Delicious eggplant seasoning that suits any dish. I use it for main courses, sauces, salads, spread on sandwiches, add to vegetable stew - in general, it turns out to be a delicious and versatile seasoning.
Ingredients:
Eggplant
Salt
Greens
Vegetable oil
So, we put the whole eggplants in a suitable container and put them in a cool oven. You don't need to add oil or water to the eggplant! Regarding the temperature of the oven: everyone has different ovens, so be guided by the fact that the eggplants do not burn. They do not need to be baked, but rather simmer.
Cook them for 2-3 hours until soft. Cooking time depends on the size of the eggplant. But we focus primarily on softness.
Then pass the eggplants through a colander, sieve, or grind with a blender. You can also mince them. Transfer the resulting mass to a saucepan, add salt to taste, finely chopped dill or other herbs to your taste.
Simmer for 10-15 minutes over low heat, stirring constantly, so as not to burn. Then we cool the eggplant seasoning and put it in the jars, previously sterilized.
Pour a layer of vegetable oil on top, seal it with lids and put it in the refrigerator.
I want to say right away: this is not eggplant caviar, this is exactly the seasoning. The recipe for caviar is completely different, the taste of caviar is also different, although at first glance it may seem that they are one and the same. Especially outwardly.
Bon appetit, dear friends!
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