Slow cooked eggplant and zucchini caviar

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Slow cooked eggplant and zucchini caviar

Ingredients

eggplant 2 small
zucchini 2 medium
bulb onions 2 large
carrot 2 pcs
tomato paste 2 tbsp. l.
garlic, pepper, salt taste
vegetable oil for frying Little

Cooking method

  • Cut all the ingredients into slices, I cut everything on a burner grater on a 7mm insert. Each ingredient was preliminarily lightly fried in sunflower oil in a pan. Then put everything in a slow cooker and on high mode for 3-5 hours, more precisely, until the carrots become soft. Add tomato paste 30 minutes before the end of cooking and stir. When finished, beat everything with a blender until smooth.

The dish is designed for

8-10 servings (1.2 -1.5 L).

Time for preparing:

5:00

Note

The recipe is based on garlic, but the taste of caviar is tasty even without garlic. Eggplant gives her a little spiciness. That is, having tried to mix the tastes of zucchini and eggplant, we got very tasty caviar.

Probably, you can not fry, just simmer with the addition of sunflower oil, and then simply drain the excess liquid (if there is a lot).

Bon Appetit!

Svetlana62
Thank you, Sveta!
I took it to bookmarks. I will definitely do it and unsubscribe. I love all kinds of eggplant and zucchini.
Melanyushka
By the way, Sveta, by the way, had planned eggplants and zucchini for the next day, and was thinking about what would be interesting to try, and here is your recipe! Tomorrow morning I’ll load my slow motion.

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