Eggplant caviar bought in a store is familiar to almost every family, but not everyone knows the taste of such caviar, cooked at home. Homemade preparations guarantee application quality products, with the watchful eye of the keeper of the home.

Caviar can be, and even better, if it is of a uniform consistency, grain to grain.

You will learn the best ways to prepare it in this article.

Eggplant caviar - delicious and simple recipe

Look at the recipe for making an ordinary piece of vegetables, which will be remembered for a long time.

Ingredients:

• Eggplant - 1 kg
• Carrots - 300 g
• Tomatoes - 300 g
• Onions - 300 g
• Sweet pepper - 300 g
• Salt - 1 tbsp spoon
• Sugar - 1 tbsp. spoon
• Citric acid - 1 teaspoon
• Vegetable oil - 400 ml

First, peel the eggplant.

Then we cut them into medium-sized slices.

Fruit particles were crushed to this size.

Pour 100 ml of vegetable oil into a preheated pan and fry the chopped eggplants for 7 minutes over high heat.

Put the fried eggplants in a saucepan, in which we will cook the eggplant caviar in the future.

Grate the carrots on a food processor using the "Grater" attachment (or grate them).

We got this carrot of this size.

Pour 100 ml of vegetable oil into a preheated pan and fry the carrots for 10 minutes, stirring occasionally.

Put the fried carrots with the eggplants.

Fry the onion in 100 ml of vegetable oil in a pan until golden brown, stirring occasionally.

Add the fried onions to the saucepan to the vegetables.

Cut the sweet pepper and

chop with the "Knife" attachment on the combine.

This is the size of the pepper turned out after the combine.

Fry the peppers for 5 - 7 minutes in 100 ml vegetable oil.

Then Bell pepper add to vegetables.

Cut the tomatoes into 2 parts and cut out the stalk.

We grate the tomato parts to separate the skin from the pulp.

Add grated peeled tomatoes to vegetables.

Pour in a saucepan with vegetables: 1 tablespoon of salt and 1 tablespoon of sugar.

Then mix everything thoroughly.

Beat the entire prepared vegetable mass with a blender.

Before this homogeneous mass, without visible particles, you need to work with a blender.

We put the saucepan with the prepared mass on the fire and simmer for 30 minutes, stirring occasionally. 5 minutes before cooking add citric acid 1 teaspoon

Eggplant caviar is ready.

We spread the hot caviar carefully into sterilized jars.

We close the jars of caviar with lids.

Roll up immediately

Here's a simple recipe you can make at home. Eggplant caviar should be kept cool.

Ingredients:

• 1 kg eggplant
• 500 g red tomatoes
• 400 g onions
• ground black pepper and salt - to taste
• vegetable oil- of necessity

Recipe Preparation - Eggplant Caviar:

1. Cut the prepared eggplants into 1 cm thick circles and fry in oil on both sides. Then chop finely.
2. Slice onion and fry until golden brown.
3. Cut the tomatoes into small cubes and fry separately.
4. Combine all fried vegetables together. Season with salt and black pepper to taste. Mix everything thoroughly.
5. Put the saucepan on the fire, heat the prepared mass to a boil and pack it hot in clean jars.
6. Cover the jars with boiled lids and sterilize: half-liter jars - 75 minutes, liter jars - 100 minutes.
7. Take jars with lids out of the water and roll up with a typewriter. Store in a cool place.

Eggplant caviar with pepper (without frying)

Ingredients per 1 half-liter jar:

• 300 g - baked eggplant
• 80 g - sweet pepper
• 45 g - fresh tomatoes
• 50 g - tomato paste
• 25 ml - vegetable oil
• salt, herbs

Preparation:

1. Put washed and clean eggplants together with pepper in one layer on a baking sheet (or skewer and bake over moderate heat) and bake in the oven until softened.
2. Then remove the peel and stalks, and from the pepper, remove the testis.
3. Finely chop the prepared eggplants and peppers. Add to them fresh, finely chopped peeled tomatoes (here, you will learn how to easily peel a tomato), herbs, salt, tomato paste and vegetable oil.
4. Mix everything thoroughly and put on fire.
5. Just heat up to 80 degrees C and place immediately hot in clean jars.
6. Put to sterilize, cover with lids. The sterilization process will take 40 minutes.
7. Take the cans out of the water and roll them up with a typewriter. Eggplant caviar for the winter is ready.

Eggplant caviar for the winter (through a meat grinder) - a delicious and aromatic recipe

Ingredients:

Recipe Preparation - Eggplant Caviar:

Cut the washed eggplants into pieces.

Cut the pepper and tomatoes into slices.

We pass chopped eggplants, tomatoes and peppers through a meat grinder.

Rub the carrots on a coarse grater.

Chop the onion with a knife.

Fry the onions in vegetable oil in a preheated pan until golden brown.

Prepare and clean the garlic cloves.

Add grated carrots to the onion in a pan and fry together.

We add passed through a meat grinder: eggplant, pepper and tomatoes. Add salt and sugar.

Ingredients for 1 liter can:

• Eggplant - 500 g
• Onions - 400 g
• Tomatoes - 600 g
• Carrots - 100 g
• Sweet pepper - 100 g
• Red hot pepper - 1/2 pc.
• Salt - 20 - 25 g
• Sugar - 10 - 12 g
• Vegetable oil - 160 g
• Vinegar 9% - 15 g
• Ground black pepper + parsley and dill

Preparation of the recipe:

1. Cut the eggplants with skin into cubes with an edge length of 2.5 - 3 cm.
2. Cut the onion into slices 1 - 2 cm thick.
3. Cut the carrots and bell peppers into strips.
4. Cut the greens up to 1 cm long.
5. Cut the tomatoes into slices 2 - 2.5 cm thick.
6. Pour vegetable oil into a cauldron, ignite until white smoke appears, fry the onions and carrots until golden brown.
7. Add chopped eggplants, peppers, tomatoes, salt, sugar. Cook the whole mass with frequent stirring for 20 - 25 minutes until thick.
8. At the end of cooking, add chopped herbs and 1 tbsp. spoon of 9% vinegar. We mix everything.
9. We lay out the hot mass in jars and lower them into a container with hot water up to 70 degrees C. Cover the jars with lids and sterilize at 100 degrees C: liter jars - 50 minutes, half-liter jars - 40 minutes.

Ingredients:

• 1 kg - eggplant
• 500 g - sweet pepper
• 500 g - onions
• 1 kg - ripe tomatoes
• 150 g - apples
• 1 teaspoon sugar
• salt to taste

Preparation:

1. In a shallow and wide bowl, heat 200 ml of vegetable oil, when steam appears over it, put finely chopped onion.
2. When the onion turns golden, add the finely chopped tomatoes. We close the container with a lid and simmer the tomatoes over low heat, stirring occasionally.
3. Then, at the same time, add the chopped small cubes eggplants with the skin, finely chopped bell peppers (remove the seeds) and apples grated on a coarse grater. Stir all this and simmer on low heat, stirring often.
4. When the eggplants are soft, slide the lid off to evaporate excess moisture.
5. Put a pod with eggplants hot pepper(whole), at the same time, while stirring, make sure that it does not burst. During stewing, it gives a pleasant, slightly pungent taste.
6. Cook the caviar evenly over low heat until slightly thick. At the end of cooking, add ground black pepper and sugar.
7. Pour boiling caviar into jars, which are immediately hermetically sealed and sterilized for 20 minutes. Caviar can be stored without sterilizing if it thickens strongly.

Today we are going to understand a very difficult question: where did the "overseas caviar - eggplant" come from and how to cook it? The homeland of eggplant is India, then the culture of the seas-oceans migrated to Iran, and then this plant began to be grown in Europe and Russia. Therefore, it is not surprising that eggplant caviar is cooked in many countries under different names. But everywhere, when using this vegetable, it is taken into account important point: Only ripe fruits are suitable, as unripe (green) or overripe (with densely coated seeds) can cause poisoning. Therefore, we will cook safely according to my interesting recipes eggplant caviar for the winter. You lick your fingers, and you will not notice how it happened.

Eggplant caviar for the winter: recipe "Lick your fingers" without sterilization

Some modern housewives are very careful about their diet, absolutely all products are weighed on the calorie scale and use low calorie recipes... The good thing about eggplant is that its calorie content is 25 kcal, and ready meal without frying will be only 98.64 kcal (per 100 g. caviar). It can easily be said that this snack is perfect for diets and fasts.

For 2 half-liter cans you need:

• Eggplant - 1 kg;
• Onions - 50 gr.;
• Tomatoes - 100 gr.;
• Garlic wedges - 2 pcs.;
• Black pepper - 6 pcs.;
• Refined sunflower oil - 100 ml;
• Sugar - 20 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 5 ml.

Tip: Olive oil can also be used.

Step by step cooking:

1. Wash the eggplants and bake in the oven until soft. Cool and for 30 min. put under a press, then peel and pass through a meat grinder or grind in a blender bowl.
2. We peel the husks from the onion, cut into small cubes and fry in refined oil until golden brown.
3. Wash the tomatoes, cut into wedges and chop in a blender bowl.
4. Put the fried onions into the brazier, 60 ml tomato juice and eggplant mass. We simmer everything for about 40 minutes, stirring occasionally.
5. In 10 minutes. until cooked, add garlic, crushed in a mortar with salt, sugar, the remaining sunflower oil, pepper and vinegar.
6. Pour the hot mixture into prepared jars, cover with lids and seal.

Tip: by the end of cooking, the mass will become very thick, stir more often so that the caviar does not burn.

Eggplant caviar was prepared quickly and tasty, and most importantly - without sterilization.

Classic fried eggplant caviar

Everyone in our family, and especially our daughter, likes this tender, homogeneous and very tasty one. Once in winter we were walking on the street with the same kids, and yet another friend did not come out. All the children started asking where the girl was, and I said, "I went to my grandmother." The kids shout further: "Why did she go to see her?" And my daughter smiled: "Well, we are going to my grandmother, because the caviar in jars has run out."

Ingredients per liter of snack:

• Blue ones - 700 gr.;
• Sweet pepper - 120 gr.;
• Tomatoes - 150 gr.;
• Onions - 150 gr.;
• Parsley greens - 5 gr.;
• Ground black pepper - 1 gr.;
• Ground allspice pepper - 1 gr.;
• Refined sunflower oil - 100 gr.;
• Sugar - 3 gr.;
• Salt - 15 gr.

Caviar preparation:

1. Selected blue ones with my sweet pepper. Peel eggplants with onions.
2. Cut the blue ones into slices and blanch in hot water 15 minutes. Put the hot vegetables in a colander and cool them under running water.
3. Cut out the inner pulp with seeds from the pepper and send it to boiling water, where it blanches for 3 minutes. We take it out and cool it in cold water. Peel and cut into slices.
4. Cut the onion into half rings up to 4 mm thick.
5. Fry the onions in a frying pan alternately until transparent, and the peppers and eggplants until they become soft.
6. Wash fresh tomatoes with herbs. We also blanch the tomatoes and peel them.
7. In a blender bowl, grind all prepared vegetables in portions and put everything in a brazier, add herbs with spices.
8. Bring the mixture to a boil, stirring constantly, and pack it into prepared jars.
9. Having covered the seaming caps, we send them to a pan with heated water and sterilize for 70 minutes.
10. After that, we take out the potholders and roll them up.

The classic fried eggplant caviar is ready. Enjoy its extraordinary taste.

Eggplant caviar through a meat grinder for the winter: a simple recipe

For my taste, eggplant caviar is richer and more aromatic than squash. Since the zucchini itself is bland and neutral, and the blue ones have a piquant taste and appetizer, due to this, it only benefits. And also, if a recipe like this one is very successful.

Components for 2 half-liter cans:

• Eggplant - 1 kg 100 gr.;
• Tomatoes - 200 gr.;
• Carrots - 200 gr.;
• Onions - 200 gr.;
• Salt - 25 gr.;
• Refined vegetable oil - 100 gr.;
• Dried basil - 2.5 gr.;
• Sugar - 10 gr.;
• Ground black pepper - 2.5 gr.;
• Tomato paste - 25 gr.;
• Citric acid - 5 gr.

Let's start cooking:

1. We wash the vegetables, peel the eggplants and cut them into half rings, the thickness of which is not higher than 1 cm.
2. We put the prepared blanks in a deep bowl, salt and leave for 15 minutes. When the bitterness drains, rinse the eggplants in running water, squeeze and discard in a colander.
3. Cut the onion into thin half rings and grate the carrots.
4. Pour oil into a frying pan and sauté the onions and carrots until transparent, and then put them in the roasting pan.
5. Meanwhile, blanch the tomatoes in hot water for about 3 minutes, remove the skin and cut into slices.
6. Add vegetable oil to the pan and fry the eggplants until soft, and then transfer the tomatoes to the roasting pan.
7. Grind all the fried vegetables by passing through a meat grinder, add spices with tomato paste and stir thoroughly.
8. We put the eggplant caviar on low heat and cook for about 30 minutes.
9. In 5 min. until the end of cooking, add citric acid and mix.
10. Spread hot caviar into prepared jars and seal.

Advice: while bitterness flows from the blue ones, stir them periodically.

Well, that's ready for simple recipe, eggplant caviar through a meat grinder for the winter.

How to cook eggplant caviar with mayonnaise in a slow cooker

I started to cook in a slow cooker quite recently. It was not easy to adjust at first, but I am happy with the result. The caviar is tender and boiled to taste. And the most important thing: you don't need to stir anything and the vegetables do not burn at all. The only thing is that you need to do everything by following the steps of the recipe.

For a liter can you need:

• Eggplant - 1 kg;
• Onions - 500 gr.;
• Homemade mayonnaise - 80 gr.;
• Garlic wedges - 4 teeth;
• Refined sunflower oil - 60 ml;
• Sugar - 15 gr.;
• Salt - 10 gr.;
• Apple cider vinegar 6% - 30 ml.

How we cook:

1. We wash the vegetables, remove the skin from the eggplant and cut into slices 2 cm thick. Put them in a bowl, cover with salt and set aside for 15-20 minutes to make the glass bitter.
2. Peel the onion and cut into half rings. Pour the oil into the multicooker bowl and in the "Fry" mode fry the onion until soft with the lid open.
3. In the meantime, squeeze the liquid from the blue ones and add them to the multicooker. Fry vegetables in the "Fry" mode, stirring occasionally.
4. To the blue ones, add salt and sugar and garlic, grated in a mortar. Stir, close the lid and, by pressing the "Pilaf / Stew" button, set the cooking time to 60 minutes. After the time has elapsed, open the lid and grind everything with an immersion blender.
5. Now add mayonnaise: industrial mayonnaise - put it directly into the bowl, and if you add homemade mayonnaise, you first need to prepare it.
6. At the end we add Apple vinegar and turn on the "Fry" mode, leaving the lid open. Wait 2 minutes, mix and fill the jars with hot caviar and roll up.

Tip: when preparing homemade mayonnaise add hot caviar in one scoop to a bowl of sauce and beat with a whisk. And so continue until the moment, until the mass in the bowl increases. Then pour the resulting mixture into the multicooker bowl, mix and, closing the lid, turn on the timer for 10 minutes. in the "Pilaf / Quenching" mode.

Be sure to write down these eggplant caviar recipes for the winter. You will lick your fingers the first time you try the appetizer.

Caviar with mayonnaise and tomato paste for storage in the apartment

My friend shared the recipe for caviar with mayonnaise with me after tasting this snack at a birthday party. Up to this point, I calmly and even with fear treated such conservation. In industrial mayonnaise, I'm not sure at all, so I put homemade sauce... Of course, the appetizer turns out to be fatter than the usual vegetable one, but it's worth it.

Required ingredients for 2 half liter jars:

• Eggplant - 600 gr.;
• Zucchini - 600 gr.;
• Carrots - 400 gr.;
• Onions - 150 gr.;
• Tomato paste - 200 gr.;
• Mayonnaise - 200 gr.;
• Refined sunflower oil - 140 ml;
• Salt - 20 gr.;
• Sugar - 120 gr.;
• Ground black pepper - 2 gr.;
• Bay leaf - 2 pcs.

How to cook:

1. We choose young zucchini and not sluggish eggplants. We wash the vegetables, peel the eggplants and cut them into cubes along with the courgettes. Salt the eggplants and set aside so that the glass is bitter for 30 minutes.
2. We clean the onions and carrots, wash and chop: finely chop the onion, and three carrots on a grater.
3. Pour oil into a deep roasting pan and send the blue squeezed from the liquid, zucchini and carrots with onions there. Cover with a lid and simmer over low heat for 40 minutes.
4. Then we add spices, tomato paste and mayonnaise, we continue to boil for 10 minutes.
5. After the time has elapsed, grind vegetable mix with an immersion blender and pack in prepared jars. Cover with lids and sterilize for 30 minutes.
6. Then we take out the jars with potholders, seal and wrap them in a blanket.

If you are still in doubt: roll it up or not. First, prepare for a test, and then, I'm sure, canning a few cans for the winter.

Spicy eggplant caviar "With peppercorn"

The appetizer turns out to be very spicy, so try it during cooking and, if necessary, add less hot pepper. But it will become an irreplaceable side dish for fried beef steaks or baked pork loin.

Ingredients for 3 cans, capacity 0.5 l:

• Eggplant - 700 gr.;
• Tomatoes - 500 gr.;
• Onions - 300 gr.;
• Carrots - 300 gr.;
• Sweet red pepper - 300 gr.;
• Hot chilli pepper - 1 pc.;
• Sugar - 7 gr.;
• Salt - 20 gr.;
• Refined sunflower oil - 130 gr.;
• Table vinegar 6% - 10 ml.

Cooking caviar:

1. We clean the blue vegetables from the skin and stalks. Finely chop the onion, and grate the carrots on a medium grater.
2. Cut the eggplants into cubes and sprinkle with salt, set aside for 20 minutes. and stir occasionally.
3. Blanch sweet and hot peppers in hot water for 3 minutes, put in a bowl with cold water... And then remove the skin and cut into slices or circles.
4. We squeeze the liquid from the blue ones and send them to a hot frying pan with refined oil, fry the vegetables until soft and put them in the brazier.
5. Then we fry the rest of the prepared vegetables in turn and add them to the eggplants.
6. Stir the vegetable mixture in a roasting pan and season with the spices. Cover with a lid and simmer the caviar over low heat for 40 minutes, stirring occasionally.
7. Grind the vegetable mass with a blender and add vinegar. We wait until boiling and put in prepared jars, cover with lids, and seal.

Tip: vegetables do not need to be chopped, the mass will be with insignificant pieces.

Tip: dip the pepper in cold water is necessary to preserve vitamin C.

The recipe is simple, but caviar is obtained with a rich pepper flavor.

I've written so much that now it's time to relax and watch the video. Very interesting and informative eggplant caviar recipes for the winter. Lick your fingers with the whole family.

Caloric content: Not specified
Cooking time: Not specified

It is not the first generation that has been preparing eggplant caviar. In our time, eggplant caviar for the winter has become so popular that modern hostesses have gotten used to putting a wide variety of ingredients in it and getting a unique spread on bread. Well, this is a simple recipe through a meat grinder for the most ordinary classic eggplant caviar. It's easy to make and eats very quickly, jar by jar. It can be used as a substitute for the side dishes we are accustomed to or used as a separate snack. The main ingredients of this are eggplants and tomatoes in a 1: 1 ratio, which makes its taste pleasantly sweet and sour.

- eggplant fruits - 2 kg.,
- tomatoes - 2 kg.,
- bell pepper- 1 kg.,
- carrots - 600 gr.,
- onions - 400 gr.,
- garlic - 1 pc.,
- greens - 1 bunch,
- table salt - 3-4 tablespoons,
- vinegar - 2 tablespoons,
- black pepper - to taste,
- vegetable oil - 300 gr.

Step by step recipe with photo:

First of all, chop the onion.




And fry in preheated oil. We do this directly in a large saucepan, into which we will add all the ingredients.

Then we clean the rest of the vegetables in turn.
Cut the eggplants and mince them.




We also pass carrots through a meat grinder.

Grind prepared tomatoes and peppers.

Then we send the twisted ingredients to the pan to the onion, so that the vegetable mass makes friends with each other and is thoroughly stewed.




Add some salt to our caviar and mix thoroughly. We are waiting for the vegetable mass to boil. After boiling, cook the caviar for another hour. Ten minutes before it is ready, do not forget to put herbs, spices, finely chopped garlic, vinegar and the remaining salt in it.

We will definitely taste it. If it turns out to be too acidic, then add a little sugar, if not salted, then salt. Pour the finished one into jars, sterilize for 15 minutes in a saucepan with water and roll up the lids.

We save the workpieces in the basement or in a cool storage room.




Bon Appetit.

If you have not yet managed to master all the eggplants of the current harvest, then let's prepare them in one more form. Recently I gave a recipe, and today I want to propose to cook them in the form of eggplant caviar.

Vegetable caviar is a very popular way to prepare food for winter. You can cook or - regardless of the starting products, you get a dish that is easy to store and tasty and is not a shame to serve on the table.

Eggplant caviar for the winter: a recipe with a photo through a meat grinder

The first, according to tradition, I will write classic recipe eggplant caviar, so that the taste is the same to which we are all used to. In addition to the blue ones, it also contains tomatoes and bell peppers. Those who want the caviar to be spicy can add hot or hot peppers.

To obtain the desired consistency, we will use a meat grinder.

Ingredients:

• Eggplant - 1 kg
• Tomatoes - 1kg
• Bulgarian pepper - 0.5 kg
• Hot pepper (optional) - 1 piece
• Onions - 0.5 kg
• Salt - 1 tablespoon
• Sugar - 3 tablespoons
• Garlic - 5 cloves
• Ground black pepper - 1 tsp
• Vegetable oil - 50 ml

The specified ingredients are enough to fill 1 0.7 liter can.

Preparation:

First of all, you need to bake the eggplant. To do this, put them on a baking sheet with a small amount of vegetable oil and send them to the oven, preheated to 140-150 degrees for 40 minutes. Do not forget to turn them over after 20 minutes.

Do not be embarrassed that they shrink and wrinkle, in this recipe it does not matter.

If the eggplants are very large, cut them in half.

While the little blue ones are baking, let's do other vegetables.

Tomatoes will need to be peeled off so that they do not spoil the consistency of the caviar. To do this, put the tomatoes in boiling water for 10 seconds, and then transfer them to cold water.

After such an operation, the skin is removed very easily.

Then cut the stalks of the tomatoes and send the tomatoes to the meat grinder.

Peppers and onions also need to be minced, but do not mix these vegetables into one mass, as you will need to fry them separately. Remove the seeds and partitions from the pepper first.

When the eggplants are baked, peel them and twist them in a meat grinder too.

If you decide to make caviar with hot pepper then twist it together with the Bulgarian.

Take a large frying pan, pour vegetable oil into it and fry the peppers for 5 minutes over medium heat.

After that, add the onion to it and fry, stirring for another 10 minutes.

Then put the eggplants in the pan and fry for another 5 minutes, stirring constantly.

After that, pour tomatoes into the pan, set the fire to a minimum and boil the caviar for another 20 minutes without covering it with a lid, to obtain a thick mass.

You may not be enough for 20 minutes and the time will have to be increased by another 10-15 minutes. It depends on how much moisture there was in the tomatoes.

5 minutes before turning off the stove, add salt, sugar, chopped garlic and ground pepper to the eggplant caviar. Mix everything well and leave to cook for the rest of the time.

Now all that remains is to spread the caviar in advance, close it tightly and leave to cool, wrapped in a blanket.

You can store jars at room temperature, but in a dark place without direct sunlight.

Eggplant caviar in a pan without sterilization

If you noticed, the last recipe did not include vinegar, which is usually added when preserving. This is due to the fact that tomatoes contain ascorbic acid and, in general, they do not need vinegar for conservation. But if you are used to putting vinegar in all your preparations for the winter, then a tablespoon for 1 liter jar It doesn't hurt at all by adding another facet of flavor to the eggplant caviar.

This recipe is different in that we will not waste time sterilizing cans and blanks at all. All the same acid from tomatoes will help to avoid fermentation processes in the jar.

However, the jars should be clean and washed with baking soda and a fresh sponge.

Ingredients:

• 4 kg eggplant
• 1.5 kg of onions
• 2 kg bell pepper
• 2 kg of tomatoes
• 1 head of garlic
• Sunflower oil

The ingredients listed are for 3 liter cans.

We will not use a meat grinder and we will have pieces of eggplant caviar. It is also sometimes called "Kuban".

Preparation:

Peel the eggplants and cut into small cubes.

We will not soak the blue ones in salt water to remove bitterness, since this bitterness is mainly in the peel and is

Then fry the eggplants in a pan with a little oil. Roasting for 10 minutes should be sufficient. After that, send them to the pan in which the vegetables will be stewed.

Fry the eggplants in small portions so that some are overcooked and others are barely hot.

Cut the onion into half rings and fry in a pan separately. When it turns golden, transfer it to the eggplant pot.

Peel the tomatoes in the same way as in the previous recipe, cut them into small cubes and put them in a saucepan with raw eggplants without frying.

Remove the partitions and seeds from the pepper and cut it into small strips.

Then it needs to be fried for 10 minutes and sent to the pan with the rest of the vegetables.

When all the ingredients are collected in a saucepan, put it on medium heat and bring to a boil. After that, reduce the heat to a minimum, add salt to taste (on average, one tablespoon without a slide), mix and leave to simmer under the lid for 30 minutes.

When thirty minutes have passed, add the chopped garlic, mix again and you can lay out the eggplant caviar in clean jars to the very neck.

Garlic is always added at the end so that it doesn't lose its flavor as it cooks.

Since the jars are not sterilized and cold, pour the caviar gently in small portions.

We turn the cans over and leave to cool under the covers. Then we store them in a dark place.

Eggplant caviar for the winter in a slow cooker: video recipe

Eggplant caviar with mayonnaise without vinegar

I consider the recipe with mayonnaise to be one of the most delicious and I myself cook, frankly, only this option. Therefore, the amount of vegetables that I indicate in the ingredients is enough for as many as 10-11 half liter jars.

In this recipe, we will roast each vegetable so that the eggplant caviar has a rich flavor.

You can of course skip the frying stage and immediately start stewing, but then the caviar will taste just boiled vegetables... And we cook for ourselves, so we won't save time at important stages.

Ingredients:

• 6 kg eggplant
• 8 large onions
• 8-10 large carrots
• 3 tbsp rounded salt
• 7 tbsp sugar
• 500 g tomato paste
• 400 gr mayonnaise

Preparation:

We will fry vegetables in a deep frying pan, saucepan or wok and immediately before frying, pour in one and a half glasses sunflower oil... Don't worry, this is not a lot considering the amount of vegetables you need to fry.

To prevent the oil from "shooting", pour it into a hot frying pan, wait until it heats up and throw in a pinch of salt

First, chop finely and fry the carrots until golden brown over high heat.

After frying the carrots, remove them from the pan with a slotted spoon. Try to get every single piece, because further we will fry other vegetables here and we do not need charred carrots.

The next step is to put the onion, also cut into small cubes, into the pan. Fry until golden brown over the same high heat.

When the onion is fried, remove it with a slotted spoon, trying to leave the oil in the pan as much as possible.

We turn to the processing of eggplants. We peel them, cut into cubes and pour all 6 kilograms into the pan at once. Without reducing the heat, close the pan with a lid and leave the blue ones to evaporate.

They contain a lot of moisture, so during evaporation they will greatly lose in volume and settle to the bottom. This entire process will take 10-15 minutes.

After that, open the lid and continue to keep the vegetables over high heat.

Don't try to completely evaporate the moisture and fry the eggplant - it's very hard. The goal is for them to cook until tender.

Remove the pan from heat, add sugar and salt to it and pour in the previously fried onions and carrots.

Mix everything well.

Then you can choose two options for further processing of caviar: if you want it to be grainy, like a store, pass it through a meat grinder. And if you want it to look more like mashed potatoes, then interrupt it with a blender.

The photo shows the option of processing caviar with a blender.

Now add tomato paste and mayonnaise to the caviar and mix thoroughly again.

Mayonnaise gives the caviar an extraordinary "silkiness".

And tomato paste - ascorbic acid for sterilization, so it must be natural.

The final color of the eggplant roe is orange due to the carrots.

The further process is very important and takes time. First, we put the caviar in sterilized jars along the "shoulders", and then we put the filled jars in the oven for sterilization.

Cover the jars in the oven with lids, but do not tighten them.

Do not put the jars in a preheated oven, otherwise they will burst from the temperature drop.

We turn on the oven when the cans are already in it, close the door, set it to 140 degrees and leave the cans to sterilize. For a 1-liter can, 15 minutes is enough, for a three-liter can it takes 40 minutes.

After that, carefully take out the eggplant caviar in jars from the oven, close the lids and leave to cool upside down.

The most delicious eggplant caviar: recipe with vinegar without tomato

This recipe came to us from the Balkan Peninsula and there it is called "Aivar". This is very, very delicious caviar from eggplant and sweet pepper. Before making a lot of preparations for the winter, do it in a non a large number on trial. I will give the ingredients just for one small "sample jar".

Ingredients:

• Red bell pepper (fleshy) - 3 pcs
• Medium eggplants - 2 pieces
• Garlic - 5 cloves
• Vinegar (wine, balsamic, 9%) - 2 tablespoons
• Salt - 1 tablespoon without a slide
• Sunflower oil - 75 ml

Ingredients for 1 0.5 liter can

Preparation:

First, bake the eggplants and peppers. We set the oven temperature to 200 degrees, put a baking sheet with pepper and eggplant with a little oil in it and set it for 50 minutes.

You don't need to peel vegetables, just wash them. Bake whole

And in order to peel the baked peppers, put them while still hot in a plastic bag and cover for 5 minutes. It will get wet from the evaporated moisture and the peel will be easily peeled off.

The seeds from the pepper also need to be removed by cutting it into several pieces.

After that, the pepper and eggplant must be passed through a meat grinder.

We absolutely do not need moisture that is released from vegetables, so you can twist the vegetables right into a colander so that it drains to the maximum.

We transfer vegetables to a saucepan, add oil, vinegar and salt, put it on little fire and begin to boil, stirring occasionally.

Since the fire is very small, it may take about an hour for all the liquid to boil away.

When you see that the caviar is already in the desired consistency, add the garlic passed through the garlic press to it, stir again and remove from heat.

If you cooked a small amount of eggplant caviar, transfer it to a clean jar, let it cool, cover with a plastic lid and store in the refrigerator for up to 3 months.

And if you have prepared a large batch, then immediately transfer the hot mixture to sterilized jars, close the lids and leave to cool upside down under the blanket.

I have everything for today. I hope you found the recipe that appealed to you the most.

Thank you for the attention.