Vegetable caviar - how to cook a multi-colored vegetable delicacy for the winter and not only
Caviar can be not only squash or eggplant. If you combine these two vegetables, you get a very appetizing and delicious snack. The main thing is to observe the order of preparation, and we will now tell you how to do this and what ingredients are needed.
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So, the whole process can be divided into three stages:
- Preparing vegetables.
- Frying and braising ingredients.
- Processing stewed vegetables and bringing caviar to the desired consistency.
How many and what vegetables do you need?
For caviar you need to wash, peel and chop:
- two large carrots;
- three medium zucchini;
- two middle eggplant;
- three to four large onions;
- one small hot pepper.
Cut the onion into large cubes. We cut the carrots into two halves, each of them is again divided lengthwise into two parts. Then we cut also large, with such triangles. Remove the skin from the zucchini and eggplant (but without fanaticism), cut off the ends and cut into large cubes. But it is better to chop hot peppers finely, after selecting seeds.
If the zucchini are caught overripe, with seeds, the latter must be cut out so as not to spoil the appearance of the caviar.
How and how much to stew vegetables?
In order for our vegetables to be thoroughly fried, we need a cauldron and sunflower oil. There should be a lot of oil, at least 150 ml. It would be possible to immediately combine all the components and put to stew, but then the caviar will not have such a unique aroma and taste. Pre-frying helps the vegetables to fully develop and give their flavor.
If you want the caviar to be less greasy and without the characteristic odor, it is better to use refined oil.
The order of preparation is as follows:
- First, we throw carrots and onions into the cauldron. Simmer them until a light golden hue appears.
- Add hot pepper to them. Fry for about five minutes, stirring occasionally.
- We put the zucchini and eggplant last. We close the lid so that they let the juice out faster, and the workpiece does not have time to burn below.
When the vegetables soften and settle, we screw on the burner and leave our caviar to simmer for about 40-60 minutes, but without the lid. All this time, be sure to periodically stir the vegetables with a wooden spatula.
Caviar: the final stage
So, the vegetables are ready, but for now they are more like a salad. It remains to bring them to the consistency of caviar and season. We take a blender, put the workpiece into it together with a bowl and grind until smooth. Pour it back into the cauldron and simmer a little more so that the excess juice evaporates. At the end, salt to taste and pour in 2 tbsp. l. vinegar. We give a couple of minutes to sweat and you can shoot and roll up.
If caviar is not prepared for winter storage, vinegar can be omitted.