Eggplant or squash caviar using your favorite tools

Category: Vegetable and fruit dishes
Eggplant or squash caviar using your favorite tools

Ingredients

Eggplant or squash 700 g
Carrot 50 g
White root (I have dried) 10 g
Onion 40 g
Tomato puree 200 g
Greens 3-5 g
Salt 15 g
Sugar 10 g
Ground black pepper or peas 1 g (15 pcs.)
Sweet pepper (optional) 1 PC. (weigh, subtract the eggplant by the weight of the pepper)
Garlic (optional) 2-3 cloves
Sunflower oil taste
Product weight - net

Cooking method

  • INTRODUCTION
  • We have a million different recipes for eggplant and squash caviar on our website. And yet I decided to add another one. Because it is very simple and the caviar is delicious.
  • The ratio of products and basic principles are taken from the book by AF Namestnikov "Canning fruits and vegetables at home". My mother used such a book a long time ago, then she disappeared somewhere. And recently I saw her on Ozone in a number of second-hand books, was incredibly happy, and of course I grabbed!
  • Some ideas were taken from the topic about pizza makers, some from Tupperware, the rest from the head.
  • Like gritsa - folk music, my words ...
  • PREPARATION
  • The original recipe does not use bell peppers and garlic, but it tastes better with them.
  • Add the garlic to taste, I had 2 large cloves.
  • If we add pepper, subtract the eggplant or zucchini by the weight of the pepper.
  • Wash and peel vegetables. Cut coarsely, only so that the pizza oven closes. Prepare and weigh the rest of the ingredients. Grind the white root with black pepper in a mill.
  • Eggplant or squash caviar using your favorite tools
  • Put a sheet of parchment in a cold pizza oven (so it will not need to be washed).
  • Pour vegetables (eggplant or zucchini, onions, carrots, bell peppers) into a bowl or better in a plastic bag, add oil (I have 2 tablespoons). Stir, spreading the oil evenly. Put in a pizza oven.
  • Eggplant or squash caviar using your favorite tools
  • Plug it in, turn the vegetables after 5-7 minutes, turn it off after another 5 minutes. Here's what happened:
  • Eggplant or squash caviar using your favorite tools
  • Everything softened, but the juice did not flow out - this is the Princess!
  • Of course, you can fry vegetables in both a skillet and an oven, but this will take longer and there is a high probability that the juice will leak out.
  • Allow the vegetables to cool a little, straight for 5 minutes, even less, transfer to a dish suitable for the microwave. Add all the other ingredients (herbs, garlic, tomato, white root, black pepper, salt, sugar). Grind with a foot blender. I grinded in a Tupperware grinder, which is a combine from Chef.
  • Eggplant or squash caviar using your favorite toolsEggplant or squash caviar using your favorite tools
  • Stir the caviar and send it to the micra for 5 minutes, power 850.
  • Then let it stand for a minute, stir and add another 5 minutes in the micra.
  • If desired, you can add more oils to taste. It was enough for me.
  • That's all. The caviar is not wet and very, very tasty!
  • Treat yourself! Make your loved ones happy! This is not difficult

The dish is designed for

About 1 kg

Time for preparing:

40-60 minutes

Cooking program:

Pizza bake, blender, microwave

Note

This caviar can be preserved. Governor proposes to spread hot caviar in jars, seal and sterilize (half-liter jars 75 minutes, liter 100 minutes).
Bon Appetit!

Fifanya
Fine. Thank you very much, this is what you need, without unnecessary movements, just for me lazy
Quiet
Oh yeah! It is done quickly, eaten too)))
To your health!
Rick
Galinaand what is white root?
Ava11
Quiet, Galina, thanks for the recipe and the work done! I, too, are mastering the microwave, following a recipe from our site last year I made jam from apricots, strawberries and zucchini. Liked it, quickly and no need to stand in the way, mixed it a couple of times and you're done. But somehow I didn't cook caviar, I thought it would sprinkle. But since I have your experience I will definitely try it!
KLO
Quote: Rick
what is white root?
RickThe white root is called parsnip.
Quiet, Galina, thanks for the recipe. I also bake vegetables for caviar.
Quiet
Evgeniya, I believed that the white root is the root of parsley, or celery, or parsnip, whatever you like. I buy a ready-made mixture of dried roots.
ABOUT! Already answered, thanks! Parsley and celery are also good)))

Alla, the micra is really very fast and convenient.
The main thing is to cover the container with a cap or a lid in case it still splashes (boiling after all).

KLO, Thank you for participating! By the way, in the book, in the recipe it says so - caviar is tastier from baked vegetables)))
Rick
Thank you) I will know now.
Kapet
Quote: Silent
Eugene, I thought that the white root is the root of parsley, or celery, or parsnip, whatever you like. I buy a ready-made mixture of dried roots.
Hm ... the daikon radish also has a white root ... And the horseradish too ... We must try with horseradish ...
Quiet
Quote: Kapet
We must try with horseradish ...


Constantin, tell us later how it will turn out, please!
Kapet
Quote: Silent
Constantin, tell us later how it will turn out, please!
If I am honored and survive, then I will definitely ...
Quiet
Quote: Kapet
If I will be honored and I will survive
Hold on, don't give up!
Good luck to you!
grinaty
Galinahow unexpected and so great! Thanks for such a great tip on how to make a small portion quickly, in-between, and without a bunch of dirty dishes!
Quiet
Natalia, to your health!
Svetlenki
Galina, Quiet, You have done a great job and adapted the recipe to modern appliances, accelerated the preparation. Thank you! Be sure to bookmark it.

I also do with baking vegetables, but through the oven - both in terms of electricity and time are much more expensive. I will definitely try according to your method

Quote: Kapet
If I am honored and survive, then I will definitely ...

Kapet, Konstantin, eeeee, well ...., maybe you don't need to fuck, huh? The white root in this recipe in all GOSTs and Soviet books is applied to parsley root, parsnip, root celery. They give flavor to the caviar.

kristina1
Quiet, Galina, very good recipe .. thanks.
Quiet
Svetlenki, kristina1, girls, thanks!
It turns out really fast))))
baba nata
Wow, I looked at the eggplant recipes and found this one. But the most important thing is that I learned where you can still bake vegetables for freezing
My daughters and I like the vegetables - the grill is frozen, but since there is no grill, and in the oven for a long time, I did not do it. Now I will definitely do it for trial.
Thanks to the author for the tip!
Maybe I'll get to the caviar

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