This is a fantastic eggplant caviar for the winter, in chunks, so delicious.
Vegetable caviar is perhaps the most popular dish in Ukrainian and Russian cuisine. Here's a classic recipe for chunky eggplant caviar, perfect for the winter. The recipe is very simple, and the caviar's flavor is incomparable, finger-licking good.
You can prepare this appetizer without much effort or expense, as the ingredients are incredibly simple. With a couple of jars of this delicious homemade eggplant caviar, you can spread it thickly on bread and enjoy it on a cold winter evening.
Ingredients (yield of finished eggplant caviar - 1 l):
- eggplant fruits – 1000 g
- tomatoes – 300 g
- onion – 400 g
- hot pepper – 0.5-1 pc.
- sunflower oil – 100 ml
- garlic – 1-2 cloves
- kitchen salt – 1 tsp. + 1 tbsp.
- sugar – 2 tsp
- table vinegar – 2 tsp.
- spices to taste – 0.5 tsp.
How to make eggplant caviar for the winter
Wash and peel the eggplants. Cut into medium-sized cubes and cover with cool water, adding 1 tablespoon of table salt. This will release the vegetable's bitterness. Let sit for 30 minutes and drain the water in a colander.
Peel the tomatoes and cut them into pieces approximately the same size as the eggplants.
Clean the hot pepper, onion and garlic and chop finely with a knife.
Heat sunflower oil in a large frying pan and fry the eggplant, onion, and garlic. Then add the hot pepper, one teaspoon of salt, spices, and finally the tomatoes.
Let the vegetables simmer until tender (about 30 minutes). Then add vinegar and sugar. You can omit the sugar, depending on your taste. Cook the caviar for another five minutes. The caviar is ready.
Now you can blend it until smooth, or leave it as is. Roll it into sterile jars, turn it upside down, and cover with a blanket until the preserves cool.
Bon appetit.
