Eggplant caviar for the winter. Eggplant caviar for the winter: simple homemade recipes
Good afternoon friends!
Eggplant caviar for the winter, as well as simple and amazing tasty preparation... The pulp of these fruits is very tender, with a specific smell, in their raw state they smell like mushrooms. Low calorie content, increases the dietary value.
Excellent combination with all vegetables, gives scope to the culinary arts and great amount cooking recipes. Semi-finished products from fried and frozen fruits, allow you to make delicious dishes in winter.
Read about what amazing dishes can be made from eggplants according to the best recipes.
The most delicious eggplant caviar in slices for the winter - you will lick your fingers
Home eggplant caviar, which we will cook today, will turn out to be no less tasty than overseas. I have been convinced of this more than once, caviar has never reached the winter, usually it is always eaten earlier. It goes well with any side dish, an excellent appetizer for vodka, and even just putting it on a slice of black bread will get you a real delight. Very satisfying and tasty, just lick your fingers.
Ingredients:
- eggplant - 2 kg
- tomatoes - 800 gr.
- onions - 600 gr.
- garlic - 3-4 cloves
- hot red pepper - to taste
- salt - 1 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar 9% - 1/3 tbsp.
- vegetable oil- 120-150 gr.
Preparation:
To prepare caviar for the winter, we take only ripe and undamaged vegetables. Eggplants with a glossy surface and firm pulp, fleshy tomatoes, salad onions slightly bitter. We will cook in pieces, so we cut all the ingredients into larger pieces.
Wash the eggplants, cut off the stalk, peel and cut lengthwise into 4 parts, and then across with medium slices. Put in a bowl, add salt and leave for 20 minutes. During this time, the juice will stand out, which is then squeezed out with good effort. Eggplants are freed from bitterness, and in this squeezed form they will absorb less oil during frying.
Peel fresh tomatoes. To do this, make a cross-cut, lower it into boiling water. We hold for a few seconds and immediately transfer to a bowl with cold water, by this we stop the tomato cooking process. The skin is easily removable.
We remove the place of attachment of the stalks to the fruit, cut into medium pieces.
Cut the onions into medium cubes.
Cut hot red pepper into thin rings. Pepper seeds give all the pungency to a dish, so decide whether to keep or remove them yourself.
Pour oil into a deep frying pan and heat up strongly. Put onion, fry until golden brown.
Add eggplants to the onion, fry everything together over medium heat. Then we reduce the heat and simmer for 8-10 minutes, stir from time to time.
Add hot peppers, tomatoes and salt. Now you can add your favorite spices. We will not add anything to this recipe, it is enough that hot bitter peppers and garlic are already present here. Mix the entire vegetable mass, and boil until tender, with a slight boil with the lid open.
When the vegetables are almost ready, add the young garlic, passed through a press. We also put sugar and vinegar, mix everything, simmer until fully cooked.
Let's try. What a magical smell and vegetables are so tasty and appetizing! And when the caviar is infused, it will cool down, even more fragrant.
We put the hot mixture in hot sterilized jars, under the very lid, leaving no room for air. Close tightly with boiled lids. We cool it down.
To store caviar at home, you can use a cool loggia or send it to the shelf in the cellar.
Store-like eggplant caviar with tomato paste recipe
In the USSR, the store sold eggplant caviar. When it comes to talking about it, it is the famous, fragrant and tasty one that comes to mind, you will lick your fingers.
It was made according to a single standard with strict adherence to technology. Such a recipe is the best suited for harvesting it for the winter. Today we will cook caviar without vinegar with tomato paste at home, just like in a store. And for lovers of spicy and savory, I have a recipe with mayonnaise and garlic in store.
Ingredients:
- eggplant - 2 750 gr.
- onions - 600 gr.
- salad pepper - 400 gr.
- tomatoes - 650 gr.
- tomato paste - 240 gr.
- sunflower oil - 500 ml
- onions - 120 gr.
- salt - 15 gr.
- sugar - 70 gr.
- black peppercorns - 5 peas
- allspice black pepper - 5 peas
Preparation:
- Wash the eggplants under running water. Cut off the stalk and sepals. Peel, cut into small 2 x 2 cm cubes. Blanch in boiling water for 10 minutes to remove the bitterness. Cool under running water and squeeze hard.
- Onion mode in thin slices 4 mm thick.
- In a frying pan, fry the onion in hot oil until golden brown, and the eggplant until softened.
- Peel the ripe tomatoes and remove the place where the stalks are attached to the fruit.
- Chop dill, parsley, celery into pieces up to 1 cm.
- Salad Bell pepper we cleanse from seeds, cut. Also blanch for 3 minutes to soften.
- Chop blanched peppers and tomatoes with a knife on a kitchen board.
- Grind the peppercorns in a mortar.
- Put the fried eggplants with onions, chopped peppers and tomatoes in a saucepan. Add ground pepper, chopped herbs, salt, sugar and tomato paste... It will enhance the taste and give a beautiful color to the final product.
- Using a blender, mix well again and simmer for 20 minutes.
- We put the hot mass in pre-prepared jars, cover with lids. Bring the water to a boil and sterilize, 0.5 liter jars - 60 minutes, 1.0 liter jars - 90 minutes.
- We roll up the scalded lids for the winter, store in the cellar.
Vegetable caviar from eggplant in a slow cooker without sterilization
A quick and simple recipe, we spend a minimum of time. The most important thing is to prepare and chop the vegetables. Put them in a certain sequence, after an hour put them in sterilized jars. AND Bon Appetit in winter!
Spicy eggplant caviar with garlic and paprika through a meat grinder - a simple recipe for the winter
Another simple recipe. It turns out delicious, eaten quickly!
Ingredients:
- eggplant - 1 kg
- tomatoes - 1.5 kg
- onions - 500 gr.
- bell pepper- 250 gr.
- garlic - 2 heads
- paprika - 2 tbsp. l.
- hot bitter pepper - 1 pod
- sunflower oil - 150 ml
- vinegar - 60 ml.
- salt - 1 tbsp. l. with a slide
- sugar - 60-70 gr.
Preparation:
Pass all vegetables through a meat grinder, put in a large bowl. Pre-peel tomatoes, bell pepper from seeds. Mix everything well, add salt, sugar, butter and cook until tender, about 1 hour.
We also grind the garlic and hot bitter pepper in a meat grinder. Add to the vegetable mass and boil everything to the desired density. Pour vinegar into the hot mixture and put paprika, an indispensable ingredient in cooking vegetable dishes... Paprika greatly enhances the taste of the dish.
We boil for another 5 minutes.
Let's try. Fragrant caviar, with a rich smell of garlic, to the extent spicy. Delicious, delicious!
We put the hot mass in prepared jars, roll it up. Store in a cool place.
Caviar for the winter from baked eggplants and vegetables in the oven
According to this recipe, baked eggplants acquire unique taste, and this is precisely the value of this caviar.
Ingredients:
- eggplant - 2 kg
- tomatoes - 800 gr.
- onions - 800 gr.
- bell pepper - 800 gr.
- sunflower oil - 1/2 tbsp.
- salt - 2 tbsp. l. with a slide
- sugar - 60-70 gr.
- vinegar 9% - 1/2 tbsp.
Preparation:
Eggplant caviar will be much tastier if made from baked fruits.
- Wash the eggplants, tomatoes, peppers and put them on the wire rack. We pre-prick the blue ones with a knife over the entire surface, since they tend to explode when heated strongly.
- We send vegetables to an oven preheated to a maximum temperature of 250-280 degrees, and bake until fully cooked, about 40 minutes.
- Take out and peel well-baked and charred vegetables.
- Cut the eggplants lengthwise and take out the pulp with a spoon.
- Peel the hot pepper, remove the stalks and testes.
- Remove the skin from the tomato.
- Put all the pulp on a cutting board, add salt and finely chop with a knife.
- Cut the onions into small cubes and fry in a pan in hot vegetable oil until soft. If you want some bitterness in the caviar, add finely chopped hot peppers.
- Crush the garlic cloves with the flat side of a knife, chop finely and finely.
- Add the baked chopped vegetable mass, salt, garlic, ground allspice to the fried onions. Simmer for 10 minutes, stirring thoroughly.
- We lay out the hot mass in jars, cover with lids and sterilize. Banks with a capacity of 0.5 liters - 20 minutes.
- We roll it up, turn it over, wrap it with a blanket, leave it for a day, until it cools completely.
Just look how delicious and nutritious dish happened! An excellent preparation of eggplant for the winter.
Try this cooking method. I'm sure he won't let you down.
Eggplant caviar, like mushroom - you will lick your fingers
According to the recipe, eggplants can be minced, but it will be better if they are cut into pieces, like mushrooms.
For cooking we need:
- eggplant - 5 kg
- dill - 350 gr.
- garlic - 300 gr.
- vegetable oil - 300 ml
- salt - 4 tbsp. l.
- vinegar 9% - 200 ml
Fried eggplant caviar for the winter with tomatoes and onions
Simple, classic recipe fried caviar. Main ingredients: Eggplant and Tomato. To enhance the taste and aroma, we will cook with onions, carrots, garlic and bell peppers. Be sure to add white roots, a mixture of allspice, paprika, herbs. Hot bitter pepper optional.
Ingredients:
- eggplant - 8 pcs.
- tomatoes - 4 pcs.
- onions - 2 pcs.
- bell pepper - 2 pcs.
- garlic - 2 cloves
- white roots - 200 gr.
- sunflower oil - for frying
- salt to taste
- ground black pepper - to taste
Preparation:
- Soak the eggplants in water for 15 minutes, then wash them under running water. Cut off the stalk and sepals. Peel, cut into small 2 x 2 cm cubes. Put in a bowl, add salt and leave for 15 minutes, then squeeze hard.
- Cut carrots and white roots (parsnips - 50%, parsley - 25%, celery - 25%) into thin slices, and then into strips, for frying.
- Cut the onions into 4 mm thick plastics.
- In a frying pan, in hot oil, fry the root vegetables and onions until golden brown and soft.
- Add eggplants, fry until softened.
- Tomatoes are sweet and fleshy, peel and wash thoroughly. Cut, boil in a saucepan until softened and rub through a colander to remove the skin and seeds. Pour the tomato mass into a saucepan and boil it down to half the original volume
- Remove the stalks from the bell pepper, cut into 2 x 2 cm cubes.
- Squeeze the garlic through a press.
- We send all prepared components to a pan with onions and eggplants. Salt and pepper to taste. Simmer for 20 minutes.
- Eggplant caviar with tomatoes and onions is ready. Puree the mixture with a blender until smooth. For better storage for the winter, add vinegar or citric acid.
- We pack hot caviar in prepared glass jars, cover with scalded lids and sterilize at 100 degrees, 1.0 liter jars - 40 minutes.
Based on this recipe, you can cook another very tasty option. Raw caviar in Ukrainian with tomatoes and garlic. We will cook it next time.
That's all for today. Choose your favorite recipes, make blanks, share with friends. Write in the comments, your opinion is important. See you!
Zucchini-eggplant caviar for the winter is harvested by almost every hostess. And each has its own subtleties of preparing this, it would seem, ordinary dish... There are no clear rules and requirements. Due to this, caviar can be anything: spicy, sweetish, tender, with a pleasant sourness. The main thing is that there is a lot of it, so that you can eat your fill.
Thanks to the pepper and an impressive amount of garlic, the caviar is spicy and rich. Representatives of the stronger sex will obviously not refuse such a dish. You can eat it not only with bread, but it will go very well with vodka.
You will need:
- 3 kg. small eggplant;
- one and a half kg. tomatoes;
- a couple of hot peppercorns;
- a couple of heads of early garlic;
- one and a half st. l. salt;
- one and a half 200 gr. glasses of sugar;
- two hundred grams of vinegar;
- half l. oils;
- 15 laurel leaves.
Eggplant caviar is the most delicious for the winter:
- Eggplants must be washed and cut into miniature cubes.
- Chopped eggplants are abundantly salted and infused. This process is necessary so that their inherent bitterness disappears from them.
- Tomatoes are literally immersed in boiling water for a few seconds, after which the skin is peeled off as easy as shelling pears.
- Tomatoes, as well as garlic and peppers are chopped. For this, a conventional meat grinder is used.
- The ground vegetables are laid out in a dish suitable for further manipulations and mixed with the rest of the ingredients, with the exception of only the eggplant.
- The vegetable mass is boiled for a quarter of an hour with the obligatory continuous stirring.
- The tomato mass is poured into a container with eggplants and boiled with them for another quarter of an hour.
- During this time, the container is prepared, which is necessary for further canning. It is washed with soda and subjected to the necessary sterilization.
- Still very hot caviar is placed in thermally processed jars and rolled up immediately.
- It is better to cool the jars upside down and covered with a warm blanket.
Classic eggplant caviar for the winter
The main difference between this recipe is the absence of vinegar and other acids. An excellent option for those who are not committed to using these very acids in canning. Despite their absence, caviar keeps well and has excellent taste characteristics.
You will need:
- 1 kg. small eggplants;
- a couple of small carrots;
- a couple of onions;
- 3 sweet peppercorns;
- 1 tbsp. l. salt;
- 100 g glasses of butter.
Eggplant caviar for the winter is very tasty:
- Ripe eggplants are washed, the skin is removed from them. After that, they are cut into miniature cubes and fried for about ten minutes in a pan.
- The rest of the vegetables must be cleaned as well.
- Use a regular grater to chop the carrots.
- All the seeds are carefully removed from the pepper and then cut into cubes.
- The existing husk is removed from the onion and it is crushed with an ordinary knife into tiny cubes.
- Each shredded vegetable is independently roasted.
- All fried ingredients are transferred to a dish suitable for further manipulations and are salted and thoroughly mixed.
- The vegetable mixture is baked for about twenty minutes in the oven.
- During this time, the container necessary for further preservation is prepared. It is washed with soda and subjected to the necessary sterilization.
- In the past heat treatment the jars are still very hot caviar is laid out and covered with lids.
- For half an hour, the jars are subjected to another sterilization in a container filled with water.
- At the end of this process, the cans are immediately rolled up.
How to cook eggplant caviar for the winter
Do you want something unusual? Here it is - exquisite dish, which cannot be ignored. Combining such different components, a dish is created that cannot cause any emotions, except delight.
You will need:
- 1 kg. young eggplants;
- half kg. drain;
- half kg. tomatoes;
- 3 sweet peppercorns;
- 100 g Luke;
- a couple of cloves of early garlic;
- half a two-hundred-gram glass of oil;
- 1 tbsp. l. vinegar (preferably apple cider);
- two hundred grams of sugar;
- 1 tbsp. l. salt;
Eggplant caviar for the winter a simple recipe:
- Eggplants must be washed, the stalk is removed from them.
- Each of the eggplants is cut lengthwise into a couple of equal parts and laid out on a baking sheet with the cut part up.
- Each eggplant is slightly salted and drizzled with oil.
- The rest of the washed vegetables are laid out on the second baking sheet, there is no need to cut them.
- Bake onions without peeling them. In this case, it must be cut into a couple of identical pieces.
- Following the eggplants, other vegetables and plums are sprinkled with oil.
- Both trays are moved to the oven, where the vegetables are baked until they are cooked.
- The baked vegetables and plums are cooled down.
- The existing husk is removed from the onion, the stone is removed from the plums.
- All baked ingredients are ground using a conventional meat grinder.
- Shredded Vegetable mix transferred to a dish suitable for subsequent manipulations and mixed with all the remaining components, with the exception of vinegar.
- The vegetable mixture is boiled with vigorous stirring for about a quarter of an hour.
- A few minutes before readiness, vinegar is also added to it.
- The container is prepared for the subsequent canning. It is washed with soda and subjected to the necessary sterilization.
- Ready and still very hot caviar is laid out in jars that have passed heat treatment and immediately rolled up.
Tip: the proportions of vegetables are very arbitrary. For a sweeter taste, increase the amount of ingredients such as carrots and onions. Tomato will help to add acid. The more it is, the more sour the finished product. But you can't get carried away with tomatoes, their abundance can lead to too liquid consistency of the finished product.
Delicious eggplant caviar for the winter recipes
The original taste of such an appetizer will be an excellent addition to any dish. A pleasant sweet and sour aftertaste makes you remember this simple culinary masterpiece for a long time.
You will need:
- 1 kg. young eggplants;
- quarter kg. sweet and sour apples;
- a couple of Art. l. oils;
- 1 tsp vinegar;
- 1 tbsp. l. Sahara;
- a couple of onions;
- third tsp ground regular pepper.
Eggplant caviar is the most delicious for the winter recipes:
- Eggplants are washed, the stalk is removed from them. After that, they must be baked in the oven until tender.
- The resulting juice is squeezed out of the baked vegetables.
- Vegetables are cut. All the pulp is extracted from them with a spoon.
- Eggplant pulp is fried in oil.
- The existing husk is removed from the onion and finely chopped with an ordinary knife.
- The onions should also be fried.
- Grilled eggplant pulp is chopped.
- Apples are washed and chopped on a regular grater.
- All the necessary ingredients are placed in a dish suitable for further manipulations.
- They need to be boiled for literally a quarter of an hour.
- During this time, containers are prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
- Ready caviar is laid out in heat-treated jars and rolled up immediately.
Important! It is worth taking seriously the choice of dishes in which caviar will be cooked. The use of aluminum pots is highly discouraged, as in such dishes the dish will acquire a very unpleasant metallic taste. The choice of thick-walled dishes is considered ideal. In it, vegetables will be fully stewed, and the possibility of burning is minimized.
Eggplant caviar for the winter cooking recipes
There is no simpler recipe for making eggplant caviar. Unlike other variations, in this case, vegetables are harvested in pieces, they do not even need to be passed through a meat grinder. At the same time, the dish turns out to be amazing.
You will need:
- 5 kg. young eggplants;
- 5 kg. tomatoes;
- a couple of kg. sweet pepper;
- carrots to taste;
- 1 kg. Luke;
- 7 tbsp. l. salt.
Eggplant caviar for the winter the best recipes:
- Tomatoes must be washed and then finely chopped.
- Chopped tomatoes should be grated through a sieve and boiled for ten minutes in order to boil them down.
- The peel is carefully cut off the eggplant and then they are finely chopped.
- Carrots are naturally also peeled and cut into miniature pieces.
- Seeds are extracted from the pepper, and it is also finely chopped.
- All vegetables are poured into a container with tomato and boiled for no more than a quarter of an hour.
- The existing husk is removed from the onion and cut into tiny pieces.
- In a frying pan with the most heated oil, chopped onion is fried until it becomes transparent.
- The onion is attached to the caviar, after which it should be salted.
- In its entirety, the vegetable mass is stewed for about half an hour.
- During this time, the container is prepared for the subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
- Caviar that has not yet cooled down is placed in thermally processed jars.
- Jars filled with caviar undergo another sterilization in a container with water. This procedure lasts a quarter of an hour.
- Upon completion of this process, the jars are rolled up immediately.
Eggplant caviar is one of the most better ways harvesting this vegetable. Children like this dish very much, they get used to it since kindergarten. It is impossible to refuse it during dinner with your family. It itself is so homely, cozy that you just want to eat more of it.
This year I decided to experiment with winter preparations to diversify in winter everyday table interesting salads and snacks.
And I tried to cook eggplant caviar for the winter from baked eggplant and pepper. The recipe is very similar to the previously published "Eggplant caviar with bell pepper for the winter", but there are significant differences.
After all my family members had tasted this wonderful caviar, it was decided to close several batches of this delicious appetizer under the lid.
The caviar turned out to be delicious, tender, with a bright taste of eggplant, bell pepper and spices. Due to the fact that the eggplants are baked without the skin, the caviar is creamy and very airy in consistency.
So far I decided to stay on this recipe. And next year, maybe I'll come up with something new :)
The ingredients below make 3.5 liters of caviar.
Ingredients:
- Eggplant 2 kg
- Bulgarian pepper 1.5 kg
- Tomatoes 1 kg
- Onion 0.5 kg
- Chilli to taste
- Garlic to taste
- Salt and sugar to taste
- Vinegar 9% 100 ml.
- Vegetable oil 100 ml.
Preparation:
Peel the eggplants and cut them into cubes of about 1 * 1 cm.
Pour vegetable oil generously onto a baking sheet (I used olive oil), pour the eggplant, and pour a little oil over the eggplant on top.
We send the eggplants to the oven for about 1 hour at a temperature of 180 *.
Together with the eggplants, we send the bell peppers to the oven on the wire rack.
During baking, the pepper will need to be turned over several times so that it bakes evenly.
Meanwhile, turn the tomatoes into puree. I used a hand blender, but you can puree any way you like.
Finely chop the onion and send it to a large saucepan with a thick bottom. Pour vegetable oil into a saucepan.
Fry the onion until golden brown.
Then pour in the puree of their tomatoes. Bring to a boil and cook for 30 minutes.
We take out the eggplants and peppers from the oven.
Let the pepper cool slightly, then peel and remove the seeds.
Cut the pepper into squares.
We send peppers and eggplants to a saucepan with tomato puree.
Bring to a boil and simmer for 30 minutes.
We turn eggplant caviar into mashed potatoes in any convenient way. I used a hand blender and did it right in the pot.
Bring the eggplant caviar to a boil again, boil for 5 minutes, then you can put it in prepared sterilized jars.
I will store caviar in the kitchen cabinet when room temperature, so I still sterilize the cans in boiling water for 15 minutes.
Hello, friends!
We offer you today a wonderful selection of eggplant recipes for the winter.
Eggplant caviar is one of our favorite snacks. There are many recipes for its preparation. We have brought them together, choose which one you like best!
All of them are vitamin, tasty and very healthy!
Eggplant caviar at home for the winter
Making delicious eggplant caviar at home is very easy. This recipe is made with tender eggplant chunks that melt on the tongue.
Ingredients
- Bulgarian pepper - 0.5 kg
- Eggplant - 4 kg
- Garlic - 1 head
- Tomatoes - 1.5 kg
- Onions - 1 kg
- Vegetable oil
- Pepper
Preparation
Wash the eggplants and peel them off. Cut into small cubes.
Soak the sliced eggplant in salted water for about an hour. Salt will remove bitterness from them, which will significantly improve their taste in the finished dish, so salt, do not regret it.
The tomatoes should be peeled and grated with medium-sized holes.
Chop the onion and bell pepper not coarsely, into cubes.
Chop the garlic well.
Getting started: fry the onions until golden brown in a saucepan with high sides.
Next, send the pepper, let it roast together for another 5 minutes.
Add chopped tomato, salt and pepper.
The frying is cooked over high heat, with constant stirring. The vegetables should be soft.
Remove the eggplants from the salted water in which they have soaked. Squeeze with your hands and send to the pan.
When the eggplants are soaked, the water underneath them turns black, this is normal.
Stir the contents of the saucepan and 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 spare eggplant oil, they absorb it very well.
When the caviar is ready, place it in sterile jars and roll it up. Then turn it upside down and wrap it up until cool.
After they have cooled down, they can be sent to storage in the pantry.
This recipe is so delicious that by the middle of winter there is not a single jar left!
This is a light and dietary snack and an excellent side dish for meat and fish dishes.
The classic eggplant caviar recipe
This is my mom's favorite recipe. I have never tasted caviar tastier than hers! Just lick your fingers!
Whoever gives it a try, everyone asks for a recipe. So take note, be sure to try it.
Ingredients
- Eggplant - 3 kg
- Onions - 1 kg
- Carrots - 500 gr
- Bulgarian pepper - 1 kg
- Sunflower oil for frying
- Black pepper
- Tomato paste - 2 tablespoons
- Sugar
Preparation
The blue ones need to be cut into large slices and soaked in salted water for an hour and a half.
Peel the bell peppers and cut into pieces.
After an hour and a half, when our eggplants have already significantly "acidified", we take them out and rinse them. Cut into small cubes.
Chop onions and carrots in a blender.
Saute vegetables except eggplant until golden brown. After that, we spread the eggplants to them. We put everything on fire together.
We wait until everything boils and season with seasonings and tomato paste.
We simmer for half an hour at a minimum, closing the lid.
While the caviar is boiling, there is time to sterilize the jars.
As soon as it's ready, put the snack in the jars. We seal, put "upside down" and under the blanket. When it cools down, we put it away for storage.
An appetizing piece is ready!
Eggplant caviar for the winter through a meat grinder
Highly delicious recipe eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.
Simply delicious!
Ingredients
- Eggplant - 1 kg
- Carrots - 0.2 kg
- Sweet pepper - 0.5 kg
- Tomatoes - 1 kg
- Onions - 0.5 kg
- Apples - 0.4 kg
- Parsley root - 50 gr
- Vegetable oil - 300 gr
- Salt (to taste)
- Sugar (to taste)
Preparation
Cut off the peel from the eggplant, cut into round slices.
Fry them in a pan until golden brown. If oil is strongly absorbed, then add. You cannot leave without oil - they will start to burn and this smell will then accompany the workpiece.
We spread the fried blue ones 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 pouring cold water immediately. Then the peel will be very easy to peel off.
Chop the Bulgarian pepper into strips.
Chop the onion, grate the carrots and parsley root.
Saute all vegetables except eggplant until golden brown.
Now let us pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous, very delicate.
Now we put this mass on the stove for half an hour, let it boil quietly at minimal heat. Don't forget to add salt and sugar.
While the caviar is cooking, wash the apples, peel and seed them and pass through a meat grinder.
A few minutes before cooking, add them to the main mass in a saucepan.
Here is such 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 for eggplant without frying. If you were looking for just one, then you should watch this video. Very tasty caviar turns out!
Eggplant caviar for the winter through a meat grinder with tomato paste
This is a recipe for spicy caviar, for those who like "hot". Such caviar goes well with grilled meat, kebabs, sausages. V general recipe in masculine style.
Ingredients
- Eggplant - 4.5 kg.
- Bulgarian pepper - 1.5 kg.
- Hot pepper - to taste
- Ground red pepper - 2 tablespoons
- Onions - 0.7 kg.
- Tomato paste - 500 gr.
- Parsley greens - 1 bunch
- Salt to taste
Preparation
We remove the peel from the blue ones, and take out the seeds from the bell pepper. 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.
Twist the eggplants through a meat grinder.
We do the same with pepper.
We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden brown.
Put our ground eggplant with pepper in the same pan, add tomato paste, chopped hot pepper and black pepper. Chop the parsley there.
Mix everything well, salt to taste.
Bring the mass to a boil and then pour into sterile jars. Turn over, wrap and allow to cool before storing.
Good, spicy sauce it turns out! One of my favorite recipes.
Eggplant caviar in a pan
The simplest and quick recipe from our piggy bank, with minimal set products and cooking time. Despite this, it is very tasty, and you can cook with it at least every day.
It is not necessary to roll it into jars, it can be served directly to the table, both hot and cold.
Ingredients
- Eggplant - 3 kg
- Onions - 1.2 kg
- Tomatoes - 1.2 kg
- Salt to taste
- Sunflower oil
Preparation
Wash the eggplants. Partially remove the peel. Cut into medium cubes.
Wash the tomatoes, peel and grate.
Cut the onion into thin half rings.
So, we prepare only three ingredients.
Pour 300 grams of oil into the pan. Little blue ones, without washing, go to fry.
Fry them over low heat and with the lid closed, stirring occasionally.
When they are golden, add onions and grated tomatoes to them.
We fry vegetables for another 15 minutes. Finally, add herbs and chopped garlic.
Our caviar is ready. You can roll it around the banks, this process has already been described more than once above. Well, you can just serve it to the table. Very tasty!
Eggplant caviar in pieces in a pan
This is also a fairly simple recipe. It is done in a frying pan. It is for those who love it when the eggplants in caviar are cut into pieces that do not lose their shape after cooking.
The taste is so intense, it's hard to resist such a snack!
Ingredients
- Eggplant - 2 kg.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tablespoons
- Bulgarian pepper - 3 pcs.
- Onions - 3 pcs.
- Sugar - 1 tablespoon
- Pepper
- Vegetable oil
Preparation
We cut the eggplants into small cubes like this.
After that, they must be poured with salt water and left for half an hour.
Three peeled tomatoes on a medium grater.
To get such a puree.
Cut the Bulgarian pepper into strips.
Chop the onion in half rings.
Fry it in a pan with the addition of oil until golden brown.
Squeeze the eggplants and place in the same pan, along with pepper and tomato.
Simmer vegetables over low heat for 40 minutes, stirring occasionally. It is necessary for all the liquid to evaporate.
Add spices and tomato paste at the end.
Fry for another 5 minutes and arrange in jars, roll up.
One of best recipes conservation. Intense taste and amazing aroma.
Eggplant and zucchini caviar for the winter
This is a recipe that combines eggplant with zucchini, which is very tasty in itself!
Although it is not the easiest one, you should definitely try it.
Ingredients per liter
- Eggplant - 2 pieces
- Tomatoes - 2 pieces
- Zucchini - 2 pieces
- Garlic - 5 cloves
- Onions - 1 pc.
- Parsley
Preparation
Eggplants must be cut in half, greased with oil, salt and put into the oven for 15 minutes at a temperature of 200 degrees.
Chop the onion and parsley and mix with each other. Salt.
Cut the peeled tomatoes into pieces and mix with herbs. Finely chop the garlic there.
Remove the eggplants from the oven.
Cut the zucchini into thin strips, and scoop out the eggplant pulp with a spoon. Remove the skin. And we mix these vegetables with the rest.
We simmer all vegetables for 20 minutes on low heat, after which we pack in jars. Yummy!
Odessa eggplant caviar
Let's try the same recipe for cold caviar in Odessa. 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. Not all the same for the winter to postpone, and it is necessary to eat vitamins while they are fresh.
The secret of this caviar is that only a knife can be used to chop the ingredients. Blenders, harvesters and graters aside, please. this is necessary condition to get a traditional, full-bodied taste.
Ingredients
- Eggplant - 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 cruciform cuts on the pulp, sprinkle with salt and oil.
We bake them in the oven for 30 minutes at a temperature of 200 degrees. baking time may vary depending on the oven.
Be careful not to burn the eggplant.
Then we take them out and take out the finished pulp with a spoon.
Grind it further with 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 small as possible.
Grind the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.
Finely chop the garlic and hot pepper.
Bow too.
Combine all ingredients in a bowl.
Chop the cilantro and add to the mass. Salt, pepper, add a little oil.
We insist in the refrigerator for two hours.
The caviar will infuse well during this time and the taste will become amazing.
Georgian eggplant caviar
In Georgia, eggplants are eaten almost more often than bread. So many national dishes cook with this vegetable.
And, of course, there is a special recipe for caviar. Georgian traditions... You will definitely like it!
Ingredients
- Eggplant - 2 kg
- Bulgarian pepper - 1 kg
- Carrots - 0.7 kg
- Tomatoes - 1.5 kg
- Capsicum hot peppers - 2 pieces
- Onions - 1 kg
- Ground black pepper
- Coriander
- Fenugreek
Preparation
Soak the eggplant cubes in salted water for 40 minutes.
Peel the tomatoes and chop.
Chop the onion into pieces of the same size.
We do the same with bell peppers.
Grind the bitter pepper more.
Pass the carrots through a medium grater.
Rinse the blue ones under running water.
We begin to fry them in a cast-iron cauldron.
Once they are tender, transfer them to a separate saucepan.
Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplant.
A line of carrots and again there.
Bulgarian pepper will also not escape this fate. 10 minutes frying and into a saucepan.
Stew the tomatoes for 10 minutes, without oil.
And send it to 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 this.
As soon as they cool down, go to their cellar or pantry.
Well, a very successful and tasty preparation for this recipe turns out. Not a single bank survives until the end of winter!
Eggplant caviar in a slow cooker
We will not ignore the preparation of caviar using the latest technology, namely in a multicooker. Watch this detailed recipe video!
Eggplant caviar without vinegar
And also let's try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their meals.
Ingredients
- Eggplant - 3.5 kg
- Bulgarian pepper - 2 kg
- Onions - 2 kg
- Tomatoes - 3.5 kg
- Refined oil - 1/3 l
- Salt - 2 tsp
- Ground black pepper - to taste
Preparation
Prepare vegetables, wash them.
We cut the onion and send it for frying in a frying pan with high sides.
Cut the bell peppers and eggplants without the skin into cubes.
Add them to the onions, salt and pepper.
Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the frying pan for the company.
All together for about an hour should be slowly stewed on the stove under a closed lid, with stirring.
Distribute the finished yummy in jars. Turn them over as shown and wrap them up.
Black caviar ... Red caviar ... Overseas caviar - eggplant!
This phrase is probably familiar to everyone. Pronounced by the clerk of the Ambassadorial order Theophanes - became business card"Soviet" table. Many people think so.
Actually, why eggplant caviar, and not, for example, stew or sauté? Yes, and overseas. Apparently, given that eggplant comes from India or Southeast Asia, where it still grows wild, the term "overseas" is not so surprising.
Despite the fact that eggplant was domesticated more than 15 centuries ago, it came to Russia much later - even later than the events reflected in the comedy film "Ivan Vasilyevich ...". So, at the time of Ivan the Terrible, caviar was quite an overseas curiosity. The Russian word "eggplant" most likely came from Asia Minor - from the Turkish patlıcan (patljan). Although, an amazing fact, we often say "blue" than eggplant. Especially in the southern regions. But why caviar, I still do not understand. Most likely, this is due to the presence in the dish of large pieces that resemble caviar. Anyway. For example, delicious in any form or in pieces.
