Eggplant or courgette caviar

1 serving


Aubergines or courgettes, peeled and cut into circles 4-5 cm thick, are fried in vegetable oil. Finely shredded vegetables for minced meat are separately fried in vegetable oil. Then everything is passed through a meat grinder with a fine lattice, greens, salt, sugar and spices are added, tomato-puree is mixed and heated in an enamelled or cast-iron saucepan until boiling. The finished caviar is best sterilized in jars with a capacity of 0. 5 liters for a little more than an hour at a temperature of 100 ° C. The amount of salt, sugar and spices can be changed to taste, because the recipe is designed for non-spicy caviar.