A recipe for delicious eggplant caviar for the winter. How to make eggplant caviar for the winter? Eggplant and zucchini caviar for the winter

The plant product cooks very quickly, and in combination with other vegetables it reveals its taste. Recipes for homemade eggplant caviar are passed down from generation to generation. Each housewife involved in winter preparations has her own secrets that help create an incredibly tasty snack. Some bake the main ingredient on the grill to remove the top dark crust, which gives an unpleasant bitterness.

The five most commonly used ingredients in recipes are:

The cutting method differs: the blue ones are passed through a meat grinder, pounded into puree or finely chopped into cubes. Additional components may be found in eggplant caviar: carrots, tomatoes, red and yellow bell pepper, carrots, onions. The addition of garlic, hot pepper, paprika, ground black pepper, and dried herbs adds piquancy. The finished caviar is placed in sterile jars and covered with a lid. In winter, a juicy snack will remind you of summer.

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Eggplant caviar with carrots and bell pepper

This composition has become a classic for winter preparations. For every taste, with the sweetness of carrots, without the burning spiciness. The amount of ingredients is designed for a large batch of a proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. With traditional preparation there is no need for luck: everyone will like the result!

• Cooking time - up to 2.5 hours.
• Fry the vegetables separately.

We need:

We weigh all ingredients after cleaning.

• Eggplants - 2 kg
• Tomatoes (ripe) - 1.5 kg
• Onions - 1 kg
• Bell pepper - 1 kg (at least 2 red vegetables)
• Carrots - 700 g
• Hot chili pepper - 2 pcs. (8-10 cm long). This is our taste for spicy things. If you are afraid of strong heat, take less, add in portions and taste.
• Salt (rock) - 2 tbsp. spoons
• Sugar - 1 tbsp. spoons
• Vinegar, 9% - 3 tbsp. spoons
• Vegetable oil -400-500 ml (consumption in portions for frying)

Important details:

• The preservation yield is 4.3-4.5 liters.
• You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan/saucepan.
• The quantity and type of non-essential vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). Blue onions instead of white (sweetest).

1) Preparing vegetables.

Wash and clean all the fruits, as usual for a stew or salad. A nuance about eggplants: you don’t have to peel them. This is exactly how we love them in classic caviar.

We cut the blue ones into a medium cube, as in the photo - about 2 cm. Modern varieties are extremely rarely bitter, but if your vegetables are bitter, soak them in salt water for 30 minutes. For 1 liter of water 1 tbsp. spoon of rock salt.

We make cross-shaped cuts on the tomatoes on one or both sides. Pour boiling water over and let stand for 3 minutes. After this, we simply clean the tomatoes. We cut them into cubes, slightly smaller than the blue ones.

Cleared of seeds Bell pepper cut into cubes like tomatoes. We also chop the onion into cubes, the size or even smaller than tomatoes.

We clean the hot pepper from seeds and white internal membranes and finely chop it with a knife. Three carrots on a coarse grater.

2) Roasting the components.

Heat a portion of oil (70-80 ml) in a large cauldron. We send the eggplant cubes for frying. Stir frequently with a thorough movement from bottom to top to avoid burning.

Over medium heat, wait until the vegetables darken and reduce in volume. Using a large ladle, transfer the blue ones to the pan where we will simmer the caviar.

We fry all the vegetables in the same way - separately. Onion until soft and golden. Peppers until soft, like scrambled eggs. Tomatoes until the pieces lose their shape and a thick tomato sauce forms. Transfer all the vegetables into the pan with the blue ones.

Veteran chefs claim that separate frying gives the finished caviar a richer taste. It's no surprise that the algorithm has become a classic. Just below, see a lightweight version with a wonderful saving of time and effort.

3) Stew all vegetables until cooked.

Place the pan with the fried ingredients on the fire. Mix the caviar thoroughly, from bottom to top. Add chopped hot pepper, salt and sugar.

After stirring, bring to a low boil, reduce heat to low and cover with a lid. The last stage is ahead - stewing the caviar on low boil for 40-50 minutes. During the boiling process, stir 1-2 times from bottom to top.

The “low boil” state is easy to understand by the gurgling of vegetable juice in the pan. In just 10-15 minutes at minimal heating a lot of it will stand out clearly (as in the photo below). Adjust the heat. It may need to be increased slightly. Our goal is to observe “gurgling” for another 30 minutes- until the caviar is completely ready.

Towards the end of cooking, add vinegar, stir and boil for 5-7 minutes.

4) Sealed for long-term storage.

We transfer the caviar into sterilized jars to the very top directly from the pan on minimal heat. We close the jars with hermetically sealed lids, turn them over and tilt and twist while hanging so as not to let any leaks pass through. We set the workpiece to cool upside down, wrapped in a blanket.

We store classic eggplant caviar in a dark place.

The fastest classic “Simply as simple as that!”

Attention attention!

The ingredients are the same, we cook with laziness, but the result is delicious. You will get another caviar with the most delicate texture. "Real jam!" she fully deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

1. When raw, grind the fruits in a meat grinder. Combine the vegetable purees and simmer the mixture with oil over medium heat for 50 minutes.
2. Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pieces) and bay leaf (3-4 pieces).
3. Let the caviar bubble (low boil) for another 10 minutes. Pour in the vinegar and keep the caviar warm for the last 5-7 minutes.
4. We fill the jars with a hot snack - roll up - wrap up. All!

Place the cooled workpiece in a dark place.

Eggplant caviar for the winter: a simple recipe

In terms of the composition of vegetables, this recipe is an ode to the main characters and minimalism. Eggplants for eggplants sake. In addition there are only tomatoes, onions, garlic, moderate spiciness and a slight note of coriander. Ideal for those who do not like to fill the taste of blue ones with other vegetables.

Simple, satisfying, interesting!

• Cooking time is about 1 hour.
• Fry the vegetables together, adding them one at a time.

We need:

• Blue - 1 kg
• Onions - 400 g
• Tomatoes - 300 g
• Hot pepper - ½ small pod (this is a piece of 4-5 cm)
• Garlic - 3-4 cloves
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Vinegar, 9% - 2 teaspoons
• Coriander (ground) - ½ teaspoon
• Vegetable oil - 100 ml

Important details:

• The yield of blanks is 1 liter.
• It is convenient to roll in a small container - from 250 to 500 ml.
• We weigh all products after cleaning and cutting.

1) Clean and prepare vegetables.

Once again, the beauty of the recipe is the dicing. This approach will affect all fruits.

We clean the blue ones and cut them into medium cubes. Let's taste for bitterness. Modern varieties are most often not bitter. If they suddenly taste bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. level spoon of salt. Place a plate on top to prevent pieces from floating.

Cut the onion into moderately small cubes. Chop the tomatoes crosswise, pour boiling water over them and leave for 1 minute. Now it’s easy to remove the skin by prying it with a knife near the cut area. Chop all the tomato pulp into cubes, the size of the eggplant slices.

Finely chop the garlic and a piece of hot pepper without seeds. By the way, you can take 2 times more of this pepper if you like very hot caviar.

2) Cook and roll.

Pour all the oil into a deep frying pan or saucepan. Add garlic and fry for 1 minute. Next, fry the onion until slightly translucent.

Add eggplant to the onion. If you had to soak the fruits to remove bitterness, then squeeze out the water.

Simmer the eggplants with onions and garlic over moderate heat for 6-7 minutes. Stir well a couple of times, from bottom to top.

Add hot peppers, tomatoes, coriander, salt and mix the vegetables. We increase the heat, let it boil and adjust the stove so that a low simmer is maintained in the liquid released by the vegetables. At this temperature, simmer the vegetables until cooked. This will take up to 40 minutes.

When the caviar is almost ready, add sugar and vinegar, bring to a boil and reduce the heat to low.

Straight from the stove, place the hottest caviar into jars. We compact the mixture well so that there are no air bubbles in the jar and oil is visible on top. Close, turn over, wrap. We wait for it to cool down and put it in a dark closet. The workpiece is stored well at room temperature.

If you like caviar twisted until smooth, After the vegetables are ready, transfer them to a meat grinder or blender. Homogeneous mass return to the saucepan and keep at a low simmer for at least 5 minutes. Next, lay out the jars and seam.

Eggplant caviar for the winter with tomato paste

• Cooking time is about 1 hour.
• Fry the onion first, add the rest of the vegetables to it.

We need:

• Eggplants - 2 kg
• Bell pepper - 3 pcs.
• Tomatoes - 2 pcs.
• Onions - 3 pcs.
• Tomato paste - 2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Salt, ground black pepper, spices - to taste
• Vinegar, 9% - 2 tbsp. spoons
• Little vegetable for frying

Important details:

• The yield of preservation is 2-2.3 liters.
• Take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. The tomatoes are slightly larger than average, a juicy “pink” variety.
• Spices that go well include coriander and dried Italian herbs. If you haven’t tried herbs yet, limit yourself to ¼ teaspoon of ground black pepper.
• Salt usually takes no more than 2 tbsp. spoons Try it!

The cooking algorithm is similar to the previous recipe.

Wash the eggplants and clean them if desired. Grind into medium cubes. If they are bitter, soak them in saline solution for 20-30 minutes. We peel the tomatoes. As usual, making a cross-shaped cut and scalding with boiling water will help. Three on a regular grater. Cut the peeled pepper into strips. Longitudinal halves or quarters of the vegetable across in increments of about half a centimeter. Chop the onion into quarter rings, thinner.

We start frying vegetables with onions - in a heated frying pan with oil. As soon as it turns golden, add blue pepper, tomato puree. Simmer until the vegetables are ready, stirring regularly. The vegetable mass darkens and decreases in volume. This takes 40-45 minutes over medium heat.

Add tomato paste, sugar, salt, pepper and spices. Stir and simmer for another 3 minutes. Pour in vinegar, mix again and keep on fire for 1-2 minutes.

All additives, except vinegar, can be adjusted to taste by adding portions and tasting the caviar.

We place the hot caviar in sterilized jars, close it hermetically and place it upside down under insulation.

For video lovers, a short video with a nice girl. Close-ups of all steps.

Eggplant caviar “overseas” is one of the most delicious snacks, which can be prepared quickly and without much difficulty. Moreover favorite dish you can even preserve it for the winter and enjoy the taste of summer vegetables during the cold season.

The basic recipe for eggplant caviar involves using a minimum of ingredients. And the cooking method and additional spicy ingredients add a special twist.

Eggplant caviar - the most delicious recipe + video

To give eggplant caviar a particularly piquant taste, the following recipe suggests baking the main ingredient in the oven. And then mix it with fresh vegetables and herbs. This caviar salad is incredibly healthy and retains all the valuable components.

• 3 ripe eggplants;
• 1 bell pepper;
• 2 medium tomatoes;
• bulb;
• 1–3 cloves of garlic;
• lemon juice;
• olive oil;
• cilantro and some fresh basil;
• salt and freshly ground pepper;

Preparation:

1. Wash the blue ones and wipe dry. Prick with a fork in several places, place on a baking sheet and sprinkle with a little oil.
2. Place in the oven (170°C) and forget about them for 45–60 minutes.
3. Remove the baked eggplants, let cool slightly and remove the skin.
4. Chop into arbitrary slices, drain the juice.
5. Cut the tomatoes into cubes, peel the onion and pepper into thin half rings. Chop the garlic very finely, cilantro and basil coarser.
6. Place the still warm eggplants and all the prepared vegetables and herbs into the salad bowl.
7. Drizzle with olive oil and lemon juice, add salt to taste and generously pepper. Stir and serve immediately.

The video recipe suggests preparing simple eggplant caviar from baked vegetables.

Eggplant caviar in a slow cooker - step-by-step recipe with photos

Cooking eggplant caviar in a slow cooker is a real godsend for those who don’t particularly like to mess around in the kitchen. Everything turns out very quickly and is always delicious.

• 2 blue;
• 2 carrots;
• 2 medium splinters;
• 3 sweet peppers;
• 2 tomatoes;
• 1 tbsp. tomato;
• 5–6 tbsp. vegetable oil;
• bay leaf and salt to taste.

Preparation:

1. Grate the peeled carrots on a coarse grater, cut the onions into small cubes. Pour oil into the multicooker and set the frying (steamer) mode.

2. Fry the vegetables until the onions become translucent. Add sweet pepper, cut into arbitrary, but strictly small pieces. Give the vegetables a couple more minutes to fry.

3. If desired, thinly peel the eggplants and cut into cubes of the desired size. Throw them into the slow cooker and lightly fry.

4. Chop the tomatoes in any way. Send them to the vegetables and simmer all together for about 15 minutes.

5. Now add bay leaf and tomato paste, add salt to taste. Switch the equipment to extinguishing mode.

6. Simmer the caviar for about 40–60 minutes, stirring occasionally.

7. At the end, if desired, throw in a couple of chopped garlic cloves and more greens. Serve hot or cold.

Eggplant caviar for the winter

To and in winter period To enjoy the taste of your favorite vegetable dish, experienced housewives recommend making preparations. Eggplant caviar prepared according to the following recipe is excellent throughout the winter, unless, of course, it is eaten much earlier.

• 2 kg of eggplants;
• 1.5 kg tomato;
• 1 kg of onion;
• 1 kg carrots;
• 1 kg bell pepper;
• 2 red hot pods (if desired);
• 3 tbsp. with a heap of salt;
• 1 tbsp. without a slide of sugar;
• 350–400 g vegetable oil;
• 3 tsp vinegar.

Preparation:

1. Cut the eggplants with the skin into large cubes. Place them in a saucepan, add 5 tbsp. salt and add water to cover the blue ones. Leave for about 40 minutes until the bitterness goes away.
2. At this time, prepare the remaining vegetables. Cut the tomatoes into cubes, quarter the peppers and onions into rings, grate the carrots. Remove the seeds from the hot pepper and chop the pulp.
3. Drain the salted water from the eggplants and squeeze them lightly.
4. Pour a generous amount of oil into a large, deep frying pan and fry the blue pieces in it. Then place them in an empty pan.
5. Next, fry the onions, carrots and peppers in turn, adding a little oil each time.
6. Fry the tomatoes last, simmering them for about 7-10 minutes under the lid. Then send them to a common pot.
7. Add hot pepper, sugar and salt to the fried vegetables. Place the container on low heat and after boiling, simmer for at least 40 minutes, or more.
8. The caviar can be left in pieces or chopped in a blender. Place the finished dish in sterilized jars and immediately roll up the lids.
9. If the caviar is kept warm, then it is worth sterilizing the full jars (0.5 l - 15 minutes, 1 l - 25-30 minutes) and only then roll them up.
10. In any case, turn the jars upside down, wrap them in a warm blanket and let them cool slowly. Later store it in the basement or closet.

Eggplant and zucchini caviar

If you have both zucchini and eggplant at your disposal, then this is an excellent opportunity to make delicious caviar from them. If desired, you can add any other vegetables, such as bell peppers and tomatoes.

• 5 large eggplants;
• 3 sized zucchini;
• 6 red sweet peppers;
• 2 large onions;
• 5 garlic cloves;
• 3 tomatoes;
• 1 tbsp. tomato paste;
• 1.5 tbsp. 9% vinegar;
• frying oil;
• taste salt and pepper.

Preparation:

1. Cut the onion into large quarter rings and finely chop the garlic. Fry until transparent in hot oil.
2. Remove the seed pod from the bell peppers and cut as desired: into cubes or strips.
3. Place in a frying pan with the onions and fry a little. Cover with a lid and simmer for 5-7 minutes on medium gas.
4. Chop the tomatoes randomly and add them to the frying pan with the fried vegetables. Simmer again for about 5 minutes.
5. Wash the eggplants and zucchini and cut into 5 mm circles and then into quarters. Fry in oil in a separate frying pan and then mix with the rest of the vegetables.
6. Mix the mixture carefully and season with salt and pepper to your taste. Cover with a lid and simmer for 20 minutes.
7. Lightly dilute the tomato paste with water and pour into the caviar, stir and simmer the dish for another 25–30 minutes.

Homemade eggplant caviar

Homemade eggplant caviar in pieces turns out to be especially tasty and healthy. After all, every housewife adds a generous portion of love and care.

• 1.5 kg blue;
• 1 kg of onion;
• 1.5 kg of ripe tomatoes;
• 250 g carrots;
• 250 g sweet pepper;
• 1 pod spicy;
• parsley and dill;
• 50 g salt;
• 25 g sugar;
• 400 g sunflower oil.

Preparation:

1. Pour all the oil into a thick-walled saucepan. Heat it well.
2. Throw in the diced onion.
3. Once it becomes transparent, add the coarsely grated carrots.
4. After it is fried a little in oil, add the diced eggplant. Simmer for about 5–7 minutes.
5. Lastly, add the bell pepper strips.
6. After another 5 minutes, add chopped tomatoes and hot pepper. Add salt and pepper to taste. Cover with a lid and simmer for 20–25 minutes.
7. At the end, throw in the chopped herbs, stir and after another 2-3 minutes turn off the heat.
8. Let sit for at least 20 minutes.

Korean-style eggplant caviar

Eggplant caviar, prepared in the Korean way, is a particularly savory appetizer that goes perfectly with any side dishes and meat dishes. In order for it to acquire its interesting taste, it is better to prepare it ahead of time and let it brew well.

• 2 small eggplants;
• 1 bell pepper is better than yellow;
• ½ red hot pod;
• 1 medium carrot;
• 3 cloves of garlic;
• fresh parsley;
• 2 tbsp. vinegar;
• 2 tbsp. soy sauce;
• 4 tbsp olive oil;
• ½ tsp. salt;
• ½ tbsp. Sahara;
• ½ tsp. ground coriander.

Preparation:

1. Remove the thin skin from the eggplants, cut the fruits into strips and lightly add salt.
2. Quickly (for 4-5 minutes) fry them in a frying pan in a small portion of oil. Place the eggplant strips into a deep salad bowl.
3. Grate the peeled raw carrots on a special Korean grater, cut the bell pepper into narrow strips.
4. Grind the garlic and half a hot pepper without seeds. Chop the greens a little larger.
5. Combine olive oil in a bowl, soy sauce and vinegar. Add sugar, coriander and salt. Stir carefully to combine all ingredients.
6. Add all the previously prepared vegetables to the cooled eggplants and pour in the sauce.
7. Stir gently, cover the top of the bowl with film and let it sit in the refrigerator for at least 3-5 hours.

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 for the winter - you'll lick your fingers

Making delicious eggplant caviar at home is very simple. This recipe never fails. The resulting tender eggplant puree is so delicious that it’s hard to stop!

The most classic version of the old recipe for preparations.

Ingredients:

• water - 1 liter
• peeled eggplants - 2500-2600 gr. (unpeeled -3300 gr.)
• carrots - 800-1000 gr.
• onion - 1000 gr.
• vegetable oil - 250 ml.
• tomato paste - 250-270 gr.
• vinegar - 2 tbsp. (25 ml.)
• sugar - 2 tbsp. (50 gr.)
• salt - 2 tbsp. (50 gr.)
• ground paprika - 1 tbsp. with a slide.
• ground black pepper - 1 tsp. with a slide.

Let's prepare all the ingredients: peel the carrots, onions and eggplants. This is easy to do with a vegetable peeler.

Chop the eggplants into small cubes. We also chop the carrots and onions arbitrarily because we will still be blending them with a blender and the shape is not important to us in this case.

Place the tit pieces in a large, deep saucepan. And distribute the onions and carrots into frying pans, pour half of the specified amount of vegetable oil into each pan (125 ml into each).

And fry the vegetables in both frying pans over medium heat, stirring and not letting them turn black and burn for 10 minutes. You can do this one at a time, but doing it all at once will be faster. The onion should become transparent, the carrots should also stew and become softer.

Immediately place the prepared carrots in a large saucepan with the eggplants. But add tomato paste to the onion and fry everything together for a couple more minutes.

Tomato paste will give our preparation both color and pleasant sourness, you just need to warm it up well so that there is no taste of raw tomato.

Add as much water as will fit into the pan to the onion and tomato. Dissolve by stirring. Bring to a boil and add this whole mass to a large saucepan, where pieces of eggplant and carrots are already waiting. Mix it all and pour in the remaining water.

Place a large saucepan over medium heat. We will need to bring the contents to a boil. While it has not yet boiled, stir a couple more times.

Cook this mixture for a total of 1 hour 15 minutes over moderate heat. Every 15 minutes, thoroughly stirring, that is, taking it from the bottom to the top. This rotation will help the vegetables cook well and become very soft.

15 minutes before the end of cooking, add salt, sugar, ground paprika, and finely ground black pepper. Then add vinegar. Allow the remaining time to simmer over low heat.

Then remove from the heat and while it is scorching hot, immediately blend with a submersible blender until it becomes a beautiful, homogeneous vegetable puree. This process will take about 5 minutes for this amount.

After this procedure, another heating is required. Return the pan with the puree to the stove, turn on low heat and wait for the first signs of boiling. As soon as the mass stirs and gurgles, turn it off.

We transfer the vegetable mass into sterilized jars, filling them to the top and roll them up.

Turn the workpiece over onto the lid. You can cover until completely cool, and then store in a cool, dark place.

This is how caviar turns out. Beautiful, tasty, lush - a pleasure to look at. Well, eating is a pleasure.

Bookmark it and bon appetit!

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.

Here is an 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 pepper 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 fastest recipe from our piggy bank, with a minimum set of ingredients and preparation 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 also try the Odessa-style cold caviar recipe. 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 is a necessary condition to obtain 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. A lot of national dishes are prepared 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, this recipe makes a very successful and tasty preparation. 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 and 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.