Eggplants, as well as any vegetable cultures, it is possible to leave for fresh winter. But also it is possible to make from them various snack and dishes. One of the most tasty is an aubergine paste.
The simple recipe of caviar from eggplants
For its preparation the eggplants are cooked entirely during certain time (about 45 minutes). Then delete from them a thin skin, and mash pulp or cut into small pieces. Further add salt, pepper, onions, and all mix greens of parsley. In ready caviar pour a little oil, for example vegetable, and from above decorate with green onions.
On 2 kg of eggplants it is required: 6 branches of parsley, several plumelets of green onions, 6 bulbs, 4 tablespoons of vegetable oil, 1 tsp of salt and black sprinkling pepper.
Aubergine paste with pomegranate
Eggplants are cooked, remove from them a thin skin and pulp is carefully mashed. Squeeze out juice which is mixed with the wiped garlic, with salt addition of pomegranate. Add some spice with pomegranate juice and very small chopped capsicum to the kneaded eggplants. Further all mix, shift to a plate, and from above decorate with whole grains of pomegranate.
On 1 kg of eggplants about 5 pomegranates, 5 dolinok of garlic, 1 capsicum and salt to taste will be required.
Aubergine paste with a vegetable mix
The washed-up eggplants are baked in an oven. Then from them clean a thin skin and cut small pieces. The vegetable mix consisting of carrots, the onions and cabbage are cut and roast on vegetable oil. Add tomato paste to it. After that vegetables mix with eggplants and extinguish on slow fire within 10-20 minutes, periodically stirring slowly. After that caviar is salted and peppered. For the best perception of food the dish is decorated with greens, for example parsley or fennel.
On 1 kg of eggplants 250 g of carrots, 300 g of cabbage, 4 bulbs, on 8 tablespoons of tomato paste and vegetable oil, salt and pepper to taste will be required.