Black caviar ... Red caviar ... Overseas caviar - eggplant!

This phrase is probably familiar to everyone. Pronounced by the clerk of the Ambassadorial Prikaz Feofan - became the hallmark of the "Soviet" table. Many people think so.
Actually, why eggplant caviar, and not, for example, stew or sauté? Yes, and overseas. Apparently, given that eggplant comes from India or Southeast Asia, where it still grows wild, the term "overseas" is not so surprising.

Despite the fact that eggplant was cultivated more than 15 centuries ago, it came to Russia much later - even later than the events reflected in the comedy "Ivan Vasilyevich ...". So, at the time of Ivan the Terrible, caviar was quite an overseas curiosity. The Russian word "eggplant" most likely came from Asia Minor - from the Turkish patlıcan (patlyjan). Although, an amazing fact, we often say "blue" than eggplant. Especially in the southern regions. But why caviar, I still do not understand. Most likely, this is due to the presence in the dish of large pieces that resemble caviar. Anyway. For example, delicious in any form or in pieces.

Then bake sweet peppers. Just like eggplant. In a microwave oven, three peppers, coated with oil, are baked for 5 minutes. It is important that the outer shell peels off.

After cooling, peel the eggplants from the outer shell - it is like a plastic wrap.

If the eggplants are overripe, remove the seeds as much as possible with a spoon.

Peel the outer shell and seeds of baked peppers.

Place the baked eggplant, baked peppers and garlic in a blender. Grind everything to the state of mashed potatoes, or, as they say in smart books, mashed potatoes.

Scald the tomatoes with boiling water and peel and remove the seeds. Coarsely chop the pulp.

Peel the onion and chop finely. Heat the remaining vegetable oil in a deep saucepan. Fry the onions in oil, over the smallest heat, even under the lid. The onion should be soft and ruddy. It tastes very sweet.

Add coarsely chopped tomato pulp and simmer covered for 15 minutes - over low heat.

Season with salt and pepper the onion and tomato.

Add the mashed peppers, garlic and eggplant. Mix.

Good afternoon dear friends. In the last article on harvesting, I said that very soon we will analyze several options for harvesting eggplant caviar. I keep my word and give you a selection of recipes.

If you want to have a good one always at hand, then this collection is for you. There is an opinion that it is not possible to cook caviar similar to the store one at home. But why do it like in a store if you can cook it much tastier and healthier. Moreover, in the summer when the ingredients are readily available, it is not difficult to cook this yummy, the main thing is to adhere to the recipe and then you will succeed.

This treat is prepared from a standard set of eggplants, carrots, onions, and the result is simply amazing. It was first prepared in 1930 and since then the recipe has not changed much. Sometimes chefs add their own ingredients to improve the taste, but in fact the technology remains unchanged and caviar remains, whatever one may say.

In my opinion, that you can't cook at home, everything turns out much tastier than in a store. I have been convinced of this more than once. No matter how much you harvest this caviar, it will still be small. Our family is very fond of just this option. Children especially love it, spread it on bread and eat it with soup or potatoes.

Ingredients.

• Eggplant 3-4 pcs.
• Onion head 2 pcs.
• Carrots 2 pcs.
• Tomatoes 6-7 pcs.
• Bulgarian pepper 3-4 pcs.
• Ground black pepper 0.5 tsp.
• Sweet paprika 0.5 tsp.
• Red hot ground pepper 0.3 tsp.
• Vegetable oil 2 tbsp. spoons
• Salt 1 tbsp. a spoon

Cooking process.

Finely chop the carrots and onions and fry in vegetable oil. For the convenience of cooking, I use a small cauldron.

Wash the eggplants, cut into cubes, add to the cauldron to the onions and carrots. Fry the eggplants over low heat.

Cut the tomatoes and peppers into small cubes and place in a cauldron. Simmer vegetables over low heat for about an hour.

Using a blender, grind the vegetables until smooth. Add seasonings, mix and simmer for 15 minutes.

It remains to spread the caviar in sterilized jars and tighten the lids tightly.

After cooling down, transfer to a cool place for long-term storage.

Caviar recipe lick your fingers

The cooking process became easier after we bought a blender. Yes, any dish has become easier to prepare, since you do not need to stand for hours at a meat grinder. And also my grandmother cooked such caviar. True, she made it a little sharper by the special order of her grandfather.

Ingredients.

• Eggplant 3 kg.
• Carrots 1 kg.
• Tomatoes 4 kg.
• Onions 1 kg.
• Bulgarian pepper 2 kg.
• Garlic 300-400 gr.
• 1 bunch of dill and parsley.
• Vinegar 1 tbsp a spoon.
• Vegetable oil 0.5 liters.
• Bitter pepper to taste.
• Salt to taste.
• Black pepper to taste.

Cooking process.

Wash the vegetables well, cut into cubes, grind in a blender or meat grinder.

In addition to garlic and herbs, we will use up these ingredients a little later.

Put the vegetables in a large cauldron or deep frying pan, add vegetable oil and simmer over low heat for about 3 hours.

During cooking, vegetables should soften and decrease in volume. Then let the mass cool to room temperature. The next day we proceed to the final stage. Add finely chopped herbs, garlic and seasonings to the cauldron with vegetables.

Bring the mixture to a boil and boil for 15-20 minutes. Add vinegar 3 minutes before completion and stir.

Spread the hot mass into sterile jars and tighten the lids.

Before taking the jars to the basement, I must sign that this is eggplant caviar, as I very often confuse it with. It is stored quite well and only gets tastier over time.

The most delicious eggplant caviar according to USSR GOST

In Soviet times, in stores you could buy not only squash, but also eggplant caviar. As young students, we often bought it for lunch and minced it with fresh bread.

Over time, I managed to find a recipe for caviar that tastes roughly similar to that of my youth when everything was cooked only in accordance with the USSR GOST. The video describes in detail how to properly prepare this unforgettable treat.

A quick recipe for eggplant caviar in slices in a pan

In a botanical sense, eggplants are berries, but despite this, we use it very successfully as a vegetable. In the east, it is called the berry of longevity, since eggplants help to align the acid-base balance and normalize the salt balance in our body.

According to this recipe, I do not cook caviar for the winter, but simply for dinner as a side dish, but you can use this recipe for winter preparations.

Ingredients.

• 4 eggplants
• 1 carrot
• 1 onion
• 3-4 bell peppers
• 2-3 tomatoes
• 3-4 cloves of garlic
• Half hot pepper
• Vegetable oil 4 tbsp. spoons
• Salt and pepper to taste

Cooking process.

Of course, we will start cooking with the preparation of eggplants. They must be cut into small cubes and lightly salted in order to remove the bitterness. As my grandmother says, the eggplant needs to cry. When the pieces react with salt, they will release juice, which will later need to be drained, we do not use it.

Next, cut the onion into half rings and grate the carrots. This is where the heat treatment of our vegetables will begin. Pour vegetable oil into a deep frying pan, heat it up and fry the onion with grated carrots.

After a while, I will squeeze the pieces of eggplant from the juice and transfer them to a skillet with onions and carrots. While the frying process is in the pan, I will prepare the tomatoes. It will be necessary to remove the skin from them, and then cut into cubes.

You will need to cut the bell pepper into the same pieces.

Then send the peppers and tomatoes to the pan. At the same stage, I will add half or a quarter of hot pepper, whoever likes it more.

I also add salt and allspice and finely chopped garlic to taste. I mix everything well for a few more minutes under a closed lid.

Readiness is determined by pieces of bell pepper, if it has become soft and pliable, then the dish is completely ready and can be served as soon as it cools down.

In principle, the dish is ready and you can serve it on the table, but if you want to make it straight to look like a store, you can grind the vegetables with a mashed potato crush and only then serve.

Here's a quick and easy recipe for making eggplant caviar in a pan.

Spicy with the addition of tomatoes and garlic

Spicy eggplant caviar may well compete with adjika. The preparation is quite simple. The finished dish can be served almost immediately, or you can save it for the winter.

Ingredients.

• Eggplant 1 kg.
• Tomatoes 1 kg.
• Onions 1 kg.
• Carrots 500 gr.
• Hot pepper to taste.
• Garlic at least 3 cloves.
• Sugar 1 tbsp. a spoon.
• Salt to taste.
• Allspice to taste.
• Vegetable oil 100 ml.
• Parsley 1 bunch.

Cooking process.

Finely chop the peeled eggplants and lightly sprinkle with salt, stand for 30 minutes, then squeeze and send to fry in vegetable oil.

Fry the onions and carrots in another pan.

Add finely chopped Bulgarian and hot peppers, mix, add chopped garlic.

Fry for a while and add the fried eggplant. Finely chop the tomatoes, send them to stew with vegetables.

Add salt, sugar, pepper, mix. Simmer for a while over low heat. 10 minutes before cooking, lay out finely chopped greens, mix the mass.

The caviar is ready. You can serve it to the table, or you can put it in sterile jars to keep it for the winter. Bon Appetit.

Eggplant and zucchini caviar

Of course these two vegetables are very similar and the idea came up to cook up eggplant caviar and add some zucchini. We were pleasantly surprised by the result. All the same, risk is a noble business.

Ingredients.

• Eggplant 2 pcs.
• Zucchini 2 pcs.
• Tomatoes 2 pcs.
• Carrots 1 pc.
• Bow 1 medium head.
• Bulgarian pepper 2 pcs.
• Garlic 3-4 cloves.
• Vegetable oil.
• Salt pepper and herbs to taste.

Cooking process.

As always, let's start by roasting the onions and carrots.

Then add the finely chopped eggplant, which has previously lain in salt. For what it was, you need to see the recipe above.

Then add small cubes of zucchini. Mix, add a little salt and simmer over medium heat under a closed lid until half cooked.

After a while, add finely chopped tomatoes and bell peppers.

15 minutes after adding the tomatoes, the dish is almost ready and can be served as it is, or can be mashed using a blender.

This is my beauty.

Bon Appetit.

How to cook eggplant caviar for the winter without sterilization

When there is a hot time for workpieces, you always want to do a lot and, of course, in a short time. Therefore, many housewives are trying to find recipes for preparing blanks without sterilization. If you were looking for such a recipe, then here you are, take this one and use it to your health.

Ingredients.

• Eggplant 1 kg.
• Tomatoes 3-4 pcs.
• Carrots 1-2 pcs.
• Bow 1 medium head.
• Garlic to taste.
• Salt and pepper to taste.
• Vegetable oil 1-2 tbsp. spoons.
• Essence 1 tsp.

Cooking process.

Fry finely chopped eggplant in vegetable oil until a blush appears. And transfer to the cauldron.

In the remaining oil, lightly fry the onions and tomatoes. And also, when ready, we transfer it to the cauldron. Add chopped carrots, put on fire.

After boiling the mass, add garlic, salt and pepper. Remove heat to a minimum and simmer for 1 hour.

3 minutes before being ready to pour in the essence, boil and spread the caviar in sterile jars.

We will make the jars with the lids down and wrap them up. After cooling, transfer to a cool place. Bon Appetit.

In fact, there are a lot of recipes and it is simply not realistic to list all of them. This article lists the most popular and, in my opinion, the most delicious eggplant caviar recipes. And as you can see it is not difficult. it can be a little too long, but not difficult at all. I think that you will succeed and in winter you will open a jar of caviar with great pleasure and a sense of pride to treat or surprise your guests. all peace, kindness and positiveness.

Hello, friends!

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

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

All of them are vitamin, tasty and very healthy!

Eggplant caviar at home for the winter

It's very easy to make delicious eggplant caviar at home. This recipe is made with tender eggplant chunks that melt on the tongue.

Ingredients

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

Preparation

Wash the eggplants and peel them off. 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 the finished dish, so salt, do not regret it.

The tomatoes should be peeled and grated with medium-sized holes.

Chop the onion and bell pepper not coarsely, into cubes.

Chop the garlic well.

Getting started: fry the onions until golden brown in a high-sided saucepan.

Next, send the pepper, let it roast together for another 5 minutes.

Add chopped tomato, salt and pepper.

The frying is cooked over high heat, with constant stirring. The vegetables should be soft.

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

When the eggplants are soaked, the water underneath them turns black, this is normal.

Stir the contents of the saucepan and simmer over low heat for half an hour with the lid closed. Stir occasionally.

In the last minutes, add garlic.

To understand whether 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, place it in sterile jars and roll it up. Then turn "upside down" and wrap until cool.

After they have cooled down, they can be sent to storage in the pantry.

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

This is a light and dietary snack and an excellent side dish for meat and fish dishes.

The classic eggplant caviar recipe

This is my mom's favorite recipe. I have never tasted caviar tastier than hers! Just lick your fingers!

Whoever gives it a try, everyone asks for a recipe. So take note, be sure to try it.

Ingredients

• Eggplant - 3 kg
• Onions - 1 kg
• Carrots - 500 gr
• Bulgarian pepper - 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tablespoons
• Sugar

Preparation

The blue ones need to be cut into large slices and soaked in salted water for an hour and a half.

Peel the bell peppers and cut into pieces.

An hour and a half later, when our eggplants have already significantly “acidified”, we take them out and rinse them. Cut into small cubes.

Chop the onions and carrots in a blender.

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

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

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

While the caviar is boiling, there is time to sterilize the jars.

As soon as it's ready, put the snack in the jars. We cork, put "upside down" and under the blanket. When it cools down, we put it away for storage.

An appetizing piece is ready!

Eggplant caviar for the winter through a meat grinder

Delicious eggplant caviar recipe with a twist. For taste, there are apples, which give a special sweet and sour note.

Simply delicious!

Ingredients

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

Preparation

Cut off the peel from the eggplant and cut into round slices.

Fry them in a pan until golden brown. If oil is strongly absorbed, then add. You cannot leave without oil - they will start to burn and this smell will then accompany the workpiece.

Put 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 cold water immediately. Then the peel will be very easy to peel off.

Chop the Bulgarian pepper into strips.

Chop the onion, grate the carrots and parsley root.

Saute all vegetables except eggplant until golden brown.

Now let us pass all the vegetables through a meat grinder. The consistency is then homogeneous, very delicate.

Now we put this mass on the stove for half an hour, let it boil quietly at minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and seed them and pass through a meat grinder.

A few minutes before cooking, add them to the main mass in a saucepan.

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

Eggplant caviar through a meat grinder without frying - video recipe

There are recipes for eggplant without frying. If you were looking for just one, then you should watch this video. Very tasty caviar turns out!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a spicy caviar recipe for those who like "hot". Such caviar goes well with grilled meat, kebabs, sausages. In general, the recipe is masculine.

Ingredients

• Eggplant - 4.5 kg.
• Bulgarian pepper - 1.5 kg.
• Hot pepper - to taste
• Ground red pepper - 2 tablespoons
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley greens - 1 bunch
• Salt to taste

Preparation

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

Put our ground eggplant with pepper in the same pan, add tomato paste, chopped hot pepper and black pepper. Chop the parsley there.

Mix everything well, salt to taste.

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

Nice, hot sauce turns out! One of my favorite recipes.

Eggplant caviar in a pan

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

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

Ingredients

• Eggplant - 3 kg
• Onions - 1.2 kg
• Tomatoes - 1.2 kg
• Salt to taste
• Sunflower oil

Preparation

Wash the eggplants. Partially remove the peel. Cut into medium cubes.

Wash the tomatoes, peel and grate.

Cut the onion into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the pan. Little blue ones, without washing, go to fry.

Fry them over low heat and with the lid closed, stirring occasionally.

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

We fry vegetables for another 15 minutes. Finally, add herbs and chopped garlic.

Our caviar is ready. You can roll it around the banks, this process has already been described more than once above. Well, you can just serve it to the table. Very tasty!

Eggplant caviar in pieces in a pan

This is also a fairly simple recipe. It is done in a pan. It is for those who love it when the eggplants in caviar are cut into pieces that do not lose their shape after cooking.

The taste is so intense, it's hard to resist such a snack!

Ingredients

• Eggplant - 2 kg.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tablespoons
• Bulgarian pepper - 3 pcs.
• Onions - 3 pcs.
• Sugar - 1 tablespoon
• Pepper
• Vegetable oil

Preparation

We cut the eggplants into small cubes like this.

After that, they must be poured with salt water and left for half an hour.

Three peeled tomatoes on a medium grater.

To get such a puree.

Cut the bell pepper into strips.

Chop the onion in half rings.

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

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

Simmer vegetables over low heat for 40 minutes, stirring occasionally. It is necessary for all the liquid 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 preservation recipes. Intense taste and amazing aroma.

Eggplant and zucchini caviar for the winter

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

Although it is not the easiest one, you should definitely try it.

Ingredients per liter

• Eggplant - 2 pieces
• Tomatoes - 2 pieces
• Zucchini - 2 pieces
• Garlic - 5 cloves
• Onions - 1 pc.
• Parsley

Preparation

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

Chop the onion and parsley and mix with each other. Salt.

Cut the peeled tomatoes into pieces and mix with herbs. Finely chop the garlic there.

Remove the eggplants from the oven.

Cut the zucchini into thin strips, and scoop out the eggplant pulp with a spoon. Remove the skin. And we mix these vegetables with the rest.

We simmer all vegetables for 20 minutes on low heat, after which we pack in jars. Yummy!

Odessa eggplant caviar

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

A wonderful recipe that is very appropriate in the summer. Not all the same for the winter to postpone, and it is necessary to eat vitamins while they are fresh.

The secret of this caviar is that only a knife can be used to chop the ingredients. Blenders, harvesters and graters aside, please. it is a prerequisite 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 onions - 100 gr
• Fresh cilantro - 25 gr
• Sunflower oil (unrefined) - 5 tablespoons
• Ground black pepper - to taste
• Salt to taste

Preparation

Cut the eggplants as shown in the picture. Make cruciform cuts on the pulp, sprinkle with salt and brush with oil.

We bake them in the oven for 30 minutes at a temperature of 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 pulp as small as possible.

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

Finely chop the garlic and hot pepper.

Bow too.

Combine all ingredients in a bowl.

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

We insist in the refrigerator for two hours.

The caviar will infuse well during this time and the taste will become amazing.

Georgian eggplant caviar

In Georgia, eggplants are eaten almost more often than bread. Many national dishes are prepared with this vegetable.

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

Ingredients

• Eggplant - 2 kg
• Bulgarian pepper - 1 kg
• Carrots - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot peppers - 2 pieces
• Onions - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Preparation

Soak the eggplant cubes in salted water for 40 minutes.

Peel the tomatoes and chop.

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 the blue ones under running water.

We begin to fry them in a cast-iron cauldron.

Once they are tender, transfer them to a separate saucepan.

Meanwhile, in the same cauldron, fry the onion until golden brown. And we send it to the eggplant.

A line of carrots and again there.

Bulgarian pepper will also not escape this fate. 10 minutes frying and into a saucepan.

Stew the tomatoes for 10 minutes, without oil.

And send it to the pan.

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

Cook slowly for 40 minutes.

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

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

As soon as they cool down, go to their cellar or pantry.

Well, a very successful and tasty preparation for this recipe is obtained. Until the end of winter, not a single bank survives!

Eggplant caviar in a slow cooker

We will not ignore the preparation of caviar using the latest technology, namely in a multicooker. Watch this detailed recipe video!

Eggplant caviar without vinegar

And also let's try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their meals.

Ingredients

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

Preparation

Prepare vegetables, wash them.

We cut the onion and send it for frying in a frying pan with high sides.

Cut the bell peppers and eggplants without the skin into cubes.

Add them to the onion, salt and pepper.

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

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

Distribute the finished yummy in jars. Turn them over as shown and wrap them up.

As it cooled down - in a cool dark place for storage. And now yummy without vinegar is ready!

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

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

Ecology of consumption. Each housewife must have her own recipe for overseas caviar, eggplant. And every housewife is sure that it is her recipe that is the best. And, of course, every mistress is right.

Let's say no to caviar from the store!A selection of proven eggplant caviar recipes from around the world.Each housewife must have her own recipe for overseas caviar, eggplant. And every housewife is sure that it is her recipe that is the best. And, of course, every mistress is right.We met with experienced housewives from different countries and cities and wrote down their old family recipes.

Classic caviar from blue

Authentic recipe from Odessa.

What do you need:

3 medium eggplants
1 large tomato
2 medium onions
3 tbsp vegetable oil
1 clove of garlic
half a bunch of parsley
salt to taste

How to cook classic blue caviar:

1. Pierce the eggplants with a fork over the entire surface and bake in the oven at 180 ° C until tender. Transfer the eggplants to a board, let them rest for 15–20 minutes, then gently peel them off.

2. Blanch the tomatoes and peel them off.

3. Cut the onion into rings and sauté in vegetable oil.

4. Prepared vegetables must be properly cooled.

5. Finely chop the eggplants, tomatoes and onions. Add garlic, passed through a press, and chop well again. Season with vegetable oil and finely chopped parsley. Salt.

6. Send caviar in the refrigerator for several hours.

Eggplant caviar with carrots

Authentic recipe from Moscow.

What do you need:

4 small eggplants
2 carrots
2 onions
3 tomatoes
2 medium bell peppers
6 cloves of garlic
salt, pepper, ground coriander - to taste
vegetable oil

How to cook eggplant caviar with carrots:

1. Cut the eggplants into 1–1.5 cm circles and fry on both sides without adding vegetable oil.

2. Grate carrots on a fine grater. Blanch the tomatoes, peel and cut into thin slices. Cut the onion into rings, peel the seeds and chop finely.

3. Put a deep thick-walled saucepan over medium heat, pour 2-3 tbsp. vegetable oil and fry the carrots for 5 minutes. Then add the onion and fry for another 3 minutes. Season with salt, pepper and coriander. After that, lay out the vegetables in layers: peppers, tomatoes, eggplants (after each layer, lightly sprinkle with salt and coriander). Spread the garlic on top, passed through a press, salt and pepper again, pour in 3 tbsp. vegetable oil.

4. Cover caviar, reduce heat to minimum and simmer for 1.5 hours. Then mix the vegetables and cook for another half hour.

5. Cool the prepared eggplant caviar and put it in the refrigerator overnight.

Eggplant caviar with walnuts

Authentic recipe from Tbilisi.

What do you need:
3 eggplants
2 tomatoes
4 tablespoons tomato paste
1 onion
3 cloves of garlic
1 carrot
1 tbsp Sahara
salt and pepper to taste
100 g walnuts
vegetable oil - for frying

How to cook eggplant caviar with walnuts:

1. Blanch the tomatoes and peel them off. Cut eggplants, tomatoes and onions into small cubes, grate the carrots on a coarse grater.

2. Fry the eggplants in hot vegetable oil, add the tomatoes and simmer for 25 minutes until the eggplants are soft.

3. In another pan, fry the carrots and onions in vegetable oil until golden brown, add tomato paste, salt and sugar. Simmer for another 5-7 minutes.

4. Fold eggplants with tomatoes, onions and carrots into a blender bowl, add garlic and walnuts, and make mashed potatoes. Serve with finely chopped herbs.

Grilled eggplant caviar

Authentic recipe from Yerevan.

What do you need:
5 eggplants
4 large tomatoes
4 bell peppers
5-7 cloves of garlic
2-3 tbsp. vegetable oil
salt and pepper to taste
greens - for serving

How to cook grilled eggplant caviar:

1. Wash and dry the vegetables. Cut the eggplants and tomatoes into strips of medium thickness. Pepper to clear of seeds and also cut into small random pieces.

2. Place prepared vegetables in a grill pan and fry until tender, turning occasionally.

3. Peel the prepared baked vegetables and put them in a blender bowl. Add garlic, passed through a press, vegetable oil, salt, pepper. Puree until smooth. Serve with finely chopped herbs.

4. Such eggplant caviar can even be prepared for the winter. To do this, you need to put the caviar in jars, cover with tin lids and sterilize for 15–20 minutes. Then roll it up, turn it over on a towel until it cools completely and store it in the refrigerator.

Eggplant caviar with tomatoes

Authentic recipe from Makhachkala.

What do you need:

3 medium eggplants
7 small tomatoes
1 medium onion
3 cloves of garlic
3 tbsp vegetable oil
salt to taste

How to cook eggplant caviar with tomatoes:

1. Chop the eggplants with a fork, bake in an oven preheated to 180 ° C, cool slightly and remove the skin. Chop the pulp very finely.

2. Blanch the tomatoes, peel and chop as small as possible.

3. Finely chop the onion, pass the garlic through a press.

4. Mix everything, add vegetable oil and salt. published by

The catch phrase "Overseas caviar, eggplant!" from a famous and beloved film, has become both a symbol of popularity and a visiting card of this wonderful snack. And if you consider that this dish is low-calorie, dietary, then you can safely put it in the top 10 popular, healthy, favorite and very tasty dishes.

Now is the time to prepare it for the winter, so read this small selection of recipes, choose what suits you best from the simplest.

Eggplant caviar, simple, tasty and very fast. Delicious and delicious, which can be compared to squash caviar

Eggplant caviar for the winter with vinegar, lick your fingers, without sterilization

Calories per 100 g - 74.8 Proteins - 1.1 Fats - 5.4 Carbohydrates - 5.4

We need:

• Eggplant - 2.2 kg
• Tomatoes - 400 gr.
• Onions - 400 gr.
• Carrots - 400 gr.
• Vegetable oil - 200 gr.
• Dried basil - 1 tsp
• Sugar - 1 tbsp. l.
• Black pepper
• Tomato paste - 2 tablespoons
• Salt - 3 tbsp. l. without a slide
• Citric acid - 1 tsp

Preparation:

Eggplants must first be washed, trimmed, peeled onions, washed carrots, tomatoes

First of all, we peel the eggplants from the skin with a sharp knife so that the caviar is more airy and tender.

Cut them in half, cut them into halves, about 1.5 cm thick

Put the pieces in a large saucepan, sprinkle with salt, 2 level tablespoons, stir, leave for 30 minutes to get rid of excess bitterness, during this time stir them several times so that they are better salted

While the eggplants are salting, cut the onion into medium cubes for frying.

We grate carrots on a coarse grater

Pour about a third of the cooked oil into a deep frying pan, on the rest we will fry the eggplants, put onions and carrots in it, fry them until transparent, you don't need to fry them too much to become softer, it will take you about 20 minutes

Now we take the tomatoes, make cross-shaped cuts on top, put them in a bowl of boiling water for 3 - 4 minutes, so that when peeling them from the skin, it lags more easily

Peel the tomatoes, cut into medium pieces for roasting

The eggplants stood for 30 minutes, now they need to be squeezed out, we collect them in a handful and squeeze them with the maximum possible force, put them on a separate dish

We prepare a large saucepan, put the fried carrots and onions in it

Pour half of the remaining oil into the pan, put the squeezed eggplants, fry until soft for about 15 minutes, send them to the pan when ready

And we do the same with tomatoes, fry them in the remaining oil for 10 minutes until mashed, then add to the rest of the vegetables

Grind all vegetables with an immersion blender, you can grind everything in a food processor

Add a teaspoon of basil, whoever loves can replace it with dried parsley or cilantro, 1 tablespoon of sugar, add black pepper to taste, better ground, a little hot pepper, but this is only for an amateur, one more tablespoon of salt without a slide and for that to make the caviar beautiful - 2 tablespoons of tomato paste, once again mix everything thoroughly with a blender

We put the pan on the stove and simmer it on the lowest heat for 25 - 30 minutes

Stir regularly to prevent browning and scorching.

To keep the caviar longer, add a teaspoon of citric acid, stirring, boil it for another 5 minutes

We immediately put the hot one in sterile jars, it is better to sterilize them in the oven at 100 degrees for 20 minutes

Do not leave any air space in the jar, for this you need to shake it when laying and compact with a spoon

Tightly tighten with boiled lids, turn over, covered with a warm blanket or blanket, leave to cool

Beautiful, tasty caviar is obtained according to this recipe, I advise everyone to try

"Overseas" caviar - recipe for quick preparation of eggplant caviar

The good thing about this recipe is that it cooks quickly and tastes great.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 3 pcs.
• Onions - 1 pc.
• Garlic - 4 teeth
• Vinegar - 1 tsp
• Vegetable oil
• Sugar
• Spices

Cooking:

1. Wash the vegetables well, peel the onions and garlic
2. Eggplants need to be baked in the oven until soft, then cut off the peel with a sharp knife, chop finely
3. Pour the tomatoes over with boiling water, carefully remove the skin, chop finely
4. Chop the onion into small cubes
5. Put all these vegetables in a deep frying pan with heated vegetable oil and simmer until the tomatoes and onions are soft
6. After that, add salt, sugar, spices, finely chopped garlic to taste, pour in vinegar, mix gently, simmer for another 5 minutes, then turn off the heat
7. For convenience, transfer to a saucepan, chop with an immersion blender until puree
8. Immediately put into sterile jars, tamped tightly and can be rolled up with lids

Eggplant caviar recipe with peppers, onions, carrots and apples without sterilization

Delicious caviar with a light apple flavor. Caloric content per 100 grams is only 141 kcal. cooking time 1 hour.

Necessary:

• Eggplant - 1 kg
• Vegetable oil - 1-1.5 cups
• Sweet pepper - 700 grams
• Onions - 500 grams
• Carrots - 250 grams
• Apples - 500 grams
• Parsley root - 1 pc.
• Sugar - 0.5-1 table. lies.

Preparation:

1. Peel the eggplants, cut into thin circles
2. In a frying pan with vegetable oil, fry the slices on both sides until golden brown
3. Peel the tomatoes after scalding them with boiling water
4. Peel the seeds from the pepper, peel the onions, carrots, parsley root too
5. Chop vegetables at random and lightly fry in a pan in oil
6. Now we pass all the fried vegetables through a meat grinder
7. We transfer the mass to a saucepan, put it on the stove and after boiling, cook for 30 minutes
8. We wash and peel the apples, cut out the core, pass through a meat grinder
9. 5 minutes before cooking, put the applesauce in a saucepan, add salt and sugar
10. While hot, lay out in sterile jars, roll up, leave to cool under a blanket or blanket

Eggplant caviar for the winter, 1 recipe - 2 different tastes

In this recipe, I want to give you two food compositions of caviar, respectively, they will differ in taste, although the cooking method is exactly the same, try to make both and feel the difference

Calories per 100 g - 109.0 / 110.2 Proteins - 1.1 / 1.1 Fats - 9.1 / 9.2 Carbohydrates - 5.2 / 5.6

Ingredients 1/2:

• Eggplant - 2.5 kg. / 3 kg.
• Carrots - 0.5 kg. / 300 gr.
• Tomatoes - 3 kg. / 1 kg.
• Bulgarian pepper - 0.5 kg. / 300 gr.
• Hot pepper - ½ pod
• Unrefined sunflower oil - 800 gr. / 600 gr.
• Garlic - 1 head
• Onions - 1 kg.
• Salt - 110 gr. / 90 gr.
• Sugar - 60 gr. / 50 gr.
• Parsley greens - 1 bunch
• Vinegar 5% - 30 ml. / 1.5 st. l.

Preparation:

1. We wash all the vegetables well, peel the carrots, onions, garlic, remove the seeds from the pepper
2. Cut the eggplants, without peeling, into small pieces in the form of cubes
3. Cut the tomatoes into medium cubes, onions and peppers into small cubes, carrots into thin quarters of rings, finely chop the parsley and hot pepper, pass the garlic through a press
4. We put a deep frying pan on the fire, pour oil, first fry the onions until golden brown, add carrots, literally in a minute we pour out the eggplants and peppers
5. Stir thoroughly, fry for 10 minutes, then salt, put hot pepper, sugar, tomatoes, for a minimum fire and simmer for 20 - 25 minutes, until the vegetables soften
6. Pour vinegar, add garlic and herbs, continue the stewing process for another 5 minutes
7. Pre-sterilize cans over steam for 10 minutes
8. Having mixed the caviar well, hot, put it in jars and roll it up with boiled lids

Eggplant caviar for the winter, a recipe for a multicooker - video