Raw eggplant caviar: recipe with photo

In the people, eggplant is called blue. Not everyone likes the taste of a vegetable with a slight bitterness. But true gourmets prepare all kinds of preparations from eggplant both for winter and for every day. Many recipes were handed down to housewives from their grandmothers, but most came from experiments adored by housewives.

There are many recipes for eggplant caviar. In some, the number of ingredients is limited, in others, various vegetables are used. Snack can be prepared for the winter. But many do not want to eat thermally processed vegetables. Moreover, eggplants have dietary properties due to the presence of a large number of nutrients. Raw eggplant caviar is just such a product. Unfortunately, it will not work to prepare jars for the winter, since the shelf life is limited to a couple of days.

Raw caviar recipes

I don’t want to limit myself to only one recipe and photographs for it, because the tastes of each person are different. Therefore, we suggest trying out various options and choosing the one that you like best. Believe me, then you will cook caviar very often. Although the proposed recipes are a drop in the ocean of diversity.

Option № 1

To prepare a gourmet dish you will need:

• blue ones – 4 pieces;
• Bulgarian pepper – from 2 to 6 pieces (depending on size);
• onion – 1 large onion;
• garlic – 2 tooth;
• parsley leaves – a small bunch;
• green onion feathers – 2-3 pieces;
• ripe tomatoes – 3 pieces;
• vegetable oil – 5 tablespoons;
• salt and pepper to taste.

How to cook:

1. First, all vegetables are thoroughly washed and dried on a napkin.
2. Eggplants are cut lengthwise and soaked in salt water (1 tablespoon of salt per 1 glass of water) for 15-20 minutes. Then rinsed with cold water and squeezed.
3. Peppers and eggplant need to be baked in the oven. After laying the vegetables on the foil, do not forget to pierce them in several places with a fork. The surface is oiled. The vegetables are covered with foil and baked until they turn brown.
4. Baked vegetables should be transferred to a bag, tied, covered with a napkin. After 10 minutes, you can easily remove the peel.
5. Eggplants and peppers (take out the seeds) are cut into small cubes.
6. While the vegetables are baking, you need to chop both types of onions, garlic and parsley leaves. Tomatoes are cut into cubes.

   

7. After that, all the ingredients are laid out in a salad bowl, salt, pepper, garlic are added, seasoned with oil.

A very tasty appetizer with a piece of black bread, croutons or boiled potatoes.

Option № 2

This is a Jewish recipe. A ready-made snack can be put not only for dinner. Raw eggplant caviar can decorate any holiday table. People who fast or are on a diet can also include this dish in their diet.

We offer a recipe with photos.

What you need for raw eggplant caviar:

• eggplant – 2 kilograms;
• large ripe tomatoes – 600 grams;
• onions (necessarily white) – 1 onion;
• sweet pepper – 2 pieces;
• greens to taste;
• sea ​​salt – 1 tablespoon;
• vegetable oil – 100 grams.

Recipe with photo:

1. Vegetables are washed thoroughly. Whole eggplants and peppers are fried in a dry frying pan: they must be slightly burnt on all sides in order to acquire the aroma of a fire. After that, bake in the oven until cooked.

   

2. Ready blue ones and peppers are peeled. Remove the stems from the eggplant, and remove the seeds and membranes from the peppers.Only a knife can be used for cutting.
3. Cut the baked vegetables into cubes.
4. Before cutting, the tomato is dipped in hot, then in cold water: the skin is easily removed.

   

5. Onions are chopped as small as possible. One tomato is cut into cubes, and the second is chopped on a grater.

   Combine all the ingredients while the roasted vegetables are still hot. This is what gives the piquancy of the taste to the finished raw eggplant caviar. Of the greens for this caviar, cilantro is best suited.

6. Use a fork with large tines to stir. This must be done carefully so as not to damage the integrity of the pieces. Salt to taste and vegetable oil are added at the same time.

The appetizer is ready, you can invite your household.

Option № 3

To prepare 700 grams of ready-made raw eggplant caviar, you need to stock up in advance with the following ingredients:

• eggplant – about 700 grams;
• large sweet bell pepper – 1 piece;
• red tomatoes – 1 piece;
• onions (white) – 1 onion;
• vegetable oil – about 40 grams;
• fresh herbs of your choice.

Salt and pepper are added to taste.

How to cook:

1. Washed and dried blue and sweet peppers are sent to the oven for baking for 25 minutes at a temperature of 180 degrees. They are placed on parchment paper. On the finished vegetables, light burns should form.

   Advice! The skin from vegetables will be removed without difficulty if they are held in a tied bag for a third of an hour.

2. After the skin is removed, and the seeds are removed from the peppers, the vegetables are cut into small cubes.
3. An incision is made on the tomatoes with a cross and scalded with boiling water. After removing the peel, crush. For raw caviar, only fleshy fruits are taken, otherwise the appetizer will be watery.
4. The onion is chopped very finely.
5. Having combined the ingredients in a salad bowl, pour over with oil, salt to taste.

This completes the preparation of raw eggplant caviar, after 60 minutes you can start tasting.

Another version of eggplant caviar:

Summary

This dish is called raw eggplant caviar. But, as you have already noticed, any recipe involves roasting blue and sweet peppers. This is a prerequisite.

In the presented recipes indicate different ingredients. And rightly so, because each person has special tastes.

Having chosen the recipe you like as a basis, you can improve it by adding your favorite spices. Post new versions of eggplant caviar on our website. We will be happy about this.