Caviar from zucchini and eggplant for the winter - a dish prepared by women residents country houses coming autumn. Summer is over, the soul and body are no longer torn between active recreation in the garden beds and the desire to ride a bike or lie on the beach.
Squash caviar with baked eggplants
You can prepare caviar only from eggplants with vegetables or only from zucchini with vegetables - both options are tasty and healthy, but the recipe for caviar from zucchini and eggplant for the winter is just to lick your fingers!
Let's see what you need to take for the preparation. Most of it is zucchini. You need about 3 kg of them. This is the weight of pure pulp without skins and seeds. You need 2–3 times less eggplants - only 1 kg. We weigh the eggplants, wash them and put them in the oven on a baking sheet. We will bake them there until soft.
At this time, let's take care of other vegetables. Cut the zucchini pulp, peeled and seeded, into cubes. Wash, peel and grate the carrots. You need about 300 g. Sauté the carrots in oil in a frying pan. Cut the peeled onion into cubes and fry until lightly browned in another frying pan. You also need 300 g of it.
You need a lot of tomatoes - 2.5 kg. We will peel them. The skin is much easier to clean if you first scald the tomatoes with strong boiling water, then immediately rinse them with ice water. The carrots and onions are ready. Transfer them to a saucepan. In one vacated frying pan we fry the zucchini slices, in the second we simmer the tomatoes.
The little blue ones ripened in the oven. Take it out, let it cool a little, peel off the skin, cut into cubes. To make it easier to chop the tomatoes, simmer them for 20 minutes and chop them with an immersion blender. Along the way, add sugar, pepper, salt - everything to your taste.
Pour all the vegetables into one pan, pour in a little less than one glass of vegetable oil. Grind all the vegetables in a blender. Simmer the homogeneous mass for 10 minutes and place in sterile jars. We close (roll up) the jars with lids, place them on the floor, and cover them with a blanket. This winter caviar is finger licking good.
Instant caviar with apple cider vinegar
In just an hour and a half you can cook squash and eggplant caviar for the winter. If you take all the vegetables in the same quantity as I did, you will get 3 liter jars. To process vegetables you will need a meat grinder. I use an electric meat grinder - it takes a minimum of time to chop vegetables.
I take 1.5 kg of eggplants, three times less zucchini - 0.5 kg. You will also need other vegetables: onion heads - 0.3 kg, red tomatoes - 0.6 kg, two types of peppers. You need 2 pieces of sweet, 0.5 pod is enough for spicy. I forgot about garlic - you need 2 medium-sized heads. Everything is clear with vegetables, there are still spices.
There are not many tomatoes in this recipe, so add 20 ml of apple cider vinegar to the caviar; if there is no apple cider vinegar, it’s okay, you can use the same amount of table vinegar. For liquid ingredients you will need vegetable oil, one glass is enough.
Dry ingredients to taste:
- allspice;
- bay leaf;
- ground black pepper.
Let's take 1.5 tablespoons of sugar, and measure the salt in teaspoons - you only need 2 of them, without a slide.
Wash all the vegetables, peel them, cut them into pieces and grind them in a meat grinder. Pour the resulting vegetable mixture into the pan. The pan should have a thick bottom. All spices, excluding vinegar, are sent after the vegetables.
Place the pan on the stove, heat it, and simmer for about an hour. Stir the mixture periodically and add vinegar at the very end. Squash caviar is ready. All that remains is to pour it into liter jars, sterilized in microwave oven for 5 minutes, cover with boiled lids and place on the shelf.
Zucchini caviar in a slow cooker
Sometimes a slow cooker helps me out. I use it when I don't have time to keep an eye on pots and pans. Cooking in a slow cooker is easy and simple. This recipe will be without vinegar, the preservative will be tomatoes. You need 5 of them. You will need one large or 2 medium sized zucchini.
Peel 4 onions and 2 medium sized carrots. Squash caviar should have a uniform structure, so grind all the vegetables in a meat grinder. Pour 50 ml of vegetable oil into the multicooker bowl, add chopped vegetables, salt to taste and add sugar. You need 2 tablespoons for this volume.
Let's set the extinguishing mode. Duration - 50 minutes. Open the lid several times during this time and stir the vegetables in the multicooker. When the mode ends, taste the dish for salt, if necessary, add salt and pepper. I additionally grind the mixture with an immersion blender. Run the multicooker for another 20 minutes and you can put the mixture into jars.
Squash caviar with eggplants in a slow cooker
With eggplants, the taste of any preparation is much more interesting. You can prepare a light vegetable snack very quickly. You will need: 2 zucchini, 3 eggplants, 2 large red tomatoes, 4 onions. We will cook in a slow cooker.
Peel the onion and cut into arbitrary cubes. Grease the bowl with oil, set the “Baking” mode, fry the onion. Wash the eggplants, peel them, sprinkle with salt. After 5-7 minutes, rinse and send to the onion. Add 1/3 cup vegetable oil.
Chop the tomatoes into pieces with a knife and place on top of the eggplant layer. The fourth layer is zucchini cubes. Turn on the “Extinguishing” mode for 45 minutes. The eggplant caviar is almost ready. You need to add salt, mix, add two chopped garlic cloves, a teaspoon of vinegar essence, and simmer for another 30 minutes.
Caviar - appetizer
I recommend preparing original caviar for the winter without sterilization. We will not chop the vegetables, so the caviar will resemble the consistency of an appetizer. Let's start cooking with eggplants. You will need 3 kg of them. First of all, we’ll cut them into pieces, then play it safe and soak them in a little salty water. There is bitterness in eggplants; soaking them in salt water helps get rid of it.
Chop 1 onion into cubes, grate 500 g of peeled carrots. Let's start frying the onions and carrots, and we'll start cooking the tomatoes. Select 1 kg of red tomatoes, scald them with boiling water, pour cold water and, making a cross-shaped cut, remove the skin from each. We need a homogeneous mass of tomatoes, so we chop them in a blender.
Place all the vegetables in a large saucepan, mix with a wooden spoon, add salt and pepper, add sugar, peppercorns, a glass of butter and simmer for 40 minutes, stirring occasionally.
Spices can be added to taste. For this volume of vegetables it takes me about 10 black peppercorns, 3 tablespoons of sugar, 1.5 tablespoons of salt. All that remains is to pour the hot caviar into sterilized jars and roll up.
Conclusion
Try any of the recipes, you will definitely like the result. In winter a jar of delicious snack cooked in a slow cooker will never be superfluous. Eating caviar made with your own hands is both tasty and healthy.
People often confuse certain concepts or take them too literally. Perhaps this is why the combination of the words “vegetable caviar” causes confusion among many.
Basic term
In cooking, it is generally accepted that “caviar” is the name of a cold appetizer. Most people take this definition literally and refer it exclusively to seafood dishes. Everyone knows that caviar in nature is a mass of eggs of representatives of female fish, echinoderms, mollusks and amphibians. But the Russian language is too rich to be limited to one concept. Ozhegov also explained in his dictionary that “caviar” can be called a food prepared from finely chopped mushrooms, vegetables and other plants. Vegetable caviar is obtained by selecting a specific product from the general list. Some housewives consider this dish a special type of salad. This is also partly a correct statement. But the question arises: why is the term “caviar” applied to vegetables? Some experts believe that this is due to the way the product is processed. After all, such a term is consonant with the action of “cutting”, “cutting”, “butchering”. From here it is clear that vegetable caviar is products crushed in one way or another.
Variety of forms
In nature, every plant has its own fruits. If we abstract from fruits, nuts, cereals and mushrooms, then only vegetable crops. They are the ones who go into preparing an unusual snack. As a rule, a mixture of several types of products is used. Depending on what tubers or fruits are included in the recipe, vegetable caviar can be:
- from zucchini,
- from beets,
- from celery,
- from eggplant,
- assorted (mixture of several products).
This salad can also be prepared in different ways. It all depends on the chosen composition and technology. As a rule, dishes of this kind are stewed. First, the main products are boiled. Then spices and various seasonings are added, and after that the product is brought to readiness. There are times when some components are pre-fried. This is done to improve taste qualities ready-made dish. This snack is not only juicy and flavorful, but also more nutritious.
Common names
Stewed vegetable salads have appeared in our cookbooks relatively recently. The Bulgarians were the first to prepare such dishes. It was from them that we learned what vegetable caviar is. The recipe is simple in composition and includes the following products: 3 sweet peppers, 6 tomatoes, 2 onions, carrots and eggplants each, salt, 5 cloves of garlic, vegetable oil and ground pepper.
The salad is very easy to prepare:
- Peel the carrots and remove the skins from the onions.
- Cut all vegetables into cubes.
- First, lightly fry the onions and carrots in a frying pan. 5-6 minutes is enough.
- Add tomatoes, salt, a little pepper and continue frying for another 5 minutes.
- Add chopped eggplants, stir and continue simmering for 10 minutes.
- Finally, add the tomatoes and garlic. The teeth must first be crushed using a press.
In 40 minutes you will get wonderful vegetable caviar. The good thing about the recipe is that the dish can be eaten in any form: hot or cold.
Homemade preparations
People tend to stockpile. Great option- vegetable caviar, prepared for the winter. To prepare it you may need: 2 kilograms of zucchini, 4 onions, 1/2 kilogram of carrots and sweet peppers, a glass of vegetable oil, 2 tablespoons of vinegar, salt and tomato paste, 25 grams of sugar and 5 grams of ground black pepper.
The work must be performed sequentially:
- Wash the vegetables thoroughly and chop them: peppers, zucchini and carrots using a meat grinder, and the rest can be cut as desired.
- In a cauldron or deep saucepan, lightly sauté the onion.
- Add the rest of the vegetables and fry everything over high heat.
- Add oil, reduce heat and continue cooking for an hour.
- Add the remaining ingredients (except vinegar), stir and leave on the stove for another 20 minutes. Care must be taken that the homogeneous mass does not burn.
- Pour vinegar into the pan and immediately remove it from the heat.
- Divide the mixture into jars, roll them up and turn them upside down, wrap them tightly.
After cooling, you can safely take it to the cellar. It makes wonderful vegetable caviar. You can even leave it in the house for the winter, since the presence of vinegar provides a complete guarantee of safety.
Non-standard options
The recipe for vegetable caviar for the winter can be the most unusual. It all depends on the desire and availability of the necessary products. You don't have to collect all the vegetables together. You can choose only your favorite ones. There are very interesting option, for which you need: 3 kilograms of young zucchini, 2 heads of garlic, a glass of mayonnaise and tomato paste, 30 grams of table vinegar, half a glass of any vegetable oil, a tablespoon of salt and 100 grams of sugar.
The cooking process takes place in 3 stages:
- Wash the zucchini well and grind in a meat grinder.
- Pour the mixture into a saucepan and simmer for 3 hours.
- Add all remaining ingredients and leave on fire for another 30 minutes.
All that remains is to transfer the hot mass into pre-sterilized jars and roll up metal lids. Some argue that the presence of mayonnaise in the recipe will not allow finished product can be stored for a long time. This opinion can only be refuted by personal example.
Equipment to help the housewife
Recently, women have a lot of mechanisms in the kitchen that make their work much easier. The recipe for vegetable caviar for the winter can be simplified by using, for example, a slow cooker. For this option you will need the following ratio of products: 2 ½ kilograms of tomatoes, 300 grams of garlic, salt, vegetable oil, half a kilogram of sweet peppers, carrots, apples and onions, a pod of hot pepper, one bunch each of parsley and celery and just a little ground pepper.
To prepare the dish you need to perform just a few simple steps:
- Peel the onions and carrots, and remove the cores and seeds from the peppers and apples.
- Set the temperature in the multicooker to 120 degrees. Place all the vegetables in it, add oil and sprinkle with salt and pepper. Close the lid and leave the mixture to cook for 3 hours.
- Chop the herbs and garlic and add them to the boiling mixture. Continue cooking for another 15-20 minutes.
- Transfer the finished product to the prepared container and seal.
It is best to store jars with the aromatic mixture in a cool, dark place.
Successful combination
Vegetable caviar from zucchini and eggplant is very tasty. The recipe is a little similar to previous versions. To work you will need the following set of products: 2 bell peppers, 170 grams of vegetable oil, 0.5 kilograms of zucchini, eggplant and tomatoes, ground pepper, a bunch of herbs (dill and parsley), salt and a clove of garlic.
The peculiarity of preparing the dish is that all products should be added one by one:
- Cut the eggplants and zucchini into small pieces, place in a frying pan and fry in oil for 10 minutes.
- Chop the garlic with a knife and grate the carrots using a coarse grater. Add the ingredients to the boiling mixture and cook everything together for 5 minutes.
- Chop sweet peppers (without seeds) and tomatoes and then add to the pan with the rest of the ingredients. Pepper, salt and cover with a lid. Leave the mixture on the fire in this state for 15 minutes.
- Add chopped herbs and simmer for another 5-6 minutes.
This incredibly tasty vegetable caviar made from zucchini and eggplant will be a great addition to fried meat.
Alternative option
Vegetable caviar from zucchini can be prepared in a slightly different way. Fewer products will be needed. And the process itself will go completely differently. The list of ingredients will be as follows: 3 kilograms of fresh zucchini, a kilogram of carrots and onions, 90 grams tomato paste, 25 grams of sugar, ground black pepper, 6 cloves of garlic, a bunch of herbs, one and a half tablespoons of table salt and 30 grams of vinegar.
The preparation of the dish is not quite ordinary:
- Peel all the vegetables and carefully cut them: zucchini into cubes, onions into half rings, and grate the carrots using a coarse grater.
- Fry the zucchini in a frying pan in hot oil. After this, carefully remove them with a slotted spoon and place them in a deep saucepan.
- In the same oil, fry the onions and carrots alternately, and then add them to the zucchini.
- Allow the products to cool, and then use a blender (or mixer) to turn them into a homogeneous mass.
- Place the mixture in a saucepan and simmer for 40 minutes over low heat.
- Add the remaining ingredients and continue to simmer for another 10-15 minutes.
The finished product can be safely rolled into jars. If you plan to use the mixture immediately, then you do not need to add vinegar.
Caviar without cooking
Eggplant vegetable caviar in its raw form is no less tasty. The dish is not quite ordinary, but very interesting. You will need to prepare it: 2 kilograms of fresh eggplants, 1 onion, 100 grams of vegetable oil, 2 sweet peppers and large tomatoes, as well as 30 grams of sea salt.
The cooking technology is relatively simple:
- Place the eggplants on the stove grate directly above the burner and turn on the heat. Allow the skin to burn slightly, then transfer the food to a baking sheet and place in the oven.
- Remove the finished eggplants and peel them, also removing the seeds.
- Cut all vegetables into small pieces. Grind one tomato on a grater without peel.
- Combine the ingredients together in a deep bowl while the eggplants are still hot.
- It is better to stir the dish with a fork, gradually adding salt and oil. The mass should not be homogeneous. The whole effect is in small juicy cubes.
Garlic or herbs go well with this mixture. But this is not for everyone.
Mixing Products
Vegetable caviar in a slow cooker is prepared simply and quickly. There is no need to stand over the frying pan with a spoon in your hand and make sure that the food does not burn. In addition, you can choose a variety of ingredients and not be afraid for the final result. Everyone is already accustomed to zucchini and eggplant, but you can try a completely different composition: take 200 grams of cabbage and zucchini, 100 grams of tomatoes, onions and carrots, 50 grams of vegetable oil, 8 grams of salt and twice as much sugar.
Preparing the dish is easier than it seems:
- First, the products need to be washed and cleaned.
- Then they need to be crushed. It is better to chop the cabbage, cut the onion into half rings, and everything else into regular cubes.
- Place the prepared vegetables along with the rest of the ingredients in the multicooker bowl, close it and set the “Stew” mode on the panel.
- After an hour, the relay will operate, after which the lid can be opened.
The delicate, aromatic mass can be served immediately. If you want to preserve it, then for the specified amount of food you will need a tablespoon of vinegar.
Wash fresh zucchini and eggplant well.
Cut the vegetables into small cubes or rings.
Tip: if you don’t like very spicy caviar, peel the skin of the eggplants - it gives a subtle piquant bitterness. Peel and grate the carrots.
Onions can be cut as desired - into cubes or half rings.
Place all the prepared vegetables in a convenient bowl and mix well with your hands.
Pour a little vegetable oil into a frying pan and fry all the vegetables in small portions.
We also transfer the fried vegetables into a convenient bowl where they can be easily mixed.
Fry the zucchini, eggplant, onion and carrots for several minutes - do not fry until cooked, but only until light golden brown. Cool slightly and pass the prepared vegetables through a meat grinder.
Advice: it is best to use the finest grate, and if you want to get a more delicate caviar of a uniform consistency, then grind it in a blender. Place the prepared caviar in enamel dishes, add vegetable oil and place on medium heat.
When the vegetable mass boils, add salt and sugar, and if desired, you can add ground allspice. Carefully add the tomato one spoon at a time and mix well.
Cook the caviar from zucchini and eggplant for a few minutes after boiling and immediately transfer it to clean, prepared jars.
Advice: it is best to roll caviar into small jars - 0.3-0/5 liters. This way, the caviar will be better stored and used more practically - this amount is quite enough for one use.
Tender caviar from eggplant and zucchini
Ripe small-sized eggplants are washed very well in running water.
We cut off both sides and cut with a knife into even, not very thin rings - about 1 centimeter thick.
Pour vegetable oil into a frying pan and fry the eggplants.
Transfer to a convenient container and leave to cool.
Important: you do not need to salt the eggplants and squeeze out excess bitterness from them, as for preparing other dishes from this vegetable. We also don’t peel off the skin! Transfer to a convenient bowl or deep plate and mash with a fork so that they cool faster.
Cut the onion into medium pieces.
We cut ripe tomatoes into four to six pieces - it is best to take not very large ones.
Fry the onions and tomatoes in a frying pan so that the vegetables soften a little, and the tomatoes release their juice well and the skin can be easily removed.
We also wash young, medium-sized zucchini and trim off the ends. Cut into slices, just like eggplants.
Fry in a heated vegetable oil on both sides.
Place all the fried vegetables in an enamel bowl, add salt and mix well until almost homogeneous. Cook the caviar over low heat for about 15 minutes - if you want the caviar to be more homogeneous, you can further grind it using a hand blender, right in the pan.
Place hot caviar from eggplants and zucchini into clean jars, cover with lids and set for sterilization. Tip: you can sterilize the jars in the oven, air fryer or pan. Floor liter jars Sterilize the caviar inside the jar for 60 minutes after boiling. Immediately roll up and turn upside down.
Wrap the jars in a warm blanket and leave for 10 hours until completely cooled. Ready caviar can be served for breakfast and placed on festive table as a snack.
To add freshness, you can serve caviar with a sprig of fresh herbs. Bon appetit!
Or eggplant. How about making assorted vegetable caviar from zucchini and eggplant. You definitely won’t buy this kind of caviar in a store. By different recipes The composition of such caviar can vary significantly, as well as the method of cutting them. Classic homemade should have a puree-like structure, although you often come across recipes in which vegetables are cut into cubes, as for a sauté. The recipe for zucchini-eggplant caviar that I want to offer you is quite simple, but incredibly tasty. Hope you enjoy it.
Ingredients:
- Eggplants – 2 pcs.,
- – 2 pcs.,
- Carrots – 3 pcs.,
- Onions – 1 pc.,
- Bell pepper – 2 pcs.,
- Tomato sauce – 100 ml.,
- Salt – 1 tbsp,
- Vinegar – 1 tbsp. spoon,
- Sugar – 2 tbsp. spoons,
- Spices - to taste
- Bay leaf – 1-2 pcs.,
- Sunflower oil – 2 tbsp. spoons (directly for caviar)
Zucchini-eggplant caviar – recipe
Wash the zucchini, carrots and bell peppers. Be sure to peel the eggplants. There is no need to peel young zucchini, only if they are overripe. By the way, from such zucchini it is necessary to remove the pulp with large seeds. Peel the carrots and onions. Remove the stem and seeds from bell pepper. Cut all vegetables into pieces so that it is convenient to twist them through a meat grinder or chop them in a blender.
Twist the carrots separately from the other vegetables.
Place all vegetables except carrots in a saucepan. Fry the carrots for 5-7 minutes in sunflower oil.
Add to vegetables.
Pour in 100 ml. water. Water is necessary to prevent vegetables from burning during cooking. Stir the caviar with a wooden spatula.
Cook over low heat, stirring occasionally, for 40 minutes. After this, add tomato sauce to the zucchini-eggplant caviar.
Put bay leaf, spices. Among the spices, a mixture of black pepper with curry, turmeric, coriander and paprika is good. To give the caviar an even brighter taste, you can also add herbs and bay leaf.
After this, add salt, sugar, sunflower oil. Pour in vinegar. Stir and be sure to taste it. Cook the squash-eggplant caviar for another 10-15 minutes. At the end of cooking, remove the bay leaf, otherwise it will taste bitter after a couple of hours.
It can be consumed either hot, immediately after preparation, or cold.
Personally, it seems to me that on the second day from the refrigerator it is even more tasty and appetizing. By the way, the ready-made, step-by-step recipe with photos of which we reviewed can be stored in the refrigerator for 3-4 days. Ready caviar can also be preserved for the winter. Jars filled with caviar must be sterilized for 15 minutes and sealed with metal lids.
Zucchini-eggplant caviar. Photo
