Composition / ingredients
Step-by-step cooking
Step 1:
A set of products for cooking caviar
Step 2:
Prepared eggplants for baking
Step 3:
Finely chopped onion
Step 4:
Grated tomatoes and tomato paste
Step 5:
Minced Garlic
Step 6:
Eggplant pressed from water
Step 7:
Chopping eggplant
Step 8:
Eggplant prepared for frying
Step 9:
Eggplant Roasting
Step 10:
Ready-made caviar can be laid out from sterilized jars or eaten immediately.
Bake eggplants in the oven. While the eggplants are baking, prepare all the vegetables for roasting: cut the onion into very small cubes, grate the tomato, finely chop the garlic or press it in a garlic press.
After the eggplants are baked, you should immediately remove the skin from them.
Put the peeled eggplants under pressure so that the liquid (water) runs off them.
When all the liquid from the eggplant drains, they must be finely chopped (very finely).
After all the eggplants are chopped (crumbled), put them in a frying pan with heated oil and fry for 5-7 minutes, stirring constantly, add salt, then put onions in the eggplants and continue to fry for another 5 minutes (stirring). After the eggplant and onion are fried (put out), add the grated tomato, tomato, garlic, pepper, mix and put out for another 2 minutes stirring.
When the caviar cools down (it is also delicious when hot), you can add a little fragrant sunflower or olive oil to it before eating.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
