Anyone who has ever watched Leonid Gaidai’s famous cult film “Ivan Vasilyevich Changes His Profession” will forever imprint in their memory the plot in which the actor Savely Kramarov in the role of Feofan, the embassy clerk, presents numerous dishes at the royal meal.
There is so much on the table: hare kidneys, pike heads, sturgeon, suckling pig, red, black, and eggplant, overseas..., of which there is at most a teaspoon in a plate.
And it was funny! During the Soviet era, store shelves did not see as many products as they do now. But this same caviar was almost always there, unlike all the other provisions. It was sold in small jars and was always pureed. This was provided by GOST, a standard that was considered the standard of the food industry in those days.
Someone bought it, and someone cooked their own - homemade. During the harvesting season, real preservation workshops were set up in the kitchens, where this very snack was prepared in every possible way. There were so many recipes that every year a new cooking method appeared in the notebook.
There are no fewer of them even now. In preparing for this article, I faced enormous difficulties. The article itself simply did not contain everything that I would like to write. Therefore, I decided to break it down into separate topics. And today’s one is exclusively selected for preparing for the winter.
It is clear that all these options can be prepared simply to eat, but what is important is that all these recipes have been tested specifically for storage in the winter.
This is my favorite recipe, according to which I have been preparing this dish for probably 30 years, or even more. It always turns out incredibly tasty, and no matter how many jars I prepare for the winter, they are all eaten without a trace during the season.
It can be consumed as a delicious salad, as a snack, or simply spread on bread, eaten, savoring every bite, and washed down with hot sweet tea.
Its peculiarity is that it is not twisted through a meat grinder, but cut into small pieces. Another advantage is that it is prepared for the winter without sterilization. At the same time, it is perfectly stored simply in a cool room.
We will need (for 4 half-liter jars):
- eggplants – 1 kg
- tomatoes – 850 gr
- bell pepper – 0.5 kg
- hot capsicum – 0.5 – 1 pc.
- onions – 0.5 kg
- carrots – 400 gr
- salt – 2 tbsp. spoons + 1 tbsp. spoon (without slide)
- sugar – 0.5 tbsp. spoons
- vinegar 9% – 1.5 tbsp. spoons
- vegetable oil – 140 – 150 ml
If you need to prepare more jars, simply increase the amount of ingredients proportionally. This amount will make exactly 4 jars, and there won’t even be anything left for testing!
Preparation:
1. The blue ones will require the longest preparation time, so we’ll start with them. For cooking, you can take any fruit - both large and small. But if there is a choice, then I try to take young, not large specimens for any preparations.
They have a thin skin that does not need to be peeled, small seeds inside that do not disintegrate during cooking, they do not taste bitter and are more tasty in themselves.
If you have large vegetables, then it is better to remove the skin from them and only then proceed with the subsequent steps.
2. Wash the vegetables and cut into small cubes with a side no larger than 1 cm, or even a little smaller.
3. Place them in a large bowl, sprinkle with salt. You will need 2 tablespoons. Then pour cold water so that it covers all the small pieces.
Since they are quite light, they will tend to float to the surface. To ensure that they are submerged under water as much as possible, they can be covered with a plate, using it as a light oppression.
Leave in this state for 30 - 40 minutes.
There is an assumption that in this way we remove bitterness from the fruit.
In fact, this is only partly true. There is an assertion that nowadays mainly hybrids are grown that do not taste bitter. Perhaps we can agree with this. I cook a lot of dishes with this vegetable, and usually don’t soak it.
I do this more so that the pieces do not take on a lot of oil when frying.
4. After the allotted time has passed, drain the water, throwing the cubes into a colander and allowing it to drain completely. Then squeeze them lightly, being careful not to damage their integrity. And in this form they will be ready for further work with them.
5. And while we have them lying in the water, we can start preparing all the other vegetables. You can chop the onion first. Here we also better give them the shape of cubes.
The task of the onion in this case is to give the dish not only taste, but also juice, so it is better to cut it smaller. Well, no more than 1 cm.
6. Cut the carrots into smaller cubes. I give them a size of no more than 0.5 cm.
Of all today's ingredients, it is the toughest and will take the longest to cook. Therefore, in order for all the vegetables to cook at the same time, we consciously reduce the size of the pieces.
7. In order not to waste time, put the dishes in which we will fry vegetables on the fire. The best option in this case would be a cauldron.
If it is not there, then you can fry each of the components in a frying pan separately, then combine them all together in a separate cooking vessel.
I have a cauldron, and I pour 80 ml of odorless vegetable oil into it, after thoroughly warming the surface of the dish. When the oil is warm, add the chopped onion.
Fry it over medium heat until translucent and lightly browned.
8. Then add carrots to it and continue to simmer all together. This will take about 7 - 8 minutes. In this case, the fire should not be too high. The carrots should not be fried so much as just limp.
9. Now let's take care of the tomatoes. Take them bright red in color, without white streaks, fully ripened and ripe.
Make a cross-shaped cut on each of them and pour boiling water so that it completely covers all the tomatoes.
Leave it like this for 5 minutes. Then drain the water, cut each fruit into two halves, and cut out the green tip at the place where the stalk is attached. Cut the tomatoes into cubes.
10. Transfer the chopped tomatoes into a frying pan or saucepan with a thick bottom and simmer there for about 10 - 15 minutes. I got a little more than 1 liter of tomato, after evaporating it there was a little more than 0.5 liter left.
This is the right stage. Thanks to it, tomatoes retain all their qualities, while excess water evaporates. And when cooking the finished product, it will not turn out watery.
Today we are preparing caviar, so let it look similar to it, and not like a liquid porridge.
11. Wash the bell pepper and remove the stalk and seeds. It is best to choose bright, juicy, fleshy fruits. These give more juiciness, brightness, aroma and taste, of course.
In general, the more juicy and ripe vegetables we use, the juicier and tastier the finished dish will be.
Also cut the pepper into cubes with a side of about 1 cm.
12. Pour a spoonful of oil into a frying pan and fry the chopped pieces. It will be enough to spend 5 - 7 minutes on this. This is a fairly delicate product, and softness can be achieved quite quickly.
The fire should not be too big.
13. Place the roast in a cauldron with the onions and carrots that are already ready by then. By this time the gas under it had already been turned off.
14. And in the vacated frying pan, fry the squeezed pieces of eggplant. First add the remaining oil. Simmer them in a bowl until they change color. The finished product should be slightly limp.
At first it may seem like there isn't enough oil. Don't pay attention to this, just stir the contents more often. If you fry in a non-stick pan, then there should be enough oil.
If the frying pan is ordinary, then you may have to add it a little.
15. But finally, we have everything prepared and fried.
The smell in the kitchen is simply amazing! The next step is to add the fried eggplants and thick tomato juice to a cauldron, or a common container in which we will subsequently cook our dish.
16. We still have one component left - hot pepper. I have it very strong, and therefore, after clearing a piece of seeds, I cut it into small cubes, only half.
Plus, you don’t want to overpower the delicate underlying flavor. But an extra instrument in today’s ensemble wouldn’t hurt us.
Add it to the total mass and mix everything carefully.
17. Place the dishes over low heat, bring to a boil and cook while stirring for 30 minutes.
At first there will not be very much juice, but with each new batch of stirring the amount will gradually increase. The color will also change, eventually it will become bright and saturated.
During the entire cooking period, you must not forget about the contents even for a minute, and stir the mass periodically with a wooden or silicone spatula, while trying not to damage the cut pieces. It is important to maintain their integrity and appearance.
18. Add salt and sugar. This is the minimum amount. After adding, stir and let cook for 10 minutes. During this time, stir again a couple of times.
Then taste the juice and decide whether you need more salt or not. At this stage, someone also adds ground black pepper. If you want, you can enter it too.
19. And so, our total cooking time is already 40 minutes. It's time to add the vinegar. It's needed here to add a slightly sour note. I add a spoon first, after mixing, I taste the juice, and decide that I will add another half a spoon.
You are guided by your taste.
20. We should have jars and lids ready by this time. Method for sterilizing them. Since I will not sterilize the preserves, I decided to use screw-on lids.
21. Reduce the heat under the cauldron to minimum, and filling the jars one at a time, immediately screw them on. Make sure that there are no air bubbles left in the empty cavities.
To do this, place a spoonful of caviar in a jar and shake it lightly. Then the next one, and shake again.
If, nevertheless, the insidious bubbles have not been removed, then simply insert the handle of a spoon or a knife into the place where they accumulate. Both must be scalded with boiling water.
22. Fill the jar to the very top and cover with a lid. Roll up immediately using a machine.
23. Then work on the next jar and then screw all 4.
24. Turn the finished preserve over and place it in a warm place under a blanket. Since we do not additionally sterilize it, this procedure will be a kind of additional guarantee of safety.
The jars will cool for almost a day. Then they can be turned over to their normal position and stored in a cool, dark place.
As I already wrote at the very beginning of the recipe, you will get exactly 4 half liter jars. There won't even be a chance to try. If everything suits you, then take the suggested amount of ingredients; if not, then you can increase it.
Video on how to prepare delicious eggplant caviar
To make the process of preparing caviar even more understandable, we shot a video specifically for this article. It shows you step by step how to prepare this wonderful appetizer.
In general, there is nothing complicated in the recipe, everything is quite simple. But, of course, you need to have time to prepare it. It is needed in significant quantities for slicing, frying, and then for stewing.
But you would know how delicious it turns out in the end!
That's the whole cooking process! I hope that after watching you will not have a single question left, and everyone will be able to prepare such a yummy dish for the winter!
Friends, I invite you to my channel to watch other videos. Subscribe, look at existing materials, and be the first to receive new interesting recipes.
Vegetable caviar for the winter from eggplants and zucchini without sterilization
This recipe is similar to the first one. The difference is that zucchini is additionally used here. And instead of tomatoes - tomato paste.
The appetizer turns out delicious and deserves our attention to include it in today’s selection.
We will need:
- eggplants – 2 kg
- onions – 1 kg
- zucchini – 1 kg
- bell pepper – 1 kg
- carrots – 500 gr
- tomato paste – 3 tbsp. heaped spoons
- parsley – 1 bunch
- sugar – 4 tbsp. spoons
- sugar – 2 teaspoons
- vegetable oil for frying
Preparation:
1. Cut vegetables in the same way as in the previous recipe. The only thing we will change is that we will not cut the carrots, but grate them on a coarse grater. Although, of course, you can cut it. Essentially it's not that important.
2. Fry the onion in a cauldron with a small amount of vegetable oil. As soon as it softens slightly and starts to brown a little, add the grated carrots. Simmer the whole place for 5 - 6 minutes, during which time it will also become pliable and softer.
3. Add diced bell pepper.
To create a beautiful color, it is better to take bright vegetables - red, orange, yellow. Or use mixed colors, it will also be beautiful.
4. In a separate frying pan, add a little oil, fry the zucchini first, this will take about 5 minutes. As soon as they are slightly tired, put them in a common container, where other components are already waiting.
5. Add a little oil to the vacated frying pan, place the eggplants there, and fry them while stirring. As soon as they change color and become soft, add them to all the other fried vegetables.
6. You can immediately salt the mixture and add sugar.
7. Finely chop the parsley and pour it into the cauldron. And also immediately add tomato paste. It will add the necessary sourness, act as a preservative and give a magnificent bright color to our dish.
Mix gently to keep the pieces as intact as possible.
8. Place the cooking container on the fire and bring the contents to a boil. After the mixture boils, you can time it. It will take 30 - 40 minutes to cook. I usually cook for 40 minutes, to be sure.
During this period of time, there is no need to allow intense boiling. It should be light and natural.
Also, so that the vegetables are steamed well without losing their juice, it is better to cover the cooking utensil with a lid.
Quite frequent gentle stirring is also required, preferably with a wooden spatula. This will prevent small pieces from falling apart during simmering and turning into mush.
9. After 20 minutes of stewing, taste the released juice for saltiness. If the salt in the recipe is not enough for you, then add salt to your taste.
Also, if you like spicier dishes, you can add a little ground black pepper 10 minutes before cooking.
10. Caviar prepared in this way does not need to be sterilized. At the end of the cooking time, fill the pre-prepared scalded jars with vegetable mixture and juice and screw on the sterilized lids.
Lids can be used with either screw-on or screw-on lids.
Fill the jars one at a time. We filled it, screwed it on, then we take on the next one.
All this time, do not turn off the fire under the cauldron. It should be minimal.
11. As usual, turn the twisted jars over and place them on the lid under the blanket. We leave it to cool and then put it in storage in its normal position.
Eggplant caviar, fried in a frying pan (step-by-step recipe)
If you don’t have large pots or a cauldron in your kitchen in which you can cook a snack, it’s okay. An ordinary frying pan will do just fine for this task. Of course, the larger it is, the more jars you can prepare for the winter.
The recipe is very simple, and anyone can cook it.
We will need (for 3 half-liter jars):
- eggplants – 1 kg
- bell pepper – 400 – 450 gr
- tomatoes – 750 gr
- onions – 300 – 350 gr
- garlic – 1 small head
- carrots – 300 gr
- bitter capsicum – 0.5 pcs.
- vegetable oil – 100 ml (150 is possible)
- ground black pepper – 0.5 teaspoon
- vinegar 9% – 0.5 tbsp. spoons (or to taste)
From this amount of ingredients you will get the specified number of jars, and there will still be about half a jar left to taste and eat.
Preparation:
Immediately wash and peel all vegetables.
1. Cut the onion into half rings as thin as possible, about 0.1 - 0.2 cm. If you don’t know how to cut like that, you can cut them into cubes.
2. Grate the carrots on a coarse grater. You can cut it into small cubes, but keep in mind that this vegetable will take longer to cook than all the others, so readiness will need to be determined by it.
3. You can immediately put the frying pan on the fire, we will simultaneously fry the chopped vegetables and cook the rest. Take a frying pan with high walls, and it is advisable that it be non-stick. In this case, less oil will be needed.
4. I use 100 ml oils because I don't want there to be a lot of it. But if you want the caviar to be more nutritious, you can pour 120 or 150 ml.
Pour it into a preheated frying pan and heat slightly. Then send the onion there, fry over medium heat, or even slightly below medium.
A thick-walled pan allows you to fry vegetables without overcooking them.
We do not want the vegetables to become covered with a brown, golden crust when frying. Therefore, we simmer on such a fire to prevent this. And this applies to all today's ingredients.
When frying the onion, stir it and simmer in a frying pan for about 5 minutes. During this time it will become translucent and soft, just what we are trying to achieve.
5. Add carrots to it, stir and cover with a lid. It’s a bit dry and won’t yield much juice, so we’ll keep what we have.
Fry while stirring, or even simmer the vegetables more, again for no more than 5 minutes.
6. And while the frying process is in full swing, at the same time, peel the blue ones and cut them into small cubes, with a side of about 1 cm, maybe a little more.
7. Add the slices to the pan and stir. We don’t have much oil, and the “little blue” ones are also quite dry, so I decided to add 50 ml of boiling water to the bottom.
Steam will form from the liquid, and the vegetables will release their juice faster without getting crusty.
And to make the process of liquid formation more successful, let’s cover the dish with a lid again.
8. Fry until the eggplant cubes become limp. This may take about 15 minutes. During this time, you will need to mix the contents several times. It is better to use a wooden or silicone spatula for mixing. It will not break our cuttings, nor will it scratch the coating of the dishes.
9. While we are frying and stirring, we are also doing the third thing.
Place peeled garlic and bell pepper cut into small pieces into a blender bowl. Send a piece of hot pepper there (add it better to taste). And beat it into a puree with a blender.
For this purpose, you can use a meat grinder or food processor. If there is nothing from this, then you can simply chop it all finely with a knife.
10. When the “little blue ones” have become limp and the contents of the frying pan have significantly decreased in volume, pour the pepper puree into the frying pan. Stir and immediately work on the tomatoes.
11. Choose ones that are bright red in color and juicy and meaty. The color of our dish will depend on this.
I also cut the tomatoes into small pieces and put them in a blender bowl.
I quickly stir them into tomato juice and add them to the bowl with the rest of the vegetables. Everything is gurgling there, boiling slowly. In general, everything is as it should be.
12. Now you should wait until the cold juice warms up and also boils. However, this happens quite quickly. From now on we need to time it.
We will simmer everything together for 25 minutes. And if the tomato juice turns out watery, then 30 minutes.
During this time, stir the contents. I continue to cook the vegetables with the lid closed. I don’t need to evaporate the liquid, and under the lid everything simmers well and heats up evenly.
13. But once it boils, you can add sugar and salt. I added an incomplete tablespoon, but you should add a little less first. Let it simmer and try. If necessary, add salt to taste.
14. 25 minutes after the tomato starts boiling, add ground black pepper and vinegar. Here, of course, it is also a matter of taste. I wrote down in the recipe how much I used.
But everyone has different tastes, so it’s better to try.
If you are preparing a dish just to eat, then you don’t need to add vinegar.
15. After this, simmer for another 10 minutes. During this time, both vinegar and pepper will be evenly distributed, and the appetizer will be completely ready.
16. By this time, we should have jars and lids ready and sterilized. The first recipe provides a link on how this can be done in all known ways.
Take one jar and fill it with vegetable mass. Do not leave air pockets inside, fill tightly. If an air bubble still remains, help it get out using a tablespoon handle or knife scalded with boiling water. In the first recipe, I also showed how to do this.
17. After filling one jar, immediately screw the lid on. And only then take the second can, and the third.
18. After twisting, turn the preservation over and cover with a warm blanket. Leave in this position until it cools completely. After this, you can put it away for storage.
After twisting three jars, we still have a little yummy left to try. It turns out very appetizing spread on bread. And if you wash down the sandwich with sweet hot tea, the leftovers won’t last long. I think that in one tea party it will disappear.
If desired, you can pierce it with a blender, boil it again, and only then preserve it. In this case, it will turn out the same as we prepare by twisting it through a meat grinder.
A delicious recipe for homemade caviar “You will lick your fingers”
In fact, you can also avoid garlic. But he is too good in collaboration with the “little blue ones”. Therefore, we won’t overwhelm the main taste, but it won’t hurt to emphasize it by adding just a couple of teeth.
We will need (yield 1 liter):
- eggplants – 1 kg
- tomatoes – 300 gr
- onion – 400 gr
- hot pepper – 0.5 pcs.
- garlic – 2 cloves
- salt – 1 teaspoon
- sugar – 1 – 2 teaspoons
- vinegar 9% – 2 teaspoons
- vegetable oil – 100 ml
Preparation:
1. If you use large “blue” ones for cooking, then it is better to peel the skin. In young specimens it can be left. Cut the peeled fruits into cubes.
2. Pour water into a deep bowl and add a tablespoon of salt into it. Stir until the crystals dissolve and add the chopped cubes. Press down with a plate.
Young vegetables do not actually need to be soaked. There is no bitterness in them, they have not accumulated it yet. But I still recommend this procedure for them too. In this case, you will need less vegetable oil to extinguish them.
Leave them to soak in water for about 30 minutes. Then the water will need to be drained and the cubes lightly squeezed.
3. Cut the tomatoes crosswise on top and pour boiling water over them. When they stand and steam for 3-4 minutes, the skin can be easily peeled. If the fruits are ripe, this will be easy to do.
For some varieties this is more difficult to do. In this case, after draining the boiling water, they should be filled with cold water for one or two minutes. Then the skin will come off easier and easier.
Then cut the peeled tomatoes into small pieces.
4. Also cut the onion into cubes, chop the garlic and chop the hot pepper. The seeds can be cleaned or left. With their presence, bitterness can increase two to three times.
5. Heat a frying pan and pour vegetable oil into it. Once it is warm, add garlic and fry for 15 - 20 seconds.
It should not be kept on fire for a longer period of time; it can give off a persistent, not very pleasant odor.
6. And immediately pour in the chopped onion. Stir and fry until it becomes soft and translucent.
7. Add the eggplants, squeezed out of the water, into the frying pan and fry over medium heat under a lid. This way the pieces will become soft faster, and the dish itself can be cooked further.
After reducing the contents in volume, simmer everything together for another 5 - 6 minutes over low heat, remembering to stir if necessary.
8. Then add chopped hot pepper and chopped tomatoes. And also add salt.
Increase the heat to bring the vegetable mixture to a boil faster. Then reduce the heat again until the mixture bubbles gently. It should not boil strongly, in order to avoid evaporation of all the liquid.
9. Simmer until all the vegetables are almost ready. This will take approximately 25 - 30 minutes. You don’t have to close the lid at this entire stage.
Add sugar and vinegar, stir and simmer for another 10 minutes. It is necessary that the sweetness and acidity separate and the dish becomes uniform in taste.
This snack can be left in pieces, or you can grind it by passing it through a meat grinder or punching it with a blender.
In the second case, when preparing for the winter, the chopped vegetable mixture should be placed again in the cooking vessel and boiled over low heat for at least 5 - 6 minutes, or even up to 10 minutes.
10. We leave it in pieces and simply put it in jars. Again, make sure that there are no voids or air pockets left inside.
Try to press down the contents so that oil appears on the surface.
Immediately screw it tightly and place it on the lid under the blanket, leaving it there until it cools completely. Then we put it in storage in the place where we usually store the workpieces.
Caviar from baked eggplants and fresh tomatoes with garlic
A very tasty snack is prepared in Odessa. By the way, it is prepared in the same way in Georgia. A special feature of this recipe is that the vegetables are pre-baked in the oven.
The finished snack tastes like smoked meat and has an incomparable taste.
And if you want the smell of smoke to be mixed with this smell, then you can bake vegetables over coals on the grill.
This delicacy is prepared mainly to eat right away, but if it is sterilized, the cooking time can be increased. then you can prepare it for winter.
We will need:
- eggplants – 6 pieces (medium)
- bell pepper – 8 pcs (small)
- hot pepper – 0.5 – 1 pc.
- tomatoes – 6 pcs (small)
- garlic – 5 cloves
- vegetable oil – 60 ml
- sugar – 50 gr
- salt - to taste
- vinegar 9% - less than a tablespoon (if preparing for the winter)
Preparation:
1. Place the washed and dried fruits on a baking sheet without cutting off the stem. Place in the oven, preheated to 180 degrees for 40 - 45 minutes. During this time, they will become limp and completely baked inside.
2. Bake bell peppers in the same way, along with tomatoes and hot chili peppers. If the oven allows, then you can bake the vegetables all together, if not, then one at a time.
Roasting peppers and tomatoes may take a little less time than eggplants.
3. Remove the vegetables and let them cool slightly. As soon as you can hold them with your hands, peel them.
You can cut them in any order. Some people like to cut into strips, others into cubes.
This does not affect the taste of the dish in any way.
4. In a frying pan in oil, fry chopped garlic for 15 - 20 seconds, and immediately add all the prepared vegetables to it. Stir and let it boil.
Add salt and sugar. If you are preparing such a snack for the winter, you should also add vinegar. Simmer for 10 - 15 minutes.
5. Place the vegetables in small jars and cover with lids. Set to sterilize. You can read how to do this.
It will take 20 minutes to sterilize half-liter jars after boiling water in the pan.
6. Screw the lids on the finished caviar, turn the jars over and cover with something warm. Leave the workpiece to cool completely. Then store in a cool place.
Eggplant caviar from fried and baked vegetables, twisted through a meat grinder
Previously, back in Soviet times, we had only two ways to prepare eggplant yummy. The first is a snack cooked from pieces of vegetables, and the second is rolled in a meat grinder.
Now, although there are a lot of recipes, in fact, there are only two of them left. Only, according to the second method, it is no longer twisted through a meat grinder, but punched with a blender. Thus saving valuable time.
But I still decided to show you, dear readers, how you can still do this. After all, not everyone can have a blender at hand.
The advantage of this option is that the eggplants are pre-baked in the oven, while the remaining vegetables are fried in a frying pan. And of course, you can already imagine how delicious everything turns out!
Of course, this will take a little more time than usual. But it's worth it, believe me.
The caviar turns out tender, airy, aromatic and very, very appetizing.
A simple recipe for preparing caviar for the winter in a slow cooker
If you like to cook in a slow cooker, then most likely you will want to try preparing your favorite snack there. And well, it’s quite doable.
Moreover, everything in it turns out just as tasty and wonderful as in a saucepan, frying pan and cauldron. But in general, why should it turn out any differently?!
We will need:
- eggplants – 1 kg
- carrots – 2 pcs (approximately 200 – 250 g)
- bell pepper – 3 pcs. approximately 250 g)
- tomatoes – 5 pcs (about 400 g)
- garlic – 5 cloves
- onions – 2 pcs (large)
- salt – 1 tbsp. the spoon is not full (or to taste)
- sugar – 1 teaspoon
- vegetable oil – 100 ml (a little less is possible)
Preparation:
1. Prepare all vegetables immediately - wash, peel and cut them. You can cut everything into large cubes; later we will punch the vegetables with a blender. Just grate the carrots and chop the garlic finely.
I won’t describe this in detail or show photos. We have already discussed this point in detail in previous recipes.
2. Pour oil into the multicooker bowl. If you like your snack to be filling and nutritious, add 100 ml. If you are a follower of a healthy diet, then you can limit yourself to a smaller amount.
This miracle pan will cope with the task. We will need to set the “Frying” mode on it, and if such a function is missing, then the “Baking” mode will do.
3. Immediately pour the onion and garlic into the bowl and distribute them evenly over the entire bottom. Close the lid and fry the ingredients in this position for 5 minutes.
There is no need to fry the fragrant ingredients too much, just until they soften and become slightly transparent.
4. Open the lid, stir the onion again and add the grated carrots.
You can immediately add bell pepper. Mix everything.
Close the lid tightly again and time again for 5 minutes. This is exactly how long it will take to simmer.
5. Our tomatoes are already stale. Therefore, after time, we add them to the already fried vegetables. Mix the mixture again with a spatula and fry for another 5 minutes with the lid closed.
During this time, all the vegetables will become softer and the mass will be more uniform in appearance.
6. Add chopped eggplants. So that they all fit into the bowl of the pan, add in parts and stir immediately. When the last batch is gone, you can immediately add salt and pepper and then mix completely.
7. Set the “Baking” mode and set the time on the display to 30 minutes. During this time, leave the vegetables to simmer in the pan with the lid closed.
8. The timer will let you know when the time is up. Open the lid and puree the vegetables with a blender until they become pureed.
9. Place the puree into sterilized jars and immediately screw on the lids. Turn over and leave in a warm place until completely cool.
In winter, open and eat with pleasure!
Video on how to prepare homemade caviar according to the USSR recipe
In Soviet times, you could see quite a lot of both eggplant and eggplant on store shelves. We bought it and ate it mainly in the winter season. And of course, the appetizer according to GOST of the USSR enjoyed special preference.
And each housewife had her own, so-called homemade signature recipe, according to which she prepared her favorite dish throughout the warm season, and also filled jars with preparations for the winter.
And here is one of these recipes, although not quite according to GOST, but it is tasty and, as you can see, it is also long-lived.
The advantage of this method is that in summer you can prepare a snack from fresh vegetables, and in winter from frozen ones. At the same time, housewives know that if you simply freeze eggplants or zucchini, they become watery after defrosting.
That's how many delicious ways we came up with today. It is clear that these are not all available cooking options. There are also delicious “raw” caviar, and recipes that involve apples, and simply ways in which it is not intended to be sealed in jars.
I will try to write another article on this topic. Or maybe more than one. Any appetizer prepared in these ways turns out tasty and welcome on the table, so I think that the recipes will definitely not be superfluous.
Dear friends, always cook and eat with pleasure!
Bon appetit!
Overseas eggplant caviar is one of the most delicious appetizers that can be prepared quickly and without much difficulty. Moreover, you can even preserve your favorite dish for the winter and enjoy the taste of summer vegetables during the cold season.
The basic recipe for eggplant caviar involves using a minimum of ingredients. And the cooking method and additional spicy ingredients add a special twist.
Eggplant caviar - the most delicious recipe + video
To give eggplant caviar a particularly piquant taste, the following recipe suggests baking the main ingredient in the oven. And then mix it with fresh vegetables and herbs. This caviar salad is incredibly healthy and retains all the valuable components.
- 3 ripe eggplants;
- 1 bell pepper;
- 2 medium tomatoes;
- bulb;
- 1–3 cloves of garlic;
- lemon juice;
- olive oil;
- cilantro and some fresh basil;
- salt and freshly ground pepper;
Preparation:
- Wash the blue ones and wipe dry. Prick with a fork in several places, place on a baking sheet and sprinkle with a little oil.
- Place in the oven (170°C) and forget about them for 45–60 minutes.
- Remove the baked eggplants, let cool slightly and remove the skin.
- Chop into arbitrary slices, drain the juice.
- Cut the tomatoes into cubes, peel the onion and pepper into thin half rings. Chop the garlic very finely, cilantro and basil coarser.
- Place the still warm eggplants and all the prepared vegetables and herbs into the salad bowl.
- Drizzle with olive oil and lemon juice, add salt to taste and generously pepper. Stir and serve immediately.
The video recipe suggests preparing simple eggplant caviar from baked vegetables.
Eggplant caviar in a slow cooker - step-by-step recipe with photos
Cooking eggplant caviar in a slow cooker is a real godsend for those who don’t particularly like to mess around in the kitchen. Everything turns out very quickly and is always delicious.
- 2 blue;
- 2 carrots;
- 2 medium splinters;
- 3 sweet peppers;
- 2 tomatoes;
- 1 tbsp. tomato;
- 5–6 tbsp. vegetable oil;
- bay leaf and salt to taste.
Preparation:
- Grate the peeled carrots on a coarse grater, cut the onions into small cubes. Pour oil into the multicooker and set the frying (steamer) mode.
2. Fry the vegetables until the onions become translucent. Add sweet pepper, cut into arbitrary, but strictly small pieces. Give the vegetables a couple more minutes to fry.
3. If desired, thinly peel the eggplants and cut into cubes of the desired size. Throw them into the slow cooker and lightly fry.
4. Chop the tomatoes in any way. Send them to the vegetables and simmer all together for about 15 minutes.
5. Now add bay leaf and tomato paste, add salt to taste. Switch the equipment to extinguishing mode.
6. Simmer the caviar for about 40–60 minutes, stirring occasionally.
7. At the end, if desired, throw in a couple of chopped garlic cloves and more greens. Serve hot or cold.
Eggplant caviar for the winter
In order to enjoy the taste of your favorite vegetable dish even in winter, experienced housewives recommend making preparations. Eggplant caviar prepared according to the following recipe is excellent throughout the winter, unless, of course, it is eaten much earlier.
- 2 kg of eggplants;
- 1.5 kg tomato;
- 1 kg of onion;
- 1 kg carrots;
- 1 kg bell pepper;
- 2 red hot pods (if desired);
- 3 tbsp. with a heap of salt;
- 1 tbsp. without a slide of sugar;
- 350–400 g vegetable oil;
- 3 tsp vinegar.
Preparation:
- Cut the eggplants with the skin into large cubes. Place them in a saucepan, add 5 tbsp. salt and add water to cover the blue ones. Leave for about 40 minutes until the bitterness goes away.
- At this time, prepare the remaining vegetables. Cut the tomatoes into cubes, quarter the peppers and onions into rings, grate the carrots. Remove the seeds from the hot pepper and chop the pulp.
- Drain the salted water from the eggplants and squeeze them lightly.
- Pour a generous amount of oil into a large, deep frying pan and fry the blue pieces in it. Then place them in an empty pan.
- Next, fry the onions, carrots and peppers in turn, adding a little oil each time.
- Fry the tomatoes last, simmering them for about 7-10 minutes under the lid. Then send them to a common pot.
- Add hot pepper, sugar and salt to the fried vegetables. Place the container on low heat and after boiling, simmer for at least 40 minutes, or more.
- The caviar can be left in pieces or chopped in a blender. Place the finished dish in sterilized jars and immediately roll up the lids.
- If the caviar is kept warm, then it is worth sterilizing the full jars (0.5 l - 15 minutes, 1 l - 25-30 minutes) and only then roll them up.
- In any case, turn the jars upside down, wrap them in a warm blanket and let them cool slowly. Later store it in the basement or closet.
Eggplant and zucchini caviar
If you have both zucchini and eggplant at your disposal, then this is an excellent opportunity to make delicious caviar from them. If desired, you can add any other vegetables, such as bell peppers and tomatoes.
- 5 large eggplants;
- 3 sized zucchini;
- 6 red sweet peppers;
- 2 large onions;
- 5 garlic cloves;
- 3 tomatoes;
- 1 tbsp. tomato paste;
- 1.5 tbsp. 9% vinegar;
- frying oil;
- taste salt and pepper.
Preparation:
- Cut the onion into large quarter rings and finely chop the garlic. Fry until transparent in hot oil.
- Remove the seed pod from the bell peppers and cut as desired: into cubes or strips.
- Place in a frying pan with the onions and fry a little. Cover with a lid and simmer for 5-7 minutes on medium gas.
- Chop the tomatoes randomly and add them to the frying pan with the fried vegetables. Simmer again for about 5 minutes.
- Wash the eggplants and zucchini and cut into 5 mm circles and then into quarters. Fry in oil in a separate frying pan and then mix with the rest of the vegetables.
- Mix the mixture carefully and season with salt and pepper to your taste. Cover with a lid and simmer for 20 minutes.
- Lightly dilute the tomato paste with water and pour into the caviar, stir and simmer the dish for another 25–30 minutes.
Homemade eggplant caviar
Homemade eggplant caviar in pieces turns out to be especially tasty and healthy. After all, every housewife adds a generous portion of love and care.
- 1.5 kg blue;
- 1 kg of onion;
- 1.5 kg of ripe tomatoes;
- 250 g carrots;
- 250 g sweet pepper;
- 1 pod spicy;
- parsley and dill;
- 50 g salt;
- 25 g sugar;
- 400 g sunflower oil.
Preparation:
- Pour all the oil into a thick-walled saucepan. Heat it well.
- Throw in the diced onion.
- Once it becomes transparent, add the coarsely grated carrots.
- After it is fried a little in oil, add the diced eggplant. Simmer for about 5–7 minutes.
- Lastly, add the bell pepper strips.
- After another 5 minutes, add chopped tomatoes and hot pepper. Add salt and pepper to taste. Cover with a lid and simmer for 20–25 minutes.
- At the end, throw in the chopped herbs, stir and after another 2-3 minutes turn off the heat.
- Let it sit for at least 20 minutes.
Korean-style eggplant caviar
Eggplant caviar, prepared in the Korean way, is a particularly savory appetizer that goes perfectly with any side dishes and meat dishes. In order for it to acquire its interesting taste, it is better to prepare it ahead of time and let it brew well.
With the onset of autumn, when preparations for the winter are in full swing, eggplant caviar undoubtedly occupies a leading position. And this is justified, this dish is unusually tasty, satisfying, prepared from available products, and serves as an appetizer or side dish. Caviar always helps out when guests arrive unexpectedly, and also decorates the festive table, everyone is satisfied with the treat, and they also ask for more.
The most delicious eggplant caviar. Photo recipe for winter cooking
This is the most delicious recipe for eggplant caviar for the winter. My family loves it very much, and guests, having tried it for the first time, always ask for the recipe, and what can I say, children eat caviar with pleasure, and this is already an indicator.
We will need:
Eggplants - 2 kg.
Tomatoes -1.5 kg
Onions - 1 kg
Carrots - 1 kg
Sweet bell pepper - 1 kg
Hot pepper - 2 pods (to taste)
Sugar - 1 tbsp. spoon without slide
Salt - 3 tbsp. spoons without a slide
Vegetable oil - 350ml.
Vinegar 9% - 3 teaspoons
Recipe
Wash the eggplants and remove the tail. Cut into medium size cubes.
In some recipes, the skin of eggplants needs to be peeled, but I like it with the skin, in my opinion, it gives the caviar “exactly that” eggplant taste and color to the caviar.
Place the chopped eggplants in a bowl. Add 5 tablespoons of salt and add water so that the eggplants are completely submerged. In the meantime, while the eggplants give up all their bitterness to the salt water, we will prepare the remaining vegetables.
Peel the onions, wash and cut into small cubes.
We clean the sweet and bitter peppers from tails and seeds and rinse them in water, cut the sweet peppers into cubes, and chop the hot peppers.
Peel the carrots, rinse and grate on a coarse grater.
The tomatoes need to be washed and cut into cubes.
After 40 minutes, drain the salted water from the eggplants, rinse them from salt and squeeze out excess water. Place a deep frying pan on the stove, pour in vegetable oil, lay out the eggplants and fry.
After frying, place the eggplants in a deep, large saucepan.
Add vegetable oil to the frying pan where the eggplants were previously fried and fry the onions.
Place the onions in the pan with the eggplants.
Fry the carrots until golden brown and place in the pan.
Fry the bell peppers and place them in a saucepan.
Place the tomatoes in a frying pan, cover with a lid and let them simmer a little. Then add the tomatoes to the rest of the vegetables in the pan.
Mix all the vegetables thoroughly. Add salt, sugar and hot pepper. Place the pan on the fire and cook the caviar for 40 minutes over low heat, stirring from time to time. Ten minutes before readiness, add vinegar. I cooked for 40 minutes, and this is what I got: if you get liquid caviar, then boil it to the desired thickness.
Place the caviar in sterile jars, screw the lid on tightly, turn the jars upside down, wrap them up and leave until completely cool. Caviar is perfectly stored in an apartment at room temperature.
Bon appetit!
Eggplant caviar baked in the oven. The best cooking recipe
Dishes from the oven always turn out extraordinary and have the most delicate taste. Thanks to the fact that vegetables are baked, they become softer and more tender, and what an amazing taste! I bring to your attention a recipe for eggplant caviar in the oven for the winter, believe me, this is royal food!
For cooking we need only 4 basic vegetables
Ingredients:
Eggplants - 2 kg
Sweet pepper - 500 gr.
Onions - 800 gr.
Tomatoes - 800 gr.
Garlic - 1 large head
Vegetable oil 100 ml. 1/3 cup
Sugar - 3.5 tbsp (or to taste)
Salt - 2.5 tbsp. spoons
Vinegar 9% - 3-4 tbsp. spoons
Parsley, cilantro, basil
Freshly ground allspice
Cooking process
Eggplants need to be peeled from the “tail”, rinsed and dried with a towel.
Then we cut them in half lengthwise into thin layers so that our vegetables are better baked, I make cross-shaped cuts and grease them with vegetable oil.
Preheat the oven to 180-200C and bake the eggplants until they become soft. Mine baked for 30 minutes.
Pre-prepared onion, cut into small cubes, then pour into a heated frying pan and simmer until translucent.
The carrots need to be coarsely grated and simmered with the onions. After frying, transfer the onions and carrots to the pan.
Pepper, peeled from seeds and membranes, cut into small cubes. Simmer it separately and put it in a saucepan.
Finely chop the tomatoes, I crushed them in a blender, then add them to the pan with the rest of the vegetables.
Scoop out the flesh from the baked eggplants with a spoon.
Chop the eggplant pulp with a knife, transfer it to a saucepan where all our cooked vegetables are and mix.
Add vegetable oil to the pan, turn on the stove and bring to a boil, then turn off the heat and continue to simmer the vegetables over medium heat for 40 minutes.
After 40 minutes, add tomato paste to the caviar, mix and let the vegetables simmer for another 10 minutes.
Add salt, sugar, ground pepper, vinegar to the vegetables, mix everything again and simmer for another 10 minutes.
I wash the jars thoroughly with baking soda and put them in the oven to sterilize for 5-7 minutes at 150C.
Pour the prepared caviar into hot jars, wipe the neck of the jar with a cotton swab soaked in vodka and close the lid.
Turn the jars upside down and wrap them up. Leave the jars until completely cool. They are stored at room temperature.
That's all! Delicious caviar is ready!
Eggplant caviar for the winter. A simple recipe through a meat grinder
This recipe is very easy, simple and quick to prepare eggplant caviar; a minimum set of products is required. But, despite the ease of preparation, the caviar turns out delicious; you can cook it every day.
It doesn’t have to be canned at all, but can be served.
We will need:
Eggplants - 1 kg
Onion - 3 pcs.
Tomatoes - 500 gr.
Tomato paste - 50 gr.
Garlic - 5 cloves
Water - 1 glass
Salt - to taste
Vegetable oil
Vinegar 9% - 2 teaspoons
Preparation:
First of all, let's prepare the eggplants. It is necessary to wash them, remove the stem and cut into cubes. You can trim the peel, but I don't.
Throw the eggplants into a hot frying pan with vegetable oil and fry until browned. Then add water and simmer for about 20 minutes over medium heat.
Fry the chopped onion in a separate pan until it turns golden brown. Then add tomato paste and finely chopped tomatoes to the onion. Simmer the vegetables for 10 minutes over medium heat.
Combine the fried eggplants, onions and tomatoes. Add finely chopped garlic. Salt and add spices according to your taste preferences.
Then pour the caviar into a deep saucepan, add vinegar and simmer over low heat for 30 minutes.
We prepare sterile jars, pour caviar and roll up the lid.
Turn the jars upside down, cover with a warm blanket and leave until completely cool.
You can modify this recipe at your discretion by adding bell peppers or carrots. In any case, the caviar tastes incredible!
As you can see, this is a very simple recipe that even novice housewives can do; it always turns out very tasty and is quick to prepare. And what a pleasure it is to eat this snack on winter days, words cannot describe it!
Video recipe
Which recipe did you like best, or do you have your own proven one, please share in the comments.
Hello, friends!
Today we offer you a wonderful selection of eggplant recipes for the winter.
Eggplant caviar is one of the most favorite snacks. There are many recipes for its preparation. We've put them together, choose which one you like best!
They are all rich in vitamins, tasty and very healthy!
Eggplant caviar at home for the winter
Making delicious eggplant caviar at home is very simple. This recipe contains tender pieces of eggplant that melt on your tongue.
Ingredients
- Bell pepper - 0.5 kg
- Eggplants – 4 kg
- Garlic - 1 head
- Tomatoes – 1.5 kg
- Onion - 1 kg
- Vegetable oil
- Pepper
Preparation
Wash the eggplants and peel off the skins. Cut into small cubes.
Soak the sliced eggplants in salted water for about an hour. Salt will remove the bitterness from them, which will significantly improve their taste in the finished dish, so don’t be stingy with salt.
Tomatoes need to be peeled and grated on a grater with medium-sized holes.
Chop the onion and bell pepper into small cubes.
Chop the garlic well.
Let's start cooking: fry the onion until golden brown in a saucepan with high sides.
Follow with the pepper and let them fry together for another 5 minutes.
Add chopped tomato, salt and pepper.
The roast is cooked over high heat, with constant stirring. The vegetables should become soft.
Remove the eggplants from the salted water in which they were soaked. Squeeze with your hands and place in a saucepan.
When the eggplants soak, the water underneath turns black, this is normal.
Stir the contents of the pan and leave to simmer over low heat for half an hour with the lid closed. Stir occasionally.
In the last minutes add garlic.
To understand whether the caviar is ready, you need to make sure that all the water has evaporated and only oil remains on the surface.
By the way: do not skimp on the oil for the eggplants, they absorb it very well.
When the caviar is ready, place it in sterile jars and roll up. Then turn it upside down and wrap it until it cools down.
After they have cooled, they can be stored in the pantry.
This recipe is so delicious that by the middle of winter there won’t be a single jar left!
This is a light and dietary snack and an excellent side dish for meat and fish dishes.
Classic eggplant caviar recipe
This is my mom's favorite recipe. I have never tasted better caviar than hers! Just lick your fingers!
Anyone he gives it to try, everyone asks for the recipe. So take note, be sure to try it.
Ingredients
- Eggplants – 3 kg
- Onions – 1 kg
- Carrots – 500 gr
- Bell pepper – 1 kg
- Sunflower oil for frying
- Black pepper
- Tomato paste - 2 tbsp
- Sugar
Preparation
The blue ones need to be cut into large slices and soaked in salt water for an hour and a half.
Remove seeds from sweet peppers and cut into pieces.
After an hour and a half, when our eggplants have already significantly “acidified,” we take them out and wash them. Cut into small cubes.
Grind the onions and carrots in a blender.
Sauté vegetables except eggplant until golden brown. After that, add eggplants to them. We put everything on the fire together.
We wait until everything boils and season with seasonings and tomato paste.
Simmer for half an hour on low with the lid closed.
While the caviar is cooking, there is time to sterilize the jars.
As soon as it’s ready, put the snack in jars. We seal it, put it upside down and under the blanket. When it cools down, put it away for storage.
The delicious preparation is ready!
Eggplant caviar for the winter through a meat grinder
A very tasty recipe for eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.
Simply delicious!
Ingredients
- Eggplants - 1 kg
- Carrots - 0.2 kg
- Sweet pepper - 0.5 kg
- Tomatoes - 1 kg
- Onion - 0.5 kg
- Apples - 0.4 kg
- Parsley root - 50 g
- Vegetable oil - 300 gr
- Salt (to taste)
- Sugar (to taste)
Preparation
Peel the eggplants and cut into round slices.
Fry them in a frying pan until golden. If they absorb too much oil, add more. You can’t leave it without oil - it will start to burn and this smell will then accompany the workpiece.
Place the fried blueberries on a paper towel and let them cool.
Remove the skin from the tomatoes. This can be done by scalding them with boiling water and immediately pouring cold water on them. Then the peel will be very easy to remove.
Chop the bell pepper into strips.
Chop the onion, grate the carrots and parsley root.
Sauté all vegetables, except eggplants, until golden brown.
Now let's pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous and very tender.
Now we put this mass on the stove for half an hour, let it simmer quietly on minimal heat. Don't forget to add salt and sugar.
While the caviar is cooking, wash the apples, peel and pit them and pass through a meat grinder.
A few minutes before they are ready, add them to the pan to the main mass.
Here is an interesting recipe, the taste of which can be varied if you take sour or sweet apples.
Eggplant caviar through a meat grinder without frying - video recipe
There are recipes without frying eggplant. If this is exactly what you were looking for, then you should watch this video. The caviar turns out to be very tasty!
Eggplant caviar for the winter through a meat grinder with tomato paste
This is a recipe for spicy caviar, for those who like it “hot”. This caviar goes well with grilled meat, kebabs, and sausages. In general, the recipe is in a man's style.
Ingredients
- Eggplants - 4.5 kg.
- Bell pepper - 1.5 kg.
- Hot pepper - to taste
- Ground red pepper - 2 tbsp.
- Onions - 0.7 kg.
- Tomato paste - 500 gr.
- Parsley - 1 bunch
- Salt - to taste
Preparation
We remove the skin from the blue peppers and remove the seeds from the bell peppers. Cut these vegetables in half each, sprinkle with salt and leave for two hours.
Pepper too. There should be enough oil so that the vegetables are fried and not burned.
Grind the eggplants through a meat grinder.
We do the same with pepper.
We take the onion and also put it through a meat grinder, but it goes into the frying pan separately. Fry the onion mixture until golden.
In the same frying pan we put our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's chop some parsley in there.
Mix everything well, add salt to taste.
Bring the mixture to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.
It makes a good, spicy sauce! One of my favorite recipes.
Eggplant caviar in a frying pan
The simplest and fastest recipe from our piggy bank, with a minimum set of ingredients and preparation time. Despite this, it is very tasty, and you can cook it every day.
It is not necessary to roll it into jars; it can be served immediately to the table, either hot or cold.
Ingredients
- Eggplants - 3 kg
- Onion - 1.2 kg
- Tomatoes - 1.2 kg
- Salt - to taste
- Sunflower oil
Preparation
Wash the eggplants. Remove the peel partially. Cut into medium cubes.
Wash the tomatoes, peel them and grate them on a coarse grater.
Cut the onion into thin half rings.
So, we prepare only three ingredients.
Pour 300 grams of oil into the frying pan. The blue ones, without washing, are sent for frying.
Fry them over low heat and with the lid closed, stirring occasionally.
When they turn golden, add onions and grated tomatoes.
Fry the vegetables for another 15 minutes. At the end you can add herbs and chopped garlic.
Our caviar is ready. You can roll it into jars; this process has been described more than once above. Well, you can just serve it to the table. Delicious!
Eggplant caviar pieces in a frying pan
This is also a fairly simple recipe. It is made in a frying pan. It is for those who like eggplants in caviar cut into pieces that do not lose their shape after cooking.
The taste is so rich, it’s hard to resist such a snack!
Ingredients
- Eggplants - 2 kg.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tbsp.
- Bell pepper - 3 pcs.
- Onion - 3 pcs.
- Sugar - 1 tbsp.
- Pepper
- Vegetable oil
Preparation
We cut the eggplants into these small cubes.
After which they need to be filled with salt water and left for half an hour.
Three tomatoes without skin on a medium grater.
To get a puree like this.
Cut the bell pepper into strips.
Chop the onion into half rings.
Fry it in a frying pan with added oil until golden brown.
Squeeze the eggplants and place in the same frying pan, along with the pepper and tomato.
Simmer the vegetables over low heat for 40 minutes, stirring. All the liquid needs to evaporate.
Add spices and tomato paste at the end.
Fry for another 5 minutes and place in jars and seal.
One of the best canning recipes. Rich taste and amazing aroma.
Eggplant and zucchini caviar for the winter
This recipe combines eggplants with zucchini, which in itself is very tasty!
Although it is not the easiest, it is definitely worth a try.
Ingredients for 1 l
- Eggplant - 2 pcs
- Tomatoes - 2 pcs.
- Zucchini - 2 pcs.
- Garlic - 5 cloves
- Onion - 1 pc.
- Parsley
Preparation
Eggplants must be cut in half, greased with oil, salt and placed in the oven at 200 degrees for 15 minutes.
Chop the onion and parsley and mix with each other. Let's add some salt.
Cut tomatoes without skin into pieces and mix with herbs. Finely chop the garlic there.
Remove the eggplants from the oven.
We cut the zucchini into thin strips, and scrape out the eggplant pulp with a spoon. Remove the skin. And mix these vegetables with the rest.
Simmer all the vegetables for 20 minutes over low heat, then pack them into jars. Yummy!
Eggplant caviar in Odessa style
Let's also try the Odessa-style cold caviar recipe. It is not intended for preservation, but only for serving freshly prepared on the table.
A wonderful recipe that is very appropriate in the summer. You can’t put everything off for the winter; you need to take your vitamins while they’re fresh.
The secret of this caviar is that you can only use a knife to chop the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to obtain a traditional, rich taste.
Ingredients
- Eggplants - 1.1 kg
- Red bell pepper - 350 gr
- Tomatoes - 300 gr
- Hot pepper - 9 gr
- Garlic - 18 gr
- Red onion - 100 gr
- Fresh cilantro - 25 gr
- Sunflower oil (unrefined) - 5 tbsp
- Ground black pepper - to taste
- Salt - to taste
Preparation
Cut the eggplants as shown in the picture. Make cross-shaped cuts in the pulp, sprinkle with salt and brush with oil.
Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on oven.
Make sure the eggplants don't burn.
Then we take them out and scoop out the finished pulp with a spoon.
Chop it further using a knife.
We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.
We take it out of the oven, remove the skin and, in the same way, with a knife, chop the pulp as finely as possible.
Chop the peeled tomatoes with a knife and place on a sieve to drain excess water.
Chop the garlic and hot pepper very finely.
Onion too.
Mix all ingredients in a plate.
Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.
Let it sit in the refrigerator for two hours.
The caviar will infuse well during this time and will acquire an amazing taste.
Georgian eggplant caviar
In Georgia, eggplants are eaten almost more often than bread. A lot of national dishes are prepared with this vegetable.
And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!
Ingredients
- Eggplants - 2 kg
- Bell pepper - 1 kg
- Carrots - 0.7 kg
- Tomatoes - 1.5 kg
- Capsicum hot pepper - 2 pcs.
- Onion - 1 kg
- Ground black pepper
- Coriander
- Fenugreek
Preparation
Soak the eggplant cubes in salted water for 40 minutes.
Peel the tomatoes and chop them.
Chop the onion into pieces of the same size.
We do the same with bell peppers.
Grind the hot pepper more thoroughly.
Pass the carrots through a medium grater.
Rinse the blue ones under running water.
In a cast iron cauldron we begin to fry them.
Once they are soft, transfer them to a separate pan.
Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplants.
A line of carrots and then there again.
Bell peppers will not escape this fate either. Fry for 10 minutes and add to the pan.
Simmer the tomatoes for 10 minutes, without oil.
And put it in the pan.
Mix everything, add hot pepper, season with spices - salt and sugar.
Cook slowly for 40 minutes.
5 minutes before the end, pour in 3 tbsp. l vinegar and stir well.
Pour into sterilized jars. Turn it over, wrap it in a blanket and let it cool like that.
As soon as they cool down, put them in the cellar or pantry.
Well, this recipe makes a very successful and tasty preparation. Not a single jar survives until the end of winter!
Eggplant caviar in a slow cooker
Let’s not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!
Eggplant caviar without vinegar
Let’s also try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their dishes.
Ingredients
- Eggplants - 3.5 kg
- Bell pepper - 2 kg
- Onion - 2 kg
- Tomatoes - 3.5 kg
- Refined oil - 1/3 l
- Salt - 2 tsp
- Ground black pepper - to taste
Preparation
Prepare the vegetables, wash them.
We cut the onion and send it for frying in a frying pan with high sides.
Cut bell peppers and peeled eggplants into cubes.
Add them to the onion, salt and pepper.
Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also add them to the frying pan for company.
All together should slowly simmer for about an hour on the stove under a closed lid, with stirring.
Distribute the finished delicacy into jars. Turn them over as in the picture and wrap them up.
Once it has cooled down, store it in a cool, dark place. And now the yummy without vinegar is ready!
This is such a collection of recipes, very valuable! For how many years it all took place, only successful and simple recipes were selected through our own testing.
Thank you for being with us! And see you in new articles.
