Eggplant caviar with apples
Juicy, aromatic and incredibly tasty eggplant caviar is prepared from the simplest ingredients. Every summer it becomes a hit of everyday and holiday menus. There are many options for preparing eggplant caviar.
Today I suggest preparing eggplant caviar with apples, onions, sweet peppers and tomatoes. It turns out very tasty, juicy and aromatic. Apples give the dish a light pleasant sourness, making the appetizer especially delicious. For the recipe, it is convenient to use a deep frying pan or a saucepan with a thick bottom. You can also prepare eggplant caviar in a multicooker.
This aromatic and vitamin-rich Lenten dish can be served both warm and chilled. With a slice of fresh crispy bread or as a side dish to the main dishes – it is very tasty!
Ingredients for making eggplant caviar with apples:
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Ingredients:
Eggplants – 1 kg.
Tomatoes – 1 kg.
Bell pepper – 500 g.
Onions – 500 g.
Sweet and sour apples – 150 g.
Hot pepper – 1 pc.
Vegetable oil – 200 ml.
Smoked paprika – 0.5 tsp.
Khmeli-suneli – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Salt – 1 tbsp.
Sugar – 1 tsp.
Bay leaf – 2 pcs.
Black allspice – 3 peas.
Recipe for making eggplant caviar with apples
Step-by-step instructions:
1. Peel the onion, cut into small cubes. Place the vegetables in a saucepan or a thick-bottomed pan with heated vegetable oil. Stirring, saute the onions over medium heat until golden brown.
2. Wash the tomatoes, cut in half, remove the stalk, and cut into small cubes. Add the chopped vegetables to the sautéed onion. Mix the ingredients, simmer the vegetables under the lid over low heat for 5 minutes.
3. Wash the eggplants, cut off the ends. Without peeling the vegetables, cut them into small cubes. Add the eggplants to the pan with the onions and tomatoes.
4. Wash the bell peppers, cut in half, remove the seed box. Cut the vegetables into small cubes, add to the pan after the eggplants.
5. Wash the sweet and sour apple, cut it in half, remove the core and seeds. Grind the fruit on a coarse grater, add to the rest of the ingredients.
6. Mix the ingredients. For flavor, add bay leaves and black allspice peas to the eggplant caviar. Put a hot pepper pod in the pan, it will give the dish a pleasant hot note. Stirring occasionally, simmer the eggplant caviar over low heat under a loosely closed lid so that excess liquid evaporates during cooking.
7. After 40 minutes, add salt, sugar and ground spices to taste to the eggplant caviar. Mix the ingredients, continue cooking the caviar for another 5 minutes, then remove the hot pepper from it and turn off the stove.
8. The finished eggplant caviar with apples can be served immediately after cooking hot or pre-cooled in the refrigerator.
9. If you want to seal the appetizer for the winter, place boiling caviar in sterilized jars, cover with lids, roll up, wrap and cool. Store the finished preserves in a cool, dark place.
Bon appetit!
Try cooking:
Zucchini caviar for the winter without sterilization
Raw adjika from tomatoes with horseradish and garlic
