Delicious eggplant caviar for the winter recipes. How to prepare homemade eggplant caviar for the winter

Any housewife stocks up on preserves for the winter to please loved ones with cucumbers, tomatoes, lecho or eggplant caviar. After all, not a single feast or just lunch is complete without such goodies.

It’s quite simple to prepare caviar from zucchini and eggplant, with mushrooms and garlic, and if, moreover, the vegetables for it are grown in your own garden, then you get doubly pleasure from it.

The only nuance that must be observed when seaming is the proportions and processing technology, so that in winter you do not get unpleasant “surprises” in the form of a torn off lid or mold. But if you are doing this not for the first time and always according to the same proven recipe, this should not happen.

Eggplant caviar for the winter: a simple recipe

A simple way to prepare caviar is to prepare the necessary products, cut them, fry them, and finally, simmer them together. The process is not difficult, but labor-intensive. If this is your first time, try making half a batch.

blue ones - 4 kg;
tomatoes – 3 kg;
carrots – 2 kg;
onion – 1 kg;
oil – 350 ml;
vinegar – 130 ml;
salt – 3 tsp.

Preparation: 4 hours.

Calories: 121 Kcal/100 g.

Wash the blue ones, remove the skin and cut into half rings. Place in a large bowl and add salt, cover and leave for two hours. This procedure is mandatory: all the bitterness will come out of the vegetable.

Cut the washed tomatoes into slices; it is better to take overripe ones as for tomato juice. Rub them through a sieve to remove the skins.

Peel the carrots and onions and chop into strips. Pour oil into a saucepan and fry these vegetables until completely soft.

Drain the liquid from the eggplants, rinse them in water to remove salt and grind them in an electric meat grinder. Place the fried onions and carrots in a separate container, and throw the eggplant porridge into the saucepan. Sauté until translucent, stirring constantly to prevent burning.

Take a cauldron, put all the prepared products into it, pour in the remaining oil, add salt, mix thoroughly and simmer for an hour and a half.

Distribute the caviar into sterilized jars, roll up with metal lids and wrap in warm blanket, installed upside down. Place the cooled preserves in a dark, cool basement or put them in the pantry.

Zucchini and eggplant caviar for the winter

The combination of several vegetables in one dish always gives a positive result. This also applies to preparing caviar from zucchini, eggplant, sweet pepper and tomato paste. This dish is perfect as an addition to porridge, meat, or just a snack on bread.

zucchini – 550 g;
eggplant – 450 g;
carrots – 300 g;
onion – 400 g;
tomato paste – 250 g;
oil – 150 ml;
vinegar - 3 tbsp. l.;
salt;
pepper – 6 pcs.

Preparation: 2 hours.

Calories: 132 Kcal/100 g.

We clean the little blue zucchini. Try to remove as thin a layer of the vegetable as possible to get a larger yield. Cut into equal cubes and add together in a large saucepan.

We also clean peppers, carrots and onions. Pour oil into a cast iron frying pan. Grate the carrots. Chop the onion and pepper into cubes. First fry the carrots, and after ten minutes add the onion. When the vegetables are equally soft, add sweet pepper.

Use your palm to squeeze out the softened zucchini and eggplant mixture and add to the rest of the vegetables in the pan. Mix everything thoroughly and simmer for forty minutes without leaving the stove. Add tomato dressing, salt, vinegar and sugar. Cover with a lid and continue cooking for twenty minutes.

Place the glass jars in a baking tray, fill them halfway with water and put them in the electric oven to sterilize for seven minutes. If there is space left, you can also put iron lids on the side.

Take a large spoon or mug and distribute the finished caviar into the container. Immediately seal with lids, wrap with a warm old coat or blanket and leave.

Delicious eggplant caviar for the winter without sterilization

Canned caviar without sterilization tastes practically no different from sterilized caviar. Only heat treatment passes somewhat faster, and many housewives are confident that some of the nutrients remain in the vegetables.

blue ones - 5 pcs.;
pepper – 4 pcs.;
oil – 4 tbsp. l.;
salt – 2 tsp;
vinegar - 1 tbsp. l.;
tomatoes – 450 g.

Preparation: 1 hour.

Calories: 123 Kcal/100 g.

Wash the tomatoes and cut them in half. Cut out the center of the pepper and chop it into strips. We cut the blue ones into medium cubes; you don’t have to peel the skin. It is better to use small young vegetables so that the seeds inside are small.

Turn on the electric meat grinder and grind all the prepared vegetables except eggplants. Place the resulting liquid mass on the stove to cook.

Place the eggplants in a sieve and blanch in boiling water for no more than two minutes. Lay out on a towel to dry.

Pour oil into a saucepan and fry the steamed vegetables in batches. You can post everything at once, but it will take more time.

Combine the tomato part of the caviar with the eggplant, add vinegar, add some salt, knead and simmer for ten minutes.

We put the resulting dish into sterile jars, wrap it in newspaper or any paper and put it in the pantry. You don’t have to worry about the jars exploding; caviar according to this recipe can be stored until the summer, if, of course, there is any left.

How to prepare baked eggplant caviar for the winter

Baked eggplants are often used to prepare caviar; the taste is slightly different from fried ones, but no worse.

blue ones - 1 kg;
carrots – 450 g;
onion – 450 g;
pepper – 250 g;
salt – 2 tsp;
vinegar - 3 tbsp. l.;
tomato sauce – 200 ml.

Preparation: 1.5 hours.

Calories: 119 Kcal/100 g.

First, we thoroughly wash the blue ones, wipe them with a towel, remove the stalks and place them on a baking sheet, but not too tightly together. It's better to make several passes. Turn on the electric oven at 150°C and bake the vegetables for thirty minutes.

We wash the carrots well and clean them using a metal scraper, this will result in less waste. Remove the husks from the bulbs and chop them into cubes. Cut the pepper in half, remove the stem with the grains, and cut into cubes.

Pour all the oil into a thick frying pan and sauté the chopped vegetables. Order: onions, carrots, peppers.

Cool the baked eggplants and chop them into cubes, place them in a blender bowl and puree them. Add the resulting mushy mixture to the fried vegetables, add homemade tomato sauce, salt and sugar. Mix thoroughly and simmer for forty minutes.

At the end, pour in the vinegar, stir again and place in glass containers prepared in advance, roll up the lids, turn over and wrap to keep warm for a while.

Eggplant caviar with garlic in a slow cooker for the winter

Preservation for the winter can be prepared not only in a cauldron on the stove, but also using a kitchen electrical appliance. The disadvantage of this method is that large volumes will not be obtained at once. But if you have a small family and don’t need much, this is the most suitable recipe.

blue ones - 2 pcs.;
tomato – 4 pcs.;
garlic – 2 pcs.;
pepper – 2 pcs.;
onion – 2 pcs.;
carrot – 1 pc.;
vinegar – 0.5 tbsp. l.;
salt;
oil – 3 tbsp. l.

Preparation: 1 hour.

Calories: 124 Kcal/100 g.

Wash the tomatoes and dip them whole in boiling water for two seconds, take them out, immediately remove the skins and put them in a saucepan. Peel the eggplants, onions, bell peppers, garlic and carrots. Turn on the unit in frying mode and pour in oil.

Chop all vegetables into equal sized cubes. Sprinkle the blue ones with salt and leave them untouched for twenty minutes.

Place peppers, onions and carrots in the bowl of the appliance to fry. Puree the tomatoes in a blender. If it is not there, then grind it through a sieve or grind it in a meat grinder.

Add the squeezed blueberries, tomato juice and salt to the slow cooker. Stir, switch to stewing mode, close the lid of the device and leave for thirty minutes. Seven minutes before completion, add garlic and vinegar and stir.

Place the finished eggplant caviar in sterilized containers and tightly close the lids.

The best recipe for eggplant caviar with mushrooms for the winter

Canned vegetables and freshly picked vegetables are very tasty and satisfying. wild mushrooms. If you have the opportunity, prepare caviar according to this recipe, you won’t regret it.

blue ones - 600 g;
onion – 300 g;
tomato paste – 100 g;
chanterelles – 450 g;
oil – 250 ml;
salt;
vinegar - 4 tbsp. l.;
carrots – 200 g.

Preparation: 3 hours.

Calories: 149 Kcal/100 g.

Pour the mushrooms collected the day before hot water and thoroughly wash away dirt, sand and leaves. We wash the chanterelles in several waters and cook with one onion for an hour and a half. It is better to drain the first fat after boiling.

Chop the eggplants into pieces, add some salt and leave. We clean the remaining vegetables and chop them into cubes or bars like blue ones.

Pour the vegetable oil into a saucepan, add the onions and carrots and sauté until golden brown. Add the blue ones and simmer for seventeen minutes, stirring thoroughly.

Place the finished mushrooms on a sieve, drain well and place in a saucepan with the rest of the vegetables. Stir, add vinegar and simmer the caviar for forty minutes, sealing it with a lid.

Distribute into sterile glass jars and seal with lids. If you like spicier caviar, add chopped hot pepper at the end.

For tasty caviar, only elastic vegetables with a smooth surface are suitable. Limp or spoiled ones can only spoil the prepared dish; they are not suitable for preservation.
The skin of the blueberry should have a deep purple hue. If it is brownish, then this is a sign of an old vegetable.
Fruits that are too large are also not suitable; perhaps they were grown with growth stimulants or were left in the garden for too long and became overripe.
Saturated green eggplant inside indicates a high content of corned beef. This vegetable is not suitable for food.

Happy conservation!

The next video contains another recipe for making eggplant caviar.

Good afternoon dear friends. In the last article about preparation, I said that very soon we will look at several options for preparing eggplant caviar. I keep my word and provide you with a selection of recipes.

If you want to always have a good one on hand, then this selection is for you. There is an opinion that it is impossible to prepare caviar at home that is similar to store-bought caviar. But why make it like in a store if you can prepare it much tastier and healthier. Especially in the summer, when the ingredients are easily available, preparing this yummy dish is not difficult, the main thing is to stick to the recipe and then everything will work out for you.

This treat is prepared from a standard set of products - eggplant, carrots, onions, and the result is simply amazing. It was first prepared in 1930 and since then the recipe has remained virtually unchanged. Sometimes chefs add their own ingredients to improve taste qualities, but essentially the technology remains unchanged and caviar remains caviar no matter what you say.

In my opinion, if you can’t cook it at home, everything turns out much tastier than in the store. I have been convinced of this more than once. No matter how much you prepare this caviar, it will still not be enough. Our family really loves this option. Children especially love it; they spread it on bread and eat it with soup or potatoes.

Ingredients.

Eggplants 3-4 pcs.
Onion head 2 pcs.
Carrots 2 pcs.
Tomatoes 6-7 pcs.
Bell pepper 3-4 pcs.
Ground black pepper 0.5 teaspoon.
Sweet paprika 0.5 teaspoon.
Red hot ground pepper 0.3 teaspoon.
Vegetable oil 2 tbsp. spoons
Salt 1 tbsp. spoon

Cooking process.

Finely chop the carrots and onions and fry in vegetable oil. For ease of cooking, I use a small cauldron.

Wash the eggplants, cut into cubes, add to the cauldron with the onions and carrots. Fry the eggplants over low heat.

Also cut the tomatoes and peppers into small cubes and place in a cauldron. Simmer the vegetables over low heat for about an hour.

Using a blender, grind the vegetables until smooth. Add seasonings, mix and boil the mixture for 15 minutes.

All that remains is to place the caviar in sterilized jars and screw the lids tightly.

After cooling, transfer to a cool place for long-term storage.

The caviar recipe is to die for

The cooking process became easier after we bought a blender. Yes, any dish has become easier to prepare since you don’t need to stand for hours at a meat grinder. My grandmother also made this kind of caviar. True, she made it a little spicier by grandfather’s special order.

Ingredients.

Eggplants 3 kg.
Carrots 1 kg.
Tomatoes 4 kg.
Onion 1 kg.
Bell pepper 2 kg.
Garlic 300-400 gr.
1 bunch each of dill and parsley.
Vinegar 1 tbsp. spoon.
Vegetable oil 0.5 liters.
Hot pepper to taste.
Salt to taste.
Black pepper to taste.

Cooking process.

Wash the vegetables well, cut into cubes and grind in a blender or meat grinder.

In addition to garlic and herbs, we will use these ingredients a little later.

Place vegetables in a large cauldron or add deep frying pan vegetable oil and simmer over low heat for about 3 hours.

During cooking, the vegetables should become softer and decrease in volume. Then let the mixture cool until room temperature. The next day we begin the final stage. Add finely chopped herbs, garlic and seasonings to the cauldron with vegetables.

Bring the mixture to a boil and simmer for 15-20 minutes. 3 minutes before completion, add vinegar and stir.

Place the hot mixture into sterile jars and screw on the lids.

Before taking the jars to the basement, I make sure to sign that this is eggplant caviar, since I very often confuse it with. It stores quite well and only gets tastier over time.

The most delicious eggplant caviar according to USSR standards

IN Soviet era In stores you could buy not only squash, but also eggplant caviar. As young students, we often bought it for lunch and ate it with fresh bread.

Over time, I managed to find a recipe for caviar that tastes roughly similar to that from my youth when everything was prepared only according to GOST of the USSR. The video explains in detail how to properly prepare this unforgettable delicacy.

Quick recipe for eggplant caviar in pieces in a frying pan

In the botanical sense, eggplants are berries, but despite this, we use them very successfully as a vegetable. In the east, it is called the berry of longevity because eggplants help equalize the acid-base balance and normalize the salt balance in our body.

According to this recipe, I prepare caviar not for the winter, but simply for dinner as a side dish, but you can also use this recipe for winter preparations.

Ingredients.

4 eggplants
1 carrot
1 onion
3-4 bell peppers
2-3 tomatoes
3-4 cloves of garlic
Half a hot pepper
Vegetable oil 4 tbsp. spoons
Salt and pepper to taste

Cooking process.

Of course, we’ll start cooking by preparing the eggplants. They need to be cut into small cubes and lightly salted to remove the bitterness. As my grandmother says, you need to make an eggplant cry. When the pieces react with the salt, they will release juice, which will later need to be drained; we do not use it.

Next, cut the onion into half rings and grate the carrots. This is where the heat treatment of our vegetables will begin. Pour vegetable oil into a deep frying pan, heat it and fry the onion and grated carrots.

After a while, I’ll squeeze the eggplant pieces out of the juice and put them in a frying pan with the onions and carrots. While in the frying pan the process is underway frying, prepare the tomatoes. They will definitely need to be peeled and then cut into cubes.

You will need to cut into the same pieces and bell pepper.

Then add the peppers and tomatoes to the frying pan. At the same stage, I’ll add half or a quarter of hot pepper, depending on your preference.

I also add salt and allspice and finely chopped garlic to taste. I mix everything well for a few more minutes with the lid closed.

I determine readiness by pieces of bell pepper; if it has become soft and pliable, then the dish is completely ready and can be served as soon as it has cooled.

In principle, the dish is ready and you can serve it on the table, but if you want to make it exactly like store-bought food, you can chop the vegetables with a masher for mashed potatoes and only then serve.

Here is a quick and simple recipe for making eggplant caviar in a frying pan.

Spicy with tomatoes and garlic

Spicy eggplant caviar may well compete with adjika. It's quite easy to prepare. Ready dish You can serve it almost immediately, or you can save it for the winter.

Ingredients.

Eggplants 1 kg.
Tomatoes 1 kg.
Onion 1 kg.
Carrots 500 gr.
Hot pepper to taste.
Garlic at least 3 cloves.
Sugar 1 tbsp. spoon.
Salt to taste.
Allspice to taste.
Vegetable oil 100 ml.
Parsley 1 bunch.

Cooking process.

Finely chop the peeled eggplants, sprinkle lightly with salt, leave for 30 minutes, then squeeze and fry in vegetable oil.

In another pan, fry onions and carrots.

Add finely chopped Bulgarian and hot pepper, stir, add chopped garlic.

Fry for a while and add the fried eggplants. Finely chop the tomatoes and add stew to the vegetables.

Add salt, sugar, pepper, mix. Simmer for some time over low heat. 10 minutes before readiness, add finely chopped herbs and mix the mixture.

The caviar is ready. You can serve it at the table, or you can put it in sterile jars and store it for the winter. Bon appetit.

Eggplant and zucchini caviar

Of course, these two vegetables are very similar and the idea arose to make eggplant caviar and add some zucchini. We were pleasantly surprised by the result. Still, risk is a noble thing.

Ingredients.

Eggplants 2 pcs.
Zucchini 2 pcs.
Tomatoes 2 pcs.
Carrot 1 pc.
Onion 1 medium head.
Bell pepper 2 pcs.
Garlic 3-4 cloves.
Vegetable oil.
Salt, pepper and herbs to taste.

Cooking process.

As always, let's start by frying the onions and carrots.

Then add finely chopped eggplant, which has previously been soaked in salt. What it was for, you need to look at the recipe above.

Then add small zucchini cubes. Stir, add a little salt and simmer over medium heat under a closed lid until half cooked.

After a while, add finely chopped tomatoes and bell pepper.

15 minutes after adding the tomatoes, the dish is almost ready and can be served as is, or can be pureed using a blender.

This is the beauty I got.

Bon appetit.

How to prepare eggplant caviar for the winter without sterilization

When it goes hot time preparations, you always want to get a lot done and of course for short term. Therefore, many housewives try to find recipes for preparing preparations without sterilization. If you were looking for such a recipe, then here you go, take this one and use it for your health.

Ingredients.

Eggplants 1 kg.
Tomatoes 3-4 pcs.
Carrots 1-2 pcs.
Onion 1 medium head.
Garlic to taste.
Salt and pepper to taste.
Vegetable oil 1-2 tbsp. spoons.
Essence 1 teaspoon.

Cooking process.

Fry finely chopped eggplant in vegetable oil until golden brown. And transfer to a cauldron.

Lightly fry the onions and tomatoes in the remaining oil. And also when ready, transfer it to the cauldron. Add chopped carrots, put on fire.

After the mixture boils, add garlic, salt and pepper. Reduce heat to low and simmer for 1 hour.

3 minutes before you are ready to add the essence, boil it and place the caviar in sterile jars.

Place the jars with the lids down and wrap them up. After cooling, transfer to a cool place. Bon appetit.

In fact, there are a lot of recipes and it’s simply impossible to list them all. This article contains the most popular and, in my opinion, most delicious recipes for eggplant caviar. And as you can see, it's not difficult. It may take a little time, but it’s not difficult at all. I think that you will succeed and in winter you will open a jar of caviar with great pleasure and a sense of pride to treat or surprise your guests. peace, kindness and positivity to all.

Elena 09/25/2018 6 5.1k.

Housewives make a variety of preparations from eggplant, but perhaps the most popular is caviar. Today I want to offer recipes for eggplant caviar for the winter “You will lick your fingers.” It can be made spicy for those who like it “hot” or made sweetish to use in the children’s menu.

The beauty of this type of preparation is that you don’t have to wait until winter to appreciate the taste of cooked caviar. You will know exactly what you will please your family in winter.

Sometimes you wonder how such affordable and familiar products produce such a tasty vegetable dish that can be offered as cold snack or as a side dish for meat and vegetable dishes.

By playing with the ingredients, you can achieve completely different tastes. The dish also differs in the methods of preparation. For those who like store-bought caviar, there are recipes in which vegetables are twisted through a meat grinder. Love caviar in pieces, similar to vegetable stew, there is such an option.

A simple recipe for eggplant caviar through a meat grinder

This is a really simple recipe because we won't be pre-frying or baking the vegetables, which cuts down on the cooking process significantly. We will also reduce the time by the fact that you don’t have to finely chop the ingredients; we use a meat grinder for this.

Ingredients:

eggplants - 2 kg
onion - 300 gr
bell pepper - 300 gr
carrots - 300 gr
tomatoes - 600 gr
garlic - 1 head
refined oil - 100 ml
vinegar - 9% - 50 ml
granulated sugar - 120 gr
salt - 40 gr
black and red ground pepper

Preparation:

Wash vegetables, peel garlic, carrots, onions.
Trim the stems of tomatoes and eggplants; there is no need to peel them. If you are afraid that the caviar will taste bitter, you can peel the blue ones. Although now modern eggplant varieties have virtually no bitterness. Look if there is fruit around the tip white circle and the flesh when cut is white, which means the eggplant will not taste bitter. If the color is greenish, then there is a possibility that you came across the fruits of old varieties. In this case, you can clean it.
Using a meat grinder, we make tomatoes from tomatoes.
Then we pass the carrots, onions, and sweet peppers through a meat grinder, but into a different bowl.
We also grind raw eggplants using a meat grinder into a separate bowl.
Pour vegetable oil into the container in which we will cook and heat it. Add a mixture of onions, carrots and peppers, mix. As soon as they warm up, we proceed to the next stage.
The juice that the little blue ones released must be drained; excess liquid is not needed, and any possible bitterness will go away. Add the blue ones to the heated vegetables. Leave to simmer over medium heat for 20 minutes, remembering to stir so that the vegetable mixture does not burn.
After adding chopped tomatoes, continue to simmer for half an hour. Don't forget to stir the dish periodically.
In 30 minutes, the excess liquid will evaporate and now you need to add salt, sugar, pepper and garlic, passed through a press. Taste the caviar. The spiciness, sourness and sweetness can be adjusted to suit your taste. It is necessary to simmer for another 10 minutes.
Add the required amount of vinegar, mix well, keep on fire for another 5 minutes and turn off.
The finished snack can be immediately put into sterile jars, or you can quickly run it through a blender and get caviar that is smoother in consistency.
While hot, place into jars and roll up the lids. Wrap the jars well, and after cooling, store them.

From the above ingredients, approximately 2 liters of tasty, slightly spicy caviar is obtained, which is always eaten, no matter how much it is prepared.

The most delicious caviar from zucchini and eggplant in a frying pan

Zucchini gives dishes a delicate, pleasant taste, so caviar made from a mixture of zucchini and eggplant turns out incredibly tasty. This recipe is interesting because we will try to maintain the integrity of the pieces and add interesting ingredients.

We will need:

large eggplant - 1 piece
zucchini squash - 2 small pieces
large onion - 1 pc.
large red bell pepper - 1 pc.
large carrot - 1 pc.
parsnip root - 1 pc.
celery stalk - 1 pc.
hot pepper pod - 1 pc.
medium size tomato - 1 pc.
cherry tomatoes - 10 -12 pieces
tomato juice - 1 glass
garlic - 2 cloves
parsley - 1 bunch
allspice
sugar
frying oil

Step by step recipe:

Wash the vegetables and dry with a paper towel.
Cut zucchini and eggplant into strips. You can do this with a knife or using a special grater.
Place in a colander, add salt, stir and place over some container to drain excess liquid and remove any possible bitterness. Leave for a couple of hours. This is also necessary so that salted vegetables retain their shape better when fried.
While the eggplants and zucchini are arriving, let’s move on to other ingredients. Cut parsnips and carrots into strips, celery into small cubes. If you don't have celery and parsnips, or you don't like these vegetables, then you don't have to add them. Cut the bell pepper into cubes. Onions, tomatoes, cut into small cubes. Finely chop the hot peppers and herbs.
Let's start preparing the caviar. First let's roast the tomatoes. To do this, you need to heat a frying pan, pour in a little odorless vegetable oil, you can cook with olive oil. We lay out the first batch of vegetables - parsnips, celery, carrots and onions. Fry for about 3 - 4 minutes until the onion becomes transparent and the vegetables become softer.
Add bell pepper, mix, fry for literally 1 minute.
Add chopped tomatoes, hot peppers, add tomato juice, stir and leave over medium heat so that the vegetables are lightly fried and excess moisture is removed. Set aside.
To fry zucchini and eggplant, you need to take a large-diameter frying pan so that the vegetables fry faster and remain in pieces. Heat a frying pan, pour in oil, wait a little until the oil warms up well. Only then add the zucchini and eggplants. If the frying pan is not warm enough, the vegetables will not be fried in it, but will be steamed, and we don’t need that.
Fry for 5 minutes, stirring constantly. When the vegetables are almost ready, add whole cherry tomatoes to them and lightly fry together.
Add roasted tomatoes, finely chopped garlic, allspice, and herbs. Reduce heat, add salt and sugar to taste and let the caviar steam for 5 - 7 minutes until cooked. We don’t leave the dish unattended and stir it periodically, just do it carefully so as not to disturb the integrity of the pieces.
We check the readiness of the caviar this way: you need to make a path in the center of the frying pan with a spatula; if no liquid flows into the center of the path and it remains dry, then the eggplant and zucchini caviar is ready.

Caviar prepared in this way is delicious both hot and cold.

To ensure that the caviar turns out exactly in pieces, it is not prepared in large volumes. Therefore, if you decide to prepare such caviar for the winter, you will have to prepare several batches and such caviar is stored only in the refrigerator.

Recipe for eggplant caviar for the winter in a slow cooker

Nowadays, modern housewives have many helpers in the kitchen. They not only save time, but also allow you to cook delicious, healthy dishes. One of these helpers is a multicooker, and you can also cook caviar in it.

Ingredients:

eggplants – 1 kg
carrots - 2 pcs.
bell pepper - 3 pcs.
tomatoes - 5 pcs.
garlic - 5 cloves
onions - 2 pcs.
sunflower oil - 3 tbsp. l.
salt - 1 tbsp. l.
sugar - 0.5 tbsp. l.

Watch the video to see how this vegetable dish is prepared in a slow cooker.

Finger-licking eggplant caviar with mayonnaise

If you want to enjoy tender, tasty vegetable caviar in winter, add mayonnaise and tomato paste. Tomato paste adds a pleasant sourness to the dish, and mayonnaise adds an interesting taste and softness.

Required Products:

eggplant fruits - 3 kg
carrots -5 pcs
onions - 4 pcs
vegetable oil - 1 cup
tomato paste - 250 gr
mayonnaise - 250 gr
salt - 2 tbsp. l.
sugar - 4 tbsp. l.

Cooking method:

Prepare the vegetables - peel the eggplants, cut them into small cubes, and also chop the carrots and onions.
It is better to cook caviar in a container with thick walls - a cauldron or a wok; if you do not have such a container at your disposal, use what you have. Pour 1/3 of the required amount of vegetable oil and put on fire so that the dishes with oil warm up well. As soon as a slight smoke appears above the oil, carefully lower the carrots. Fry the carrots until soft and the pieces are slightly browned.
Using a slotted spoon, remove the carrots, put them in a bowl, add another 1/3 of the oil, add the onion, sprinkle with 1 tbsp. l. sugar and fry until golden brown. Remove the fried onion with a slotted spoon and place in a bowl with the carrots.
Add the remaining oil and add the eggplant cubes. Fry lightly and cover with a lid. Simmer for 10 minutes, then open and simmer until tender without a lid. If you like the caviar not to be watery, simmer so that the liquid evaporates as much as possible.
Add onions with carrots, salt, sugar, and, stirring occasionally, simmer the vegetables for about 10 minutes. Grind the caviar in a blender to obtain a homogeneous mass.
Add tomato paste, mayonnaise, mix well.
Place the caviar in pre-sterilized jars, cover with sterile lids and place for sterilization. If you don’t have a special device, you can sterilize it in a saucepan. Cover the bottom of the pan with a towel, place jars of caviar and pour water. There should be enough water so that the jars are about ¾ full of water. Turn the heat to the lowest setting and leave for 2 hours.

It is important to maintain this time so that the caviar does not subsequently explode and dangerous botulism bacteria do not develop in it.

Eggplant caviar for the winter: recipe without sterilization

Love vegetable caviar according to the classic recipe, the kind they sell in the store. Then this recipe is for you. A wonderful kitchen assistant - a blender - will help you easily make this snack exactly the way you like it.

We will need:

eggplants - 800 gr
onions - 4 heads
garlic - 2 heads
bell pepper - 4 pieces
tomatoes - 500 gr
vegetable oil - 100 gr
salt, sugar, pepper to taste

How to cook:

Vegetables must be washed, garlic and onions peeled, and eggplants peeled. Remove the stem and seeds from the pepper.
Cut the eggplants, carrots and onions into small cubes.
Pour oil into a deep frying pan or pan, add onions and carrots. Stirring so that they do not fry, keep on fire for about five minutes.
Add chopped eggplants, add a little salt, stir, cover with a lid, and simmer on the heat slightly below medium.
While the vegetables are stewing, prepare the remaining ingredients. Grind the garlic using a blender. Place in a separate bowl.
Don’t forget to periodically look into the roasting pan where your eggplants are stewing. They should be stewed, not fried, so if the liquid in the vegetables has evaporated, add a little water.
Cut the tomatoes into pieces and grind until tomato-like using a blender. Take ripe, fleshy tomatoes for caviar. If you have a small blender, do not load it a large number products, grind in parts.
Place the twisted tomatoes in a bowl with the garlic. The pepper also needs to be cut into pieces and grind. Mix all the twisted vegetables.
Add to the eggplants, stir, cover, simmer for 20 minutes until the carrots are soft. 5 - 10 minutes before the end, add salt and ground pepper. Try the caviar; if the tomatoes are sour, you can add a little sugar. After this, you don’t have to cover the lid to allow the excess liquid to evaporate.
Turn off the finished caviar and let it cool to room temperature. Then grind in a blender until smooth.
The dish is ready, you can try it.

If you want to seal the product for the winter, then you need to boil it again, put it in sterile jars, and roll up the lids.

This caviar is prepared without vinegar or sterilization, so it must be stored in a cool place.

Baked eggplant caviar is finger licking good!

This recipe is interesting because the blue ones are baked in the oven, this makes the dish not only tasty, but also healthy.

We will need:

blue ones - 3kg
tomatoes - 1.5 kg
onions - 0.5 kg
carrots - 0.5kg
garlic - 2 goals
vegetable oil - 200g
vinegar – 9% – 60-80ml
salt - 1 tbsp
sugar - 2 tbsp

Step by step recipe:

Wash the blue ones and pierce each fruit in several places with a knife.
Place on a dry baking sheet and place in a preheated oven at 190 degrees. Bake until soft, about 20 - 25 minutes, depending on the size of the eggplant.
While the eggplants are baking, prepare the remaining ingredients. Wash, peel and mince all vegetables, except garlic. Place each product in a separate bowl.
We check the readiness of the blue ones, if they have become soft, they can be easily pierced with a knife, and remove from the oven.
Let them cool and remove the skin.
Place the cauldron on the stove, pour in vegetable oil. As soon as it warms up, we begin to add vegetables.
The onions and carrots will come first; they need to be simmered for 10 minutes.
Add tomatoes, let it boil and reduce heat. Stirring occasionally, simmer for 30 minutes without a lid.
Add eggplants, stir, cook for another 30 minutes.
15 minutes before the end of cooking, add garlic, passed through a press, salt, sugar, vinegar, mix thoroughly and finish cooking the caviar. Do not leave the dish unattended, especially at the end of cooking, stir constantly. The mass begins to thicken and may burn.
You need to prepare the jars in advance. Usually the caviar is sealed in half-liter jars. Small jars can be conveniently sterilized in the microwave. They need to be washed, pour a little water into each, and put in the microwave. Sterilize at maximum power for a couple of minutes. Boil the lids in boiling water.
Place the finished hot caviar into jars. You need to fill the jars to the very top. Roll up the lids.
There is no need to turn the jars over, but they need to be wrapped well. Once they have cooled completely, store them.

This amount of ingredients makes approximately 7 half-liter jars and there will still be a little left for testing.

Spicy eggplant caviar in Georgian style

Georgian cuisine is distinguished by the fact that many different herbs and seasonings are used when preparing dishes. Eggplant caviar is no exception; this dish is also distinguished by the fact that tomatoes are not added to it.

Let's take:

blue ones - 2 kg
sweet pepper (red) - 500 gr
onions - 500 gr
hot pepper - 1 pod
garlic - 2 heads
hops-muneli - 1 tsp.
turmeric - 1/2 tsp.
Provencal herbs - 1 tsp.
paprika - 1 tbsp.
vegetable oil - 100 gr
vinegar 9% – 50ml
salt - 1 tbsp. l. no slide
sugar - 2 tbsp. l.

How to cook:

Wash the vegetables, cut the blue ones into small cubes.
Remove seeds and stems from sweet and bitter peppers. Cut the bell pepper and onion into cubes, finely chop the hot pepper.
Pour vegetable oil into the pan, heat it, then add the prepared vegetables, add garlic, passed through a press. Simmer over low heat for 20 minutes, stirring occasionally.
Add all the remaining ingredients and put on the fire for another 15 minutes. Once it boils, taste the caviar and add salt or sugar, depending on your preferences.
Expand hot snack into sterile jars, roll up the lids, wrap, and leave until completely cool. Store jars of caviar in a cool place.

Armenian eggplant caviar (video recipe)

Another option for a vegetable snack is Armenian caviar. Why this recipe is interesting, look in the video.

The article presents the most different options preparing eggplant caviar. Choose the one you like and delight your loved ones in winter with a delicious, healthy snack.

Bon appetit!

Overseas caviar - eggplant, who hasn't laughed 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 traveled with their parents to the blessed south knew what “little blue” ones were. “Sinenki” was the name given to a mysterious vegetable for Siberians.

Recipes:

I also remember how the first variety of early ripening called Almaz appeared in my gardening practice, having grown several of which I did not know what to do with them, because the bitterness was unbearable.

There was no all-knowing Internet then; my mother’s and grandmother’s handwritten recipe books could not tell anything about eggplants and dishes made from them. So I threw away my first “little blue” ones, not finding a worthy use for them.

Well, now, thank God, times are not the same, and I have become a very experienced housewife, so a use was found and dishes in my kitchen began to turn out tasty and healthy from 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 put into it than, for example, into squash, but the result of such work is also much more interesting in taste.

My advice to you, dear and beloved hostesses, sterilize the 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, but the jars themselves are not ready yet!

We sterilize the caviar jars in the oven, wash them until shiny, put them in a cold oven and turn 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, adding 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 - a finger-licking recipe

The appetizer is simple and delicious in taste, even spread it on fresh bread, or put it on a plate with boiled potatoes, and meat dish You can't spoil it for 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 bell peppers;
salt a level tablespoon,
half a glass of vegetable oil.

Preparation:

All the vegetables were washed, the butts and tails were cut off, the seeds were removed from the peppers and everything was dried on a towel.
We send the “little blue ones” to bake in the oven, cutting them lengthwise and pricking them with a fork several times, for about half an hour. Cool and remove the skins from them.
Grind the vegetables in a food processor or meat grinder, put them together with vegetable oil in a cauldron or deep frying pan and simmer until tender for about thirty minutes. Salt. Let's try.
If it’s ready, then immediately put it in sterile jars and seal it. Cool upside down under the fur coat.
We store it in the cellar.

Traditional recipe, nothing extra. Bon appetit!

Eggplant caviar is a simple and delicious classic recipe

The classic way to prepare eggplants is that, after peeling and cutting, 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 “little blue” ones;
half a kilo of tomatoes;
5 ripe bell peppers;
5 onions;
two medium carrots;
ground pepper and salt.

Cooking recipe:

Wash, peel and dry the vegetables on a towel. Grate the carrots, cut everything else into small cubes.
Soak the eggplants as described above.
Lightly fry the onion in a cauldron in vegetable oil, add everything else and simmer over low heat until tender. Add salt and pepper to taste at the end of stewing.
Remove from heat, place in sterile jars and seal. Cool under the fur coat upside down and store in the cellar.

Tasty and healthy, it will pleasantly diversify the table in winter.

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

kilo of eggplants;
three good carrots;
onions 4 pieces;
sweet pepper 4 pieces;
half a liter of tomato juice;
half a glass of vegetable oil;
salt tablespoon;
teaspoon table vinegar.

Let's start cooking:

Wash and peel the vegetables, remove the skin from the eggplants, remove the seeds from the peppers, and dry on a towel.
Cut the blue ones into small cubes, grate the peppers, onions, and carrots.
Sequentially fry all the vegetables separately in a frying pan and place in one container.
Cool and pass through a meat grinder with a large wire rack.
Place in a cauldron, pour tomato juice and simmer until done for about thirty minutes.
Add salt, pepper, vinegar and simmer for a couple more minutes.
Remove from the stove, place in sterile jars and roll up.
Cool it upside down under a fur coat and store it in the cellar.

Perfect classic taste and aroma. Bon appetit in winter!

Very quick recipe, ideal for those who have little free time. Eggplants, cut into cubes, are immersed in boiling water for a couple of minutes, then placed in a colander to get rid of bitterness.

6 medium-sized eggplants;
4 large and ripe bell peppers;
half a kilo of tomatoes;
vegetable oil 5 tablespoons;
tablespoon vinegar;
salt half a tablespoon.

Preparation:

We wash, clean and dry everything on a towel, blanch the eggplants as indicated above.
We pass the vegetables, except eggplants, through a meat grinder with a large grid, and put them on the stove in a cauldron to simmer.
Fry the “blue ones” in a frying pan and add to the cauldron.
Add vinegar and salt, simmer for ten minutes and place in sterile jars.
We roll it up under a fur coat for the night. Store in the refrigerator or cellar.

Well what can I say? Simply delicious that's all!

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

Pickled zucchini

The good thing about a multicooker is that you don’t have to keep an eye on it and stir it; you have time to do other things. But also count on special exquisite taste no need to. The caviar will turn out like caviar.

eggplants 300 grams;
carrots 200 grams;
onion 200 grams;
bell pepper 2 pieces;
tomatoes 200 grams;
garlic 2 cloves;
vegetable oil 50 grams;
salt to taste.

Let's prepare:

We clean, wash the vegetables and cut everything into cubes. Pour boiling water over the eggplants in a separate bowl.
Pour oil into a slow cooker and fry the onion until transparent.
Add carrots to the onions and fry them too.
The next turn is pepper, fry it with onions and carrots.
Place the “little blue” ones in a colander and add them to the vegetables in the slow cooker to fry together.
Lastly, add the tomatoes, finely chopped garlic and turn the Multicooker into simmer mode for 40-50 minutes.
Before cooking, add salt and pepper to taste 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 look like squash caviar. It’s very good in winter to run home to an empty refrigerator and spread a piece of bread, make a snack while preparing a full dinner.

“little blue” two kilos;
half a kilo of tomato;
half a kilo of carrots;
4 onions;
head of garlic;
vegetable oil a third of a glass;
sugar 4 tablespoons;
salt tablespoon;
a bunch of greens - dill, basil, cilantro, parsley.

Preparation:

Wash, peel and dry the assorted vegetables on a towel.
Cut into large pieces and bake on a baking sheet in the oven until soft and burnt.
Pass through a food processor or blender.
Place in a cauldron, add the remaining ingredients, finely chopped garlic and herbs, and simmer until tender. Remove from heat, place in sterile jars and seal.
Cool upside down under a fur coat and store in the cellar.

Tasty and satisfying, bon appetit!

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

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

Preparation:

Wash the eggplants and soak overnight in a salt solution - a tablespoon to two glasses of water.
Wash, peel and cut all the vegetables into cubes, squeeze out the eggplants and also cut into cubes
Fry vegetables in a frying pan one by one and place in a cauldron.
Add tomato paste, mayonnaise and simmer for about thirty minutes. Add finely chopped garlic and herbs, pour in vinegar, stir, salt and pepper to taste, simmer for another 5 minutes.
Place in sterile jars, roll up and leave to cool upside down under a fur coat. Store in the 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 are some more recipes for preparations:

Pickles

It will be spicy snack not for everyone. Good with meat and a bottle of strong drink.

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

Preparation:

Wash, peel and dry the vegetables on a towel.
Bake the eggplants in the oven and remove the skin.
Grind the tomatoes into dust in a blender. Add the “little blue ones” to them and also smash them into dust.
Pour oil into a cauldron and fry the onion and crushed garlic until light golden brown.
Add finely diced peppers to the onion and fry together.
Add the tomato-eggplant mixture to the cauldron and simmer until tender for about thirty minutes.
Pour in the vinegar, add salt and let simmer for another couple of minutes.
Place in sterile jars and seal. Turn it over and put it under a fur coat until the morning. Store in the cellar.

Very spicy and hot!

Eggplant and zucchini caviar recipe - Finger lickin' good

This recipe is for the laziest. But it tastes quite wonderful! I'm writing it step by step.

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

Wash, clean, dry on a towel.

We pass everything through a meat grinder with a large grid 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. Cool it upside down under the fur coat and store it in the cellar.

a couple of large ripe tomatoes;

two onions;

head of garlic;

a tablespoon of vinegar;

a quarter cup of vegetable oil;

salt and pepper.

Preparation:

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

Enjoy your winter at a hearty table!

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

To prepare the most delicious eggplant caviar, there are several techniques used by experienced housewives:

The dishes for frying and stewing should have a thick bottom, then the vegetables will heat up evenly and this will significantly increase the taste.
Carrots, peppers and onions will make the dish sweeter, tomatoes will add sourness.
It is imperative to remove the skin from the “little blue ones” so that they do not write there in other recipes. The rags from it will ruin the whole look of the dish.
Eggplants are low in calories and are suitable for dietary nutrition.
Especially useful for heart patients, fat people and those with high cholesterol.

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

Description

Fried eggplant caviar- This is one of the many options for preparing everyone’s favorite dish. IN classic recipe homemade eggplant caviar, all ingredients, such as eggplants, carrots and onions, are fried in a frying pan with vegetable oil. IN stewed vegetables all are saved useful substances and vitamins necessary for the human body at any time of the year.

Delicious eggplant caviar can improve the functioning of the gastrointestinal tract, cardiovascular system, as well as remove harmful substances from the body and cope with constipation. Nutritionists recommend eating eggplant caviar for people who watch their health. appearance, because 100 grams of this product contains only 90 kilocalories (without oil).

Today, every housewife has her own special way of preparing fried eggplant caviar. And we suggest you prepare it according to our recipe with step by step actions and photo.

Ingredients

(4 pcs.)
(2 pcs.)
(1 piece)
(1 piece)
(1 piece)
(1 clove)
(to taste)
(to taste)
(a little for frying)

Cooking steps

Wash the vegetables thoroughly and dry them lightly with a dry cloth.

Peel the onions and cut them into small pieces. We remove the seeds from the bell pepper and cut it into small cubes. Peel the carrots and grate them using a coarse grater.

Let's start frying the vegetables. To do this, heat the frying pan, add a little vegetable oil and put all the chopped vegetables into it. Stir the ingredients periodically.

Lightly rinse the tomatoes with hot water and remove the skin. Grind the tomatoes using a blender or grater.

Add the chopped tomato to the vegetables in the pan, sprinkle lightly with salt. Simmer all the vegetables until the liquid evaporates.

Using a knife, cut the eggplants into small circles about 2 mm thick. Sprinkle the vegetable with salt and leave until the eggplant releases juice. After time, rinse under running water and cut into small cubes. To make the dish more tender, remove the peel from the blue ones.