Zucchini and Eggplant Caviar
Appetizers • Greek
Description
Zucchini and Eggplant Caviar
Ingredients
- Courgette 0 lbs
- Eggplants 25 oz
- Carrot 20 oz
- Onion 2 heads
- Orange Bell Peppers 1 piece
- Adjika 3 tablespoons
- Salt 0.7 teaspoons
- Sugar 1 teaspoon
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Wash the eggplants, zucchini, and carrot, and peel them. All vegetables should be approximately the same size; if not, cut the largest ones into pieces. Preheat the oven to 480°F. Line a baking sheet with foil and place the vegetables on it. Cover them with a second layer of foil and place on the top rack of the oven for 1 hour.
Step 2
After an hour, transfer the vegetables to a bowl and pass them through a meat grinder (you can do this while they are still hot). Place the mixture in a pot and cover with a lid for 5 minutes.
Step 3
Peel the onion and cut it into small cubes. Heat the oil in a pan and sauté the onion until golden brown.
Step 4
Add the sautéed onion to the vegetables and mix well. Then place the pot over medium heat and as soon as it starts to boil, add the adjika and mix well. After that, add salt and sugar. Cook for another 5 minutes over low heat. Allow to cool in the pot on its own.
Step 5
Store the cooled caviar in the refrigerator.
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