The second half of summer and the beginning of autumn delight with fresh vegetables and fruits. Eggplants, tomatoes, apples, watermelons, melons are ripening... This time cannot but be used to prepare a variety of salads with fresh vegetables.

Eggplants and tomatoes go well in salads. They can also be used to make excellent caviar. There are many recipes for her. Eggplant caviar is made in different ways.

This is a very popular dish in my family. From July to September I often cook eggplant caviar, and I don’t get tired of it at all.

Ingredients:

Eggplants – 4 pcs. (small)
Tomatoes – 0.5 kg
Onion – 0.5 pcs.
Garlic – 4 cloves
Vegetable oil
Salt
Pepper

How to make caviar salad from eggplant and tomato

Buy 4 small eggplants.
Wash them. Then boil them in salted water for 15-20 minutes. Remove them from the water and put them under a press for 12 hours.

I do it like this. I take a large cutting board and lay the blue ones tightly on it. I cover them with another cutting board on top, and place a large-bottomed pan filled with water on it. This process will squeeze out any unwanted liquid from the eggplant.

If you need to quickly make blue caviar, you can bake them in the oven instead of boiling them. To do this, place fresh blue ones on a baking sheet and bake them until soft.

Next, remove the skin from the pressed blue or baked eggplants. This must be done, because otherwise the finished caviar will taste bitter. By the way, in the baked version this process proceeds easily, because after baking the peel is blown away from the inside of the eggplant. And if you boiled blue ones, then it will be a little more difficult to separate the peel.

Next we will prepare other vegetables. We wash the tomatoes in water. Peel the onion. We peel the garlic. Now all the ingredients need to be crushed. Before purchasing a blender, I always did this in a meat grinder. But then I wanted to try chopping vegetables with a blender. Since this process with its help is lightning fast, but for many years I used a blender to prepare caviar.

But I noticed that when using a meat grinder, the result is a more homogeneous mass, without large pieces. So this time I decided to use a good old meat grinder.

We pass blue tomatoes, onions, and tomatoes through a meat grinder. Add garlic crushed by garlic to the resulting mass. Then add salt, add ground black pepper and pour vegetable oil over the caviar.

This is my family's favorite caviar. It is always easy and simple to prepare, and the result is simply excellent. All summer, autumn and even winter we indulge in this delicacy.

The technology of baking blue wine in the oven or slow cooker allows you to preserve all the useful microelements, while the bitterness goes away, so the taste is delicate and pure.

Such caviar can be stored for no more than two days, especially in summer, so it is always better to prepare a fresh portion of tasty and aromatic eggplant caviar with fresh tomatoes and garlic.

1. Wash the eggplants under running clean, cool water. Place on a dry towel, wipe and remove the root of the stalk.

I would like to draw your attention to the fact that the most delicious caviar comes from milky, young eggplants, while mature fruits will be more bitter and the seeds will be denser.

Take a frying pan, line it with food foil and place the prepared eggplants on it.

2. Place the frying pan (without covering it with a lid) in an oven preheated to 200 degrees for 40 minutes. Most often this time is ideal, but always check your oven. You can check the readiness of the eggplants with a toothpick; they should be easily pierced, and the crust should be easily removed from the fruit.

3. Peel the eggplants and place them in a glass container. Leave for 10-15 minutes. Let the bitterness drain. You can put the eggplants in a colander, then this process will take less time.

4. Take a potato masher and crush the eggplants. Now you can add salt and spices.

5. The last step is to add tomatoes and garlic. Peel the tomatoes and cut into thin slices. Press the garlic through a press.

6. Mix with eggplants and pour with olive or sunflower oil.

Eggplant caviar with fresh tomatoes and garlic is ready.

Serve with meat or as a separate dish.

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 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.

• 2 small eggplants;
• 1 bell pepper is better than yellow;
• ½ red hot pod;
• 1 medium carrot;
• 3 cloves of garlic;
• fresh parsley;
• 2 tbsp. vinegar;
• 2 tbsp. soy sauce;
• 4 tbsp. olive oil;
• ½ tsp. salt;
• ½ tbsp. Sahara;
• ½ tsp. ground coriander.

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!

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 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 classic 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.