Fast eggplant caviar. Delicious eggplant caviar for the winter

Description

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

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

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

Ingredients

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

Cooking steps

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



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



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



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




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



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



Put the eggplants in a preheated pan and fry until golden brown.



Mix eggplant with garlic and tomato sauce in a large skillet.



Homemade eggplant caviar is almost ready. It remains only to add spices to taste to the pan and stew the dish until fully cooked.



You can serve ready-made fried eggplant caviar not only hot, but also cold.



Bon Appetit!

Posted on July 5, 2017

Eggplant caviar is delicious and hearty dish which many people procure for the winter more than one bank.

Both adults and children love this caviar. And the strangest thing is that almost everyone cooks it, and each family has its own recipe for cooking. Some like it more spicy caviar others dont eat unless it is slightly sour. So the recipes are just a mountain.

Eggplant caviar good in combination and as a separate dish I think that everyone has tried this dish with bread at least once. 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 spicy caviar that can be matched with adjika in spice. 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. Sort out the eggplants, wash, cut off the tails and butts. Cut into plates and then into cubes.

2. Fold the sliced ​​eggplants into a deep bowl, season with salt and stir. Leave the eggplants in salt for a while. Eggplants need to lie in salt for a while so that they let the juice out and excess bitterness is gone from them.

3.Wash the tomatoes and skin them. It will be easier to do this if you make a cross-shaped incision at the top and pour over them with boiling water. Leave in boiling water for 3-4 minutes, then drain and put tomatoes in cold water. The skin will be removed much easier from the temperature drop.

4. After the tomato, we will deal with garlic and peppers. Peel the garlic, and cut the tails from the pepper.

5. If there is a desire to make the eggplant caviar too spicy, then do not remove the pepper seeds. And if the seeds are removed, the caviar will turn out to be 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, other ingredients except eggplant.

8. Put on fire and start cooking for 15-20 minutes, stirring occasionally.

9.In 15-20 minutes the tomato will boil down and you can add the eggplants. We simmer everything together for another 15-20 minutes.

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

11.After 20 minutes heat treatment eggplant caviar is ready and can be laid out in jars and covered with lids. After turning upside down, wrap it up and let the jars cool for 24 hours.

12.Then we turn the cans over to their normal position and observe them for 2-3 days. If everything is in order, we transfer the jars of eggplant caviar to the pantry for further storage. Better to store in a cool place.

Caviar ready Bon appetit.

Eggplant caviar classic recipe

In the classic recipe, pepper is no longer used spicy, and garlic is present here only for flavor. So if you are not a fan of spicy, you will certainly like this recipe. Especially when you enjoy its taste in 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. Let's start cooking with eggplant processing. They need to be sorted out, select only the ripe whole without traces of damage. Cut off the butts and tails.

2. Cut the eggplants into cubes. Fold in a saucepan, add salt and mix well. Leave the blue ones in salt for 30-40 minutes. During this time, they will give juice and get rid of their own bitterness.

3.Next, we take up the tomatoes, if desired, you can remove the skin from them. How to do this is described in the recipe above. And if you do not want to remove the skin, you can not do this, there is nothing terrible about it. Chop the tomatoes so that they can be further scrolled in a meat grinder.

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

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

6.With carrots, you can do this, too, you can grate it in a meat grinder.

7. Finely chop the onion.

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 were ground in a meat grinder, put in a saucepan with the exception of garlic. Put the saucepan on the stove and bring the mixture to a boil, stirring occasionally. Cook on a steady boil for 15-20 minutes.

10. Squeeze the eggplants from the juice using a sieve and put them over the boiling tomatoes. Mix well.

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

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

13. While the eggplants are stewing, you can prepare the jars. And in already sterilized jars we will lay out eggplant caviar directly from the pan. As they say in the heat of the heat.

14. We cover the jars with sterilized lids and tighten them with a special key.

15.Turn the jars, wrap them up and let them cool completely. Then you can transfer the eggplant caviar to the storage area.

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 right away. Since my household constantly ask her to cook it 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 fried evenly in it due to the fact that all the ingredients are evenly warmed up.

1. Peel the onion and cut into cubes.

2. Grate the carrots.

3. Cut the eggplants into cubes.

Peeling the eggplant isn't necessary, but it's for your taste. Some people are not satisfied with the skin as it gives a slight bitterness. For this recipe, I am not peeling the eggplant.

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

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

6. I pour the oil into the cauldron and put it on the fire. When the oil is well heated, I fry the onion. Then the carrots.

7. Next comes the eggplant. Fry eggplants with carrots and onions for 5-10 minutes over medium heat.

8.After 10 minutes, I throw in the bell pepper. Also unforgettable this whole story is stirring from time to time.

9. While the pepper is stewing, I have time to process the garlic. I pass it through a press and finely chopped greens.

10. I throw the greens along with the garlic and tomatoes. Also at this stage I will definitely add sugar, salt and allspice.

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

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. Cut the onion into half rings.

2. Grate the carrots.

3. Peel the eggplants, cut into cubes.

4. Remove the skin from the tomatoes. Cut into cubes.

5. Pass the garlic through a press.

6.Greens finely chop.

7. In a cauldron, pour oil, heat, fry the onions and carrots.

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

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

11.Let the caviar cool slightly. Then transfer to a bowl and use a hand blender to grind all the ingredients until puree.

12. If you don't have a blender or just don't recognize it, you can use a meat grinder. Pass all the fried ingredients in small portions through a meat grinder.

13. Transfer the resulting eggplant caviar into a saucepan, cover with a lid and put in the refrigerator. Let it be infused and saturated with its aromas.

14. Also, this caviar can be laid out in jars and screwed up with lids. Only if you close the caviar for the winter, after you have mashed potatoes, put it on the stove, bring it to a boil, add a tablespoon of 9% vinegar to boil for 2-3 minutes. Then it will be possible to lay out the caviar in the jars and tighten the jars with lids.

Multicooker caviar recipe

Today, there is a multicooker in almost all houses, but few people know that you can also cook in a multicooker. delicious caviar from eggplant. 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.

Garlic 2-3 cloves.

Vegetable oil 70-100 grams.

Salt, sugar, allspice to taste.

Cooking process:

1.Pour a little oil into a multicooker and fry the onion.

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 eggplants become soft, you can add finely chopped tomatoes and chopped bell peppers.

5. Switch on the extinguishing mode for 1 hour under a closed lid.

6.After 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 down and you can serve it on the table.

8. Also, if you wish, you can pass it through a meat grinder or puree with a blender.

The recipe is finished eggplant caviar in the microwave, ready to enjoy.

Eggplant caviar recipe from Ilya Lazerson

Bon Appetit.

Whoever has watched the famous cult film by Leonid Gaidai "Ivan Vasilyevich Changes His Profession" at least once, has forever imprinted in his 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, caviar red, black, and eggplant, overseas ..., which is in the plate from the strength of a teaspoon.

And it was funny! In Soviet times, store shelves did not see as many products as they do now. But this very caviar was almost always, unlike the rest of the food. It was sold in small cans and was always mashed. This was provided for 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 conservation workshops were set up in the kitchens, where this very appetizer was prepared in all sorts of ways. There were so many recipes that every year a new way of cooking appeared in the notebook.

They have not diminished even now. In preparing for this article, I ran into immense 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 harvesting for the winter.

It is clear that for all these options, you can cook just to eat, but what is important, all these recipes have been tested specifically for storage in the winter period.

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 eaten all over the season without a trace.

It can be used and how delicious salad, and as an appetizer, and just spread on bread, eat, savoring every bite, and wash it down with hot sweet tea.

Its peculiarity is that it is not twisted through a meat grinder, but cut into small pieces. And also a plus is the fact that it is harvested for the winter without sterilization. At the same time, it is perfectly stored just in a cool room.

We need (for 4 half-liter cans):

• eggplant - 1 kg
• tomatoes - 850 gr
• bell pepper - 0.5 kg
• hot peppers - 0.5 - 1 pc
• onions - 0.5 kg
• carrots - 400 gr
• salt - 2 tbsp. spoons + 1 tbsp. spoon (no slide)
• sugar - 0.5 tbsp. spoons
• vinegar 9% - 1.5 tbsp. spoons
• vegetable oil - 140 - 150 ml

If you need to prepare more cans, then simply increase the amount of ingredients proportionally. From this amount, exactly 4 jars will turn out, and even nothing will be left to try!

Preparation:

1. The blue ones will require the longest preparation time, so let's start with them. For cooking, you can take any fruits - both large and small. But if there is a choice, then I try to take young, small specimens for any blanks.

They have a thin skin that does not need to be peeled, small seeds inside that will not ferment during cooking, they do not taste bitter and are more delicious in themselves.

If you have large vegetables, then it is better to remove the skin from them and only then proceed with the subsequent actions.

2. Wash the vegetables and cut them into small cubes with a side of not more than 1 cm, or even a little less.

3. Put them in a large bowl and sprinkle with salt. You will need 2 tablespoons. Then pour cold water so that it covers all the small pieces.

Since they are light enough, they will tend to float to the surface. So that they are submerged as much as possible under water, 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 the bitterness from the fruit.

In fact, this is only partly true. There is a statement that nowadays mainly hybrids are grown that do not taste bitter. Perhaps one can agree with this. I cook a lot of dishes with this vegetable, and usually do not soak.

I do this more so that the pieces do not take a lot of oil when frying.

4. After the allotted time, drain the water by throwing the cubes into a colander and let it drain completely. Then squeeze them out slightly, being careful not to damage the integrity. And in this form, they will be ready for subsequent work with them.

5. In the meantime, we have them in the water, you can start preparing all the other vegetables. The onion can be chopped first. Here, we'd also better shape them into 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 into smaller pieces. 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 the ingredients today, it is the toughest and will take the most time to cook. Therefore, so that all vegetables are cooked at the same time, we deliberately reduce the size of the pieces.

7. In order not to waste time, put dishes on the fire, in which we will fry vegetables. The best option will in this case be a cauldron.

If it is not there, then it will be possible to fry each of the components in a frying pan separately, then put them all together in a separate cooking bowl.

I have a cauldron, and I pour 80 ml of odorless vegetable oil into it, after thoroughly warming up the surface of the dishes. When the oil is also warm, put the chopped onion in it.

Fry it over medium heat until transparent and light ruddy.

8. Then put the carrots to it, and continue to simmer everything together. It will take 7 - 8 minutes. In this case, the fire should not be too big. The carrots should not be roasted as much as simply soften.

9. Now let's deal with tomatoes. Take them bright red, no white streaks, fully ripe and ripe.

Make a cross-shaped incision on each of them, and pour boiling water so that it completely covers all the tomatoes.

Leave in this form for 5 minutes. Then drain the water, cut each fruit into two halves, and cut the green tip at the place where the stalk is attached. Cut the tomatoes into cubes.

10. Transfer the sliced ​​tomatoes to a frying pan, or a saucepan with a thick bottom and simmer there for about 10 - 15 minutes. I got a little more than 1 liter of tomato, after evaporation it left a little more than 0.5 liters.

This is the right stage. Thanks to him, tomatoes retain all their qualities, while excess water evaporates. And when cooking the finished product, it will not turn out to be watery.

Today we are preparing caviar, so let it look like it with us, and not like a liquid porridge.

11. Wash the bell peppers and peel them of the stalk and seeds. It is best to choose bright juicy fleshy fruits. From such 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 turn out.

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 can be achieved fairly quickly.

The fire should not be too big.

13. Put the roast in a cauldron to the onions and carrots already ready by that time. The gas under it was already turned off by this time.

14. And fry the squeezed pieces of eggplant in the freed frying pan. Pre-pouring the remaining oil. Darken them in a bowl until they change their color. The finished product should be slightly soft.

At first, it may seem that there is not enough oil. Ignore this, just stir the contents more often. If frying in a pan with non-stick coating then there should be enough oil.

If the pan is ordinary, then you may have to add a little more.

15. But finally, we have everything prepared and fried.

The smell in the kitchen is amazing! The next step is to add the fried eggplant and thick tomato juice in a cauldron, or a common container in which we will cook our dish in the future.

16. We still have one component left - this is hot pepper. I have it very strong, and therefore, having cleared a piece of seeds, I cut it into small cubes only half.

Besides, I don't want to interrupt the delicate basic taste. But an extra instrument in today's ensemble will not hurt us.

Add it to the total mass, and mix everything gently.

17. Put the dishes on low heat, bring to a boil and cook with stirring for 30 minutes.

At first, there will not be very much juice, but with each new entry, while stirring, its amount will gradually increase. The color will also change, as a result it will become bright, saturated.

During the entire cooking period, one should not forget about the contents for a minute, and periodically stir the mass with a wooden or silicone spatula, while trying not to damage the cut pieces. It is important to preserve their integrity and appearance.

18. Add salt and sugar. This is the minimum amount. After adding, stir and cook for 10 minutes. During this time, stir again a couple of times.

Then try 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 also enter it.

19. And so, the total cooking time we have already made 40 minutes. It's time to add the vinegar. It is needed here to add a slightly sour note. I add a spoon first, after stirring, taste the juice, and decide that I will add another half spoon.

You should be guided by your taste.

20. We should already have cans and lids ready by this time. A way to sterilize them. Since I will not sterilize preservation, I decided to use screw caps.

21. Reduce the heat under the cauldron to the minimum, and filling the cans one at a time, immediately tighten them. Make sure that no air bubbles remain in empty cavities.

To do this, put a spoonful of caviar in a jar, shake it gently. Then the next one, and shake again.

If, nevertheless, the insidious bubbles are not removed, then just stick the handle from the spoon, or the knife, into the place where they accumulate. Both must be scalded with boiling water.

22. Fill the jar to the very neck and cover with a lid. Roll up immediately with a typewriter.

23. Then take up the next jar and so afterwards tighten all 4.

24. Turn the finished preservation over and put in a warm place under a blanket. Since we do not additionally sterilize it, this procedure will be a kind of additional guarantor of safety.

Banks will cool down for almost a day. They can then 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, it will turn out exactly 4 floor liter cans... You won't even have to try. If everything suits you, then take the proposed amount of ingredients, if not, you can increase it.

Video on how to cook delicious eggplant caviar

In order to make the process of cooking caviar even more understandable, we shot a video specifically for this article. In it you can see 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 cook it. It is needed in significant quantities for cutting, and for frying, and then for stewing.

But on the other hand, 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 delicious food for the winter!

Friends, I invite you to my channel to watch other videos. Subscribe, see the materials already available, and be the first to receive new interesting recipes.

Vegetable caviar for the winter from eggplant and zucchini without sterilization

This recipe is similar to the first one. The difference is that zucchini are additionally used here. And instead of tomatoes - tomato paste.

The appetizer turns out to be delicious and deserves our attention to be included in today's selection.

We need:

• eggplant - 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 tsp
• vegetable oil for frying

Preparation:

1. Cut the vegetables in the same way as in the previous recipe. The only thing that we will change is that we will not cut the carrots, but rub them on a coarse grater. Although, of course, you can cut it. In fact, this is not so important.

2. Fry the onions in a cauldron in a little vegetable oil. As soon as it softens slightly and starts to brown a little, add the grated carrots. Darken the entire 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 using mixed colors will also be beautiful.

4. In a separate frying pan, pouring in a little oil, fry the zucchini first, this will take about 5 minutes. As soon as they get a little tired, put them in a common container, where other components are already waiting.

5. Pour a little oil into the freed pan, put the eggplants there, and fry them while stirring. As soon as they change their color and become soft, add them to all other fried vegetables as well.

6. You can immediately add salt and sugar to the mixture.

7. Finely chop the parsley and pour it into the cauldron. And also immediately lay out tomato paste... It will add the necessary acidity, will be a preservative and will give a magnificent bright color to our dish.

Stir gently to keep the pieces intact if possible.

8. Put the cooking container on the fire and bring the contents to a boil. After the mixture boils, you can time it. It will take about 30-40 minutes to cook. I usually cook for 40 minutes, to be sure.

During this period of time, it is not necessary to give the possibility of intense boiling. It should be light and natural.

Also, so that the vegetables are steamed well, and at the same time do not lose juice, it is better to cover the cooking utensils with a lid.

Quite frequent gentle stirring is also required, preferably with a wooden spatula. This will prevent small pieces from falling apart during stewing and turning into porridge.

9. After 20 minutes of simmering, taste the juice for salinity. If the recipe salt is not enough for you, then salt to your liking.

Also, if you like more spicy dishes, then you can add a little black ground pepper 10 minutes before readiness.

10. The caviar prepared in this way does not need to be sterilized. At the end of the cooking time, fill the prepared scalded jars with vegetable mass with juice, and tighten with sterilized lids.

Caps can be used with screw or screw caps.

Fill the jars one at a time. Filled in - twisted, 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 over the rolled jars and place them on the lid under the blanket. We leave it to cool, and then we put it in storage in its normal position.

Eggplant caviar, fried in a pan (step by step recipe)

If you don't have large pots in your kitchen, or a cauldron in which you can cook a snack, it's okay. For this case, it will do quite well and regular frying pan... Of course, the larger it is, the more jars you can prepare for the winter.

The recipe is very simple, and everyone can cook using it.

We need (for 3 half-liter cans):

• eggplant - 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 can be used)
• ground black pepper - 0.5 tsp
• vinegar 9% - 0.5 tbsp. spoons (or to taste)

From a given number of ingredients, the indicated number of cans will be obtained, and about half of the can still remains to taste and eat.

Preparation:

Wash and peel all vegetables immediately.

1. Cut the onion into half rings as thin as possible, approximately 0.1 - 0.2 cm. If you do not know how to cut it, you can cut it into cubes.

2. Grate carrots on a coarse grater. You can also cut it into small cubes, but it should be borne in mind that this vegetable will cook longer than all others, so readiness will need to be determined by it.

3. You can immediately put the pan on the fire, we will simultaneously fry the chopped vegetables and cook the rest. Take a pan with high walls, and it is desirable that it is non-stick. In this case, less oil is needed.

4. I use 100 ml oils because I don't want too much of it. But if you want the caviar to be more nutritious, you can pour both 120 and 150 ml.

Pour it into a preheated skillet and heat slightly. Then send the onions there, fry over medium heat, or even slightly below medium.

A thick-walled pan allows you to roast vegetables without overcooking them.

We do not want the vegetables to turn brown during frying. golden brown... Therefore, we languish on such a fire to prevent this from happening. And that goes for all of today's ingredients.

When frying the onion, stir it and simmer in a pan for about 5 minutes. During this time, it will become translucent and soft, exactly what we are trying to achieve.

5. Put the carrots to it, mix and cover. It is rather dry, it will not give a lot of juice, so we will keep what we have.

Fry with stirring, or simmer vegetables even more, again no more than 5 minutes.

6. And while the roasting process is in full swing, at the same time we will 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 have a little oil, and the "blue" ones are also rather dry, so I decided to add 50 ml of boiling water to the bottom.

Steam is generated from the liquid, and the vegetables will juice up faster, without being covered with a crust.

And in order for the process of liquid formation to be more successful, we will again cover the dishes with a lid.

8. Fry until the eggplant cubes soften. 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 cuts, nor will it scratch the coating of the cookware.

9. While frying and stirring, we are also doing the third thing.

Put peeled garlic and bell pepper cut into small pieces in a blender bowl. Send a piece of hot pepper there (it is better to add it to taste). And punch with a blender into the mashed potatoes.

For this purpose, you can use a meat grinder or food processor. If there is nothing of this, then you can just chop it all finely with a knife.

10. When the "blue" ones have become limp and the contents of the pan have significantly decreased in volume, pour the pepper puree into the pan. Stir and take over the tomatoes immediately.

11. Choose bright red 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 the blender bowl.

I quickly punch them into tomato juice and add them to the dishes to the rest of the vegetables. Everything there gurgles, boils 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 rather quickly. From now on, we need to time the time.

We will simmer everything together for 25 minutes. And if the tomato juice turned out to be watery, then 30 minutes.

During this time, stir the contents. I continue to cook vegetables with the lid closed. I do not need to evaporate the liquid, but under the lid everything languishes perfectly and warms up evenly as well.

13. But as it boils, you can add sugar and salt. I added an incomplete tablespoon, you add a little less first. Let it boil and try. Season with salt to taste.

14. 25 minutes after the tomato starts to boil, add black pepper and vinegar. Here, of course, is also a matter of taste. I prescribed 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 do not need to add vinegar.

15. Then simmer for another 10 minutes. During this time, both vinegar and pepper will be evenly distributed, and the snack will be completely ready.

16. By this time, our cans and lids should be 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 the air bubble still remains, help it out with the help of a tablespoon handle scalded with boiling water, or a knife. In the first recipe, I also showed you how to do it.

17. After filling one can, immediately screw the cap back on. And only then take the second can, and the third.

18. After twisting, turn the canning over and cover with a warm blanket. Leave in this position until it cools completely. After that, you can put it away for storage.

After twisting three jars, we still have a little more yummy, and you can try it. It turns out to be very appetizing, spread on bread. And if at the same time you drink a sandwich with sweet hot tea, then the leftovers will not last long. I think that for one tea party it will disappear.

If desired, you can punch it with a blender, boil it again, and only then can it be preserved. In this case, it will turn out the same as we prepare by twisting it through a meat grinder.

Delicious recipe for homemade caviar "Lick your fingers"

In fact, you can also skip garlic. But it is too good he is in collaboration with the "blue". Therefore, we will not hammer the main taste with them, but it will not hurt to emphasize it, we will add just a couple of teeth.

We need (output 1 liter):

• eggplant - 1 kg
• tomatoes - 300 gr
• onions - 400 gr
• hot pepper - 0.5 pcs
• garlic - 2 cloves
• salt - 1 tsp
• sugar - 1 - 2 tsp
• vinegar 9% - 2 tsp
• 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 to it. Stir until the crystals dissolve and add the diced cubes. Press down with a plate.

Young vegetables do not need to be soaked in essence. There is no bitterness in them, they have not yet accumulated it. But still, I recommend this procedure to be carried out for them as well. In this case, less vegetable oil is needed to extinguish them.

Leave them in the water to soak for about 30 minutes. Then drain the water and squeeze the cubes slightly.

3. Cut the tomatoes in a crisscross pattern and pour boiling water over them. When they have stood and steamed for 3 to 4 minutes, the skin can be easily peeled. If the fruits are ripe, then this will be easy.

This is more difficult for some varieties. In this case, after the boiling water has been drained, they should be poured with cold water for one to two minutes. Then the skin will come off easier and easier.

Then cut the peeled tomatoes into small pieces.

4. Also dice the onion, chop the garlic and chop the hot pepper. The seeds can be peeled or left. With their presence, bitterness can increase two to three times.

5. Heat a frying pan and pour vegetable oil into it. As soon as it gets warm, add garlic to it and fry for 15 - 20 seconds.

It should not be kept on fire for a longer time; it can give a persistent, not very pleasant smell.

6. And immediately pour the chopped onion. Stir and fry until soft and translucent.

7. Add the eggplants squeezed from the water to a frying pan and fry over medium-high heat under a lid. This will soften the pieces faster and allow the dish to be cooked further.

After reducing the content in volume, simmer everything together for another 5 - 6 minutes over low heat, remembering to stir if necessary.

8. Then add chopped hot peppers and chopped tomatoes. And also salt.

Increase the heat so that the vegetable mass boils quickly. Then reduce the heat again to a position where the mixture will slightly gurgle. At the same time, it should not boil strongly, in order to avoid evaporation of all the liquid.

9. Simmer until all vegetables are practically cooked. This will take approximately 25 - 30 minutes. The lid at this stage can no longer be closed.

Add sugar and vinegar, stir and simmer for another 10 minutes. It is necessary that the sweetness and acidity disperse and the dish becomes uniform in taste.

Such an appetizer 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 back in the cooking utensil and boiled over low heat for at least 5 - 6 minutes, or even up to 10 minutes.

10. We leave it in pieces and just put it in jars. Again, make sure that there are no voids and air pockets inside.

Try to press down on the contents so that oil appears on the surface.

Immediately we twist it tightly and put it on the lid under the blanket, leave it there until it cools completely. Then we put it in storage in the place where you 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. And the peculiarity of this recipe is that the vegetables are pre-baked in the oven.

The finished snack is obtained with the taste of smoked meat, and has an incomparable taste.

And if you want the smell of smoke to be added to this smell, then you can bake vegetables on charcoal on the grill.

Such yummy is prepared mainly in order to eat it right away, but if it is sterilized, and the cooking time is increased. then you can prepare it for the winter.

We need:

• eggplant - 6 pcs (medium)
• bulgarian 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% - an incomplete tablespoon (if cooking for the winter)

Preparation:

1. Put washed and dried fruits without cutting the stalk on a baking sheet. Put in the oven, preheated to 180 degrees for 40 - 45 minutes. During this time, they will soften and be completely baked inside.

2. Bake the 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 in turn.

Peppers and tomatoes may take a little less time to bake than eggplants.

3. Remove vegetables and let cool slightly. As soon as you can hold them with your hands, peel them.

You can cut them in any order. Someone likes to cut into strips, someone into cubes.

On taste qualities it does not affect the dishes.

4. In a frying pan in oil, fry chopped garlic for 15 - 20 seconds, and immediately add all prepared vegetables to it. Stir and let it boil.

Add salt and sugar. If you are preparing such a snack for the winter, then you should also add vinegar. Simmer for 10 - 15 minutes.

5. Arrange vegetables in small jars and cover with lids. Put to sterilize. You can read how to do this.

It will take 20 minutes to sterilize half-liter jars after boiling water in a saucepan.

6. Tighten the ready-made caviar with lids, turn the jars and cover with something warm. Leave to cool the workpiece completely. Then store in a cool place.

Eggplant caviar from fried and baked vegetables, rolled through a meat grinder

Earlier, back in Soviet times, we had only two ways to cook yummy eggplant. The first is an appetizer boiled from pieces of vegetables, and the second is twisted in a meat grinder.

Now, although there are a lot of recipes, in fact, there are also only two of them left. Only now, according to the second method, it is no longer twisted through a meat grinder, but pierced with a blender. Thus, saving valuable time.

But I decided to show you, dear readers, how you can do it. After all, not everyone may have a blender at hand.

The advantage of this option is that the eggplants are pre-baked in the oven here, the rest of the vegetables are fried in a 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.

Caviar turns out to be tender, airy, aromatic and very, very appetizing.

A simple recipe for cooking caviar for the winter in a slow cooker

If you love to cook in a slow cooker, then most likely you will want to try to cook your favorite snack there. And well, this is quite doable.

Moreover, everything turns out in it as tasty and wonderful as in a saucepan, frying pan and cauldron. But in general, why should it turn out somehow differently ?!

We need:

• eggplant - 1 kg
• carrots - 2 pcs (about 200 - 250 gr)
• bell pepper - 3 pcs. about 250 gr)
• tomatoes - 5 pcs (about 400 gr)
• garlic - 5 cloves
• onions - 2 pcs (large)
• salt - 1 tbsp. the spoon is not full (or to taste)
• sugar - 1 tsp
• vegetable oil - 100 ml (slightly less)

Preparation:

1. Prepare all vegetables immediately - wash, peel and cut. You can cut everything into large cubes, later we will punch vegetables with a blender. Just grate the carrots and chop the garlic smaller.

I will not paint this in detail, and show a photo. In previous recipes, we have already examined this moment in detail.

2. Pour oil into the multicooker bowl. If you like the appetizer to be hearty and nutritious, add 100 ml. If you are a supporter of healthy diet food, then you can limit yourself to a smaller amount.

This wonderful pan will do the job. We will need to set the "Fry" mode on it, and if there is no such function, then the "Baking" mode will do.

3. Immediately add the onion and garlic to the bowl and spread evenly over the entire bottom. Close the lid and fry the ingredients in this position for 5 minutes.

It is not necessary to deeply fry the odorous ingredients, it is enough for them to soften and become slightly transparent.

4. Open the lid, mix the onion again and add the grated carrots.

You can add bell pepper immediately. To mix everything.

Close the lid again tightly, and again mark for 5 minutes. This is how long it will take to extinguish.

5. Our tomatoes are already stagnant. Therefore, over time, we add them to the already fried vegetables. Mix again with a spatula and fry for another 5 minutes with the lid closed.

During this time, all vegetables will become softer and the mass will look more homogeneous.

6. Add chopped eggplants. To make them all fit into the bowl of the saucepan, add in portions and stir immediately. When the last batch leaves, you can immediately salt and pepper and then mix completely.

7. Set the "Baking" mode and set the time on the display for 30 minutes. Leave the vegetables for this time to simmer in a saucepan with the lid closed.

8. The timer will let you know when the time is up. Open the lid and beat the vegetables with a blender until puree-like.

9. Divide the puree into sterilized jars and immediately screw the lids back on. Turn over and leave warm until cool.

In winter, open and eat with pleasure!

Video on how to cook homemade caviar according to the USSR recipe

In Soviet times, on the shelves of stores, you could see a lot of both eggplant and. We bought it and ate it mainly in the winter season. And, of course, a special preference was given to an appetizer according to GOST USSR.

And each housewife had her own, so-called homemade signature recipe, according to which she cooked favorite dish all warm seasons, and also twisted cans with blanks for the winter.

And here is one of these recipes, albeit not quite according to GOST, but it is tasty and, as you can see, it is also a long-liver.

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 just freeze eggplants, or zucchini, then they become watery after defrosting.

That's how much delicious ways we did it today. It is clear that these are not all available cooking options. There is also delicious "raw" caviar, and recipes where apples are involved, and simply ways in which it is not intended to seal it in jars.

I will try to write another article on this topic. And maybe more than one. Any appetizer prepared in this way turns out to be tasty and desirable on the table, therefore, I think that unnecessary recipes definitely won't.

Dear friends, cook and eat always with pleasure!

Bon Appetit!

Eggplant caviar is a simple and tasty snack. It can be spread on bread, served with a side dish or meat. Just imagine how you open a jar of delicate, natural, aromatic caviar in winter, the taste of which is delicious!

Eggplant caviar is one of our favorite snacks.

Grocery list:

• onions - 300 gr;
• sunflower oil - 35 ml;
• fresh tomatoes - 900 gr;
• salt to taste;
• eggplant - 1 kg;
• 6 cloves of garlic;
• two bell peppers.

Cooking caviar step by step:

1. We wash the eggplants and, without peeling them, bake them in the oven for half an hour. Pierce them with a fork several times beforehand.
2. Now you can peel them off.
3. Wash the tomatoes under the tap and remove the caps from them.
4. Chop the peeled onions into 4 parts, remove the garlic cloves from the husk.
5. We twist vegetables in a meat grinder. Leave only three garlic cloves intact.
6. The resulting vegetable mince put in a pan. You can pour a little sunflower oil on top.
7. We fry the caviar for 20 minutes.
8. Pour in the remaining garlic 5 minutes before the end of cooking, rubbing it on a grater.
9. The appetizer is ready. You can roll it up in jars and leave it until winter, or put it in a saucepan and put it in the refrigerator.

With mayonnaise and tomato paste

It turns out to be a very tender, satisfying and tasty snack. It's good to make sandwiches with her.

You will need:

• carrots - 0.2 kg;
• tomato paste - 0.2 kg;
• eggplant - 1 kg;
• fresh herbs - 0.1 kg;
• mayonnaise - 70 gr;
• bulbs - 0.2 kg;
• olive oil - 100 ml;
• seasoning to taste.

Cooking method:

1. We remove the zucchini from the skin, wash and chop with medium cubes.
2. We load them into a frying pan and fry them in oil until soft.
3. Scroll the contents of the pan in a meat grinder.
4. Process the onions and carrots, peeling and washing, and sauté in the same dish.
5. Sprinkle salt and black pepper on them.
6. Combine cooked foods in one bowl, pour in tomato paste, add mayonnaise.
7. We extinguish the mass in own juice 15 minutes.

Eggplant caviar "lick your fingers" for the winter

The recipe is very light and simple and requires minimal ingredients that are very affordable.

Main ingredients of the recipe:

• fresh parsley - 40 gr;
• sugar - 15 g;
• fresh eggplants - 3 kg;
• sweet pepper - 0.3 kg;
• salt to taste;
• onions - 0.3 kg;
• tomato paste - 80 gr;
• black pepper to taste;
• sunflower oil - 100 ml;
• cloves of garlic - 40 gr.

Step-by-step instruction:

1. The washed eggplants are cut lengthwise in two and laid out on a greased baking sheet.
2. We warm up the oven to 200 degrees and bake for half an hour.
3. Cool and chop into cubes.
4. Finely chop onion, peel the bell pepper from seeds and partitions and chop it with a knife.
5. First, sauté the onion for 3 minutes, add pepper to it and fry for another 8 minutes.
6. Add tomato paste and simmer vegetables for another 5 minutes, pour eggplant cubes.
7. After 7 minutes, add chopped herbs, salt, spices, sugar, taste the food.
8. Simmer for another 5 minutes.
9. We put the ready-made caviar in sterilized jars, close the lids, cool.

We cook like in a store, according to GOST

The taste familiar to us from childhood for caviar is obtained precisely according to this old recipe.

What you need to take:

• Bell pepper-1 kg;
• sugar - 25 gr;
• eggplant - 2 kg;
• carrots - 1 kg;
• hot ground pepper to taste;
• tomatoes - 1.5 kg;
• refined oil - 400 gr;
• onions - 1 kg;
• salt - 45 gr.

Algorithm of actions:

1. An hour before cooking, soak the diced eggplant in salted water. For this we need 75 grams of salt. This is done so that there is no bitter taste in the caviar.
2. At this time, we peel all vegetables from the peel, seeds, partitions.
3. Chop the onions, peppers and tomatoes into small cubes, pass the carrots through the grater.
4. We take out the eggplants from the water, rinse.
5. Pour oil into the cauldron. Fry eggplant cubes in it first, then onions, carrots and tomatoes.
6. Load the cooked vegetables into one pan, pour pepper, sugar, salt on top and simmer for 40 minutes.
7. Stir the caviar with a spoon from time to time to prevent it from burning.
8. Grind the cooked mass with a mixer and either preserve the caviar, or serve in a separate bowl to the table.

Zucchini-eggplant caviar

Let's combine two of the most delicious vegetable dishes into one.

Eggplant and zucchini caviar turns out to be especially light and tasty.

We need:

• zucchini - 0.5 kg;
• garlic cloves - 30 gr;
• salt to taste;
• eggplant - 400 gr;
• carrots - 0.2 kg;
• table vinegar - 5 gr;
• black pepper - 15 gr;
• onions - 0.2 kg;
• tomato paste - 0.1 kg;
• coriander to taste;
• sunflower oil - 0.1 l;
• some dried parsley.

Cooking caviar step by step:

1. Saute the onion half rings in a skillet with butter until soft.
2. Chop the washed and peeled eggplants into cubes and pour over the onion.
3. Do the same with the zucchini.
4. Then add the grated carrots, add a pinch of salt and cook for 45 minutes on low heat. Stir the vegetable mass from time to time.
5. Chop the garlic finely and chop in a pan, add the tomato paste, stir and simmer for 15 minutes.
6. It remains to add parsley, coriander, pepper and salt.
7. The resulting caviar can already be laid out on plates and served.
8. If you want a perfectly soft and tender snack, then chop soft vegetables in a blender.
9. You can roll it into jars while pouring vinegar.

With tomatoes in a slow cooker

There is no need to use a bunch of dishes and then wash them. Do everything in a slow cooker. It will free you up a lot of time.

Required Ingredients:

• cloves of garlic;
• eggplant - 1 kg;
• sunflower oil - 80 ml;
• greens;
• Bulgarian pepper - 500 gr;
• tomatoes - 300 gr;
• sugar and salt to taste;
• onions - 0.25 kg;
• 2 pinches of black pepper.

How eggplant caviar is prepared in a slow cooker:

1. Peel the washed eggplant fruits and remove the cap with a knife. First cut the pulp into strips and then into cubes.
2. We put them in a deep bowl of water, pour 15 grams of salt, leave for 30 minutes.
3. In the meantime, we get rid of the rest of the vegetables from skins, seeds. Cut the red bell pepper into small pieces, like the onion, and pass the carrot roots through a grater.
4. Put the washed tomatoes in boiling water for half a minute, remove the thin skin and grind in a blender.
5. In a multicooker bowl, fry the onions, carrots and bell peppers, adding them one by one.
6. After 15 minutes, rinse the eggplants from salt water, load them with vegetables in a slow cooker.
7. In the menu, set the item "Quenching" and the time - 40 minutes.
8. After 20 minutes, pour out the mass of tomatoes, add bulk products. Chop chopped garlic.
9. Our caviar is ready. You can immediately spread the still warm snack on the bread.

A simple recipe without frying

If you don't want to mess with vegetables for a long time, or you don't like the smell of fried onions, you can make caviar without cooking in a pan.

Blue caviar not only tastes great, but is also useful for the body.

Recipe components:

• three sweet peppers;
• one onion;
• three eggplants;
• two garlic cloves;
• one tomato;
• oil, salt and herbs to taste.

Cooking step by step:

1. We wash all the vegetables, remove the tails.
2. We bake halves of peppers and eggplants in the oven for half an hour. Remember to pierce the vegetables with a fork.
3. Remove the thin peel from the tomato.
4. Finely chop the peeled onion and garlic with a knife.
5. Remove the seeds from the baked eggplant and pepper.
6. Grind the pepper, tomato and eggplant until smooth in a blender.
7. Pour the mixture into a cauldron and simmer for half an hour.
8. When the dish is cooked, pour garlic, ground pepper, onion, herbs, salt into it.
9. It remains to pour the caviar into jars and put in a cold place.

Eggplant with beans

We need:

• vinegar - 50 ml;
• tomato juice - 1.5 l;
• white beans - 350 gr;
• bell pepper - 5 pcs.;
• salt - 30 gr;
• eggplant - 5 pcs.;
• sugar - 35 g;
• carrots - 5 pcs.;
• head of garlic;
• onions - 5 pcs.

Algorithm of actions:

1. Leave the beans to soak in water overnight from yesterday.
2. Cook it in a saucepan until soft.
3. We will clean all the vegetables. Chop the eggplants into cubes, finely chop the carrots, and chop the onion and pepper into cubes.
4. Pass the onions first, then the carrots and peppers, the last are the eggplants. It takes 20 minutes to fry.
5. Pour tomato juice into a saucepan, load sautéed vegetables.
6. Press the garlic cloves in a press and add to the pan.
7. We cook all the ingredients for half an hour.
8. We sterilize the jars and spread the caviar on them. You can leave some snacks in fresh and serve. Bon Appetit!

Eggplant caviar "overseas" is one of the most delicious snacks, which can be prepared quickly and without much difficulty. Moreover, your favorite dish can even be canned for the winter and enjoy the taste. summer vegetables in the cold season.

Basic recipe eggplant caviar provides for the use of a minimum of products. And a special zest is brought by the cooking method and additional spicy ingredients.

Eggplant caviar - the most delicious recipe + video

To give the eggplant caviar especially spicy taste, the following recipe suggests baking the main ingredient in the oven. And then mix it with fresh vegetables and greens. This caviar salad is incredibly useful and retains all the valuable components.

• 3 ripe eggplants;
• 1 Bulgarian 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:

1. Wash the blue ones and wipe dry. Pierce with a fork in several places, place on a baking sheet and drizzle a little with oil.
2. Put them in the oven (170 ° C) and forget about them for 45-60 minutes.
3. Take out the baked eggplant, let it cool slightly and peel it off.
4. Chop into random slices, drain out the juice.
5. Cut the tomatoes into cubes, the onion without the peel and the peppercorn into thin half rings. Chop the garlic very finely, coarser cilantro and basil.
6. Put still warm eggplants and all prepared vegetables with herbs in a salad bowl.
7. Water olive oil and lemon juice, add salt to taste and pepper generously. Stir and serve immediately.

The video recipe suggests making simple eggplant caviar from baked vegetables.

Eggplant caviar in a slow cooker - step by step recipe with photo

Cooking eggplant caviar in a multicooker is a real boon for those who don't really like messing around in the kitchen. Everything turns out very quickly and invariably 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:

1. 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 are transparent. Add bell peppers, cut in random, but strictly small pieces. Let the vegetables cook for a couple more minutes.

3. If desired, peel the eggplants finely and cut into cubes of the desired size. Throw them in a 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 lavrushka and tomato paste, salt to taste. Switch the technique to extinguishing mode.

6. Simmer the caviar for about 40-60 minutes, stirring occasionally.

7. Finally, if desired, toss in a couple of minced garlic cloves and more herbs. Serve hot and cold.

Eggplant caviar for the winter

To enjoy the taste of your beloved in winter vegetable dish, experienced housewives recommend making blanks. Eggplant caviar, cooked according to following recipe, it is great all winter, unless, of course, it is eaten much earlier.

• 2 kg eggplant;
• 1.5 kg tomato;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of bell pepper;
• 2 pods of red hot (if desired);
• 3 tbsp with a slide of salt;
• 1 tbsp without a slide of sugar;
• 350-400 g of vegetable oil;
• 3 tsp vinegar.

Preparation:

1. Cut the eggplants together with the skin into large cubes. Put them in a saucepan, add 5 tbsp. salt and fill with water so that it covers the blue ones. Leave it on for about 40 minutes to let the bitterness go away.
2. Prepare the rest of the vegetables at this time. Cut the tomatoes into cubes, peppers and onions into quarters into rings, grate the carrots. Remove seeds from hot peppers and chop the pulp.
3. Drain the salted water from the eggplant and squeeze it out gently.
4. Pour a generous amount of oil into a large, deep skillet and fry the blue pieces in it. Then place them in an empty saucepan.
5. Next, fry the onions, carrots and peppers in turn, adding a little oil each time.
6. Fry the tomatoes last, covered for about 7-10 minutes. Then send them to the common cauldron.
7. Add hot peppers, sugar and salt to the fried vegetables. Put the container on low heat and after boiling simmer for at least 40 minutes, more.
8. The caviar can be left in pieces or chopped with a blender. Put the finished dish in sterilized jars and immediately roll up the lids.
9. If the caviar will stand warm, then it is worth sterilizing the already full jars (0.5 l - 15 minutes, 1 l - 25-30 minutes) and only then roll up.
10. In any case, turn the jars upside down, wrap them in a warm blanket and let them cool slowly. Store in the basement or closet later.

Eggplant and zucchini caviar

If you have both zucchini and eggplant at your disposal, then this is a great opportunity to make delicious caviar out of them. You can add any other vegetables as desired, such as bell peppers and tomatoes.

• 5 large eggplants;
• 3 commensurate zucchini;
• 6 red sweet peppers;
• 2 large onions;
• 5 garlic cloves;
• 3 tomatoes;
• 1 tbsp tomato paste;
• 1.5 tbsp 9% vinegar;
• frying oil;
• it tastes like salt and pepper.

Preparation:

1. Chop the onion into large quarter rings, chop the garlic strongly. Fry until transparent in hot oil.
2. For bell peppers, remove the seed capsule and cut arbitrarily: into cubes or strips.
3. Put in a frying pan with onions, fry a little. Cover and simmer for 5-7 minutes on medium gas.
4. Chop tomatoes at random, send them to the pan with fried vegetables. Simmer again for about 5 minutes.
5. Wash the eggplants and zucchini and cut into 5 mm circles and then into quarters. Fry in oil in a separate skillet and then combine with the rest of the vegetables.
6. Gently mix the mass, season with salt and pepper to your taste. Cover and simmer for 20 minutes.
7. Dissolve the tomato paste slightly with water and pour into the caviar, stir and simmer for another 25-30 minutes.

Homemade eggplant caviar

Homemade eggplant caviar in pieces turns out to be especially tasty and healthy. After all, each housewife spices up with a generous portion of love and care.

• 1.5 kg blue;
• 1 kg of onions;
• 1.5 kg of ripe tomatoes;
• 250 g carrots;
• 250 g sweet pepper;
• 1 spicy pod;
• parsley and dill;
• 50 g salt;
• 25 g sugar;
• 400 g of sunflower oil.

Preparation:

1. Pour the entire portion of the oil into a thick-walled saucepan. Heat it well.
2. Throw in the diced onion.
3. Once it becomes translucent, add the coarsely grated carrots.
4. After it's a little fried in oil, add the diced eggplant. Simmer for about 5-7 minutes.
5. Send the bell pepper strips last.
6. After another 5 minutes, add chopped tomatoes and hot peppers. Season with salt and pepper to taste. Cover and simmer for 20-25 minutes.
7. At the end, toss in the chopped greens, stir and after another 2-3 minutes turn off the heat.
8. Let it brew for at least 20 minutes.

Korean style eggplant caviar

Korean-cooked eggplant caviar, especially spicy appetizer, ideally combined with any side dishes and meat dishes... In order for it to acquire its interesting taste, it is better to cook it ahead of time and let it brew well.