 12
Step 12
Then remove the bay leaf and blend the vegetables with a blender until smooth.
- 13
Step 13
Cool the caviar and serve at the table.
- 14
Step 14
Serve immediately or slightly chilled.