Almost every housewife prepares squash and eggplant caviar for the winter. And each has its own subtleties in preparing this seemingly ordinary dish. There are no clear rules or requirements. Due to this, caviar can be anything you want: spicy, sweet, 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 turns out spicy and rich. Representatives of the stronger sex clearly will not refuse such a dish. Not only can you eat it with bread, but it also goes very well with vodka.

You will need:

• 3 kg. small eggplants;
• one and a half kg. tomatoes;
• a couple of hot peppercorns;
• a couple of heads of early garlic;
• one and a half tbsp. l. salt;
• one and a half 200 gr. glasses 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 generously salted and infused. This process is necessary so that their inherent bitterness disappears.
3. Tomatoes are literally immersed in boiling water for a matter of seconds, after which the skin can be easily removed from them.
4. Tomatoes, as well as garlic and pepper are crushed. For this, a regular meat grinder is used.
5. The ground vegetables are placed in a container suitable for further manipulation and mixed with the remaining ingredients, with the exception of eggplants.
6. The vegetable mass is boiled for a quarter of an hour with continuous stirring.
7. The tomato mass is poured into a container with eggplants and boiled together with them for another quarter of an hour.
8. During this time, the containers necessary for further canning are prepared. It is washed with soda and subjected to the necessary sterilization.
9. Still very hot caviar is placed in heat-treated jars and rolled up immediately.
10. It is better for the jars to cool upside down and covered with a warm blanket.

Classic eggplant caviar for the winter

The main difference between this recipe is the absence of vinegar and other acids. An excellent option for those who are not a fan of using these same acids when 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 onions;
• 3 sweet peppercorns;
• 1 tbsp. l. salt;
• 100 gr. glasses of oil.

Eggplant caviar for the winter is very tasty:

1. Ripe eggplants are washed and the skin is removed. After that, they are cut into miniature cubes and fried for about ten minutes in a frying pan.
2. Be sure to clean other vegetable crops as well.
3. To chop carrots, use a regular grater.
4. All the seeds are carefully removed from the pepper and then cut into cubes.
5. The existing peel is removed from the onion and it is chopped into tiny cubes with a regular knife.
6. Each chopped vegetable is fried independently.
7. All fried components are transferred to a container suitable for further manipulation and salted and mixed thoroughly.
8. The vegetable mixture is baked for about twenty minutes in the oven.
9. During this time, the containers necessary for further preservation are prepared. It is washed with soda and subjected to the necessary sterilization.
10. The still very hot caviar is placed into heat-treated jars and covered with lids.
11. The jars undergo another sterilization for half an hour in a container filled with water.
12. At the end of this process, the cans are immediately sealed.

How to prepare eggplant caviar for the winter

Do you want something unusual? Here it is - an exquisite dish that cannot be ignored. By 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 butter;
• 1 tbsp. l. vinegar (preferably apple cider vinegar);
• two hundred gram glass of sugar;
• 1 tbsp. l. salt;

A simple recipe for eggplant caviar for the winter:

1. Eggplants must be washed and the stalk removed.
2. Each eggplant is cut lengthwise into a couple of equal parts and placed on a baking sheet with the cut part facing 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 bake 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 sprinkled with oil.
7. Both baking sheets are transferred to the oven, where the vegetables are roasted until they are ready.
8. Roasted vegetables and plums cool down.
9. The existing husk is removed from the onion, and the pit is removed from the plums.
10. All baked components are ground using a regular meat grinder.
11. The chopped vegetable mixture is transferred to a container suitable for subsequent manipulations and mixed with all the remaining ingredients except vinegar.
12. The vegetable mixture is boiled with vigorous stirring for about a quarter of an hour.
13. A few minutes before it is ready, vinegar is added to it.
14. Containers are prepared for subsequent canning. It is washed with soda and subjected to the necessary sterilization.
15. The finished and still very hot caviar is placed in heat-treated jars and rolled up immediately.

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 sour the finished product. But you shouldn’t get carried away with tomatoes; their abundance can lead to the finished product having a too runny consistency.

Delicious eggplant caviar for the winter recipes

The original taste of such a snack will be an excellent addition to any dish. The 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 tbsp. l. Sahara;
• a couple of onions;
• third tsp ground regular pepper.

Eggplant caviar is the most delicious for the winter recipes:

1. The eggplants are washed and the stalk is removed. After this, they need to be baked in the oven until cooked.
2. The resulting juice is extracted from baked vegetables.
3. Vegetables are cut. All the pulp is extracted from them using a spoon.
4. Eggplant pulp is fried in oil.
5. The existing peel is removed from the onion and it is finely chopped with a regular knife.
6. The onion should also be fried.
7. The fried eggplant pulp is crushed.
8. The apples are washed and chopped using a regular grater.
9. All the necessary ingredients are laid out in a container suitable for further manipulations.
10. They need to be boiled for literally a quarter of an hour.
11. During this time, containers are prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
12. The finished caviar is placed in heat-treated jars and rolled up immediately.

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 ideal choice is thick-walled cookware. In it, vegetables will be fully stewed, and the possibility of burning will be minimized.

Eggplant caviar for the winter recipes

There is no simpler recipe for making eggplant caviar. Unlike other variations, in this case the vegetables are prepared in pieces; they do not even need to be passed through a meat grinder. The dish turns out amazing.

You will need:

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

Eggplant caviar for the winter - the best recipes:

1. The tomatoes must be washed and then finely chopped.
2. Sliced ​​tomatoes should be rubbed through a sieve and boiled for ten minutes to boil them down.
3. The peel is carefully removed from the eggplants and then they are finely chopped.
4. The carrots are naturally also peeled and cut into miniature pieces.
5. The seeds are removed from the pepper and it is also finely chopped.
6. All vegetables are poured into a container with tomatoes and boiled for no more than a quarter of an hour.
7. The existing peel is removed from the onion and it is cut into tiny pieces.
8. In a frying pan with the hottest oil, fry the chopped onion until it becomes transparent.
9. The onion is added to the caviar, after which it should be salted.
10. The entire vegetable mass is stewed for about half an hour.
11. During this time, the container is prepared for subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
12. Caviar that has not yet cooled down is placed in heat-treated jars.
13. The jars filled with caviar undergo another sterilization in a container with 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 prepare this vegetable. Children really like this dish; they have gotten used to it since kindergarten. It is impossible to refuse it during dinner with the family. It itself is so homely and cozy that you just want to eat more of it.

We continue the theme of preparing vegetables for the winter - we will prepare very tasty and aromatic eggplant caviar. It can be served as a cold or hot appetizer with meat, spread on bread, or simply eaten with spoons. Homemade eggplant caviar is an excellent dish that is not ashamed to serve to guests even at a festive table.

Undoubtedly, you can prepare eggplant caviar in a variety of ways, but I suggest the option of pre-baking the vegetables in the oven. Thanks to this technique, the finished snack will pleasantly surprise you with its aroma and thick consistency. Many cooks prepare eggplant caviar with tomatoes, but I prefer to use tomato paste. This is a concentrate, due to which the taste of the finished dish becomes richer, the color more saturated, and you need to stew the caviar less (there is no need to evaporate the excess liquid from the tomatoes for a long time).

From the specified amount of ingredients used, approximately 1 liter of ready-made eggplant caviar is obtained, the recipe for which is simple and does not require special cooking skills. You can safely replace apple cider vinegar with wine or table vinegar (take a little less), and fresh garlic with dried garlic (a little less than a teaspoon is enough). In addition, if desired, you can add aromatic herbs (dill, parsley, cilantro, basil), but I prefer the result without such additives.

Ingredients:

(1 kg ) (400 grams) (100 milliliters) (50 grams) (1 teaspoon) (2 cloves) (1 teaspoon) (1 pinch) (1 pinch)

Cooking step by step:

First, let's deal with the eggplants, which I suggest not just stewing, but pre-baking. What does this give? Deeper taste and rich aroma. To do this, wash the vegetables and place them on a baking sheet. I advise you to cover it with baking paper or food foil so that you don’t have to wash the baking sheet later (a tip for lazy people like me). Preheat the oven to 230-240 degrees. Let the eggplants bake until soft. By the way, here’s the thing: in general, it is recommended to pierce whole eggplants so that they do not explode during baking, but I don’t do this (I recommend that you do this for the first time). This is because I don’t want to lose the aromatic vegetable juice, which in the process may simply leak onto the baking sheet. As a rule, my eggplants don’t burst in this form.

After 30-40 minutes, the vegetables will be ready - they will first puff up, and then immediately begin to shrink on the table. But the main indicator that the eggplants are almost ready will be the aroma that you will clearly feel. You see, one still managed to explode, and it exploded at the 35th minute of baking. But it’s not scary - the oven remained clean.

To easily and quickly peel the vegetables (it is of no use in eggplant caviar, since it is quite hard), they need to be steamed. We create a bathhouse for them in any convenient way. To do this, you can place the eggplants in a bag, seal it tightly and wrap it in a towel. Or, as I did, put it in a container and close it with a lid. Let the vegetables sit for about 15 minutes and soften even more.

While the eggplants are resting, move on to the onions - peel them and chop them finely with a knife. In total you will need 400 grams of already peeled onions.

Pour 100 milliliters of refined vegetable oil into a thick-walled bowl, heat it and add chopped onions. Fry it over medium heat, stirring, until soft, lightly browned and pleasantly aroma. For this you will need 12-15 minutes.

We need to get rid of the skin in any convenient way. You can cut each eggplant lengthwise and scrape out the flesh with a spoon. Or, as I did, remove the skin with a knife, not forgetting to cut off the stalk.

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

Ingredients:

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

How to prepare eggplant caviar for the winter

You can twist the vegetables onto the caviar in any order. I suggest starting with eggplant. But first they need to be soaked in cold salted water, then rinsed and squeezed to remove the salt. For a liter of water we take 1 tbsp. l. salt. Cut the eggplants in half (if they are large, you can cut them into 3-4 pieces) and put them in salted water. And since eggplants tend to float, they must be pressed down with pressure.

We leave the eggplants in this bath for 20-30 minutes, meanwhile preparing the rest of the vegetables for the caviar. We clean the hot and bell peppers from seeds and stalks. Peel the onions and garlic. Using a vegetable peeler, peel the carrots. We also cut out the stems of the tomatoes.

Next, twist all the vegetables. I twist the eggplants first. They can be peeled if you want a more delicate consistency in the finished caviar. But I prefer this slightly grainy structure of caviar, so I leave the eggplants in the skin.

Next, tomatoes and bell peppers are twisted (I had green ones, but this is not particularly important).

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

Mix the vegetables, add some salt, and add sugar.

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

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

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

Screw on with sterile caps. We turn the jars over, wrap them and leave them in the kitchen overnight. After the jars have cooled, we put them away for storage.

From the specified amount of ingredients I got 2 jars of 700 ml each + about a glass left for sampling. Let the eggplant caviar cool completely and sit for at least 3-4 hours, then you can try it. Bon appetit!

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses. Another advantage is that it is easily prepared from available and inexpensive ingredients. There are many recipes for eggplant caviar, differing in the set of ingredients and method of preparation.

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses.

This recipe requires a minimum of ingredients, which make the most tender and delicious snack:

• 5 kg eggplants;
• 3 liters of pureed tomatoes;
• 2 chili pods;
• 3 garlic heads;
• 1 bunch of parsley;
• 1 bunch of dill;
• a little salt;
• 1 dessert spoon of vinegar essence.

Step-by-step cooking method:

1. The eggplants are washed, cut into slices half a centimeter thick, salted and left for a couple of hours. This step should never be skipped, as otherwise the vegetable will taste bitter.
2. Then the eggplant mugs are wrung out, washed, passed through a meat grinder, and mixed with pureed tomatoes.
3. The mixture is poured into a saucepan, put on fire and cooked for 20 minutes.
4. At this time, the chili is cut into small pieces, the peeled garlic is passed through a press, and the greens are finely chopped. The resulting mass is poured into the vegetable mixture, everything is mixed and cooked for another 7 minutes.
5. Then vinegar is added to the caviar, everything is mixed, boiled for 3 minutes and poured hot into sterilized glass containers.
6. The blanks are wrapped in a warm cloth and left at room temperature until completely cooled.

Eggplant caviar for the winter is an excellent canned vegetable, loved by many, suitable as a side dish for almost all dishes. It is prepared everywhere, fortunately the ingredients are available and inexpensive during the season. I suggest you compare recipes from national cuisines of different countries.

My selection is seven types of blue caviar. Choose a simple, fragrant and original dish - the best!

Eggplant caviar “simple”

Any vegetable caviar has a special consistency, so the ingredients for it must be thoroughly crushed. The easiest way is to do this in advance, before subjecting them to heat treatment. Shall we get started?

Ingredients :

• eggplants – 2 kg;
• sweet bell pepper – 1 kg;
• tomatoes – 1 kg;
• salt and sugar - to taste;
• table vinegar (6-9%) – 20 ml;
• vegetable oil – 100 ml;
• ground pepper (red or black) - to taste.

These products will yield approximately 6 half-liter jars of caviar.

Preparation:

Rinse the eggplants and tomatoes well, remove any remaining stems. Remove the seeds from the peppers.

Cut all the vegetables into pieces and pass through a meat grinder - the order does not matter.

Pour the resulting puree into a large enamel pan and put on fire.

Add spices, mix thoroughly and taste. If necessary, add salt, additional pepper or sugar - cook to your taste.

After the puree boils, reduce the flame and simmer over low heat for 30-40 minutes, periodically skimming off the foam. During the cooking process, excess moisture will boil away, the caviar will decrease in volume and become thicker.

Pour vegetable oil into the sauce. Let the dish with it simmer for about five minutes.

Add vinegar to the mixture, stir, remove the pan from the heat and quickly pour the caviar into sterile jars with a twist. The containers should be prepared in advance - the jars should be washed, steamed and dried.

Seal the canned food, turn it upside down, cover with a blanket and let cool. After a day, the jars can be stored in a cool place.

Zucchini and eggplant caviar

Typically, canned caviar is made from zucchini or eggplant - its consistency is similar, but the taste is different. Combine these two vegetables and you get a wonderful and original “hodgepodge”.

Ingredients :

• zucchini (can be quite large) – 2 kg;
• eggplants – 1 kg;
• carrots – ½ kg;
• bell pepper – ½ kg;
• sweet onions – ½ kg;
• tomato paste – 200-300 g (depending on the acid);
• vegetable oil – 100 ml;
• vinegar essence – 3 tsp;
• salt, hot pepper and sugar - to taste.

The output is approximately 3 liters of finished caviar.

Preparation:

Wash the eggplants and cut crosswise into slices (thick as thick as your finger). Bake on a dry baking sheet until brown (about half an hour).

Remove the zucchini peel and inner pulp with seeds. Cut the vegetable into slices, sprinkle with oil and also put in the oven - after 15-20 minutes they will become soft and slightly baked.

Coarsely grate the carrots. Finely chop the onion. Peel the sweet pepper from the “entrails”, divide into quarters and chop. Place the prepared vegetables in a deep frying pan, add oil and sauté until soft and light golden brown. Add tomato paste. Simmer for a couple more minutes.

Combine all the fried and baked vegetables in one pan (preferably enameled). Using an immersion blender, turn them into a smooth puree.

Place the pan on the stove and bring the caviar to a boil.

Cook the mixture for about twenty minutes, stirring and adding spices to taste (the usual ratio of sugar and salt is 1 to 2, but it depends on your taste preferences). Place the pepper carefully so as not to make the dish too spicy - as the caviar cools, it will be felt more strongly.

Place the caviar in jars (I recommend taking a volume of 0.5 liters), add half a teaspoon of essence to each one on top.

Cover the filled containers with lids and place to sterilize in a water bath or in the oven (for twenty minutes). Is time running out? Carefully remove the jars (so as not to lift the lids) and immediately roll up.

Caviar with garlic Odessa style for the winter

This delicious dish can be prepared for every day or stored in reserve.

Ingredients :

• medium eggplants – 5 pcs.;
• sweet pepper (red or yellow) – 2-3 pcs.;
• thick-skinned tomatoes (large) – 3 pcs.;
• onions – 2 pcs.;
• cilantro and parsley - a bunch each;
• garlic - one head;
• olive oil - for frying onions;
• salt - to taste;
• ground hot pepper – ½ tsp.

The result should be approximately 1.5-1.8 kg of caviar.

Preparation:

Cover a baking sheet with foil. Place washed vegetables (eggplant, tomatoes and peppers) on top. There is no need to pre-clean or cut the ingredients!

Place the baking sheet with vegetables in a hot oven for half an hour - so that the skins bake and excess moisture evaporates. The products are already ready to eat!

Carefully remove the skins from all vegetables. Remove the core and seeds from the peppers.

Grind the baked foods with a blender or meat grinder. Add salt to taste. Add all the greens (finely chopped) there.

Separately, fry the onion chopped (in tiny squares) in olive oil, add hot pepper to it.

Pour the onion dressing into the vegetable puree. Squeeze all the garlic there. Stir. The dish is ready.

Attention! If you plan to eat the caviar right away, let it brew for a couple of hours and cool (preferably put it in the refrigerator).

Do you want to roll up? Then put the resulting dish on the fire (in a saucepan) and cook for about ten minutes. Then transfer the caviar into jars, add a few drops of vinegar essence to each. Line a baking sheet with a towel. Place the jars on it, cover with lids and put in the oven for half an hour. After this, roll it up and put it in a cellar or cool niche.

Eggplant caviar in a slow cooker

Do you have a multicooker in the house? Use it to whip up vegetable caviar. No special ingredients are required, only the algorithm of actions will change. The whole process will take about an hour and a half.

Ingredients :

• eggplants – 1 kg;
• bell pepper – ½ kg;
• carrots – 300 g;
• onions – 300 g;
• tomato paste – 100 g;
• garlic - a couple of cloves;
• spices - to taste;
• refined vegetable oil – 50 ml.

The result is one and a half liters of caviar.

Preparation:

Grate the carrots. Cut all other ingredients (peppers, eggplants, onions) into small cubes with a knife (place the products in separate bowls).

Dilute the tomato with a glass of boiling water and stir.

On the multicooker, set the “baking” or “frying” mode, depending on the model of household appliance. Pour oil into a bowl, add onions and fry until beautifully golden brown. Add carrots to the sautéed onions and fry for a few more minutes.

Place the eggplants in the carrot-onion mixture and fry for about ten minutes.

Then add sweet peppers to the fried vegetables. Change the mode to “quenching”, time – 40 minutes. When half of this period has passed, open the multicooker. Pour the diluted tomato into the “stew”, squeeze out the garlic and add spices to taste (do not do this earlier, so as not to over-salt).

Close the lid and simmer until signal. Caviar is ready! Now you can serve it to the table or close it in jars and leave it for the winter. In the second case, it is best to sterilize canned vegetables in a water bath before sealing (10-15 minutes per liter jar).

Caviar with eggplant and mushrooms

A very original dish. The cooking recipe is no more complicated than all the others, but such eggplant caviar for the winter requires mandatory sterilization.

Ingredients :

• eggplants (large) – 3 pcs.;
• tomatoes (thick flesh, not too watery) – 4 pcs.;
• carrots – 2 pcs.;
• medium champignons – 10 pcs.;
• bell pepper – 1-2 pcs. (depending on size);
• sunflower oil – 50 ml;
• fresh or dried herbs (basil, parsley, cumin, mint, etc. - to taste);
• salt and ground pepper - to taste;
• garlic – 1 large head;
• vinegar essence - ½ tsp each. for each jar of caviar.

Yield: three jars of product (0.5 l each).

Preparation:

Cut the peppers and eggplants in half lengthwise and place on a baking sheet (it is advisable to lightly sprinkle the vegetables with oil on all sides). Bake the ingredients for 25-30 minutes at a temperature of about 250C - they will become soft and crispy.

Grate the carrots, cut the onion into cubes - fry both ingredients in vegetable oil in one frying pan (together).

Scald the tomatoes with boiling water, then carefully remove the skin. Finely chop the pulp and add to the onion-carrot dressing. Simmer everything for about five minutes.

Chop the mushrooms and fry in a separate frying pan until soft and golden brown.

Remove the skins from the baked eggplants and peppers and finely chop them.

Mix all the ingredients in one pan and put on the stove to simmer for half an hour. During the cooking process, salt the caviar to taste, add dried herbs and pepper. A minute before cooking, squeeze out the garlic.

Place the hot mixture into jars. Pour essence into each filled container. It is better to sterilize canned food in a saucepan with water - do not forget to put a towel on the bottom so that the can does not crack from contact with metal.

After 15 minutes, the jar can be removed from the boiling water and rolled up.

Spicy eggplant caviar for the winter WITHOUT sterilization

This dish has a noticeable “Caucasian” taste. Armenian-style caviar is good served as a thick sauce for meat cooked on the grill - they go well together.

Ingredients :

• eggplants – 10 pcs.;
• tomatoes - 5 large fruits;
• onions – 5 onions;
• greens to taste (try using cilantro plus a little basil) – 1 bunch;
• garlic – 1 head;
• chili pepper – 1 pc.;
• vegetable oil (preferably olive) – 200 ml;
• table vinegar (9%) or apple (wine) – 100 ml.

Yield: 2 liters of caviar.

Preparation:

Pour oil into a large saucepan, add onion (cut into small squares) and sauté until soft (do not fry!). Alternatively, you can chop the onion using a special vegetable grater.

Place the tomatoes cut into slices into the oil-onion mixture and simmer for about five minutes. Don't forget to stir!

Cut the washed eggplants into cubes, add salt and let stand for a while. Drain the resulting juice and add the main ingredient to the tomatoes and onions.

There, in the pan, put chopped herbs, squeezed garlic and chili peppers, well seeded and cut into tiny strips. Add salt - keep in mind that the workpiece will boil down, therefore, the volume will decrease. Simmer the vegetable mixture over moderate heat for half an hour. The eggplants should practically “dissolve”.

Pour vinegar into the finished dish.

Gently mash the boiling mixture using a potato masher to create a homogeneous “puree.”

Place the caviar in sterile jars and roll up immediately. Wrap it up for a day until it cools completely.

Step-by-step photo recipe for eggplant caviar-sauce Aivar

The sauce with the interesting name Ajvar belongs to Yugoslav cuisine, where it is considered a national dish. Its thick consistency and heterogeneous structure allow it to be used as a light side dish, spread on sandwiches or served with meat.

Cooking time: 1 hour.

Ingredients :

• eggplants – 750 g;
• bell pepper – 1.5 kg;
• garlic – 5 cloves;
• chili pepper – 1 pc.;
• ginger root - to taste;
• onion – 200 g;
• vegetable oil – 120 ml;
• wine vinegar – 100 ml;
• sugar – 50 g;
• salt – 25 g;
• ground pepper (mixture) - to taste.

You will get approximately 2 liters of aromatic caviar.

Preparation:

Wash the eggplants and sweet peppers. Bake the whole vegetables in the oven at 180 degrees (cooking time - approximately 30 minutes).

Peel a few onions and cut them into slices.

Screw the lids on the jars, turn them upside down and wrap them until they cool completely. Store Ajvar sauce in a cool place. In this case, canned vegetables do not require additional sterilization.

The main thing for long-term storage of canned vegetables is sterility of the dishes. Simply rinsing the jars with boiling water is not enough. I proceed as follows. Wash storage containers (and lids) well with soap and running water.

I pour water into the pan and place a special circle on top for sterilization. When it boils, I place the jars on the circle (on the rim) one by one, holding each one over the steam for twenty minutes. I take it off on a clean towel (bottom up). The jars must cool and dry. Now I put the lids in the pan and boil for another 10-15 minutes. Such careful processing will help the workpieces not to sour during storage.

The caviar is prepared for future use, but the “little blue” ones are still running out? Why not pamper your family with delicious main courses, namely -? In our culinary master class, you will find 9 recipes with original fillings.