Roasted Eggplant Caviar
Eggplants and peppers are baked, then blended with tomatoes, garlic and onion and simmered until thick. It is a vegetable spread with fiber.
Ingredients: eggplant (1500 g), bell pepper (1500 g), tomato (1000 g), onion (700 g), garlic (100 g), sunflower oil (45 g), table salt (150 g).
Wash the vegetables. Halve the eggplants and bell peppers and remove the pepper seeds.
Bake the eggplants and peppers until tender, then remove their skins.
Pass the baked vegetables through a meat grinder together with the tomatoes and garlic.
Finely chop the onion and sauté it in sunflower oil.
Mix the vegetables with the onion, season with salt, bring to a boil and simmer over low heat for twenty minutes.
Pack the hot caviar into clean jars, seal them and cool completely.
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