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➠ Eggplant caviar for the winter with garlic

Eggplant caviar for the winter with garlic

4894

Kitchen Russian

Calorie content 41.3 kcal

Portions 4 p.

Cooking time 90 minutes

Proteins * 0.6 g

Fats * 2.1 gr.

Carbohydrates* 9.7 g

Eggplant caviar for the winter with garlic

Content

How to quickly cook eggplant caviar is very easy! Using our proven recipe, you will prepare delicious caviar without spending a lot of time and effort on it and will make supplies for future use. Thanks to the variety of vegetables, caviar is juicy, nutritious and moderately spicy. You can adjust the taste, pungency and amount of vegetable oil to your taste. So let's get started!

Ingredients

Cooking process

For the preparation of caviar, we selected small, strong eggplants. We rinse them under running water, put them on a kitchen towel and leave them for 5-10 minutes to dry out a little. Then remove the stalks and cut the eggplants into small cubes.

Put the eggplants in a deep bowl, fill with water and add 4 tablespoons. salt. Mix everything well and leave for 40-50 minutes so that all the bitterness comes out of the eggplant.

At this time, we wash the Bulgarian and hot peppers, remove the stalks and seeds and chop them into small cubes. We clean and wash the carrots, rub them on a coarse grater. Peel the onion, rinse it, soak it for 10 minutes in cold water so that it does not irritate the eyes when cutting, and chop it into small cubes.

Put the eggplants in a preheated pan with vegetable oil and fry. Then we transfer the eggplants to a deep saucepan. Next, fry all the vegetables in turn: onions, carrots and bell peppers. Rinse the tomatoes, cut into cubes, put in a pan, cover and simmer for 5-7 minutes.

We put all the vegetables in a saucepan, put it on low heat, add salt, sugar, hot pepper, stir and simmer for about 40 minutes, not forgetting to stir occasionally. 10 minutes before the end of cooking, add garlic, vegetable oil and vinegar passed through a press to the pan, mix and simmer until tender. Then we remove from the fire.

We lay out the hot caviar in sterilized jars, tighten them tightly with boiled lids and leave at room temperature until they cool completely. Then we put the caviar for storage in a dark, cool place, where it can be stored all winter.