Zucchini Caviar
Description
Here is a recipe for “Tsar’s” zucchini caviar. I think it was named that way because the recipe includes eggplant, which elevates the flavor of this appetizer. The caviar turns out tender, moderately spicy, and aromatic. With a piece of fresh bread, croutons, or toast, it makes an excellent snack at any time of day. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients for making zucchini caviar.
- 2
Step 2
Peel the onion and carrots, wash them, and place them in a kazan or a heavy-bottomed pot.
- 3
Step 3
Pour in sunflower oil and 50 ml of water. Braise the onion and carrot in a pot, covered, for 10–15 minutes. Stir occasionally.
- 4
Step 4
Wash the zucchini, peel them, and cut into cubes. Young ones can be left unpeeled. Place the zucchini in a pot with the carrots and onions.
- 5
Step 5
Peel the eggplant, wash it, and cut it into cubes as well. Add it to the pot with the other vegetables.
- 6
Step 6
Clean the bell peppers, wash them, and cut them. Add to the pot.
- 7
Step 7
Pour 50 ml of water into the saucepan. Cover with a lid and stew the vegetables until tender. Then blend with a blender until the consistency of caviar.
- 8
Step 8
Salt the caviar, add sugar and tomato paste.
- 9
Step 9
Mix the roe and simmer for another 5–6 minutes. Add minced garlic to the finished dish.
- 10
Step 10
"Royal" zucchini caviar is ready. Serve as an appetizer.