Baked eggplant caviar

1 . Stage

First you need to bake the eggplants, to do this, heat the oven to 230-240 degrees and bake the eggplants until soft... about 30-40 minutes. Baking time will depend on the size of the eggplant and your oven. I had eggplants of different sizes, I put the small eggplants in the oven 10 minutes later than the larger ones.

2 . Stage

Take the eggplants out of the oven, put them in a saucepan, cover with a lid and a towel, and leave for 15 minutes to steam, so that the skin is well detached from the fruit.

3 . Stage

Peel and chop steamed eggplants.

4 . Stage

Chop the onion finely. In a thick-bottomed saucepan or deep frying pan, pour oil, add chopped onions to the oil, fry over medium heat until soft... for about 12-15 minutes

5 . Stage

Add the tomato paste to the onion, stew for 5-8 minutes stirring. Use the paste without starch or other thickeners...

6 . Stage

Then add the eggplants. stir, stew under a lid for about 5 minutes on low heat.

7 . Stage

Add salt, pepper, finely minced garlic, vinegar, sugar and stew under the lid for another 5-7 minutes stirring. Try to taste, add salt, sugar or vinegar if it seems that something is not enough.

8 . Stage

Turn off the heat, put the caviar in sterilized jars, turn upside down and cover. Leave until completely cooled. It turns out about 1 kg of delicious caviar. Store in the refrigerator or cellar.