Homemade eggplant caviar. Eggplant caviar - the best recipes
Posted on July 5, 2017Eggplant caviar tasty and hearty meal which many people prepare for the winter more than one can.
This caviar is loved by both adults and children. And the strangest thing is that almost everyone cooks it, and each family has its own recipe for cooking. One likes more spicy caviar others do not eat unless it is slightly sour. So the recipes are just a mountain.
Eggplant caviar is good both in a bunch and as a separate dish, I think that everyone has tried this dish with bread at least once. simple eggplant great option for a quick bite.
The recipe involves the use of hot peppers and garlic. This caviar recipe allows you to make a spicy caviar that can compete with adjika in terms of spiciness. Very good snack both for first courses and for strong drinks.
Ingredients:
- Eggplant 3 kg.
- Tomatoes 1.5 kg.
- Hot pepper 2 pcs.
- Garlic 2-3 heads (preferably a new crop).
- Salt 1.5 tablespoons.
- Sugar 200 grams.
- Vinegar 1 cup.
- Vegetable oil 2 tablespoons.
- Lavrushka 3-5 leaves.
- Ground allspice to taste.
Cooking process:
1. Sort the eggplants, wash them, cut off the tails and butts. Cut into slices and then into cubes.
2. Place the sliced eggplants in a deep bowl, sprinkle with plenty of salt and mix. Leave the eggplant for a while in the salt. Eggplants need to lie down in salt for some time so that they let the juice out and excessive bitterness is gone from them.
3. My tomatoes and remove the skin. It will be easier to do this if you make a cross-shaped incision at the top and pour over them boiling water. Leave in boiling water for 3-4 minutes, then drain the water and throw the tomatoes into cold water. From the temperature difference, the skin will be removed much easier.
4. After the tomato, let's deal with garlic and peppers. We clean the garlic, and cut the tails from the pepper.
5. If there is a desire to make eggplant caviar too spicy, then do not remove the pepper seeds. And if you remove the seeds, the caviar will turn out to be not so sharp, since all the bitterness is concentrated in the seeds.
7. We shift the resulting mass into a cauldron or pan with a double bottom. Add salt, sugar, the rest of the ingredients except eggplant.
8. Put on fire and start cooking for 15-20 minutes, stirring occasionally.
9. After 15-20 minutes, the tomato will boil down and eggplants can be added. Simmer everything together for another 15-20 minutes.
10. While the eggplants are cooking, prepare jars for receiving eggplant caviar. They need to be washed well with soda and sterilized.
11.After 20 minutes heat treatment eggplant caviar ready and it can be laid out in jars and closed with lids. After turning it upside down, wrap it up and let the jars cool for a day.
12. Then we turn the banks to their normal position and observe them for 2-3 days. If everything is in order, we transfer jars of eggplant caviar to the pantry for further storage. It is better to store in a cool place.
The caviar is ready to bon appetit.
Eggplant caviar classic recipe
IN classic recipe pepper is no longer used hot and garlic is present here only for flavor. So if you are not a fan of spicy, this recipe will certainly appeal to you. Especially when you enjoy its taste in winter.
Ingredients:
- Eggplant 2 kg.
- Tomatoes 1.5 kg.
- Onion 600-700 grams.
- Carrot 1 kg.
- Bulgarian pepper 1 kg.
- Garlic 1 medium head.
- Salt 3 tablespoons.
- Sugar 1 tablespoon.
- Vegetable oil 300-400 grams.
- Vinegar 3-4 teaspoons.
Cooking process:
1. Let's start cooking with eggplant processing. They need to be sorted out to choose only the most ripe whole without signs of damage. Cut off buttocks and ponytails.
2. Cut the eggplant into cubes. Place in a bowl, add salt and mix well. Leave the blue ones in salt for 30-40 minutes. During this time, they will give juice and get rid of their own bitterness.
3. Next, let's take on the tomatoes, if desired, you can remove the skin from them. How to do this is described in the recipe above. And if you do not want to remove the skin, you can not do this, there is nothing wrong with that. We cut the tomatoes and cut them so that they can be scrolled in the meat grinder in the future.
4. Clean my peppers from tails and seeds. Cut into pieces so that it would be convenient to grind them.
5. You can simply chop the garlic finely, or you can use a press. You can simply grind together with pepper in a meat grinder. There are also no restrictions here.
6. You can do this with carrots, you can also grate it into a meat grinder.
7. Finely chop the onion.
8. Almost all products are ready to start cooking caviar, we will prepare the rest of the products in the process.
9. And so all those vegetables that were ground in a meat grinder are put into a saucepan, with the exception of garlic. Place the saucepan on the stove and bring the mixture to a boil, stirring occasionally. Cook on a steady boil for 15-20 minutes.
10. Squeeze the eggplants from the juice with a sieve and throw them into the boiling tomatoes. Mix well.
11. Add garlic, vegetable oil, salt, sugar. Bring to a boil and cook for 10-15 minutes.
12. After 15 minutes of boiling the eggplant, add vinegar to the pan, cover with a lid and simmer for another 5-7 minutes.
13. While the eggplant is stewing, you can prepare jars. And in already sterilized jars we will lay out eggplant caviar directly from the pan. As they say, piping hot.
14. We cover the jars with sterilized lids and twist them with a special key.
15. Turn the jars upside down and let them cool completely. Then it will be possible to transfer the eggplant caviar to a storage place.
Bon appetit.
Homemade eggplant caviar
This recipe can be used as a preparation for the winter and just eat right away. According to this recipe, I cook caviar in order to eat it right away. Since my household members constantly ask her to cook it as soon as eggplants begin to appear on the beds.
Ingredients:
- Eggplant 1.5 kg.
- Tomatoes 1.5 kg.
- Onion 1 kg.
- Carrots 250 grams.
- Sweet pepper 250 grams.
- Garlic 5-6 cloves.
- Dill, parsley and black pepper to taste.
- Salt 2 tablespoons.
- Sugar 1 tablespoon.
- Vegetable oil 450.
Cooking process:
I cook this caviar like the rest in a cauldron. It has thick walls and everything in it is fried evenly due to the fact that all the ingredients are evenly heated.
1. Peel and cut the onion into cubes.
2. Grate carrots.
3. Cut the eggplant into cubes.
Peeling the eggplant is optional, but it's up to you. Some are not satisfied with the skin, as it gives a slight bitterness. For this recipe, I don't peel the eggplant.
4. Peel the pepper from seeds and tails. Cut into small strips.
5. I cut the tomatoes arbitrarily, but in small pieces.
6. I pour oil into the cauldron and put it on fire. When the oil is hot, fry the onion. Then carrots.
7. Next comes eggplant. I fry eggplants with carrots and onions for 5-10 minutes over medium heat.
8. After 10 minutes, I throw in the bell pepper. It is also unforgettable to stir this whole story from time to time.
9. While the pepper is stewed, I have time to process the garlic. I pass it through the press and finely chopped greens.
10. I throw greens along with garlic and tomatoes. Also at this stage, be sure to add sugar, salt and allspice.
11. It remains to withstand the caviar on the stove for exactly 10 minutes and remove the heat completely. I leave the caviar on the stove until it cools completely and only then serve it on the table.
Bon appetit.
How to cook eggplant caviar in a blender
The recipe is pretty simple. You can cook with a blender or meat grinder. It turns out something like, but only from eggplant.
Ingredients:
- Eggplant 1 kg.
- Tomatoes 300 grams.
- Carrots 250 grams.
- Onion 100-130 grams.
- Garlic 3-4 cloves.
- Vegetable oil 3-5 tablespoons.
- Salt, sugar, black pepper to taste.
- Dill, parsley, cilantro also to taste.
Cooking process:
1. Onion cut into half rings.
2. Grate carrots.
3. Peel the eggplant, cut into cubes.
4. Remove the skin from the tomatoes. Cut into cubes.
5. Pass the garlic through the press.
6. Finely chop the greens.
7. Pour oil into a cauldron, heat up, fry onions and carrots.
8. We throw eggplant cubes to them. Fry them until soft.
10. After a while, add finely chopped greens and garlic, salt, sugar and pepper. Mix and fry for 5 minutes.
11. Let the caviar cool down a bit. Then transfer to a bowl and use an immersion blender to grind all the ingredients to a puree.
12. If there is no blender or simply do not recognize it, you can use a meat grinder. All fried ingredients in small portions pass through a meat grinder.
13. Transfer the resulting eggplant caviar to a saucepan, cover with a lid and put in the refrigerator. Let it brew and soak in its aromas.
14. Also, this caviar can be laid out in jars and screwed with lids. Only if you close the caviar for the winter, after you get the puree, put it on the stove, bring it to a boil, add a tablespoon of 9% vinegar, boil for 2-3 minutes. Then it will be possible to lay out the caviar in jars and twist the jars with lids.
Multicooker caviar recipe
Today, there is a slow cooker in almost all homes, but few people know that in a slow cooker you can also cook delicious eggplant caviar. The truth is not in a small amount, but you can and why not cook. Caviar turns out no worse than if it is cooked in the classical way.
Ingredients:
- Eggplant 3-4 pcs.
- Onion head 1-2 pcs.
- Tomatoes 4-5 pcs.
- carrots 2-3 pcs.
- Sweet pepper 3 pcs.
- Garlic 2-3 cloves.
- Vegetable oil 70-100 grams.
- Salt, sugar, allspice to taste.
Cooking process:
1. Pour a little oil into the slow cooker and fry the onion.
2. Add and fry grated carrots with onions.
3. Cut the eggplant into half rings. And add to the bowl after the carrots are fried.
4. When the eggplants become soft, you can add finely chopped tomatoes and chopped bell peppers.
5. Turn on the extinguishing mode for 1 hour under a closed lid.
6. After an hour, add finely chopped garlic, salt and sugar. Set a timer for 10-15 minutes.
7. At the end of cooking, let the caviar cool down and you can serve it on the table.
8. Also, if desired, it can be passed through a meat grinder or pureed with a blender.
The recipe is over. Eggplant caviar in the microwave is ready to enjoy.
Eggplant caviar recipe from Ilya Lazerson
Bon appetit.
Any housewife stocks up on conservation for the winter to please loved ones with cucumbers, tomatoes, lecho or eggplant caviar. After all, not a single feast or just lunch is complete without such goodies.
Cooking caviar from zucchini and eggplant, with mushrooms, with garlic is quite simple, and if, moreover, vegetables are grown on it in your garden, then you get doubly pleasure from it.
The only nuance that must be observed when seaming is the proportions and processing technology so as not to get unpleasant “surprises” in the form of a torn cover or mold in winter. But if you are not doing this for the first time and always follow the same proven recipe, this should not happen.
A simple way to cook caviar is to prepare necessary products, slicing, roasting and, finally, in joint stewing. The process is not difficult, but laborious. If this is your first time, try making half a serving.
- little blue ones - 4 kg;
- tomatoes - 3 kg;
- carrots - 2 kg;
- onion - 1 kg;
- oil - 350 ml;
- vinegar - 130 ml;
- salt - 3 tsp
Preparation: 4 hours. 
Calories: 121 kcal / 100 g.
Wash the blue ones, remove the skin and cut into half rings. Put in a large bowl and salt, cover and leave for two hours. This procedure is required: all the bitterness will come out of the vegetable. 
Washed tomatoes cut into slices, it is better to take overripe as in tomato juice. Pass them through a sieve to remove the skin.
Peel the carrots and onions and chop them into strips. Pour oil into a saucepan and fry these vegetables until completely soft. 
Drain the liquid from the eggplants, rinse them in water from salt and twist them in an electric meat grinder. Transfer the fried onions and carrots to a separate container, and throw eggplant porridge into a saucepan. Sauté until translucent, stirring constantly to prevent burning.
Take a cauldron, put all the prepared foods into it, pour in the remaining oil, salt, mix thoroughly and simmer for an hour and a half. 
Spread the caviar in sterilized jars, roll up metal lids and wrap in a warm blanket, setting upside down. Lower the cooled preservation into a dark, cool basement or put it in the pantry. 
Caviar from zucchini and eggplant for the winter
The combination of several vegetables in one dish always gives a positive result. This also applies to the preparation of caviar from zucchini, eggplant, sweet pepper and tomato paste. This dish is perfect as an addition to porridge, meat or just a snack on bread.
- zucchini - 550 g;
- eggplant - 450 g;
- carrot - 300 g;
- onion - 400 g;
- tomato paste - 250 g;
- oil - 150 ml;
- vinegar - 3 tbsp. l.;
- salt;
- pepper - 6 pcs.
Preparation: 2 hours.
Calories: 132 kcal / 100 g. 
We clean blue ones and zucchini. Try to remove as thin a layer of vegetable as possible to get more output. Cut into equal cubes and put in large saucepan together.
Peppers, carrots and onions are also cleaned. IN cast iron pan pour out the oil. We rub the carrot. Chop the onion and pepper into cubes. Fry the carrots first, and after ten minutes add the onions. When the vegetables are equally soft, put Bell pepper.
Squeeze the softened mixture of zucchini and eggplant with the palm of your hand and add to the rest of the vegetables in the pan. We carefully mix everything, simmer for forty minutes, without leaving the stove. Posting tomato dressing, salt, vinegar and sugar. Cover with a lid and continue cooking for twenty minutes.
We put glass jars in a baking sheet, fill it halfway with water and send it to be sterilized in an electric oven for seven minutes. If there is room left, you can also put iron covers on the side.
We take big spoon or a mug and distribute the finished caviar in a container. We cork immediately with lids, wrap it with a warm old coat or blanket and leave it. 
Delicious eggplant caviar for the winter without sterilization
Canned caviar without sterilization practically does not differ in taste from sterilized caviar. Only heat treatment passes somewhat faster, and many housewives are sure that some of the nutrients remain in the vegetables.
- little blue ones - 5 pcs.;
- pepper - 4 pcs.;
- oil - 4 tbsp. l.;
- salt - 2 tsp;
- vinegar - 1 tbsp. l.;
- tomatoes - 450 g.
Preparation: 1 hour.
Calories: 123 kcal / 100 g. 
My tomatoes and cut in half. Cut the center out of the pepper and chop it into strips. We cut the blue ones into medium cubes, you can not peel off the peel. It is better to use small young vegetables so that the seeds inside are small.
We turn on the electric meat grinder and twist all the prepared vegetables except eggplant. The resulting liquid mass is put on the stove to cook.
We put the eggplant in a sieve and blanch in boiling water for no more than two minutes. Lay out on a towel to dry.
Pour oil into a saucepan and fry the steamed vegetables in batches. You can post everything at once, but it will take more time.
We combine the tomato part of the caviar with the eggplant, pour in the vinegar, add some salt, knead and simmer for ten minutes.
We lay out the resulting dish in sterile jars, wrap it with newspaper or any paper and put it in the pantry. You don’t have to worry that the jars will explode, caviar according to this recipe can be stored until the summer, if, of course, it remains. 
How to cook baked eggplant caviar for the winter
Often, baked eggplants are used to prepare caviar, the taste is somewhat different than that of fried ones, but no worse.
- little blue ones - 1 kg;
- carrot - 450 g;
- onion - 450 g;
- pepper - 250 g;
- salt - 2 tsp;
- vinegar - 3 tbsp. l.;
- tomato sauce - 200 ml.
Preparation: 1.5 hours. 
Calories: 119 kcal / 100 g.
At the beginning, we thoroughly wash the blue ones, wipe them with a towel, remove the stalks and put them on a baking sheet, but not too close to each other. It is better to do several visits. We turn on the electric oven at 150 ° C and bake the vegetables for thirty minutes.
We wash the carrots well, clean them with a metal scraper, so there will be less waste. Remove the husk from the onions and chop into cubes. Cut the pepper in half and remove the leg with grains, cut into cubes.
Pour all the oil into a thick frying pan and sauté the chopped vegetables. Order: onion, carrot, pepper.
Cool the baked eggplant and chop into cubes, place in a blender bowl and grind into puree. Put the resulting mushy mass to the fried vegetables, add homemade tomato sauce, salt and sugar. Mix thoroughly and simmer for forty minutes. 
At the end, pour in the vinegar, stir again and spread in glass containers prepared in advance, roll up with lids, turn over and wrap to keep warm for some time.
Eggplant caviar with garlic in a slow cooker for the winter
Preservation for the winter can be prepared not only in a cauldron on the stove, but also with the help of a kitchen appliance. The disadvantage of this method is that large volumes will not work immediately. But if you have a small family and you don’t need much, this is the most suitable recipe.
- little blue ones - 2 pcs.;
- tomato - 4 pcs.;
- garlic - 2 pcs.;
- pepper - 2 pcs.;
- onion - 2 pcs.;
- carrot - 1 pc.;
- vinegar - 0.5 tbsp. l.;
- salt;
- oil - 3 tbsp. l.
Preparation: 1 hour.
Calories: 124 kcal / 100 g. 
Wash and dip whole tomatoes in boiling water for two seconds, take out, immediately remove the peel and put in a saucepan. Peel eggplant, onion, sweet pepper, garlic and carrots. We turn on the unit in the frying mode and pour in the oil.
We chop all vegetables into cubes of the same size. Sprinkle blue ones with salt and do not touch for twenty minutes. 
Peppers, onions and carrots are laid to fry in the bowl of the appliance. Puree the tomatoes with a blender. If it is not there, then grind through a sieve or twist in a meat grinder.
Add squeezed blue ones, tomato juice and salt to the slow cooker. Stir, switch to the extinguishing mode, close the lid of the device and leave for thirty minutes. Seven minutes before completion, add garlic and vinegar, mix.
We spread the finished eggplant caviar in a sterilized container and tightly close the lids. 
The best recipe for eggplant caviar with mushrooms for the winter
Preservation of vegetables and freshly picked wild mushrooms is very tasty and satisfying. If you have such an opportunity, cook caviar according to this recipe, you will not regret it.
- blue ones - 600 g;
- onion - 300 g;
- tomato paste - 100 g;
- chanterelles - 450 g;
- oil - 250 ml;
- salt;
- vinegar - 4 tbsp. l.;
- carrot - 200 g.
Preparation: 3 hours. 
Calories: 149 kcal / 100 g.
Pour the mushrooms collected the day before hot water and thoroughly wash from dirt, sand and leaves. We wash the chanterelles in several waters and cook with one onion for an hour and a half. The first fat after boiling is better to drain.
We chop the eggplant into bars, add some salt and leave. We clean the remaining vegetables and chop them into cubes or bars like little blue ones.
Pour vegetable oil into a saucepan, throw in onions and carrots and sauté until golden color. Add the blue ones and simmer for seventeen minutes, carefully mixing. 
We discard the finished mushrooms on a sieve, decant well and put them in a saucepan with the rest of the vegetables. Stir, add vinegar and simmer the caviar for forty minutes, closing hermetically with a lid.
We distribute in glass sterile jars and roll up the lids. If you like spicy caviar, add a chopped hot pepper pod at the end.
- For tasty caviar, only elastic vegetables with a smooth surface are suitable. Sluggish or spoiled can only spoil the cooked dish; they are not suitable for preservation.
- The peel of the blue should have a rich purple hue. If it is brownish, then this is a sign of an old vegetable.
- Too large fruits are also not suitable, perhaps they were grown on growth stimulants or overexposed in the garden, and they are overripe.
- Saturated green color eggplant inside shows great content corned beef. Such a vegetable is not suitable for food.
Happy conservation!
In the next video - another recipe for eggplant caviar.
Peeled onion and bell pepper, freed from seeds, cut into cubes.
Add the peeled carrots, grated on a coarse grater, to the onion and bell pepper.
Pour half the vegetable oil into the pan, put the squeezed eggplants. Saute eggplant over medium heat, stirring occasionally, until soft (about 10 minutes).
Put the eggplant in a saucepan, pour the remaining oil into the pan and put onions, peppers and carrots. Saute vegetables over medium heat until soft (5-6 minutes), stirring occasionally.
Add diced to skillet fresh tomatoes, mix everything, fry everything together for 5-6 minutes, stirring occasionally.
Put the vegetables from the pan into the pan to the eggplant, mix.
Mix everything and simmer eggplant caviar for 15 minutes over low heat, stirring occasionally. At the end of the stew, add chopped garlic and pour in the vinegar. Mix everything and simmer for another 5 minutes.
Further, the caviar can be left in this form, or you can puree it with an immersion blender. We love to leave vegetable bits. Arrange the caviar in sterilized jars.
Screw the jars with sterilized lids, turn over and place under the "fur coat" until completely cooled.
Enjoy your meal!
Eggplant caviar for the winter is a real hit among blanks. Easy to prepare from available products, this is both a wonderful appetizer and a side dish, and guests are not ashamed to serve it - they will be satisfied and ask for more additions. Whatever eggplant caviar is for the winter! And sweet, and spicy, and with the addition different vegetables, fruits and berries, in the form of small chopped pieces or completely in the form of gruel, from baked, fried, stewed, boiled eggplant and vegetables. In a word, there are so many recipes for eggplant caviar that it is simply impossible to resist and not prepare at least a few jars for testing. So there is no need to deny yourself such pleasure, and therefore before you, our dear hostesses, experienced and beginners, eggplant caviar for the winter. More precisely, the recipes for its preparation. Don't waste your time, choose any that you like.
Recipes with photos of eggplant blanks
Eggplant caviar "Mom's favorite"
Ingredients:
5 kg eggplant,
3 l mashed ripe tomatoes,
2 hot peppers
2-3 large cloves of garlic
2 bunches of parsley and dill,
1 tsp 70% vinegar.
Cooking:
Wash the eggplant, cut into thin circles, salt and leave for 2 hours to release the bitterness. Then squeeze, rinse from salt and pass through a meat grinder. Add 3 liters of pureed tomatoes to them and cook everything together for 20 minutes. Then add to this fragrant mass finely chopped hot pepper, divided into slices and peeled garlic, passed through a meat grinder or press, chopped greens and cook for 10 minutes. 3 minutes before the end, add vinegar to the caviar, just do it carefully, let it boil and pour the hot caviar into sterilized jars, wrap it warmly and leave to cool. Then send it to the cellar for storage.
Why do you think eggplants are affectionately called "little blue" despite the fact that they are more purple than blue? It just so happened: “blue” and “blue”, their taste has not changed from the name. In general, eggplants are black, and yellow, and brown, and white as snow. Moreover, and different shapes- round, and also similar to a cylinder or pear-shaped.
Eggplant caviar for the winter "Autumn Gold"
Ingredients:
1 kg eggplant,
500 g onion
300 g tomatoes,
150 ml vegetable oil,
salt - to taste.
Cooking:
Select strong eggplants with a shiny skin, remove the stalks from them and bake in the oven over low heat. Then cool, cut lengthwise, separate the skin from the pulp, which is then finely chopped. Finely chop and fry vegetable oil onion. Dip the tomatoes for a few minutes in boiling water, remove the skin from them and, finely chopped, fry in vegetable oil. When everything is ready, mix these ingredients together and simmer until done. Rub the garlic passed through the press with salt and vinegar, season the finished caviar with this mixture, mix everything, put it in sterilized dry jars and roll it up. store finished product in a cold place, of course, allowing it to cool completely before that.
Eggplant caviar with plums
Ingredients:
1 kg eggplant,
500 g plums,
5 tomatoes,
3 bell peppers
1 onion
3 cloves of garlic
100 ml vegetable oil,
1 st. l. apple cider vinegar
1 st. Sahara,
salt, black ground pepper- taste.
Cooking:
Wash the eggplants, cut off the stalk, cut in half lengthwise and arrange the halves cut side up on a baking sheet. Salt lightly and drizzle with vegetable oil. On another baking sheet, lay all the vegetables whole. Onions can be put directly in the husk, just cut it into two parts and lay cut side up. Just like the eggplant, drizzle the vegetables with vegetable oil and bake everything in the oven until tender over medium heat. Wash the plums, remove the spoiled ones, if they accidentally come across, cut in half, remove the stone and pass through a meat grinder. When the vegetables are cooked, wait for them to cool and remove the husk from the onion. Pass all the vegetables through a meat grinder, combine all the ingredients except vinegar, and put the dishes in which the caviar will be cooked on the fire. By the way, about the dishes. aluminum utensils do not recommend using when cooking eggplant caviar. It is much more convenient to cook it in deep frying pans with high sides, and it is even better to use a cauldron, then the caviar will certainly not burn and retain its taste and aroma. When the mass boils, reduce the heat and do not forget to stir it regularly. 3-5 minutes before readiness, pour vinegar into the caviar, mix well and spread the finished hot caviar in pre-sterilized jars. Roll them up with boiled and dried lids, let the jars cool and put them away for storage.
You, of course, noticed that each recipe indicates the necessary for proper cooking dishes number of ingredients. However, many experienced housewives they have become so accustomed to cooking eggplant caviar that they take the ingredients by eye. So, according to their advice, if you want your caviar to be sweet, add more carrots and onions. If you like sour caviar, then put more tomatoes, but remember that if you add too many tomatoes, the caviar will turn out to be thin and too sour.
Eggplant caviar "Laughter"
Ingredients:
1 kg eggplant,
1 kg carrots
1 kg of onion
3 kg of tomatoes,
1 kg bell pepper,
700 ml vegetable oil,
500 g sugar
1 st. l. vinegar,
salt - to taste.
Cooking:
Fry the peeled and finely chopped eggplants in vegetable oil, put them in a bowl for preparing caviar. Then fry grated carrot and chopped onion, chopped pepper and put the fried vegetables to the eggplant. From fried, baked or stewed eggplant and vegetables, caviar is more fragrant and unusually tasty. Pass the tomatoes through a meat grinder and pour over the vegetables with the resulting tomato mass. Add sugar, salt, vinegar and cook the caviar, covered, stirring regularly, for 1 hour. After that, lay the hot finished caviar in sterilized jars and roll up the lids.
It may seem strange to you, but in Azerbaijan, eggplants are called "demyanki", allegedly in honor of a man named Demyan, who first brought this unusual fruit to their country. Well, who would doubt - they are ours, Russian eggplants, whatever you call them!
Eggplant caviar for the winter "Southern motives"
Ingredients:
3.2 kg eggplant,
800 g tomatoes,
800 g onion,
600 g sweet bell pepper,
500 ml vegetable oil,
50 g greens
1.5 st. l. salt,
2 tsp Sahara,
1 tsp ground black pepper.
Cooking:
Cut the selected ripe and washed eggplant into circles and blanch them in boiling water for 15 minutes. Peel the sweet pepper from the seeds and, cut into strips, blanch for 5 minutes. Cut the onion into rings, and chop the greens. Fry eggplant and onion in a pan with vegetable oil until golden brown. Pass all prepared vegetables through a meat grinder, add herbs, sugar, salt, mix thoroughly and heat to 90ºС, stirring constantly. At the end of cooking, add spices. Stir again and place the hot mass in sterilized jars. Banks, by the way, must also be hot. Sterilize jars for 90 minutes small fire, making sure that the caviar boils quietly, and roll up with sterilized lids.
Eggplant and zucchini caviar for the winter "Meeting in November"
Ingredients:
500 g eggplant,
500 g zucchini,
300 g tomatoes,
200 g onion
vegetable oil,
salt, pepper - to taste.
Cooking:
Cut the eggplant and zucchini into circles, fry in vegetable oil, let cool, and then chop finely. Separately fry the tomatoes and onions. Combine all the vegetables and mix, add salt, ground black pepper to taste and bring the mass to a boil. After that, carefully place the hot caviar in sterilized jars and sterilize: 0.5 l jar - 75 minutes, 1 l jar - 100 minutes. Roll up the jars with lids, let cool and store with the rest of the blanks.
Eggplant caviar with apples "Khutoryanka"
Ingredients:
1 kg eggplant,
1 kg of tomatoes,
500 g onion
500 g sweet bell pepper,
1 hot pepper
3-4 sweet and sour apples,
500 ml vegetable oil,
salt, sugar, ground black pepper - to taste.
Cooking:
Cut all vegetables into equal-sized pieces. In a deep frying pan with vegetable oil, first stew the onion, then add sweet peppers, tomatoes to it, close the lid and continue to simmer, stirring occasionally. When the liquid in the pan decreases, add eggplant to the vegetables and simmer with them for 20 minutes. For a spicy-sweet taste, add whole hot peppers and rubbed on coarse grater apples. Make sure that when extinguishing hot pepper didn't burst. Simmer everything together for another 10 minutes, and then add salt, sugar and spices to taste. Do not forget to take out the bitter pepper, it has already given the caviar the sharpness it needs. caviar transfer to jars with a capacity of 1 liter and sterilize them for 10-15 minutes, then roll up the lids, boiled in advance.
An interesting fact: in the summer, the inhabitants of Palermo traditionally arrange the eggplant Olympics. The best chefs come there to show off their talents and unusual dishes from eggplant. Their dishes, no doubt, deserve respect, but something tells us that our eggplant caviar for the winter, prepared by our hostesses, would take the most honorable place there.
Caviar "Please to the table"
Ingredients:
1 kg eggplant,
2 tomatoes
1 onion
100 g green gooseberries.
1 sour apple
1 bunch cilantro
2 cloves of garlic
4 tbsp. l. vegetable oil,
1 tsp salt,
1 st. l. Sahara.
Cooking:
Wash the eggplant, peel, cut into circles and dip in salted boiling water for 15 minutes. Chop the onion and fry in vegetable oil for 10 minutes. Peel the apple and grate on a coarse grater, chop the washed gooseberries with pre-cut tails using a blender. Pass the tomatoes along with the eggplant through a meat grinder. Put all the prepared ingredients in a saucepan and cook for 15 minutes. Then add salt, sugar and cook for another 5 minutes. Next, add finely chopped cilantro, garlic passed through a press to the total vegetable mass and cook for another 5 minutes. Arrange the finished caviar in sterilized jars and roll up the lids.
Sliced eggplant caviar "Vegetable fantasies"
Ingredients:
4-5 eggplants,
2 bulbs
1 carrot
¼ head of cabbage
4 tbsp. l. topped with tomato paste,
⅓ hot pepper,
1 head of garlic
vegetable oil,
sugar, salt - to taste.
Cooking:
Fry finely chopped onions and grated carrots in vegetable oil, add finely chopped cabbage to them, simmer everything for 15-20 minutes, then add eggplants peeled and cut into small cubes, tomato paste, add some water and continue cooking for another 20 minutes. Lastly, add hot pepper and garlic passed through the press to the main mass and simmer everything until tender. You can adjust the taste of caviar yourself by adding salt or sugar to taste, or maybe you don’t need either one or the other. Arrange hot caviar in sterilized jars and roll up with sterilized lids. When it cools down, store it in a treasured pantry.
By the way, anyone who considers eggplant a vegetable is deeply mistaken. Eggplant is a berry. Yes, yes, here is such a huge berry that goes well in our favorite dishes not only with vegetables, but also with fruits. For example, eggplant caviar with vegetables and plums is just the case.
Eggplant caviar "Equal in total"
Ingredients:
500 g peeled eggplants,
500 g peeled beets,
500 g peeled and core apples,
3-4 st. l. Sahara,
1 st. l. salt,
¾ st. vegetable oil.
Cooking:
Grate the beets on a coarse grater, finely chop the apples and eggplants, put everything in a saucepan where the caviar will be cooked, add sugar and salt. Mix everything and leave for 1 hour. Then add vegetable oil and put on fire. Cook from the moment of boiling under the lid over low heat for 30 minutes and 10 minutes without a lid. Arrange the finished hot caviar in prepared sterilized jars, roll up the lids and wrap until completely cooled.
Eggplant caviar with pumpkin and physalis
Ingredients:
5 kg eggplant,
1 kg pumpkin,
1 kg of physalis fruits,
1 kg of tomatoes,
1 kg onion,
250 ml vegetable oil,
salt - to taste.
Cooking:
Boil eggplant in salted water and finely chop. Release the physalis fruits from the covers, wipe each fruit with a clean cloth and chop finely. Also finely chop the tomatoes and onions. Peel the pumpkin from the peel and seeds and grate on a coarse grater. Fry tomatoes, onion, physalis and pumpkin together in vegetable oil for 3 minutes. Then combine with eggplant, salt to taste, bring the mixture to a boil and cook for 40 minutes. Pour the boiling mass into jars, which are then sterilized: 1 liter jar - 30 minutes, 0.5 liter jar - 20 minutes. Having finished this process, roll up the jars with lids, and let them cool down.
Good luck preparing!
Larisa Shuftaykina
Good afternoon dear friends. In the last article about harvesting, I said that very soon we would analyze several options for harvesting eggplant caviar. I keep my word and provide you with a selection of recipes.
If you want to always have a good one at hand, then this selection is for you. There is an opinion that it is not possible to cook caviar similar to store-bought caviar at home. But why make it like in a store if you can cook it much tastier and healthier. Especially in summer, when the ingredients are easily available, it is not difficult to cook this yummy, the main thing is to stick to the recipe and then you will succeed.
This meal is prepared from standard set eggplant, carrot, onion products, and the result is simply amazing. It was first prepared in 1930 and since then the recipe has not changed much. Sometimes chefs contribute their own ingredients to improve palatability, but in essence the technology remains unchanged and caviar remains caviar no matter how you slice it.
In my opinion, if you don’t cook at home, everything turns out much tastier than in the store. I have verified this many times. No matter how much you harvest this caviar, it will still not be enough. Our family loves this one so much. Children especially love it, spread it on bread and eat it with soup or potatoes.
Ingredients.
- Eggplant 3-4 pcs.
- Onion head 2 pcs.
- Carrots 2 pcs.
- Tomatoes 6-7 pcs.
- Bulgarian pepper 3-4 pcs.
- Black ground pepper 0.5 tsp.
- Sweet paprika 0.5 tsp.
- Red hot ground pepper 0.3 tsp.
- Vegetable oil 2 tbsp. spoons
- Salt 1 tbsp. spoon
Cooking process.
Finely chop the carrots and onions and fry in vegetable oil. For convenience of preparation I use a small cauldron.
Wash eggplant, cut into cubes, add to the cauldron with onions and carrots. Fry eggplant over low heat.
Tomatoes and peppers are also cut into small cubes and put in a cauldron. Simmer vegetables over low heat for about an hour.
Using a blender, grind the vegetables until smooth. Add seasonings, mix and boil the mass for 15 minutes.
It remains to spread the caviar in sterilized jars and tighten the lids tightly.
After cooling, transfer to cool place for long term storage.
You will lick your fingers caviar recipe
The cooking process has become easier after we bought a blender. Yes, any dish has become easier to cook because you do not need to stand at the meat grinder for hours. Also, my grandmother used to cook this caviar. True, she made it a little sharper on the special order of her grandfather.
Ingredients.
- Eggplant 3 kg.
- Carrot 1 kg.
- Tomatoes 4 kg.
- Onion 1 kg.
- Bulgarian pepper 2 kg.
- Garlic 300-400 gr.
- 1 bunch of dill and parsley.
- Vinegar 1 tbsp. spoon.
- Vegetable oil 0.5 liters.
- Hot pepper to taste.
- Salt to taste.
- Black pepper to taste.
Cooking process.
Wash the vegetables well, cut into cubes, chop in a blender or in a meat grinder.
In addition to garlic and herbs, these ingredients will be consumed a little later.
Put the vegetables in a large cauldron or deep frying pan, add vegetable oil and simmer over low heat for about 3 hours.
During cooking, the vegetables should become softer and decrease in volume. Then let the mixture cool down room temperature. The next day we proceed to the final stage. In a cauldron with vegetables, add finely chopped greens, garlic and seasonings.
Bring the mixture to a boil and simmer for 15-20 minutes. 3 minutes before completion, add vinegar and stir.
Pour the hot mass into sterile jars and tighten the lids.
Before taking the jars to the basement, I must sign that this is eggplant caviar, since I often confuse it with. It keeps pretty well and gets better with time.
The most delicious eggplant caviar according to GOST USSR
IN Soviet time in stores it was possible to buy not only squash, but also eggplant caviar. As young students, we often bought it for lunch and ate it with fresh bread.
Over time, I managed to find a recipe for caviar that tastes about the same as the one from my youth when everything was cooked only according to GOST of the USSR. The video tells in detail how to cook this unforgettable yummy.
A quick recipe for eggplant caviar in pieces in a pan
In a botanical sense, eggplant is a berry, but despite this, we use it very successfully as a vegetable. In the East, it is called the berry of longevity, as eggplants help to equalize the acid-base balance and normalize salt balance in our body.
By this recipe I cook caviar not for the winter, but just for dinner as a side dish, but you can use this recipe for winter preparations.
Ingredients.
- 4 eggplant
- 1 carrot
- 1 onion
- 3-4 bell peppers
- 2-3 tomatoes
- 3-4 garlic cloves
- Half a hot pepper
- Vegetable oil 4 tbsp. spoons
- Salt and pepper to taste
Cooking process.
Of course, we will start cooking with the preparation of eggplant. They must be cut into small cubes and lightly salted in order to remove the bitterness. As my grandmother says, you need an eggplant to cry. When the pieces react with salt, they will release the juice, which later will need to be drained, we do not use it.
Next, cut the onion into half rings and grate the carrots. This is where the heat treatment of our vegetables will begin. Pour vegetable oil into a deep frying pan, heat it up and fry the onion with grated carrots.
After a while, I will squeeze the eggplant slices from the juice and put them in a pan with onions and carrots. While the frying process is going on in the pan, I will prepare the tomatoes. It will be necessary to remove the skin from them, and then cut into cubes.
You will also need to cut the bell pepper into the same pieces.
Then send the peppers and tomatoes to the pan. At the same stage, I will add a half or a quarter of hot pepper, as you like more.
I also add salt and allspice and finely chopped garlic to taste. Well, I mix the carcass for a few more minutes under a closed lid.
I determine readiness by pieces of bell pepper, if it has become soft and pliable, then the dish is completely ready and you can serve it on the table as soon as it cools down.
In principle, the dish is ready and you can serve it on the table, but if you want to make it look like a store-bought one, you can chop the vegetables with a crush for mashed potatoes and only then apply.
Here is such a quick and easy recipe for cooking eggplant caviar in a pan.
Spicy with tomato and garlic
Spicy eggplant caviar may well compete with adjika. It's pretty easy to prepare. Ready meal can be served almost immediately to the table, or you can save for the winter.
Ingredients.
- Eggplant 1 kg.
- Tomatoes 1 kg.
- Onion 1 kg.
- Carrot 500 gr.
- Pepper hot to taste.
- Garlic at least 3 cloves.
- Sugar 1 tbsp. spoon.
- Salt to taste.
- Sweet pepper to taste.
- Vegetable oil 100 ml.
- Parsley 1 bunch.
Cooking process.
Finely chop the peeled eggplants, lightly sprinkle with salt, stand for 30 minutes, then squeeze and send to fry in vegetable oil.
Fry the onion and carrot in another pan.
Add finely chopped Bulgarian and hot peppers, mix, add chopped garlic.
Fry for a while and add fried eggplant. Finely chop the tomatoes, send the stew to the vegetables.
Add salt, sugar, pepper, mix. Simmer for some time on a slow fire. 10 minutes before readiness, lay out finely chopped greens, mix the mass.
Caviar is ready. You can serve it to the table, or you can put it in sterile jars to save it for the winter. Bon appetit.
Eggplant and zucchini caviar
Of course, these two vegetables are very similar and the idea arose to cook eggplant caviar and add some zucchini. The result was pleasantly surprised. Still, the risk is a noble one.
Ingredients.
- Eggplant 2 pcs.
- Zucchini 2 pcs.
- Tomatoes 2 pcs.
- Carrot 1 pc.
- Onion 1 medium head.
- Bulgarian pepper 2 pcs.
- Garlic 3-4 cloves.
- Vegetable oil.
- Salt, pepper and herbs to taste.
Cooking process.
As always, let's start with frying onions and carrots.
Then add finely chopped eggplant, which previously lay in salt. For what it was, you need to see the recipe above.
Then add small cubes of zucchini. Stir, add a little salt and simmer over medium heat under a closed lid until half cooked.
After a while, mix in finely chopped tomatoes and bell pepper.
15 minutes after adding the tomatoes, the dish is almost ready and can be served as is, or can be mashed with a blender.
This is the beauty I got.
Bon appetit.
How to cook eggplant caviar for the winter without sterilization
When there is a hot time for preparations, you always want to do a lot and, of course, for short term. Therefore, many housewives are trying to find recipes for preparing blanks without sterilization. If you were looking for such a recipe, then here you are, please take this one and use it to your health.
Ingredients.
- Eggplant 1 kg.
- Tomatoes 3-4 pcs.
- Carrots 1-2 pcs.
- Onion 1 medium head.
- Garlic to taste.
- Salt and pepper to taste.
- Vegetable oil 1-2 tbsp. spoons.
- Essence 1 tsp.
Cooking process.
Finely chopped eggplant fry in vegetable oil until blush. And transfer to a cauldron.
Lightly fry the onion and tomatoes in the remaining oil. And also, when ready, transfer to a cauldron. Add chopped carrots, put on fire.
After boiling the mass, add garlic, salt and pepper. Reduce heat to low and simmer for 1 hour.
3 minutes before readiness, pour in the essence, boil and spread the caviar in sterile jars.
We will make the jars with the lids down and wrap them up. After cooling, transfer to a cool place. Bon appetit.
In fact, there are a lot of recipes and it’s simply not realistic to list them all. This article lists the most popular and most in my opinion delicious recipes eggplant caviar. And as you can see, it's not difficult. It might take a little time, but it's not hard at all. I think that everything will work out for you and in winter you will open a jar of caviar with great pleasure and a sense of pride to treat or surprise your guests. peace, goodness and positivity to all.
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