Today, in your menu, tender, pleasantly sweet, with zesty chunks of flavorful vegetable – the ausbergine caviar.
- Eggplants – 1 kg
- Bulgarian pepper – 200 g
- Onions – 100 g
- Carrots – 150 g
- Tomatoes – 200 g
- Garlic – 4 cloves
- Vegetable oil – 30 ml
- Salt – 1 tsp
- Sugar – 1 tsp
- Pepper – to taste
Preparation. Eggplant caviar
Well wash the eggplant and cut the stalk. Cut the eggplant in two lengthwise and RUB with salt. It is the salt helps remove the bitterness. Leave on for 15 minutes. Drain the separated water and rinse it under running water each eggplant. Cover a baking sheet with parchment, place the eggplant skin up and bell pepper. Bake for 25 minutes at 210 degrees.
Tip: to cut the eggplant not darkened, sprinkle them with lemon juice. Cook eggplant the day of purchase. In the refrigerator they quickly deteriorate. Store in a tightly wrapped package in a dark place.
Clean onions and cut into small dice. With tomato peel the skin off and kill with a blender to a puree. Carrots grate on a coarse grater. Sauté onions until translucent, add carrots.
Tip: the optimal proportions of eggplant and other vegetables in the calf – 2:1
Roasted eggplant and pepper peel. Cut into small dice. All the vegetables put in a pot, add tomato juice, stir. For mild flavor, add the garlic, simmer the vegetables on low heat for 15 minutes under closed lid. Season with salt, sugar, pepper. Kill eggs immersion blender. Bring eggs to a boil and immediately remove from heat.
The jar and lid clean and sterilize. Complete the jar of caviar, not reaching 1 cm to the edges Tightly roll up cover. Put under a warm blanket to cool down.