Eggplant caviar without frying for the winter recipes. Eggplant caviar with tomato paste. The fastest classic “Simply as simple as that!”

This is the most delicious eggplant caviar recipe!
The recipe has been around for many, many years, because... That's why my grandmother prepared the recipe.
Try it too, “overseas” eggplant caviar according to my family’s recipe. The specified amount of products yields 5 liters of finished caviar.

eggplants - 2 kg
tomatoes - 1.5 kg
onions - 1 kg
carrots - 1 kg
sweet bell pepper - 1 kg
hot pepper - 2 pods (or to taste)
salt - 3 level tablespoons
sugar - 1 level tablespoon
vegetable oil - 350-400 ml

Preparation:

Wash the eggplants and cut into cubes.

Eggplants can be peeled, but I really like to cook caviar from eggplants with skin. It seems to me that it gives the right color and “that” eggplant taste to the caviar.
Place eggplants in a bowl.

Add 5 tablespoons of salt and add three liters of water or enough water to completely cover the eggplants. Leave for 40 minutes.
While the eggplants give up their bitterness to the salt water, we won’t sit idle, let’s get to the rest of the vegetables.

Peel the onions, wash and cut into small cubes.

Remove seeds from sweet and hot peppers and wash. Cut the sweet pepper into cubes. Chop hot pepper.

Peel, wash and grate the carrots on a medium grater.

Wash the tomatoes and cut into cubes.

Drain the salted water from the eggplants, rinse them from salt and squeeze out excess water.
Take a large frying pan, pour in vegetable oil, add eggplants and fry.

Place the fried eggplants in a large saucepan.

Transfer the fried onions to the pan with the eggplants.

Fry the carrots.

Transfer the carrots to the pan.

Fry the sweet pepper.

Transfer to a saucepan.

Place the tomatoes in a frying pan, cover with a lid and let simmer for a while.

Add tomatoes to the rest of the vegetables.

Mix all the vegetables.

Oh, what a delicious aroma from vegetables, it’s a pity that the Internet does not convey smells...
Add hot pepper, salt and sugar to the caviar. Place the pan on the fire and cook the caviar over low heat, stirring occasionally, for about 40 minutes. If the caviar turns out to be runny, boil it to the desired thickness. I cooked for exactly 40 minutes. And this is what happened.

You can leave the caviar in this form - in pieces, or you can grind it into a puree in a blender.
Place eggplant caviar in hot sterilized jars.

Cover with lids and sterilize for 15 minutes.
Screw on the lids, turn the jars upside down, wrap them in a warm towel and leave until completely cool. This caviar is perfectly stored even at room temperature.

P.S. I often get asked about vinegar, whether I add it to caviar or not. I don’t add vinegar to caviar; jars of caviar are perfectly stored in the apartment without vinegar. If you take the time to thoroughly wash the jars, rinse them with baking soda, sterilize the empty jars, and then with the caviar, be sure to turn the jars upside down and then wrap the jars in a warm towel or blanket, then such preparations can be stored quite easily at room temperature.
But, if you like caviar sour, or are still afraid of preservation, then you can add 3 teaspoons (or to taste) 9% vinegar 10 minutes before the end of cooking.

Bon appetit!

Eggplant caviar for the winter is a real hit among preparations. It is prepared simply, from available ingredients, it is both a wonderful appetizer and side dish, and there is no shame in serving it to guests - they will be pleased and ask for more. What kind of eggplant caviar is there for the winter? Both sweet and spicy, and with the addition of various vegetables, fruits and berries, in the form of small chopped pieces or completely in the form of a mush, from baked, fried, stewed, boiled eggplants and vegetables. In short, there are so many recipes for eggplant caviar that it’s simply impossible to resist preparing at least a few jars to try. So there is no need to deny yourself such pleasure, and therefore before you, our dear housewives, experienced and beginners, is eggplant caviar for the winter. More precisely, recipes for its preparation. Don’t waste time, choose any one that suits your taste.

Recipes with photos of eggplant preparations

Eggplant caviar “Mom’s Favorite”

Ingredients:
5 kg eggplants,
3 liters of pureed overripe tomatoes,
2 hot peppers,
2-3 large heads of garlic,
2 bunches of parsley and dill,
1 tsp. 70% vinegar.

Preparation:
Wash the eggplants, cut into thin slices, add salt and leave for 2 hours to remove the bitterness. Then squeeze, rinse off the salt and pass through a meat grinder. Add 3 liters of pureed tomatoes to them and cook everything together for 20 minutes. Then add to this aromatic mass finely chopped hot pepper, divided into slices and peeled garlic, passed through a meat grinder or press, chopped herbs and cook for 10 minutes. About 3 minutes before the end, add vinegar to the caviar, just do it carefully, let it boil and pour the hot caviar into sterilized jars, wrap it warmly and leave to cool. Then send it to the cellar for storage.

Why do you think eggplants are affectionately called “blue” eggplants, despite the fact that they are more purple than blue? It just happened that way: “little blue” and “little blue”, their taste hasn’t changed from the name. In general, eggplants come in black, yellow, brown, and white as snow. Moreover, they come in different shapes - round, and also similar to a cylinder or resembling a pear in shape.

Eggplant caviar for the winter “Autumn Gold”

Ingredients:
1 kg eggplants,
500 g onions,
300 g tomatoes,
150 ml vegetable oil,
salt - to taste.

Preparation:
Select strong eggplants with shiny skin, remove their stems and bake in the oven over low heat. Then cool, cut lengthwise, separate the skin from the pulp, which is then finely chopped. Finely chop and fry the onion in vegetable oil. Dip the tomatoes into boiling water for a few minutes, remove their skins and, finely chop them, fry in vegetable oil. When everything is ready, mix these ingredients together and simmer until done. Grind the garlic passed through a press with salt and vinegar, season the finished caviar with this mixture, mix everything, place in sterilized dry jars and roll up. Store the finished product in a cool place, of course, allowing it to cool completely before doing so.

Eggplant caviar with plums

Ingredients:
1 kg eggplants,
500 g plums,
5 tomatoes
3 bell peppers,
1 onion,
3 cloves of garlic,
100 ml vegetable oil,
1 tbsp. l. apple cider vinegar,
1 tbsp. Sahara,
salt, ground black pepper - to taste.

Preparation:
Wash the eggplants, cut off the stem, cut them in half lengthwise and place the halves cut side up on a baking sheet. Lightly salt and sprinkle with vegetable oil. Place all the vegetables whole on another baking sheet. The onion can be placed directly in the peel, just cut it into two parts and place it cut side up. Just like the eggplants, sprinkle the vegetables with vegetable oil and bake everything in the oven until cooked over medium heat. Wash the plums, remove any spoiled ones, if you accidentally get them, cut them in half, remove the pit and pass through a meat grinder. Once the vegetables are roasted, wait until they cool and remove the skins from the onions. Pass all the vegetables through a meat grinder, combine all the ingredients except vinegar, and place the container in which the caviar will be cooked on the fire. By the way, about the dishes. Aluminum cookware is not recommended for use when preparing eggplant caviar. It is much more convenient to cook it in deep frying pans with high sides, and it is even better to use a cauldron, then the caviar will certainly not burn and will retain its taste and aroma. When the mixture boils, reduce the heat and do not forget to stir it regularly. 3-5 minutes before readiness, pour vinegar into the caviar, mix well and place the finished hot caviar into pre-sterilized jars. Roll them up with boiled and dried lids, let the jars cool and store them.

You, of course, noticed that each recipe indicates the amount of ingredients required for proper preparation of the dish. However, many experienced housewives have become so accustomed to preparing eggplant caviar that they take the ingredients by eye. So, according to their advice, if you want your caviar to be sweet, add more carrots and onions. If you like caviar with sourness, then add more tomatoes, but remember that if you add too many tomatoes, the caviar will turn out runny and too sour.

Eggplant caviar “Khohotushka”

Ingredients:
1 kg eggplants,
1 kg carrots,
1 kg of onion,
3 kg tomatoes,
1 kg bell pepper,
700 ml vegetable oil,
500 g sugar,
1 tbsp. l. vinegar,
salt - to taste.

Preparation:
Fry peeled and finely chopped eggplants in vegetable oil, place them in a bowl for preparing caviar. Then fry the grated carrots and chopped onions, sliced peppers and add the fried vegetables to the eggplants. From fried, baked or stewed eggplants and vegetables, caviar is more aromatic and incredibly tasty. Pass the tomatoes through a meat grinder and pour the resulting tomato mixture over the vegetables. Add sugar, salt, vinegar and cook the caviar, covered, stirring regularly, for 1 hour. Then place the hot, finished caviar into sterilized jars and roll up the lids.

It may seem strange to you, but in Azerbaijan, eggplants are called “demyanki”, supposedly in honor of a man named Demyan, who was the first to bring this unusual fruit to their country. Well, who would doubt it - they are ours, Russian eggplants, whatever you call them!

Eggplant caviar for the winter “Southern motives”

Ingredients:
3.2 kg eggplants,
800 g tomatoes,
800 g onions,
600 g sweet bell pepper,
500 ml vegetable oil,
50 g of greens,
1.5 tbsp. l. salt,
2 tsp. Sahara,
1 tsp. ground black pepper.

Preparation:
Cut selected ripe and washed eggplants into slices and blanch them in boiling water for 15 minutes. Peel the sweet peppers from seeds and cut into strips and blanch for 5 minutes. Cut the onion into rings and chop the greens. Fry the eggplants and onions in a frying pan with vegetable oil until golden brown. Pass all prepared vegetables through a meat grinder, add herbs, sugar, salt, mix thoroughly and heat to 90ºC, stirring constantly. At the end of cooking, add spices. Stir again and place the hot mixture into sterilized jars. By the way, the jars must also be hot. Sterilize the jars for 90 minutes over low heat, making sure the caviar simmers gently, and seal with sterilized lids.

Eggplant and zucchini caviar for the winter “Meeting in November”

Ingredients:
500 g eggplants,
500 g zucchini,
300 g tomatoes,
200 g onions,
vegetable oil,
salt, pepper - to taste.

Preparation:
Cut the eggplants and zucchini into slices, fry in vegetable oil, let cool, and then chop finely. Separately, fry the tomatoes and onions. Combine all the vegetables and mix, add salt and ground black pepper to taste and bring the mixture to a boil. Then carefully place the hot caviar into sterilized jars and sterilize: 0.5 liter jars - 75 minutes, 1 liter jars - 100 minutes. Roll up the jars with lids, let cool and store with the rest of the preparations.

Eggplant caviar with apples “Khutoryanka”

Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g onions,
500 g sweet bell pepper,
1 hot pepper,
3-4 sweet and sour apples,
500 ml vegetable oil,
salt, sugar, ground black pepper - to taste.

Preparation:
Cut all vegetables into equal sized pieces. In a deep frying pan with vegetable oil, first simmer the onion, then add bell peppers and tomatoes, cover with a lid and continue to simmer, stirring occasionally. When the liquid in the pan decreases, add eggplants to the vegetables and simmer with them for 20 minutes. To give the caviar a spicy-sweet taste, add whole hot peppers and coarsely grated apples. Make sure that the hot pepper does not burst during stewing. Simmer everything together for another 10 minutes, and then add salt, sugar and spices to taste. Don’t forget to take out the hot pepper, it has already given the caviar the spiciness it needs. Transfer the finished caviar into 1 liter jars and sterilize them for 10-15 minutes, then roll them up with previously boiled lids.

Interesting fact: in the summer, the residents of Palermo traditionally organize the Eggplant Olympics. The best chefs come there to show off their talents and unusual eggplant dishes. Their dishes, without a doubt, deserve respect, but something tells us that our eggplant caviar for the winter, prepared by our housewives, would take the most honorable place there.

Caviar “Please to the table”

Ingredients:
1 kg eggplants,
2 tomatoes
1 onion,
100 g green gooseberries.
1 sour apple
1 bunch of cilantro,
2 cloves of garlic,
4 tbsp. l. vegetable oil,
1 tsp. salt,
1 tbsp. l. Sahara.

Preparation:
Wash the eggplants, peel them, cut them into slices and place them in salted boiling water for 15 minutes. Chop the onion and fry in vegetable oil for 10 minutes. Peel the apple and grate it on a coarse grater; chop the washed gooseberries with pre-cut stems using a blender. Pass the tomatoes and eggplants through a meat grinder. Place all prepared ingredients in a saucepan and cook for 15 minutes. Then add salt, sugar and cook for another 5 minutes. Next, add finely chopped cilantro and garlic through a press to the total vegetable mass and cook for another 5 minutes. Place the finished caviar into sterilized jars and roll up the lids.

Chopped eggplant caviar “Vegetable fantasies”

Ingredients:
4-5 eggplants,
2 onions,
1 carrot,
¼ head of cabbage,
4 tbsp. l. with tomato paste top,
⅓ hot pepper pod,
1 head of garlic,
vegetable oil,
sugar, salt - to taste.

Preparation:
Fry finely chopped onion and grated carrots in vegetable oil, add finely shredded cabbage to them, simmer everything for 15-20 minutes, then add peeled and finely diced eggplants, tomato paste, pour in a little water and continue cooking some more. 20 minutes. Lastly, add hot pepper and pressed garlic to the main mass and simmer until done. You can adjust the taste of caviar yourself by adding salt or sugar to taste, or maybe you don’t need either. Place hot caviar into sterilized jars and seal with sterilized lids. When it cools down, store it in a treasured pantry.

By the way, anyone who considers eggplant a vegetable is deeply mistaken. Eggplant is a berry. Yes, yes, this is such a huge berry that goes perfectly in our favorite dishes not only with vegetables, but also with fruits. For example, eggplant caviar with vegetables and plums is just that case.

Eggplant caviar “Equal share of everything”

Ingredients:
500 g peeled eggplants,
500 g peeled beets,
500 g peeled and cored apples,
3-4 tbsp. l. Sahara,
1 tbsp. l. salt,
¾ tbsp. vegetable oil.

Preparation:
Grate the beets on a coarse grater, finely chop the apples and eggplants, put everything in a saucepan where the caviar will be cooked, add sugar and salt. Mix everything and leave for 1 hour. Then add vegetable oil and put on fire. Cook from the moment of boiling under the lid over low heat for 30 minutes and 10 minutes without a lid. Place the finished hot caviar into prepared sterilized jars, roll up the lids and wrap until completely cooled.

Eggplant caviar with pumpkin and physalis

Ingredients:
5 kg eggplants,
1 kg pumpkin,
1 kg of physalis fruits,
1 kg of tomatoes,
1 kg onions,
250 ml vegetable oil,
salt - to taste.

Preparation:
Boil the eggplants in salted water and chop finely. Remove the physalis fruits from their covers, wipe each fruit with a clean cloth and finely chop. Also finely chop the tomatoes and onions. Peel the pumpkin and grate it on a coarse grater. Fry tomatoes, onions, physalis and pumpkin together in vegetable oil for 3 minutes. Then combine with eggplants, salt to taste, bring the mixture to a boil and cook for 40 minutes. Pour the boiling mass into jars, which are then sterilized: 1 liter jar - 30 minutes, 0.5 liter jar - 20 minutes. Having completed this process, roll up the jars with lids and let them cool.

Happy preparations!

Larisa Shuftaykina

“Eggplant caviar, overseas!” - literally everyone knows this phrase. It is especially familiar to those who were born during the USSR and know the classics of Soviet cinema very well. Despite the fact that just a few years ago, store shelves were full of jars filled with eggplant caviar, but few people were attracted to this delicacy, today many housewives strive to make several servings of this snack for future use. Indeed, eggplant caviar for the winter turns out to be especially satisfying, aromatic, and rich. At the same time, there are different types of eggplant caviar for the winter. So every housewife can experiment with this appetizer. After all, caviar made from eggplant through a meat grinder for the winter and in whole pieces are very tasty.

Simple eggplant caviar for the winter

A classic simple recipe for eggplant caviar for the winter does not cause any difficulties for housewives. Such a delicate snack always turns out very aromatic and rich. At the same time, preparing eggplant caviar for the winter is very simple.

Ingredients

A very tasty eggplant caviar is prepared for the winter from the following ingredients according to the list:

eggplants – 3 kg;
garlic – 13 cloves;
onion – 300 g;
bell pepper – 300 g;
tomatoes 350 g;
salt – 2 tbsp. l.;
vegetable oil – 100 ml;
ground fresh pepper – ½ tsp;
sugar - to taste;
basil, parsley, cilantro - 1 bunch.

Cooking process

How to make eggplant caviar for the winter? Everything is very simple here. The main thing is not to be lazy and follow the suggested step-by-step recipe for delicious eggplant caviar for the winter.

The eggplants are prepared first. They should be washed and cut into 2 halves lengthwise. The blue ones are laid out on a baking sheet. The sections are coated with vegetable oil.

The workpiece goes into the oven for about 20-25 minutes. The optimal degree of heating is 230 degrees.

You need to remove the skin from the baked eggplant slices - it will come off easily.

This is what will happen in the end.

The resulting blue pulp is cut in random order with a knife.

Next you need to deal with the onions. It is cleaned and chopped. Sweet peppers must be washed, the seed box removed and cut into small squares.

Peel the tomatoes using any convenient method. The tomatoes must be crushed in a blender or grated in the old fashioned way on a coarse grater. Then vegetable oil is poured into a thick-walled container and heated. Onions and peppers are laid out in it alternately. First, only the onion is fried for a couple of minutes. Then add the pepper slices and simmer for another 5 minutes. Only then is the tomato mass poured in. Everything is mixed and left to simmer over low heat for about 5 minutes. The composition must be constantly stirred.

The pulp of baked eggplants is transferred into the hot mass. Everything is mixed and simmered for about 8 minutes, stirring systematically so that the mixture does not burn.

You also need to peel the garlic and pass it through a crush. The greens are washed and dried. It needs to be chopped finely. Now preparing eggplant caviar for the winter involves adding salt, garlic, herbs, pepper and sugar. Everything is mixed again and simmered for 7 minutes.

Then the delicious eggplant caviar is put into sterilized jars for the winter and closed with the same lids, but not rolled up, since the containers are sent for sterilization for 15 minutes. Only then can they be closed with a key.

This is how easy it is to prepare classic eggplant caviar for the winter.

Eggplant caviar as store-bought for the winter

Eggplant caviar is especially loved by many housewives as store-bought caviar for the winter. It is its delicate and pleasant taste that reminds of the times of childhood and youth. Today, such ready-made snacks on supermarket shelves no longer resemble that taste. However, this is not a problem! It’s quite easy to make fried eggplant caviar for the winter at home.

Ingredients

To prepare this snack you need to prepare:

eggplants – 1 kg 200 g;
carrots – 500 g;
onion – 0.5 kg;
tomatoes – 500 g;
bell peppers – ½ kg;
garlic – 3 cloves;
bay leaf – 3 pcs.;
sugar – 3 tbsp. l.;
salt – 3 tsp;
black pepper - on the tip of a knife;
vegetable oil - to taste.

Cooking process

So, how to prepare eggplant caviar for the winter? There are no complicated secrets in this.

First, you should prepare all the vegetables from which you will prepare eggplant caviar in pieces for the winter.

You should start cooking with the blue ones themselves. On a dry baking sheet, put the eggplants in the oven or bake them in a dry frying pan.

On a note! To speed up the baking process, you need to pierce the fruits in several places with a fork or knife. In addition, this will prevent vegetables from exploding.

The fruits must be turned over periodically to ensure even baking. The skin should be slightly charred and the mass should become soft.

While baking the eggplant, you can cook other vegetables. First you need to peel, chop and fry the onion.

Next, the same thing is done with carrots.

Bell peppers are washed, peeled and fried next.

Then all types of roasts are mixed in a common container and combined with tomatoes, from which you can remove the skin if desired. The tomatoes themselves are simply washed and arbitrarily cut into small pieces.

The preparation from which eggplant caviar is cooked for the winter according to this cooking recipe is sweetened and sprinkled with salt. The mass is placed on low heat and simmered.

Now we need to return to the eggplants again. During this time they will be ready. The skin must be removed from them and discarded: it is not added to the preparation. The pulp must be finely chopped.

Next, the gruel from the blue ones is transferred into the general mass. Chopped garlic, bay leaf and pepper are also sent here. If desired, at this stage the mass is blended with an immersion blender. The mixture should be simmered over extremely low heat until it becomes soft and thick. It is worth stirring occasionally.

All that remains is to remove the bay leaves from the caviar with a spoon. The finished composition is transferred to sterilized jars. The containers must be rolled up, turned over and stored under warm jackets or blankets.

Eggplant caviar in pieces for the winter

How to roll eggplant caviar for the winter? This issue can be easily resolved if you use the recipe below.

Ingredients

To prepare this rich and satisfying winter vegetable appetizer, you need to prepare:

eggplants – 2.5 kg;
carrots – 1 kg;
salt – 3 tbsp. l.;
tomatoes – 2.5 kg;
onions – 1.5 kg;
sugar – 2 tbsp. l.;
sweet pepper - 1 kg;
refined sunflower oil – 400 ml;
hot pepper – 2 pods;
vinegar 9% - 3.5 tsp.

On a note! If your eggplant caviar is too spicy for the winter, you can adjust the amount of pepper as you wish.

Cooking process

So, how to prepare eggplant caviar for the winter? You don't need to do anything particularly complicated with this recipe.

Eggplants should be washed and cut into small cubes.

Note! You can peel the blue ones if you wish. However, many cooks purposefully do not peel it off, believing that it is the skin that gives the finished twist the “correct” taste and original rich shade.

The resulting vegetable slices are transferred to a deep cup. Add 5 large spoons of coarse salt to the preparation. Eggplants are filled with water so that it completely covers them. The little blue ones are left in this form for 40 minutes.

While the slices are soaked and freed from salt, it’s worth working on the other components of the canned product for future use. The onion must be peeled, washed and cut into small squares. The carrots also need to be peeled, washed and grated. Hot and sweet peppers are washed and cleared of seeds. Bell peppers should be cut into cubes, hot peppers into rings. Tomatoes are washed and cut into cubes. The blue ones need to be drained of water. They are rinsed from salt and wrung out thoroughly.

Next, pour sunflower oil into the bottom of a large frying pan. First, eggplants are laid out on a hot dish. They should be fried, after which the workpiece is transferred to a large vat or deep pan. You need to add more oil to the pan. Onions are fried in it. Then you need to do the same with carrots. The roasting is transferred to the blue ones, after which the peppers are fried in a frying pan. The tomatoes are the last to go into the hot oil. But they need to be covered and simmered a little.

Then all types of roasts are mixed. Granulated sugar and salt are also added there. The container is placed on the stove. Cook over low heat for 40-50 minutes. It needs to be stirred from time to time.

On a note! This preparation turns out to be unusually tasty and rich. But if desired, you can beat it with a blender.

All that remains is to spread the salad into hot, sterilized containers and screw on the lids. Tara turns over and wraps herself up. As you can see, making this eggplant caviar for the winter according to the recipe with the photo is simple and quite quick.

Video recipes for eggplant caviar for the winter

It’s very easy to prepare eggplant caviar for the winter using video recipes. There definitely shouldn't be any difficulties. When making eggplant caviar for the winter, videos will always help you choose the right sequence and avoid mistakes:

Published on July 5, 2017

Eggplant caviar is a tasty and satisfying dish that many people prepare for the winter in more than one jar.

Both adults and children love this caviar. And the strangest thing is that almost everyone cooks it, and each family has its own recipe. Some people prefer spicy caviar; others don’t eat it unless it’s a little sour. So there are just a ton of recipes.

Eggplant caviar is good both in a bunch and as a separate dish. I think everyone has tried this dish with bread at least once. Eggplants are just a great option for a quick snack.

The recipe involves the use of hot peppers and garlic. This caviar recipe allows you to make spicy caviar that can compete with adjika in terms of spiciness. A very good snack for both first courses and strong drinks.

Ingredients:

Eggplants 3 kg.
Tomatoes 1.5 kg.
Hot pepper 2 pcs.
Garlic 2-3 heads (preferably new harvest).
Salt 1.5 tablespoons.
Sugar 200 grams.
Vinegar 1 glass.
Vegetable oil 2 tablespoons.
Laurel 3-5 leaves.
Ground allspice to taste.

Cooking process:

1. Sort the eggplants, wash them, cut off the tails and butts. Cut into slices and then into cubes.

2. Place the chopped eggplants in a deep bowl, add plenty of salt and mix. Leave the eggplants in salt for a while. Eggplants need to lie in salt for some time so that they release juice and excess bitterness disappears from them.

3. Wash the tomatoes and remove the skin. It will be easier to do this if you make a cross-shaped cut on the top and pour boiling water over them. Leave in boiling water for 3-4 minutes, then drain the water and place the tomatoes in cold water. Due to temperature changes, the skin will be removed much easier.

4.After the tomatoes, let’s deal with the garlic and peppers. Peel the garlic and cut off the tails from the pepper.

5.If you want to make the eggplant caviar too spicy, then do not remove the pepper seeds. And if you remove the seeds, the caviar will not be so spicy since all the bitterness is concentrated in the seeds.

7. Transfer the resulting mass to a cauldron or saucepan with a double bottom. Add salt, sugar and other ingredients except eggplant.

8.Put on the fire and begin to cook for 15-20 minutes, stirring occasionally.

9.After 15-20 minutes, the tomato will boil down and you can add the eggplants. Simmer everything together for another 15-20 minutes.

10.While the eggplants are cooking, prepare jars for receiving the eggplant caviar. They need to be washed well with soda and sterilized.

11.After 20 minutes of heat treatment, the eggplant caviar is ready and can be placed in jars and covered with lids. After turning it upside down, wrap it and let the jars cool for 24 hours.

12.Then we turn the jars over to their normal position and observe them for 2-3 days. If everything is in order, we transfer the jars of eggplant caviar to the pantry for further storage. It is better to store in a cool place.

The caviar is ready. Enjoy your meal.

Eggplant caviar classic recipe

In the classic recipe, pepper is no longer hot and garlic is present only for flavor. So if you are not a fan of spicy food, you will definitely like this recipe. Especially when you enjoy its taste in winter.

Ingredients:

Eggplants 2 kg.
Tomatoes 1.5 kg.
Onion 600-700 grams.
Carrots 1 kg.
Bell pepper 1 kg.
Garlic 1 medium head.
Salt 3 tablespoons.
Sugar 1 tablespoon.
Vegetable oil 300-400 grams.
Vinegar 3-4 teaspoons.

Cooking process:

1. Let's start cooking by processing the eggplants. They need to be sorted out to select only the ripest whole ones without signs of damage. We cut off the butts and tails.

2.Cut the eggplants into cubes. Place in a saucepan, add salt and mix well. Leave the blue ones in salt for 30-40 minutes. During this time, they will give juice and get rid of their own bitterness.

3.Next, let's take on the tomatoes; if desired, you can remove the skin from them. How to do this is described in the recipe above. And if you don’t want to remove the skin, you don’t have to do it; there’s nothing wrong with that. We cut the tomatoes so that they can later be processed in a meat grinder.

4. We clean the pepper from tails and seeds. Cut into pieces so that it is convenient to grind them.

5.You can simply chop the garlic finely, or you can use a press. You can simply grind it together with the pepper in a meat grinder. There are no restrictions here either.

6. You can do the same with carrots, you can also use a meat grinder or a grater.

7.Finely chop the onion.

8. Almost all products are ready to start preparing caviar; we will prepare the rest of the products in the process.

9.And so we put all those vegetables that were ground in a meat grinder into a pan, with the exception of garlic. Place the pan on the stove and stir occasionally to bring the mixture to a boil. Cook at a steady simmer for 15-20 minutes.

10. Squeeze out the juice from the eggplants using a sieve and add to the boiling tomatoes. Mix well.

11.Add garlic, vegetable oil, salt, sugar. Bring to a boil and cook for 10-15 minutes.

12.After 15 minutes of boiling the eggplants, add vinegar to the pan, cover with a lid and simmer for another 5-7 minutes.

13. While the eggplants are stewing, you can prepare the jars. And we will place eggplant caviar directly from the pan into already sterilized jars. As they say, in the heat of the moment.

14. Cover the jars with sterilized lids and tighten them using a special key.

15. Turn the jars over and wrap them and let them cool completely. Then you can transfer the eggplant caviar to a storage place.

Bon appetit.

Homemade eggplant caviar

This recipe can also be used as a preparation for the winter and just eaten right away. I cook caviar using this recipe so that I can eat it right away. Since my household constantly asks me to cook it as soon as eggplants begin to appear in the beds.

Ingredients:

Eggplants 1.5 kg.
Tomatoes 1.5 kg.
Onion 1 kg.
Carrots 250 grams.
Sweet pepper 250 grams.
Garlic 5-6 cloves.
Dill, parsley and black pepper to taste.
Salt 2 tablespoons.
Sugar 1 tablespoon.
Vegetable oil 450.

Cooking process:

I cook this caviar like all the rest in a cauldron. It has thick walls and everything in it is fried evenly due to the fact that all the ingredients are heated evenly.

1. Peel the onion and cut into cubes.

2.Grate the carrots.

3.Cut the eggplants into cubes.

It is not necessary to peel the eggplants, but it is up to your taste. Some people are not satisfied with the skin as it gives a slight bitter taste. I don't peel the eggplants for this recipe.

4. Peel the pepper from seeds and tails. Do not cut into large strips.

5.I cut the tomatoes randomly, but in small pieces.

6. I pour the oil into the cauldron and put it on the fire. When the oil is hot enough, fry the onion. Then carrots.

7.Next are eggplants. I fry the eggplants with carrots and onions for 5-10 minutes over medium heat.

8.After 10 minutes, add the bell pepper. Also, don’t forget to mix this whole story up from time to time.

9. While the pepper is stewing, I have time to process the garlic. I pass it through a press and finely chop the greens.

10. I throw in the greens along with garlic and tomatoes. Also at this stage I will definitely add sugar, salt and allspice.

11. All that remains is to keep the caviar on the stove for exactly 10 minutes and turn off the heat completely. I leave the caviar on the stove until it cools completely and only then serve it.

Bon appetit.

How to make eggplant caviar in a blender

The recipe is quite simple. You can cook using a blender or meat grinder. It turns out something like, but only from eggplants.

Ingredients:

Eggplants 1 kg.
Tomatoes 300 grams.
Carrots 250 grams.
Onion 100-130 grams.
Garlic 3-4 cloves.
Vegetable oil 3-5 tablespoons.
Salt, sugar, black pepper to taste.
Dill, parsley, cilantro also to taste.

Cooking process:

1. Cut the onion into half rings.

2.Grate the carrots.

3. Peel the eggplants and cut into cubes.

4.Remove the skins from the tomatoes. Cut into cubes.

5.Pass the garlic through a press.

6.Finely chop the greens.

7.Pour oil into a cauldron, heat it and fry the onions and carrots.

8. Add eggplant cubes to them. Fry them until soft.

10.After a while, add finely chopped herbs and garlic, salt, sugar and pepper. Stir and fry for 5 minutes.

11.Allow the caviar to cool slightly. Then transfer to a bowl and use an immersion blender to puree all the ingredients.

12.If you don’t have a blender or simply don’t recognize it, you can use a meat grinder. Pass all fried ingredients in small portions through a meat grinder.

13.Place the resulting eggplant caviar into a saucepan, cover with a lid and place in the refrigerator. Let it brew and soak in its aromas.

14.You can also put this caviar into jars and screw on the lids. Only if you are storing the caviar for the winter, you will need to, after making the puree, put it on the stove, bring it to a boil, add a tablespoon of 9% vinegar, and boil for 2-3 minutes. Then you can put the caviar into jars and screw the lids on the jars.

Caviar recipe for a slow cooker

Today, almost all homes have a multicooker, but few people know that you can also cook delicious eggplant caviar in a multicooker. True, not in small quantities, but it’s possible and why not cook it. The caviar turns out no worse than if it is prepared in the classical way.

Garlic 2-3 cloves.

Vegetable oil 70-100 grams.

Salt, sugar, allspice to taste.

Cooking process:

1.Pour a little oil into a slow cooker and fry the onion.

2.Add and fry grated carrots with onions.

3. Cut the eggplants into half rings. And add to the bowl after the carrots are fried.

4.When the eggplants become soft, you can add finely chopped tomatoes and bell peppers cut into strips.

5. Turn on the extinguishing mode for 1 hour with the lid closed.

6.After an hour, add finely chopped garlic, salt and sugar. Set a timer for 10-15 minutes.

7.After cooking is complete, let the caviar cool and you can serve it.

8.Also, if desired, it can be passed through a meat grinder or pureed using a blender.

The recipe is finished, the eggplant caviar in the microwave is ready, enjoy your meal.

Eggplant caviar recipe from Ilya Lazerson

Bon appetit.