From their homeland (India), eggplants came to Russia only in the 17th century. Initially, such vegetables were added to meat stews, and also fried and served for dinner as a “snack.” The recipe for eggplant caviar (especially for wrapping it up for the winter) appeared much later, but quickly became popular. Today, this version of the snack is most often prepared in Russia, Belarus, Ukraine, Poland, Armenia, and Georgia.
Classic recipe
Eggplant caviar, which is considered a classic winter recipe, is prepared from a minimal amount of ingredients. Only tomatoes and onions are taken as additional vegetables.
Composition of ingredients
For the dish you need to take:
- eggplants (large or medium) – 1 kg;
- hot pepper – ½ pod;
- onion – 370-400 g;
- garlic – 5-6 cloves;
- tomatoes – 270-300 g;
- salt – 5-6 g;
- beet sugar – 9-10 g;
- coriander (already ground) – 3-4 g;
- vinegar (table vinegar, preferably 9%) – 9-10 ml;
- oil (vegetable) – for frying.
Recipe for eggplant caviar for the winter
Of the vegetable oils, it is best to use odorless sunflower oil. And all the vegetables should be cooked on it separately, then the treat will end up tastier.
Step-by-step cooking process
The cooking process includes several stages:
- The first step is to chop the eggplants into medium cubes. You can first remove the skin from them to make the caviar more tender, but this is an optional process.
- The tomatoes should first be cut crosswise and scalded with boiling water, then poured with cold water and cut into arbitrary pieces. Then the skin can be pulled off easily with your fingers. After this, you can chop the tomatoes into small slices.
- Onions, garlic and hot peppers will need to be cut into approximately equal miniature cubes. It is better to choose seeds from the latter, otherwise the snack may turn out to be too spicy.
- Pour oil into a frying pan and add onion and garlic. Once the pieces become translucent, you can add the eggplant and cook until soft, stirring frequently. This process will take about a quarter of an hour.
- In a separate frying pan with oil, you need to simmer the tomato pieces. Only after this, mix them with the eggplant mixture, add salt, sugar and coriander. The mixture will simmer over low heat for just under half an hour. During this time, all vegetables will not only soften, but also acquire an appetizing golden hue.
- A couple of minutes before the end of stewing, vinegar is poured in. The mass should boil and you can distribute it among previously prepared jars.
The containers are rolled up with boiled lids, turned over, wrapped and left to cool.
What can I add?
If desired, hot peppers can be replaced with sweet bell peppers in the recipe. You need to take 1-2 pods. Peppers of any color will do: red, yellow, orange.
How to serve a dish
When serving, the snack from the jar is placed into a small bowl. It’s delicious to try it with fresh rye bread or salted toast made from it.
Eggplant caviar for the winter without sterilization and vinegar
Let's start with perhaps the most useful recipe and one of my favorites. It cooks quickly, it turns out very tasty and aromatic and there is no vinegar.
Prepare:
- sunflower oil for frying - 300 g;
- eggplants - 1.5 kg;
- dry or fresh basil - optional (you can use any other herbs);
- onion - 500 gr;
- ground black pepper - half a teaspoon;
- tomatoes - 500 gr;
- sugar - 2 tbsp. l;
- carrots - 350 gr;
- salt - 1 tbsp. l;
- bell pepper - 500 gr;
- garlic - 1-2 goals;
- hot pepper - 1 pc.
Peel the eggplants and cut into cubes.
Fry in vegetable oil.
Cut the onion into medium pieces and fry in oil in a separate frying pan until slightly golden brown.
Then transfer it to the eggplants and mix.
We also fry the carrots, grated on a coarse grater, a little separately and send them to the eggplants.
Cut the bell pepper into strips and hot slices. Lightly fry and pour into eggplants. Cook for about 10 minutes, stirring occasionally.
Blend the tomatoes in a blender, or put them through a meat grinder and pour them into the rest of the vegetables.
Add sugar, ground black pepper, basil, salt and stir. Let it simmer for half an hour.
Next, add chopped garlic to the caviar and simmer for another 15 minutes.
Place the caviar (without turning off the gas) into prepared sterile jars, roll it up, turn it over and wrap it until it cools.
Without sterilization
Even without sterilization, a snack prepared for the winter can be perfectly stored for several months. The main thing is to choose the right recipe for such a treat and strictly follow all its tips.
Composition of ingredients
For the dish you need to take:
- eggplants and tomatoes (ripe but firm) - 3-3.3 kg each;
- sweet pepper – 1.3-1.5 kg;
- hot pepper – 3 pods;
- onions and carrots – 1.2-1.5 kg each;
- salt – 6 tbsp. l. (for soaking vegetables) + 3 tbsp. l. (for cooking caviar);
- sugar – 1.5 tbsp. l.;
- table vinegar - 4.5 tbsp. l.;
- sunflower oil – 430-450 ml.
The indicated amount of ingredients allows you to get approximately 6-6.5 liters of finished snack. But you shouldn’t put it in three-liter jars to speed up the cooking process. It is better to choose small containers of 0.5-0.7 liters. Then the treat will definitely be eaten immediately and will not dry out.
Step-by-step cooking process
The cooking process includes several stages:
- All main products will need to be cut at the very first stage. The process should begin with those vegetables that are least weathered. For example, from eggplants. There is no need to remove the skin from them; it is the skin that will protect the vegetables from boiling during the heat treatment process. It is enough to cut the “little blue” ones into miniature cubes. It is very convenient to use pieces no more than 0.7 cm in diameter. Then it is convenient to cook them and then compact them into jars.
- Place the resulting pieces of vegetables in a large bowl, sprinkle with salt intended for soaking, and mix thoroughly with your hands. Cool water pours out from above. There should be enough liquid to completely cover all the ingredients. The products are mixed again so that the salt crystals dissolve in the water. In this form, the eggplants should be left for 45-50 minutes. If the fruits were initially bitter, this problem will quickly go away in water. To prevent the vegetable pieces from floating up during the process, you can put a little pressure on them.
- Next you should work on other vegetables. It is better to chop the carrots smaller (into cubes no thicker than ½ cm), otherwise the toughest vegetable may not have time to cook, and it is permissible to chop the sweet peppers into approximately the same pieces as the eggplants.
- Hot peppers are cut into arbitrary long and thin slices (be sure to first cut off the inner part with the seeds). The tomatoes are first peeled and then chopped into cubes. Using the same principle, you need to cut the onion.
- The darkened water is drained from the already prepared “little blue ones”, and the cubes are lightly wrung out.
- To fry vegetables, you will need to take a cauldron or a frying pan with a thick bottom, as well as a saucepan. First, the oil is heated well in the latter, and then the tomatoes are poured into it. After boiling, you need to wait until the volume of the mass decreases by almost 2 times and it becomes thick.
- The fat is also heated in a cauldron/frying pan, after which the onion cubes are fried in it until translucent. The vegetable should not be allowed to brown.
- Next, you can add carrots to the onions. The mass will simmer over low heat for 7-8 minutes.
- In a separate bowl you need to fry pieces of 2 types of peppers. Oil is also added to them. These ingredients are cooked until soft and color changes. Next, you can transfer the peppers to the onion-carrot mixture, and simmer the eggplants in the remaining fat. They should also soften well. This will take 8-9 minutes.
- The finished “blue” cubes are transferred to the general vegetable mass. The evaporated tomato mixture is poured on top. Over medium heat, it should be brought to a boil, stirring it thoroughly from the very bottom in the process. After this, the cauldron with vegetables is closed with a lid, and they simmer for about half an hour.
- After 30 minutes of cooking, the remaining dry ingredients in the recipe are poured into the mixture. After another 10-12 minutes, you can taste the appetizer and, if necessary, add more salt, add more sugar and pour vinegar into the vegetables. It is the acid of the latter that allows the workpieces to be stored well without sterilization.
It remains to simmer the mixture under the lid for another 8-9 minutes, after which you can pour it into prepared jars and roll up.
How to serve a dish
The appetizer should be served chilled with an assortment of different types of bread. It's delicious spread on freshly prepared toast.
Stuffed eggplants
The recipe for preparing eggplants with vegetables for the winter (without vinegar) will definitely become a real find for all housewives who want to surprise their household with delicious culinary finds.
To prepare this special snack, you need to take 5 kg of small eggplants and, pour boiling water over them, cook over medium heat for 3-5 minutes. After this, the water must be drained and, after cooling the fruits, cut each of them 3/4. Each vegetable must be filled with cooked minced vegetables. Place the filled eggplants on a flat dish, cover with clean gauze and place pressure on top of them. After three days, the eggplants should be placed in sterilized jars, poured with a small amount of hot vegetable oil and rolled under iron lids.
In order to prepare the vegetable filling, you need to fry 250 g of grated carrots, 0.5 kg of shredded cabbage and the same amount of onions in a frying pan with vegetable oil. After briefly frying, the vegetables should be simmered for 10-15 minutes under a closed lid and, sprinkled with chopped herbs, removed from the heat.
Through a meat grinder
Eggplant caviar, the winter recipe for which is published below, is prepared as quickly and simply as possible. There is no need to grind the ingredients manually; a meat grinder with a suitable attachment will do this work for the cook.
Composition of ingredients
For the dish you need to take:
- tomatoes (ripe) and eggplants – 2-2.2 kg each;
- sweet peppers of different colors – 900-950 g;
- carrots and onions – 500-550 g each;
- greens (any) – 1 bunch;
- garlic – 1 head;
- sunflower oil – 270-300 ml;
- salt, pepper (black, ground).
The amount of onion can be reduced to 300-350 g if tasters do not like the obvious taste of this vegetable in the appetizer.
Step-by-step cooking process
The cooking process includes several stages:
- Peeled onions will need to be chopped into miniature cubes and poured into a cauldron with heated oil. Fry the vegetable pieces until they turn golden. It is important not to overheat the onion, otherwise the finished treat may taste bitter.
- The garlic should be peeled and crushed, and the remaining vegetables should be cut into pieces that are suitable for a meat grinder. In this case, you need to remove the skin from the carrots, and cut out the middle of the pepper with seeds and dense partitions.
- All raw vegetables, except eggplants, must be minced. The remaining chopped “blue” sticks should first be chopped in the same way (separately), and then sent for frying onions and carrots.
- At the next stage, all prepared ingredients are combined. The resulting mass must be simmered over low heat, covered, for 50-55 minutes.
- Only after the specified time has passed, garlic and chopped herbs, salt and pepper to taste are added to it. For example, fresh parsley is good for such an appetizer.
After another 10-12 minutes, the appetizer is removed from the heat and placed in pre-sterilized jars and covered with lids.
How to serve a dish
You should try the treat no earlier than 5-6 days after seaming. You can spread caviar on black or white bread, and also serve with potatoes and other side dishes.
Instant
This version of eggplant caviar is suitable for those cases when you want to serve the appetizer to the table right away, rather than roll it into jars.
Composition of ingredients
For the dish you need to take:
- eggplants (large or medium) – 900-950 g;
- tomatoes (very ripe) – 450-500 g;
- white onion – 1 head;
- garlic – 4-5 cloves;
- vegetable oil – 60-65 ml;
- salt.
To get a spicy, spicy snack, you can increase the amount of garlic in the recipe, and also add hot peppers along with the seeds.
Step-by-step cooking process
The cooking process includes several stages:
- The first thing you need to do is remove the skin from the eggplants. It is better not to cut it, but to remove it with your fingers, otherwise the vegetables will noticeably decrease in size. Then the fruits need to be filled with water and sent to cook for 17-20 minutes. The finished eggplants must cool completely, after which you can drain the liquid from them.
- Tomatoes need for 1 minute. place in a container with boiling water. After this, you can easily remove the skin from them directly with your hands.
- Chop the onion into neat miniature cubes, crush the garlic with the flat side of a knife, removing the dark core.
- Next, all prepared products will need to be cut with a wooden knife.
- All the oil is poured into the resulting mass, salt is added to taste. At this stage, you can use black pepper or other favorite spices.
After thorough mixing, the snack is completely ready. If there is no need to roll it up for the winter, you can try the treat right away.
How to serve a dish
Ready caviar will be an excellent addition to first courses. It is spread on oven-dried bread slices and served with any of their variants. Pairs especially well with pumpkin and mushroom cream soup.
Terms and conditions of storage
Eggplant caviar preparations without sterilization are ready for use immediately after production, but it is best to leave them for the winter. By the cold season, many people miss the taste of fresh vegetables and then they will come in handy with this product. Caviar can be stored for quite a long time and at the same time it will not lose its taste and aroma.
The best conditions for storing this product are in a pantry or cellar. Containers with caviar must be protected from daylight. Eggplant preparations should be kept cool. By observing these conditions, caviar from these vegetables can retain its quality for up to two years.
"Mushroom" caviar
Caviar from this unusual recipe received its name for a reason. If you prepare an eggplant appetizer for the winter correctly, it will have a distinct taste of wild mushrooms. To achieve this result, you need to strictly follow the recipe.
Composition of ingredients
For the dish you need to take:
- eggplants – 4.5-5 kg;
- fresh garlic – 2 whole heads;
- capsicum bitter pepper – 2 pcs.;
- vegetable oil (any) – 470-500 g;
- vinegar (table – 9%) – 1.5 tbsp.;
- cooled boiled water – 1 liter;
- salt – 40-45 g.
The amount of table vinegar in the recipe can be adjusted to your taste. If the cook likes a noticeable “sourness” in the appetizer, you can add a portion, and otherwise, reduce it.
Step-by-step cooking process
The cooking process includes several stages:
- Eggplants and peppers should be thoroughly washed with a brush, garlic should be peeled. Next, chop the “little blue ones” into medium cubes, and beat the remaining prepared ingredients using a meat grinder or blender. The latter should produce the most homogeneous thick mass.
- Boil water in a large saucepan. Salt it. Then pour the eggplant pieces into the already boiling liquid and cook for 4-5 minutes.
- After the specified time has passed, the finished vegetable slices are placed in a colander and filtered. Be sure to dry the eggplants, since later they will be cooked in oil and there should be no water left on them before this process.
- You will need to strain the jars and lids for the preparations in any convenient way.
- In a saucepan you will need to boil all the vegetable oil specified in the recipe. Then put boiled, cooled eggplants in it. You need to cook vegetables in fat for 3-3.5 minutes.
- The ground mass from the blender bowl is added to the mass. All that remains is to pour in all the vinegar and mix the products well. If necessary, it can be added salt.
Prepared caviar should be placed in pre-prepared jars. Then they are hermetically sealed and stored in a cool place for long-term storage.
How to serve a dish
Caviar according to this recipe can be served even as an independent snack. It goes well with strong alcoholic drinks.
Caviar recipe in a slow cooker
Ingredients:
- Eggplant - 500 gr.
- Bell pepper - 1 pc.
- Tomato - 2 pcs.
- Onion - 1 pc.
- Garlic - 1 head
- Cilantro - to taste
- Sunflower oil - for frying
- Salt - to taste
- Vinegar
Cooking method:
1. Wash the eggplants and peppers, cut off the stalk, put them in the microwave - “Fry” mode, pack everything tightly, close the lid.
2. At this time, scald the tomatoes and remove the skins and seeds. Immediately chop them very finely.
3. Peel the onion and garlic, chop them, and fry them lightly in a frying pan. Turn over the vegetables that are in the multicooker. We speed up the process by adding 100 ml. water.
4. Wash the cilantro and finely chop it. We take out the eggplants, pierce them with a fork so that the liquid drips out, press down with a dumbbell and leave for 10 minutes.
5. Remove the press, peel the vegetables: remove skins and seeds from peppers and eggplants, finely chop the tomatoes as well.
6. Combine all ingredients in a slow cooker, add salt, add vegetable oil, 1 tbsp. a spoonful of vinegar. Set the “Quenching” mode for 25-30 minutes.
Then we transfer everything into prepared jars and roll up. The appetizer is ready, you can try it immediately after it has cooled. Bon appetit.
Two types of eggplant caviar with apples
According to this unusual recipe, 2 types of caviar are prepared in one pan and from the same ingredients. This is a universal preparation that is perfectly stored all winter.
Composition of ingredients
For the dish you need to take:
- eggplants and tomatoes – 1.8-2 kg each;
- onions and sweet peppers (yellow or red) - 900-950 g each;
- sour apples (green) – 2-3 pcs.;
- hot pepper – 1.5-2 pcs.;
- beet sugar and coarse salt (not iodized) – 40-45 g each;
- fresh parsley (greens) - 1 large bunch;
- sunflower oil – 170-200 ml.
From the quantity of products indicated in the recipe, 9 cans of snacks with a volume of 0.5 liters are obtained.
Step-by-step cooking process
The cooking process includes several stages:
- First of all, chop the onion into small cubes. The resulting pieces are sent to a frying pan with a minimum amount of oil and cooked until golden brown. It is important not to overcook the vegetable so that it does not taste bitter in the finished dish.
- Diced tomatoes are added to the soft and slightly browned onions. You don’t have to peel them first, but simply chop them into smaller pieces. Together with the tomatoes, the mixture must be simmered for 8-9 minutes.
- While the mixture is simmering over low heat, it’s worth taking care of the remaining products: peel 2 types of peppers from all excess (seeds, membranes) and cut into cubes approximately equal in size.
- The apples will need to be peeled, cored with seeds and chopped into arbitrary pieces. They can be made slightly larger than all other ingredients.
- Eggplants with skin should be chopped into medium cubes. All products prepared in steps 3 and 4 are poured into a container with the tomato mass. Together they should be simmered for about a quarter of an hour. Be sure to stir the mixture periodically to prevent it from burning.
- At this stage, all the dry ingredients from the recipe are added to the vegetable mass. You shouldn’t pour them all at once, you need to rely on your own taste.
- All that remains is to add chopped fresh parsley.
- Under the vegetable mass, it is necessary to reduce the heat to a minimum, after which it is necessary to simmer it for about half an hour. It is worth covering the pan with a lid (but not tightly) so that the mixture steams better.
- Then half of the mixture can be immediately placed in prepared sterile small jars. The containers are tightly screwed with hot lids.
- The second part of the vegetable mass remains on the stove and is blended directly with a submersible blender while hot. You can optionally make it as uniform as possible or leave small pieces. Let the caviar boil for another 2-3 minutes, after which it can be rolled into sterile jars.
All containers should cool slowly under a warm cloth. Only after this they are moved to a cool place for long-term storage.
How to serve a dish
A “large” appetizer (made from vegetable pieces) is well suited for adding to salads. It can be served as an independent dish or even as a side dish for meat and fish dishes. The second type of caviar is convenient for sandwiches.
With tomato paste and carrots
Eggplant caviar (the recipe for the winter can be changed to suit your taste) is often prepared with the addition of tomato paste. This ingredient makes the snack more interesting and rich. But in order not to spoil its taste, it is important to choose natural and high-quality tomato paste.
Composition of ingredients
For the dish you need to take:
- eggplants, carrots, orange bell peppers, white onions, tomatoes – 2 pcs.;
- tomato paste – 60-65 g;
- salt, pepper, oil (for frying foods).
The taste of the snack is well complemented by various spices. You can take ready-made mixtures designed specifically for vegetables. For example, with assorted colored peppers and ground dark basil.
Step-by-step cooking process
The cooking process includes several stages:
- The washed eggplants are cut in half (the tails also need to be removed).
- Next, the vegetables are laid out on a baking sheet and baked at 190-200° for about a quarter of an hour.
- Already baked “blue ones” should be removed from the dark skin and cut into pieces.
- Onions and carrots must be washed and cut into cubes. You also need to do the same with peppers and tomatoes.
- A small portion of oil is heated in a frying pan and all the prepared ingredients are added to it. You need to fry them for 10-12 minutes. Then add all the remaining ingredients from the recipe and pour in a little water (approximately ½ tbsp.). Mix the ingredients so that the tomato paste is completely dissolved in the liquid.
- Cover the mixture in a frying pan and simmer for about 35 minutes over low heat.
- Already soft vegetables are crushed with a submersible blender until pureed.
Next, there are 2 options for using the treat: distribute it into prepared jars and roll it up, or immediately take a sample.
How to serve a dish
You can enjoy this caviar immediately after cooking. It is delicious served as a spread for sandwiches. You can also drizzle the vegetable appetizer over freshly boiled warm potatoes. The result is a hearty and nutritious lean dish.
Selection and preparation of ingredients
To make caviar truly tasty and healthy, you need to choose high-quality raw materials for its preparation. Rotten or damaged fruits with damaged areas are not allowed for harvesting. Too “old” eggplants are also not suitable, since their flesh is very bitter. Ripe, dark blue fruits with a smooth shiny skin and oblong shape are considered ideal for preparing caviar.
Before use, all vegetables are thoroughly washed with plenty of water.
Important! Experts recommend cutting eggplants with a knife rather than using a blender for chopping, as it changes the taste of the product for the worse.
Indian style
Adding oriental spices, ginger root and lemon juice to the usual vegetable caviar allows you to prepare a bright and spicy dish of oriental cuisine. It is suitable for serving on its own or as an addition to other treats.
Composition of ingredients
For the dish you need to take:
- medium-sized eggplants – 3-4 pcs.;
- tomatoes – 170-200 g;
- white onion – 1 head;
- cumin – 2-3 g;
- ginger root – 12-15 g;
- garlic – 2-3 cloves;
- a mixture of your favorite oriental spices – 7-8 g;
- sunflower/olive oil – 20-25 g;
- lime/lemon juice – 40-45 ml;
- sugar and salt.
The best mixture of seasonings for the dish under discussion would be an assortment of curry, coriander, turmeric, black pepper and sweet paprika.
Step-by-step cooking process
The cooking process includes several stages:
- To properly prepare eggplants, you need to wash them, make 2-3 punctures on each fruit, wrap in foil and bake at 170-180°. The vegetables should become soft. This process will take approximately 35-40 minutes.
- Onions and tomatoes should be cut into small cubes, and garlic and peeled ginger should be grated with a grater with the smallest divisions.
- You need to heat the cumin in a frying pan with oil, and when the distinct aroma of the spice appears, add diced white onions to it. It should fry until golden brown.
- Garlic and ginger are added to the pan along with the other ingredients. After another couple of minutes of stewing - tomatoes, all the selected spices. Simmer the mixture until the tomatoes are soft, stirring frequently.
- The baked eggplants are cooled and peeled. Their pulp is cut into small cubes.
- The chopped vegetables should be poured into the stew in a frying pan and the products should be cooked together for about a quarter of an hour.
- The last things to add are salt, sugar to taste and citrus juice.
The finished treat can be served immediately or rolled into jars.
How to serve a dish
To maximize the flavor of the treat, after cooking you need to leave it on a warm stove, covered, for about half an hour. Eggplant caviar (you can choose any of the presented recipes for the winter) is especially tasty from hybrids of these vegetables that do not taste bitter. Today, these are the ones that most often end up on supermarket shelves.
If you need to get rid of the bitterness of the fruits, you should soak them for 17-20 minutes in salt water, and then rinse them with clean fresh water.
By the way, it is this kind of soaking that helps to ensure that the vegetables do not absorb too much oil when frying later. Also, to cook them, you should use non-stick cookware and add a minimum of fat.
Reducing the amount of oil in the recipe will also help reduce the calorie content of the finished snack. Thus, eggplant caviar according to the classic recipe contains 74.3 kcal per 100 g of dish.
BJU:
| BJU | Value in g (per 100 g) |
| Squirrels | 1,8 |
| Fats | 4,6 |
| Carbohydrates | 6,6 |
If sweet pepper is added to eggplant caviar according to any recipe, you should not choose a green vegetable. Especially if it's winding down for the winter. Otherwise, the snack will have an unappetizing dark color.
Delicious appetizer with mushrooms
Lovers of unusual tastes in ordinary dishes will certainly like this interesting recipe for eggplant caviar with mushrooms.
To make it you need to take:
- 5 eggplants;
- 3 not very small tomatoes;
- 1 carrot;
- 11 champignons;
- 1 rather large sweet pepper;
- A couple of garlic cloves to taste;
- Vegetable oil;
- Salt pepper.
Let's start cooking:
- Trim the ends of the washed eggplants and cut them lengthwise into two parts. We do the same manipulations with pepper;
- Place the vegetables on a baking sheet and place the garlic cloves between them;
- Place everything in an oven preheated to 180° and bake the vegetables for 20 minutes;
- During this time, you need to peel the onions and carrots. Cut the onion into cubes, grate the carrots. Place them in a frying pan and fry until they acquire a golden hue;
- Using boiling water, remove the skins from the tomatoes. We crush them in a blender or grate them. After this, add to the onion and carrot;
- We cut the well-washed and peeled champignons into medium-sized cubes. Fry them separately in oil;
- By this time, the vegetables in the oven should already be cooked. We take them out and cool them;
- Combine the vegetables in a frying pan with the champignons and simmer over medium heat for 8 minutes;
- Peel the peppers and eggplants, cut them into cubes and combine with the remaining vegetables;
- Add salt, pepper, don’t forget to stir and leave to simmer for 8 minutes;
- Remove the eggplant and mushroom caviar from the heat and set aside.
Do you want to know, Our chefs have already prepared the best recipes.
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You can make amazing blueberry jam if you use one of these. In winter, it can even protect you from a cold!
