Eggplant caviar is all fried separately. Eggplant caviar fried in a little oil. Carrots, onions and bell peppers

Peel the eggplants and cut into small cubes.

Pour vegetable oil into a frying pan, add eggplants, fry over medium heat, stirring, until slightly browned. Next, add finely chopped onions, sweet and hot peppers, grated carrots on a medium or coarse grater to the eggplants.

Mix everything and fry over medium heat, stirring the vegetables periodically, for about 10 minutes. Then add fresh tomatoes and tomato paste, cut into small cubes (pieces), and pepper.

Then salt everything to taste, add sugar, mix. Fry the vegetables, stirring constantly, for another 8-10 minutes. At the end, add chopped garlic, stir, keep the pan on the fire for another 2 minutes and turn off the gas.

Place the incredibly tasty fried eggplant caviar in a bowl and let cool.

Next, place it in the refrigerator for at least 2 hours. When chilled, eggplant caviar prepared according to this recipe is incomparable!

Among the large assortment of preparations for the winter, fried eggplant caviar is not in last place. There are many unique recipes that will appeal to the most sophisticated gourmets. One of the important features of caviar is cutting vegetables into pieces. The taste of such blue preparations for the winter cannot be confused with anything else.

Features of preparing caviar from fried eggplants

Eggplants are naturally bitter. Moreover, the reason lies in the seeds. Therefore, it is better to use young vegetables for preparing preparations. If such eggplants are not available, you will have to soak them. You can remove bitterness in different ways:

Cut the eggplants into pieces, sprinkle with non-iodized salt and wait 30 minutes. During this time, liquid will appear in the cup. She is being drained.
Cut the fruits into 4 parts and place in salted water for half an hour.
Then the soaked vegetables are washed in clean water to remove salt.
The best vegetables for fried caviar are local eggplants grown in summer. They are more aromatic, which has a positive effect on the taste of the finished product.
As for the ingredients for fried eggplant caviar, at first it is best to take the ingredients strictly according to the recipe. It is important to know that some vegetables, such as onions, bell peppers and carrots, add sweetness to the preparation. And tomatoes are responsible for acidity.
As for the main ingredient, eggplants, their weight should not be less than all other components, that is, the proportion is maintained.
Once you have the skills to prepare fried caviar, you can start experimenting.
It is not recommended to finely chop eggplants, otherwise the finished appetizer will lose its uniqueness and taste.
Since all vegetables are juicy, you don't need to add a lot of oil. But housewives who have been frying caviar for years are advised not to give in, but to add vegetable oil in the amount indicated in the recipe. Then the eggplant caviar will be more flavorful.

Advice! Blue ones, grilled or smoked on a gas burner, make an amazingly tasty snack with a rich aroma.

Ingredients

Eggplant fried caviar for the winter requires a certain list of products. The presence of certain ingredients depends on the recipe:

eggplants and carrots;
onions and ripe fleshy tomatoes;
garlic and sweet bell pepper;
refined vegetable oil, sugar and salt.

Fans of herbs and spices can add them depending on their taste preferences.

Preparation of ingredients:

Before preparing fried eggplant caviar for the winter, regardless of the recipe, the vegetables are first washed before peeling, and then again. It is important to exclude even the slightest grains of sand.
When it comes to chopping vegetables, they are most often cut into cubes. Although some recipes recommend using a meat grinder or blender for this purpose. Although experienced chefs believe that the taste of the ingredients is lost in a homogeneous mass.
Vegetables for caviar can be taken substandard, for example, carrots with horns, small onions, garlic.

Recipe for fried eggplant caviar

There are many recipes for fried eggplant caviar. This often confuses novice housewives. First you need to try one of the options to gain skills.

This recipe requires the following ingredients:

1 kg of eggplants;
1 kg of juicy pink or red tomatoes;
500 g sweet bell pepper;
1-2 pods of chili pepper;
500 g onion;
500 g juicy carrots;
1-2 heads of garlic;
30 g table salt;
60 g granulated sugar;
250 ml vegetable oil;
2-3 tbsp. l. 9% table vinegar.

Important! According to the recipe, choose juicy, fleshy tomatoes, since the caviar requires tomato juice.

It is not necessary to take vegetables in the proportion indicated in the recipe. It all depends on the taste of the household. Each of the vegetables will complement the taste of eggplant, filling the finished caviar with sweetness, sourness and spiciness.

Recipe for fried eggplant caviar with photo:

Rinse vegetables thoroughly before peeling. Remove the skins from onions and garlic. Peel the carrots. Trim the tails of bell and hot peppers, divide the vegetables into 2 parts, remove the seeds and white membranes. Fans of spicy snacks can leave the seeds of chili peppers.
Eggplants are not peeled before cooking; it is the blue-brown peel that gives the caviar its color and taste. The blue ones are cut into pieces and soaked in salted water for 10-15 minutes. Then they are washed in clean water and squeezed.
Peppers, meaty tomatoes, onions, garlic are cut into pieces.
Then they start frying. Pour a third of the oil specified in the recipe for eggplant caviar into a deep saucepan and add onions. You need to make sure that the vegetable does not burn, but turns out golden and browned.
Then add carrots and continue to fry for about 5 minutes. After this, add both types of peppers and continue to fry. The vegetables are constantly stirred so that they do not burn.
Juicy tomatoes, cut into pieces, are also placed in a frying pan with vegetables. This vegetable will provide the required amount of juice.
Lastly, the blue ones are fried. The rest of the vegetable oil is used for them. You need to fry the eggplants in small portions in a well-heated frying pan.
When the tomato and vegetable preparation is ready, you can start frying the eggplants.
Place the fried vegetables in a large saucepan, add salt and granulated sugar. In the future, you need to stew eggplant caviar for the winter with the lid closed.
As soon as the vegetable mass boils, reduce the temperature to a minimum and simmer the preparation for no more than 20 minutes. Then add vinegar and garlic crushed through a garlic press.
After 5 minutes, remove the pan from the stove and immediately spread the vegetable mass into dry steamed jars and begin sterilization. For 500 ml cans, 15-20 minutes is enough, for liter jars – 30-35 minutes.
Remove the jars from the pan, roll them up with tin or new screw caps and turn them upside down, put them under the “fur coat”. When the contents have cooled, store the eggplant caviar in any cool place.

Since fried eggplant caviar has been sterilized and contains vinegar, the bottom shelf of the kitchen cabinet is also a good place.

Attention! Before putting the caviar into jars, you need to taste it, add sugar and salt if necessary.

Terms and conditions of storage

Preparing fried eggplant caviar for the winter is the first half of the job. Now you need to decide under what conditions to preserve a tasty, appetizing snack so that it remains healthy.

Vegetable preparations with the addition of vinegar that have been sterilized can be stored in any cool place (even outside the refrigerator) for a whole year. If jars of fried caviar sit in the cellar, then for several years.

An open jar of fried eggplant caviar remains useful for no more than 2 days, and it should be stored in a glass container in the refrigerator. If you haven’t had time to eat the snack during this time, it’s better not to eat it, as you may get poisoned.

Conclusion

Fried eggplant caviar is easy to prepare. All ingredients can be grown in your own garden or bought at the store. A few cans of tasty snacks prepared according to different recipes will help out both on weekdays and on holidays. No one can refuse a fragrant dish.

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What do we need

*Weigh vegetables in their peeled form

For 10-12 servings:

Eggplants - 0.9-1 kg
Bell pepper - 2 pcs. medium size (like a woman's palm)
Carrots - 400 g (2-3 pcs.)
Onions (white/blue) - 150 g
Tomatoes - 3 pcs. medium (easily fits in the palm of your hand)
Salt - 1 teaspoon or to taste
Ground black pepper - ½ teaspoon or to taste
Vegetable oil - 4-5 tbsp. frying spoon

Important details:

How we cook

1) Preparing vegetables.

We clean the eggplants and cut them into small cubes - 1-1.5 cm.

Modern vegetables do not taste bitter, because... selection varieties. If you suddenly come across “the last of the Mohicans” with bitterness, sprinkle generously with coarse salt and let stand for half an hour. To remove any salty juice, rinse the slices in a colander under running water.

Peel the carrots and grate them on a medium or coarse grater. Ordinary. Korean-style straws or cubes are from another song. Peel the onion and finely chop it with a knife.

We clean the sweet peppers from seeds and white internal membranes. Cut into small cubes.

An interesting option for peppers, especially in contrasting colors. In our case it is green. Cut into short thin strips. Length 2-2.5 cm, thickness 0.5-0.8 cm. Such pieces will be slightly felt in the finished caviar, giving the classic a playful twist.

Tomatoes with thin skins do not need to be peeled. Although the airy tenderness for caviar is uncompromising: we also peel the tomatoes. Cross-shaped notches on each tomato and pouring boiling water over the vegetables for 2-3 minutes will help. After that, prying and removing the skin is a matter of minutes. Cut the tomatoes into small cubes - 1 cm.

2) Fry and combine the ingredients into caviar.

Warm up 2-3 tbsp. spoons of oil in a deep large frying pan with a thick bottom. Add sliced eggplant for frying. Stirring constantly with a generous upward motion, fry for 15-20 minutes. The blue ones will darken, soften and noticeably decrease in volume.

In another frying pan, heat 1-2 tbsp. spoons of oil and fry chopped onions, peppers and tomatoes. We throw one by one. Onion - 1 minute, stirring constantly. Carrots, 2 minutes. Pepper, 1 minute. The last ones are tomatoes. Stir everything well and simmer for another 10-15 minutes until the carrots soften and the liquid evaporates.

We crush the softened blue ones with the edge of a spatula, as if lightly chopping them, destroying the shape of the cubes. You can add 1 more tbsp. a spoonful of butter. We pour vegetables from another frying pan to the main characters. Here it is - a symbolic meeting of characters and aromas.

All that remains is to simmer the caviar until it has a viscous and soft consistency, waiting for the vegetables to combine. This takes 20-30 minutes over low heat, covered, stirring regularly. You know your stove better. Perhaps the heat should be reduced to minimum and kept on for half an hour so that the caviar does not burn. Don't forget to stir!

5 minutes before readiness, add salt and pepper. We remove the beautiful rich appetizer from the heat, take a sample while it’s hot - delicious! Now let’s get our act together and honestly endure it until it cools down. Caviar tastes best when cold.

Answers to important questions

How to prepare a delicious snack for the winter?

Eggplant caviar is one of our family's favorites.

There are classics, the purest example, and the simplest preparation, when all the vegetables are ground raw and then stewed together. Different, but tasty preparations. Choose yours!

Which blue ones should I choose?

Any size is suitable for caviar: small, medium, large. Although there are nuances. Small eggplants do not contain seeds. Their texture is perfectly meaty. It is better to use them for salads and omelettes, where vegetables are cut into large pieces. But in caviar we still violate the original form of grinding. It is the perfect place for large garden dwellers.

Do you always need to peel eggplants?

You can choose to clean the skin according to your taste. If you are a fan of a uniform texture, then you don’t have to clean the blue ones. This will enrich the dish with fiber.

The only and rather rare case when peeling is necessary: if the vegetables have a wide green stripe just under the skin. Such blue ones must be trimmed to white flesh and soaked in salt water (1 tablespoon per 1 liter). If there are greens inside, it is harmful to use eggplants. Don't be greedy, throw it away.

What's easy to change about a classic recipe for a new twist?

It's time for eggplants. This vegetable (although botanically it is a berry) is used in many cuisines around the world.

In the East, eggplants are called “longevity vegetables” because, thanks to their chemical composition, eggplants are able to maintain acid-base and salt balance. The substances included in its composition break down fats and have a beneficial effect on the functioning of the heart, gastrointestinal tract, liver and kidneys.

In addition, eggplant dishes are extremely tasty. Here is one of them: Light Vegetable Casserole

In Ukraine they are affectionately called “little blue ones”.
Today I am preparing a two-in-one dish: it can be caviar and sauté, depending on what you like.

These are the vegetables I use.

First, I cut the eggplant into cubes without removing the peel.

And you can remove the bitterness from the peel this way.
After salting the eggplants with coarse salt (I like it that way), I let them sit for 20-30 minutes until they “cry” (my grandmother used to say that the eggplant should “pee”).

At this time, I fry finely chopped onion and grated carrots on a coarse grater (although fine ones are also fine) in a frying pan in sunflower oil.
The carrots will turn the oil orange.

I squeeze the eggplants with my hands and put them in a frying pan with the onions and carrots over low heat.

At this time I cook the tomatoes, or rather peel them.
First, I dip it in boiling water for a minute, then under running cold water.
The peel can be removed without any problems.

I cut the tomatoes

chopped the pepper.
Red peppers would have been nicer in the finished dish, but that's all I had.

I add all the tomatoes to the frying pan and increase the heat so that the excess moisture from the eggplant and tomato evaporates.

After a few minutes, I add bell pepper and finely chopped hot pepper without seeds (about a dessert spoon).

Salt and pepper to taste (you need to be careful with salt, because the eggplants have already been salted).
And chop 2 cloves of garlic.

I prepared this dish not spicy, because I was counting on children. for spicy lovers, the amount of garlic and pepper can be doubled. And take the pepper with grains, they give the spice.

I usually test the readiness of the pepper so that it is not raw and is not overcooked when the skin is already peeling off.

We have the first dish ready - sauteed, all the vegetables are fried in pieces.

Now let's move on to another dish - vegetable caviar.

To do this, I pureed the vegetables directly in the pan using a puree masher (I like to have small pieces of vegetables left).
For proper caviar, chop the vegetables with a blender.

This is the kind of caviar I got.
I like to put it on a piece of soft bread or toasted in a toaster.

"Bon appetit!" - I say to all vegetable lovers.
And thank you for your interest in my dish.

Cooking time: PT00H45M 45 min.