In the southern regions of Russia, it is grown before potatoes, in the Balkans it is called Turkish tomato, its color is the color of the night, saturated purple - this is ... will be handed a package of smooth and shiny, purple-skinned eggplants.

1. You think eggplants are nicknamed "little blue" despite their purple color, right? But eggplants are snow white, completely black, brown and yellow. Their shape is also the most diverse - cylindrical, round, pear-shaped.

2. Do you put eggplant on a par with vegetables? Southerners and Europeans love it, and Mediterranean countries prepare their favorite dishes from it. But few people know that eggplant is a berry!

Palermo hosts the eggplant Olympics at the height of summer. It brings together the best of the best culinary masters to prepare incredible gastronomic masterpieces using their eggplant recipes. If eggplant treats are not enough for you, you can help expand your horizons about this plant by inviting you to a scientific seminar on eggplant.

3. Azerbaijanis call eggplant "demyanki". They say that the name appeared after a man named Demyan first brought this extraordinary fruit to Azerbaijan. First of all, mankind got acquainted with this berry in East India. From there, the eggplant began to spread from Asia to Egypt, from Egypt it came to Spain; America; Europe. In Turkey, a certain pasha, having tried an eggplant dish, could not stand on his feet. He was delighted!

In Russia, eggplant could turn out to be in various ways, and which one is right is unknown. And is it really that important? The main thing is the health benefits of eggplant and its unsurpassed taste.

4. What are the nutrients in eggplant?

• everything that is included in the periodic table, from calcium to zinc;
• a large amount of fiber, pectin and others that remove cholesterol easily and naturally, as beyond the power of medicine. That's why eggplant is an excellent prophylactic against atherosclerosis, heart disease, and other diseases caused by excess cholesterol. In the East, he has a reputation as a "vegetable of longevity", because eggplant fiber stimulates digestion, prevents the development of putrefactive microflora in the intestines;
• a large amount of copper, which promotes hematopoiesis. Thus, eggplant is a desirable food for anemia sufferers and pregnant women;
• a lot of potassium, which helps to normalize cardiac activity, normalize water-salt metabolism, maintain the acid-base balance in the body at the proper level;
• elements of pectin, useful for their bactericidal properties.

5. How to store these noble berries? If left in a box at room temperature, they wither and shrivel. It is best to provide them with a cool place in ajar plastic bags.

6. If you cook eggplant without soaking it first, they can give off a specific bitter taste. They have such a taste, thanks to "solanine M". In large doses, this substance is poisonous. But you can be calm: there is very little of it in eggplant, and in order to get rid of possible bitterness, ordinary soaking will be enough.

7. Eggplant is used not only for food. For example, prepare a healthy toning face mask. Grind a small eggplant in a blender, wait until it starts juice, add a teaspoon of apple juice to the mass; put the crushed eggplant mass on the face and neck area for 10 to 15 minutes; rinse your skin with cool water; moisturize your skin with cream.

You can get an effect for the skin without grinding: cut the eggplant into thin plates and apply to the face. Cover the eggplant layer with gauze and a napkin. After ten minutes, remove the plates, and rinse your face with milk, mineral water. The mask applied in this way will perfectly moisturize the skin.

8. What does the eggplant symbol mean in the dream book? Growing eggplant means that your ideas will succeed.

9. There are many delicious eggplant dishes, such as:

Baked eggplant salad

You will need: two eggplants, two bell peppers(preferably red), two stalks of green onions, a clove of garlic; dressing - apple cider vinegar (2 tsp), oil (3 tbsp), salt (0.5 tsp), spices.

Wash the eggplants and peppers, leave whole, but prick the eggplants with a fork so that they do not explode during the baking process. Bring the oven to 200°C and bake the vegetables. The readiness of the pepper is easy to determine by the soft forms. The readiness of eggplant is determined by piercing near the stalks - if the fork drives effortlessly, then the eggplant can be removed.

Peppers are baked for about 10 minutes, eggplant - 15, maximum - 30 minutes. Remove the vegetables from the oven into a saucepan and cover with a lid: cooling in a closed space, the vegetables are then cleaned well.

Cut eggplant into medium-sized cubes, peppers into short strips. Finely chop the greens, push the garlic through a press. Put the ingredients in a salad bowl, season, leave for twenty minutes. To prepare the dressing, you need to stir the salt with spices in vinegar until the salt dissolves, then add the oil and beat everything until a homogeneous consistency is formed.

Eggplant "Vkusnyatina":

Eggplant - 5 kg, garlic - 300 g, sweet pepper - 10 pieces, hot pepper - 5 pieces, vinegar (6%) - 1 cup, sunflower or other vegetable oil - 1 cup.

Cut eggplant into slices, half a centimeter thick, sprinkle with salt, leave to soak for two hours. Then squeeze the slices and fry on each side. Fold in sterilized jars in layers, laying between them a mixture of garlic and pepper with vegetable oil. Close. Preparation of the sauce: skip the garlic and pepper through a meat grinder, boil for 3, maximum - up to 5 minutes, add oil. When the oil boils, pour in the vinegar. Bring everything back to a boil, remove from heat. You can add parsley.

Sandwiches

Remove the skin from the eggplant, soak, cut, fry. For the filling: rub the cheese with garlic, finely chop the greens, mix all the ingredients (except eggplant). Put the mugs on a dish, put a mixture on each eggplant circle, and cover with another circle on top.

Vegetarian pizza

To prepare the dough: take the sifted flour, mix it with salt, form a funnel in the center. Add water and olive oil. Knead the dough until a homogeneous consistency. Cover the dough with a napkin and leave for an hour and a half; roll out a layer of 5 mm in thickness. Let the rolled dough lie on the table and rise again. The dough should be enough for two pizzas, 20 cm in diameter. Cut the eggplant into circles half a centimeter thick. Brush each piece of eggplant with oil. Fry the mugs on each side until a crust forms, laying the eggplants on a hot frying pan.

tortillas soak tomato sauce, lay out ready-made eggplants. When laying out eggplants, try to lay one on top of the other, like tiles. Cut the stalk off the peppers, carefully cut and remove the seeds, then cut the peppers into rings and put them on top of the eggplant layer. Sprinkle the dish with grated cheese and put the pizza in the oven, preheated to no higher than 180 degrees for about 20 minutes. It is preferable to use low-melting cheese. Add salt to taste, but you can leave the pizza without it: after all, cheese and sauce will give it a salty taste.

2013 -8-1 10:47

Modern eggplants are, of course, very different from their historical ancestors. And their attitude has also changed. In general, eggplant comes from India. And Europeans for a long time could not understand how to eat it correctly. Some got poisoned and called the eggplant, sometimes the “apple of obsession” (due to hallucinations), sometimes they considered it a love potion. So what upXIXcenturies it was not seriously used for food.

But then, as tasted, so we eat, we can not stop. The new program “Food Alive and Dead” is dedicated to eggplants, where the presenter Sergey Malozemov and I tried to understand the past and present of this product.

Interestingly, in America, eggplant is called the "egg plant" -egg- plant. This is because the first varieties that got there were white and yellow. And the shape of a small eggplant really resembles a goose egg.

In Russia, eggplants are especially intensively grown in the Astrakhan region. They are harvested here several crops before the first frost. And it comes out at 100 tons per hectare.There is also a variety bred by Astrakhan breeders, very similar to eggs. At the Institute of Irrigated Vegetable and Melon Growing in Kamyzyak, they generally try to diversify our diet. And they created the most unusual eggplants - "banana", "panther", "ovoid", "finger", "lilac", "icicle", "sailor", "swan", "albatross" ...

Everything is done for the sake of beauty, as well as the ability to preserve whole eggplants - put them in a jar along with other vegetables. Moreover, scientists are not embarrassed that culture is becoming less and less "blue".

By the way, where did this name come from - “blue ones”. According to the popular version, it's not about color at all. It's just that eggplant came to Odessa from China. Well, obviously not directly. But he appeared to be Chinese. And in Hebrew, China is called סִין (sin). That's where, supposedly, the "blue ones" come from.

Actually, even today, - I tell reporters, - when you come to Privoz, you can buy these blue ones (as they are called in Odessa). Yes, probably, and all over Southern Russia too.

The main change that breeders have made in recent years with eggplant is the disposal of modern varieties from bitter solanine. Poison, also characteristic of green potatoes and other nightshades. This is because of solanine, eggplants were always soaked before cooking. Now, as a rule, this is not necessary. Although on sale sometimes there are “outdated versions”.

How to recognize them? For this we take an eggplant. We unfold the top towards ourselves and look at its color. If it is green, then the flesh is greenish and contains bitterness. The white top gives snow-white color of pulp.

Of course, it is impossible to get poisoned with eggplant corned beef if you do not eat several kilograms at once. Moreover, in its raw form, heat treatment destroys the poison. By the way, modern varieties are sometimes eaten without cooking at all. For example, here are the eggplant "lavender cloud". They are grown by farmers in the Moscow region.

Science is also struggling to ensure that eggplants are not afraid of the cold. For example, in the Central Botanical Garden of Novosibirsk, a hybrid "Siberian Argument" was bred, which is capable of producing crops even in the most difficult climate. They grow it there, combining protected and open ground.

In the meantime, eggplants are brought to us from the south. Even in winter, for example, in Azerbaijan, thanks to greenhouses, they manage to get fresh vegetables. Moreover, their taste does not change.

But let's talk about taste. In the meantime - about the benefits. There's a lot of her here. And the calorie content is low, and a lot of trace elements. And iron, and vitamins, and fiber. But the main plus, as shown by a recent study by American scientists, is the presence of chlorogenic acid. It is a strong antioxidant. Eating foods with it can lead to a reduced risk of cardiovascular disease. Antioxidants seem to heal cellular damage. Which reduces the likelihood, for example, of atherosclerosis.

And chlorogenic acid is a good tool for weight loss. It forces the body to expend subcutaneous fat during exercise, and not something else.
Scientists, meanwhile, want to give eggplant even more merit and develop especially dark varieties with a high content of anthocyanins. Which also restore damaged cells in our body. Here it is an eggplant that prolongs life.

Overall the product is incredibly healthy. And its culinary plasticity allowed creating hits from different cuisines of the world. The program asked four chefs to show their best eggplant. Nuretdin from Turkey, Mananu from Georgia, Jacob from Israel and Stefanos from Greece. Watch this eggplant party.

The main Israeli dish of eggplant - cold appetizer, known as baba ghanoush or hatsilim. There are two important things about this dish. The first is to bake so that it is burnt. Collect everything that is possible from the burnt peel, but so that the burnt peel does not fall. And the second is to adjust the amount of garlic.

Grilled roasted eggplant homogeneous mass with the addition of oil, spices and sesame paste - tahini. Yakov says that the characteristic “smoky” taste can also be achieved at home. gas stove. Any flame that will char the eggplant will do. Then you need to carefully scrape out the tender pulp.

For example, the traditional Georgian dish- ajapsandal. Essentially this vegetable stew. In Georgia, this is a hit of the summer. Every second day, - says Manana, - in Georgia they cook ajapsandal. It can be eaten both cold and hot. We add cilantro, parsley and red basil to it. The main thing in the cooking process is to let the eggplant absorb the flavors and juices of all the ingredients that surround it.

Nuretdin, a Turkish chef, uses steam to get rid of the oil that has soaked into the eggplant during frying. In 15-20 minutes for a couple, all the oil will leave it. And after that, the eggplant can be used for traditional dish imam bayaldi. What does the literary translation mean "the imam fainted." It is from the taste of these eggplant "boats" stuffed with rice and vegetables.

By the way, eggplant is friends not only with vegetables, but also with meat. Example - Greek moussaka. In Greece, sweet spices are added to it, which are not put in meat in other places - cinnamon, nutmeg. Essentially, this puff pie minced meat, vegetables and white sauce bechamel.

So why do chefs and housewives all over the world love eggplant so much? Apparently, first of all, for tenderness, to which potatoes, for example, would be incapable. Eggplant gives volume, shape and taste. It seems like only he can do it. He greedily absorbs all the best that is around. And then he generously shares with us what he has accumulated. Adding to this their flavor notes and flavoring with health benefits.

Eggplant is a vegetable that is distinct in appearance, skin, firmness and texture of the flesh, taste and influence on the taste of other vegetables, as well as meat in complex dishes.
White and ordinary eggplants are different, although at first glance you can’t tell what exactly? — Whites do not need to be soaked, they do not accumulate dangerous and problematic substances for health..

Let us consider in more detail what are the benefits of eggplant, its composition, calorie content, as well as contraindications, which this vegetable has a little more than others.
1. Eggplant - beneficial features
2. How to cook eggplant
3. Eggplant how to choose and store
4. Contraindications and harm
5. Recipe: Eggplant stuffed with sauce bolognese

The birthplace of eggplant is considered India, from there he came to China in the 5th century BC, where this vegetable began to be cultivated and used for food. Today, the main eggplant producing countries are Italy, Turkey, Egypt, China and Japan.

India, as the birthplace of leprosy (leprosy), did a very bad service in the spread of eggplant forever spoiled his reputation in Europe.

Eggplant has not always taken its place on tables all over the world, especially in Europe. Due to its bitter taste and unusual color, eggplant has developed an undeserved reputation as a “harmful” vegetable. During the Middle Ages, many Europeans were convinced that the consumption of eggplants could lead to insanity, leprosy or cancer.

So, for several centuries, in Europe, eggplant was cultivated as an ornamental plant because of its beautiful flowers, and only starting from the 18th century, eggplant got rid of a bad reputation and this vegetable began to be cultivated in many countries, especially in Greece and Italy.

Eggplant - useful properties

Like any other vegetable, blue ones contain a whole bunch of vitamins and minerals, but besides this, there are other substances that make eggplants special.

First of all, let's consider compound this vegetable.

100 grams of cooked eggplant contains:

• Fiber - 2.5 g (10% of the daily value);
• Vitamin B1 or thiamine - 0.08 mg (6.7 of the daily norm);
• Copper - 0.06 mg (6.7% of the daily value);
• Magnesium - 0.11 mg (5.5% DV);
• Vitamin B6 - 0.09 mg (5.3% DV);
• Vitamin B3 or niacin - 0.59 mg (3.7% DV);
• Potassium - 121.8 mg (3.5% DV);
• Folic acid - 13.9 mcg (3.5% DV);
• Vitamin K - 3 mcg (3.2% DV).

Calorie content. 100 grams of ready-to-eat eggplant contains only 35 calories that there is very little. We can say with confidence that this vegetable is ideal for diet food.

In general, nutritionists recommend eating as many vegetables and fruits as possible - this reduces the risk of developing cardiovascular diseases, diabetes, obesity, and increases life expectancy. As for eggplant specifically, this is, of course, healthy vegetable, and although it does not boast any record levels of vitamins and minerals, it has a more balanced composition.

For heart health
Fiber, potassium, vitamin B6 and flavonoids are among the key nutrients needed to maintain a healthy heart and circulatory system. Studies have shown that a diet rich in these substances significantly reduces the risk of heart disease and high blood pressure.

Blood cholesterol level
Laboratory studies have shown that regular consumption of eggplant juice helps to get rid of excess weight, and also reduces the level of "bad" cholesterol in the blood.
So, given the low-calorie content of this product, eggplant is an excellent helper for those who want to lose weight. It has few calories, a lot of fiber, a sufficient amount of nutrients, what you need to maintain a figure.

Anti-cancer properties
Phenols and chlorogenic acid, which are rich in eggplant, are known to be powerful antioxidants, as well as anti-inflammatory and anti-cancer agents.
It should be noted that the properties of eggplant are not just assumptions, it is one of the few products that has been subjected to scientific research more than once, mainly due to concerns about the harmfulness of this product.

Helps to quit smoking
Eggplant contains a small amount of nicotine, which can significantly improve the well-being of those who quit smoking. Nicotine is not enough to cause harm to the body, but it is enough to make it easier to cope with the desire to smoke.

Removes excess iron
Due to the content of a substance called nasunin, eggplant has the ability to remove excess iron from the body. Iron, as well as other minerals and vitamins, is necessary for the body, but only in certain quantities. An excess of iron can also lead to unhealthy consequences, as well as a deficiency, so it is important to keep its level under control. It is important to note here that with iron deficiency anemia or simply a lack of iron, you should refrain from consuming eggplant.

For weight loss
Unfortunately, many people face the problem of excess weight today, and for good reason. Food, we often absorb without much control, a lot of fried, fatty, fast food and convenience foods. But in order to easily lose weight, you just need to eat more vegetables and fruits. Eggplant stands out among them - it is a low-calorie vegetable that has a neutral taste and goes well with other products, helps to remove toxins from the body, lowers cholesterol, and besides, it has been proven that eggplant juice helps to lose weight.

Sitting on an eggplant diet is irrational, although it is a healthy vegetable, it also has contraindications, and also cannot provide the body with everything it needs.

Nutritionists simply recommend including this vegetable in your diet, with one condition, do not fry it - but steam, boil or stew, bake to get more health benefits. After all, a slender body is primarily healthy.

How to cook eggplant

Eggplant is one of the few vegetables that cannot be eaten fresh. Let's just say that if you eat a piece, nothing bad will happen, but its bitter taste leaves little choice.

eggplant juice
However, fresh eggplant juice is considered extremely healthy drink, V folk medicine it is used to lower blood cholesterol levels, for weight loss, it is also useful for those suffering from atherosclerosis.

Fried eggplant
Despite the fact that, according to many experts, this vegetable is not of particular value when fried, as it absorbs toxins from boiling oil, this tasty dish which we will each refuse. It is very important that eggplant absorbs fat from meat during frying and significantly improves the taste of dishes from pork, beef, lamb, turkey, chicken and other poultry.

Before frying, in order to remove a little bitterness, the eggplants are cut and salted. After 15-20 minutes, the slices are squeezed out of the juice. Thus, their pulp becomes sweeter, and when frying, eggplants absorb less vegetable oil.

baked eggplant
Eggplants are considered the healthiest when boiled, steamed or baked. After baking, many housewives place peeled vegetables in a container and pour some cold water, and after a while squeeze them. Another way to get rid of bitterness.

Eggplant: how to choose and store

The best eggplants are not too ripe, medium in size with a fresh stalk. The peel is colored with a lively color, the fruit is firm and elastic over the entire surface.

You should not buy eggplants that have a damaged peel or cut off the stalk, they will deteriorate very quickly.

Young eggplants are the most delicious and healthy, accumulates in overripe harmful substance solanine.

pay attention to white eggplant varieties . Although appearance they have an unusual, in taste, white eggplant is in no way inferior to blue ones, and solanine they have practically no. For dietary nutrition, white eggplants are better suited.

Contraindications and harm of eggplant

Despite all the benefits, eggplant has several more contraindications than other vegetables.

Due to its ability to remove iron from the body, eggplant is not recommended to be consumed in large quantities by those who have symptoms of a deficiency of this mineral, but with iron deficiency anemia, it is worth abandoning the “blue ones” altogether .

Fried eggplant is not only useless, but even a harmful product, because during frying, in addition to toxins from the oil, they absorb a record amount of fat Yes, they are hard to digest.

Eggplant, like spinach, contains oxalates, that is oxalic acid, and therefore it is not recommended to consume in large quantities for those who have kidney disease, since this acid tends to crystallize.

Overripe eggplants contain a lot of toxic substance solanine, large amounts of which can cause poisoning. To reduce the amount of this substance, it is recommended before cooking, salt the eggplant, leave for at least 30 minutes, then rinse and squeeze the juice.

Recipe: Eggplant stuffed with bolognese sauce

One of the easiest ways to make a delicious and filling eggplant dinner is to cut them in half, add toppings, and bake them in the oven. It turns out mouth-watering boats stuffed with a variety of favorite ingredients.

Indeed, you can stuff it with whatever you want, but today I offer you one very simple recipe that absolutely everyone will like.

Eggplant stuffed with bolognese sauce:

1. Eggplants need to be washed, cut each lengthwise.

2. Part of the pulp is scraped off and cut into small cubes.

3. Cooking bolognese sauce. Is it beef stew or minced pork with onions and tomato sauce. When 15 minutes before the sauce is ready, add the chopped eggplant pulp.

4. Next, fill the boats with sauce, and sprinkle with grated cheese on top, put the boats on a greased baking sheet and put in a preheated oven for half an hour. It is recommended to check the readiness of the dish from time to time, especially if you have a conventional oven, without a temperature controller and a timer.

Due to the biological activity of the substances contained in them, the use of eggplants has a positive effect on the condition of many organs and on the work of many systems of our body.

"Blue" - this is how the people called these wonderful fruits. However, the color of eggplants is much richer. A more rare name - "Indian berry" - indicates its origin. In India, eggplant was known in culture as early as the 1st millennium BC.

Of the European peoples, the ancient Greeks and Romans knew about eggplant. But they called them "rabies apples" and thought that eating them would lead to madness. This prejudice proved to be very stable and delayed the spread of eggplant in Europe for a long time. And only with the discovery of America, where the Indians widely cultivated eggplant, did the Europeans pay attention to them. Eggplants have been known in Russia since the 17th century.

Eggplants are not champions among vegetables in terms of the content of vitamins or any particularly important biochemical compounds. But they contain many different useful substances. Here and sugar, and tannins, and pectin, and fiber, and protein.

The smell of eggplant in its raw form resembles the smell of mushrooms, and fried - veal. Such a specific taste, which enhances the secretion of digestive juices and increases appetite, gives the eggplant a high content of potassium salts, tannins and extract substances.

Eggplant contains a lot of pectin, a small amount of vitamins C - 5 mg%, B1 - 0.04 mg%, B2 - 0.05 mg%, PP - 0.6 mg%. Of the minerals in eggplant, in addition to potassium, there are quite significant amounts of sodium - 6 mg%, magnesium - 10 mg%, calcium - 13 mg%, phosphorus - 21 mg%, iron - 0.4 mg%, zinc, cobalt.

The therapeutic effect of eggplant on the body is diverse. They are especially valuable in the nutrition of patients with atherosclerosis, gout, and in general for the elderly and the elderly.

For this purpose, boiled, whole or pureed eggplant is taken starting from 30-40 g, once a day, gradually increasing the dose to 100 g 1-2 times a day 20-30 minutes before meals.

And in winter they take a decoction of dried eggplant. To do this, pour 1 tablespoon of dry eggplant with 1 cup of boiling water, insist in a water bath for 30 minutes, strain. Take an infusion of 0.3 cups 3 times a day 30 minutes before meals.

With prolonged and constant use of these vegetables in food, you can achieve a reduction in cholesterol levels in the blood and blood vessel walls by almost half.

Eggplants are distinguished by delicate fiber, and this has a beneficial effect on digestion processes, significantly improves bile secretion. That is why in the East, eggplant is called the "vegetable of longevity."

Very useful accepted in many national cuisines the use of eggplant as a side dish for fatty meats. Therefore, it is recommended to include eggplant dishes in the menu of those who suffer from diseases of the liver and kidneys, the gastrointestinal tract. Eggplants are also useful for constipation.

Eggplants normalize water metabolism and prevent the development of cardiovascular diseases, and are useful for edema associated with them. And copper, which is abundant in eggplant, has a beneficial effect on blood formation.

Eggplants have a therapeutic effect on urolithiasis, contribute to the excretion of uric acid salts from the body, juice raw eggplant has strong phytoncidal properties. But eggplants are especially useful for children with anemia and pregnant women. They are also useful for diabetes, because they contain few carbohydrates, and for edema of any origin.

Eggplant helps lower blood sugar levels, so they are recommended for diabetics; with their help, they also relieve gout - they do not allow uric acid to accumulate in the blood and in the body, the excess of which is one of the causes of the development of this disease.

In general, eggplants have long been used to treat gout, and official medicine recommends that patients use them as an effective dietary product.

To preserve the teeth, it is useful to constantly clean them with powdered, burnt to a state of charring, eggplant. This tool makes the teeth snow-white and healthy until old age.

Eggplant fruits contain the poisonous alkaloid solanine, which gives them a bitter taste. As the fruit ripens, its content in the fruit increases. Eggplants should be eaten only at the stage of technical maturity, not allowing them to overripe. Therefore, overripe eggplants that have begun to change their color from blue (purple) to brown are not recommended for consumption.

In case of solanine poisoning, nausea, vomiting, diarrhea, intestinal colic, convulsions, and shortness of breath may occur. First aid before the doctor arrives - milk, mucous soups, egg white.

Not everyone knows that the constant use of eggplant helps those who want to quit smoking to do it faster and easier. The fact is that eggplant contains nicotinic acid, which makes it easier to endure the discomfort associated with quitting smoking.

It should be noted that many housewives cook eggplants incorrectly, nullifying all their usefulness. After all, fried and pickled eggplants do not bring any benefit and make digestion difficult.

Before cooking, sliced ​​​​eggplants should be slightly salted and left for 30 minutes, then drain the released juice and rinse them - this will remove the bitterness.

The best eggplant dish is cold caviar. Eggplants baked in the oven are peeled, chopped, mixed with herbs - parsley, dill, celery, onions, garlic and tomatoes are added. In such caviar, all the useful properties of the products are preserved, and its use has a therapeutic effect in many diseases.

"Ural Gardener" No. 23, 2017