Cooking eggplant caviar for the winter. Delicious eggplant caviar for the winter

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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.

Cut the seeded sweet pepper 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. Three carrots on a 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 to 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 tomato sauce forms. 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) Hermetically 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. "Real jam!" she fully deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

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.
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).
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.
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.

Finely chop the garlic and a piece of hot pepper without seeds. 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, ground black 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.

If the selection was useful, please repost and tell us about your experience in the comments. Which of the recipes from the “Finger-lickin’ good” series is your family’s favorite? Eggplant caviar for the winter can be different. There is plenty to choose from in our selection. We wish you good luck in finding your “signature” option!

P.S. Check out updates in “Easy Recipes” - “Homemade Cooking”. The best winter food for you!

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povarenok.ru

Classic recipe for eggplant caviar. If you want to give it a brighter taste and aroma, add chopped garlic to the vegetables when stewing.

Ingredients

1 kg of tomatoes;
4–5 tablespoons of vegetable oil;
1 kg of eggplants;
½ kg of onions;
½ kg bell pepper;
200 g carrots;
3–4 bunches of parsley;
1–2 tablespoons salt;
½ teaspoon vinegar essence - optional.

Preparation

Pour boiling water over the tomatoes, cool and remove the skins. Heat oil in a frying pan over high heat. Brown large pieces of unpeeled eggplant on both sides. Transfer them to a bowl.

The caviar turns out incredibly aromatic. When serving, you can decorate it with any chopped herbs.

Ingredients

1½ kg eggplants;
1–2 tablespoons salt;
3–4 tablespoons of vegetable oil;
400 g onions;
300 g;
½ teaspoon ground black pepper;
6 cloves of garlic;
1 tablespoon of vinegar 9% - optional.

Preparation

Prick the eggplants a few times with a toothpick, place them on a baking sheet and bake for about 45 minutes at 180°C.

Peel the finished eggplants from the skin. Chop the pulp with a knife and place it in a sieve, placing some container under it. Lightly salt the vegetables, press them on top with a plate and leave to drain the juice.

Heat the oil in a frying pan over high heat and fry the onion, cut into half rings, until golden brown. Pass the tomatoes through a meat grinder or grate them and add to the onions. Stir well and cook until some of the liquid has evaporated.

Place the eggplants in the pan and combine everything thoroughly. Reduce heat slightly and simmer for 5 minutes. Add salt, pepper and chopped garlic. If you want to roll caviar for the winter, add vinegar and stir.

There is no vinegar in this recipe. But such caviar can be safely rolled up for the winter. Vegetables for this appetizer are cut into cubes. If you want caviar of a uniform consistency, simply grind it in a blender after cooking.

Ingredients

2–3 tablespoons of vegetable oil;
½ kg of onions;
250 g carrots;
½ kg bell pepper;
1 kg of eggplants;
½ kg;
1–2 teaspoons salt;
2 teaspoons sugar;
1½ tablespoons of tomato paste;
1 bunch of parsley.

Preparation

In a frying pan with heated oil, fry finely chopped onion and grated carrots until golden brown. Add the pepper cubes and cook for a few more minutes.

In another frying pan, fry the eggplants and zucchini, cut into small cubes, until half cooked. Then combine all the vegetables in one pan.

Add salt, sugar, tomato paste and chopped parsley. Stir, bring to a boil over medium heat and cook for another 30 minutes. Salt the caviar if necessary.

nakormi.com

A very quick and easy recipe for a delicious snack. Such caviar is not stored for the winter, but eaten immediately. It is ideal for making sandwiches.

Ingredients

1 kg of eggplants;
1–2 tablespoons salt;
2 tablespoons of mayonnaise;
1-2 cloves of garlic.

Preparation

Cut the eggplants in half. Make deep cuts on the cuts without touching the peel. Rub the inside of each eggplant half with 1 tablespoon of salt and leave for 20 minutes.

Rinse any excess liquid from the vegetables and place them on a baking sheet in a single layer. Sprinkle with salt and place in an oven preheated to 180°C for 30–40 minutes. The eggplants should become soft.

Peel the skins of the baked vegetables. Add mayonnaise, finely chopped garlic to the pulp and grind with a blender until smooth.

http://fotorecept.com

Another interesting appetizer that can be prepared both on weekdays and for holidays. This kind of caviar is not suitable for seaming.

Ingredients

400 g eggplants;
100 g walnuts;
2 cloves of garlic;
¼ bunch of cilantro;
¼ bunch of parsley;
1 tablespoon khmeli-suneli;
3 tablespoons olive oil;
3 tablespoons lemon juice;
½–1 teaspoon salt.

Preparation

Place the eggplants on a baking sheet and bake at 180°C for 30–40 minutes until soft. Cool, remove the skin and mash with a knife.

Chop the nuts in a blender. In a separate container, combine chopped garlic, finely chopped herbs, suneli hops, oil, lemon juice and salt. Leave the sauce for 10-15 minutes to infuse.

Add nuts to eggplants. Pour in the sauce and mix thoroughly again. Before serving, you can cool the caviar a little in the refrigerator.

Eggplant caviar for the winter is a chic preparation with excellent taste. Read this article, here you will find recipes for making amazing eggplant caviar with peppers, zucchini, tomatoes and other vegetables.

DIY eggplant caviar for the winter

To prepare delicious eggplant caviar, ripe, non-bitter eggplants are suitable, which must first be peeled.

Let's start with the simplest and most proven classic cooking recipe.

Ingredients:

1 kg eggplants,
2 carrots,
2 onions,
2-3 sweet bell peppers,
2 red ripe tomatoes,
vegetable oil,
spices and seasonings, salt.

Preparation:

Cut the peeled eggplants into cubes, fry in vegetable oil, and place in an enameled cast-iron bowl.
Wash the carrots, sweet peppers, onions and tomatoes, peel, chop, grate the carrots on a coarse grater.
Fry all the vegetables separately in vegetable oil, then add to the fried eggplants.
Salt, add ground black pepper or peppercorns, chopped and fried celery root and other spicy additives, close the lid and put in the oven for 15-20 minutes.
Pack hot eggplant caviar into sterile dry jars, roll up with sterile lids and place in a pan with hot water.
Sterilize for 25-30 minutes, then remove the jars and cool.
Store in a cool, dry place.

Eggplant caviar with carrots, tomatoes and onions

For a liter jar:

1 kg eggplants,
200 g onions,
350 g tomatoes,
200 g carrots,
100 g sunflower oil,
200 g parsley, pepper,
sugar, salt to taste.

Preparation:

Cut the eggplants into strips, add salt, mix and let sit for 30 minutes.
Then squeeze, transfer to a deep bowl with vegetable oil and, stirring, simmer until soft.
Cut the onion into thin strips and sauté with grated carrots, adding ground pepper and parsley.
Peel the tomatoes, chop them and simmer with butter in a separate bowl.
After this, mix the vegetables, salt, pepper, sweeten and cook for 5 minutes.

Eggplant caviar through a meat grinder

For 14 half-liter jars:

5 kg eggplants,
1.5 kg carrots,
2.5 kg sweet pepper,
1 kg onions,
4-5 kg of tomatoes,
salt to taste.

Preparation:

Peel eggplants, peppers and carrots, and remove seeds from peppers; pass through a meat grinder.
Fry the onion, grate the tomatoes.
If the tomato is very liquid, boil it. Mix everything and simmer for 30-40 minutes.
Transfer the hot mass into jars, cover with lids and sterilize: half-liter jars - 10 minutes, liter jars - 20 minutes. Roll up.

Baked eggplant caviar for the winter

For a half-liter jar:

500 g eggplants,
1 tablespoon 9% vinegar,
2 tbsp vegetable oil,
garlic - 3 cloves
3/4 teaspoon salt.

Preparation:

Bake the eggplants in the oven, remove the skin, stems, and chop.
Then add salt, vinegar, chopped garlic and vegetable oil.
Place the hot mixture into the prepared jars (do not fill to the top - leave about 1.5-2 cm).
Sterilize: half-liter jars - about 1 hour, liter jars - 1 hour 15 minutes, roll up immediately.

Mashed eggplant caviar

Take an equal amount of bell pepper and eggplant by weight.

Peel the vegetables, remove the stems (and the seeds for peppers).

Pass through a meat grinder and add salt to taste.

Heat vegetable oil in a wide bowl (3 cups of oil per 10 kg of vegetables), add vegetable puree into it and simmer until the puree begins to separate from the dish.

Remove from heat, cool and place in small jars. Pour a layer 2 fingers thick of vegetable oil, pre-fried and cooled, on top. Store caviar in a cool place.

Before serving, add vinegar, crushed garlic and nuts.

Assorted eggplant caviar

Ingredients:

3 kg eggplants,
1 kg sweet pepper,
1 kg carrots,
1.5 kg tomatoes,
750 g onions,
0.5 liters of vegetable oil, salt to taste.

Fry all the vegetables one by one, tomatoes last. Then put everything together in a saucepan and simmer for 40 minutes.

Transfer the caviar into sterile jars, sterilize, and roll up.

We hope that thanks to our recipes, eggplant caviar will become your favorite preparation for the winter.

Bon appetit!!!

With the onset of autumn, when preparations for the winter are in full swing, eggplant caviar undoubtedly occupies a leading position. And this is justified, this dish is unusually tasty, satisfying, prepared from available products, and serves as an appetizer or side dish. Caviar always helps out when guests arrive unexpectedly, and also decorates the festive table, everyone is satisfied with the treat, and they also ask for more.

The most delicious eggplant caviar. Photo recipe for winter cooking

This is the most delicious recipe for eggplant caviar for the winter. My family loves it very much, and guests, having tried it for the first time, always ask for the recipe, and what can I say, children eat caviar with pleasure, and this is already an indicator.

We will need:

Eggplants - 2 kg.

Tomatoes -1.5 kg

Onions - 1 kg

Carrots - 1 kg

Sweet bell pepper - 1 kg

Hot pepper - 2 pods (to taste)

Sugar - 1 tbsp. spoon without slide

Salt - 3 tbsp. spoons without a slide

Vegetable oil - 350ml.

Vinegar 9% - 3 teaspoons

Recipe

Wash the eggplants and remove the tail. Cut into medium size cubes.

In some recipes, the skin of eggplants needs to be peeled, but I like it with the skin, in my opinion, it gives the caviar “exactly that” eggplant taste and color to the caviar.

Place the chopped eggplants in a bowl. Add 5 tablespoons of salt and add water so that the eggplants are completely submerged. In the meantime, while the eggplants give up all their bitterness to the salt water, we will prepare the remaining vegetables.

Peel the onions, wash and cut into small cubes.

We clean the sweet and bitter peppers from tails and seeds and rinse them in water, cut the sweet peppers into cubes, and chop the hot peppers.

Peel the carrots, rinse and grate on a coarse grater.

The tomatoes need to be washed and cut into cubes.

After 40 minutes, drain the salted water from the eggplants, rinse them from salt and squeeze out excess water. Place a deep frying pan on the stove, pour in vegetable oil, lay out the eggplants and fry.

After frying, place the eggplants in a deep, large saucepan.

Add vegetable oil to the frying pan where the eggplants were previously fried and fry the onions.

Place the onions in the pan with the eggplants.

Fry the carrots until golden brown and place in the pan.

Fry the bell peppers and place them in a saucepan.

Place the tomatoes in a frying pan, cover with a lid and let them simmer a little. Then add the tomatoes to the rest of the vegetables in the pan.

Mix all the vegetables thoroughly. Add salt, sugar and hot pepper. Place the pan on the fire and cook the caviar for 40 minutes over low heat, stirring from time to time. Ten minutes before readiness, add vinegar. I cooked for 40 minutes, and this is what I got: if you get liquid caviar, then boil it to the desired thickness.

Place the caviar in sterile jars, screw the lid on tightly, turn the jars upside down, wrap them up and leave until completely cool. Caviar is perfectly stored in an apartment at room temperature.

Bon appetit!

Eggplant caviar baked in the oven. The best cooking recipe

Dishes from the oven always turn out extraordinary and have the most delicate taste. Thanks to the fact that vegetables are baked, they become softer and more tender, and what an amazing taste! I bring to your attention a recipe for eggplant caviar in the oven for the winter, believe me, this is royal food!

For cooking we need only 4 basic vegetables

Ingredients:

Eggplants - 2 kg

Sweet pepper - 500 gr.

Onions - 800 gr.

Tomatoes - 800 gr.

Garlic - 1 large head

Vegetable oil 100 ml. 1/3 cup

Sugar - 3.5 tbsp (or to taste)

Salt - 2.5 tbsp. spoons

Vinegar 9% - 3-4 tbsp. spoons

Parsley, cilantro, basil

Freshly ground allspice

Cooking process

Eggplants need to be peeled from the “tail”, rinsed and dried with a towel.

Then we cut them in half lengthwise into thin layers so that our vegetables are better baked, I make cross-shaped cuts and grease them with vegetable oil.

Preheat the oven to 180-200C and bake the eggplants until they become soft. Mine baked for 30 minutes.

Pre-prepared onion, cut into small cubes, then pour into a heated frying pan and simmer until translucent.

The carrots need to be coarsely grated and simmered with the onions. After frying, transfer the onions and carrots to the pan.

Pepper, peeled from seeds and membranes, cut into small cubes. Simmer it separately and put it in a saucepan.

Finely chop the tomatoes, I crushed them in a blender, then add them to the pan with the rest of the vegetables.

Scoop out the flesh from the baked eggplants with a spoon.

Chop the eggplant pulp with a knife, transfer it to a saucepan where all our cooked vegetables are and mix.

Add vegetable oil to the pan, turn on the stove and bring to a boil, then turn off the heat and continue to simmer the vegetables over medium heat for 40 minutes.

After 40 minutes, add tomato paste to the caviar, mix and let the vegetables simmer for another 10 minutes.

Add salt, sugar, ground pepper, vinegar to the vegetables, mix everything again and simmer for another 10 minutes.

I wash the jars thoroughly with baking soda and put them in the oven to sterilize for 5-7 minutes at 150C.

Pour the prepared caviar into hot jars, wipe the neck of the jar with a cotton swab soaked in vodka and close the lid.

Turn the jars upside down and wrap them up. Leave the jars until completely cool. They are stored at room temperature.

That's all! Delicious caviar is ready!

Eggplant caviar for the winter. A simple recipe through a meat grinder

This recipe is very easy, simple and quick to prepare eggplant caviar; a minimum set of products is required. But, despite the ease of preparation, the caviar turns out delicious; you can cook it every day.

It doesn’t have to be canned at all, but can be served.

We will need:

Eggplants - 1 kg

Onion - 3 pcs.

Tomatoes - 500 gr.

Tomato paste - 50 gr.

Garlic - 5 cloves

Water - 1 glass

Salt - to taste

Vegetable oil

Vinegar 9% - 2 teaspoons

Preparation:

First of all, let's prepare the eggplants. It is necessary to wash them, remove the stem and cut into cubes. You can trim the peel, but I don't.

Throw the eggplants into a hot frying pan with vegetable oil and fry until browned. Then add water and simmer for about 20 minutes over medium heat.

Fry the chopped onion in a separate pan until it turns golden brown. Then add tomato paste and finely chopped tomatoes to the onion. Simmer the vegetables for 10 minutes over medium heat.

Combine the fried eggplants, onions and tomatoes. Add finely chopped garlic. Salt and add spices according to your taste preferences.

Then pour the caviar into a deep saucepan, add vinegar and simmer over low heat for 30 minutes.

We prepare sterile jars, pour caviar and roll up the lid.

Turn the jars upside down, cover with a warm blanket and leave until completely cool.

You can modify this recipe at your discretion by adding bell peppers or carrots. In any case, the caviar tastes incredible!

As you can see, this is a very simple recipe that even novice housewives can do; it always turns out very tasty and is quick to prepare. And what a pleasure it is to eat this snack on winter days, words cannot describe it!

Video recipe

Which recipe did you like best, or do you have your own proven one, please share in the comments.

Eggplant caviar is prepared for the winter, which should be served not only as an addition to porridge and potatoes, but can also be eaten as an independent dish. And it will be very tasty.

Typically, adults and children love to eat this treat with toast or black bread, simply as a snack in everyday life. And it will be quite interesting to serve this “overseas dish” to the festive table.

Eggplant is an incredibly healthy and very tasty vegetable, from which you can prepare a large number of different preparations for the winter, starting with lecho and ending with eggplant caviar, which will be discussed.

I’ll tell you in this article how to make delicious caviar from eggplant for the winter and what you need for it, and I’ll share 5 recipes for such an unusual preparation.

The classic cooking option is eggplant caviar with a minimum amount of oil

Prepare for seaming:

Sterile (pre-sterilize) containers of 0.5 l. and covers for them.
Three kilograms of ripe but not soft eggplants.
A kilo of onions.
A kilo of carrots.
Three kilograms of tomatoes.
A head of garlic consisting of 6 cloves.
A spoonful of salt.
Two spoons of oil.

How to prepare eggplant caviar for the winter:

We wash all prepared vegetables well with water.

Cut the eggplants in half, make holes with a fork in several places and bake in the oven. Alternatively, the ingredients can be cooked on the grill, in which case a pleasant smoky aroma will be heard from the caviar when served.

The cooled “little blue ones” need to be peeled and left under pressure for a while to drain all the excess juice. It should then be drained.

We make cross-shaped cuts in the tomatoes, pour boiling water over them and carefully remove the skin from each fruit, also grind it into a homogeneous mass according to the same principle as eggplants.

Peel the onion and carrots, chop finely (the carrots can be either cut or grated), combine and fry in oil in a frying pan until the vegetables become soft.

Peel the garlic, chop finely, set aside.

Add pureed tomatoes and blue tomatoes to the onions and carrots, add salt, cover the resulting beauty with a lid and simmer for 60 minutes over low heat.

15 minutes before the end of cooking, add the garlic, mix everything and continue cooking.

If desired, you can add a chopped bunch of parsley or a little cilantro and basil to this recipe while stewing the vegetables.

Distribute the boiling finished mass into containers, filling them with products to the very top. Roll up and place the jars upside down to cool in the room. Next, and this is no less than 24 hours later, the caviar can be stored in the cellar or refrigerator for winter storage.

You will need to take:

Tomato juice – one and a half liters.
Medium sized eggplants – 5 pcs.
Table vinegar (9%) – 50 ml.
White beans – 300-350 grams.
Thick-walled sweet pepper – 5 pcs.
Sugar and salt in equal quantities - 1.5 tablespoons or a little more (without a slide).
Garlic – 5 cloves.
Five medium sized onions.
Five carrot roots.

Step by step process for preparing eggplant caviar

A day before preparing eggplant caviar for the winter, soak the beans in warm water.

Drain the water from the beans that have soaked and swollen, add cold water and boil on the stove. Once the beans are soft, they are ready, drain them in a colander and set aside for a while.

Peel the onions, carrots, peppers (you should remove not only the stalk and seeds, but also the soft inner walls), garlic, remove the peel from the eggplants if desired, you can also leave it.

Chop the blue peppers and peppers into cubes, chop the onion, grate the carrots, pass the garlic through a garlic press.

Pour a little oil into the pan, add the onion, saute a little, literally three to four minutes. Next, add carrots to it and continue cooking both of these products without a lid for about seven minutes.

Add pepper cubes, salt and sugar to the vegetable mixture in a frying pan, stir, cook for 25 minutes.

At the last stage of stewing, add the eggplants and simmer for another 20 minutes.

Pour the juice into a saucepan or saucepan, heat but do not boil, add garlic, stir.

A couple of minutes after the garlic, add the stewed vegetables, add the beans, stir and cook for 40 minutes.

5 minutes before the end, add vinegar, pour hot into sterilized jars and seal for the winter.

If desired, a little prepared caviar can be put into a plate and, when it has cooled, consumed with bread.

Store the cooled roll in a cool place, preferably in a dark place out of direct sunlight. The shelf life of such snacks is 2 years from the date of production.

You will need to take:

2.5 kg. "little blue ones".
0.5 kg. tomatoes.
half a kilo of onions.
0.5 kg. carrots.
A tablespoon of sugar.
2-3 tablespoons of salt.
A level teaspoon of citric acid.
200 ml. vegetable oil.
Dried basil – 1.5 teaspoon.
Black pepper to taste.
Tomato paste 2-2.5 tablespoons.

Step-by-step steps for preparing caviar and eggplant in jars:

Step one. Wash and dry all vegetables.

Step two. We clean the products.

To make eggplant caviar more tender and airy, the “little blue” ones should be peeled.

Step three. Blanch the tomatoes and remove the peel; if desired, you can simply cut it off in a thin layer with a sharp knife.

Step four. Cut the eggplants into circles (about 1.5-2 cm thick one), put them in a bowl, sprinkle with salt, mix and leave for an hour.

Step five. Grind the carrots (grate them on a coarse grater) and onions (cut them into cubes), send them to the frying pan to sauté in oil for about 15-25 minutes. In this case, we take a third of the oil indicated in the composition.

Step six. Once the products have acquired a light golden hue and become soft, they are ready. Now add finely chopped peeled tomatoes to them. If desired, these vegetables can be ground in a meat grinder or blender.

Step seven. Squeeze out the juice from the eggplants and place in another frying pan to fry in oil for about twenty minutes. Pour in half of the remaining portion of sunflower.

Step eight. Place the sautéed ingredients in a cauldron, place soft fried eggplants on top, cover with a lid, cook for 15 minutes, then use a blender to puree the mixture.

Step nine. Pour basil, salt, pepper, sugar and citric acid into the vegetable puree, add tomato paste, mix, simmer covered for half an hour. At the same time, stir everything regularly so that they do not burn.

If desired, at this stage you can add a little chopped garlic, cilantro, parsley, and some other herbs and spices to the caviar.

Step ten. Boiling eggplant caviar is packaged in prepared sterilized containers. Without leaving empty space in the containers, you can compact the caviar with a spoon or slightly shake the jars.

Step eleven. We roll up the jars, turn them over, cover them with a blanket, and don’t touch them for a day. Then everything can be consumed immediately or sent to the pantry to be stored for the winter.

Eggplant caviar with plums - preparation for the winter

Workpiece composition:

Young eggplants with beautiful smooth skin - a kilogram.
Plum (classic ripened prunes) – 500 gr.
Three bell peppers.
Half a kilo of fleshy tomatoes.
Two or three large onions.
To taste garlic - 3-4 cloves is enough.
100 ml. vegetable oil.
A tablespoon of apple cider vinegar.
150 gr. Sahara.
Half a teaspoon (not heaping) of ground black or white pepper.
A tablespoon full of salt.

How to prepare eggplant caviar for the winter in jars

The “blue ones” should be washed, the stem removed, each fruit cut in half lengthwise, and placed on a baking sheet lined with baking paper. Sprinkle a little sunflower oil, add a little salt and bake until done.

Peel the onion, cut each head into 4-6 parts, that is, large slices.

Peel the pepper and cut into circles.

Divide the pre-washed cream into 2 parts, remove the bone.

Peel the tomatoes and cut into thick slices.

Remove the eggplants from the baking sheet, set aside, cover with new paper and place onions, plums and peppers on it. Bake for 15-20 minutes at 160 degrees.

Place all the prepared baked ingredients in a blender bowl or any deep container and grind into a puree. You can achieve the desired result either using a blender or using a regular meat grinder.

Transfer the liquid mixture into a saucepan, add all the spices and ingredients except apple cider vinegar, stir, and cook for 20 minutes.

After the allotted time indicated above, pour in the vinegar, stir, cover with a lid, and after 2 minutes turn off the stove.

Pack the hot eggplant caviar into jars, screw it up and leave it upside down to cool at room temperature. It is very important that both containers and lids for seaming are pre-sterilized.

Eggplant caviar should be stored in a dark place and best in a cool place. In this case, we will leave the shelf life of the workpiece at 2-2.5 years. If you store the jars in a kitchen cabinet, the shelf life of the product is immediately reduced to one year.

Fried eggplant caviar (video)

A very interesting recipe for eggplant caviar fried in a frying pan. A quick and tasty way to prepare a good snack.

Useful tips on how to properly prepare delicious eggplant caviar for the winter

To prepare eggplants, you should take only ripe, undamaged ones, as well as medium-sized fruits. Remember, large “blue ones” give a strong bitterness, plus their pulp contains special fibers that are hard in consistency, which can spoil the taste of caviar.

If you purchase the main ingredient of a dish at the market, remember that when fresh they are bright purple in color. The skin with a brown tint indicates that the fruits are not fresh, it is better not to take them.

Wrinkled and dry eggplants are not suitable for preparing delicious food. They have a different consistency, plus they remain quite tough even when cooked and stewed.

If you want a sweeter product during cooking, add a little more carrots and sugar to the recipe. If you want a more sour taste, you should add a few more tomatoes.

When preparing snacks, it is best to use thick-walled dishes - cauldrons, frying pans. In this case, it is best to avoid aluminum pans, as they can give the dish an unpleasant metallic tint.

Containers for preparing food for the winter must be washed with soda and sterilized before use. Only in this case will eggplant caviar be stored for a long time and will not “explode” during storage.

When preparing eggplant caviar, experiment, create your own recipes, adding your favorite seasonings, spices, herbs, vegetables, mushrooms, and even some fruits and berries to your existing ones.

Good luck and all the best!