Eggplant caviar from baked vegetables. Eggplant caviar for the winter (from baked eggplants)

Dishes from the oven always taste incredibly tender. Due to the fact that vegetables are not fried, they become softer and more tender, so you can do whatever you want with them. And a couple of good simple recipes will always help the housewife to ease her culinary fate and prepare another edible creation for the meal. For example, a vegetable such as eggplant is a unique option for creating a wide variety of dishes. Well, baked in the oven, it becomes simply royal food.

Ingredients

Servings: – +

Tomatoes 1.5 kg
Chili pepper 1 piece
Eggplant 2 kg
Onions 500 gr
bell pepper500 gr
Ground black pepper1/4 tsp.
Carrot 500 gr
Vegetable oil100 ml
Salt 1.5 tbsp. l.
Sugar 3 tbsp. l.

Per serving

Calories: 90 kcal

Proteins: 0.6 g

Fats: 7 g

Carbohydrates: 6 g

13 o'clock 0 min.

Initially, the peppers and eggplants are washed, then they are laid out evenly on a baking sheet (“the little blue ones” will need to be pricked with a fork). Then all these ingredients must be placed in an oven heated to 220 degrees. Vegetables should sit in the oven for about 40 minutes, but for maximum readiness, an hour is better.

When the eggplants and peppers are baked, they must be placed in a capacious bowl and be sure to cover with something (another plate or special cling film) and simply leave on the table for some 10-15 minutes. During this time, the vegetables will soften even more, and then it will be much easier to remove the skin from them.

There will be a separate “culinary” operation with tomatoes. They will also need to be washed, then peeled and grated using a regular grater. You should get somewhere up to 1.5 kg of delicious tomato puree (perhaps the amount will be less). It must be poured into a saucepan and boiled.

While the tomatoes are boiling, you can peel, wash and chop the onion, preferably into cubes. Then fry the chopped onion well in oil and pour into a boiling pan with tomato puree. The carrots need to be grated and fried, and then, after the fried onions, put into the pan.

Hold the eggplants with a fork and remove the skin. The pepper also needs to be peeled - from peel and seeds. Then cut the vegetables and send them with a “hot ticket” to a boiling pan. Sprinkle chili on top of the entire vegetable mass and stir with a regular spoon. After this, the caviar should boil well (10 minutes will be enough).

Grind the already cooked caviar in a regular meat grinder or blender. Afterwards, you can sprinkle the vegetables with sugar, salt and finely ground pepper. Mix everything very thoroughly. Don’t forget to taste the caviar after this, and, if necessary, add more sugar or salt to it (to taste). Boil the vegetables for an additional 10 minutes.

Caviar from eggplants baked in the oven can also be rolled up for the cold season - you just need to put it in jars and close it for the winter while it is still burning. The finished caviar must be distributed evenly into sterilized containers and the jars containing vegetable caviar must be sterilized for 10 minutes. After this, the jars can be closed, placed upside down on the floor, covered with a blanket and left to cool (for 10-12 hours).

To make the taste of caviar more persistent, you can add a couple of teaspoons of 6% vinegar to the vegetable mass. However, this must be done at will. If you do not want to add vinegar, this will not affect the quality and taste of your products. Don't be afraid to experiment and have a great appetite!

Oven-baked eggplant caviar is a savory dish with an exquisite aroma, truly royal food. Vegetables baked in the oven are tender, since they are not fried, but baked. And you don't need a lot of oil. Preparing caviar is not at all difficult.

To prepare baked eggplant caviar, we will need the products listed in the list.

Pour oil for baking onto a baking sheet. Pour the eggplants onto a baking sheet, which we cut into small cubes along with the peel, approximately a little larger than a centimeter by centimeter. Stir in the oil so that it is evenly distributed over the eggplants. Place the baking sheet in a preheated oven.

Cut the onion into small cubes.

The eggplants are baked for about five minutes, add onions to them, mix and bake.

Cut carrots into small cubes.

Place the carrots on a baking sheet and mix.

Finely chop the pepper.

Cut the tomatoes into small cubes and place them on a baking sheet along with the peppers.

Finely chop the garlic and add it to the caviar, add salt and leave to simmer over low heat until tender.

Everyone remembers the phrase uttered by Deacon Feofan in the film “Ivan Vasilyevich Changes His Profession”: “Black caviar... Red caviar... Overseas caviar - eggplant.” Yes, in those days such caviar was a novelty, but now for us it is an ordinary dish, which is prepared by any housewife during the season of abundance of vegetables. I love eggplant caviar for its delicate taste and aroma of vegetables, complemented by the spicy spiciness of pepper and garlic. In addition, it is healthy and nutritious. Eggplants are rich in vegetable protein, vitamins, and microelements, which help reduce cholesterol levels in the blood and stimulate the functioning of the heart muscle.

Recipe Information

Cooking method: in the oven, on the stove.

Total cooking time: 1 hour

Number of servings: 1 .

Ingredients:

eggplant – 2 pieces (about 300 g)
medium-sized sweet pepper – 2 pieces (about 100 g)
medium-sized tomato – 2 pieces (about 120 g)
medium-sized carrots – 1 piece (about 80 g)
medium-sized onion – 1 piece (about 70 g)
hot pepper – ¼ pod
garlic – 2-3 cloves
ground black pepper - to taste
salt - to taste
vegetable oil (for frying) – 3 tablespoons.

Preparation

Wash the eggplants, bell peppers and tomatoes and place in a baking dish. Pierce the eggplants with a knife in several places.
Place the baking dish with vegetables in an oven preheated to 200 degrees. Bake vegetables for about 35-40 minutes.
Remove the baked vegetables from the oven, cover the pan with cling film and leave for 10 minutes.
Peel the cooled baked vegetables, remove the stalks, remove the seeds from the peppers. Chop everything finely and place in a bowl.
Peel, wash and grate the carrots on a fine grater.
Peel, wash and finely chop the onions.
Wash the hot peppers and finely chop them.
Heat vegetable oil in a frying pan, add finely chopped onions and grated carrots. Sauté vegetables over medium heat until soft, about 5 minutes.
Add finely chopped hot peppers and finely chopped baked vegetables: eggplants, tomatoes and sweet peppers to the fried carrots and onions. Then add salt and pepper to taste and fry the caviar for 5 minutes in a frying pan, stirring constantly.
Peel the garlic, wash it and grate it on a fine grater. Add garlic to cooked caviar and stir. Baked eggplant caviar should cool in the oven for 5-7 minutes, after which it is ready to eat. It can be served as an independent dish, or as a side dish for meat, mashed potatoes or peas, salted porridge, and homemade noodles.

Note to the owner:

For the brightness of the caviar, it is better to take red sweet peppers.
It will be delicious if you add chopped dill, parsley or celery to the finished caviar. The finished caviar can also be decorated with herbs on top.
This vegetable appetizer can be prepared for future use: place hot caviar in clean small glass jars, cover with iron lids and sterilize for 30-40 minutes after the water boils. This is where our detailed article on

Calories: Not specified
Cooking time: 240 min

Recipe with photos step by step:

To prepare caviar from baked eggplants, wash the vegetables and leave the tails. We pierce the eggplants with a fork in several places so that during baking the juice comes out and the eggplants do not burst. Place on a baking sheet in one row. Place in the oven preheated to 200 degrees, bake for 40-45 minutes until soft. During baking, turn the eggplants 1-2 times so that they bake evenly and do not burn.

While the eggplants are baking, chop all the vegetables for the caviar. Cut the onions into small cubes.

Three carrots on a coarse grater. You can cut the carrots into thin slices, but it will take much longer.

For our delicious eggplant caviar, remove the bell peppers from seeds and cut them into cubes or cubes (not very large).

We do not peel the tomatoes. Cut in half, remove the place where the stalk was attached and cut the tomatoes into cubes.

After 40-45 minutes, the eggplants will become soft, the skin will wrinkle and lighten. Now the eggplants need to be allowed to cool slightly (but not completely).

Remove the skin from the warm eggplants, leaving the tails. Cut each eggplant into 4 parts with a knife (do not cut all the way to the top), place vertically in a colander or sieve. Leave for 30-40 minutes so that the bitter juice leaves the eggplants.

Let's start preparing caviar from baked eggplants. Heat the vegetable oil in a deep saucepan (thick-walled pan, cauldron). Add onions to boiling oil and sauté until transparent. If you decide to fry the onion, do not bring it to a golden brown color; the onion can only be lightly fried until a light golden hue appears.

Add carrots to the onion and simmer covered for 10-15 minutes until the carrots become soft.

Add tomatoes. Do not cover with a lid, simmer the vegetables while stirring until the tomato is soft.

When the tomatoes give juice and boil down a little, add the bell pepper. Cover the caviar with a lid again and simmer the vegetables for 15 minutes until the peppers are soft.

While the vegetables are stewing, chop the eggplants. You can do this using a meat grinder or chop the eggplants with a knife.

Add chopped eggplant to the vegetables. Stir the caviar, cover with a lid and simmer for 1 hour.

In an hour, the baked eggplant caviar will be almost ready. All that remains is to evaporate the excess liquid, add hot capsicum (cut it finely) and salt the caviar to taste. If you like thick caviar, then turn up the heat a little more and, without covering the dish with a lid, bring the caviar to the desired consistency. At the end of cooking, salt the eggplant caviar to taste.

It is better to take 0.5 or 0.7 liter jars. Be sure to wash it with soda or other detergent, bake it in the oven or hold it over steam. Wash the lids and boil. We put the hot caviar into jars, immediately screw the lids on and wrap them in newspapers. Wrap the jars of caviar with a blanket or blanket and leave for 1-2 days.

After our delicious eggplant caviar has cooled, we transfer the jars to a place of permanent storage. It is better to store vegetable preparations for the winter in a dry place protected from direct sunlight.

Elena Litvinenko (Sangina) shared her recipe for baked eggplant caviar
They turn out very tasty for the winter

Prepared for the winter in the form of caviar, it turns out to be amazingly tasty. Thermal treatment of vegetables in the oven instead of frying allows you to preserve all their beneficial properties to the maximum and gives the finished snack a unique, interesting taste.

Baked eggplant caviar - a recipe for the winter

Ingredients:

fresh eggplants – 2 kg;
ripe tomatoes – 220 g;
onions – 220 g;
sweet bell pepper – 220 g;
dill and parsley (greens) – 100 g;
table vinegar – 40 ml;
refined – 65 ml;
allspice (ground) – 5 g;
granulated sugar - a pinch.

Preparation

First of all, we will tell you how to bake eggplants in the oven for caviar. Wash the fruits, wipe them dry and place them on a rack in an oven preheated to 200 degrees. Depending on the size of the fruit, it will take thirty to forty minutes to bake. We check the readiness of the vegetable by piercing a toothpick, which ideally should easily enter the pulp, confirming its readiness.

Immediately, while they are hot, peel and stalk the baked eggplants, and after cooling, cut the vegetable into cubes as small as possible and additionally chop the mass on the board with a knife.

We rinse the sweet peppers, cut them in half, remove the seed pods with seeds and stalks, then immerse the halves of the vegetable in water heated to a boil and boil for four minutes. After blanching, let the pepper slices drain and grind them in a blender or pass them through a meat grinder.

We remove the skins from fresh tomatoes, chop them in the same manner as peppers and additionally grind them through a strainer to get rid of any admixture of grain fragments.

Now saute the finely chopped onion in sunflower oil and combine it in a saucepan with the prepared eggplant mixture, peppers and tomatoes. Season the caviar base with salt, granulated sugar, vinegar and pepper, mix and pack into clean jars. Cover them with lids and place them in a bowl of water for sterilization. We keep half-liter vessels with the workpiece in boiling water for seventy minutes, and boil liter vessels for eighty minutes.

Caviar from baked eggplants, zucchini and peppers - a recipe for the winter

Ingredients:

fresh eggplants – 1.6 kg;
young zucchini – 0.6 kg;
ripe tomatoes – 1.1 kg;
garlic heads – 3 pcs.;
sweet bell pepper – 0.6 kg;
table vinegar – 40 ml;
non-iodized rock salt – 30 g;
refined sunflower oil – 65 ml;
granulated sugar - a couple of pinches.

Preparation

In this case, we will bake not only eggplants for caviar, but also zucchini and bell peppers. To do this, rinse the vegetables, wipe them dry, cut the eggplants, tomatoes and zucchini in half lengthwise, and leave the peppers whole.

We cover the baking sheets with foil, oil them and place the eggplant halves cut side down, the zucchini and tomatoes up, and place the bell peppers next to them. If desired, you can add an onion to the caviar by peeling it, cutting it in half and placing it on a baking sheet along with other vegetables.

Preheat the oven to 225 degrees and place the vegetables in it on a baking tray. After about ten minutes, we turn the peppers onto another side, and after another ten minutes we move them into the pan, covering it with a lid.

Bake the remaining vegetables for another half hour or forty minutes. We check readiness as in the previous case by piercing a toothpick or knife. After baking, cool the fruit halves and scrape out the pulp, separating it from the skins. We also remove the skin and seed boxes from bell peppers. Now we twist the resulting pulp of eggplant, zucchini, peppers and tomatoes through a meat grinder or punch it with a blender and put it in a saucepan or stewpan. Place the caviar on the stove to boil and squeeze the peeled garlic cloves into it. We also add vinegar, add salt and granulated sugar, stir and cook with frequent stirring for five minutes. We pack the caviar hot into sterile and dry vessels, seal them and let them cool slowly under the “fur coat”.