If you have not yet managed to master all the eggplants of the current harvest, then let's prepare them in one more form. Recently I gave a recipe, and today I want to suggest preparing them in the form of eggplant caviar.

Vegetable caviar is a very popular way to prepare food for winter. You can cook or - regardless of the starting products, the result is a dish that is easy to store, tasty to eat and not embarrassing to serve.

Eggplant caviar for the winter: recipe with photo through a meat grinder

First, according to tradition, I will write a classic recipe for eggplant caviar, so that the taste is what we are all accustomed to. In addition to the blue ones, it also contains tomatoes and bell peppers. Those who want the caviar to be spicy can add hot or hot pepper.

To obtain the desired consistency we will use a meat grinder.

Ingredients:

Eggplants – 1 kg
Tomatoes – 1kg
Bell pepper - 0.5 kg
Hot pepper (optional) - 1 pc.
Onions - 0.5 kg
Salt - 1 tbsp
Sugar - 3 tbsp
Garlic – 5 cloves
Ground black pepper - 1 tsp
Vegetable oil – 50 ml

The indicated ingredients are enough to fill 1 jar with a capacity of 0.7 liters.

Preparation:

First of all, you need to bake the eggplants. To do this, place them on a baking sheet with a small amount of vegetable oil and place them in the oven, preheated to 140-150 degrees for 40 minutes. After 20 minutes, don't forget to turn them over.

Don’t be bothered by the fact that they shrink and wrinkle; that’s not important in this recipe.

If the eggplants are very large, cut them in half

While the little blue ones are baking, let's take care of other vegetables.

The tomatoes will need to be peeled so that it does not spoil the consistency of the caviar. To do this, you need to immerse the tomatoes in boiling water for 10 seconds, and then transfer them to cold water.

After such an operation, the skin is removed very easily.

Then cut out the stalks of the tomatoes and put the tomatoes in a meat grinder.

Peppers and onions also need to be minced, but do not mix these vegetables into one mass, as they will need to be fried separately. Remove the seeds and membranes from the pepper first.

When the eggplants are baked, peel them and also grind them in a meat grinder.

If you decide to make caviar with hot pepper, then twist it together with Bulgarian

Take a large frying pan, pour vegetable oil into it and fry the peppers for 5 minutes over medium heat.

After this, add the onion to it and stir-fry for another 10 minutes.

Then put the eggplants in the pan and fry for another 5 minutes, stirring constantly.

After this, pour the tomatoes into the frying pan, set the heat to low and simmer the caviar for another 20 minutes without covering with a lid to obtain a thick mass.

You may not have enough 20 minutes and the time will have to be increased by another 10-15 minutes. It depends on how much moisture was in the tomatoes

5 minutes before turning off the stove, add salt, sugar, chopped garlic and ground pepper to the eggplant caviar. Mix everything well and leave to cook for the remaining time.

Now all that remains is to spread the caviar in advance, close it tightly and leave to cool, wrapped in a blanket.

You can store jars at room temperature, but in a dark place without direct sunlight.

Eggplant caviar in a frying pan without sterilization

If you noticed, the previous recipe did not contain vinegar, which is usually added when canning. This is due to the fact that tomatoes contain ascorbic acid and, in general, do not need vinegar for preservation. But if you are used to putting vinegar in all your preparations for the winter, then a tablespoon per 1 liter jar will not hurt at all, adding another facet of taste to eggplant caviar.

This recipe is different in that we will not waste time at all on sterilizing jars and preparations. The same acid from tomatoes will help avoid fermentation processes in the jar.

However, the jars should be clean and washed with baking soda and a new sponge

Ingredients:

4 kg eggplants
1.5 kg onions
2 kg bell pepper
2 kg tomatoes
1 head of garlic
Sunflower oil

The ingredients listed are for 3 liter jars.

We will not use a meat grinder and the eggplant caviar will come out in pieces. It is also sometimes called “Kuban”.

Preparation:

Peel the eggplants and cut into small cubes.

We will not soak the blue ones in salt water to remove bitterness, since this bitterness is mainly located in the peel

Then fry the eggplants in a frying pan with a little oil. 10 minutes of frying will be enough. After this, send them to the pan in which the vegetables will be stewed.

Fry the eggplants in small portions so that some are not overcooked and others are barely heated

Cut the onion into half rings and fry separately in a frying pan. When it turns golden, transfer it to the pan with the eggplants.

We peel the tomatoes in the same way as in the previous recipe, cut them into small cubes and add them to the pan with the eggplants raw without frying.

Remove the membranes and seeds from the pepper and cut it into small strips.

Then you need to fry it for 10 minutes and place it in the pan with the rest of the vegetables.

When all the ingredients are collected in a saucepan, place it over medium heat and bring to a boil. After this, reduce the heat to a minimum, add salt to taste (on average, one level tablespoon), stir and leave to simmer under the lid for 30 minutes.

When thirty minutes have passed, add chopped garlic, mix again and you can place the eggplant caviar in clean jars up to the neck.

Garlic is always added at the end so that it does not lose its flavor during cooking.

Since the jars are not sterilized and cold, pour the caviar carefully in small portions

Turn the jars over and leave to cool under the blanket. After which we store them in a dark place.

Eggplant caviar for the winter in a slow cooker: video recipe

Eggplant caviar with mayonnaise without vinegar

I consider the recipe with mayonnaise one of the most delicious and, to be honest, this is the only option I cook myself. Therefore, the amount of vegetables that I indicate in the ingredients is enough for as many as 10-11 half liter jars.

In this recipe we will fry each vegetable so that the eggplant caviar has a rich taste.

You can, of course, skip the frying stage and immediately start stewing, but then the caviar will taste like just boiled vegetables. And we cook for ourselves, so we won’t save time on important stages.

Ingredients:

6 kg eggplants
8 large onions
8-10 large carrots
3 heaped tablespoons salt
7 tbsp sugar
500 g tomato paste
400 g mayonnaise

Preparation:

We will fry the vegetables in a deep frying pan, saucepan or wok and immediately before frying we will pour in one and a half glasses of sunflower oil. Don't worry, it's not much considering the amount of vegetables that need to be fried.

To prevent the oil from “shooting”, pour it into a hot frying pan, wait until it heats up and throw a pinch of salt there

First, finely chop and fry the carrots until golden brown over high heat.

After frying the carrots, remove them from the pan with a slotted spoon. Try to get every single piece, because... Next, we will fry other vegetables here and we don’t need charred carrots.

The next step is to place the onion, also cut into small cubes, into the pan. Fry until golden brown over the same high heat.

When the onion is fried, remove it with a slotted spoon, trying to leave as much oil in the pan as possible.

Let's move on to processing the eggplants. We peel them, cut them into cubes and pour all 6 kilograms into the frying pan at once. Without reducing the heat, close the pan with a lid and leave the little blue ones to evaporate.

They contain a lot of moisture, so during the evaporation process they will lose a lot in volume and settle to the bottom. This whole process will take 10-15 minutes.

After this, open the lid and continue to keep the vegetables on high heat.

Do not try to completely evaporate the moisture and fry the eggplants - this is very difficult. The goal is for them to cook until done.

Remove the pan from the heat, add sugar and salt to it and add the previously fried onions and carrots.

Mix everything well.

Then you can choose two options for further processing of caviar: if you want it to be grainy, like store-bought caviar, pass it through a meat grinder. And if you want it to be more like puree, then puree it with a blender.

The photo shows an option for processing caviar with a blender.

Now add tomato paste and mayonnaise to the caviar and mix everything thoroughly again.

Mayonnaise gives caviar an extraordinary “silkyness”

And tomato paste contains ascorbic acid for sterilization, so it must be natural.

The final color of eggplant caviar is orange due to the carrots.

The further process is very important and takes time. First, we place the caviar in sterilized jars up to the shoulders, and then put the filled jars in the oven for sterilization.

Cover the jars in the oven with lids, but do not screw them on.

Do not place jars in a hot oven, otherwise they will burst due to temperature changes.

Turn on the oven when the jars are already in it, close the door, set it to 140 degrees and leave the jars to sterilize. For a 1 liter jar, 15 minutes will be enough, for a three liter jar it will take 40 minutes.

After this, carefully remove the eggplant caviar in jars from the oven, close the lids and leave to cool upside down.

The most delicious eggplant caviar: recipe with vinegar without tomatoes

This recipe came to us from the Balkan Peninsula and there it is called “Ajvar”. This is a very, very tasty caviar made from eggplant and sweet pepper. Before making a lot of preparations for the winter, make it in a small amount for testing. I will give you the ingredients just for one small “test jar”.

Ingredients:

Red sweet pepper (meaty) - 3 pcs.
Medium eggplants - 2 pcs.
Garlic – 5 cloves
Vinegar (wine, balsamic, 9%) - 2 tbsp
Salt - 1 tbsp without a slide
Sunflower oil – 75 ml

Ingredients for 1 0.5 liter jar

Preparation:

First, bake the eggplants and peppers. Set the oven temperature to 200 degrees, place a baking sheet with peppers and eggplants with a small amount of oil in it and set it aside for 50 minutes.

There is no need to peel the vegetables, just wash them. Bake whole

And in order to clean the baked pepper, put it while still hot in a plastic bag and close it for 5 minutes. The evaporated moisture will make it soggy and the peel will be easy to peel.

The seeds from the pepper also need to be removed by cutting it into several parts.

After this, the peppers and eggplants must be passed through a meat grinder.

We absolutely do not need the moisture that is released from the vegetables, so you can twist the vegetables directly into a colander so that it drains to the maximum.

Place the vegetables in a saucepan, add oil, vinegar and salt, put it on low heat and begin to simmer, stirring occasionally.

Since the heat is very low, it may take about an hour for all the liquid to evaporate.

When you see that the caviar is already at the desired consistency, add garlic passed through a garlic press, stir again and remove from heat.

If you have prepared a small amount of eggplant caviar, then transfer it to a clean jar, let it cool, cover with a plastic lid and store in the refrigerator for up to 3 months.

And if you have prepared a large batch, then immediately transfer the hot mixture into sterilized jars, close the lids and leave to cool upside down under a blanket.

That's all I have for today. I hope you found the recipe that you liked the most.

Thank you for your attention.

Good afternoon friends!

Eggplant caviar for the winter, as well as, is a simple and incredibly tasty preparation. The pulp of these fruits is very tender, with a specific smell; when raw, they smell like mushrooms. Low calorie content, increases dietary value.

An excellent combination with all vegetables, it gives scope to culinary art and a huge number of cooking recipes. Semi-finished products from fried and frozen fruits allow you to make delicious dishes in winter.

Read about the amazing dishes you can prepare from eggplant using the best recipes.

The most delicious eggplant caviar in slices for the winter - you'll lick your fingers

Homemade eggplant caviar, which we will prepare today, will turn out no less tasty than overseas. I have been convinced of this more than once; caviar has never survived until winter; usually it is always eaten earlier. It goes well with any side dish, an excellent snack with vodka, and even just putting it on a piece of black bread will give you true pleasure. Very filling and tasty, just lick your fingers.

Ingredients:

eggplants - 2 kg
tomatoes - 800 gr.
onion - 600 gr.
garlic - 3-4 cloves
hot red pepper - to taste
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
vinegar 9% - 1/3 tbsp.
vegetable oil - 120-150 gr.

Preparation:

To prepare caviar for the winter, we take only ripe and undamaged vegetables. Eggplants have a glossy surface and elastic flesh, fleshy tomatoes, lettuce onions are slightly bitter. We will cook in pieces, so we will cut all the ingredients into larger pieces.

Wash the eggplants, cut off the stem, peel and cut lengthwise into 4 pieces, and then crosswise into medium slices. Place in a bowl, add salt and leave for 20 minutes. During this time, juice will be released, which we then squeeze out with good effort. Eggplants are freed from bitterness, and in this pressed form they will absorb less oil during frying.

Remove the skins from fresh tomatoes. To do this, cut it crosswise and place it in boiling water. Hold for a few seconds and immediately transfer to a bowl of cold water, thereby stopping the cooking process of the tomato. The skin is easily removed.

Remove the place where the stalks attach to the fruit and cut into medium pieces.

Cut the onion into medium cubes.

Cut the hot red pepper into thin rings. The pepper seeds give all the heat to the dish, so it’s up to you to decide whether to leave them or remove them.

Pour oil into a deep frying pan and heat it up high. Add the onion and fry until golden brown.

Add the eggplants to the onions and fry everything together over medium heat. Then reduce the heat and simmer for 8-10 minutes, stirring from time to time.

Add hot peppers, tomatoes and salt. Now you can add your favorite spices. We won’t add anything to this recipe; it’s enough that hot peppers and garlic are already present here. Mix the entire vegetable mass and cook until tender, slightly bubbling with the lid open.

When the vegetables are almost ready, add young garlic, passed through a press. We also add sugar and vinegar, mix everything, and simmer until fully cooked.

Let's try. What a magical smell and the vegetables are so tasty and appetizing! And when the caviar is infused, it will cool down and become even more aromatic.

Place the hot mixture into hot sterilized jars, right up to the lid, leaving no room for air. Cover tightly with boiled lids. Cool.

To store caviar at home, you can use a cool loggia or put it on a shelf in the cellar.

Recipe for eggplant caviar with tomato paste just like in the store

In the USSR, eggplant caviar was sold in a store. When people talk about it, it’s the one that comes to mind, the famous one, aromatic and finger-licking delicious.

It was manufactured according to a single standard with strict adherence to technology. This recipe is perfect for preparing it for the winter. Today we will prepare caviar at home without vinegar with tomato paste, just like in the store. And for lovers of spicy and piquant things, I have a recipe with mayonnaise and garlic.

Ingredients:

eggplants - 2,750 gr.
onion - 600 gr.
salad pepper - 400 gr.
tomatoes - 650 gr.
tomato paste - 240 gr.
sunflower oil - 500 ml
onion - 120 gr.
salt - 15 gr.
sugar - 70 gr.
black peppercorns - 5 peas
allspice black pepper - 5 peas

Preparation:

Wash the eggplants under running water. Cut off the stalk and sepals. Peel, cut into small cubes 2 x 2 cm. Blanch in boiling water for 10 minutes to remove bitterness. Cool under running water and squeeze vigorously.
Onion mode into thin slices 4 mm thick.
In a frying pan, fry the onion in hot oil until golden brown and the eggplant until softened.
We peel ripe tomatoes and remove the place where the stalks attach to the fruit.
Chop the dill, parsley, and celery into pieces up to 1 cm.
We clean the salad bell peppers from seeds and cut them. We also blanch for 3 minutes to soften.
Chop the blanched peppers and tomatoes with a knife on a kitchen board.
Grind the peppercorns in a mortar.
Place the fried eggplants with onions, chopped peppers and tomatoes in a saucepan. Add ground pepper, chopped herbs, salt, sugar and tomato paste. It will enhance the taste and give a beautiful color to the final product.
Using a blender, mix well again and simmer for 20 minutes.
Place the hot mixture into prepared jars and cover with lids. Bring water to a boil and sterilize, jars with a capacity of 0.5 l - 60 minutes, jars with a capacity of 1.0 l - 90 minutes.
We roll up the scalded lids for the winter and store them in the cellar.

Vegetable caviar from eggplant in a slow cooker without sterilization

A quick and simple recipe that takes minimal time. The most important thing is to prepare and cut the vegetables. Place them in a certain sequence, and after an hour put them in sterilized jars. And bon appetit in winter!

Spicy eggplant caviar with garlic and paprika through a meat grinder - a simple recipe for the winter

Another simple recipe. It turns out delicious and is eaten quickly!

Ingredients:

eggplants - 1 kg
tomatoes - 1.5 kg
onion - 500 gr.
bell pepper - 250 gr.
garlic - 2 heads
paprika - 2 tbsp. l.
hot hot pepper - 1 pod
sunflower oil - 150 ml
vinegar - 60 ml.
salt - 1 tbsp. l. with a slide
sugar - 60-70 gr.

Preparation:

Pass all the vegetables through a meat grinder and place in a large bowl. First, peel the tomatoes and remove the seeds from the bell peppers. Mix everything well, add salt, sugar, butter and cook until tender, about 1 hour.

We also grind the garlic and hot peppers in a meat grinder. Add to the vegetable mixture and boil everything to the desired thickness. Pour vinegar into the hot mixture and add paprika, an indispensable component in preparing vegetable dishes. Paprika greatly enhances the taste of the dish.

Boil for another 5 minutes.

Let's try. Fragrant caviar, with a rich aroma of garlic, somewhat spicy. Delicious, very tasty!

Place the hot mixture into prepared jars and roll up. Store in a cool place.

Winter caviar from baked eggplants and vegetables in the oven

According to this recipe, baked eggplants acquire a unique taste, and this is precisely the value of this caviar.

Ingredients:

eggplants - 2 kg
tomatoes - 800 gr.
onion - 800 gr.
bell pepper - 800 gr.
sunflower oil - 1/2 tbsp.
salt - 2 tbsp. l. with a slide
sugar - 60-70 gr.
vinegar 9% - 1/2 tbsp.

Preparation:

Eggplant caviar will be much tastier if it is made from baked fruits

Wash the eggplants, tomatoes, peppers and place them on a wire rack. We first pierce the blue ones with a knife over the entire surface, since they tend to explode when heated strongly.
Place the vegetables in an oven preheated to a maximum temperature of 250-280 degrees and bake until fully cooked, about 40 minutes.
Remove and clean the well-baked and charred vegetables.
Cut the eggplant lengthwise and scoop out the pulp with a spoon.
Peel the hot pepper and remove the stems and seeds.
Remove the skin from the tomatoes.
Place all the pulp on a cutting board, add salt and finely chop with a knife.
Cut the onion into small cubes and fry in a frying pan in hot vegetable oil until soft. If you want a little bitterness in the caviar, add finely chopped hot pepper.
Crush the garlic cloves with the flat side of a knife and chop finely.
To the fried onions add baked chopped vegetable mass, salt, garlic, ground allspice. Simmer for 10 minutes, stirring thoroughly.
Place the hot mixture into jars, cover with lids and sterilize. 0.5 liter jars - 20 minutes.
Roll it up, turn it over, wrap it in a blanket, and leave it for a day until it cools completely.

Just look at how delicious and nutritious the dish turned out! An excellent eggplant preparation for the winter.

Try this cooking method. I'm sure he won't let you down.

Eggplant caviar is like mushroom caviar - you'll lick your fingers

According to the recipe, the eggplants can be minced, but it will be better if they are cut into pieces, like mushrooms.

To prepare we will need:

eggplants - 5 kg
dill - 350 gr.
garlic - 300 gr.
vegetable oil - 300 ml
salt - 4 tbsp. l.
vinegar 9% - 200 ml

Fried eggplant caviar for the winter with tomatoes and onions

A simple, classic recipe for fried caviar. Main ingredients: eggplant and tomatoes. To enhance the taste and aroma, we will cook with onions, carrots, garlic and bell peppers. Be sure to add white roots, a mixture of allspice, paprika, and herbs. Hot pepper optional.

Ingredients:

eggplants - 8 pcs.
tomatoes - 4 pcs.
onion - 2 pcs.
bell pepper - 2 pcs.
garlic - 2 cloves
white roots - 200 gr.
sunflower oil - for frying
salt - to taste
ground black pepper - to taste

Preparation:

Soak the eggplants in water for 15 minutes, then wash them under running water. Cut off the stalk and sepals. Peel, cut into small cubes 2 x 2 cm. Place in a bowl, add salt and leave for 15 minutes, then squeeze vigorously.
Cut carrots and white roots (parsnips - 50%, parsley - 25%, celery - 25%) into thin slices and then into strips for frying.
Cut the onions into 4 mm thick slices.
In a frying pan, fry root vegetables and onions in hot oil until golden brown and soft consistency.
Add eggplants and fry until softened.
The tomatoes are sweet and fleshy, remove the stems and wash them thoroughly. We cut, boil in a saucepan until softened and rub through a colander to remove the skin and seeds. Pour the tomato mass into a saucepan and boil to half its original volume.
Remove the stems and seeds from the bell pepper and cut into 2 x 2 cm cubes.
Squeeze the garlic through a press.
Place all prepared ingredients in a frying pan with onions and eggplants. Salt and pepper to taste. Simmer for 20 minutes.
Eggplant caviar with tomatoes and onions is ready. Puree the mixture in a blender until smooth. For better storage for the winter, add vinegar or citric acid.
Hot caviar is packaged in prepared glass jars, covered with scalded lids and sterilized at 100 degrees, 1.0 liter jars - 40 minutes.

Based on this recipe, you can prepare another very tasty option. Raw Ukrainian caviar with tomatoes and garlic. We'll cook it next time.

That's all for today. Choose the recipes you like, make preparations, and share with friends. Write in the comments, your opinion is important. See you!

Classic eggplant caviar is the simplest and most delicious appetizer, made from several ingredients that can always be found in the refrigerator in the summer. Everyone in my family loves this appetizer and always looks forward to summer so that they can enjoy caviar from fresh young eggplants during the season. This recipe, as I already said, is the simplest, but during cooking you can also add bell peppers, zucchini or mushrooms to the caviar, it will turn out even tastier.

To prepare classic eggplant caviar, take the products from the list. Vegetables need to be washed, dried, carrots and onions peeled.

Pour vegetable oil into a heated frying pan, add chopped onions and carrots, fry for 5-6 minutes.

Add diced eggplant, lightly fry it, add half a glass of water, cover with a lid and simmer over medium heat for 10 minutes, stirring.

When the eggplant becomes soft, add the coarsely grated tomato and discard the skin. Salt, pepper, add a little sugar and cook for another 10 minutes.

Add chopped herbs and garlic.

Stir and cook for another minute.

Let the caviar cool slightly, transfer it to a blender and puree until it reaches the desired state - homogeneous or with small pieces. If necessary, add more salt, sugar or pepper to taste.

Place the finished eggplant caviar in a deep bowl, cover with cling film and refrigerate for a while to allow the flavors to mix. Although you can serve it right away. In this case, the color will turn out natural; if you want a more saturated red color, add a little of your favorite ketchup or tomato paste in the step along with grated tomato. You can also add 1 teaspoon of ground red paprika to classic eggplant caviar for color.

Eggplant caviar for the winter is one of the most popular and delicious preparations among canning enthusiasts. Healthy eggplant caviar, prepared at home according to our recipes, will captivate everyone who tries it with its taste. You can safely put it on the festive table - your guests will lick their fingers.

This dish, which housewives in our country prepare for the winter year after year, undoubtedly occupies one of the leading places in the list of the most popular preserves. Even those who don’t really like eggplants love it.

You can make eggplant caviar using a wide variety of recipes - there are many of them today, in this collection we will tell you about the simplest and most delicious recipes for eggplant caviar for the winter.

Classic eggplant caviar

This is the most delicious eggplant caviar after the basic recipe. It has been tested for many years. It was noticed that on business trips the caviar and eggplant and squash were the first to run out.

To prepare eggplant caviar we will need:

pressed eggplants without peel 3 kg;
ripe tomatoes 2 kg;
carrots 0.5 kg;
medium onion heads 6-7 pcs.;
garlic 1 medium head;
vegetable oil 300-350 g;
table vinegar 9% 80-100 g;
ground black pepper to taste;
salt to taste.

The amount of ingredients indicated in the recipe yields 7 cans of 0.750 g of ready-made delicious eggplant caviar.

Classic eggplant caviar - step-by-step recipe with photos:

Grind the tomatoes in a meat grinder. Grind the pulp of the squeezed eggplants in a meat grinder. Cut the onion into cubes.
Grate the carrots on a coarse grater. Fry the onion in a frying pan until golden brown. Fry carrots in a cauldron. When frying, carrots take twice as much oil as onions.

Place the fried onions in a cauldron with fried carrots. Then add the eggplants twisted in a meat grinder to the cauldron. Dip the twisted tomatoes into the eggplant mixture. We make a slow fire on the stove.

Mix the eggplant mass thoroughly with a spoon or slotted spoon so that it does not burn. In a cauldron, bring the vegetable mass to a boil over low heat. Season with salt and pepper to taste, close the cauldron with a heavy lid.

Simmer the caviar over low heat for about 40-50 minutes, stirring occasionally to prevent it from burning. While the eggplant caviar is stewing, sterilize the jars and lids in boiling water.

Add garlic squeezed through a press to the caviar. Check for saltiness, mix well, close the cauldron with a lid. Simmer the eggplant caviar for another 10-15 minutes.

Pour half a tablespoon of vinegar into each pre-sterilized jar. Remove the lid from the cauldron, mix the caviar well and immediately place it in jars.

Roll up the eggplant caviar with lids, wrap it in a blanket, and leave until the jars cool. After cooling completely, transfer the eggplant caviar in jars to a dark, cool room. That's it, now delicious eggplant caviar will calmly stand all winter.

It turned out to be an excellent caviar for sandwiches or just an eggplant appetizer. This is achieved by the fact that the eggplants are not fried, but baked and then squeezed out of bitterness, the taste is delicate and pleasant.

This recipe for eggplant caviar is in many ways similar in technology to the recipe for winter squash caviar.

Eggplant caviar for the winter in Georgian style

Very tasty eggplant caviar with peppers, tomatoes and spices. This is not surprising, because it is prepared according to a Georgian recipe.

Products:

eggplants – 3 pcs. – a little more than 1 kg;
tomatoes - 2 pcs. – 400 g;
carrots – 1 pc. – 100 g;
red bell pepper – 1 pc. – 200 g;
green hot pepper – 1 pc.;
onion – 1 onion – 100 g;
garlic – 3 cloves;
parsley – 3-4 sprigs;
vegetable oil – 120 ml;
ground red pepper – 1 tbsp. spoon;
hops-suneli – 1 teaspoon;
dried coriander (cilantro) – 1 teaspoon;
salt - to taste.

Choose the ratio of sweet and hot peppers to your taste.

Preparation:

Peel the eggplants and cut into large pieces. Heat vegetable oil (80 ml) in a frying pan, salt the eggplants and fry them, stirring, until they begin to brown.

Finely chop the onion and grate the carrots on a coarse grater. Fry them in the remaining oil in another frying pan. Add finely chopped tomatoes and spices. Add salt. Simmer over moderate heat for 5 minutes.

Pass red pepper, fried eggplant and 2 cloves of garlic through a meat grinder. Add to the pan with vegetables. Warm everything together for 5 minutes. Mash with a masher or blend with a blender if you like a more uniform consistency. I prefer caviar with small pieces of vegetables.

Miracle Berry - 3-5 kg of fresh strawberries every 2 weeks!

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Add ground red pepper, chopped parsley and crushed garlic clove. Stir and turn off the heat.
Top the eggplant caviar with hot pepper rings.

Finger-licking eggplant caviar for the winter

Recipe Ingredients:

eggplant - 2.5 kg;
tomato (fresh) - 2.5 kg;
carrots - 1 kg;
bell pepper (red) - 1 kg;
onion - 500 g;
garlic (to taste);
vegetable oil (for frying, approximately) - 100 g;
spices (salt, black pepper) - to taste;
one bunch of dill and parsley.

Preparation:

Finely chop the onion, grate the carrots, and grind the tomatoes in a meat grinder. Fry onions and carrots in turn. Pour the tomatoes into a deep container and boil by 1/3 of the volume.

Place the pepper in boiling water for 3 - 4 minutes, place in a colander, remove the skin and pass through a meat grinder. Cut the eggplants into slices and simmer in a frying pan until they become soft. Then also pass through a meat grinder.

In a large saucepan, mix onions, carrots, tomatoes, eggplants, peppers, parsley, dill, salt, pepper and put on low heat for about 20 - 30 minutes. About 5 minutes before readiness, add finely chopped garlic.

The jars do not need to be sterilized, just scald with boiling water.

Boil the lids and add vegetable caviar to the hot jars. Set to sterilize for 80 minutes. Then we take out the cans and roll them up, turn them upside down and cover them with a blanket.

Eggplant caviar for the winter without sterilization

Products:

1 kg of young eggplants;
350 g red sweet tomatoes;
200 g carrots;
200 g onions;
100 ml vegetable oil;
a bunch of parsley;
one tablespoon each of sugar and salt;
pepper to taste.

Cooking method:

Wash the eggplants, cut off the stem and tip. Cut into strips and place in a large saucepan. Sprinkle the eggplants with salt and stir, leave to stand at room temperature for half an hour.

After half an hour, the eggplants will give juice, you need to drain it, squeeze the eggplants again, and drain all the juice that has been released again.
Pour 100 ml of water into the eggplants, cover them with a lid and cook over low heat for half an hour. The eggplants should become soft.

Peel the carrots and grate them on a coarse grater. Place in a deep saucepan. Peel the onion and cut into cubes, place in a saucepan with the carrots. Add oil and fry everything together over low heat until soft.

Wash the tomatoes, remove the stem and cut into cubes. You can peel the tomatoes, it will be more tender, but this is not necessary. Add tomatoes to onions and carrots. Fry everything together for about ten minutes, remembering to stir.

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Transfer the fried vegetables to the eggplants in a saucepan. Add finely chopped parsley, ground pepper and sugar to the pan with caviar and mix well. Leave to cook for another ten minutes.

The finished eggplant caviar should become more homogeneous, but keep all the vegetables intact. Place the caviar in sterile jars and roll up. Screw caps can be used.

Turn the jars upside down, cover with a blanket and cool overnight. Store eggplant caviar for the winter in a cool and dark place.

Eggplant caviar for the winter without vinegar

You will need:

1 kg of eggplants;
500 g tomatoes;
5 cloves of garlic;
3 onions;
1 glass of water;
3 tbsp. tomato paste;
vegetable oil, herbs, pepper, salt.

How to cook:

After peeling or without peeling (optional), cut the eggplants into cubes, fry in oil until browned, then add water and simmer under the lid over low heat for 20 minutes.

Fry finely chopped onion separately until browned, cut the tomatoes into cubes and add to the onion, add tomato paste, simmer for 10 minutes. Combine eggplants with onions and tomatoes, add spices and chopped garlic, add salt, grind the mixture in a blender, and serve as a separate dish. You can eat this caviar right away.

To prepare such caviar for the winter, you need to boil it after pureeing, add vinegar and put it in sterile jars and sterilize it, store the caviar in the refrigerator.

Eggplant caviar for the winter like store-bought caviar is the simplest

3 kg eggplant;
1 kg carrots;
1.5 kg of tomatoes;
1 kg of onions;
1 kg of sweet pepper (color is not important);
2 level tablespoons of rock salt;
250 ml refined vegetable oil.

The specified amount of vegetables yields 3 liters of finished caviar.

Preparation:

All vegetables should be washed well and the water should be allowed to drain. We cut off the tails of the eggplants and cut them directly with the peel into small cubes 1.5 by 1.5 cm. Most recipes recommend removing the skin, but I think it’s even tastier this way.

Then pour them into a large saucepan and fill with cold salted water (1 tablespoon per 1.5 liters of water). We do this so that the eggplants give up their bitterness. Leave the pan for 20-30 minutes. No need to put it in the refrigerator.

During this time we will have time to prepare other vegetables. Peel the carrots and grate them on a vegetable grater.

Cut the tomatoes into quarters (if the tomatoes are small) or randomly into small pieces. There’s no point in grinding them – we’ll be sautéing them anyway, so there’s no point in that.

Remove the seeds from the pepper and cut into small cubes about 1x1 cm. Cut the onion into cubes, just like the pepper.

Now all vegetables (except tomatoes) must be fried separately with refined sunflower oil. When frying, remember that vegetables take up a lot of oil, so you need to fry them over low heat with a lid on. We use the amount of oil indicated in the recipe - otherwise the caviar will turn out very oily. Therefore, the total amount of oil should be divided by eye into 5 equal parts and pour approximately.

Drain the water from the eggplant (it will be dark, don’t be alarmed - that’s what we wanted). And fry with oil - they should become transparent and soft. Fry the tomatoes with oil under the lid until they are boiled (this is 7-10 minutes). Then they must be rubbed through a sieve so that the seeds and skin do not get into the caviar.

Place all the vegetables in one pan, add salt and cook covered for 30 minutes over low heat. The salt should taste good - when the caviar cools down it will not.

All! Eggplant caviar is ready. If desired, it can be made uniform in consistency. To do this, use a blender after the vegetables have been fried - before cooking. Pour the finished caviar into jars (the jars must first be doused with boiling water) and close. In order for jars of caviar to be stored for a long time and not to explode, it is advisable to sterilize them for 10 minutes (this is for 0.5-1 liter jars).

Usually there is food at home not always in exactly the right quantity - no problem.

The main thing to remember is that we are preparing caviar from eggplant, and not a vegetable sauté, and to maintain the proportion: the volume of chopped eggplant, the same amount of all the other vegetables combined (tomatoes do not count), must be added.