Eggplant caviar - the best recipes. How to properly and tasty cook eggplant caviar
Eggplant caviar for the winter is a real hit among preparations. It is prepared simply, from available ingredients, it is both a wonderful appetizer and side dish, and there is no shame in serving it to guests - they will be pleased and ask for more. What kind of eggplant caviar is there for the winter? Both sweet and spicy, and with the addition of various vegetables, fruits and berries, in the form of small chopped pieces or completely in the form of a mush, from baked, fried, stewed, boiled eggplants and vegetables. In short, there are so many recipes for eggplant caviar that it’s simply impossible to resist preparing at least a few jars to try. So there is no need to deny yourself such pleasure, and therefore before you, our dear housewives, experienced and beginners, is eggplant caviar for the winter. More precisely, recipes for its preparation. Don’t waste time, choose any one that suits your taste.
Recipes with photos of eggplant preparations
Eggplant caviar “Mom’s Favorite”
Ingredients:
5 kg eggplants,
3 liters of pureed overripe tomatoes,
2 hot peppers,
2-3 large heads of garlic,
2 bunches of parsley and dill,
1 tsp. 70% vinegar.
Preparation:
Wash the eggplants, cut into thin slices, add salt and leave for 2 hours to remove the bitterness. Then squeeze, rinse off the salt and pass through a meat grinder. Add 3 liters of pureed tomatoes to them and cook everything together for 20 minutes. Then add to this aromatic mass finely chopped hot pepper, divided into slices and peeled garlic, passed through a meat grinder or press, chopped herbs and cook for 10 minutes. About 3 minutes before the end, add vinegar to the caviar, just do it carefully, let it boil and pour the hot caviar into sterilized jars, wrap it warmly and leave to cool. Then send it to the cellar for storage.
Why do you think eggplants are affectionately called “blue” eggplants, despite the fact that they are more purple than blue? It just happened that way: “little blue” and “little blue”, their taste hasn’t changed from the name. In general, eggplants come in black, yellow, brown, and white as snow. Moreover, they come in different shapes - round, and also similar to a cylinder or resembling a pear in shape.
Eggplant caviar for the winter “Autumn Gold”
Ingredients:
1 kg eggplants,
500 g onions,
300 g tomatoes,
150 ml vegetable oil,
salt - to taste.
Preparation:
Select strong eggplants with shiny skin, remove their stems and bake in the oven over low heat. Then cool, cut lengthwise, separate the skin from the pulp, which is then finely chopped. Finely chop and fry the onion in vegetable oil. Place the tomatoes in boiling water for a few minutes, remove the skins from them and, finely chop them, fry them in vegetable oil. When everything is ready, mix these ingredients together and simmer until done. Grind the garlic passed through a press with salt and vinegar, season the finished caviar with this mixture, mix everything, place in sterilized dry jars and roll up. Store the finished product in a cool place, of course, allowing it to cool completely before doing so.
Eggplant caviar with plums
Ingredients:
1 kg eggplants,
500 g plums,
5 tomatoes
3 bell peppers,
1 onion,
3 cloves of garlic,
100 ml vegetable oil,
1 tbsp. l. apple cider vinegar,
1 tbsp. Sahara,
salt, ground black pepper - to taste.
Preparation:
Wash the eggplants, cut off the stem, cut them in half lengthwise and place the halves cut side up on a baking sheet. Lightly salt and sprinkle with vegetable oil. Place all the vegetables whole on another baking sheet. The onion can be placed directly in the peel, just cut it into two parts and place it cut side up. Just like the eggplants, sprinkle the vegetables with vegetable oil and bake everything in the oven until cooked over medium heat. Wash the plums, remove any spoiled ones, if you accidentally get them, cut them in half, remove the pit and pass through a meat grinder. Once the vegetables are roasted, wait until they cool and remove the skins from the onions. Pass all the vegetables through a meat grinder, combine all the ingredients except vinegar, and place the container in which the caviar will be cooked on the fire. By the way, about the dishes. Aluminum cookware is not recommended for use when preparing eggplant caviar. It is much more convenient to cook it in deep frying pans with high sides, and it is even better to use a cauldron, then the caviar will certainly not burn and will retain its taste and aroma. When the mixture boils, reduce the heat and do not forget to stir it regularly. 3-5 minutes before readiness, pour vinegar into the caviar, mix well and place the finished hot caviar into pre-sterilized jars. Roll them up with boiled and dried lids, let the jars cool and store them.
You, of course, noticed that each recipe indicates the amount of ingredients required for proper preparation of the dish. However, many experienced housewives have become so accustomed to preparing eggplant caviar that they take the ingredients by eye. So, according to their advice, if you want your caviar to be sweet, add more carrots and onions. If you like caviar with sourness, then add more tomatoes, but remember that if you add too many tomatoes, the caviar will turn out runny and too sour.
Eggplant caviar “Khohotushka”
Ingredients:
1 kg eggplants,
1 kg carrots,
1 kg of onion,
3 kg tomatoes,
1 kg bell pepper,
700 ml vegetable oil,
500 g sugar,
1 tbsp. l. vinegar,
salt - to taste.
Preparation:
Fry peeled and finely chopped eggplants in vegetable oil, place them in a bowl for preparing caviar. Then fry the grated carrots and chopped onions, sliced peppers and add the fried vegetables to the eggplants. From fried, baked or stewed eggplants and vegetables, caviar is more aromatic and incredibly tasty. Pass the tomatoes through a meat grinder and pour the resulting tomato mixture over the vegetables. Add sugar, salt, vinegar and cook the caviar, covered, stirring regularly, for 1 hour. Then place the hot, finished caviar into sterilized jars and roll up the lids.
It may seem strange to you, but in Azerbaijan, eggplants are called “Demyanki”, supposedly in honor of a man named Demyan, who was the first to bring this unusual fruit to their country. Well, who would doubt it - they are ours, Russian eggplants, whatever you call them!
Eggplant caviar for the winter “Southern motives”
Ingredients:
3.2 kg eggplants,
800 g tomatoes,
800 g onions,
600 g sweet bell pepper,
500 ml vegetable oil,
50 g of greens,
1.5 tbsp. l. salt,
2 tsp. Sahara,
1 tsp. ground black pepper.
Preparation:
Cut selected ripe and washed eggplants into slices and blanch them in boiling water for 15 minutes. Peel the sweet peppers from seeds and cut into strips and blanch for 5 minutes. Cut the onion into rings and chop the greens. Fry the eggplants and onions in a frying pan with vegetable oil until golden brown. Pass all prepared vegetables through a meat grinder, add herbs, sugar, salt, mix thoroughly and heat to 90ºC, stirring constantly. At the end of cooking, add spices. Stir again and pour the hot mixture into sterilized jars. By the way, the jars must also be hot. Sterilize the jars for 90 minutes over low heat, making sure the caviar simmers gently, and seal with sterilized lids.
Eggplant and zucchini caviar for the winter “Meeting in November”
Ingredients:
500 g eggplants,
500 g zucchini,
300 g tomatoes,
200 g onions,
vegetable oil,
salt, pepper - to taste.
Preparation:
Cut the eggplants and zucchini into slices, fry in vegetable oil, let cool, and then chop finely. Separately, fry the tomatoes and onions. Combine all the vegetables and mix, add salt and ground black pepper to taste and bring the mixture to a boil. Then carefully place the hot caviar into sterilized jars and sterilize: 0.5 liter jars - 75 minutes, 1 liter jars - 100 minutes. Cover the jars with lids, let cool and store with the rest of the ingredients.
Eggplant caviar with apples “Khutoryanka”
Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g onions,
500 g sweet bell pepper,
1 hot pepper,
3-4 sweet and sour apples,
500 ml vegetable oil,
salt, sugar, ground black pepper - to taste.
Preparation:
Cut all vegetables into equal sized pieces. In a deep frying pan with vegetable oil, first simmer the onion, then add bell peppers and tomatoes, cover with a lid and continue to simmer, stirring occasionally. When the liquid in the pan decreases, add the eggplants to the vegetables and simmer with them for 20 minutes. To give the caviar a spicy-sweet taste, add whole hot peppers and coarsely grated apples. Make sure that the hot pepper does not burst during stewing. Simmer everything together for another 10 minutes, and then add salt, sugar and spices to taste. Don’t forget to take out the hot pepper, it has already given the caviar the spiciness it needs. Transfer the finished caviar into 1 liter jars and sterilize them for 10-15 minutes, then roll them up with previously boiled lids.
Interesting fact: in the summer, the residents of Palermo traditionally organize the Eggplant Olympics. The best chefs come there to show off their talents and unusual eggplant dishes. Their dishes, without a doubt, deserve respect, but something tells us that our eggplant caviar for the winter, prepared by our housewives, would take the most honorable place there.
Caviar “Please come to the table”
Ingredients:
1 kg eggplants,
2 tomatoes
1 onion,
100 g green gooseberries.
1 sour apple
1 bunch of cilantro,
2 cloves of garlic,
4 tbsp. l. vegetable oil,
1 tsp. salt,
1 tbsp. l. Sahara.
Preparation:
Wash the eggplants, peel them, cut them into slices and place them in salted boiling water for 15 minutes. Chop the onion and fry in vegetable oil for 10 minutes. Peel the apple and grate it on a coarse grater; chop the washed gooseberries with pre-cut stems using a blender. Pass the tomatoes and eggplants through a meat grinder. Place all prepared ingredients in a saucepan and cook for 15 minutes. Then add salt, sugar and cook for another 5 minutes. Next, add finely chopped cilantro and garlic through a press to the total vegetable mass and cook for another 5 minutes. Place the finished caviar in sterilized jars and roll up the lids.
Chopped eggplant caviar “Vegetable fantasies”
Ingredients:
4-5 eggplants,
2 onions,
1 carrot,
¼ head of cabbage,
4 tbsp. l. with tomato paste top,
⅓ hot pepper pod,
1 head of garlic,
vegetable oil,
sugar, salt - to taste.
Preparation:
Fry finely chopped onion and grated carrots in vegetable oil, add finely shredded cabbage to them, simmer everything for 15-20 minutes, then add peeled and finely diced eggplants, tomato paste, pour in a little water and continue cooking some more. 20 minutes. Lastly, add hot pepper and pressed garlic to the main mass and simmer until done. You can adjust the taste of caviar yourself by adding salt or sugar to taste, or maybe you don’t need either. Place the hot caviar into sterilized jars and seal with sterilized lids. When it cools down, store it in a treasured pantry.
By the way, anyone who considers eggplant a vegetable is deeply mistaken. Eggplant is a berry. Yes, yes, this is such a huge berry that goes perfectly in our favorite dishes not only with vegetables, but also with fruits. For example, eggplant caviar with vegetables and plums is just that case.
Eggplant caviar “Equal share of everything”
Ingredients:
500 g peeled eggplants,
500 g peeled beets,
500 g peeled and cored apples,
3-4 tbsp. l. Sahara,
1 tbsp. l. salt,
¾ tbsp. vegetable oil.
Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants, put everything in a saucepan where the caviar will be cooked, add sugar and salt. Mix everything and leave for 1 hour. Then add vegetable oil and put on fire. Cook from the moment of boiling under the lid over low heat for 30 minutes and 10 minutes without a lid. Place the finished hot caviar into prepared sterilized jars, roll up the lids and wrap until it cools completely.
Eggplant caviar with pumpkin and physalis
Ingredients:
5 kg eggplants,
1 kg pumpkin,
1 kg of physalis fruits,
1 kg of tomatoes,
1 kg onions,
250 ml vegetable oil,
salt - to taste.
Preparation:
Boil the eggplants in salted water and chop finely. Remove the physalis fruits from their covers, wipe each fruit with a clean cloth and finely chop. Also finely chop the tomatoes and onions. Peel the pumpkin and grate it on a coarse grater. Fry tomatoes, onions, physalis and pumpkin together in vegetable oil for 3 minutes. Then combine with eggplants, salt to taste, bring the mixture to a boil and cook for 40 minutes. Pour the boiling mass into jars, which are then sterilized: 1 liter jar - 30 minutes, 0.5 liter jar - 20 minutes. Having completed this process, roll up the jars with lids and let them cool.
Happy preparations!
Larisa Shuftaykina
Eggplant caviar with white roots.
Ingredients:
- 2.5 kg eggplants
- 500 g tomatoes
- 300 g carrots
- 100 g celery root
- 100 g parsley root
- 100 g parsnip root
- 300 g onions
- 50 dill greens
- 150 ml vegetable oil
- 30-40 g salt
- 20 ml 9% vinegar
- ground black and allspice to taste
Cooking method:
For this winter caviar recipe, cut the eggplants into small cubes, add salt, leave for 30 minutes, then rinse and squeeze. Cut the tomatoes into small cubes, onions into half rings, carrots and roots into strips. Fry onions, carrots and roots in vegetable oil. Add eggplants, tomatoes, salt, pepper, simmer covered for 50 minutes. Pour in vinegar, add chopped herbs, stir. Place hot caviar into sterilized jars, roll up and wrap until cool.
Simple caviar from zucchini and eggplant.
Ingredients:
- 1 kg eggplants
- 500 g zucchini
- 70 ml vegetable oil
- 10 g sugar
- 10 g salt
- 30 g tomato paste
- ground black pepper
- cinnamon on the tip of a knife
- Bay leaf
Cooking method:
The step-by-step recipe for preparing such eggplant caviar is as follows. Eggplants should be cut into slices, lightly salted, left for 20 minutes, then squeezed and cut into cubes. Cut the peeled zucchini in the same way. Combine the vegetables and simmer in oil, covered, for 30 minutes, stirring. Add salt, sugar, spices, tomato paste, simmer for 10 minutes, remove bay leaf. Place hot caviar into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes. Then roll up and wrap until cool.
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Ingredients:
- 1 kg eggplants
- 300 g apples
- 200 g onions
- 50 ml vegetable oil
- 30 ml 9% vinegar
- 20 g sugar
- 30 g salt
- a pinch of nutmeg and cinnamon
Cooking method:
To prepare caviar according to this simple recipe, cut the eggplants in half, brush with oil and bake in the oven until soft. Peel, chop, squeeze out excess liquid. Finely chop the onion and fry in oil until soft. Add eggplants and fry. Peel and core apples, cut into cubes, add to vegetables, simmer for 2 minutes. Add sugar, salt, spices, mix and simmer until done. At the end of cooking, add vinegar. Place hot caviar into prepared jars and sterilize: 0.5 liter jars - 10-15 minutes, 1 liter jars - 20-25 minutes. Then roll up, turn over and wrap until cool.
Eggplant and pumpkin caviar.
Ingredients:
- 1 kg eggplants
- 1 kg pumpkin
- 1 kg tomatoes
- 20-30 g garlic
- 100 ml vegetable oil
- salt to taste
Cooking method:
Before preparing eggplant caviar at home, the main ingredient of the appetizer must be baked until soft, peeled, squeezed a little and finely chopped. Grate the pumpkin pulp. Chop the tomatoes as desired. Place the vegetables in a saucepan with oil and simmer covered for 30 minutes. Then grind with a blender, add garlic, passed through a press, salt, simmer for 10 minutes. Place the hot eggplant caviar prepared according to this recipe into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.
Ingredients:
- 1.5 kg eggplants
- 500 g bell pepper
- 500 g carrots
- 500 g onions
- 150 ml vegetable oil
- 30 ml 9% vinegar
- sugar
- ground black pepper to taste
Cooking method:
For this caviar recipe, cut the eggplants into cubes, add salt, leave for 20 minutes, then rinse and squeeze. Pass the eggplants, carrots and bell peppers through a meat grinder. Finely chop the onion and fry in oil until soft. Add chopped vegetables, simmer for 1 hour. Add salt, sugar, after 5 minutes add vinegar, stir and remove from heat. Hot homemade eggplant caviar prepared for the winter should be placed in sterilized jars, rolled up and wrapped until it cools.
Eggplant caviar without onions.
Ingredients:
- 2 kg eggplants
- 1 kg tomatoes
- 1 kg bell pepper
- 30 g garlic
- 50 g parsley
- 100 ml vegetable oil
- 50 ml 9% vinegar
- 30 g salt
- 50 g sugar
Cooking method:
Eggplant caviar for the winter according to this simple recipe is very easy to prepare. You need to cut the eggplants and peppers into small cubes. Pass the tomatoes through a meat grinder. Heat vegetable oil in a saucepan, add vegetables, simmer for 45 minutes. Add chopped garlic, herbs, salt, sugar, vinegar, stir, simmer for another 5 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
Ingredients:
- 1 kg eggplants
- 1 kg apples
- 1 kg tomatoes
- 300 g bell pepper
- 300 g carrots
- 300 g onions
- 200 ml vegetable oil
- 30 g salt
- 1 bay leaf
- ground black pepper
- greens to taste
Cooking method:
Before preparing eggplant caviar, vegetables and apples must be peeled and the tomatoes must be peeled. Finely chop the prepared products. Heat oil in a saucepan, fry onions and carrots. Add tomatoes, stir, bring to a boil. Place eggplants, bell peppers and apples into the boiling mixture and simmer for 50 minutes. Add salt, spices, herbs, simmer for 10 minutes. Remove bay leaf. Place hot caviar into prepared jars, roll up and wrap until cool.
Ingredients:
- 2 kg eggplants
- 15 g garlic
- 50 ml vegetable oil
- 10 ml lemon juice
- ground black and hot pepper
- coriander
- dried basil and dill
- salt to taste
Cooking method:
To quickly and tasty prepare caviar according to this recipe, the eggplants need to be peeled, cut into slices, salt and left for 20 minutes, then rinsed and squeezed. Pass the prepared eggplants through a meat grinder. Bring the puree to a boil, add oil, salt and spices, simmer over low heat for 45 minutes. Add chopped garlic, lemon juice, simmer for another 5 minutes. Place hot caviar into prepared jars, roll up and wrap until cool.
Eggplant caviar with citric acid.
Ingredients:
- 2 kg eggplants
- 1 kg tomatoes
- 500 g bell pepper
- 500 g onions
- 3 g citric acid
- sugar and spices to taste
- vegetable oil for frying
Cooking method:
For this recipe for eggplant caviar for the winter, vegetables need to be peeled, cut into cubes, salt, left for 20 minutes, then squeeze out the released liquid well. Fry the prepared eggplants in oil. Finely chop the onion and pepper and fry in oil. Add fried eggplants, simmer for 5-7 minutes. Peel the tomatoes, chop, add to vegetables, simmer for 15-20 minutes. Add salt, sugar, spices, citric acid, stir, simmer for 5 minutes and remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.
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Baked eggplant caviar.
Ingredients:
- 2.5 kg eggplants
- 2 kg tomatoes
- 1 kg carrots
- 1 kg bell pepper
- 1 kg onions
- 50 g garlic
- 150 ml vegetable oil
- ground hot pepper to taste
Cooking method:
Before preparing homemade eggplant caviar, bake the base of the appetizer and the bell pepper in the oven until the skin darkens, cool, peel, and chop into small cubes. Peel the tomatoes and chop finely. Finely chop the onion and carrots and fry in oil. Add tomatoes, simmer over low heat for 15 minutes. Add baked eggplants and bell peppers and simmer for about 30 minutes. Then add chopped garlic, hot pepper and salt, simmer for another 5 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.
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Ingredients:
- 1.5 kg eggplants
- 800 g tomatoes
- 300 g bell pepper
- 400 g carrots
- 200 g onions
- 100 ml vegetable oil
- 30 ml 9% vinegar
- ground black and hot pepper
- salt to taste
Cooking method:
Cut the eggplants into small cubes, place in a deep pan, greased with oil, and bake in an oven preheated to 200°C for 10 minutes. Cut the onion into small cubes, place in the oven with the eggplants, pour over the oil, stir, bake for 10 minutes. Add chopped carrots, bake for 10 minutes. Then add chopped bell peppers and peeled tomatoes to the vegetables, pour in oil, add salt and spices, stir, simmer in the oven for another 30 minutes. Remove the vegetables from the oven, add vinegar, stir. Hot eggplant caviar, prepared at home, should be placed in 0.5 liter jars and sterilized for 10 minutes. Then roll up and wrap until cool.
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Eggplant caviar with carrots and bell pepper
This composition has become a classic for winter preparations. For every taste, with the sweetness of carrots, without the burning spiciness. The amount of ingredients is designed for a large batch of a proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. With traditional preparation there is no need for luck: everyone will like the result!
- Cooking time - up to 2.5 hours.
- Fry the vegetables separately.
We need:
We weigh all ingredients after cleaning.
- Eggplants - 2 kg
- Tomatoes (ripe) - 1.5 kg
- Onions - 1 kg
- Bell pepper - 1 kg (at least 2 red vegetables)
- Carrots - 700 g
- Hot chili pepper - 2 pcs. (8-10 cm long). This is our taste for spicy things. If you are afraid of strong heat, take less, add in portions and taste.
- Salt (rock) - 2 tbsp. spoons
- Sugar - 1 tbsp. spoons
- Vinegar, 9% - 3 tbsp. spoons
- Vegetable oil -400-500 ml (consumption in portions for frying)
Important details:
- The preservation yield is 4.3-4.5 liters.
- You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan/saucepan.
- The quantity and type of non-essential vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). Blue onions instead of white (sweetest).
1) Preparing vegetables.
Wash and clean all the fruits, as usual for a stew or salad. A nuance about eggplants: you don’t have to peel them. This is exactly how we love them in classic caviar.
We cut the blue ones into a medium cube, as in the photo - about 2 cm. Modern varieties are extremely rarely bitter, but if your vegetables are bitter, soak them in salt water for 30 minutes. For 1 liter of water 1 tbsp. spoon of rock salt.
We make cross-shaped cuts on the tomatoes on one or both sides. Pour boiling water over and let stand for 3 minutes. After this, we simply clean the tomatoes. We cut them into cubes, slightly smaller than the blue ones.
Cut the seeded sweet pepper into cubes, like tomatoes. We also chop the onion into cubes, the size or even smaller than tomatoes.
We clean the hot pepper from seeds and white internal membranes and finely chop it with a knife. Three carrots on a coarse grater.
2) Roasting the components.
Heat a portion of oil (70-80 ml) in a large cauldron. We send the eggplant cubes for frying. Stir frequently with a thorough movement from bottom to top to avoid burning.
Over medium heat, wait until the vegetables darken and reduce in volume. Using a large ladle, transfer the blue ones to the pan where we will simmer the caviar.
We fry all the vegetables in the same way - separately. Onion until soft and golden. Peppers until soft, like scrambled eggs. Tomatoes until the pieces lose their shape and a thick tomato sauce forms. Transfer all the vegetables into the pan with the blue ones.
Veteran chefs claim that separate frying gives the finished caviar a richer taste. It's no surprise that the algorithm has become a classic. Just below, see a lightweight version with a wonderful saving of time and effort.
3) Stew all vegetables until cooked.
Place the pan with the fried ingredients on the fire. Mix the caviar thoroughly, from bottom to top. Add chopped hot pepper, salt and sugar.
After stirring, bring to a low boil, reduce heat to low and cover with a lid. The last stage is ahead - stewing the caviar on low boil for 40-50 minutes. During the boiling process, stir 1-2 times from bottom to top.
The “low boil” state is easy to understand by the gurgling of vegetable juice in the pan. In just 10-15 minutes at minimal heating a lot of it will stand out clearly (as in the photo below). Adjust the heat. It may need to be increased slightly. Our goal is to observe “gurgling” for another 30 minutes- until the caviar is completely ready.
Towards the end of cooking, add vinegar, stir and boil for 5-7 minutes.
4) Sealed for long-term storage.
We transfer the caviar into sterilized jars to the very top directly from the pan on minimal heat. We close the jars with hermetically sealed lids, turn them over and tilt and twist while hanging so as not to let any leaks pass through. We set the workpiece to cool upside down, wrapped in a blanket.
We store classic eggplant caviar in a dark place.
The fastest classic “Simply as simple as that!”
Attention attention!
The ingredients are the same, we cook with laziness, but the result is delicious. You will get another caviar with the most delicate texture. "Real jam!" she fully deserves it, and we will spend less effort.
Cooking time - up to 1.5 hours.
All vegetables chop while still raw.
- When raw, grind the fruits in a meat grinder. Combine the vegetable purees and simmer the mixture with oil over medium heat for 50 minutes.
- Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pieces) and bay leaf (3-4 pieces).
- Let the caviar bubble (low boil) for another 10 minutes. Pour in the vinegar and keep the caviar warm for the last 5-7 minutes.
- We fill the jars with a hot snack - roll up - wrap up. All!
Place the cooled workpiece in a dark place.
Eggplant caviar for the winter: a simple recipe
In terms of the composition of vegetables, this recipe is an ode to the main characters and minimalism. Eggplants for eggplants sake. In addition there are only tomatoes, onions, garlic, moderate spiciness and a slight note of coriander. Ideal for those who do not like to fill the taste of blue ones with other vegetables.
Simple, satisfying, interesting!
- Cooking time is about 1 hour.
- Fry the vegetables together, adding them one at a time.
We need:
- Blue - 1 kg
- Onions - 400 g
- Tomatoes - 300 g
- Hot pepper - ½ small pod (this is a piece of 4-5 cm)
- Garlic - 3-4 cloves
- Salt - 1 teaspoon
- Sugar - 2 teaspoons
- Vinegar, 9% - 2 teaspoons
- Coriander (ground) - ½ teaspoon
- Vegetable oil - 100 ml
Important details:
- The yield of blanks is 1 liter.
- It is convenient to roll in a small container - from 250 to 500 ml.
- We weigh all products after cleaning and cutting.
1) Clean and prepare vegetables.
Once again, the beauty of the recipe is the dicing. This approach will affect all fruits.
We clean the blue ones and cut them into medium cubes. Let's taste for bitterness. Modern varieties are most often not bitter. If they suddenly taste bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. level spoon of salt. Place a plate on top to prevent pieces from floating.
Cut the onion into moderately small cubes. Chop the tomatoes crosswise, pour boiling water over them and leave for 1 minute. Now it’s easy to remove the skin by prying it with a knife near the cut area. Chop all the tomato pulp into cubes, the size of the eggplant slices.
Finely chop the garlic and a piece of hot pepper without seeds. By the way, you can take 2 times more of this pepper if you like very hot caviar.
2) Cook and roll.
Pour all the oil into a deep frying pan or saucepan. Add garlic and fry for 1 minute. Next, fry the onion until slightly translucent.
Add eggplant to the onion. If you had to soak the fruits to remove bitterness, then squeeze out the water.
Simmer the eggplants with onions and garlic over moderate heat for 6-7 minutes. Stir well a couple of times, from bottom to top.
Add hot peppers, tomatoes, coriander, salt and mix the vegetables. We increase the heat, let it boil and adjust the stove so that a low simmer is maintained in the liquid released by the vegetables. At this temperature, simmer the vegetables until cooked. This will take up to 40 minutes.
When the caviar is almost ready, add sugar and vinegar, bring to a boil and reduce the heat to low.
Straight from the stove, place the hottest caviar into jars. We compact the mixture well so that there are no air bubbles in the jar and oil is visible on top. Close, turn over, wrap. We wait for it to cool down and put it in a dark closet. The workpiece is stored well at room temperature.
If you like caviar twisted until smooth, After the vegetables are ready, transfer them to a meat grinder or blender. Return the homogeneous mass to the saucepan and keep it at a low boil for at least 5 minutes. Next, lay out the jars and seam.
Eggplant caviar for the winter with tomato paste
- Cooking time is about 1 hour.
- Fry the onion first, add the rest of the vegetables to it.
We need:
- Eggplants - 2 kg
- Bell pepper - 3 pcs.
- Tomatoes - 2 pcs.
- Onions - 3 pcs.
- Tomato paste - 2 tbsp. spoons
- Sugar - 1 tbsp. spoon
- Salt, ground black pepper, spices - to taste
- Vinegar, 9% - 2 tbsp. spoons
- Little vegetable for frying
Important details:
- The yield of preservation is 2-2.3 liters.
- Take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. The tomatoes are slightly larger than average, a juicy “pink” variety.
- Spices that go well include coriander and dried Italian herbs. If you haven’t tried herbs yet, limit yourself to ¼ teaspoon of ground black pepper.
- Salt usually takes no more than 2 tbsp. spoons Try it!
The cooking algorithm is similar to the previous recipe.
Wash the eggplants and clean them if desired. Grind into medium cubes. If they are bitter, soak them in saline solution for 20-30 minutes. We peel the tomatoes. As usual, making a cross-shaped cut and scalding with boiling water will help. Three on a regular grater. Cut the peeled pepper into strips. Longitudinal halves or quarters of the vegetable across in increments of about half a centimeter. Chop the onion into quarter rings, thinner.
We start frying vegetables with onions - in a heated frying pan with oil. As soon as it turns golden, add blue pepper, tomato puree. Simmer until the vegetables are ready, stirring regularly. The vegetable mass darkens and decreases in volume. This takes 40-45 minutes over medium heat.
Add tomato paste, sugar, salt, pepper and spices. Stir and simmer for another 3 minutes. Pour in vinegar, mix again and keep on fire for 1-2 minutes.
All additives, except vinegar, can be adjusted to taste by adding portions and tasting the caviar.
We place the hot caviar in sterilized jars, close it hermetically and place it upside down under insulation.
For video lovers, a short video with a nice girl. Close-ups of all steps.
Black caviar... Red caviar... Overseas caviar - eggplant!
This phrase is probably familiar to everyone. Pronounced by the clerk of the Ambassadorial Prikaz, Feofan, it became the calling card of the “Soviet” table. Many people think so.
Actually, why eggplant caviar, and not, for example, stew or sauté? And overseas too. 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 cultivated more than 15 centuries ago, it came to Rus' much later - even later than the events reflected in the comedy film “Ivan Vasilyevich...”. So, in 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 (patlyjan). Although, an amazing fact, we more often say “blue” than eggplant. Especially in the southern regions. But I still don’t understand why caviar. Most likely, this is due to the presence of large pieces in the dish that resemble caviar. Anyway. For example, delicious in any form or pieces in .
Anyone who has ever watched Leonid Gaidai’s famous cult film “Ivan Vasilyevich Changes His Profession” will forever imprint in their memory the plot in which the actor Savely Kramarov in the role of Feofan, the embassy clerk, presents numerous dishes at the royal meal.
There is so much on the table: hare kidneys, pike heads, sturgeon, suckling pig, red, black, and eggplant, overseas..., of which there is at most a teaspoon in a plate.
And it was funny! During the Soviet era, store shelves did not see as many products as they do now. But this same caviar was almost always there, unlike all the other provisions. It was sold in small jars and was always pureed. This was provided by GOST, a standard that was considered the standard of the food industry in those days.
Someone bought it, and someone cooked their own - homemade. During the harvesting season, real preservation workshops were set up in the kitchens, where this very snack was prepared in every possible way. There were so many recipes that every year a new cooking method appeared in the notebook.
There are no fewer of them even now. In preparing for this article, I faced enormous difficulties. The article itself simply did not contain everything that I would like to write. Therefore, I decided to break it down into separate topics. And today’s one is exclusively selected for preparing for the winter.
It is clear that all these options can be prepared simply to eat, but what is important is that all these recipes have been tested specifically for storage in the winter.
This is my favorite recipe, according to which I have been preparing this dish for probably 30 years, or even more. It always turns out incredibly tasty, and no matter how many jars I prepare for the winter, they are all eaten without a trace during the season.
It can be consumed as a delicious salad, as a snack, or simply spread on bread, eaten, savoring every bite, and washed down with hot sweet tea.
Its peculiarity is that it is not twisted through a meat grinder, but cut into small pieces. Another plus is that it is prepared for the winter without sterilization. At the same time, it is perfectly stored simply in a cool room.
We will need (for 4 half-liter jars):
- eggplants – 1 kg
- tomatoes – 850 gr
- bell pepper – 0.5 kg
- hot capsicum – 0.5 – 1 pc.
- onions – 0.5 kg
- carrots – 400 gr
- salt – 2 tbsp. spoons + 1 tbsp. spoon (without slide)
- sugar – 0.5 tbsp. spoons
- vinegar 9% – 1.5 tbsp. spoons
- vegetable oil – 140 – 150 ml
If you need to prepare more jars, simply increase the amount of ingredients proportionally. This amount will make exactly 4 jars, and there won’t even be anything left for testing!
Preparation:
1. The blue ones will require the longest preparation time, so we’ll start with them. For cooking, you can take any fruit - both large and small. But if there is a choice, then I try to take young, not large specimens for any preparations.
They have a thin skin that does not need to be peeled, small seeds inside that do not disintegrate during cooking, they do not taste bitter and are more tasty in themselves.
If you have large vegetables, then it is better to remove the skin from them and only then proceed with the subsequent steps.
2. Wash the vegetables and cut into small cubes with a side no larger than 1 cm, or even a little smaller.
3. Place them in a large bowl, sprinkle with salt. You will need 2 tablespoons. Then pour cold water so that it covers all the small pieces.
Since they are quite light, they will tend to float to the surface. To ensure that they are submerged under water as much as possible, they can be covered with a plate, using it as a light oppression.
Leave in this state for 30 - 40 minutes.
There is an assumption that in this way we remove bitterness from the fruit.
In fact, this is only partly true. There is an assertion that nowadays mainly hybrids are grown that do not taste bitter. Perhaps we can agree with this. I cook a lot of dishes with this vegetable, and usually don’t soak it.
I do this more so that the pieces do not take on a lot of oil when frying.
4. After the allotted time has passed, drain the water, throwing the cubes into a colander and allowing it to drain completely. Then squeeze them lightly, being careful not to damage their integrity. And in this form they will be ready for further work with them.
5. And while we have them lying in the water, we can start preparing all the other vegetables. You can chop the onion first. Here we also better give them the shape of cubes.
The task of the onion in this case is to give the dish not only taste, but also juice, so it is better to cut it smaller. Well, no more than 1 cm.
6. Cut the carrots into smaller cubes. I give them a size of no more than 0.5 cm.
Of all today's ingredients, it is the toughest and will take the longest to cook. Therefore, in order for all the vegetables to cook at the same time, we consciously reduce the size of the pieces.
7. In order not to waste time, put the dishes in which we will fry vegetables on the fire. The best option in this case would be a cauldron.
If it is not there, then you can fry each of the components in a frying pan separately, then combine them all together in a separate cooking vessel.
I have a cauldron, and I pour 80 ml of odorless vegetable oil into it, after thoroughly warming the surface of the dish. When the oil is warm, add the chopped onion.
Fry it over medium heat until translucent and lightly browned.
8. Then add carrots to it and continue to simmer all together. This will take about 7 - 8 minutes. In this case, the fire should not be too high. The carrots should not be fried so much as just limp.
9. Now let's take care of the tomatoes. Take them bright red in color, without white streaks, fully ripened and ripe.
Make a cross-shaped cut on each of them and pour boiling water so that it completely covers all the tomatoes.
Leave it like this for 5 minutes. Then drain the water, cut each fruit into two halves, and cut out the green tip at the place where the stalk is attached. Cut the tomatoes into cubes.
10. Transfer the chopped tomatoes into a frying pan or saucepan with a thick bottom and simmer there for about 10 - 15 minutes. I got a little more than 1 liter of tomato, after evaporating it there was a little more than 0.5 liter left.
This is the right stage. Thanks to it, tomatoes retain all their qualities, while excess water evaporates. And when cooking the finished product, it will not turn out watery.
Today we are preparing caviar, so let it look similar to it, and not like a liquid porridge.
11. Wash the bell pepper and remove the stalk and seeds. It is best to choose bright, juicy, fleshy fruits. These give more juiciness, brightness, aroma and taste, of course.
In general, the more juicy and ripe vegetables we use, the juicier and tastier the finished dish will be.
Also cut the pepper into cubes with a side of about 1 cm.
12. Pour a spoonful of oil into a frying pan and fry the chopped pieces. It will be enough to spend 5 - 7 minutes on this. This is a fairly delicate product, and softness can be achieved quite quickly.
The fire should not be too big.
13. Place the roast in a cauldron with the onions and carrots that are already ready by then. By this time the gas under it had already been turned off.
14. And in the vacated frying pan, fry the squeezed pieces of eggplant. First add the remaining oil. Simmer them in a bowl until they change color. The finished product should be slightly limp.
At first it may seem like there isn't enough oil. Don't pay attention to this, just stir the contents more often. If you fry in a non-stick pan, then there should be enough oil.
If the frying pan is ordinary, then you may have to add it a little.
15. But finally, we have everything prepared and fried.
The smell in the kitchen is simply amazing! The next step is to add the fried eggplants and thick tomato juice to a cauldron, or a common container in which we will subsequently cook our dish.
16. We still have one component left - hot pepper. I have it very strong, and therefore, after clearing a piece of seeds, I cut it into small cubes, only half.
Plus, you don’t want to overpower the delicate underlying flavor. But an extra instrument in today’s ensemble wouldn’t hurt us.
Add it to the total mass and mix everything carefully.
17. Place the dishes over low heat, bring to a boil and cook while stirring for 30 minutes.
At first there will not be very much juice, but with each new batch of stirring the amount will gradually increase. The color will also change, eventually it will become bright and saturated.
During the entire cooking period, you must not forget about the contents even for a minute, and stir the mass periodically with a wooden or silicone spatula, while trying not to damage the cut pieces. It is important to maintain their integrity and appearance.
18. Add salt and sugar. This is the minimum amount. After adding, stir and let cook for 10 minutes. During this time, stir again a couple of times.
Then taste the juice and decide whether you need more salt or not. At this stage, someone also adds ground black pepper. If you want, you can enter it too.
19. And so, our total cooking time is already 40 minutes. It's time to add the vinegar. It's needed here to add a slightly sour note. I add a spoon first, after mixing, I taste the juice, and decide that I will add another half a spoon.
You are guided by your taste.
20. We should have jars and lids ready by this time. Method for sterilizing them. Since I will not sterilize the preserves, I decided to use screw-on lids.
21. Reduce the heat under the cauldron to minimum, and filling the jars one at a time, immediately screw them on. Make sure that there are no air bubbles left in the empty cavities.
To do this, place a spoonful of caviar in a jar and shake it lightly. Then the next one, and shake again.
If, nevertheless, the insidious bubbles have not been removed, then simply insert the handle of a spoon or a knife into the place where they accumulate. Both must be scalded with boiling water.
22. Fill the jar to the very top and cover with a lid. Roll up immediately using a machine.
23. Then work on the next jar and then screw all 4.
24. Turn the finished preserve over and place it in a warm place under a blanket. Since we do not additionally sterilize it, this procedure will be a kind of additional guarantee of safety.
The jars will cool for almost a day. Then they can be turned over to their normal position and stored in a cool, dark place.
As I already wrote at the very beginning of the recipe, you will get exactly 4 half liter jars. There won't even be a chance to try. If everything suits you, then take the suggested amount of ingredients; if not, then you can increase it.
Video on how to prepare delicious eggplant caviar
To make the process of preparing caviar even more understandable, we shot a video specifically for this article. It shows you step by step how to prepare this wonderful appetizer.
In general, there is nothing complicated in the recipe, everything is quite simple. But, of course, you need to have time to prepare it. It is needed in significant quantities for slicing, frying, and then for stewing.
But you would know how delicious it turns out in the end!
That's the whole cooking process! I hope that after watching you will not have a single question left, and everyone will be able to prepare such a yummy dish for the winter!
Friends, I invite you to my channel to watch other videos. Subscribe, look at existing materials, and be the first to receive new interesting recipes.
Vegetable caviar for the winter from eggplants and zucchini without sterilization
This recipe is similar to the first one. The difference is that zucchini is additionally used here. And instead of tomatoes - tomato paste.
The appetizer turns out delicious and deserves our attention to include it in today’s selection.
We will need:
- eggplants – 2 kg
- onions – 1 kg
- zucchini – 1 kg
- bell pepper – 1 kg
- carrots – 500 gr
- tomato paste – 3 tbsp. heaped spoons
- parsley – 1 bunch
- sugar – 4 tbsp. spoons
- sugar – 2 teaspoons
- vegetable oil for frying
Preparation:
1. Cut vegetables in the same way as in the previous recipe. The only thing we will change is that we will not cut the carrots, but grate them on a coarse grater. Although, of course, you can cut it. Essentially it's not that important.
2. Fry the onion in a cauldron with a small amount of vegetable oil. As soon as it softens slightly and starts to brown a little, add the grated carrots. Simmer the whole place for 5 - 6 minutes, during which time it will also become pliable and softer.
3. Add diced bell pepper.
To create a beautiful color, it is better to take bright vegetables - red, orange, yellow. Or use mixed colors, it will also be beautiful.
4. In a separate frying pan, add a little oil, fry the zucchini first, this will take about 5 minutes. As soon as they are slightly tired, put them in a common container, where other components are already waiting.
5. Add a little oil to the vacated frying pan, place the eggplants there, and fry them while stirring. As soon as they change color and become soft, add them to all the other fried vegetables.
6. You can immediately salt the mixture and add sugar.
7. Finely chop the parsley and pour it into the cauldron. And also immediately add tomato paste. It will add the necessary sourness, act as a preservative and give a magnificent bright color to our dish.
Mix gently to keep the pieces as intact as possible.
8. Place the cooking container on the fire and bring the contents to a boil. After the mixture boils, you can time it. It will take 30 - 40 minutes to cook. I usually cook for 40 minutes, to be sure.
During this period of time, there is no need to allow intense boiling. It should be light and natural.
Also, so that the vegetables are steamed well without losing their juice, it is better to cover the cooking utensil with a lid.
Quite frequent gentle stirring is also required, preferably with a wooden spatula. This will prevent small pieces from falling apart during simmering and turning into mush.
9. After 20 minutes of stewing, taste the released juice for saltiness. If the salt in the recipe is not enough for you, then add salt to your taste.
Also, if you like spicier dishes, you can add a little ground black pepper 10 minutes before cooking.
10. Caviar prepared in this way does not need to be sterilized. At the end of the cooking time, fill the pre-prepared scalded jars with vegetable mixture and juice and screw on the sterilized lids.
Lids can be used with either screw-on or screw-on lids.
Fill the jars one at a time. We filled it, screwed it on, then we take on the next one.
All this time, do not turn off the fire under the cauldron. It should be minimal.
11. As usual, turn the twisted jars over and place them on the lid under the blanket. We leave it to cool and then put it in storage in its normal position.
Eggplant caviar, fried in a frying pan (step-by-step recipe)
If you don’t have large pots or a cauldron in your kitchen in which you can cook a snack, it’s okay. An ordinary frying pan will do just fine for this task. Of course, the larger it is, the more jars you can prepare for the winter.
The recipe is very simple, and anyone can cook it.
We will need (for 3 half-liter jars):
- eggplants – 1 kg
- bell pepper – 400 – 450 gr
- tomatoes – 750 gr
- onions – 300 – 350 gr
- garlic – 1 small head
- carrots – 300 gr
- bitter capsicum – 0.5 pcs.
- vegetable oil – 100 ml (150 is possible)
- ground black pepper – 0.5 teaspoon
- vinegar 9% – 0.5 tbsp. spoons (or to taste)
From this amount of ingredients you will get the specified number of jars, and there will still be about half a jar left to taste and eat.
Preparation:
Immediately wash and peel all vegetables.
1. Cut the onion into half rings as thin as possible, about 0.1 - 0.2 cm. If you don’t know how to cut like that, you can cut them into cubes.
2. Grate the carrots on a coarse grater. You can cut it into small cubes, but keep in mind that this vegetable will take longer to cook than all the others, so readiness will need to be determined by it.
3. You can immediately put the frying pan on the fire, we will simultaneously fry the chopped vegetables and cook the rest. Take a frying pan with high walls, and it is advisable that it be non-stick. In this case, less oil will be needed.
4. I use 100 ml oils because I don't want there to be a lot of it. But if you want the caviar to be more nutritious, you can pour 120 or 150 ml.
Pour it into a preheated frying pan and heat slightly. Then send the onion there, fry over medium heat, or even slightly below medium.
A thick-walled pan allows you to fry vegetables without overcooking them.
We do not want the vegetables to become covered with a brown, golden crust when frying. Therefore, we simmer on such a fire to prevent this. And this applies to all today's ingredients.
When frying the onion, stir it and simmer in a frying pan for about 5 minutes. During this time it will become translucent and soft, just what we are trying to achieve.
5. Add carrots to it, stir and cover with a lid. It’s a bit dry and won’t yield much juice, so we’ll keep what we have.
Fry while stirring, or even simmer the vegetables more, again for no more than 5 minutes.
6. And while the frying process is in full swing, at the same time, peel the blue ones and cut them into small cubes, with a side of about 1 cm, maybe a little more.
7. Add the slices to the pan and stir. We don’t have much oil, and the “little blue” ones are also quite dry, so I decided to add 50 ml of boiling water to the bottom.
Steam will form from the liquid, and the vegetables will release their juice faster without getting crusty.
And to make the process of liquid formation more successful, let’s cover the dish with a lid again.
8. Fry until the eggplant cubes become limp. This may take about 15 minutes. During this time, you will need to mix the contents several times. It is better to use a wooden or silicone spatula for mixing. It will not break our cuttings, nor will it scratch the coating of the dishes.
9. While we are frying and stirring, we are also doing the third thing.
Place peeled garlic and bell pepper cut into small pieces into a blender bowl. Send a piece of hot pepper there (add it better to taste). And beat it into a puree with a blender.
For this purpose, you can use a meat grinder or food processor. If there is nothing from this, then you can simply chop it all finely with a knife.
10. When the “little blue ones” have become limp and the contents of the frying pan have significantly decreased in volume, pour the pepper puree into the frying pan. Stir and immediately work on the tomatoes.
11. Choose ones that are bright red in color and juicy and meaty. The color of our dish will depend on this.
I also cut the tomatoes into small pieces and put them in a blender bowl.
I quickly stir them into tomato juice and add them to the bowl with the rest of the vegetables. Everything is gurgling there, boiling slowly. In general, everything is as it should be.
12. Now you should wait until the cold juice warms up and also boils. However, this happens quite quickly. From now on we need to time it.
We will simmer everything together for 25 minutes. And if the tomato juice turns out watery, then 30 minutes.
During this time, stir the contents. I continue to cook the vegetables with the lid closed. I don’t need to evaporate the liquid, and under the lid everything simmers well and heats up evenly.
13. But once it boils, you can add sugar and salt. I added an incomplete tablespoon, but you should add a little less first. Let it simmer and try. If necessary, add salt to taste.
14. 25 minutes after the tomato starts boiling, add ground black pepper and vinegar. Here, of course, it is also a matter of taste. I wrote down in the recipe how much I used.
But everyone has different tastes, so it’s better to try.
If you are preparing a dish just to eat, then you don’t need to add vinegar.
15. After this, simmer for another 10 minutes. During this time, both vinegar and pepper will be evenly distributed, and the appetizer will be completely ready.
16. By this time, we should have jars and lids ready and sterilized. The first recipe provides a link on how this can be done in all known ways.
Take one jar and fill it with vegetable mass. Do not leave air pockets inside, fill tightly. If an air bubble still remains, help it get out using a tablespoon handle or knife scalded with boiling water. In the first recipe, I also showed how to do this.
17. After filling one jar, immediately screw the lid on. And only then take the second can, and the third.
18. After twisting, turn the preservation over and cover with a warm blanket. Leave in this position until it cools completely. After this, you can put it away for storage.
After twisting three jars, we still have a little yummy left to try. It turns out very appetizing spread on bread. And if you wash down the sandwich with sweet hot tea, the leftovers won’t last long. I think that in one tea party it will disappear.
If desired, you can pierce it with a blender, boil it again, and only then preserve it. In this case, it will turn out the same as we prepare by twisting it through a meat grinder.
A delicious recipe for homemade caviar “You will lick your fingers”
In fact, you can also avoid garlic. But he is too good in collaboration with the “little blue ones”. Therefore, we won’t overwhelm the main taste, but it won’t hurt to emphasize it by adding just a couple of teeth.
We will need (yield 1 liter):
- eggplants – 1 kg
- tomatoes – 300 gr
- onion – 400 gr
- hot pepper – 0.5 pcs.
- garlic – 2 cloves
- salt – 1 teaspoon
- sugar – 1 – 2 teaspoons
- vinegar 9% – 2 teaspoons
- vegetable oil – 100 ml
Preparation:
1. If you use large “blue” ones for cooking, then it is better to peel the skin. In young specimens it can be left. Cut the peeled fruits into cubes.
2. Pour water into a deep bowl and add a tablespoon of salt into it. Stir until the crystals dissolve and add the chopped cubes. Press down with a plate.
Young vegetables do not actually need to be soaked. There is no bitterness in them, they have not accumulated it yet. But I still recommend this procedure for them too. In this case, you will need less vegetable oil to extinguish them.
Leave them to soak in water for about 30 minutes. Then the water will need to be drained and the cubes lightly squeezed.
3. Cut the tomatoes crosswise on top and pour boiling water over them. When they stand and steam for 3-4 minutes, the skin can be easily peeled. If the fruits are ripe, this will be easy to do.
For some varieties this is more difficult to do. In this case, after draining the boiling water, they should be filled with cold water for one or two minutes. Then the skin will come off easier and easier.
Then cut the peeled tomatoes into small pieces.
4. Also cut the onion into cubes, chop the garlic and chop the hot pepper. The seeds can be cleaned or left. With their presence, bitterness can increase two to three times.
5. Heat a frying pan and pour vegetable oil into it. Once it is warm, add garlic and fry for 15 - 20 seconds.
It should not be kept on fire for a longer period of time; it can give off a persistent, not very pleasant odor.
6. And immediately pour in the chopped onion. Stir and fry until it becomes soft and translucent.
7. Add the eggplants, squeezed out of the water, into the frying pan and fry over medium heat under a lid. This way the pieces will become soft faster, and the dish itself can be cooked further.
After reducing the contents in volume, simmer everything together for another 5 - 6 minutes over low heat, remembering to stir if necessary.
8. Then add chopped hot pepper and chopped tomatoes. And also add salt.
Increase the heat to bring the vegetable mixture to a boil faster. Then reduce the heat again until the mixture bubbles gently. It should not boil strongly, in order to avoid evaporation of all the liquid.
9. Simmer until all the vegetables are almost ready. This will take approximately 25 - 30 minutes. You don’t have to close the lid at this entire stage.
Add sugar and vinegar, stir and simmer for another 10 minutes. It is necessary that the sweetness and acidity separate and the dish becomes uniform in taste.
This snack can be left in pieces, or you can grind it by passing it through a meat grinder or punching it with a blender.
In the second case, when preparing for the winter, the chopped vegetable mixture should be placed again in the cooking vessel and boiled over low heat for at least 5 - 6 minutes, or even up to 10 minutes.
10. We leave it in pieces and simply put it in jars. Again, make sure that there are no voids or air pockets left inside.
Try to press down the contents so that oil appears on the surface.
Immediately screw it tightly and place it on the lid under the blanket, leaving it there until it cools completely. Then we put it in storage in the place where we usually store the workpieces.
Caviar from baked eggplants and fresh tomatoes with garlic
A very tasty snack is prepared in Odessa. By the way, it is prepared in the same way in Georgia. A special feature of this recipe is that the vegetables are pre-baked in the oven.
The finished snack tastes like smoked meat and has an incomparable taste.
And if you want the smell of smoke to be mixed with this smell, then you can bake vegetables over coals on the grill.
This delicacy is prepared mainly to eat right away, but if it is sterilized, the cooking time can be increased. then you can prepare it for winter.
We will need:
- eggplants – 6 pieces (medium)
- bell pepper – 8 pcs (small)
- hot pepper – 0.5 – 1 pc.
- tomatoes – 6 pcs (small)
- garlic – 5 cloves
- vegetable oil – 60 ml
- sugar – 50 gr
- salt - to taste
- vinegar 9% - less than a tablespoon (if preparing for the winter)
Preparation:
1. Place the washed and dried fruits on a baking sheet without cutting off the stem. Place in the oven, preheated to 180 degrees for 40 - 45 minutes. During this time, they will become limp and completely baked inside.
2. Bake bell peppers in the same way, along with tomatoes and hot chili peppers. If the oven allows, then you can bake the vegetables all together, if not, then one at a time.
Roasting peppers and tomatoes may take a little less time than eggplants.
3. Remove the vegetables and let them cool slightly. As soon as you can hold them with your hands, peel them.
You can cut them in any order. Some people like to cut into strips, others into cubes.
This does not affect the taste of the dish in any way.
4. In a frying pan in oil, fry chopped garlic for 15 - 20 seconds, and immediately add all the prepared vegetables to it. Stir and let it boil.
Add salt and sugar. If you are preparing such a snack for the winter, you should also add vinegar. Simmer for 10 - 15 minutes.
5. Place the vegetables in small jars and cover with lids. Set to sterilize. You can read how to do this.
It will take 20 minutes to sterilize half-liter jars after boiling water in the pan.
6. Screw the lids on the finished caviar, turn the jars over and cover with something warm. Leave the workpiece to cool completely. Then store in a cool place.
Eggplant caviar from fried and baked vegetables, twisted through a meat grinder
Previously, back in Soviet times, we had only two ways to prepare eggplant yummy. The first is a snack cooked from pieces of vegetables, and the second is rolled in a meat grinder.
Now, although there are a lot of recipes, in fact, there are only two of them left. Only, according to the second method, it is no longer twisted through a meat grinder, but punched with a blender. Thus saving valuable time.
But I still decided to show you, dear readers, how you can still do this. After all, not everyone can have a blender at hand.
The advantage of this option is that the eggplants are pre-baked in the oven, while the remaining vegetables are fried in a frying pan. And of course, you can already imagine how delicious everything turns out!
Of course, this will take a little more time than usual. But it's worth it, believe me.
The caviar turns out tender, airy, aromatic and very, very appetizing.
A simple recipe for preparing caviar for the winter in a slow cooker
If you like to cook in a slow cooker, then most likely you will want to try preparing your favorite snack there. And well, it’s quite doable.
Moreover, everything in it turns out just as tasty and wonderful as in a saucepan, frying pan and cauldron. But in general, why should it turn out any differently?!
We will need:
- eggplants – 1 kg
- carrots – 2 pcs (approximately 200 – 250 g)
- bell pepper – 3 pcs. approximately 250 g)
- tomatoes – 5 pcs (about 400 g)
- garlic – 5 cloves
- onions – 2 pcs (large)
- salt – 1 tbsp. the spoon is not full (or to taste)
- sugar – 1 teaspoon
- vegetable oil – 100 ml (a little less is possible)
Preparation:
1. Prepare all vegetables immediately - wash, peel and cut them. You can cut everything into large cubes; later we will punch the vegetables with a blender. Just grate the carrots and chop the garlic finely.
I won’t describe this in detail or show photos. We have already discussed this point in detail in previous recipes.
2. Pour oil into the multicooker bowl. If you like your snack to be filling and nutritious, add 100 ml. If you are a follower of a healthy diet, then you can limit yourself to a smaller amount.
This miracle pan will cope with the task. We will need to set the “Frying” mode on it, and if such a function is missing, then the “Baking” mode will do.
3. Immediately pour the onion and garlic into the bowl and distribute them evenly over the entire bottom. Close the lid and fry the ingredients in this position for 5 minutes.
There is no need to fry the fragrant ingredients too much, just until they soften and become slightly transparent.
4. Open the lid, stir the onion again and add the grated carrots.
You can immediately add bell pepper. Mix everything.
Close the lid tightly again and time again for 5 minutes. This is exactly how long it will take to simmer.
5. Our tomatoes are already stale. Therefore, after time, we add them to the already fried vegetables. Mix the mixture again with a spatula and fry for another 5 minutes with the lid closed.
During this time, all the vegetables will become softer and the mass will be more uniform in appearance.
6. Add chopped eggplants. So that they all fit into the bowl of the pan, add in parts and stir immediately. When the last batch is gone, you can immediately add salt and pepper and then mix completely.
7. Set the “Baking” mode and set the time on the display to 30 minutes. During this time, leave the vegetables to simmer in the pan with the lid closed.
8. The timer will let you know when the time is up. Open the lid and puree the vegetables with a blender until they become pureed.
9. Place the puree into sterilized jars and immediately screw on the lids. Turn over and leave in a warm place until completely cool.
In winter, open and eat with pleasure!
Video on how to prepare homemade caviar according to the USSR recipe
In Soviet times, you could see quite a lot of both eggplant and eggplant on store shelves. We bought it and ate it mainly in the winter season. And of course, the appetizer according to GOST of the USSR enjoyed special preference.
And each housewife had her own, so-called homemade signature recipe, according to which she prepared her favorite dish throughout the warm season, and also filled jars with preparations for the winter.
And here is one of these recipes, although not quite according to GOST, but it is tasty and, as you can see, it is also long-lived.
The advantage of this method is that in summer you can prepare a snack from fresh vegetables, and in winter from frozen ones. At the same time, housewives know that if you simply freeze eggplants or zucchini, they become watery after defrosting.
That's how many delicious ways we came up with today. It is clear that these are not all available cooking options. There are also delicious “raw” caviar, and recipes that involve apples, and simply ways in which it is not intended to be sealed in jars.
I will try to write another article on this topic. Or maybe more than one. Any appetizer prepared in these ways turns out tasty and welcome on the table, so I think that the recipes will definitely not be superfluous.
Dear friends, always cook and eat with pleasure!
Bon appetit!