Bulgarian Vegetable Caviar

From roasted aubergines and fleshy peppers, tomatoes, walnut kernels, olive oil, vinegar and garlic prepared as a side dish for meat dishes. Vegetable caviar can also be used as a spread on bread.

Ingredients:

4 pcs of meat peppers 4 pcs of tomatoes 1 pk eggplant (eggplant) 1-2 pk garlic strips 1 tbsp grated walnut kernels olive oil vinegar salt

Procedure:

1. Bake the aubergine and peppers in a preheated oven at 200 °C until tender, bake for about 20 minutes (pierce the aubergine with a fork during baking to make it easier to pierce)
2. Peel the roasted Vegetable Recipes and remove the seeds
3. Cut the tomatoes finely crosswise at the top and put them in boiling water for 1-2 minutes, then take them out, immediately cool them with ice water or ice directly, peel them after a while
4. Finally, add chopped nuts, garlic rubbed with salt, vinegar to taste and drizzle with olive oil, mix well.