Courgette and
aubergine caviar
Cooking time:
1 hour
Active time:
15 minutes
Complexity:
Easy
Classic vegetable caviar, you can leave vegetables in pieces, or you can punch with a blender at the end. It is most convenient to cook caviar in a large deep frying pan or saucepan .
See all recipes categories Vegetables 
4
Recipe "Caviar from zucchini and eggplant "
Ingredients for 4 servings
eggplant
1 pc.
squash
1 pc.
onions
1 pc.
bell pepper
1 pc.
carrots
1 pc.
tomatoes
2 pcs.
garlic
2 cloves
vegetable oil
3 tbsp. spoons
salt
to taste
sugar
1 tsp
freshly ground black pepper
to taste
greens (dill, parsley, cilantro)
large bundle
Step 1/7
Peel onions, carrots and garlic. Finely chop the garlic, first removing the core. Cut the rest of the vegetables into small cubes.
Step 2/7
Pour the oil into a pan or saucepan. Fry the onions, garlic, carrots and bell peppers over a fairly high heat for 10 minutes, stirring.
Step 3/7
Add salt and sugar.
Step 4/7
Add zucchini and eggplant, stir and fry for another minutes 10 over medium heat, stirring occasionally.
Step 5/7
Then reduce the heat, cover and simmer for another 20-30 minutes.
Step 6/7
Add the chopped greens at the end.
Step 7/7
Caviar from zucchini and eggplant is ready.
Ingredients for 4 servings
eggplant
1 pc.
squash
1 pc.
onions
1 pc.
bell pepper
1 pc.
carrots
1 pc.
tomatoes
2 pcs.
garlic
2 cloves
vegetable oil
3 tbsp. spoons
salt
to taste
sugar
1 tsp
freshly ground black pepper
to taste
greens (dill, parsley, cilantro)
large bundle
Nutritional value per 100 g
Calories
114 kcal
Proteins
2 g
Fats
8 g
Carbohydrates
10 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
1 g
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