Eggplant Caviar Ground in a Meat Grinder
A really interesting recipe. Fry, grind, simmer! So good! Ground through a meat grinder, this eggplant caviar comes out tender and juicy. Spread it on a slice of fresh bread and you won't even need lunch on a hot summer day.
Foster
Recipe author
Eggplant Caviar Ground in a Meat Grinder
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
2 g
Fats 0 %
0 g
Carbohydrates 80 %
8 g
28 kcal
GI:
100
/
0
/
0
- Peel the eggplants and cut them into thick strips. Salt them, toss, and let sit for 2 hours. 2. Cut the stems and seeds out of the bell peppers and slice the flesh into long strips. Salt and toss, then let sit for 2 hours. 3. Fry the eggplant and peppers, then run them through a meat grinder. 4. Peel the onion and run it through the grinder too. Finely chop the parsley. 5. In a pot of hot oil, add the onion and sweat it briefly until its juices cook off. Add the eggplant, stir, then add the peppers. Stir constantly so the caviar doesn't stick to the bottom. Add the parsley, tomato paste, salt, and spices. Instead of paste you can use fresh tomatoes, but simmer them well with the onion first so the caviar doesn't turn sour. 6. Add more spices if you like, heat through well, let cool, and it's ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Chili pepper - 40 kcal/100g
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