Portuguese eggplant caviar

Portuguese eggplant caviar

Category: Vegetable and fruit dishes

Kitchen: portuguese

Ingredients
Eggplant	1.5KG
Pumpkin (pulp)	1.5KG
Sweet and sour apples (I have Antonovka)	4 things
Bulb onion (large)	2 pcs
Garlic (small head)	1 PC
Olive oil	120 ml
Ground black pepper	0.5 tsp
Ground red paprika	0.5 tsp
Salt	taste

Cooking method

• Peel and dice the eggplants. Cut the onion into small cubes. Place vegetables in a bowl, add half of the red and black pepper, salt, mix.
• In the second bowl, dice the pumpkin, add the apples, peel and dice them too. Add coarsely chopped garlic here. Salt, pepper, mix.
• We take a baking sheet. We spread the vegetable mixture on one half, level it, on the other half - pumpkin-apple mixture, level it. We leave a small distance between them, the mixtures should not touch.
• Pour half of the olive oil and put in a preheated oven for 45 minutes at 190 C.
• After the time has elapsed, stir the vegetables, if required add salt and pepper, add the remaining oil, return to the oven for another 15-20 minutes.
• We put the caviar in clean dry jars, seal it, cool it upside down.
• The Portuguese do not serve caviar right away, but keep it in jars for a week to ripen. Serve sprinkled with chopped walnuts and chopped cilantro.
• 

Note

The recipe was borrowed from DiDinfo.
Liked. I love both pumpkin and eggplant. It is not necessary to stand for a long time, you can eat it right away.

[Galina]

Galina, what an interesting combination - eggplant and pumpkin. My eggplants are already cooked in the oven, I'm thinking where to attach them. Tomorrow I'll add everything else according to the recipe.
It is written - caviar, but everything is prepared in cubes, do not grind it?

[Marina]

Marina, no need to grind. The author of the recipe is so.

[Gala]

Gala, yesterday I prepared caviar for dinner according to your recipe, I liked the composition of the products. Only I did not bake it in the oven, but in two multicooker on Baking, then I connected it. It turned out very tasty both warm and cold! Of course, baked in the oven will be even tastier! For the weekend I will try to cook as indicated in the recipe. Only a week to "mature", I think it will not stand.
Thanks for the recipe!

Olga, thank you for your feedback. I'm glad I liked the caviar.

Only a week to "mature", I think it will not stand.

This is not necessary. At first I do it exactly according to the recipe, so I survived for a week. But to be honest, I didn't notice much difference.

But to be honest, I didn't notice much difference.

So we will eat freshly prepared. I will cook while there are cheap eggplants on sale.
Thank you!

Delicious. My recipe, straight mine, and according to the taste palette and the technology of preparation. This portion of caviar is unlikely to be able to brew. Thank you so much!

Interesting!
Everything is in stock, only there is no time to cook. As soon as I get home, I'll try. Until then

[Sveta]

Sveta, thanks for the photo! I am glad that I liked the recipe, we also liked it.

Nelya, try this eggplant recipe for a change.

[Galina]

Galina, and how much can be stored in banks? Worth it before winter? Or is it just for a week and must be eaten?

[Daria]

Daria, I don’t know. I’m not good at blanks. I didn't intend to store it for a long time, so I just closed it in clean (but not sterilized) jars and put it in the refrigerator for a week.

Thank you!
Did half the portion, because.it turned out pumpkin 850 gr in peeled form. Long to cut
But I did it
And, by the way, I was too lazy to cut the second apple, and then I regretted it. Sour well sooooo in the subject!
On one baking sheet, everything did not fit, put it into 2. Oils by eye. It was baked for 40 minutes.
It is very tasty for me, I like all sorts of different vegetables, I sprinkle Tim with horseradish from Lena, sprinkle with nuts. I don't propose to my husband
Closed 3 jars of 250 ml. I'll treat my mother-in-law to one. The rest I will hamster myself. A week later

Daria, I'm glad I liked the recipe. Thanks for the detailed report!

[M @ rtochka]

And, by the way, I was too lazy to cut the second apple, and then I regretted it. Sour well sooooo in the subject!

M @ rtochka, Daria, and I put 4 apples on slightly less other products than according to the recipe. And I really liked it! Then I analyzed how apples play so well in the recipe. And I came to the conclusion that the Portuguese have replaced the Russian version with apples - tomatoes. After all, it is they who give the sourness in our vegetable dishes. It is unusual and very aromatic with apples (I had an Antonovka).