Eggplant caviar in Georgian - very tasty ostrenkaya appetizer. Recipes of its preparation now learn.
Delicious eggplant caviar
Ingredients:
- eggplant - 500 g;
- chili pepper - 1 pc .;
- Bulgarian sweet pepper meaty - 1 piece;
- large tomato - 1 pc .;
- spice;
- carrots - 240 g;
- refined vegetable oil - 100 ml;
- parsley - 25 g;
- cloves garlic - 4-5 pieces;
- salt.
Preparation
Eggplants are cleaned, crushed in cubes and placed in a frying pan with preheated oil. We rub salt and fry about a quarter of an hour. In another frying pan, crush the chopped onions and carrots for about 5 minutes. Prepared eggplants with sweet peppers and garlic twisted in a meat grinder. To the onions and carrots we add diced tomatoes, spices and salt. We extinguish about a quarter of an hour, and then we twist it through a meat grinder or crush it with a blender. Mix all the ingredients, put in the same shredded parsley. We mix everything well, warm up the delicious eggs from the eggplant about 4 minutes. And then we give her to brew and serve it to the table.
Eggplant caviar in Georgian for the winter
Ingredients:
- eggplant - 2 kg;
- sweet pepper - 250 g;
- onion - 350 g;
- greens of cilantro, parsley, basil - 50 g;
- cloves of garlic - 10 pcs .;
- vegetable oil - 75 ml.
Preparation
Eggplants are good for my sake and cut lengthwise in half. Cut the slices with oil and place on a baking tray. At 250 degrees for 20 minutes bake. Then the vegetables from the oven are extracted, cooled and peeled. Cut the flesh into small cubes. Small cubes shinkem onions and peppers. Tomatoes first blanch, and then remove them from the peel and rub it to a puree state. In the saucepan pour and warm up the oil, we pass in it a ray, put the pepper and, stirring constantly, we cook about 5 minutes. Then pour in tomato and, stirring, simmer on low heat for 5 more minutes. Add the eggplant and cook for another 8 minutes. Purified garlic is squeezed through the press, and we chop the greens gently. Put all this in a saucepan, salt, taste a bit of Saccharim, if necessary, and cook for about 10 minutes. The resulting caviar from eggplants in Georgian is laid out on jars and covered with lids. Install them in a container of water and sterilize for about a quarter of an hour. After that, we immediately cork, roll, wrap and let it cool down. We store the workpiece in the cold.
Eggplant caviar at home
Ingredients:
- tomatoes ripe - 2.5 kg;
- eggplant - 2,5 kg;
- garlic - 10 denticles;
- onions - 1.4 kg;
- fleshy Bulgarian pepper - 1 kg;
- carrots - 900 g;
- salt;
- pepper.
Preparation
All vegetables are peeled. From the pepper we clean the seeds. Tomatoes are covered with boiling water and take off the skin. Chop the onion into small pieces, grate the carrots. And we are picking tomatoes. In the pan, warm the oil, wessed the onions in it, then put the carrots and cook until soft. All this is filled with tomato puree. In the preheated oven we bake pepper and eggplant, and then we clean them from the skin. Baked vegetables are passed through a meat grinder, and then placed in a pan. We have half an hour of caviar. Spicy pepper is very small shred, and garlic is passed through the press. We send the ingredients to the pan, podsalivaem, pepper. Spread the eggs in jars and immediately close with sterile lids.
Eggplant caviar "You will lick your fingers!"
Ingredients:
- eggplant - 5 kg;
- ripe tomatoes - 4 kg;
- heads of garlic - 3 pieces;
- Bulgarian pepper - 1,5 kg;
- non-iodized salt - 70 g;
- hot chilli pepper - 4 pcs .;
- onions - 2 kg;
- greens of dill and parsley.
Preparation
Bulgarian peppers and chili peppers, as well as 2/3 tomatoes, we put on the skewers and bake them over the coals. Then we peel them from the skin. Peeled onions cut into pieces. Fry them until they are ruddy in a frying pan, and then shift them to a plate. All vegetables are chopped in a meat grinder. The resulting mass is placed in a saucepan, pour in oil and cook for about an hour on medium heat. Then pour in the salt, stir well and cook the eggs for another 2 hours. Half an hour before the meal is poured crushed herbs, garlic. We distribute the prepared eggs in jars, sterilize half an hour and then roll them up.