Description
Caviar of eggplant and zucchini.
Ingredients
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Eggplant
350 g
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Zucchini
350 g
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Tomato
250 g
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Garlic
5 tooth
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Vegetable oil
5 Tbsp
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Coriander
0.5 tsp
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Fennel
0.5 tsp
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Seasoning
0.5 tsp
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Vinegar
1 tsp
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Pepper white
0.5 tsp
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Black pepper
-
Salt
-
Sugar
-
Greens
-
Carrots
1 piece
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Onion
1 piece
Cooking
To prepare the eggplant and zucchini bake in the oven.
In a heated with oil pan, add coriander, white pepper, Shambhala and fennel, add the grated carrots and diced onions.
In the roasting mass, add chopped in a blender or through a meat grinder eggplant and stir.
Add the chopped zucchini and stir. Fry, until thickened. Add a little water, salt, sugar, black pepper to taste. Add vinegar.
Simmer until tender. For a couple of minutes until cooked add the herbs and let stand
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