Eggplant caviar for the winter is one of the most popular and delicious preserves among fans of canning. Useful eggplant caviar, cooked at home according to our recipes, will conquer with its taste all who try it. It can be safely put on a festive table - your guests will lick their fingers.

This dish, which from year to year the hostesses in our country harvest, undoubtedly, occupies one of the leading places in the list of the most popular preserves. She is loved even by those who do not really like eggplants.

Eggplant caviar can be made according to a variety of recipes - there are many of them today, in this collection we will tell you about the simplest and most delicious eggplant caviar recipes for the winter.

Classical eggplant caviar

This is the most delicious eggplant caviar after a basic recipe. It has been tested for many years. Seen on business trips, caviar and eggplant and zucchini were the first to end.

To prepare eggplant caviar, we need:

• unpeeled eggplant pressed 3 kg .;
• ripe tomatoes 2 kg;
• carrot 0.5 kg;
• bow average heads 6-7 pcs.;
• garlic 1 medium head;
• vegetable oil 300-350 g;
• table vinegar 9% 80-100 g;
• ground black pepper to taste;
• salt to taste.

From the amount of ingredients indicated in the recipe, there are 7 cans of 0.750 g., Ready-made tasty eggplant caviar.

Classic eggplant caviar - a step-by-step recipe with a photo:

Scroll tomatoes in a meat grinder. We twist the pulp of pressed eggplant in a meat grinder. Dice the onion.
  Rub carrots on a coarse grater. Fry the onion in a pan until golden brown. In a cauldron, fry the carrots. When frying, carrots take twice as much oil as onions.

Fried onions lay in a cauldron with fried carrots. Then add the eggplant twisted in a meat grinder to the cauldron. Dip the twisted tomatoes into the eggplant mixture. Making a slow fire on the stove.

Thoroughly mix the eggplant mass with a spoon or slotted spoon so that it does not burn. In a cauldron, over low heat we bring the vegetable mass to a boil. Salt pepper to taste, close the cauldron with a heavy lid.

We simmer caviar on low heat for about 40-50 minutes, stirring occasionally so as not to stick. While stewing eggplant caviar, we sterilize the jars and lids in boiling water.

Add garlic squeezed through the press to the caviar. Check for salinity, mix well, close the cauldron with a lid. Stew eggplant caviar for another 10-15 minutes.

Pour vinegar half a tablespoon into each previously sterilized jar. Remove the lid from the cauldron, knead the caviar well and immediately lay it out on the banks.

Roll eggplant eggs with lids, wrap them in a blanket, leave until the jars cool. After complete cooling, the eggs from the eggplant in jars are transferred to a dark, cool room. That's it, now a delicious eggplant caviar quietly stand all winter.

It turned out great caviar for sandwiches or just an eggplant appetizer. This is achieved by the fact that the eggplant is not fried, but baked and then wrung out of bitterness, the taste is delicate and pleasant.

This eggplant caviar recipe is in many respects similar in technology to the winter squash caviar recipe.

Georgian eggplant caviar for the winter

Delicious eggplant caviar with pepper, tomatoes and spices. This is not surprising, because it is prepared according to the recipe of Georgian cuisine.

Products:

• eggplant - 3 pcs. - a little more than 1 kg;
• tomatoes - 2 pcs. - 400 g;
• carrots - 1 pc. - 100 g;
• bulgarian red pepper - 1 pc. - 200 g;
• green bitter pepper - 1 pc.;
• onions - 1 onion - 100 g;
• garlic - 3 cloves;
• parsley - 3-4 branches;
• vegetable oil - 120 ml;
• ground red pepper - 1 tbsp. a spoon;
• hops-suneli - 1 tsp;
• dried coriander (cilantro) - 1 teaspoon;
• salt to taste.

The ratio of sweet and hot peppers to taste.

Cooking:

Peel and cut eggplant in large pieces. Heat vegetable oil in a pan (80ml), salt the eggplant and fry them, stirring, until they begin to brown.

Finely chop the onion and grate the carrots. Fry them in the remaining oil in another pan. Add finely chopped tomatoes and spices. To salt. Simmer over moderate heat for 5 minutes.

Pour red pepper, fried eggplant and 2 cloves of garlic through a meat grinder. Add to the pan to the vegetables. Warm everything together for 5 minutes. Crush or punch with a blender if you like a more uniform consistency. I prefer caviar with small pieces of vegetables.

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Add red ground pepper, chopped parsley and crushed garlic clove. Shuffle and turn off the fire.
  Garnish eggplant caviar on top with hot pepper rings.

Eggplant caviar

The composition of the recipe:

• eggplant - 2.5 kg;
• tomato (fresh) - 2.5 kg;
• carrots - 1 kg;
• bulgarian pepper (red) - 1 kg;
• onions - 500 g;
• garlic (to taste);
• vegetable oil (for frying, approximately) - 100 g;
• spices (salt, black pepper) - to taste;
• one bunch of dill and parsley.

Cooking:

Finely chop the onion, grate the carrots, scroll the tomatoes in a meat grinder. Fry onions, carrots in turn. Pour the tomatoes into a deep container and boil 1/3 of the volume.

For 3 to 4 minutes, put the pepper in boiling water, put it in a colander, remove the peel and pass through a meat grinder. Cut eggplant into circles and stew in a pan until soft. Then also skip through the meat grinder.

In a large saucepan, mix the onions, carrots, tomatoes, eggplant, peppers, parsley, dill, salt, pepper and put on a slow fire for about 20 to 30 minutes, about 5 minutes until cooked, add finely chopped garlic.

Jars can not be sterilized, just scalded with boiling water.

Boil the lids and put vegetable caviar in hot jars. We put sterilized for 80 minutes. Then we take out the cans and roll up, turn the lid down and cover with a blanket.

Eggplant caviar for the winter without sterilization

Products:

• 1 kg of young eggplant;
• 350 g of red sweet tomato;
• 200 g of carrots;
• 200 g of onions;
• 100 ml of vegetable oil;
• a bunch of parsley;
• one tablespoon of sugar and salt;
• pepper to taste.

Cooking method:

Wash the eggplant, cut the stem and the tip. Cut into strips and put in a large pot. Sprinkle the eggplant with salt and mix, leave to stand at room temperature for half an hour.

After half an hour, the eggplant will give the juice, it is necessary to drain it, squeeze the eggplant again, drain all the juice that has stood out again.
  Pour 100 ml of water into the eggplant, cover with a lid and cook on low heat for half an hour. Eggplant should become soft.

Peel and grate carrots on a coarse grater. Put in a deep saucepan. Peel the onion and cut into cubes, put in a stewpan to the carrots. Pour in oil and fry all together over low heat until soft.

Wash the tomatoes, cut the stem, cut into cubes. You can peel the tomatoes from the skin, it will be softer, but this is not necessary. Add tomatoes to onions and carrots. Fry all together for about ten minutes, not forgetting to stir.

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Transfer the fried vegetables to the eggplant in a pan. Add finely chopped parsley, ground pepper and sugar to a pan with caviar and mix well. Leave to cook for another ten minutes.

Ready eggplant caviar should become more uniform, but keep all the vegetables in their entire form. Place the eggs in sterile jars and roll them up. Screw caps can be used.

Turn the cans upside down, cover with a blanket and cool for a day. Store eggplant caviar for the winter in a cool and dark place.

Eggplant caviar for the winter without vinegar

You will need:

• 1 kg of eggplant;
• 500 g of tomatoes;
• 5 cloves of garlic;
• 3 onions;
• 1 glass of water;
• 3 tbsp tomato paste;
• vegetable oil, herbs, pepper, salt.

How to cook:

After peeling or not peeling (optional), cut the eggplant into cubes, fry in butter until browning, then pour water and simmer for 20 minutes under the lid over low heat.

Fry separately finely chopped onion until browned, diced tomatoes and add to the onion, put tomato paste, stew for 10 minutes. Combine the eggplant with onions and tomatoes, add spices and chopped garlic, salt, grind the mixture with a blender, serve as a separate dish. You can eat this caviar right away.

To harvest such caviar for the winter you need to boil it after mashed potatoes, add vinegar and put it in sterile jars and sterilize, store caviar in the refrigerator.

Eggplant caviar for the winter as a store - the easiest

• 3 kg of eggplant;
• 1 kg of carrots;
• 1.5 kg of tomatoes;
• 1 kg of onions;
• 1 kg of sweet pepper (color is not important);
• 2 tablespoons without a hill of rock salt;
• 250 ml of refined vegetable oil.

From the specified number of vegetables, 3 liters of finished caviar are obtained.

Cooking:

All vegetables should be washed well and allowed to drain water from a larger one. We cut the ponytails from the eggplant and cut it directly into small cubes 1.5 x 1.5 cm directly with the peel. In most recipes it is recommended to peel the peel, but it seems to me that it’s even tastier.

Then pour them into a large pot and fill with cold salted water (1 tablespoon per 1.5 liters of water). This is done so that the eggplants give their bitterness. Leave the pan for 20-30 minutes. Do not put in the refrigerator.

During this time, we will have time to cook other vegetables. Peel the carrots and grate on a vegetable grater.

We cut the tomatoes into quarters (if the tomatoes are small) or randomly into small pieces. It’s not worth the shredding - anyway, we will pass them, so there is no point in this.

We remove seeds from pepper and cut into small cubes of about 1x1 cm. We cut onions, like pepper into cubes.

Now all vegetables (except tomatoes) must be fried separately with refined sunflower oil. When frying, remember that vegetables take a lot of oil, so fry it over a low heat under the lid. We use oils, as indicated by the recipe - otherwise the caviar will turn out to be very oily. Therefore, the general rate of oil should be divided into 5 equal parts by eye and pour approximately.

Drain the water from the eggplant (it will be dark. Do not be alarmed - we have achieved this). And fry with oil - they should become transparent and soft. Fry the tomatoes with butter under the lid until they boil (this is 7-10 minutes). Then they must be wiped through a sieve so that the seeds and peel do not get into the caviar.

We put all the vegetables in one pan, add salt and cook under the lid for 30 minutes on low heat. To taste, the salt should be well felt - when the eggs will not cool.

All! Eggplant caviar is ready. If desired, it can be made homogeneous by consistency. To do this, use a blender after the vegetables are fried - before cooking. Pour the finished caviar into banks (banks must first be doused with boiling water) and close. To keep the cans with caviar for a long time and not explode, it is advisable to sterilize them for 10 minutes (this is for 0.5-1 l cans).

Usually at home there are products that are not always exactly in the right amount - it does not matter.

The main thing to remember is that we cook eggplant caviar, not vegetable sauté, and observe the proportion: how many chopped eggplants turned out in volume, so many other vegetables combined (tomatoes do not count) should be added.

Eggplant caviar for the winter in a slow cooker

Eggplant caviar is a tasty and satisfying dish that many people procure for the winter more than one can.

This caviar is loved by both adults and children. And the strangest thing is that almost everything is cooked, and each family has its own recipe for cooking. Some prefer spicy caviar; others do not eat unless it is slightly acidic. So the recipes are just a mountain.

Eggplant caviar is good both in combination and as a separate dish I think that everyone at least once, but tried this dish with bread. Eggplant is just a great option for a quick bite.

The recipe involves the use of hot pepper and garlic. This caviar recipe allows you to make a sharp caviar that can compete with adjika in severity. A very good snack for both first courses and strong drinks.

Ingredients:

• Eggplant 3 kg.
• Tomatoes 1.5 kg.
• Hot pepper 2 pcs.
• Garlic 2-3 heads (preferably a new crop).
• Salt 1.5 tablespoons.
• Sugar 200 grams.
• Vinegar 1 cup.
• Vegetable oil 2 tablespoons.
• Lavrushka 3-5 leaves.
• Ground allspice to taste.

Cooking process:

1. To sort through eggplants, wash, cut off ponytails and buttocks. Cut into plates and then into cubes.

2. Put chopped eggplant in a deep bowl, add plenty of salt and mix. Leave the eggplant in the salt for a while. Eggplants need to lie in salt for a while so that they release juice and excess bitterness leaves them.

3. Tomatoes wash and remove the skin. This will be easier to do if a cross-shaped incision is made at the top and doused with steep boiling water. Leave in boiling water for 3-4 minutes, then drain the water and put the tomatoes in cold water. From temperature differences, the skin will be removed much easier.

4. After the tomato, we’ll deal with garlic and peppers. Peel the garlic, and cut the ponytails from the pepper.

5. If there is a desire to make eggplant caviar too hot, do not remove the pepper seeds. And if you remove the seeds, the caviar will turn out not so sharp, since all the bitterness is concentrated in the seeds.

7. The resulting mass is transferred to a cauldron or pan with a double bottom. Add salt sugar to the remaining ingredients except eggplant.

8. Put on the fire and begin to cook for 15-20 minutes, stirring occasionally.

9. After 15-20 minutes, the tomato will be respected and eggplant can be added. Stew all together for another 15-20 minutes.

10. While the eggplant is being prepared, prepare the jars for eggplant caviar. They need to be washed well with soda and sterilized.

11. After a 20 minute heat treatment, the eggplant caviar is ready and can be laid out in jars and covered with lids. After turning it upside down, wrap it up and let the banks cool down during the day.

12.Then we turn the banks into a normal position, observe them for 2-3 days. If everything is in order, we transfer the cans with eggplant caviar to the pantry for further storage. Store better in a cool place.

Caviar is ready to enjoy your meal.

Eggplant caviar classic cooking recipe

In the classic recipe, pepper is no longer hot and garlic is present only for flavor. So if you are not a fan of spicy this recipe you will certainly like. Especially when you enjoy its taste in the winter.

Ingredients:

• Eggplant 2 kg.
• Tomatoes 1.5 kg.
• Onions 600-700 grams.
• Carrots 1 kg.
• Bulgarian pepper 1 kg.
• Garlic 1 medium head.
• Salt 3 tablespoons.
• Sugar 1 tablespoon.
• Vegetable oil 300-400 grams.
• Vinegar 3-4 teaspoons.

Cooking process:

1. Start cooking with eggplant processing. They need to be sorted out, only the most ripe integers should be selected without signs of damage. Cut butt and ponytails.

2. Cut the eggplant into cubes. Put in a pan, fill with salt and mix well. Leave blue in salt for 30-40 minutes. During this time they will give juice and get rid of their own bitterness.

3. Next, take on the tomatoes, if desired, you can peel them. How to do this is the description in the recipe above. And if you do not want to remove the peel, you can not do this or anything terrible in this. We cut the tomatoes and chop them so that in the future they could be scrolled in a meat grinder.

4. We clean our pepper from tails and seeds. Cut into such pieces so that it would be convenient to grind them.

5. Garlic can just be finely chopped, or you can use the press. You can just grind with pepper in a meat grinder. There are also no restrictions.

6. With carrots, you can do this, too, you can also grind on a meat grinder.

7. Onion finely chop.

8. Almost all products are ready to start cooking caviar, the rest of the products will be prepared in the process.

9. And so all those vegetables that are ground in a meat grinder, put in a saucepan except for garlic. We put the pan on the stove and periodically stirring to bring the mass to a boil. Simmer for 15-20 minutes.

10. Squeeze the eggplants from the juice using a sieve and toss to the boiling tomatoes. Mix well.

11. Add garlic, vegetable oil, salt, sugar. Bring to a boil, cook for 10-15 minutes.

12. After 15 minutes of boiling the eggplant, add vinegar to the pan, cover and simmer for another 5-7 minutes.

13. While the eggplant stew can be prepared jars. And in already sterilized jars, we will lay eggs from eggplant directly from the pan. As they say in the heat of the heat.

14. We cover the banks with sterilized caps and twist them using a special key.

15. Turn over the banks and let them cool completely. Then it will be possible to transfer the eggplant caviar to a storage place.

Bon Appetit.

  Homemade eggplant caviar

This recipe can be used as a preparation for the winter and just eat right away. According to this recipe, I cook caviar in order to eat it immediately. Since my household is constantly asking her to cook as soon as eggplants begin to appear on the beds.

Ingredients:

• Eggplant 1.5 kg.
• Tomatoes 1.5 kg.
• Onion 1 kg.
• Carrots 250 grams.
• Sweet pepper 250 grams.
• Garlic 5-6 cloves.
• Dill, parsley and black pepper to taste.
• Salt 2 tablespoons.
• Sugar 1 tablespoon.
• Vegetable oil 450.

Cooking process:

I cook this caviar like everything else in a cauldron. It has thick walls and everything is evenly fried in it due to the fact that all the ingredients are evenly heated.

1. Peel and dice the onion.

2. Grate the carrots.

3. Cut the eggplants into cubes.

Peeling eggplant is not necessary, but it is to your taste. Some do not like the skin because it gives a little bitterness. For this recipe, I do not peel eggplant.

4. Pepper to clear of seeds and tails. Cut into small strips.

5. I cut the tomatoes arbitrarily, but in small pieces.

6. I pour oil into the cauldron, put it on the fire. When the oil warms up well, fry the onions. Then carrots.

7. The following are eggplant. Fry eggplant with carrots and onions for 5-10 minutes over medium heat.

8. After 10 minutes I pour the bell pepper. Also unforgettable to mix this whole story from time to time.

9. While the pepper is being stewed, I manage to process the garlic. I pass it through a press and finely chopped greens.

10. I toss the green with garlic and tomatoes. Also at this stage I will definitely add sugar, salt and allspice.

11. It remains to withstand eggs on the stove for exactly 10 minutes and remove the heat completely. I leave caviar on the stove until it cools completely and only then serve it.

Bon Appetit.

How to cook eggplant caviar in a blender

The recipe is pretty simple. You can cook using a blender or meat grinder. It turns out something like, but only from eggplant.

Ingredients:

• Eggplant 1 kg.
• Tomatoes 300 grams.
• Carrots 250 grams.
• Onions 100-130 grams.
• Garlic 3-4 cloves.
• Vegetable oil 3-5 tablespoons.
• Salt, sugar, black pepper to taste.
• Dill, parsley, cilantro are also to taste.

Cooking process:

1. Onion cut the floor into rings.

2. Grate the carrots.

3. Peel eggplants, cut into cubes.

4. Peel the tomatoes. Dice.

5.Put the garlic through a press.

6.Green finely chop.

7. Pour oil into a cauldron, heat and fry the onions and carrots.

8. To them we throw the eggplant cubes. Fry them until soft.

10.After a while, add finely chopped greens and garlic, salt, sugar and pepper. Stir and fry for 5 minutes.

11. Allow the eggs to cool slightly. Then transfer to a bowl and grind all the ingredients to a puree condition with a hand blender.

12. If there is no blender or you simply don’t recognize it, you can use a meat grinder. Pass all the fried ingredients in small portions through a meat grinder.

13. We put the eggplant caviar into the pan, cover and put in the refrigerator. Let it infuse and soak in its aromas.

14. Also, this caviar can be laid out in jars and tightened with lids. Only if you close the caviar for the winter you will need to make it after mashed, put it on the stove, bring to a boil, add a tablespoon of 9% vinegar to boil for 2-3 minutes. Then it will be possible to lay eggs on the banks and twist the cans with lids.

Multicooker Caviar Recipe

Today, a crock-pot is in almost all houses, but few people know that in a crock-pot you can also cook delicious eggplant caviar. The truth is not in small quantities, but you can and why not cook. Caviar turns out no worse than if it is cooked in the classical way.

Cooking process:

1. Pour a little oil into the slow cooker and fry the onions.

2. Add and fry grated carrots with onions.

3. Cut the eggplants into half rings. And add to the bowl after the carrots are fried.

4. When the eggplant becomes soft, you can add finely chopped tomatoes and julienne bell pepper.

5. Switch on the quenching mode for 1 hour with the lid closed.

6. In an hour add finely chopped garlic salt and sugar. Set a timer for 10-15 minutes.

7. At the end of cooking, let the caviar cool and you can serve it on the table.

8. Also, if desired, it can be passed through a meat grinder or mashed with a blender.

The recipe is over the eggplant caviar in the microwave ready for bon appetit.

Eggplant caviar recipe from Ilya Lazerson

Bon Appetit.

Eggplant - one of the most common diet vegetables, containing many useful substances for the treatment of mainly the cardiovascular system and kidneys. Their stay in the diet is very important because they remove cholesterol and normalize blood sugar. Eggplant caviar is the most rational way to cook these vegetables. Since eggplant itself does not have enough taste, it is more logical to combine it with various vegetables and spices. We learn how to cook a delicious and most useful eggplant caviar.

  Eggplant selection

In order for caviar to be without any aftertaste and bitterness, we need to understand how to choose the most suitable eggplant for it. Pay attention to the shape, it should be oblong. The skin should shine and have a dark blue color. The surface of the eggplant should be glossy without various dimples and dents. If we see wrinkled skin in the folds, this means that the eggplant is either on the counter for a long time, or it is ripe. Such vegetables are generally not suitable for consumption, since they contain a large amount of toxic solanine, which can cause severe poisoning of the body.

  Caviar Ingredients

To make the caviar tasty and spicy, you should use as many vegetables to your taste as you can. For this we need:

• eggplant (3 kg);
• onions (300 g);
• bell pepper (300 g);
• tomatoes (500 g);
• garlic (1 head);
• tomato paste (1 sachet);
• carrots (300 g);
• dried spices (dill, parsley, basil);
• ground pepper (pinch);
• salt (to taste);
• sunflower oil (30 g).

  Eggplant preparation

In order for the caviar to be as acceptable as possible in taste and consistency, it is necessary to perform several simple and consistent techniques for preparing eggplant:

1. Washing vegetables with running water. Be sure to wipe with a towel until dry. Wet eggplant is very uncomfortable to clean, they have a smooth surface, so they will often slip out of their hands.
2. Remove the peel with a vegetable cutter. With an ordinary knife, this action will be several times longer, while the vegetable cutter cleans much more economically.
3. Cut the peeled eggplant into cubes approximately two centimeters wide. You can use a special combine to speed up the process. To quickly chop the eggplant with a knife, first cut it in half, then cut each half lengthwise into two parts. Without separating the halves, we try to cut them vertically and get five long stripes. These strips remain to be crushed to the required size.
4. Fill the eggplant with water. We must salt and leave for half an hour. It is necessary that all bitterness and solanine come out. It is advisable to change the salted liquid every ten minutes. It dissolves all unnecessary substances and acquires a dark brown color. If the eggplant is not soaked, then there is a high probability of feeling a bitter taste after the cooking stage.
5. After soaking, wash the vegetables with clean water and simmer. Eggplant should be stewed in a pan with the lid closed for about half an hour over medium heat. To prevent vegetables from burning, often mix them and add a little water. We shift the finished eggplant into a large pot, leaving room for other vegetables.

  Cook the rest of the vegetables

Let's start with the onion. It is advisable to have large onions, because it is faster to prepare for frying. We peel the onion from the peel, rinse with water. We also rinse the board with water so that the eyes do not watery, and cut the onion quite finely.

After we get to the bell pepper. We get rid of the tails, take out the core with seeds. Rinse with water and likewise finely chop. Peppers can be used both green and yellow, and red.

We put the stewpan on the fire and pour the sunflower oil. Fry the chopped onions, peppers and carrots together. As soon as we see that the vegetables have acquired a golden crust, add the tomatoes and a bag of tomato paste. Stew on low heat for about thirty minutes. At the same time, do not forget to add salt, chopped garlic, bay leaf, a pinch of ground black pepper, possibly dried basil and dill with parsley. Vegetables should become soft and look as homogeneous as possible. During the quenching, it will also not be superfluous to periodically add water.

  We combine eggplant with vegetables

Add the finished vegetable mass to the pan with eggplant, mix and put on fire, simmer for no more than ten minutes. Eggplant at this time absorb the aromas of vegetables, and our caviar will be ready. It can be used immediately with any side dish. If you want to preserve caviar, then for this we sterilize the jars, impose the vegetable mass in them, roll it well. Ready cans with eggplant caviar are boiled in water for at least ten minutes. After this, the jars should be placed in a convenient place, turned upside down, that is, the lid down. After a couple of days, you can move them to a dark and cool place.

As we can see, it is very simple to cook eggplant caviar on your own. It is only necessary to adhere to the rules of our recipe. And in this case, the most delicious and fragrant eggplant caviar will be a worthy dish on every table.

Naturally, the most delicious eggplant caviar is homemade, made from selected products. It is even impossible to compare it with a store. Yes, and she is preparing quickly and simply, even someone who has not previously procured anything for the winter can cope with this task.

Caviar Products:

• 2.5 kg of small eggplant;
• 1.6 kg of ripe tomatoes;
• 1 kg of salad onions;
• 1 kg of young carrots;
• 1 kg of sweet pepper;
• 15 gr hot pepper;
• 50 gr salts;
• 15 gr Sahara;
• 400 ml of oil.

Cooking progress:

1. Wash the eggplants thoroughly and immediately cut them into cubes, put them in a deep bowl, sprinkle with plenty of salt and add water, insist in it for 40 minutes.
2. This time it is necessary to peel and finely chop the onion.
3. Sweet and hot peppers should be cleaned and washed, cut into cubes.
4. Carrots must be cleaned and grated.
5. Small cubes need to cut washed tomatoes.
6. Drain all the water from the eggplant, rinse and squeeze it, put in a pan with heated oil and fry a little, then transfer to a pan.
7. In the same frying pan, alternately fry all the other vegetables and pour them into the pan to the eggplant.
8. Now all vegetables should be mixed, salt, add sugar and pepper.
9. Stew vegetables for 40 minutes, then immediately lay them in jars.
10. Filled containers must be sterilized for at least 15 minutes and only then rolled up.

Thin the cans upside down and wrapped up.

Eggplant caviar: very tasty (video)

A simple recipe for eggplant caviar at home

There are recipes thanks to which it is incredibly simple to prepare a fragrant and tasty snack. Vegetables do not even need to be crushed to get mashed potatoes, they just need to be cut into slices to get an excellent harvest for the winter.

Apricot compote

To prepare caviar you will need:

• 1.6 kg of eggplant;
• 300 gr sweet pepper;
• 150 gr. lettuce;
• 200 gr. ripe tomatoes;
• 15 gr garlic
• 150 gr. carrots;
• 70 ml of vegetable oil;
• 10 gr. pepper;
• 40 gr salt.

Cooking progress:

1. Eggplant must first be peeled, and then cut into cubes, sprinkled with salt and infused for 20 minutes.
2. Only then should they be fried in a pan with oil.
3. Onions and carrots need to be cut into cubes and also fry.
4. Cut the pepper in the same way and pour into a pan for onions and carrots, fry for 5 minutes.
5. The tomato also needs to be chopped and after 5 minutes pour already in the pan, continue to simmer for 7 minutes.
6. Then add eggplant and chopped garlic to the vegetables, add salt immediately, and simmer all the vegetables for 5 minutes.

Put ready caviar in banks, quickly roll them up.

How to cook eggplant caviar through a meat grinder

That is why during the preparation of caviar it is recommended to grind them in this way. At the same time, stewing vegetables is much less, there is no need to pre-fry each component.

Required Products:

• 6 kg of eggplant;
• 6 kg of ripe tomatoes;
• 2 kg of carrots;
• 2.5 kg of sweet pepper;
• 1 kg of salad onions;
• 50 gr salt.

Cooking progress:

1. All vegetables should be washed, thoroughly peeled and mashed in a meat grinder.
2. Then you need to transfer all the vegetables to the pan, pour in the salt and simmer them for 40 minutes.
3. Spread hot caviar in cans and tightly roll up.

Eggplant caviar with apples for the winter

It is they who add an unusual flavor to the workpiece, help to reveal all flavor notes to vegetables and give a pleasant sour taste.

How to cook a "five minute" of red currant

Required Products:

• 1 kg of young eggplant;
• 200 gr. apples
• 40 ml of oil;
• 25 ml of vinegar;
• 150 gr. lettuce;
• 15 gr Sahara;
• 20 gr. salts;
• 15 gr pepper.

Cooking progress:

1. The eggplants must be washed and cut in half, the places of the slices must be greased with oil and then put on a baking sheet, baked.
2. After that, peel them, grind and transfer to a frying pan, fry and then cool.
3. Peel the onion, chop half in small plates and fry in a pan, grate the rest.
4. Sprinkle vegetables in a pan, add grated apples, sugar and salt, as well as butter, and simmer for half an hour. Pour vinegar into caviar before removing from heat.
5. Put hot caviar in jars and immediately seal.

How to cook caviar from eggplant and zucchini

Having combined two vegetables in one harvesting, it is possible to create a unique dish with a contrasting, rich taste. The tenderness of zucchini goes well with a piquant shade of eggplant. Such a blank will certainly become one of the most beloved.

Required Products:

• 1.5 kg of eggplant;
• 0.6 kg of squash;
• 350 gr carrots;
• 150 gr. fresh cabbage;
• 100 gr. lettuce;
• 50 gr green onion feathers;
• 20 gr. tomato paste;
• 50 ml of oil;
• 10 ml of vinegar;
• 50 gr parsley;
• 50 gr dill;
• 20 gr. salts;
• 15 gr pepper.

Cooking progress:

1. Initially, you need to wash and clean the zucchini, cut them into strips.
2. Then rinse the eggplants, dry them a little and bake in the oven.
3. Peel and finely chop the baked vegetables.
4. Peel and finely chop the onion.
5. Rinse and chop finely.
6. Carrots need to be grated.
7. Chop the cabbage finely.
8. Pour all the vegetables into the pan, salt and pepper, add the minimum amount of water and oil, add the tomato paste.
9. Stew vegetables for 30 minutes.

At the end, add vinegar and immediately put in cans, roll up.

How to cook eggplant caviar in a slow cooker for the winter

Slow cookers have appeared quite recently, but due to the fact that they are practical and multifunctional, they prepare not only dishes for lunch or dinner, but also various preparations for the whole winter. The eggplant caviar in them turns out even more fragrant than the one cooked on the stove in an ordinary pan.

Today I suggest you cook homemade eggplant caviar, which is quite simple to prepare. is a delicious eggplant dish.

There are many recipes for making such caviar. But I want to offer you exactly my own cooking of this caviar. Eggplant caviar is a dish that can be served both as an independent and as a side dish for meat.

And it turns out that eggplant is a very healthy vegetable. Eggplant is ranked as a solanaceous berry culture. In Ukraine and in the southern regions of Russia, eggplants are affectionately called “blue” by their color. Due to the presence of fiber, eggplant has the ability to improve human digestion. The trace element potassium contained in eggplant caviar is good for a person’s heart, while copper and iron are good for anemia. Therefore, eggplant is often recommended for elderly people and people with diseases of the cardiovascular system.
lowers blood sugar and cholesterol, is useful for gout. But (!) - if stored improperly in the eggplant, toxins can accumulate. Although this vegetable can not be called a storehouse of useful substances, but in addition to taste, it also has medicinal properties.
Eggplant, in addition to the above elements, includes B vitamins, vitamins A, C and P, proteins, carbohydrates, fats, tannins and a number of minerals (calcium, phosphorus, sodium, iron, copper, magnesium, manganese, cobalt, zinc and etc.) All these microelements improve the blood composition and the hematopoiesis process, therefore eggplants are useful for people suffering from anemia.
Eggplants improve bowel function and perfectly saturate, have a small diuretic effect. Often people who want to lose weight include eggplant dishes in their diets. Due to the presence of fiber, people with certain diseases of the gastrointestinal tract are contraindicated for use.

For cooking homemade eggplant caviar  we will need these products:
- Eggplant - 700 g.
- Onions - 2 pcs. medium size
- Salad pepper (preferably red) - 4-5 pcs.
- Carrots - 2-3 pcs.
- Tomatoes - 300-400 g.
- Garlic - 3-4 cloves
- Spices: salt, pepper to taste
- Sunflower oil - 5-6 tablespoons

Cooking eggplant homemade caviar:

Peeling eggplant

Dice

I want to immediately warn that for the preparation of eggplant caviar you will need a deep stewpan with a lid. If you do not have one available, then you can use a low and shallow pan.

We start cooking by preparing all the ingredients, because they are prepared almost all at the same time. Wash eggplant, peel the stalk and peel. It is very convenient to clean eggplants and carrots with a special device for cleaning vegetables - a peeler. It is much faster and more convenient. Wash and peel the seeds.

Dice the pepper

Rub carrots

Cut eggplant, pepper and half the volume of tomatoes into cubes, the size of which entirely depends on your preferences. I cut vegetables finely, but you can also cut into fairly large pieces if desired. Cut the second half of the volume of tomatoes into halves and rub on a coarse grater so that the peel remains separate. It should then be thrown away.

The result is a tomato pulp without a peel. Carrots must be grated on a coarse grater.

We begin to stew eggplant

Cut tomatoes

Chop the onion and put in a frying pan preheated with sunflower oil. When the onion takes on a golden hue, lay out all the pre-chopped ingredients - eggplant, peppers, carrots and tomatoes.
Mix everything well, cover and let it stew for about 15 minutes. Then add the tomato gruel and close the lid again.

Stew all the vegetables

Grind caviar a little

Stir occasionally, simmer for about forty minutes.
When the liquid released from vegetables evaporates, add spices, mix, and then proceed as desired as follows. If you like caviar in slices, then we consider homemade eggplant caviar almost cooked and leave everything as it is.
But I really like the more uniform eggplant caviar, which doesn't look like just stewed vegetables. To do this, I take a potato masher and gently chop prepared, stewed vegetables.
Salted eggplant caviar, salt, pepper, add finely chopped garlic, cover and turn off. Everything, the preparation of eggplant caviar is finished. For lovers of spicy, you can add a little hot pepper.
Finished homemade eggplant caviar  very tasty both hot and cold. Hurry to cook the eggplant according to my recipe while the eggplant is still on sale. It is tasty and healthy. Bon Appetit everyone.

I would be grateful for all the reviews and additions to the recipe, which can be left in the form below!