Eggplant caviar without sterilization: how to cook properly

Eggplant caviar is usually preserved for the winter in jars. To do this, you need to prepare a marinade and sterilize the product. But if you want to eat the appetizer right now, you can make raw caviar. This option involves simply baking the vegetable.

The idea of making raw eggplant caviar was published on the Instagram page of food blogger Irina Shabanova (cookingwithlove_18).

Ingredients:

• large eggplants - 4 pcs
• large pink tomatoes - 2 pcs
• medium onion - 1 pc
• garlic - 3-4 cloves

• parsley
• basil
• salt
• ground black pepper
• sunflower oil

Method of preparation:

1. Prick the eggplant with a skewer or fork.

2. Bake in the microwave for 10-15 minutes until soft. You can also use a conventional oven.

3. Next, put the hot eggplant in a saucepan and cover with a lid (you can also put it in a plastic bag and tie it). Leave it for 20-30 minutes. This is done so that they become soft and the peel comes off better.

4. Peel the eggplant and cut the vegetable into small cubes.

5. Add the finely chopped tomatoes, squeezed garlic, onions and herbs.

6. Season with salt, pepper and oil. Put in the refrigerator. Serve cold.