Description

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

Delicious eggplant caviar can improve the functioning of the gastrointestinal tract, of cardio-vascular 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 things.)
• 
  (2 pcs.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 clove)
• 
  (taste)
• 
  (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. Clearing the seeds bell pepper and cut 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 the time has passed, rinse under running water and cut into small cubes. To make the dish more tender, remove the peel from the blue ones.



Place the eggplants in a preheated frying pan and fry until golden brown.



Mix eggplant with garlic and tomato sauce in a large frying pan.



Homemade eggplant caviar is almost ready. All that remains is to add spices to the pan to taste and simmer the dish until fully cooked.



You can serve ready-made fried eggplant caviar not only hot, but also cold.



Bon appetit!

Many housewives who make preparations for the winter always include eggplant caviar in their assortment. And any self-respecting housewife must have her own “signature” recipe for this very healthy and delicious dish. Strange as it may sound, eggplant caviar, just like in the store, continues to be in constant demand. Of course, this refers to the caviar from Soviet times, when it was prepared following all technological schemes, strictly according to GOST.

Ingredients

Even in Soviet times The composition of the products for making eggplant caviar from the store could change, let alone modern jars of caviar, which could theoretically contain anything.

There are 2 main options for a set of ingredients for eggplant caviar, as in the store. In the first of them, with all the variety of components, they are quite popular and easily accessible. In the second option, there are much fewer ingredients, but some of them are not always available to everyone, especially fresh.

First option

For preparation you will need:

• 2 kg of eggplants;
• 1.5 kg of tomatoes;
• 1 kg carrots;
• 1 kg of sweet pepper;
• 1 kg of onion;
• 45 g salt;
• 300 g vegetable oil;
• 25 g sugar;
• ground black pepper to taste.

Second option

It is best to start making eggplant caviar, like in a store, using this option in late summer or autumn - at this time you are more likely to find the necessary components:

Important! Vegetables by weight for the recipe are taken already peeled.

Roots and herbs, in extreme cases, can be used in dried form, but the aroma and taste may be weaker. When using dry aromatic herbs and roots, the weight must be reduced by about 5 times.

Product selection rules

Eggplant, as the main component of caviar, must meet the following requirements:

1. For caviar, as in the store, it is advisable to use fully ripened, but absolutely fresh fruits, especially if the preparation will be done for the winter. Young, summer eggplants are best used for regularly preparing caviar for the table, as a component of the everyday summer menu.
2. The color of the eggplant is not particularly important, although caviar, as found in the store, is traditionally made from the dark purple fruit.
3. The freshness of the fruit is determined by the smoothness of the peel and the green color of the stalk.
4. It is undesirable to use purchased fruits that are too large - they may contain too many undesirable components.

As for other ingredients, then general rule selection of vegetables - they should be fresh, without foreign odors and preferably medium in size.

Salt should be ordinary, without additives. It is necessary to use the highest quality oil, preferably olive or sesame.

Recipe for eggplant caviar, just like in the store

The technology for making eggplant caviar, like in a store, may also differ. And here there are two main options.

First option

Using this technology, vegetables are first fried one by one in one container, then chopped and cooked until cooked.

Second option

Using this technology, eggplants are baked in the oven, so eggplant caviar, like store-bought caviar, is healthier for consumption.

Tasty and aromatic eggplant caviar, just like in the store, is ready - all that remains is to put it in jars and seal it hermetically for the winter.

Terms and conditions of storage

Caviar prepared in similar ways can be stored in a regular, closed container. sun rays kitchen cabinet. The shelf life under such conditions ranges from 1 to 3 years.

Conclusion

Eggplant caviar, as in the store, can be prepared in 2 ways and each of them has its own advantages.

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

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

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

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

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

Ingredients:

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

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

Preparation:

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

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

If the eggplants are very large, cut them in half

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

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

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

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

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

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

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

Let's take it large frying pan, pour vegetable oil into it and fry the pepper for 5 minutes over medium heat.

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

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

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

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

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

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

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

Eggplant caviar in a frying pan without sterilization

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

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

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

Ingredients:

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

The ingredients listed are for 3 liter jars.

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

Preparation:

Peel the eggplants and cut into small cubes.

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

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

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

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

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

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

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

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

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

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

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

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

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

Eggplant caviar with mayonnaise without vinegar

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

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

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

Mix everything well.

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

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

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

Mayonnaise gives caviar an extraordinary “silkyness”

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

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

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

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

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

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

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

The most delicious eggplant caviar: recipe with vinegar without tomatoes

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

Ingredients:

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

Ingredients for 1 0.5 liter jar

Preparation:

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

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

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

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

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

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

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

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

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

If you have not prepared a large number of eggplant caviar, then transfer it to a clean jar, let it cool, cover with a plastic lid and store in the refrigerator for up to 3 months.

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

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

Thank you for your attention.

Eggplant caviar for the winter is perhaps the most famous preparation among canning fans. An appetizing snack made according to the recipes proposed below in the article will conquer everyone who tastes it with its taste.
Recipe contents:

Delicious eggplant caviar for the winter, which housewives prepare from year to year, is without a doubt the leading appetizer on the list of the most popular preserves. Even those who don’t like eggplant in other preparations adore it. It can be done by different recipes- there are many of them today. In this selection we will share the most delicious and simple options.

How to cook eggplant caviar - nuances and secrets

• In addition to the essential eggplants, additional vegetables are used for snacks: carrots, tomatoes, onions, apples, garlic, tomatoes, ginger, champignons, bell peppers. The main rule is to preserve the benefits of vegetables as much as possible - subject them to heat treatment for less time.
• An important secret is to use high-quality oil, because... it requires a lot. The best option- extra virgin olive oil.
• For the dietary version, you can use a drop of oil just to brown the onions, and stew the rest of the vegetables in tomato juice.
• To make the appetizer crumbly, the juice is squeezed out of peeled eggplants under pressure.
• If you want to give the caviar a sweet note, replace the white onion with the red variety.
• The best time to harvest caviar is August and September (harvest time).
• For preservation, steamed, boiled, fried or oven-baked vegetables are used. Especially delicious vegetables- baked whole on the grill.
• Eggplant fruits must be chosen correctly: medium size, round in shape, without damage, with dense and soft pulp, medium-sized seeds, without voids.
• The inherent bitterness of eggplants is simply removed - the peeled vegetables are pierced with a fork in several places, salted and left for half an hour at room temperature. Then rinse under cold water.
• For caviar, it is recommended to use ceramic knives and wooden cutters, because... Iron blades and a meat grinder can give the snack an unpleasant metallic taste.
• Maximum quantity useful substances preserved in baked eggplants. But they need to be baked for a short time and at a high temperature so that the flesh remains light and attractive.
• To prevent the caviar from turning out liquid, you need to squeeze the juice out of the peeled fruits.

• Calorie content per 100 g - 45.8 kcal.
• Number of servings - 2 cans of 480 g each
• Cooking time - 1 hour

Ingredients:

• Eggplants - 0.5 kg
• Onions - 1 pc.
• Water - 0.5 cups
• Garlic - 2 cloves
• Vegetable oil - for frying
• Tomato paste - 1 tbsp. spoon
• Carrots - 1 pc.
• Salt - to taste

Step-by-step preparation:

1. Wash the eggplants, cut off the stem and spouts. Cut them into 1.5 cm thick slices, add salt, stir and leave for 20 minutes.
2. Then rinse the eggplants under running water. cold water cut into cubes.
3. Wash the peeled onions, carrots and garlic.
4. Finely chop the garlic and onion.
5. Place the chopped eggplants in a heated frying pan with vegetable oil, add water and salt.
6. Cover the pan with a lid and simmer the food until soft for 25 minutes, stirring occasionally. If necessary, add water.
7. Add a little vegetable oil and add 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 the caviar 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. Seal with clean lids and turn the jars over reverse side, placing them on the lids, wrap them in a warm blanket and leave until completely cool.

Delicious eggplant caviar - a simple recipe

Ingredients:

• Eggplants - 10 pcs.
• Carrots - 5 pcs.
• Onions - 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.

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

Ingredients:

• Eggplants - 1.5 kg
• Carrots - 3 pcs.
• Tomatoes - 0.5 kg
• Onion - 3 pcs.
• Garlic - 2 heads
• Bell pepper - 3-5 pcs.
• Vegetable oil - 3-4 tsp.
• Sugar - 2-3 tbsp.
• Salt - 1.5-2 tsp.
• Table vinegar 9% - 4-5 tbsp.
• Ground black pepper - 1/3 tsp.

1. Wash the eggplants and cut into cubes. Sprinkle them with salt and set aside for half an hour.
2. Grate the carrots 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 pepper and carrots, fry for 5-10 minutes.
6. Place the eggplants, washed from bitterness, and cover the pan with a lid.
7. Cut the stems from the tomatoes, remove the peel, cut into small pieces and place in a saucepan along with finely chopped garlic.
8. Simmer the ingredients over low heat, covered, for half an hour until the eggplants are soft. Since the eggplants will absorb the juice of the vegetables, periodically add boiled water to the preparation so that the caviar does not burn.
9. Add chopped herbs, simmer and puree the caviar with an immersion blender.
10. Put the caviar on the fire again, pour in the vinegar and simmer for 3 minutes.
11. After 10 minutes, place the workpiece in sterilized jars and close the lids.
12. Wrap the container in warm clothes, turn it over and leave for 6-8 hours until it cools completely.

Ingredients:

• Eggplants - 2 kg
• Bell pepper- 200 g
• Onions - 200 g
• Tomatoes - 200 g
• Parsley - 1 bunch
• Garlic - 1 head
• Vegetable oil - 100 ml
• Sugar - 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste

1. Wash the eggplants, cut them in half, place them on a baking sheet and brush with vegetable oil.
2. Heat the oven to 220 degrees and bake all the vegetables, except tomatoes and garlic, for about half an hour.
3. Remove the vegetables and cool.
4. Peel all products and chop finely.
5. Place the tomatoes in boiling water for 1 minute, remove the skins and puree with a blender.
6. Also chop all the roasted vegetables.
7. Place the vegetable mass, tomato puree into a saucepan and season with garlic passed through a press.
8. Stir and simmer after boiling over low heat, stirring, for 5 minutes.
9. Add washed and finely chopped herbs, salt, sugar and pepper to the caviar. Pour in the bite, stir and simmer for 5-10 minutes.
10. Distribute hot caviar into sterilized jars, cover with lids and place in a bowl of warm water. Boil water and sterilize for 10 minutes.
11. Roll up the jars with lids, turn them over, cover with a warm blanket and leave to cool. Store the snack in a cool place.

Hello, friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

Eggplant caviar is one of the most favorite snacks. There are many recipes for its preparation. We've put them together, choose which one you like best!

They are all rich in vitamins, tasty and very healthy!

Eggplant caviar at home for the winter

Making delicious eggplant caviar at home is very simple. This recipe contains tender pieces of eggplant that melt on your tongue.

Ingredients

• Bell pepper - 0.5 kg
• Eggplants – 4 kg
• Garlic - 1 head
• Tomatoes - 1.5 kg
• Onion - 1 kg
• Vegetable oil
• Pepper

Preparation

Wash the eggplants and peel off the skins. Cut into small cubes.

Soak the sliced ​​eggplants in salted water for about an hour. Salt will remove the bitterness from them, which will significantly improve their taste. ready dish, so add salt, don’t be sorry.

Tomatoes need to be peeled and grated on a grater with medium-sized holes.

Chop the onion and bell pepper into small cubes.

Chop the garlic well.

Let's start cooking: fry the onion until golden brown in a saucepan with high sides.

Follow with the pepper and let them fry together for another 5 minutes.

Add chopped tomato, salt and pepper.

The roast is cooked over high heat, with constant stirring. The vegetables should become soft.

Remove the eggplants from the salted water in which they were soaked. Squeeze with your hands and place in a saucepan.

When the eggplants soak, the water underneath turns black, this is normal.

Stir the contents of the pan and leave to simmer over low heat for half an hour with the lid closed. Stir occasionally.

In the last minutes add garlic.

To understand whether the caviar is ready, you need to make sure that all the water has evaporated and only oil remains on the surface.

By the way: do not skimp on the oil for the eggplants, they absorb it very well.

When the caviar is ready, place it in sterile jars and roll up. Then turn it upside down and wrap it until it cools down.

After they have cooled, they can be stored in the pantry.

This recipe is so delicious that by the middle of winter there won’t be a single jar left!

This is a light and dietary snack and an excellent side dish for meat and fish dishes.

Classic eggplant caviar recipe

This is my mom's favorite recipe. I have never tasted better caviar than hers! Just lick your fingers!

Anyone he gives it to try, everyone asks for the recipe. So take note, be sure to try it.

Ingredients

• Eggplants – 3 kg
• Onions – 1 kg
• Carrots – 500 gr
• Bell pepper – 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tbsp
• Sugar

Preparation

The blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet peppers and cut into pieces.

After an hour and a half, when our eggplants have already significantly “acidified,” we take them out and wash them. Cut into small cubes.

Grind the onions and carrots in a blender.

Sauté vegetables except eggplant until golden brown. After that, add eggplants to them. We put everything on the fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour on low with the lid closed.

While the caviar is cooking, there is time to sterilize the jars.

As soon as it’s ready, put the snack in jars. We seal it, put it upside down and under the blanket. When it cools down, put it away for storage.

The delicious preparation is ready!

Eggplant caviar for the winter through a meat grinder

Very delicious recipe eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.

Simply delicious!

Ingredients

• Eggplants - 1 kg
• Carrots - 0.2 kg
• Sweet pepper - 0.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Apples - 0.4 kg
• Parsley root - 50 g
• Vegetable oil - 300 gr
• Salt (to taste)
• Sugar (to taste)

Preparation

Peel the eggplants and cut into round slices.

Fry them in a frying pan until golden. If they absorb too much oil, add more. You can’t leave it without oil - it will start to burn and this smell will then accompany the workpiece.

Place the fried blueberries on a paper towel and let them cool.

Remove the skin from the tomatoes. This can be done by scalding them with boiling water and immediately pouring cold water on them. Then the peel will be very easy to remove.

Chop the bell pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables, except eggplants, until golden brown.

Now let's pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous and very tender.

Now we put this mass on the stove for half an hour, let it simmer quietly on minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and pit them and pass through a meat grinder.

A few minutes before they are ready, add them to the pan to the main mass.

Like this interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without frying - video recipe

There are recipes without frying eggplant. If this is exactly what you were looking for, then you should watch this video. The caviar turns out to be very tasty!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a recipe for spicy caviar, for those who like it “hot.” This caviar goes well with grilled meat, kebabs, and sausages. In general, the recipe is in a man's style.

Ingredients

• Eggplants - 4.5 kg.
• Bell pepper - 1.5 kg.
• Hot pepper - to taste
• Ground red pepper - 2 tbsp.
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley - 1 bunch
• Salt - to taste

Preparation

We remove the skin from the blue peppers and remove the seeds from the bell peppers. Cut these vegetables in half each, sprinkle with salt and leave for two hours.

Pepper too. There should be enough oil so that the vegetables are fried and not burned.

Grind the eggplants through a meat grinder.

We do the same with pepper.

We take the onion and also put it through a meat grinder, but it goes into the frying pan separately. Fry the onion mixture until golden.

In the same frying pan we put our ground eggplant with pepper, add tomato paste, chopped hot peppers and black pepper. Let's chop some parsley in there.

Mix everything well, add salt to taste.

Bring the mixture to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

It makes a good, spicy sauce! One of my favorite recipes.

Eggplant caviar in a frying pan

The simplest and quick recipe from our piggy bank, with a minimum set of products and cooking time. Despite this, it is very tasty, and you can cook it every day.

It is not necessary to roll it into jars; it can be served immediately to the table, either hot or cold.

Ingredients

• Eggplants - 3 kg
• Onion - 1.2 kg
• Tomatoes - 1.2 kg
• Salt - to taste
• Sunflower oil

Preparation

Wash the eggplants. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel them and grate them on a coarse grater.

Cut the onion into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the frying pan. The blue ones, without washing, are sent for frying.

Fry them over low heat and with the lid closed, stirring occasionally.

When they turn golden, add onions and grated tomatoes.

Fry the vegetables for another 15 minutes. At the end you can add herbs and chopped garlic.

Our caviar is ready. You can roll it into jars; this process has been described more than once above. Well, you can just serve it to the table. Delicious!

Eggplant caviar pieces in a frying pan

This is also a fairly simple recipe. It is made in a frying pan. It is for those who like eggplants in caviar cut into pieces that do not lose their shape after cooking.

The taste is so rich, it’s hard to resist such a snack!

Ingredients

• Eggplants - 2 kg.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp.
• Bell pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 1 tbsp.
• Pepper
• Vegetable oil

Preparation

We cut the eggplants into these small cubes.

After which they need to be filled with salt water and left for half an hour.

Three tomatoes without skin on a medium grater.

To get a puree like this.

Cut the bell pepper into strips.

Chop the onion into half rings.

Fry it in a frying pan with added oil until golden brown.

Squeeze the eggplants and place in the same frying pan, along with the pepper and tomato.

Simmer the vegetables over low heat for 40 minutes, stirring. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and place in jars and seal.

One of best recipes conservation. Rich taste and amazing aroma.

Eggplant and zucchini caviar for the winter

This recipe combines eggplants with zucchini, which in itself is very tasty!

Although it is not the easiest, it is definitely worth a try.

Ingredients for 1 l

• Eggplant - 2 pcs
• Tomatoes - 2 pcs.
• Zucchini - 2 pcs.
• Garlic - 5 cloves
• Onion - 1 pc.
• Parsley

Preparation

Eggplants must be cut in half, greased with oil, salt and placed in the oven at 200 degrees for 15 minutes.

Chop the onion and parsley and mix with each other. Let's add some salt.

Cut tomatoes without skin into pieces and mix with herbs. Finely chop the garlic there.

Remove the eggplants from the oven.

We cut the zucchini into thin strips, and scrape out the eggplant pulp with a spoon. Remove the skin. And mix these vegetables with the rest.

Simmer all the vegetables for 20 minutes over low heat, then pack them into jars. Yummy!

Eggplant caviar in Odessa style

Let's try the same recipe cold caviar in Odessa. It is not intended for preservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. You can’t put everything off for the winter; you need to take your vitamins while they’re fresh.

The secret of this caviar is that you can only use a knife to chop the ingredients. Blenders, food processors and graters aside, please. This necessary condition for a traditional, rich taste.

Ingredients

• Eggplants - 1.1 kg
• Red bell pepper - 350 gr
• Tomatoes - 300 gr
• Hot pepper - 9 gr
• Garlic - 18 gr
• Red onion - 100 gr
• Fresh cilantro - 25 gr
• Sunflower oil (unrefined) - 5 tbsp
• Ground black pepper - to taste
• Salt - to taste

Preparation

Cut the eggplants as shown in the picture. Make cross-shaped cuts in the pulp, sprinkle with salt and brush with oil.

Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on oven.

Make sure the eggplants don't burn.

Then we take them out and scoop out the finished pulp with a spoon.

Chop it further using a knife.

We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.

We take it out of the oven, remove the skin and, in the same way, with a knife, chop the pulp as finely as possible.

Chop the peeled tomatoes with a knife and place on a sieve to drain excess water.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a plate.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

Let it sit in the refrigerator for two hours.

The caviar will infuse well during this time and will acquire an amazing taste.

Georgian eggplant caviar

In Georgia, eggplants are eaten almost more often than bread. So many national dishes cooked with this vegetable.

And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!

Ingredients

• Eggplants - 2 kg
• Bell pepper - 1 kg
• Carrots - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot pepper - 2 pcs.
• Onion - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Preparation

Soak the eggplant cubes in salted water for 40 minutes.

Peel the tomatoes and chop them.

Chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the hot pepper more thoroughly.

Pass the carrots through a medium grater.

Rinse the blue ones under running water.

In a cast iron cauldron we begin to fry them.

Once they are soft, transfer them to a separate pan.

Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplants.

A line of carrots and then there again.

Bell peppers will not escape this fate either. Fry for 10 minutes and add to the pan.

Simmer the tomatoes for 10 minutes, without oil.

And put it in the pan.

Mix everything, add hot pepper, season with spices - salt and sugar.

Cook slowly for 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and stir well.

Pour into sterilized jars. Turn it over, wrap it in a blanket and let it cool like that.

As soon as they cool down, put them in the cellar or pantry.

Well, very successful and delicious preparation This recipe makes it. Not a single jar survives until the end of winter!

Eggplant caviar in a slow cooker

Let’s not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

Let’s also try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their dishes.

Ingredients

• Eggplants - 3.5 kg
• Bell pepper - 2 kg
• Onion - 2 kg
• Tomatoes - 3.5 kg
• Refined oil - 1/3 l
• Salt - 2 tsp
• Ground black pepper - to taste

Preparation

Prepare the vegetables, wash them.

We cut the onion and send it for frying in a frying pan with high sides.

Cut bell peppers and peeled eggplants into cubes.

Add them to the onion, salt and pepper.

Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also add them to the frying pan for company.

All together should slowly simmer for about an hour on the stove under a closed lid, with stirring.

Distribute the finished delicacy into jars. Turn them over as in the picture and wrap them up.

Once it has cooled down, store it in a cool, dark place. And now the yummy without vinegar is ready!

This is such a collection of recipes, very valuable! For how many years it all took place, only successful and simple recipes were selected through our own testing.

Thank you for being with us! And see you in new articles.