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The range of canned vegetables on store shelves is constantly expanding. You can buy almost everything – from pickled tomatoes to dried ones. Canned eggplants are also on sale, but home-cooked ones, of course, will be much tastier. Eggplant caviar pieces are very good. You can immediately serve it to the table or make preparations for the winter.
There are many options for such caviar. Garlic or herbs are added to vegetables, and even sour apples. It all depends on the taste of the hostess. You can prepare such caviar in different ways. Roasting or roasting vegetables greatly changes the taste of the dish.
Pieces of eggplant with sweet pepper
This option will require:
- eggplant – 10 pieces;
- carrots – 2pc;
- sweet peppers, onions, tomatoes – 4 pcs each;
- refined vegetable oil – 12 tablespoons;
- garlic – 2 tooth;
- salt and pepper to taste.
Wash all vegetables thoroughly. We clean the blue ones from the skin, cut into cubes of about 1 cm, salt and leave for half an hour.
We wash the eggplants with running water and fry in vegetable oil. Cut the onion and carrot into small cubes. They need to be fried until soft. We put the onions and carrots in a thick-walled large bowl, add sweet peppers cut into small squares to them, simmer everything together for 5-6 minutes on low heat. We cut the tomatoes into cubes and add to the vegetables, simmer for another 5-10 minutes. Now it’s the turn of eggplant and garlic, which can be grated or passed through a press. Salt to taste, pepper and continue to simmer for about 10 minutes over low heat.
If you eat caviar right away, you need to cool it, and then serve it to the table. For winter preparations, ready-made caviar is immediately transferred to sterilized jars and rolled up.
Ready-made jars should be well wrapped up for at least a day.
If the dish is being prepared for serving, the amount of food can be halved.
Caviar from baked eggplant
To prepare this dish, the blue ones are baked, and all other vegetables remain raw, which makes it possible to preserve all the vitamins in them as much as possible. This dish has only one drawback – it is not stored for a long time.
Products you need:
- a kilogram of medium-sized eggplant;
- one tomato weighing about 100 g;
- medium bulb;
- a clove of garlic and a bunch of greens;
- salt, ground red or black pepper;
- olive or vegetable oil.
According to this recipe, eggplants need to be baked in the oven. To do this, a baking sheet with blue ones is placed in a hot oven (temperature about 200 degrees) for 40 minutes.
Slightly cooled vegetables are peeled and cut into small pieces. All other vegetables are not cooked. They are cut into small pieces, mixed with eggplant, chopped herbs, garlic, salted, peppered if necessary and seasoned with vegetable oil.
Baked eggplant slices with apples
The combination of raw and roasted vegetables gives this dish a special flavor. Vitamins with this method of processing are preserved almost completely. A small amount of vegetable oil and low-calorie vegetables allow this caviar to be consumed by those who want to lose weight.
Products for cooking:
- medium-sized eggplant – 1 kilogram;
- medium-sized bulbs – 2 pcs;
- 2 medium-sized apples are better than unsweetened varieties;
- vegetable oil – 2 Art. spoons;
- 0,5 st. spoons of 9% vinegar, you can take apple;
- sugar – a tablespoon;
- salt and pepper to taste.
We bake blue ones, as in the previous recipe. Grind the peeled eggplants and fry in vegetable oil for 5-7 minutes. Fry the same amount and one peeled and finely chopped onion. The second onion must be grated, just like an apple. Mix raw and fried vegetables, season with salt, pepper, oil and vinegar.
Fried eggplant slices for the winter
This caviar is served hot. Heat treatment of vegetables allows you to prepare them for the winter. Pieces of colorful vegetables make this dish a table decoration.
Products for caviar:
- 2 small eggplants, about 400 g;
- sweet pepper and onion 400 g each, respectively;
- one medium-sized carrot;
- garlic – 2 tooth;
- tomato paste – 2 Art. spoons;
- refined vegetable oil – 4 tbsp. spoons;
- 2 bay leaves and a bunch of greens, choose the one you like;
- salt and pepper to taste.
My onions and carrots, peel and cut into small cubes. We also cut sweet peppers and eggplants, which must be sprinkled with salt and left for half an hour.
Fry onion and carrot in vegetable oil until half cooked, add sweet pepper, eggplant and tomato paste. Simmer the vegetables for another 15-20 minutes. Add bay leaves, chopped greens, pepper, salt and garlic passed through a press to vegetables and simmer for 5 minutes if we are going to eat caviar immediately and 20 minutes for harvesting for the winter. To prevent the caviar from getting too thick, you can add a little water.
Caviar is served on the table immediately after preparation, and for the winter it is immediately laid out in jars and rolled up. Banks should be wrapped for a day.
For lovers of spicy dishes, you can offer a recipe for oriental cuisine. Such caviar is prepared in Uzbekistan, and in every house and in large quantities. Particularly useful vegetables ripen in abundance in the southern hot sun. Therefore, in this dish there are so many peppers, onions and tomatoes.
Oriental style eggplant caviar
products and proportions.
For 600 g of eggplant you will need:
- 0,5 kg of tomatoes and sweet peppers;
- onion unsweetened varieties – 450 g;
- 1 hot pepper, and more;
- 3 large cloves of garlic, you can take more;
- a bunch of finely chopped greens to your own taste;
- 110 ml refined lean oil.
We start the preparation of the dish by washing and peeling the vegetables well. In the original recipe, eggplants should be peeled in vertical strips, leaving a little skin. If a large amount of caviar is being prepared, Uzbek housewives do not clean them at all. But for a dish that is delicate in texture, it is still better to remove the skin completely.
Onions are cut into half rings, and all other vegetables into cubes. Only garlic and hot peppers need to be cut smaller.
This dish is prepared in the same thick-walled cauldron in which pilaf is usually cooked. In Uzbekistan, they do it on the street and on a fire. For most s, such exoticism is not available, so we’ll get by with an ordinary gas stove.
We put a cauldron on the fire, heat up all the oil and throw the onion into it. Fry until the onion turns golden. Now it’s the turn of sweet pepper, which we add to the onion. You need to fry everything for about 10 minutes, stirring several times. We put eggplants in a cauldron with vegetables.
After 5 minutes, add the tomatoes, salt well and fry the vegetables until soft. At the very end of cooking, season the caviar with garlic, hot pepper and herbs.
Immediately after readiness, and it happens about an hour after it starts, we lay out the caviar in dry, sterilized jars. Roll up and wrap warmly for 24 hours. A bright and spicy dish absorbed all the flavors of the East. It will be an exotic decoration for everyday and festive tables.
Conclusion
Various canned vegetables will help housewives not only diversify the menu, but also save a lot of money. They are prepared in accordance with the nutritional standards adopted in the family from those vegetables that everyone loves. Blanks from the store can not compete with them. What is cooked with your own hands and with love will undoubtedly be tastier and will benefit the health of loved ones.