Eggplant and squash caviar

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Eggplant and squash caviar

Ingredients

Eggplant 500 g
Zucchini (preferably ancient) 500 g
Tomatoes 600 g
Bulb onions 400 g
Sunflower oil 50 g
Salt, sugar, bitter pepper taste

Cooking method

  • Peel eggplants, zucchini - from seeds, cut into nickels or lengthwise, lightly fry in very hot oil - until soft, not before browning. You can place them in a greased baking sheet and bake them in the oven. In another skillet, simmer the onions in the second half of the oil, add the tomatoes, simmer for another 5-7 minutes. Mix everything, grind with a blender, add salt, sugar, hot pepper, boil, roll up.

The dish is designed for

3 x 0.5 l

Time for preparing:

30 minutes

Cooking program:

Stove / oven / multicooker

Note

The caviar has a distinct taste of eggplant, less zucchini, but it is softer than "mono-eggplant" and tastier than squash.

A recipe from some ancient book, but no matter how much I rummaged in them, I did not find it.

Masinen
took note! I love everything with eggplant and zucchini))
Katko
An interesting combination, just large autumn zucchini, and zucchini caviar from last year ...
Thanks for the recipe

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