Eggplant caviar with parsley
10 servings
60 minutes
The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.
Calories296.5kcal
Proteins13.6grams
Fats1grams
Carbohydrates59.6grams
Eggplant
5
kg
Bell pepper
3
kg
Tomatoes
2
kg
Onion
1
kg
Parsley
300
g
Salt
to taste
Ground black pepper
to taste
Chili pepper
1
pc
1
Skewer the eggplants whole and grill them over coals without flames.
- Eggplant: 5 kg
2
Peel the skin.
3
Fry the bell pepper separately on the coals.
- Bell pepper: 3 kg
4
Pass the vegetables through a meat grinder.
5
Add onion.
- Onion: 1 kg
6
Peel the tomatoes.
- Tomatoes: 2 kg
7
Cut into large cubes.
8
Pour vegetable oil into a large pot and add all the prepared ingredients.
- Vegetable oil: 1 l
9
Stir and simmer on low heat until cooked.
10
Add salt and pepper to taste. You can add finely chopped chili pepper.
- Salt: to taste
- Ground black pepper: to taste
- Chili pepper: 1 piece
11
Chop fresh parsley and add it to the caviar. Mix well.
- Parsley: 300 g
12
Ready caviar can be served immediately or sealed in jars and stored in a dark place.
