Eggplant caviar, which restless pensioner Olga Papsueva prepares all summer

When, if not in August, to stock up on fresh recipes of interesting dishes from seasonal vegetables and pump culinary skills? If you think that it is impossible to think of a more suitable time for this than now, we suggest you prepare eggplant caviar according to the recipe of the amazing hostess Olga Pappueva!



A fragrant eggplant snack is not only a great option for a quick snack, but also a wonderful addition to side dishes and meat dishes.

For those who like to double-check the correctness of their actions several times, looking at the step-by-step instructions, we have painted the recipe item by item. And for those who are accustomed to perceive information by ear, at the end of the article left a video from the author of this wonderful recipe.

So choose a more suitable option for yourself and start cooking!

How to prepare eggplant caviar Ingredients

• 1.5 kg eggplant
• 1kg tomatoes
• 0.5 kg of onions
• salt
• chili
• vegetable-oil

Preparation

1. First of all, eggplant should be thoroughly washed, dried and baked in the oven at a temperature of 180 degrees. Before sending the blue ones to the pan, we puncture them so that they shoot. We bake eggplant for about 35 minutes (until soft). Then we take the blue ones out of the oven, cool them and remove the skin. Then we cut the eggplant pulp into small pieces and fold it into a cord.
   
   Cut eggplants are slightly salted and covered with a plate to remove excess liquid from them.
   
   
   
   
   
   
2. Meanwhile, while the eggplant is infused, we peel and cut the onions with semi-rings. Then we roast it in vegetable oil.
   
   
   
   
3. While the onions are roasted, quickly grind pre-washed tomatoes in a blender. If there is no blender, you can simply cut tomatoes in small cubes.
   
   
   
   
4. Crushed tomatoes are added to the onions and roast the mixture until thickened.
   
   
   
   
5. As soon as all the liquid evaporates, add to the remaining ingredients eggplant, salt and black ground pepper to taste. Then mix everything well and roast for 5-7 minutes.
   
   
   
   

Ready caviar can be immediately served to the table or rolled into jars and left until winter. By the way, store the twists should be in a dark cool place.

Here is the video version of the recipe from Olga Papsueva herself! If you like this appetizer, don’t forget to thank this wonderful hostess.

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Bon appetit!