Eggplant caviar will not only great option snacks for the winter, but also a side dish for main courses. Another advantage is that it is easily prepared from readily available and inexpensive ingredients. There are many recipes for eggplant caviar, which differ in the set of ingredients and the method of preparation.
Eggplant caviar will not only be an excellent option for a snack for the winter, but also a side dish for main courses
This recipe requires a minimum of ingredients that make the most tender and delicious snack:
- 5 kg of eggplant;
- 3 liters of pureed tomatoes;
- 2 chili pods;
- 3 garlic heads;
- 1 bunch of parsley;
- 1 bunch of dill;
- some salt;
- 1 dessert spoon of vinegar essence.
Step by step cooking method:
- Eggplants are washed, cut into circles half a centimeter thick, salted and left for a couple of hours. In no case should this step be skipped, otherwise the vegetable will be bitter.
- Then eggplant mugs are squeezed, washed, passed through a meat grinder, mixed with mashed tomatoes.
- The mixture is poured into a saucepan, put on fire and boiled for 20 minutes.
- At this time, the chili is cut into small pieces, the peeled garlic is passed through a press, the greens are finely chopped. The resulting mass is poured into the vegetable mixture, everything is mixed and cooked for another 7 minutes.
- Then vinegar is added to the caviar, everything is mixed, boiled for 3 minutes and hot poured into sterilized glass containers.
- The blanks are wrapped in a warm cloth, left at room temperature until completely cooled.
Hello, friends!
Today we offer you a wonderful selection of eggplant recipes for the winter.
Eggplant caviar is one of my favorite snacks. There are many recipes for its preparation. We have collected them together, choose which one you like best!
All of them are vitamin, tasty and very healthy!
Eggplant caviar at home for the winter
Making delicious eggplant caviar at home is very simple. This recipe features tender eggplant pieces that melt on your tongue.
Ingredients
- Bulgarian pepper - 0.5 kg
- Eggplant - 4 kg
- Garlic - 1 head
- Tomatoes - 1.5 kg
- Onion - 1 kg
- Vegetable oil
- Pepper
Cooking
Wash the eggplant and peel off the skin. Cut into small cubes.
Soak the sliced eggplant in salted water for about an hour. Salt will remove bitterness from them, which will significantly improve their taste in the finished dish, so salt, do not regret.
Tomatoes need to be peeled and grated on a grater with medium-sized holes.
bow and bell pepper chop not large, cubes.
Chop the garlic well.
Let's start cooking: fry the onion until golden color in a saucepan with high sides.
Next, send the pepper, let them fry together for another 5 minutes.
Add chopped tomato, salt and pepper.
The roast is cooked over high heat, with constant stirring. Vegetables should become soft.
Remove the eggplants from the salted water in which they soaked. Squeeze with your hands and send to the pan.
When the eggplants soak, the water turns black under them, this is normal.
Stir the contents of the pan and leave to simmer on low heat for half an hour under a closed lid. Stir occasionally.
At the last minute, add the garlic.
To understand if the caviar is ready, you need to make sure that all the water has evaporated, and only oil remains on the surface.
By the way: do not spare eggplant oil, they absorb it very well.
When the caviar is ready, put it in sterile jars and roll it up. Then turn upside down and wrap until cool.
After they have cooled, you can send them to storage in the pantry.
This recipe is so delicious that by the middle of winter there is not a single jar left!
This is a light and dietary snack and an excellent side dish for meat and fish dishes.
Classic eggplant caviar recipe
This is my mom's favorite recipe. Caviar is tastier than hers, I have not tried anyone! Just lick your fingers!
Whoever gives it a try, everyone asks for the recipe. So be sure to give it a try.
Ingredients
- Eggplant - 3 kg
- Onion - 1 kg
- Carrots - 500 gr
- Bulgarian pepper - 1 kg
- Sunflower oil for frying
- Black pepper
- Tomato paste - 2 tbsp
- Sugar
Cooking
Blue ones need to be cut into large slices and soaked in salt water for an hour and a half.
Remove seeds from sweet pepper and cut into pieces.
After an hour and a half, when our eggplants are already significantly “acidified”, we take them out and wash them. We cut into small cubes.
Grind onions and carrots in a blender.
Saute vegetables except eggplant until golden brown. After that, lay out the eggplants to them. We put everything on fire together.
We wait until everything boils and season with seasonings and tomato paste.
Simmer for half an hour at a minimum, closing the lid.
While the caviar is being cooked, there is time to sterilize the jars.
As soon as it is ready - put the snack in jars. Cork, put "upside down" and under the covers. When it cools down, put it away for storage.
Appetizing preparation is ready!
Eggplant caviar for the winter through a meat grinder
A very tasty eggplant caviar recipe with a twist. For taste, there are apples that give a special sweet and sour note.
Just a meal!
Ingredients
- Eggplant - 1 kg
- Carrot - 0.2 kg
- Sweet pepper - 0.5 kg
- Tomatoes - 1 kg
- Onion - 0.5 kg
- Apples - 0.4 kg
- Parsley root - 50 gr
- Vegetable oil - 300 gr
- Salt (to taste)
- Sugar (to taste)
Cooking
Peel the skin off the eggplant and cut into round slices.
Fry them in a pan until golden brown. If it absorbs too much oil, add more. You can’t leave it without oil - they will start to burn and this smell will then accompany the workpiece.
We spread the fried blue ones on a paper towel and let them cool.
Remove the skin from the tomatoes. This can be done by scalding them with boiling water and pouring immediately cold water. Then the peel will be very easy to remove.
Chop the Bulgarian pepper into strips.
Chop the onion, grate the carrots and parsley root.
Sauté all vegetables except eggplant until golden brown.
All vegetables are now passed through a meat grinder. The consistency then turns out to be homogeneous, very tender.
Now we put this mass on the stove for half an hour, let it boil quietly on minimal heat. Don't forget to add salt and sugar.
While the caviar is cooking, wash the apples, peel and pit them, and pass through a meat grinder.
A few minutes before readiness, add them to the pan to the main mass.
like this interesting recipe, the taste of which can be varied if you take sour or sweet apples.
Eggplant caviar through a meat grinder without roasting - video recipe
There are recipes without roasting eggplant. If you are looking for exactly this, then you should watch this video. Very tasty caviar is obtained!
Eggplant caviar for the winter through a meat grinder with tomato paste
This is a recipe for spicy caviar, for those who like it "hot". This caviar goes well with grilled meat, kebabs, sausages. In general, a recipe in a masculine style.
Ingredients
- Eggplant - 4.5 kg.
- Bulgarian pepper - 1.5 kg.
- Hot pepper - to taste
- Red ground pepper - 2 tbsp.
- Onions - 0.7 kg.
- Tomato paste - 500 gr.
- Parsley greens - 1 bunch
- Salt - to taste
Cooking
We remove the peel from the blue ones, and take out the seeds from the bell pepper. We cut these vegetables in half each, sprinkle with salt and leave for two hours.
Pepper too. There should be enough oil so that the vegetables are fried, and not burned.
Twist the eggplant through a meat grinder.
We do the same with pepper.
We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden.
In the same pan we put our ground eggplant with pepper, add tomato paste, chopped spicy pepper and black pepper. Let's add some parsley there.
Mix everything well, salt to taste.
Bring the mass to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.
Nice hot sauce! One of my favorite recipes.
Eggplant caviar in a pan
The simplest and quick recipe from our piggy bank, minimum set food and cooking time. Despite this, it is very tasty, and you can cook it at least every day.
It is not necessary to roll it into jars, it can be served immediately to the table, both hot and cold.
Ingredients
- Eggplant - 3 kg
- Onion - 1.2 kg
- Tomatoes - 1.2 kg
- Salt - to taste
- Sunflower oil
Cooking
Wash eggplant. Remove the peel partially. Cut into medium cubes.
Wash the tomatoes, peel and grate on a coarse grater.
Onion cut into thin half rings.
So, we prepare only three ingredients.
Pour 300 grams of oil into the pan. The blue ones, without washing, are sent to fry.
On low heat and with the lid closed, fry them, stirring occasionally.
When they are golden, add onions and grated tomatoes to them.
Fry vegetables for another 15 minutes. At the end, you can add greens and chopped garlic.
Our caviar is ready. You can roll it up in banks, this process has been described above more than once. Well, you can just bring it to the table. Delicious!
Eggplant caviar pieces in a frying pan
This is also a fairly simple recipe. It is made in a frying pan. It is for those who love when eggplants in caviar are cut into pieces that do not lose their shape after cooking.
The taste of this is so rich, it's hard to resist such an appetizer!
Ingredients
- Eggplant - 2 kg.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tbsp
- Bulgarian pepper - 3 pcs.
- Onion - 3 pcs.
- Sugar - 1 tbsp
- Pepper
- Vegetable oil
Cooking
We cut the eggplant into such small cubes.
Then they should be poured with salt water and left for half an hour.
Three tomatoes without skins on a medium grater.
To get such a puree.
Bulgarian pepper cut into strips.
Chop the onion into half rings.
Fry it in a frying pan with the addition of oil, until golden brown.
Squeeze the eggplant and place in the same pan, along with pepper and tomato.
Simmer vegetables over low heat for 40 minutes, stirring occasionally. All the liquid needs to evaporate.
Add spices and tomato paste at the end.
Fry for another 5 minutes and arrange in jars, roll up.
One of the best canning recipes. Rich flavor and amazing aroma.
Eggplant and zucchini caviar for the winter
This recipe combines eggplant with zucchini, which in itself is very tasty!
Although it is not the easiest, but it is worth a try.
Ingredients per 1 liter
- Eggplant - 2 pcs
- Tomatoes - 2 pcs
- Zucchini - 2 pcs
- Garlic - 5 cloves
- Onion - 1 pc.
- Parsley
Cooking
Eggplants must be cut in half, greased with oil, salted and put in the oven for 15 minutes at a temperature of 200 degrees.
Chop onion and parsley and mix together. Salt.
Tomatoes without skin cut into pieces and mix with herbs. Finely chop the garlic there.
Take the eggplant out of the oven.
We cut the zucchini into thin strips, and scrape the eggplant pulp with a spoon. We remove the skin. And mix these vegetables with the rest.
Stew all the vegetables for 20 minutes over low heat, after which we pack them in jars. Yummy!
Odessa eggplant caviar
Let's try the same Odessa cold caviar recipe. It is not intended for conservation, but only for serving freshly prepared on the table.
A wonderful recipe that is very appropriate in the summer. Not everything is put off for the winter, you need to eat vitamins while they are fresh.
The secret of this caviar is that only a knife can be used to grind the ingredients. Blenders, food processors and graters aside, please. This necessary condition for a traditional, full-bodied taste.
Ingredients
- Eggplant - 1.1 kg
- Red bell pepper - 350 gr
- Tomatoes - 300 gr
- Hot pepper - 9 gr
- Garlic - 18 gr
- Red onion - 100 gr
- Fresh cilantro - 25 gr
- Sunflower oil (unrefined) - 5 tbsp
- Black ground pepper - to taste
- Salt - to taste
Cooking
Cut the eggplant as shown in the picture. Make cross cuts on the pulp, sprinkle with salt and brush with oil.
Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on the oven.
Be careful not to burn the eggplant.
Then we take them out and take out the finished pulp with a spoon.
Grind it further with a knife.
We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.
We take it out of the oven, remove the skin and in the same way, with a knife, chop the flesh as finely as possible.
Chop the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.
Chop the garlic and hot pepper very finely.
Onion too.
Mix all ingredients in a bowl.
Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.
We insist two hours in the refrigerator.
Caviar will be well infused during this time and the taste will become amazing.
Georgian eggplant caviar
In Georgia, eggplant is eaten almost more often than bread. Lots of national dishes cooked with this vegetable.
And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!
Ingredients
- Eggplant - 2 kg
- Bulgarian pepper - 1 kg
- Carrot - 0.7 kg
- Tomatoes - 1.5 kg
- Capsicum hot pepper - 2 pcs
- Onion - 1 kg
- Ground black pepper
- Coriander
- Fenugreek
Cooking
Soak eggplant cubes in salted water for 40 minutes.
Remove skin from tomatoes and chop.
We chop the onion into pieces of the same size.
We do the same with bell peppers.
Grind the bitter pepper more.
Pass the carrots through a medium grater.
little blue wash under running water.
In a cast-iron cauldron, we begin to fry them.
Once they are soft, transfer them to a separate bowl.
Meanwhile, in the same pan, fry the onion until golden. And send it to the eggplant.
A line of carrots and there again.
Bulgarian pepper will also not escape this fate. 10 minutes frying and into the pan.
Stew tomatoes for 10 minutes, without oil.
And send it to the bowl.
Mix everything, add hot pepper, season with spices - salt and sugar.
Slowly cook all 40 minutes.
5 minutes before the end, pour in 3 tbsp. l vinegar and mix well.
Pour into sterilized jars. Turn over, wrap in a blanket and let cool in this form.
As soon as they cool down - in their cellar or pantry.
Well, very good and delicious preparation obtained from this recipe. Until the end of winter, not a single bank survives!
Eggplant caviar in a slow cooker
Let's not ignore the preparation of caviar with latest technology, namely in a multicooker. Watch this detailed video recipe!
Eggplant caviar without vinegar
And also let's try to cook eggplant caviar without vinegar. In the end, not everyone accepts it in their dishes.
Ingredients
- Eggplant - 3.5 kg
- Bulgarian pepper - 2 kg
- Onion - 2 kg
- Tomatoes - 3.5 kg
- Refined oil - 1/3 l
- Salt - 2 tsp
- Ground black pepper - to taste
Cooking
Prepare vegetables, wash them.
We cut the onion and send it to fry in a pan with high sides.
Bulgarian pepper and eggplant without peel cut into cubes.
Add them to the onion, salt and pepper.
We simmer everything on low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the pan for company.
All together for about an hour should slowly stew on the stove under a closed lid, with stirring.
Divide the finished yummy into jars. Turn them over as in the picture and wrap them up.
When it has cooled down - in a dark cool place for storage. And now yummy without vinegar is ready!
Here is a collection of recipes, very valuable! For how many years this has all been collected, recipes were selected through their own test, only successful and simple ones.
Thank you for being with us! And see you in new articles.
Good afternoon friends!
Eggplant caviar for the winter, as well as, is a simple and amazingly tasty preparation. The pulp of these fruits is very tender, with a specific smell; when raw, they smell like mushrooms. Low calorie content, increases dietary value.
An excellent combination with all vegetables, gives scope for culinary art and a huge number of cooking recipes. Semi-finished products from fried and frozen fruits, allow you to make delicious food in winter.
About what amazing dishes the best recipes can be cooked from eggplant read
The most delicious eggplant caviar in pieces for the winter - you will lick your fingers
Homemade eggplant caviar, which we will cook today, will turn out to be no less tasty than overseas. I have been convinced of this more than once, the caviar has never reached the winter, usually it is always eaten earlier. It goes well with any side dish, an excellent appetizer for vodka, and even just putting it on a piece of black bread will give you a real pleasure. Very satisfying and tasty, just lick your fingers.
Ingredients:
- eggplant - 2 kg
- tomatoes - 800 gr.
- onion - 600 gr.
- garlic - 3-4 cloves
- hot red pepper - to taste
- salt - 1 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar 9% - 1/3 tbsp.
- vegetable oil - 120-150 gr.
Cooking:
For harvesting caviar for the winter, we take only ripe and intact vegetables. Eggplants with a glossy surface and elastic pulp, fleshy tomatoes, lettuce onions are slightly bitter. We will cook in pieces, so we cut all the ingredients into larger pieces.
Wash the eggplant, cut off the stalk, peel and cut lengthwise into 4 parts, and then across into medium slices. Put in a bowl, add salt and leave for 20 minutes. During this time, juice will stand out, which is then squeezed out with good effort. Eggplants are freed from bitterness, and in such a pressed form they will absorb less oil during frying.
We free fresh tomatoes from the skin. To do this, we cut it crosswise, lower it into boiling water. Hold for a few seconds and immediately transfer to a bowl of cold water, thereby stopping the process of cooking the tomato. The skin is easily removed.
We remove the place of attachment of the stalks to the fruit, cut into medium pieces.
Onion cut into medium cubes.
Cut hot red pepper into thin rings. Pepper seeds give all the spice to the dish, so it's up to you to leave them or remove them.
Pour oil into a deep frying pan and heat it up. Put the onion, fry until golden brown.
Add eggplant to the onion, fry everything together over medium heat. Then reduce the heat and simmer for 8-10 minutes, stirring occasionally.
Add hot peppers, tomatoes and salt. Now you can add your favorite spices. We will not add anything to this recipe, it is enough that hot hot peppers and garlic are already present here. We mix the entire vegetable mass, and boil until tender, with a slight boil with an open lid.
When the vegetables are almost ready, add the young garlic, passed through the press. We also put sugar and vinegar, mix everything, simmer until fully cooked.
We try. What a magical smell and the vegetables are so tasty and appetizing! And when the caviar is infused, it will cool down, even more fragrant.
We lay out the hot mixture in hot sterilized jars, under the very lid, leaving no room for air. Close tightly with boiled lids. We cool.
To store caviar at home, you can use a cool loggia or send it to a shelf in the cellar.
Recipe for eggplant caviar with tomato paste like in a store
In the USSR, eggplant caviar was sold in the store. When it comes to her, it is the one that is remembered, the famous, fragrant and tasty, you will lick your fingers.
It was made by common standard with strict adherence to technology. Such a recipe is the best suited for harvesting it for the winter. Today we will cook caviar without vinegar with tomato paste at home, like in a store. And for lovers of spicy and spicy, I have a recipe with mayonnaise and garlic.
Ingredients:
- eggplant - 2 750 gr.
- onion - 600 gr.
- salad pepper - 400 gr.
- tomatoes - 650 gr.
- tomato paste - 240 gr.
- sunflower oil - 500 ml
- onion - 120 gr.
- salt - 15 gr.
- sugar - 70 gr.
- black peppercorns - 5 peas
- allspice black pepper - 5 peas
Cooking:
- Wash eggplant under running water. Cut off the stem and sepals. Peel off the skin, cut into small cubes 2 x 2 cm. Blanch in boiling water for 10 minutes to remove bitterness. Cool under running water and squeeze hard.
- Onion mode thin slices 4 mm thick.
- In a frying pan, in hot oil, fry the onion until golden brown, and the eggplant until softened.
- Ripe tomatoes are peeled and the place of attachment of the stalks to the fruit is removed.
- Chop dill, parsley, celery into pieces up to 1 cm.
- Salad Bell pepper we clean from seeds, cut. Also blanch for 3 minutes to soften.
- We chop the blanched peppers and tomatoes with a knife on a kitchen board.
- Grind peppercorns in a mortar.
- Put the fried eggplants with onions, chopped peppers and tomatoes in a saucepan. Add ground pepper, chopped herbs, salt, sugar and tomato paste. It enhances the taste and gives beautiful colour final product.
- Using a blender, mix well again and simmer for 20 minutes.
- We put the hot mass in pre-prepared jars, cover with lids. We bring water to a boil and sterilize, jars with a capacity of 0.5 l - 60 minutes, with a capacity of 1.0 l - 90 minutes.
- We roll up with scalded lids for the winter, store in the cellar.
Vegetable caviar from eggplant in a slow cooker without sterilization
A quick and easy recipe, we spend a minimum of time. The most important thing is to prepare and cut the vegetables. Lay them in a certain sequence, after an hour put them in sterilized jars. And bon appetit in winter!
Spicy eggplant caviar with garlic and paprika through a meat grinder - a simple recipe for the winter
Another easy recipe. It turns out delicious, eaten quickly!
Ingredients:
- eggplant - 1 kg
- tomatoes - 1.5 kg
- onion - 500 gr.
- bell pepper - 250 gr.
- garlic - 2 heads
- paprika - 2 tbsp. l.
- hot hot pepper - 1 pod
- sunflower oil - 150 ml
- vinegar - 60 ml.
- salt - 1 tbsp. l. with a slide
- sugar - 60-70 gr.
Cooking:
Pass all vegetables through a meat grinder, put in a large basin. Pre-peel the tomatoes, remove the seeds from the bell peppers. Mix everything well, add salt, sugar, butter and cook until tender, about 1 hour.
Garlic and hot bitter pepper are also crushed in a meat grinder. Add to the vegetable mass and boil everything to the desired density. Pour vinegar into the hot mixture and put paprika, an indispensable component in the preparation of vegetable dishes. Paprika greatly enhances the taste of the dish.
Boil for another 5 minutes.
We try. Fragrant caviar, with a rich smell of garlic, moderately spicy. Delicious, very tasty!
We lay out the hot mass in prepared jars, roll up. We store in a cool place.
Caviar for the winter from baked eggplant and vegetables in the oven
According to this recipe, baked eggplants acquire a unique taste, and this is precisely the value of this caviar.
Ingredients:
- eggplant - 2 kg
- tomatoes - 800 gr.
- onion - 800 gr.
- bell pepper - 800 gr.
- sunflower oil - 1/2 tbsp.
- salt - 2 tbsp. l. with a slide
- sugar - 60-70 gr.
- vinegar 9% - 1/2 tbsp.
Cooking:
Eggplant caviar will be much tastier if it is cooked from baked fruits.
- Eggplants, tomatoes, peppers wash and lay out on a wire rack. We pre-pierce the blue ones with a knife over the entire surface, as they tend to explode when strongly heated.
- We send the vegetables to the oven preheated to a maximum temperature of 250-280 degrees, and bake until fully cooked, about 40 minutes.
- Well-baked and charred vegetables are removed and cleaned.
- Cut the eggplant lengthwise and scoop out the pulp with a spoon.
- We clean the hot pepper from the skin, remove the stalks with testicles.
- Remove the skin from the tomato.
- Put all the pulp on cutting board, add and finely chop with a knife.
- Cut the onion into small cubes and fry in a pan in hot vegetable oil until soft. If you want a little bitterness in caviar, add finely chopped bitter pepper.
- Crush the garlic cloves with the flat side of a knife and finely chop.
- To the fried onion, add the baked chopped vegetable mass, salt, garlic, ground allspice. Simmer for 10 minutes, stirring thoroughly.
- We lay out the hot mass in jars, cover with lids and sterilize. Banks with a capacity of 0.5 l - 20 minutes.
- Roll up, turn over, wrap with a blanket, leave for a day, until completely cooled.
Just look how delicious and nutritious this dish is! Excellent preparation of eggplant for the winter.
Try this cooking method. I'm sure he won't let you down.
Eggplant caviar, like mushroom - you will lick your fingers
According to the recipe, eggplants can be passed through a meat grinder, but it will be better if they are cut into pieces, like mushrooms.
For cooking we need:
- eggplant - 5 kg
- dill - 350 gr.
- garlic - 300 gr.
- vegetable oil - 300 ml
- salt - 4 tbsp. l.
- vinegar 9% - 200 ml
Fried eggplant caviar for the winter with tomatoes and onions
Simple, classic recipe fried caviar. Main ingredients: eggplant and tomatoes. To enhance the taste and aroma, we will cook with onions, carrots, garlic and bell peppers. Be sure to add white roots, a mixture allspice, paprika, herbs. Hot hot pepper optional.
Ingredients:
- eggplant - 8 pcs.
- tomatoes - 4 pcs.
- onion - 2 pcs.
- bell pepper - 2 pcs.
- garlic - 2 cloves
- white roots - 200 gr.
- sunflower oil - for frying
- salt - to taste
- ground black pepper - to taste
Cooking:
- Soak eggplant in water for 15 minutes, then wash under running water. Cut off the stem and sepals. Peel, cut into small cubes 2 x 2 cm. Put in a bowl, sprinkle with salt and leave for 15 minutes, then squeeze hard.
- Carrots and white roots (parsnip - 50%, parsley - 25%, celery - 25%) are cut into thin slices, and then into strips, for roasting.
- Cut the onion into 4 mm thick plastics.
- In a frying pan, in hot oil, fry the root vegetables and onions until golden brown and soft.
- Add eggplant, fry until softened.
- Tomatoes are sweet and fleshy, we clean them from the stalks and wash them thoroughly. Cut, boil in a saucepan until softened and wipe through a colander to remove the skin and seeds. Pour the tomato mass into the pan and boil down to half the original volume.
- We remove the stalks with testicles from the bell pepper, cut into cubes 2 x 2 cm.
- Squeeze the garlic through a press.
- We send all the prepared components to the pan with onions and eggplant. Salt and pepper to taste. Simmer for 20 minutes.
- Eggplant caviar with tomatoes and onions is ready. Puree the mixture with a blender until smooth. For better storage for the winter, add vinegar or citric acid.
- We pack hot caviar in prepared glass jars, cover with scalded lids and sterilize at 100 degrees, jars with a capacity of 1.0 l - 40 minutes.
Based on this recipe, you can cook another very tasty option. Raw Ukrainian-style caviar with tomatoes and garlic. We will prepare it next time.
That's all for today. Choose your favorite recipes, make blanks, share with friends. Write in the comments, your opinion is important. See you!
Eggplant is one of the most common dietary vegetables, containing a lot of useful substances for the treatment of mainly the cardiovascular system and kidneys. Their presence in the diet is very important, because they remove cholesterol and normalize blood sugar. Eggplant caviar is the most rational way to cook these vegetables. Since the eggplant itself does not have enough taste, it is more logical to combine it with different vegetables and spices. Learn how to cook delicious and the most healthy eggplant caviar.
Eggplant selection
In order for the caviar to be without too much taste and bitterness, we need to understand how to choose the most suitable eggplants for it. Pay attention to the shape, it should be oblong. The skin should be shiny and dark blue in color. The surface of the eggplant should be glossy without various dimples and dents. If we see a crumpled skin in folds, this means that the eggplant has either been on the counter for a long time, or it is overripe. Such vegetables are generally unsuitable for consumption because they contain a large number of toxic solanine, which can cause severe poisoning of the body.
Ingredients for caviar
To make the caviar tasty and spicy, you should use as many vegetables as possible combined to taste. For this we need:
- eggplant (3 kg);
- onion (300 g);
- bell pepper (300 g);
- tomatoes (500 g);
- garlic (1 head);
- tomato paste (1 sachet);
- carrots (300 g);
- dried spices (dill, parsley, basil);
- ground pepper (a pinch);
- salt (to taste);
- sunflower oil (30 g).
eggplant preparation
In order for the caviar to turn out to be the most acceptable in taste and consistency, you need to follow a few simple and consistent methods of preparing eggplant:
- Wash vegetables with running water. Be sure to wipe dry with a towel. Wet eggplants are very inconvenient to peel, they have a smooth surface, so they will often slip out of your hands.
- Remove the peel with a vegetable cutter. regular knife this action will be many times longer, while the vegetable cutter cleans much more economically.
- Peeled eggplant cut into cubes about two centimeters wide. You can use a special combine to speed up the process. To quickly chop the eggplant with a knife, first cut it in half, then cut each half lengthwise into two parts. Without separating the halves, we try to cut them vertically and get five long strips. These strips remain to be crushed to the required size.
- Fill the eggplant with water. Be sure to salt the water and leave for half an hour. This is necessary to get out all the bitterness and solanine. It is advisable to change the salty liquid every ten minutes. It dissolves all unnecessary substances and acquires dark brown color. If the eggplant is not soaked, then there is a high chance of a bitter taste after the cooking stage.
- Wash vegetables after soaking clean water and stew. Eggplant should be stewed in a pan with a closed lid for about half an hour over medium heat. To prevent the vegetables from burning, stir them often and add a little water. Transfer the cooked eggplants to a large pot, leaving room for other vegetables.
Preparing other vegetables
Let's start with the bow. It is desirable to have large onion, because it is faster to prepare it for frying. We clean the onion from the peel, rinse with water. We also rinse the board with water so that our eyes do not water, and chop the onion finely enough.
After we take on the bell pepper. We get rid of the tails, take out the core with seeds. Rinse with water and similarly finely cut. Peppers can be used both green and yellow, and red.
We put the saucepan on the fire and pour in the sunflower oil. Saute chopped onions, peppers and carrots together. As soon as we see that the vegetables have acquired a golden crust, add the tomatoes and a bag of tomato paste. Simmer over low heat for about thirty minutes. At the same time, do not forget to add salt, chopped garlic, Bay leaf, a pinch of ground black pepper, if possible, dried basil and dill with parsley. Vegetables should become soft and look like a homogeneous mass as much as possible. During the extinguishing, it will also not be superfluous to periodically add water.
Combining eggplant with vegetables
Add the prepared vegetable mass to the pan with eggplant, mix and put on fire, simmer for no more than ten minutes. Eggplant at this time will absorb the flavors of vegetables, and our caviar will be ready. It can be consumed immediately with any side dish. If you want to preserve caviar, then for this we sterilize the jars, put the vegetable mass in them, and roll them up well. Boil ready-made jars with eggplant caviar in water for at least ten minutes. After that, the banks should be placed in convenient location, turning upside down, that is, the lid down. After a couple of days, you can move them to a dark and cool place.
As we can see, it is very simple to cook eggplant caviar on your own. It is only necessary to strictly adhere to the rules of our recipe. And in this case, the most delicious and fragrant eggplant caviar will become a worthy dish on every table.
To prepare delicious eggplant caviar for the winter, you will need not only blue ones. In addition to them, other ingredients are also needed. At the same time, there are so many recipes that everyone can choose for themselves. optimal combination vegetables and their consistency in the finished mass. "Popular about Health" will recommend to its readers how to cook eggplant caviar at home. It can be either a homogeneous twisted mass, or a composition of separately cut and fried cubes. We choose any recipe to our liking and prepare a delicious platter for the winter, which, moreover, is incredibly healthy!
Eggplant caviar at home classic
We prepare a set of products:
1 kg blue;
- 0.5 kg of zucchini;
- 10 grams of salt and sugar;
- 70 ml of vegetable oil;
- 30 grams of tomato paste;
- black pepper, bay leaf.
Eggplant must be left sliced so that they release bitterness. Grind them into slices, semicircles, add salt and leave for 25 minutes. Drain the resulting water, chop the vegetables into cubes.
Peel the zucchini and also chop the flesh into cubes. Together with eggplant, send zucchini to a heated pan, salt, add sugar and black pepper, bay leaf. Simmer under covered lid for 10 minutes. Ready caviar can be served hot or cold. For harvesting for the winter, decompose the boiling mass into jars, previously sterilized. Roll up and turn over until completely cool.
How to cook caviar with eggplant and apples?
This dish is characterized by a delicate taste and piquant aroma of apples with added spices. We will need:
1 kg of eggplant;
- 200 grams of onion;
- 300 grams of apples;
- 50 ml of vegetable oil;
- 20 grams of sugar;
- 30 grams of salt;
- 30 ml of table vinegar;
- a small pinch of cinnamon and nutmeg.
Wash eggplant, cut lengthwise into two halves, brush vegetable oil and put in the oven for a few minutes. This will make them soft.
At this time, peel and fry the diced onion. Combine the blue ones and onions in a saucepan, salt, add spices and sugar. Simmer for 10 minutes, then add to total mass diced apples.
Simmer for 10 minutes, add vinegar at the end. Arrange the finished caviar in sterilized jars and cork. It can be served hot or cold to the table with the main side dish of potatoes, buckwheat or as a light vegetable snack.
Delicious eggplant caviar recipe
To in living conditions To prepare this version of caviar, you will need the following products:
3 kg eggplant;
- 1 kg of carrots;
- 2 kg tomato;
- 0.5 kg of onion;
- 1 head of garlic;
- 300 ml of vegetable oil;
- 2 pods of hot pepper;
- 100 ml of table vinegar;
- salt.
First you need to prepare the eggplant. Rinse, dry with a towel, and then whole, without cutting, put in the oven for 20-25 minutes at 150 degrees. This time will just be enough to prepare the other ingredients.
Rinse the carrots well, peel, cut into strips or grate on a coarse grater. Chop garlic cloves into small pieces. Finely chop the onion. Put all the vegetables in a preheated pan, fry, stirring until golden brown.
Transfer to another saucepan, now you can do the tomatoes.
Wash the fruits, make small cuts, send for a few minutes in boiling water. This will quickly remove the skin from the tomatoes. Whisk them in a blender. It's time to take the eggplant out of the oven. Let them cool down a bit and cut into cubes. Grind the pepper.
Send all vegetables together in a blender, except for tomatoes. Put them on fire and cook until boiling. After that, send the eggplant mass to a boiling tomato, add salt, mix. For cooking, it is advisable to choose a pan or stewpan with a thick bottom and walls so that the delicate texture does not burn.
Cook caviar for 40-45 minutes, remembering to stir regularly. After that, add the garlic, after 10 minutes, pour in the vinegar, stirring constantly. The whole cooking process, as you can see, takes about an hour and a half. It turns out a very delicate, homogeneous texture.
Ready-made caviar can be rolled up for the winter, poured into sterilized jars and wrapped for a day before cooling down.
Eggplant caviar with bell pepper
To serve a fragrant vegetable snack to the table, you will need the following ingredients:
3 kg of young blue ones;
- 3 kg tomato;
- 1.5 kg of bell pepper;
- 1 kg of onion;
- salt and black ground pepper.
There is not much vegetable oil in this recipe - mostly just for frying. onion. Other vegetables do not need to be fried, stewing is enough.
Wash all vegetables. Send eggplant whole in the oven for 20-30 minutes until they are soft (you can check with a knife or fork). Chop the onion very finely, fry in a pan. Pass eggplant through a meat grinder.
In another saucepan, combine onions with blue ones, add pepper twisted through a meat grinder. Place the tomatoes in boiling water for a couple of minutes, remove the skin, and send the pulp to the bulk. Caviar will be cooked for about 40-45 minutes, all moisture should be completely evaporated from it. At the end of the stew, add salt and pepper. Do not forget to stir the caviar along the bottom, as it burns very easily.
Only boiling caviar can be rolled into jars for the winter, but serve both warm and cooled to the table. Bon appetit!
You will definitely succeed delicious caviar as long as you follow the recipe exactly.
