Eggplant caviar with pine nuts and raisins

Category: Cold meals and snacks
Eggplant caviar with pine nuts and raisins

Ingredients

Eggplant 1 kg
garlic 5-6 teeth
soy sauce 2 tbsp. l.
salt taste
coarsely ground black pepper taste
olive oil 5-6 st. l
pine nuts 50 g
light raisins (sour) 50 g
parsley
medium tomatoes 2 pcs.

Cooking method

  • I have long wanted to place this recipe in the competition, but I was afraid to repeat it. But since the recipe is a little different, I'll try.
  • "Overseas caviar, eggplant !!!". Everyone remembers the phrase uttered with pleasure and admiration by the character from Leonid Gaidai's film "Ivan Vasilyevich Changes His Profession", filmed in 1973. Almost 40 years have passed, and this, like other phrases ("the demons have immured", "and you will be cured , and they will cure me ") they still know.
  • Eggplant caviar with pine nuts and raisins
  • And almost everyone has their own recipe for this dish. I will share mine too.
  • As always, my main assistant Denis Andreevich helps me in cooking (without him it is generally difficult to do something here), and in the role of a taster my muse Freesia. So...
  • Cut the eggplants in half lengthwise, and make 3 deep cuts on each half without damaging the peel. In these cuts we insert the garlic cut with "petals". How much garlic - who likes how. I like it more))). After this procedure, sprinkle with salt. We spread the eggplants on a baking sheet and bake for an hour at a temperature of 170 degrees.
  • Take the pulp from the cooled eggplants with a spoon and knead with a fork. Fill with soy sauce, butter, pepper, salt, add raisins. We send it to the refrigerator overnight.
  • We wake up early in the morning, while the main assistant is sleeping (until he sees the nuts))), bake them in a frying pan. Remove the peel from the tomatoes, finely chop. Add pine nuts, tomatoes, chopped parsley to the eggplants and mix. Let's go to wake Freesia: "Good morning, dear, caviar for breakfast is ready))))"
  • Bon Appetit

Note

Eggplant grew wild in the Middle East, South Asia and India. It is there that you can find the distant ancestors of the eggplant growing in the wild. For the first time, they began to domesticate eggplant already more than 1500 years ago, precisely in those parts, as evidenced by the ancient Sanskrit texts. This vegetable spread thanks to the Arabs who introduced eggplant in the 9th century. to Africa. Europeans got acquainted with eggplant in the middle of the 15th century, but they began to grow this crop widely later - only in the 19th century.
Eggplant caviar is a purely Russian product invented by our technologists. Western canned vegetables have a completely different taste; it is not for nothing that emigrants from the USSR remember squash caviar with great nostalgia and, at any opportunity, demand that they bring them a jar or two as a gift - in the USA or Europe, it can only be found in Russian stores. On our counters "overseas" even heaps, but to get really tasty and natural is not so easy.
a little history. Zucchini caviar began to be produced in 1930, and three years later the largest outbreak of butulism in the USSR occurred in Dnepropetrovsk - 230 people were injured, and this simple inexpensive snack made from vegetables was blamed for the disaster. After that, its production was closed and rehabilitated only several decades later, with increased quality control. Therefore, when choosing zucchini or eggplant caviar, be very careful: if the lid of the can or the top of the tin is not absolutely even, then the product is spoiled and it is unsafe to take it (scientifically, it is called "bombing").Canned vegetables of this type belong to the most difficult category "A" (it also includes soups in cans, main courses and cereals). The acidity of zucchini and eggplants is very low, therefore they deteriorate rapidly and during conservation require painstaking sterilization at +120 degrees C. By the way, the label should say: "Sterilized caviar from zucchini (eggplant)."

If you want to eat squash caviar, the taste of which you remember from childhood, buy a product made according to GOST and having the following composition: squash, onions, carrots, vegetable oil, tomato paste, salt, sugar, spices. In addition to the listed ingredients, eggplant includes bell peppers, and instead of zucchini, of course, eggplants are placed. If the label says that the caviar is made according to technical specifications, industry standards, etc., then this means that the manufacturer himself invented the recipe. Maybe the new product will be liked even more than the gostov one - it's a matter of taste. The main thing is that it does not contain any thickeners such as flour or starch, dyes, preservatives and additives "E". The desired flavor, color and blend must be achieved naturally!

Zucchini and eggplant caviar is adored by nutritionists for its low calorie content (in 100 g - about 90 kcal), saturation with potassium and fiber, which can stimulate the motility of the intestinal tract. But even among these dietary products there are "more dietary" ones! If you are watching the weight, choose "light" caviar from boiled fruits (this should be written on the label). If a rich taste and smell is important, give preference to a delicacy made from fried zucchini or eggplant. By the way, these two varieties of caviar can be distinguished by color - the mass comes out lighter from boiled vegetables than from fried ones.

Lyalya Toy
Have I seen this somewhere? Exactly! here
Fraser
Quote: Lala Toy

Have I seen this somewhere? Exactly! here
At the beginning I wrote a recipe about it .... The film is the same, but the recipes are different ... One of the recipes that immediately comes to mind (overseas caviar, jellied fish, 3 crusts of bread, etc.) from the participants presented a recipe, and how much more original it will be judged ...
By the way, you liked the recipe you specified, probably delicious. Lyalule -respect
Regards Fraser!
Lyalulya
slightly different
, in my opinion there is nothing at all in common except eggplant, oh yes ... also parsley MILLER , good luck in the competition, and I will definitely try your overseas
Dana
Don't we cook the tomatoes, just scald and peel them?
Fraser
Yes, yes ... Fresh, no cooking.

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