In winter, you often want something fresh and vitamin. In this case, it is worthwhile to have a recipe of caviar from baked eggplants in your cooking book.
Caviar from baked eggplant and pepper
Caviar from baked eggplants for the winter is perfect for those who love moderately sharp snacks.
Ingredients:
- coriander - 1 teaspoon;
- eggplant - 1 kg;
- black ground pepper - 1 teaspoon;
- carrots - 600 g;
- Salt and chili - to taste;
- tomatoes - 650 g;
- sugar - 4 tsp.
- Bulgarian pepper - 500 g;
- vinegar 9% - 45 ml;
- garlic - 5 large denticles;
- corn oil - 165 ml.
Preparation
To understand how to bake eggplant in the oven for caviar, you do not need to go through special culinary master classes. Preheat the oven for about 200 degrees. The bottom of the baking tray is laid with foil for baking and put on it washed vegetables. Peppers and aubergines for roe better bake in the oven entirely. Bake them for 10 minutes on each side until the vegetables are soft. After this procedure, you can easily clean them and remove the seeds. Eggplants rinse with cool water, brush and, like pepper, cut into small pieces.
Tomatoes fill with steep boiling water for about a quarter of an hour, then rinse with cold water and remove the peel. Then grind them with a blender. Finely chop the chili, garlic and onion. Carrots with a large grater.
Pour oil into the pan with the thickest bottom and put it on the stove. Put in it coriander, chili, cubes of onion and garlic and black pepper. We expose a strong fire and with continuous stirring, heat for a couple of minutes. After that, put the carrots into the pan and squeeze it for about 2-3 minutes. Now it is time to go there peppers, eggplant and puree from tomato. When the vegetables boil, leave them for half an hour stew. After cooling, add the vinegar, sugar and salt and stew for about an hour. Then, according to the recipe for delicatessen roe from baked eggplants, place the hot mixture over carefully sterilized jars and roll them. Snacks are well preserved even at room temperature.
Recipe for caviar from slices of baked eggplant for the winter
Ingredients:
- sunflower oil - 6 tbsp. spoons;
- eggplant - 5 pcs .;
- tomato - 3 pcs .;
- onion - 2 pieces;
- salt and pepper;
- carrots - 1,5 pieces;
- Bulgarian pepper - 2 pieces;
- garlic - 1 tooth.
Preparation
Peel the eggplants, cut them into cubes of medium size, salt and let stand for about 20 minutes. Fry them on a hot frying pan until completely softened. Onion and carrots peel, cut into neat cubes and fry until soft on sunflower oil. From peppers, extract the peduncles and seeds, cut into cubes and mix with onions and carrots. Extinguish everything for about five minutes, then put the tomatoes on the frying pan and fry them for about 5-7 minutes. Grated garlic and eggplants are the last to spawn. At the end, salt, mix thoroughly and put it out for about 5-6 minutes. Roll the hot caviar in sterile jars.