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Eggplant caviar
1 serving
Remove the peduncle from the eggplant and bake in the roasting cupboard, cool, cut along, separate the skin from the pulp. Finely chop the eggplant pulp. Finely chop the bulb onions and spass with vegetable oil, add tomato paste, combine everything with chopped aubergines and simmer over low heat until the mass is thick. Season the ready caviar with grated garlic, salt, dill, pepper (to taste), add vegetable oil. Sprinkle with green onions when serving.
Remove the peduncle from the eggplant and bake in the roasting cupboard, cool, cut along, separate the skin from the pulp. Finely chop the eggplant pulp. Finely chop the bulb onions and spass with vegetable oil, add tomato paste, combine everything with chopped aubergines and simmer over low heat until the mass is thick. Season the ready caviar with grated garlic, salt, dill, pepper (to taste), add vegetable oil. Sprinkle with green onions when serving.
onions - 2 pcs., Green onions - 30 g, garlic to taste, salt to taste, vinegar to taste, eggplant - 500 g, pepper to taste, vegetable oil - 2 tbsp. spoons, tomato puree - 1 tbsp. spoon, greens to taste
