How to quickly cook eggplant caviar. Eggplant caviar with white roots

Perhaps each of us has watched the film “Ivan Vasilyevich Changes His Profession” more than once. Remember how Fyodor’s mouth watered at the mention of eggplant caviar? Indeed, this snack will please everyone. And now the summer season is in full swing, and all the vegetables can be found in your garden. Let's find out how the most delicious eggplant caviar is prepared.

Overseas eggplant caviar: cooking secrets

Why eggplant caviar in the Soviet film was considered overseas is still unclear to many. But it was since the times of Tsarist Russia that culinary specialists began to prepare vegetable dishes. Beginning housewives are often interested in how to prepare eggplant caviar. In fact, the process is so simple that you don't even need to spend a large number of time.

By the way, do you want to enjoy this in winter too? vegetable dish? Preserve the caviar. And then the feeling of summer will not leave you all year round. Today we reveal the secrets and learn how to properly prepare eggplant caviar. Recipes from the category of quick and tasty are so varied that it is impossible to list them all, but there are classics that are always held in high esteem among experienced chefs.

Before we describe the recipe for making eggplant caviar, let's turn our attention to a selection of useful tips:

Young eggplant fruits contain practically no seeds that give off a bitter taste, so you can start preparing them without pre-treatment.
Old eggplants tend to be bitter. To get rid of this bitterness, carefully salt the chopped eggplants and leave them in this form for 30-40 minutes. During this time, the bitterness will go away along with excess juice, which must subsequently be drained. We won't need it.
Traditionally for eggplant caviar All vegetables are chopped into cubes. Progress does not stand still, and you can use a food processor, meat grinder or blender.
The taste of eggplant is complemented by carrots, onions, sweet bell peppers, fresh tomatoes.
Do you want to diversify the taste of caviar? Add some chopped zucchini. It will turn out very tasty.
Odessa-style caviar is prepared exclusively from eggplants, onions and tomatoes.
Caviar prepared according to this recipe really loves salt.
If you cook caviar in Odessa style, then heat treatment Only eggplants are subjected, and other vegetables are added raw.
The classic recipe for eggplant caviar involves stewing all the vegetables until fully cooked. To do this, you need to use refined sunflower oil.
Closely monitor the number of calories you eat, limit the proportions of oil, because vegetables will release juice during the stewing process.
Do you want to saturate your dish with a unique aroma? Pour in a little more oil and also add chopped garlic.
Eggplant caviar can be served either hot or chilled.
Caviar from baked eggplant. The vegetable is pre-baked in the oven or on the grill, and then only chopped and stewed with other ingredients.
If you don't have it on hand fresh tomatoes, use paste or natural juice. You can also take canned tomatoes V own juice.

Overseas snack on your table

When we mention eggplant caviar, we always quote Fedor’s phrase from the above-mentioned Soviet film. It is this overseas appetizer that we will prepare today. This dish fits perfectly into the diet of each of us. Even diet table you can diversify this vegetable snack, just don’t forget to reduce the amount of oil. By the way, sunflower oil can be replaced with refined olive oil.

The classic combination of spices remains a mixture of peppers. If you like spicy and savory dishes, add more red pepper or other spices that highlight the taste of vegetables.

Compound:

5 pieces. medium sized eggplants;
1 PC. onions;
2 pcs. fresh tomatoes;
2-3 pcs. garlic cloves;
2 carrots;
salt and spices to taste;
100 ml refined sunflower oil.

Preparation:

Eggplant caviar – simple and delicious snack. It can be spread on bread, served with a side dish or meat. Just imagine how you open a jar of delicate, natural, aromatic caviar in winter, the taste of which is delicious!

Eggplant caviar for the winter - basic recipe

Grocery list:

onion – 300 gr;
sunflower oil – 35 ml;
fresh tomatoes – 900 gr;
salt to taste;
eggplants – 1 kg;
6 cloves of garlic;
two bell peppers.

Prepare caviar step by step:

We wash the eggplants and, without peeling them, bake them in the oven for half an hour. Prick them with a fork several times first.
Now you can peel them.
Wash the tomatoes under the tap and remove the caps.
Chop the peeled onions into 4 parts and remove the peel from the garlic cloves.
Grind the vegetables in a meat grinder. Leave only three garlic cloves intact.
The resulting minced vegetables put it in a frying pan. You can pour a little sunflower oil on top.
Fry the caviar for 20 minutes.
5 minutes before the end of cooking, add the remaining garlic, grating it.
The appetizer is ready. You can roll it into jars and leave it until winter, or put it in a saucepan and put it in the refrigerator.

With mayonnaise and tomato paste

It turns out to be a very tender, satisfying and tasty snack. It's good for making sandwiches.

You will need:

carrots – 0.2 kg;
tomato paste – 0.2 kg;
eggplants – 1 kg;
fresh herbs – 0.1 kg;
mayonnaise – 70 gr;
bulbs – 0.2 kg;
olive oil – 100 ml;
seasoning to taste.

Cooking method:

Remove the skin from the zucchini, wash and chop into medium cubes.
We load them into a frying pan and fry them in oil until soft.
Scroll the contents of the pan in a meat grinder.
Process the onions and carrots, peeling and washing them, and sauté in the same bowl.
Add salt and black pepper to them.
Combine the prepared products in one bowl, pour tomato paste, add mayonnaise.
Simmer the mixture in its own juice for 15 minutes.

Eggplants, or as they are popularly called “blue”, despite the bitter juice they contain, are perfect as an ingredient for various dishes. With certain cooking methods, eggplants are even somewhat similar to mushrooms, but today’s recipe is not the case when we will be preparing a “mushroom” dish. Now we will prepare eggplant caviar.

Caviar is perfect as an addition to main courses (pasta, porridge, mashed potatoes, etc.) and goes well with meat. Well, if you are ready to taste eggplant caviar, then go to battle!

What ingredients do we need:

eggplants – 4 pcs;
onions – 2 pcs;
carrots – 2 pcs;
pepper – 3-4pcs;
tomato – 1 large (or 2 small);
salt - to taste;
sugar – 0.5 tbsp;
sunflower oil for frying vegetables;
garlic – 1 clove.

How to prepare eggplant caviar:

First, let's prepare the eggplants for further processing. In principle, you can use them raw, but in this case you need to release the “poisonous” juice, sprinkle them with salt and rinse them with running water after 15 minutes. If you go this route, then you will have to fry the vegetables separately from each other, i.e. The eggplants will need to be fried in a separate pan.

But we will do it a little differently. First, boil the eggplants to taste ready-made dish this moment will not be reflected in any way, but cooking the caviar will take less time.

So, wash our eggplants and cut off the tails.

Then put them in a saucepan and fill with cold water.

Salt and bring to a boil. You need to cook the eggplants under a closed lid for no more than 10 minutes over low heat. After this we remove them from hot water. You will see that they will take on a slightly shriveled appearance - that's okay!

And when they have cooled enough to be handled, remove the peel from each eggplant.

This is what we should get.

Now let's move on to other vegetables. Cut the onion into cubes (you can cut the onion as you like, half rings will do).

And fry until golden brown, stirring constantly with a spatula so that it does not burn.

Tip: you need to fry all the vegetables over low heat so that they have time to soak in each other’s juice.

Carrots enter the arena next. I rubbed it on coarse grater, it turned out to be such a slide.

And we also send it to the onion in the frying pan.

While the onions and carrots are frying, let's take care of the peppers. You can cut it into cubes or into strips. I chose the second option.

And I preferred to fry the peppers in another frying pan, since the onions in the first frying pan had already begun to burn.

After the pepper acquired a golden hue, I mixed it with onions and carrots in the first frying pan and salted our semi-finished caviar.

Now cut the peeled eggplants into cubes. There is no need to chop too much here, let them be medium-sized cubes.

And, like other vegetables, we add the chopped eggplants to the frying pan with the onions, carrots and peppers.

Of the entire list of main ingredients, only tomatoes remained unused. So we’ll deal with them right away, as soon as we’ve added the eggplants to the frying pan. To ensure that the peel does not interfere with the taste of caviar and does not get on your teeth, we will remove the skin from the tomatoes. To do this, make a cross-shaped notch on the cap and pour boiling water over the tomatoes.

After a minute, remove from boiling water and immediately remove the skin.

After this, cut the tomatoes into cubes and add them to the pan with the rest of the vegetables. At this stage, do not forget to add a little salt to the caviar.

Mix all ingredients in a frying pan.

In general, we are already approaching the logical conclusion of the cooking process; there are only a couple of touches left. Taste the caviar (you may need to add salt to it) and then add half a spoon of sugar. Don’t ignore this point; you need to add sugar. And at the end, we pass the garlic through a press directly into the frying pan.

We cover our almost finished caviar with a lid and let each vegetable soak in the taste of all the other ingredients; for this you need to simmer the caviar for several minutes. It is best to serve caviar completely chilled.

Bon appetit!

Eggplants are one of the most common dietary vegetables, containing a lot useful substances for treatment mainly of cardio-vascular system and kidneys. Their presence in the diet is very important because they remove cholesterol and normalize blood sugar levels. Eggplant caviar is the most rational way to prepare these vegetables. Since eggplant itself does not have enough taste, it is more logical to combine it with different vegetables and spices. Let's learn how to prepare delicious and maximally healthy eggplant caviar.

Selection of eggplants

In order for caviar to be without unnecessary taste and bitterness, we need to understand how to choose the most suitable eggplants for it. Pay attention to the shape, it should be oblong. The skin should be shiny and dark blue in color. The surface of the eggplant should be glossy without various dimples and dents. If we see wrinkled skin in the folds, this means that the eggplant has either been on the counter for a long time, or it is overripe. Such vegetables are generally not suitable for consumption, since they contain large amounts of toxic solanine, which can cause severe poisoning of the body.

Ingredients for caviar

To make the caviar tasty and spicy, you should use as many vegetables that match your taste as possible. For this we need:

eggplants (3 kg);
onions (300 g);
bell pepper(300 g);
tomatoes (500 g);
garlic (1 head);
tomato paste (1 sachet);
carrots (300 g);
dried spices (dill, parsley, basil);
ground pepper (pinch);
salt (to taste);
sunflower oil (30 g).

Preparing eggplant

In order for the caviar to be as acceptable in taste and consistency as possible, you need to follow several simple and consistent techniques for preparing eggplants:

Wash vegetables with running water. Be sure to wipe with a towel until dry. Wet eggplants are very inconvenient to clean; they have a smooth surface, so they will often slip out of your hands.
Remove the peel with a vegetable peeler. With a regular knife, this action will take many times longer, while the vegetable cutter cleans much more economically.
Cut the peeled eggplants into cubes approximately two centimeters wide. You can use a special combine to speed up the process. To quickly chop the eggplant with a knife, first cut it in half, then cut each half lengthwise into two parts. Without separating the halves, we try to cut them vertically and get five long strips. These strips remain to be crushed to the required size.
Fill the eggplants with water. Be sure to salt the water and leave for half an hour. This is necessary so that all the bitterness and solanine come out. It is advisable to change the salty liquid every ten minutes. It dissolves all unnecessary substances and acquires a dark brown color. If the eggplants are not soaked, there is a high probability of experiencing a bitter taste after the cooking stage.
After soaking, rinse the vegetables with clean water and simmer. Eggplants should be simmered in a frying pan with the lid closed for about half an hour over medium heat. To prevent the vegetables from burning, stir them often and add a little water. Transfer the prepared eggplants to large saucepan, leaving room for other vegetables.

Cooking the rest of the vegetables

Let's start with the onion. It is advisable to have large onions, because it is faster to prepare them for frying. Peel the onion and rinse with water. We also rinse the board with water to prevent your eyes from watering, and chop the onion quite finely.

Then we get to the bell pepper. We get rid of the tails, take out the core with the seeds. Wash with water and chop finely in the same way. Peppers can be used either green, yellow or red.

Place the saucepan on the fire and pour in sunflower oil. Fry the chopped onions, peppers and carrots together. As soon as we see that we have purchased vegetables golden crust, add tomatoes and a bag tomato paste. Simmer over low heat for about thirty minutes. At the same time, do not forget to add salt, chopped garlic, Bay leaf, a pinch of ground black pepper, if possible dried basil and dill with parsley. The vegetables should be soft and look as good as possible. homogeneous mass. During extinguishing, it will also not be superfluous to periodically add water.

Combine eggplants with vegetables

Add the prepared vegetable mass to the pan with the eggplants, mix and put on the fire, simmer for no more than ten minutes. At this time, the eggplants will absorb the aromas of the vegetables, and our caviar will be ready. It can be immediately consumed with any side dish. If you need to preserve caviar, then to do this we sterilize the jars, put vegetable mixture in them, and roll them up well. Boil the finished jars of eggplant caviar in water for at least ten minutes. After this, the jars should be placed in a convenient place, turned upside down, that is, with the lid down. After a couple of days, you can move them to a dark and cool place.

As we can see, making eggplant caviar yourself is very simple. You just need to strictly follow the rules of our recipe. And in this case, the most delicious and aromatic eggplant caviar will become a worthy dish on every table.

Eggplant caviar will not only excellent option appetizers for the winter, but also a side dish for main courses. Another advantage is that it is easily prepared from available and inexpensive ingredients. There are many recipes for eggplant caviar, differing in the set of ingredients and method of preparation.

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses.

This recipe requires a minimum of ingredients, which make the most tender and delicious snack:

5 kg eggplants;
3 liters of pureed tomatoes;
2 chili pods;
3 garlic heads;
1 bunch of parsley;
1 bunch of dill;
a little salt;
1 dessert spoon vinegar essence.

Step-by-step cooking method:

The eggplants are washed, cut into slices half a centimeter thick, salted and left for a couple of hours. This step should never be skipped, as otherwise the vegetable will taste bitter.
Then the eggplant mugs are wrung out, washed, passed through a meat grinder, and mixed with pureed tomatoes.
The mixture is poured into a saucepan, put on fire and cooked for 20 minutes.
At this time the chilies are cut small pieces, peeled garlic is passed through a press, the greens are finely chopped. The resulting mass is poured into vegetable mixture, mix everything and cook for another 7 minutes.
Then vinegar is added to the caviar, everything is mixed, boiled for 3 minutes and poured hot into sterilized glass containers.
The blanks are wrapped in a warm cloth and left at room temperature until completely cooled.