Delicious eggplant caviar for the winter. Eggplant caviar for the winter as a store - the simplest

It takes about 2 hours to cook 1 kilogram of eggplant caviar.

Classic eggplant caviar recipe

How to cook eggplant caviar
1. Heat the oven to 200 degrees, it will take 5-7 minutes.

2. Wash and dry the vegetables with a napkin.
3. With a fork with sharp teeth, chop the eggplants, peppers and tomatoes to a depth of 0.5 millimeters.


4. Put the eggplants on a baking sheet (you can first cover baking paper or foil) and put in a preheated oven.

5. Bake eggplant for 40 minutes.
6. Cut the eggplants lengthwise, pick up with a fork, transfer to a bowl and scrape the eggplant pulp into a bowl.



7. Tomatoes and bell pepper put on a baking sheet, bake them for 15 minutes.

8. Peel and finely chop the peppers and tomatoes, add to the eggplant bowl and mix.

9. Run a knife through the mixture so that the eggplant pulp is evenly distributed in the caviar.

10. Transfer the caviar products to a saucepan and put on a quiet fire, cook until onion is added for 10 minutes.
11. Peel the onion and chop finely.
12. Heat the pan, pour in the oil, put onion and cook over medium heat for 7 minutes.

13. Peel the garlic, chop finely and add to the onion, fry for another 2 minutes.

14. fried onions and add garlic to eggplant caviar and cook for another 10 minutes.

15. Salt and pepper eggplant caviar (taste after cooling a small amount of eggplant caviar).

16. Wash, rinse and pour 1 cm of water into each jar for eggplant caviar.

17. Place both cans in the microwave, set to 800 watts and hold for 1.5 minutes: it is important that the water in the cans boil and the resulting steam processes the walls of the can, completely disinfecting it.
18. Drain hot water and immediately proceed to filling the jars with boiling eggplant caviar.

19. When the jars are filled with eggplant caviar up to their shoulders, rinse each of the lids with boiling water and screw the jars tightly.

20. Turn the jars upside down and wrap in a blanket until completely cooled.

21. Remove jars of eggplant caviar for storage - it will take 1 week to fully reveal the taste.

Eggplant caviar in a slow cooker

eggplant caviar in a slow cooker
The first rule of eggplant caviar cooked in a slow cooker is a sharp knife. Therefore, it should be well sharpened.
Peel the onion and chop finely. Wash the sweet pepper, remove the stalk and seeds, and finely chop. Peel and grate the carrot coarse grater. Peel the eggplant and grate on a coarse grater. Pour boiling water over the tomatoes, peel, and finely chop. Peel the garlic and finely chop.
Set the multicooker to the "Baking" mode, pour in the vegetable oil and add the onion. Fry the onion, stirring with a wooden spoon or spatula, 7 minutes. Then put the pepper and fry for another 10 minutes, stirring. Add carrots and mix well. Lay out the grated eggplant.
Reconfigure the slow cooker to the "Extinguishing" mode and set the cooking time - 1 hour. Boil eggplant caviar for 40 minutes, then add tomatoes, salt, pepper, garlic. Cook for another 20 minutes, then spread the eggplant caviar into jars.

Eggplants are called "blue" for their color, this name is typical for the south of Russia and Ukraine.

There is an opinion that eggplant caviar becomes tastier if the prepared vegetables are not cut into pieces, but crush. In Odessa, where blue caviar is a very popular, almost cult dish, a special wooden beater-mixer is used for this purpose, similar in shape to an oar. With this device, the vegetable pulp is "knocked out" to the state of gruel.

Gives a special taste to eggplant caviar roasted garlic. Cut two heads across, grease the slices with vegetable oil. Wrap the garlic in foil and bake with the eggplant in the oven. Ready garlic let cool and use the pulp, which takes on the consistency of a paste.

In Armenia, caviar is prepared from vegetables baked on open fire. Smoky appetizer acquires a very special smell and taste.

The minimum set of vegetables for caviar: eggplant, tomatoes and garlic. Classic recipe eggplant caviar supplement pod fresh pepper Chile, sour apples and carrots. Vegetables pre-bake, boil or fry.

You can experiment with a set of vegetables when cooking eggplant caviar, but it must be borne in mind that the taste of eggplant caviar will be harmonious if you follow these proportions: for 1 kilogram of eggplant, take no more than 1 kilogram of other vegetables.

- Useful tasty and fragrant caviar Eggplants are used to make fiber that stimulates intestinal motility and potassium, which is necessary for the rhythmic work of the heart muscle.

- calories eggplant caviar - 90 kcal / 100 grams.

- Price products for cooking eggplant caviar according to our recipe during the season (from late July to early October) - 300 rubles / 2 liters of caviar.

What do we cook?

• Snacks

Eggplant caviar with white roots.

Ingredients:

• 2.5 kg eggplant
• 500 g tomatoes
• 300 g carrots
• 100 g celery root
• 100 g parsley root
• 100 g parsnip root
• 300 g onion
• 50 dill greens
• 150 ml vegetable oil
• 30-40 g salt
• 20 ml 9% vinegar
• ground black and allspice taste

Cooking method:

For this recipe for caviar for the winter, eggplants need to be cut into small cubes, salt, leave for 30 minutes, then rinse and squeeze. Cut the tomatoes into small cubes, onions into half rings, carrots and roots into strips. Fry onions, carrots and roots in vegetable oil. Add eggplant, tomatoes, salt, pepper, simmer covered for 50 minutes. Pour in vinegar, add chopped herbs, mix. Place hot caviar in sterilized jars, roll up and wrap until cool.

Caviar from zucchini and eggplant is simple.

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 70 ml vegetable oil
• 10 g sugar
• 10 g salt
• 30 g tomato paste
• ground black pepper
• cinnamon on the tip of a knife
• Bay leaf

Cooking method:

The step-by-step recipe for making such eggplant caviar is as follows. Eggplant should be cut into slices, lightly salted, left for 20 minutes, then squeezed, cut into cubes. Cut the peeled zucchini in the same way. Combine the vegetables and simmer in oil under the lid for 30 minutes, stirring. Add salt, sugar, spices, tomato paste, simmer for 10 minutes, remove the bay leaf. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 15 minutes, with a volume of 1 l - 20 minutes. Then roll up and wrap until cool.

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Ingredients:

• 1 kg eggplant
• 300 g apples
• 200 g onion
• 50 ml vegetable oil
• 30 ml 9% vinegar
• 20 g sugar
• 30 g salt
• pinch nutmeg and cinnamon

Cooking method:

To cook caviar for this simple recipe, eggplant should be cut in half, brushed with oil and baked in the oven until soft. Peel, chop, squeeze out excess liquid. Finely chop the onion, fry in oil until soft. Add eggplant, fry. Peel and core apples, cut into cubes, add to vegetables, simmer for 2 minutes. Pour sugar, salt, spices, mix and simmer until tender. At the end of cooking, pour in the vinegar. Arrange hot caviar in prepared jars and sterilize: jars with a volume of 0.5 l - 10-15 minutes, with a volume of 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Eggplant and pumpkin caviar.

Ingredients:

• 1 kg eggplant
• 1 kg pumpkin
• 1 kg tomatoes
• 20-30 g garlic
• 100 ml vegetable oil
• salt to taste

Cooking method:

Before cooking eggplant caviar at home, the main ingredient of the snack must be baked until soft, peeled, squeezed a little and chopped finely. Grate pumpkin pulp. Chop the tomatoes randomly. Put the vegetables in a saucepan with oil, simmer covered for 30 minutes. Then chop with a blender, add the garlic passed through the press, salt, simmer for 10 minutes. Arrange hot eggplant caviar prepared according to this recipe in jars and sterilize: jars with a volume of 0.5 l - 15 minutes, 1 l - 20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 150 ml vegetable oil
• 30 ml 9% vinegar
• sugar
• ground black pepper to taste

Cooking method:

For this caviar recipe, eggplants need to be cut into cubes, salt, leave for 20 minutes, then rinse and squeeze. Eggplants, carrots and bell peppers pass through a meat grinder. Finely chop the onion, fry in oil until soft. Add chopped vegetables, simmer for 1 hour. Pour salt, sugar, after 5 minutes pour vinegar, mix and remove from heat. hot homemade caviar from eggplant, prepared for the winter, you need to decompose into sterilized jars, roll up and wrap until cool.

Eggplant caviar without onions.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 1 kg bell pepper
• 30 g garlic
• 50 g parsley
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 30 g salt
• 50 g sugar

Cooking method:

Eggplant caviar for the winter according to this simple recipe is very easy to prepare. You need to cut the eggplant and pepper small cubes. Pass the tomatoes through a meat grinder. In a saucepan, heat the vegetable oil, put the vegetables, simmer for 45 minutes. Add chopped garlic, herbs, salt, sugar, vinegar, mix, simmer for another 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg eggplant
• 1 kg apples
• 1 kg tomatoes
• 300 g bell pepper
• 300 g carrots
• 300 g onion
• 200 ml vegetable oil
• 30 g salt
• 1 bay leaf
• ground black pepper
• greens to taste

Cooking method:

Before cooking eggplant caviar, vegetables and apples need to be peeled, peeled from tomatoes. Finely chop prepared foods. Heat oil in a saucepan, fry onion and carrot. Add tomatoes, stir, bring to a boil. Put the eggplants, bell peppers and apples into the boiling mass, simmer for 50 minutes. Add salt, spices, herbs, simmer for 10 minutes. Remove bay leaf. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2 kg eggplant
• 15 g garlic
• 50 ml vegetable oil
• 10 ml lemon juice
• ground black and hot peppers
• coriander
• dried basil and dill
• salt to taste

Cooking method:

To quickly and tasty cook caviar according to this recipe, eggplants need to be peeled, cut into slices, salt and leave for 20 minutes, then rinse and squeeze. Pass prepared eggplant through a meat grinder. Bring the puree to a boil, add oil, salt and spices, simmer over low heat for 45 minutes. Add minced garlic lemon juice, simmer another 5 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Eggplant caviar with citric acid.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 500 g bell pepper
• 500 g onion
• 3 g citric acid
• sugar and spices to taste
• vegetable oil for frying

Cooking method:

For this eggplant caviar recipe for the winter, vegetables need to be peeled, diced, salted, left for 20 minutes, then squeeze out the liquid well. Fry prepared eggplants in oil. Finely chop the onion and pepper, fry in oil. Add fried eggplant, simmer for 5-7 minutes. Peel the tomatoes, chop, add to the vegetables, simmer for 15-20 minutes. Add salt, sugar, spices, citric acid, stir, simmer for 5 minutes and remove from heat. Place hot caviar in sterilized jars, roll up and wrap until cool.

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Caviar from baked eggplant.

Ingredients:

• 2.5 kg eggplant
• 2 kg tomatoes
• 1 kg carrots
• 1 kg bell pepper
• 1 kg onion
• 50 g garlic
• 150 ml vegetable oil
• ground hot pepper to taste

Cooking method:

Before preparing homemade eggplant caviar, bake the base of the appetizer and bell pepper in the oven until the skin darkens, cool, peel, chop into small cubes. Tomatoes are peeled, finely chopped. Finely chop the onion and carrot, fry in oil. Add tomatoes, simmer over low heat for 15 minutes. Add baked eggplant and bell pepper, simmer for about 30 minutes. Then add chopped garlic, hot pepper and salt, simmer for another 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

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Ingredients:

• 1.5 kg eggplant
• 800 g tomatoes
• 300 g bell pepper
• 400 g carrots
• 200 g onion
• 100 ml vegetable oil
• 30 ml 9% vinegar
• ground black and hot pepper
• salt to taste

Cooking method:

Eggplants cut into small cubes, put in a deep form, greased with oil, and bake in an oven preheated to 200 ° C for 10 minutes. Cut the onion into small cubes, put in the oven to the eggplant, pour over with oil, mix, bake for 10 minutes. Add chopped carrots, bake for 10 minutes. Then put chopped bell pepper and peeled tomatoes to the vegetables, pour over with oil, add salt and spices, mix, simmer in the oven for another 30 minutes. Remove the vegetables from the oven, add vinegar, mix. Hot eggplant caviar prepared at home should be put into 0.5 liter jars and sterilized for 10 minutes. Then roll up and wrap until cool.

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.

Chop the onion and bell pepper into small 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.

Roasting is being prepared for strong fire, 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 over low heat for half an hour under 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, lay it on sterile jars and roll 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.

like this 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 simplest and quick recipe from our piggy bank, 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.

On low heat and with the lid closed, 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.

Simmer vegetables over low heat 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 the best canning recipes. 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.

In our family Bell pepper love, so we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them all the time. And every year I try to try something new. Pepper is a heat-loving and rather whimsical plant. About varietal and hybrid varieties of tasty and productive sweet pepper, which grows well with me, and will be discussed further. I live in middle lane Russia.

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Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers do not tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from your garden at the beginning of summer or even in May. It is only necessary to take into account some features of this plant.

Polissias is a great alternative to classic variegated shrubs and woody ones. The ornate round or feathery leaves of this plant create a strikingly festive curly crown, while the elegant silhouettes and rather unassuming nature make it an excellent candidate for being the largest plant in the house. Larger leaves do not prevent him from successfully replacing Benjamin and Co. ficuses. Moreover, poliscias offers much more variety.

pumpkin casserole with cinnamon - juicy and incredibly tasty, a bit like pumpkin pie, but, unlike the pie, it is more tender and just melts in your mouth! This perfect recipe sweet pastries for families with children. As a rule, kids do not like pumpkin very much, but they never mind eating sweets. sweet casserole pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

The hedgerow is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders on a road, or a highway passes nearby, then a hedge is a must. "Green walls" will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will consider the optimal plants for creating a hedge that can reliably protect the site from dust.

In the first weeks of development, many cultures need a pick (and not even one), while others need a transplant “contraindicated”. To "please" both of them, you can use not quite standard containers for seedlings. Another good reason to try them is to save money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to drop a few extra pounds, I will advise not to add potatoes, and reduce the amount a little olive oil(1 tablespoon is enough). The soup turns out to be very fragrant and thick, and you can serve a portion of soup with lean bread- then it will turn out satisfying and useful.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word is not translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere ... In this northern country, by the way, most of the time in the year is cloudy weather and little sun. The summer is also short. And the level of happiness at the same time is one of the highest (the country regularly ranks first in the UN global ranking).

Meat balls in sauce mashed potatoes- a simple second course, prepared based on Italian cuisine. A more familiar name for this dish is meatballs or meatballs, however, Italians (and not only them) call such small round cutlets meat balls. Cutlets are first fried until golden brown and then stewed in thick vegetable sauce- it turns out very tasty, just delicious! Minced meat for this recipe is suitable for any - chicken, beef, pork.

Chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences adorn the garden. But you can grow chrysanthemums throughout the season - from February to December, and in heated greenhouses - in the winter months. If you organize the process correctly, then you can sell planting material and flowers of chrysanthemums all year round. This article will help you understand how much effort it takes to grow chrysanthemums in large quantities.

Homemade muffins - a simple recipe with figs, cranberries and prunes, which will submit even to the inexperienced in confectionery business beginner confectioner. delicious cupcake on kefir with cognac and dried fruits will decorate any home holiday Moreover, such pastries can be prepared in less than an hour. However, there is one important point- Dried fruits must be soaked in cognac for at least 6 hours. I advise you to do this on the eve of cooking - they will soak well overnight.

ABOUT palatability and benefits of fruits walnut I think everyone knows. Surely, many, taking tasty kernels out of the shell, wondered: “Shouldn’t I grow it on the site, moreover, from the nuts themselves, because in fact these are the same seeds as other plants?”. There are many horticultural myths and legends around the cultivation of walnuts. Half of them turn out to be false. We will talk about the features of growing a walnut from a nut in this article.

Eggplant caviar for the winter is a real hit among blanks. Easy to prepare from available products, this is both a wonderful appetizer and a side dish, and guests are not ashamed to serve it - they will be satisfied and ask for more additions. Whatever eggplant caviar is for the winter! And sweet, and spicy, and with the addition different vegetables, fruits and berries, in the form of small chopped pieces or completely in the form of gruel, from baked, fried, stewed, boiled eggplants and vegetables. In a word, there are so many recipes for eggplant caviar that it is simply impossible to resist and not prepare at least a few jars for testing. So there is no need to deny yourself such pleasure, and therefore before you, our dear hostesses, experienced and beginners, eggplant caviar for the winter. More precisely, the recipes for its preparation. Don't waste your time, choose any that you like.

Recipes with photos of eggplant blanks

Eggplant caviar "Mom's favorite"

Ingredients:
5 kg eggplant,
3 l mashed ripe tomatoes,
2 hot peppers
2-3 large cloves of garlic
2 bunches of parsley and dill,
1 tsp 70% vinegar.

Cooking:
Wash the eggplant, cut into thin circles, salt and leave for 2 hours to release the bitterness. Then squeeze, rinse from salt and pass through a meat grinder. Add 3 liters of pureed tomatoes to them and cook everything together for 20 minutes. Then add to this fragrant mass finely chopped hot pepper, divided into slices and peeled garlic, passed through a meat grinder or press, chopped greens and cook for 10 minutes. 3 minutes before the end, add vinegar to the caviar, just do it carefully, let it boil and pour the hot caviar into sterilized jars, wrap it warmly and leave to cool. Then send it to the cellar for storage.

Why do you think eggplants are affectionately called "little blue" despite the fact that they are more purple than blue? It just so happened: “blue” and “blue”, their taste has not changed from the name. In general, eggplants are black, and yellow, and brown, and white as snow. Moreover, and different shapes- round, and also similar to a cylinder or pear-shaped.

Eggplant caviar for the winter "Autumn Gold"

Ingredients:
1 kg eggplant,
500 g onion
300 g tomatoes,
150 ml vegetable oil,
salt - to taste.

Cooking:
Select strong eggplants with a shiny skin, remove the stalks from them and bake in the oven over low heat. Then cool, cut lengthwise, separate the skin from the pulp, which is then finely chopped. Finely chop and fry the onion in vegetable oil. Dip the tomatoes for a few minutes in boiling water, remove the skin from them and, finely chopped, fry in vegetable oil. When everything is ready, mix these ingredients together and simmer until done. Rub the garlic passed through the press with salt and vinegar, season the finished caviar with this mixture, mix everything, put it in sterilized dry jars and roll it up. store finished product in a cold place, of course, allowing it to cool completely before that.

Eggplant caviar with plums

Ingredients:
1 kg eggplant,
500 g plums,
5 tomatoes,
3 bell peppers
1 onion
3 cloves of garlic
100 ml vegetable oil,
1 st. l. apple cider vinegar
1 st. Sahara,
salt, black ground pepper - to taste.

Cooking:
Wash the eggplants, cut off the stalk, cut in half lengthwise and arrange the halves cut side up on a baking sheet. Salt lightly and drizzle with vegetable oil. On another baking sheet, lay all the vegetables whole. Onions can be put directly in the husk, just cut it into two parts and lay cut side up. Just like the eggplant, drizzle the vegetables with vegetable oil and bake everything in the oven until tender over medium heat. Wash the plums, remove the spoiled ones, if they accidentally come across, cut in half, remove the stone and pass through a meat grinder. When the vegetables are cooked, wait for them to cool and remove the husk from the onion. Pass all the vegetables through a meat grinder, combine all the ingredients except vinegar, and put the dishes in which the caviar will be cooked on the fire. By the way, about the dishes. Aluminum utensils are not recommended for use in the preparation of eggplant caviar. It is much more convenient to cook it in deep frying pans with high sides, and it is even better to use a cauldron, then the caviar will certainly not burn and retain its taste and aroma. When the mass boils, reduce the heat and do not forget to stir it regularly. 3-5 minutes before readiness, pour vinegar into the caviar, mix well and place the finished hot caviar in pre-sterilized jars. Roll them up with boiled and dried lids, let the jars cool and put them away for storage.

You, of course, noticed that each recipe indicates the necessary for proper cooking dishes number of ingredients. However, many experienced housewives they have become so accustomed to cooking eggplant caviar that they take the ingredients by eye. So, according to their advice, if you want your caviar to be sweet, add more carrots and onions. If you like sour caviar, then put more tomatoes, but remember that if you add too many tomatoes, the caviar will turn out to be thin and too sour.

Eggplant caviar "Laughter"

Ingredients:
1 kg eggplant,
1 kg carrots
1 kg of onion
3 kg of tomatoes,
1 kg of bell pepper,
700 ml vegetable oil,
500 g sugar
1 st. l. vinegar,
salt - to taste.

Cooking:
Fry the peeled and finely chopped eggplants in vegetable oil, put them in a bowl for preparing caviar. Then fry grated carrot and chopped onion, chopped pepper and put the fried vegetables to the eggplant. From fried, baked or stewed eggplant and vegetables, caviar is more fragrant and unusually tasty. Pass the tomatoes through a meat grinder and pour over the vegetables with the resulting tomato mass. Add sugar, salt, vinegar and cook the caviar, covered, stirring regularly, for 1 hour. After that, lay the hot finished caviar in sterilized jars and roll up the lids.

It may seem strange to you, but in Azerbaijan, eggplants are called "demyanki", allegedly in honor of a man named Demyan, who first brought this unusual fruit to their country. Well, who would doubt - they are ours, Russian eggplants, whatever you call them!

Eggplant caviar for the winter "Southern motives"

Ingredients:
3.2 kg eggplant,
800 g tomatoes,
800 g onion,
600 g sweet bell pepper,
500 ml vegetable oil,
50 g greens
1.5 st. l. salt,
2 tsp Sahara,
1 tsp ground black pepper.

Cooking:
Cut the selected ripe and washed eggplant into circles and blanch them in boiling water for 15 minutes. Peel the sweet pepper from the seeds and, cut into strips, blanch for 5 minutes. Cut the onion into rings, and chop the greens. Fry eggplant and onion in a pan with vegetable oil until golden brown. Pass all prepared vegetables through a meat grinder, add herbs, sugar, salt, mix thoroughly and heat to 90ºС, stirring constantly. At the end of cooking, add spices. Stir again and place the hot mass in sterilized jars. Banks, by the way, must also be hot. Sterilize the jars for 90 minutes over low heat, making sure that the caviar boils quietly, and roll up with sterilized lids.

Eggplant and zucchini caviar for the winter "Meeting in November"

Ingredients:
500 g eggplant,
500 g zucchini,
300 g tomatoes,
200 g onion
vegetable oil,
salt, pepper - to taste.

Cooking:
Cut the eggplant and zucchini into circles, fry in vegetable oil, let cool, and then chop finely. Separately fry the tomatoes and onions. Combine all the vegetables and mix, add salt, ground black pepper to taste and bring the mass to a boil. After that, carefully place the hot caviar in sterilized jars and sterilize: 0.5 l jar - 75 minutes, 1 l jar - 100 minutes. Roll up the jars with lids, let cool and store with the rest of the blanks.

Eggplant caviar with apples "Khutoryanka"

Ingredients:
1 kg eggplant,
1 kg of tomatoes,
500 g onion
500 g sweet bell pepper,
1 hot pepper
3-4 sweet and sour apples,
500 ml vegetable oil,
salt, sugar, ground black pepper - to taste.

Cooking:
Cut all vegetables into equal-sized pieces. In a deep frying pan with vegetable oil, first stew the onion, then add sweet peppers, tomatoes to it, close the lid and continue to simmer, stirring occasionally. When the liquid in the pan decreases, add eggplant to the vegetables and simmer with them for 20 minutes. To give caviar a spicy-sweet taste, add whole hot peppers and grated apples on a coarse grater. Make sure that the hot pepper does not burst during stewing. Simmer everything together for another 10 minutes, and then add salt, sugar and spices to taste. Do not forget to take out the bitter pepper, it has already given the caviar the sharpness it needs. Transfer the finished caviar to jars with a capacity of 1 liter and sterilize them for 10-15 minutes, then roll up the lids that have been boiled in advance.

An interesting fact: in the summer, the inhabitants of Palermo traditionally arrange the eggplant Olympics. The best chefs come there to show off their talents and unusual dishes from eggplant. Their dishes, no doubt, deserve respect, but something tells us that our eggplant caviar for the winter, prepared by our hostesses, would take the most honorable place there.

Caviar "Please to the table"

Ingredients:
1 kg eggplant,
2 tomatoes
1 onion
100 g green gooseberries.
1 sour apple
1 bunch cilantro
2 cloves of garlic
4 tbsp. l. vegetable oil,
1 tsp salt,
1 st. l. Sahara.

Cooking:
Wash the eggplant, peel, cut into circles and dip in salted boiling water for 15 minutes. Chop the onion and fry in vegetable oil for 10 minutes. Peel the apple and grate on a coarse grater, chop the washed gooseberries with pre-cut tails using a blender. Pass the tomatoes along with the eggplant through a meat grinder. Put all the prepared ingredients in a saucepan and cook for 15 minutes. Then add salt, sugar and cook for another 5 minutes. Next, add to the total vegetable mass finely chopped cilantro, garlic passed through a press and cook for another 5 minutes. Arrange the finished caviar in sterilized jars and roll up the lids.

Sliced ​​eggplant caviar "Vegetable fantasies"

Ingredients:
4-5 eggplants,
2 bulbs
1 carrot
¼ head of cabbage
4 tbsp. l. topped with tomato paste,
⅓ hot pepper,
1 head of garlic
vegetable oil,
sugar, salt - to taste.

Cooking:
Fry finely chopped onions and carrots grated on a coarse grater in vegetable oil, add finely chopped cabbage to them, simmer everything for 15-20 minutes, then add eggplant, peeled and cut into small cubes, tomato paste, pour in a little water and continue cooking for more 20 minutes. Lastly, add hot pepper and garlic passed through the press to the main mass and simmer everything until tender. You can adjust the taste of caviar yourself by adding salt or sugar to taste, or maybe you don’t need either one or the other. Arrange hot caviar in sterilized jars and roll up with sterilized lids. When it cools down, store it in a treasured pantry.

By the way, anyone who considers eggplant a vegetable is deeply mistaken. Eggplant is a berry. Yes, yes, here is such a huge berry that goes well in our favorite dishes not only with vegetables, but also with fruits. For example, eggplant caviar with vegetables and plums is just the case.

Eggplant caviar "Equal in total"

Ingredients:
500 g peeled eggplants,
500 g peeled beets,
500 g peeled and core apples,
3-4 st. l. Sahara,
1 st. l. salt,
¾ st. vegetable oil.

Cooking:
Grate the beets on a coarse grater, finely chop the apples and eggplants, put everything in a saucepan where the caviar will be cooked, add sugar and salt. Mix everything and leave for 1 hour. Then add vegetable oil and put on fire. Cook from the moment of boiling under the lid over low heat for 30 minutes and 10 minutes without a lid. Arrange the finished hot caviar in prepared sterilized jars, roll up the lids and wrap until completely cooled.

Eggplant caviar with pumpkin and physalis

Ingredients:
5 kg eggplant,
1 kg pumpkin,
1 kg of physalis fruits,
1 kg of tomatoes,
1 kg onion,
250 ml vegetable oil,
salt - to taste.

Cooking:
Boil eggplant in salted water and finely chop. Release the physalis fruits from the covers, wipe each fruit with a clean cloth and chop finely. Also finely chop the tomatoes and onions. Peel the pumpkin from the peel and seeds and grate on a coarse grater. Fry tomatoes, onion, physalis and pumpkin together in vegetable oil for 3 minutes. Then combine with eggplant, salt to taste, bring the mixture to a boil and cook for 40 minutes. Pour the boiling mass into jars, which are then sterilized: 1 liter jar - 30 minutes, 0.5 liter jar - 20 minutes. Having finished this process, roll up the jars with lids, and let them cool down.

Good luck preparing!

Larisa Shuftaykina