Delicious eggplant caviar for the winter

Traditional cuisine includes the preparation of various long-term snacks. This is due to the peculiarities of the climate. How nice it is to open a jar of blanks in winter, which will be a useful addition to the winter menu.

Eggplant caviar has a solid track record. Known as a culinary dish since the XNUMXth century. Prepared from the most affordable products. It retains a lot of vitamins and useful elements.

Recipes: delicious eggplant caviar for the winter

There are a lot of caviar recipes. Depending on the constituent parts, it can be spicy, fragrant, tender and juicy. And the most delicious eggplant caviar, of course, cooked with your own hands.

Recipe 1

Components:

• Eggplant – 1 kg;
• Tomatoes – 1 kg;
• Sweet pepper – 0,5 kg;
• Hot pepper to taste;
• Onions – 2 pcs.;
• Carrots – 2 pcs.;
• Table salt – 1 tbsp. l.

Cooking option:

1. Tomatoes are washed, cut into small pieces. Tomatoes should first be peeled by placing them in boiling water for 30 seconds, and then in cold water. The crushed mass is laid out in a separate bowl and boiled until thickened – a quarter of an hour.
2. Eggplants are washed, cut into small pieces.
3. Onions are also chopped and sautéed in vegetable oil.
4. Carrots are washed and finely chopped.

   

5. Bulgarian and bitter peppers are washed, freed from seeds, finely cut. If you want to get spicy eggplant caviar, then the seeds of bitter pepper must be left.
6. Prepared carrots, peppers, eggplants, tomatoes are combined and boiled for a quarter of an hour.
7. Then add the prepared passivated onion, salt and cook for another 30 minutes.
8. While the caviar is being cooked, prepare the jars. They must be thoroughly washed and sterilized in any way.
9. Hot finished caviar is laid out in jars and heated in a container with boiling water (15 minutes), then corked and wrapped in a blanket until it cools.

Delicious vegetable preparation is ready. May be stored at room temperature.

Watch another video recipe:

Recipe 2

Components:

• Eggplant – 2 kg;
• Tomatoes – 1-1,5 kg;
• Carrot – 1 kg;
• Onions – 1 kg;
• Sweet pepper – 1 kg;
• Hot pepper – to taste
• Table salt – 3 tbsp. l.;
• Sugar sand – 1 tbsp. l;
• Vegetable oil – 0,4 l.

Cooking option:

1. “Blue ones” are washed, crushed into small cubes, salted – 3 tbsp. l, pour water and let stand while the rest of the vegetables are being prepared.

   

2. Carrots after washing and peeling, cut into small cubes or rub on a medium grater.
3. Onions are peeled, chopped.
4. Tomatoes are peeled and chopped into cubes.
5. Peppers are washed, seeds are removed, crushed into cubes.

   

6. The water from the eggplants is drained and slightly warmed up, adding vegetable oil, laid out in a separate container in which the eggplant caviar will be cooked.
7. Then separately fry onions, tomatoes, peppers.
8. Everything is laid out to eggplants, salted, sugar is added, everything is mixed and set to cook on low heat for about 40-60 minutes, depending on how thick you want to get the product.
9. Meanwhile, banks are preparing. They are thoroughly washed and sterilized.
10. Hot caviar is laid out in jars and subjected to additional sterilization for 15 minutes.
11. The jars are corked and placed under a blanket for slow cooling.

Eggplant caviar is stored at room temperature.

In addition, eggplant caviar can be brought to homogeneity with a blender or left as is, in pieces.

Recipe 3

Components:

• Eggplant – 1 kg;
• Sweet and sour apples – 3-4 pcs. small size;
• Onions – 2 heads;
• Vegetable oil 2 tbsp. l .;
• Table vinegar – 2 tbsp. l.;
• Granulated sugar – 1 tbsp. l.
• Black pepper – to taste;
• Table salt – to taste.

Cooking option:

1. Eggplants are washed, dried, brushed with vegetable oil, put in the oven for baking in a foil bag at a temperature of 160 ° C for about 30 minutes. Then they are cooled to endure the hands, peeled and cut into cubes and lightly fried in a pan.
2. Apples are washed, rubbed on a medium grater.

   

3. Onion, peeled, chopped into small cubes and fried.
4. Combine apples, eggplants, onions, mix, add pepper, salt, sugar.

Eggplant caviar is ready to eat.

Recipe 4 for a slow cooker

Components:

• Eggplant – 1 kg;
• Sweet pepper – 0,5 kg;
• Carrots – 0,5 kg;
• Tomatoes – 0,5-0,8 kg;
• Onions – 0,2 kg;
• Salt – to taste;
• Granulated sugar – 1 tbsp. l .;
• Vegetable oil – 3-4 tbsp. l .;
• Garlic 2-3 cloves;
• Black pepper – to taste.

Cooking option:

1. All vegetables are washed and cut into rings. Half of the tomatoes are chopped with a blender or through a grater.
2. In the container of the multicooker, lubricated with vegetable oil, vegetables are laid in layers, starting with eggplant.
3. Add sugar, salt, pepper, mashed tomatoes.

   

4. On the multicooker, the “Baking” program is set – 60 minutes. All vegetables will cook together without soaking up a huge amount of oil as they would if they were fried separately.
5. An hour later, the vegetables are ready. They can already be served as a side dish.
6. But our goal is eggplant caviar. Therefore, all vegetables should be carefully broken with a blender to a puree state. You can add crushed garlic.
7. The finished caviar is cooled and served to the table.
8. For storage, such caviar is laid out in jars and sterilized for a quarter of an hour, rolled up and placed under a blanket.

The consistency of eggplant caviar is similar to store-bought caviar, however, the taste is much better. In this recipe, half of the “blue ones” can be replaced with zucchini.

Recipes for the most delicious eggplant caviar

Eggplant caviar can be prepared not only for the winter. A light vegetable dish diversifies the summer menu; it can be an appetizer, an independent dish or a delicious side dish.

Watch the video recipe on how to quickly cook a delicious eggplant dish:

Recipe 1

Components:

• Eggplant – 2 kg;
• Tomatoes – 1 kg;
• Onions – 0,5 kg;
• Garlic – 5 cloves or to taste
• Salt – to taste
• Vegetable oil – 6 Art. l

Cooking option:

1. Eggplants are washed, peeled, boiled (about 20-30 minutes). Let the water drain, when it cools down, you can wring it out with your hands. Another way to heat-treat eggplants is to place them in a dry frying pan. Bake until tender for half an hour under the lid, turning regularly. Then grind in a meat grinder or break with a blender.
2. Tomatoes are washed and peeled, cut into halves, chopped with a meat grinder or blender.
3. Onion, peeled, chopped.
4. Chop or crush the garlic with a press.
5. Combine eggplant, tomatoes, onion, garlic, salt and vegetable oil. Everything is mixed.

The vegetable dish is consumed after cooling.

Recipe 2

Components:

• Eggplant – 1-1,5 kg;
• Sweet pepper – 0,5-1 kg;
• Tomatoes – 1 kg;
• Hot pepper – to taste;
• Garlic – 5-6 cloves;
• Salt – to taste;
• Black pepper – to taste;
• Vegetable oil – 100-150 g
• Parsley – to taste.

Cooking option:

1. Eggplants and bell peppers are washed, dried, rubbed with vegetable oil, placed on a baking sheet covered with foil. Prick vegetables with a fork and cover with foil, which is well pinched. A baking sheet with vegetables is placed in the oven at a temperature of 160 ° C (40 minutes).
2. When the vegetables are baked, they are peeled while warm and chopped into small pieces.
3. Tomatoes are washed, freed from the skin and chopped into cubes.

   

4. Onion, peeled, chopped into small pieces.
5. Tomatoes and onions are combined and left for 15 minutes so that the onions are marinated with tomato acid.
6. Garlic is pressed through a press.
7. Greens after washing, dried, chopped.
8. Next, combine eggplant, peppers, tomatoes, onions, herbs, garlic, vegetable oil. Salt and pepper to taste. Red pepper is added for spiciness.
9. They put it in the refrigerator.

Conclusion

Eggplant caviar is a delicious preparation. It is easy to prepare, recipes and cooking technologies are different. You can make caviar with the addition of roots, bell peppers, apples or mushrooms. Keep the dishes for blanks clean, sterilize the final product and then the blanks will be stored at room temperature without taking up space in the refrigerator.