Eggplant caviar – food preservation recipe for the winter, eggplant caviar can be made in various ways, one of them is when the eggplants are cut into cubes and stewed with the rest of the products. Another way is when the eggplants are baked, the peel is removed, and the pulp is chopped, and then – as in the first option. Do not think that eggplant caviar will be raw; after stewing, it is placed in jars and sterilized. You can store eggplant caviar in the pantry or cover with nylon lids and refrigerate.
Eggplant caviar ingredients
Eggplant caviar recipe
To cook a eggplant caviar recipe, wash the bell peppers, remove the seeds, add boiling water for 3-5 minutes, and then chop finely. Wash and grate the tomatoes. Peel the onion, cut into slices and fry in vegetable oil until golden brown.
Wash the eggplants, grease with vegetable oil, and fry in a dry frying pan on all sides or bake in the oven until charred. After hot, peel the eggplants and crush with a fork or crush.
In a container in which the eggplant caviar will be stewed, mix the eggplants, fried onions, peppers, add chopped herbs. Pour salt, allspice and black pepper into the eggplant caviar, pour in the vinegar and mix.
Put the eggplant caviar over medium heat. To prevent the caviar from burning, it is better to cook it on a divider. Simmer eggplant caviar until boiling, stirring constantly.
Put the stewed eggplant caviar into sterilized jars, cover with a lid, put in water heated to 70°C (160°F), and sterilize in boiling water. Banks with a capacity of 0.5 liters are sterilized for 70 minutes, 1 liter – 80 minutes. Remove the sterilized eggplant caviar from the pan and seal immediately. Turn the cans over, wrap them up and let them cool, and then rearrange them in the pantry for further storage.