Peerless eggplant caviar for the winter slices, well, very tasty

5.08.2018 Winter blanks

Vegetable caviar is perhaps the most popular dish in Ukrainian and Russian cuisines. Here is a classic recipe for eggplant caviar slices, prepared for the winter. The recipe is very simple, and the taste of caviar is incomparable, which you’ll already lick your fingers.

You can prepare such an appetizer without much effort and financial investment, because the set of ingredients is simple to disgrace. Having prepared a couple of jars of homemade wonderful eggplant caviar, you can spread it with a thick layer on the bread and enjoy on a cold winter evening.

Ingredients (yield of finished eggplant caviar - 1 l):

eggplant fruits - 1000 g
tomatoes - 300 g
onions - 400 g
hot pepper - 0.5-1 pcs.
sunflower oil - 100 ml
garlic - 1-2 cloves
kitchen salt - 1 tsp + 1 tbsp
sugar - 2 tsp
table vinegar - 2 tsp
spices to taste - 0.5 tsp

How to cook eggplant caviar for the winter

We wash and peel the eggplants. Cut into cubes, medium size, pour cool water into which we first put 1 tablespoon of kitchen salt. This is so that the vegetable gives its bitterness. We wait 30 minutes and drain the water using a colander.

We clean and chop the tomatoes in approximately the same slices as eggplant.

We clean the hot pepper, onions and garlic from waste and finely chop with a knife.

We heat the sunflower oil in a large frying pan and fry the little blue ones, onions and garlic. Then we put hot pepper, one teaspoon of table salt, spices, and at the end tomatoes.

Leave the vegetables to simmer until tender (about 30 minutes). After that, add table vinegar and sugar. Sugar can not be put, depending on your taste. Keep the eggs on the fire for another five minutes. Caviar is ready.

Now you can interrupt it with a blender for homogeneity, or leave everything as it is. Roll up in sterile jars, turn over and cover with a blanket until the preservation cools down.