Eggplant caviar VINATA "smoky"
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My husband is originally from Romania. He taught me how to cook this dish, as taught him by his mother who is preparing this caviar is the best in Bucharest, because he knows a few secrets that will soon find out and you... In Romania, this caviar is called "Veneta" (actually, in translation into Russian it means eggplant), and in the Runet I analogs did not find. Despite the unattractive appearance, delicious is incredible! BUT! I warn you once - this recipe is for the brave, the faint of heart please do not repeat what he saw... :)
Ingredients for Eggplant caviar VINATA "smoky"
Step by step instruction of cooking Eggplant caviar VINATA "smoky"
For this recipe, you can take the most beautiful eggplants. It is important that they were "tails". We will bake them over an open fire in a city apartment.
We put them on the plate directly over the burners...
... and bake 10-15 minutes, turning from side to side - and the need for this was "tails". By the way, the plate can be pre covered with foil, then then have to clean it up, but the smell of burning will stand at least half a day, or even days. But this sacrifice is justified by the taste of the finished dish.
When the eggplants have become soft from all sides, and in some places even charred...
Now they need to clean away the charred skins while they are still hot. Grab two bowls - one empty, on it is necessary to keep the eggplant and it is convenient to leave the skin...
A wooden spatula as if "cut" the flesh of the eggplant, lay them a "fan".
Secret number two: add salt right now. Put a Board under the slope the sink and leave it like this for 20 minutes to drain and stack the bitter juice.
Then delete the "tails" together with the unnecessary tops.
And finely-finely chop the pulp with a wooden spatula.
YAY! The hard work is done - finished ready for freezing.
Winter will be only after thawing to lay eggs in a glass jar...
And mix thoroughly, rubbing, for several minutes, from time to time by adding portions of vegetable oil.
You can now add finely chopped onion (again - the finer the better)...
And elegant appetizer on your table...
Oh, girls, here cooked, half frozen, and the other half could not resist, almost all eaten immediately... Attracted me to Vinita :) I Hope you like.