Eggplant caviar through a meat grinder recipe. Eggplant caviar for the winter

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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 the burning spiciness. The amount of ingredients is designed for a large batch of a proven hearty snack. Reduce or increase vegetables proportionally to suit your needs. With traditional cooking, there is no need for luck: everyone will like the result!

• Cooking time - up to 2.5 hours.
• Fry the vegetables separately.

We need:

We weigh all ingredients after cleaning.

• Eggplants - 2 kg
• Tomatoes (ripe) - 1.5 kg
• Onions - 1 kg
• Bell pepper - 1 kg (at least 2 red vegetables)
• Carrots - 700 g
• Hot chili pepper - 2 pcs. (8-10 cm long). This is our taste for spicy things. If you are afraid of strong heat, take less, add in portions and taste.
• 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:

• The preservation yield is 4.3-4.5 liters.
• You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan/saucepan.
• The quantity and type of non-essential vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). Blue onions instead of white (sweetest).

1) Preparing vegetables.

Wash and clean all the fruits, as usual for a stew or salad. A nuance about eggplants: you don’t have to peel them. This is exactly how we love them in classic caviar.

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

We make cross-shaped cuts on the tomatoes on one or both sides. Pour boiling water over and let stand for 3 minutes. After this, we simply clean the tomatoes. We cut them into cubes, slightly smaller than the blue ones.

Cut the seeded sweet pepper into cubes, like tomatoes. We also chop the onion into cubes, the size or even smaller than tomatoes.

We clean the hot pepper from seeds and white internal membranes and finely chop it with a knife. Three carrots on a coarse grater.

2) Roasting the components.

Heat a portion of oil (70-80 ml) in a large cauldron. We send the eggplant cubes for frying. Stir frequently with a thorough movement from bottom to top to avoid burning.

Over medium heat, wait until the vegetables darken and reduce in volume. Using a large ladle, transfer the blue ones to the pan where we will simmer the caviar.

We fry all the vegetables in the same way - separately. Onion until soft and golden. Peppers until soft, like scrambled eggs. Tomatoes until the pieces lose their shape and a thick tomato sauce forms. Transfer all the vegetables into the pan with the blue ones.

Veteran chefs claim that separate frying gives the finished caviar a richer taste. It's no surprise that the algorithm has become a classic. Just below, see a lightweight version with a wonderful saving of time and effort.

3) Stew all vegetables until cooked.

Place the pan with the fried ingredients on the fire. Mix the caviar thoroughly, from bottom to top. Add chopped hot pepper, salt and sugar.

After stirring, bring to a low boil, reduce heat to low and cover with a lid. The last stage is ahead - stewing the caviar on low boil for 40-50 minutes. During the boiling process, stir 1-2 times from bottom to top.

The “low boil” state is easy to understand by the gurgling of vegetable juice in the pan. In just 10-15 minutes at minimal heating a lot of it will stand out clearly (as in the photo below). Adjust the heat. It may need to be increased slightly. Our goal is to observe “gurgling” for another 30 minutes- until the caviar is completely ready.

Towards the end of cooking, add vinegar, stir and boil for 5-7 minutes.

4) Sealed for long-term storage.

We transfer the caviar into sterilized jars to the very top directly from the pan on minimal heat. We close the jars with hermetically sealed lids, turn them over and tilt and twist while hanging so as not to let any leaks pass through. We set the workpiece to cool upside down, wrapped in a blanket.

We store classic eggplant caviar in a dark place.

The fastest classic “Simply as simple as that!”

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. “You'll lick your fingers!” she fully deserves it, and we will spend less effort.

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

1. When raw, grind the fruits in a meat grinder. Combine the vegetable purees and simmer the mixture with oil over medium heat for 50 minutes.
2. Add sugar and other additives. Among them may be chopped garlic (9-10 cloves), allspice peas (8-10 pieces) and bay leaf (3-4 pieces).
3. Let the caviar bubble (low boil) for another 10 minutes. Pour in the vinegar and keep the caviar warm for the last 5-7 minutes.
4. We fill the jars with a hot snack - roll up - wrap up. All!

Place 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. Eggplants for eggplants sake. In addition there are only tomatoes, onions, garlic, moderate spiciness and a slight note of coriander. Ideal for those who do not like to fill the taste of blue ones with other vegetables.

Simple, satisfying, interesting!

• Cooking time is about 1 hour.
• Fry the vegetables together, adding them one at a time.

We need:

• Blue - 1 kg
• Onions - 400 g
• Tomatoes - 300 g
• Hot pepper - ½ small pod (this is a piece 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 in a small container - from 250 to 500 ml.
• We weigh all products after cleaning and cutting.

1) Clean and prepare vegetables.

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

We clean the blue ones and cut them into medium cubes. Let's taste for bitterness. Modern varieties are most often not bitter. If they suddenly taste bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. level spoon of salt. Place a plate on top to prevent pieces from floating.

Cut the onion into moderately small cubes. Chop the tomatoes crosswise, pour boiling water over them and leave for 1 minute. Now it’s easy to remove the skin by prying it with a knife near the cut area. Chop all the tomato pulp into cubes, the size of the eggplant slices.

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

2) Cook and roll.

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

Add eggplant to the onion. If you had to soak the fruits to remove bitterness, then squeeze out the water.

Simmer the eggplants with onions and garlic over moderate heat for 6-7 minutes. Stir well a couple of times, from bottom to top.

Add hot peppers, tomatoes, coriander, salt and mix the vegetables. We increase the heat, let it boil and adjust the stove so that a low simmer is maintained in the liquid released by the vegetables. At this temperature, simmer the vegetables until cooked. 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 low.

Straight from the stove, place the hottest caviar into jars. We compact the mixture well so that there are no air bubbles in the jar and oil is visible on top. Close, turn over, wrap. We wait for it to cool down and put it in a dark closet. The workpiece is stored well at room temperature.

If you like caviar twisted until smooth, After the vegetables are ready, transfer them to a meat grinder or blender. Return the homogeneous mass to the saucepan and keep it at a low boil for at least 5 minutes. Next, lay out the jars and seam.

Eggplant caviar for the winter with tomato paste

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

We need:

• Eggplants - 2 kg
• Bell pepper - 3 pcs.
• Tomatoes - 2 pcs.
• Onions - 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:

• The yield of preservation is 2-2.3 liters.
• Take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. The tomatoes are slightly larger than average, a juicy “pink” variety.
• Spices that go well include coriander and dried Italian herbs. If you haven’t tried herbs yet, limit yourself to ¼ teaspoon of ground black pepper.
• Salt usually takes no more than 2 tbsp. spoons Try it!

The cooking algorithm is similar to the previous recipe.

Wash the eggplants and clean them if desired. Grind into medium cubes. If they are bitter, soak them in saline solution for 20-30 minutes. We peel the tomatoes. As usual, making a cross-shaped cut and scalding with boiling water will help. Three on a regular grater. Cut the peeled pepper into strips. Longitudinal halves or quarters of the 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 the vegetables are ready, stirring regularly. The vegetable mass darkens and decreases in volume. This takes 40-45 minutes over medium heat.

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

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

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

For video lovers, a short video with a nice girl. Close-ups of all steps.

Almost every housewife prepares squash and eggplant caviar for the winter. And each has its own subtleties in preparing this seemingly ordinary dish. There are no clear rules or requirements. Due to this, caviar can be anything you want: spicy, sweet, tender, with a pleasant sourness. The main thing is that there is a lot of it so that you can eat enough.

Thanks to pepper and an impressive amount of garlic, the caviar turns out spicy and rich. Representatives of the stronger sex clearly will not refuse such a dish. Not only can you eat it with bread, but it also goes very well with vodka.

You will need:

• 3 kg. small eggplants;
• one and a half kg. tomatoes;
• a couple of hot peppercorns;
• a couple of heads of early garlic;
• one and a half tbsp. l. salt;
• one and a half 200 gr. glasses of sugar;
• two hundred gram glass of vinegar;
• floor l. oils;
• 15 laurel leaves.

Eggplant caviar is the most delicious for the winter:

1. Eggplants must be washed and cut into miniature cubes.
2. Chopped eggplants are generously salted and infused. This process is necessary so that their inherent bitterness disappears.
3. Tomatoes are literally immersed in boiling water for a matter of seconds, after which the skin can be easily removed from them.
4. Tomatoes, as well as garlic and pepper are crushed. For this, a regular meat grinder is used.
5. The ground vegetables are placed in a container suitable for further manipulation and mixed with the remaining ingredients, with the exception of eggplants.
6. The vegetable mass is boiled for a quarter of an hour with continuous stirring.
7. The tomato mass is poured into a container with eggplants and boiled together with them for another quarter of an hour.
8. During this time, the containers necessary for further canning are prepared. It is washed with soda and subjected to the necessary sterilization.
9. Still very hot caviar is placed in heat-treated jars and rolled up immediately.
10. It is better for the jars to cool upside down and covered with a warm blanket.

Classic eggplant caviar for the winter

The main difference between this recipe is the absence of vinegar and other acids. An excellent option for those who are not a fan of using these same acids when canning. Despite their absence, caviar is well stored and has excellent taste characteristics.

You will need:

• 1 kg. small eggplants;
• a couple of small carrots;
• a couple of onions;
• 3 sweet peppercorns;
• 1 tbsp. l. salt;
• 100 gr. glasses of oil.

Eggplant caviar for the winter is very tasty:

1. Ripe eggplants are washed and the skin is removed. After that, they are cut into miniature cubes and fried for about ten minutes in a frying pan.
2. Be sure to clean other vegetable crops as well.
3. To chop carrots, use a regular grater.
4. All the seeds are carefully removed from the pepper and then cut into cubes.
5. The existing peel is removed from the onion and it is chopped into tiny cubes with a regular knife.
6. Each chopped vegetable is fried independently.
7. All fried components are transferred to a container suitable for further manipulation and salted and mixed thoroughly.
8. The vegetable mixture is baked for about twenty minutes in the oven.
9. During this time, the containers necessary for further preservation are prepared. It is washed with soda and subjected to the necessary sterilization.
10. The still very hot caviar is placed into heat-treated jars and covered with lids.
11. The jars undergo another sterilization for half an hour in a container filled with water.
12. At the end of this process, the cans are immediately sealed.

How to prepare eggplant caviar for the winter

Do you want something unusual? Here it is - an exquisite dish that cannot be ignored. By combining such different components, a dish is created that cannot evoke any emotions other than delight.

You will need:

• 1 kg. young eggplants;
• half kg. drain;
• half kg. tomatoes;
• 3 sweet peppercorns;
• 100 gr. Luke;
• a couple of cloves of early garlic;
• half a two hundred gram glass of butter;
• 1 tbsp. l. vinegar (preferably apple cider vinegar);
• two hundred gram glass of sugar;
• 1 tbsp. l. salt;

A simple recipe for eggplant caviar for the winter:

1. Eggplants must be washed and the stalk removed.
2. Each eggplant is cut lengthwise into a couple of equal parts and placed on a baking sheet with the cut part facing up.
3. Each eggplant is slightly salted and sprinkled with oil.
4. The rest of the washed vegetables are laid out on the second baking sheet; there is no need to cut them.
5. You can bake onions without peeling them. In this case, it must be cut into a couple of identical parts.
6. Following the eggplants, other vegetables and plums are sprinkled with oil.
7. Both baking sheets are transferred to the oven, where the vegetables are roasted until they are ready.
8. Roasted vegetables and plums cool down.
9. The existing husk is removed from the onion, and the pit is removed from the plums.
10. All baked components are ground using a regular meat grinder.
11. The chopped vegetable mixture is transferred to a container suitable for subsequent manipulations and mixed with all the remaining ingredients except vinegar.
12. The vegetable mixture is boiled with vigorous stirring for about a quarter of an hour.
13. A few minutes before it is ready, vinegar is added to it.
14. Containers are prepared for subsequent canning. It is washed with soda and subjected to the necessary sterilization.
15. The finished and still very hot caviar is placed in heat-treated jars and rolled up immediately.

Tip: the proportions of vegetables are very arbitrary. To achieve a sweeter taste, increase the amount of ingredients such as carrots and onions. Tomato will help add acid. The more it is, the more sour the finished product. But you shouldn’t get carried away with tomatoes; their abundance can lead to the finished product having a too runny consistency.

Delicious eggplant caviar for the winter recipes

The original taste of such a snack will be an excellent addition to any dish. The pleasant sweet and sour aftertaste makes you remember this simple culinary masterpiece for a long time.

You will need:

• 1 kg. young eggplants;
• quarter kg. sweet and sour apples;
• a couple of st. l. oils;
• 1 tsp. vinegar;
• 1 tbsp. l. Sahara;
• a couple of onions;
• third tsp ground regular pepper.

Eggplant caviar is the most delicious for the winter recipes:

1. The eggplants are washed and the stalk is removed. After this, they need to be baked in the oven until cooked.
2. The resulting juice is extracted from baked vegetables.
3. Vegetables are cut. All the pulp is extracted from them using a spoon.
4. Eggplant pulp is fried in oil.
5. The existing peel is removed from the onion and it is finely chopped with a regular knife.
6. The onion should also be fried.
7. The fried eggplant pulp is crushed.
8. The apples are washed and chopped using a regular grater.
9. All the necessary ingredients are laid out in a container suitable for further manipulations.
10. They need to be boiled for literally a quarter of an hour.
11. During this time, containers are prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
12. The finished caviar is placed in heat-treated jars and rolled up immediately.

Important! It is worth taking seriously the choice of dishes in which caviar will be cooked. The use of aluminum pans is highly discouraged, as in such dishes the dish will acquire a very unpleasant metallic taste. The ideal choice is thick-walled cookware. In it, vegetables will be fully stewed, and the possibility of burning will be minimized.

Eggplant caviar for the winter recipes

There is no simpler recipe for making eggplant caviar. Unlike other variations, in this case the vegetables are prepared in pieces; they do not even need to be passed through a meat grinder. The dish turns out amazing.

You will need:

• 5 kg. young eggplants;
• 5 kg. tomatoes;
• a couple of kg. sweet pepper;
• carrots to taste;
• 1 kg. Luke;
• 7 tbsp. l. salt.

Eggplant caviar for the winter - the best recipes:

1. The tomatoes must be washed and then finely chopped.
2. Sliced ​​tomatoes should be rubbed through a sieve and boiled for ten minutes to boil them down.
3. The peel is carefully removed from the eggplants and then they are finely chopped.
4. The carrots are naturally also peeled and cut into miniature pieces.
5. The seeds are removed from the pepper and it is also finely chopped.
6. All vegetables are poured into a container with tomatoes and boiled for no more than a quarter of an hour.
7. The existing peel is removed from the onion and it is cut into tiny pieces.
8. In a frying pan with the hottest oil, fry the chopped onion until it becomes transparent.
9. The onion is added to the caviar, after which it should be salted.
10. The entire vegetable mass is stewed for about half an hour.
11. During this time, the container is prepared for subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
12. Caviar that has not yet cooled down is placed in heat-treated jars.
13. The jars filled with caviar undergo another sterilization in a container with water. This procedure lasts a quarter of an hour.
14. Upon completion of this process, the jars are immediately rolled up.

Eggplant caviar is one of the best ways to prepare this vegetable. Children really like this dish; they have gotten used to it since kindergarten. It is impossible to refuse it during dinner with the family. It itself is so homely and cozy that you just want to eat more of it.

During the harvest season, it's time to think about preparing vegetables for the winter. Now on the shelves, at an affordable price, eggplants, rich in taste, vitamins and health benefits, are actively appearing.

Many housewives avoid them, trying not to use this capricious vegetable in pickles because it darkens or develops a bitter taste. In fact, this problem is easy to avoid if you know how to properly cook blue ones - as they are popularly called.

“Overseas caviar - eggplant” is almost the most popular dish in winter on the table in almost every home. Of course! Even those who don’t like eggplants will happily taste the rich, aromatic pickle. After all, it will transform any dish; even the simplest boiled potatoes will sparkle with new flavors if eaten with caviar.

First secret. Salted water, in which you should soak the vegetable 30 minutes before cooking, will help remove the bitterness.

Second secret. Eggplants are not friendly with metals - this interaction gives the dish a specific taste, so it is better to use a ceramic or wooden knife to chop the workpiece.

Sandwiches, snacks, soup dressings... It's all the same jar of vegetable caviar!

Few housewives can handle this finicky vegetable, but when the caviar turns out great, not a single store-bought equivalent can beat it!

We have found for you the most delicious recipes, tested by time and experienced housewives. Just follow all the tips, keep the proportions and get ready to receive compliments on your culinary skills! Inspired? Then let's roll up our sleeves - he'll roll up the jars!

If these recipes are not to your taste, you can look elsewhere.

Compound:

• Eggplant – about 2 kg;
• Tomato – 1.5 – 2 kg;
• Golden onion - 1 kg;
• Carrots - approximately 1 kg;
• Sweet red or yellow pepper - 1 kg;
• Hot pepper - at your discretion and taste, but at least 2 pieces;
• Table salt - 3 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Oil (it is better to mix sunflower with olive 50/50) – 400 ml
• .9% vinegar - to your taste and discretion, but not less than 3 tsp. It is added 10 minutes before the end of cooking.

From all this we will get approximately 10 half-liter jars of the product.

Rinse the eggplants thoroughly. It is better not to free them from their clothes, because it is this that gives the caviar that unique taste and aroma. Cut the vegetable into medium-sized cubes.

Prepare a salt bath for the little ones so that the bitterness goes away. To do this, dilute 1/4 cup of salt in three liters of water. Pour the mixture into the cubes and leave for 30-40 minutes.

While the main ingredient of eggplant caviar is “taking a bath,” we will spend time usefully and prepare the rest of the vegetables. The peppers must be freed from their entrails and thoroughly washed, the onion and bell pepper turned into cubes, and chopped hot.

Grate the peeled and washed carrots on a medium grater. We cut the tomatoes into squares. After half an hour, remove the eggplants from the salted bath, rinse and strain off excess liquid.

In a deep-bottomed frying pan, place the eggplants into the heated oil for frying.

We brown them on all sides, then move them to the vessel in which the caviar will be boiled. Next, adding oil, you need to fry all the vegetables, placing them in a pan. Place the tomatoes in the frying pan after all the vegetables, simmer just a little and add to the rest.

When the ingredients have undergone primary heat treatment and are in the pan, add chili pepper, sugar and salt. Cook over low heat, stirring for about 40 minutes.

If the consistency of the dish seems liquid to you, then you can boil it. Some housewives beat the caviar with a blender to turn it into a homogeneous mass, while others leave it in its original form, pouring it into disinfected containers.

To keep your delicacy in the room, turn the jars upside down and wrap them in a “fur coat”, leaving them like that until they cool completely.

Eggplant caviar for the winter

This pickling has a name for a reason - it has a pleasant, slightly sweet aftertaste.

Compound:

• Eggplants - approximately 3 kg;
  • Sweet pepper - 1 kg;
• Tomatoes – about 3 kg
• Golden or white onions – at least 1 kg.
• Carrot -1 kg;
• Garlic – 250-300 gr.;
• Hot pepper - at your discretion, at least 1 pod;
• Refined oil - 0.5 tbsp;
• Table salt - 5 tbsp. l.

Correct cooking order:

All components must be washed and dried, and the peels of onions, carrots, garlic and eggplant must be separated in advance. Remove the seeds from the pepper.

It is better to leave the onion in half rings,

tomatoes - in slices.

Cut the eggplant and peppers into medium squares,

pass the carrots through a large grater.

Pour the oil into a large container, let it warm up well and brown the onion until golden.

Add carrots and pepper to it. A little later, the tomato slices go into the pan, followed by the blue ones. Everything needs to be thoroughly boiled for about half an hour under the lid.

Squeeze the required amount of garlic into a container with boiled products through a special press, add salt. Mix thoroughly and put on fire for approximately 10-15 minutes.

The completed workpiece should be distributed into hot jars.

For greater storage, place the jars on lids and cover with a blanket, leaving to cool completely.

Eggplant caviar with pepper

• Eggplant – approximately 5 kg;
• Tomato (it is better to take those with more pulp) - 4-5 kg;
• Bell pepper – 2-3 kg;
• Carrots - 1.5-2 kg;
• Golden onion - approximately 1 kg;
• Table salt – 1⁄4 tbsp. (you can change the amount of salt at your discretion).

All ingredients should be prepared in advance for preparing caviar - washed, dried, peeled or pitted.

Let's deal with the tomatoes first. We cut them into slices and then rub them through a sieve. If the consistency is very liquid, then it is better to boil them a little separately - 10 minutes will be enough.

Slice the eggplants and peppers into cubes

Pass the carrots through a coarse grater.

We load all the ingredients into a meat grinder and turn them into minced vegetables. The mixture from the meat grinder must be mixed with the tomato and simmered for 10 minutes. In the meantime, you can chop the onion.

Add the onion to the oil heated in a frying pan and fry it until golden-transparent, stirring constantly.

Then add the onion to the pan with the rest of the vegetables.

And simmer for another 30 minutes. When ready, you can add garlic to the caviar to taste. Pour into sterilized jars and seal.

It is better to serve the dish completely cooled.

then it reveals all the flavor nuances and leaves a wonderful aftertaste.

Eggplants with beans. Winter harvesting

Compound:

• Eggplant - 2 kg;
• Carrots 1⁄2 kg;
• Bell pepper (except green) – 0.5 kilograms;
• Garlic – 2 heads;
• Tomatoes – 1.5 kilograms;
• Coarse table salt - 2 tbsp. l.;
• Granulated sugar – 120 gr.;
• Vinegar 9% - 6.5 tbsp. l.;
• Refined oil – 1.5 tbsp;
• Dry white beans 50 grams.

In order for the beans to cook well and be soft, it is better to soak them in cold water in the evening, and in the morning strain, rinse and boil until ready. Let the water drain from the beans.

We first wash all the components and remove the skins and seeds. Blue peppers cut into equal squares

grate carrots

and put the tomatoes and garlic into a meat grinder.

In a large saucepan, put a mixture of tomatoes and garlic on the fire, bring to a boil and add salt, sugar, vinegar and oil.

Stir well until the salt disappears completely, then bring to a boil again. After our tomato pulp has boiled, add the rest of the vegetables to it and simmer for 30-35 minutes. After half an hour of stewing, pour the beans prepared in advance into the pan

and give them another 20 minutes on the fire. Caviar is ready! We distribute our creation into sterilized jars.

This preparation will give you its unique taste and will become an indispensable dish at the table all winter!

Marinated eggplant caviar

Compound:

Eggplant - 2 kg; Sweet pepper (red or yellow) – 1/2 kg; Golden or white onion (large) – 3 onions; Carrots (large) - 3 pcs.; Garlic – 1.5 heads; Black pepper (ground) - 1 tsp; Parsley - medium bunch; Sunflower or olive oil - 1 tbsp.; Sugar - 1⁄4 tbsp.; Salt to taste; Vinegar (9%) – 1/3 tbsp.

Correct order of cooking caviar

Wash the vegetables as usual and remove peels and seeds.

It is not necessary to peel the blue ones; we cut them into cubes, just like the onions and peppers.

Pass the carrots through a coarse grater. Place the eggplants in a saucepan and cover with salted water. Leave on fire for 10 minutes. This is done to remove possible bitterness from the vegetable. Place in a colander and allow excess moisture to escape.

Let's prepare the marinade.

Mix salt, pepper, sugar and vinegar with oil, garlic, passed through a press and chopped parsley.

Place all the ingredients in a large container, pour in the marinade and mix thoroughly. The caviar is almost ready! All that remains is to transfer it into sterilized jars with a volume of no more than 0.5 liters, cover with a lid and place in a pan of water. Sterilization will take no more than 10-15 minutes, then roll up the jars and put them in a dark place.

Caviar needs to sit for a couple of days before use.

You may not like the product immediately after cooking, but let the caviar marinate and then you will lick your fingers!

Recipe for “Jewish eggplant caviar.”

Compound:

Eggplant – 1 kg; Large onion - 1 -2 pcs.; Carrot - 1 root vegetable; Large tomato - 1 pc.; Refined oil – 0.5 tbsp.; Salt - 1 tbsp. l.; Pepper -1 tsp; Garlic clove; Greens to taste – 1 bunch.

Correct order of cooking caviar

Rinse and dry all recipe ingredients.

Cut off the stems of the eggplants and bake on a baking sheet until they burst so that the juice comes out.

The baking sheet can be replaced with a frying pan, but without oil. Set them aside to cool and then remove the skins.

We pass the carrots through a grater, shake it well with your hands so that it becomes softer. Finely chop the onion and place in a frying pan with carrots. Lightly fry until soft.

Place the cooled and peeled blue ones in a frying pan with the rest of the vegetables. Meanwhile, pour boiling water over the tomatoes, remove the skins and chop finely. Add them to the mixture in the pan. Salt and pepper everything. Simmer while stirring. The readiness of caviar is determined as follows: the dish will begin to rise and release steam. At this point you need to add herbs and garlic.

Let the dish cool and enjoy your meal!

Whichever method of preparing eggplant delicacies you choose, you can’t go wrong, all the recipes are wonderful and worthy of attention. All that remains is to decide what to add to the caviar—legumes, pepper, or even follow the examples of Jewish cuisine. Cook with love and then all your dishes will be amazing!

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses. Another advantage is that it is easily prepared from available and inexpensive ingredients. There are many recipes for eggplant caviar, differing in the set of ingredients and method of preparation.

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses.

This recipe requires a minimum of ingredients, which make the most tender and delicious snack:

• 5 kg eggplants;
• 3 liters of pureed tomatoes;
• 2 chili pods;
• 3 garlic heads;
• 1 bunch of parsley;
• 1 bunch of dill;
• a little salt;
• 1 dessert spoon of vinegar essence.

Step-by-step cooking method:

1. The eggplants are washed, cut into slices half a centimeter thick, salted and left for a couple of hours. This step should never be skipped, as otherwise the vegetable will taste bitter.
2. Then the eggplant mugs are wrung out, washed, passed through a meat grinder, and mixed with pureed tomatoes.
3. The mixture is poured into a saucepan, put on fire and cooked for 20 minutes.
4. At this time, the chili is cut into small pieces, the peeled garlic is passed through a press, and the greens are finely chopped. The resulting mass is poured into the vegetable mixture, everything is mixed and cooked for another 7 minutes.
5. Then vinegar is added to the caviar, everything is mixed, boiled for 3 minutes and poured hot into sterilized glass containers.
6. The blanks are wrapped in a warm cloth and left at room temperature until completely cooled.

A lot of preparations are made from eggplants, but special attention should be paid to the caviar made from these vegetables. This is a delicious, tasty appetizer that can add a warm ambiance to an ordinary meal. Prepared eggplant caviar for the winter will become one of the most popular appetizers, transforming even simple side dishes beyond recognition. It is nourishing and aromatic, can be either tender or piquant, but in any case it will turn out to be incredibly tasty.

A lot of preparations are made from eggplants, but special attention should be paid to the caviar made from these vegetables.

Thanks to this recipe, the most delicious eggplant caviar is obtained. It is moderately spicy and tender, but very aromatic. It won’t last long in the bins; it gets eaten very quickly. It is worth making sure that as much of this snack is prepared as possible.

Products:

• 1.2 kg eggplants;
• 0.65 kg sweet pepper;
• 25 gr. hot pepper;
• 0.3 kg of onion;
• 0.1 l oil;
• 0.1 liters of tomato paste;
• 35 gr. garlic;
• 35 gr. parsley;
• 25 gr. salt.

Preparation:

1. Wash the eggplants, dry them and then bake them in the oven.
2. Cut off the skin from them.
3. Wash all vegetables.
4. Remove the seeds from the pepper and chop it coarsely.
5. Peel and chop the onion.
6. Grind all products with a blender.
7. Place them in a frying pan and fry in oil for about a quarter of an hour.
8. After this, pour in the tomato paste and simmer for another ten minutes.
9. Finally, add chopped garlic, salt and herbs.

Transfer the vegetable mixture into jars and screw on the lids.

Super tasty eggplant caviar (video)

A simple recipe for eggplant caviar for the winter

Even with the bare minimum of ingredients you can make a delicious snack. Homemade preparations are juicy, aromatic and nutritious, and are incredibly easy to prepare. In order to create this culinary miracle you need to put in the very minimum of effort.

Products:

• 1.25 kg eggplants;
• 0.45 kg of tomatoes;
• 0.15 kg of onion;
• 25 gr. garlic;
• 45 ml oil;
• 15 gr. salt.

Even with the bare minimum of ingredients you can make a delicious snack.

Preparation:

1. Peel the blue ones and put them in a saucepan.
2. Pour water over them and boil for about twenty minutes.
3. Cool them, squeeze out excess liquid.
4. Pour boiling water over the tomatoes and soak in it for a couple of minutes.
5. After this, be sure to put them in cold water for a minute and separate the pulp from the skin.
6. Simply chop the peeled onion with a knife.
7. Chop the garlic.
8. Finely chop the eggplants and tomatoes, mix with the rest of the ingredients and place in a saucepan.
9. Simmer the vegetable mixture in oil for about half an hour.

Immediately distribute the mixture among the jars and screw on the lids.

Eggplant caviar for the winter through a meat grinder

The peculiarity of this snack is that among its main ingredients there are not only vegetables, but also fruits. It is the apples that add a special aroma, making the preparation lighter and summer-fresh. Such an appetizer will be one of the most popular even on a holiday table.

Products:

• 1.25 kg blue ones;
• 1.25 kg of tomatoes;
• 0.65 kg of onion;
• 0.25 kg carrots;
• 0.65 kg sweet pepper;
• 45 gr. parsley root;
• 0.45 kg apples;
• 0.3 l oil;
• 35 gr. salt;
• 25 gr. Sahara.

The peculiarity of this snack is that among its main ingredients there are not only vegetables, but also fruits

Preparation:

1. Wash and peel the eggplants, cut them into thin slices.
2. Place them in a frying pan with hot oil and fry on both sides.
3. Wash the tomatoes and put them in a bowl, pour boiling water over them.
4. Leave for a couple of minutes and cut off the skin with a knife.
5. Separate the washed pepper from the seeds and chop finely.
6. Finely chop the peeled onion.
7. Grind the peeled parsley roots and carrots on a grater.
8. Wash the apples, cut them, remove the seeds.
9. Grind all vegetables and fruits in a meat grinder.
10. Mix the vegetables and place in a saucepan and simmer for about half an hour.
11. Add salt and sugar, add apples.

Simmer for another ten minutes and immediately put into jars and seal.

Mushroom and eggplant caviar

Combining mushrooms and eggplants in one dish is no longer a novelty. These products go together just perfectly. This caviar turns out to be incredibly rich, aromatic and tasty. Jars with such a preparation need to be hidden away, otherwise there is a high chance that they will not last until winter, and the caviar will be eaten almost immediately.

Products:

• 0.85 kg eggplants;
• 0.45 kg of tomatoes;
• 0.25 kg carrots;
• 0.45 kg champignons;
• 0.15 kg of sweet pepper;
• 0.1 kg garlic;
• 25 gr. salt;
• 15 gr. Sahara;
• 0.1 l of oil.

Combining mushrooms and eggplants in one dish is no longer an innovation.

Preparation:

1. Wash the eggplants and cut them lengthwise.
2. Wash and also cut the pepper.
3. Place the prepared vegetables on a baking sheet and bake along with five cloves of garlic.
4. Chop the onion and carrots and fry in oil.
5. Blanch and peel the tomatoes, chop finely and place in a frying pan with the onions and carrots.
6. In a separate frying pan, fry sliced ​​mushrooms.
7. Cool the baked vegetables, peel and finely chop.
8. Place all the ingredients in a saucepan and simmer for about twenty minutes.
9. At the very end, add spices and chopped garlic.

Transfer everything into jars and screw on the lids.

Eggplant caviar with vinegar

For many housewives, vinegar is an indispensable ingredient when canning. It is this that allows you to store the workpieces for a long time. Caviar with its addition will also last for a long time. It turns out no less tasty than without this component. In addition, it acquires a special flavor note, which makes the snack special.

Products:

• 2.8 kg eggplants;
• 1.8 kg of tomatoes;
• 0.45 kg carrots;
• 0.45 kg of onion;
• 0.1 l vinegar;
• 0.1 kg garlic;
• 35 gr. hot pepper;
• 35 gr. salt.

For many housewives, vinegar is an indispensable ingredient when canning.

Preparation:

1. Bake the eggplants in the oven for about half an hour.
2. Peel the onion, garlic and carrots and chop very finely.
3. Grind the tomatoes in a blender.
4. Remove the skins from the baked vegetables and chop them also in a blender.
5. Fry the onion in a frying pan.
6. Prepare carrots as well.
7. Mix tomato with oil and boil.
8. Pour all the vegetables into the hot tomato mixture and simmer them for about forty minutes.
9. Place the garlic and pepper there, add salt and simmer for another ten minutes.

Immediately pour the vegetable mixture into the jars and tighten.

Cooking eggplant caviar in a slow cooker

The recently invented multicooker has gained immense popularity among housewives.. They started cooking absolutely everything in it. Even caviar, which is supposed to be stored until winter, can be cooked in a slow cooker. The process of preparing it becomes easier, and the taste even more intense.

Products:

• 0.65 kg eggplants;
• 30 gr. garlic;
• 0.1 kg of onion;
• 0.1 kg carrots;
• 0.1 kg of tomatoes;
• 0.1 kg sweet pepper;
• 45 ml oil;
• 45 ml tomato paste;
• 6 gr. salt;
• 8 gr. pepper

Preparation:

1. Grind the peeled carrots and eggplants.
2. Chop the peppers, tomatoes and onions very finely.
3. Fill the multicooker bowl with oil and fry the onion in it.
4. After this, add carrots and mix well.
5. Place the chopped eggplants and turn on the “Stew” mode for a quarter of an hour.
6. After this, put the tomatoes and peppers in a bowl, and cook the vegetables in the same mode for an hour.
7. Add tomato paste, pepper and salt twenty minutes before cooking.
8. Place the mixture in jars and screw on the lids.

Cold eggplant caviar (video)