Eggplant caviar with meat. Delicious fried eggplant caviar - homemade step-by-step recipe with photos on how to prepare it. Recipes for the most delicious eggplant caviar

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

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

Recipes:

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

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

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

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

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

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

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

Eggplant caviar for the winter - a finger-licking recipe

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

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

Preparation:

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

Traditional recipe, nothing extra. Bon appetit!

Eggplant caviar is a simple and tasty classic recipe

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

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

Cooking recipe:

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

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

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

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

Let's start cooking:

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

Perfect classic taste and aroma. Bon appetit in winter!

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

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

Preparation:

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

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

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

Pickled zucchini

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

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

Let's prepare:

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

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

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

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

Preparation:

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

Tasty and satisfying, bon appetit!

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

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

Preparation:

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

Bon appetit and memories of a sunny summer!

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

Pickles

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

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

Preparation:

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

Very spicy and hot!

Eggplant and zucchini caviar recipe - Finger lickin' good

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

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

Wash, clean, dry on a towel.

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

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

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

Let it boil for another 5 minutes, put it in sterile jars and roll it up. Cool it upside down under the fur coat and store it in the cellar.

a couple of large ripe tomatoes;

two onions;

head of garlic;

a tablespoon of vinegar;

a quarter cup of vegetable oil;

salt and pepper.

Preparation:

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

Enjoy your winter at a hearty table!

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

For cooking the most delicious caviar There are several techniques for eggplant that experienced housewives use:

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

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

“When do you become an adult? When you start eating okroshka with kvass, olives and capers and loving blue caviar. As a child, I really didn’t like eggplant caviar; my tongue always got swollen from it.

My memories from childhood are industrial sizes of preparations for the winter. Only jam from Ukraine (where my grandfather is from) was sent in boxes. At home we cooked peppers, lecho, eggplants, pickled cucumbers, we had these jars everywhere, and we still sometimes find this heritage. And my dad was the one who brought home kilograms of mushrooms and vegetables. Can you imagine what it’s like to go through 10 bags of honey mushrooms? The worst thing is that all this was not eaten, it was given away, it was thrown away. Molokhovets, by the way, said that if there is absolutely no food at home, open the cellar, take out a ham, something like that. It was the same with us, only with blanks.

I guess I fell in love with eggplant caviar when I started cooking it myself. Then I realized how you can vary the amount of certain ingredients and change dishes according to your taste.

When I moved from Moscow to Koktebel, I began to cook jams, sauces for meat and make vegetable preparations even more actively - fortunately, there are a lot of tasty and inexpensive vegetables and fruits here. But my family is freed from my preparations, because we have nowhere to store them in Koktebel. Now, if we had a cellar or basement, it would be oh-ho-ho! All I could do was cook. And anyway - I have already started selling jam. It’s on the table, people try it and want either the recipe or a jar to take with them. How can I explain how to cook, if sometimes I don’t even remember what I add, because I always cook by eye. “How much of what should I put in?” - “But that’s so much, dear!” Maybe I’ll start selling vegetable preparations too, who knows. But all my vegetable stories do not live longer than a week: they are eaten.

Where such popular love for the little blue ones comes from - I don’t know. I can only guess: in Soviet times there was a Bulgarian eggplant appetizer, everyone really liked it, but it was expensive. “Overseas caviar,” remember? This is what she was. Then people learned to cook it themselves, and, of course, there are now a great many recipes.

My mother taught me how to cook caviar, and her mother and grandmother taught her. And although there is one recipe, everyone prepares it differently. We had a lot of arguments about this - everyone thinks that it is necessary to cook one way and no other way.

The classic recipe says that each caviar ingredient must be sautéed and stewed separately, and then everything must be combined, stewed and pureed (or not pureed). Using this principle, you can prepare snacks from any vegetables, experimenting with their quantities. Add more tomatoes - the caviar will become redder. More carrots - it will become sweeter and yellower.

I realized for myself that caviar can be prepared in three ways. You can chop all the vegetables more or less coarsely and stew them - this will still make it possible to spread caviar on bread. You can puree everything - then we will get a strange mushy thing chestnut color, which doesn’t give me any pleasant feelings at all. This is what children of all ages hate, and many adults too. And there is a third option, a kind of middle path. All accompanying vegetables and part of the eggplant are pureed, but not finely, and the second part of the eggplant is left in cubes. The result will be a dense, thick mass in which the eggplant will be visible in cubes. I'll show you exactly this option. My mother and son will help me cook, because caviar is a family affair.

1.

The best time to make eggplant caviar is in July, when the eggplants are just emerging, when the carrots are young, the greens are juicy, and the tomatoes are fresh. In a season, in a word. Wait a little, and the eggplants will become huge horses with pronounced hard seeds and thick skin. Autumn eggplants have one more drawback: thick veins appear in them, which are difficult to chew, and the vegetables must also be peeled from them. Let me compare it to a turkey leg: inside, in addition to the bones, there are such hard, dense fibers, similar to tendons, that have to be pulled out. This is not the case with young summer eggplants, but quite often with autumn ones. We used to can a lot of caviar, enough for the whole family throughout the winter. So in the fall you buy a bag of eggplant, cut it up - and everyone has such a thing.

2.

Eggplants for caviar should be soft inside, without seeds, like this one. In July they are all young and without seeds. In adults, the seeds would be pronounced, and all of them would end up in the eggs.

We bought about 2 kg. I like it when the vegetables are mixed one to one. But if we have eggplant caviar, then there should be more of the main product. So that the caviar retains its eggplant flavor.

3.

Many people have this thing: they can’t eat eggplants, their lips or tongue swells - a huge number of people don’t eat eggplants for this reason. But if you peel the eggplant or let it lie in a steep salt solution for 15–20 minutes, then, firstly, they will not darken, and secondly, they will give off bitterness and acidity. We will peel our eggplants. In my opinion, it’s easier this way.

My mom likes to leave a little skin on, but I remove it completely because I have a sensitivity to eggplants. Peeled young eggplants will not give any bitterness.

4.

Tomatoes are a separate story for me: give me a tomato, cheese - and that’s it, that’s enough for me! In the summer, when there are a lot of fresh vegetables on the market, you can add any tomatoes to the caviar, most importantly, ripe ones. In autumn, take plum-shaped ones, they are the most inexpensive and delicious. But cream is different from cream, it can be thick-skinned, then you will need to peel it.

Young tomatoes, like ours now, do not need to be peeled. Chop them any way you like. Also randomly peel and chop a kilogram of onions. Peel a kilogram of carrots and grate them on a coarse grater. You need to take a little less pepper, 800 grams, it gives a pronounced taste and bitterness, and we don’t want it to overpower the eggplants. Peel and chop it too.

5.

Chop the eggplants into cubes with an edge of 1 cm. The eggplants quickly darken, but this is not a big deal.

6.

There are two ways to prepare ingredients for caviar. You can clean everything and stew it separately, and then mix it - or you can bake it in the oven and then clean it. If you bake eggplants over a fire, they will develop a characteristic smoky smell. But I understand perfectly well that Central Russia Not everyone has a dacha, and a fire and a metropolis are not always compatible.

I myself like the first option better - it’s less hassle. Peeling hot vegetables is difficult and unpleasant, but I like to cook this way: the simpler, the better, the faster, the tastier.

All ingredients must be prepared separately. So it’s clear when something is ready. But if you mix everything, the carrots will cook, the onions won’t finish, and you’ll end up with the wrong coat. In principle, you can stew vegetables in any order, but I decided on this one for myself. I start with the onion. I pour vegetable oil into the frying pan, throw in the onion and bring it to a golden-transparent state. To do this, first fry it over high heat for about five minutes, stirring, and then simmer for about five to ten over low heat, covering it with a lid.

7.

I transfer the onions to the pan, add oil to the pan and throw in the carrots. The carrots should also become slightly transparent. We cook it in the same way as onions - first over high heat, and then under the lid over low heat. It will take more oil than the onion, so I put more oil in the pan initially. If you add salt, it will give water, so when I cook vegetables separately, I don’t salt them.

I transfer the carrots to the onions, making sure not to pour the oil along with them: there is no need for excess fat in the caviar. In general, to reduce the calorie content of this whole story, you can stew vegetables in oil and water; this way the vegetables will cook even faster. But, in my opinion, it is less tasty.

8.

I mix the carrots and onions at once - it’s already clear what consistency we get. You may think that there are not enough carrots, then fry some more. We're doing well.

9.

I cook peppers in the same way as onions and carrots. When ready, add it to the pan and mix everything.

10.

The pepper takes up almost all the oil, so you need to add a little more and cook the tomatoes. Everything is the same as with the previous vegetables. Tomatoes provide a lot of liquid, and this is the liquid that will be in the caviar. At the last stage of cooking the tomatoes, you need to add a couple of cloves of garlic; In my opinion, garlic perfectly complements the tomato theme. You need to simmer everything together for a couple of minutes, and then add the finished tomatoes to the pan with the other vegetables and start with the eggplants.

11.

I turn up the heat to maximum, add salt (salt causes the eggplants to sag) - you need a good pinch. When the eggplants begin to brown, reduce the heat and simmer. The blue ones gradually turn brown. Eggplants take a lot of oil, so don't skimp on it.

12.

Mixed vegetables in a pan are almost puree; they themselves gradually disperse into the liquid. This liquid contains more vegetable juice than oil, so don’t be afraid of it.

13.

I add one third of the eggplants to the pan.

Step 1: prepare the ingredients.

First, prepare all the vegetables. Using a knife, peel onions, garlic and carrots; cut off the places where the stalk is or was attached to eggplants, tomatoes and sweet bell peppers. Rinse all vegetables under running water and dry with paper kitchen towels. Then, one by one, place all the vegetables except carrots on a cutting board and cut with a knife.

Cut the eggplants into 1 by 1 centimeter cubes, place in a deep bowl, cover with water and let sit for 30 minutes to remove the bitterness characteristic of this vegetable.

While the eggplants are standing, prepare the other ingredients.

Cut the tomato into 2 by 2 centimeter cubes and place in a bowl.

Grate the carrots on a medium grater and place in a bowl.

Chop the onion into a cube of approximately 1 by 1 centimeter and place in a bowl.

Sweet bell pepper- cut into strips or cubes 1 by 1 centimeter. Hot pepper finely chop. Place the last two ingredients in 1 common deep bowl.

Step 2: prepare stewed eggplant caviar.

Drain the eggplant salt water, rinse under running water cold water and squeeze out excess liquid with your hands. Then turn on the stove to a high level, place a frying pan on it, pour in vegetable oil and heat it. Place the eggplants in hot oil and fry them for 7 - 10 minutes until they are covered with a light light brown crust. Then transfer them to a deep pan using a spatula.

Do not remove the frying pan from the stove, pour another portion of vegetable oil into it, heat it, throw it into the frying pan onions, fry it until golden brown, and transfer it to the pan with the eggplants, helping yourself with a kitchen spatula.

Then pour the next portion of vegetable oil into the same frying pan, heat it and place the carrots on the bottom of the frying pan. Fry it until golden brown and add it to the pan with all the other ingredients.

Now it's the turn of sweet peppers. As you can see, until the end of cooking the caviar, you don’t have to wash the frying pan at all; pour vegetable oil into it again and heat it. Place the sweet bell pepper in the heated oil and fry it for 5 - 7 minutes until half cooked, then add it to all the other vegetables.

Then put the irreplaceable frying pan back on the stove, pour in the last portion of vegetable oil and place the chopped tomatoes on the bottom of the frying pan. Cover it with a lid and let the tomatoes steam in own juice, approximately 10 minutes. During this time, most of the moisture will evaporate from them. Then put the tomatoes in a saucepan with all the fried vegetables, add salt and sugar and ground black pepper to taste. Remember that while frying, vegetables should be stirred periodically with a kitchen spatula or a tablespoon to prevent them from burning to the bottom of the pan and for uniform frying. Do not forget that all vegetables must be fried until half cooked; you should not fry them until fully cooked, since they still have to be stewed in vegetable oil and their own juice.

Place the pan on the stove, turned on to the lowest level, cover it with a lid and simmer the vegetables for 30 - 40 minutes until fully cooked. Cool the finished eggplant caviar to room temperature. Transfer to any clean container and cool in the refrigerator. Just before serving, add pre-peeled garlic, squeezed through a garlic press, into the salad.

Step 3: serve stewed eggplant caviar.

Stewed eggplant caviar is served cold as a salad. The caviar should be cold, spicy in taste with a fragrant fan of spices and vegetables; the consistency of the vegetables should be soft and fully cooked. Place the caviar in a salad bowl and garnish with sprigs and leaves of dill and parsley. This type of caviar is perfect for any type of hot main courses and soups. Stewed eggplant caviar goes very well with marinated and baked chicken, jellied meat or jellied meat. This dish will decorate your table! Bon appetit!

- − This type of caviar can be preserved, but in order to prevent the preservation from exploding, all vegetables must be stewed for 45 - 50 minutes along with the garlic squeezed through a garlic press, and only then make the preparation.

- − If you like it spicy, you can add more chili pepper to the caviar.

- − You can also add zucchini, Jerusalem artichoke, your favorite herbs and your favorite spices to eggplant caviar.

Eggplant caviar is a simple and tasty snack option. The dish contains available ingredients. It can be either a side dish or a simple sauce for pasta, stewed or boiled vegetables, meat and poultry. They prepare it spicy, sweet, adding various vegetables, fruits and even berries. There are many recipes for preparing eggplant caviar for the winter. Try preparing several jars using the options described below.

Why eggplant

Caviar made from purple fruits became the hallmark of the Russian table, after the clerk Feofan said “overseas caviar” at the table. The dish received this name due to the foreign origin of the vegetable. After all, India is considered its homeland, where it grows wild today.

It was cultivated about 15 centuries ago, and it appeared in Rus' later. Therefore, eggplant caviar was an overseas curiosity during the period of Ivan the Terrible.

There are several types of snacks. The main ingredient is a vegetable, blue-violet in color. In almost all recipes the set of ingredients is the same. In addition there are onions, carrots, tomato paste or fresh tomatoes. To enhance taste qualities add salt and various spices.

In any case, eggplant caviar for the winter is finger-licking delicious. Large volumes of snacks must be prepared carefully, observing the entire preparation process and sanitary conditions. It is important to remember that shredded products are a favorable environment for the development of pathogenic microflora.

The finished dish can have 2 types of consistency:

with finely chopped pieces of vegetables;
pureed.

Place in sterile containers while hot. In order for eggplant caviar to turn out well, we recommend that you familiarize yourself with the best recipes.

Classic version

The ease of preparation is surprising. The list of products is minimal. In the summer, every housewife has one at hand. To obtain a brighter, richer taste, you can add sweet capsicum, zucchini, and mushrooms.

Products:

onion - 3 pcs.;
eggplants - 1.2 kg;
garlic (cloves) - 4 pcs.;
carrots - 3 pcs.;
tomatoes - 300 g;
a small bunch of parsley;
butter - 1/4 cup;
salt, sugar - 1-2 tbsp;
black pepper - 1/2 tsp.

It’s not difficult to prepare eggplant caviar; just purchase all the ingredients, peel them, rinse and dry.

Cut onions and carrots into small cubes. Place the frying pan on the stove, grease it with a small amount of fat and heat it up. Fry until golden brown.
Chop the eggplant in the same way and add to the vegetables. Saute for 2-3 minutes, pour in 150 ml of clean water, close and leave on medium heat for a quarter of an hour, stirring regularly.
Scald the tomatoes with boiling water, removing the rough skin. Puree. Check the blue-violet vegetable for doneness and pour in the resulting puree. Add spices to taste and continue cooking for another quarter of an hour.
Finely chop the dried herbs and chop the garlic. Place in the pan with the vegetables and stir. Warm up for a few minutes.
Ready vegetable stew Place in the bowl of a food processor and grind to desired consistency. Taste and add more spices if desired. Cover and place in the refrigerator for half an hour to dissolve the bulk ingredients.
Place caviar into sterilized containers and cover with lids. Place a cloth on the bottom of the pan, place the jars, and pour water over the hangers. Sterilize eggplant caviar for up to 20 minutes.
Carefully remove and screw on the lids. To prevent the snack from spoiling quickly, the container with the contents is turned over and left to cool completely under warm clothes. Afterwards they put it in the cold.

Advice! To give it a richer bright color, when cooking, you additionally need to add a little concentrated tomato puree or ground red sweet paprika.

Eggplant caviar for the winter according to grandma’s simple recipe is ready. In winter, the snack will delight you with a pleasant aroma.

Cooking in a slow cooker

The main advantage of cooking is the use minimum quantity vegetable oil. Suitable for people adhering to proper nutrition.

Products:

carrots - 250 g;
onion - 0.2 kg;
eggplants - 1 kg;
sweet pepper— 0.25 kg;
tomatoes - 600 g;
sunflower oil - 40 - 60 ml;
spices to taste;
garlic (cloves) - 2-4 pcs.

Eggplant caviar for the winter is prepared according to the following principle:

Wash large blue-violet fruits, cut off the peel, and chop into small cubes. Place in a deep food bowl and fill with cold filtered water. Sprinkle 30 g of salt over the entire surface, cover and place a heavy object on top. This action allows you to remove the characteristic bitterness of the product.
Remove the peel from the onion, remove the peel from the carrot in a thin layer, and remove the seed from the bell pepper. Chop into medium cubes.
Pour oil into the multicooker bowl and set the “Frying” mode. Add onions and carrots, sauté until golden brown.
Drain the liquid from the eggplants, place in the oven, and stir. Fry for 10 minutes.
Rinse tomatoes, cut out inedible areas. Place in a colander and pour over boiling water, then peeling them will be much easier. Cut into cubes. Place in a slow cooker.
Add spices and finely chopped garlic. Set the “Quenching” mode for 1 hour.
Sterilize clean glass containers and boil the lids.
Open the multicooker and stir.
The most delicious eggplant caviar is packed tightly into jars for the winter. Cover with lids and additionally sterilize in a pan with water for half an hour.
Close, turn over and leave until completely cooled under a warm blanket.

Advice! If the vegetable is used young, then you can leave the skin. It is thin and will not affect the taste ready-made dish. All components must be cut in the same style, then the appetizer will be appearance will be beautiful.

Baked eggplant

It will take no more than 4 hours to prepare the dish. The following products need to be prepared:

tomatoes - 1.4 kg;
sweet pepper - 0.8 kg;
eggplants - 1.8 kg;
onion - 0.55 kg;
carrots - 0.65 kg;
hot chili pepper - 3 pcs.;
sunflower oil - 1 cup;
spices to taste.

We proceed in the following order:

Rinse the ingredients for eggplant caviar under running water. Peel onions, carrots and peppers. Preheat the oven to 200 degrees. Line a baking tray with baking paper and place dry fruits on top. We make punctures with a sharp fork in several places.
Place in the oven for half an hour, turning over for best baking. When ready, remove, cool and peel while warm. Cut each fruit lengthwise into 4 pieces and place vertically in a colander. Leave for 30 minutes for excess juice to drain out.
Chop the peeled onions, tomatoes and peppers into cubes, and grate the carrots.
Pour cooking oil into a saucepan and heat it up. Sauté the onion, then add the carrots and continue to simmer until the carrots soften. Then add the peppers, and at the very end add the tomatoes. Continue cooking according to the recipe without a lid for a quarter of an hour.
Wipe the cut eggplants and place in the main pan along with the contents. Cook the mixture for 60 minutes. In 10 minutes, add salt and finely chopped hot pepper.
Place in clean and sterile containers, roll up the lids, wrap in several layers of newspaper and cover with a blanket until cooled. The most delicious eggplant caviar is stored in the cold.

Advice! If you increase the amount of onions and carrots during cooking, the sauce will turn out sweetish.

Recipe without sterilization

Eggplant caviar is prepared quickly and easily. It can be made either as a puree or in pieces.

Products:

carrots - 2 pcs.;
eggplants - 0.9 kg;
capsicum bell pepper - 0.25 kg;
onion - 0.25 kg;
tomatoes - 200 g;
oil - 5-6 tbsp;
“Tomato” paste - 30 g;
liquid - 180-200 ml;
vinegar 9% - 20 ml;
ground red hot pepper - 1/2 tsp;
sugar to taste;
rock salt - 1-2 tsp;
a few cloves of garlic.

Wash the blue-violet vegetable, cut off the peel if necessary, and cut into cubes. Place in a convenient bowl and add salt. Cover and leave for half an hour. Meanwhile, prepare the remaining vegetables and chop them in the same way. For this recipe, it is better to grate the carrots on a medium-sized grater.
Pour oil into a frying pan and place on the stove to heat. Strain the eggplants from the juice and fry in fat for 10 minutes. Transfer to a saucepan where further cooking will take place.
Saute the onions, carrots and peppers, and then add the chopped tomato. Simmer for several minutes, stirring regularly. Combine the vegetable mixture with eggplants and stir thoroughly.
Dissolve tomato paste and spices in water and pour into a saucepan. Stir, put on the stove and cook for a quarter of an hour on medium heat. A few minutes before it’s ready, pour in the acid, chopped garlic cloves, and heat.
For the winter, put eggplant caviar into containers without sterilization, seal it with lids, and put it under a blanket until it cools.

Advice! For lovers of spicy snacks, you can add 2 times more garlic and a pod of hot pepper when cooking.

From zucchini and eggplant

The most delicious and easiest way to prepare a vegetable snack. A good combination is considered to be 3 parts of a blue-violet vegetable and 1 part of zucchini. The taste of the finished dish is rich and juicy.

Products:

zucchini - 0.6 kg;
oil - 180 ml;
eggplants - 1.7 kg;
onion - 0.4 kg;
tomatoes - 0.7 kg;
chili - 1/2 pcs.;
salt - to taste;
garlic - 3 heads;
fruit vinegar - 15-25 ml;
sugar - 30 g.

We do this:

Rinse blue-violet fruits and zucchini under water, dry with napkins, and peel off the skin if necessary. Cut the eggplants into pieces of any size, add a little salt, and leave in the container for a quarter of an hour. Squeeze out the resulting juice. To prepare eggplant caviar for the winter, you need to grind the ingredients through a meat grinder.
Do the same with the rest of the purified products. Combine all ingredients in one pan. Simmer under a closed lid for 1 hour over medium heat.
A few minutes before cooking, pour out the acid, fat, and spices. Stir, heat, taste. Place the sauce in glass containers and cover. Place in a pan with water and sterilize. Seal the container hermetically, turn it over and cool. The eggplant caviar recipe has come to an end.

With mushrooms

It is allowed to use both forest and cultivated mushrooms.

Products:

boiled chanterelles - 1.6 kg;
tomatoes - 3.3 kg;
eggplants - 3 kg;
carrots - 0.8 kg;
onion - 0.9 kg;
sweet capsicum - 0.9 kg;
tomato sauce— 500 ml;
sunflower oil- 1.5 cups;
garlic - 200 g;
rock salt - 50 g;
granulated sugar - 60-80 g.

Let's start implementing:

Rinse vegetables under running water and peel if necessary. Pour fat into a deep saucepan with a thick bottom and heat it up. Add diced onion and sauté until golden.
Cut the carrots into strips on a grater. Sauté together with the onion. Meanwhile, chop the sweet pepper into cubes, add to the contents of the pan, and stir.
Cut the tomatoes into several parts and wipe. Pour the puree over the vegetables and simmer for a quarter of an hour.
Cut the purple vegetable into small cubes. Pour into a container, mix and add boiled mushrooms.
Add spices, pour in tomato sauce. Cover and cook for 60 minutes. Rub the garlic and add to the container 3-4 minutes before the dish is ready.
Hot eggplant caviar, cooked according to unusual recipe, place hot in sterile jars. Cover with lids. Place in a saucepan with cold water, after the liquid boils, heat the jars for a quarter of an hour. Screw the lids on tightly and turn over until completely cooled.

Having considered these very delicious recipes Eggplant caviar for the winter; it will not be difficult to prepare it during the vegetable season. To add a spicy aroma, you can add fresh herbs to each type of snack.