Eggplant, tomato and pepper caviar. Eggplant caviar, fresh tomatoes and onions

Each housewife must have her own recipe for overseas caviar, eggplant. And every housewife is sure that her recipe is the best. And, of course, every hostess is right.

We met with experienced housewives from different countries and cities and wrote down their old family recipes.

Classic blue caviar

Authentic recipe from Odessa.

Basic recipe for eggplant caviar from Odessa. Photo: thinkstockphotos.com

What do you need:
3 medium sized eggplants
1 large tomato
2 medium sized onions
3 tbsp vegetable oil
1 garlic clove
half a bunch of parsley
salt - to taste

How to cook classic blue caviar:

1. Pierce eggplant with a fork over the entire surface and bake in the oven at 180 ° C until cooked. Transfer the eggplants to a board, let them rest for 15-20 minutes, then carefully remove the skin.

2. Blanch the tomatoes and remove the skin.

3. Cut the onion into rings and sauté in vegetable oil.

4. Prepared vegetables must be properly cooled.

5. Chop eggplants, tomatoes and onions very finely. Add the garlic, passed through the press, and once again chop properly. Season with vegetable oil and finely chopped parsley. Salt.

6. Send caviar to the refrigerator for several hours.

Eggplant caviar with carrots

Authentic recipe from Moscow.

Very tasty caviar of domestic production. Photo: aidamollenkamp.com

What do you need:
4 small eggplants
2 carrots
2 onions
3 tomatoes
2 medium sized bell peppers
6 garlic cloves
salt, pepper, ground coriander - to taste
vegetable oil

How to cook eggplant caviar with carrots:

1. Cut the eggplant into circles of 1-1.5 cm and fry on both sides without adding vegetable oil.

2. Grate carrots on a fine grater. Blanch the tomatoes, peel and cut into thin circles. Cut the onion into rings, remove the seeds from the pepper and chop finely.

3. Put a deep thick-walled pan on medium heat, pour 2-3 tbsp. vegetable oil and fry the carrots for 5 minutes. Then add the onion and fry for another 3 minutes. Salt, pepper, season with coriander. After that, lay out the vegetables in layers: peppers, tomatoes, eggplant (after each layer, lightly sprinkle with salt and coriander). Spread the garlic passed through the press on top, salt and pepper again, pour in 3 tbsp. vegetable oil.

4. Cover the caviar with a lid, reduce the heat to a minimum and simmer for 1.5 hours. Then mix the vegetables and cook for another half hour.

5. Cool the finished eggplant caviar and refrigerate overnight.

Eggplant caviar with walnuts

Authentic recipe from Tbilisi.

Extremely fragrant caviar from Georgia. Photo: thinkstockphotos.com

What do you need:
3 eggplant
2 tomatoes
4 tbsp tomato paste
1 bulb
3 garlic cloves
1 carrot
1 tbsp Sahara
salt and pepper - to taste
100 g walnuts
vegetable oil - for frying

How to cook eggplant caviar with walnuts:

1. Blanch the tomatoes and remove the skin. Eggplants, tomatoes and onions cut into small cubes, grate the carrots on a coarse grater.

2. Fry the eggplants in hot vegetable oil, add the tomatoes and simmer for 25 minutes until the eggplants are soft.

3. In another pan, fry carrots and onions in vegetable oil until golden brown, add tomato paste, salt and sugar. Simmer another 5-7 minutes.

4. Put eggplant with tomatoes, onion and carrots in a blender bowl, add garlic and walnuts, mash. Serve with finely chopped greens.

Grilled eggplant caviar

Authentic recipe from Yerevan.

Classic caviar from Armenia. Photo: natalielissy.ru

What do you need:
5 eggplant
4 large tomatoes
4 bell peppers
5-7 garlic cloves
2-3 tbsp vegetable oil
salt and pepper - to taste
greens - for serving

How to cook eggplant caviar on the grill:

1. Wash and dry vegetables. Cut eggplant and tomatoes into strips of medium thickness. Remove the seeds from the pepper and also cut into small arbitrary pieces.

2. Put the prepared vegetables on the grill pan and fry until tender, turning occasionally.

3. Peel the cooked vegetables from the skin and put them into the blender bowl. Add garlic, passed through a press, vegetable oil, salt, pepper. Puree until smooth. Serve with finely chopped greens.

4. Such eggplant caviar can even be prepared for the winter. To do this, put the caviar in jars, cover with tin lids and sterilize for 15-20 minutes. Then roll up, turn on a towel to cool completely and store in the refrigerator.

Eggplant caviar with tomatoes

Authentic recipe from Makhachkala.

Soul recipe from Dagestan. Photo: thinkstockphotos.com

What do you need:
3 medium sized eggplants
7 small tomatoes
1 medium sized onion
3 garlic cloves
3 tbsp vegetable oil
salt - to taste

How to cook eggplant caviar with tomatoes:

1. Prick eggplants with a fork, bake in an oven preheated to 180 ° C, cool slightly and remove the skin. Chop the pulp very finely.

2. Blanch the tomatoes, peel and chop as finely as possible.

3. Finely chop the onion, pass the garlic through a press.

4. Mix everything, add vegetable oil and salt.

Eggplant caviar "overseas" is one of the most delicious snacks that can be prepared quickly and without much difficulty. Moreover, you can even preserve your favorite dish for the winter and enjoy the taste of summer vegetables in the cold season.

The basic recipe for eggplant caviar involves the use of a minimum of products. A special zest is made by the method of preparation and additional spicy ingredients.

Eggplant caviar - the most delicious recipe + video

To give eggplant caviar a particularly savory taste, the following recipe suggests baking the main ingredient in the oven. And then mix it with fresh vegetables and herbs. This caviar salad is incredibly useful and retains all the valuable components.

• 3 ripe eggplants;
• 1 Bulgarian pepper;
• 2 medium tomatoes;
• bulb;
• 1-3 cloves of garlic;
• lemon juice;
• olive oil;
• cilantro and some fresh basil;
• salt and freshly ground pepper;

Cooking:

1. Wash blue and dry. Pierce with a fork in several places, place on a baking sheet and drizzle lightly with oil.
2. Place in the oven (170°C) and forget about them for 45–60 minutes.
3. Remove the baked eggplant, let cool slightly and remove the skin.
4. Cut into arbitrary slices, drain the allocated juice.
5. Cut the tomatoes into cubes, peel the onion and pepper into thin half rings. Chop the garlic very finely, cilantro and basil coarsely.
6. Put still warm eggplants and all prepared vegetables with herbs in a salad bowl.
7. Drizzle with olive oil and lemon juice, season with salt and pepper generously. Mix and bring to the table immediately.

The video recipe suggests making a simple eggplant caviar from baked vegetables.

Eggplant caviar in a slow cooker - step by step recipe with photo

Cooking eggplant caviar in a slow cooker is a real find for those who don’t really like to mess around in the kitchen. Everything turns out very quickly and always tasty.

• 2 blue;
• 2 carrots;
• 2 medium torches;
• 3 sweet peppers;
• 2 tomatoes;
• 1 tbsp tomato;
• 5–6 tbsp vegetable oil;
• bay leaf and salt to taste.

Cooking:

1. Grate the peeled carrots on a coarse grater, cut the onions into small cubes. Pour oil into the multicooker and set the frying mode (steamers).

2. Fry the vegetables until the onion becomes translucent. Add bell peppers, cut into arbitrary, but strictly small pieces. Let the vegetables cook for a couple more minutes.

3. Eggplants, if desired, thinly peel and cut into cubes of the desired size. Throw them in a slow cooker and lightly fry.

4. Chop the tomatoes in any way. Send them to the vegetables and simmer all together for about 15 minutes.

5. Now add lavrushka and tomato paste, salt to taste. Switch the equipment to extinguishing mode.

6. Simmer the caviar for about 40-60 minutes, stirring occasionally.

7. At the end, if desired, throw in a couple of chopped garlic cloves and more greens. Serve hot or cold.

Eggplant caviar for the winter

In order to enjoy the taste of your favorite vegetable dish in winter, experienced housewives recommend making preparations. Eggplant caviar, cooked according to the following recipe, is excellent all winter, unless, of course, it is eaten much earlier.

• 2 kg of eggplant;
• 1.5 kg tomato;
• 1 kg of onion;
• 1 kg of carrots;
• 1 kg of bell pepper;
• 2 pods of red spicy (if desired);
• 3 tbsp with a slide of salt;
• 1 tbsp without a slide of sugar;
• 350–400 g of vegetable oil;
• 3 tsp vinegar.

Cooking:

1. Cut the eggplant with the skin into large cubes. Put them in a saucepan, pour 5 tbsp. salt and add water to cover the blue ones. Leave for about 40 minutes for the bitterness to subside.
2. At this time, prepare the rest of the vegetables. Cut the tomatoes into cubes, pepper and onion into quarter rings, rub the carrots on a grater. Remove the seeds from hot peppers and chop the pulp.
3. Drain the salted water from the eggplants, squeeze them lightly.
4. Pour a generous amount of oil into a large and deep frying pan and fry the blue pieces in it. Then put them in an empty pan.
5. Next, fry the onion, carrot and pepper in turn, adding a little bit of oil each time.
6. Fry the tomatoes last, simmering them for about 7-10 minutes under the lid. Then send them to the common cauldron.
7. Add hot pepper, sugar and salt to the fried vegetables. Put the container on low heat and, after boiling, simmer for at least 40 minutes, or more.
8. Caviar can be left in pieces or chopped with a blender. Arrange the finished dish in sterilized jars and immediately roll up the lids.
9. If the caviar is kept warm, then it is worth sterilizing the full jars (0.5 l - 15 minutes, 1 l - 25-30 minutes) and only then roll up.
10. In any case, turn the jars upside down, wrap them in a warm blanket and let them cool slowly. Later, store in the basement or pantry.

Eggplant and zucchini caviar

If you have both zucchini and eggplant at your disposal, then this is a great opportunity to make delicious caviar out of them. Optionally, you can add any other vegetables, such as bell peppers and tomatoes.

• 5 large eggplants;
• 3 proportionate zucchini;
• 6 red sweet peppers;
• 2 large onions;
• 5 garlic cloves;
• 3 tomatoes;
• 1 tbsp tomato paste;
• 1.5 tbsp 9% vinegar;
• oil for frying;
• salt and pepper to taste.

Cooking:

1. Cut the onion into large quarter rings, chop the garlic tightly. Fry until transparent in hot oil.
2. For Bulgarian peppers, remove the seed box and cut arbitrarily: into cubes or straws.
3. Put in a pan with onions, fry a little. Cover and simmer for 5-7 minutes on medium gas.
4. Randomly chop the tomatoes, send them to the pan with the fried vegetables. Simmer again for about 5 minutes.
5. Wash the eggplant and zucchini and cut into 5 mm circles, and then into quarters. Fry in oil in a separate pan, and then mix with the rest of the vegetables.
6. Gently mix the mass, season with salt and pepper to your taste. Cover and simmer for 20 minutes.
7. Lightly dilute the tomato paste with water and pour into the caviar, mix and simmer the dish for another 25-30 minutes.

Homemade eggplant caviar

Pieces of homemade eggplant caviar are especially tasty and healthy. After all, every hostess seasons with a generous portion of love and care.

• 1.5 kg blue;
• 1 kg of onion;
• 1.5 kg of ripe tomatoes;
• 250 g carrots;
• 250 g sweet pepper;
• 1 pod of spicy;
• parsley and dill;
• 50 g of salt;
• 25 g sugar;
• 400 g sunflower oil.

Cooking:

1. Pour the entire portion of the oil into a thick-walled saucepan. Burn it well.
2. Throw in the diced onion.
3. As soon as it becomes transparent, add the coarsely grated carrot.
4. After it is slightly fried in oil, add the diced eggplants. Simmer for about 5-7 minutes.
5. Lastly, send a straw of bell pepper.
6. After another 5 minutes, add chopped tomatoes and hot peppers. Salt and pepper to taste. Cover and simmer for 20-25 minutes.
7. At the end, throw in the chopped greens, stir and after another 2-3 minutes turn off the heat.
8. Let it brew for at least 20 minutes.

Korean eggplant caviar

Eggplant caviar cooked in the Korean way is a particularly savory appetizer that goes well with any side dishes and meat dishes. In order for it to acquire its interesting taste, it is better to cook it ahead of time and let it brew well.

• 2 small eggplants;
• 1 sweet pepper is better than yellow;
• ½ pod of red spicy;
• 1 medium carrot;
• 3 cloves of garlic;
• fresh parsley;
• 2 tbsp vinegar;
• 2 tbsp soy sauce;
• 4 tbsp olive oil;
• ½ tsp salt;
• ½ tbsp Sahara;
• ½ tsp ground coriander.

I can say that I am a longtime eggplant fan. Even in times of shortage, we tried to bring them from the south and cook various delicious dishes. But who would have thought that people would come up with so many dishes from them!

In addition to the original taste, this wonderful vegetable is also useful. After all, it contains a large amount of potassium, antioxidants, fiber and vitamin B. And there are very few calories. So feel free to cook various delicacies from the blue ones (so lovingly nicknamed by the people) and do it.

Caviar, perhaps, takes the honorable first place in the popularity of dishes from this vegetable. Yes, and there are a lot of recipes, and today I want to offer you 9 delicious eggplant caviar recipes so that you find the most suitable one for yourself.

I also recommend cooking delicious caviar from zucchini, and you can find recipes from the wonderful hostess Alina at this link: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html

Love spicy? Then pay attention to this recipe, but you can adjust the spiciness with the amount of hot pepper. For example, I like it spicier, so I put chili pepper in caviar with seeds and a little more than in the recipe. Spread such an appetizer on bread, and serve as a cold dish, and how delicious it is with potatoes! Don't be lazy, get ready.

Ingredients:

• eggplant - 1 kg
• onion - 400 gr.
• tomatoes - 300 gr.
• garlic - 4-5 cloves
• hot pepper - 0.5 - 1 pc.
• salt - 1 tsp
• sugar - 2 tsp
• ground coriander - 1/2 tsp
• vinegar 9% - 2 tsp
• vegetable oil - 100 ml.

I prefer caviar recipes in which each vegetable is separately fried. So let's do it, just cut them first.

Remove the skin from the eggplant. This is optional. I admit, I often cook with the skin on. And cut the vegetable into cubes.

Since we cut the vegetables into our preparation into slices, it is advisable to remove the peel from the tomato. To do this, we make an incision on top of the tomatoes crosswise, scald them with boiling water. And then throw the tomatoes into cold water. The peel after such SPA procedures is removed very easily. After that, cut the tomatoes into small pieces.

If you prefer to chop vegetables in a blender for caviar, then it is not necessary to remove the skin from tomatoes.

Grind onion, garlic and hot pepper. Since I am a lover of spicy dishes, I ventured to put 2 peppers, and even seeds.

Optionally, if you are afraid of a too spicy dish, remove the seeds from the chili pepper.

To give the caviar a special delicate taste, let's fry the vegetables. Pour vegetable oil into a frying pan and lightly fry the garlic (just a couple of minutes). Add the onion there and bring it to a transparent color.

We still put the eggplant in the pan, stir all the vegetables and fry over low heat until soft (15 minutes).

Well, now it's the turn of tomatoes and hot peppers. The smell is awesome though!

Add salt, sugar and coriander. We simmer all this beauty for 20-30 minutes over low heat.

After half an hour, the vegetables will acquire a beautiful golden color, sweat.

And a couple of minutes before the end of cooking, add vinegar. Let the whole mass boil, and you can put it in pre-sterilized jars. After that, we close the jars with boiled lids, turn them upside down, cover with something warm and leave to cool completely.

A simple recipe for eggplant caviar in a blender

This recipe is a bit different from the first one, thanks to carrots and sweet peppers. And after cooking, we grind all the vegetables with a blender. We get a delicious caviar of a delicate texture.

Ingredients:

• eggplant - 1 kg
• tomatoes - 500 gr.
• carrots - 300 gr.
• onion - 3 pcs.
• bell pepper - 3 pcs.
• garlic - 2 heads
• salt - 1 tbsp. l.
• pepper to taste
• vegetable oil - 100 ml

You will need to prepare the jars in advance - wash them with soda and sterilize along with the lids.

I also remove the skin from eggplant in this recipe. We cut them into cubes. We clean the carrots and onions and also cut into cubes. Put onions in a pan with vegetable oil, and then carrots. Lightly fry, or rather stew for 5-7 minutes.

Add eggplant to these vegetables, mix and simmer for another 10 minutes.

During this time, prepare the filling of tomatoes, feathers and garlic. Grind everything with a blender, this is the most convenient way.

If you prefer to chop vegetables the old-fashioned way with a meat grinder - why not?

In tomatoes, the skin can not be removed, it will be safely crushed. Sweet peppers only need to be freed from seeds, cut into arbitrary pieces and also sent to a blender.

For spiciness, of course, add garlic. We will also clean it and grind it in a blender.

We mix all the crushed ingredients, we get a semi-liquid porridge. We pour it into the pan on the vegetables.

Stir all this gurgling mass, then salt and pepper.

If the tomatoes are not very juicy and the mass is thick, you can add a little boiled water.

Cover the vegetables with a lid and simmer for about 40 minutes over low heat. Do not forget to stir occasionally so that the bottom does not burn.

I also prefer to put a little less salt than in the recipe first, and then add to taste.

But that is not all. We want a homogeneous mass. Therefore, let the vegetables cool down a bit, and then grind the already prepared caviar again in a blender.

In principle, caviar is ready for consumption. But if you are preparing it for the winter, then bring the whole mass to a boil and put it in prepared jars.

It remains to tighten the metal caps and wait for winter (although I confess that it does not always remain before winter).

Awesome caviar with baked eggplant in Odessa

In this recipe, eggplants are baked until tender in the oven. It is this method of preparation that gives caviar a special taste. If you want to prepare blue ones (as the eggplants are called in this video) according to this recipe for the winter, then place the finished workpiece in sterilized jars or boil the jars together with the workpiece for 10 minutes and close with metal lids.

Preparation of eggplant caviar with tomatoes without sterilization

Eggplant goes well with many vegetables - with tomatoes, carrots, onions. Each of them plays a special note in this choir. Tomatoes give the finished dish juiciness and sourness, while carrots give tenderness and a sweetish taste, and onions give spiciness. This recipe contains all these vegetables, which means that a bouquet of flavors is guaranteed.

Ingredients:

• eggplant - 3 kg.
• tomatoes - 2 kg.
• carrots - 1 kg.
• bell pepper - 1 kg.
• onions - 1 kg.
• garlic - 2 heads
• salt - 2-3 tbsp. l.
• sugar - 1 tbsp. l.
• vinegar 9% - 100 ml.
• water - 250 ml.
• pepper to taste
• vegetable oil - 300 ml.

As you can see, the caviar will be rich in taste.

Let's start with carrots. We will rub it on a grater for Korean carrots, and if there is none, then on a coarse grater. And immediately we will fry in a pan, after pouring vegetable oil on it.

Now we need to remove the skin from the tomatoes. This is a simple matter - pour boiling water over them and leave for 10 minutes. After that, the skin is removed very easily. We cut the tomatoes into cubes.

As a rule, tomatoes release juice during slicing, so we squeeze the tomatoes a little, and pour the juice into the pan with vegetables.

Fry the tomatoes in vegetable oil in a separate pan for 5 minutes and add to the carrots.

Onion cut into half rings. If you like it smaller, cut into cubes, a matter of taste. And after that, we also throw the onion into the pan to the carrots. The aroma is already in the kitchen!

Remove the skin from the eggplant and cut the flesh into small cubes. They are also fried separately in vegetable oil in a pan for 5 minutes and sent to the vegetables.

Cut the bell pepper and put it in the main pan with raw vegetables. After that, add salt and sugar, mix. Pepper put to taste, but you can do without it, it will be so tasty.

And now the last step is to pour in 250 ml of cold water.

Bring the caviar to a boil, reduce the heat, cover with a lid and simmer until tender (about 30-40 minutes), stirring occasionally. Readiness is determined by the softness of vegetables. And, of course, we taste it, it may be necessary to salt it.

It remains to decompose into sterilized jars, close the lids and turn over.

Appetizer of eggplant and zucchini - cooking caviar through a meat grinder

Judging by the number of recipes, some of the most popular vegetables are zucchini and eggplant. They go well together, with the original taste of the blue ones even more pronounced in combination with neutral zucchini. In one of the past notes, I posted a very tasty recipe, and now I will introduce you to another wonderful recipe.

Ingredients:

• eggplant - 1.5 kg.
• zucchini - 1 kg.
• tomatoes - 600-700 gr.
• bell pepper - 5 pcs.
• hot pepper - 2 pcs.
• garlic - 3 heads
• salt - 2-3 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 20 ml.
• vegetable oil - 250 ml.

In many recipes for cooking vegetable caviar or adjika, I used a blender, because it is much easier and faster with it. But still, I came to the conclusion that the blender grinds too finely, almost into porridge. And sometimes you want to feel small pieces of vegetables on your tongue in order to feel the taste of each. And here the meat grinder comes in handy, and if it is electric, then it generally turns out even faster than using a blender. Therefore, in this recipe we use a meat grinder.

Sterilize jars and lids. We prepare vegetables.

If you are afraid that the eggplants will be bitter, then cut them into pieces, salt well and pour cold water for 20 minutes. After that, the water must be drained and the pieces washed. Remove the skin from the zucchini and cut into random pieces. Remove seeds from sweet peppers and cut lengthwise into several pieces.

Tomatoes and hot peppers are also cut randomly. And peel the garlic.

We pass all the ingredients through a meat grinder and put the mass into a deep pan. Add vegetable oil, salt and sugar. Stir and bring the mixture to a boil.

Simmer over low heat for about an hour. The mass is quite thick, so I don’t advise you to go far, and in order not to burn, you need to stir occasionally.

We lay out the hot snack in sterilized jars and roll up the lids. Banks are turned over, covered with a warm blanket.

Video on how to quickly and tasty cook blue caviar with tomato paste

Eggplant goes great with tomatoes. But if you do not have tomatoes, I advise you to add tomato paste to the caviar. It will enrich the taste of the dish, make it sweeter, and it will take less time to cook.

Ingredients:

• eggplant - 2 kg.
• bell pepper - 3 pcs.
• tomatoes - 2 pcs.
• onion - 3 pcs.
• salt - to taste
• sugar - 1 tbsp. l.
• tomato paste - 2 tbsp. l.
• pepper to taste
• vegetable oil for frying

The most delicious eggplant caviar with mayonnaise - cook step by step

There are many different options for preparing eggplant caviar, but the housewives also came up with the idea of ​​​​adding mayonnaise to it. It gives tenderness to the finished dish. At the same time, such an appetizer is prepared quite simply, and the composition of the ingredients is available to everyone. You just need to roll up your sleeves, but how nice it is to hear the praise of friends or family.

Ingredients:

• eggplant - 3 kg.
• onions - 1 kg.
• mayonnaise - 400 gr.
• salt - 50 gr.
• sugar - 100 gr.
• vegetable oil - 300 gr.
• vinegar - 1 tbsp. l.

This recipe couldn't be easier to make.

Peel the onion and cut into rings. We send it to the pan and fry in vegetable oil.

Eggplant, if bitter, pre-soak in salt water. But lately I’ve been skipping this step because I buy vegetables in the store and they don’t taste bitter at all. So let's get started right away. Eggplant cut into cubes or half rings and also fry. Vegetables can be combined and stewed for about 10 minutes together.

You can add your favorite spices for flavor to taste. In this recipe, I use my favorite Georgian mix of various spices. The result is a unique fragrance.

Now it's the turn to add salt, sugar and mayonnaise. Stir, cover the pan with a lid and simmer over low heat for another 20-30 minutes. 5 minutes before the end of cooking, add vinegar.

You can leave the finished dish in pieces, then it looks more like a salad. And you can chop with a blender, and then you will definitely get caviar.

We lay out the caviar in clean jars. Since we have mayonnaise in the recipe, I prefer to sterilize jars with blanks in a saucepan, it’s more reliable. I sterilize half-liter jars in boiling water for 10-15 minutes.

We roll it up securely with metal lids and then this yummy can be stored without a refrigerator.

Cooking blue caviar in a slow cooker without vinegar

The multicooker has firmly established itself in our kitchen. And those who bought it immediately appreciated the benefits: less hassle - more free time, less fat and oil - healthier for the body. Let's prepare our wonderful snack for the winter with the help of this kitchen appliance.

Ingredients:

• eggplant - 1 kg.
• carrots - 2 pcs.
• bell pepper - 3 pcs.
• tomatoes - 5 pcs.
• garlic - 5 cloves
• onion - 2 pcs.
• salt - 1 tbsp. l.
• sugar - 0.5 tbsp. l.
• vegetable oil - 3 tbsp. l.

I will say right away that we will chop the vegetables in this recipe with a blender. And this means that they can be cut arbitrarily, without trying to cut out beautiful cubes. Cut the eggplant, tomatoes, sweet pepper, onion and garlic. We rub the carrots on a coarse grater, so it will cook faster.

Pour vegetable oil into the bottom of the multicooker, put chopped onion and garlic there. We put the slow cooker on the “Frying” mode and fry the onion and garlic until soft, this is about 5 minutes.

Sprinkle grated carrots on top.

And the next layer will be sweet pepper. Stir the vegetables, cover the slow cooker with a lid and simmer for 5 minutes.

Now you can add tomatoes, they will make our dish much juicier. Mix everything again and cook for another 5 minutes.

We still have eggplants, we throw them into the multicooker bowl. At this stage, you can salt and sweeten.

Now set the multicooker to the "Baking" mode and set the timer for 30 minutes.

Vegetable stew became soft and fragrant. Now we grind all the vegetables with a blender.

If you do not like such vegetable puree, you can leave the workpiece in pieces, or chop not to a puree state, but only a little. It's up to you.

And it remains for us to decompose the blank into sterilized jars and tighten the lids.

Since this recipe does not contain vinegar, I also sterilize the workpiece in jars in boiling water to be safe. For a half-liter jar, it takes 7-10 minutes to boil.

The best recipe for baked eggplant with mushrooms

Eggplants themselves have a unique taste and give any dish a special original taste. But when I saw a video with a recipe for caviar with mushrooms (champignons), I immediately had a desire to cook such a chic dish myself. I will definitely do it, but for now let's see how this wonderful chef does it.

If you have read this long article to the end, then I tried not in vain. I will be very happy if you cook something from today's recipes for the winter. I hasten to assure you that you will not regret it and will be able to pamper your family and friends with "overseas" eggplant caviar.

But autumn preparations continue, it's too early to relax. Therefore, we will continue my favorite topic further. See you!

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Eggplant caviar with carrots and bell pepper

This composition has become a classic for winter harvesting. For every taste, with the sweetness of carrots, without burning sharpness. The amount of ingredients is designed for a large batch of a proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. With traditional cooking, luck is useless: 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 onion 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 blue ones with a medium cube, as in the photo - about 2 cm. Modern varieties are extremely bitter, but if your vegetables are bitter, soak for 30 minutes in salt water. For 1 liter of water 1 tbsp. a spoonful of 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.

Peeled sweet peppers cut into cubes, like tomatoes. We also chop the onion into cubes, the size or even smaller than the tomato.

We clean the hot pepper from seeds and white inner membranes, finely chop with a knife. Three carrots on a 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 filling is formed. We shift all the vegetables into the pan to the blue ones.

Venerable chefs claim that separate roasting gives a richer taste to the 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- until the caviar is fully cooked.

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

4) Hermetic seaming 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 eggplant caviar 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 combine vegetable purees and simmer the mass with oil over medium heat - 50 minutes.
2. Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pieces) 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. We chop all the tomato pulp into cubes, 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.

Directly from the stove, we lay out the hottest caviar in jars. We tamp the mass well so that there are no air bubbles in the jar, and oil can be seen 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 will fit well. If you haven't tried herbs yet, limit yourself to ¼ teaspoon ground black pepper.
• 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 for 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". The best preservation for the winter for you!

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