I practically do not eat canned food. Even vegetable or seemingly innocent tuna in oil. First, the composition is eternal refined oil. Why they left the fat and took away all the benefits is not clear. Secondly, some stabilizer, flavor enhancer or preservative will still be found. Thirdly, then flour, then refined sugar, without which vegetables could do without. But “almost”, because I have a weakness for zucchini or eggplant caviar. However, there was a recipe that could replace everything. Cooking caviar turned out to be much easier than I remembered before. In the recipe, only vegetables, delicious olive (obviously, replace it with your favorite - sunflower, flax, grape seed, whoever) oil, a little wine vinegar and a couple of spices.
- 5-6 large zucchini
- 2 carrots
- 1 tomato or 2 tbsp. tomato puree (pasati) without sweetener
- 1 large onion
- olive oil
- 6 cloves of garlic
- freshly ground black pepper
- pinch of salt
- wine or apple cider vinegar
Option 1
My favorite. Put peeled onions, garlic, zucchini or zucchini, tomato, carrots on a baking sheet, you can add celery. Sprinkle with oil, vinegar, salt and pepper. Bake at 180C 55-75 minutes. Allow to cool and beat in a blender. Done!
Option 2
Preheat the oven to 180C. Zucchini cut into large pieces, peel and cut carrots. Peel and cut the onion into 4-6 pieces. Peel the garlic. Cover the baking sheet with parchment paper, put zucchini, carrots in one layer (leave about 10 cm, which then fry a little with garlic) and onions. Bake for 40-50 minutes. In a saucepan with a thick bottom, heat the olive oil. Add peeled garlic cloves, remaining chopped carrots. Fry everything until golden brown for 6-7 minutes. Add baked zucchini, carrots and onions, season with tomato paste, salt, pepper, sprinkle 1-2 tbsp. vinegar. Bring to a boil and cook over medium heat with the lid open for 10-15 minutes, stirring occasionally, until the liquid evaporates a little. Turn off the heat and let cool for 20 minutes, do not cover if the liquid is still too much. Beat with a blender until mashed.
Who is sharper - separate part of the caviar and fill with chili flakes.
Mmmmm.
Option 1
My favorite. Put peeled onions, garlic, zucchini or zucchini, tomato, carrots on a baking sheet, you can add celery. Sprinkle with oil, vinegar, salt and pepper. Bake at 180C 55-75 minutes. Allow to cool and beat in a blender. Done!
Option 2
Preheat the oven to 180C. Zucchini cut into large pieces, peel and cut carrots. Peel and cut the onion into 4-6 pieces. Peel the garlic. Cover the baking sheet with parchment paper, put zucchini, carrots in one layer (leave about 10 cm, which then fry a little with garlic) and onions. Bake for 40-50 minutes. In a saucepan with a thick bottom, heat the olive oil. Add peeled garlic cloves, remaining chopped carrots. Fry everything until golden brown for 6-7 minutes. Add baked zucchini, carrots and onions, season with tomato paste, salt, pepper, sprinkle 1-2 tbsp. vinegar. Bring to a boil and cook over medium heat with the lid open for 10-15 minutes, stirring occasionally, until the liquid evaporates a little. Turn off the heat and let cool for 20 minutes, do not cover if the liquid is still too much. Beat with a blender until mashed.
Who is sharper - separate part of the caviar and fill with chili flakes.
Mmmmm.
