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Beetroot and eggplant caviar

Beetroot and eggplant caviar



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Ingredients for Beetroot and Eggplant Caviar

  1. Medium beets 3 pieces
  2. Large eggplant 2 pieces
  3. 4 cloves medium sized garlic
  4. Vegetable oil 4 tablespoons
  5. Small lemon 1 piece
  6. Salt to taste
  • Main Ingredients: Eggplant, Beetroot
  • Serving 6 servings
  • World Cuisine

Inventory:

Oven, Cutting board, Knife, Tablespoon, Juicer, Plate - 2 pieces, Medium grater, Saucer, Bowl or salad bowl, Medium bowl, Kitchen paper towels, Baking tray, Kitchen gloves, Fork

Preparation of caviar from beets and eggplant:

Step 1: prepare the eggplant.


First, wash the eggplants well under running water, and then, using kitchen paper towels, wipe the vegetable dry with excess liquid. Then we cut it lengthwise into two halves and shift it onto the pan with the skin down. We put in the oven and bake eggplant at a temperature 180 ° C until their surface is covered with a golden crust. Immediately after that, with the help of the kitchen gloves, we take out the baking sheet from the oven, and use the fork to put the vegetables on the cutting board. We set them aside so that they cool to a warm state.

As soon as this happens, cut the tails with a knife and remove the skin. With the same sharp inventory, finely chop the eggplant into pieces and transfer to a free plate. Although the vegetable is covered with a golden crust on the outside, inside it will be all the same gentle and soft, therefore, if desired, the crust itself can also be removed, like the skin, and only the pulp can be crushed.

Step 2: prepare the beets.


We carefully wash the beets under running water and put them on a cutting board. Using a knife, cut the skin from the vegetable. Now with the help of an average grater we rub directly on the cutting board and after that we transfer it to a clean plate.

Step 3: prepare the garlic.


Using a knife, peel the garlic from the husks and put it on a cutting board. With the same sharp inventory, finely chop the vegetable into pieces and transfer to a clean saucer.

Step 4: prepare the lemon.


As you already understood, we do not need the lemon itself, but only its juice. Therefore, we wash the citrus under running water and put it on a cutting board. Using a knife, cut it into two halves.

And now squeeze the juice from each part with a juicer. For the preparation of caviar, we need 1 tablespoon freshly squeezed lemon juice.

Step 5: prepare caviar from beets and eggplant.


In a free medium bowl, spread the crushed eggplant, beets, garlic, as well as salt, freshly squeezed lemon juice and vegetable oil. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, caviar is ready!

Step 6: serve beetroot and eggplant caviar.


We transfer the finished caviar from beets and eggplants, using a tablespoon, to a salad bowl or bowl and serve to the dining table. If desired, the dish can be decorated with greens. Caviar is not only very tasty, but also healthy. Indeed, beets, by and large, like eggplants, contain many vitamins and minerals. It turns out that you not only enjoy a delicious dish, but also saturate your body with additional energy and strength.
Good appetite!

Recipe Tips:

- You can add chopped walnuts to the dish or garnish caviar with grated nutmeg. Then the dish will acquire a new unforgettable taste and a kind of "highlight".

- If you wish, you can boil beets, although the taste of raw vegetables in caviar is no worse than boiled.

- In the caviar, you can add any spices to your taste.

- Beets can be grated. In this case, you can also chop the garlic, and chop the eggplant very finely, almost to the state of mashed potatoes. The taste of this will not change, but the dish will become softer and more uniform.