Eggplant caviar is a simple recipe without sterilization. Harvesting recipe: eggplant caviar with tomatoes and peppers for the winter without sterilization

Overseas caviar - eggplant, who did not laugh at this phrase from the famous comic film! But once upon a time eggplant caviar was almost an overseas dish.

I still remember those times when in Siberia they had no idea about growing eggplants and only those of my peers who made a trip to the blessed south with their parents knew what “blue ones” were. "Blue" there was called a mysterious vegetable for Siberians.

Recipes:

I also remember how the first variety appeared in my early-ripening garden practice called Diamond, having grown several pieces of which I did not know what to do with them, because the bitter ones were unbearable.

There was no omniscient Internet then, my mother’s and grandmother’s handwritten books with recipes could not tell anything about eggplants and dishes from them. So I threw away my first “blue ones”, not finding a worthy use for them.

Well, now, thank God, the times are not the same, and I became a highly experienced hostess, so I found a use and dishes in my kitchen began to turn out tasty and healthy eggplants.

So, today we are making preparations for the winter, and specifically eggplant caviar, as many as ten different types and names. A little more work is invested in it than, for example, in squash, but the result of such work is also much more interesting in terms of taste.

My advice to you, dear and beloved hostesses, sterilize jars and lids in advance, since there is nothing worse than the situation when everything is ready and it's time to put it into jars, and the jars themselves are not ready yet!

We sterilize the jars for caviar in the oven, washed them to a shine, put them in a cold oven and turned on the heat at 120 degrees for 30-40 minutes. Then he just opened the door and took it, dry and sterile, and filled it with overseas food!

We go from simple to complex, add frills and fantasies gradually in order to master all the wisdom and prepare a masterpiece for the winter culinary arts!

Eggplant caviar for the winter - recipe You will lick your fingers

The appetizer is simple and delicious in taste, even smear fresh bread on bread, even put boiled potatoes on a plate, and meat dish don't spoil her!

half a kilo of onion, sweet;
a kilo of young eggplants;
a kilo of ripe, soft tomatoes;
head of winter garlic;
a couple of large Bulgarian peppers;
salt a tablespoon without top,
half a glass of vegetable oil.

Cooking:

We washed all the vegetables, cut off the buttocks and tails, took out the seeds from the pepper and dried everything on a towel.
“Blue ones” are sent to bake in the oven, cut lengthwise and pricked with a fork several times, for about half an hour. Let cool and peel them off.
We grind the vegetables in a food processor or meat grinder, put them together with vegetable oil in a cauldron or a deep roasting pan and simmer until cooked for about thirty minutes. Salt. We try.
If ready, then without delay we lay out according to sterile jars and roll up. Cool upside down under a fur coat.
We keep it in the cellar.

Traditional recipe, nothing more. Bon appetit!

Eggplant caviar is a simple and delicious classic recipe

The classic in the preparation of eggplants is that after peeling and cutting them, they are soaked in salt water for half an hour, so that the bitterness goes away. Then you just need to rinse with running water.

a kilo of "blue ones";
half a kilo of tomatoes;
5 ripe Bulgarian peppers;
5 bulbs;
two medium carrots;
ground pepper and salt.

Recipe:

Wash vegetables, peel and dry on a towel. Grate the carrots, cut the rest into small cubes.
Soak eggplant as above.
Lightly fry the onion in a cauldron in vegetable oil, add everything else and simmer over low heat until tender. Salt and pepper to taste, at the end of the stew.
Remove from heat, place in sterile jars and roll up. Cool under a fur coat upside down, store in the cellar.

Tasty and healthy, pleasantly diversifies the table in winter.

Many people love eggplant caviar, they buy it in the store. I can assure you that this recipe just indistinguishable in taste from the store. It can be easily prepared at home as well.

a kilo of eggplant;
three good carrots;
onion 4 pieces;
sweet pepper 4 pieces;
half a liter of tomato juice;
half a glass of vegetable oil;
salt a tablespoon;
tea spoon table vinegar.

Let's start cooking:

Wash the vegetables, peel them, remove the skin from the eggplants, remove the seeds from the peppers, dry them on a towel.
Cut into small cubes "blue", pepper, onion, grate carrots.
Sequentially fry all the vegetables in a pan separately and put in one container.
Cool and pass through a meat grinder with a large grate.
Put in a cauldron, pour tomato juice and simmer until done for 30 minutes.
Salt, pepper, pour in vinegar and simmer for a couple more minutes.
Remove from the stove, arrange in sterile jars and roll up.
Cool upside down under a fur coat, store in the cellar.

Ideal classic taste and aroma. Bon appetit in winter!

A very quick recipe, ideal for those who have little free time. Diced eggplants are dipped in boiling water for a couple of minutes, leaned back in a colander to get rid of bitterness.

eggplant 6 pieces of medium size;
Bulgarian pepper 4 pieces large and ripe;
half a kilo of tomatoes;
vegetable oil 5 tablespoons;
table vinegar tablespoon;
salt half a tablespoon.

Cooking:

We wash, clean and dry everything on a towel, blanch the eggplants as indicated above.
We skip vegetables, except for eggplant, in a meat grinder with a large grate, put it on the stove in a cauldron to stew.
"Blue" fry in a pan and add to the cauldron.
Add vinegar and salt, simmer for ten minutes and lay out in sterile jars.
We roll up and at night under a fur coat. Store in refrigerator or cellar.

Well, what can I say? Simply delicious is all!

And I have other preservation recipes in my bins for you:

Pickled zucchini

A good slow cooker is that you don’t need to follow and stir, there is time to do other things. But also rely on refined taste do not have to. Caviar will turn out like caviar.

eggplant 300 grams;
carrots 200 grams;
onion 200 grams;
Bulgarian pepper 2 pieces;
tomatoes 200 grams;
garlic 2 teeth;
vegetable oil 50 grams;
salt to taste.

Let's prepare:

We clean, wash vegetables and cut everything into cubes. Pour the eggplants with boiling water in a separate bowl.
Pour oil into a slow cooker and fry the onion until translucent.
We spread the carrots to the onion and also fry.
The next turn of pepper, fry it with onions and carrots.
We throw the “blue ones” into a colander and send them to the vegetables in a slow cooker, fry together.
Lastly, add the tomatoes, finely chopped garlic and transfer the Multicooker to the stewing mode for 40-50 minutes.
Salt and pepper to taste for 5 minutes before cooking.

The caviar is ready, you can eat it right away, or you can boil it in a couple of jars for the winter. Store in a cold cellar.

It's simple and without unnecessary frills, the result will be something like squash caviar. It's very good to run home in winter empty fridge and spread a piece of bread, make a snack while preparing a full dinner.

"blue" two kilos;
half a kilo of tomato;
half a kilo of carrots;
4 bulbs;
a head of garlic;
vegetable oil a third of a glass;
sugar 4 tablespoons;
salt a tablespoon;
a bunch of greens - dill, basil, cilantro, parsley.

Cooking:

Wash vegetables, peel and dry on a towel.
Slice large pieces and bake on a baking sheet in the oven until soft and burnt.
Pass through a food processor or blender.
Put in a cauldron, add the remaining ingredients, finely chopped garlic and herbs, and simmer until tender. Remove from heat, arrange in sterile jars and roll up.
Cool upside down under a fur coat and store in the cellar.

Delicious and satisfying, bon appetit!

Gentle and a little unusual. This caviar is very popular with children.

eggplant two kilos;
half a kilo of onion;
a head of garlic;
mayonnaise half a cup;
tomato paste glass;
a tablespoon of vinegar;
vegetable oil half a cup;
salt and pepper.

Cooking:

Wash the eggplant and soak overnight in a salt solution - a tablespoon in two glasses of water.
Wash all the vegetables, peel and cut into cubes, squeeze the eggplant and also cut into cubes.
Fry the vegetables one by one in a frying pan and put them in a cauldron.
Add tomato paste, mayonnaise and simmer for thirty minutes. Pour finely chopped garlic and herbs, pour in vinegar, stir, salt and pepper to taste, simmer for another 5 minutes.
Arrange in sterile jars, roll up and put to cool upside down under a fur coat. Store in refrigerator or cellar.

Bon appetit and memories of a sunny summer!

Summer products are very useful in winter period, so you need to stock up on all the vitamins - here you have more recipes for blanks:

Salted cucumbers

It will be spicy snack for an amateur. Good with meat and a bottle of alcohol.

eggplant a couple of kilos;
kilogram tomatoes;
a couple of chili peppers;
4 large sweet peppers;
two tablespoons of table vinegar;
a head of garlic;
half a glass of vegetable oil;
salt.

Cooking:

Wash, peel and dry vegetables on a towel.
Bake the eggplant in the oven and remove the skin from them.
Crush the tomatoes in a blender until dusty. Add “blue ones” to them and smash them into dust too.
Pour oil into a cauldron and fry the onion and crushed garlic until light golden brown.
Put the pepper cut into small cubes to the onion and fry together.
Add the tomato-eggplant mixture to the cauldron and simmer until tender for about thirty minutes.
Pour in the vinegar, salt and let it simmer for a couple more minutes.
Arrange in sterile jars and roll up. Turn over and until the morning under a fur coat. Store in the cellar.

Very spicy and hot!

Recipe for eggplant and zucchini caviar - You will lick your fingers

This recipe is for the lazy ones. But it tastes absolutely amazing! I am writing step by step.

We take vegetables all by half a kilogram - zucchini, eggplant, carrots, onions, tomatoes.

Wash, clean, dry on a towel.

We pass everything through a meat grinder with a large grate and put it in a cauldron.

Add a glass of vegetable oil and simmer over low heat for about an hour.

Pour in a tablespoon of table vinegar and 5 cloves of finely chopped garlic. Salt and pepper to taste.

Let it boil for another 5 minutes, put it in sterile jars and roll it up. We cool upside down under a fur coat, store in the cellar.

In winter, this dish will be appreciated and loved by your household!

Watch the video:

Caviar "Overseas": a recipe for instant eggplant caviar

Also fast and delicious!

"blue" 4 pieces;
a couple of large ripe tomatoes;
two bulbs;
a head of garlic;
a tablespoon of vinegar;
a quarter cup of vegetable oil;
salt and pepper.

Cooking:

Wash vegetables, peel and bake on a sheet in the oven.
Remove the skin from the tomato and eggplant.
Finely chop everything and lightly fry in a cauldron in vegetable oil.
Pour a couple of tablespoons of water, vinegar, add crushed garlic, close the lid tightly and simmer for ten minutes.
Salt, pepper to taste.
Remove from heat and seal for the winter.

Enjoy your winter at a plentiful table!

Eggplant caviar in Odessa - the most delicious recipe for the winter

For cooking delicious caviar eggplant has several tricks used by experienced housewives:

The dishes for frying and stewing should be with a thick bottom, then the vegetables will be heated evenly and this will significantly increase the taste.
Carrots, peppers and onions will make the dish sweeter, tomatoes will add sourness.
The skin from the "blue ones" must be removed, so that they do not write there in other recipes. The rags from it will spoil the whole look of the dish.
Eggplants are low in calories and suitable for diet food.
Especially useful for cores, full people and those who have high cholesterol.

It is important that all preparations (this applies to absolutely all recipes) are prepared with soul and love! Only then are your culinary masterpieces in fact, they will become masterpieces and will delight others!

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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 burning sharpness. The number of ingredients is designed for a large batch of proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. WITH traditional cooking no luck: everyone will like the result!

Cooking time - up to 2.5 hours.
Roast the vegetables separately.

We need:

Weigh all ingredients after cleaning.

Eggplant - 2 kg
Tomatoes (ripe) - 1.5 kg
Onion - 1 kg
Bulgarian pepper - 1 kg (at least 2 red vegetables)
Carrot - 700 g
Hot chili pepper - 2 pcs. (length 8-10 cm). This is our taste for spicy. If you are afraid of strong burning, take less, pour in portions and try.
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:

Preservation yield - 4.3-4.5 liters.
You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan.
The quantity and variety of non-basic vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). blue bow instead of white (sweetest).

1) Preparing vegetables.

We wash and clean all the fruits, as usual for a stew or salad. Nuance for eggplant: you can not peel. That's how we love them in Classic Caviar.

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

We make cruciform cuts on tomatoes, on one or both sides. Pour boiling water, let stand 3 minutes. After that, we simply clean the tomatoes. We cut them into cubes, a little less than cutting blue ones.

seeded Bell pepper cut into cubes like tomatoes. We also chop the onion into cubes, the size or even smaller than the tomato.

We clean the hot pepper from seeds and white inner membranes, finely chop with a knife. three carrots coarse grater.

2) Roasting the components.

In a large cauldron, heat up a portion of oil (70-80 ml). We send eggplant cubes for frying. Stir often with a thorough movement from the bottom up, so as not to burn.

On medium heat, wait until the vegetables darken and decrease in volume. With a large ladle we shift the blue ones into a saucepan, where we will stew the caviar.

In the same way, fry all the vegetables - separately. Onions until soft and golden. Peppers until soft, like scrambled eggs. Tomatoes until the pieces lose their shape, when a thick tomato sauce. We shift all the vegetables into the pan to the blue ones.

Venerable chefs claim that separate roasting gives a richer taste to the finished caviar. Not surprisingly, the algorithm has become a classic. Just below, see a lightweight version with a wonderful savings in time and effort.

3) Simmer all vegetables until tender.

We put the pan with the fried ingredients on the fire. Mix the caviar thoroughly, from the bottom up. Pour chopped hot peppers, salt, sugar.

After stirring, bring to a low boil, reduce heat to a minimum and cover with a lid. ahead final stage- extinguish caviar on a low boil for 40-50 minutes. In the process of boiling, mix 1-2 times from the bottom up.

The "weak boil" state is easy to understand by gurgling vegetable juice in a saucepan. Within 10-15 minutes at a minimum warm-up, it will stand out distinctly a lot (as in the photo below). Adjust the fire. It may need to be increased slightly. Our goal is to observe "gurgling" for another 30 minutes- before fully prepared caviar.

Toward the end of cooking, add vinegar, mix and boil for 5-7 minutes.

4) Hermetic seaming for long-term storage.

We shift the caviar into sterilized jars to the very top directly from the pan on minimal heat. We close the jars with hermetically suitable lids, turn them over and tilt and twist on weight so as not to miss leakage. We put the workpiece to cool upside down, wrapped in a blanket.

We store classic caviar from eggplant in a dark place.

The fastest classic "As easy as shelling pie!"

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 deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables grind still raw.

In raw form, we twist the fruits in a meat grinder. We unite vegetable puree and simmer the mass with oil on medium heat - 50 minutes.
Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pcs) and Bay leaf(3-4 pieces).
Let the caviar gurgle (low boil) for another 10 minutes. Pour in the vinegar and keep the caviar warm for the last 5-7 minutes.
We fill jars with a hot snack - seaming - wrapping. All!

We put 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. Eggplant for eggplant. In addition, only tomatoes, onions, garlic, moderate spiciness and a slight hint of coriander. Ideal for those who do not like to clog the taste of blue with other vegetables.

Simple, satisfying, curious!

Cooking time - about 1 hour.
Fry the vegetables together, adding them one by one.

We need:

Blue - 1 kg
Onion - 400 g
Tomatoes - 300 g
Hot pepper - ½ small pod (this is a segment 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 up in a small container - from 250 to 500 ml.
All products are weighed after cleaning and cutting.

1) Clean and prepare vegetables.

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

We clean the blue ones and cut into medium cubes. Let's try bitterness. Modern varieties are most often not bitter. If suddenly bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. a spoonful of salt without a slide. Place a plate on top so the pieces don't float.

Onion cut into moderately small cubes. We cut the tomatoes crosswise, pour boiling water and leave for 1 minute. Now the skin is easy to remove by prying with a knife near the cut area. Chop everything into cubes tomato pulp, the size of an eggplant cut.

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

2) We weld and roll up.

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

I put the eggplant on the onion. If you had to soak the fruits from bitterness, then squeeze the water.

Simmer eggplant with onion and garlic over moderate heat - 6-7 minutes. Mix well a couple of times, from bottom to top.

Add hot peppers, tomatoes, coriander, salt and mix vegetables. We increase the heat, let it boil and adjust the stove so that a slight boil is maintained in the liquid that the vegetables have isolated. At this temperature, simmer the vegetables until tender. 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 a minimum.

Directly from the stove, we lay out the hottest caviar in jars. We tamp the mass well so that there are no air bubbles in the jar, and oil can be seen from above. Close, turn over, wrap. We are waiting for cooling and put it in a dark closet. The workpiece is well stored at room temperature.

If you like caviar twisted to homogeneity, after the vegetables are ready, transfer them to a meat grinder or blender. Homogeneous mass return to the saucepan again and keep on a low boil for at least 5 minutes. Next, the layout of the banks and seaming.

Eggplant caviar for the winter with tomato paste

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

We need:

Eggplant - 2 kg
Bulgarian pepper - 3 pcs.
Tomatoes - 2 pcs.
Onion - 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:

Preservation yield - 2-2.3 liters.
We take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. Tomatoes are slightly larger than average, juicy "pink" variety.
From spices, coriander and dried Italian herbs. If you have not tried herbs yet, limit yourself to black ground pepper m ¼ teaspoon.
Salt usually takes no more than 2 tbsp. spoons. Try!

The cooking algorithm is similar to the previous recipe.

Wash eggplant, clean if desired. Chop into medium cubes. If bitter, soak in saline solution 20-30 minutes. Tomatoes are peeled. As usual, a cross-shaped incision and scalding with boiling water will help. Three on a regular grater. Peeled pepper cut into strips. Longitudinal halves or quarters of a 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 vegetables are tender, stirring regularly. vegetable mass darkens and shrinks. It takes 40-45 minutes on medium heat.

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

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

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

For video lovers, a short video with a nice girl. Big plans for every step.

If the selection was useful, do repost and tell about your experience in the comments. Which of the Finger Licking recipes is your family's favorite? Eggplant caviar for the winter can be different. Our selection has plenty to choose from. We wish you good luck in your search for your "signature" version!

P.S. Look for updates in "Easy Recipes" - "Homemade". Best Preservation for the winter for you!

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Hello, friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

eggplant caviar is one of my favorite snacks. There are many recipes for its preparation. We have collected them together, choose which one you like best!

All of them are vitamin, tasty and very healthy!

Eggplant caviar at home for the winter

Making delicious eggplant caviar at home is very simple. This recipe with tender pieces eggplant, which melt on the tongue.

Ingredients

Bulgarian pepper - 0.5 kg
Eggplant - 4 kg
Garlic - 1 head
Tomatoes - 1.5 kg
Onion - 1 kg
Vegetable oil
Pepper

Cooking

Wash the eggplant and peel off the skin. Cut into small cubes.

Soak the sliced eggplant in salted water for about an hour. Salt will remove bitterness from them, which will significantly improve their taste in ready dish, so salt, do not regret.

Tomatoes need to be peeled and grated on a grater with medium-sized holes.

bow and bell pepper chop not large, cubes.

Chop the garlic well.

Let's start cooking: fry the onion until golden brown in a saucepan with high sides.

Next, send the pepper, let them fry together for another 5 minutes.

Add chopped tomato, salt and pepper.

The roast is cooked over high heat, with constant stirring. Vegetables should become soft.

Remove the eggplants from the salted water in which they soaked. Squeeze with your hands and send to the pan.

When the eggplants soak, the water turns black under them, this is normal.

Stir the contents of the pan and leave to simmer on low heat for half an hour under a closed lid. Stir occasionally.

At the last minute, add the garlic.

To understand if the caviar is ready, you need to make sure that all the water has evaporated, and only oil remains on the surface.

By the way: do not spare eggplant oil, they absorb it very well.

When the caviar is ready, put it in sterile jars and roll it up. Then turn upside down and wrap until cool.

After they have cooled, you can send them to storage in the pantry.

This recipe is so delicious that by the middle of winter there is not a single jar left!

It's lightweight and diet snack And great side dish to meat and fish dishes.

Classic eggplant caviar recipe

This is my mom's favorite recipe. Caviar is tastier than hers, I have not tried anyone! Just lick your fingers!

Whoever gives it a try, everyone asks for the recipe. So be sure to give it a try.

Ingredients

Eggplant - 3 kg
Onion - 1 kg
Carrots - 500 gr
Bulgarian pepper - 1 kg
Sunflower oil for frying
Black pepper
Tomato paste - 2 tbsp
Sugar

Cooking

Blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet pepper and cut into pieces.

After an hour and a half, when our eggplants are already significantly “acidified”, we take them out and wash them. We cut into small cubes.

Grind onions and carrots in a blender.

Saute vegetables except eggplant until golden brown. After that, lay out the eggplants to them. We put everything on fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour at a minimum, closing the lid.

While the caviar is being cooked, there is time to sterilize the jars.

As soon as it is ready - put the snack in jars. Cork, put "upside down" and under the covers. When it cools down, put it away for storage.

Appetizing 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 that give a special sweet and sour note.

Just a meal!

Ingredients

Eggplant - 1 kg
Carrot - 0.2 kg
Sweet pepper - 0.5 kg
Tomatoes - 1 kg
Onion - 0.5 kg
Apples - 0.4 kg
Parsley root - 50 gr
Vegetable oil - 300 gr
Salt (to taste)
Sugar (to taste)

Cooking

Peel the skin off the eggplant and cut into round slices.

Fry them in a pan until golden brown. If it absorbs too much oil, add more. You can’t leave it without oil - they will start to burn and this smell will then accompany the workpiece.

We spread the fried blue ones 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 pouring immediately cold water. Then the peel will be very easy to remove.

Chop the Bulgarian pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables except eggplant until golden brown.

All vegetables are now passed through a meat grinder. The consistency then turns out to be homogeneous, very tender.

Now we put this mass on the stove for half an hour, let it boil 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 readiness, add them to the pan to the main mass.

Here is such an interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without roasting - video recipe

There are recipes without roasting eggplant. If you are looking for exactly this, then you should watch this video. Very tasty caviar is obtained!

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, sausages. IN general recipe in masculine style.

Ingredients

Eggplant - 4.5 kg.
Bulgarian pepper - 1.5 kg.
Hot pepper - to taste
Red ground pepper - 2 tbsp.
Onions - 0.7 kg.
Tomato paste - 500 gr.
Parsley greens - 1 bunch
Salt - to taste

Cooking

We remove the peel from the blue ones, and take out the seeds from the bell pepper. We 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.

Twist the eggplant through a meat grinder.

We do the same with pepper.

We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden.

In the same pan we spread our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's add some parsley there.

Mix everything well, salt to taste.

Bring the mass to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

Good, spicy sauce it turns out! One of my favorite recipes.

Eggplant caviar in a pan

The easiest and fastest recipe from our piggy bank, with minimum set food and cooking time. Despite this, it is very tasty, and you can cook it at least every day.

It is not necessary to roll it into jars, it can be served immediately to the table, both hot and cold.

Ingredients

Eggplant - 3 kg
Onion - 1.2 kg
Tomatoes - 1.2 kg
Salt - to taste
Sunflower oil

Cooking

Wash eggplant. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel and grate on a coarse grater.

Onion cut into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the pan. The blue ones, without washing, are sent to fry.

At low heat and closed lid fry them, stirring occasionally.

When they are golden, add onions and grated tomatoes to them.

Fry vegetables for another 15 minutes. At the end, you can add greens and chopped garlic.

Our caviar is ready. You can roll it up in banks, this process has been described above more than once. Well, you can just bring 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 love when eggplants in caviar are cut into pieces that do not lose their shape after cooking.

The taste of this is so rich, it's hard to resist such an appetizer!

Ingredients

Eggplant - 2 kg.
Tomatoes - 2 pcs.
Tomato paste - 2 tbsp
Bulgarian pepper - 3 pcs.
Onion - 3 pcs.
Sugar - 1 tbsp
Pepper
Vegetable oil

Cooking

We cut the eggplant into such small cubes.

Then they should be poured with salt water and left for half an hour.

Three tomatoes without skins on a medium grater.

To get such a puree.

Bulgarian pepper cut into strips.

Chop the onion into half rings.

Fry it in a frying pan with the addition of oil, until golden brown.

Squeeze the eggplant and place in the same pan, along with pepper and tomato.

On low fire simmer vegetables for 40 minutes, stirring occasionally. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and arrange in jars, roll up.

One of best recipes conservation. Rich taste and amazing scent.

Eggplant and zucchini caviar for the winter

This recipe combines eggplant with zucchini, which in itself is very tasty!

Although it is not the easiest, but it is worth a try.

Ingredients per 1 liter

Eggplant - 2 pcs
Tomatoes - 2 pcs
Zucchini - 2 pcs
Garlic - 5 cloves
Onion - 1 pc.
Parsley

Cooking

Eggplants must be cut in half, greased with oil, salted and put in the oven for 15 minutes at a temperature of 200 degrees.

Chop onion and parsley and mix together. Salt.

Tomatoes without skin cut into pieces and mix with herbs. Finely chop the garlic there.

Take the eggplant out of the oven.

We cut the zucchini into thin strips, and scrape the eggplant pulp with a spoon. We remove the skin. And mix these vegetables with the rest.

Stew all the vegetables for 20 minutes over low heat, after which we pack them in jars. Yummy!

Odessa eggplant caviar

Let's try the same Odessa cold caviar recipe. It is not intended for conservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. Not everything is put off for the winter, you need to eat vitamins while they are fresh.

The secret of this caviar is that only a knife can be used to grind the ingredients. Blenders, food processors and graters aside, please. This necessary condition for a traditional, full-bodied taste.

Ingredients

Eggplant - 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
Black ground pepper - to taste
Salt - to taste

Cooking

Cut the eggplant as shown in the picture. Make cross cuts on 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 the oven.

Be careful not to burn the eggplant.

Then we take them out and take out the finished pulp with a spoon.

Grind it further with 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 flesh as finely as possible.

Chop the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.

garlic and hot pepper crumble very finely.

Onion too.

Mix all ingredients in a bowl.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

We insist two hours in the refrigerator.

Caviar will be well infused during this time and the taste will become amazing.

Georgian eggplant caviar

In Georgia, eggplant is eaten almost more often than bread. So many national dishes cooked with this vegetable.

And of course there is special recipe caviar according to Georgian traditions. You will definitely like it!

Ingredients

Eggplant - 2 kg
Bulgarian pepper - 1 kg
Carrot - 0.7 kg
Tomatoes - 1.5 kg
Capsicum hot pepper - 2 pcs
Onion - 1 kg
Ground black pepper
Coriander
Fenugreek

Cooking

Soak eggplant cubes in salted water for 40 minutes.

Remove skin from tomatoes and chop.

We chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the bitter pepper more.

Pass the carrots through a medium grater.

Rinse blue ones under running water.

IN cast iron cauldron Let's start frying them.

Once they are soft, transfer them to a separate bowl.

Meanwhile, in the same pan, fry the onion until golden. And send it to the eggplant.

A line of carrots and there again.

Bulgarian pepper will also not escape this fate. 10 minutes frying and into the pan.

Stew tomatoes for 10 minutes, without oil.

And send it to the bowl.

Mix everything, add hot pepper, season with spices - salt and sugar.

Slowly cook all 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and mix well.

Pour into sterilized jars. Turn over, wrap in a blanket and let cool in this form.

As soon as they cool down - in their cellar or pantry.

Well, very good and delicious preparation obtained from this recipe. Until the end of winter, not a single bank survives!

Eggplant caviar in a slow cooker

Let's not ignore the preparation of caviar with latest technology, namely in a multicooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

And also let's try to cook eggplant caviar without vinegar. In the end, not everyone accepts it in their dishes.

Ingredients

Eggplant - 3.5 kg
Bulgarian pepper - 2 kg
Onion - 2 kg
Tomatoes - 3.5 kg
Refined oil - 1/3 l
Salt - 2 tsp
Ground black pepper - to taste

Cooking

Prepare vegetables, wash them.

We cut the onion and send it to fry in a pan with high sides.

Bulgarian pepper and eggplant without peel cut into cubes.

Add them to the onion, salt and pepper.

We simmer everything on low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the pan for company.

All together for about an hour should slowly stew on the stove under a closed lid, with stirring.

Divide the finished yummy into jars. Turn them over as in the picture and wrap them up.

How cool - in the dark cool place for storage. And now yummy without vinegar is ready!

Here is a collection of recipes, very valuable! For how many years this has all been collected, recipes were selected through their own test, only successful and simple ones.

Thank you for being with us! And see you in new articles.

1. I really love this recipe for making delicious eggplant caviar, because it does not require sterilization. All the ingredients are simple, but there is one highlight - basil greens. It is this spice that gives caviar a unique taste.

2. Immediately you need to cut the eggplants, salt and leave them for 20 minutes so that all the bitterness is gone. Cut the eggplant into medium sized cubes. If you like small vegetables in caviar, cut it smaller, this will not negatively affect the final result.

3. Finely chop the onion, garlic and basil. Immediately fry the finely chopped onion (in vegetable oil). When it starts to turn golden, add chopped garlic and basil.

4. We twist through a meat grinder fresh tomatoes and add to the onion. After 5 minutes, add finely chopped bell pepper.

5. At the very end, add eggplant and pour in a glass of water. Add salt and spices to taste. Simmer the caviar over low heat with the lid closed for about 25 minutes. Before removing from the heat, I pour in a teaspoon of vinegar, then simmer for another half a minute and remove the caviar from the heat.

6. Some caviar is crushed with a blender, then brought to a boil and laid out in jars. It all depends on your taste preferences. Caviar needs to be laid out in sterilized jars and rolled up. Then the jars should be covered with a blanket and left in a dark place until completely cooled. After that, the caviar is stored in a cool dark place.

Summer and early autumn are the hot season for canning and all kinds of preparations for the winter. Every hostess has her own signature recipes, but despite this, every season we carefully look for new interesting recipes, someone tested or completely unfamiliar.
There are many ways to prepare delicious eggplant caviar, but they are all complex and time consuming. Cooking caviar without sterilization is extraordinary fast process, in one evening you will cook a large number of cans for winter stocks. If you want to know how delicious real caviar eggplant for the winter, recipes without sterilization are described below, will help you make it and try it.

Recipe for eggplant caviar without sterilization

Ingredients for 4 kg of caviar:

eggplant - 2 kg .;
tomatoes - 1 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
sunflower oil - 40 ml;
salt, sugar, to taste;
1 head of garlic.

Cooking:

Step 1. Eggplants, carrots, onions are peeled. Pour boiling water over the tomatoes to make peeling easier.

Step 2 Cut the onion into cubes. We rub the carrots on a grater. We twist the eggplants into meat grinders and separately twist the tomatoes.

Step 3 In a cauldron or a large frying pan, separately with the addition of 50 ml of vegetable oil, fry the onions and carrots.

Step 4 In a 6-8 liter saucepan, add the remaining oil and mix the fried onions and carrots and pour the twisted eggplants. Salt, sugar to taste. Bring to a boil and simmer for 30 minutes. Don't forget to stir.

Step 5 When the mass turned out to be homogeneous, pour the tomatoes and simmer until cooked for about another 30 minutes. Taste for salt, adding more if needed.

Step 6 The final touch that spices up the caviar is garlic. Squeeze one or half a head of garlic, depending on your tastes. If necessary, pepper with ground pepper (this is not necessary).

Step 7 We heat the floor liter cans steam, and fill the lids with boiling water.

Step 8 When your caviar is ready, we transfer the cooked mass into jars, close the lids, turn the lids down and close with a fur coat (this can be any insulation). Under a fur coat, the jars stand to cool for about a day.
Such an appetizer is well suited for strong drinks, just an irreplaceable caviar when guests unexpectedly arrived. Surprise your guests with your extraordinary culinary skills.

The second eggplant caviar recipe without sterilization

Ingredients:

eggplant - 2 kg .;
tomatoes - 2 kg .;
bell pepper 1 kg.;
carrots - 1 kg .;
onion - 1 kg .;
vegetable oil - 150 ml;
9% vinegar - 1 tablespoon;
salt - 2 tbsp.
sugar - 150 gr.

Cooking:

Step 1. Peel the carrots and onions from the peel, and the peppers from the seeds.

Step 2 Cut the eggplant into cubes, onion into half rings, slice the peppers, and grate the carrots. Twist the tomatoes in a meat grinder.

Step 3 Prepare the sauce. Pour the twisted tomatoes into a saucepan of 8-9 liters, add salt, sugar, vegetable oil and vinegar. Heat the sauce, but do not bring to a boil.

Step 4 Pour everything into the sauce: onions, peppers, carrots and eggplants. Bring to a boil and simmer over low heat for about 20 minutes.

Step 5 We heat the jars for a couple and fill the lids with boiling water.

Step 6 If you are satisfied with the appearance of caviar in the form of cubes, put it in jars, if you need a puree consistency, grind it in a mixer, heat it up and put it in jars. Close with lids.

Step 7 We turn the jars upside down and close them under a “fur coat” (any warm blanket) for a day.