Caviar eggplant recipe

Eggplant caviar has long ceased to be a dish related to delicacies. In August and September, when the basic preparations of this caviar take place, its main components are abundantly sold in stores and markets. Today, caviar eggplant recipe is simultaneously the simplest and most common, because eggplant has already received a well-deserved recognition not only in Russia, but also in the kitchens of various countries of the world.

He came to us from Turkey and immediately received the name "Busurman Vegetable", but gradually became widely used not only as a vegetable for cooking caviar, there were various culinary recipes for eggplant. In their food they began to use boiled, stewed, baked, fried, and also cooked on the grill. Eggplants are also added to various kinds of salads. In the food usually fit those fruits, which are still slightly ripe. They are rich in vitamin B and fiber, and also contain calcium, iron and phosphorus.

And yet the most famous dish of them was caviar eggplant recipes that are quite simple. Of the components in it, in addition to eggplant, usually add even tomatoes from the calculation of one tomato for one not very large eggplant, still onions and salt with pepper to taste. Pre-eggplant should be baked in a frying pan in vegetable oil, bake them under the lid until they become soft. After baking vegetables should be freed from the skin. You can not clean it, but just cut it and cut out the pulp from the peel with a spoon. To the resulting pulp, add the tomatoes, chopped finely onions, carefully mix everything together with salt and pepper. All the mixed mass to put in the refrigerator and after cooling your cold snack is ready.

There is also caviar eggplant recipe, which provides for a slightly different order of cooking food processing. Eggplants need to be sprinkled with vegetable oil, pricked in several places with a fork and bake in the oven at a temperature of 180 degrees for about 30 minutes. During this time, it is necessary to cut the onions in small cubes and peel the tomatoes from the skin, holding a little before boiling water. Then put one tomato, garlic, coriander greens and a spoonful of olive oil into the blender. A more traditional variant of caviar eggplant recipe, if you add more and baked peppers, but some housewives prefer to lay them on the table as a separate dish.

All the contents of the blender should be ground to a smooth mashed potato. When the eggplants have reached their readiness, that is, they have already become soft enough, but have not yet turned into a mess, they need to be carefully peeled off and cut into small cubes. Now you need to take the remaining tomatoes and cut them into small cubes as well as the onions. The cooking process has passed to the final phase, you need to mix the sliced vegetables and puree from the blender, add a little more vegetable oil and mix everything as it should. Such caviar already immediately pleases with its appetizing appearance and fine taste, but to get full taste it needs one or two days to brew in the refrigerator.

There are a large number of recipes for eggplant, except cooking caviar, quite popular are aubergine recipes fried with garlic. Cooking them is very simple, you need to thoroughly rinse, cut off the green "ass" and cut into thin slices along. Then add salt to taste and leave for half an hour to collect salt, then wash them, dry and fry in a frying pan in vegetable oil over medium heat for one to two minutes on each side. Finely chop greens, onions and rub garlic, mix all this and put on the cooked slices. Eggplants along with this mass should be rolled up and fed to the table. This dish can be consumed both hot and cold.