Eggplant caviar for the winter

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Eggplant caviar for the winter

Ingredients

Eggplant (preferably the same and plump) 5 Kg
Bulgarian pepper 2.5KG
Carrot 1 kg
Tomatoes 1-1.5 kg
Bulb onions 0.5-1 kg

Cooking method

  • Eggplant caviar with us always goes with a bang, but during the season, for the winter, I never closed it, because I had a sad experience with eggplant, although I made it according to different recipes and stood in the cellar, it sour very often. And now, having a slow cooker, I decided to take a chance and now I'll write what came of it:
  • Having furrowed the vastness of the Internet and my native forum, I stopped at this Romin,
  • https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1441.0
  • but did it a little differently:
  • 1. Bake the eggplants in the oven, pre-pierce them with a fork so that the skin does not burst.
  • 2. Cool and clean.
  • 3. Bake the pepper, peel it off.
  • 4. Grate carrots, chop the onion and stew in sunflower oil until soft.
  • 5. I grind the eggplants and peppers in a blender bowl and put them in a slow cooker.
  • 6. Add onions and carrots there, salt and cover with a lid for 2-2.5 hours on High.
  • 7. Rub the tomatoes and add them without the skin to the mass. It is stewed for another hour and a half.
  • In total, I stewed caviar for 5 hours, perhaps less, but I already tried so hard to \ "secure \" it so that it would stand longer.
  • Then I pour it hot into the jars and close them with screw caps.
  • The output from those ingredients that I wrote is about 4 liters. I think it's not bad.
  • It stands in my refrigerator, in chamber zero. One jar had already been eaten, garlic was added.

Time for preparing:

5-6 hours

Cooking program:

High mode

leka
I love eggplant caviar .. in autumn I do it very often. Now, with the slow cooker, we will store twice as much hay for our cow
Miela
Can't you add garlic to the caviar itself? I just can't imagine caviar without garlic.
Kapet
Miela, you can and should add garlic to this caviar - it is definitely tastier! But add only after you open the lid of the rolled up can. It's tastier this way, otherwise the canning lid might swell ...




Quote: rusja
It stands in my refrigerator, in chamber zero.
This should normally stand without a refrigerator, in a dark, cool place.

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