Homemade eggplant caviar. Eggplant caviar

Homemade eggplant caviar. Eggplant caviar - the best recipes

19.10.2019 Meat Dishes

During the harvest season, it's time to think about harvesting vegetables for the winter. Now on the shelves, at a reasonable price, eggplants, saturated with taste, vitamins and usefulness, are actively appearing.

Many housewives bypass them, trying not to use this capricious vegetable in salting due to the fact that it darkens or exhibits bitterness. In fact, this problem is easy to avoid if you know how to properly cook blue ones - as they are popularly called.

"Overseas caviar - eggplant" is almost the most popular dish in winter on the table in almost every home. Still would! Even those who don't like eggplant will happily taste the rich, aromatic salting. After all, she will transform any dish, even the simplest boiled potatoes will sparkle with new tastes if you eat them with caviar.

First secret. Salted water will help to remove bitterness, in which it is worth soaking the vegetable 30 minutes before cooking.

Second secret. Eggplants are not friendly with metals - from this interaction, the dish acquires a specific taste, therefore, it is better to use a ceramic or wooden knife to chop the workpiece.

Sandwiches, snacks, soups dressing ... It's all the same jar of vegetable caviar!

Few housewives succumb to a fastidious vegetable, but when caviar turns out to be great, no store counterpart will surpass it!

We have found for you the most delicious recipes, tested by time and experienced housewives. Just follow all the tips, keep proportions, and get ready to receive compliments on your culinary excellence! Inspired? Then we roll up our sleeves - will roll up the jars!

If these recipes are not to your taste, you can look elsewhere.

Compound:

Eggplant - about 2 kg.;
Tomato - 1.5 - 2 kg;
Golden onion - 1 kg;
Carrots - about 1 kg;
Sweet red or yellow pepper - 1 kg;
Hot pepper - at your discretion and taste, but at least 2 pieces;
Table salt - 3 tbsp. l .;
Sugar - 1 tbsp. l .;
Oil (it is better to mix sunflower with olive oil 50/50) - 400 ml
.9% vinegar - to your taste and discretion, but not less than 3 tsp. It is added 10 minutes before the end of cooking.

From all this, we get about 10 half-liter jars of the product.

Rinse the eggplants thoroughly. It is better not to free them from their clothes, because it is she who gives the caviar that very unique taste and aroma. Cut the vegetable into medium-sized cubes.

Prepare a salty bath for the little blue so that the bitterness goes away. To do this, 1/4 cup of salt must be diluted in three liters of water. Pour the mixture over the cubes, leave for 30-40 minutes.

While the main ingredient in Eggplant Caviar is “taking a bath,” we’ll take the time to use it and prepare the rest of the vegetables. Peppers must be freed from the insides and rinsed thoroughly, turn onions and bell peppers into cubes, chop hot.

Rub the peeled and washed carrots on a medium grater. We cut the tomatoes into squares. After half an hour, remove the eggplants from the salted bath, rinse and strain from excess liquid.

In a frying pan with a deep bottom, in heated oil, load the eggplants for frying.

Blush them on all sides, then move them into a bowl in which the caviar will be cooked. Next, adding oil, you need to fry all the vegetables, putting them in a saucepan. Load the tomatoes into the skillet after all the vegetables, stew just a little and place with the rest.

When the ingredients have passed the initial heat treatment and are in the pan, add chili pepper, sugar and salt to them. Cook over low heat, stirring for about 40 minutes.

If the consistency of the dish seems to you liquid, then it can be boiled down. Some housewives punch caviar with a blender to turn it into a homogeneous mass, while others leave it in its original form, pouring it into disinfected containers.

To keep your delicacy in the room, the jars should be turned over with the lid down and wrapped in a "fur coat", leaving it until it cools completely.

Eggplant caviar for the winter

Such a name for this salting is not simple - it has a pleasant, slightly sweetish aftertaste.

Compound:

Eggplant - about 3 kg;
- Sweet pepper - 1 kg;
Tomatoes - about 3 kg
Golden or white onions - at least 1 kg.
Carrots -1 kg.;
Garlic - 250-300 gr.;
Hot pepper - at your discretion, not less than 1 pod;
Refined oil - 0.5 tbsp.;
Food salt - 5 tbsp. l.

Correct cooking order:

All components must be washed and dried, and the peel must be separated from onions, carrots, garlic and eggplant in advance. Free the pepper from the seeds.

It is better to leave the onion in half rings,

tomatoes - in slices.

Cut the eggplant and peppers into medium squares,

pass the carrots through a large grater.

Pour oil into a large container, let it warm up well and blush until golden brown onion.

We mix carrots and pepper into it. A little later, tomato slices are sent to the pan, followed by blue ones. Everything needs to be boiled well for about half an hour under the lid.

In a container with boiled foods, squeeze out the required amount of garlic through a special press, add salt. Stir thoroughly and put on fire, for about 10-15 minutes.

The completed workpiece should be distributed among the hot cans.

For more storage, put the jars on the lids and cover with a blanket, leaving to cool completely.

Eggplant caviar with pepper

Eggplant - about 5 kg;
Tomato (it is better to take those with more pulp) - 4-5 kg;
Bulgarian pepper - 2-3 kg;
Carrots - 1.5-2 kg;
Golden onion - about 1 kg.;
Edible salt - 1⁄4 tbsp. (you can change the amount of salt at your discretion).

All ingredients should be prepared in advance for cooking caviar - rinse, dry, peel or pitted.

Let's deal with tomatoes first. We cut them into slices, and then rub through a sieve. If a very liquid consistency comes out, then it is better to boil them a little separately - 10 minutes will be enough.

We send eggplants and peppers into cubes,

pass the carrots through a coarse grater.

We load all the ingredients into a meat grinder and turn them into minced vegetables. The mixture from a meat grinder must be mixed with a tomato and stewed for 10 minutes. In the meantime, you can chop the onion.

In the oil heated in a pan, put the onion and fry it until golden-transparent, while stirring constantly.

Then put the onions in a saucepan with the rest of the vegetables.

And simmer for another 30 minutes. When ready, you can add garlic to the caviar to taste. Pour into sterilized jars and roll up.

It is best to serve the dish completely cooled.

then it reveals all flavors and leaves a wonderful aftertaste.

Eggplant with beans. Winter harvesting

Compound:

Eggplant - 2 kg.;
Carrot 1⁄2 kg.;
Bulgarian pepper (except green) - 0.5 kilograms;
Garlic - 2 heads;
Tomatoes - 1.5 kilograms;
Coarse food salt - 2 tbsp. l .;
Granulated sugar - 120 gr.;
Vinegar 9% - 6.5 tbsp l .;
Refined oil - 1.5 tbsp.;
Dry white beans 50 grams.

So that the beans are well boiled and soft, it is better to soak them in cold water in the evening, and in the morning strain, rinse and boil until ready. Let the water drain off the beans.

We pre-wash all the components and get rid of the skin and bones. Cut the blue pepper into the same squares,

rub the carrots,

and we send tomatoes and garlic to a meat grinder.

In a large saucepan, put the tomato-garlic mixture on the fire, bring to a boil and add salt, sugar, vinegar and oil.

Stir well until the salt disappears completely, then bring to a boil again. After our tomato gruel has boiled, add the rest of the vegetables to it and simmer for 30-35 minutes. After half an hour of stewing, pour the beans prepared in advance into the pan

and give them another 20 minutes on the fire. The caviar is ready! We distribute our creation in sterilized jars.

This blank will give you its unique taste and will become an irreplaceable dish at the table all winter long!

Marinated eggplant caviar

Compound:

Eggplant - 2 kg.; Sweet pepper (red or yellow) - 1/2 kg; Golden or white onions (large) - 3 onions; Carrots (large) - 3 pcs.; Garlic - 1.5 heads; Black pepper (ground) - 1 tsp; Parsley - medium bunch; Sunflower or olive oil - 1 tbsp.; Sugar - 1⁄4 tbsp.; Salt to taste; Vinegar (9%) - 1/3 cup

The correct order of preparation of caviar

Rinse vegetables, as usual, and peel them off and remove seeds.

It is not necessary to peel the blue ones, cut them into cubes, as well as onions and peppers.

Pass the carrots through a coarse grater. Put the eggplants in a saucepan and pour over salted water. Leave on fire for 10 minutes. This is done to remove possible bitterness from the vegetable. We put it in a colander, let the excess moisture go away.

Let's prepare the marinade.

Mix salt, pepper, sugar and vinegar with oil, garlic, passed through a press and chopped parsley.

Put all the ingredients in a large container, fill with marinade and mix thoroughly. The caviar is almost ready! It remains only to transfer it into sterilized jars with a volume of no more than 0.5 liters, cover with a lid and put in a saucepan with water. Sterilization will take no more than 10-15 minutes, then roll up the cans and put them in a dark place.

Caviar needs to be infused for a couple of days before use.

You may not like the product right after cooking, but let the caviar marinate and then - lick your fingers!

The recipe for "Jewish Eggplant Caviar".

Compound:

Eggplant - 1 kg; Large onion - 1-2 pcs.; Carrot - 1 root vegetable; Large tomato - 1 pc.; Refined oil - 0.5 tbsp.; Salt - 1 tbsp l .; Pepper -1 tsp; A clove of garlic; Greens to taste - 1 bunch.

The correct order of preparation of caviar

Rinse and dry all components of the recipe.

Cut off the tails of the eggplants, bake on a baking sheet until they burst, so that the juice goes.

The baking sheet can be replaced with a frying pan, but without oil. Set aside to cool, then remove the peel.

Pass the carrots through a grater, shake hands well so that it becomes softer. Finely chop the onion and send to the skillet with carrots. Fry lightly until soft.

Send the cooled and peeled blue ones to the pan with the rest of the vegetables. Meanwhile, pour over the tomatoes with boiling water, peel them and chop finely. Add them to the mixture in the skillet. Salt everything, pepper. Simmer while stirring. The readiness of the caviar is determined as follows - the dish will begin to rise and release steam. At this point, add herbs and garlic.

Let the dish cool down and bon appetit!

Whichever way you choose to prepare eggplant delicacies, you will not go wrong, all the recipes are wonderful and worthy of attention. It remains only to decide what to add to caviar - beans, peppers, or even follow the examples of Jewish cuisine. Cook with love and all your meals will be amazing!

Eggplant caviar is one of the most delicious and healthy snacks. Food lovers adore it for its unique taste and aroma; Nutritionists respect eggplant caviar for its low calorie content and high potassium and fiber content, which stimulates intestinal motility.

They love a vegetable appetizer for its versatility, because there is a place for it in the daily menu or at a festive meal. Equally tasty, blue caviar will be combined with hot potatoes or rice, but how to prepare an appetizing vegetable appetizer? If you want to preserve the maximum of nutrients, then the eggplants should be baked. If you want to preserve the taste and palette, all the caviar ingredients will have to be finely chopped, to obtain a uniform consistency, use a meat grinder or blender, and add garlic or spices for pungency.

Eggplant caviar in a multicooker

When there are a lot of seasonal vegetables, and the weather is hot outside, then cooking in the kitchen at home, making winter supplies, is not the most pleasant activity. How can this be changed? Use a smart technique that will keep your hassle to a minimum, and you will also need a good recipe, such as eggplant caviar in a slow cooker. Before you turn on a suitable program, you just need to cut vegetables, put them in a bowl - the "smart" technique will do the rest by itself, while preserving vitamins and helping to stock up on a dietary meal.

Eggplant caviar in the oven

Even a not very complicated recipe for eggplant caviar for the winter involves processing vegetables: the fruits must be washed well, and then the technology must be followed. To stock up on delicious caviar for the winter, blue ones can be fried, stewed or baked. The last method is the ability to preserve the color of all vegetables, which is why ready-made eggplant caviar looks so appetizing in the oven. Blue ones can be baked whole or cut into cubes, cubes, then it is not necessary to remove the skin from the fruit.

Eating eggplant helps to reduce blood cholesterol levels, normalize water-salt and lipid metabolism in the body and improve the work of the heart muscle.

Eggplant caviar - general principles and methods of preparation

The proportions of vegetables for cooking eggplant caviar are arbitrary, to taste. When choosing them, it should be remembered that with the help of onions, peppers and carrots, caviar can be made sweeter; tomatoes give it acidity. When preparing caviar from eggplant, their weight should be no less than the weight of all other products. That is, for 1 kg of eggplant for caviar, no more than 1 kg of other vegetables should be taken.

Eggplant caviar - food preparation

The caviar, which we are talking about today, is prepared mainly from:

eggplant;
carrots;
Luke;
tomatoes;
garlic;
sweet pepper;
sunflower oil;
salt.

Greens and other spices are added to taste.

Before using for cooking caviar, all vegetables must be washed and chopped as provided for in the recipe. Typically, for eggplant caviar, vegetables are diced. Of course, you can use such advances as a meat grinder or a blender to prepare it, but experts say that then the taste of caviar is completely different.

When preparing food, it is important to choose good eggplants - they should be ripe, dark, and have a shiny skin.

Eggplant caviar - the best recipes

Recipe - Canned Eggplant Caviar

What's better than a jar of fragrant eggplant caviar opened in winter? When the spring greenery and the new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

10 medium sized eggplants;
5 carrots;
5 onions;
5 sweet bell peppers;
1 kg of tomatoes;
vegetable oil;
salt and spices to taste.

Cooking method:

1. Cut the eggplants into cubes and sprinkle them with plenty of salt, leave to stand for at least half an hour, so that the bitterness comes out with the juice.

2. Rinse the eggplants under running water.

3. Then cut the onion, pepper, tomatoes into cubes, grate the carrots.

4. Heat vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and eggplants there and simmer all the vegetables for about half an hour with constant stirring. At the end of stewing, season the caviar with salt and ground black pepper.

We put the finished eggplant caviar in jars, sterilize it for about half an hour and roll it up.

Recipe - Eggplant caviar from oven-baked eggplant

This caviar is a delicious and very healthy dish. Its recipe is not complicated, but you can use this dish both hot and cold.

Ingredients:

1.2 kg eggplant;
3 large tomatoes;
3 large bell peppers;
2 cloves of garlic;
2 tsp vinegar;
salt to taste;
unrefined sunflower oil.

Cooking method:

1. We bake the washed eggplants in the oven on a baking sheet (before that we pierce with a knife in several places so that they do not burst). To prevent vegetables from burning during baking, they should be periodically turned over. To make sure that the eggplant is ready, you need to pierce them with a knife, which goes freely into the finished eggplant. Together with eggplants, bake bell peppers, however, you should take them out of the oven earlier, after 15 minutes. Put the finished eggplants to cool in a bowl, and the peppers in a plastic bag to make it easier to remove the skin from them.

2. Peel the tomatoes (you can just cut it off with a sharp knife), carefully remove the skin from the eggplants and cut them into cubes.

3. After peeling the peppers and seeds from the peppers, we also cut them into cubes.

4. After mixing all the prepared ingredients in a bowl, salt them, add vinegar with chopped garlic and sunflower oil (about 6 tablespoons). If the tomatoes are sour, then you need to take less vinegar, 0.5 tsp is enough, also in this case you can add the same amount of sugar.

5. Having prepared the caviar, we put it in the refrigerator for two to three hours to infuse.

Recipe - Eggplant caviar with mushrooms

This dish will be appreciated even by the most fastidious gourmets, as the combination of eggplant with mushrooms gives a very special taste. Caviar is good both cold and hot.

Ingredients:

3 large eggplants;
5 medium tomatoes;
2 carrots;
10 large mushrooms;
1 large bell pepper;
10 cloves of garlic;
herbs, spices and salt to taste;
sunflower oil.

Cooking method:

1. Cut the eggplants in half lengthwise, cut the pepper into 4 parts, then put the eggplant and pepper on a baking sheet greased with sunflower oil, put 5 cloves of garlic on top.

2. We bake the prepared vegetables in the oven for about 25 minutes.

3. At this time, cut the onion into cubes, grate the carrots on a coarse grater and fry them in sunflower oil.

4. In a saucepan, bring water to a boil and, alternately placing tomatoes in it, hold them for about 2 minutes, so that later you can easily remove the skin from them.

5. After peeling the tomatoes, chop them into small cubes and add to the fried onions and carrots.

6. Cut the mushrooms into cubes and fry them separately in sunflower oil.

7. Take out the baked eggplants, garlic and peppers from the oven and let them cool.

8. Put the onions, carrots, tomatoes and mushrooms that we fried in a saucepan, put it on low heat and simmer for 5-7 minutes, stirring from time to time to avoid burning the vegetables.

9. Peel the peppers and eggplants and cut the pulp into cubes, chop the garlic and add everything to the vegetables that are stewed in a saucepan.

10. After mixing the contents of the pan, add salt and continue to simmer for about 20 minutes, not forgetting to stir.

11. Add spices, herbs and a couple of tablespoons of sugar to the caviar, mix again and simmer for about 2-3 minutes, after which it is ready.

Zucchini-eggplant caviar for the winter - a step by step recipe

You want to eat healthy vegetables all year round, not limited to the harvest season. Harvesting for future use easily solves the problem, and how to cook eggplants and zucchini for the winter will help you understand a step-by-step recipe. Difficulties with the process of preparing delicious vegetable caviar should not arise. All products must be washed well, some of them must be peeled, cut and stewed. Ready-made eggplant caviar for the winter perfectly matches the taste with a dried slice of Borodino bread, coping with the feeling of hunger for a long time.

Ingredients:

eggplant - 100 g;
zucchini (zucchini) - 100 g;
carrots - 2 pcs.; onion - 1 pc.;
garlic - 2 cloves;
tomato paste - 50 g;
oil (olive) - 50 ml;
spices to taste.

Method for preparing eggplant caviar for the winter:

You need to start by cutting the vegetables into small cubes, chopping the garlic. Heat the oil, fry all the vegetables in a pan, except for the blue ones, with tomato paste. After a quarter of an hour, remove, turning off the heat, cool, beat with a blender. Stew the eggplants without the skin separately, combine with other ingredients, add spices, salt, pepper, mix gently. Simmer for another quarter of an hour, then put the prepared caviar in jars for storage.

Eggplant caviar for the winter - a simple recipe

Any recipe will have its own advantages, but there will always be one in demand that you do not need to spend too much effort on. Therefore, a simple recipe for eggplant caviar has overtaken all other methods of homemade preparations in popularity, surprising with its juiciness, aroma, and thick consistency. Available seasonal vegetables serve as the basis for the recipe, and you can diversify the taste of ready-made caviar by adding aromatic herbs, vinegar, garlic, herbs, and spices.

Ingredients:

blue ones - 0.5 kg;
sweet pepper - 150 g;
tomatoes - 200 g;
carrots - 150 g;
onion - 2 heads;
oil - 200 ml;
salt - 1 tsp.

How to prepare the classic eggplant caviar recipe:

Cut the eggplants, peppers, onions into cubes, grate the carrots, twist the tomatoes into juice. Cook all vegetables separately, frying for 5 minutes, then put them in one saucepan, simmer the caviar for half an hour. A quick way to sterilize cans is to pour boiling water over them, like lids, or put them in the microwave. When the eggplant caviar is ready for the winter, you need to take it and put it in jars for long-term storage.

Recipe - Eggplant caviar for the winter you will lick your fingers

How tasty, satisfying, healthy is home preservation? If this is eggplant caviar you lick your fingers, then there is no doubt. Cooking such a vegetable yummy for the winter that goes well with meat, mushrooms or potatoes is not very difficult. The preparatory stage will take some time: it is necessary to peel off the eggplant, and then bake until soft, and it is better to make juice from the tomatoes.

Ingredients:

eggplant - 1 kg; tomatoes - 500 g; onion - 1 head; garlic - 3 cloves; oil - 3 tbsp. spoons; vinegar (9%) - 50 ml; salt, sugar - 1 tsp; chilli to taste.

Method for preparing eggplant caviar: Lick your fingers:

Softened blue, chop the tomatoes until gruel with a blender. Add finely chopped onion, garlic, chili, spices to this mixture. Pour in heated oil, mix the ingredients thoroughly. It is necessary to lay out the jars immediately, therefore, sterilization of containers with lids should be carried out in advance. Leave the caviar to cool before storing.

There are such homemade preparations that no matter what recipe you choose, you won't be able to spoil it. Appetizing in appearance, they are also very useful, and the confirmation is the caviar from baked eggplant for the winter. Available seasonal products, a gentle preparation method, and such a dish will taste like mushroom caviar. Cooking a vegetable snack is not very difficult and is better in large quantities, because you will definitely want supplements.

Ingredients:

eggplant - 700 g;
tomato paste - 60 g;
onion - 3 heads;
garlic - 2 cloves;
sugar, salt - 1 tsp;
vinegar (table, apple) - 1 tbsp. a spoon;
oil - 120 ml;
black pepper to taste.

Cooking method:

It is necessary to bake the blue ones in the oven for at least half an hour so that the fruits become soft. Then transfer to a saucepan while still hot, leave for another quarter of an hour, covering with a lid, then it will be easier to separate the skin. During this time, chop the onions, fry the chopped onions until soft, along with the pasta. Add chopped eggplants, leaving for 10 minutes. Put jars for sterilization, and add chopped garlic, spices, sugar, vinegar to the vegetable mass, leave the caviar to simmer until cooked for 5-7 minutes, and then close for the winter.

If you want to buy an eggplant snack in the store, it will not be too much of a hassle. Although such a finished product is hardly able to compare with what is prepared with caring hands. To serve an appetizing dish to the table in winter, which serves as an excellent side dish for fried meat, you will have to spend a little free time, but homemade eggplant caviar is worth the effort.

Ingredients:

blue ones - 500 g;
tomatoes - 400 g; carrots - 100 g;
onion - 3 heads;
bell pepper - 100 g;
chili - 0.5 pod;
parsley, dill - 2 branches each;
salt - 1 tbsp. a spoon;
sugar - 1 tsp;
ground black pepper - a pinch;
vinegar - 1 tbsp. a spoon;
vegetable oil - 150 ml.

Cooking method:

Without removing the skin, cut the eggplants into cubes, like peppers, carrots, onions. Fry vegetables in a cauldron, add chopped tomatoes, pepper, salt. Stir caviar from time to time, boil until thick. Pour in chopped greens, chopped chili, pour in vinegar. Arrange the vegetable caviar in jars; sterilization will take about half an hour. For the winter, home preservation is hermetically sealed with a lid.

If you don't want to mess around with the preparation for the winter for a long time, then this recipe will be the fastest option. Ready-made eggplant caviar without sterilization is a delicious snack, which is not a shame to treat to guests who have come to a holiday or suddenly. Spread on bread, offering sandwiches, or serve as a side dish or as an independent dish - these are the options for how this appetizer will be useful, besides, no one will deny themselves the pleasure of tasting the delicious-tasting vegetable caviar.

Ingredients:

blue ones - 1 kg;
Bulgarian pepper - 0.5 kg;
tomatoes - 700 g;
carrots - 0.5 kg;
onion - 3 heads;
chili - 1 pod;
salt - 40 g;
sugar - 1 tsp;
vegetable oil - 200 ml.

Cooking method: Grind the blue ones with the peel, cut into cubes, pour the solution (a tablespoon of top salt per liter of water), let stand for half an hour. Cut onions, peppers, tomatoes, carrots in the same way, in small cubes. Squeeze the eggplants, fry in a pan, and do the same with other vegetables, frying each separately. Put the ingredients in a saucepan, add black pepper, salt, chili, sugar, stir. Set on low heat to simmer until thick for about 40 minutes. Arrange the caviar in jars, store for the winter.

So that the eggplants do not taste bitter, they need to be cut into cubes and salted, and left for about half an hour to release the liquid, which should be drained. You should know that eggplant seeds are the source of bitterness. Therefore, young eggplants, in which there are no seeds, do not taste bitter, they can be cooked right away.

All ingredients for eggplant caviar should be local and seasonal (only in this case they will have that rich aroma that will help create a truly delicious dish).

When preparing products for cooking eggplant caviar, do not chop the eggplants finely so that their taste is not lost in the finished caviar and deprives it of its unique taste.

This caviar can be cooked even with a small amount of oil, since all vegetables give off their juice, which is enough to stew them. This will be appreciated by those for whom the issue of calorie content is important. It is clear that lighter caviar is obtained from stewed vegetables. But from vegetables fried in a large amount of oil, a product with a richer taste and smell is obtained.

Experienced culinary experts say that if eggplant for caviar is grilled or smoked directly on the gas on the burner, the eggplant caviar will acquire a completely unique taste and aroma.

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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 scalding pungency. Ingredients count for a large batch of proven hearty snacks. 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.
Fry vegetables separately.

We need:

Weigh all ingredients after cleaning.

Eggplant - 2 kg
Tomatoes (ripe) - 1.5 kg
Onions - 1 kg
Bell pepper - 1 kg (at least 2 red vegetables)
Carrots - 700 g
Hot chili peppers - 2 pcs. (8-10 cm long). This is our taste for spicy. If you are afraid of a strong stinginess, take less, add 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:

Conservation output - 4.3-4.5 liters.
You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan / 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.

All the fruits are washed and cleaned, as usual for a stew or salad. A nuance for eggplant: you don't need to peel it. This is how we love them in classic caviar.

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

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

Cut the sweet peppers, peeled from seeds, into cubes, like tomatoes. We also chop the onion into cubes, in size or even smaller than tomatoes.

We clean hot pepper from seeds and white inner membranes, chop finely with a knife. Three carrots on a coarse grater.

2) Roasting the components.

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

Over medium heat, wait until the vegetables darken and decrease in volume. With a large ladle, put the blue ones in a saucepan, where we will simmer the caviar.

Fry all vegetables in the same way - separately. Onions until tender and golden. Peppers until soft, like scrambled eggs. Tomatoes until the slices lose their shape, when a thick tomato filling is formed. We transfer all the vegetables to the blue pan.

Veteran culinary experts claim that separate roasting gives a richer taste to the finished caviar. Unsurprisingly, the algorithm has become a classic. Below you can see the lightweight version with a wonderful saving of time and effort.

3) We simmer all vegetables until tender.

Put the saucepan with the fried ingredients on the fire. Stir the caviar thoroughly, from bottom to top. Pour in chopped hot pepper, salt, sugar.

After mixing, bring to a low boil, reduce heat to a minimum and cover with a lid. The last stage is ahead - to stew the caviar on a low boil for 40-50 minutes. In the process of boiling, mix 1-2 times from bottom to top.

The state of "weak boiling" is easy to understand by the gurgle of vegetable juice in the pan. Within 10-15 minutes at minimal warming up, it will stand out clearly a lot (as in the photo just below). Adjust the heat. May need to increase slightly. Our goal is to observe "Gurgle" for another 30 minutes- until caviar is fully cooked.

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

4) Tight seaming for long-term storage.

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

We store the classic eggplant caviar in a dark place.

The fastest classic "As easy as shelling pears!"

Attention attention!

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

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

In raw form, twist the fruits in a meat grinder. Combine vegetable purees and simmer with butter on medium heat - 50 minutes.
Pour in sugar and other additives. Among them can be chopped garlic (9-10 cloves), allspice peas (8-10 pcs) and bay leaves (3-4 pcs.).
Let the caviar gurgle (low boil) for another 10 minutes. Pour in vinegar and keep the caviar on heating for the last 5-7 minutes.
Fill cans with hot snacks - seaming - wrapping. Everything!

We put the cooled blank 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 the eggplant. In addition, only tomatoes, onions, garlic, moderate pungency 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 is about 1 hour.
Fry vegetables together, alternately adding.

We need:

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

Important details:

Workpiece output - 1 liter.
It is convenient to roll up in a small container - from 250 to 500 ml.
We weigh all products after cleaning and cutting.

1) We clean and prepare vegetables.

And again, the beauty of the recipe is cutting into cubes. This approach will affect all fruits.

Clean the blue ones and cut with a medium cube. Trying for bitterness. Modern varieties are often not bitter. If suddenly they are bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. a spoonful of salt without a slide. Top with a plate so that the pieces do not float.

Cut the onion into moderately small cubes. Cut the tomatoes crosswise, pour boiling water over and leave for 1 minute. Now the skin can be easily removed by prying it with a knife near the incision area. Chop into cubes all the tomato pulp, to the size of an eggplant cut.

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

2) Let's cook and roll.

Pour all the oil into a deep frying pan or stewpan. Add garlic and fry for 1 minute. Then onion and fry until light transparency.

Put eggplants on the onion. If you had to soak the fruit from bitterness, then squeeze out the water.

Simmer eggplants with onions and garlic over medium heat - 6-7 minutes. Stir 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 remains in the liquid that the vegetables have emitted. Simmer vegetables at this temperature until tender. It will take up to 40 minutes.

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

We lay out the hottest caviar straight from the stove in the jars. We tamp the mass well so that there are no air bubbles in the jar, and oil is visible from above. We close, turn over, wrap up. We are waiting for cooling and put it in a dark cabinet. The workpiece is well stored at room temperature.

If you like caviar twisted until smooth, 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. Further, the layout on the banks and seaming.

Eggplant caviar for the winter with tomato paste

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

We need:

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

Important details:

Conservation output - 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 tasted herbs yet, limit yourself to ¼ teaspoon black peppercorns.
Salt usually leaves no more than 2 tbsp. spoons. Try it!

The cooking algorithm is similar to the previous recipe.

Wash eggplants, clean if desired. Grind with a medium cube. If they are bitter, soak in saline for 20-30 minutes. Peel the tomatoes. As usual, a cruciform incision and scalding with boiling water will help. Three on a regular grater. Cut the peeled peppers into strips. Longitudinal halves or quarters of the vegetable across with a step of about half a centimeter. Chop the onion in a quarter into rings, thinner.

We start frying vegetables with onions - in a preheated pan with oil. As soon as it is gilded, add blue, pepper, tomato puree. Simmer until vegetables are cooked, stirring regularly. The vegetable mass darkens and decreases in volume. This takes 40-45 minutes over medium heat.

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

All additives, except 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 upside down under insulation.

For video lovers, a short video with a nice girl. Close-ups for all steps.

If the collection was helpful, repost and share your experience in the comments. Which of the recipes from the “You Lick Your Fingers” series is your favorite in the family? Eggplant caviar for the winter can be different. There are plenty to choose from in our selection. We wish you good luck in your search for your "branded" version!

P.S. Look for updates in Easy Recipes - Homemade Preparations. The best preservation for the winter for you!

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Description

Fried eggplant caviar- this is one of the many options for preparing everyone's favorite dish. In the classic homemade eggplant caviar recipe, all ingredients such as eggplant, carrots and onions are fried in a pan with vegetable oil. Steamed vegetables retain all the nutrients and vitamins necessary for the human body at any time of the year.

Delicious eggplant caviar can improve the functioning of the gastrointestinal tract, cardiovascular system, as well as remove harmful substances from the body and cope with constipation. Nutritionists recommend using eggplant caviar for people who look after their appearance, because 100 grams of this product contains only 90 kilocalories (without oil).

Today, each housewife has her own special way of preparing fried eggplant caviar. And we suggest you cook it according to our recipe with step-by-step actions and a photo.

Ingredients

(4 things.)
(2 pcs.)
(1 PC.)
(1 PC.)
(1 PC.)
(1 clove)
(taste)
(taste)
(a little for frying)

Cooking steps

Wash the vegetables well and wipe them lightly with a dry napkin.

Peel the onions and cut them into small pieces. We clean the bell peppers from the seeds and cut into small cubes. Peel the carrots and three with a coarse grater.

Let's start frying vegetables. To do this, heat up the pan, add a little vegetable oil and put all the chopped vegetables in it. Stir the ingredients periodically.

Lightly pour over the tomatoes with hot water, remove the skin. Grind the tomatoes with a blender or grater.

Add the chopped tomato to the vegetables in the pan, sprinkle with lightly salt. Simmer all vegetables until the liquid evaporates.

Cut the eggplants with a knife into small circles about 2 mm thick. Sprinkle the vegetable with salt and leave it until the eggplant starts to juice. After the time has elapsed, rinse under running water and cut into small cubes. In order to make the dish more tender, remove the peel from the blue ones.