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➠ Eggplant and zucchini caviar for the winter

Eggplant and zucchini caviar for the winter

5009

Kitchen Russian

Calorie content 21.1 kcal

Portions 2 p.

Cooking time 120 minutes

Proteins * 0.5 gr.

Fats * 0.1 g

Carbohydrates* 5.9 gr.

Eggplant and zucchini caviar for the winter

Content

Eggplant and zucchini go well with each other, these vegetables can be used together in homemade preparations. Eggplant and zucchini caviar has a delicate texture and pungent taste. It is perfect for appetizers, sandwiches and complex side dishes.

Ingredients

Eggplant 1.5KG Zucchini 1.5KG Fresh tomatoes 1 kg Carrot 3 pcs. Onion 4 things. Garlic taste Salt taste

Cooking process

Wash the eggplants and cut into slices. Transfer them to a large bowl, sprinkle with salt, and let sit to dissipate the bitterness.

Wash the carrots, peel and grate. Wash the zucchini, peel and seeds, grate the pulp. Remove the husk from the onion and also grate it.

Wash the tomatoes, cut the stalks and grind them in a meat grinder. Squeeze the eggplants a little and also pass them through a meat grinder.

Transfer all the chopped vegetables to a large saucepan, place it on the stove, bring the vegetable mixture to a boil, then reduce heat and simmer for 1.5-2 hours. Remove the husk from the cloves of garlic and press out with a press. 15 minutes before cooking, add garlic to the caviar, mix the contents of the pan well.

Spread the hot caviar in dry sterilized jars, close them tightly with lids. Wrap the seams in a warm blanket and leave to cool. Store caviar in a cool, dark place.

Bon Appetit!