Eggplant caviar VINETA too

Description

My husband is originally from Romania. He taught me how to cook this dish, as taught him by his mother who is preparing this caviar is the best in Bucharest, because he knows a few secrets that will soon find out and you... In Romania, this caviar is called "Vineta& quot; (actually, in translation into Russian it means eggplant), and in the Runet I analogs did not find. Despite the unattractive appearance, delicious is incredible! BUT! I warn you once - this recipe is for the brave, the faint of heart please do not repeat what he saw... :)

Ingredients

Eggplant
Salt
Vegetable oil
Onion

Cooking

For this recipe, you can take the most beautiful eggplants. It is important that they were "tails". We will bake them over an open fire in a city apartment.

We put them on the plate directly over the burners...

... and bake 10-15 minutes, turning from side to side - and the need for this was "tails". By the way, the plate can be pre covered with foil, then then have to clean it up, but the smell of burning will stand at least half a day, or even days. But this sacrifice is justified by the taste of the finished dish.

When the eggplants have become soft from all sides, and in some places even charred...

... remove them from the fire.. that's what happens at this stage.

Now they need to clean away the charred skins while they are still hot. Grab two bowls - one empty, on it is necessary to keep the eggplant and it is convenient to leave the skin...

... and the second with cold water. Dipped in her fingers from time to time, eggplant're hot.

Now put the peeled eggplants on the Board. And here's the first secret: the Board, as well as other utensils (spatula, spoon), must be made of wood.

A wooden spatula as if "cut" the flesh of the eggplant, spread them like a fan.

Secret number two: add salt right now. Put a Board under the slope the sink and leave it like this for 20 minutes to drain and stack the bitter juice.

Then delete the "tails" together with unnecessary tops.

And finely-finely chop the pulp with a wooden spatula.

YAY! The hard work is done - finished ready for freezing.

Winter will be only after thawing to lay eggs in a glass jar...

And mix thoroughly, rubbing, for several minutes, from time to time by adding portions of vegetable oil.

Try to achieve uniformity - the smoother the ground, the better. And the last secret: don't even try to use the mixer, blender or metal utensils. I have tried to make my life easier that way, but the taste, oddly enough, it turns out is not that much poorer.

You can now add finely chopped onion (again - the finer the better)...

And elegant appetizer on your table... Oh, girls, here cooked, half frozen, and the other half could not resist, almost all eaten immediately... Attracted me to Vinita :) I Hope you like.

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