Mistakes that irreversibly spoil the taste of eggplant caviar

To make sunsets and conservation for the winter, our people learned very well. Vegetables, meat, fruits, berries: that is why all sorts of jams and pickles did not take root in our stores. But sometimes eggplant It can cause some difficulties, especially for beginners.



It is true that this is not the simplest dish that requires some practice in cooking and “fitting” the key ingredients. Someone likes caviar thicker, someone does not like the abundant amount of garlic and spices. Some people hate carrots at all. However, the basics must always be reliably observed. Not without it.

Homemade eggplant caviar Typical mistakes First of all it is worth emphasizing that eggplant caviar demand Use water as an ingredient. At first it may seem that the dish will be too thick and will not even be able to extinguish normally, but this is not the case. Juice from vegetables, especially from tomatoes, will give the right amount of moisture, be sure.

Next sugar. Sometimes housewives watching the figure, neglect these “little things” and rash them much less than indicated in the original recipe. That's not true. In this case, sugar and salt complement each other, giving the dish a special taste. In addition, they also serve as preservatives, helping caviar to stand in banks and not spoil throughout the winter period.



phere Spices It's also very important. Eggplant has a not too pronounced taste, so garlic, Utskho-suneli, cilantro, pepper and others will help it to open up qualitatively. You do not need to pour everything at once, it is better to rely on your taste: why freeze yourself with a dish with unloved ingredients. But no one will be interested in fresh caviar either.

Ready caviarHaving stayed in the bank for a while may not seem too appetizing the first time. Just add to it vegetable oil, greens and what, in your personal opinion, it lacks. This can completely solve the problem.



In the end, if the caviar is already cooked, but the cans are not yet poured, and you understand that the taste does not suit you at all ... Just read our advice again. You can pour it back into a big pot, add what you think it's missing, and boil. This will also positively affect the final result. The main thing is not to lose heart!

A good recipe for eggplant caviar Ingredients

• 3 eggplant
• 3 tomatoes
• bow
• 3 teeth. Garlic
• 1 tsp vinegar
• 2 tbsp salt
• pepper
• seasoning
• bay-leaf
• 2 tbsp sugar
• vegetable-oil

Preparation

1. Eggplant and tomatoes wash, dry and cook in an oven heated to 200 degrees. The cooking time can be different due to the variety of vegetables or the capabilities of the oven itself. About half an hour or more. Do not be afraid to bake products, caviar from this will be as if “with a haze”.
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2. Cut the onions in medium pieces, add vinegar and some salt. Roast in a frying pan with vegetable oil until golden. Then peel and grind the garlic, add it to the onions. Stir and hold everything under the lid for 5 minutes on low heat.
3. Take the vegetables out of the oven and gently peel them off the skin. Put it in a blender or a meat grinder. Sending onions and garlic over there. Grind the ingredients as much as possible. It is necessary that they turn into a puree reddish color (because of tomatoes).
   
   
   
4. Pour the eggplant caviar into a pot or pot with thick walls. Add sugar, black pepper and your favorite condiments and spices. Stir and then throw a couple of laurel leaves. Tomi mass on low fire to the desired consistency. The most important thing is that the caviar is not too watery. Done. It remains only to remove the already unnecessary bay leaf.

If the caviar is enough, just let it cool and serve it to the table with bread and other dishes. If you want to prepare caviar for the future, sterilize the cans and close the eggplant mashed in them. Caviar stands perfectly in a cool place and does not spoil for a very long time. It's for winter.



Whether to add carrots or not is a matter of taste. On the one hand, it also gives the dish its flavor, but also makes the eggs heavier because of the starch in it. And increases the mashed volume. So it's your choice. Just advise not to get too carried away, one thing should be enough with the head. Good cooking!