eggplant caviar- simple and tasty snack. It can be spread on bread, served with a side dish or meat. Just imagine how you open a jar of tender, natural, fragrant caviar in winter, the taste of which is delicious!
Eggplant caviar for the winter - a basic recipe
Grocery list:
- onion - 300 gr;
- sunflower oil - 35 ml;
- fresh tomatoes - 900 gr;
- salt to taste;
- eggplant - 1 kg;
- 6 cloves of garlic;
- two bell peppers.
Cooking caviar step by step:
- We wash the eggplants and, without peeling them, bake them in the oven for half an hour. Pierce them several times with a fork.
- Now you can peel them off.
- Wash the tomatoes under the tap and remove the caps from them.
- We chop the peeled onions into 4 parts, remove the garlic cloves from the husk.
- We twist the vegetables in a meat grinder. We leave intact only three garlic cloves.
- The resulting minced vegetable put on the pan. You can pour a little sunflower oil on top.
- We fry the caviar for 20 minutes.
- 5 minutes before the end of cooking, add the remaining garlic, rubbing it on a grater.
- The snack is ready. You can roll it up in jars and leave it until winter, or transfer it to a saucepan and put it in the refrigerator.
With mayonnaise and tomato paste
It turns out a very tender, satisfying and tasty snack. It's good to make sandwiches with it.
You will need:
- carrot - 0.2 kg;
- tomato paste - 0.2 kg;
- eggplant - 1 kg;
- fresh herbs - 0.1 kg;
- mayonnaise - 70 gr;
- bulbs - 0.2 kg;
- olive oil- 100 ml;
- seasoning to taste.
Cooking method:
- Peel the zucchini, wash and cut into medium cubes.
- We load them into a frying pan and fry in oil until soft.
- We scroll the contents of the pan in a meat grinder.
- Process onions and carrots, peeling and washing, and sauté in the same bowl.
- Sprinkle them with salt and black pepper.
- We combine the cooked products in one bowl, pour tomato paste, add mayonnaise.
- We extinguish the mass in own juice 15 minutes.
Eggplant caviar tasty and hearty meal which many people prepare for the winter more than one can.
This caviar is loved by both adults and children. And the strangest thing is that almost everyone cooks it, and each family has its own recipe for cooking. One likes more spicy caviar others do not eat unless it is slightly sour. So the recipes are just a mountain.
Eggplant caviar is good both in a bunch and as a separate dish, I think that everyone has tried this dish with bread at least once. simple eggplant great option for a quick bite.
The recipe calls for the use hot pepper and garlic. This caviar recipe allows you to make a spicy caviar that can compete with adjika in terms of spiciness. A very good appetizer for both first courses and strong drinks.
Ingredients:
- Eggplant 3 kg.
- Tomatoes 1.5 kg.
- Hot pepper 2 pcs.
- Garlic 2-3 heads (preferably a new crop).
- Salt 1.5 tablespoons.
- Sugar 200 grams.
- Vinegar 1 cup.
- Vegetable oil 2 tablespoons.
- Lavrushka 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 sliced eggplants in a deep bowl, sprinkle with plenty of salt and mix. Leave the eggplant for a while in the salt. Eggplants need to lie down in salt for some time so that they let the juice out and excessive bitterness is gone from them.
3. My tomatoes and remove the skin. It will be easier to do this if you make a cross-shaped incision at 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. From the temperature difference, the skin will be removed much easier.
4. After the tomato, let's deal with garlic and peppers. We clean the garlic, and cut the tails from the pepper.
5. If there is a desire to make eggplant caviar too spicy, then do not remove the pepper seeds. And if you remove the seeds, the caviar will turn out to be not so sharp, since all the bitterness is concentrated in the seeds.
7. We shift the resulting mass into a cauldron or pan with a double bottom. Add salt, sugar, the rest of the ingredients except eggplant.
8. Put on fire and start cooking for 15-20 minutes, stirring occasionally.
9. After 15-20 minutes, the tomato will boil down and eggplants can be added. Simmer everything together for another 15-20 minutes.
10. While the eggplants are cooking, prepare jars for receiving eggplant caviar. They need to be washed well with soda and sterilized.
11.After 20 minutes heat treatment eggplant caviar is ready and it can be laid out in jars and closed with lids. After turning it upside down, wrap it up and let the jars cool for a day.
12. Then we turn the banks to their normal position and observe them for 2-3 days. If everything is in order, we transfer the jars with eggplant caviar to the pantry for further storage. It is better to store in a cool place.
The caviar is ready to bon appetit.
Eggplant caviar classic recipe
AT classic recipe pepper is no longer used hot and garlic is present here only for flavor. So if you are not a fan of spicy, this recipe will certainly appeal to you. Especially when you enjoy its taste in winter.
Ingredients:
- Eggplant 2 kg.
- Tomatoes 1.5 kg.
- Onion 600-700 grams.
- Carrot 1 kg.
- Bulgarian 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 with eggplant processing. They need to be sorted out to select only the most ripe whole without signs of damage. Cut off buttocks and ponytails.
2. Cut the eggplant into cubes. Place in a bowl, 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 do not want to remove the skin, you can not do this, there is nothing wrong with that. We cut the tomatoes and cut them so that they can be scrolled in the meat grinder in the future.
4. Clean my peppers from tails and seeds. Cut into pieces so that it would be convenient to grind them.
5. You can simply chop the garlic finely, or you can use a press. You can simply grind together with pepper in a meat grinder. There are also no restrictions here.
6. You can do this with carrots, you can also grate it into a meat grinder.
7. Finely chop the onion.
8. Almost all products are ready to start cooking caviar, we will prepare the rest of the products in the process.
9. And so all those vegetables that were ground in a meat grinder are put into a saucepan, with the exception of garlic. Place the saucepan on the stove and bring the mixture to a boil, stirring occasionally. Cook on a steady boil for 15-20 minutes.
10. Squeeze the eggplants from the juice with a sieve and throw them into 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 eggplant is stewing, you can prepare jars. And in already sterilized jars we will lay out eggplant caviar directly from the pan. As they say, piping hot.
14. We cover the jars with sterilized lids and twist them with a special key.
15. Turn the jars upside down and let them cool completely. Then it will be possible to transfer the eggplant caviar to a storage place.
Enjoy your meal.
Homemade eggplant caviar
This recipe can be used as a preparation for the winter and just eat right away. According to this recipe, I cook caviar in order to eat it right away. Since my household members constantly ask her to cook it as soon as eggplants begin to appear on the beds.
Ingredients:
- Eggplant 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 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 evenly heated.
1. Peel and cut the onion into cubes.
2. Grate carrots.
3. Cut the eggplant into cubes.
Peeling the eggplant is optional, but it's up to you. Some are not satisfied with the skin, as it gives a slight bitterness. For this recipe, I don't peel the eggplant.
4. Peel the pepper from seeds and tails. Cut into small strips.
5. I cut the tomatoes arbitrarily, but in small pieces.
6. I pour oil into the cauldron and put it on fire. When the oil is hot, fry the onion. Then carrots.
7. Next comes eggplant. I fry eggplants with carrots and onions for 5-10 minutes over medium heat.
8. After 10 minutes, I throw in the bell pepper. It is also unforgettable to stir this whole story from time to time.
9. While the pepper is stewed, I have time to process the garlic. I pass it through the press and finely chopped greens.
10. I throw greens along with garlic and tomatoes. Also at this stage, be sure to add sugar, salt and allspice.
11. It remains to withstand the caviar on the stove for exactly 10 minutes and remove the heat completely. I leave the caviar on the stove until it cools completely and only then serve it on the table.
Enjoy your meal.
How to cook eggplant caviar in a blender
The recipe is pretty simple. You can cook with a blender or meat grinder. It turns out something like, but only from eggplant.
Ingredients:
- Eggplant 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. Onion cut into half rings.
2. Grate carrots.
3. Peel the eggplant, cut into cubes.
4. Remove the skin from the tomatoes. Cut into cubes.
5. Pass the garlic through the press.
6. Finely chop the greens.
7. Pour oil into a cauldron, heat up, fry onions and carrots.
8. We throw eggplant cubes to them. Fry them until soft.
10. After a while, add finely chopped greens and garlic, salt, sugar and pepper. Mix and fry for 5 minutes.
11. Let the caviar cool down a bit. Then transfer to a bowl and use an immersion blender to grind all the ingredients to a puree.
12. If there is no blender or simply do not recognize it, you can use a meat grinder. Pass all the fried ingredients in small portions through a meat grinder.
13. Transfer the resulting eggplant caviar to a saucepan, cover with a lid and put in the refrigerator. Let it brew and soak in its aromas.
14. Also, this caviar can be laid out in jars and screwed with lids. Only if you close the caviar for the winter, after you get the puree, put it on the stove, bring it to a boil, add a tablespoon of 9% vinegar, boil for 2-3 minutes. Then it will be possible to lay out the caviar in jars and twist the jars with lids.
Multicooker caviar recipe
Today, there is a slow cooker in almost all homes, but few people know that in a slow cooker you can also cook delicious eggplant caviar. The truth is not in a small amount, but you can and why not cook. Caviar turns out no worse than if it is cooked in the classical way.
Cooking process:
1. Pour a little oil into the slow cooker and fry the onion.
2. Add and fry grated carrots with onions.
3. Cut the eggplant 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 chopped bell peppers.
5. Turn on the extinguishing mode for 1 hour under a closed lid.
6. After an hour, add finely chopped garlic, salt and sugar. Set a timer for 10-15 minutes.
7. At the end of cooking, let the caviar cool down and you can serve it on the table.
8. Also, if desired, it can be passed through a meat grinder or pureed with a blender.
The recipe is over. Eggplant caviar in the microwave is ready to enjoy.
Eggplant caviar recipe from Ilya Lazerson
Enjoy your meal.
Many of you are familiar with the benefits of such a vegetable as eggplant. Blue fruits contain a large number of fiber, many different vitamins and amino acids. The harvest of this vegetable is in full swing. And along with this, many are looking for simple recipes.
At the same time, it doesn’t matter at all whether you cook it in pieces or make homogeneous mass. It will be delicious either way. The dish can be eaten immediately vegetable stew for example, or roll up in jars for further storage.
1. Delicious eggplant caviar
The snack will become delicious additions to side dishes, meat. And you can eat such caviar as independent dish. Cooking a dish is a pleasure, and everyone will eat with great appetite. The main thing is to stock up on a good mood and get to work.
Ingredients:
- Eggplant - 4 pcs
- Carrots - 4 pcs
- Onion - 4 pcs
- Tomatoes - 4 pcs
- Greens - bunch
- Garlic - 2-4 cloves
- Salt - to taste
- thyme - to taste
Cooking steps:
2. Heat up a frying pan with vegetable oil added to it. First of all, fry the onion until transparent, then add the carrot cubes.
3. Transfer the chopped eggplant to the pan, fry the vegetables over moderate heat until cooked. They should change color and significantly decrease in volume. Do not spare the oil, as the eggplant absorbs it very quickly, but do not pour too much.
4. At the end of cooking, add chopped tomatoes. Pour salt, spices at your discretion. Grate the garlic cloves on a fine grater or chop with a knife, send to vegetables along with chopped herbs. Mix, turn off the stove, leave to stand for 5 minutes.
You can enjoy a snack both immediately and in winter. To do this, spread the caviar in jars prepared in advance, close tightly with lids.
Bon appetit and good mood!
2. A simple eggplant caviar recipe
Any housewife can easily cope with this recipe, even if she is going to cook caviar for the first time. A snack can be eaten immediately or prepared for the winter. beautiful fragrant dish will not leave indifferent.
Ingredients:
- Eggplant - 2-3 pieces
- Carrots - 2-3 pieces
- Tomatoes - 3 pcs
- Onion - 3 pcs
- Bulgarian pepper - 2-3 pieces
- Garlic - 3 cloves
- Salt - to taste
- Spices - to taste
- Dill - 20 g
- Vegetable oil - for frying
Cooking steps:
1. Rinse the vegetables thoroughly under running water to remove all impurities. Then they need to be cut into small cubes.
2. In a deep frying pan, heat the vegetable oil, transfer the onion to it for frying. Once the onion becomes translucent, add the carrots.
3. Add eggplant pieces, some water. Reduce the heat on the stove, simmer with the lid closed for half an hour.
4. Then move the tomato cubes and bell pepper, add salt, spices. Continue simmering for about 10-15 minutes.
5. At the very end, when the appetizer is ready, add chopped greens and finely chopped garlic.
Eggplant caviar can be eaten both hot and cold. If you are preparing caviar for the winter, then you will need to add a couple of tablespoons of 9% vinegar, mix and arrange the appetizer in sterile jars. Happy cooking, enjoy!
delicious homemade snack from eggplant and other vegetables contains many vitamins and minerals. The dish is suitable for fasting and just people on a diet. tender uniform consistency will resemble a snack from the store, but taste much better.
Ingredients:
- Eggplant - 5 pcs
- Bulgarian pepper - 3-4 pcs
- Onion - 2 pcs
- Tomatoes - 4-5 pcs
- Garlic - 2-3 cloves
- Salt - to taste
- Sugar - to taste
- Vegetable oil - 20 ml
Cooking steps:
1. Wash the eggplant, dry it. Poke a few holes in them with a fork, then transfer them to a baking sheet. Preheat the oven to 200 degrees, put a baking sheet with fruits in it for 20 minutes.
2. Remove from baked vegetables skins after they have cooled.
3. Prepare onions and bell peppers, vegetables need to be washed, peeled, cut into large pieces.
4. Then all the vegetables must be passed through a meat grinder or chopped with a blender to a mushy state.
5. Repeat the chopping procedure with tomatoes.
6. Mix everything well, transfer the vegetables to the pan, which you send to the stove. Add vegetable oil, salt, sugar, pepper at your discretion. Simmer for about half an hour, stirring to avoid burning.
7. When the caviar is ready, add the garlic passed through the press, mix.
Cook with love for your family and friends. Enjoy your meal!
4.
Caviar pieces with a pronounced taste and aroma. Add to your usual snack hot pepper, it will become the highlight of your favorite dish. Cooking caviar is very simple, you can serve the dish on the table right away, or you can roll eggplant caviar for the winter.
Ingredients:
- Eggplant - 1 kg
- Tomatoes - 1 kg
- Onion - 1 kg
- Carrots - 500 g
- Hot pepper - 1 pc.
- Tomato paste - 2 tbsp. the spoon
- Sugar - 1 tbsp. the spoon
- Salt - to taste
- Seasoning - 1 tbsp. the spoon
- Ground black pepper - to taste
- Garlic - 2 cloves
- Parsley - bunch
- Vegetable oil - 100 ml
Cooking steps:
1. Cut the skin off the eggplant, cut into circles about a centimeter wide. After that, sprinkle them well with salt and transfer to a colander. Leave for 20 minutes, this is necessary in order to remove all the bitterness from the fruit.
2. Release the bell pepper from the stalk, remove the seeds. Cut into small cubes.
3. Grate peeled carrots on coarse grater.
4. Cut the tomatoes into arbitrary pieces, then you need to grind them in a blender to a puree state. Remove the skin from the tomatoes if desired, you can also with it.
5. Peel the bulbs. grind small cubes. Repeat the same action with garlic.
6. Pour a large amount of vegetable oil into the pan, after it is fully heated, transfer a portion of eggplant circles to the pan for frying. So fry all the mugs on both sides until golden.
7. Separately, fry the chopped onions and carrots until soft.
8. Transfer part of the vegetable roast to a saucepan along with the fried eggplant mugs. And to the onions and carrots remaining in the pan, add diced bell peppers for frying.
9. Send the tomato puree to the vegetables in the pan, simmer over moderate heat until the liquid evaporates. Then send the vegetables to the saucepan.
10. Send the saucepan to the stove, set the heat to low, add the tomato paste. Simmer, stirring occasionally for 10 minutes, then add salt, sugar, and your favorite seasonings.
11. When the appetizer is ready, add chopped parsley and chopped garlic, mix, leave to stand for 5-7 minutes.
The dish can be served immediately on the table or laid out in clean, sterilized jars, adding a little vinegar if you want to store caviar for long-term storage.
Usually add from 1/4 tbsp. up to 1.5 tbsp. 9% vinegar, per 1 liter. bank. Do it to your liking. You can not add vinegar at all. Many people do this too. Then the caviar must be sterilized in jars.
Eat with pleasure, bon appetit!
5. Eggplant caviar in a slow cooker
A magical assistant in my kitchen is a slow cooker. If this technique is idle for you, I advise you to fix it. Eggplant caviar cooked in a slow cooker is not only tasty, but also fast without any hassle fragrant snack on your table.
Ingredients:
- Eggplant - 3 pcs
- Carrots - 2 pcs
- Onion - 2 pcs
- Bulgarian pepper - 2 pcs
- Tomatoes - 3 pcs
- Garlic - 2-3 cloves
- Salt - to taste
- Ground black pepper - to taste
Cooking steps:
1. Wash the eggplant, cut into cubes. In order for them not to be bitter, prepare a solution: a tablespoon of salt per liter of water, mix until dissolved. Pour the pieces with this solution and leave for 20 minutes. Drain the liquid afterwards.
2. Peel the onions from the husk, chop into small cubes. Peel the carrots and grate with large holes.
3. Turn on the multicooker to the "Frying" mode, pour in the vegetable oil. Fry the onions first, then add the carrots.
4. To the fried onions and carrots, put the slices of chopped bell pepper, eggplant and diced tomatoes. Add salt and pepper to taste.
5. Close the lid, switch the multicooker mode to the “Extinguishing” program, set the time to 30 minutes. As soon as she beeps about the readiness of the dish, add chopped garlic in a convenient way for you.
When serving, you can decorate the dish with fresh herbs. Enjoy your meal!
6. Video - a recipe for delicious eggplant caviar for the winter
Enjoy the dish, treat your family and friends!
This concludes my selection of delicious recipes for preparing such a wonderful appetizer. As you can see, cooking caviar is easy, but how much fun it will bring to others and you.
Calories: Not specified
Cooking time: Not indicated
it quick recipe very tasty and healthy vegetable caviar. All the vegetables in it, except for the eggplants, are fresh, and the eggplants themselves are baked in the oven. But this is not the only way to cook caviar. If eggplants are baked, finely chopped and frozen, then caviar can be cooked all year round. fresh in winter onion not a problem to find fresh tomatoes replace .
In summer, in addition to fresh tomatoes, fresh paprika can also be added to the caviar, but it will somewhat “dilute” the harsh taste of eggplant, and the caviar will turn out softer. If you leave everything as in the recipe, then the taste of the finished caviar will be sharp, with a subtle bitterness of onions.
Ingredients:
- eggplant - 600-700 gr (4 medium eggplants);
- onion - 1 large head;
- tomatoes - 5-6 pcs;
- salt - to taste;
- olive or vegetable oil - 4-5 tbsp. l.
Recipe with photo step by step:
So, eggplant caviar, fresh tomatoes and onions, shall we?
Wash eggplants for caviar, wipe with a towel. Do not cut off the eggplant tails, then it will be very inconvenient to clean them. Pierce with a knife in several places (or with a fork), put on a dry baking sheet and place in an oven preheated to 160 degrees. Roast eggplant over medium heat until soft (25-30 minutes).
Now it will become clear why we left the eggplant tails. We take out the hot eggplants from the oven, let them cool quite a bit, only so that they can be held in their hands. With one hand we hold the eggplant by the tail, with the fingers of the other hand we pry the skin near the tail and pull it down. As you can see, we left the tail for good reason. If the eggplant is allowed to cool, it will be more difficult to peel off the skin, and if there is no tail, then hot eggplant, from which the juice will begin to flow, will be problematic to keep.
We cut the peeled eggplants (again with a tail) with a knife, make 2-4 longitudinal cuts along the entire length of the eggplant. We retreat 2-3 cm from the tail. We shift the eggplants into a sieve or colander, put them vertically. Leave for an hour, during which time the bitter juice will drain.
Now we cut off the tail, chop the flesh with a knife first into large pieces.
Then, using a heavy knife with a sharp blade, chop the eggplant pulp almost into gruel. Do not scroll the pulp in a meat grinder, eggplant caviar with tomatoes and onions will turn out to be a completely different taste and watery. If you do, then you need to pack finely chopped eggplants in tight bags and put them in the freezer. When necessary, defrost, partially drain the juice. Then cook according to the recipe, replacing fresh tomatoes with canned ones.
Tomatoes do not need to be peeled. It is enough to cut them into small cubes. If the tomatoes are fleshy, then grate a couple of pieces on a coarse grater - the caviar will be tastier.
The onion needs to be cut very finely.
Mix chopped eggplant, onion and tomatoes. We look at the consistency - if the eggplant caviar is thick, then we rub another large tomato.
Pour in any vegetable oil. The quantity is up to you. Caviar from eggplant, fresh tomatoes and onions should not be dry, but should not float in oil.
Add salt to taste. Leave the caviar for a few minutes so that the salt dissolves. If there is time left, we remove the finished caviar for half an hour in the refrigerator, slightly chilled it is tastier.
Eggplant, tomato and onion caviar is good on its own, as vegetable snack. But it can also be a great addition to boiled potatoes, rice, buckwheat, a side dish for fried meat. Try it, you will definitely like the caviar prepared according to this simple and labor-intensive recipe!
Enjoy your meal!
Elena Litvinenko for the site
