Eggplant caviar (the most delicious)

Eggplant caviar (the most delicious)

Category: Blanks

Ingredients
large eggplants	4 things.
bell pepper	2 pcs.
bow (large)	2 pcs.
tomato	8-10pcs.
garlic	3 cloves
salt, sugar, pepper	taste
greens (parsley, dill, basil)
vegetable oil	2-3 st. spoons

Cooking method

• I take a few eggplants, cut off the tail, cut it lengthwise into two, bake in the oven for 20-25 minutes.
• Peel off. Cut the pulp with a knife or mash with a fork.
• Onion, a huge onion, or better two, finely chop and fry in a small amount of vegetable oil. Not long, until golden brown.
• I add finely chopped bell peppers and continue to fry, stirring occasionally, for 5-7 minutes.
• I pour boiling water over the tomatoes in advance, peel them off and rub them on a grater. I add this tomato mass to onions and peppers and keep it on the fire for another 5-7 minutes.
• Then I add the eggplant pulp and, stirring, the carcass for about 10 minutes. I add salt, sugar, black pepper and a lot of finely chopped greens to taste. After a minute I turn off the fire.
• The caviar is ready.
• Tasty both hot and cold.

The dish is designed for

2.5-3 liters

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Eggplant caviar from granny (Natusik)

Overseas eggplant caviar. (Anael)

Overseas caviar, eggplant from the movie "Ivan Vasilyevich Changes His Profession" (Lyalulya)

but how to prepare it for the future, should it be stored in the refrigerator?

I keep it in the refrigerator because I only do it for food. And for blanks for future use, sterilize, as usual, salads are harvested.

Thank you for the reminder, tomorrow I will fry such caviar, the whole family loves eggplant caviar!) But I am lazy and do a little fast, I cut everything into cubes, fry separately, mix in a common saucepan and put out a little so that the extra water goes away. And of course I don’t forget the salt, the bitter pepper. And when the caviar is ready, we either immediately eat it or in half-liter jars and for sterilization and in the cellar until winter!)