Caviar of eggplant with parsnips and carrots

5 kg eggplant

1 kg carrots

1 kg roots of parsnips

300 g garlic

250 g vegetable oil

salt

Eggplant grind, in slightly salted water, boil until soft.

Parsnip and carrot peel, chop finely or RUB on a grater, 3 min to passivate in butter, then combine with the cooked eggplant and passed through press garlic, season with salt to taste.

Bring mixture to a boil, boil for 40 min, hot pour into sterilized banks.

Next, the caviar of eggplant with parsnips and carrots sterilized half an hour (banks capacity 1/2 l) and rolled.