The best recipes for the winter without sterilization: eggplant caviar "Lick your fingers"

Eggplant caviar is one of the most delicious snacks served immediately after cooking or kept canned throughout the winter. The product is prepared quickly and easily, it is eaten instantly. Combines with cereals, side dishes or sandwiches.

Consider the best recipes for eggplant caviar without sterilization for the winter and for quick use.

Cooking features

They begin to harvest caviar already at the end of summer, as soon as eggplants ripen in large quantities... The dish turns out to be hearty, nutritious, and, depending on the added ingredients, also spicy.

The vegetables themselves are bitter because of the skins and seeds. Therefore, young specimens are chosen for the preparation of caviar, and the old ones are pre-soaked.

There are several ways to remove bitterness.:

• the eggplants are cut into pieces, covered with a small amount of iodized salt and left for 30 minutes, the resulting liquid is drained, the vegetables are washed;
• fruits, cut into 4 parts, are soaked in slightly salted water for half an hour, then washed.

For preparation of caviar for the winter or everyday use, organic vegetables that are not fertilized with chemicals and preservatives are suitable, they have a soft, natural and more pronounced taste. The caviar from them is aromatic and of high quality.

Important! When choosing ingredients, take into account the recommendations specified in the recipe. For example, if you add too many tomatoes, the finished product will be sour. Bell peppers, carrots, and onions will make the snack sweet. Vegetables smoked on a grill or fire will add spice to the caviar.

Ripe vegetables are juicy, therefore, to increase the benefits of the product, they do not add too much sunflower oil. The main ingredient is cut into medium-sized cubes so as not to spoil the taste and not turn the dish into porridge.

Preparation of ingredients

There are several recipes for eggplant caviar for the winter, which differ in the ingredients used. The standard set is represented by eggplants, carrots, onions and bell peppers. Many add herbs, mushrooms, or apples for variety.

All components are washed under running water. Old eggplants are peeled. All are crushed into cubes, half rings or rubbed.

Onions are not chopped too finely so that they feel in the general mass. If turned into a puree in a blender, it will lose flavor in the finished dish.

The best recipes

Each housewife has her own secrets of preparing eggplant caviar... Therefore, there is always room for experimentation and imagination.

Through a meat grinder

This is one of the easiest ways to harvest. The caviar turns out to be homogeneous, tender and pleasant in taste, and is prepared from a minimal set of products.

The dish is served both hot and cold.

Ingredients:

• 1 kg eggplant;
• 3 large onions;
• 0.5 kg of tomatoes;
• 50 g tomato paste;
• 3-4 cloves of garlic;
• 1 tbsp. warm water;
• salt and ground pepper to taste;
• 2 tsp vinegar;
• vegetable oil for frying.

Preparation:

1. Washed and peeled eggplants are cut into large cubes. Fried in a hot frying pan in vegetable oil.
2. As soon as the vegetables are browned, pour in water and simmer everything under a closed lid over low heat for 15–20 minutes.
3. Chopped onions are fried separately, tomato cubes and tomato paste are added to it. Stew for 5-10 minutes, until tender.
4. The ingredients are passed through a meat grinder, garlic, salt, black pepper or any spices to taste are added.
5. The mass, well mixed until homogeneous, is poured into a saucepan, boiled over low heat for 30 minutes, stirring constantly. Vinegar is poured in 5 minutes before the end.

For preservation, use cans with a volume of 0.5 liters, previously sterilized... After clogging, the container is turned over and wrapped in a blanket for a day.

Take a note:

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In a frying pan

An excellent recipe for preparing for the winter or treating guests.

For cooking you will need:

• 2 kg eggplant;
• 1.5 kg of tomatoes;
• 1 kg of onions;
• 1 kg of carrots;
• 1 kg of bell pepper;
• hot pepper pod;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• frying oil.

How to cook:

1. Eggplants, pre-soaked in salted water, are cut into cubes and sent to a hot frying pan, fried until golden brown.
2. Pepper cubes, onions, coarsely grated carrots are sautéed in a separate frying pan.
3. Tomatoes and hot peppers are chopped into small pieces and added to the mixture.
4. After frying, all vegetables are combined in one deep frying pan, salted, and seasoned to taste.

Stewing takes 40-45 minutes, the dish is boiled to the required thickness and consistency... For long-term storage, vinegar is added to the jars.

In a multicooker

Modern kitchen technology saves time and allows you to prepare delicious and healthy meals.

For caviar in a slow cooker, you will need such ingredients:

• 1 kg eggplant;
• two large carrots;
• two medium-sized onions;
• 5 tomatoes;
• 2-3 bell peppers;
• garlic (optional);
• sugar and salt to taste.

Cooking requires a minimum of effort and time:

1. All vegetables are pre-washed and cut, carrots are rubbed. In the multicooker, select the "Baking" or "Stewing" mode, depending on the model.
2. Garlic and onion are poured into the bottom of the bowl, stewed for 5 minutes until transparent. Then add pepper and carrots, fry for another 5 minutes.
3. Tomatoes are sent to the bowl next, and eggplants last.
4. The device is turned on for 30 minutes in the selected mode. In the process of stewing, they are salted and seasoned with spices.

The mass is left uneven or mashed with a blender... When served, garnish with chopped herbs.

"Lick your fingers" with mayonnaise

Mayonnaise is added only to dishes not intended for long-term storage.

For the recipe for eggplant caviar "Lick your fingers" without sterilization for the winter you will need 200 g of mayonnaise for 1 kg of vegetables. Add it at the very end of stewing according to the classic recipe. It will make the taste softer and more refined.

Important! Mayonnaise is not suitable for a dietary snack made from baked vegetables without vegetable oil, as it significantly increases the calorie content of the dish.

In the oven

This dish is most useful because vegetables are not fried in a large amount of vegetable oil, but baked.

For 3 kg of eggplant you will need:

• 1.5 kg of tomatoes;
• 1 kg of sweet onions;
• 1 kg of carrots;
• salt, sugar, vegetable oil - to taste;
• garlic - optional.

Recipe:

1. The peeled eggplants are cut in half lengthwise and pierced in several places with a fork.
2. Send to a preheated oven on a dry baking sheet for 25 minutes.
3. The rest of the vegetables are washed, peeled and chopped in turn in a meat grinder.
4. Peel off the baked eggplants (optional), chop them.
5. Vegetable oil is poured into a preheated cauldron or a large stewpan, carrots and onions, tomatoes and eggplants, garlic, salt and spices are alternately spread.
6. The mass is boiled until thickened, stirring constantly.

The finished product is rolled up in jars and stored in the refrigerator.

With mayonnaise and tomato paste

This recipe produces homogeneous, tender and aromatic caviar. For 2 kg of the main ingredient, take 0.5 kg of onions and carrots, 200 g of mayonnaise and 400 g of tomato paste.The sweeter the vegetables, the more pleasant the taste of the finished product will be.

Preparation:

1. Eggplants, chopped and fried in oil, are sent to a blender, ground to a state of gruel.
2. Onion and carrots are sautéed in the same pan.
3. Mix the resulting masses into one, add tomato paste and mayonnaise.
4. Stew over low heat until boiling, not forgetting to stir.

Seasoned caviar to taste with salt and spicessprinkle with chopped parsley, basil or cilantro.

With apples

Sweet and sour apples give a special piquancy to an eggplant appetizer.

For 1 kg of purple vegetables you will need:

• 1 kg of tomatoes and apples;
• 0.5 kg of bell pepper and onion;
• 1 tbsp. l. salt and sugar;
• 2 tbsp. l. vegetable oil.

Step-by-step cooking:

1. Onions and carrots are chopped, sent to a preheated pan and fried with oil until tender.
2. Tomatoes are chopped on a grater.
3. Diced eggplants and peppers are fried in oil separately.
4. All vegetables are laid out in a saucepan, put on low heat to simmer.
5. The washed apples are peeled, cut into small cubes, and poured into the boiling mass.
6. Salt and sugar are added to taste, spices and bay leaves are optional.
7. The caviar is stewed until fully cooked for 50-60 minutes under the lid.

For pots with a thin bottom, use a dividerotherwise the vegetables will quickly burn and spoil the taste of the finished dish.

With mushrooms

Chanterelles, honey mushrooms, boletus, white, champignons or oyster mushrooms are suitable for the recipe.

For 3 kg of eggplant you will need:

• 1 kg of carrots;
• 2 kg of tomatoes;
• 1 kg of bell pepper;
• 1.5 kg of mushrooms;
• salt and sugar to taste;
• vegetable or butter for frying.

Vinegar for such recipes is optional, since tomatoes serve as a preservative and add a special sourness to the snack.

Cooking technology:

1. Boiled mushrooms are fried with onions in vegetable or butter, sautéed with grated carrots.
2. Add the diced peppers.
3. Tomatoes are passed through a meat grinder to make mashed potatoes, brought to a boil and sent to a vegetable preparation in a pan.
4. Lastly, pieces of eggplant are added to the mass, the mass is stewed until cooked for 40–45 minutes.

It is better to salt and season with spices 10-15 minutes before the end of cooking.

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Spicy with garlic and paprika

Fans of spicy and spicy dishes will like spicy caviar with spices and aromatic herbs. There are no tomatoes in this recipe - to keep the snack spicy.

Ingredients:

• 2 kg eggplant;
• 0.5 kg of sweet pepper;
• 1-2 pods of hot pepper (depending on the desired pungency);
• two heads of garlic;
• 0.5 kg of onions.

A set of spices is chosen to taste... The best option: suneli hops, turmeric, paprika, Provencal herbs. They all go well with vegetables.

Preparation:

1. Peeled eggplants with pepper are rolled through a meat grinder and sent to stew in a pan.
2. Chopped onions and garlic are added to the mass.
3. Spices are added last when the appetizer thickens well. Their number depends on personal preference: the more, the spicier the dish will be.

Caviar is served hot and cold or canned for the winter.

Storage rules

The shelf life of such a snack depends on the preparation method and ingredients. The main preservative is vinegar or tomatoes, they must be added when the product is blocked for the winter.

Attention! For long-term storage, caviar is stewed for at least two hours, but if you plan to eat a snack soon, 30-40 minutes is enough.

An open jar with a snack is stored in a cool place for no more than three days, and a closed one will stand in a pantry or cellar for up to two years. To increase the shelf life, caviar is not kept in metal containers - glass is preferable.

Conclusion

Ease of preparation, amazing taste and aroma of vegetables are the main reasons for the popularity of eggplant caviar.It is both an independent appetizer, which is used with bread, and an excellent addition to side dishes.

Purple fruits are combined with other vegetables, mushrooms and even apples. The main ingredients are carrots, onions and peppers. Garlic, spices, herbs, mayonnaise and tomato paste will diversify the taste and aroma. By experimenting with recipes, you will certainly be able to cook your signature snack, surprise guests and delight loved ones.