Caviar from blue for the winter through a meat grinder. USSR recipes. eggplant caviar

I can say that I am a longtime eggplant fan. Even in times of shortage, we tried to bring them from the south and cook different delicious dishes. But who would have thought that people would come up with so many dishes from them!

In addition to the original taste, this wonderful vegetable is also useful. After all, it contains a large amount of potassium, antioxidants, fiber and vitamin B. And there are very few calories. So feel free to cook various delicacies from the blue ones (so lovingly nicknamed by the people) and do it.

Caviar, perhaps, takes the honorable first place in the popularity of dishes from this vegetable. Yes, and there are a lot of recipes, but today I want to offer you 9 delicious recipes eggplant caviar, so that you find the most suitable one for yourself.

I also recommend cooking delicious caviar from zucchini, and you can find recipes from the wonderful hostess Alina at this link: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html

Love spicy? Then pay attention to this recipe, but you can adjust the spiciness with the amount of hot pepper. For example, I like it spicier, so I put chili pepper in caviar with seeds and a little more than in the recipe. Spread such an appetizer on bread, and serve as a cold dish, and how delicious it is with potatoes! Don't be lazy, get ready.

Ingredients:

eggplant - 1 kg
onion- 400 gr.
tomatoes - 300 gr.
garlic - 4-5 cloves
hot peppers- 0.5 - 1 pc.
salt - 1 tsp
sugar - 2 tsp
ground coriander - 1/2 tsp
vinegar 9% - 2 tsp
vegetable oil - 100 ml.

I prefer caviar recipes in which each vegetable is separately fried. So let's do it, just cut them first.

Remove the skin from the eggplant. This is optional. I admit, I often cook with the skin on. And cut the vegetable into cubes.

Since we cut the vegetables into our preparation into slices, it is advisable to remove the peel from the tomato. To do this, we make an incision on top of the tomatoes crosswise, scald them with boiling water. And then throw the tomatoes into cold water. The peel after such SPA procedures is removed very easily. After that, cut the tomatoes into small pieces.

If you prefer to chop vegetables in a blender for caviar, then it is not necessary to remove the skin from tomatoes.

Grind onion, garlic and hot pepper. Since I am a lover of spicy dishes, I ventured to put 2 peppers, and even seeds.

Optionally, if you are afraid of a too spicy dish, remove the seeds from the chili pepper.

To give the caviar a special delicate taste, let's fry the vegetables. Pour vegetable oil into a frying pan and lightly fry the garlic (just a couple of minutes). Add the onion there and bring it to a transparent color.

We still put the eggplant in the pan, stir all the vegetables and fry over low heat until soft (15 minutes).

Well, now it's the turn of tomatoes and hot peppers. The smell is awesome though!

Add salt, sugar and coriander. We simmer all this beauty for 20-30 minutes over low heat.

After half an hour, the vegetables will acquire a beautiful golden color, sweat.

And a couple of minutes before the end of cooking, add vinegar. Let the whole mass boil, and you can put it in pre-sterilized jars. After that, we close the jars with boiled lids, turn them upside down, cover with something warm and leave to cool completely.

A simple recipe for eggplant caviar in a blender

This recipe is a bit different from the first one, thanks to carrots and sweet peppers. And after cooking, we grind all the vegetables with a blender. We get a delicious caviar of a delicate texture.

Ingredients:

eggplant - 1 kg
tomatoes - 500 gr.
carrots - 300 gr.
onion - 3 pcs.
bell pepper - 3 pcs.
garlic - 2 heads
salt - 1 tbsp. l.
pepper to taste
vegetable oil - 100 ml

You will need to prepare the jars in advance - wash them with soda and sterilize along with the lids.

I also remove the skin from eggplant in this recipe. We cut them into cubes. We clean the carrots and onions and also cut into cubes. Put onions in a pan with vegetable oil, and then carrots. Lightly fry, or rather stew for 5-7 minutes.

Add eggplant to these vegetables, mix and simmer for another 10 minutes.

During this time, prepare the filling of tomatoes, feathers and garlic. Grind everything with a blender, this is the most convenient way.

If you prefer to chop vegetables the old-fashioned way with a meat grinder - why not?

In tomatoes, the skin can not be removed, it will be safely crushed. Sweet peppers only need to be freed from seeds, cut into arbitrary pieces and also sent to a blender.

For spiciness, of course, add garlic. We will also clean it and grind it in a blender.

We mix all the crushed ingredients, we get a semi-liquid porridge. We pour it into the pan on the vegetables.

Stir all this gurgling mass, then salt and pepper.

If the tomatoes are not very juicy and the mass is thick, you can add a little boiled water.

Cover the vegetables with a lid and simmer for about 40 minutes over low heat. Do not forget to stir occasionally so that the bottom does not burn.

I also prefer to put a little less salt than in the recipe first, and then add to taste.

But that is not all. We want a homogeneous mass. Therefore, let the vegetables cool down a bit, and then grind the already prepared caviar again in a blender.

In principle, caviar is ready for consumption. But if you are preparing it for the winter, then bring the whole mass to a boil and put it in prepared jars.

It remains to tighten the metal caps and wait for winter (although I confess that it does not always remain before winter).

Awesome caviar with baked eggplant in Odessa

In this recipe, eggplants are baked until tender in the oven. It is this method of preparation that gives caviar a special taste. If you want to prepare blue ones (as the eggplants are called in this video) according to this recipe for the winter, then place the finished workpiece in sterilized jars or boil the jars together with the workpiece for 10 minutes and close with metal lids.

Preparation of eggplant caviar with tomatoes without sterilization

Eggplant goes well with many vegetables - with tomatoes, carrots, onions. Each of them plays a special note in this choir. Tomatoes give the finished dish juiciness and sourness, while carrots give tenderness and a sweetish taste, and onions give spiciness. This recipe contains all these vegetables, which means that a bouquet of flavors is guaranteed.

Ingredients:

eggplant - 3 kg.
tomatoes - 2 kg.
carrots - 1 kg.
bell pepper - 1 kg.
onions - 1 kg.
garlic - 2 heads
salt - 2-3 tbsp. l.
sugar - 1 tbsp. l.
vinegar 9% - 100 ml.
water - 250 ml.
pepper to taste
vegetable oil - 300 ml.

As you can see, the caviar will be rich in taste.

Let's start with carrots. We will rub it on a grater for Korean carrots, and if there is none, then on a coarse grater. And immediately we will fry in a pan, after pouring vegetable oil on it.

Now we need to remove the skin from the tomatoes. This is a simple matter - pour boiling water over them and leave for 10 minutes. After that, the skin is removed very easily. We cut the tomatoes into cubes.

As a rule, tomatoes release juice during slicing, so we squeeze the tomatoes a little, and pour the juice into the pan with vegetables.

Fry the tomatoes in vegetable oil in a separate pan for 5 minutes and add to the carrots.

Onion cut into half rings. If you like it smaller, cut into cubes, a matter of taste. And after that, we also throw the onion into the pan to the carrots. The aroma is already in the kitchen!

Remove the skin from the eggplant and cut the flesh into small cubes. They are also fried separately in vegetable oil in a pan for 5 minutes and sent to the vegetables.

Cut the bell pepper and put it in the main pan with raw vegetables. After that, add salt and sugar, mix. Pepper put to taste, but you can do without it, it will be so tasty.

And now the last step is to pour in 250 ml of cold water.

Bring the caviar to a boil, reduce the heat, cover with a lid and simmer until tender (about 30-40 minutes), stirring occasionally. Readiness is determined by the softness of vegetables. And, of course, we taste it, it may be necessary to salt it.

It remains to decompose into sterilized jars, close the lids and turn over.

Appetizer of eggplant and zucchini - cooking caviar through a meat grinder

Judging by the number of recipes, some of the most popular vegetables are zucchini and eggplant. They go well together, with the original taste of the blue ones even more pronounced in combination with neutral zucchini. In one of the past notes, I posted a very tasty recipe, and now I will introduce you to another wonderful recipe.

Ingredients:

eggplant - 1.5 kg.
zucchini - 1 kg.
tomatoes - 600-700 gr.
bell pepper - 5 pcs.
hot pepper - 2 pcs.
garlic - 3 heads
salt - 2-3 tbsp. l.
sugar - 3 tbsp. l.
vinegar 9% - 20 ml.
vegetable oil - 250 ml.

In many recipes vegetable caviar or adjika, I used a blender, because it is much easier and faster with it. But still, I came to the conclusion that the blender grinds too finely, almost into porridge. And sometimes you want to feel small pieces of vegetables on your tongue in order to feel the taste of each. And here the meat grinder comes in handy, and if it is electric, then it generally turns out even faster than using a blender. Therefore, in this recipe we use a meat grinder.

Sterilize jars and lids. We prepare vegetables.

If you are afraid that the eggplant will be bitter, then cut them into pieces, salt well and pour for 20 minutes cold water. After that, the water must be drained and the pieces washed. Remove the skin from the zucchini and cut into random pieces. Remove seeds from sweet peppers and cut lengthwise into several pieces.

Tomatoes and hot peppers are also cut randomly. And peel the garlic.

We pass all the ingredients through a meat grinder and put the mass into a deep pan. Add vegetable oil, salt and sugar. Stir and bring the mixture to a boil.

Simmer over low heat for about an hour. The mass is quite thick, so I don’t advise you to go far, and in order not to burn, you need to stir occasionally.

We lay out the hot snack in sterilized jars and roll up the lids. Banks are turned over, covered with a warm blanket.

Video on how to quickly and tasty cook blue caviar with tomato paste

Eggplant goes great with tomatoes. But if you do not have tomatoes, I advise you to add to the caviar tomato paste. It will enrich the taste of the dish, make it sweeter, and it will take less time to cook.

Ingredients:

eggplant - 2 kg.
bell pepper - 3 pcs.
tomatoes - 2 pcs.
onion - 3 pcs.
salt - to taste
sugar - 1 tbsp. l.
tomato paste - 2 tbsp. l.
pepper to taste
vegetable oil for frying

The most delicious eggplant caviar with mayonnaise - cook step by step

There are many different options for preparing eggplant caviar, but the housewives came up with the idea of adding mayonnaise to it. It gives tenderness to the finished dish. At the same time, such an appetizer is prepared quite simply, and the composition of the ingredients is available to everyone. You just need to roll up your sleeves, but how nice it is to hear the praise of friends or family.

Ingredients:

eggplant - 3 kg.
onions - 1 kg.
mayonnaise - 400 gr.
salt - 50 gr.
sugar - 100 gr.
vegetable oil - 300 gr.
vinegar - 1 tbsp. l.

This recipe couldn't be easier to make.

Peel the onion and cut into rings. We send it to the pan and fry in vegetable oil.

Eggplant, if bitter, pre-soak in salt water. But in Lately I skip this step because I buy vegetables in the store and they are not bitter at all. So let's get started right away. Eggplant cut into cubes or half rings and also fry. Vegetables can be combined and stewed for about 10 minutes together.

You can add your favorite spices for flavor to taste. In this recipe, I use my favorite Georgian mix of various spices. The result is a unique fragrance.

Now it's the turn to add salt, sugar and mayonnaise. Stir, cover the pan with a lid and simmer over low heat for another 20-30 minutes. 5 minutes before the end of cooking, add vinegar.

Can ready meal leave in pieces, then it looks more like a salad. And you can chop with a blender, and then you will definitely get caviar.

We lay out the caviar in clean jars. Since we have mayonnaise in the recipe, I prefer to sterilize jars with blanks in a saucepan, it’s more reliable. I sterilize half-liter jars in boiling water for 10-15 minutes.

We roll it up securely with metal lids and then this yummy can be stored without a refrigerator.

Cooking blue caviar in a slow cooker without vinegar

The multicooker has firmly established itself in our kitchen. And those who bought it immediately appreciated the benefits: less hassle - more free time, less fat and oil - healthier for the body. Let's prepare our wonderful snack for the winter with the help of this kitchen appliance.

Ingredients:

eggplant - 1 kg.
carrots - 2 pcs.
bell pepper - 3 pcs.
tomatoes - 5 pcs.
garlic - 5 cloves
onion - 2 pcs.
salt - 1 tbsp. l.
sugar - 0.5 tbsp. l.
vegetable oil - 3 tbsp. l.

I will say right away that we will chop the vegetables in this recipe with a blender. And this means that they can be cut arbitrarily, without trying to cut out beautiful cubes. Cut eggplant, tomatoes, Bell pepper, onion and garlic. We rub the carrots on a coarse grater, so it will cook faster.

Pour vegetable oil into the bottom of the multicooker, put chopped onion and garlic there. We put the slow cooker on the “Frying” mode and fry the onion and garlic until soft, this is about 5 minutes.

Sprinkle grated carrots on top.

A next layer go sweet pepper. Stir the vegetables, cover the slow cooker with a lid and simmer for 5 minutes.

Now you can add tomatoes, they will make our dish much juicier. Mix everything again and cook for another 5 minutes.

We still have eggplants, we throw them into the multicooker bowl. At this stage, you can salt and sweeten.

Now set the multicooker to the "Baking" mode and set the timer for 30 minutes.

Vegetable stew became soft and fragrant. Now we grind all the vegetables with a blender.

If you do not like such vegetable puree, you can leave the workpiece in pieces, or chop not to a puree state, but only a little. It's up to you.

And it remains for us to decompose the blank into sterilized jars and tighten the lids.

Since this recipe does not contain vinegar, I also sterilize the workpiece in jars in boiling water to be safe. For a half-liter jar, it takes 7-10 minutes to boil.

The best recipe for baked eggplant with mushrooms

Eggplants themselves have a unique taste and give any dish a special original taste. But when I saw a video with a recipe for caviar with mushrooms (champignons), I immediately had a desire to cook such a chic dish myself. I will definitely do it, but for now let's see how this wonderful chef does it.

If you have read this long article to the end, then I tried not in vain. I will be very happy if you cook something from today's recipes for the winter. I hasten to assure you that you will not regret it and will be able to pamper your family and friends with "overseas" eggplant caviar.

But autumn preparations continue, it's too early to relax. Therefore, we will continue my favorite topic further. See you!

Eggplant caviar - 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 tender, natural, fragrant caviar in winter, the taste of which is delicious!

Eggplant caviar for the winter - a basic recipe

Grocery list:

onion - 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:

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

With mayonnaise and tomato paste

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

You will need:

carrot - 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:

Peel the zucchini, wash and cut into medium cubes.
We load them into a frying pan and fry in oil until soft.
We scroll the contents of the pan in a meat grinder.
Process onions and carrots, peeling and washing, and sauté in the same bowl.
Sprinkle them with salt and black pepper.
We combine the cooked products in one bowl, pour the tomato paste, add the mayonnaise.
Stew the mass in its own juice for 15 minutes.

Eggplant caviar "lick your fingers" for the winter

Main ingredients of the recipe:

fresh parsley - 40 gr;
sugar - 15 gr;
fresh eggplant - 3 kg;
sweet pepper - 0.3 kg;
salt to taste;
onion - 0.3 kg;
tomato paste - 80 gr;
black pepper to taste;
sunflower oil - 100 ml;
garlic cloves - 40 gr.

Step-by-step instruction:

Washed eggplants are cut lengthwise into two parts and laid out on a baking sheet, greased with oil.
We heat the oven to 200 degrees and bake for half an hour.
Cool and cut into cubes.
Finely chop the onion, peel the bell pepper from seeds and partitions and chop with a knife.
Pass the onion first for 3 minutes, pour the pepper to it and fry for another 8 minutes.
Add tomato paste and simmer vegetables for another 5 minutes, pour eggplant cubes.
After 7 minutes, pour chopped greens, salt, spices, sugar, taste the food.
Simmer another 5 minutes.
We lay the finished caviar in sterilized jars, close the lids, cool.

Cooking, as in a store, according to GOST

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

What to take:

sweet 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;
onion - 1 kg;
salt - 45 gr.

Action algorithm:

An hour before cooking, soak the diced eggplants in salted water. For this we need 75 grams of salt. This is done so that there is no bitter taste in the caviar.
At this time, we clean all the vegetables from the peel, seeds, partitions.
We chop the onions, peppers and tomatoes into small cubes, we pass the carrots through the grater.
We take out the eggplants from the water, wash them.
Pour oil into the cauldron. Fry eggplant cubes in it first, then onions, carrots and tomatoes.
We load the prepared vegetables into one pan, pour pepper, sugar, salt on top and simmer for 40 minutes.
From time to time, stir the caviar with a spoon so that it does not burn.
We grind the cooked mass with a mixer and either preserve the caviar or serve it in a separate bowl to the table.

Zucchini-eggplant caviar

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

We will need:

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

Cooking caviar step by step:

Pass the onion half rings in a frying pan with oil until soft.
Cut the washed and peeled eggplant into cubes and pour over the onion.
Do the same with zucchini.
Next, add the grated carrots, add a pinch of salt and cook for 45 minutes on low heat. Stir the vegetable mixture from time to time.
Finely chop the garlic and crumble into the pan, put the tomato paste, mix and simmer for 15 minutes.
It remains to pour parsley, coriander, pepper and salt.
The resulting caviar can already be laid out on plates and served.
If you want a perfectly soft and tender snack, then chop soft vegetables in a blender.
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:

garlic cloves;
eggplant - 1 kg;
sunflower oil - 80 ml;
greenery;
bell pepper - 500 gr;
tomatoes - 300 gr;
sugar with salt to taste;
onion - 0.25 kg;
2 pinches of black pepper.

How to prepare eggplant caviar in a slow cooker:

We clean the washed eggplant fruits from the skin and remove the hat with a knife. We cut the pulp first into strips, and then into cubes.
We spread them in a deep bowl with water, pour 15 grams of salt, leave for 30 minutes.
In the meantime, we rid the rest of the vegetables from the skins, seeds. We cut the red sweet pepper into small pieces, like the onion, and draw the roots of the carrot through a grater.
Dip the washed tomatoes in boiling water for half a minute, remove the thin skin and grind in a blender.
In a multicooker bowl, fry the onions, carrots and bell peppers, adding them one by one.
After 15 minutes, we wash the eggplants from salt water, load them with vegetables in a slow cooker.

Recipe Ingredients:

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

Cooking step by step:

We wash all the vegetables, remove the tails.
We bake halves of peppers and eggplants in the oven for half an hour. Don't forget to pierce the vegetables with a fork.
Remove the thin skin from the tomato.
Finely chop the peeled onion and garlic with a knife.
Remove the seeds from the baked eggplant and pepper.
Grind pepper, tomato and eggplant to a smooth puree in a blender.
Pour the mixture into a cauldron and simmer for half an hour.
When the dish is cooked, pour garlic, ground pepper, onion, herbs, salt into it.
It remains to pour the caviar into jars and put in a cold place.

Eggplant with beans

We will 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 gr;
carrots - 5 pcs.;
a head of garlic;
onion - 5 pcs.

Action algorithm:

From yesterday, leave the beans to soak in water overnight.
Cook it in a saucepan until soft.
We clean all the vegetables. Cut the eggplant into cubes, finely chop the carrots, and cut the onion and pepper into cubes.
Pass the onions first, then the carrots and peppers, the last ones are the eggplants. It takes 20 minutes to roast.
pouring tomato juice in a saucepan, load the sautéed vegetables.
Press the garlic cloves in a press and add to the pot.
Cook all ingredients for half an hour.
We sterilize the jars and lay out the caviar on them. You can leave some snacks fresh and serve. Bon appetit!

Eggplant caviar is one of the most delicious and healthy snacks. Food lovers adore it for its unique taste and aroma; nutritionists respect eggplant caviar for its low calorie content and high content of potassium and fiber, which stimulates intestinal motility.

The use of eggplant helps to reduce cholesterol levels in the blood, normalize water-salt and lipid metabolism in the body and improve the functioning of the heart muscle.

Eggplant caviar - general principles and methods of preparation

The proportions of vegetables for cooking eggplant caviar are taken arbitrary, to taste. When choosing them, it should be remembered that with the help of onions, peppers and carrots, caviar can be made sweeter; tomatoes give it acidity. When preparing eggplant caviar, their weight should not be less than the weight of all other products. That is, for 1 kg of eggplant for caviar, no more than 1 kg of other vegetables should be taken.

Eggplant caviar - food preparation

The caviar we are talking about today is prepared mainly from:

- eggplant;
- carrots;
- bow;
- tomatoes;
- garlic;
- sweet pepper;
- sunflower oil;
- salt.

Herbs and other spices are added to taste.

Before using all vegetables for cooking caviar, they must be washed and chopped as prescribed by the recipe. Usually, for eggplant caviar, vegetables are cut into cubes. Of course, you can use such achievements of progress as a meat grinder or a blender for its preparation, but experts say that then the taste of caviar turns out to be completely different.

When preparing products, it is important to choose good eggplant- they should be mature, dark, and have a shiny skin.

Eggplant caviar - best recipes

Recipe 1: Eggplant caviar for canning

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greenery and a new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and amazing smell.

Ingredients:

10 medium sized eggplants;
5 carrots;
5 bulbs;
5 sweet bell peppers;
1 kg of tomatoes;
vegetable oil;
salt and spices to taste.

Cooking method:

1. Cut the eggplants into cubes and, sprinkling them with plenty of salt, leave to stand for at least half an hour so that bitterness comes out with the juice.

2. Rinse the eggplants under running water.

3. Then cut the onions, peppers, tomatoes into cubes, grate the carrots.

4. Heating vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and eggplants and simmer all the vegetables for about half an hour with constant stirring. At the end of the stew, season the caviar with salt and black pepper.

We lay out the finished eggplant caviar in jars, sterilize for about half an hour and roll it up.

Recipe 2: Eggplant caviar from oven-baked eggplants

This caviar is excellent in taste and a very healthy dish. Its recipe is not complicated, and you can use this dish both hot and cold.

Ingredients:

1.2 kg of eggplant;
3 large tomatoes;
3 large bell peppers;
2 cloves of garlic;
2 tsp vinegar;
salt to taste;
unrefined sunflower oil.

Cooking method:

1. Bake the washed eggplants in the oven on a baking sheet (before that, we pierce with a knife in several places so that they do not burst). To prevent the vegetables from burning during baking, they should be turned over periodically. To make sure that the eggplants are ready, they need to be pierced with a knife, which enters freely into the finished eggplant. We bake bell peppers together with eggplants, however, they should be taken out of the oven earlier, after 15 minutes. Put the finished eggplants to cool in a bowl, and the peppers in plastic bag to make it easier to remove the skin.

2. We peel the tomatoes from the skin (you can simply cut it with a sharp knife), carefully remove the skin from the eggplants and cut them into cubes.

3. Having peeled the bell peppers from the skin and seeds, we also cut them into cubes.

4. After mixing all the prepared ingredients in a bowl, salt them, add vinegar with chopped garlic and sunflower oil (about 6 tablespoons). If the tomatoes are sour, then you need to take less vinegar, 0.5 tsp is enough, and in this case you can add the same amount of sugar.

5. Having prepared caviar, put it in the refrigerator for two to three hours to infuse.

Recipe 3: Eggplant caviar with mushrooms

Even the most fastidious gourmets will appreciate this dish, as the combination of eggplant with mushrooms gives a very special taste. Caviar is good both cold and hot.

Ingredients:

3 large eggplants;
5 medium tomatoes;
2 carrots;
10 large champignons;
1 large sweet pepper;
10 cloves of garlic;
to taste herbs, spices and salt;
sunflower oil.

Cooking method:

1. Cut the eggplant in half lengthwise, cut the pepper into 4 parts, then, laying the eggplant and pepper on a baking sheet, greased with sunflower oil, put 5 cloves of garlic on top.

2. Bake the prepared vegetables in the oven for about 25 minutes.

3. At this time, cut the onion into cubes, rub the carrots on a coarse grater and fry them on sunflower oil.

4. In a saucepan, bring water to a boil and, alternately placing tomatoes in it, hold them for about 2 minutes, so that you can easily remove the skin from them later.

5. After peeling the tomatoes, chop them into small cubes and add to the fried onions and carrots.

6. Cut the mushrooms into cubes and fry them separately in sunflower oil.

7. We take out the baked eggplant, garlic and peppers from the oven and let them cool.

8. Put the onions, carrots, tomatoes and mushrooms that we fried into the pan, put it on low heat and simmer for 5-7 minutes, stirring from time to time to avoid burning vegetables.

9. Peel the peppers and eggplants from the skin and cut the pulp into cubes, chop the garlic and add everything to the vegetables that are stewed in the pan.

10. After mixing the contents of the pan, salt and continue to simmer for about 20 minutes, not forgetting to stir.

11. Add spices, herbs and a couple of tablespoons of sugar to the caviar, mix again and simmer for about 2-3 minutes, after which it is ready.

So that the eggplants do not taste bitter, they should be cut into cubes and salted, left for about half an hour, so that the liquid stands out, which should be drained. You should know that eggplant seeds are a source of bitterness. Therefore, young eggplants, in which there are no seeds, do not taste bitter, they can be cooked immediately.

All ingredients for eggplant caviar should be local and seasonal (only in this case they will have that rich aroma that will help create a truly delicious dish).

During the preparation of products for the preparation of eggplant caviar, eggplants should not be finely chopped so that their taste is not lost in the finished caviar and does not deprive it of its unique taste.

This caviar can be cooked even with a small amount of oil, since all vegetables give up their juice, which is enough to stew them. This will be appreciated by those for whom the issue of caloric content of food is important. It is clear that from stewed vegetables more "light" caviar is obtained. But from vegetables fried in in large numbers oil, a product with a richer taste and smell is obtained.

Experienced chefs say that if eggplants for caviar are fried on a grill or smoked directly on gas on a burner, eggplant caviar will acquire a completely unique taste and aroma.

Good afternoon friends!

Eggplant caviar for the winter, as well as, simple and amazing delicious preparation. The pulp of these fruits is very tender, with a specific smell; when raw, they smell like mushrooms. Low calorie content, increases dietary value.

An excellent combination with all vegetables, gives scope for 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 according to the best recipes you can cook from eggplant.

The most delicious eggplant caviar in pieces for the winter - you will lick your fingers

Homemade 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, the 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 piece of black bread will give you a real pleasure. Very satisfying and tasty, just lick your fingers.

Ingredients:

eggplant - 2 kg
tomatoes - 800 gr.
onion - 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.

Cooking:

For harvesting caviar for the winter, we take only ripe and intact vegetables. Eggplants with a glossy surface and elastic pulp, fleshy tomatoes, lettuce onions are slightly bitter. We will cook in pieces, so we cut all the ingredients into larger pieces.

Wash the eggplant, cut off the stalk, peel and cut lengthwise into 4 parts, and then across into medium slices. Put in a bowl, add salt and leave for 20 minutes. During this time, juice will stand out, which is then squeezed out with good effort. Eggplants are freed from bitterness, and in such a pressed form they will absorb less oil during frying.

We free fresh tomatoes from the skin. To do this, we cut it crosswise, lower it into boiling water. Hold for a few seconds and immediately transfer to a bowl of cold water, thereby stopping the process of cooking the tomato. The skin is easily removed.

We remove the place of attachment of the stalks to the fruit, cut into medium pieces.

Onion cut into medium cubes.

Cut hot red pepper into thin rings. Pepper seeds give all the spice to the dish, so it's up to you to leave them or remove them.

Pour oil into a deep frying pan and heat it up. Put the onion, fry until golden brown.

Add eggplant to the onion, fry everything together over medium heat. Then reduce the heat and simmer for 8-10 minutes, stirring occasionally.

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 hot peppers and garlic are already present here. We mix the entire vegetable mass, and boil until tender, with a slight boil with an open lid.

When the vegetables are almost ready, add the young garlic, passed through the press. We also put sugar and vinegar, mix everything, simmer until fully cooked.

We try. What a magical smell and the vegetables are so tasty and appetizing! And when the caviar is infused, it will cool down, even more fragrant.

We lay out the hot mixture in hot sterilized jars, under the very lid, leaving no room for air. Close tightly with boiled lids. We cool.

To store caviar at home, you can use a cool loggia or send it to a shelf in the cellar.

Recipe for eggplant caviar with tomato paste like in a store

In the USSR, eggplant caviar was sold in the store. When it comes to her, it is the one that is remembered, the famous, fragrant and tasty, 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, like in a store. And for lovers of spicy and spicy, I have a recipe with mayonnaise and garlic.

Ingredients:

eggplant - 2 750 gr.
onion - 600 gr.
salad pepper - 400 gr.
tomatoes - 650 gr.
tomato paste - 240 gr.
sunflower oil - 500 ml
onion - 120 gr.
salt - 15 gr.
sugar - 70 gr.
black peppercorns - 5 peas
allspice black pepper - 5 peas

Cooking:

Wash eggplant under running water. Cut off the stem and sepals. Peel off the skin, cut into small cubes 2 x 2 cm. Blanch in boiling water for 10 minutes to remove bitterness. Cool under running water and squeeze hard.
Onion mode thin slices 4 mm thick.
In a frying pan, in hot oil, fry the onion until golden brown, and the eggplant until softened.
Ripe tomatoes are peeled and the place of attachment of the stalks to the fruit is removed.
Chop dill, parsley, celery into pieces up to 1 cm.
Lettuce sweet pepper cleared of seeds, cut. Also blanch for 3 minutes to soften.
We chop the blanched peppers and tomatoes with a knife on a kitchen board.
Grind 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. We bring water to a boil and sterilize, jars with a capacity of 0.5 l - 60 minutes, with a capacity of 1.0 l - 90 minutes.
We roll up with scalded lids for the winter, store in the cellar.

Vegetable caviar from eggplant in a slow cooker without sterilization

A quick and easy recipe, we spend a minimum of time. The most important thing is to prepare and cut the vegetables. Lay 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 easy recipe. It turns out delicious, eaten quickly!

Ingredients:

eggplant - 1 kg
tomatoes - 1.5 kg
onion - 500 gr.
bell pepper - 250 gr.
garlic - 2 heads
paprika - 2 tbsp. l.
hot hot pepper - 1 pod
sunflower oil - 150 ml
vinegar - 60 ml.
salt - 1 tbsp. l. with a slide
sugar - 60-70 gr.

Cooking:

Pass all vegetables through a meat grinder, put in a large basin. Pre-peel the tomatoes, remove the seeds from the bell peppers. Mix everything well, add salt, sugar, butter and cook until tender, about 1 hour.

Garlic and hot bitter pepper are also crushed 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 component in the preparation of vegetable dishes. Paprika greatly enhances the taste of the dish.

Boil for another 5 minutes.

We try. Fragrant caviar, with a rich smell of garlic, moderately spicy. Delicious, very tasty!

We lay out the hot mass in prepared jars, roll up. We store in a cool place.

Caviar for the winter from baked eggplant and vegetables in the oven

According to this recipe, baked eggplants acquire a unique taste, and this is precisely the value of this caviar.

Ingredients:

eggplant - 2 kg
tomatoes - 800 gr.
onion - 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.

Cooking:

Eggplant caviar will be much tastier if it is cooked from baked fruits.

Eggplants, tomatoes, peppers wash and lay out on a wire rack. We pre-pierce the blue ones with a knife over the entire surface, since they tend to explode when strongly heated.
We send vegetables to a preheated maximum temperature oven 250-280 degrees, and bake until fully cooked, about 40 minutes.
Well-baked and charred vegetables are removed and cleaned.
Cut the eggplant lengthwise and scoop out the pulp with a spoon.
We clean the hot pepper from the skin, remove the stalks with testicles.
Remove the skin from the tomato.
Put all the pulp on a cutting board, add salt and finely chop with a knife.
Cut the onion into small cubes and fry in a pan in hot vegetable oil until soft. If you want a little bitterness in caviar, add finely chopped bitter pepper.
Crush the garlic cloves with the flat side of a knife and finely chop.
To the fried onion, add the baked chopped vegetable mass, salt, garlic, ground allspice. 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 l - 20 minutes.
Roll up, turn over, wrap with a blanket, leave for a day, until completely cooled.

Just look how delicious and nutritious this dish is! 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 passed through a meat grinder, 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 tomatoes. 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 hot pepper optional.

Ingredients:

eggplant - 8 pcs.
tomatoes - 4 pcs.
onion - 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

Cooking:

Soak eggplant in water for 15 minutes, then wash under running water. Cut off the stem and sepals. Peel, cut into small cubes 2 x 2 cm. Put in a bowl, sprinkle with salt and leave for 15 minutes, then squeeze hard.
Carrots and white roots (parsnip - 50%, parsley - 25%, celery - 25%) are cut into thin slices, and then into strips, for roasting.
Cut the onion into 4 mm thick plastics.
In a frying pan, in hot oil, fry the root vegetables and onions until golden brown and soft.
Add eggplant, fry until softened.
Tomatoes are sweet and fleshy, we clean them from the stalks and wash them thoroughly. Cut, boil in a saucepan until softened and wipe through a colander to remove the skin and seeds. Pour the tomato mass into the pan and boil down to half the original volume.
We remove the stalks with testicles from the bell pepper, cut into cubes 2 x 2 cm.
Squeeze the garlic through a press.
We send all the prepared components to the pan with onions and eggplant. 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, jars with a capacity of 1.0 l - 40 minutes.

Based on this recipe, you can cook another very delicious option. Raw Ukrainian-style caviar with tomatoes and garlic. We will prepare 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!

Peeled onion and bell pepper, freed from seeds, cut into cubes.

to the bow and bell pepper add peeled carrots, grated on a coarse grater.

Pour half into the pan vegetable oil, lay out the squeezed eggplant. Saute eggplant over medium heat, stirring occasionally, until soft (about 10 minutes).

Put the eggplant in a saucepan, pour the remaining oil into the pan and put onions, peppers and carrots. Saute vegetables over medium heat until soft (5-6 minutes), stirring occasionally.

Add diced to skillet fresh tomatoes, mix everything, fry everything together for 5-6 minutes, stirring occasionally.

Put the vegetables from the pan into the pan to the eggplant, mix.

Mix everything and simmer eggplant caviar for 15 minutes over low heat, stirring occasionally. At the end of the stew, add chopped garlic and pour in the vinegar. Mix everything and simmer for another 5 minutes.

Further, the caviar can be left in this form, or you can puree it with an immersion blender. We love to leave vegetable bits. Arrange the caviar in sterilized jars.

Screw the jars with sterilized lids, turn over and place under the "fur coat" until completely cooled.

Enjoy your meal!