Cooking eggplant caviar In the southern regions of Russia, in Ukraine and some other countries, eggplants are affectionately called blue - for the unusual skin color for vegetables. Delicate and delicious eggplant flesh allows cooking various hot dishes, snacks, winter preparations from it, while the smell of the dish, depending on the way of cooking, can resemble the fungus or even the smell of fried calf's brains. In addition to excellent taste, aubergines are of great benefit to man, relieving the deposition of plaques in the vessels, reducing cholesterol, helping the work of the heart muscle. We offer a simple and delicious recipe for eggplant roe. Its taste is very rich, as all vegetables are already ripe and filled with taste. For eggplant eggplants can be grated or simply cut into cubes, during the quenching the consistency of the dish will still become fairly homogeneous.
Ingredients:- Eggplant 4 pcs.
- Onions 1 pc.
- Carrot 1 pc.
- Pepper sweet 1 pc.
- Tomatoes 3 pcs.
- Sunflower refined sunflower oil 3 tbsp. l.
- Pepper black ground 2 pinch
- Salt 2 pinch
- Step 1 To prepare caviar, take 4-5 medium eggplants, carrots, onions, sweet peppers, 2-3 tomatoes, vegetable oil and spices.
- Step 2 Cut the onion into cubes, and grate the carrots on a coarse grater.
- Step 3 In a frying pan, heat 2-3 tbsp. l. Vegetable oil and fry the onions with carrots until golden brown.
- Step 4 Eggplant wash, peel and cut.
- Step 5 Put the eggplants in a frying pan, where the roast was cooked, and fry for 15-25 minutes until they become soft.
- Step 6 Wash the sweet pepper, remove the seeds and cut.
- Step 7 Wash and rub the tomatoes on the grater.
- Step 8 When the eggplants are soft, add the tomatoes and put out stirring for 5-7 minutes.
- Step 9 Then add the roast and sweet pepper, stew all together for 5 minutes.
- Step 10 Add salt and black pepper to taste, serve caviar warm or chilled.