Eggplant caviar recipe
Description
Suitable both for holidays and for everyday meals. Eggplant caviar is most often prepared in one way. When making the appetizer for winter storage, vinegar must be added (it acts as a preservative). Garlic plays one of the main roles after eggplant. Herbs also add a distinctive aroma (parsley or dill work best). Serve the appetizer with your meal.
Instructions
- 1
Step 1
1. If sterilized with vinegar, this roe will keep all winter long. Without vinegar, it can be eaten right away (it keeps in the refrigerator for no more than 3 days).
- 2
Step 2
2. Dice the vegetables. Salt the eggplants and let them sit for 15 minutes so all the bitterness goes away. Meanwhile, chop the remaining vegetables.
- 3
Step 3
3. Pour in vegetable oil and first sauté the onion and carrots. Then add the eggplant.
- 4
Step 4
4. Add the peppers and tomatoes. Fry, stirring constantly.
- 5
Step 5
5. At the last moment, add the tomato paste. Fry and stir, then add a little water and simmer for about 30 minutes with the lid closed. Add the garlic 15 minutes before it's done.
- 6
Step 6
6. If you are preparing it for winter storage, add vinegar and a little sugar, sterilize each jar for 10 minutes, and seal them. I was simply making it for lunch with my family, so I served it hot and did not add vinegar.