After harvesting the eggplants in your garden, you need to decide how best to keep them for the winter: fresh or prepare various dishes from them. From these vegetables a very tasty caviar is obtained, which can be immediately served on the table or used for harvesting for the winter.
Pick your recipe
Eggplant caviar with lemon juice
Eggplant is laid out on any baking dish and placed in a hot oven. Roasting is carried out until the peel of the vegetables becomes brown, and the eggplants themselves are soft. Then remove the skin, pre-dousing it with water from the tap. Next, the eggplant is kneaded and mixed with grated garlic, vegetable oil, freshly squeezed lemon juice and salt. Such caviar can be used to make sandwiches or any salads with tomatoes, cucumbers or onions.
For such caviar you will need: 2 whole eggplant, 2 valleys of garlic, 4 tbsp each. l vegetable oil and lemon juice, salt.
European Eggplant Caviar
This version of eggplant caviar is suitable for preparing preparations for the winter.
Eggplant is cut into circles with a thickness of 7-8 mm, after peeling. Then they are boiled in boiling water for 12-15 minutes, cooled and passed through a meat grinder. Onions are cut into thin rings and fried. Pepper fruits are boiled in boiling water for 5 minutes. Then they cool and peel. Seeds are removed from them and cut into small pieces. Tomatoes are passed through a meat grinder. Finely chopped greens. All vegetables are mixed and laid out in a cooking container. The mixture is heated until boiling and poured into jars, which are then sterilized for one hour.
To prepare this type of caviar you will need: 5 kg of eggplant, 1 kg of sweet pepper, 1 kg of tomato, 1 kg of onion, 120 g of salt, 20 g of sugar, 1 l of vegetable oil, 100 g of herbs.