How to cook eggplant caviar

Eggplants are one of the most common diet vegetables containing many beneficial substances for the treatment of predominantly cardiovascular system and kidneys. Their stay in the diet is very important because they remove cholesterol and normalize the blood sugar content. Eggplant caviar is the most rational way to prepare these vegetables. Since the eggplant itself has a not enough taste, it is more logical to combine it with different vegetables and spices. We learn how to prepare a delicious and maximum useful eggplant caviar.

1
Choice of eggplant

So that the caviar was without excess liking and bitterness, we need to understand how to choose the most suitable eggplant for it. We draw attention to the form, it must be oblong. Skin must glisten and have a dark blue color. The surface of the eggplant should be glossless without different sneakers and dents. If we see mint skin in the folds, it means that eggplant or has long been on the counter, or he has fun. Such vegetables are generally not suitable for use, since they contain a large amount of toxic solarine, which can cause severe poisoning of the body.

2
Ingredients for caviar

To make a delicious and spicy caviar, you should use as much as possible to taste vegetables. For this we will need:

eggplants (3 kg);
onion (300 g);
bulgarian pepper (300 g);
tomatoes (500 g);
garlic (1 head);
tomato paste (1 bag);
carrot (300 g);
dried spices (dill, parsley, basil);
ground pepper (pinch);
salt (to taste);
sunflower oil (30 g).

3
Preparation of eggplant

So that the caviar is obtained as acceptable to taste and consistency, it is necessary to perform several simple and consistent preparation techniques for eggplant:

My vegetables running water. We definitely wipe the towel to dryness. Wet eggplants are very uncomfortable to clean, they have a smooth surface, so they will often slip out of the hands.
Remove the peel with vegetable cutters. An ordinary knife will be at times longer, the vegetable cutter cleans much more economical.
Purified eggplants cut into cubes of about two centimeters wide. You can use a special combine to speed up the process. In order for eggplant to quickly chop with a knife, for starters cut it in half, then every half cut along two parts. Do not separating halves, try to cut them vertically and get five long strips. These bands remain crushed to the required size.
Pour eggplants with water. Water necessarily salt and leave half an hour. It is necessary that the whole bitterness and Solan came out. Salted liquid is desirable to change every ten minutes. It dissolves all unnecessary substances and acquires a dark brown color. If eggplants do not soak, then there is a high probability of feeling bitter taste after the preparation stage.
After soaking, we rinse the vegetables with clean water and carcass. Eggplants should be extinguished in a pan with a closed lid around half an hour on medium heat. So that the vegetables are not burned, we often mix them and pour some water. We shift ready-made eggplants into a large saucepan, leaving a place for other vegetables.

4
Preparing other vegetables

Let's start with onions. It is desirable to have a big onion, because it is faster to prepare for frying. Clean the bow from the peel, rinse with water. We also rinse the board the board so that your eyes did not get drunk, and quite finely cut onions.

After being taken for Bulgarian pepper. Get rid of tails, take out the core with seeds. We rinse with water and in the same way finely cut. Pepper can be used both green and yellow, and red.

Next, we take carrots, clean it and rub on medium grade. Together with her prepare tomatoes. We are also wrapped and trying finely chop.

We put a saucepan on fire and pour sunflower oil. Hello in the aggregate chopped onions, pepper and carrots. As soon as we see that the vegetables have acquired a golden crust, add tomatoes and a tomb of tomato paste. Mashed on slow fire about thirty minutes. At the same time, do not forget to add salt, chopped garlic, bay leaf, pinch of ground black pepper, if possible, dried basil and dill with parsley. Vegetables must be soft and look as much as possible as a homogeneous mass. During extinguishing, it will not be superfluous to periodically pour water.

5
Connect eggplants with vegetables

We add ready-made vegetable mass into a saucepan with eggplants, mix and put on fire, not more than ten minutes. Eggplants at this time absorb the aromas of vegetables, and our caviar will be ready. It can be immediately used with any garnish. If you need to put the caviar, then for this sterilize the cans, we put vegetable mass in them, we ride well. Ready cans with eggplant caviar boil in water at least ten minutes. After that, the banks should be placed in a convenient place, turning upside down, that is, the lid down. After a couple of days you can move them to a dark and cool place.

As we can see, it is very simple to prepare caviar from eggplant. It is only necessary to accurately adhere to the rules of our recipe. And in this case, the most delicious and fragrant eggplant caviar will be a worthy dish on each table.