Eggplant caviar for the winter. Delicious fried eggplant caviar - a homemade step-by-step recipe with a photo of how to cook it

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Eggplant caviar with carrots and bell pepper

This composition has become a classic for winter preparations. For every taste, with the sweetness of carrots, without burning sharpness. The number of ingredients is designed for a large batch of proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. WITH traditional cooking no luck: everyone will like the result!

• Cooking time - up to 2.5 hours.
• Roast the vegetables separately.

We need:

Weigh all ingredients after cleaning.

• Eggplant - 2 kg
• Tomatoes (ripe) - 1.5 kg
• Onion - 1 kg
• Bulgarian pepper - 1 kg (at least 2 red vegetables)
• Carrot - 700 g
• Hot chili pepper - 2 pcs. (length 8-10 cm). This is our taste for spicy. If you are afraid of strong burning, take less, pour in portions and try.
• Salt (rock) - 2 tbsp. spoons
• Sugar - 1 tbsp. spoons
• Vinegar, 9% - 3 tbsp. spoons
• Vegetable oil -400-500 ml (consumption in portions for frying)

Important details:

• Preservation yield - 4.3-4.5 liters.
• You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan.
• The quantity and variety of non-basic vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). blue bow instead of white (sweetest).

1) Preparing vegetables.

We wash and clean all the fruits, as usual for a stew or salad. Nuance for eggplant: you can not peel. That's how we love them in Classic Caviar.

We cut the little blue ones with a medium cube, as in the photo - about 2 cm. Modern varieties bitter is extremely rare, but if your vegetables are bitter, soak for 30 minutes in salt water. For 1 liter of water 1 tbsp. spoon rock salt.

We make cruciform cuts on tomatoes, on one or both sides. Pour boiling water, let stand 3 minutes. After that, we simply clean the tomatoes. We cut them into cubes, a little less than cutting blue ones.

seeded Bell pepper cut into cubes like tomatoes. We also chop the onion into cubes, the size or even smaller than the tomato.

Hot peppers we clean from seeds and white internal membranes, finely chop with a knife. three carrots coarse grater.

2) Roasting the components.

In a large cauldron, heat up a portion of oil (70-80 ml). We send eggplant cubes for frying. Stir often with a thorough movement from the bottom up, so as not to burn.

On medium heat, wait until the vegetables darken and decrease in volume. With a large ladle we shift the blue ones into a saucepan, where we will stew the caviar.

In the same way, fry all the vegetables - separately. Onions until soft and golden. Peppers until soft, like scrambled eggs. Tomatoes until the pieces lose their shape, when a thick tomato sauce. We shift all the vegetables into the pan to the blue ones.

Venerable chefs claim that separate roasting gives more rich taste finished caviar. Not surprisingly, the algorithm has become a classic. Just below, see a lightweight version with a wonderful savings in time and effort.

3) Simmer all vegetables until tender.

We put the pan with the fried ingredients on the fire. Mix the caviar thoroughly, from the bottom up. Pour chopped hot pepper, salt, sugar.

After stirring, bring to a low boil, reduce heat to a minimum and cover with a lid. Ahead of the last stage - put out the caviar on a low boil for 40-50 minutes. In the process of boiling, mix 1-2 times from the bottom up.

The “low boil” condition is easy to understand by the gurgling of vegetable juice in a saucepan. Within 10-15 minutes at a minimum warm-up, it will stand out distinctly a lot (as in the photo below). Adjust the fire. It may need to be increased slightly. Our goal is to observe "gurgling" for another 30 minutes- before fully prepared caviar.

Toward the end of cooking, add vinegar, mix and boil for 5-7 minutes.

4) Sealing for long-term storage.

We shift the caviar into sterilized jars to the very top directly from the pan on minimal heat. We close the jars with hermetically suitable lids, turn them over and tilt and twist on weight so as not to miss leakage. We put the workpiece to cool upside down, wrapped in a blanket.

We store classic caviar from eggplant in a dark place.

The fastest classic "As easy as shelling pie!"

Attention attention!

The ingredients are the same, we cook with laziness, but the result is delicious. You will get another caviar with the most delicate texture. "Real jam!" she deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables grind still raw.

1. In raw form, we twist the fruits in a meat grinder. We unite vegetable puree and simmer the mass with oil on medium heat - 50 minutes.
2. Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pcs) and Bay leaf(3-4 pieces).
3. Let the caviar gurgle (low boil) for another 10 minutes. Pour in the vinegar and keep the caviar warm for the last 5-7 minutes.
4. We fill jars with a hot snack - seaming - wrapping. All!

We put the cooled workpiece in a dark place.

Eggplant caviar for the winter: a simple recipe

In terms of the composition of vegetables, this recipe is an ode to the main characters and minimalism. Eggplant for eggplant. In addition, only tomatoes, onions, garlic, moderate spiciness and a slight hint of coriander. Ideal for those who do not like to clog the taste of blue with other vegetables.

Simple, satisfying, curious!

• Cooking time - about 1 hour.
• Fry the vegetables together, adding them one by one.

We need:

• Blue - 1 kg
• Onion - 400 g
• Tomatoes - 300 g
• Hot pepper - ½ small pod (this is a segment of 4-5 cm)
• Garlic - 3-4 cloves
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Vinegar, 9% - 2 teaspoons
• Coriander (ground) - ½ teaspoon
• Vegetable oil - 100 ml

Important details:

• The yield of blanks is 1 liter.
• It is convenient to roll up in a small container - from 250 to 500 ml.
• All products are weighed after cleaning and cutting.

1) Clean and prepare vegetables.

And again, the beauty of the recipe is dicing. This approach will affect all fruits.

We clean the blue ones and cut into medium cubes. Let's try bitterness. Modern varieties are most often not bitter. If suddenly bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. a spoonful of salt without a slide. Place a plate on top so the pieces don't float.

Onion cut into moderately small cubes. We cut the tomatoes crosswise, pour boiling water and leave for 1 minute. Now the skin is easy to remove by prying with a knife near the cut area. Chop everything into cubes tomato pulp, the size of an eggplant cut.

Finely chop the garlic and a piece of hot pepper without seeds. By the way, this pepper can be taken 2 times more if you like very spicy caviar.

2) We weld and roll up.

Pour all the oil into a deep frying pan or saucepan. Add garlic and fry for 1 minute. Then the onion and fry until lightly translucent.

I put the eggplant on the onion. If you had to soak the fruits from bitterness, then squeeze the water.

Simmer eggplant with onion and garlic over moderate heat - 6-7 minutes. Mix well a couple of times, from bottom to top.

Add hot peppers, tomatoes, coriander, salt and mix vegetables. We increase the heat, let it boil and adjust the stove so that a slight boil is maintained in the liquid that the vegetables have isolated. At this temperature, simmer the vegetables until tender. This will take up to 40 minutes.

When the caviar is almost ready, add sugar and vinegar, bring to a boil and reduce the heat to a minimum.

Straight off the stove, max hot caviar distribute among banks. We tamp the mass well so that there is no air bubbles and oil was visible from above. Close, turn over, wrap. We are waiting for cooling and put it in a dark closet. The workpiece is well stored at room temperature.

If you like caviar twisted to homogeneity, after the vegetables are ready, transfer them to a meat grinder or blender. Return the homogeneous mass to the saucepan again and keep it on a low boil for at least 5 minutes. Next, the layout of the banks and seaming.

Eggplant caviar for the winter with tomato paste

• Cooking time - about 1 hour.
• Fry the onion first, then add the rest of the vegetables to it.

We need:

• Eggplant - 2 kg
• Bulgarian pepper - 3 pcs.
• Tomatoes - 2 pcs.
• Onion - 3 pcs.
• Tomato paste - 2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Salt, ground black pepper, spices - to taste
• Vinegar, 9% - 2 tbsp. spoons
• Little vegetable for frying

Important details:

• Preservation yield - 2-2.3 liters.
• We take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. Tomatoes are slightly larger than average, juicy "pink" variety.
• From spices, coriander and dried Italian herbs. If you have not tried herbs yet, limit yourself to black ground pepper¼ teaspoon.
• Salt usually takes no more than 2 tbsp. spoons. Try!

The cooking algorithm is similar to the previous recipe.

Wash eggplant, clean if desired. Chop into medium cubes. If bitter, soak in saline solution 20-30 minutes. Tomatoes are peeled. As usual, a cross-shaped incision and scalding with boiling water will help. Three on a regular grater. Peeled pepper cut into strips. Longitudinal halves or quarters of a vegetable across in increments of about half a centimeter. Chop the onion into quarter rings, thinner.

We start frying vegetables with onions - in a heated frying pan with oil. As soon as it turns golden, add blue, pepper, tomato puree. Simmer until vegetables are tender, stirring regularly. The vegetable mass darkens and decreases in volume. It takes 40-45 minutes on medium heat.

Add tomato paste, sugar, salt, pepper and spices. Stir and simmer for another 3 minutes. Pour in the vinegar, mix again and keep on fire for 1-2 minutes.

All additives, except for vinegar, can be adjusted to taste by adding portions and tasting the caviar.

We lay out the hot caviar in sterilized jars, close it hermetically and put it under the insulation upside down.

For video lovers, a short video with a nice girl. Big plans for every step.

If the selection was useful, do repost and tell about your experience in the comments. Which of the Finger Licking recipes is your family's favorite? Eggplant caviar for the winter can be different. Our selection has plenty to choose from. We wish you good luck in your search for your "signature" version!

P.S. Look for updates in "Easy Recipes" - "Homemade". Best Preservation for the winter for you!

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It is believed that it is impossible to cook squash at home and eggplant caviar looks like a store. But why repeat yourself homemade caviar from zucchini and eggplant is much tastier and healthier, especially in the summer-autumn season, when they are sold fresh vegetables. Cooking zucchini and eggplant caviar will not take much time, and when your loved ones try appetizing snack, they will certainly ask to prepare it for the winter. Nice to serve in the cold season marrow caviar With boiled potatoes and remember the summer abundance ...

A few words about squash and eggplant caviar

Everyone knows that zucchini-eggplant caviar is made from chopped zucchini or eggplant, carrots, onions, tomatoes or tomato paste, and for the first time this dish was prepared by Russian chefs in 1930. And now the recipes for squash and eggplant caviar have not changed for decades, although modern housewives made adjustments to the technology of preparation. Since this snack is very light, low-calorie, healthy and easy to prepare, it is worth learning how to cook it to please the family. delicious meals all year round. Zucchini contain a large number of vitamins and minerals, they are especially useful for those who suffer from edema, hypertension, indigestion, problems with gallbladder and heart. Eggplants normalize water and fat metabolism in the body, improve kidney and liver function. If you are on a diet, be sure to include squash and eggplant caviar in your diet - it saturates well and does not burden the body with extra calories.

Try different recipes delicious zucchini and eggplant caviar, learn how to cook it and add them to your taste.

How to cook zucchini caviar: vegetables and dishes

It is better to use young zucchini - no longer than 20 cm, in which case it is enough to wash and cut them, and if only mature vegetables are available, you will have to peel them from seeds and hard peel to make the caviar tender and melt in your mouth. Before heat treatment, the skin should be removed from the tomatoes by lowering them for a minute in boiling water, and then in cold water.

Before heat treatment, vegetables are cut into cubes or circles, onions - into cubes, rings or half rings, and it is better to rub carrots on a grater so that it cooks faster.

You can chop ready-made vegetables using any kitchen utensils - it all depends on what consistency of caviar you want to get. In a meat grinder you get a thick and homogeneous vegetable mass, in a blender - mashed potatoes, and in a food processor - a thick mass with pieces of vegetables.

It is important to know in which dishes to cook zucchini caviar - they will not work for this purpose enamel pots, you need a thick-walled cast iron brazier or a stainless steel pan. The fact is that the vegetable mass should languish over low heat and at the same time not burn.

Methods for hot processing vegetables

There are different recipes at home. In the first version, zucchini and tomatoes are stewed separately, and carrots and onions are fried together. Then all the vegetables are mixed, chopped in a combine, seasoned with spices and fragrant herbs and again stew until cooked.

The second method is considered the fastest and simplest, when all vegetables are cooked in one dish, but at the same time they are put into it in turn - first onions, then tomatoes, carrots, other vegetables according to the recipe and, finally, zucchini. Then all the vegetables are crushed into a homogeneous mass, seasoned with spices and stewed again. Ready caviar becomes thick and turns brown with a golden, orange or reddish tint.

Some cooks bake vegetables in the oven, pouring over them balsamic vinegar, which evaporates and makes zucchini, peppers, eggplant sweeter. In this case, tomatoes can not be baked, but added to prepared vegetables raw.

How to make zucchini and eggplant caviar more spicy

Many housewives are looking for a recipe on how to make zucchini caviar so that it turns out like in a store. This caviar is even easier to prepare, since no tomato paste is needed - instead, we need garlic, 50 ml of 9% vinegar, parsley, black allspice and ground pepper. Zucchini, carrots, onions, parsley and garlic mashed with salt are fried in vegetable oil, then the vegetable mass is crushed in a blender, mixed with vinegar, sugar, pepper and rolled into jars.

TO traditional zucchini and eggplant can be added for a change additional products - bell pepper, champignons, garlic, green onion, ginger, apples, raisins, cloves and hot peppers. Mayonnaise, sugar and a wide variety of spices - coriander, cumin, cilantro, dill, marjoram and other seasonings are added as additional seasonings to caviar. Caviar is rolled up in the usual way - jars are sterilized, filled with vegetables and screwed on with lids. Then the caviar is turned over, wrapped in a towel and allowed to cool. Zucchini caviar is stored for up to three years.

Zucchini caviar at home: cooking secrets

Secret 1. If you want the zucchini to boil well as much as possible short term, then grind them, sprinkle with salt, let stand for 20 minutes, drain the resulting liquid and squeeze them well with your hands.

Secret 2. You can pre-fry the vegetables separately and only then stew - in this case, the appetizer acquires a brighter and richer taste. Some cooks add flour to the vegetables during the frying process to make the mass thicker.

Secret 3. Zucchini caviar will turn out especially tender if raw zucchini is passed through a meat grinder, and then stewed with vegetables. After that, it is desirable to grind the finished caviar again for a uniform and smooth structure.

Secret 4. The taste of squash also depends on the oil, so it is better to use olive oil High Quality.

Secret 5.

Secret 6. It is better to roll caviar in small jars - for one meal. It is not recommended to store an open jar in the refrigerator, because caviar loses its taste and aroma.

A few tips on how to cook eggplant caviar at home

Eggplants are pre-cut lengthwise into two parts, pierce the skin with a fork in several places and bake them in the oven or on the grill along with bell peppers. Such eggplants turn out to be especially tasty - with the smell of a fire and smoke, and they need to be pierced so that they do not explode during heat treatment.

Eggplant pulp cut into pieces is mixed with stewed vegetables (onions, tomatoes, carrots), seasoned with garlic, spices and herbs. In some recipes, eggplants are fried in oil, while it is better to remove the skin from mature eggplants.

The main rule for a delicious eggplant caviar recipe is to heat the vegetables less so that the dish turns out to be healthy and tasty.

How to make zucchini caviar according to the classic recipe

This is how our mothers and grandmothers prepared squash caviar, and its taste evokes nostalgia. Let's go back to childhood, shall we?

Peel 2 kg of zucchini from seeds and peel, cut them into cubes, chop 4 carrots on a medium grater, chop 2 onions, 2 bell peppers without seeds and 1 chili pepper. Now brown the onion in vegetable oil, then put it in a saucepan where the caviar will be stewed. Fry the carrots, bell peppers and zucchini in turn, adding them to the onions. At the very end, you can put chili peppers, 6 tbsp. in a pan with fried vegetables. l. tomato paste and 3 tsp. salt and sugar. For this amount of products, you will need about 150 ml of oil.

Simmer the vegetable mass over low heat for 40 minutes, stirring constantly, then chop it in a blender and cook again for 10 minutes over low heat. Put the zucchini caviar in sterilized jars and sterilize them again for 15 minutes, covered with lids. Finally roll up the jars, wrap them up and leave to cool completely for half a day. Caviar prepared in this way can be stored all winter at room temperature. By the way, if the snack is intended for children, it is better not to add chili.

How to make eggplant caviar with apples

Peel 1 kg of eggplant from the stalks, cut them lengthwise and place cut side down on a dry baking sheet. Bake the eggplant until soft, cool, peel the flesh and cut the eggplant into small pieces. Fry them in oil for 10 minutes.

Cut one onion into rings and fry in oil until golden color, chop the second fine grater together with sour apple, and then mix everything with eggplant and beat the vegetable mass in a blender. Season vegetables 1 tbsp. l. salt, 1 tsp. sugar, ½ tsp. black pepper, 1 tsp. apple cider vinegar and pour in ½ cup vegetable oil. Lightly sweat eggplant caviar over low heat for 10 minutes, then beat with a blender and roll into jars.

Recipes for homemade squash and eggplant caviar with photos and videos can be found on our website. Take advantage of nature's bounty and use it tasty gifts for cooking vegetable caviar enough for a long winter.

For many, eggplant caviar for the winter is the same mandatory preparation as zucchini caviar. The recipe with a photo that I offer, perhaps, can be called the simplest of all. options cooking eggplant caviar. Here you do not need to pre-bake eggplants or fry all the vegetables for caviar separately from each other, and then stew everything together. Everything is much simpler for me: all raw vegetables are scrolled in a meat grinder, and then stewed until tender. Simple, right? And how delicious! Caviar has a pronounced eggplant taste, slightly spicy and very fragrant.

Ingredients:

• eggplant - 1 kg,
• tomatoes - 400 g,
• onion - 300 g,
• carrots - 300 g,
• Bulgarian - 1 large,
• hot pepper (optional) - 1 pc.,
• garlic - 6-7 cloves (or to taste),
• vegetable oil - 100 ml,
• peppercorns (allspice) - 4-5 pcs.,
• bay leaf - 2 pcs.,
• salt - 1 tbsp. l. with a slide
• sugar - 3 tbsp. l.,
• vinegar (70%) - 1/2 tsp.

How to cook eggplant caviar for the winter

You can twist vegetables for caviar in any order. I suggest starting with eggplant. But first they need to be soaked in cold salty water, then rinse and squeeze out the salt. For a liter of water we take 1 tbsp. l. salt. We cut the eggplant in half (if large, you can cut it into 3-4 parts) and put them in salt water. And since eggplants tend to float, they must be pressed with oppression.

We leave the eggplants in such a bath for 20-30 minutes, while preparing the rest of the vegetables for caviar. We clean hot and bell peppers from seeds and stalk. We clean the onion and garlic from the husk. Peel the carrots with a vegetable peeler. Cut out the stems from the tomatoes.

Next, we twist all the vegetables. I twist the eggplant first. They can be peeled if you want to get a more delicate texture of the finished caviar. But I prefer such a slightly grainy structure of caviar, so I leave the eggplant in the skin.

Tomatoes and bell peppers are twisted next (I had green, but this is not particularly important).

After onions and carrots. I twist the carrots last, since this is the driest vegetable of all that are used to prepare caviar. And when twisting, it perfectly “picks up” everything vegetable juices left in the meat grinder receiver by other vegetables (I use an old Soviet meat grinder).

Mix the vegetables, add salt, add sugar.

And we shift it into a saucepan where the caviar will be cooked. Add oil to vegetables. Stir and, closing the lid, bring the caviar to a boil, and then reduce the heat to medium and cook it for about 60 minutes.

Then add the garlic, bay leaf and peppercorns, passed through the press, to the vegetables.

Simmer for another 15 minutes, then add vinegar. Stir the caviar, keep on the stove for another 10 minutes. - and the caviar is ready. We lay it out in sterile jars (I pour a little water into them, then warm them in the microwave at maximum power for 5 minutes).

Screw on sterile caps. We turn the jars over, wrap them up and leave them overnight in the kitchen. After the cooled banks are removed for storage.

From the indicated amount of ingredients, I got 2 jars of 700 ml + somewhere with a glass left for sampling. Let the eggplant caviar cool completely and infuse for at least 3-4 hours, then you can try. 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 the sweet 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 tightly 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 container 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 with carrots and sauté until golden brown. 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.

1. 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.
2. The peel of the blue should have a rich purple hue. If it is brownish, then this is a sign of an old vegetable.
3. Too large fruits are also not suitable, perhaps they were grown on growth stimulants or overexposed in the garden, and they are overripe.
4. 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.

Step 1: prepare the ingredients.

First, prepare all the vegetables. Peel onions, garlic and carrots with a knife, cut off the places where the stalk is attached or attached to eggplants, tomatoes and sweet bell peppers. Rinse all vegetables under running water and pat dry with paper kitchen towels. Then, one by one, lay all vegetables except carrots on a cutting board and cut with a knife. Cut the eggplant into cubes 1 by 1 centimeter, place in a deep bowl, cover with water and let stand for 30 minutes in order to release the bitterness inherent in this vegetable. While the eggplant is settling, prepare the other ingredients. Cut the tomato into 2x2cm cubes and place in a bowl. Grate the carrots on a medium grater and place in a bowl. Chop the onion into a cube of about 1 by 1 centimeter and place in a bowl. Sweet bell pepper - cut into strips or cubes 1 by 1 centimeter. Chop hot pepper finely. Place the last two ingredients in 1 common deep bowl.

Step 2: Cook the stewed eggplant caviar.

Drain salted water from eggplant, rinse under running water. cold water and squeeze out excess liquid with your hands. Then turn on the stove on a high level, put a frying pan on it, pour in vegetable oil and heat it up. Throw eggplants into hot oil, fry them for 7 - 10 minutes until they are covered with a light light brown crust. Then transfer them to a deep saucepan with a kitchen spatula. Do not remove the pan from the stove, pour another portion of vegetable oil into it, heat it up, throw it into the pan onion, fry it until golden brown, and transfer to the pan with the eggplants, helping yourself with a kitchen spatula. Then pour the next portion of vegetable oil into the same pan, heat it up and place carrots on the bottom of the pan. Roast it until golden brown and add to the pot with all other ingredients. Now it's the turn of sweet peppers. As you can see, until the end of cooking caviar, you can not wash the pan at all, pour vegetable oil into it again and heat it up. Throw the sweet Bulgarian pepper into the heated oil and fry it for 5 - 7 minutes until half cooked, then transfer it to all the other vegetables. Then put it back on the stove indispensable frying pan, pour in the last portion of vegetable oil and place chopped tomatoes on the bottom of the pan. Cover it with a lid and let the tomatoes steam in own juice, approximately 10 minutes. During this time, they will evaporate most of moisture. Then put the tomatoes in a saucepan with all the fried vegetables, add salt and sugar with black pepper to taste. Remember to stir the vegetables occasionally with a spatula or a tablespoon while frying to prevent them from sticking to the bottom of the pan and for even frying. Do not forget that all vegetables must be fried until half cooked, you should not fry them until fully cooked, as they still have to be stewed in vegetable oil and their own juice. Put the pan on the stove, turned on at the lowest level, cover it with a lid and simmer the vegetables for 30 - 40 minutes until cooked through. caviar cool eggplant until room temperature. Transfer to any clean container and refrigerate. Before serving, add to the salad, pre-peeled garlic, squeezed through a garlic press.

Step 3: serve stewed eggplant caviar.

Stewed eggplant caviar is served cold as a salad. Caviar should be cold, spicy in taste with a fragrant fan of spices and vegetables, vegetables should be soft in texture and fully cooked. Caviar is placed in a salad bowl and decorated with sprigs and leaves of dill and parsley. This type of caviar is perfect for any type of hot second courses and soups. Stewed eggplant caviar is very well combined with marinated and baked chicken, jelly or aspic meat. This dish will decorate your table! Bon appetit!

- - This type of caviar can be preserved, but in order for the preservation not to explode, all vegetables must be stewed for 45 - 50 minutes, together with garlic squeezed through a garlic press, and then harvested.

- − If you are a fan of spicy, you can add large quantity chili pepper.

- - You can also add zucchini, Jerusalem artichoke, your favorite greens and spices you like to eggplant caviar.