5 kg Eggplant
500 g vegetable oil
500 g carrots
300 g onions
300 g tomato paste
150 g parsley root
100 g celery root
75 g salt
40 g sugar
25 g green celery
Eggplant wash, dry and cut into circles to 2 cm thick.
In a frying pan with hot oil to fry the eggplant until browned.
Peel onions, cut into rings, fry until transparent.
Clear parsley and carrots, chop sticks, vegetable oil to put out a semi-solid.
Connect prepared eggplant with carrots, onions and parsley, twist in a meat grinder, mix with tomato paste, season with salt, spices, sugar and herbs.
Mass lay in a saucepan, heat to a temperature of about 70 degrees, then eggplant caviar in the Zaporozhye laid out in clean jars and sterilized for 1.5 hours in boiling water (the banks to take a 1 / 2n).
How to choose a meat grinder. We will tell.
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