10 easy recipes for delicious eggplant caviar for the winter

Classic recipe

This is a simple recipe that most of us inherited from our grandmothers.

List of required products:

• 1 kg eggplant;
• 3 bell peppers;
• 2 carrots;
• 2 onions;
• 100 g of vegetable oil;
• 1 tbsp. l. salt.

The blue ones are washed, peeled, cut into squares, fried. Carrots - washed and peeled - are rubbed on a coarse grater, then fried. Peppers and onions are peeled, cut into small squares, and fried.

For this dish, it is important that each vegetable is fried in oil separately from the others, like for a saute, and then they are put in a refractory dish, salted, mixed, placed in the oven.

Vegetables are baked at a high temperature for 20 minutes, laid out hot in sterilized jars, and then kept in a water bath for 30 minutes (1 l). Only after that, the lids are tightened, but such a multi-structure heat treatment will allow the caviar to be stored for at least 1 year.

Video "Eggplant caviar for the winter"

This video will show you how to cook delicious eggplant caviar for the winter.

Without multicooker sterilization

Multicooker is convenient, but you cannot cook caviar in them after loading all the ingredients - you have to mix the products.

The bowl is 3.5 or 5 liters, so the portion will turn out to be small. For 1 kg of blue take 4-5 medium tomatoes, 3 sweet peppers, a couple of carrots, 1 large onion, 4-5 cloves of garlic, 1 tbsp. l. salt and sugar, a little vegetable oil for frying.

Pour oil into a bowl, pour chopped onions, garlic, fry until soft. Add diced pepper and grated carrots to the onion, mix, turn on the "Fry" mode for 5-7 minutes. Then open the container, add tomatoes cut into small slices, mix, close again for 5 minutes.

Vegetables stewed, decreased markedly, gave juice. After that, you can add the blue ones cut into small cubes, add salt, sugar, stir, close the bowl, turn on the "Baking" mode for 30 minutes.

Already cooked vegetables are chopped with a blender, once again brought to a boil, laid out in sterilized jars, and tightened with lids. A tasty preparation for the winter is ready.

Baked eggplant

The recipe for baked eggplant caviar is considered the most gentle on nutrients.

Ingredients:

• 1 kg of blue;
• 0.5 kg of sweet pepper;
• 0.4 kg of carrots;
• 0.4 kg of onions;
• 1 tbsp. l. salt and sugar;
• 1 tbsp. l. vinegar;
• 50 ml of vegetable oil.

On a wire rack in an oven at a temperature of 250 ° C, lay out whole eggplants (you need to pierce with a fork several times over the entire area), peppers, tomatoes. After 30–40 minutes, the vegetables are removed, the blue and tomatoes are peeled from the skin, and the peppers are removed from the seeds, finely chopped (can be chopped with a meat grinder, blender, mixer). You can simply cut the blue ones along and take out the pulp with a spoon.

Chop the onion finely, grate the carrots, fry the vegetables in a pan in heated vegetable oil until soft. Then they put the chopped mass of baked vegetables there, add crushed garlic, salt, sugar, at the very end - vinegar.All this is stewed for 10 minutes, and then immediately laid out in sterilized jars.

The jars are covered with lids, sterilized in a water bath for 20-30 minutes, depending on the volume, tightened with lids, wrapped in a blanket, and left to cool.

In pieces in a frying pan

Some believe that the products that make it up should be visible in the caviar. Such people can be offered delicious caviar, completely cooked in a pan.

Eggplants (1 kg) are cut into cubes, filled with salted water. Cut the onion in half rings, rub the carrots, pour into a preheated pan with oil, fry until soft. Bell peppers and tomatoes (400-500 g each) are cut and added to them. Eggplants are squeezed out, thrown into the pan, everything is mixed. Add finely chopped bitter pod, crushed garlic (if you want to get spicy caviar), half a tablespoon of salt and sugar. Mix everything thoroughly, cover with a lid, heat over high heat until the amount of juice in the pan increases, then reduce the fire.

After 25 minutes of simmering on low heat with occasional stirring, the vegetables are ready. This caviar can be eaten hot or cold. And for preservation for the winter at the very end of the stewing, add 1 tbsp. l. vinegar, laid out in prepared jars, sterilized for 25 minutes.

Vegetable snacks for the winter

Many appetizers are prepared from eggplants, which come in handy in winter.

With paprika and garlic

Pass 1 kg of blue, 1.5 kg of tomatoes, 0.5 kg of onion, 250 g of bell pepper through a meat grinder, put it all in a deep dish with heated oil (150 ml), pour 1.5 tbsp. l. salt, 1 tbsp. l. Sahara. All this, while stirring, should be boiled for at least 1 hour.

Then, 1 pod of hot pepper, a couple of heads of garlic are passed through a meat grinder, attached to vegetables, boiled to the desired density. Add 2 tbsp. l. paprika, 60 ml of vinegar, boil for another 5 minutes. Ready hot caviar is poured into jars, rolled up with lids.

With zucchini

Zucchini makes caviar more tender, they go well with eggplant. Two blue ones need to be cut lengthwise, grease the cut with oil, salt. Then bake for 15 minutes in the oven at +200 ° C.

A large onion and a few sprigs of parsley are finely chopped and salted. Then they add two chopped tomatoes peeled from the skin, chopped a few cloves of garlic, two zucchini cut into thin strips. The eggplants are taken out of the oven, the pulp is scooped out with a spoon, and spread to the rest of the vegetables. Mix everything well, simmer over low heat for 20 minutes. The caviar is ready, you can put it in the banks.

"Like mushrooms"

For 5 kg of blue ones, take 350 g of fresh dill, 300 g of peeled garlic, 300 ml of vegetable oil, 200 ml of vinegar, 4 tbsp. l. salt.

Eggplants are cut into squares, blanched for 3-4 minutes, allowed to drain, put in a large bowl with dressing. For dressing, finely chop the dill, chop the garlic, stir it all with oil, salt, vinegar. The carefully mixed contents of the dishes are laid out in jars, put in the refrigerator, you can eat the next morning.

If this dish is prepared for the winter, then the jars are sterilized for 25 minutes (1 l).

"Overseas" recipes

Eggplant is found in almost all cuisines of the world, here are a few examples.

In Georgian

Eggplants are very fond of in Georgia, they are cooked often and in different ways, there are many recipes. But in our country just such a dish is called eggplant "in Georgian".

You will need:

• 2 kg of blue;
• 1.5 kg of tomatoes;
• 1 kg of sweet pepper;
• 1 kg of onions;
• 0.75 kg of carrots;
• 2 hot peppers;
• salt, ground pepper, coriander powder, fenugreek - to taste;
• frying oil.

Eggplants are cut into cubes, soaked in salted water for 40 minutes. Tomatoes and onions are peeled, cut into small pieces, bell peppers are freed from seeds, cut. Rub the carrots, chop the hot pepper finely.

Eggplants are washed with running water, wrung out, fried in a pan, transferred to a large bowl.They also do the same with all the vegetables in turn, only the tomatoes are stewed for 10 minutes without oil. When all the vegetables are in a large saucepan, hot peppers, spices are added to them, put on a small fire. Boil for 40 minutes, then pour in 3 tbsp. l. vinegar, boil for another 5 minutes. Ready caviar is poured into sterilized jars, canned, turned over, wrapped in a blanket.

Pinjur

Pinjur is a greeting from Macedonian cuisine, delicious tender caviar. It needs 1 large eggplant, 3 Bulgarian peppers, 3 tomatoes, 3 garlic cloves, 100 ml of oil, salt, ground black pepper, chopped parsley (2 tablespoons).

The whole vegetables are baked in a hot oven for about 40 minutes, then boiled in a small amount of water (150 ml) under a lid for 20 minutes. Only after that, the bones are removed from the peppers, and the skin is removed from the tomatoes and blue ones.

Vegetables are passed through a meat grinder, oil, parsley, salt, pepper, crushed garlic are added to them. Everything is mixed, served to the table.

In korean

To prepare this savory snack, take:

• 2 young eggplants;
• 1 bell pepper;
• 1 carrot;
• 0.5 pod of hot pepper;
• 3-4 garlic cloves;
• a bunch of parsley;
• 4 tbsp. l. vegetable oil;
• 2 tbsp. l. soy sauce;
• 2 tbsp. l. vinegar;
• 0.5 tbsp. l. Sahara;
• 0.5 tsp salt;
• 0.5 tsp coriander.

Peeled eggplants, cut into strips, add salt, fry for 4–5 minutes, transfer to a salad bowl. Pepper is cut into strips, carrots are rubbed, put to blue ones. Finely chopped greens, bitter pepper, garlic are added. All this is mixed with dressing. For her, oil, vinegar, soy sauce with spices are mixed separately. The salad bowl is tightly closed with cling film, removed in the cold. Serve after 3-5 hours.