Description
Incredibly tasty and simple to prepare the eggplant caviar. To taste cold resembles a mushroom.
Ingredients
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Eggplant
1 kg
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Onion
400 g
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Vegetable oil
100 ml
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Tomato paste
50 g
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Garlic
2 tooth
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Salt
1 tsp
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Sugar
1 tsp
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Vinegar
1 tsp
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Black pepper
Cooking
First you bake the eggplant for this, preheat the oven to 230-240 degrees and bake eggplant until soft.. about 30-40 minutes. Cooking time will depend on size of eggplant and Your oven. I had the eggplant of various sizes, I am small eggplants 10 minutes later put it in the oven than larger ones.
Remove from the oven eggplant, add to the pot, replace the lid and cover with a towel, leave for 15 minutes for steaming, to be well separated peel from the fruit.
Steamed eggplant to be peeled and chopped.
Onions are finely chopped. In Tolstoganova pan or a deep pan with a thick bottom pour oil, add to oil chopped onion, fry on medium heat until soft 12-15 minutes...
To the onions add the tomato paste, simmer for 5-8 minutes stirring occasionally. Paste use without the starch and other thickeners...
Then add the eggplant. stir, simmer 5 minutes over low heat.
Add salt, pepper, finely chopped garlic, vinegar, sugar and let simmer under the lid for 5-7 minutes stirring occasionally. Taste, add salt, sugar or vinegar if it seems that something is not enough.
Turn off the heat, fold the eggs in sterilized jars, turn them upside down, wrap up. Leave it to cool down. Makes about 1 kg of delicious caviar. Store in the refrigerator or cellar. Recipe Tanya Berkowski.
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