Terribly delicious is the preparation for the winter from baked eggplant in the form of caviar. The thermal processing of vegetables in the oven instead of frying allows to maximally preserve all their useful properties and gives a ready-made snack a peculiar interesting taste.
Caviar from baked eggplant - recipe for winter
Ingredients:
- eggplant fresh - 2 kg;
- tomatoes ripe - 220 g;
- onion bulbs - 220 g;
- sweet Bulgarian pepper - 220 g;
- dill and parsley (herbs) - 100 g;
- table vinegar - 40 ml;
- stone not iodized salt - 30 g;
- refined sunflower oil - 65 ml;
- sweet pepper (ground) - 5 g;
- sugar is a pinch.
Preparation
The first thing we'll tell you is how to bake the eggplant in the oven for caviar. My fruits, we wipe dry and have on the grate in the oven, heated to 200 degrees. Depending on the size of the fruit you will need to bake from thirty to forty minutes of time. Willingness of the vegetable is checked by a puncture of the toothpick, which ideally should easily enter the pulp, confirming its readiness.
Immediately, while hot, we clean the baked eggplant from the peel and pedicels, and after cooling, cut the vegetable cubes as small as possible and additionally cut the mass on the board with a knife.
Sweet peppers rinse, cut in half, remove the seed boxes with seeds and stems, then immerse the halves of the vegetable in a boil-warmed water and boil for four minutes. After blanching, let the pepper slices drain and crush them in a blender or let it through a meat grinder.
Fresh tomatoes are rid of skins, crushed in the same manner as pepper and further grinded through a strainer to get rid of the admixture of grain fragments.
Now we pass on the sunflower oil, minced and chopped, and combine it in a sauté pan with prepared eggplant mass, pepper and tomatoes. Season the base of caviar with salt, sugar, vinegar and pepper, mix and pack on clean jars. We cover them with lids and put them in a bowl with water for sterilization. We sustain half-liter vessels with a workpiece in boiling water for seventy minutes, and liter boiling for eighty minutes.
Caviar from baked aubergines, zucchini and pepper - a recipe for the winter
Ingredients:
- eggplant fresh - 1.6 kg;
- zucchini young - 0.6 kg;
- tomatoes ripe - 1,1 kg;
- heads of garlic - 3 pieces;
- sweet Bulgarian pepper - 0,6 kg;
- table vinegar - 40 ml;
- stone not iodized salt - 30 g;
- refined sunflower oil - 65 ml;
- sugar - a couple of pinch.
Preparation
In this case, bake for caviar we will not only eggplant, but zucchini and Bulgarian peppers. To do this, vegetables are rinsed, wiped dry, eggplants, tomatoes and zucchini cut in half along, and peppers leave whole.
We cover the foil with foil, oil it and spread the halves of the eggplant with a cut down, zucchini and tomatoes up, and next to the peppers are Bulgarian. If desired, you can add a bulb to the caviar by clearing it, cutting it in half and laying it on the baking tray along with other vegetables.
Warm up the oven to a temperature of 225 degrees and have vegetables in it on a baking sheet. After about ten minutes, turn the peppers to another barrel, and after ten more we move it to the pan, covering it with a lid.
Bake the rest of the vegetables for another half an hour or forty minutes. We check the readiness as in the previous case by puncturing the toothpick or knife. After baking, cool the halves of the fruit and scrape the pulp, separating it from the skins. We also get rid of the peppers and seed boxes of Bulgarian peppers. Now the resulting pulp of eggplant, courgettes, peppers and tomatoes is twisted through a meat grinder or punched with a blender and put into a saucepan or saucepan. We put the caviar on the stove for boiling and squeeze the cleaned garlic teeth into it. Pour also vinegar, pour salt and sugar, stir and boil with frequent stirring for five minutes. Hot packaging of caviar on sterile and dry vessels, we seal them and let them cool slowly under the "coat".