Step 1: Bake eggplant and peppers.

First, turn on and preheat the oven. about 200 degrees Celsius. Then we wash whole eggplants and sweets under running cold running water. bell pepper. Dry them with paper kitchen towels, grease with a tablespoon vegetable oil and wrap in a double layer of aluminum foil to form a bag.

Next, put the vegetables on a non-stick baking sheet, put in a preheated oven and bake for 30–35 minutes before fully prepared. After the right time, we put kitchen gloves on our hands, transfer the bag with fragrant ingredients to a cutting board, carefully unfold it and let the eggplants and peppercorns cool to room temperature.

Step 2: Blanch the tomatoes.

While the baked vegetables are cooling, put on strong fire a full kettle of water, wash the tomatoes, make a crosswise cut on each and put in a deep bowl. Then fill them with boiling water and soak in it 30–40 seconds.

Then, using a slotted spoon, we send hot tomatoes into a bowl of ice water and leave it there until it cools completely. Then we dry them with paper towels and, if desired, remove the skin, but it is possible with it, after such heat treatment the skin becomes soft.

Step 3: prepare the rest of the ingredients.

Now peel off onion and garlic. We wash them with parsley under water and dry. We also put the rest of the products that will be needed to prepare the dish on the kitchen table, and proceed to the next step.

Step 4: bring the caviar to full readiness.

Remove the skin from the cooled eggplants and peppers. Then we spread their pulp on a wide cutting board along with blanched tomatoes, onions, tomatoes, garlic and parsley. We take a sharp kitchen knife and, in turn, chop the vegetables into small pieces up to 1 centimeter in size. The initial form of cutting is not fundamental, it just should not be large.

Then we chop everything more finely or to the desired size, you can pass it through a meat grinder or grind it in a blender. We shift the resulting mixture into a deep bowl, season with black ground pepper, salt, sugar and vegetable oil. Thoroughly mix everything with a tablespoon until a homogeneous consistency. We tighten the dishes with polyethylene caviar cling film and put in the refrigerator 1.5–2 hours so that the dish is infused, although it is very tasty when warm.

Step 5: serve eggplant caviar in Odessa style.

eggplant caviar Odessa style is served less often warm and more often chilled. It is served in salad bowls or deep bowls as an appetizer, but sometimes it is used as a side dish and immediately laid out in portions on plates along with meat, poultry, fish or game dishes.

This food has a pleasant aroma of vegetables and a rich, spicy, slightly sour-spicy flavor. This miracle will ideally complement and diversify the festive or casual table! Enjoy!
Bon appetit!

Eggplants and peppers can be baked on coals, grilled or fried in a dry frying pan;

Very often, after baking, eggplants are put under pressure for 1 hour so that bitterness goes away, but this should be done if you use late varieties of this vegetable;

Great substitute for parsley fresh herbs cilantro or dill with basil;

It is better to cut eggplant pulp with a wooden, plastic or glass knife; it darkens from an ordinary metal vegetable;

If you are preparing caviar for long-term storage, do not put greens immediately, it may ferment. It is advisable to season the dish just before serving, this will only improve its taste!

Eggplant caviar is a dish that smells in summer from every Odessa apartment, from every house. Previously, when all the families in the yard communicated, they often cooked food together, and celebrated something or simply dined right in the yard, at a large laid table, like one big family. Everyone brought something of their own - tasty. In almost every courtyard there was a place for cooking, where barbecue, fish, freshly caught mussels or "blue caviar" were cooked. For her, there was a special iron sheet, on which vegetables were baked until cooked, on another, the same, mussels were cooked. Every year there are fewer and fewer such courtyards, some leave forever, some move to new buildings. I want to show you a recipe for Odessa eggplant caviar, cooked at home, which will be as close as possible to the original, which was once cooked by my beloved neighbor Rosa Naumovna.

To prepare eggplant caviar in Odessa, take the products from the list. Vegetables should be washed under running water.

Eggplants and peppers should be strongly seared over a gas burner, so they will acquire the smell and taste of a fire. Transfer to a baking dish and bring to readiness in the oven for 25-30 minutes at 180 degrees in convection mode. You can, of course, cook them on a gas burner until cooked, but be prepared for the fact that after cooking the first eggplant, the neighbors will call firefighters)))

While the vegetables are roasting, finely chop the onion.

Tomatoes need to be cut into four parts, grate on a coarse grater, discard the skin. Add grated tomato and a little salt to the onion. While the vegetables are baking, the onion will marinate.

Cool the cooked vegetables slightly, peel them - it is easy to peel. If this procedure is difficult with pepper, put it in a tight plastic bag for a while, and it will be easy to peel the skin.

Squeeze the eggplant from excess liquid, chop with a knife with a large cube of pepper.

Add tomato with onion, minced garlic and chopped cilantro.

Season with vegetable oil, add salt to taste, mix. Caviar should remain in large pieces, then all the tastes of vegetables will be preserved, although I know families who twist eggplant caviar in a meat grinder. But to be honest, this is a completely different taste and appearance.

Serve Odessa eggplant caviar with meat, fish, potatoes, and don't forget about the freshest bread.

Odessa eggplant caviar is ready. Enjoy!

It's time to enjoy eggplant in all forms!
Today on the agenda is a recipe for eggplant caviar in Odessa style. I recently showed you . For Odessa-style caviar, some vegetables also need to be baked. But the main feature of this recipe is that the tomatoes will be raw.
This caviar is eaten fresh, in season.

Ingredients

• Eggplants - 2 pieces (350-400 g.)
• Bulgarian red pepper - 2 pieces (350-400 g)
• Ripe tomatoes, small - 4 pieces. (350 g) It is very important to choose good, ripe tomatoes. I do not advise you to take pale greenhouses that are sold in supermarkets. Better look at the market and buy real ground tomatoes there.
• Onion - 100 g (this is half a large onion or one small one)
• Vegetable oil - 1 tablespoon. I have olive, you can use any other vegetable of your choice.
• Salt, pepper to taste.
• A bunch of fresh herbs - about 30 g. I have dill and cilantro.

How to cook caviar in Odessa style

First, let's take a look at the eggplant. You need to pierce them with a fork in several places so that they do not burst in the oven during baking.
We turn on the oven at 250 degrees C. Put eggplants and peppers on the grill. Bake eggplant for about 40 minutes, peppers a little less. You can cook these vegetables on the grill over the grill, then they will cook faster and be more fragrant.

Let the cooked vegetables cool down.

While they are cooling, chop the onion very finely.

Now you need to remove the peel from the tomatoes. Dip them in boiling water for a few seconds and catch them. We give cold water. We make cuts on the peel and remove it.

Grind the tomatoes with a knife almost into a puree. Mix them with onions.

Press the garlic through a press.

Peel the chilled peppers. We take out the stalk with seeds.

Finely chop the pulp.

Cut the eggplant in half and scrape out the flesh with a spoon.

Grind the eggplant pulp with a knife in the same way as tomatoes.

Mix all vegetables.
Finely chop the greens and add to the eggplant caviar.

Salt and pepper to taste. Add oil and mix the caviar. You can eat it right away or let it brew in the refrigerator for about an hour - this will make it tastier.

If you like eggplant, I advise you to try oriental pate.

As Leonid Osipovich Utesov said: "Many would like to be born in Odessa, but not everyone succeeds." But to plunge headlong into the atmosphere of unique Odessa charm together with "With taste" you will always succeed. Drop everything and go create with us Odessa flavor right at home!

Odessa cuisine is not only nutritious and tasty food. It is as multifaceted and diverse as the history and culture of the many nationalities living in this port city. . And here blue caviar- probably the most striking of them. How can you not stop here, so as not to describe it in all the details ?!

Sharp, almost burning, insanely aromatic minced vegetables and herbs paste it is prepared outrageously simple, but the memory of the incomparable taste remains forever in the hearts of everyone who has tried it at least once.

The peculiarity of this appetizer is that the ingredients are subjected to a minimum of heat treatment: only eggplants are baked, and then not for long. Sunflower oil for caviar, take not that whitish tasteless one that almost all shelves are filled with, find unrefined, rich orange and insanely fragrant. You can adjust the spiciness of caviar by adding more or less hot pepper. Some Odessa housewives put bell peppers, tomatoes and onions in caviar.

Ingredients

Cooking

1. 1 Bake eggplant for 15 minutes at 180 degrees. Place hot in a plastic bag and seal. After 5 minutes, remove the eggplant from the bag, remove the skin, cut the flesh into small cubes.
2. 2 Grate the carrots, finely chop the garlic and herbs. Remove seeds from red pepper and cut into small cubes.
3. 3 Put all the prepared ingredients in a deep bowl, salt to taste, pour in sunflower oil, vinegar, mix thoroughly. Transfer the caviar to a jar, close the lid, put in the refrigerator for 8 hours.

Want to Alternative option prescription? The one that is still in use in the dim kitchens of Odessa communal apartments? Then keep in mind that nothing will work without a gas stove. Remove the grate from the stove, make small sides, return the grate. Turn on the fire at full power and put an eggplant directly on it. Hold until lightly charred, turn several times. Do not be afraid, the vegetable will not burn, and the juice will drain onto the foil. You don't need a bag to remove the skin, just scrape it off with a knife. Everything else is according to the recipe. And then cut off a piece rye bread, scoop their caviar, close your eyes, and mmm... Bon appetit and share our recipes with your friends!

Caviar is tender, very juicy. The taste is sour-salty. Small pieces of onion crunch pleasantly on the teeth.
A feature of this recipe is that only eggplants are baked, and all other vegetables are put raw.
You can not put garlic in caviar at all, the sharpness of the onion is enough. But if you still decide to put it, then take a very small clove so that it gives the caviar flavor, but does not affect the taste.

COMPOUND

2 medium eggplant (300~350g), 1 medium tomato (150g), 1 very small onion (40g), 1~2 tbsp vegetable oil (15~35g), 1/3 teaspoon salt, pepper, herbs (dill, parsley, basil), optional - 1 very small garlic clove

Cover the grate with foil and put the washed eggplants on it.
Pierce the eggplants in several places so that they do not explode during baking.

Bake at t=220°C until tender (30~40 minutes). To determine readiness, you need to pierce the eggplant near the stalk with a fork or knife. If the tool enters easily, then the eggplant is ready.

Wrap the eggplants in the foil they were on and leave to cool.

Cut the cooled eggplant in half lengthwise and scoop out the pulp with a spoon.

Place the flesh on a cutting board and chop finely with a knife.

Wash the tomato, cut in half and cut out the stem.
Grate the tomato on a large grater.
You need to start rubbing from the side of the cut, then the pulp of the tomato will pass through the grater, and the skin will remain in your hand.

Chop the onion as small as possible.
Place the onion in a bowl and pour over boiling water.

After 3 seconds, drain the boiling water and immediately rinse the onion with very cold water to stop heating.
Drain water thoroughly.

Put eggplant and onion in a bowl with grated tomato.

You can also add a small clove of garlic pressed through a press.
Pour salt and pepper, pour in vegetable oil.
If desired, add finely chopped greens.
Mix and try. Add salt if necessary.

If the tomato was too sweet, you can acidify the caviar lemon juice or natural vinegar. If the tomato was sour, then the excess acid can be quenched with a pinch of powdered sugar.
To spice up the caviar, you can add a few drops of Tabasco sauce or a little very finely chopped fresh hot pepper or a quarter of a coffee spoon of adjika.
Eggplant caviar is best served with fresh bread or thick pita bread.

Output: about 400 ml.

The sponsor of the publication of this recipe is the oldest Finnish company Fiskars, which began in the 17th century with metallurgical production, and today produces some of the best kitchen knives in the world. If you want the process of cooking to become a pleasure, filled with creative inspiration, then Fiskars kitchen knives are undoubtedly your choice.

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