Very tasty eggplant caviar for the winter recipe. Eggplant caviar - the most delicious recipes for the winter at home

I can say that I am a longtime eggplant fan. Even in times of shortage, we tried to bring them from the south and cook different delicious food. But who would have thought that people would come up with so many dishes from them!

In addition to the original taste, this wonderful vegetable is also useful. After all, it contains a large number of potassium, antioxidants, fiber and vitamin B. And there are very few calories. So feel free to cook various delicacies from the blue ones (so lovingly nicknamed by the people) and do it.

Caviar, perhaps, takes the honorable first place in the popularity of dishes from this vegetable. Yes, and there are a lot of recipes, and today I want to offer you 9 delicious eggplant caviar recipes so that you find the most suitable one for yourself.

I also recommend cooking delicious caviar from zucchini, and you can find recipes from the wonderful hostess Alina at this link: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html

Love spicy? Then pay attention to this recipe, but you can adjust the spiciness with the amount of hot pepper. For example, I like it spicier, so I put chili pepper in caviar with seeds and a little more than in the recipe. Spread such an appetizer on bread, and serve as a cold dish, and how delicious it is with potatoes! Don't be lazy, get ready.

Ingredients:

• eggplant - 1 kg
• onion - 400 gr.
• tomatoes - 300 gr.
• garlic - 4-5 cloves
• hot peppers- 0.5 - 1 pc.
• salt - 1 tsp
• sugar - 2 tsp
• ground coriander - 1/2 tsp
• vinegar 9% - 2 tsp
• vegetable oil- 100 ml.

I prefer caviar recipes in which each vegetable is separately fried. So let's do it, just cut them first.

Remove the skin from the eggplant. This is optional. I admit, I often cook with the skin on. And cut the vegetable into cubes.

Since we cut the vegetables into our preparation into slices, it is advisable to remove the peel from the tomato. To do this, we make an incision on top of the tomatoes crosswise, scald them with boiling water. And then throw the tomatoes into cold water. The peel after such SPA procedures is removed very easily. After that, cut the tomatoes into small pieces.

If you prefer to chop vegetables in a blender for caviar, then it is not necessary to remove the skin from tomatoes.

Grind onion, garlic and hot pepper. Since I am a lover of spicy dishes, I ventured to put 2 peppers, and even seeds.

Optionally, if you are afraid of a too spicy dish, remove the seeds from the chili pepper.

To give the caviar a special delicate taste let's fry the vegetables. Pour vegetable oil into a frying pan and lightly fry the garlic (just a couple of minutes). Add the onion there and bring it to a transparent color.

We still put the eggplant in the pan, stir all the vegetables and fry over low heat until soft (15 minutes).

Well, now it's the turn of tomatoes and hot peppers. The smell is awesome though!

Add salt, sugar and coriander. We simmer all this beauty for 20-30 minutes over low heat.

After half an hour, the vegetables will acquire a beautiful golden color, sweat.

And a couple of minutes before the end of cooking, add vinegar. Let the whole mass boil, and you can put it in pre-sterilized jars. After that, we close the jars with boiled lids, turn them upside down, cover with something warm and leave to cool completely.

A simple recipe for eggplant caviar in a blender

This recipe is a bit different from the first one, thanks to carrots and sweet peppers. And after cooking, we grind all the vegetables with a blender. We get a delicious caviar of a delicate texture.

Ingredients:

• eggplant - 1 kg
• tomatoes - 500 gr.
• carrots - 300 gr.
• onion - 3 pcs.
• bell pepper - 3 pcs.
• garlic - 2 heads
• salt - 1 tbsp. l.
• pepper to taste
• vegetable oil - 100 ml

You will need to prepare the jars in advance - wash them with soda and sterilize along with the lids.

I also remove the skin from eggplant in this recipe. We cut them into cubes. We clean the carrots and onions and also cut into cubes. Put the onions in a pan with vegetable oil, and then the carrots. Lightly fry, or rather stew for 5-7 minutes.

Add eggplant to these vegetables, mix and simmer for another 10 minutes.

During this time, prepare the filling of tomatoes, feathers and garlic. Grind everything with a blender, this is the most convenient way.

If you prefer to chop vegetables the old-fashioned way with a meat grinder - why not?

In tomatoes, the skin can not be removed, it will be safely crushed. Sweet peppers only need to be freed from seeds, cut into arbitrary pieces and also sent to a blender.

For spiciness, of course, add garlic. We will also clean it and grind it in a blender.

We mix all the crushed ingredients, we get a semi-liquid porridge. We pour it into the pan on the vegetables.

Stir all this gurgling mass, then salt and pepper.

If the tomatoes are not very juicy and the mass is thick, you can add a little boiled water.

Cover the vegetables with a lid and simmer for about 40 minutes over low heat. Do not forget to stir occasionally so that the bottom does not burn.

I also prefer to put a little less salt than in the recipe first, and then add to taste.

But that's not all. We want a homogeneous mass. Therefore, let the vegetables cool down a bit, and then grind the already prepared caviar again in a blender.

In principle, caviar is ready for consumption. But if you are preparing it for the winter, then bring the whole mass to a boil and put it in prepared jars.

It remains to tighten the metal caps and wait for winter (although I confess that it does not always remain before winter).

Awesome caviar with baked eggplant in Odessa

In this recipe, eggplants are baked until tender in the oven. It is this method of preparation that gives caviar a special taste. If you want to prepare blue ones (as the eggplants are called in this video) according to this recipe for the winter, then place the finished workpiece in sterilized jars or boil the jars together with the workpiece for 10 minutes and close with metal lids.

Preparation of eggplant caviar with tomatoes without sterilization

Eggplant goes well with many vegetables - with tomatoes, carrots, onions. Each of them plays a special note in this choir. Tomatoes give the finished dish juiciness and sourness, while carrots give tenderness and a sweetish taste, and onions give spiciness. This recipe contains all these vegetables, which means that a bouquet of flavors is guaranteed.

Ingredients:

• eggplant - 3 kg.
• tomatoes - 2 kg.
• carrots - 1 kg.
• bell pepper - 1 kg.
• onions - 1 kg.
• garlic - 2 heads
• salt - 2-3 tbsp. l.
• sugar - 1 tbsp. l.
• vinegar 9% - 100 ml.
• water - 250 ml.
• pepper to taste
• vegetable oil - 300 ml.

As you can see, the caviar will be rich in taste.

Let's start with carrots. We will rub it on a grater for Korean carrots, and if there is none, then on a coarse grater. And immediately we will fry in a pan, after pouring vegetable oil on it.

Now we need to remove the skin from the tomatoes. This is a simple matter - pour boiling water over them and leave for 10 minutes. After that, the skin is removed very easily. We cut the tomatoes into cubes.

As a rule, tomatoes release juice during slicing, so we squeeze the tomatoes a little, and pour the juice into the pan with vegetables.

Fry the tomatoes in vegetable oil in a separate pan for 5 minutes and add to the carrots.

Onion cut into half rings. If you like it smaller, cut into cubes, a matter of taste. And after that, we also throw the onion into the pan to the carrots. The aroma is already in the kitchen!

Remove the skin from the eggplant and cut the flesh into small cubes. They are also fried separately in vegetable oil in a pan for 5 minutes and sent to the vegetables.

Cut the bell pepper and put it in the main pan with raw vegetables. After that, add salt and sugar, mix. Pepper put to taste, but you can do without it, it will be so tasty.

And now the last step is to pour in 250 ml of cold water.

Bring the caviar to a boil, reduce the heat, cover with a lid and simmer until tender (about 30-40 minutes), stirring occasionally. Readiness is determined by the softness of vegetables. And, of course, we taste it, it may be necessary to salt it.

It remains to decompose into sterilized jars, close the lids and turn over.

Appetizer of eggplant and zucchini - cooking caviar through a meat grinder

Judging by the number of recipes, some of the most popular vegetables are zucchini and eggplant. They fit together beautifully and original taste blue ones are even more pronounced in combination with zucchini, which is neutral in taste. In one of the past notes, I posted a very tasty recipe, and now I will introduce you to another wonderful recipe.

Ingredients:

• eggplant - 1.5 kg.
• zucchini - 1 kg.
• tomatoes - 600-700 gr.
• bell pepper - 5 pcs.
• hot pepper - 2 pcs.
• garlic - 3 heads
• salt - 2-3 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 20 ml.
• vegetable oil - 250 ml.

In many recipes vegetable caviar or adjika, I used a blender, because it is much easier and faster with it. But still, I came to the conclusion that the blender grinds too finely, almost into porridge. And sometimes you want to feel small pieces of vegetables on your tongue in order to feel the taste of each. And here the meat grinder comes in handy, and if it is electric, then it generally turns out even faster than using a blender. Therefore, in this recipe we use a meat grinder.

Sterilize jars and lids. We prepare vegetables.

If you are afraid that the eggplant will be bitter, then cut them into pieces, salt well and pour for 20 minutes cold water. After that, the water must be drained and the pieces washed. Remove the skin from the zucchini and cut into random pieces. Remove seeds from sweet peppers and cut lengthwise into several pieces.

Tomatoes and hot peppers are also cut randomly. And peel the garlic.

We pass all the ingredients through a meat grinder and put the mass into a deep pan. Add vegetable oil, salt and sugar. Stir and bring the mixture to a boil.

Simmer over low heat for about an hour. The mass is quite thick, so I don’t advise you to go far, and in order not to burn, you need to stir occasionally.

We lay out the hot snack in sterilized jars and roll up the lids. Banks are turned over, covered with a warm blanket.

Video on how to quickly and tasty cook blue caviar with tomato paste

Eggplant goes great with tomatoes. But if you do not have tomatoes, I advise you to add to the caviar tomato paste. It will enrich the taste of the dish, make it sweeter, and it will take less time to cook.

Ingredients:

• eggplant - 2 kg.
• bell pepper - 3 pcs.
• tomatoes - 2 pcs.
• onion - 3 pcs.
• salt - to taste
• sugar - 1 tbsp. l.
• tomato paste - 2 tbsp. l.
• pepper to taste
• vegetable oil for frying

The most delicious eggplant caviar with mayonnaise - cook step by step

There are many different options for preparing eggplant caviar, but the housewives came up with the idea of ​​​​adding mayonnaise to it. It gives tenderness to the finished dish. At the same time, such an appetizer is prepared quite simply, and the composition of the ingredients is available to everyone. You just need to roll up your sleeves, but how nice it is to hear the praise of friends or family.

Ingredients:

• eggplant - 3 kg.
• onions - 1 kg.
• mayonnaise - 400 gr.
• salt - 50 gr.
• sugar - 100 gr.
• vegetable oil - 300 gr.
• vinegar - 1 tbsp. l.

This recipe couldn't be easier to make.

Peel the onion and cut into rings. We send it to the pan and fry in vegetable oil.

Eggplant, if bitter, pre-soak in salt water. But lately I’ve been skipping this step because I buy vegetables in the store and they don’t taste bitter at all. So let's get started right away. Eggplant cut into cubes or half rings and also fry. Vegetables can be combined and stewed for about 10 minutes together.

You can add your favorite spices for flavor to taste. In this recipe, I use my favorite Georgian mix of various spices. The result is a unique fragrance.

Now it's the turn to add salt, sugar and mayonnaise. Stir, cover the pan with a lid and simmer over low heat for another 20-30 minutes. 5 minutes before the end of cooking, add vinegar.

Can ready meal leave in pieces, then it looks more like a salad. And you can chop with a blender, and then you will definitely get caviar.

We lay out the caviar in clean jars. Since we have mayonnaise in the recipe, I prefer to sterilize jars with blanks in a saucepan, it’s more reliable. I sterilize half-liter jars in boiling water for 10-15 minutes.

We roll it up securely with metal lids and then this yummy can be stored without a refrigerator.

Cooking blue caviar in a slow cooker without vinegar

The multicooker has firmly established itself in our kitchen. And those who bought it immediately appreciated the benefits: less hassle - more free time, less fat and oil - healthier for the body. Let's prepare our wonderful snack for the winter with the help of this kitchen appliance.

Ingredients:

• eggplant - 1 kg.
• carrots - 2 pcs.
• bell pepper - 3 pcs.
• tomatoes - 5 pcs.
• garlic - 5 cloves
• onion - 2 pcs.
• salt - 1 tbsp. l.
• sugar - 0.5 tbsp. l.
• vegetable oil - 3 tbsp. l.

I will say right away that we will chop the vegetables in this recipe with a blender. And this means that they can be cut arbitrarily, without trying to cut out beautiful cubes. Cut the eggplant, tomatoes, sweet pepper, onion and garlic. We rub the carrots on a coarse grater, so it will cook faster.

Pour vegetable oil into the bottom of the multicooker, put chopped onion and garlic there. We put the slow cooker on the “Frying” mode and fry the onion and garlic until soft, this is about 5 minutes.

Sprinkle grated carrots on top.

And the next layer will be sweet pepper. Stir the vegetables, cover the slow cooker with a lid and simmer for 5 minutes.

Now you can add tomatoes, they will make our dish much juicier. Mix everything again and cook for another 5 minutes.

We still have eggplants, we throw them into the multicooker bowl. At this stage, you can salt and sweeten.

Now set the multicooker to the "Baking" mode and set the timer for 30 minutes.

Vegetable stew became soft and fragrant. Now we grind all the vegetables with a blender.

If you don't like this vegetable puree, you can leave the workpiece in pieces, or grind not to a puree state, but only a little. It's up to you.

And it remains for us to decompose the blank into sterilized jars and tighten the lids.

Since this recipe does not contain vinegar, I also sterilize the workpiece in jars in boiling water to be safe. For a half-liter jar, it takes 7-10 minutes to boil.

The best recipe for baked eggplant with mushrooms

Eggplants themselves have a unique taste and give any dish a special original taste. But when I saw a video with a recipe for caviar with mushrooms (champignons), I immediately had a desire to cook such a chic dish myself. I will definitely do it, but for now let's see how this wonderful chef does it.

If you have read this long article to the end, then I tried not in vain. I will be very happy if you cook something from today's recipes for the winter. I hasten to assure you that you will not regret it and will be able to pamper your family and friends with "overseas" eggplant caviar.

But autumn preparations continue, it's too early to relax. Therefore, we will continue my favorite topic further. See you!

Step by step preparation:

1. Wash the eggplant, cut off the stalk and spouts. Cut them into 1.5 cm thick plates, salt, mix and leave for 20 minutes.
2. Rinse the eggplants under running cold water and cut into cubes.
3. Wash the peeled onions, carrots and garlic.
4. Finely chop the onion and garlic.
5. Send chopped eggplants to a preheated pan with vegetable oil, pour in water and salt.
6. Cover the pan with a lid and simmer until soft, 25 minutes, stirring occasionally. If necessary, add water.
7. Add some vegetable oil and lay out all the chopped vegetables.
8. Stir and add tomato paste.
9. Mix everything again and fry the vegetables for 5 minutes until soft and golden brown.
10. If desired, sprinkle with chopped herbs before serving.
11. If you are preparing it for the winter, then pour 2 tbsp into the mass. vinegar, mix and place in sterilized jars. Cork with clean lids, turn the jars upside down, placing them on the lids, wrap them in a warm blanket and leave to cool completely.

Delicious eggplant caviar - a simple recipe

There are many recipes for eggplant caviar, but not all of them are easy to prepare. This version of the recipe will not make you work hard and spend a lot of time.

Ingredients:

• Eggplant - 10 pcs.
• Carrots - 5 pcs.
• Onion - 5 pcs.
• Sweet bell pepper - 5 pcs.
• Tomatoes - 1 kg
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste
• Table vinegar 9% - 3 tbsp.

Step by step preparation:

1. Cut the washed eggplants into cubes, sprinkle generously with salt and leave to stand for half an hour so that all the bitterness is gone.
2. Rinse vegetables under running water. Peel (from the peel or seeds) and cut into cubes, and grate the carrots.
3. Put the onion in a pan with heated vegetable oil and bring it to a transparent state.
4. Add carrots, eggplant, peppers and tomatoes.
5. Stew vegetables, stirring, for half an hour.
6. At the end of cooking, add salt and ground pepper, pour in the bite and mix.
7. Spread the finished hot caviar in sterilized jars and sterilize for 30 minutes. Then roll up with clean lids.

There are many recipes for preparing eggplant caviar for the winter. Choice the best recipe depends solely on taste preferences. You can not ignore the caviar recipe without sterilization.

Ingredients:

• Eggplant - 1.5 kg
• Carrot - 3 pcs.
• Tomatoes - 0.5 kg
• Onion - 3 pcs.
• Garlic - 2 heads
• Bulgarian pepper - 3-5 pcs.
• Vegetable oil - 3-4 tsp
• Sugar - 2-3 tablespoons
• Salt - 1.5-2 tsp
• Table vinegar 9% - 4-5 tbsp.
• Black ground pepper- 1/3 tsp

Step by step preparation:

1. Wash the eggplant and cut into cubes. Sprinkle them with salt and set aside for half an hour.
2. Grate carrots on a coarse grater.
3. Cut the onion and bell pepper into half rings or cubes.
4. Pour vegetable oil into a 4-liter saucepan and sauté the onion for 10 minutes.
5. Add bell peppers and carrots, fry for 5-10 minutes.
6. Put the eggplant, washed from bitterness, and cover the pan with a lid.
7. Cut the stalks from the tomatoes, remove the peel, cut into small pieces and put in a saucepan along with finely chopped garlic.
8. Simmer the products over low heat under the lid for half an hour - until the eggplant is soft. Since the eggplant will absorb the juice of vegetables, periodically add boiled water to the workpiece so that the caviar does not burn.
9. Pour chopped greens, stew and puree the caviar with an immersion blender.
10. Put the caviar on the fire again, pour in the vinegar and boil for 3 minutes.
11. After 10 minutes, spread the workpiece in sterilized jars and close the lids.
12. Wrap the container with warm clothes, turn over and leave for 6-8 hours until completely cooled.

Eggplant caviar - excellent vegetable snack for the winter. If you have nowhere to rush, then wait until delicious varieties of vegetables ripen and you can start making homemade preparations.

Ingredients:

• Eggplant - 2 kg
• Sweet pepper - 200 g
• Onion - 200 g
• Tomatoes - 200 g
• Parsley greens - 1 bunch
• Garlic - 1 head
• Vegetable oil - 100 ml
• Sugar - 1 tbsp
• Salt - to taste
• Black ground pepper - to taste

Step by step preparation:

1. Wash the eggplant, cut in half, put on a baking sheet and brush with vegetable oil.
2. Heat the oven to 220 degrees and bake all vegetables, except tomatoes and garlic, in general for about half an hour.
3. Take out vegetables and cool.
4. Peel all products from the skin and chop finely.
5. Dip the tomatoes in boiling water for 1 minute, remove the skin and smash with a blender.
6. Also chop all the roasted vegetables.
7. Put the vegetable mass in a saucepan, tomato puree and season with crushed garlic.
8. Stir and simmer after boiling over low heat, stirring, 5 minutes.
9. Add washed and finely chopped greens, salt, sugar and pepper to the caviar. Pour in the bite, stir and simmer for 5-10 minutes.
10. Distribute hot caviar in sterilized jars, cover with lids and place in a basin with warm water. Boil water and sterilize for 10 minutes.
11. Roll up the jars with lids, turn them upside down, cover with a warm blanket and leave to cool. Store snacks in a cool place.

Eggplant caviar with white roots.

Ingredients:

• 2.5 kg eggplant
• 500 g tomatoes
• 300 g carrots
• 100 g celery root
• 100 g parsley root
• 100 g parsnip root
• 300 g onion
• 50 dill greens
• 150 ml vegetable oil
• 30-40 g salt
• 20 ml 9% vinegar
• ground black and allspice taste

Cooking method:

For this recipe for caviar for the winter, eggplants need to be cut into small cubes, salt, leave for 30 minutes, then rinse and squeeze. Cut the tomatoes into small cubes, onions into half rings, carrots and roots into strips. Fry onions, carrots and roots in vegetable oil. Add eggplant, tomatoes, salt, pepper, simmer covered for 50 minutes. Pour in vinegar, add chopped herbs, mix. Place hot caviar in sterilized jars, roll up and wrap until cool.

Caviar from zucchini and eggplant is simple.

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 70 ml vegetable oil
• 10 g sugar
• 10 g salt
• 30 g tomato paste
• ground black pepper
• cinnamon on the tip of a knife
• Bay leaf

Cooking method:

The step-by-step recipe for making such eggplant caviar is as follows. Eggplant should be cut into slices, lightly salted, left for 20 minutes, then squeezed, cut into cubes. Cut the peeled zucchini in the same way. Combine the vegetables and simmer in oil under the lid for 30 minutes, stirring. Add salt, sugar, spices, tomato paste, simmer for 10 minutes, remove the bay leaf. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 15 minutes, with a volume of 1 l - 20 minutes. Then roll up and wrap until cool.

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Ingredients:

• 1 kg eggplant
• 300 g apples
• 200 g onion
• 50 ml vegetable oil
• 30 ml 9% vinegar
• 20 g sugar
• 30 g salt
• pinch nutmeg and cinnamon

Cooking method:

To cook caviar for this simple recipe, eggplant should be cut in half, brushed with oil and baked in the oven until soft. Peel, chop, squeeze out excess liquid. Finely chop the onion, fry in oil until soft. Add eggplant, fry. Peel and core apples, cut into cubes, add to vegetables, simmer for 2 minutes. Pour sugar, salt, spices, mix and simmer until tender. At the end of cooking, pour in the vinegar. Arrange hot caviar in prepared jars and sterilize: jars with a volume of 0.5 l - 10-15 minutes, with a volume of 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Eggplant and pumpkin caviar.

Ingredients:

• 1 kg eggplant
• 1 kg pumpkin
• 1 kg tomatoes
• 20-30 g garlic
• 100 ml vegetable oil
• salt to taste

Cooking method:

Before you cook eggplant caviar at home, the main ingredient of the snack must be baked until soft, peeled, squeezed a little and chopped finely. Grate pumpkin pulp. Chop the tomatoes randomly. Put the vegetables in a saucepan with oil, simmer covered for 30 minutes. Then chop with a blender, add the garlic passed through the press, salt, simmer for 10 minutes. Arrange hot eggplant caviar prepared according to this recipe in jars and sterilize: jars with a volume of 0.5 l - 15 minutes, 1 l - 20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 150 ml vegetable oil
• 30 ml 9% vinegar
• sugar
• ground black pepper to taste

Cooking method:

For this caviar recipe, eggplants need to be cut into cubes, salt, leave for 20 minutes, then rinse and squeeze. Eggplants, carrots and bell peppers pass through a meat grinder. Finely chop the onion, fry in oil until soft. Add chopped vegetables, simmer for 1 hour. Pour salt, sugar, after 5 minutes pour vinegar, mix and remove from heat. Hot homemade eggplant caviar prepared for the winter should be put into sterilized jars, rolled up and wrapped until cool.

Eggplant caviar without onions.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 1 kg bell pepper
• 30 g garlic
• 50 g parsley
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 30 g salt
• 50 g sugar

Cooking method:

Eggplant caviar for the winter according to this simple recipe is very easy to prepare. You need to cut the eggplant and pepper into small cubes. Pass the tomatoes through a meat grinder. In a saucepan, heat the vegetable oil, put the vegetables, simmer for 45 minutes. Add chopped garlic, herbs, salt, sugar, vinegar, mix, simmer for another 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg eggplant
• 1 kg apples
• 1 kg tomatoes
• 300 g bell pepper
• 300 g carrots
• 300 g onion
• 200 ml vegetable oil
• 30 g salt
• 1 bay leaf
• ground black pepper
• greens to taste

Cooking method:

Before cooking eggplant caviar, vegetables and apples need to be peeled, peeled from tomatoes. Finely chop prepared foods. Heat oil in a saucepan, fry onion and carrot. Add tomatoes, stir, bring to a boil. Put the eggplants, bell peppers and apples into the boiling mass, simmer for 50 minutes. Add salt, spices, herbs, simmer for 10 minutes. Remove bay leaf. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2 kg eggplant
• 15 g garlic
• 50 ml vegetable oil
• 10 ml lemon juice
• ground black and hot pepper
• coriander
• dried basil and dill
• salt to taste

Cooking method:

To quickly and tasty cook caviar according to this recipe, eggplants need to be peeled, cut into slices, salt and leave for 20 minutes, then rinse and squeeze. Pass prepared eggplant through a meat grinder. Bring the puree to a boil, add oil, salt and spices, simmer over low heat for 45 minutes. Add minced garlic lemon juice, simmer another 5 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Eggplant caviar with citric acid.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 500 g bell pepper
• 500 g onion
• 3 g citric acid
• sugar and spices to taste
• vegetable oil for frying

Cooking method:

For this eggplant caviar recipe for the winter, vegetables need to be peeled, diced, salted, left for 20 minutes, then squeeze out the liquid well. Fry prepared eggplants in oil. Finely chop the onion and pepper, fry in oil. Add fried eggplant, simmer for 5-7 minutes. Peel the tomatoes, chop, add to the vegetables, simmer for 15-20 minutes. Add salt, sugar, spices, citric acid, stir, simmer for 5 minutes and remove from heat. Place hot caviar in sterilized jars, roll up and wrap until cool.

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Caviar from baked eggplant.

Ingredients:

• 2.5 kg eggplant
• 2 kg tomatoes
• 1 kg carrots
• 1 kg bell pepper
• 1 kg onion
• 50 g garlic
• 150 ml vegetable oil
• ground hot pepper to taste

Cooking method:

Before preparing homemade eggplant caviar, bake the base of the appetizer and bell pepper in the oven until the skin darkens, cool, peel, chop into small cubes. Tomatoes are peeled, finely chopped. Finely chop the onion and carrot, fry in oil. Add tomatoes, simmer over low heat for 15 minutes. Add baked eggplant and bell pepper, simmer for about 30 minutes. Then add chopped garlic, hot pepper and salt, simmer for another 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

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Ingredients:

• 1.5 kg eggplant
• 800 g tomatoes
• 300 g bell pepper
• 400 g carrots
• 200 g onion
• 100 ml vegetable oil
• 30 ml 9% vinegar
• ground black and hot pepper
• salt to taste

Cooking method:

Eggplants cut into small cubes, put in a deep form, greased with oil, and bake in an oven preheated to 200 ° C for 10 minutes. Cut the onion into small cubes, put in the oven to the eggplant, pour over with oil, mix, bake for 10 minutes. Add chopped carrots, bake for 10 minutes. Then put chopped bell pepper and peeled tomatoes to the vegetables, pour over with oil, add salt and spices, mix, simmer in the oven for another 30 minutes. Remove the vegetables from the oven, add vinegar, mix. Hot eggplant caviar prepared at home should be put into 0.5 liter jars and sterilized for 10 minutes. Then roll up and wrap until cool.

"Eggplant caviar, overseas!" - literally everyone knows this phrase. She is especially familiar to those who were born during the Soviet era and are well aware of the classics of Soviet cinema. Despite the fact that just a few years ago, store shelves were full of jars filled with eggplant caviar, but few people were seduced by this delicacy, today many hostesses strive to make several servings of this snack for the future. Indeed, eggplant caviar for the winter turns out to be especially satisfying, fragrant, rich. At the same time, there are different types eggplant caviar for the winter. So every hostess may well experiment with this appetizer. After all, eggplant caviar through a meat grinder for the winter and a variant in whole pieces are very tasty.

Simple eggplant caviar for the winter

The classic simple recipe for eggplant caviar for the winter does not cause difficulties for hostesses. Such a tender snack always turns out to be very fragrant and rich. At the same time, harvesting eggplant caviar for the winter is very simple.

Ingredients

A very tasty eggplant caviar is being prepared for the winter from the following components on the list:

• eggplant - 3 kg;
• garlic - 13 cloves;
• onion turnip - 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 delicious eggplant caviar for the winter.

1. The eggplant is cooked first. They should be washed, cut into 2 halves lengthwise. The blue ones are laid out on a baking sheet. Sections are smeared with vegetable oil.

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

1. Remove the skin from the baked eggplant slices - it will easily move away.

1. Here's what happens in the end.

1. The resulting pulp of the blue ones is cut in random order with a knife.

1. Next up is the onion. It is cleaned and shredded. Sweet peppers should be washed, the box with seeds removed from them and cut into small squares.

1. Skin is removed from tomatoes in any convenient way. Tomatoes must be killed in a blender or grated on a coarse grater in the old fashioned way. Then vegetable oil is poured into a thick-walled container and heated. Onions and peppers are alternately laid out in it. First, only the onions are fried for a couple of minutes. Then pepper slices are poured in and stewed for another 5 minutes. Only then is the tomato mass poured in here. Everything is mixed and left on low heat to stew for about 5 minutes. The composition must be constantly stirred.

1. The pulp of eggplants, which were baked, is transferred to the hot mass. Everything is mixed and stewed for about 8 minutes, stirring systematically so that the mixture does not burn.

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

1. Then, delicious eggplant caviar for the winter is laid out in sterilized jars and closed with the same lids, but not rolled up, as 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

Numerous hostesses especially love eggplant caviar as store-bought for the winter. It is her gentle and pleasant taste reminiscent of the times of childhood and youth. Today, such a ready-made snack on the shelves of supermarkets no longer resembles that taste. However, this is not a problem! Easy enough to do fried caviar from eggplant for the winter at home.

Ingredients

To prepare this appetizer, you need to prepare:

• eggplant - 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 cook eggplant caviar for the winter? There are no complicated secrets in this.

1. First, it is worth preparing all the vegetables from which eggplant caviar will be prepared in pieces for the winter.

1. It’s worth starting cooking with the blue ones themselves. On a dry baking sheet, eggplants should be put in the oven or baked in a dry frying pan.

On a note! To speed up the baking process, it is necessary to pierce the fruit in several places with a fork or knife. In addition, this will avoid exploding vegetables.

Periodically, the fruits must be turned over so that the baking is uniform. The skin should be slightly charred, and the mass should become soft.

1. While roasting eggplant, you can do other vegetables. First you need to peel, chop and fry the onion.

1. Further, the same is done with carrots.

1. The following are washed, peeled and roasted Bulgarian sweet peppers.

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

1. The blank from which eggplant caviar is cooked for the winter according to this cooking recipe is sweetened and sprinkled with salt. The mass is put on low heat and stewed.

1. Now you need to return to the eggplant again. During this time, they will just get ready. The peel from them must be removed and discarded: it is not added to the workpiece. The pulp should be finely chopped.

1. Next, the slurry of the blue ones is transferred to the total mass. Chopped garlic, bay leaf and pepper are also sent here. If desired, at this stage, the mass is interrupted by a submersible type blender. It is necessary to extinguish the composition on extremely low heat until it becomes soft and thick. It needs to be stirred occasionally.

1. It remains only to get 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 put away under warm jackets or blankets.

Eggplant caviar in pieces for the winter

How to roll eggplant caviar for the winter? This issue is easy to solve if you use the recipe below.

Ingredients

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

• eggplant - 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 it turns out too spicy caviar from eggplant for the winter, you can adjust the amount of pepper as you wish.

Cooking process

So, how to cook eggplant caviar for the winter? There is nothing particularly complicated about this recipe.

1. Eggplant should be washed and cut into small cubes.

Note! The blue ones can be peeled if desired. However, many chefs purposefully do not clean it off, believing that it is the skin that gives the finished twist the “right” taste and original rich shade.

1. The resulting vegetable cutting is transferred to a deep cup. 5 large spoons are poured into the workpiece coarse salt. Eggplants are filled with water so that it completely covers them. In this form, the blue ones are left for 40 minutes.

1. While the cut is soaked and freed from salt, it is worth taking care of other components. canned blank for the future. Onions must be peeled, washed and cut into small squares. Carrots also need to be peeled, washed and grated. spicy and sweet peppers washed, cleaned of seeds. Bulgarian pepper should be cut into cubes, hot - into rings. Tomatoes are washed and cut into cubes. The blue ones need to be drained of water. They are washed from salt and squeezed well.

1. Next, pour sunflower oil into the bottom of a large frying pan. Eggplants are first laid out on a hot dish. They should be fried, after which the workpiece is transferred to a large vat or to a deep pan. Pour more oil into the pan. Onions are fried in it. Then do the same with carrots. The roasting is shifted to the blue ones, after which the peppers are fried in a pan. Tomatoes are the last to go into the hot oil. But they need to be covered and stewed a little.

1. Then all types of roasting are mixed. There are added granulated sugar and salt. The container is placed on the stove. Boil over low heat for 40-50 minutes. It needs to be stirred from time to time.

On a note! Such a preparation turns out to be unusually tasty and rich. But if you want, you can kill it with a blender.

It remains only to spread the salad in hot containers that have undergone sterilization and tighten them with lids. The container is turned over and wrapped up. As you can see, such eggplant caviar is made for the winter according to the recipe with the photo simply and quickly enough.

Video recipes for eggplant caviar for the winter

Preparing eggplant caviar for the winter according to video recipes is very easy. There shouldn't be any problems for sure. When eggplant caviar is made for the winter, videos will always help you choose the right sequence and avoid mistakes:

Ecology of consumption. Every housewife must have her own recipe for overseas caviar, eggplant. And every housewife is sure that her recipe is the best. And, of course, every hostess is right.

Let's say a resounding "no" to caviar from the store!A selection of proven eggplant caviar recipes from around the world.Each housewife must have her own recipe for overseas caviar, eggplant. And every housewife is sure that her recipe is the best. And, of course, every hostess is right.We met with experienced housewives from different countries and cities and recorded their old family recipes.

Classic blue caviar

Authentic recipe from Odessa.

What do you need:

3 medium sized eggplants
1 large tomato
2 medium sized onions
3 tbsp vegetable oil
1 garlic clove
half a bunch of parsley
salt - to taste

How to cook classic blue caviar:

1. Pierce eggplant with a fork over the entire surface and bake in the oven at 180 ° C until cooked. Transfer the eggplants to a board, let them rest for 15-20 minutes, then carefully remove the skin.

2. Blanch the tomatoes and remove the skin.

3. Cut the onion into rings and sauté in vegetable oil.

4. Prepared vegetables must be properly cooled.

5. Chop eggplants, tomatoes and onions very finely. Add the garlic, passed through the press, and once again chop properly. Season with vegetable oil and finely chopped parsley. Salt.

6. Send caviar to the refrigerator for several hours.

Eggplant caviar with carrots

Authentic recipe from Moscow.

What do you need:

4 small eggplants
2 carrots
2 onions
3 tomatoes
2 bell peppers medium size
6 garlic cloves
salt, pepper, ground coriander - to taste
vegetable oil

How to cook eggplant caviar with carrots:

1. Cut the eggplant into circles of 1–1.5 cm and fry on both sides without adding vegetable oil.

2. Grate carrots on a fine grater. Blanch the tomatoes, peel and cut into thin slices. Cut the onion into rings, remove the seeds from the pepper and chop finely.

3. Put a deep thick-walled pan on medium heat, pour 2–3 tbsp. vegetable oil and fry the carrots for 5 minutes. Then add the onion and fry for another 3 minutes. Salt, pepper, season with coriander. After that, lay out the vegetables in layers: peppers, tomatoes, eggplant (after each layer, lightly sprinkle with salt and coriander). Spread the garlic passed through the press on top, salt and pepper again, pour in 3 tbsp. vegetable oil.

4. Cover the caviar with a lid, reduce the heat to a minimum and simmer for 1.5 hours. Then mix the vegetables and cook for another half hour.

5. Cool the finished eggplant caviar and refrigerate overnight.

Eggplant caviar with walnuts

Authentic recipe from Tbilisi.

What do you need:
3 eggplant
2 tomatoes
4 tbsp tomato paste
1 bulb
3 garlic cloves
1 carrot
1 tbsp Sahara
salt and pepper - to taste
100 g walnuts
vegetable oil - for frying

How to cook eggplant caviar with walnuts:

1. Blanch the tomatoes and remove the skin. Eggplants, tomatoes and onions cut into small cubes, grate the carrots on a coarse grater.

2. Fry the eggplants in hot vegetable oil, add the tomatoes and simmer for 25 minutes until the eggplants are soft.

3. In another pan, fry carrots and onions in vegetable oil until golden brown, add tomato paste, salt and sugar. Simmer for another 5-7 minutes.

4. Put eggplant with tomatoes, onion and carrot in a blender bowl, add garlic and walnuts, make a puree. Serve with finely chopped greens.

Grilled eggplant caviar

Authentic recipe from Yerevan.

What do you need:
5 eggplant
4 large tomatoes
4 bell peppers
5-7 garlic cloves
2–3 tbsp vegetable oil
salt and pepper - to taste
greens - for serving

How to cook eggplant caviar on the grill:

1. Wash and dry vegetables. Cut eggplant and tomatoes into strips of medium thickness. Remove the seeds from the pepper and also cut into small arbitrary pieces.

2. Put the prepared vegetables on the grill pan and fry until tender, turning occasionally.

3. Peel the cooked vegetables from the skin and put them into the blender bowl. Add garlic, passed through a press, vegetable oil, salt, pepper. Puree until homogeneous mass. Serve with finely chopped greens.

4. Such eggplant caviar can even be prepared for the winter. To do this, you need to spread the caviar in jars, cover tin lids and sterilize for 15-20 minutes. Then roll up, turn on a towel to cool completely and store in the refrigerator.

Eggplant caviar with tomatoes

Authentic recipe from Makhachkala.

What do you need:

3 medium sized eggplants
7 small tomatoes
1 medium sized onion
3 garlic cloves
3 tbsp vegetable oil
salt - to taste

How to cook eggplant caviar with tomatoes:

1. Prick eggplants with a fork, bake in an oven preheated to 180 ° C, cool slightly and remove the skin. Chop the pulp very finely.

2. Blanch the tomatoes, peel and chop as finely as possible.

3. Finely chop the onion, pass the garlic through a press.

4. Mix everything, add vegetable oil and salt. published