Eggplant caviar is a tasty and popular dish, which is sold in almost every grocery store in the form of canned food. But why not do it yourself at home? Moreover, a freshly prepared dish is always healthier than canned one.
Pick your recipe
Dishes from this wonderful vegetable are present in the cuisines of many countries. Interestingly, from the point of view of botany, this is not a vegetable at all, but a berry, and it is rich in vitamins of the whole group B, microelements and fiber; however, a slightly different classification is adopted in cooking.
In most cases, canned caviar has a fairly simple composition, including only the main product, tomato and vegetable oil. The recipe below allows you to make the taste more intense, piquant by adding other ingredients, including fresh herbs.
Before proceeding to the preparation of caviar, it is necessary to choose the method of cooking the eggplants themselves: they can be boiled in a double boiler, then they turn out more juicy, or baked in the oven, then the taste will be more pronounced. Decide for yourself.
You will need:
- a couple of pieces of eggplant without dents or peel damage;
- one red bell pepper;
- one medium-sized carrot;
- one onion (red onion can be used);
- 2 tbsp tomato paste;
- 4 tbsp unrefined sunflower oil;
- half a teaspoon of any seasoning mixture, for example, Provencal herbs, Caucasian herbs, Asian cuisine, Mediterranean cuisine (to taste);
- on a sprig of dill, cilantro and basil (you can slightly more);
- a pair of garlic cloves;
- ½ - 1 tsp table 9% vinegar;
- ½ - 1 tsp Sahara;
- salt, black pepper and / or allspice;
- hot red pepper or sauce based on it (not necessary, only for lovers of hot)
Note!
Instead of tomato paste, you can use the trade wind - mashed tomato pulp. Passat is sold in stores in the same packaging as juices.
Use unrefined sunflower oil, it will add its own unique touch to the overall gamut of the taste of the dish.