The aubergine caviar cooked

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This recipe can be called "Eggplant caviar in the Kerch". It did my grandmother, then the recipe passed to my mother so, and -- to me. Now give it to you, dear cooks! It is very easy to prepare. And delicious, will try make sure.

Ingredients for The aubergine caviar cooked

Step by step instruction of cooking The aubergine caviar cooked

Шаг 1

Vegetables of medium size. Preferably the tomatoes are large and juicy.
After washing the peppers and the eggplants, remove the stalk of the latter, peppers are not necessary.
Peel the onion. Wash the tomatoes, let them drain water.

Шаг 2

Eggplant and peppers bring to a boil.
Peppers pop up, so pour water to just cover the peppers, and cover, she would press down pop-up peppers.
Cook until tender the eggplant, when they will be easy to pierce a wooden needle.
Drain the water. Eggplant and peppers carefully (not to burn yourself) lay out on a cutting Board.

Шаг 3

The Board should be in a slightly inclined position. Put the Board in the sink
and podologie it under something, say a sponge for washing dishes.
Cover the vegetables another cutting Board and put the cargo.
Hold under the pressure of eggplant and peppers hour.
The juice from them will flow.

Шаг 4

The cooled vegetables and set aside in a bowl. Attach the meat grinder. Eggplant
grind as is. Grind the onion before simmering it in the water, went to the bitterness.
With peppers before to grind them, remove the skins, remove the seeds.
Also from the skin peel the tomatoes. So they were easily cleaned, gently drop the tomatoes on the Board, they will become soft.
In General, tomatoes eggs choose very juicy, almost broken.

Шаг 5

When peremel eggplant, peppers and tomatoes - eggs mix.
If it has a saturated shade of red, add more tomatoes.
In fact, ideally, all of the vegetable ingredients are milled and cut wide with a knife on a cutting Board, it will be even tastier. But this process takes quite some time cooking.

Шаг 6

Mix the eggs, add the oil, what kind do you like - vegetable or olive
and put into the dish or into serving plates.
Serve.
Bon appetit!