Zucchini and Eggplant Caviar for Winter
A preserve for fans of both — spicy yet mellow! This zucchini and eggplant caviar for winter is made by cooking it down. All the ingredients are ground in a meat grinder or on a grater. It comes out really tasty!
Cooking method
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Step 1:
How do you make zucchini and eggplant caviar for winter? Prepare all the ingredients. Wash everything thoroughly and dry it. The vegetables should be firm, ripe, and free of blemishes.
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Step 2:
Cut the stem ends off the washed eggplants and slice them into rounds 1 cm thick or more.
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Step 3:
Put the sliced eggplants in a deep bowl and sprinkle them with salt. While you prep the other vegetables, the eggplants will release their bitterness.
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Step 4:
Peel the washed carrots. Peel the bell peppers and onions and cut them into large pieces.
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Step 5:
Separate the garlic into cloves and peel them. Cut up the washed tomatoes and remove the stem ends.
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Step 6:
Peel the zucchini, remove the seeds, and cut it into pieces.
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Step 7:
Grate the zucchini, carrots, and onions.
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Step 8:
Rinse the eggplants with water, squeeze them a little, and run them through a meat grinder. Put the pepper through the meat grinder too.
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Step 9:
Run the tomatoes through the meat grinder. You can peel them first if you like. Take a large pot, put all the vegetables in it, set it on the stove, bring it to a boil, and cook it down over low heat to the consistency you want. Mine cooked down for about 2 hours. The vegetables were fresh and gave off a lot of liquid.
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Step 10:
Press the garlic cloves through a garlic press.
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Step 11:
15 minutes before it's done, add the garlic to the caviar, stir, and keep cooking it down.
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Step 12:
Spoon the hot caviar into sterilized jars and seal them with hot, boiled lids.
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Step 13:
If you store the caviar in a cellar, you can simply wrap the jars in a warm blanket and let them cool. If you store it at home, it's worth sterilizing. Lay a cloth on the bottom of a large pot, set the jars of caviar in it, pour in hot water, bring to a boil, and boil for 20 minutes. Then take them out, wrap them in a blanket, and let them cool.
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Step 14:
And whatever doesn't fit in the jars, you can eat right away! Enjoy!
- A lot of people put up preserves for winter in the summer. Here's a compromise for fans of both zucchini and eggplant. The caviar comes out slightly spicy yet a little mellow, thanks to the zucchini. It works for sandwiches, as an appetizer, and as part of an elaborate side dish.
- For how to figure out how many jars you'll need, why jars burst and how to avoid it, plus tips and tricks, see the article on winter preserves.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.
- How do you take the bitterness out of eggplant? Cut the eggplant into slices, rounds, or cubes, salt them, and leave them for about 10 minutes until they release their juice. Drain off the liquid, rinse the eggplant, and start cooking.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
