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Eggplant is a wonderful source of vegetable protein. Eggplant caviar is one of my favorite dishes. No wonder it is jokingly called eggplant “overseas”, which indicates the high quality of the product.
Eggplants supply vitamins, fiber, pectin, potassium to the body. Vegetables are very useful for:
- elderly people;
- wanting to lose weight
- or cleanse the body of toxins.
Eggplant dishes improve the functioning of the gastrointestinal tract, help the cardiovascular system. A feature of the vegetable is its ability to retain useful properties when cooked, stewed or baked. At the time of frying, blue ones absorb a lot of oil, so when cooking fried foods, control the amount of oil or soak the vegetable before cooking.
Eggplant caviar in a pan – a fried dish. Very tasty and healthy, despite the fact that the products are heat treated on fire. The recipe for cooking caviar in a pan is so simple and clear that the most inexperienced hostess can handle it. The uniqueness of this dish in a pan is that with the same set of necessary ingredients, you can get a different taste of a wonderful dish. To diversify the possibilities of a regular bookmark, change the proportions of vegetables to your liking. The main thing is that the list of the main components is sustained.
Eggplant caviar is combined with any side dish (porridge, mashed potatoes, pasta), as well as meat and mushrooms. You can eat the dish at any time of the year. For the summer season, the usual preparation is suitable, for the winter table – a canned eggplant dish.
Preparing ingredients for cooking
There is a classic Recipe for eggplant caviar in a pan. You need to take the main components:
- eggplants;
- sweet Bulgarian pepper;
- carrot;
- bulb onions;
- tomatoes;
- garlic 2-3 cloves;
- olive or sunflower oil;
- hot pepper (optional);
- sugar, salt (to taste).
But there are several ways to cook eggplant caviar in a pan. They differ in the preliminary preparation of the main component – eggplant. Therefore, we will try to immediately consider each of them. Cooking eggplant caviar is quite simple and fast. Eggplant caviar is not cooked in a pan for long, the difference in time depends on how you prepare the blue ones.
The basic recipe involves chopping all vegetables, preferably in the same size. It is best to cut them into small cubes.
Eggplant
Wash vegetables and pat dry. There are several options for preparing this main component.
You can: peel or not peel. Leaving the skin, you get a dish with a little bitterness and a more pronounced structure. Skinless eggplant will make the caviar softer and more uniform.
In culinary recipes, it is recommended to chop the blue ones, salt and leave for a while so that the bitterness goes away. But some landlords don’t. They believe that the bitterness gives the caviar more piquancy. Here the choice is yours. It depends on what result you want to get. You can try both options and decide which one suits you.
Bake, boil or put in a pan raw? It depends on taste and preference. The recipe for caviar with baked eggplant provides for their processing in the oven. To pre-bake a vegetable, you need to wash it, dry it, coat it with sunflower oil and pierce it with a fork. Then place in a preheated oven and bake until done. Check readiness with a toothpick. If the eggplant is easily pierced, then it can be used further. Roasting lasts about an hour, depending on the size and “age” of the vegetables. Baked blue caviar is added last when frying. You can boil vegetables in salt water. The readiness of the blue when cooking comes in 10 minutes. Remove eggplants for caviar from water, cool. Then remove the skin and cut into medium-sized cubes. Small cubes will not work, they will simply fall apart in our caviar. Boiled eggplant is also added to the pan after all the vegetables.
How to cook caviar without preliminary thermal preparation of eggplant? To do this, the vegetable is cut into circles, the thickness of which is maintained at least 2 mm. Put all the mugs in a bowl, sprinkle with salt and leave until the eggplant releases juice. Then rinse the workpiece and cut into cubes. If you want to get more tender caviar at the exit, then you need to peel the eggplant before slicing.
Carrots, onions and bell peppers
Wash the vegetables, remove the skin, and also remove the seeds from the pepper. Grate the carrots, chop the onion in any way from small crumbs to half rings. It is good to cut the pepper into thin strips, if the onion is in half rings or cubes.
Tomatoes
Wash, rinse with hot water, remove the skin. Then grind in any way – in a blender, scroll in a meat grinder or grate. Any of the options will make the caviar very tasty.
Technology for cooking caviar in a pan
The recipe for eggplant caviar in a pan involves frying the components. First, fry the onions, carrots and peppers. First, do not forget to pour sunflower oil into the pan. It is best if all the vegetables are put at the same time. When frying, they will be saturated with each other’s elements and acquire one smell and taste. When the vegetables become soft, add chopped tomatoes, salt and simmer until the excess liquid evaporates. When the liquid evaporates, add the fried eggplant. We fry them separately in sunflower oil until golden brown.
If you are preparing a caviar recipe with boiled or baked blue ones, then put them in the same sequence.
Now it’s the turn of spices and garlic, the main thing is not to overdo it. Simmer the mixture until fully cooked.
Eggplant caviar can be served hot or cold. Many housewives make blanks according to this recipe. In this case, hot caviar is placed in sterilized jars, rolled up and covered for slow cooling.