- Vareniki, dumplings Ah, dumplings, and varenniki with cottage cheese, potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! Main right dough for dumplings and make dumplings, We have this recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!
Calories: Not specified
Cooking time: 240 min
Recipe with photo step by step:
To prepare caviar from baked eggplant, wash vegetables, leave tails. We pierce the eggplant with a fork in several places so that the juice comes out during baking and the eggplant does not burst. Lay out on a baking sheet in one row. We put in the oven preheated to 200 degrees, bake for 40-45 minutes until soft. Turn the eggplant 1-2 times during baking so that they are evenly baked and do not burn.
While the eggplants are baking, cut all the vegetables for caviar. Onion cut into small cubes.
Three on coarse grater carrot. You can cut carrots into thin sticks, but it will take much longer.
Bulgarian pepper for our delicious eggplant caviar is freed from seeds, cut into cubes or cubes (not very large).
Do not peel tomatoes. Cut in half, remove the place where the stem was attached and cut the tomatoes into cubes.
After 40-45 minutes, the eggplant will become soft, the skin will wrinkle and brighten. Now the eggplant should be allowed to cool slightly (but not completely).
WITH warm eggplant remove the skin, leave the tails. We cut each eggplant into 4 parts with a knife (we do not cut through to the top), put it vertically in a colander or sieve. We leave for 30-40 minutes so that the bitter juice leaves the eggplant.
We begin to cook caviar from baked eggplant. We heat vegetable oil in a deep saucepan (thick-walled pan, cauldron). Pour into boiling oil onion and pass it until transparent. If you decide to fry the onion, then do not bring it to a ruddy color, the onion can only be lightly fried until a light golden hue appears.
Add the carrots to the onions and simmer covered for 10-15 minutes until the carrots are soft.
Add tomatoes. Do not cover with a lid, simmer the vegetables while stirring until the tomato is soft.
When the tomatoes give juice and boil down a little, add bell pepper. Cover the caviar with a lid again, simmer the vegetables for 15 minutes until the pepper is soft.
While the vegetables are simmering, chop the eggplant. You can do this with a meat grinder or chop the eggplant with a knife.
Add chopped eggplant to vegetables. Stir the caviar, cover with a lid and simmer for 1 hour.
After an hour, baked eggplant caviar will be almost ready. It remains to evaporate excess liquid, add bitter Bell pepper(cut it finely) and salt the caviar to taste. If you like thick caviar, then make the fire a little more and, without covering the dishes with a lid, bring the caviar to the desired consistency. Salt at the end of cooking eggplant caviar taste.
Jars are better to take 0.5 or 0.7 liters. Be sure to wash with soda or another detergent, ignite in the oven or hold over steam. Wash and boil lids. We lay out the hot caviar in jars, immediately twist the lids and wrap them in newspapers. We wrap jars with caviar with a blanket or blanket, leave for 1-2 days.
After our delicious caviar from the eggplant will cool down, we transfer the jars to the place of permanent storage. Keep vegetable preparations for the winter it is better in a dry place protected from direct sunlight. 
Recipe for baked eggplant caviar shared by Elena Litvinenko (Sangina)
Very tasty for the winter
August and September are harvest time. Hostesses simply adore this period of the year, because so many delicious meals you can please your relatives, and even make more blanks for the winter.
An undoubted hit among all kinds of dishes that are prepared at the end of summer is eggplant caviar. Yes, exactly that “overseas” delicacy that the tsar's clerk Feofan spoke with such enthusiasm in everyone's favorite Soviet comedy about Ivan the Terrible. But if in the 16th century it was exotic, today many people make such a dish, because during the season all the ingredients necessary for it can be found in the refrigerator of almost every owner.
Although there are many recipes vegetable caviar, you can always experiment, because nothing can spoil such a wonderful snack. We suggest you cook several options for a delicious summer dish from blue ones.
Recipe for baked eggplant caviar and fresh tomatoes with garlic
In addition to the fact that eggplant caviar is very appetizing, it is also healthy. This is a real storehouse of vitamins - there is calcium, phosphorus, and iron. Moreover, due to the low calorie content, such an appetizer can also be included in the diet menu.
There are several ways to prepare the ingredients for this caviar. Some advise cutting everything with a knife, since in this case the dish, due to the content of the pieces, turns out to be more juicy and fragrant. Others are sure that you need to grind vegetables in a blender until uniform consistency, or pass through a meat grinder, which gives the dish tenderness and lightness. In this article, we stick to the first option.
Advice: You can make the taste of vegetable caviar even more refined by using assorted zucchini and eggplant, and half a chili pepper and spices will add a sharp “note” to the appetizer.
Ingredients
Servings: - +
- eggplant 1.5 kg
- tomatoes 6 pcs.
- garlic 10 cloves
- olive oil 6 tbsp
- lemon 1/2 piece
- salt 2 tsp
- ground black pepper1 tsp
- parsley 1 bunch
per serving
Calories: 114 kcal
Proteins: 2.4 g
Fats: 6.2 g
Carbohydrates: 13.5 g
55 min. Video recipe Print
Rate the article
Did you like the recipe?
Posh! Gotta fix it
Advice: little blue ones can be "bitter" if they have been collected from the garden for a long time, and harmful solanine has accumulated in them. To avoid this, before cooking, vegetables should be soaked for an hour and a half in salt water. When you see dark, drained juice, you can begin the process.
This appetizer is considered "raw", that is, it cannot be rolled into jars, but only eaten, spread on bread, at the height of the blue season. Therefore, we also bring to your attention the option of a delicious preparation "for the winter" to treat yourself to your favorite delicacy, regardless of the time of year.
Recipe for baked eggplant caviar for the winter
Advice: vegetables for this dish can be taken in arbitrary proportions, adjusting the taste with the appropriate components. So, a sweet snack will be at more bell peppers, carrots and onions (preferably red). Tomatoes add "sourness". But there is one rule - eggplant should be the main and "main" product in caviar, it must be taken by weight no less than the rest of the ingredients.
Cooking time: 120 minutes
Servings: 35
- proteins - 2.7 g;
- fats - 8.2 g;
- carbohydrates - 17 g;
- calorie content - 153 kcal.
Ingredients
- eggplant - 2 kg;
- red bell pepper - 0.5 kg;
- tomatoes - 1.5 kg;
- carrots - 0.5 kg;
- garlic - 2 heads (medium);
- onion - 0.5 kg;
- vegetable oil - 100 g;
- salt - 1.5 tbsp. l.;
- sugar - 3 tbsp. l.;
- ground black pepper - 0.5 tsp.
Step by step description of the process
- Start cooking with heat treatment eggplant and pepper. To do this, after washing and drying the vegetables, put them on a baking sheet in an oven preheated to 220 degrees. The little blue ones must first be pierced in several places so that they do not "explode". We bake for about an hour.
- When the peppers and eggplants are soft, take them out of the oven and put them in a large bowl, covering it with a towel, cling film or tight lid. Within 10 minutes they should be infused so that the skin is removed as best as possible.
- Next, let's move on to the tomatoes. First you need to wash them and remove the "tails". Then scald in boiling water for 45 seconds and remove the skin. Using a grater, grind the tomatoes to a puree consistency. The resulting mass must be poured into a saucepan and boiled for about 15 minutes.
- In the meantime, we take onions. We clean it and cut it small cubes. In a preheated skillet vegetable oil fry vegetables until golden brown. Then we send to the boiling tomato.
- The next step is carrots. Cut the peeled root crop on a coarse grater, fry and add to the pan, following the onion.
- While tomatoes with other ingredients continue to languish over low heat, let's take care of eggplant and pepper. They have already cooled down enough, so let's start cleaning and grinding. Having freed the vegetables from the skin and seeds, cut them into small cubes and also throw them into the pan. All contents should be mixed well, add squeezed garlic and season to taste. We continue to cook for about 10 more minutes.
- We transfer the cooked caviar to a blender and beat until a homogeneous composition is obtained. You can also use a meat grinder for grinding. We try the finished dish, and if necessary, add a little more salt and pepper. Then boil again for 5-10 minutes.
- Spreading caviar in jars is only hot. Be sure to sterilize the containers first. To do this, boil water in a large saucepan, covering it with a metal sieve, on which we lay the jars upside down. Within 15 minutes, hot steam will pour over the container, due to which all harmful microbes are destroyed. Ready jars, without turning over, put on a clean towel. You can also use the oven. Well-washed cans, not wiped, are placed in the oven and kept at a temperature of 160 degrees Celsius for about 10 minutes. You need to heat them until they are completely dry.
- Spread the prepared caviar evenly over the jars and close tightly, then turn them over and wrap them in a blanket until they cool completely. Then the blanks can be taken to the cellar or put in the refrigerator.
Advice: for getting original taste and the unique aroma of eggplant caviar, vegetables for it can also be grilled, or you can use an open fire of a fire or even a gas burner. In the latter case, it is enough to smoke them a little.
The "overseas" vegetable - eggplant has found many uses in cooking. There are enough recipes and ways to cook vegetables. The blue ones bake, stew, boil, make rolls with vegetables from them, grill them until golden brown preparing caviar.
Eggplant caviar classic and original dish. There are few people who would reject and not try the exquisite culinary fantasy from eggplant. Blue caviar can be prepared as a daily lunch dish, can be used for harvesting as a preservation for the winter.
So, let's figure out how to cook eggplant caviar. There are quite a few ways to prepare caviar. Sometimes it is very difficult to decide which recipe to focus on and, having prepared it, be sure that the dish will turn out to be very tasty.
Meanwhile classic recipe cooking eggplant caviar is simple. Probably one of the easiest that exist for the preparation of this vegetable. A few general recommendations:
- If the eggplants are too large, they should be freed from the skin, as it has a rigid structure. IN ready dish the skin will not boil, but will curl up and spoil the dish.
- Sprinkle eggplant with salt before cooking. After being in salt for some time, they will release juice. After this procedure, they should be rinsed with clean water. vegetable in fresh bitter. If you do not remove the bitterness, ready-made dishes will have a bitter aftertaste.
- Cooking eggplant, like other vegetables, is best in natural sunflower oil with a smell. Starting dishes will be more fragrant and tastier.
Ingredients for making caviar:
- 4 things. medium eggplant
- 2 pcs. pepper
- 2 pcs. onion
- 2 pcs. carrots
- 2 pcs. tomato
- 2 garlic cloves
- Oil, salt, ground black pepper
Cooking method:
- Soak vegetables in salt, rinse, dry with a napkin.
- If the eggplant is not too large, you can leave the peel on. Cut into cubes and simmer until soft in a deep saucepan in vegetable oil.
- Cut onions and carrots. Separately, fry each ingredient in a pan in sunflower oil. Combine and mix everything.
- Finely chop the pepper and fry for a few minutes, stirring, add to the finished mass, mix.
- Chopped tomatoes fried in oil.
- All ingredients are mixed and stewed in a saucepan, until boiling. While stewing, add garlic, salt, spices squeezed on the crusher. The composition should be stirred periodically. A few minutes after boiling, put the finished caviar into sterilized jars and roll up.
Roasted eggplant caviar
How to prepare baked eggplant caviar can be found in simple recipe. The main thing is to get even, high-quality eggplants. It is believed that if, before cooking, bake the blue slices on coals or on the grill, the dish will be much tastier, as it acquires a smoky flavor. If there are none, you can bake in the oven by adding a drop liquid smoke.
Ingredients:
- 6 pcs. large eggplant
- 5 pieces. medium bulbs
- 4 things. carrots
- 600 grams of bell pepper
- 800 grams ripe tomatoes
- Sunflower oil
- Salt, spices
Cooking method:
- Eggplants are being prepared in the usual way to remove bitterness. Cut into long slices. After spreading the plates on a baking sheet, they are baked in the oven (if there is no grill).
- Finely chopped onion. Tomatoes and peppers are cut into slices, it is better to grate carrots.
- Eggplants browned in the oven are cut into small cubes.
- On a hot oil in a frying pan, lightly fry the onion. All prepared vegetables and eggplants are added to it. This mixture is stewed for thirty minutes with constant stirring.
- At the last stage of stewing, add salt and spices to taste.
Ready caviar can be served at the dinner table. Can be preserved in jars, after sterilizing them.
Ingredients:
- 6 pcs. large eggplant
- 5 pieces. medium bulbs
- 4 things. carrots
- 600 grams of bell pepper
- 800 grams of ripe tomatoes
- Sunflower oil
- Salt, spices
Eggplant caviar for the winter
The recipe for absolutely amazing eggplant caviar for the winter is given below. In winter, in finished form, its dignity will be appreciated by any gourmet who has a passion for blue vegetable.
Ingredients:
- 500 gr. blue ones
- 500 gr. zucchini
- 300 gr. tomatoes
- 200 gr. Onion
- Oil, salt, spices
- 1 PC. bitter capsicum
Cooking method:
- After the necessary procedures have been carried out to remove the bitterness, the eggplants are cut into circles and fried in oil to a crust.
- Zucchini, cut in the same way, are also fried separately.
- Each ingredient separately, chopped onions and tomatoes are fried.
- All prepared parts are mixed.
- Salt and black are added to the mass ground pepper taste.
- For those who like it spicier, you can add a pod of bitter pepper. After a while, it should be removed from the finished dish. If it is left in the product in winter, the caviar will be bitter and tasteless.
- After the mass has boiled, it is quickly placed in sterilized jars and rolled up.
Caviar cooked through a meat grinder
Each housewife tries to add zest to the recipe for cooking, wanting the result to be very tasty eggplant caviar for the winter, including using the cooking method through a meat grinder.
Ingredients:
- 3 kg - eggplant
- 1 kg - tomatoes
- 1 kg - sweet pepper
- Salt, black pepper, oil
- 4 garlic cloves
Cooking method:
- Eggplant cut into pieces and boiled in salted water until soft. Scroll through a meat grinder.
- Tomatoes and peppers are cut into small slices and passed through a meat grinder.
- A mixture of peppers and tomatoes, fried in a deep frying pan in sunflower oil. This mixture should be salted and spices added.
- After some time of frying, combine the mixture with eggplants passed through a meat grinder.
- Mix everything well and simmer. While simmering, add crushed garlic.
- Bring the mixture to a boil over medium heat. After boiling, the fire is reduced. Simmer for another half an hour, stirring occasionally.
- The finished boiling mixture is laid out in jars and sterilized. Roll up after sterilization.
In these ways, you can cook eggplant for the winter and please yourself and loved ones with delicious eggplant caviar.
Hello, friends!
Today we offer you a wonderful selection of eggplant recipes for the winter.
Eggplant caviar is one of my favorite snacks. There are many recipes for its preparation. We have collected them together, choose which one you like best!
All of them are vitamin, tasty and very healthy!
Eggplant caviar at home for the winter
Making delicious eggplant caviar at home is very simple. This recipe with tender pieces eggplant, which melt on the tongue.
Ingredients
- Bulgarian pepper - 0.5 kg
- Eggplant - 4 kg
- Garlic - 1 head
- Tomatoes - 1.5 kg
- Onion - 1 kg
- Vegetable oil
- Pepper
Cooking
Wash the eggplant and peel off the skin. Cut into small cubes.
Soak the sliced eggplant in salted water for about an hour. Salt will remove bitterness from them, which will significantly improve their taste in the finished dish, so salt, do not regret.
Tomatoes need to be peeled and grated on a grater with medium-sized holes.
Chop the onion and bell pepper into small cubes.
Chop the garlic well.
Let's start cooking: fry the onion until golden brown in a saucepan with high sides.
Next, send the pepper, let them fry together for another 5 minutes.
Add chopped tomato, salt and pepper.
The roast is cooked over high heat, with constant stirring. Vegetables should become soft.
Remove the eggplants from the salted water in which they soaked. Squeeze with your hands and send to the pan.
When the eggplants soak, the water turns black under them, this is normal.
Stir the contents of the pan and leave to simmer on low heat for half an hour under a closed lid. Stir occasionally.
At the last minute, add the garlic.
To understand if the caviar is ready, you need to make sure that all the water has evaporated, and only oil remains on the surface.
By the way: do not spare eggplant oil, they absorb it very well.
When the caviar is ready, put it in sterile jars and roll it up. Then turn upside down and wrap until cool.
After they have cooled, you can send them to storage in the pantry.
This recipe is so delicious that by the middle of winter there is not a single jar left!
This is a light and dietary snack and an excellent side dish for meat and fish dishes.
Classic eggplant caviar recipe
This is my mom's favorite recipe. Caviar is tastier than hers, I have not tried anyone! Just lick your fingers!
Whoever gives it a try, everyone asks for the recipe. So be sure to give it a try.
Ingredients
- Eggplant - 3 kg
- Onion - 1 kg
- Carrots - 500 gr
- Bulgarian pepper - 1 kg
- Sunflower oil for frying
- Black pepper
- Tomato paste - 2 tbsp
- Sugar
Cooking
Blue ones need to be cut into large slices and soaked in salt water for an hour and a half.
Remove seeds from sweet pepper and cut into pieces.
After an hour and a half, when our eggplants are already significantly “acidified”, we take them out and wash them. We cut into small cubes.
Grind onions and carrots in a blender.
Saute vegetables except eggplant until golden brown. After that, lay out the eggplants to them. We put everything on fire together.
We wait until everything boils and season with seasonings and tomato paste.
Simmer for half an hour at a minimum, closing the lid.
While the caviar is being cooked, there is time to sterilize the jars.
As soon as it is ready - put the snack in jars. Cork, put "upside down" and under the covers. When it cools down, put it away for storage.
Appetizing 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 that give a special sweet and sour note.
Just a meal!
Ingredients
- Eggplant - 1 kg
- Carrot - 0.2 kg
- Sweet pepper - 0.5 kg
- Tomatoes - 1 kg
- Onion - 0.5 kg
- Apples - 0.4 kg
- Parsley root - 50 gr
- Vegetable oil - 300 gr
- Salt (to taste)
- Sugar (to taste)
Cooking
Peel the skin off the eggplant and cut into round slices.
Fry them in a pan until golden brown. If it absorbs too much oil, add more. You can’t leave it without oil - they will start to burn and this smell will then accompany the workpiece.
We spread the fried blue ones 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 pouring immediately cold water. Then the peel will be very easy to remove.
Chop the Bulgarian pepper into strips.
Chop the onion, grate the carrots and parsley root.
Sauté all vegetables except eggplant until golden brown.
All vegetables are now passed through a meat grinder. The consistency then turns out to be homogeneous, very tender.
Now we put this mass on the stove for half an hour, let it boil 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 readiness, 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 roasting - video recipe
There are recipes without roasting eggplant. If you are looking for exactly this, then you should watch this video. Very tasty caviar is obtained!
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, sausages. IN general prescription in masculine style.
Ingredients
- Eggplant - 4.5 kg.
- Bulgarian pepper - 1.5 kg.
- Hot pepper - to taste
- Red ground pepper - 2 tbsp.
- Onions - 0.7 kg.
- Tomato paste - 500 gr.
- Parsley greens - 1 bunch
- Salt - to taste
Cooking
We remove the peel from the blue ones, and take out the seeds from the bell pepper. We 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.
Twist the eggplant through a meat grinder.
We do the same with pepper.
We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden.
In the same pan, put our ground eggplant with pepper, add tomato paste, crushed hot peppers and black pepper. Let's add some parsley there.
Mix everything well, salt to taste.
Bring the mass to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.
Good, spicy sauce it turns out! One of my favorite recipes.
Eggplant caviar in a pan
The simplest and quick recipe from our piggy bank, with a minimum set of products and cooking time. Despite this, it is very tasty, and you can cook it at least every day.
It is not necessary to roll it into jars, it can be served immediately to the table, both hot and cold.
Ingredients
- Eggplant - 3 kg
- Onion - 1.2 kg
- Tomatoes - 1.2 kg
- Salt - to taste
- Sunflower oil
Cooking
Wash eggplant. Remove the peel partially. Cut into medium cubes.
Wash the tomatoes, peel and grate on a coarse grater.
Onion cut into thin half rings.
So, we prepare only three ingredients.
Pour 300 grams of oil into the pan. The blue ones, without washing, are sent to fry.
On low heat and with the lid closed, fry them, stirring occasionally.
When they are golden, add onions and grated tomatoes to them.
Fry vegetables for another 15 minutes. At the end, you can add greens and chopped garlic.
Our caviar is ready. You can roll it up in banks, this process has been described above more than once. Well, you can just bring it to the table. Delicious!
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 love when eggplants in caviar are cut into pieces that do not lose their shape after cooking.
The taste of this is so rich, it's hard to resist such an appetizer!
Ingredients
- Eggplant - 2 kg.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tbsp
- Bulgarian pepper - 3 pcs.
- Onion - 3 pcs.
- Sugar - 1 tbsp
- Pepper
- Vegetable oil
Cooking
We cut the eggplant into such small cubes.
Then they should be poured with salt water and left for half an hour.
Three tomatoes without skins on a medium grater.
To get such a puree.
Bulgarian pepper cut into strips.
Chop the onion into half rings.
Fry it in a frying pan with the addition of oil, until golden brown.
Squeeze the eggplant and place in the same pan, along with pepper and tomato.
Simmer vegetables over low heat for 40 minutes, stirring occasionally. All the liquid needs to evaporate.
Add spices and tomato paste at the end.
Fry for another 5 minutes and arrange in jars, roll up.
One of best recipes conservation. Rich flavor and amazing aroma.
Eggplant and zucchini caviar for the winter
This recipe combines eggplant with zucchini, which in itself is very tasty!
Although it is not the easiest, but it is worth a try.
Ingredients per 1 liter
- Eggplant - 2 pcs
- Tomatoes - 2 pcs
- Zucchini - 2 pcs
- Garlic - 5 cloves
- Onion - 1 pc.
- Parsley
Cooking
Eggplants must be cut in half, greased with oil, salted and put in the oven for 15 minutes at a temperature of 200 degrees.
Chop onion and parsley and mix together. Salt.
Tomatoes without skin cut into pieces and mix with herbs. Finely chop the garlic there.
Take the eggplant out of the oven.
We cut the zucchini into thin strips, and scrape the eggplant pulp with a spoon. We remove the skin. And mix these vegetables with the rest.
Stew all the vegetables for 20 minutes over low heat, after which we pack them in jars. Yummy!
Odessa eggplant caviar
Let's try the same Odessa cold caviar recipe. It is not intended for conservation, but only for serving freshly prepared on the table.
A wonderful recipe that is very appropriate in the summer. Not everything is put off for the winter, you need to eat vitamins while they are fresh.
The secret of this caviar is that only a knife can be used to grind the ingredients. Blenders, food processors and graters aside, please. This necessary condition for a traditional, full-bodied taste.
Ingredients
- Eggplant - 1.1 kg
- Red bell pepper - 350 gr
- Tomatoes - 300 gr
- Hot pepper - 9 gr
- Garlic - 18 gr
- Red onion - 100 gr
- Fresh cilantro - 25 gr
- Sunflower oil (unrefined) - 5 tbsp
- Black ground pepper - to taste
- Salt - to taste
Cooking
Cut the eggplant as shown in the picture. Make cross cuts on 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 the oven.
Be careful not to burn the eggplant.
Then we take them out and take out the finished pulp with a spoon.
Grind it further with 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 flesh as finely as possible.
Chop the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.
garlic and hot pepper crumble very finely.
Onion too.
Mix all ingredients in a bowl.
Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.
We insist two hours in the refrigerator.
Caviar will be well infused during this time and the taste will become amazing.
Georgian eggplant caviar
In Georgia, eggplant is eaten almost more often than bread. So many national dishes cooked with this vegetable.
And of course there is special recipe caviar according to Georgian traditions. You will definitely like it!
Ingredients
- Eggplant - 2 kg
- Bulgarian pepper - 1 kg
- Carrot - 0.7 kg
- Tomatoes - 1.5 kg
- Capsicum hot pepper - 2 pcs
- Onion - 1 kg
- Ground black pepper
- Coriander
- Fenugreek
Cooking
Soak eggplant cubes in salted water for 40 minutes.
Remove skin from tomatoes and chop.
We chop the onion into pieces of the same size.
We do the same with bell peppers.
Grind the bitter pepper more.
Pass the carrots through a medium grater.
Rinse blue ones under running water.
In a cast-iron cauldron, we begin to fry them.
Once they are soft, transfer them to a separate bowl.
Meanwhile, in the same pan, fry the onion until golden. And send it to the eggplant.
A line of carrots and there again.
Bulgarian pepper will also not escape this fate. 10 minutes frying and into the pan.
Stew tomatoes for 10 minutes, without oil.
And send it to the bowl.
Mix everything, add hot pepper, season with spices - salt and sugar.
Slowly cook all 40 minutes.
5 minutes before the end, pour in 3 tbsp. l vinegar and mix well.
Pour into sterilized jars. Turn over, wrap in a blanket and let cool in this form.
As soon as they cool down - in their cellar or pantry.
Well, very good and delicious preparation obtained from this recipe. Until the end of winter, not a single bank survives!
Eggplant caviar in a slow cooker
We will not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!
Eggplant caviar without vinegar
And also let's try to cook eggplant caviar without vinegar. In the end, not everyone accepts it in their dishes.
Ingredients
- Eggplant - 3.5 kg
- Bulgarian pepper - 2 kg
- Onion - 2 kg
- Tomatoes - 3.5 kg
- Refined oil - 1/3 l
- Salt - 2 tsp
- Ground black pepper - to taste
Cooking
Prepare vegetables, wash them.
We cut the onion and send it to fry in a pan with high sides.
Bulgarian pepper and eggplant without peel cut into cubes.
Add them to the onion, salt and pepper.
We simmer everything on low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the pan for company.
All together for about an hour should slowly stew on the stove under a closed lid, with stirring.
Divide the finished yummy into jars. Turn them over as in the picture and wrap them up.
When it has cooled down - in a dark cool place for storage. And now yummy without vinegar is ready!
Here is a collection of recipes, very valuable! For how many years this has all been collected, recipes were selected through their own test, only successful and simple ones.
Thank you for being with us! And see you in new articles.
