Eggplant caviar in Odessa style. Again eggplants or blue caviar in Odessa style Blue caviar for the winter in Odessa style

I offer you a recipe for Zebra manna pie without eggs and milk. This is a completely vegan (lenten) baked product. The peculiarity of this manna is that it has layers of different colors, like the stripes of a zebra. Regular dough alternates with chocolate dough, creating a pleasant combination of flavors and an impressive appearance.

Flatbread a la FOCACCIA WITH PESTO. Recipe with photos and videos
Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And it’s also completely independent delicious pastries, similar to pizza.
Delicious vitamin raw salad from beets with nuts. Raw beet salad. Recipe with photos and videos
Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when so much is lacking fresh vegetables!
Tarte Tatin with apples. Vegan (lenten) apple pie shortcrust pastry. Recipe with photos and videos
Tarte Tatin or upside-down pie is one of my favorite recipes. This is chic french pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your festive table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!
Vegan soup! “Fish” soup without fish. Lenten recipe with photos and videos
Today we have a recipe for an unusual vegan soup - fish soup without fish. For me it's simple delicious dish. But many say that it really looks like fish soup.
Creamy pumpkin and apple soup with rice. Recipe with PHOTO AND VIDEO
I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...
Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photos and videos
Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!

Classic eggplant caviar according to a 1974 recipe for the winter, sterilized

We need:

1.8 kg dark purple eggplant
150 g salad pepper
150 g red ripe tomatoes
150 g onion
200 ml sunflower oil
10 g parsley and dill
1 tbsp. salt
1/2 tsp each ground black hot and allspice pepper
1-2 tbsp. 9% vinegar

Preparation:

1. Wash the eggplants, let them drain, prick them with a fork, grease them with vegetable oil and put them to bake on a baking sheet in the oven, having previously covered it with parchment (this makes it easier to wash the baking sheet). Bake at 200 degrees, periodically turning all sides, until soft.

After removing from the oven, cool slightly, remove the skin, place in a colander and let cool. Finely chop the cooled eggplants with a knife or cleaver.

2. Salad pepper wash, remove stalks and seeds, cut into pieces, blanch in boiling water for 3-5 minutes, cool in cold water. Pass the chilled pepper through a meat grinder or chop it with a knife.

3. Wash and dry the tomatoes on a paper towel. coarse grater, without skin.

4. Cut off the root lobe and feather of the onion, peel off the outer jacket, cut into slices and fry in sunflower oil until golden brown.

5. Clean the parsley and dill from dry impurities and chop them.

6. Place all prepared ingredients into a saucepan, add salt, hot and allspice peppers, vinegar, mix and put on fire.

Bring the resulting mass to a boil, stirring constantly, then pack it into sterile jars, cover with boiled lids and place on water bath sterilize.

We sterilize 0.5 liter jars for 60 minutes, 1 liter for 80 minutes, then immediately seal them and air cool them.

Eggplant caviar Bessarabian recipe

We need: yield 7 cans of 0.5 l each

3 kg eggplant
1.5 kg tomato
0.5 kg onions
0.5 kg carrots
2 heads of garlic
200 ml vegetable oil
60-80 g 9% vinegar
1 tbsp. salt
2 tbsp. Sahara

Preparation:

1. Wash and dry eggplants, prick them with a fork or knife and bake until tender, in the oven at 200 degrees, 20 minutes. We check readiness with a knife; they should be soft. Afterwards, remove the skin.

2. Wash the remaining vegetables, peel them and pass them through a meat grinder, each separately, in the following sequence: onions, carrots, tomatoes and baked eggplants.

3. Pour oil into a cauldron or saucepan with a thick bottom, heat it and add onions and carrots, simmer for 10 minutes. After that, add the tomatoes and boil for another 30 minutes.

4. Add eggplants, mix and cook for 30 minutes, but 15 minutes before the end, add garlic, salt, sugar, vinegar to the cauldron and simmer over low heat.

5. In prepared jars, transfer the finished caviar to the top, cover with boiled lids and immediately seal.

Cool upside down, under warm.

Eggplant caviar according to a 1975 recipe from Georgia for the winter, without sterilization

We need: yield 3 cans of 0.75 l each

900 g baked and peeled eggplants
600 g sweet pepper, seeds and tail removed
500 g onion, peeled
500 g carrots, without peel
60 g garlic, without shirt
1 kg tomatoes, without skin
300 ml vegetable oil, refined, for frying
100 ml unrefined sunflower oil
150 ml wine vinegar
1.5 tbsp. salt
3 tbsp sugar
1 tsp with a pile of cumin
1 tsp with a heap of a mixture of dry herbs (tsuho-suneli, coriander, saffron)
2 red pods hot pepper
0.5 tsp ground black pepper

1. Prepared vegetables, finely chop, each separately.

2. Pour refined vegetable oil into a large saucepan, let it warm up and add the onion to fry. Fry it over high heat until transparent, then add hot pepper, cumin, simmer for 2-3 minutes, add carrots, black ground pepper, mix and fry for 7-8 minutes, stirring.

3. Add bell pepper, stir, simmer for 5 minutes, and then add the garlic, also simmer for 5 minutes, then add the tomatoes, bring to a boil, cover with a lid and simmer over very low heat for 15 minutes.

4. Last of the vegetables, add the eggplants to the pan, bring to a boil and simmer for another 15 minutes over low heat. Then let it cool a little and puree it with an immersion blender.

Season with salt, sugar, a mixture of spices, vinegar and unrefined oil, mix everything well.

5. Put the puree on the fire and bring it to a boil under the lid, turn off the heat and fill the prepared jars with caviar, roll up and cool, do not cover with anything.

Odessa recipe for eggplant caviar

Of course, how can you do without blue caviar in Odessa! Every household and every housewife has her own secret for making eggplant caviar, even if you organize a culinary competition, and everyone cannot praise enough the taste of their caviar.

I’m not a native Odessa native, but living in Odessa for almost 50 years taught me something, thanks to good teachers in the yard on Moldavanka.

And so, let's prepare eggplant caviar.

We need:

2.5 kg eggplant (blue) dark purple
2 kg tomatoes, red and ripe
1 pod red hot pepper
1 head of garlic
3 heads (800 g) onions
150 ml vegetable oil

Preparation:

1. It is advisable to take eggplants of the same size, wash, dry and place them on a baking sheet covered with parchment, first prick them with a fork. Place the eggplants tail first, this will make it easier to turn them over during frying.

Turn them over periodically to cook on all sides. Oven temperature 200 degrees, frying time 20 minutes, check doneness with a knife, they should be soft.

2. Grate the tomatoes on a coarse grater, without skins, and strain through a colander to remove excess moisture; this water can then be used to prepare other dishes.

3. Cut the onion into half rings, chop the garlic and hot pepper.

4. Peel the fried eggplants while hot, finely chop with a knife and transfer to a colander, lightly salt, leave for 10 minutes so that the bitterness goes away.

5. Meanwhile, in a frying pan with sunflower oil, fry the onion until fully cooked, it should be transparent white, so fry over low heat, stirring.

6. Add tomatoes, hot peppers, mix and simmer for 10 minutes,

Add the eggplants at the end of cooking, increase the heat and simmer for 2-3 minutes over high heat, and then turn the heat down to very low.

At this point, taste for salt and add more salt if necessary. If desired, you can add garlic, but it is better to add it to cold caviar. Caviar is ready for consumption.

7. Caviar prepared in this way can also be rolled up for the winter, but then it will have to be stewed longer; it can be rolled up without sterilization or sterilized for 30-40 minutes, 0.5 liter jars.

Odessa eggplant caviar

This recipe for making eggplant caviar is very ancient, but is still successfully prepared in Odessa kitchens.

We need:

1 kg blue (eggplant)
1 kg of Bulgarian pepper, always red
2-3 tomatoes, ripe
1 onion
1-2 cloves of garlic
1 tsp salt
1 tbsp. Sahara
300 ml refined vegetable oil

Preparation:

1. Wash the blue ones, cut them off at both ends, first spread them with vegetable oil on all sides,

Place on a baking sheet and place in an oven preheated to 180 degrees. We will bake, turning every 10 minutes, for 40 minutes.

2. Bell peppers can be baked together with blue peppers, if the size of the baking sheet allows, or they can be baked separately, also pre-greased with oil. Bake until done.

3. To season the caviar, prepare the dressing itself, for which we grate the onion on a fine grater, the tomatoes on a coarse grater, squeeze the garlic through a garlic press, mix everything, season with salt and sugar.

4. Place the baked vegetables in a bowl, cover with a lid, this makes it easier to remove the skin, let cool until warm. Warm vegetables Peel off the skin and chop with a knife, finely.

Add to the dressing, mix thoroughly and let soak for 4 hours. Then the caviar can be consumed.

5. Caviar can be transferred to jars while hot and sterilized in a 0.5 liter jar for 30-40 minutes, adding 2-3 tbsp to each jar. vinegar, but the taste of caviar will be different.

Cold raw caviar from baked eggplants

We need:

800 g eggplant
4 medium sized tomatoes
2 bell peppers
1 small head of garlic
1 bundle fresh parsley
unrefined sunflower oil

Preparation:

1. Bake eggplants in the oven at 200 degrees for 20 minutes until soft. Cool and remove the skin, chop finely.

2. Remove seeds and stalks from the pepper and cut it raw into small cubes.

3. Onions and tomatoes, also cut into small cubes. Finely chop the greens.

4. We collect all the ingredients in one bowl, add salt, season with sunflower oil and mix.

Eggplant caviar is ready.

Eggplant caviar for the winter

We need:

2.5 kg eggplant
1.3 tomato
300 g green bell pepper
1 piece red hot pepper
250 ml vegetable oil
100 g garlic
1 bunch of parsley
salt to taste

Preparation:

1.Cut the washed eggplants on both sides and prick them with a fork. Bake in the oven at 200 degrees, 45-50 minutes, should be soft.

2. We also bake bell peppers in the oven at the same temperature for 35-40 minutes.

3. Remove the skin from the baked vegetables, and remove the seeds and stalk from the pepper. Pass it through a meat grinder.

4. We pass the garlic and hot pepper through a meat grinder, separately from them - tomatoes and onions.

5. Finely chop the parsley.

6. Pour vegetable oil into the pan, add tomatoes with onions, blue and pepper, mix and simmer for 40 minutes, stirring occasionally.

After this time, add garlic and hot pepper, mix, add salt and cook for 5 minutes. Afterwards, add parsley to the vegetables, stir and cook for another 5 minutes.

7. Fill sterilized jars and seal with boiled lids. Cool under a warm blanket.

“A scattering of gems” in Baku eggplant caviar

The caviar according to this recipe turns out beautiful, like a scattering of gems, thanks to the rich colors of the ingredients.

We need:

1 kg eggplant
1 kg red bell pepper
3 tomatoes
1 purple onion
1-2 cloves of garlic
200 ml refined vegetable oil
1 tsp salt
1 tbsp. Sahara
several sprigs of cilantro, parsley, basil, dill
1 tsp utskho khmeli-suneli
100 ml wine vinegar

Preparation:

1. We bake the eggplants on the grill or on a flame spreader, on the stove so that you can feel the smoke, peppers, and also bake them.

Then, we clean the finished vegetables from skins, seeds and stalks. Chop finely with a knife.

2.For dressing, mix vegetable oil with wine vinegar, with grated or diced tomatoes, chopped onions and garlic, season with salt and sugar, as well as spices.

3. Add baked vegetables to the dressing, add chopped herbs, hot pepper, mix everything and taste for lack of salt or spiciness, add if necessary. The caviar is ready.

Leave it for a couple of hours to soak.

Bon appetit!

As Leonid Osipovich Utesov said: “Many would like to be born in Odessa, but not everyone succeeds.” But plunge headlong into the atmosphere of the unique Odessa charm with "Tasteful" you will always succeed. Drop everything and come create with us Odessa flavor right at home!

Odessa cuisine- it's not just nutritious and delicious food. It is as multifaceted and diverse as the history and culture of the many nationalities living in this port city. . But blue caviar- probably the most striking of them. How can one not stop here and not describe it in all details?!

Spicy, almost burning, incredibly aromatic paste of chopped vegetables and herbs It is incredibly simple to prepare, but the memory of its incomparable taste remains forever in the hearts of everyone who has tried it at least once.

The peculiarity of this snack is that the ingredients are subjected to minimal heat treatment: only eggplants are baked, and then only for a short time. Sunflower oil for caviar, don’t take the whitish tasteless one that fills almost all the shelves, find unrefined, rich orange and incredibly aromatic. You can adjust the spiciness of the caviar by adding more or less hot pepper. Some Odessa housewives add bell peppers, tomatoes and onions to the caviar.

Ingredients

Preparation

1 Bake the eggplants for 15 minutes at 180 degrees. Place while hot in a plastic bag and seal. After 5 minutes, remove the eggplants from the bag, remove the skin, cut the pulp into small cubes.
2 Grate the carrots, finely chop the garlic and herbs. Remove seeds from red pepper and cut into small cubes.
3 Place all prepared ingredients in a deep bowl, add salt to taste, pour in sunflower oil, vinegar, mix thoroughly. Transfer the caviar to a jar, close the lid, and refrigerate for 8 hours.

Want an alternative recipe? The one that is still in use in the dim kitchens of Odessa communal apartments? Then keep in mind that nothing will work without a gas stove. Remove the grate from the stove, make small sides, and return the grate. Turn the heat to full and place the eggplant directly on it. Cook until lightly charred and turn over several times. Don't be afraid, the vegetable won't burn, but the juice will drain onto the foil. You don't need a bag to remove the skin, just scrape it off with a knife. Next, follow the recipe. And then you cut off a piece rye bread, scoop out the caviar, close your eyes, and mmmm... Bon appetit and share our recipes with your friends!

Eggplant caviar is a dish that smells from every Odessa apartment and home in the summer. Previously, when all the families in the yard communicated, they often prepared food together and celebrated something or simply had dinner right in the yard, at a large set table, like one big family. Everyone brought something of their own - delicious. Almost every courtyard had a designated area for food preparation, where they prepared barbecue, fish, freshly caught mussels or “blue caviar.” There was a special iron sheet for her, on which vegetables were baked until cooked, and on another, the same one, mussels were cooked. Every year there are fewer and fewer such courtyards; some leave forever, others move to new buildings. I want to show you a recipe for Odessa eggplant caviar, prepared at home, which will be as close as possible to the original, which my beloved neighbor Rosa Naumovna once prepared.

To prepare eggplant caviar in Odessa, take the products according to the list. Vegetables should be washed under running water.

Eggplants and peppers need to be heavily scorched over a gas burner, so they will acquire the smell and taste of a fire. Transfer to a baking dish and cook in the oven for 25-30 minutes at 180 degrees in convection mode. You can, of course, cook them on a gas burner until done, but be prepared for the fact that after the first eggplant is cooked, the neighbors will call the fire department)))

While the vegetables are roasting, finely chop the onion.

Tomatoes need to be cut into four parts, grated on a coarse grater, and the skins should be discarded. Add grated tomato and a little salt to the onion. While the vegetables are baking, the onions will marinate.

Cool the prepared vegetables slightly, remove the skins - they are easy to peel. If this procedure is difficult with pepper, put it in a thick plastic bag for a while, and the skin will be easy to peel.

Squeeze out excess liquid from the eggplants and chop them into large cubes with a knife along with the pepper.

Add the tomato with onion, pressed garlic and chopped cilantro.

Season with vegetable oil, add salt to taste, stir. The caviar should remain in large pieces, then all the flavors of the vegetables will be preserved, although I know families who grind eggplant caviar in a meat grinder. But, to be honest, this is a completely different taste and appearance.

Serve Odessa eggplant caviar with meat, fish, potatoes, and don’t forget about the freshest bread.

Odessa style eggplant caviar is ready. Enjoy!

As for the Odessa score, of course, I exaggerated. Just in our area (probably not only in ours, judging by recent topics) eggplant caviar, in season, very popular dish. Despite this, I had to taste different caviar, according to many recipes, almost every housewife has her own. There are quite trivial ones, once I was even treated to something like this: boil eggplants, squeeze out the water under pressure, grind in a meat grinder and season with mayonnaise. But we will not waste products and our precious time on such recipes.

I scraped about a pile like this onto my calf.

Place our blues and peppers on a baking sheet and bake them in the oven over medium heat for 40 maybe 45 minutes, turning them from side to side as necessary. It all depends on the size of the vegetables and your oven. It would be really great if our vegetables were slightly burnt from the barrels, but, of course, not burnt.

It turned out like this for me.

While our vegetables are baking and exuding aromas, let's not waste time, let's get to the tomatoes. Cut them in half and grate them into suitable dishes, in which we are going to make caviar. Personally, it’s much easier for me to do this with tomatoes than scalding them, skinning them, then chopping them, or worse, getting a food processor-blender-shmender for this.

I must note that if the consistency of the caviar is important to you, then it is still better to deal with tomatoes last, because this is the most liquid component and the thickness of the caviar will directly depend on it. Well, or, after settling the grated tomatoes, you will need to drain some of the released juice, although, personally, I feel sorry for draining the vitamins. And usually, I don’t worry about the consistency of this caviar.

I know that some people also bake tomatoes for caviar, but I prefer not to do this. Firstly, summer tomatoes, juicy, sweet, sugary and cracking in the sun, are delicious without any baking. Secondly, this is perhaps the only more or less sour component, and the sourness in our dish will not be superfluous; baked tomatoes lose some of their acidity. Well, besides, it’s a pity to kill summer vitamins in the oven. For this there will be winter, supermarket tomatoes, twists.

Now let’s peel the baked vegetables and remove the seeds from the pepper. Usually, if everything is in order with the vegetables, then the skins of the blue ones can be removed without problems. Sometimes not everything goes smoothly with pepper, it depends on the variety, the degree of ripeness and God knows what else. You need to look at the baking process, if during baking the skin inflates well and lags behind, then, most likely, it will come off just as well, and if not, then it is advisable to place the pepper in a sealed bag or place it in some container that needs to be tightly packed close and leave to evaporate for a while.

Let's chop our eggplants and peppers roughly like this and throw them into our bowl. Usually I chop vegetables according to my mood, I can chop them very coarsely, or I can chop them even smaller.

Squeeze about a head of garlic into our caviar.

This is probably the only dish for which I use a garlic press. The fact is that chopped garlic, even if crushed, releases its juice much worse, and therefore the aroma and spiciness of the dish. Moreover, further heat treatment our caviar is not planned. If you still decide to chop the garlic, then you will have to take it, probably two or three times more, and spare no effort in flattening and chopping it, and perhaps grind it in a mortar.

Well, our caviar is almost ready, all that remains is to season it to your taste with salt, a pinch of sugar, a pinch of black pepper and a couple of tablespoons of vegetable oil. And mix everything well.

This time I didn’t chop herbs into it, although they are very welcome there, basil, parsley, dill, whatever. It’s just worth noting that greens change the taste of the dish quite a lot, it becomes different. This is a well-known property of eggplants - without having their own distinct taste and possessing fantastic absorption abilities, they easily take on everything that surrounds them. And this time I wanted it like this.