The older generation of readers still remembers large cans of Bulgarian eggplant caviar, on a modest white label that draws a large blue eggplant, and inside is a thick mass of not very appetizing color, slightly watered with orange vegetable oil. But what a taste and texture!
I tried many times to repeat this culinary masterpiece and now I declare with confidence - it worked out! Everything is as before: a spoon stands, the color is repeated with Panton accuracy, the aroma is also close to the original. The proportions cited for one eggplant, the taste should be adjusted sugar and salt at its discretion. In the old recipe, caviar was not spicy, but I decided to add something from myself to the recipe, and now I add one spicy chili to one eggplant. However, remember that chili before you add to the dish is worth a try, as pepper and pepper are different, it may not be edible caviar.
- Time: 45 minutes
- Quantity: 650 g
Ingredients for eggplant caviar for the winter:
- 300 g eggplant;
- 150 g tomatoes;
- 120 g carrots;
- 130 g paprika;
- 70 g onions;
- 30 grams of garlic;
- 10 g ground sweet paprika;
- 1 hot chili pepper;
- olive oil, sugar, salt;
A way of cooking eggplant caviar for the winter.
Ingredients for cooking eggplant caviar. The recipe shows the approximate weight of a unit of medium-sized vegetables. Strictly sticking to the recipe is not necessary, but my experience says that if you take 1 carrot, 1 tomato, 1 bell pepper, 1 onion and one small head of garlic for 1 eggplant, the caviar will turn out thick and tasty.
Cut the eggplants into thin circles and pour olive oil. They love the oil, they absorb it like a sponge, so do not overdo it so as not to greatly increase the caloric content of the finished product.
We cut sweet peppers and tomatoes into cubes. These vegetables bake quickly, so the cubes can be large.
To speed up the process, the carrot must be rubbed on a large grater, but we will cut the onions coarsely, since the finely chopped one will burn.
Combine all ingredients in a flat baking dish or in a deep pan. Pour them with olive oil, add garlic cloves, sweet paprika, chili pepper. We level the vegetables so that they are baked evenly and put the baking sheet in the oven preheated to 240 degrees Celsius. The temperature must be high, this is the secret of success! Bake for 30 minutes, in the process, be sure to mix the vegetables.
The vegetables are ready, they are soft, the eggplants have boiled soft, it's time to salt and add sugar. The finished dish can be consumed in three different versions. First, serve the vegetables as a separate dish (believe me very tasty). Secondly, prepare the eggplant caviar today, and thirdly, sterilize the jars and get the blanks for the winter.
Crush vegetables for eggplant caviar in any convenient way to the state of mashed potatoes. As you can see, the spoon in this spawn stands and does not fall! Fill with caviar sterile jars for harvesting.
Depending on the size of the jar, we will sterilize caviar from 20 to 40 minutes. Keep eggplant caviar for winter to winter and eat with pleasure.