Eggplant caviar
8 servings
60 minutes
The most accessible caviar is vegetable. You can buy ready-made in the store or make it at home. Here we show you how to make eggplant.
1
Cut the eggplants into cubes, salt them, mix, and let sit for half an hour. Then squeeze out the excess.
- Eggplants: 500 g
- Salt: 1 teaspoon
2
Leave for half an hour. Then squeeze.
3
Chop the onion into small cubes.
- Onion: 1 head
4
Also, chop the pepper.
- Red sweet pepper: 1 piece
5
Cut the tomatoes into small cubes.
- Tomatoes: 200 g
6
Grate the carrot on a coarse grater.
- Carrot: 1 piece
7
Heat half of the oil in a pan and fry the eggplants for 10-15 minutes, stirring.
- Vegetable oil: 100 ml
- Eggplants: 500 g
8
In parallel, sauté the onion in another pan until soft, add the carrot and sweet pepper, and fry while stirring for 10 minutes, then add the tomatoes and cook for another 5 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Red sweet pepper: 1 piece
- Tomatoes: 200 g
9
Combine the vegetables. Mix tomato paste with water, add to the vegetables, season with salt, pepper, and add sugar.
- Tomato paste: 70 g
- Water: 150 ml
- Salt: 1 teaspoon
- Ground black pepper: to taste
- Sugar: 1 tablespoon
10
Simmer on low heat for 30 minutes. Add minced garlic a couple of minutes before the end. Transfer hot caviar to sterilized jars and let it cool completely.
- Garlic: 1 clove