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Baked eggplant caviar for the winter

0
922
Kitchen Russian
Calorie content 52.3 kcal
Portions 0.5 l.
Cooking time 70 minutes
Proteins * 0.7 g
Fats * 3.5 gr.
Carbohydrates* 8.9 gr.
* per 100 gr. product
Baked eggplant caviar for the winter
Content

Baked eggplant caviar is incredibly tasty. It is rich, fragrant and tastes a bit like mushroom caviar. This appetizer can be served on the table on your own, and you can also use it for making sandwiches and as a filling for savory pastries. Several jars of eggplant caviar will definitely come in handy in any family.

Ingredients

Cooking process

step 1 out of 9
Wash and dry the eggplants, the stalk can not be cut off. Preheat the oven to a temperature of 250 degrees. We prick each fruit with a fork in several places and place it on a baking sheet covered with parchment. We put the eggplants in the oven and bake them until soft. The specific baking time depends on the size of the eggplant, it will take approximately thirty to forty minutes.
step 2 out of 9
Put the finished hot eggplants in a saucepan and close the lid tightly. We leave them for fifteen to twenty minutes, so that the skin becomes easier to separate.
step 3 out of 9
Then we take out the eggplants from the pan, remove the skin, and chop the pulp into small cubes with a knife.
step 4 out of 9
Peel the onions and cut into small pieces. Heat the vegetable oil in a deep frying pan and dip the chopped onion into it. With occasional stirring, fry the onion until soft for ten minutes.
step 5 out of 9
After the specified time has elapsed, add tomato paste to the onion, mix and continue cooking for another five to seven minutes.
step 6 out of 9
Add prepared eggplants, mix and close with a lid. Maintain the temperature of the stove at a low level and simmer the caviar for five to seven minutes.
step 7 out of 9
Peel the garlic and pass it through a press or finely chop it with a knife. Add prepared garlic, salt, granulated sugar, black pepper and apple cider vinegar to the caviar. Mix everything thoroughly, cover with a lid and continue to simmer for another five minutes.
step 8 out of 9
Wash cans and sterilize in any convenient way. Wash the lids and boil for a couple of minutes in water. Put hot caviar into prepared dry jars and tighten with dry sterile lids. We turn the jars upside down to check the tightness and wrap them with a warm blanket until they cool completely.
step 9 out of 9
We put the cooled jars in a cool dark place for storage.

Bon Appetit!

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