Eggplant caviar for the winter without tomatoes. How to make eggplant caviar. Grilled eggplant caviar

28.03.2022 Symptoms

Step 1: prepare the ingredients.

First, prepare all the vegetables. Using a knife, peel onions, garlic and carrots; cut off the places where the stalk is or was attached to eggplants, tomatoes and sweet bell peppers. Rinse all vegetables under running water and dry with paper kitchen towels. Then, one by one, place all the vegetables except carrots on a cutting board and cut with a knife.

Cut the eggplants into 1 by 1 centimeter cubes, place in a deep bowl, cover with water and let sit for 30 minutes to remove the bitterness characteristic of this vegetable.

While the eggplants are standing, prepare the other ingredients.

Cut the tomato into 2 by 2 centimeter cubes and place in a bowl.

Grate the carrots on a medium grater and place in a bowl.

Chop the onion into a cube of approximately 1 by 1 centimeter and place in a bowl.

Sweet bell pepper - cut into strips or cubes 1 by 1 centimeter. Finely chop the hot pepper. Place the last two ingredients in 1 common deep bowl.

Step 2: prepare stewed eggplant caviar.

Drain the salted water from the eggplant, rinse under cold running water and squeeze out excess liquid with your hands. Then turn the stove on strong level, place a frying pan on it, pour in vegetable oil and heat it. Place the eggplants in hot oil and fry them for 7 - 10 minutes until they are covered with a light light brown crust. Then transfer them to a deep pan using a spatula.

Do not remove the frying pan from the stove, pour another portion of vegetable oil into it, heat it, throw the onions into the frying pan, fry them until golden brown, and transfer them to the pan with the eggplants, helping yourself with a kitchen spatula.

Then pour the next portion of vegetable oil into the same frying pan, heat it and place the carrots on the bottom of the frying pan. Fry it until golden brown and add it to the pan with all the other ingredients.

Now it's the turn of sweet peppers. As you can see, until the end of cooking the caviar, you don’t have to wash the frying pan at all; pour vegetable oil into it again and heat it. Place the sweet bell pepper in the heated oil and fry it for 5 - 7 minutes until half cooked, then add it to all the other vegetables.

Then put the irreplaceable frying pan back on the stove, pour in the last portion of vegetable oil and place the chopped tomatoes on the bottom of the frying pan. Cover it with a lid and allow the tomatoes to steam in their own juice for about 10 minutes. During this time, most of the moisture will evaporate from them. Then put the tomatoes in a saucepan with all the fried vegetables, add salt and sugar and ground black pepper to taste. Remember that while frying, vegetables should be stirred periodically with a kitchen spatula or a tablespoon to prevent them from burning to the bottom of the pan and for uniform frying. Do not forget that all vegetables must be fried until half cooked; you should not fry them until fully cooked, since they still have to be stewed in vegetable oil and their own juice.

Place the pan on the stove, turned on to the lowest level, cover it with a lid and simmer the vegetables for 30 - 40 minutes until fully cooked. Cool the finished eggplant caviar to room temperature. Transfer to any clean container and cool in the refrigerator. Just before serving, add pre-peeled garlic, squeezed through a garlic press, into the salad.

Step 3: serve stewed eggplant caviar.

Stewed eggplant caviar is served cold as a salad. The caviar should be cold, spicy in taste with a fragrant fan of spices and vegetables; the consistency of the vegetables should be soft and fully cooked. Place the caviar in a salad bowl and garnish with sprigs and leaves of dill and parsley. This type of caviar is perfect for any type of hot main courses and soups. Stewed eggplant caviar goes very well with marinated and baked chicken, jellied meat or jellied meat. This dish will decorate your table! Bon appetit!

- − This type of caviar can be preserved, but in order to prevent the preservation from exploding, all vegetables must be stewed for 45 - 50 minutes along with the garlic squeezed through a garlic press, and only then make the preparation.

- − If you like it spicy, you can add more chili pepper to the caviar.

- − You can also add zucchini, Jerusalem artichoke, your favorite herbs and your favorite spices to eggplant caviar.

povarenok.ru

Classic recipe for eggplant caviar. If you want to give it a brighter taste and aroma, add chopped garlic to the vegetables when stewing.

Ingredients

1 kg of tomatoes;
4–5 tablespoons of vegetable oil;
1 kg of eggplants;
½ kg onions;
½ kg bell pepper;
200 g carrots;
3–4 bunches of parsley;
1–2 tablespoons salt;
½ teaspoon vinegar essence - optional.

Preparation

Pour boiling water over the tomatoes, cool and remove the skins. Heat oil in a frying pan over high heat. Brown large pieces of unpeeled eggplant on both sides. Transfer them to a bowl.

The caviar turns out incredibly aromatic. When serving, you can decorate it with any chopped herbs.

Ingredients

1½ kg eggplants;
1–2 tablespoons salt;
3–4 tablespoons of vegetable oil;
400 g onions;
300 g;
½ teaspoon ground black pepper;
6 cloves of garlic;
1 tablespoon of vinegar 9% - optional.

Preparation

Prick the eggplants a few times with a toothpick, place them on a baking sheet and bake for about 45 minutes at 180°C.

Peel the finished eggplants from the skin. Chop the pulp with a knife and place it in a sieve, placing some container under it. Lightly salt the vegetables, press them on top with a plate and leave to drain the juice.

Heat the oil in a frying pan over high heat and fry the onion, cut into half rings, until golden brown. Pass the tomatoes through a meat grinder or grate them and add to the onions. Stir well and cook until some of the liquid has evaporated.

Place the eggplants in the pan and combine everything thoroughly. Reduce heat slightly and simmer for 5 minutes. Add salt, pepper and chopped garlic. If you want to roll caviar for the winter, add vinegar and stir.

There is no vinegar in this recipe. But such caviar can be safely rolled up for the winter. Vegetables for this appetizer are cut into cubes. If you want caviar of a uniform consistency, simply grind it in a blender after cooking.

Ingredients

2–3 tablespoons of vegetable oil;
½ kg of onions;
250 g carrots;
½ kg bell pepper;
1 kg of eggplants;
½ kg;
1–2 teaspoons salt;
2 teaspoons sugar;
1½ tablespoons of tomato paste;
1 bunch of parsley.

Preparation

In a frying pan with heated oil, fry finely chopped onion and grated carrots until golden brown. Add the pepper cubes and cook for a few more minutes.

In another frying pan, fry the eggplants and zucchini, cut into small cubes, until half cooked. Then combine all the vegetables in one pan.

Add salt, sugar, tomato paste and chopped parsley. Stir, bring to a boil over medium heat and cook for another 30 minutes. Salt the caviar if necessary.

nakormi.com

A very quick and easy recipe for a delicious snack. Such caviar is not stored for the winter, but eaten immediately. It is ideal for making sandwiches.

Ingredients

1 kg of eggplants;
1–2 tablespoons salt;
2 tablespoons of mayonnaise;
1-2 cloves of garlic.

Preparation

Cut the eggplants in half. Make deep cuts on the cuts without touching the peel. Rub 1 tablespoon of salt on the inside of each eggplant half and leave for 20 minutes.

Rinse any excess liquid from the vegetables and place them on a baking sheet in a single layer. Sprinkle with salt and place in an oven preheated to 180°C for 30–40 minutes. The eggplants should become soft.

Peel the skins of the baked vegetables. Add mayonnaise, finely chopped garlic to the pulp and grind with a blender until smooth.

http://fotorecept.com

Another interesting appetizer that can be prepared both on weekdays and for holidays. This kind of caviar is not suitable for seaming.

Ingredients

400 g eggplants;
100 g walnuts;
2 cloves of garlic;
¼ bunch of cilantro;
¼ bunch of parsley;
1 tablespoon khmeli-suneli;
3 tablespoons olive oil;
3 tablespoons lemon juice;
½–1 teaspoon salt.

Preparation

Place the eggplants on a baking sheet and bake at 180°C for 30–40 minutes until soft. Cool, remove the skin and mash with a knife.

Chop the nuts in a blender. In a separate container, combine chopped garlic, finely chopped herbs, suneli hops, oil, lemon juice and salt. Leave the sauce for 10-15 minutes to infuse.

Add nuts to eggplants. Pour in the sauce and mix thoroughly again. Before serving, you can cool the caviar a little in the refrigerator.

Black caviar... Red caviar... Overseas caviar - eggplant!

This phrase is probably familiar to everyone. Pronounced by the clerk of the Ambassadorial Prikaz Feofan - became business card"Soviet" table. Many people think so.
Actually, why eggplant caviar, and not, for example, stew or sauté? And overseas too. Apparently, given that eggplant comes from India or Southeast Asia, where it still grows wild, the term “overseas” is not so surprising.

Despite the fact that eggplant was cultivated more than 15 centuries ago, it came to Rus' much later - even later than the events reflected in the comedy film “Ivan Vasilyevich...”. So, in the time of Ivan the Terrible, caviar was quite an overseas curiosity. Russian word“eggplant” most likely came from Asia Minor - from the Turkish patlıcan (patlyjan). Although, an amazing fact, we more often say “blue” than eggplant. Especially in the southern regions. But I still don’t understand why caviar. Most likely, this is due to the presence of large pieces in the dish that resemble caviar. Anyway.

Any vegetable caviar - be it eggplant caviar, or even mushroom caviar - is a cold appetizer. Unlike salads, the consistency of caviar is thick and the pieces are smaller. In addition, caviar is processed thermally, and only then is it cooled.

The most common way to prepare vegetable caviar is by frying the vegetables, chopping and mixing. Then spices are added, often a little acid (vinegar, lemon). And almost always vegetable oil.

During the season, preparing eggplant caviar is as easy as shelling pears. It’s also worth preparing for the winter; this eggplant caviar is perfectly stored in sterilized jars and makes you happy all winter.

Eggplant caviar. Step by step recipe

Ingredients (6 servings)

Eggplants 3-4 pcs
Onion 2 pcs
Tomatoes 0.5 kg
Garlic 3-4 cloves
Sweet pepper 2-3 pcs
Vegetable oil 0.5 cups
Wine vinegar optional
Salt, ground black pepper taste

Many cuisines have similar dishes - like eggplant caviar. For example, in the cuisines of Romania and Moldova - salată de vinete, “blue salad”. Eggplants are baked, peeled and finely chopped. Add garlic and herbs. In Jewish cuisine, onions, dill, sometimes tomatoes and garlic are added to baked eggplants. In the East they prepare the appetizer “” (Ar. بابا غنوج) - the base is eggplant and tahini paste. In short, there are many options. - eggplants with lots of vegetables, an exceptional appetizer, I have been convinced many times.
In our country, eggplant caviar is prepared in the form of a fairly finely crushed puree of eggplants, peppers, and tomatoes. This has long been a popular snack, along with squash caviar.
Recipes for making homemade eggplant caviar can vary greatly. But, usually, the caviar always turns out exceptionally tasty.
The eggplants need to be baked. Many will say - fry it. Maybe. I will give two reasons why it is better to bake. Firstly, eggplants absorb a lot of oil when frying, just like a sponge. And the caviar will turn out to be very oily. Secondly, cut raw eggplant instantly darkens in the air. Oxidation occurs. And when baking, the eggplant is cooked in its own juice, i.e. in its own skin. I can also add an argument - it’s just faster to bake.
How to bake. I will suggest two ways.
1) Can be done in the oven. It's quick and easy. Just 10-15 minutes at a temperature of 200-220 degrees.
2) Or, more conveniently, in the microwave. To do this, wash the eggplants, wipe dry and coat with vegetable oil. Pierce the eggplant all the way through with a thin knife, otherwise they may burst. Three large eggplants are baked for 10 minutes at full power - you need to adjust the time according to the situation.
Leave the baked eggplants on a plate until they cool.
After this, bake the sweet peppers. Just like eggplants. Three peppers coated with oil are baked in the microwave for 5 minutes. It is important that the outer shell peels off.
After cooling, peel the eggplants from the outer shell - it is like plastic film.
If the eggplants are overripe, remove as many seeds as possible using a spoon.
Removes outer shell and seeds from baked peppers.
Place baked eggplants, baked peppers and garlic in a blender. Grind everything to a puree, or as they say in smart books - puree.
Scald the tomatoes with boiling water and remove the skin and seeds. Coarsely chop the pulp.
Peel the onion and chop finely. Heat the remaining vegetable oil in a deep saucepan. Fry the onion in oil, over low heat, even with a lid on. The onion should become soft and rosy. It tastes very sweet.
Add the coarsely chopped tomato pulp and simmer, covered, for 15 minutes on the lowest heat.
Salt and pepper the onion and tomato.
Add pepper, garlic and eggplant puree. Mix.

Almost every housewife prepares squash and eggplant caviar for the winter. And each has its own subtleties in preparing this seemingly ordinary dish. There are no clear rules or requirements. Due to this, caviar can be anything you want: spicy, sweet, tender, with a pleasant sourness. The main thing is that there is a lot of it so that you can eat enough.

Thanks to pepper and an impressive amount of garlic, the caviar turns out spicy and rich. Representatives of the stronger sex clearly will not refuse such a dish. Not only can you eat it with bread, but it also goes very well with vodka.

You will need:

3 kg. small eggplants;
one and a half kg. tomatoes;
a couple of hot peppercorns;
a couple of heads of early garlic;
one and a half tbsp. l. salt;
one and a half 200 gr. glasses of sugar;
two hundred gram glass of vinegar;
floor l. oils;
15 laurel leaves.

Eggplant caviar is the most delicious for the winter:

Eggplants must be washed and cut into miniature cubes.
Chopped eggplants are generously salted and infused. This process is necessary so that their inherent bitterness disappears.
Tomatoes are literally immersed in boiling water for a matter of seconds, after which the skin is easily removed from them.
Tomatoes, as well as garlic and pepper are crushed. For this, a regular meat grinder is used.
The ground vegetables are placed in a container suitable for further manipulation and mixed with the remaining ingredients, with the exception of eggplants.
The vegetable mass is boiled for a quarter of an hour with continuous stirring.
The tomato mass is poured into a container with eggplants and boiled together with them for another quarter of an hour.
During this time, the containers necessary for further canning are prepared. It is washed with soda and subjected to the necessary sterilization.
Still very hot caviar is placed in heat-treated jars and rolled up immediately.
It is better for the jars to cool upside down and covered with a warm blanket.

Classic eggplant caviar for the winter

The main difference between this recipe is the absence of vinegar and other acids. An excellent option for those who are not a fan of using these same acids when canning. Despite their absence, caviar is well stored and has excellent taste characteristics.

You will need:

1 kg. small eggplants;
a couple of small carrots;
a couple of onions;
3 sweet peppercorns;
1 tbsp. l. salt;
100 gr. glasses of oil.

Eggplant caviar for the winter is very tasty:

Ripe eggplants are washed and the skin is removed. After that, they are cut into miniature cubes and fried for about ten minutes in a frying pan.
Be sure to clean other vegetable crops as well.
To chop carrots, use a regular grater.
All the seeds are carefully removed from the pepper and then cut into cubes.
The existing peel is removed from the onion and it is chopped into tiny cubes with a regular knife.
Each chopped vegetable is fried independently.
All fried components are transferred to a container suitable for further manipulation and salted and mixed thoroughly.
The vegetable mixture is baked for about twenty minutes in the oven.
During this time, the containers necessary for further preservation are prepared. It is washed with soda and subjected to the necessary sterilization.
The still very hot caviar is placed into heat-treated jars and covered with lids.
The jars undergo another sterilization for half an hour in a container filled with water.
At the end of this process, the cans are immediately sealed.

How to prepare eggplant caviar for the winter

Do you want something unusual? Here it is - an exquisite dish that cannot be ignored. By combining such different components, a dish is created that cannot evoke any emotions other than delight.

You will need:

1 kg. young eggplants;
half kg. drain;
half kg. tomatoes;
3 sweet peppercorns;
100 gr. Luke;
a couple of cloves of early garlic;
half a two hundred gram glass of butter;
1 tbsp. l. vinegar (preferably apple cider vinegar);
two hundred gram glass of sugar;
1 tbsp. l. salt;

A simple recipe for eggplant caviar for the winter:

Eggplants must be washed and the stalk removed.
Each eggplant is cut lengthwise into a couple of equal parts and placed on a baking sheet with the cut part facing up.
Each eggplant is slightly salted and sprinkled with oil.
The rest of the washed vegetables are laid out on the second baking sheet; there is no need to cut them.
You can bake onions without peeling them. In this case, it must be cut into a couple of identical parts.
Following the eggplants, other vegetables and plums are sprinkled with oil.
Both baking sheets are transferred to the oven, where the vegetables are roasted until they are ready.
Roasted vegetables and plums cool down.
The existing husk is removed from the onion, and the pit is removed from the plums.
All baked components are ground using a regular meat grinder.
The chopped vegetable mixture is transferred to a container suitable for subsequent manipulations and mixed with all the remaining ingredients except vinegar.
The vegetable mixture is boiled with vigorous stirring for about a quarter of an hour.
A few minutes before it is ready, vinegar is added to it.
Containers are prepared for subsequent canning. It is washed with soda and subjected to the necessary sterilization.
The finished and still very hot caviar is placed in heat-treated jars and rolled up immediately.

Tip: the proportions of vegetables are very arbitrary. To achieve a sweeter taste, increase the amount of ingredients such as carrots and onions. Tomato will help add acid. The more it is, the more sour the finished product. But you shouldn’t get carried away with tomatoes; their abundance can lead to the finished product having too runny a consistency.

Delicious eggplant caviar for the winter recipes

The original taste of such a snack will be an excellent addition to any dish. The pleasant sweet and sour aftertaste makes you remember this simple culinary masterpiece for a long time.

You will need:

1 kg. young eggplants;
quarter kg. sweet and sour apples;
a couple of st. l. oils;
1 tsp. vinegar;
1 tbsp. l. Sahara;
a couple of onions;
third tsp ground regular pepper.

Eggplant caviar is the most delicious for the winter recipes:

The eggplants are washed and the stalk is removed. After this, they need to be baked in the oven until cooked.
The resulting juice is extracted from baked vegetables.
Vegetables are cut. All the pulp is extracted from them using a spoon.
Eggplant pulp is fried in oil.
The existing peel is removed from the onion and it is finely chopped with a regular knife.
The onion should also be fried.
The fried eggplant pulp is crushed.
The apples are washed and chopped using a regular grater.
All the necessary ingredients are laid out in a container suitable for further manipulations.
They need to be boiled for literally a quarter of an hour.
During this time, containers are prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
The finished caviar is placed in heat-treated jars and rolled up immediately.

Important! It is worth taking seriously the choice of dishes in which caviar will be cooked. The use of aluminum pans is highly discouraged, as in such dishes the dish will acquire a very unpleasant metallic taste. The ideal choice is thick-walled cookware. In it, vegetables will be fully stewed, and the possibility of burning will be minimized.

Eggplant caviar for the winter recipes

There is no simpler recipe for making eggplant caviar. Unlike other variations, in this case the vegetables are prepared in pieces; they do not even need to be passed through a meat grinder. The dish turns out amazing.

You will need:

5 kg. young eggplants;
5 kg. tomatoes;
a couple of kg. sweet pepper;
carrots to taste;
1 kg. Luke;
7 tbsp. l. salt.

Eggplant caviar for the winter - the best recipes:

The tomatoes must be washed and then finely chopped.
Sliced tomatoes should be rubbed through a sieve and boiled for ten minutes to boil them down.
The peel of the eggplants is carefully cut off and then they are finely chopped.
The carrots are naturally also peeled and cut into miniature pieces.
The seeds are removed from the pepper and it is also finely chopped.
All vegetables are poured into a container with tomatoes and boiled for no more than a quarter of an hour.
The existing peel is removed from the onion and it is cut into tiny pieces.
In a frying pan with the hottest oil, fry the chopped onion until it becomes transparent.
The onion is added to the caviar, after which it should be salted.
The entire vegetable mass is stewed for about half an hour.
During this time, the container is prepared for subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
Caviar that has not yet cooled down is placed in heat-treated jars.
The jars filled with caviar undergo another sterilization in a container with water. This procedure lasts a quarter of an hour.
Upon completion of this process, the jars are immediately rolled up.

Eggplant caviar is one of the most the best ways preparations of this vegetable. Children really like this dish; they have gotten used to it since kindergarten. It is impossible to refuse it during dinner with the family. It itself is so homely and cozy that you just want to eat more of it.

Eggplant caviar with white roots.

Ingredients:

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

Cooking method:

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

Simple caviar from zucchini and eggplant.

Ingredients:

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

Cooking method:

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

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Ingredients:

1 kg eggplants
300 g apples
200 g onions
50 ml vegetable oil
30 ml 9% vinegar
20 g sugar
30 g salt
a pinch of nutmeg and cinnamon

Cooking method:

To prepare caviar according to this simple recipe, the eggplants need to be cut in half, greased with oil and baked in the oven until soft. Peel, chop, squeeze out excess liquid. Finely chop the onion and fry in oil until soft. Add eggplants and fry. Peel and core apples, cut into cubes, add to vegetables, simmer for 2 minutes. Add sugar, salt, spices, mix and simmer until done. At the end of cooking, add vinegar. Place hot caviar into prepared jars and sterilize: 0.5 liter jars - 10-15 minutes, 1 liter jars - 20-25 minutes. Then roll up, turn over and wrap until cool.

Eggplant and pumpkin caviar.

Ingredients:

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

Cooking method:

Before preparing eggplant caviar at home, the main ingredient of the appetizer must be baked until soft, peeled, squeezed a little and finely chopped. Grate the pumpkin pulp. Chop the tomatoes as desired. Place the vegetables in a saucepan with oil and simmer covered for 30 minutes. Then grind with a blender, add the garlic, passed through a press, salt, simmer for 10 minutes. Place the hot eggplant caviar prepared according to this recipe into jars and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up and wrap until cool.

Ingredients:

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

Cooking method:

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

Eggplant caviar without onions.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Before preparing eggplant caviar, vegetables and apples must be peeled and the tomatoes must be peeled. Finely chop the prepared products. Heat oil in a saucepan, fry onions and carrots. Add tomatoes, stir, bring to a boil. Place eggplants, bell peppers and apples into the boiling mixture and simmer for 50 minutes. Add salt, spices, herbs, simmer for 10 minutes. Remove bay leaf. Place hot caviar into prepared jars, roll up and wrap until cool.

Ingredients:

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

Cooking method:

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

Eggplant caviar with citric acid.

Ingredients:

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

Cooking method:

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

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Baked eggplant caviar.

Ingredients:

2.5 kg eggplants
2 kg tomatoes
1 kg carrots
1 kg bell pepper
1 kg onions
50 g garlic
150 ml vegetable oil
ground hot pepper to taste

Cooking method:

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

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