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Eggplant and zucchini caviar


Ingredients for cooking eggplant and squash caviar

  1. eggplant 2 kg
  2. tomatoes 2.5 kg
  3. carrots 500 gr
  4. onions 2 kg
  5. sugar 60 gr
  6. sweet pepper 500 gr
  7. chili pepper 0.5 pod
  8. greens 30 gr
  9. salt 120 gr
  10. vinegar 5% 2 tablespoons
  11. pepper 1 pinch
  12. vegetable oil 800 gr
  13. zucchini 1.5 kg
  • Main Ingredients: Eggplant, Zucchini
  • Serving 10 Servings

Inventory:

0.5 liter cans (1 liter cans can be used), knife, cutting board, grater

Cooking eggplant and zucchini caviar:

Step 1: Prepare the ingredients.

Rinse vegetables thoroughly in running water, peel and rinse again. Cut eggplant and zucchini into small identical cubes, about 3 cm2. Grate the carrots on a coarse grater, the onion must be cut into thin rings or half rings, if it is large. Cut the tomatoes in half, remove the green core and cut into thin strips. Peel the sweet pepper from seeds and cut into thin strips, like tomatoes, and chop the hot pepper without seeds finely and finely with a knife.

Step 2: Cook the eggplant caviar.

Preheat a high-frying pan. Pour a tablespoon of olive or vegetable oil and fry the onions until golden brown. Then send the carrots with eggplant, zucchini and sweet pepper and fry for another 7-10 minutes over medium heat. Pepper and salt the prepared vegetables, add sugar, hot pepper and tomatoes. Now, for 20-30 minutes, caviar needs to be boiled over low heat, while it is necessary to stir constantly so that the mass does not burn. 2-3 minutes before cooking, add vinegar and chopped herbs, carefully move everything.

Step 3: Sterilize the jars.

Wash jars and lids thoroughly with baking soda in running water. You can sterilize using a teapot with a long nose or, using, a pan with a special lid. Pour water into a container and place a jar so that steam enters directly into it. Sterilization takes some time: for 1 liter cans - 50 minutes, for 0.5 liter - 40 minutes. Carefully remove clean jars with a towel so as not to burn yourself and put on a prepared place, let them cool and dry slightly. The covers also need to be sterilized (they can simply be boiled for 10-15 minutes). Then eggplant caviar can be packaged. Sealed cans should be covered with a thick cloth and left to cool slowly.

Step 4: Serve.

Eggplant and zucchini caviar can be eaten immediately, but it will be much tastier if it is infused for at least 10 days. It is recommended to dress with black Borodino bread. Good appetite!

Recipe Tips:

- - It is not necessary to peel the eggplant from the peel and seeds, but the zucchini is simply necessary, as their peel is too stiff. But if you take young zucchini seeds can not be removed.

- - You can add a few cloves of garlic to the caviar.

- - Cans with caviar are recommended to be stored in a cool place (pit, refrigerator).