Squash eggplant caviar in pieces
0
5815
Kitchen
Russian
Calorie content
48.1 kcal
Portions
4 port.
Cooking time
90 minutes
Proteins *
0.7 g
Fats *
2.1 gr.
Carbohydrates*
11.5 g
Of course, every housewife has her own signature recipe for making squash caviar. Today we want to add another cooking option to your piggy bank: add eggplant to the recipe. This wonderful vegetable goes well with zucchini, onions and carrots, making the taste of caviar more satisfying and complementing it with new flavor notes.
Ingredients
Cooking process
We wash the zucchini under running water, remove the stalk and peel it. Cut the courgettes into small cubes. We wash the eggplants, remove the stalks and peel the skin. Cut the eggplants into small cubes. Peel the onion, rinse and soak in cold water for 10-15 minutes. Then we chop it into small cubes. We clean the carrots, wash and rub on a coarse grater.
Put the chopped eggplants in a preheated pan with vegetable oil and fry them for 5-7 minutes over medium heat. Put the finished eggplants in a deep container, and put the zucchini in the pan. Add a little vegetable oil and fry them over medium heat for 8-10 minutes. Transfer the fried zucchini from the pan to the pan for the eggplant. We do the same with onions and carrots.
Then add salt, sugar, pepper and tomato paste to the stewed vegetables. Mix all the ingredients well, make a slow fire and simmer under the lid for another 40-50 minutes, not forgetting to stir the vegetables periodically so that they do not burn to the bottom of the pan. When ready, remove the pan with vegetables from the heat.
