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Braised eggplant caviar


Ingredients for Cooking Stewed Eggplant Caviar

  1. Eggplant 500 grams
  2. Onion 500 grams
  3. Sweet bell pepper 500 grams
  4. Hot pepper of any color 1 piece
  5. Tomatoes 500 grams
  6. Carrot 200 grams
  7. Garlic 1 head
  8. Salt to taste
  9. Sugar to taste
  10. Ground black pepper to taste
  11. Vegetable oil 350-400 grams
  • Main Ingredients
  • Serving 10 Servings
  • World Cuisine

Inventory:

Knife, Cutting board, Bowl - 3 pieces, Deep bowl - 2 pieces, Frying pan, Stove, Kitchen paper towels, Kitchen spatula or tablespoon, Pan, Salad bowl

Cooking stewed eggplant caviar:

Step 1: prepare the ingredients.

To get started, prepare all the vegetables. Peel the onion, garlic and carrots from the peel with a knife, cut off the places on which the stalk is attached or attached to the eggplant, tomato and sweet bell pepper. Rinse all vegetables under running water and pat dry with paper towels. Then, in turn, lay all the vegetables except the carrots on a cutting board and cut with a knife. Cut the eggplants into cubes 1 by 1 centimeter, place in a deep bowl, fill with water and let stand for 30 minutes in order to get the bitterness characteristic of this vegetable. While the eggplant is settling, prepare other ingredients. Cut the tomato into a 2 cm by 2 cm cube and place in a bowl. Grate the carrots on a medium grater and place in a bowl. Chop the onion into a dice about 1 in 1 centimeter and place in a bowl. Sweet bell pepper - cut into strips or dice 1 to 1 centimeter. Hot pepper finely chop. The last two ingredients will put e in 1 common deep bowl.

Step 2: prepare the stewed eggplant caviar.

Drain the eggplant with salt water, rinse under running cold water and wring out excess fluid by hand. Then turn the stove on to a strong level, put a frying pan on it, pour in vegetable oil and heat it. Throw eggplants into hot oil, fry them for 7 - 10 minutes until they are covered with a light, light brown crust. Then put them in a deep pan with a kitchen spatula. Do not remove the pan from the stove, pour another portion of vegetable oil into it, heat it, put the onions in the pan, fry it until golden, and transfer it to the eggplant pan, helping yourself with a kitchen spatula. Then pour the next portion of vegetable oil into the same pan, heat it and lay the carrots on the bottom of the pan. Fry it until golden brown and add to the pan to all other ingredients. Now is the turn of sweet pepper. As you can see, until the end of the preparation of the eggs, the pan generally can not be washed again pour vegetable oil into it and heat it. Pour sweet bell pepper into the heated oil and fry it for 5 - 7 minutes until half cooked, then transfer it to all other vegetables. Then put the irreplaceable frying pan back on the stove, pour the last portion of vegetable oil and lay the chopped tomatoes on the bottom of the pan. Cover it, and let the tomatoes steam in their own juice, about 10 minutes. During this time, most of the moisture will evaporate from them. Then put the tomatoes in a pan with all the fried vegetables, add salt and sugar with black pepper to taste. Remember that during frying, vegetables should be periodically mixed with a kitchen spatula or a tablespoon, in order to avoid burning them to the bottom of the pan and for uniform frying. Do not forget that all vegetables should be fried until cooked, do not fry them until cooked, as they still have to be stewed in vegetable oil and their own juice. Place the pot on a stove that is on the lowest level, cover it and simmer the vegetables for 30 to 40 minutes until cooked. Cool eggplant caviar to room temperature. Transfer to any clean container and refrigerate in the refrigerator. Before serving, enter the salad, previously peeled garlic, squeezed through garlic press.

Step 3: serve the stewed eggplant caviar.

Stewed eggplant caviar served cold in the form of a salad. The caviar should be cold, tasting spicy with a fragrant fan of spices and vegetables, the consistency of vegetables should be soft and fully brought to readiness. Lay eggs in a salad bowl and garnish with sprigs and leaves of dill and parsley. This kind of caviar is perfect for any kind of hot main dishes and soups. Stewed eggplant caviar is very well combined with pickled and baked chicken, jellied meat or aspic meat. This dish will decorate your table! Enjoy your meal!

Recipe Tips:

- - This type of caviar can be canned, but in order to preserve it does not explode, all vegetables must be stewed for 45 - 50 minutes together with garlic squeezed through garlic presses, and then make a harvest.

- - If you are a spicy lover, you can add more chili peppers to your caviar.

- - Also, in eggplant caviar, you can add zucchini, Jerusalem artichoke, your favorite herbs and spices you like.