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Caviar of eggplant baked

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Caviar of eggplant baked

Long, but worth it)))


Cooking time- Number of servings15

Ingredients for Caviar of eggplant baked




Step-by-step instruction of cooking Caviar of eggplant baked


Step 1

Eggplant bake in the oven whole, put between two plates of a yoke that flowed bitter juice.


Step 2

Onion clean, finely chop, put in a saucepan,
pour 300 ml of oil and passed through a meat grinder tomatoes,
add peppercorns, Bay leaf and simmer.


Step 3

When the juice in the pan is evaporated by half, add half the norm of green pepper, minced, and simmer, stirring occasionally, until until nearly all the juice has evaporated and a red oil will not cover the whole mass.


Step 4

Dried eggplant mince and deep stew pan with the remaining oil until the aubergine until the whole mass thickens to the consistency of thick semolina.


Step 5

Both masses join, add the remaining finely chopped green pepper, parsley and put in the oven.



Step 6

Ready and still hot add the eggs beaten with salt, garlic, Bay leaf, knead well and cool under a cover. Store eggs in the refrigerator.


Step 7

You can also make caviar from carrots, in the same proportion, but the carrots grate on a grater rare raw and stew in a pan with butter until soft.
Winter in the eggs instead of fresh tomatoes put 1 Cup tomato paste, diluted with water in the ratio 1 :3.
In the summer of the same caviar can be made from zucchini, keeping the same proportion of products, however you have to take zucchini to 3 kg, remove skin, cut into cubes, put in a saucepan, add the same amount of oil and simmer, stirring occasionally, until, until you have a fairly thick puree.