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Eggplant caviar with carrots and bell pepper

This composition has become a classic for winter preparations. For every taste, with the sweetness of carrots, without the burning spiciness. The amount of ingredients is designed for a large batch of a proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. With traditional preparation there is no need for luck: everyone will like the result!

  • Cooking time - up to 2.5 hours.
  • Fry the vegetables separately.

We need:

We weigh all ingredients after cleaning.

  • Eggplants - 2 kg
  • Tomatoes (ripe) - 1.5 kg
  • Onions - 1 kg
  • Bell pepper - 1 kg (at least 2 red vegetables)
  • Carrots - 700 g
  • Hot chili pepper - 2 pcs. (8-10 cm long). This is our taste for spicy things. If you are afraid of strong heat, take less, add in portions and taste.
  • Salt (rock) - 2 tbsp. spoons
  • Sugar - 1 tbsp. spoons
  • Vinegar, 9% - 3 tbsp. spoons
  • Vegetable oil -400-500 ml (consumption in portions for frying)

Important details:

  • The preservation yield is 4.3-4.5 liters.
  • You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan/saucepan.
  • The quantity and variety of non-essential vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). Blue onions instead of white (sweetest).

1) Preparing vegetables.

Wash and clean all the fruits, as usual for a stew or salad. A nuance about eggplants: you don’t have to peel them. This is exactly how we love them in classic caviar.

We cut the blue ones into a medium cube, as in the photo - about 2 cm. Modern varieties are extremely rarely bitter, but if your vegetables are bitter, soak them in salt water for 30 minutes. For 1 liter of water 1 tbsp. spoon of rock salt.


We make cross-shaped cuts on the tomatoes on one or both sides. Pour boiling water over and let stand for 3 minutes. After this, we simply clean the tomatoes. We cut them into cubes, slightly smaller than the blue ones.




Cut the seeded sweet pepper into cubes, like tomatoes. We also chop the onion into cubes, the size or even smaller than tomatoes.



We clean the hot pepper from seeds and white internal membranes and finely chop it with a knife. Three carrots on a coarse grater.


2) Roasting the components.

Heat a portion of oil (70-80 ml) in a large cauldron. We send the eggplant cubes for frying. Stir frequently with a thorough movement from bottom to top to avoid burning.


Over medium heat, wait until the vegetables darken and reduce in volume. Using a large ladle, transfer the blue ones to the pan where we will simmer the caviar.


We fry all the vegetables in the same way - separately. Onion until soft and golden. Peppers until soft, like scrambled eggs. Tomatoes until the pieces lose their shape and a thick tomato sauce forms. Transfer all the vegetables into the pan with the blue ones.

Veteran chefs claim that separate frying gives the finished caviar a richer taste. It's no surprise that the algorithm has become a classic. Just below, see a lightweight version with a wonderful saving of time and effort.

3) Stew all vegetables until cooked.

Place the pan with the fried ingredients on the fire. Mix the caviar thoroughly, from bottom to top. Add chopped hot pepper, salt and sugar.


After stirring, bring to a low boil, reduce heat to low and cover with a lid. The last stage is ahead - stewing the caviar on low boil for 40-50 minutes. During the boiling process, stir 1-2 times from bottom to top.

The “low boil” state is easy to understand by the gurgling of vegetable juice in the pan. In just 10-15 minutes at minimal heating a lot of it will stand out clearly (as in the photo below). Adjust the heat. It may need to be increased slightly. Our goal is to observe “gurgling” for another 30 minutes- until the caviar is completely ready.

Towards the end of cooking, add vinegar, stir and boil for 5-7 minutes.



4) Hermetically sealed for long-term storage.

We transfer the caviar into sterilized jars to the very top directly from the pan on minimal heat. We close the jars with hermetically sealed lids, turn them over and tilt and twist while hanging so as not to let any leaks pass through. We set the workpiece to cool upside down, wrapped in a blanket.

We store classic eggplant caviar in a dark place.


The fastest classic “Simply as simple as that!”

Attention attention!

The ingredients are the same, we cook with laziness, but the result is delicious. You will get another caviar with the most delicate texture. "Real jam!" she fully deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

  1. When raw, grind the fruits in a meat grinder. Combine the vegetable purees and simmer the mixture with oil over medium heat for 50 minutes.
  2. Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pieces) and bay leaf (3-4 pieces).
  3. Let the caviar bubble (low boil) for another 10 minutes. Pour in the vinegar and keep the caviar warm for the last 5-7 minutes.
  4. We fill the jars with a hot snack - roll up - wrap up. All!

Place the cooled workpiece in a dark place.

Eggplant caviar for the winter: a simple recipe

In terms of the composition of vegetables, this recipe is an ode to the main characters and minimalism. Eggplants for eggplants sake. In addition there are only tomatoes, onions, garlic, moderate spiciness and a slight note of coriander. Ideal for those who don’t like to fill the taste of blue ones with other vegetables.

Simple, satisfying, interesting!

  • Cooking time is about 1 hour.
  • Fry the vegetables together, adding them one at a time.

We need:

  • Blue - 1 kg
  • Onions - 400 g
  • Tomatoes - 300 g
  • Hot pepper - ½ small pod (this is a piece of 4-5 cm)
  • Garlic - 3-4 cloves
  • Salt - 1 teaspoon
  • Sugar - 2 teaspoons
  • Vinegar, 9% - 2 teaspoons
  • Coriander (ground) - ½ teaspoon
  • Vegetable oil - 100 ml

Important details:

  • The yield of blanks is 1 liter.
  • It is convenient to roll in a small container - from 250 to 500 ml.
  • We weigh all products after cleaning and cutting.

1) Clean and prepare vegetables.

Once again, the beauty of the recipe is the dicing. This approach will affect all fruits.

We clean the blue ones and cut them into medium cubes. Let's taste for bitterness. Modern varieties are most often not bitter. If they suddenly taste bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. level spoon of salt. Place a plate on top to prevent pieces from floating.


Cut the onion into moderately small cubes. Chop the tomatoes crosswise, pour boiling water over them and leave for 1 minute. Now the skin can be easily removed by prying it with a knife near the cut area. Chop all the tomato pulp into cubes, the size of the eggplant slices.


Finely chop the garlic and a piece of hot pepper without seeds. By the way, you can take 2 times more of this pepper if you like very hot caviar.

2) Cook and roll.

Pour all the oil into a deep frying pan or saucepan. Add garlic and fry for 1 minute. Next, fry the onion until slightly translucent.


Add eggplant to the onion. If you had to soak the fruits to remove bitterness, then squeeze out the water.

Simmer the eggplants with onions and garlic over moderate heat for 6-7 minutes. Stir well a couple of times, from bottom to top.

Add hot peppers, tomatoes, coriander, salt and mix the vegetables. We increase the heat, let it boil and adjust the stove so that a low simmer is maintained in the liquid released by the vegetables. At this temperature, simmer the vegetables until cooked. This will take up to 40 minutes.


When the caviar is almost ready, add sugar and vinegar, bring to a boil and reduce the heat to low.

Straight from the stove, place the caviar as hot as possible into jars. We compact the mixture well so that there are no air bubbles in the jar and oil is visible on top. Close, turn over, wrap. We wait for it to cool down and put it in a dark closet. The workpiece is stored well at room temperature.


If you like caviar twisted until smooth, After the vegetables are ready, transfer them to a meat grinder or blender. Return the homogeneous mass to the saucepan and keep it at a low boil for at least 5 minutes. Next, lay out the jars and seam.

Eggplant caviar for the winter with tomato paste

  • Cooking time is about 1 hour.
  • Fry the onion first, add the rest of the vegetables to it.

We need:

  • Eggplants - 2 kg
  • Bell pepper - 3 pcs.
  • Tomatoes - 2 pcs.
  • Onions - 3 pcs.
  • Tomato paste - 2 tbsp. spoons
  • Sugar - 1 tbsp. spoon
  • Salt, ground black pepper, spices - to taste
  • Vinegar, 9% - 2 tbsp. spoons
  • Little vegetable for frying

Important details:

  • The yield of preservation is 2-2.3 liters.
  • Take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. The tomatoes are slightly larger than average, a juicy “pink” variety.
  • Spices that go well include coriander and dried Italian herbs. If you haven’t tried herbs yet, limit yourself to ¼ teaspoon of ground black pepper.
  • Salt usually takes no more than 2 tbsp. spoons Try it!

The cooking algorithm is similar to the previous recipe.

Wash the eggplants and clean them if desired. Grind into medium cubes. If they taste bitter, soak them in saline solution for 20-30 minutes. We peel the tomatoes. As usual, making a cross-shaped cut and scalding with boiling water will help. Three on a regular grater. Cut the peeled pepper into strips. Longitudinal halves or quarters of the vegetable across in increments of about half a centimeter. Chop the onion into quarter rings, thinner.

We start frying vegetables with onions - in a heated frying pan with oil. As soon as it turns golden, add blue pepper, tomato puree. Simmer until the vegetables are ready, stirring regularly. The vegetable mass darkens and decreases in volume. This takes 40-45 minutes over medium heat.

Add tomato paste, sugar, salt, pepper and spices. Stir and simmer for another 3 minutes. Pour in vinegar, mix again and keep on fire for 1-2 minutes.

All additives, except vinegar, can be adjusted to taste by adding portions and tasting the caviar.

We place the hot caviar in sterilized jars, close it hermetically and place it upside down under insulation.

For video lovers, a short video with a nice girl. Close-ups of all steps.

With the onset of autumn, when preparations for the winter are in full swing, eggplant caviar undoubtedly occupies a leading position. And this is justified, this dish is unusually tasty, satisfying, prepared from available products, and serves as an appetizer or side dish. Caviar always comes to the rescue when guests arrive unexpectedly, and also decorates the festive table, everyone is satisfied with the treat, and they also ask for more.

The most delicious eggplant caviar. Photo recipe for winter cooking

This is the most delicious recipe for eggplant caviar for the winter. My family loves it very much, and guests, having tried it for the first time, always ask for the recipe, and what can I say, children eat caviar with pleasure, and this is already an indicator.

We will need:

Eggplants - 2 kg.

Tomatoes -1.5 kg

Onions - 1 kg

Carrots - 1 kg

Sweet bell pepper - 1 kg

Hot pepper - 2 pods (to taste)

Sugar - 1 tbsp. spoon without slide

Salt - 3 tbsp. spoons without a slide

Vegetable oil - 350ml.

Vinegar 9% - 3 teaspoons

Recipe

Wash the eggplants and remove the tail. Cut into medium size cubes.


In some recipes, the skin of eggplants needs to be peeled, but I like it with the skin, in my opinion, it gives the caviar “exactly that” eggplant taste and color to the caviar.

Place the chopped eggplants in a bowl. Add 5 tablespoons of salt and add water so that the eggplants are completely submerged. In the meantime, while the eggplants give up all their bitterness to the salt water, we will prepare the rest of the vegetables.

Peel the onions, wash and cut into small cubes.

We clean the sweet and bitter peppers from tails and seeds and rinse them in water, cut the sweet peppers into cubes, and chop the hot peppers.

Peel the carrots, rinse and grate them on a coarse grater.

The tomatoes need to be washed and cut into cubes.


After 40 minutes, drain the salted water from the eggplants, rinse them from salt and squeeze out excess water. Place a deep frying pan on the stove, pour in vegetable oil, lay out the eggplants and fry.

After frying, place the eggplants in a deep, large saucepan.


Add vegetable oil to the frying pan where the eggplants were previously fried and fry the onions.


Place the onions in the pan with the eggplants.


Fry the carrots until golden brown and place in a saucepan.


Fry the bell peppers and place them in a saucepan.


Place the tomatoes in a frying pan, cover with a lid and let them simmer a little. Then add the tomatoes to the rest of the vegetables in the pan.

Mix all the vegetables thoroughly. Add salt, sugar and hot pepper. Place the pan on the fire and cook the caviar for 40 minutes over low heat, stirring from time to time. Ten minutes before readiness, add vinegar. I cooked for 40 minutes, and this is what I got: if you get liquid caviar, then boil it to the desired thickness.


Place the caviar in sterile jars, screw the lid on tightly, turn the jars upside down, wrap them up and leave until completely cool. Caviar is perfectly stored in an apartment at room temperature.

Bon appetit!

Eggplant caviar baked in the oven. The best cooking recipe

Dishes from the oven always turn out extraordinary and have the most delicate taste. Thanks to the fact that vegetables are baked, they become softer and more tender, and what an amazing taste! I bring to your attention a recipe for eggplant caviar in the oven for the winter, believe me, this is royal food!


For cooking we need only 4 basic vegetables

Ingredients:

Eggplants - 2 kg

Sweet pepper - 500 gr.

Onions - 800 gr.

Tomatoes - 800 gr.

Garlic - 1 large head

Vegetable oil 100 ml. 1/3 cup

Sugar - 3.5 tbsp (or to taste)

Salt - 2.5 tbsp. spoons

Vinegar 9% - 3-4 tbsp. spoons

Parsley, cilantro, basil

Freshly ground allspice

Cooking process

Eggplants need to be peeled from the “tail”, rinsed and dried with a towel.

Then we cut them in half lengthwise into thin layers so that our vegetables are better baked, I make cross-shaped cuts and grease them with vegetable oil.


Preheat the oven to 180-200C and bake the eggplants until they become soft. Mine baked for 30 minutes.


Pre-prepared onion, cut into small cubes, then pour into a heated frying pan and simmer until translucent.


The carrots need to be coarsely grated and simmered with the onions. After frying, transfer the onions and carrots to the pan.


Pepper, peeled from seeds and membranes, cut into small cubes. Simmer it separately and put it in a saucepan.


Finely chop the tomatoes, I crushed them in a blender, then add them to the pan with the rest of the vegetables.


Scoop out the flesh from the baked eggplants with a spoon.


Chop the eggplant pulp with a knife, transfer it to a saucepan where all our cooked vegetables are and mix.


Add vegetable oil to the pan, turn on the stove and bring to a boil, then turn off the heat and continue to simmer the vegetables over medium heat for 40 minutes.

After 40 minutes, add tomato paste to the caviar, mix and let the vegetables simmer for another 10 minutes.


Add salt, sugar, ground pepper, vinegar to the vegetables, mix everything again and simmer for another 10 minutes.


I wash the jars thoroughly with baking soda and put them in the oven to sterilize for 5-7 minutes at 150C.


Pour the prepared caviar into hot jars, wipe the neck of the jar with a cotton swab soaked in vodka and close with a lid.


Turn the jars upside down and wrap them up. Leave the jars until completely cool. They are stored at room temperature.

That's all! Delicious caviar is ready!

Eggplant caviar for the winter. A simple recipe through a meat grinder

This recipe is very easy, simple and quick to prepare eggplant caviar; a minimum set of products is required. But, despite the ease of preparation, the caviar turns out delicious, you can cook it every day.

It doesn’t have to be canned at all, but can be served.

We will need:

Eggplants - 1 kg

Onion - 3 pcs.

Tomatoes - 500 gr.

Tomato paste - 50 gr.

Garlic - 5 cloves

Water - 1 glass

Salt - to taste

Vegetable oil

Vinegar 9% - 2 teaspoons

Preparation:

First of all, let's prepare the eggplants. It is necessary to wash them, remove the stalk and cut into cubes. You can trim the peel, but I don't.

Throw the eggplants into a hot frying pan with vegetable oil and fry until browned. Then add water and simmer for about 20 minutes over medium heat.

Fry the chopped onion in a separate pan until it turns golden brown. Then add tomato paste and finely chopped tomatoes to the onion. Simmer the vegetables for 10 minutes over medium heat.


Combine the fried eggplants, onions and tomatoes. Add finely chopped garlic. Salt and add spices according to your taste preferences.

Then pour the caviar into a deep saucepan, add vinegar and simmer over low heat for 30 minutes.


We prepare sterile jars, pour caviar and roll up the lid.

Turn the jars upside down, cover with a warm blanket and leave until completely cool.

You can modify this recipe at your discretion by adding bell peppers or carrots. In any case, the caviar tastes incredible!

As you can see, this is a very simple recipe that even novice housewives can do; it always turns out very tasty and is quick to prepare. And what a pleasure it is to eat this snack on winter days, words cannot describe it!

Video recipe

Which recipe did you like best, or do you have your own proven one, please share in the comments.

Step-by-step preparation:

  1. Wash the eggplants, cut off the stem and spouts. Cut them into 1.5 cm thick slices, add salt, stir and leave for 20 minutes.
  2. Afterwards, rinse the eggplants under running cold water and cut into cubes.
  3. Wash the peeled onions, carrots and garlic.
  4. Finely chop the garlic and onion.
  5. Place the chopped eggplants in a heated frying pan with vegetable oil, add water and salt.
  6. Cover the pan with a lid and simmer the food until soft for 25 minutes, stirring occasionally. If necessary, add water.
  7. Add a little vegetable oil and add all the chopped vegetables.
  8. Stir and add tomato paste.
  9. Mix everything again and fry the vegetables for 5 minutes until soft and golden brown.
  10. If desired, sprinkle the caviar with chopped herbs before serving.
  11. If you are preparing it for the winter, then pour 2 tbsp into the mass. vinegar, mix and place in sterilized jars. Seal with clean lids, turn the jars over, placing them on the lids, wrap them in a warm blanket and leave until completely cool.

Delicious eggplant caviar - a simple recipe

There are many recipes for eggplant caviar, but not all of them are easy to prepare. This version of the recipe will not make you work long and waste a lot of time.

Ingredients:

  • Eggplants - 10 pcs.
  • Carrots - 5 pcs.
  • Onions - 5 pcs.
  • Sweet bell pepper - 5 pcs.
  • Tomatoes - 1 kg
  • Vegetable oil - for frying
  • Salt - to taste
  • Ground black pepper - to taste
  • Table vinegar 9% - 3 tbsp.
Step-by-step preparation:
  1. Cut the washed eggplants into cubes, sprinkle generously with salt and leave to stand for half an hour so that all the bitterness goes away.
  2. Rinse the vegetable under running water. Peel (peel or seed) and cut into cubes, and grate the carrots.
  3. Place the onion in a frying pan with heated vegetable oil and bring it to a transparent state.
  4. Add carrots, eggplant, peppers and tomatoes.
  5. Simmer the vegetables, stirring, for half an hour.
  6. At the end of cooking, add salt and ground pepper, pour in the bite and stir.
  7. Place the finished hot caviar into sterilized jars and sterilize for 30 minutes. Then roll up with clean lids.


There are many recipes for preparing eggplant caviar for the winter. Choosing the best recipe depends solely on taste preferences. You can’t ignore the caviar recipe without sterilization.

Ingredients:

  • Eggplants - 1.5 kg
  • Carrots - 3 pcs.
  • Tomatoes - 0.5 kg
  • Onion - 3 pcs.
  • Garlic - 2 heads
  • Bell pepper - 3-5 pcs.
  • Vegetable oil - 3-4 tsp.
  • Sugar - 2-3 tbsp.
  • Salt - 1.5-2 tsp.
  • Table vinegar 9% - 4-5 tbsp.
  • Ground black pepper - 1/3 tsp.
Step-by-step preparation:
  1. Wash the eggplants and cut into cubes. Sprinkle them with salt and set aside for half an hour.
  2. Grate the carrots on a coarse grater.
  3. Cut the onion and bell pepper into half rings or cubes.
  4. Pour vegetable oil into a 4-liter saucepan and sauté the onion for 10 minutes.
  5. Add bell pepper and carrots, fry for 5-10 minutes.
  6. Place the eggplants, washed from bitterness, and cover the pan with a lid.
  7. Cut the stems from the tomatoes, remove the peel, cut into small pieces and place in a saucepan along with finely chopped garlic.
  8. Simmer the ingredients over low heat, covered, for half an hour until the eggplants are soft. Since the eggplants will absorb the juice of the vegetables, periodically add boiled water to the preparation so that the caviar does not burn.
  9. Add chopped herbs, simmer and puree the caviar with an immersion blender.
  10. Put the caviar back on the fire, pour in the vinegar and simmer for 3 minutes.
  11. After 10 minutes, place the workpiece in sterilized jars and close the lids.
  12. Wrap the container in warm clothes, turn it over and leave for 6-8 hours until it cools completely.


Eggplant caviar is a wonderful vegetable snack for the winter. If you are in no hurry, then wait until the delicious varieties of vegetables ripen and you can start making homemade preparations.

Ingredients:

  • Eggplants - 2 kg
  • Sweet pepper - 200 g
  • Onions - 200 g
  • Tomatoes - 200 g
  • Parsley - 1 bunch
  • Garlic - 1 head
  • Vegetable oil - 100 ml
  • Sugar - 1 tbsp.
  • Salt - to taste
  • Ground black pepper - to taste
Step-by-step preparation:
  1. Wash the eggplants, cut them in half, place them on a baking sheet and brush with vegetable oil.
  2. Heat the oven to 220 degrees and bake all the vegetables, except tomatoes and garlic, for about half an hour.
  3. Remove the vegetables and cool.
  4. Peel all products and chop finely.
  5. Place the tomatoes in boiling water for 1 minute, remove the skins and puree with a blender.
  6. Also chop all the roasted vegetables.
  7. Place the vegetable mass, tomato puree into a saucepan and season with garlic passed through a press.
  8. Stir and simmer after boiling over low heat, stirring, for 5 minutes.
  9. Add washed and finely chopped herbs, salt, sugar and pepper to the caviar. Pour in the bite, stir and simmer for 5-10 minutes.
  10. Distribute hot caviar into sterilized jars, cover with lids and place in a bowl of warm water. Boil water and sterilize for 10 minutes.
  11. Roll up the jars with lids, turn them over, cover with a warm blanket and leave to cool. Store the snack in a cool place.

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 into 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 bell peppers from the skin and seeds, 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. After mixing 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.

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 later be processed 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 close 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.