Mom's eggplant caviar
Eggplant caviar, and even cooked according to my mother's recipe - it's just some kind of holiday! A holiday on weekdays, without a reason, to which you can come without an invitation. Only eggplant and a time-tested recipe.
Ingredients
Servings 2 liters- about 2 kg eggplant
- 3 medium carrots, coarsely grated
- 3 large onions, chopped, can be cut into half rings
- 5-6 medium tomatoes, run in a blender
- 3-4 large garlic cloves, finely chopped
- 2 bunches cilantro, leaves chopped
- 15 g salt
- 20 g black pepper
Cooking
Step 1
Preheat oven to 200 degrees. Heat oil in a deep frying pan. Lightly fry the onion over medium heat until translucent. Add carrots and fry for another 5-7 minutes. Add tomatoes, garlic, reduce heat and simmer for about an hour. For five minutes, add chopped cilantro.
Step 2
At this time, wash the eggplants, chop them with a knife and put them on a baking sheet. Lightly drizzle with oil and put in the oven for about half an hour. They should be medium soft, do not overdo. If necessary, turn them upside down halfway through baking. Cool and peel off the skin.
Step 3
Now grind everything in a blender. Add salt and, if necessary, freshly ground pepper.