Homemade eggplant caviar recipe. eggplant caviar

Black caviar... Red caviar... Overseas caviar - eggplant!

This phrase is familiar to everyone. Pronounced by the clerk of the Ambassadorial order Feofan - became the hallmark of the "Soviet" table. Many people think so.
Actually, why eggplant caviar, and not, for example, stew or sauté? Yes, and overseas. Apparently, given that the eggplant comes from India or Southeast Asia, where it still grows wild, the term "overseas" is not so surprising.

Despite the fact that the eggplant was cultivated more than 15 centuries ago, it came to Rus' much later - even later than the events reflected in the comedy film "Ivan Vasilyevich ...". So, in the time of Ivan the Terrible, caviar was quite an overseas curiosity. The Russian word "eggplant" most likely came from Asia Minor - from the Turkish patlıcan (patlydzhan). Although, an amazing fact, we often say "blue" than eggplant. Especially in the southern regions. But why caviar, I did not understand. Most likely, this is due to the presence in the dish of large pieces that resemble caviar. Anyway.

Any vegetable caviar - be it eggplant caviar, and mushroom caviar - is a cold appetizer. Unlike salads, the consistency of caviar is thick and the pieces are smaller. In addition, caviar is thermally processed, and only then it is cooled.

The most common way to prepare vegetable caviar is roasting vegetables, chopping and mixing. Then spices are added, often a little acid (vinegar, lemon). And almost always vegetable oil.

In season, preparing eggplant caviar is easy. And it’s also worth preparing for the winter, such eggplant caviar is perfectly stored in sterilized jars and pleases all winter.

Eggplant caviar. Step by step recipe

Ingredients (6 servings)

• Eggplant 3-4 pcs
• Onion 2 pcs
• Tomatoes 0.5 kg
• Garlic 3-4 cloves
• Sweet pepper 2-3 pcs
• Vegetable oil 0.5 cup
• Wine vinegar optional
• Salt, ground black pepper taste

1. Many cuisines have similar dishes - in the manner of eggplant caviar. For example, in the cuisines of Romania and Moldova - salată de vinete, "blue salad". Eggplants are baked, peeled and finely chopped. Add garlic and herbs. In Jewish cuisine, onions, dill, sometimes tomatoes and garlic are added to baked eggplant. In the East, they prepare a snack "" (ar. بابا غنوج) - eggplant base and tahina paste. In short, there are many options. - eggplant with lots of vegetables, an exceptional appetizer, convinced many times.
2. Our eggplant caviar is prepared in the form of a rather heavily crushed eggplant, pepper, and tomato puree. It has long been a popular snack, along with squash caviar.
3. Recipes for homemade eggplant caviar can vary greatly. But, usually, caviar always turns out exceptionally tasty.
4. The eggplant must be baked. Many will say - fry. Maybe. I will give two reasons why it is better to bake. Firstly, eggplant absorbs a lot of oil when frying, just like a sponge. And the caviar will be very oily. Secondly, cut raw eggplant instantly darkens in the air. Oxidation takes place. And when baking - eggplant is cooked in its own juice, i.e. in its own skin. I can also add an argument - it's just faster to bake.
5. How to bake. I will suggest two ways.
6. 1) Can be in the oven. It's fast and easy. Only 10-15 minutes at a temperature of 200-220 degrees.
7. 2) Or, more conveniently, in the microwave. To do this, wash the eggplant, wipe dry and coat with vegetable oil. Pierce the eggplant through with a thin knife, otherwise they may burst. Three large eggplants are baked for 10 minutes at full power - you need to adjust the time according to the situation.
8. Leave the baked eggplant on a plate to cool.
9. After that, bake sweet peppers. Just like eggplant. In the microwave, three peppers coated with oil are baked for 5 minutes. It is important that the outer shell peel off.
10. Peel the eggplants after cooling from the outer shell - it is like a plastic film.
11. If the eggplant is overripe, remove the seeds as much as possible with a spoon.
12. Will clean baked peppers from the outer shell and seeds.
13. Put the baked eggplant, baked peppers and garlic in a blender. Grind everything to a state of puree, or as they say in smart books - puree.
14. Scald the tomatoes with boiling water and remove the skin and seeds. Coarsely chop the pulp.
15. Peel and finely chop the onion. Heat the remaining vegetable oil in a deep saucepan. Fry the onion in oil, on the smallest fire, you can even cover it. The onion should be soft and browned. Taste is very sweet.
16. Add coarsely chopped tomato pulp, and simmer under the lid for 15 minutes - on the smallest fire.
17. Salt and pepper the onion and tomato.
18. Add mashed peppers, garlic and eggplant. Mix.

    

Hello, friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

Eggplant caviar is one of my favorite snacks. There are many recipes for its preparation. We have collected them together, choose which one you like best!

All of them are vitamin, tasty and very healthy!

Eggplant caviar for the winter - you will lick your fingers

Making delicious eggplant caviar at home is very simple. This recipe never fails. It turns out tender eggplant puree so delicious that it's hard to stop!

The most classic version of the old recipe for blanks.

Ingredients:

• water - 1 liter
• peeled eggplant - 2500-2600 gr. (not peeled -3300 gr.)
• carrots - 800-1000 gr.
• onion - 1000 gr.
• vegetable oil - 250 ml.
• tomato paste - 250-270 gr.
• vinegar - 2 tbsp. (25 ml)
• sugar - 2 tbsp. (50 gr.)
• salt - 2 tbsp. (50 gr.)
• ground paprika - 1 tbsp. with a hill.
• ground black pepper - 1 tsp with a hill.

Prepare all the ingredients: peel carrots, onions and eggplants. This is easy to do with a vegetable peeler.

Chop the eggplant into small cubes. We also cut the carrots and onions arbitrarily because we will still interrupt with a blender and the shape is not important to us in this case.

We place the pieces of titties in a large, deep saucepan. And distribute the onions and carrots in pans, pour half of the indicated amount of vegetable oil into each (125 ml each).

And fry the vegetables in both pans over medium heat, stirring and not allowing to blacken and burn for 10 minutes. You can do it in turn, but at the same time it turns out faster. The onion should become transparent, the carrot should also be stewed and become softer.

We immediately put the prepared carrots into a large saucepan with eggplants. But add tomato paste to the onion and fry everything together for a couple more minutes.

Tomato paste will give our preparation both color and a pleasant sourness, you just need to warm it up well so that there is no taste of raw tomato.

To the onion with the tomato, pour in as much water as you can fit into the pan. Dilute, stirring. Bring to a boil and add all this mass to a large saucepan, where pieces of eggplant and carrots are already waiting. Mix it all up and add the rest of the water.

Put a large saucepan over medium heat. We will need to bring the contents to a boil. In the meantime, it has not boiled yet, mix a couple of times.

Cook this mixture for a total of 1 hour and 15 minutes over moderate heat. Every 15 minutes, completely mixing, that is, getting it up from the day. This turn will help the vegetables boil well and become very soft.

15 minutes before the end of cooking, add salt, sugar, ground paprika, finely ground black pepper. Then pour in the vinegar. The rest of the time we give on low heat.

Then remove from heat and while it is piping hot, immediately interrupt with an immersion blender to a state of a beautiful, homogeneous vegetable puree. This process will take about 5 minutes for this amount.

After this procedure, one more heating is required. We return the saucepan with mashed potatoes to the stove, turn on a light fire and wait for the first signs of boiling. As soon as the mass stirs and gurgles, turn it off.

We shift the vegetable mass into sterilized jars, filling them to the top and roll them up.

We turn the workpiece onto the lid. You can cover until completely cool, and then store in a cool dark place.

This is how caviar is obtained. Beautiful, delicious, lush - it's a pleasure to see. Well, eating is a pleasure.

Bookmark and enjoy!

Classic eggplant caviar recipe

This is my mom's favorite recipe. Caviar is tastier than hers, I have not tried anyone! Just lick your fingers!

Whoever gives it a try, everyone asks for the recipe. So take note, be sure to try it.

Ingredients

• Eggplant - 3 kg
• Onion - 1 kg
• Carrots - 500 gr
• Bulgarian pepper - 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tbsp
• Sugar

Cooking

Blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet pepper and cut into pieces.

After an hour and a half, when our eggplants are already significantly “acidified”, we take them out and wash them. We cut into small cubes.

Grind onions and carrots in a blender.

Saute vegetables except eggplant until golden brown. After that, lay out the eggplants to them. We put everything on fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour at a minimum, closing the lid.

While the caviar is being cooked, there is time to sterilize the jars.

As soon as it is ready - put the snack in jars. Cork, put "upside down" and under the covers. When it cools down, put it away for storage.

Appetizing preparation is ready!

Eggplant caviar for the winter through a meat grinder

A very tasty eggplant caviar recipe with a twist. For taste, there are apples that give a special sweet and sour note.

Just a meal!

Ingredients

• Eggplant - 1 kg
• Carrot - 0.2 kg
• Sweet pepper - 0.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Apples - 0.4 kg
• Parsley root - 50 gr
• Vegetable oil - 300 gr
• Salt (to taste)
• Sugar (to taste)

Cooking

Peel the skin off the eggplant and cut into round slices.

Fry them in a pan until golden brown. If it absorbs too much oil, add more. You can’t leave it without oil - they will start to burn and this smell will then accompany the workpiece.

We spread the fried blue ones on a paper towel and let them cool.

Remove the skin from the tomatoes. This can be done by scalding them with boiling water and pouring immediately with cold water. Then the peel will be very easy to remove.

Chop the Bulgarian pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables except eggplant until golden brown.

All vegetables are now passed through a meat grinder. The consistency then turns out to be homogeneous, very tender.

Now we put this mass on the stove for half an hour, let it boil quietly on minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and pit them, and pass through a meat grinder.

A few minutes before readiness, add them to the pan to the main mass.

Here is such an interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without roasting - video recipe

There are recipes without roasting eggplant. If you are looking for exactly this, then you should watch this video. Very tasty caviar is obtained!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a recipe for spicy caviar, for those who like it "hot". This caviar goes well with grilled meat, kebabs, sausages. In general, a recipe in a masculine style.

Ingredients

• Eggplant - 4.5 kg.
• Bulgarian pepper - 1.5 kg.
• Hot pepper - to taste
• Red ground pepper - 2 tbsp.
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley greens - 1 bunch
• Salt - to taste

Cooking

We remove the peel from the blue ones, and take out the seeds from the bell pepper. We cut these vegetables in half each, sprinkle with salt and leave for two hours.

Pepper too. There should be enough oil so that the vegetables are fried, and not burned.

Twist the eggplant through a meat grinder.

We do the same with pepper.

We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden.

In the same pan we spread our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's add some parsley there.

Mix everything well, salt to taste.

Bring the mass to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

Nice hot sauce! One of my favorite recipes.

Eggplant caviar in a pan

The easiest and fastest recipe from our piggy bank, with a minimum set of products and cooking time. Despite this, it is very tasty, and you can cook it at least every day.

It is not necessary to roll it into jars, it can be served immediately to the table, both hot and cold.

Ingredients

• Eggplant - 3 kg
• Onion - 1.2 kg
• Tomatoes - 1.2 kg
• Salt - to taste
• Sunflower oil

Cooking

Wash eggplant. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel and grate on a coarse grater.

Onion cut into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the pan. The blue ones, without washing, are sent to fry.

On low heat and with the lid closed, fry them, stirring occasionally.

When they are golden, add onions and grated tomatoes to them.

Fry vegetables for another 15 minutes. At the end, you can add greens and chopped garlic.

Our caviar is ready. You can roll it up in banks, this process has been described above more than once. Well, you can just bring it to the table. Delicious!

Eggplant caviar pieces in a frying pan

This is also a fairly simple recipe. It is made in a frying pan. It is for those who love it when eggplants in caviar are cut into pieces that do not lose their shape after cooking.

The taste of this is so rich, it's hard to resist such an appetizer!

Ingredients

• Eggplant - 2 kg.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp
• Bulgarian pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 1 tbsp
• Pepper
• Vegetable oil

Cooking

We cut the eggplant into such small cubes.

Then they should be poured with salt water and left for half an hour.

Three tomatoes without skins on a medium grater.

To get such a puree.

Bulgarian pepper cut into strips.

Chop the onion into half rings.

Fry it in a frying pan with the addition of oil, until golden brown.

Squeeze the eggplant and place in the same pan, along with pepper and tomato.

Simmer vegetables over low heat for 40 minutes, stirring occasionally. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and arrange in jars, roll up.

One of the best canning recipes. Rich flavor and amazing aroma.

Eggplant and zucchini caviar for the winter

This recipe combines eggplant with zucchini, which in itself is very tasty!

Although it is not the easiest, but it is worth a try.

Ingredients per 1 liter

• Eggplant - 2 pcs
• Tomatoes - 2 pcs
• Zucchini - 2 pcs
• Garlic - 5 cloves
• Onion - 1 pc.
• Parsley

Cooking

Eggplants must be cut in half, greased with oil, salted and put in the oven for 15 minutes at a temperature of 200 degrees.

Chop onion and parsley and mix together. Salt.

Tomatoes without skin cut into pieces and mix with herbs. Finely chop the garlic there.

Take the eggplant out of the oven.

We cut the zucchini into thin strips, and scrape the eggplant pulp with a spoon. We remove the skin. And mix these vegetables with the rest.

Stew all the vegetables for 20 minutes over low heat, after which we pack them in jars. Yummy!

Odessa eggplant caviar

Let's try the same Odessa cold caviar recipe. It is not intended for conservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. Not everything is put off for the winter, you need to eat vitamins while they are fresh.

The secret of this caviar is that only a knife can be used to grind the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to get a traditional, full-bodied taste.

Ingredients

• Eggplant - 1.1 kg
• Red bell pepper - 350 gr
• Tomatoes - 300 gr
• Hot pepper - 9 gr
• Garlic - 18 gr
• Red onion - 100 gr
• Fresh cilantro - 25 gr
• Sunflower oil (unrefined) - 5 tbsp
• Black ground pepper - to taste
• Salt - to taste

Cooking

Cut the eggplant as shown in the picture. Make cross cuts on the pulp, sprinkle with salt and brush with oil.

Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on the oven.

Be careful not to burn the eggplant.

Then we take them out and take out the finished pulp with a spoon.

Grind it further with a knife.

We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.

We take it out of the oven, remove the skin and in the same way, with a knife, chop the flesh as finely as possible.

Chop the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a bowl.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

We insist two hours in the refrigerator.

Caviar will be well infused during this time and the taste will become amazing.

Georgian eggplant caviar

In Georgia, eggplant is eaten almost more often than bread. A lot of national dishes are prepared with this vegetable.

And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!

Ingredients

• Eggplant - 2 kg
• Bulgarian pepper - 1 kg
• Carrot - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot pepper - 2 pcs
• Onion - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Cooking

Soak eggplant cubes in salted water for 40 minutes.

Remove skin from tomatoes and chop.

We chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the bitter pepper more.

Pass the carrots through a medium grater.

Rinse blue ones under running water.

In a cast-iron cauldron, we begin to fry them.

Once they are soft, transfer them to a separate bowl.

Meanwhile, in the same pan, fry the onion until golden. And send it to the eggplant.

A line of carrots and there again.

Bulgarian pepper also will not escape this fate. 10 minutes frying and into the pan.

Stew tomatoes for 10 minutes, without oil.

And send it to the bowl.

Mix everything, add hot pepper, season with spices - salt and sugar.

Slowly cook all 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and mix well.

Pour into sterilized jars. Turn over, wrap in a blanket and let cool in this form.

As soon as they cool down - in their cellar or pantry.

Well, a very successful and tasty preparation according to this recipe is obtained. Until the end of winter, not a single bank survives!

Eggplant caviar in a slow cooker

We will not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

And also let's try to cook eggplant caviar without vinegar. In the end, not everyone accepts it in their dishes.

Ingredients

• Eggplant - 3.5 kg
• Bulgarian pepper - 2 kg
• Onion - 2 kg
• Tomatoes - 3.5 kg
• Refined oil - 1/3 l
• Salt - 2 tsp
• Ground black pepper - to taste

Cooking

Prepare vegetables, wash them.

We cut the onion and send it to fry in a pan with high sides.

Bulgarian pepper and eggplant without peel cut into cubes.

Add them to the onion, salt and pepper.

We simmer everything on low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the pan for company.

All together for about an hour should slowly stew on the stove under a closed lid, with stirring.

Divide the finished yummy into jars. Turn them over as in the picture and wrap them up.

When it has cooled down - in a dark cool place for storage. And now yummy without vinegar is ready!

Here is a collection of recipes, very valuable! For how many years this has all been collected, recipes were selected through their own test, only successful and simple ones.

Thank you for being with us! And see you in new articles.

Zucchini-eggplant caviar for the winter is harvested by almost every hostess. And each has its own subtleties of cooking this seemingly ordinary dish. There are no clear rules, requirements. Due to this, caviar can be anything: spicy, sweetish, tender, with a pleasant sourness. The main thing is that there is a lot of it so that you can eat enough.

Thanks to pepper and an impressive amount of garlic, the caviar is spicy and rich. Representatives of the stronger sex will obviously not refuse such a dish. You can eat it not only with bread, but also goes very well with vodka.

You will need:

• 3 kg. small eggplant;
• one and a half kg. tomatoes;
• a couple of hot peppercorns;
• a couple of heads of early garlic;
• one and a half st. l. salt;
• one and a half 200 gr. a glass of sugar;
• two hundred gram glass of vinegar;
• floor l. oils;
• 15 laurel leaves.

Eggplant caviar is the most delicious for the winter:

1. Eggplants must be washed and cut into miniature cubes.
2. Chopped eggplants are abundantly salted and infused. This process is necessary in order for their inherent bitterness to disappear.
3. Tomatoes are literally immersed in boiling water for a few seconds, after which the skin is easily removed from them.
4. Tomatoes, as well as garlic and peppers are crushed. For this, a conventional meat grinder is used.
5. The ground vegetables are laid out in a dish suitable for further manipulations and mixed with the rest of the ingredients, with the exception of only eggplant.
6. The vegetable mass is boiled for a quarter of an hour with the obligatory continuous stirring.
7. The tomato mass is poured into a container with eggplants and boiled with them for another quarter of an hour.
8. This time, the container necessary for further canning is being prepared. It is washed with soda and subjected to the necessary sterilization.
9. Still very hot caviar is laid out in thermally processed jars and immediately rolled up.
10. It is better to cool the jars upside down and covered with a warm blanket.

Eggplant caviar classic for the winter

The main difference of this recipe is the absence of vinegar and other acids. An excellent option for those who are not committed to using these same acids in canning. Despite their absence, caviar is well stored and has excellent taste characteristics.

You will need:

• 1 kg. small eggplants;
• a couple of small carrots;
• a couple of bulbs;
• 3 sweet peppercorns;
• 1 st. l. salt;
• 100 gr. a glass of oil.

Eggplant caviar for the winter is very tasty:

1. Ripe eggplants are washed, the skin is removed from them. After that, they are cut into miniature cubes and fried for ten minutes in a pan.
2. Be sure to clean and other vegetable crops.
3. For chopping carrots, use a regular grater.
4. All seeds are carefully removed from the pepper and then it is cut into cubes.
5. The existing husk is removed from the onion and it is crushed with an ordinary knife into tiny cubes.
6. Each chopped vegetable is fried on its own.
7. All fried components are transferred to a dish suitable for further manipulations and salted and thoroughly mixed.
8. The vegetable mixture is baked for about twenty minutes in the oven.
9. This time, the containers necessary for further preservation are prepared. It is washed with soda and subjected to the necessary sterilization.
10. Still quite hot caviar is laid out in the heat-treated jars and covered with lids.
11. Jars for half an hour are subjected to another sterilization in a container filled with water.
12. At the end of this process, banks are immediately rolled up.

How to cook eggplant caviar for the winter

Do you want something unusual? Here it is - an exquisite dish that cannot be left without attention. Combining such different components, a dish is created that cannot evoke any emotions other than delight.

You will need:

• 1 kg. young eggplants;
• half kg. drain;
• half kg. tomatoes;
• 3 sweet peppercorns;
• 100 gr. Luke;
• a couple of cloves of early garlic;
• half a two-hundred-gram glass of oil;
• 1 st. l. vinegar (preferably apple);
• two hundred gram glass of sugar;
• 1 st. l. salt;

Eggplant caviar for the winter is a simple recipe:

1. Eggplants must be washed, the stalk is removed from them.
2. Each of the eggplants is cut lengthwise into a couple of identical parts and laid out on a baking sheet with the cut side up.
3. Each eggplant is slightly salted and sprinkled with oil.
4. The rest of the washed vegetables are laid out on the second baking sheet, there is no need to cut them.
5. You can roast onions without peeling them. In this case, it must be cut into a couple of identical parts.
6. Following the eggplants, other vegetables and plums are sprayed with oil.
7. Both trays are moved to the oven, where the vegetables are baked until they are ready.
8. Roasted vegetables and plums cool down.
9. The existing husk is removed from the onion, the stone is removed from the plums.
10. All baked components are ground using a conventional meat grinder.
11. The chopped vegetable mixture is transferred to a dish suitable for subsequent manipulations and mixed with all the remaining components, with the exception of vinegar.
12. The vegetable mixture is boiled with active stirring for about a quarter of an hour.
13. A few minutes before readiness, vinegar is also added to it.
14. Containers are being prepared for subsequent canning. It is washed with soda and subjected to the necessary sterilization.
15. Ready and still very hot caviar is laid out in heat-treated jars and immediately rolled up.

Tip: the proportions of vegetables are very arbitrary. To achieve a sweeter taste, increase the amount of ingredients such as carrots and onions. Tomato will help add acid. The more it is, the more acidic the finished product. But you can’t get carried away with tomatoes, their abundance can lead to a too liquid consistency of the finished product.

Delicious eggplant caviar for the winter recipes

The original taste of such an appetizer will be an excellent addition to any dish. A pleasant sweet and sour aftertaste makes you remember this simple culinary masterpiece for a long time.

You will need:

• 1 kg. young eggplants;
• quarter kg. sweet and sour apples;
• a couple of st. l. oils;
• 1 tsp vinegar;
• 1 st. l. Sahara;
• a couple of bulbs;
• third tsp. ground common pepper.

Eggplant caviar is the most delicious for the winter recipes:

1. Eggplants are washed, the stalk is removed from them. After that, they must be baked in the oven until cooked.
2. From the baked vegetables, the resulting juice is outlived.
3. Vegetables are cut. All the pulp is extracted from them with a spoon.
4. Eggplant pulp is fried in oil.
5. The existing husk is removed from the onion and it is finely chopped with an ordinary knife.
6. Onions should also be fried.
7. Roasted eggplant pulp is crushed.
8. Apples are washed and chopped on a regular grater.
9. All the necessary ingredients are laid out in a dish suitable for further manipulations.
10. They need literally a quarter of an hour to boil.
11. This time, the container is being prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
12. The finished caviar is laid out in jars that have undergone heat treatment and immediately rolled up.

Important! It is worth taking seriously the choice of dishes in which caviar will be cooked. The use of aluminum pans is highly discouraged, as in such dishes the dish will acquire a very unpleasant metallic taste. The choice of thick-walled dishes is considered ideal. In it, vegetables will be fully stewed, and the possibility of burning is minimized.

Eggplant caviar for the winter cooking recipes

There is no easier recipe for making eggplant caviar. Unlike other variations, in this case, vegetables are harvested in pieces, they do not even need to be passed through a meat grinder. This makes the dish amazing.

You will need:

• 5 kg. young eggplants;
• 5 kg. tomatoes;
• couple kg. sweet pepper;
• carrots to taste;
• 1 kg. Luke;
• 7 art. l. salt.

Eggplant caviar for the winter the best recipes:

1. Be sure to wash the tomatoes and then finely chop.
2. Sliced ​​tomatoes should be rubbed through a sieve and boiled for ten minutes in order to boil them.
3. The peel is carefully cut off from the eggplant and then they are finely chopped.
4. Carrots are naturally also peeled and cut into miniature pieces.
5. Seeds are removed from the pepper, and it is also finely chopped.
6. All vegetables are poured into a container with a tomato and boiled for no more than a quarter of an hour.
7. The existing husk is removed from the onion and it is cut into tiny pieces.
8. In a frying pan with the most heated oil, chopped onion is fried until it becomes transparent.
9. Onion joins the caviar, after which it should be salted.
10. In its entirety, the vegetable mass is stewed for about half an hour.
11. This time, the container is being prepared for subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
12. Not yet cooled caviar is laid out in thermally processed jars.
13. Jars filled with caviar are subjected to another sterilization in a container of water. This procedure lasts a quarter of an hour.
14. Upon completion of this process, the jars are immediately rolled up.

Eggplant caviar is one of the best ways to harvest this vegetable. Kids really like this dish, they get used to it from kindergarten. It is impossible to refuse it during dinner with the family. It in itself is so homely, cozy that you just want to eat it and more.

Eggplants, or as they are popularly called "blue", despite the bitter juice they contain, are great as an ingredient for various dishes. With certain cooking methods, eggplant even looks a bit like mushrooms, but today's recipe is not the case when we will prepare a "mushroom" dish. Now we are going to cook eggplant caviar.

Caviar is perfect as an addition to second courses (pasta, cereals, mashed potatoes, etc.) and goes well with meat. Well, if you are ready to taste eggplant caviar, then go to battle!

What we need from the ingredients:

• eggplant - 4 pieces;
• onions - 2 pcs;
• carrots - 2 pieces;
• pepper - 3-4pcs;
• tomato - 1 large (or 2 small);
• salt - to taste;
• sugar - 0.5 tbsp;
• sunflower oil for frying vegetables;
• garlic - 1 clove.

How to cook eggplant caviar:

First, let's prepare the eggplant for further processing. In principle, you can use them raw, but in this case you need to release the "poisonous" juice, sprinkle them with salt and rinse them with running water after 15 minutes. If you go this route, then you will have to fry the vegetables separately from each other, i.e. eggplant will need to be fried in a separate pan.

But we will do it a little differently. To begin with, boil the eggplants, this moment will not be reflected in the taste of the finished dish, but the preparation of caviar will take less time.

So, wash our eggplants and cut off the tails.

Then put them in a saucepan and fill with cold water.

Salt and bring to a boil. Boil eggplant under a closed lid for no more than 10 minutes over low heat. After that, we take them out of hot water. You will see that they will take on a slightly wrinkled look - that's okay!

And when they have cooled down enough that they can be picked up, remove the peel from each eggplant.

Here's what we should get.

Now let's move on to other vegetables. Cut the onion into cubes (you can cut the onion as you like, half rings will do).

And fry until golden brown, constantly stirring with a spatula so that it does not burn.

Tip: you need to fry all the vegetables on low heat so that they have time to soak in each other's juice.

Carrots enter the arena next. I rubbed it on a coarse grater, it turned out such a slide.

And also send it to the onion in the pan.

While the onions and carrots are fried, let's take care of the pepper. You can cut it into cubes, you can straws. I chose the second option.

And I preferred to fry the pepper in another pan, since the onion in the first pan had already begun to burn.

After the pepper acquired a golden hue, I mixed it with onions and carrots in the first pan and salted our half-cooked caviar.

Now cut the peeled eggplant into cubes. Here you don’t need to grind too much, let it be medium-sized cubes.

And, like other vegetables, we send chopped eggplants to the pan with onions, carrots and peppers.

Of the entire list of main ingredients, only tomatoes remained unused. So we’ll deal with them right away, as soon as the eggplants are added to the pan. So that the peel does not interfere with the taste of caviar and does not fall on the tooth, we will remove the skin from the tomatoes. To do this, make a cross-shaped notch on the hat and pour boiling water over the tomatoes.

After a minute, we take it out of boiling water and immediately remove the skin.

After that, cut the tomatoes into cubes and send them to the pan with the rest of the vegetables. At this stage, do not forget to salt the caviar a little more.

Mix all ingredients in a skillet.

In general, we are already approaching the logical conclusion of the cooking process, there are only a couple of strokes left. Taste the caviar (you may need to add more salt) and then add half a spoonful of sugar. Do not ignore this point, sugar must be added. And at the end we pass the garlic through the press directly into the pan.

We cover our already almost ready-made caviar with a lid and each vegetable is saturated with the taste of all the other ingredients, for this you need to sweat the caviar for several minutes. It is better to serve caviar to the table completely chilled.

Bon appetit!

It takes about 2 hours to cook 1 kilogram of eggplant caviar.

Classic eggplant caviar recipe

Products
For 1 liter of eggplant caviar
Eggplant - 1 kilogram
Tomatoes - 2 medium
Onion - 1 large head
Garlic - 3 teeth
Bulgarian pepper - 2 medium or 1 large
Salt - 1 tablespoon
Ground black pepper - 1 teaspoon

How to cook eggplant caviar
1. Heat the oven to 200 degrees, it will take 5-7 minutes.

2. Wash and dry the vegetables with a napkin.
3. With a fork with sharp teeth, chop the eggplants, peppers and tomatoes to a depth of 0.5 millimeters.


4. Put the eggplants on a baking sheet (you can first cover with baking paper or foil) and put in a preheated oven.

5. Bake eggplant for 40 minutes.
6. Cut the eggplants lengthwise, pick up with a fork, transfer to a bowl and scrape the eggplant pulp into a bowl.



7. Put the tomatoes and bell pepper on a baking sheet, bake them for 15 minutes.

8. Peel and finely chop the peppers and tomatoes, add to the eggplant bowl and mix.

9. Run a knife through the mixture so that the eggplant pulp is evenly distributed in the caviar.

10. Transfer the caviar products to a saucepan and put on a quiet fire, cook until onion is added for 10 minutes.
11. Peel the onion and chop finely.
12. Heat the frying pan, pour in the oil, put the onions and fry over medium heat for 7 minutes.

13. Peel the garlic, chop finely and add to the onion, fry for another 2 minutes.

14. Add fried onions and garlic to eggplant caviar and cook for another 10 minutes.

15. Salt and pepper eggplant caviar (taste after cooling a small amount of eggplant caviar).

16. Wash, rinse and pour 1 cm of water into each jar for eggplant caviar.

17. Place both cans in the microwave, set to 800 watts and hold for 1.5 minutes: it is important that the water in the cans boil and the resulting steam processes the walls of the can, completely disinfecting it.
18. Drain the hot water and immediately start filling the jars with boiling eggplant caviar.

19. When the jars are filled with eggplant caviar up to their shoulders, rinse each of the lids with boiling water and screw the jars tightly.

20. Turn the jars upside down and wrap in a blanket until completely cooled.

21. Remove jars of eggplant caviar for storage - it will take 1 week to fully reveal the taste.

Eggplant caviar in a slow cooker

Products for cooking eggplant caviar
Eggplant - 3 pieces
Onion - 2 heads
Carrot - 1 piece
Sweet bell pepper - 2 pieces
Tomatoes - 2 pieces
Vegetable oil - 5 tablespoons
Garlic - 3 cloves
Salt and ground black pepper - to taste

Eggplant caviar in a slow cooker
The first rule of eggplant caviar cooked in a slow cooker is a sharp knife. Therefore, it should be well sharpened.
Peel the onion and chop finely. Wash the sweet pepper, remove the stalk and seeds, and finely chop. Scrape the carrot and grate on a coarse grater. Peel the eggplant and grate on a coarse grater. Pour boiling water over the tomatoes, peel, and finely chop. Peel the garlic and finely chop.
Set the multicooker to the "Baking" mode, pour in the vegetable oil and add the onion. Fry the onion, stirring with a wooden spoon or spatula, 7 minutes. Then put the pepper and fry for another 10 minutes, stirring. Add carrots and mix well. Lay out the grated eggplant.
Reconfigure the slow cooker to the "Extinguishing" mode and set the cooking time - 1 hour. Boil eggplant caviar for 40 minutes, then add tomatoes, salt, pepper, garlic. Cook for another 20 minutes, then spread the eggplant caviar into jars.

Eggplants are called "blue" for their color, this name is typical for the south of Russia and Ukraine.

There is an opinion that eggplant caviar becomes tastier if the prepared vegetables are not cut into pieces, but crush. In Odessa, where blue caviar is a very popular, almost cult dish, a special wooden beater-mixer is used for this purpose, similar in shape to an oar. With this device, the vegetable pulp is "knocked out" to the state of gruel.

Baked garlic will add a special taste to eggplant caviar. Cut two heads across, grease the slices with vegetable oil. Wrap the garlic in foil and bake with the eggplant in the oven. Let the cooked garlic cool and use the pulp, which takes on the consistency of a paste.

In Armenia, caviar is prepared from vegetables baked over an open fire. Smoky appetizer acquires a very special smell and taste.

The minimum set of vegetables for caviar: eggplant, tomatoes and garlic. The classic eggplant caviar recipe can be supplement fresh chili peppers, sour apples and carrots. Vegetables pre-bake, boil or fry.

You can experiment with a set of vegetables when cooking eggplant caviar, but it must be borne in mind that the taste of eggplant caviar will be harmonious if you follow these proportions: for 1 kilogram of eggplant, take no more than 1 kilogram of other vegetables.

- Useful tasty and fragrant eggplant caviar is made by fiber, which stimulates intestinal motility and potassium, which is necessary for the rhythmic work of the heart muscle.

- calories eggplant caviar - 90 kcal / 100 grams.

- Price products for cooking eggplant caviar according to our recipe during the season (from late July to early October) - 300 rubles / 2 liters of caviar.

Reading time - 8 min.

What do we cook?

• Snacks