Eggplant caviar for the winter

It’s so nice to open a jar of vegetables on winter days and enjoy the taste of summer, get a dose of vitamins and just eat deliciously. One of the most favorite canned snacks is eggplant caviar. There are many recipes for eggplant caviar: it is prepared with various vegetables and even fruits, both raw and fried, boiled or baked ingredients are used for cooking, and absolutely any greens, roots and spices can be used as seasonings and spices.

How to cook eggplant caviar and make eggplant caviar preparations for the winter will be today’s article. Below are the best recipes with photos and detailed cooking technology. It’s just a crime – not to prepare at least a jar of fragrant snacks!

The easiest recipe for eggplant caviar for the winter

The product prepared according to this recipe is best used as an appetizer, and not as a side dish or a separate dish. Caviar turns out to be quite spicy and spicy, it is good to eat it with black bread and even with a glass of strong drink.

To prepare eggplant caviar, you will need the following products:

• directly eggplant in the amount of three kilograms;
• one and a half kilograms of ripe tomatoes;
• two hot peppers;
• two heads of garlic;
• 1,5 tablespoons of salt;
• 1,5 cup of granulated sugar
• a glass of vinegar (9%);
• 2 cups of sunflower oil;
• 12-15 bay leaves.

Eggplant caviar is being prepared for the winter as follows:

1. All products are washed thoroughly.
2. The blue ones are cut into small cubes (you need to chop the eggplants as much as possible).
3. Now the chopped blue ones need to be salted and left for several hours so that bitterness leaves them.
4. Tomatoes need to be peeled. The best way is to submerge the tomatoes in boiling water for a few seconds. Previously, on each tomato, an incision is made crosswise – so the skin will be removed very easily.
5. Tomatoes, hot peppers and garlic must be twisted through a meat grinder.
6. The crushed mass is laid out in a large enameled pan, where it is mixed with all the spices.
7. Boil the tomato mixture a little, stirring regularly with a wooden spoon. The optimal time is 15 minutes.
8. Eggplants that have started juice are added to boiling tomatoes and boiled together with them over low heat with constant stirring for another 15-20 minutes.
9. At this time, you can wash and sterilize eggplant jars. Lids must also be sterile.
10. Still hot caviar is put into clean jars, which are immediately rolled up hermetically.

On the first day, it is better to store eggplant caviar in inverted jars, covering them with warm blankets. The next day, you can take jars of eggplant sauce to the basement or put them in a dark pantry.

Classic eggplant caviar recipe

A distinctive feature of this recipe is that there are no preservatives such as vinegar among the ingredients. Many do not like sourness, and vinegar is completely contraindicated for someone – then this dish is just right.

The list of necessary products for caviar is quite short:

• one kilogram of medium-sized blue ones;
• two medium carrots;
• two bulbs;
• three bell peppers;
• a spoonful of salt;
• stack of refined sunflower oil.

Eggplant must be cooked in the following sequence:

1. Wash the blue ones and peel them.
2. Cut eggplant into small cubes.
3. Fry the blue ones in a pan with the addition of vegetable oil.
4. All vegetables are also washed and cleaned of skin and seeds.
5. Grate the carrots on a coarse grater, cut the pepper into cubes, and chop the onion as finely as possible.
6. Each ingredient should be fried separately from the rest.
7. After frying, all the vegetables are poured into a large saucepan, where they are mixed and salted.
8. Now the main feature of this caviar recipe is that the vegetable mixture is put in the oven and baked for 20-30 minutes.
9. Hot caviar is placed in sterile jars and additionally sterilized, only after that the jars can be rolled up.

Eggplant caviar for the winter with the addition of plums

Probably, every hostess was visited by such a thought: “I cook the same thing every year, but I want variety.” You can dilute the monotonous eggplant caviar recipes by adding a spicy taste of fruits or berries. A very successful combination is obtained by adding juicy plums to vegetables: the dish comes out spicy, with sourness and the aroma of a good sauce.

Cooking such caviar is not difficult, the ingredients are the most common:

• 1 kilogram of small eggplants;
• 0,5 kilograms of ripe plums;
• 0,5 kilogram of tomatoes;
• 3 pieces of bell pepper;
• two medium bulbs;
• a few cloves of summer garlic;
• a stack of vegetable oil;
• a tablespoon of apple (or regular) vinegar;
• a glass of sugar;
• a spoonful of salt;
• a third of a teaspoon of ground black pepper.

Cooking caviar with a step-by-step description of the process:

1. Blue ones need to be washed and cut off the stalks from them.
2. Cut each eggplant lengthwise into several plates (the thickness of each layer is about 1,5 cm).
3. Arrange the eggplant on a sheet greased with oil and put it in the oven. Each plate must be sprinkled a little with sunflower oil and salted.
4. The rest of the vegetables are laid out on the second sheet. They should not be cut, it is enough to wash them well. Plums are also placed here. All products are sprayed with oil and salted.
5. Both sheets are placed in the oven at the same time, the vegetables are baked until cooked.
6. When the products have cooled, they are cleaned, the bones are removed from the plums. All ingredients are ground using a meat grinder.
7. The crushed composition is laid out in a saucepan, mixed with spices and boiled for 15-20 minutes.
8. A couple of minutes before cooking, you need to add vinegar.
9. Ready caviar is laid out in sterile jars and rolled up or closed with airtight lids.

Eggplant caviar with apples recipe with photo

If plum caviar seems too exotic, then we will make the recipe more traditional and add apples to eggplants. Sweet and sour apples are most suitable for these purposes, they will give the dish the sour aftertaste you need.

Cooking this eggplant caviar is even easier than the previous one. You only need a few ingredients:

• 1 kg of small young eggplants;
• 2-3 medium apples;
• 2 small onions;
• 2 tablespoons of refined oil;
• a teaspoon of vinegar;
• a spoonful of sugar;
• a third of a teaspoon of black ground pepper (less possible).

The principle of preparing a winter snack is very simple:

1. All products are washable.
2. Eggplants are baked, but not in the same way as in the recipe with plums. Here, the blue ones should be whole, only the stalk is cut off.
3. Then from the cooled blue ones you need to squeeze the juice.
4. Eggplant should be cut in half. The pulp is selected with a spoon.
5. This pulp is crushed with a knife (if necessary) and spread in a pan, where it is lightly fried.
6. Onions are peeled and finely cut into cubes, also fried in oil.
7. Washed and peeled apples are rubbed on a coarse grater.
8. All components are put into enameled dishes and mixed, spices are also added here.
9. Caviar should be boiled for no more than 15 minutes, after which it should be immediately rolled into sterile jars.

In such dishes, eggplants will not burn, the temperature will be more uniform, which will allow the vegetables to stew slowly. The main thing is that the container is not aluminum, then the dish will not be saturated with a metallic taste and smell.

Eggplant and zucchini caviar

Not everyone loves zucchini caviar, and this vegetable is very useful, besides, zucchini is a dietary product recommended for the elderly, allergy sufferers and children. You can significantly improve the taste of zucchini by adding eggplant to the caviar.

For such caviar, the following components are needed:

• 1 kg of blueberries;
• 1 kg of medium-sized zucchini;
• 0,5-0,6 kg of tomatoes;
• 4-5 onions;
• oil, salt and black pepper to taste.

You need to cook the dish in the following sequence:

1. Wash vegetables.
2. Cut blue and zucchini into thick circles (1,5-2 cm).
3. Fry the blanks over medium heat.
4. Cut the cooled food into small cubes.
5. Cut the onion into small pieces, remove the peel from the tomato and cut it too. Fry these ingredients separately in sunflower oil.
6. All vegetables are mixed, peppered and salted. Caviar should boil for at least five minutes.
7. Caviar is laid out in jars and sterilized along with the container.

Eggplant caviar is undoubtedly worth trying to cook it according to at least one of these recipes. You can eat caviar as a separate dish, use it as a side dish, replace it with meat on fasting or fasting days, treat sudden guests, serving as a snack.

If you experiment, every housewife will find her favorite eggplant caviar recipe!