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Classic eggplant caviar for the winter

985

Kitchen Russian

Calorie content 50.8 kcal

Portions 0.5 l.

Cooking time 90 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 8.6 gr.

Content

Eggplant caviar has many interpretations as does squash caviar. I want to suggest a recipe for the classic eggplant caviar. Eggplant caviar can be chunks or completely mashed.

Ingredients

Eggplant 3 pcs. Fresh tomatoes 600 gr. Onion 2 pcs. Bell pepper 3 pcs. Chilli taste Vegetable oil 100 ml Salt taste Granulated sugar taste

Cooking process

Prepare all the necessary ingredients for the eggplant caviar.

Wash the eggplants, tomatoes, hot peppers and bell peppers thoroughly, then pat dry. Peel and rinse the onions. Trim the tails of the eggplant. Peel the bell peppers and hot peppers from seeds and core.

Cut the peeled Bulgarian and hot peppers into small cubes.

Place the tomatoes in pre-prepared boiling water for 1 minute, then transfer to cold water, carefully remove the skin and remove the stalk. Chop the peeled tomatoes with a blender or mince. Pour tomato juice into a container with a thick bottom, in which you will cook caviar, put on medium heat and bring to a boil.

Then add chopped bell peppers and hot peppers and reduce heat.

Cut the eggplants into small cubes.

Put chopped eggplants with the rest of the ingredients, mix gently and continue to cook over low heat.

Cut the peeled onions into small cubes.

Put chopped onions with the rest of the ingredients, mix gently and continue to cook over low heat.

Add the required amount of granulated sugar, vegetable oil and table salt. Stir occasionally and cook the eggplant caviar for about 40 minutes. Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 7 minutes.

Arrange the hot eggplant caviar in sterile jars.

Tighten hot jars of snacks with sterile lids.

Turn the caviar cans upside down. Leave in this position until completely cooled for about 12 hours, wrapped in a warm blanket.

Then turn the cooled jars of classic eggplant caviar over and transfer to a cool, dark place for long-term storage. After cooling down completely, you can taste a delicious snack.

Bon Appetit!