Eggplant caviar for the winter through a meat grinder
Yulia Furman, stock.adobe.com
In my family, eggplant caviar is loved in any form – both freshly prepared and in a jar from the pantry. Therefore, I cook it a lot and often. Canned caviar according to this recipe is fragrant, moderately salty, moderately spicy, pleasant consistency.
Step by step cooking recipe
Rinse the eggplant and bell pepper, pat dry with paper towels, place on a baking sheet and bake in an oven preheated to 200°C until soft (about 50 minutes).
Peel the baked eggplants from the skin, pepper – from the skin and seeds. Pass vegetables through a meat grinder.
Peel and chop the tomatoes, onions and garlic, then pass through a meat grinder.
Pour vegetable oil into a cooking pot, add all the chopped vegetables, mix well and simmer over medium heat, stirring occasionally, for half an hour.
Add salt, both types of pepper and simmer for another 10 minutes. Taste the caviar: add salt or sugar if necessary.
A couple of minutes before readiness, add vinegar, mix.
Pack boiling caviar in pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled eggplant caviar in a cool dark place.
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