20.05.2020
13
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Easy
Calorie content:
183.13
Carbohydrates:
35.27
Fats:
3.6
Squirrels:
4.51
Water:
568.04
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Eggplant | 600 Column |
| 2. | Bulb onions | 1 PC. |
| 3. | Carrot | 1 PC. |
| 4. | Tomatoes | 2 PC. |
| 5. | Garlic | 2 clove |
| 6. | Parsley (greens) | 20 Column |
| 7. | Vegetable oil | 3 art. l |
| 8. | Sugar | taste |
| 9. | Black pepper | taste |
| 10. | Salt | taste |
| 11. | Water | 1 Art. |
Cooking
1. Stage
In vegetable oil, fry for about 5 minutes, diced carrots and onions.
2. Stage
Then add the diced eggplants to the pan, fry a little and pour not a full glass of water. Stew the lid for 10 minutes stirring occasionally.
3. Stage
Add peeled grated tomato, salt, pepper and a little sugar. Stew for another 10 minutes.
4. Stage
Add chopped garlic with parsley and cook for another 5 minutes. Add salt or sugar as needed.
5. Stage
Cool the caviar a little and beat with a blender until smooth. Serve.
6. Stage
Bon Appetit!!!