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Armenian eggplant caviar for the winter

3790

Kitchen Armenian

Calorie content 38.8 kcal

Portions 7 p.

Cooking time 5 h

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 4.9 gr.

Content

I want to share an interesting recipe for Armenian eggplant caviar for the winter. The cooking process is quite long, but it's worth it. Eggplant caviar turns out to be quite aromatic with a lot of healthy vegetables and herbs.

Ingredients

Bell pepper 1.5KG Eggplant 5 Kg Fresh tomatoes 4 Kg Onion 2 Kg Chilli 4 things. Vegetable oil 1 l. Garlic 4 things. Greens 1 bundle Salt 3 tbsp

Cooking process

Weigh the required amount of onions and garlic. Choose greens according to your own taste preferences.

Weigh the required amount of red bell pepper, eggplant, tomato and hot pepper. Rinse and dry the vegetables thoroughly.

Burn the prepared vegetables on the gas stove, bake in the oven or on the grill. Put the vegetables baked to a black crust in a bag and wrap. Leave it on for a while. Then peel the vegetables, peel the bell peppers and hot peppers from the core. Peel the onions and garlic and rinse under water.

Cut the peeled onions into large cubes.

Heat a deep frying pan well, add a small amount of vegetable oil and fry the chopped onions until golden brown.

Put the fried onions in a bowl.

Grind baked and peeled eggplants, bell peppers and hot peppers using a meat grinder.

Then pass the fried onions through a meat grinder.

Place the chopped vegetables in a deep saucepan with a thick bottom.

Pass the baked and peeled tomatoes through a meat grinder.

Pour chopped tomatoes into a saucepan with the rest of the ingredients.

Stir well and place over medium heat.

Pour the juice from the vegetables and the remaining vegetable oil into a saucepan. Mix well.

Bring the vegetable mass to a boil, reduce the heat and cook the eggplant caviar for about an hour, stirring occasionally.

Add the required amount of table salt and mix thoroughly. Continue to cook the caviar under the lid for another 1.5 hours.

Meanwhile, rinse the greens thoroughly under cold running water and dry them.

Finely chop the dried greens with a sharp knife, add to the vegetable mass about 30 minutes before the end of cooking and mix thoroughly.

Pass the garlic through a press or chop with a blender.

Place the minced garlic in a saucepan with the eggplant caviar 15 minutes until tender.

Wash the jars and sterilize them in the oven, microwave or water bath. Boil the lids in a saucepan. Remove the hot eggplant caviar from the heat, carefully place in sterile jars.