After harvesting of eggplants on the kitchen garden it is necessary to be defined as it is better to keep them for the winter: fresh or to prepare from them various dishes. From these vegetables very tasty caviar which can be given on a table at once turns out or to use for preparations for the winter.
Aubergine paste with lemon juice
Eggplants display on any capacity for baking and place in a hot oven. Roasting is carried out until the peel at vegetables doesn't become brown color, and eggplants won't be soft. Then husk, previously having poured over it water from under the crane. Further eggplants are kneaded and mixed with polished garlic, vegetable oil, fresh juice of a lemon and I will merge. Such caviar can be used for preparation of sandwiches or any tomatoes, cucumbers or onions salads.
It will be necessary for such caviar: 2 whole eggplants, 2 dolinka of garlic, on 4 tablespoons of vegetable oil and lemon juice, salt.
Aubergine paste in an European way
This option of an aubergine paste is suitable for preparation of preparations for the winter.
Eggplants cut circles 7-8 mm thick, previously having cleaned a peel. Then they are boiled in the boiling water of 12-15 minutes, cooled and passed via the meat grinder. The onions are cut thin rings and fried. Fruits of pepper are cooked in the boiling water within 5 minutes. Further they are cooled and rinded. Delete seeds from them and cut small pieces. Tomatoes pass via the meat grinder. Greens are small cut. All vegetables mix and display in capacity for cooking. Mix is warmed up prior to boiling and spilled in jars which are sterilized after that within one hour.
For preparation of this type of caviar it is required: 5 kg of eggplants, 1 kg of a paprika, 1 kg tomato, 1 kg of onions, 120 g of salt, 20 g of sugar, 1 l of vegetable oil, 100 g of greens.