Eggplant caviar recipe. Eggplant caviar - the best recipes. How to properly and tasty cook eggplant caviar. Recipes for the most delicious eggplant caviar

Eggplant caviar with white roots.

Ingredients:

• 2.5 kg eggplants
• 500 g tomatoes
• 300 g carrots
• 100 g celery root
• 100 g parsley root
• 100 g parsnip root
• 300 g onions
• 50 dill
• 150 ml vegetable oil
• 30-40 g salt
• 20 ml 9% vinegar
• ground black and allspice to taste

Cooking method:

For this winter caviar recipe, cut the eggplants into small cubes, add salt, leave for 30 minutes, then rinse and squeeze. Cut the tomatoes into small cubes, onions into half rings, carrots and roots into strips. Fry onions, carrots and roots in vegetable oil. Add eggplants, tomatoes, salt, pepper, simmer covered for 50 minutes. Pour in vinegar, add chopped herbs, stir. Place hot caviar into sterilized jars, roll up and wrap until cool.

Simple caviar from zucchini and eggplant.

Ingredients:

• 1 kg eggplants
• 500 g zucchini
• 70 ml vegetable oil
• 10 g sugar
• 10 g salt
• 30 g tomato paste
• ground black pepper
• cinnamon on the tip of a knife
• bay leaf

Cooking method:

The step-by-step recipe for preparing such eggplant caviar is as follows. Eggplants should be cut into slices, lightly salted, left for 20 minutes, then squeezed and cut into cubes. Cut the peeled zucchini in the same way. Combine the vegetables and simmer in oil, covered, for 30 minutes, stirring. Add salt, sugar, spices, tomato paste, simmer for 10 minutes, remove bay leaf. Place hot caviar into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter jars - 20 minutes. Then roll up and wrap until cool.

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Ingredients:

• 1 kg eggplants
• 300 g apples
• 200 g onions
• 50 ml vegetable oil
• 30 ml 9% vinegar
• 20 g sugar
• 30 g salt
• pinch nutmeg and cinnamon

Cooking method:

To prepare caviar according to this simple recipe, the eggplants need to be cut in half, greased with oil and baked in the oven until soft. Peel, chop, squeeze out excess liquid. Finely chop the onion and fry in oil until soft. Add eggplants and fry. Peel and core apples, cut into cubes, add to vegetables, simmer for 2 minutes. Add sugar, salt, spices, mix and simmer until done. At the end of cooking, add vinegar. Place hot caviar into prepared jars and sterilize: 0.5 liter jars - 10-15 minutes, 1 liter jars - 20-25 minutes. Then roll up, turn over and wrap until cool.

Eggplant and pumpkin caviar.

Ingredients:

• 1 kg eggplants
• 1 kg pumpkin
• 1 kg tomatoes
• 20-30 g garlic
• 100 ml vegetable oil
• salt to taste

Cooking method:

Before preparing eggplant caviar at home, the main ingredient of the appetizer must be baked until soft, peeled, squeezed a little and finely chopped. Grate the pumpkin pulp. Chop the tomatoes as desired. Place the vegetables in a saucepan with oil and simmer covered for 30 minutes. Then grind with a blender, add the garlic, passed through a press, salt, simmer for 10 minutes. Place the hot eggplant caviar prepared according to this recipe into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplants
• 500 g bell pepper
• 500 g carrots
• 500 g onions
• 150 ml vegetable oil
• 30 ml 9% vinegar
• sugar
• ground black pepper to taste

Cooking method:

For this caviar recipe, cut the eggplants into cubes, add salt, leave for 20 minutes, then rinse and squeeze. Eggplants, carrots and bell pepper pass through a meat grinder. Finely chop the onion and fry in oil until soft. Add chopped vegetables, simmer for 1 hour. Add salt, sugar, after 5 minutes add vinegar, stir and remove from heat. Hot homemade caviar eggplant prepared for the winter should be placed in sterilized jars, rolled up and wrapped until cool.

Eggplant caviar without onions.

Ingredients:

• 2 kg eggplants
• 1 kg tomatoes
• 1 kg bell pepper
• 30 g garlic
• 50 g parsley
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 30 g salt
• 50 g sugar

Cooking method:

Eggplant caviar for the winter according to this simple recipe is very easy to prepare. You need to cut the eggplants and peppers into small cubes. Pass the tomatoes through a meat grinder. Heat in a saucepan vegetable oil, add vegetables, simmer for 45 minutes. Add chopped garlic, herbs, salt, sugar, vinegar, stir, simmer for another 5 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg eggplants
• 1 kg apples
• 1 kg tomatoes
• 300 g bell pepper
• 300 g carrots
• 300 g onions
• 200 ml vegetable oil
• 30 g salt
• 1 bay leaf
• ground black pepper
• greens to taste

Cooking method:

Before preparing eggplant caviar, vegetables and apples must be peeled and the tomatoes must be peeled. Finely chop the prepared products. Heat oil in a saucepan, fry onions and carrots. Add tomatoes, stir, bring to a boil. Place eggplants, bell peppers and apples into the boiling mixture and simmer for 50 minutes. Add salt, spices, herbs, simmer for 10 minutes. Remove bay leaf. Place hot caviar into prepared jars, roll up and wrap until cool.

Ingredients:

• 2 kg eggplants
• 15 g garlic
• 50 ml vegetable oil
• 10 ml lemon juice
• ground black and hot pepper
• coriander
• dried basil and dill
• salt to taste

Cooking method:

To quickly and tasty prepare caviar according to this recipe, you need to peel the eggplants, cut them into slices, add salt and leave for 20 minutes, then rinse and squeeze. Pass the prepared eggplants through a meat grinder. Bring the puree to a boil, add oil, salt and spices, simmer over low heat for 45 minutes. Add chopped garlic, lemon juice, simmer for another 5 minutes. Place hot caviar into prepared jars, roll up and wrap until cool.

Eggplant caviar with citric acid.

Ingredients:

• 2 kg eggplants
• 1 kg tomatoes
• 500 g bell pepper
• 500 g onions
• 3 g citric acid
• sugar and spices to taste
• vegetable oil for frying

Cooking method:

For this recipe for eggplant caviar for the winter, vegetables need to be peeled, cut into cubes, salt, left for 20 minutes, then squeeze out the released liquid well. Fry the prepared eggplants in oil. Finely chop the onion and pepper and fry in oil. Add fried eggplants, simmer for 5-7 minutes. Peel the tomatoes, chop, add to vegetables, simmer for 15-20 minutes. Add salt, sugar, spices, citric acid, stir, simmer for 5 minutes and remove from heat. Place hot caviar into sterilized jars, roll up and wrap until cool.

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Baked eggplant caviar.

Ingredients:

• 2.5 kg eggplants
• 2 kg tomatoes
• 1 kg carrots
• 1 kg bell pepper
• 1 kg onions
• 50 g garlic
• 150 ml vegetable oil
• ground hot pepper to taste

Cooking method:

Before preparing homemade eggplant caviar, bake the base of the appetizer and the bell pepper in the oven until the skin darkens, cool, peel, and chop into small cubes. Peel the tomatoes and chop finely. Finely chop the onion and carrots and fry in oil. Add tomatoes, simmer over low heat for 15 minutes. Add baked eggplants and bell peppers and simmer for about 30 minutes. Then add chopped garlic, hot pepper and salt, simmer for another 5 minutes. Place hot caviar into sterilized jars, roll up and wrap until cool.

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Ingredients:

• 1.5 kg eggplants
• 800 g tomatoes
• 300 g bell pepper
• 400 g carrots
• 200 g onions
• 100 ml vegetable oil
• 30 ml 9% vinegar
• ground black and hot pepper
• salt to taste

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Eggplant caviar with carrots and bell pepper

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

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

We need:

We weigh all ingredients after cleaning.

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

Important details:

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

1) Preparing vegetables.

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

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

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

Cleared of seeds sweet pepper cut into cubes like tomatoes. We also chop the onion into cubes, the size or even smaller than tomatoes.

We clean the hot pepper from seeds and white internal membranes and finely chop it with a knife. Carrots for three coarse grater.

2) Roasting the components.

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

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

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

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

3) Stew all vegetables until cooked.

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

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

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

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

4) Sealed for long-term storage.

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

We store classic eggplant caviar in a dark place.

The fastest classic “Simply as simple as that!”

Attention, attention!

The ingredients are the same, we cook with laziness, but the result is delicious. You will get another caviar with the most delicate texture. “You'll lick your fingers!” she fully deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

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

Place the cooled workpiece in a dark place.

Eggplant caviar for the winter: a simple recipe

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

Simple, satisfying, interesting!

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

We need:

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

Important details:

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

1) Clean and prepare vegetables.

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

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

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

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

2) Cook and roll.

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

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

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

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

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

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

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

Eggplant caviar for the winter with tomato paste

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

We need:

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

Important details:

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

The cooking algorithm is similar to the previous recipe.

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

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

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

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

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

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

Every housewife always has her own recipe for overseas caviar, eggplant. And every housewife is sure that her recipe is the best. And, of course, every housewife is right.

We met with experienced housewives from different countries and cities and wrote down their old family recipes.

Classic blue caviar

Authentic recipe from Odessa.

Basic recipe for eggplant caviar from Odessa. Photo: thinkstockphotos.com

What you need:
3 medium sized eggplants
1 large tomato
2 medium sized onions
3 tbsp. vegetable oil
1 clove of garlic
half a bunch of parsley
salt - to taste

How to prepare classic blue caviar:

1. Pierce the eggplants all over the surface with a fork and bake in the oven at 180°C until cooked. Transfer the eggplants to a board, let them rest for 15-20 minutes, then carefully remove the skin.

2. Blanch the tomatoes and remove the skin.

3. Cut the onion into rings and sauté in vegetable oil.

4. Prepared vegetables must be cooled properly.

5. Chop the eggplants, tomatoes and onions very finely. Add the garlic, passed through a press, and chop thoroughly again. Season with vegetable oil and finely chopped parsley. Add salt.

6. Place the caviar in the refrigerator for several hours.

Eggplant caviar with carrots

Authentic recipe from Moscow.

Very tasty domestically produced caviar. Photo: aidamollenkamp.com

What you need:
4 small eggplants
2 carrots
2 onions
3 tomatoes
2 medium sized bell peppers
6 cloves garlic
salt, pepper, ground coriander - to taste
vegetable oil

How to prepare eggplant caviar with carrots:

1. Cut the eggplants into 1-1.5 cm circles and fry on both sides without adding vegetable oil.

2. Grate the carrots on a fine grater. Blanch the tomatoes, peel them and cut into thin slices. Cut the onion into rings, remove seeds from the pepper and chop finely.

3. Place a deep, thick-walled pan on medium heat, pour 2-3 tbsp. vegetable oil and fry the carrots for 5 minutes. Then add the onion and fry for another 3 minutes. Season with salt, pepper and coriander. After this, lay out the vegetables in layers: peppers, tomatoes, eggplants (after each layer, lightly sprinkle with salt and coriander). Place the garlic, passed through a press, on top, salt and pepper again, pour in 3 tbsp. vegetable oil.

4. Cover the caviar with a lid, reduce the heat to low and simmer for 1.5 hours. Then mix the vegetables and cook for another half hour.

5. Cool the finished eggplant caviar and place it in the refrigerator overnight.

Eggplant caviar with walnuts

Authentic recipe from Tbilisi.

Extremely aromatic caviar from Georgia. Photo: thinkstockphotos.com

What you need:
3 eggplants
2 tomatoes
4 tbsp. tomato paste
1 onion
3 cloves garlic
1 carrot
1 tbsp. Sahara
salt and pepper - to taste
100 g walnuts
vegetable oil - for frying

How to prepare eggplant caviar with walnuts:

1. Blanch the tomatoes and remove the skin. Cut the eggplants, tomatoes and onions into small cubes, grate the carrots on a coarse grater.

2. Fry the eggplants in hot vegetable oil, add the tomatoes and simmer for 25 minutes until the eggplants are soft.

3. In another frying pan, fry carrots and onions in vegetable oil until golden brown, add tomato paste, salt and sugar. Simmer for another 5-7 minutes.

4. Place eggplants with tomatoes, onions and carrots in a blender bowl, add garlic and walnuts, make puree. Serve with finely chopped herbs.

Grilled eggplant caviar

Authentic recipe from Yerevan.

Classic caviar from Armenia. Photo: natalielissy.ru

What you need:
5 eggplants
4 large tomatoes
4 bell peppers
5-7 cloves of garlic
2-3 tbsp. vegetable oil
salt and pepper - to taste
greens - for serving

How to cook grilled eggplant caviar:

1. Wash and dry vegetables. Cut the eggplants and tomatoes into strips of medium thickness. Peel the pepper from seeds and also cut into small random pieces.

2. Place the prepared vegetables on the grill pan and fry until tender, turning occasionally.

3. Peel the finished baked vegetables and place them in a blender bowl. Add garlic, passed through a press, vegetable oil, salt, pepper. Puree until smooth. Serve with finely chopped herbs.

4. This eggplant caviar can even be prepared for the winter. To do this, you need to put the caviar into jars, cover with tin lids and sterilize for 15-20 minutes. Then roll it up, turn it over on a towel until it cools completely and store it in the refrigerator.

Eggplant caviar with tomatoes

Authentic recipe from Makhachkala.

A soulful recipe from Dagestan. Photo: thinkstockphotos.com

What you need:
3 medium sized eggplants
7 small tomatoes
1 medium sized onion
3 cloves garlic
3 tbsp. vegetable oil
salt - to taste

How to prepare eggplant caviar with tomatoes:

1. Prick the eggplants with a fork, bake in the oven preheated to 180°C, cool slightly and remove the skin. Chop the pulp very finely.

2. Blanch the tomatoes, peel them and chop them as finely as possible.

3. Finely chop the onion, pass the garlic through a press.

4. Mix everything, add vegetable oil and salt.

Hello friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

Eggplant caviar is one of the most favorite snacks. There are many recipes for its preparation. We've put them together, choose which one you like best!

They are all rich in vitamins, tasty and very healthy!

Eggplant caviar for the winter - you'll lick your fingers

Making delicious eggplant caviar at home is very simple. This recipe never fails. The resulting tender eggplant puree is so delicious that it’s hard to stop!

The best thing ever classic version according to the old recipe for preparations.

Ingredients:

• water - 1 liter
• peeled eggplants - 2500-2600 gr. (unpeeled -3300 gr.)
• carrots - 800-1000 gr.
• onion - 1000 gr.
• vegetable oil - 250 ml.
• tomato paste - 250-270 gr.
• vinegar - 2 tbsp. (25 ml.)
• sugar - 2 tbsp. (50 gr.)
• salt - 2 tbsp. (50 gr.)
• ground paprika - 1 tbsp. with a slide.
• ground black pepper - 1 tsp. with a slide.

Let's prepare all the ingredients: peel the carrots, onions and eggplants. This is easy to do with a vegetable peeler.

Chop the eggplants into small cubes. We also chop the carrots and onions arbitrarily because we will still be blending them with a blender and the shape is not important to us in this case.

Place the tit pieces in a large, deep saucepan. And distribute the onions and carrots into frying pans, pour half of the specified amount of vegetable oil into each pan (125 ml into each).

And fry the vegetables in both frying pans over medium heat, stirring and not letting them turn black and burn for 10 minutes. You can do this one at a time, but doing it all at once will be faster. The onion should become transparent, the carrots should also stew and become softer.

Immediately place the prepared carrots in a large saucepan with the eggplants. But add tomato paste to the onion and fry everything together for a couple more minutes.

Tomato paste will give our preparation both color and pleasant sourness, you just need to warm it up well so that there is no taste of raw tomato.

Add as much water as will fit into the pan to the onion and tomato. Dissolve by stirring. Bring to a boil and add this whole mass to a large saucepan, where pieces of eggplant and carrots are already waiting. Mix it all and pour in the remaining water.

Place a large saucepan over medium heat. We will need to bring the contents to a boil. While it has not yet boiled, stir a couple more times.

Cook this mixture for a total of 1 hour 15 minutes over moderate heat. Every 15 minutes, thoroughly stirring, that is, taking it from the bottom to the top. This rotation will help the vegetables cook well and become very soft.

15 minutes before the end of cooking, add salt, sugar, ground paprika, and finely ground black pepper. Then add vinegar. Allow the remaining time to simmer over low heat.

Then remove from the heat and while it is scorching hot, immediately blend with an immersion blender until it is nice and homogeneous. vegetable puree. This process will take about 5 minutes for this amount.

After this procedure, another heating is required. Return the pan with the puree to the stove, turn on low heat and wait for the first signs of boiling. As soon as the mass stirs and gurgles, turn it off.

We transfer the vegetable mass into sterilized jars, filling them to the top and roll them up.

Turn the workpiece over onto the lid. You can cover until completely cool, and then store in a cool, dark place.

This is how caviar turns out. Beautiful, tasty, lush - a pleasure to look at. Well, eating is a pleasure.

Bookmark it and bon appetit!

Classic eggplant caviar recipe

This is my mom's favorite recipe. I have never tasted better caviar than hers! Just lick your fingers!

Anyone he gives it to try, everyone asks for the recipe. So take note, be sure to try it.

Ingredients

• Eggplants – 3 kg
• Onions – 1 kg
• Carrots – 500 gr
• Bell pepper – 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tbsp
• Sugar

Preparation

The blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet peppers and cut into pieces.

After an hour and a half, when our eggplants have already significantly “acidified,” we take them out and wash them. Cut into small cubes.

Grind the onions and carrots in a blender.

Sauté vegetables except eggplant until golden brown. After that, add eggplants to them. We put everything on the fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour on low with the lid closed.

While the caviar is cooking, there is time to sterilize the jars.

As soon as it’s ready, put the snack in jars. We seal it, put it upside down and under the blanket. When it cools down, put it away for storage.

The delicious preparation is ready!

Eggplant caviar for the winter through a meat grinder

Very delicious recipe eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.

Simply delicious!

Ingredients

• Eggplants - 1 kg
• Carrots - 0.2 kg
• Sweet pepper - 0.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Apples - 0.4 kg
• Parsley root - 50 g
• Vegetable oil - 300 gr
• Salt (to taste)
• Sugar (to taste)

Preparation

Peel the eggplants and cut into round slices.

Fry them in a frying pan until golden. If they absorb too much oil, add more. You can’t leave it without oil - it will start to burn and this smell will then accompany the workpiece.

Place the fried blueberries on a paper towel and let them cool.

Remove the skin from the tomatoes. This can be done by scalding them with boiling water and immediately pouring cold water on them. Then the peel will be very easy to remove.

Chop the bell pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables, except eggplants, until golden brown.

Now we will pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous and very tender.

Now we put this mass on the stove for half an hour, let it simmer quietly on minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and pit them and pass through a meat grinder.

A few minutes before they are ready, add them to the pan to the main mass.

Like this interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without frying - video recipe

There are recipes without frying eggplant. If this is exactly what you were looking for, then you should watch this video. The caviar turns out to be very tasty!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a recipe for spicy caviar, for those who like it “hot.” This caviar goes well with grilled meat, kebabs, and sausages. IN general recipe in men's style.

Ingredients

• Eggplants - 4.5 kg.
• Bell pepper - 1.5 kg.
• Hot pepper - to taste
• Ground red pepper - 2 tbsp.
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley - 1 bunch
• Salt - to taste

Preparation

We remove the skin from the blue peppers and remove the seeds from the bell peppers. Cut these vegetables in half each, sprinkle with salt and leave for two hours.

Pepper too. There should be enough oil so that the vegetables are fried and not burned.

Grind the eggplants through a meat grinder.

We do the same with pepper.

We take the onion and also put it through a meat grinder, but it goes into the frying pan separately. Fry the onion mixture until golden.

In the same frying pan we put our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's chop some parsley in there.

Mix everything well, add salt to taste.

Bring the mixture to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

Good, hot sauce it turns out! One of my favorite recipes.

Eggplant caviar in a frying pan

The simplest and quick recipe from our piggy bank, with minimum set products and cooking time. Despite this, it is very tasty, and you can cook it every day.

It is not necessary to roll it into jars; it can be served immediately to the table, either hot or cold.

Ingredients

• Eggplants - 3 kg
• Onion - 1.2 kg
• Tomatoes - 1.2 kg
• Salt - to taste
• Sunflower oil

Preparation

Wash the eggplants. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel them and grate them on a coarse grater.

Cut the onion into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the frying pan. The blue ones, without washing, are sent for frying.

Fry them over low heat and with the lid closed, stirring occasionally.

When they turn golden, add onions and grated tomatoes.

Fry the vegetables for another 15 minutes. At the end you can add herbs and chopped garlic.

Our caviar is ready. You can roll it into jars; this process has been described more than once above. Well, you can just serve it to the table. Very tasty!

Eggplant caviar pieces in a frying pan

This is also a fairly simple recipe. It is made in a frying pan. It is for those who like eggplants in caviar cut into pieces that do not lose their shape after cooking.

The taste is so rich, it’s hard to resist such a snack!

Ingredients

• Eggplants - 2 kg.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp.
• Bell pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 1 tbsp.
• Pepper
• Vegetable oil

Preparation

We cut the eggplants into these small cubes.

After which they need to be filled with salt water and left for half an hour.

Three tomatoes without skin on a medium grater.

To get a puree like this.

Cut the bell pepper into strips.

Chop the onion into half rings.

Fry it in a frying pan with added oil until golden brown.

Squeeze the eggplants and place in the same frying pan, along with the pepper and tomato.

Simmer the vegetables over low heat for 40 minutes, stirring. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and place in jars and seal.

One of the best canning recipes. Rich taste and amazing aroma.

Eggplant and zucchini caviar for the winter

This recipe combines eggplants with zucchini, which in itself is very tasty!

Although it is not the easiest, it is definitely worth a try.

Ingredients for 1 l

• Eggplant - 2 pcs
• Tomatoes - 2 pcs.
• Zucchini - 2 pcs.
• Garlic - 5 cloves
• Onion - 1 pc.
• Parsley

Preparation

Eggplants must be cut in half, greased with oil, salt and placed in the oven at 200 degrees for 15 minutes.

Chop the onion and parsley and mix with each other. Let's add some salt.

Cut tomatoes without skin into pieces and mix with herbs. Finely chop the garlic there.

Remove the eggplants from the oven.

We cut the zucchini into thin strips, and scrape out the eggplant pulp with a spoon. Remove the skin. And mix these vegetables with the rest.

Simmer all the vegetables for 20 minutes over low heat, then pack them into jars. Yummy!

Eggplant caviar in Odessa style

Let's also try the Odessa-style cold caviar recipe. It is not intended for preservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. You can’t put everything off for the winter; you need to take your vitamins while they’re fresh.

The secret of this caviar is that you can only use a knife to chop the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to obtain a traditional, rich taste.

Ingredients

• Eggplants - 1.1 kg
• Red bell pepper - 350 gr
• Tomatoes - 300 gr
• Hot pepper - 9 gr
• Garlic - 18 gr
• Red onions- 100 gr
• Fresh cilantro - 25 gr
• Sunflower oil (unrefined) - 5 tbsp
• Ground black pepper - to taste
• Salt - to taste

Preparation

Cut the eggplants as shown in the picture. Make cross-shaped cuts in the pulp, sprinkle with salt and brush with oil.

Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on oven.

Make sure the eggplants don't burn.

Then we take them out and scoop out the finished pulp with a spoon.

Chop it further using a knife.

We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.

We take it out of the oven, remove the skin and, in the same way, with a knife, chop the pulp as finely as possible.

Chop the peeled tomatoes with a knife and place on a sieve to drain excess water.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a plate.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

Let it sit in the refrigerator for two hours.

The caviar will infuse well during this time and will acquire an amazing taste.

Georgian eggplant caviar

In Georgia, eggplants are eaten almost more often than bread. So many national dishes cooked with this vegetable.

And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!

Ingredients

• Eggplants - 2 kg
• Bell pepper - 1 kg
• Carrots - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot pepper - 2 pcs.
• Onion - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Preparation

Soak the eggplant cubes in salted water for 40 minutes.

Peel the tomatoes and chop them.

Chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the hot pepper more thoroughly.

Pass the carrots through a medium grater.

Rinse the blue ones under running water.

In a cast iron cauldron we begin to fry them.

Once they are soft, transfer them to a separate pan.

Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplants.

A line of carrots and then there again.

Bell peppers will not escape this fate either. Fry for 10 minutes and add to the pan.

Simmer the tomatoes for 10 minutes, without oil.

And put it in the pan.

Mix everything, add hot pepper, season with spices - salt and sugar.

Cook slowly for 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and stir well.

Pour into sterilized jars. Turn it over, wrap it in a blanket and let it cool like that.

As soon as they cool down, put them in the cellar or pantry.

Well, very successful and delicious preparation This recipe makes it. Not a single jar survives until the end of winter!

Eggplant caviar in a slow cooker

Let’s not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

Let’s also try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their dishes.

Ingredients

• Eggplants - 3.5 kg
• Bell pepper - 2 kg
• Onion - 2 kg
• Tomatoes - 3.5 kg
• Refined oil - 1/3 l
• Salt - 2 tsp
• Ground black pepper - to taste

Preparation

Prepare the vegetables and wash them.

We cut the onion and send it for frying in a frying pan with high sides.

Cut bell peppers and peeled eggplants into cubes.

Add them to the onion, salt and pepper.

Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also add them to the frying pan for company.

All together should slowly simmer for about an hour on the stove under a closed lid, with stirring.

Distribute the finished delicacy into jars. Turn them over as in the picture and wrap them up.

Once it has cooled down, store it in a cool, dark place. And now the yummy without vinegar is ready!

This is such a collection of recipes, very valuable! How many years did it all come together, only successful and simple recipes were selected through our own testing.

Thank you for being with us! And see you in new articles.

Published on July 5, 2017

Eggplant caviar is delicious and hearty dish which many people prepare for the winter in more than one jar.

Both adults and children love this caviar. And the strangest thing is that almost everyone cooks it, and each family has its own recipe. Some people like it better spicy caviar others don't eat it unless it's a little sour. So there are just a ton of recipes.

Eggplant caviar is good both in a bunch and as a separate dish. I think everyone has tried this dish with bread at least once. Eggplants are simple great option for a quick snack.

The recipe involves the use of hot peppers and garlic. This caviar recipe allows you to make spicy caviar that can compete with adjika in terms of spiciness. A very good snack for both first courses and strong drinks.

Ingredients:

• Eggplants 3 kg.
• Tomatoes 1.5 kg.
• Hot pepper 2 pcs.
• Garlic 2-3 heads (preferably new harvest).
• Salt 1.5 tablespoons.
• Sugar 200 grams.
• Vinegar 1 glass.
• Vegetable oil 2 tablespoons.
• Laurel 3-5 leaves.
• Ground allspice to taste.

Cooking process:

1. Sort the eggplants, wash them, cut off the tails and butts. Cut into slices and then into cubes.

2. Place the chopped eggplants in a deep bowl, add plenty of salt and mix. Leave the eggplants in salt for a while. Eggplants need to lie in salt for some time so that they release juice and excess bitterness disappears from them.

3. Wash the tomatoes and remove the skin. It will be easier to do this if you make a cross-shaped cut on the top and pour boiling water over them. Leave in boiling water for 3-4 minutes, then drain the water and throw the tomatoes into cold water. Due to temperature changes, the skin will be removed much easier.

4.After the tomatoes, let’s deal with the garlic and peppers. Peel the garlic and cut off the tails from the pepper.

5.If you want to make the eggplant caviar too spicy, then do not remove the pepper seeds. And if you remove the seeds, the caviar will not be so spicy since all the bitterness is concentrated in the seeds.

7. Transfer the resulting mass to a cauldron or saucepan with a double bottom. Add salt, sugar and other ingredients except eggplant.

8.Put on the fire and begin to cook for 15-20 minutes, stirring occasionally.

9.After 15-20 minutes, the tomato will boil down and you can add the eggplants. Simmer everything together for another 15-20 minutes.

10.While the eggplants are being prepared, prepare jars to receive the eggplant caviar. They need to be washed well with soda and sterilized.

11.After 20 minutes heat treatment The eggplant caviar is ready and can be placed in jars and covered with lids. After turning it upside down, wrap it and let the jars cool for 24 hours.

12.Then we turn the jars over to their normal position and observe them for 2-3 days. If everything is in order, we transfer the jars of eggplant caviar to the pantry for further storage. It is better to store in a cool place.

The caviar is ready. Enjoy your meal.

Eggplant caviar classic recipe

IN classic recipe The pepper used is no longer hot and the garlic is present here only for flavor. So if you are not a fan of spicy food, you will definitely like this recipe. Especially when you enjoy its taste in winter.

Ingredients:

• Eggplants 2 kg.
• Tomatoes 1.5 kg.
• Onion 600-700 grams.
• Carrots 1 kg.
• Bell pepper 1 kg.
• Garlic 1 medium head.
• Salt 3 tablespoons.
• Sugar 1 tablespoon.
• Vegetable oil 300-400 grams.
• Vinegar 3-4 teaspoons.

Cooking process:

1. Let's start cooking by processing the eggplants. They need to be sorted out to select only the ripest whole ones without signs of damage. We cut off the butts and tails.

2.Cut the eggplants into cubes. Place in a saucepan, add salt and mix well. Leave the blue ones in salt for 30-40 minutes. During this time, they will give juice and get rid of their own bitterness.

3.Next, let's take on the tomatoes; if desired, you can remove the skin from them. How to do this is described in the recipe above. And if you don’t want to remove the skin, you don’t have to do it; there’s nothing wrong with that. We cut the tomatoes so that they can later be processed in a meat grinder.

4. We clean the pepper from tails and seeds. Cut into pieces so that it is convenient to grind them.

5.You can simply chop the garlic finely, or you can use a press. You can simply grind it together with the pepper in a meat grinder. There are no restrictions here either.

6. You can do the same with carrots, you can also use a meat grinder or a grater.

7.Finely chop the onion.

8. Almost all products are ready to start preparing caviar; we will prepare the rest of the products in the process.

9.And so we put all those vegetables that were ground in a meat grinder into a pan, with the exception of garlic. Place the pan on the stove and stir occasionally to bring the mixture to a boil. Cook at a steady simmer for 15-20 minutes.

10. Squeeze out the juice from the eggplants using a sieve and add to the boiling tomatoes. Mix well.

11.Add garlic, vegetable oil, salt, sugar. Bring to a boil and cook for 10-15 minutes.

12.After 15 minutes of boiling the eggplants, add vinegar to the pan, cover with a lid and simmer for another 5-7 minutes.

13. While the eggplants are stewing, you can prepare the jars. And we will place eggplant caviar directly from the pan into already sterilized jars. As they say, in the heat of the moment.

14. Cover the jars with sterilized lids and tighten them using a special key.

15. Turn the jars over and wrap them and let them cool completely. Then you can transfer the eggplant caviar to a storage place.

Bon appetit.

Homemade eggplant caviar

This recipe can also be used as a preparation for the winter and just eaten right away. I cook caviar using this recipe so that I can eat it right away. Since my household constantly asks me to cook it as soon as eggplants begin to appear in the beds.

Ingredients:

• Eggplants 1.5 kg.
• Tomatoes 1.5 kg.
• Onion 1 kg.
• Carrots 250 grams.
• Sweet pepper 250 grams.
• Garlic 5-6 cloves.
• Dill, parsley and black pepper to taste.
• Salt 2 tablespoons.
• Sugar 1 tablespoon.
• Vegetable oil 450.

Cooking process:

I cook this caviar like all the rest in a cauldron. It has thick walls and everything in it is fried evenly due to the fact that all the ingredients are heated evenly.

1. Peel the onion and cut into cubes.

2.Grate the carrots.

3.Cut the eggplants into cubes.

It is not necessary to peel the eggplants, but it is up to your taste. Some people are not satisfied with the skin as it gives a slight bitter taste. I don't peel the eggplants for this recipe.

4. Peel the pepper from seeds and tails. Do not cut into large strips.

5.I cut the tomatoes randomly, but in small pieces.

6. I pour the oil into the cauldron and put it on the fire. When the oil is hot enough, fry the onion. Then carrots.

7.Next are eggplants. I fry the eggplants with carrots and onions for 5-10 minutes over medium heat.

8.After 10 minutes, add the bell pepper. Also, don’t forget to mix this whole story up from time to time.

9. While the pepper is stewing, I have time to process the garlic. I pass it through a press and finely chop the greens.

10. I throw in the greens along with garlic and tomatoes. Also at this stage I will definitely add sugar, salt and allspice.

11. All that remains is to keep the caviar on the stove for exactly 10 minutes and turn off the heat completely. I leave the caviar on the stove until it cools completely and only then serve it.

Bon appetit.

How to make eggplant caviar in a blender

The recipe is quite simple. You can cook using a blender or meat grinder. It turns out something like, but only from eggplants.

Ingredients:

• Eggplants 1 kg.
• Tomatoes 300 grams.
• Carrots 250 grams.
• Onion 100-130 grams.
• Garlic 3-4 cloves.
• Vegetable oil 3-5 tablespoons.
• Salt, sugar, black pepper to taste.
• Dill, parsley, cilantro also to taste.

Cooking process:

1.Cut the onion into rings.

2.Grate the carrots.

3. Peel the eggplants and cut into cubes.

4.Remove the skins from the tomatoes. Cut into cubes.

5.Pass the garlic through a press.

6.Finely chop the greens.

7.Pour oil into a cauldron, heat it and fry the onions and carrots.

8. Add eggplant cubes to them. Fry them until soft.

10.After a while, add finely chopped herbs and garlic, salt, sugar and pepper. Stir and fry for 5 minutes.

11.Allow the caviar to cool slightly. Then transfer to a bowl and use an immersion blender to puree all the ingredients.

12.If you don’t have a blender or simply don’t recognize it, you can use a meat grinder. Pass all fried ingredients in small portions through a meat grinder.

13.Place the resulting eggplant caviar into a saucepan, cover with a lid and place in the refrigerator. Let it brew and soak in its aromas.

14.You can also put this caviar into jars and screw on the lids. Only if you are storing the caviar for the winter, you will need to, after making the puree, put it on the stove, bring it to a boil, add a tablespoon of 9% vinegar, and boil for 2-3 minutes. Then you can put the caviar into jars and screw the lids on the jars.

Caviar recipe for a slow cooker

Today, almost all homes have a multicooker, but few people know that you can also cook delicious eggplant caviar in a multicooker. True, not in small quantities, but it’s possible and why not cook it. The caviar turns out no worse than if it is prepared in the classic way.

Garlic 2-3 cloves.

Vegetable oil 70-100 grams.

Salt, sugar, allspice to taste.

Cooking process:

1.Pour a little oil into a slow cooker and fry the onion.

2.Add and fry grated carrots with onions.

3. Cut the eggplants into half rings. And add to the bowl after the carrots are fried.

4.When the eggplants become soft, you can add finely chopped tomatoes and bell peppers cut into strips.

5. Turn on the extinguishing mode for 1 hour with the lid closed.

6.After an hour, add finely chopped garlic, salt and sugar. Set a timer for 10-15 minutes.

7.After cooking is complete, let the caviar cool and you can serve it.

8.Also, if desired, it can be passed through a meat grinder or pureed using a blender.

The recipe is finished, the eggplant caviar in the microwave is ready, enjoy your meal.

Eggplant caviar recipe from Ilya Lazerson

Bon appetit.