How to make caviar from baked eggplants. Caviar from baked eggplant and fresh tomatoes with garlic

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Our family respects eggplants as the season begins - I prepare eggplant caviar with zucchini, peppers, tomatoes, onions - tasty and satisfying, for any dish or just spread on bread and with tea for breakfast. You can add garlic, or without it. Eggplant caviar baked in the oven is much tastier than usual, fried in a frying pan, I highly recommend trying this recipe. I usually do it in the summer electric oven I take it outside, put it in the gazebo so it doesn’t steam in the house, and bake it. If it is possible in a large gas oven, you can close such caviar for the winter by sterilizing the jars and add a little citric acid or vinegar.

1. 5 eggplants;
2. 8 bell peppers (I have small ones, if they are large, you can also take 5 pieces);
3. 1 zucchini;
4. 10 tomatoes (I have small ones, from the garden, if you have large ones, 2 times less);
5. 5 small onions or 1-2 large;
6. If desired, a little garlic, salt, pepper;
7. You can add a bunch of chopped parsley.

How to cook baked eggplant and zucchini caviar:

Wash the blue peppers and peppers, place them on a baking sheet and bake in the oven. For me at 180 gr. It took 40 minutes until it was soft.

While the blue peppers and peppers are baking, finely chop the onion.

Cut the zucchini into small cubes.

When you remove the peppers and eggplants, let them cool; meanwhile, bake the tomatoes.

Fry the onions, add the zucchini to them, fry well too, without frying, and when they brown, simmer over low heat, remove to cool.

Remove the skins from the peppers and blue peppers and cut them with a knife, raising and lowering it sharply, as you beat meat, only with the sharp side, so that they are finely chopped into a total mass.

The tomatoes are baked - do the same with them.

Finely chop the parsley; if you add garlic, chop it.
Now you have all the products ready.

I decided to do it separately squash caviar, eggplant caviar with zucchini. Therefore, for the eggplants I also chopped finely raw onions; the zucchini already has fried ones.

I mixed everything, seasoned it with butter, added salt, added pepper, mixed everything, and then you have to try how spicy the caviar is, and add whatever else you need to taste.

Then I decided to go further, and divided each type of caviar into two parts - I left one part as is, and blended the other parts in a blender in homogeneous mass. So, I ended up with 4 types of caviar, each delicious in its own way, all of them were highly appreciated, it was not in vain that I tried! You can add different amounts of onion and garlic, pepper to each, they will taste different. The squash turned out to be more tender, slightly sweet, granny liked it, my husband preferred it with eggplants, it was spicy, I liked it, I liked them all. Cook with pleasure!

Olga baked caviar

August and September are harvest time. Housewives simply adore this period of the year, because so many delicious dishes You can please your relatives, and even make more preparations for the winter.

An undoubted hit among all kinds of dishes that are prepared at the end of summer is eggplant caviar. Yes, exactly that “overseas” delicacy that the Tsar’s clerk Feofan spoke about with such delight in everyone’s favorite Soviet comedy about Ivan the Terrible. But if in the 16th century it was exotic, today many people make this dish, since during the season all the ingredients necessary for it can be found in the refrigerator of almost every owner.

Although there are many recipes vegetable caviar, you can always experiment, because nothing can spoil such a wonderful snack. We invite you to prepare several options for a delicious summer dish made from blueberries.

Recipe for caviar from baked eggplants and fresh tomatoes with garlic

In addition to the fact that eggplant caviar is very appetizing, it is also healthy. This is a real storehouse of vitamins - there is calcium, phosphorus, and iron. Moreover, due to its low calorie content, such a snack can also be included in the diet menu.

There are several ways to prepare the ingredients for this caviar. Some people advise cutting everything with a knife, since in this case the dish, due to the content of the pieces, turns out more juicy and aromatic. Others are sure that they need to grind vegetables in a blender until they have a homogeneous consistency, or pass them through a meat grinder, which gives the food tenderness and lightness. In this article we stick to the first option.

Advice: You can make the taste of vegetable caviar even more refined by using assorted zucchini and eggplant, and half a chili pepper and spices will add a spicy “note” to the appetizer.

Ingredients

Servings: – +

• eggplant 1.5 kg
• tomatoes 6 pcs.
• garlic 10 cloves
• olive oil 6 tbsp.
• lemon 1/2 pcs.
• salt 2 tsp
• ground black pepper1 tsp
• parsley 1 bunch

Per serving

Calories: 114 kcal

Proteins: 2.4 g

Fats: 6.2 g

Carbohydrates: 13.5 g

55 min. Video recipe Print

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Advice: The blue ones can be “bitter” if they were collected from the garden a long time ago, and harmful solanine has accumulated in them. To avoid this, before cooking, vegetables should be soaked for an hour and a half in salt water. When you see dark drained juice, you can begin the process.

This snack is considered “raw”, that is, it cannot be rolled into jars, but only eaten spread on bread at the height of the blueberry season. Therefore, we also offer you the option delicious preparation"for the winter" to treat yourself to your favorite delicacy, regardless of the time of year.

Recipe for baked eggplant caviar for the winter

Advice: vegetables for this dish can be taken in arbitrary proportions, adjusting the taste with the appropriate components. So, the snack will be sweetish more bell peppers, carrots and onions (preferably red). Tomatoes add "sourness". But there is one rule - eggplant should be the main and “main” product in caviar; it should be taken by weight no less than the other ingredients.

Cooking time: 120 minutes

Number of servings: 35

• proteins - 2.7 g;
• fats - 8.2 g;
• carbohydrates - 17 g;
• calorie content - 153 kcal.

Ingredients

• eggplants - 2 kg;
• red bell pepper- 0.5 kg;
• tomatoes - 1.5 kg;
• carrots - 0.5 kg;
• garlic - 2 heads (medium);
• onion - 0.5 kg;
• vegetable oil - 100 g;
• salt - 1.5 tbsp. l.;
• sugar - 3 tbsp. l.;
• ground black pepper - 0.5 tsp.

Step-by-step description of the process

1. We start cooking with heat treatment eggplant and pepper. To do this, after washing and drying the vegetables, place them on a baking sheet in an oven preheated to 220 degrees. The little blue ones must first be pierced in several places so that they do not “explode”. Bake for about an hour.
2. When the peppers and eggplants are soft, remove them from the oven and place them in a large bowl, covered with a towel. cling film or cover tightly. They should sit for 10 minutes so that the skin can be removed as best as possible.
3. Next we move on to the tomatoes. First you need to wash them and remove the “tails”. Then scald in boiling water for 45 seconds and remove the skin. Using a grater, grind the tomatoes to a puree consistency. The resulting mass should be poured into a saucepan and boiled for about 15 minutes.
4. In the meantime, let's get to the onions. We clean it and cut it into small cubes. In a preheated frying pan in vegetable oil, fry the vegetable until golden brown. Then we send it to the boiling tomato.
5. The next stage is carrots. Cut the peeled root vegetable into coarse grater, fry and add to the pan, following the onion.
6. While the tomatoes and other ingredients continue to simmer over low heat, let’s start with the eggplants and peppers. They have already cooled down enough, so let's start cleaning and chopping. After freeing the vegetables from skins and seeds, chop them small cubes and also throw it into the pan. All contents should be mixed well, add squeezed garlic and season to taste. Continue cooking for about 10 minutes.
7. Transfer the cooked caviar to a blender and blend until you get a homogeneous mixture. You can also use a meat grinder for chopping. Ready dish Taste and, if necessary, add a little more salt and pepper. Then boil again for 5-10 minutes.
8. Caviar should only be placed in jars while it is hot. Be sure to sterilize containers first. To do this, you need to boil water in a large saucepan, covering it with a metal sieve, on which we place the jars upside down. Within 15 minutes, hot steam will flow over the container, thanks to which all harmful microbes are destroyed. Place the finished jars on the clean towel. You can also use the oven. Place well-washed jars, not wiped, in the oven and keep them at a temperature of 160 degrees Celsius for about 10 minutes. They need to be heated until they are completely dry.
9. We spread the prepared caviar evenly among the jars and close them tightly, then turn them over and wrap them in a blanket until they cool completely. Then the blanks can be taken to the cellar or put in the refrigerator.

Advice: to receive original taste and the unique aroma of eggplant caviar, vegetables for it can also be grilled or used open fire fire or even a gas burner. In the latter case, it is enough to smoke them a little.

- a simple and proven recipe without sterilization. It’s very nice to open a jar of eggplant caviar in winter and eat it with rye bread or boiled potatoes.

If you are preparing eggplant caviar to eat it right away, i.e. If you don’t close the jars for the winter, you don’t have to add vinegar or add it to taste.

• eggplants – 2 kg
• carrots - 500 grams (3 medium roots)
• sweet pepper - 500 grams (5 pieces)
• tomatoes - 800 grams (7 medium tomatoes)
• onions - 800 grams (5 medium onions)
• garlic - 1 large head
• vegetable oil - 1/3 cup and more for frying vegetables
• tomato paste- 5 tablespoons
• salt - 2.5 tablespoons
• sugar - 3.5 tablespoons (or to taste)
• ground pepper - to taste
• table vinegar 9% - 3−4 tablespoons

Eggplant caviar for the winter recipe

As I wrote above, I made this recipe for eggplant caviar for the winter from oven-baked eggplants, one of these days I will make it and write the recipe. It's interesting to compare the taste)))

So, turn on the oven and preheat it to 180-200 degrees. Line a wire rack or baking sheet with foil or baking paper(baking paper) - we save effort and time, it’s easier and faster to throw away a sheet of foil rather than scrub the baking sheet later)

1. Wash the eggplants, cut off the stem, wipe and pierce them in several places with a fork. I recommend doing this so that you don’t have to wash the oven later if the eggplant skin suddenly bursts.
2. Bake the eggplants until soft. My eggplants baked for about 1 hour, but I had large fruits, so check readiness after 30-40 minutes.
3. While the eggplants are baking, let's get to the rest of the vegetables. Peel the onion, cut it into small cubes and send it to fry on a hot plate. vegetable oil frying pan Fry until soft and translucent in color, stirring occasionally to prevent burning.
4. Wash the carrots, peel them, grate them on a coarse grater and fry them separately in another frying pan. Don't forget to stir periodically!
5. Wash the pepper, remove the seed chamber and cut into small cubes.
6. While I was working with carrots and peppers, the onions were well fried and I transferred them to a large pan in which I will make eggplant caviar. Don't put it on fire yet.
7. Add a little oil to the frying pan that has been emptied of onions and place the pepper in it.
8. Wash the tomatoes, make an incision crosswise, pour boiling water over them for 40-60 seconds, drain the boiling water, fill with cold water and remove the skin from the tomatoes. Cut into small cubes and add to the pan with the onion. Place the pan on the fire (medium), pour in 1/3 cup of vegetable oil.
9. We also add the fried carrots and peppers to the pan. Close the lid and leave to simmer, stirring occasionally.
10. The eggplants should already be baked, take them out, cool them and remove the skin from them. To help the eggplants cool faster, I placed them on a large cutting board and cut them in half.
11. Cut the eggplants into small cubes and place in a saucepan. Turn on the heat and bring to a boil, stirring constantly. How vegetable mass boils, reduce the heat to low, cover with a lid and leave to simmer for 40-50 minutes. Sometimes we look into the saucepan, stir and inhale the divine aroma of vegetables)))
12. At this time, we do not relax, but clean the garlic and chop it or pass it through a press into a separate bowl.
13. We wash jars and lids with soda. Place the jars in an oven preheated to 150 degrees (on a wire rack) to sterilize. I didn’t track the time, it was definitely about 20 minutes, maybe more. Place the lids into a ladle or small saucepan, fill with boiling water and put on fire.
14. We check our caviar; by this time it should be almost ready, i.e. the vegetables are mixed and you clearly can’t see where the carrots are and where the eggplants are. Add 5 tablespoons of tomato paste, salt and ground pepper. Yes, don't forget about garlic! We also transfer it to the pan, mix everything thoroughly and simmer for another 10-15 minutes. At this stage, you can set aside a spoon to test to adjust the salt and pepper. But don’t forget that we will also be adding vinegar and sugar, so the final taste will appear a little later.
15. Pour vinegar into the pan, add sugar. Stir, wait a minute for the sugar to dissolve, taste. I started with 2 tablespoons of sugar, it was a little sour for me and I brought the sugar to 6.5 tablespoons. Try it, focus on your taste, it is difficult to determine very clear proportions, because acid is produced not only by vinegar, but also by tomatoes, which can be of different ripeness, and tomato paste. All these manipulations with sampling and adding sugar took me about 10 more minutes.
16. We take the jar out of the oven and fill it with eggplant caviar. It is very convenient to pour caviar into jars using a homemade funnel. Ordinary funnels that are sold in the store have a very narrow opening, and since I did not grind the caviar with a blender, it almost does not pass through the narrow neck of the funnel. My dad came up with a solution))) - we take the usual plastic bottle from under the water and cut it off. The funnel is ready!!! You can, of course, pour caviar into jars without using funnels, but then there is a possibility that something will drip somewhere and remain on the outside of the jar, where the lids are screwed on, and then the seal will be broken - the jars may explode...
17. Fill the jar with eggplant caviar, remove the lid with tweezers, cover it and screw it tightly. We repeat this with each jar. Next, turn the jars upside down, wrap them in a terry towel and leave them overnight or for 12 hours.

Hooray! I made a preparation - eggplant caviar for the winter in the amount of 6,500 - gram cans ready!!! In total, from this amount of vegetables, I got 3 liters of eggplant caviar.

I haven’t made eggplant caviar from fried eggplants yet, I repeat, I want to compare the taste, but I liked this version with baked eggplants because I don’t get distracted and don’t waste time stirring, I don’t have to make sure that the eggplants don’t burn, etc. How Once, while the eggplants were baked, I finished off the other vegetables. This is a big plus and saves time)))

As for what turns out tastier, I’ll write back in a few days when I’ve prepared it))) Subscribe to receive new recipes to keep abreast of new events (no spam, there is new recipe(I write once every 4 days), there is a letter, no new recipes, no letters)

Bon appetit!

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