How to cook the most delicious eggplant caviar for the winter: a selection of the best recipes

Eggplant caviar is a delicious snack that contains a lot of fiber and potassium. They have a positive effect on the function of the gastrointestinal tract, improve heart function and remove "bad" cholesterol. Read about how to make caviar at home according to time-tested recipes in our article.

The most delicious eggplant caviar recipes

There are many recipes for making winter spins, but the favorite among them is caviar. As additional components, paprika, tomatoes, carrots, onions, garlic, parsley, dill, cilantro, black or allspice are used. The amount of ingredients can be adjusted as you like.

Classic recipe

Try traditional vegetable caviar. To do this, you need the following products:

• eggplant - 2 kg;
• tomatoes - 1.5 kg;
• onions - 1 kg;
• carrots - 1 kg;
• paprika - 1 kg;
• hot pepper - 1-2 pods;
• salt - 3 tbsp. l .;
• granulated sugar - 1 tbsp. l .;
• odorless sunflower oil - 400 ml;
• table vinegar 9% - 3 tsp

Preparation:

1. Wash the eggplants, peel them with a vegetable peeler or a sharp knife and chop the flesh.
2. Put vegetables in a bowl, add salt, and leave for half an hour. During this time, the bitterness will go away.
3. Chop the onion, wash the sweet and hot peppers and remove the core. Boil the tomatoes in boiling water and remove the skin. Chop vegetables with a sharp knife. Grate the carrots.
4. Drain the eggplant and rinse with running water.
5. Take a large skillet and fry the eggplant. Then transfer to a saucepan.
6. In the same frying pan, fry the onions and carrots and combine with the eggplant.
7. Fry the bell peppers separately. Add tomatoes to it, simmer covered for 5-7 minutes.
8. Combine all vegetables in a common saucepan. Add salt, hot pepper, sugar. Cook over low heat for 30-40 minutes. Pour in vinegar 10 minutes before the end of cooking. Boil the mixture to the desired consistency and remove from heat.
9. Leave the vegetables in chunks or puree with a blender. Place the caviar in jars and close the lids or serve immediately.

Baked eggplant

This recipe will appeal to those who do not like fatty foods. There is very little vegetable oil in the recipe; if desired, you can not add it at all.

Ingredients:

• eggplant - 500 g;
• sunflower oil - 1-2 tbsp. l .;
• sweet pepper - 2 pcs.;
• onion - 1 pc.;
• a quarter of a small celery root;
• carrots - 1 pc.;
• tomatoes - 300 g;
• garlic - 2-3 cloves;
• salt and sugar to taste.

Preparation:

1. Wash the eggplants, cut into pieces. Place on a baking sheet and cover with oil. Bake at 200 ° C.
2. Wash the pepper, remove the stem and seeds, and cut into cubes. After 20 minutes from the moment of baking, add to the eggplant, stir and bake further.
3. Peel the root vegetables, grate. Peel the onion and chop finely. Place the vegetables on a baking sheet, stir again and send to the oven.
4. Scald the tomatoes with boiling water, put them in cold water for a minute, then remove the skin. Chop the pulp and add to the vegetables.
5. Bake the mixture until the moisture evaporates, stirring occasionally. Transfer the finished vegetables to a saucepan, chop with an immersion blender until smooth. Season with salt and sugar to taste.

Eggplant caviar in a multicooker

This is the perfect recipe for those who do not like to spend too much time at the stove. The snack can be served immediately or rolled up for the winter.

Ingredients:

• eggplant - 1 kg;
• sweet pepper - 600 g;
• tomatoes - 500 g;
• onions - 2 pcs.;
• garlic - 4-5 cloves;
• refined oil - 3-4 tbsp. l .;
• parsley - 1 bunch;
• pepper, salt and sugar to taste.

Preparation:

1. Wash the eggplants, remove the peel if desired. Cut into cubes, salt and leave for 30-40 minutes.
2. Wash the pepper, peel, cut into pieces. Remove the skin from the tomatoes and grate.
3. Rinse the eggplants from salt under running water, squeeze.
4. Place vegetables in a multicooker bowl, add oil, salt, sugar and stir. Select the "Stew" option, cook covered.
5. After the beep, taste the vegetables. If there is a lot of liquid, simmer to the desired consistency without a lid. Use a blender to puree the mixture. Sprinkle with finely chopped parsley.
6. Store the snack in the refrigerator. If desired, it can be rolled up into clean jars by additional pasteurization.

With tomatoes and bell peppers

This is another classic vegetable caviar recipe that's easy to make.

Ingredients:

• eggplant - 1.5 kg;
• tomatoes - 300 g;
• carrots - 300 g;
• paprika - 800 g;
• onions - 400 g;
• garlic - 10 cloves;
• oil - 200 ml;
• vinegar 9% - 2 tbsp. l .;
• ground black pepper;
• sugar - 3 tsp;
• salt - 1 tbsp. l.

Preparation:

1. Wash eggplants and peppers, prick the peel with a fork. Place on a baking sheet and bake in the oven at 180-200 ° C for 20 minutes. After cooling, remove the skin.
2. Finely chop the peeled peppers and eggplants with a knife. Cut the onion into cubes. Grate the carrots on a coarse grater.
3. Chop the skinless tomatoes in a blender or grate.
4. Fry the onions and carrots in butter. Add tomatoes, eggplant, pepper. Cook over low heat for half an hour. At the end of cooking, add vinegar and sugar and salt. Cook for another 10 minutes.
5. Whisk the mixture until smooth with a blender. Return to the stove and cook for another 10 minutes. Cool and serve, or pour the hot mass into clean jars and seal with lids.

Original caviar with beans

Try this recipe for eggplant caviar. The appetizer gets a silky, buttery texture thanks to the beans, and its flavor is second to none.

Ingredients:

• tomatoes - 3 kg;
• eggplant - 3 kg;
• bulgarian pepper - 2 kg;
• onions - 1 kg;
• hot pepper - 5 pcs.;
• beans - 500 g;
• oil - 250 ml;
• cilantro, parsley, dill, green onions - 1 bunch;
• salt and sugar to taste.

Preparation:

1. Wash peppers and eggplants, cut into pieces. Chop the onion finely. Put everything in a skillet and fry.
2. Remove the skin from the tomatoes and mash. Transfer to a saucepan and boil. Add vegetables, hot peppers and cook for 20 minutes.
3. If the beans are dry, soak them in cold water overnight, boil them in salted water in the morning. Young beans do not need soaking.
4. Transfer the prepared beans to the vegetables, add chopped herbs, sugar, salt and simmer for 15 minutes.
5. Grind with a blender into a homogeneous mass or leave in pieces. Place in jars, cover with lids, sterilize in a water bath for 20-30 minutes. Roll up the lids, place the cans upside down and wrap them up.

In Odessa

The main feature of this recipe is the addition of fresh onions and cilantro. Once you have tasted it, you will not confuse this special taste with anything else. The eggplants should be ripe with a dark purple skin, while the tomatoes should be sweet, pink, and odorous.

The vegetables are turned into a homogeneous mass using a plastic or wooden knife. No steel or aluminum bowls to oxidize food.

Ingredients:

• eggplant - 1 kg;
• Bulgarian pepper - 300 g;
• tomatoes - 500 g;
• sweet onion - 1 pc.;
• garlic - 1 clove;
• cilantro - 0.5 bunch;
• unrefined sunflower oil - 100 ml;
• sea ​​salt to taste.

Preparation:

1. Wash eggplants and peppers and bake on the grill or gas burner. This is an important point. Thanks to this method of processing, the vegetable acquires a unique taste of the fire.If you bake on gas, take a foil, place it under the burner and make sides. Juice will drain into it, and the stove will remain clean. Then transfer the eggplants and peppers to a baking sheet and cook at 180 ° C until tender.
2. While the vegetables are cooking, peel the onions and chop finely.
3. Grate tomatoes, mix with onions, add sea salt.
4. Remove the skin from the vegetables that are still hot. This must be done quickly so that the eggplant flesh does not darken. Chop coarsely with a wooden knife.
5. Add onion with tomatoes, cilantro to the mass, squeeze a clove of garlic through a press. Season with salt to taste, season with oil and stir.

reference... The authentic recipe uses eggplant, tomatoes and raw onions without bell peppers. Try both and choose the best one for you.

"A la in Odessa"

This recipe uses the same products as the original, but the cooking technology is different. The taste of ready-made caviar is softened by fried onions.

Ingredients:

• eggplant - 5 pcs.;
• sweet pepper - 2 pcs.;
• tomatoes - 3 pcs.;
• sugar - 1 tbsp. l .;
• garlic - 2-3 cloves;
• parsley, cilantro - 1 bunch;
• onions - 2 pcs.;
• vegetable oil - 100 ml;
• pepper and salt to taste.

Preparation:

1. Wash vegetables, dry. Bake the eggplants and peppers whole in the oven.
2. Cool and peel off. Grind the vegetables with a blender, leaving large pieces.
3. Finely chop the onion, fry in oil and combine with vegetables.
4. Finely chop the greens, squeeze the garlic and mix with the caviar. Season with salt and pepper, add sugar if necessary.
5. Season with sunflower or olive oil.

In Georgian

The caviar prepared according to this recipe will surely please the lovers of spicy snacks.

Ingredients:

• eggplant - 500 g;
• chili pepper - 1 pc .;
• bell pepper - 1 pc.;
• tomatoes - 1 pc.;
• salt, spices to taste;
• carrots - 250 g;
• vegetable oil - 100 ml;
• parsley - 25 g;
• garlic - 5 cloves.

Preparation:

1. Wash eggplants and paprika and cut into pieces. Cook vegetables in a skillet for 7-10 minutes.
2. Grate the carrots, finely chop the onion, fry in oil.
3. Remove the skin from the tomatoes and grate, add to the onions and carrots. Salt, add spices.
4. Twist the eggplants with pepper and carrot-tomato mixture in a meat grinder. Add chopped garlic, herbs, salt and pepper. Simmer for 5-7 minutes over low heat and serve.

In armenian

Try this quick and easy recipe for vegetable caviar.

Ingredients:

• eggplant - 4 kg;
• sweet pepper - 2 kg;
• onions - 1 kg;
• salt and pepper to taste;
• sunflower oil - 500 ml;
• tomato juice - 1 l.

Preparation:

1. Wash eggplants and peppers, bake on the grill or in the oven. Cool and peel off.
2. Grind with a raw onion grinder. Add tomato juice and stir. Add vegetable oil and cook over low heat in a large saucepan for 1-1.5 hours, stirring occasionally.
3. Pour the caviar into clean jars, cover and pasteurize in a water bath for 20-30 minutes.
4. Seal with lids and turn upside down, wrap up with a blanket.

"Nostalgia" (like in a store)

Vegetable caviar prepared in this way resembles the taste of a store-bought snack that many people really like.

Ingredients:

• eggplant - 3 pcs.;
• tomatoes - 3 pcs.;
• onion - 1 pc.;
• garlic - 3 cloves;
• pepper and salt to taste;
• vinegar 9% - 1 tsp;
• bay leaf - 1 pc.

Preparation:

1. Wash the eggplants and tomatoes and bake in the oven at 200 ° C until cooked.
2. Finely chop the onion, add vinegar and fry in oil until golden brown. Add minced garlic and simmer, covered, for 5 minutes.
3. Remove the skins from the vegetables, add the onions, and puree with a meat grinder or blender.
4. Transfer the mixture to a saucepan, salt, toss in the bay leaf and simmer until the liquid evaporates over low heat.
5. At the end of cooking, remove the leaf and pour the caviar into clean jars. Close with lids.

Read also:

Early maturing and thermophilic "Vera" eggplant.

A relatively new, but managed to fall in love with summer residents, the Almaz eggplant variety.

Do I need to peel eggplants and how to do it correctly.

Tips for preparing and rolling blanks for the winter

The good thing about eggplant caviar is that it can be consumed immediately after cooking and rolled up in jars for the winter. To make the appetizer tasty, and the twists stand for a long time, use our recommendations:

1. Roast vegetables in a dry skillet under a lid, over charcoal, gas burner, oven, or electric grill.
2. If you are using later eggplant varieties with seeds inside, after baking, put them under a press to remove the bitterness, or soak in salted water.
3. The vegetable goes well with cilantro, dill, parsley and basil.
4. To prevent the flesh from darkening, use a plastic or wooden knife to chop.
5. Do not put fresh herbs in the workpieces for long-term storage, otherwise they may ferment.
6. Carrots, paprika and onions make the caviar sweeter, so adjust the proportions as you see fit. Tomatoes add acid.
7. For 1 kg of eggplant, take no more than 1 kg of other vegetables.
8. Choose eggplants with a dark, shiny skin that are fully ripe.
9. To reduce the calorie content of your snack, add less vegetable oil. Roasted vegetables, however, have a richer flavor.
10. To roll up caviar for the winter, sterilize the jars in a water bath for 20-30 minutes and close the lids. Turn upside down, wrap up with a blanket. Store in a closet after cooling.

Conclusion

Baked, stewed, fried, with vegetable oil or dietary with a minimum of calories, with or without hot pepper - eggplant caviar will not leave anyone indifferent.

The appetizer can be served both warm and cold. It doesn’t require a lot of food and it doesn’t take long to cook. Choose the best recipe for yourself, refine it to your liking and cook with pleasure.