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Eggplant Caviar with Garlic for Winter (with Sterilization)
Instructions
Remove the stem from the eggplants and cut them in half lengthwise. Soak the fruits for half an hour in a saline solution (50 g of salt per 1.5 L of water).
Sauté the finely chopped onion in a small amount of oil until transparent.
Grate the peeled carrot using a grater with large holes, or cut it into strips.
Fry the carrot together with the onion until golden.
Remove the base of the salad pepper and take out the seeds. Cut the flesh into cubes and fry it in a separate pan.
Drain the eggplants in a colander, let the water run off, and chop them finely (into slices or cubes).
Fry the eggplants until golden brown.
Peel the tomatoes, chop the flesh with a knife, add it to the eggplants, and fry for 5-7 minutes.
Place the prepared vegetables in a thick-bottomed pot and simmer over low heat for 15 minutes, stirring constantly.
Finely chop the herbs and garlic. Add them to the caviar 5 minutes before it is done, season with salt, and sprinkle with spices to your taste.
You can pack the resulting vegetable mass into sterilised jars.
To give the dish a paste-like consistency, pass the caviar through a meat grinder or blend it with a blender. Fill clean canning containers with the ready mixture.
Place the jars of caviar in a sterilization container and cover them with lids. Pour in warm water, leaving 1 cm below the neck of the jars. Bring the water to a boil and heat the preserves for 15 minutes (keep the pot uncovered).
Seal the preserves tightly, let them cool, and put them away in the pantry for storage.
Tips
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Make this homemade eggplant caviar with garlic for winter according to this recipe. Wishing you successful and tasty preparations.
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