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Zucchini and eggplant caviar for the winter without sterilization

5378

Kitchen Russian

Calorie content 44.5 kcal

Portions 8 port.

Cooking time 45 minutes

Proteins * 0.5 gr.

Fats * 2.3 gr.

Carbohydrates* 10.7 g

Zucchini and eggplant caviar for the winter without sterilization

Content

Delicious zucchini and eggplant caviar is a great option for a cold snack or a side dish for meat dishes. Thanks to the small amount of vegetable oil in which we fry vegetables, the caviar is light and not at all greasy. Tomatoes add juiciness and a little sourness to the caviar, and sugar and salt perfectly complete its amazing taste.

Ingredients

Cooking process

We wash the zucchini, remove the stalk, peel and cut into small cubes.

We wash the eggplants, remove the stalks, peel and cut into small cubes. Sprinkle the eggplants with salt, mix, put in a colander so that the glass has excess moisture.

We wash the tomatoes, cut the peel crosswise, scald them with boiling water and peel them.

Grind the tomatoes in a blender.

Peel the onions, rinse and chop them into small cubes. Put the onion in a preheated deep frying pan with vegetable oil and fry for a couple of minutes.

Then add the zucchini and eggplant to the onion, mix well and fry for 3-4 minutes.

Then add chopped tomatoes to the pan, mix and cover the pan with a lid, leave the vegetables to simmer for 10-12 minutes over low heat.

Add chopped garlic, fresh dill, salt and sugar to the vegetables. Mix all the ingredients well and continue to simmer for 10-12 minutes, then remove from heat.

We put the prepared hot caviar in sterilized jars, tighten it with boiled lids and leave it at room temperature until it cools completely. Then we remove the caviar for storage in the refrigerator.