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➠ Eggplant caviar for the winter without sterilization through a meat grinder

Eggplant caviar for the winter without sterilization through a meat grinder

4849

Kitchen Russian

Calorie content 28.9 kcal

Portions 1 l.

Cooking time 50 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 4.9 gr.

Eggplant caviar for the winter without sterilization through a meat grinder

Content

Do you also love eggplant caviar as we do? The taste of the perfect eggplant caviar has been found, and the cooking technology is described in our recipe - use it! Thanks to baking in the oven, eggplants retain their amazing taste and vitamins, and most importantly, they are baked without adding oil. Bulgarian and hot peppers, tomatoes, onions and carrots perfectly complement the taste of eggplant and create an amazing harmonious taste of eggplant caviar.

Ingredients

Cooking process

For the preparation of caviar, we have chosen medium sized eggplants. Since we will bake them in the oven, it is best to choose small fruits. We wash the eggplants well under running water, put them in a baking dish and put them in the oven. We bake them at a temperature of 190-200 degrees until soft.

Finished eggplants have a soft texture and a burnt barrel. Let them cool down a little, then peel and pass through a meat grinder.

We wash the bell peppers and hot peppers under running water, put them on a kitchen towel and let them dry a little from the water. Then we cut each pepper in half lengthwise and clean them from the stalk and seeds. Pass the pepper through a meat grinder.

Pass the onions through a meat grinder, put them in a deep frying pan or saucepan heated with vegetable oil and sauté over medium heat for 2-3 minutes.

Add pepper passed through a meat grinder to the onion in a frying pan, mix and simmer for 10-15 minutes over low heat.

After a while, add the tomatoes passed through a meat grinder to the pan, mix well and simmer until all the tomato juice has evaporated and the mass acquires the thickness of sour cream. The time will take approximately 10-15 minutes.

Next, add chopped eggplants to the vegetables, mix and simmer for another 2-3 minutes.

Finally, add garlic passed through a press, chopped herbs and salt to the vegetables. Mix everything well and simmer for about 4-5 minutes, then remove from heat.

We put the finished eggplant caviar in sterilized jars and tighten with boiled lids, leave some caviar for tasting. Turn the jars upside down and leave at room temperature until they cool completely. Then we remove the caviar for storage in the refrigerator. We ourselves proceed to tasting, bon appetit!