Eggplant caviar in Odessa - a recipe with photos and videos. Eggplant caviar

Overseas caviar - eggplant, who did not laugh at this phrase from the famous comic film! But once upon a time eggplant caviar was almost an overseas dish.

I still remember those times when in Siberia they had no idea about growing eggplants and only those of my peers who made a trip to the blessed south with their parents knew what “blue ones” were. "Blue" there was called a mysterious vegetable for Siberians.

Recipes:

I also remember how the first variety appeared in my early-ripening garden practice called Diamond, having grown several pieces of which I did not know what to do with them, because the bitter ones were unbearable.

There was no omniscient Internet then, my mother’s and grandmother’s handwritten books with recipes could not tell anything about eggplants and dishes from them. So I threw away my first “blue ones”, not finding a worthy use for them.

Well, now, thank God, the times are not the same, and I became a highly experienced hostess, so I found a use and dishes in my kitchen began to turn out tasty and healthy eggplants.

So, today we are making preparations for the winter, and specifically eggplant caviar, as many as ten different types and names. A little more work is invested in it than, for example, in squash, but the result of such work is also much more interesting in terms of taste.

My advice to you, dear and beloved hostesses, sterilize jars and lids in advance, since there is nothing worse than the situation when everything is ready and it's time to put it into jars, and the jars themselves are not ready yet!

We sterilize the jars for caviar in the oven, washed them to a shine, put them in a cold oven and turned on the heat at 120 degrees for 30-40 minutes. Then he just opened the door and took it, dry and sterile, and filled it with overseas food!

We go from simple to complex, add delights and fantasies gradually in order to master all the wisdom and prepare a masterpiece of culinary art for the winter!

Eggplant caviar for the winter - recipe You will lick your fingers

The appetizer is simple and delicious in taste, even smear fresh bread on bread, even put boiled potatoes on a plate, and meat dish don't spoil her!

• half a kilo of onion, sweet;
• a kilo of young eggplants;
• a kilo of ripe, soft tomatoes;
• head of winter garlic;
• a couple of large Bulgarian peppers;
• salt a tablespoon without top,
• half a glass of vegetable oil.

Cooking:

1. We washed all the vegetables, cut off the buttocks and tails, took out the seeds from the pepper and dried everything on a towel.
2. “Blue ones” are sent to bake in the oven, cut lengthwise and pricked with a fork several times, for about half an hour. Let cool and peel them off.
3. Grind vegetables in a food processor or meat grinder, spread along with vegetable oil into a cauldron or deep brazier and simmer until cooked for about thirty minutes. Salt. We try.
4. If ready, then immediately lay out in sterile jars and roll up. Cool upside down under a fur coat.
5. We keep it in the cellar.

Traditional recipe, nothing more. Enjoy your meal!

Eggplant caviar is a simple and delicious classic recipe

The classic in the preparation of eggplants is that, after peeling and cutting them, they are soaked in salt water for half an hour to remove the bitterness. Then you just need to rinse with running water.

• a kilo of "blue ones";
• half a kilo of tomatoes;
• 5 ripe Bulgarian peppers;
• 5 bulbs;
• two medium carrots;
• ground pepper and salt.

Recipe:

1. Wash vegetables, peel and dry on a towel. Grate the carrots, cut the rest into small cubes.
2. Soak eggplant as above.
3. Lightly fry the onion in a cauldron in vegetable oil, add everything else and simmer over low heat until tender. Salt and pepper to taste, at the end of the stew.
4. Remove from heat, place in sterile jars and roll up. Cool under a fur coat upside down, store in the cellar.

Tasty and healthy, pleasantly diversifies the table in winter.

Many people love eggplant caviar, they buy it in the store. I can assure you that this recipe is simply indistinguishable in taste from the store. It can be easily prepared at home as well.

• a kilo of eggplant;
• three good carrots;
• onion 4 pieces;
• sweet pepper 4 pieces;
• half a liter of tomato juice;
• half a glass of vegetable oil;
• salt a tablespoon;
• tea spoon table vinegar.

Let's start cooking:

1. Wash the vegetables, peel them, remove the skin from the eggplants, remove the seeds from the peppers, dry them on a towel.
2. Cut into small cubes "blue", pepper, onion, grate carrots.
3. Sequentially fry all the vegetables in a pan separately and put in one container.
4. Cool and pass through a meat grinder with a large grate.
5. Put in a cauldron, pour tomato juice and simmer until done for 30 minutes.
6. Salt, pepper, pour in vinegar and simmer for a couple more minutes.
7. Remove from the stove, arrange in sterile jars and roll up.
8. Cool upside down under a fur coat, store in the cellar.

Perfect classic taste and aroma. Bon appetit in winter!

Highly quick recipe Perfect for those who don't have much free time. Diced eggplants are dipped in boiling water for a couple of minutes, leaned back in a colander to get rid of bitterness.

• eggplant 6 pieces of medium size;
• Bulgarian pepper 4 pieces large and ripe;
• half a kilo of tomatoes;
• vegetable oil 5 tablespoons;
• table vinegar tablespoon;
• salt half a tablespoon.

Cooking:

1. We wash, clean and dry everything on a towel, blanch the eggplants as indicated above.
2. We skip vegetables, except for eggplant, in a meat grinder with a large grate, put it on the stove in a cauldron to stew.
3. "Blue" fry in a pan and add to the cauldron.
4. Add vinegar and salt, simmer for ten minutes and lay out in sterile jars.
5. We roll up and at night under a fur coat. Store in refrigerator or cellar.

Well, what can I say? Simply delicious is all!

And I have other preservation recipes in my bins for you:

1. Pickled zucchini

A good slow cooker is that you don’t need to follow and stir, there is time to do other things. But also rely on refined taste do not have to. Caviar will turn out like caviar.

• eggplant 300 grams;
• carrots 200 grams;
• onion 200 grams;
• Bulgarian pepper 2 pieces;
• tomatoes 200 grams;
• garlic 2 teeth;
• vegetable oil 50 grams;
• salt to taste.

Let's prepare:

1. We clean, wash vegetables and cut everything into cubes. Pour the eggplants with boiling water in a separate bowl.
2. Pour oil into a slow cooker and fry the onion until translucent.
3. We spread the carrots to the onion and also fry.
4. The next turn of pepper, fry it with onions and carrots.
5. We throw the “blue ones” into a colander and send them to the vegetables in a slow cooker, fry together.
6. Lastly, add the tomatoes, finely chopped garlic and transfer the Multicooker to the stewing mode for 40-50 minutes.
7. Salt and pepper to taste for 5 minutes before cooking.

The caviar is ready, you can eat it right away, or you can boil it in a couple of jars for the winter. Store in a cold cellar.

It's simple and without unnecessary frills, the result will be something like squash caviar. It’s even very good to run home to an empty refrigerator in winter and spread a piece of bread, have a snack while a full dinner is being prepared.

1. "blue" two kilos;
2. half a kilo of tomato;
3. half a kilo of carrots;
4. 4 bulbs;
5. a head of garlic;
6. vegetable oil a third of a glass;
7. sugar 4 tablespoons;
8. salt a tablespoon;
9. a bunch of greens - dill, basil, cilantro, parsley.

Cooking:

1. Wash vegetables, peel and dry on a towel.
2. Slice large pieces and bake on a baking sheet in the oven until soft and burnt.
3. Pass through a food processor or blender.
4. Put in a cauldron, add the remaining ingredients, finely chopped garlic and herbs, and simmer until tender. Remove from heat, arrange in sterile jars and roll up.
5. Cool upside down under a fur coat and store in the cellar.

Delicious and satisfying, bon appetit!

Gentle and a little unusual. This caviar is very popular with children.

• eggplant two kilos;
• half a kilo of onion;
• a head of garlic;
• mayonnaise half a cup;
• tomato paste glass;
• a tablespoon of vinegar;
• vegetable oil half a cup;
• salt and pepper.

Cooking:

1. Wash the eggplant and soak overnight in a salt solution - a tablespoon in two glasses of water.
2. Wash all the vegetables, peel and cut into cubes, squeeze the eggplant and also cut into cubes.
3. Fry the vegetables one by one in a frying pan and put them in a cauldron.
4. Add tomato paste, mayonnaise and simmer for thirty minutes. Pour finely chopped garlic and herbs, pour in vinegar, stir, salt and pepper to taste, simmer for another 5 minutes.
5. Arrange in sterile jars, roll up and put to cool upside down under a fur coat. Store in refrigerator or cellar.

Bon appetit and memories of a sunny summer!

Summer products are very useful in winter period, so you need to stock up on all the vitamins - here you have more recipes for blanks:

1. Salted cucumbers

This will spicy snack for an amateur. Good with meat and a bottle of alcohol.

• eggplant a couple of kilos;
• kilogram tomatoes;
• a couple of chili peppers;
• 4 large sweet peppers;
• two tablespoons of table vinegar;
• a head of garlic;
• half a glass of vegetable oil;
• salt.

Cooking:

1. Wash, peel and dry vegetables on a towel.
2. Bake the eggplant in the oven and remove the skin from them.
3. Crush the tomatoes in a blender until dusty. Add “blue ones” to them and smash them into dust too.
4. Pour oil into a cauldron and fry the onion and crushed garlic until light golden brown.
5. Put the pepper cut into small cubes to the onion and fry together.
6. Add the tomato-eggplant mixture to the cauldron and simmer until tender for about thirty minutes.
7. Pour in the vinegar, salt and let it simmer for a couple more minutes.
8. Arrange in sterile jars and roll up. Turn over and until the morning under a fur coat. Store in the cellar.

Very spicy and hot!

Recipe for eggplant and zucchini caviar - You will lick your fingers

This recipe is for the lazy ones. But it tastes absolutely amazing! I am writing step by step.

We take vegetables all by half a kilogram - zucchini, eggplant, carrots, onions, tomatoes.

Wash, clean, dry on a towel.

We pass everything through a meat grinder with a large grate and put it in a cauldron.

Add a glass of vegetable oil and simmer over low heat for about an hour.

Pour in a tablespoon of table vinegar and 5 cloves of finely chopped garlic. Salt and pepper to taste.

Let it boil for another 5 minutes, put it in sterile jars and roll it up. We cool upside down under a fur coat, store in the cellar.

a couple of large ripe tomatoes;

two bulbs;

a head of garlic;

a tablespoon of vinegar;

a quarter cup of vegetable oil;

salt and pepper.

Cooking:

1. Wash vegetables, peel and bake on a sheet in the oven.
2. Remove the skin from the tomato and eggplant.
3. Finely chop everything and lightly fry in a cauldron in vegetable oil.
4. Pour a couple of tablespoons of water, vinegar, add crushed garlic, close the lid tightly and simmer for ten minutes.
5. Salt, pepper to taste.
6. Remove from heat and seal for the winter.

Enjoy your winter at a plentiful table!

Eggplant caviar in Odessa - the most delicious recipe for the winter

For cooking delicious caviar eggplant has several tricks used by experienced housewives:

1. The dishes for frying and stewing should be with a thick bottom, then the vegetables will be heated evenly and this will significantly increase the taste.
2. Carrots, peppers and onions will make the dish sweeter, tomatoes will add sourness.
3. The skin from the "blue ones" must be removed, so that they do not write there in other recipes. The rags from it will spoil the whole look of the dish.
4. Eggplants are low in calories and suitable for diet food.
5. Especially useful for cores, full people and those who have high cholesterol.

It is important that all preparations (this applies to absolutely all recipes) are prepared with soul and love! Only then are your culinary masterpieces in fact, they will become masterpieces and will delight others!

Truly, this recipe is the property and pride of all Odessa housewives, moreover, each of them is convinced that it is her caviar that is the most delicious...

The most delicious eggplant appetizer

Truly, this recipe is the property and pride of all Odessa housewives, moreover, each of them is convinced that it is her blue caviar (as this vegetable is called in Odessa) that is the most delicious and correct.

A feature of such caviar is the minimum heat treatment of vegetables. We only need to bake eggplant and Bell pepper, and all other ingredients are present in raw form, which gave the name to this delicious dish.

Ingredients:

• 1 kilogram eggplant,
• 3-4 sweet peppers - large and fleshy,
• 3-4 dense fleshy tomatoes,
• 1 onion of medium size,
• 1-2 cloves of garlic
• 3-5 tablespoons of vegetable oil,
• dill, parsley, basil,
• 1/2 teaspoon ground black and allspice,
• 1/2 teaspoon spoons of sugar,
• salt to taste.

Cooking:

Eggplants and peppers wash, dry, brush with vegetable oil and bake in the oven, on the grill or in a frying pan without oil under the lid. If you bake in a pan, make sure that the vegetables do not burn, they need to be turned over several times.

We place the baked eggplants and peppers in a cling film or bag, tie them tightly and hold for ten minutes, then you can very easily remove the skin from them.

We spread the eggplants for an hour on a flat inclined surface under oppression so that bitterness goes away with the juice.

Pour boiling water over the tomatoes for one or two minutes, then quickly lower them into cold water and peel.

Chop the onion very finely and soak for 10 minutes in cold water. We carefully strain the water so that excess liquid does not get into the caviar.

We pass the baked eggplants and peppers together with tomatoes through a meat grinder. But many housewives consider this sacrilege, they chop vegetables only with a knife on a cutting board, masterfully achieving complete uniformity.

Add finely chopped onions, herbs to the eggplant mixture, season with salt, sugar and ground pepper, add vegetable oil. If fresh herbs are not available, add dry ones. Mix everything thoroughly.

We lay out the finished caviar in jars and send it to the refrigerator for an hour. Now we are carefully watching so that it does not disappear without having time to properly prepare.

You need to eat caviar with fresh crispy bread or just like that, without anything.

ReadyteWithlove!

Step 1: Bake eggplant and peppers.

First, turn on and preheat the oven. about 200 degrees Celsius. Then we wash whole eggplants and sweets under running cold running water. bell pepper. Dry them with paper kitchen towels, brush them with a tablespoon of vegetable oil and wrap them in a double layer of aluminum foil to form a bag.
Next, put the vegetables on a non-stick baking sheet, put in a preheated oven and bake for 30–35 minutes until fully prepared. After the right time, we put kitchen gloves on our hands, transfer the bag with fragrant ingredients to a cutting board, carefully unfold it and let the eggplants and peppercorns cool to room temperature.

Step 2: Blanch the tomatoes.

While the baked vegetables are cooling, put a full kettle of water on a strong fire, wash the tomatoes, make a crosswise cut on each and put in a deep bowl. Then fill them with boiling water and soak in it 30–40 seconds.
Then, using a slotted spoon, we send hot tomatoes into a bowl of ice water and leave it there until it cools completely. Then we dry them with paper towels and, if desired, remove the skin, but it is possible with it, after such heat treatment the skin becomes soft.

Step 3: prepare the rest of the ingredients.

Now peel the onion and garlic. We wash them with parsley under water and dry. We also put the rest of the products that will be needed to prepare the dish on the kitchen table, and proceed to the next step.

Step 4: bring the caviar to full readiness.

Remove the skin from the cooled eggplants and peppers. Then we spread their pulp on a wide cutting board along with blanched tomatoes, onions, tomatoes, garlic and parsley. We take a sharp kitchen knife and, in turn, chop the vegetables into small pieces up to 1 centimeter in size. The initial form of cutting is not fundamental, it just should not be large.

Then we chop everything more finely or to the desired size, you can pass it through a meat grinder or grind it in a blender. We shift the resulting mixture into a deep bowl, season with black ground pepper, salt, sugar and vegetable oil. Thoroughly mix everything with a tablespoon until a homogeneous consistency. We tighten the dishes with polyethylene caviar cling film and put in the refrigerator 1.5–2 hours so that the dish is infused, although it is very tasty when warm.

Step 5: serve eggplant caviar in Odessa style.

Odessa-style eggplant caviar is served less often warm and more often chilled. It is served in salad bowls or deep bowls as an appetizer, but sometimes it is used as a side dish and immediately laid out in portions on plates along with meat, poultry, fish or game dishes.

This food has a pleasant aroma of vegetables and a rich, spicy, slightly sour-spicy flavor. This miracle will perfectly complement and diversify the festive or everyday table! Enjoy!
Enjoy your meal!

Eggplants and peppers can be baked on coals, grilled or fried in a dry frying pan;

Very often, after baking, eggplants are put under pressure for 1 hour so that bitterness goes away, but this should be done if you use late varieties of this vegetable;

An excellent substitute for parsley is fresh cilantro or dill with basil;

It is better to cut eggplant pulp with a wooden, plastic or glass knife; it darkens from an ordinary metal vegetable;

If you are preparing caviar for long-term storage, do not put greens immediately, it may ferment. It is advisable to season the dish just before serving, this will only improve its taste!

step by step recipe with photo

Odessa housewives love and know how to cook blue ones, that's what they call eggplants in Odessa.

Ingredients

• eggplant - 2-3 pcs.
• sweet peppers - 2-3 pcs.
• tomatoes - 2-3 pcs.
• garlic cloves - 2-3 pcs.
• onions - 2-3 pcs.
• and 50 ml of vegetable oil.

Cooking

1. Send peppers and eggplants to the oven for 10-15 minutes, until softened and a “tan” appears on the skin.

2. Cut the tomatoes crosswise and dip in boiling water for two or three minutes. Remove the skin and chop with a knife.

3. Onion grate on a coarse grater and combine with tomatoes.

4. Remove the skin from the pepper, remove the seeds, chop with a knife, send to a bowl with onions and tomatoes.

5. Do the same with eggplant as with pepper. If desired, leave the skin on half of the baked eggplant, so the taste of caviar will be more saturated.

6. Combine eggplant with other vegetables.

7. Salt the chopped vegetables, if the tomatoes were sour varieties, then you can add a spoonful of sugar.

Transfer the vegetables to a saucepan and pour in the oil.

8. Warm up eggplant caviar on tiles for 10 minutes. Squeeze garlic, add pepper if desired.

Advantage this recipe that it does not require a large number oil, frying each piece on it, so the caviar is low in calories.

Odessa-style eggplant caviar is delicious both hot and cold.

Important! Choose ripe, beautiful, high-quality vegetables for eggplant caviar.

Note to the owner

1. Attractive appearance vegetables is not always an unambiguous indicator of their quality. For example, for the preparation of caviar, ripe, even overripe tomatoes, which have gained a maximum of juice, are preferred. But they rarely retain integrity and often have a non-marketable appearance. It shouldn't be intimidating experienced hostess, the main thing is the absence of rot on the fruits. Regardless of the variety of tomatoes, the preparation of caviar "originally from Odessa" is not complete without a pinch of sugar.

2. An indicator of the quality and freshness of eggplant is a tight pulp, a glossy peel and a green stalk. Precooking eggplants and peppers is not only part of the cooking process, it makes peeling the skins much easier.

3. sweet carrot significantly improves the consumer qualities of caviar, but it must be separately stewed until soft.

4. Not every housewife dares to grate onions, but this requirement is simply inhumane. It is much easier to pass it through a meat grinder or grind it in a blender.

5. No matter how little oil the caviar contains, it should not be stewed for a long time, as in this case the oil will oxidize and give the dish an unpleasant rancid taste.

6. Practical Odessa women sometimes add finely chopped potatoes to caviar for satiety.