Eggplant caviar

Prepare homemade eggplant caviar, and the family will be happy! Caviar was to the taste of the whole family, without exception. It turns out very tasty and tender. It is prepared very simply and quickly. If it is difficult for you to chop all the ingredients with a knife, I think you can try it with a combine (but as for me it is in the most extreme cases), just do not grind everything into puree, the caviar should be slightly heterogeneous. Store in the refrigerator for 1-2 days.

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Eggplant (large, with a total weight of about 650-700g)

Bell pepper (medium size)

Tomatoes (small size or 1 medium size)

Onion (small size)

Vegetable oil (or to taste)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 36 % 4 g

Carbohydrates 55 % 6 g

57 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare caviar, we will need 2 large eggplants, 1 bell pepper, 2 small tomatoes, 1 onion, salt and vegetable oil.
Step 2:
Eggplant and bell pepper are baked in the oven until ready. I baked at 180 C for about 20-25 minutes. Let the vegetables cool down a little so as not to get burned. Remove the skin from the finished eggplant and chop it with a knife.
Step 3:
Peel the bell pepper from the skin and seeds and also finely chop with a knife.
Step 4:
Peel tomatoes.
Step 5:
And chop with a knife.
Step 6:
Chop the onion as finely as you can.
Step 7:
Mix all the ingredients in a bowl.
Step 8:
Mix thoroughly, add salt and vegetable oil. Also, if desired, you can add a little hot pepper, sugar, lemon juice or vinegar. I added a pinch of pepper and a teaspoon of vinegar. Caviar is ready, you can serve. Very tasty immediately in a warm form. Bon appetit!