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.

Eating eggplant helps 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 preparing eggplant caviar are arbitrary, depending on taste. When choosing them, you should remember 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 be no less than the weight of all other products. That is, for 1 kg of eggplant for caviar you should take no more than 1 kg of other vegetables.

Eggplant caviar - food preparation

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

- eggplants;
- carrots;
- onion;
- tomatoes;
- garlic;
- sweet pepper;
- sunflower oil;
- salt.

Herbs and other spices are added to taste.

Before using to prepare caviar, all vegetables must be washed and chopped as specified in the recipe. Usually, for eggplant caviar, vegetables are cut into cubes. Of course, you can use advances such as a meat grinder or blender to prepare it, but experts say that then the caviar tastes completely different.

When preparing food, it is important to choose good eggplants - they should be ripe, dark, and have shiny skin.

Eggplant caviar - the best recipes

Recipe 1: Eggplant caviar for canning

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

Ingredients:

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

Cooking method:

1. Cut the eggplants into cubes and, sprinkle them generously with salt, leave to stand for at least half an hour so that the 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. Heat the 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 stewing, season the caviar with salt and ground black pepper.

Place the finished eggplant caviar in jars, sterilize for about half an hour and roll up.

Recipe 2: Eggplant caviar from oven-baked eggplants

This caviar is an excellent tasting and very healthy dish. The recipe is not complicated, and this dish can be eaten both hot and cold.

Ingredients:

1.2 kg eggplants;
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 doing this, pierce them with a knife in several places so that they do not burst). To prevent vegetables from burning during baking, they should be turned over periodically. To make sure that the eggplants are ready, you need to pierce them with a knife, which fits freely into the finished eggplant. We bake bell peppers together with the eggplants, however, you should remove them from the oven earlier, after 15 minutes. Place the finished eggplants in a bowl to cool, and the peppers in a plastic bag to make it easier to remove the skin from them.

2. Peel the skins of the tomatoes (you can simply cut them off with a sharp knife), carefully remove the skins from the eggplants and cut them into cubes.

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

4. Mix all the prepared ingredients in a bowl, salt them, add vinegar with chopped garlic and sunflower oil (about 6 tbsp). 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 the caviar, put it in the refrigerator for two to three hours to infuse.

Recipe 3: Eggplant caviar with mushrooms

Even the most picky gourmets will appreciate this dish, as the combination of eggplant and 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;
herbs, spices and salt to taste;
sunflower oil.

Cooking method:

1. Cut the eggplants in half lengthwise, cut the peppers into 4 parts, then, placing the eggplants with peppers on a baking sheet greased with sunflower oil, place 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, grate the carrots on a coarse grater and fry them in sunflower oil.

4. Bring water to a boil in a saucepan and, placing tomatoes in it one at a time, 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. Take the baked eggplants, garlic and peppers out of the oven and let them cool.

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

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

10. Having mixed the contents of the pan, add salt and continue to simmer for about 20 minutes, remembering 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.

To prevent the eggplants from becoming bitter, you need to cut them into cubes and add salt and leave them for about half an hour to release liquid, which should be drained. You should know that the source of bitterness is eggplant seeds. Therefore, young eggplants, which do not contain seeds, do not taste bitter and can be cooked immediately.

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

When preparing products for making eggplant caviar, you should not finely chop the eggplants 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 stewed vegetables produce “lighter” caviar. But vegetables fried in a large amount of oil produce a product with a richer taste and smell.

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

Overseas caviar - eggplant, who hasn't laughed at this phrase from the famous comic film! But once upon a time, eggplant caviar was almost an overseas dish.

I still remember those times when in Siberia they had no idea about growing eggplants and only those of my peers who traveled with their parents to the blessed south knew what “little blue” ones were. “Sinenki” was the name given to a mysterious vegetable for Siberians.

Recipes:

I also remember how the first variety of early ripening called Almaz appeared in my gardening practice, having grown several of which I did not know what to do with them, because the bitterness was unbearable.

There was no all-knowing Internet then; my mother’s and grandmother’s handwritten recipe books could not tell anything about eggplants and dishes made from them. So I threw away my first “little blue” ones, not finding a worthy use for them.

Well, now, thank God, times are not the same, and I have become a very experienced housewife, so a use was found and dishes in my kitchen began to turn out tasty and healthy from eggplants.

So, today we are making preparations for the winter, specifically eggplant caviar, of as many as ten different types and names. A little more work is put into it than, for example, into squash, but the result of such work is also much more interesting in taste.

My advice to you, dear and beloved hostesses, sterilize the jars and lids in advance, since there is nothing worse than the situation when everything is ready and it’s time to put it into jars, but the jars themselves are not ready yet!

We sterilize the caviar jars in the oven, wash them until shiny, place them in a cold oven and turn on the heat at 120 degrees for 30-40 minutes. Then he just opened the door and took it, dry and sterile, and filled it with overseas food!

We go from simple to complex, adding delights and fantasies gradually in order to master all the wisdom and prepare a masterpiece of culinary art for the winter!

Eggplant caviar for the winter - a finger-licking recipe

The appetizer is simple and delicious in taste, even if you spread it on some fresh bread or put it on a plate with boiled potatoes, it won’t ruin a meat dish!

• half a kilo of onion, sweet;
• a kilo of young eggplants;
• a kilo of ripe, soft tomatoes;
• head of winter garlic;
• a couple of large bell peppers;
• salt a level tablespoon,
• half a glass of vegetable oil.

Preparation:

1. All the vegetables were washed, the butts and tails were cut off, the seeds were removed from the peppers and everything was dried on a towel.
2. We send the “little blue ones” to bake in the oven, cutting them lengthwise and pricking them with a fork several times, for about half an hour. Cool and remove the skins from them.
3. Grind the vegetables in a food processor or meat grinder, put them together with vegetable oil in a cauldron or deep frying pan and simmer until tender for about thirty minutes. Salt. Let's try.
4. If it’s ready, then immediately put it into sterile jars and seal it. Cool upside down under the fur coat.
5. We store it in the cellar.

Traditional recipe, nothing extra. Bon appetit!

Eggplant caviar is a simple and tasty classic recipe

The classic way to prepare eggplants is that, after peeling and cutting, they are soaked in salt water for half an hour to remove the bitterness. Then you just need to rinse with running water.

• a kilo of “little blue” ones;
• half a kilo of tomatoes;
• 5 ripe bell peppers;
• 5 onions;
• two medium carrots;
• ground pepper and salt.

Recipe:

1. Wash, peel and dry the vegetables on a towel. Grate the carrots, cut everything else into small cubes.
2. Soak the eggplants as described above.
3. Lightly fry the onion in a cauldron in vegetable oil, add everything else and simmer over low heat until tender. Add salt and pepper to taste at the end of stewing.
4. Remove from heat, place in sterile jars and seal. Cool under the fur coat upside down and store in the cellar.

Tasty and healthy, it will pleasantly diversify the table in winter.

Many people love eggplant caviar and buy it in the store. I can assure you that this recipe is simply indistinguishable in taste from store-bought. It can be easily prepared at home.

• kilo of eggplants;
• three good carrots;
• onions 4 pieces;
• sweet pepper 4 pieces;
• half a liter of tomato juice;
• half a glass of vegetable oil;
• salt tablespoon;
• a teaspoon of table vinegar.

Let's start cooking:

1. Wash and peel the vegetables, remove the skin from the eggplants, remove the seeds from the peppers, and dry on a towel.
2. Cut the blue ones into small cubes, grate the peppers, onions, and carrots.
3. Sequentially fry all the vegetables separately in a frying pan and place in one container.
4. Cool and pass through a meat grinder with a large wire rack.
5. Place in a cauldron, add tomato juice and simmer until tender for about thirty minutes.
6. Add salt, pepper, vinegar and simmer for a couple more minutes.
7. Remove from the stove, place in sterile jars and roll up.
8. Cool it upside down under a fur coat and store it in the cellar.

Perfect classic taste and aroma. Bon appetit in winter!

A very quick recipe, ideal for those who have little free time. Eggplants, cut into cubes, are immersed in boiling water for a couple of minutes and placed in a colander to get rid of bitterness.

• 6 medium-sized eggplants;
• 4 large and ripe bell peppers;
• half a kilo of tomatoes;
• vegetable oil 5 tablespoons;
• tablespoon vinegar;
• salt half a tablespoon.

Preparation:

1. We wash, clean and dry everything on a towel, blanch the eggplants as indicated above.
2. We pass the vegetables, except eggplants, through a meat grinder with a large grid, and put them on the stove in a cauldron to simmer.
3. Fry the “blue ones” in a frying pan and add to the cauldron.
4. Add vinegar and salt, simmer for ten minutes and place in sterile jars.
5. We roll it up under a fur coat for the night. Store in the refrigerator or cellar.

Well what can I say? Simply delicious that's all!

And I have other canning recipes in my bins for you:

1. Pickled zucchini

The good thing about a multicooker is that you don’t have to keep an eye on it and stir it; you have time to do other things. But you can’t count on a particularly refined taste. The caviar will turn out like caviar.

• eggplants 300 grams;
• carrots 200 grams;
• onion 200 grams;
• bell pepper 2 pieces;
• tomatoes 200 grams;
• garlic 2 cloves;
• vegetable oil 50 grams;
• salt to taste.

Let's prepare:

1. We clean, wash the vegetables and cut everything into cubes. Pour boiling water over the eggplants in a separate bowl.
2. Pour oil into a slow cooker and fry the onion until transparent.
3. Add carrots to the onions and fry them too.
4. The next turn is pepper, fry it with onions and carrots.
5. Place the “little blue” ones in a colander and add them to the vegetables in the slow cooker to fry together.
6. Lastly, add the tomatoes, finely chopped garlic and turn the Multicooker into simmer mode for 40-50 minutes.
7. Before cooking, add salt and pepper to taste 5 minutes before cooking.

The caviar is ready, you can eat it right away, or you can boil it in a couple of jars for the winter. Store in a cold cellar.

It’s simple and without unnecessary frills, the result will look like squash caviar. It’s very good in winter to run home to an empty refrigerator and spread a piece of bread, make a snack while preparing a full dinner.

1. “little blue” two kilos;
2. half a kilo of tomato;
3. half a kilo of carrots;
4. 4 onions;
5. head of garlic;
6. vegetable oil a third of a glass;
7. sugar 4 tablespoons;
8. salt tablespoon;
9. a bunch of greens - dill, basil, cilantro, parsley.

Preparation:

1. Wash, peel and dry the assorted vegetables on a towel.
2. Cut into large pieces and bake on a baking sheet in the oven until soft and burnt.
3. Pass through a food processor or blender.
4. Place in a cauldron, add the remaining ingredients, finely chopped garlic and herbs, and simmer until tender. Remove from heat, place in sterile jars and seal.
5. Cool upside down under a fur coat and store in the cellar.

Tasty and satisfying, bon appetit!

Gentle and a little unusual. This caviar is very popular with children.

• two kilos of eggplants;
• half a kilo of onions;
• head of garlic;
• half a glass mayonnaise;
• tomato paste glass;
• a tablespoon of vinegar;
• half a cup vegetable oil;
• salt and pepper.

Preparation:

1. Wash the eggplants and soak overnight in a salt solution - a tablespoon to two glasses of water.
2. Wash, peel and cut all the vegetables into cubes, squeeze out the eggplants and also cut into cubes
3. Fry vegetables in a frying pan one by one and place in a cauldron.
4. Add tomato paste, mayonnaise and simmer for about thirty minutes. Add finely chopped garlic and herbs, pour in vinegar, stir, salt and pepper to taste, simmer for another 5 minutes.
5. Place in sterile jars, roll up and leave to cool upside down under a fur coat. Store in the refrigerator or cellar.

Bon appetit and memories of a sunny summer!

Summer products are very useful in winter, so you need to stock up on all the vitamins - here are some more recipes:

1. Salted cucumbers

This will be a spicy snack for everyone. Good with meat and a bottle of strong drink.

• a couple kilos of eggplant;
• kilogram of tomatoes;
• a couple of chili peppers;
• 4 large sweet peppers;
• two tablespoons of table vinegar;
• head of garlic;
• half a glass of vegetable oil;
• salt.

Preparation:

1. Wash, peel and dry the vegetables on a towel.
2. Bake the eggplants in the oven and remove the skin.
3. Grind the tomatoes into dust in a blender. Add the “little blue ones” to them and also smash them into dust.
4. Pour oil into a cauldron and fry the onion and crushed garlic until light golden brown.
5. Add finely diced peppers to the onion and fry together.
6. Add the tomato-eggplant mixture to the cauldron and simmer until tender for about thirty minutes.
7. Pour in the vinegar, add salt and let simmer for another couple of minutes.
8. Place in sterile jars and seal. Turn it over and put it under a fur coat until the morning. Store in the cellar.

Very spicy and hot!

Eggplant and zucchini caviar recipe - Finger lickin' good

This recipe is for the laziest. But it tastes quite wonderful! I'm writing it step by step.

We take half a kilogram of vegetables - zucchini, eggplant, carrots, onions, tomatoes.

Wash, clean, dry on a towel.

We pass everything through a meat grinder with a large grid and put it in a cauldron.

Add a glass of vegetable oil and simmer over low heat for about an hour.

Pour in a tablespoon of table vinegar and 5 cloves of finely chopped garlic. Salt and pepper to taste.

Also fast and tasty!

• “little blue” 4 pieces;
• a couple of large ripe tomatoes;
• two onions;
• head of garlic;
• a tablespoon of vinegar;
• a quarter cup of vegetable oil;
• salt and pepper.

Preparation:

1. Wash, peel and bake the vegetables on a sheet in the oven.
2. Remove the skin from tomatoes and eggplants.
3. Finely chop everything and lightly fry in a cauldron in vegetable oil.
4. Pour in a couple of tablespoons of water, vinegar, add crushed garlic, close the lid tightly and simmer for ten minutes.
5. Salt and pepper to taste.
6. Remove from heat and seal for winter.

Enjoy your winter at a hearty table!

Eggplant caviar in Odessa - the most delicious recipe for the winter

To prepare the most delicious eggplant caviar, there are several techniques used by experienced housewives:

1. The dishes for frying and stewing should have a thick bottom, then the vegetables will heat up evenly and this will significantly increase the taste.
2. Carrots, peppers and onions will make the dish sweeter, tomatoes will add sourness.
3. It is imperative to remove the skin from the “little blue ones” so that they do not write there in other recipes. The rags from it will ruin the whole appearance of the dish.
4. Eggplants contain few calories and are suitable for dietary nutrition.
5. Especially useful for heart patients, overweight people and those with high cholesterol.

It is important that all preparations (this applies to absolutely all recipes) are prepared with soul and love! Only then will your culinary masterpieces actually become masterpieces and begin to delight others!

The catchphrase “Overseas caviar, eggplant!” from a famous and beloved film, has become both a symbol of popularity and a calling card of this wonderful snack. And if you consider that this dish is low-calorie and dietary, then you can safely put it in the top 10 popular, healthy, favorite and very tasty dishes.

Now is the time to prepare it for the winter, so read this small selection of recipes, choose what suits you best from the simplest.

Eggplant caviar, simple, tasty and very fast. A delicious and tasty treat that can be compared to squash caviar

Eggplant caviar for the winter with vinegar, finger licking good, no sterilization

Calorie content per 100 g - 74.8 Proteins - 1.1 Fats - 5.4 Carbohydrates - 5.4

We will need:

• Eggplants – 2.2 kg
• Tomatoes – 400 gr.
• Onion – 400 gr.
• Carrots – 400 gr.
• Vegetable oil – 200 gr.
• Dried basil – 1 tsp.
• Sugar – 1 tbsp. l.
• Black pepper
• Tomato paste – 2 tablespoons
• Salt – 3 tbsp. l. no slide
• Citric acid – 1 tsp.

Preparation:

Eggplants need to be pre-washed, cut off the ends, peel the onions, wash the carrots and tomatoes.

First of all, peel the eggplants with a sharp knife to make the caviar more airy and tender.

Cut them in half, cut them into halves of circles, about 1.5 cm thick

Place the pieces in a large saucepan, sprinkle with salt, 2 level tablespoons, mix, leave for 30 minutes to get rid of excess bitterness, during this time stir them several times to better salt them

While the eggplants are salting, cut the onion into medium cubes for frying

Grate carrots on a coarse grater

Pour about a third of the prepared oil into a deep frying pan, fry the eggplants in the rest, put onions and carrots in it, fry them until transparent, you don’t need to fry them too much so that they become softer, this will take you about 20 minutes

Now we take the tomatoes, make cross-shaped cuts on top, put them in a bowl of boiling water for 3 - 4 minutes, so that when peeling them from the skin, it will come off easier

Peel the tomatoes and cut into medium pieces for frying.

The eggplants have stood for 30 minutes, now they need to be squeezed out, take them in a handful and squeeze them as hard as possible, put them on a separate dish

Prepare a large saucepan and place the fried carrots and onions in it.

Pour half the remaining oil into the frying pan, add the squeezed eggplants, fry until soft for about 15 minutes, when ready, place them in the pan

And we do the same with the tomatoes, fry them in the remaining oil for about 10 minutes until pureed, then add them to the rest of the vegetables.

Grind all the vegetables with an immersion blender, you can grind everything in a food processor

Add a teaspoon of basil, if you like you can replace it with dried parsley or cilantro, 1 tablespoon of sugar, add black pepper to taste, preferably ground, a little hot pepper, but this is only for the amateur, another level tablespoon of salt and for that To make the caviar beautiful - 2 tablespoons of tomato paste, mix everything thoroughly with a blender again

Place the pan on the stove and simmer on the lowest heat for 25 - 30 minutes

Stir it regularly to prevent it from frying or burning.

To keep caviar longer, add a teaspoon of citric acid, stirring, and boil for another 5 minutes.

Immediately place the hot mixture into sterile jars; it is better to sterilize them in the oven at 100 degrees for 20 minutes.

Do not leave air space in the jar; to do this, you need to shake it when placing it and compact it with a spoon.

Screw the boiled lids on tightly, turn them over, cover with a warm blanket or blanket, and leave to cool.

Beautiful, tasty caviar is obtained using this recipe, I advise everyone to try it

“Overseas” caviar - a recipe for quick preparation of eggplant caviar

The good thing about this recipe is that it cooks quickly and tastes amazing.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 3 pcs.
• Onion – 1 pc.
• Garlic – 4 teeth.
• Vinegar – 1 tsp.
• Vegetable oil
• Sugar
• Spices

Cooking:

1. Wash the vegetables well, peel the onion and garlic
2. Eggplants need to be baked in the oven until soft, then cut off the peel with a sharp knife and chop finely
3. Pour boiling water over the tomatoes, carefully remove the skins and chop finely
4. Chop the onion into small cubes
5. Place all these vegetables in a deep frying pan with heated vegetable oil and simmer until the tomatoes and onions become soft
6. After this, add salt, sugar, spices, finely chopped garlic to taste, pour in vinegar, mix carefully, simmer for another 5 minutes, then turn off the heat.
7. For convenience, transfer to a saucepan and puree with an immersion blender.
8. Immediately put into sterile jars, compact tightly and can be rolled up with lids.

Recipe for eggplant caviar with peppers, onions, carrots and apples without sterilization

Very tasty caviar with a light apple aroma. Calorie content per 100 grams is only 141 kcal. cooking time 1 hour.

Necessary:

• Eggplants – 1 kg
• Vegetable oil - 1-1.5 cups
• Sweet pepper - 700 grams
• Onion - 500 grams
• Carrots - 250 grams
• Apples – 500 grams
• Parsley root - 1 pc.
• Sugar - 0.5-1 table. lie

Preparation:

1. Peel the eggplants and cut into thin slices
2. In a frying pan with vegetable oil, fry the pieces on both sides until golden brown.
3. Peel the tomatoes after scalding them with boiling water.
4. Peel the peppers from seeds, peel the onions, carrots, parsley root too
5. Cut vegetables randomly into pieces and lightly fry in a frying pan in oil
6. Now we pass all the fried vegetables through a meat grinder
7. Transfer the mixture into a saucepan, place it on the stove and, after boiling, cook for 30 minutes.
8. Wash and peel the apples, cut out the core, pass through a meat grinder
9. 5 minutes before readiness, transfer the applesauce into a saucepan, add salt and sugar.
10. When hot, place in sterile jars, roll up, and leave to cool under a blanket or blanket.

Caviar “Eggplant” for the winter, 1 recipe - 2 different flavors

In this recipe I want to give you two product compositions of caviar, accordingly they will differ in taste, although the method of preparation is absolutely the same, try making both and feel the difference

Calorie content per 100 g - 109.0/110.2 Proteins - 1.1/1.1 Fats - 9.1/9.2 Carbohydrates - 5.2/5.6

Ingredients 1/2:

• Eggplants – 2.5 kg. / 3 kg.
• Carrots – 0.5 kg. / 300 gr.
• Tomatoes - 3 kg. / 1 kg.
• Bell pepper – 0.5 kg. / 300 gr.
• Hot pepper – ½ pod
• Unrefined sunflower oil – 800 gr. / 600 gr.
• Garlic – 1 head
• Onion - 1 kg.
• Salt – 110 gr. / 90 gr.
• Sugar – 60 gr. / 50 gr.
• Parsley – 1 bunch
• Vinegar 5% - 30 ml. / 1.5 tbsp. l.

Preparation:

1. We wash all vegetables well, peel carrots, onions, garlic, remove seeds from peppers.
2. Without peeling the eggplants, cut them into small pieces in the form of cubes
3. Cut tomatoes into medium cubes, onions and peppers into small cubes, carrots into thin quarter rings, finely chop parsley and hot peppers, press garlic through a press.
4. Place a deep frying pan on the fire, add oil, first fry the onion until golden, add the carrots, literally after a minute add the eggplants and peppers.
5. Stirring thoroughly, fry for 10 minutes, then add salt, add hot peppers, sugar, tomatoes, keep the heat on low and simmer for 20 - 25 minutes, until the vegetables soften
6. Pour in vinegar, add garlic and herbs, continue the simmering process for another 5 minutes
7. Pre-sterilize the jars over steam for 10 minutes.
8. After mixing the hot caviar well, place it in jars and cover with boiled lids.

Eggplant caviar for the winter, recipe for a slow cooker - video

Overseas eggplant caviar is one of the most delicious appetizers that can be prepared quickly and without much difficulty. Moreover, you can even preserve your favorite dish for the winter and enjoy the taste of summer vegetables during the cold season.

The basic recipe for eggplant caviar involves using a minimum of ingredients. And the cooking method and additional spicy ingredients add a special twist.

Eggplant caviar - the most delicious recipe + video

To give eggplant caviar a particularly piquant taste, the following recipe suggests baking the main ingredient in the oven. And then mix it with fresh vegetables and herbs. This caviar salad is incredibly healthy and retains all the valuable components.

• 3 ripe eggplants;
• 1 bell pepper;
• 2 medium tomatoes;
• bulb;
• 1–3 cloves of garlic;
• lemon juice;
• olive oil;
• cilantro and some fresh basil;
• salt and freshly ground pepper;

Preparation:

1. Wash the blue ones and wipe dry. Prick with a fork in several places, place on a baking sheet and sprinkle with a little oil.
2. Place in the oven (170°C) and forget about them for 45–60 minutes.
3. Remove the baked eggplants, let cool slightly and remove the skin.
4. Chop into arbitrary slices, drain the juice.
5. Cut the tomatoes into cubes, peel the onion and pepper into thin half rings. Chop the garlic very finely, cilantro and basil coarser.
6. Place the still warm eggplants and all the prepared vegetables and herbs into the salad bowl.
7. Drizzle with olive oil and lemon juice, add salt to taste and generously pepper. Stir and serve immediately.

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

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

Cooking eggplant caviar in a slow cooker is a real godsend for those who don’t particularly like to mess around in the kitchen. Everything turns out very quickly and is always delicious.

• 2 blue;
• 2 carrots;
• 2 medium splinters;
• 3 sweet peppers;
• 2 tomatoes;
• 1 tbsp. tomato;
• 5–6 tbsp. vegetable oil;
• bay leaf and salt to taste.

Preparation:

1. Grate the peeled carrots on a coarse grater, cut the onions into small cubes. Pour oil into the multicooker and set the frying (steamer) mode.

2. Fry the vegetables until the onions become translucent. Add sweet pepper, cut into arbitrary, but strictly small pieces. Give the vegetables a couple more minutes to fry.

3. If desired, thinly peel the eggplants and cut into cubes of the desired size. Throw them into the slow cooker and lightly fry.

4. Chop the tomatoes in any way. Send them to the vegetables and simmer all together for about 15 minutes.

5. Now add bay leaf and tomato paste, add salt to taste. Switch the equipment to extinguishing mode.

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

7. At the end, if desired, throw in a couple of chopped garlic cloves and more greens. Serve hot or cold.

Eggplant caviar for the winter

In order to enjoy the taste of your favorite vegetable dish even in winter, experienced housewives recommend making preparations. Eggplant caviar prepared according to the following recipe is excellent throughout the winter, unless, of course, it is eaten much earlier.

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

Preparation:

1. Cut the eggplants with the skin into large cubes. Place them in a saucepan, add 5 tbsp. salt and add water to cover the blue ones. Leave for about 40 minutes until the bitterness goes away.
2. At this time, prepare the remaining vegetables. Cut the tomatoes into cubes, quarter the peppers and onions into rings, grate the carrots. Remove the seeds from the hot pepper and chop the pulp.
3. Drain the salted water from the eggplants and squeeze them lightly.
4. Pour a generous amount of oil into a large, deep frying pan and fry the blue pieces in it. Then place them in an empty pan.
5. Next, fry the onions, carrots and peppers in turn, adding a little oil each time.
6. Fry the tomatoes last, simmering them for about 7-10 minutes under the lid. Then send them to a common pot.
7. Add hot pepper, sugar and salt to the fried vegetables. Place the container on low heat and after boiling, simmer for at least 40 minutes, or more.
8. The caviar can be left in pieces or chopped in a blender. Place the finished dish in sterilized jars and immediately roll up the lids.
9. If the caviar is kept warm, then it is worth sterilizing the full jars (0.5 l - 15 minutes, 1 l - 25-30 minutes) and only then roll them up.
10. In any case, turn the jars upside down, wrap them in a warm blanket and let them cool slowly. Later store it in the basement or closet.

Eggplant and zucchini caviar

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

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

Preparation:

1. Cut the onion into large quarter rings and finely chop the garlic. Fry until transparent in hot oil.
2. Remove the seed pod from the bell peppers and cut as desired: into cubes or strips.
3. Place in a frying pan with the onions and fry a little. Cover with a lid and simmer for 5-7 minutes on medium gas.
4. Chop the tomatoes randomly and add them to the frying pan with the fried vegetables. Simmer again for about 5 minutes.
5. Wash the eggplants and zucchini and cut into 5 mm circles and then into quarters. Fry in oil in a separate frying pan and then mix with the rest of the vegetables.
6. Mix the mixture carefully and season with salt and pepper to your taste. Cover with a lid and simmer for 20 minutes.
7. Lightly dilute the tomato paste with water and pour into the caviar, stir and simmer the dish for another 25–30 minutes.

Homemade eggplant caviar

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

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

Preparation:

1. Pour all the oil into a thick-walled saucepan. Heat it well.
2. Throw in the diced onion.
3. Once it becomes transparent, add the coarsely grated carrots.
4. After it is fried a little in oil, add the diced eggplant. Simmer for about 5–7 minutes.
5. Lastly, add the bell pepper strips.
6. After another 5 minutes, add chopped tomatoes and hot pepper. Add salt and pepper to taste. Cover with a lid and simmer for 20–25 minutes.
7. At the end, throw in the chopped herbs, stir and after another 2-3 minutes turn off the heat.
8. Let it sit for at least 20 minutes.

Korean-style eggplant caviar

Eggplant caviar, prepared in the Korean way, is a particularly savory appetizer that goes perfectly with any side dishes and meat dishes. In order for it to acquire its interesting taste, it is better to prepare it ahead of time and let it brew well.

Published on July 5, 2017

Eggplant caviar is a tasty and satisfying dish that many people prepare for the winter in more than one jar.

Both adults and children love this caviar. And the strangest thing is that almost everyone cooks it, and each family has its own recipe. Some people prefer spicy caviar; others don’t eat it unless it’s a little sour. So there are just a ton of recipes.

Eggplant caviar is good both in a bunch and as a separate dish. I think everyone has tried this dish with bread at least once. Eggplants are just a great option for a quick snack.

The recipe involves the use of hot peppers and garlic. This caviar recipe allows you to make spicy caviar that can compete with adjika in terms of spiciness. A very good snack for both first courses and strong drinks.

Ingredients:

• Eggplants 3 kg.
• Tomatoes 1.5 kg.
• Hot pepper 2 pcs.
• Garlic 2-3 heads (preferably new harvest).
• Salt 1.5 tablespoons.
• Sugar 200 grams.
• Vinegar 1 glass.
• Vegetable oil 2 tablespoons.
• Laurel 3-5 leaves.
• Ground allspice to taste.

Cooking process:

1. Sort the eggplants, wash them, cut off the tails and butts. Cut into slices and then into cubes.

2. Place the chopped eggplants in a deep bowl, add plenty of salt and mix. Leave the eggplants in salt for a while. Eggplants need to lie in salt for some time so that they release juice and excess bitterness disappears from them.

3. Wash the tomatoes and remove the skin. It will be easier to do this if you make a cross-shaped cut on the top and pour boiling water over them. Leave in boiling water for 3-4 minutes, then drain the water and place the tomatoes in cold water. Due to temperature changes, the skin will be removed much easier.

4.After the tomatoes, let’s deal with the garlic and peppers. Peel the garlic and cut off the tails from the pepper.

5.If you want to make the eggplant caviar too spicy, then do not remove the pepper seeds. And if you remove the seeds, the caviar will not be so spicy since all the bitterness is concentrated in the seeds.

7. Transfer the resulting mass to a cauldron or saucepan with a double bottom. Add salt, sugar and other ingredients except eggplant.

8.Put on the fire and begin to cook for 15-20 minutes, stirring occasionally.

9.After 15-20 minutes, the tomato will boil down and you can add the eggplants. Simmer everything together for another 15-20 minutes.

10.While the eggplants are cooking, prepare jars for receiving the eggplant caviar. They need to be washed well with soda and sterilized.

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

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

The caviar is ready. Enjoy your meal.

Eggplant caviar classic recipe

In the classic recipe, pepper is no longer hot and garlic is present only for flavor. So if you are not a fan of spicy food, you will definitely like this recipe. Especially when you enjoy its taste in winter.

Ingredients:

• Eggplants 2 kg.
• Tomatoes 1.5 kg.
• Onion 600-700 grams.
• Carrots 1 kg.
• Bell pepper 1 kg.
• Garlic 1 medium head.
• Salt 3 tablespoons.
• Sugar 1 tablespoon.
• Vegetable oil 300-400 grams.
• Vinegar 3-4 teaspoons.

Cooking process:

1. Let's start cooking by processing the eggplants. They need to be sorted out to select only the ripest whole ones without signs of damage. We cut off the butts and tails.

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

3.Next, let's take on the tomatoes; if desired, you can remove the skin from them. How to do this is described in the recipe above. And if you don’t want to remove the skin, you don’t have to do it; there’s nothing wrong with that. We cut the tomatoes so that they can be processed later in a meat grinder.

4. We clean the pepper from tails and seeds. Cut into pieces so that it is convenient to grind them.

5.You can simply chop the garlic finely, or you can use a press. You can simply grind it together with the pepper in a meat grinder. There are no restrictions here either.

6. You can do the same with carrots, you can also use a meat grinder or a grater.

7. Finely chop the onion.

8. Almost all products are ready to start preparing caviar; we will prepare the rest of the products in the process.

9.And so we put all those vegetables that were ground in a meat grinder into a pan, with the exception of garlic. Place the pan on the stove and stir occasionally to bring the mixture to a boil. Cook at a steady simmer for 15-20 minutes.

10. Squeeze out the juice from the eggplants using a sieve and add to the boiling tomatoes. Mix well.

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

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

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

14. Cover the jars with sterilized lids and tighten them using a special key.

15. Turn the jars over and wrap them and let them cool completely. Then you can transfer the eggplant caviar to a storage place.

Bon appetit.

Homemade eggplant caviar

This recipe can also be used as a preparation for the winter and just eaten right away. I cook caviar using this recipe so that I can eat it right away. Since my household constantly asks me to cook it as soon as eggplants begin to appear in the beds.

Ingredients:

• Eggplants 1.5 kg.
• Tomatoes 1.5 kg.
• Onion 1 kg.
• Carrots 250 grams.
• Sweet pepper 250 grams.
• Garlic 5-6 cloves.
• Dill, parsley and black pepper to taste.
• Salt 2 tablespoons.
• Sugar 1 tablespoon.
• Vegetable oil 450.

Cooking process:

I cook this caviar like all the rest in a cauldron. It has thick walls and everything in it is fried evenly due to the fact that all the ingredients are heated evenly.

1. Peel the onion and cut into cubes.

2.Grate the carrots.

3.Cut the eggplants into cubes.

It is not necessary to peel the eggplants, but it is up to your taste. Some people are not satisfied with the skin as it gives a slight bitter taste. I don't peel the eggplants for this recipe.

4. Peel the pepper from seeds and tails. Do not cut into large strips.

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

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

7.Next are eggplants. I fry the eggplants with carrots and onions for 5-10 minutes over medium heat.

8.After 10 minutes, add the bell pepper. Also, don’t forget to mix this whole story up from time to time.

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

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

11. All that remains is to keep the caviar on the stove for exactly 10 minutes and turn off the heat completely. I leave the caviar on the stove until it cools completely and only then serve it.

Bon appetit.

How to make eggplant caviar in a blender

The recipe is quite simple. You can cook using a blender or meat grinder. It turns out something like, but only from eggplants.

Ingredients:

• Eggplants 1 kg.
• Tomatoes 300 grams.
• Carrots 250 grams.
• Onion 100-130 grams.
• Garlic 3-4 cloves.
• Vegetable oil 3-5 tablespoons.
• Salt, sugar, black pepper to taste.
• Dill, parsley, cilantro also to taste.

Cooking process:

1. Cut the onion into half rings.

2.Grate the carrots.

3. Peel the eggplants and cut into cubes.

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

5.Pass the garlic through a press.

6.Finely chop the greens.

7.Pour oil into a cauldron, heat it and fry the onions and carrots.

8. Add eggplant cubes to them. Fry them until soft.

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

11.Allow the caviar to cool slightly. Then transfer to a bowl and use an immersion blender to puree all the ingredients.

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

13.Place the resulting eggplant caviar into a saucepan, cover with a lid and place in the refrigerator. Let it brew and soak in its aromas.

14.You can also put this caviar into jars and screw on the lids. Only if you are storing the caviar for the winter, you will need to, after making the puree, put it on the stove, bring it to a boil, add a tablespoon of 9% vinegar, and boil for 2-3 minutes. Then you can put the caviar into jars and screw the lids on the jars.

Caviar recipe for a slow cooker

Today, almost all homes have a multicooker, but few people know that you can also cook delicious eggplant caviar in a multicooker. True, not in small quantities, but it’s possible and why not cook it. The caviar turns out no worse than if it is prepared in the classical way.

Garlic 2-3 cloves.

Vegetable oil 70-100 grams.

Salt, sugar, allspice to taste.

Cooking process:

1.Pour a little oil into a slow cooker and fry the onion.

2.Add and fry grated carrots with onions.

3. Cut the eggplants into half rings. And add to the bowl after the carrots are fried.

4.When the eggplants become soft, you can add finely chopped tomatoes and bell peppers cut into strips.

5. Turn on the extinguishing mode for 1 hour with the lid closed.

6.After an hour, add finely chopped garlic, salt and sugar. Set a timer for 10-15 minutes.

7.After cooking is complete, let the caviar cool and you can serve it.

8.Also, if desired, it can be passed through a meat grinder or pureed using a blender.

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

Eggplant caviar recipe from Ilya Lazerson

Bon appetit.