How to cook eggplant caviar for the winter without sterilization. Eggplant caviar without sterilization, video recipe for cooking without vinegar

Published 19.09.2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: 70 min

Eggplant caviar for the winter, prepared according to this recipe without sterilization, turns out just lick your fingers! And everything is prepared very simply - we put the chopped vegetables in a brazier, stew, chop with a blender, add seasonings and put them in sterilized jars. This is the easiest recipe for cooking vegetable caviar, which turns out tender and very tasty, moreover, without any hassle.
Wine vinegar and olive oil can be replaced with ordinary vinegar and sunflower oil, the taste, of course, will change, but not much. And you can also cook.
It will take 70 minutes to prepare, from the ingredients indicated in the recipe you will get 2 cans of 0.7 liters each.
Ingredients:
- eggplant - 1.5 kg;
- Bulgarian pepper - 0.6 kg;
- tomato - 0.6 kg;
- carrots - 0.6 kg;
- onion - 0.3 kg;
- tomato - 0.3 kg;
- chili pepper - 1 pod;
- garlic - 1 head;
- rock salt - 15 g;
- granulated sugar - 20 g;
- wine vinegar - 30 ml;
- olive oil - 55 ml.

Recipe with photo step by step:

Pour olive oil into the bottom of a deep frying pan, then throw in the chopped onion and minced garlic.




After the onion, we put the carrot cut into thin slices into the brazier.




A sour and spicy note of caviar will be given by tomatoes and a pod of chili peppers. We cut the tomatoes finely, cut the chili together with the seeds into rings.




Cut the eggplant with the skin into slices a little less than a centimeter thick, add to the brazier to the rest of the ingredients.






Almost no eggplant dish is complete without bell pepper. In order not to spoil the color of caviar, it is better to take a red pepper. We clean the pepper from seeds, cut into cubes, put in a roasting pan.




We close the brazier tightly, put it on the stove, cook for 45 minutes - 1 hour over moderate heat.




Add wine vinegar, salt and granulated sugar. Grind the stewed vegetables until a thick puree is obtained.




We dry the washed jars in the oven at a temperature of 110 degrees. We lay out the hot caviar in jars, close tightly. We wrap the jars with a blanket, leave at room temperature overnight. Then we put it in a cool place.






Such blanks can be stored at a temperature not exceeding +12 degrees Celsius.




Try more delicious

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!

If you have not yet managed to master all the eggplants of the current crop, then let's prepare them in one more form. Recently I gave a recipe, and today I want to offer to cook them in the form of eggplant caviar.

Vegetable caviar is a very popular way to prepare food for the winter. You can cook either - regardless of the source products, it turns out a dish that is easy to store and eat deliciously and is not ashamed to serve on the table.

Eggplant caviar for the winter: a recipe with a photo through a meat grinder

By tradition, I will be the first to write a classic recipe for eggplant caviar so that the taste is the same as we are all used to. In addition to the blue ones, it also has tomatoes and bell peppers. Those who want the caviar to be spicy can add hot or hot pepper.

To obtain the desired consistency, we will use a meat grinder.

Ingredients:

• Eggplant - 1 kg
• Tomatoes - 1kg
• Bulgarian pepper - 0.5 kg
• Hot pepper (optional) - 1 pc.
• Onion - 0.5 kg
• Salt - 1 tbsp
• Sugar - 3 tbsp
• Garlic - 5 cloves
• Ground black pepper - 1 tsp
• Vegetable oil - 50 ml

These ingredients are enough to fill 1 jar with a capacity of 0.7 liters.

Cooking:

First of all, you need to bake the eggplant. To do this, put them on a baking sheet with a small amount of vegetable oil and send them to the oven, heated to 140-150 degrees for 40 minutes. Don't forget to turn them over after 20 minutes.

Don't be embarrassed that they will shrink and wrinkle, this is not important in this recipe.

If the eggplants are very large, then cut them in half

While the blue ones are baking, let's take care of other vegetables.

Tomatoes will need to be peeled so that it does not spoil the consistency of caviar. To do this, you need to lower the tomatoes in boiling water for 10 seconds, and then transfer them to cold.

After such an operation, the skin is removed very easily.

Then cut the stalks from the tomatoes and send the tomatoes to the meat grinder.

Peppers and onions also need to be passed through a meat grinder, but do not mix these vegetables in one mass, as they will need to be fried separately. Remove seeds and membranes from peppers.

When the eggplants are baked, peel them and also twist them in a meat grinder.

If you decide to make caviar with hot pepper, then twist it together with Bulgarian

We take a large frying pan, pour vegetable oil into it and fry the pepper for 5 minutes over medium heat.

After that, add the onion to it and fry, stirring for another 10 minutes.

Then put the eggplant in the pan and fry for another 5 minutes, stirring constantly.

After that, pour tomatoes into the pan, set the fire to a minimum and boil the caviar for another 20 minutes without covering it, to obtain a thick mass.

20 minutes may not be enough for you and the time will have to be increased by another 10-15 minutes. It depends on how much moisture was in the tomatoes.

5 minutes before turning off the stove, add salt, sugar, chopped garlic and ground pepper to the eggplant caviar. Mix everything well and let it cook for the rest of the time.

Now it remains only to spread the caviar in advance, close tightly and leave to cool, wrapped in a blanket.

You can store jars at room temperature, but in a dark place without direct sunlight.

Eggplant caviar in a pan without sterilization

If you notice, then in the last recipe there was no vinegar, which is usually added during preservation. This is due to the fact that tomatoes contain ascorbic acid and, in general, they do not need vinegar for preservation. But if you are used to putting vinegar in all your preparations for the winter, then a tablespoon per 1 liter jar will not hurt at all, adding another facet of taste to eggplant caviar.

This recipe is different in that we will not spend time sterilizing jars and blanks at all. All the same acid from tomatoes will help to avoid fermentation processes in the jar.

However, jars should be clean and washed with baking soda and a new sponge.

Ingredients:

• 4 kg eggplant
• 1.5 kg of onions
• 2 kg bell pepper
• 2 kg tomatoes
• 1 head of garlic
• Sunflower oil

These ingredients are for 3 liter jars.

We will not use a meat grinder and we will get eggplant caviar in pieces. It is also sometimes called "Kuban".

Cooking:

Peel the eggplant and cut into small cubes.

We will not soak the blue ones in salt water to remove bitterness, since this bitterness is mainly in the peel and is

Then fry the eggplant in a pan with a little oil. 10 minutes of frying will be enough. After that, send them to the pan in which the vegetables will be stewed.

Fry the eggplants in small batches so that some do not get overcooked and others barely warm.

Onion cut into half rings and fry in a pan separately. When it turns golden, transfer it to the eggplant pan.

We peel the tomatoes in the same way as in the previous recipe, cut them into small cubes and put them in a pan with raw eggplant without roasting.

Remove the membranes and seeds from the pepper and cut it into small strips.

Then it must be fried for 10 minutes and sent to the pan with the rest of the vegetables.

When all the ingredients are collected in a saucepan, put it on medium heat and bring to a boil. After that, reduce the heat to a minimum, add salt to taste (on average, one tablespoon without a slide), mix and leave to simmer under the lid for 30 minutes.

When thirty minutes have passed, add chopped garlic, mix again and you can lay out eggplant caviar in clean jars up to the very neck.

Garlic is always added at the end so that it does not lose its flavor during the cooking process.

Since the jars are not sterilized and cold, pour the caviar carefully in small portions.

We turn the jars over and leave to cool under the covers. Then we store them in a dark place.

Eggplant caviar for the winter in a slow cooker: video recipe

Eggplant caviar with mayonnaise without vinegar

I consider the recipe with mayonnaise to be one of the most delicious and, to be honest, I cook it myself, only this option. Therefore, the amount of vegetables that I will indicate in the ingredients is enough for as many as 10-11 half-liter jars.

In this recipe, we will fry each vegetable so that the eggplant caviar has a rich taste.

Of course, you can skip the frying stage and immediately start stewing, but then the caviar will taste like just boiled vegetables. And we are preparing for ourselves, so we will not save time at important stages.

Ingredients:

• 6 kg eggplant
• 8 large onions
• 8-10 large carrots
• 3 tbsp salt with a slide
• 7 tbsp sugar
• 500 g tomato paste
• 400 gr mayonnaise

Cooking:

We will fry vegetables in a deep frying pan, stewpan or wok, and immediately before frying, pour one and a half glasses of sunflower oil into it. Don't worry, it's not a lot considering the amount of vegetables that need to be fried.

To prevent the oil from “shooting”, pour it into a hot frying pan, wait until it heats up and throw a pinch of salt there

First, finely chop and fry the carrots until golden brown over high heat.

After frying the carrots, remove it from the pan with a slotted spoon. Try to get every single piece, because. then we will fry other vegetables here and we don’t need charred carrots.

Next, put the onion in the pan, also cut into small cubes. Fry until golden brown on the same high heat.

When the onion is fried, remove it with a slotted spoon, trying to leave as much oil in the pan as possible.

We turn to the processing of eggplant. We peel them, cut them into cubes and pour all 6 kilograms into the pan at once. Without reducing the heat, close the pan with a lid and leave the blue ones to evaporate.

They have a lot of moisture, so during the evaporation process they will lose a lot in volume and settle to the bottom. This whole process will take 10-15 minutes.

After that, open the lid and continue to keep the vegetables on high heat.

Do not try to completely evaporate the moisture and fry the eggplant - it is very difficult. The goal is for them to cook through.

Remove the pan from the heat, add sugar and salt to it and pour the previously fried onions and carrots.

We mix everything well.

Then you can choose two options for further processing caviar: if you want it to turn out grainy, like a store, pass it through a meat grinder. And if you want it to be more like mashed potatoes, then kill it with a blender.

In the photo, a variant of processing caviar with a blender.

Now add tomato paste and mayonnaise to the caviar and mix thoroughly again.

Mayonnaise gives the caviar an extraordinary "silkyness"

And tomato paste is ascorbic acid for sterilization, so it must be natural.

The final color of eggplant caviar is orange due to carrots.

The next process is very important and takes time. First, we lay out the caviar in sterilized jars along the “hangers”, and then put the filled jars in the oven for sterilization.

We cover the jars in the oven with lids, but do not twist them.

Do not put the jars in a preheated oven, otherwise they will burst from the temperature difference.

We turn on the oven when the jars are already in it, close the door, set 140 degrees and leave the jars to be sterilized. For a 1 liter jar, 15 minutes is enough, for a three-liter jar it will take 40 minutes.

After that, carefully remove the eggplant caviar in jars from the oven, close the lids and leave to cool upside down.

The most delicious eggplant caviar: a recipe with vinegar without tomatoes

This recipe came to us from the Balkan Peninsula and there it is called "Aivar". This is a very, very tasty caviar made from eggplant and sweet pepper. Before making a lot of preparations for the winter, make it in a small amount for testing. I will give the ingredients just for one small "jar for testing".

Ingredients:

• Red sweet pepper (fleshy) - 3 pcs
• Medium eggplant - 2 pcs
• Garlic - 5 cloves
• Vinegar (wine, balsamic, 9%) - 2 tbsp
• Salt - 1 tbsp without a slide
• Sunflower oil - 75 ml

Ingredients for 1 jar of 0.5 liters

Cooking:

First, bake the eggplant and peppers. We set the oven temperature to 200 degrees, put a baking sheet with peppers and eggplants in it with a small amount of oil and detect 50 minutes.

Vegetables do not need to be peeled, only washed. Bake as a whole

And in order to clean the roasted peppers, put them still hot in a plastic bag and close for 5 minutes. It will get wet from the evaporated moisture and the peel will be easily cleaned.

Seeds from pepper also need to be removed by cutting it into several parts.

After that, pepper and eggplant must be passed through a meat grinder.

We absolutely do not need the moisture that is released from vegetables, so you can twist the vegetables immediately into a colander so that it drains to the maximum.

We shift the vegetables into a saucepan, add oil, vinegar and salt, put it on a small fire and begin to boil, stirring occasionally.

Since the fire is very small, it may take you about an hour for all the liquid to boil away.

When you see that the caviar is already in the desired consistency, add the garlic passed through the garlic press into it, stir again and remove from heat.

If you have prepared a small amount of eggplant caviar, then transfer it to a clean jar, let it cool, cover with a plastic lid and store in the refrigerator for up to 3 months.

And if you have prepared a large batch, then immediately transfer the hot mixture to sterilized jars, close the lids and leave to cool upside down under a blanket.

I have everything for today. I hope you found the recipe that you liked the most.

Thank you for your attention.

Summer and early autumn are the hot season for canning and all kinds of preparations for the winter. Each housewife has her own signature recipes, but despite this, every season we carefully look for new interesting recipes, tested by someone or completely unfamiliar.
There are many ways to prepare delicious eggplant caviar, but they are all complex and time consuming. Cooking caviar without sterilization is an unusually fast process, in one evening you will prepare a large number of jars for your winter stocks. If you want to know how delicious real eggplant caviar is for the winter, the recipes without sterilization are described below, they will help you make it and try it.

Recipe for eggplant caviar without sterilization

Ingredients for 4 kg of caviar:

• eggplant - 2 kg .;
• tomatoes - 1 kg;
• onion - 0.5 kg;
• carrots - 0.5 kg;
• sunflower oil - 40 ml;
• salt, sugar, to taste;
• 1 head of garlic.

Cooking:

Step 1. Eggplants, carrots, onions are peeled. Pour boiling water over the tomatoes to make peeling easier.

Step 2 Cut the onion into cubes. We rub the carrots on a grater. We twist the eggplants into meat grinders and separately twist the tomatoes.

Step 3 In a cauldron or a large frying pan, separately with the addition of 50 ml of vegetable oil, fry the onions and carrots.

Step 4 In a 6-8 liter saucepan, add the remaining oil and mix the fried onions and carrots and pour the twisted eggplants. Salt, sugar to taste. Bring to a boil and simmer for 30 minutes. Don't forget to stir.

Step 5 When the mass turned out to be homogeneous, pour the tomatoes and simmer until cooked for about another 30 minutes. Taste for salt, adding more if needed.

Step 6 The final touch that spices up the caviar is garlic. Squeeze one or half a head of garlic, depending on your tastes. If necessary, pepper with ground pepper (this is not necessary).

Step 7 We heat the floor of liter jars for a couple, and fill the lids with boiling water.

Step 8 When your caviar is ready, we transfer the cooked mass into jars, close the lids, turn the lids down and close with a fur coat (this can be any insulation). Under a fur coat, the jars stand to cool for about a day.
Such an appetizer is well suited for strong drinks, just an irreplaceable caviar when guests unexpectedly arrived. Surprise your guests with your extraordinary culinary skills.

The second eggplant caviar recipe without sterilization

Ingredients:

• eggplant - 2 kg .;
• tomatoes - 2 kg .;
• bell pepper 1 kg.;
• carrots - 1 kg .;
• onion - 1 kg .;
• vegetable oil - 150 ml;
• 9% vinegar - 1 tablespoon;
• salt - 2 tbsp.
• sugar - 150 gr.

Cooking:

Step 1. Peel the carrots and onions from the peel, and the peppers from the seeds.

Step 2 Cut the eggplant into cubes, onion into half rings, slice the peppers, and grate the carrots. Twist the tomatoes in a meat grinder.

Step 3 Prepare the sauce. Pour the twisted tomatoes into a saucepan of 8-9 liters, add salt, sugar, vegetable oil and vinegar. Heat the sauce, but do not bring to a boil.

Step 4 Pour everything into the sauce: onions, peppers, carrots and eggplants. Bring to a boil and simmer over low heat for about 20 minutes.

Step 5 We heat the jars for a couple and fill the lids with boiling water.

Step 6 If you are satisfied with the appearance of caviar in the form of cubes, put it in jars, if you need a puree consistency, grind it in a mixer, heat it up and put it in jars. Close with lids.

Step 7 We turn the jars upside down and close them under a “fur coat” (any warm blanket) for a day.

If you want to eat something tasty and light in the cold season, eggplant caviar for the winter without sterilization will be an excellent option.
This dish can be a snack, appetizer or side dish for meat.

Preparation description:

The eggplant season is upon us, and it's time to stock up on delicious eggplant snacks for the winter. I will tell you how to cook eggplant caviar for the winter without sterilization "You will lick your fingers." It is called so because according to this recipe it really turns out incredibly tasty.
It's all about a simple secret, which I'll cover later in the recipe.

Ingredients:

Eggplant - 5 Pieces
Bulgarian pepper - 2 Pieces
Tomatoes - 2 Pieces
Onion - 1 Piece
Basil green - 1 bunch
Garlic - 4 Cloves
Salt and pepper - to taste
Vegetable oil - to taste (for frying)
Vinegar - 1 teaspoon

Servings: 5-10

How to cook "Eggplant caviar for the winter without sterilization"

1) I really love this recipe for making delicious eggplant caviar, because it does not require sterilization. All the ingredients are simple, but there is one highlight - basil greens. It is this spice that gives caviar a unique taste.

2) Immediately you need to cut the eggplants, salt and leave them for 20 minutes so that all the bitterness is gone. Cut the eggplant into medium sized cubes.
If you like small vegetables in caviar, cut it smaller, this will not negatively affect the final result.

3) Finely chop the onion, garlic and basil.
Immediately fry the finely chopped onion (in vegetable oil).
When it starts to turn golden, add chopped garlic and basil.

4) We twist fresh tomatoes through a meat grinder and add to the onion.
After 5 minutes, add finely chopped bell pepper.

5) At the very end, add eggplant and pour in a glass of water.
Add salt and spices to taste.
Simmer the caviar over low heat with the lid closed for about 25 minutes.
Before removing from the heat, I pour in a teaspoon of vinegar, then simmer for another half a minute and remove the caviar from the heat.

6) Some grind the caviar with a blender, then bring it to a boil and put it in jars. It all depends on your taste preferences. Caviar needs to be laid out in sterilized jars and rolled up.
Then the jars should be covered with a blanket and left in a dark place until completely cooled. After that, the caviar is stored in a cool dark place.