If you want to please your loved ones with a delicious appetizer, or just decorate the festive table, then you can cook the famous eggplant caviar. The recipe is very light and simple and requires minimal ingredients that are very affordable.

One of the easiest ways to make homemade eggplant caviar is to take:

• eggplant - half a kilogram;
• onion - 1 head;
• bell peppers - 2 pcs;
• carrots - 100 g;
• tomatoes - 200 g;
• salt - 1/4 tsp;
• sunflower oil - 200 ml;

Cooking steps:

First you need to rinse all vegetables in cold water. Cut the eggplants into rings

onions - in small squares.

Remove the skin from the carrots and grate.

Remove excess pepper and cut into small pieces.

Place the eggplant rings in a frying pan and fry for a few minutes on both sides.

Fry the grated carrots as well, mix again and fry for 5 minutes.

Fry also bell peppers and onions, mix thoroughly and fry

Take a container, lay out all the chopped vegetables.

Take tomatoes, chop finely and mince them to get tomato juice.

Pour the tomatoes into a saucepan and simmer the vegetable mixture for about half an hour.

Sterilize the jars and lids, then put the finished mixture in the jars and cover with a lid.

Eggplant caviar for the winter is ready. Bon Appetit!

Delicious eggplant caviar for the winter

This recipe involves making eggplant caviar to be baked.

For this we need:

• eggplant - 1000 g;
• tomatoes - 5 pcs;
• carrots - 4 pcs;
• garlic - 1 head;
• onion - 5 heads;
• sweet pepper - 1 pc;
• hot pepper - 1 pc;
• salt - one and a half tsp;
• sunflower oil - 50 g.

Instructions:

First, rinse the vegetables in cold water. Boil the carrots and remove the skins. Separate the cloves from the garlic, then peel the onions. Remove seeds and excess parts from peppers. Peel the eggplant and divide into 2 equal portions.

Take a baking sheet, brush with some oil and lay out the chopped eggplants.

1. Preheat oven to 200 degrees and bake vegetables for 25 minutes.
2. Hot pepper along with sweet, carrots, garlic and tomatoes must be minced.

Take a deep bowl, send the onion, pour out the sunflower oil and fry over the fire until golden brown.

Pour the fried onions into the minced vegetables mixture and put on fire for half an hour. Separate the skin from all the eggplants, pass through a meat grinder and pour into the vegetable mass.

Boil the mixture for another half hour, add seasonings and salt, mix thoroughly. Place ready-made vegetables in jars that need to be sterilized first. Cover and roll up.

The most delicious eggplant caviar through a meat grinder

This dish is so versatile and simple that you can add anything to it, leaving only the eggplant unchanged. Caviar is very easy to prepare due to the fact that almost all vegetables need to be minced.

For this recipe, you need to take this list of foods:

• tomatoes - 2 kg;
• eggplant - 2 kg;
• sweet pepper - 1kg;
• carrots - 600 g;
• onions - 400 g;
• garlic - 1 head;
• greens - 1 bunch;
• salt to taste;
• ground black pepper - optional;
• vegetable oil - 300 g.

To prepare this versatile delicacy, you need:

1. Take a suitable container, such as a cauldron, pour out the vegetable oil and place on fire to warm up well.
2. Chop the onions finely, pour into a heated cauldron and fry until golden brown.
3. Take all the vegetables, cut, mince.
4. Cut the eggplants into strips and send them to the meat grinder, then send them to the kettle, in which the onions and carrots are already fried.

Ground peppers and tomatoes, seasoned with spices, are also sent to the kettle and mixed with each other.

It takes an hour to cook this mass, and 10 minutes before it is fully cooked, you need to pour out chopped garlic and chopped herbs.

Remove the prepared mass from the heat and put in prepared jars, cover and roll up.

Eggplant caviar according to grandma's recipe

Almost every housewife knows this recipe, since the dish turns out to be very appetizing.

To create this dish, take the necessary products:

• eggplant - 1000 g;
• tomatoes - half a kilogram;
• onion - 1 head;
• garlic - a few cloves;
• sunflower oil - 3 tablespoons;
• salt to taste;

Stages of creating a masterpiece:

1. First you need to get rid of the eggplant peel, then cook for 20 minutes and leave until completely cooled, pour out the liquid.

Pour boiling water over the tomatoes, leave for a minute, this is necessary in order to easily get rid of the tomato skin. Chop the onion finely,

and pass the garlic through a press.

Cut the eggplants and tomatoes using a wooden knife,

pour in chopped onion and garlic, pour in oil and add salt and pepper to taste, stir.

Grandma's recipe is ready.

Eggplant caviar the most delicious recipe with photo

To prepare this delicious dish, take the following ingredients:

• eggplant - 1000 g;
• carrots - 300 g;
• bell pepper - half a kilogram;
• onions - 200 g;
• tomatoes - 1000 g;
• sunflower oil - 50 g;
• salt - 3 tablespoons

Preparation:

Wash the eggplant, remove the skin and cut into rings.

Sprinkle salt on the eggplants and pour water, leave for a while to get rid of the bitter taste.

Wash the carrots and remove the skins.

It is necessary to remove all unnecessary parts from the bell pepper, cut into 2 equal parts.

Chop the onion finely.

Get rid of tomato peels,

add to a meat grinder and skip.

In the event that the mass turned out to be liquid, then you can cook it over medium heat. Fry the onions until golden brown.

Pass the rest of the vegetables through a meat grinder and place in a separate container.

The mass must be left on fire until boiling, then cook for another half hour.

Place the caviar in sterilized jars and roll up.

Place in a cool and dark place.

Eggplant caviar the most delicious recipe

Use these simple recipes and prepare delicious meals for your loved ones. The most important thing is that you can decorate any festive table with this delicacy and pleasantly surprise your guests, but if you don't like these recipes, you can watch them.

Some of these recipes are universal, and some require strict adherence to the instructions in order to get an excellent and unique taste. Prepare preparations for the winter, and fill your body with useful vitamins. Bon Appetit.

Eggplant caviar is a simple and tasty snack. It can be spread on bread, served with a side dish or meat. Just imagine how you open a jar of delicate, natural, aromatic caviar in winter, the taste of which is delicious!

Eggplant caviar is one of our favorite snacks.

Grocery list:

• onions - 300 gr;
• sunflower oil - 35 ml;
• fresh tomatoes - 900 gr;
• salt to taste;
• eggplant - 1 kg;
• 6 cloves of garlic;
• two bell peppers.

Cooking caviar step by step:

1. We wash the eggplants and, without peeling them, bake them in the oven for half an hour. Pierce them with a fork several times beforehand.
2. Now you can peel them off.
3. Wash the tomatoes under the tap and remove the caps from them.
4. Chop the peeled onions into 4 parts, remove the garlic cloves from the husk.
5. We twist vegetables in a meat grinder. Leave only three garlic cloves intact.
6. Put the resulting minced vegetable into a frying pan. You can pour a little sunflower oil on top.
7. We fry the caviar for 20 minutes.
8. 5 minutes before the end of cooking, add the remaining garlic, rubbing it on a grater.
9. The appetizer is ready. You can roll it up in jars and leave it until winter, or put it in a saucepan and put it in the refrigerator.

With mayonnaise and tomato paste

It turns out to be a very tender, satisfying and tasty snack. It's good to make sandwiches with her.

You will need:

• carrots - 0.2 kg;
• tomato paste - 0.2 kg;
• eggplant - 1 kg;
• fresh herbs - 0.1 kg;
• mayonnaise - 70 gr;
• bulbs - 0.2 kg;
• olive oil - 100 ml;
• seasoning to taste.

Cooking method:

1. We get rid of the zucchini from the skin, wash and chop with medium cubes.
2. We load them into a frying pan and fry them in oil until soft.
3. Scroll the contents of the pan in a meat grinder.
4. Process the onions and carrots, peeling and washing, and sauté in the same dish.
5. Sprinkle salt and black pepper on them.
6. Combine cooked foods in one bowl, pour in tomato paste, add mayonnaise.
7. We simmer the mass in its own juice for 15 minutes.

Eggplant caviar "lick your fingers" for the winter

The recipe is very light and simple and requires minimal ingredients that are very affordable.

Main ingredients of the recipe:

• fresh parsley - 40 gr;
• sugar - 15 g;
• fresh eggplants - 3 kg;
• sweet pepper - 0.3 kg;
• salt to taste;
• onions - 0.3 kg;
• tomato paste - 80 gr;
• black pepper to taste;
• sunflower oil - 100 ml;
• cloves of garlic - 40 gr.

Step-by-step instruction:

1. The washed eggplants are cut lengthwise in two and laid out on a greased baking sheet.
2. We warm up the oven to 200 degrees and bake for half an hour.
3. Cool and chop into cubes.
4. Finely chop the onions, peel the bell peppers from seeds and partitions and chop with a knife.
5. First, sauté the onion for 3 minutes, add pepper to it and fry for another 8 minutes.
6. Add tomato paste and simmer vegetables for another 5 minutes, pour eggplant cubes.
7. After 7 minutes, add chopped herbs, salt, spices, sugar, taste the food.
8. Simmer for another 5 minutes.
9. We put the ready-made caviar in sterilized jars, close the lids, and cool.

We cook like in a store, according to GOST

The taste of caviar, familiar to us from childhood, is obtained precisely according to this old recipe.

What you need to take:

• sweet pepper -1 kg;
• sugar - 25 gr;
• eggplant - 2 kg;
• carrots - 1 kg;
• hot ground pepper to taste;
• tomatoes - 1.5 kg;
• refined oil - 400 gr;
• onions - 1 kg;
• salt - 45 gr.

Algorithm of actions:

1. An hour before cooking, soak the diced eggplant in salted water. For this we need 75 grams of salt. This is done so that there is no bitter taste in the caviar.
2. At this time, we peel all vegetables from the peel, seeds, partitions.
3. Chop the onions, peppers and tomatoes into small cubes, pass the carrots through the grater.
4. We take out the eggplants from the water, rinse.
5. Pour oil into the cauldron. Fry eggplant cubes in it first, then onions, carrots and tomatoes.
6. Load the cooked vegetables into one pan, pour pepper, sugar, salt on top and simmer for 40 minutes.
7. Stir the caviar with a spoon from time to time to prevent it from burning.
8. Grind the cooked mass with a mixer and either preserve the caviar, or serve it in a separate bowl to the table.

Zucchini-eggplant caviar

Let's combine two of the most delicious vegetable dishes into one.

Eggplant and zucchini caviar turns out to be especially light and tasty.

We need:

• zucchini - 0.5 kg;
• garlic cloves - 30 gr;
• salt to taste;
• eggplant - 400 gr;
• carrots - 0.2 kg;
• table vinegar - 5 g;
• black pepper - 15 gr;
• onions - 0.2 kg;
• tomato paste - 0.1 kg;
• coriander to taste;
• sunflower oil - 0.1 l;
• some dried parsley.

Cooking caviar step by step:

1. Saute the onion half rings in a skillet with butter until soft.
2. Chop the washed and peeled eggplants into cubes and pour over the onion.
3. Do the same with the zucchini.
4. Then add the grated carrots, add a pinch of salt and cook for 45 minutes on low heat. Stir the vegetable mass from time to time.
5. Chop the garlic finely and chop in the pan, add the tomato paste, stir and simmer for 15 minutes.
6. It remains to add parsley, coriander, pepper and salt.
7. The resulting caviar can already be laid out on plates and served.
8. For a perfectly soft and tender snack, grind the soft vegetables in a blender.
9. You can roll it into jars while pouring vinegar.

With tomatoes in a slow cooker

There is no need to use a bunch of dishes and then wash them. Do everything in a slow cooker. It will free you up a lot of time.

Required Ingredients:

• cloves of garlic;
• eggplant - 1 kg;
• sunflower oil - 80 ml;
• greenery;
• Bulgarian pepper - 500 gr;
• tomatoes - 300 gr;
• sugar and salt to taste;
• onions - 0.25 kg;
• 2 pinches of black pepper.

How eggplant caviar is prepared in a slow cooker:

1. Peel the washed eggplant fruits and remove the cap with a knife. First cut the pulp into strips and then into cubes.
2. We put them in a deep bowl of water, pour 15 grams of salt, leave for 30 minutes.
3. In the meantime, we get rid of the rest of the vegetables from skins, seeds. Cut the red bell pepper into small pieces, like the onion, and pass the carrot roots through a grater.
4. Put the washed tomatoes in boiling water for half a minute, remove the thin skin and grind in a blender.
5. In a multicooker bowl, fry the onions, carrots and bell peppers, adding them one by one.
6. After 15 minutes, rinse the eggplants from salt water, load them with vegetables in a slow cooker.
7. In the menu, set the item "Quenching" and the time - 40 minutes.
8. After 20 minutes, pour out the mass of tomatoes, add bulk products. Chop chopped garlic.
9. Our caviar is ready. You can immediately spread the still warm snack on the bread.

A simple recipe without frying

If you don't want to mess around with vegetables for a long time, or you don't like the smell of fried onions, you can make caviar without cooking in a pan.

Blue caviar not only tastes great, but is also useful for the body.

Recipe components:

• three sweet peppers;
• one onion;
• three eggplants;
• two garlic cloves;
• one tomato;
• oil, salt and herbs to taste.

Cooking step by step:

1. We wash all the vegetables, remove the tails.
2. We bake halves of peppers and eggplants in the oven for half an hour. Remember to pierce the vegetables with a fork.
3. Remove the thin peel from the tomato.
4. Finely chop the peeled onion and garlic with a knife.
5. Remove the seeds from the baked eggplant and pepper.
6. Grind the pepper, tomato and eggplant until smooth in a blender.
7. Pour the mixture into a cauldron and simmer for half an hour.
8. When the dish is cooked, pour garlic, ground pepper, onion, herbs, salt into it.
9. It remains to pour the caviar into jars and put in a cold place.

Eggplant with beans

We need:

• vinegar - 50 ml;
• tomato juice - 1.5 l;
• white beans - 350 gr;
• bell pepper - 5 pcs.;
• salt - 30 gr;
• eggplant - 5 pcs.;
• sugar - 35 gr;
• carrots - 5 pcs.;
• head of garlic;
• onions - 5 pcs.

Algorithm of actions:

1. From yesterday, leave the beans to soak in water overnight.
2. Cook it in a saucepan until soft.
3. We will clean all the vegetables. Chop the eggplants into cubes, finely chop the carrots, and chop the onion and pepper into cubes.
4. Saute the onions first, then the carrots and peppers, the very last are the eggplants. It takes 20 minutes to fry.
5. Pour tomato juice into a saucepan, load sautéed vegetables.
6. Press the garlic cloves in a press and add to the saucepan.
7. We cook all the ingredients for half an hour.
8. We sterilize the jars and spread the caviar on them. You can leave some appetizers fresh and serve. Bon Appetit!

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Eggplant caviar with carrots and bell pepper

This composition has become a classic for winter harvesting. For every taste, with the sweetness of carrots, without scalding pungency. Ingredients count for a large batch of proven hearty snacks. Reduce or increase vegetables proportionally to suit your needs. With traditional cooking, luck is useless: everyone will like the result!

• Cooking time - up to 2.5 hours.
• Fry vegetables separately.

We need:

Weigh all ingredients after cleaning.

• Eggplant - 2 kg
• Tomatoes (ripe) - 1.5 kg
• Onions - 1 kg
• Bell pepper - 1 kg (at least 2 red vegetables)
• Carrots - 700 g
• Hot chili peppers - 2 pcs. (8-10 cm long). This is our taste for spicy. If you are afraid of a strong stinginess, take less, add portions and try.
• Salt (rock) - 2 tbsp. spoons
• Sugar - 1 tbsp. spoons
• Vinegar, 9% - 3 tbsp. spoons
• Vegetable oil -400-500 ml (consumption in portions for frying)

Important details:

• Conservation output - 4.3-4.5 liters.
• You will need a large cauldron for frying - 2.5+ liters. And a 5+ liter stainless steel saucepan / saucepan.
• The quantity and variety of non-basic vegetables can be adjusted to taste. For example, more carrots and fewer tomatoes. Only red peppers (they are sweeter). Blue onion instead of white (sweetest).

1) Preparing vegetables.

All the fruits are washed and cleaned, as usual for a stew or salad. A nuance for eggplant: you don't need to peel it. This is how we love them in classic caviar.

Cut the blue ones into a medium cube, as in the photo - about 2 cm. Modern varieties are extremely rare, but if your vegetables are bitter, soak for 30 minutes in salted water. For 1 liter of water 1 tbsp. a spoonful of rock salt.

We make cross-shaped cuts on the tomatoes, on one or two sides. Pour boiling water over, let stand for 3 minutes. After that, we simply clean the tomatoes. We cut them into cubes, a little less than cutting blue ones.

Cut the sweet peppers, peeled from seeds, into cubes, like tomatoes. We also chop the onion into cubes, in size or even smaller than tomatoes.

We clean hot pepper from seeds and white inner membranes, chop finely with a knife. Three carrots on a coarse grater.

2) Roasting the components.

In a large cauldron, heat a portion of the oil (70-80 ml). We send eggplant cubes for frying. Mix more often with a thorough movement from the bottom up, so as not to burn.

Over medium heat, wait until the vegetables darken and decrease in volume. With a large ladle, put the blue ones in a saucepan, where we will simmer the caviar.

Fry all vegetables in the same way - separately. Onions until tender and golden. Peppers until soft, like scrambled eggs. Tomatoes until the slices lose their shape, when a thick tomato filling is formed. We transfer all the vegetables to the blue pan.

Veteran culinary experts claim that separate roasting gives a richer taste to the finished caviar. Unsurprisingly, the algorithm has become a classic. Below you can see the lightweight version with a wonderful saving of time and effort.

3) We simmer all vegetables until tender.

Put the saucepan with the fried ingredients on the fire. Stir the caviar thoroughly, from bottom to top. Pour in chopped hot pepper, salt, sugar.

After mixing, bring to a low boil, reduce heat to a minimum and cover with a lid. The last stage is ahead - to stew the caviar on a low boil for 40-50 minutes. In the process of boiling, mix 1-2 times from bottom to top.

The state of "weak boiling" is easy to understand by the gurgle of vegetable juice in the pan. Within 10-15 minutes at minimal warming up, it will stand out clearly a lot (as in the photo just below). Adjust the heat. May need to increase slightly. Our goal is to observe "Gurgle" for another 30 minutes- until caviar is fully cooked.

Towards the end of cooking, add vinegar, mix and boil for 5-7 minutes.

4) Tight seaming for long-term storage.

We transfer the caviar into sterilized jars to the very top directly from the pan on minimal heating. We close the cans with hermetically suitable lids, turn them over and tilt and twist, so as not to miss a leak. We put the workpiece to cool upside down, wrapped in a blanket.

We store the classic eggplant caviar in a dark place.

The fastest classic "As easy as shelling pears!"

Attention attention!

The ingredients are the same, cook with lazy, but delicious as a result. You will get another caviar with the most delicate texture. "Real jam!" she deserves it, and we will spend less energy.

Cooking time - up to 1.5 hours.

All vegetables chop while still raw.

1. In raw form, twist the fruits in a meat grinder. Combine vegetable purees and simmer with butter on medium heat - 50 minutes.
2. Pour in sugar and other additives. Among them can be chopped garlic (9-10 cloves), allspice peas (8-10 pcs) and bay leaves (3-4 pcs.).
3. Let the caviar gurgle (low boil) for another 10 minutes. Pour in vinegar and keep the caviar on heating for the last 5-7 minutes.
4. Fill cans with hot snacks - seaming - wrapping. Everything!

We put the cooled blank in a dark place.

Eggplant caviar for the winter: a simple recipe

In terms of the composition of vegetables, this recipe is an ode to the main characters and minimalism. Eggplant for the eggplant. In addition, only tomatoes, onions, garlic, moderate pungency and a slight hint of coriander. Ideal for those who do not like to clog the taste of blue with other vegetables.

Simple, satisfying, curious!

• Cooking time is about 1 hour.
• Fry vegetables together, alternately adding.

We need:

• Blue - 1 kg
• Onions - 400 g
• Tomatoes - 300 g
• Hot pepper - ½ a small pod (this is a 4-5 cm cut)
• Garlic - 3-4 cloves
• Salt - 1 tsp
• Sugar - 2 tsp
• Vinegar, 9% - 2 tsp
• Coriander (ground) - ½ tsp
• Vegetable oil - 100 ml

Important details:

• Workpiece output - 1 liter.
• It is convenient to roll up in a small container - from 250 to 500 ml.
• We weigh all products after cleaning and cutting.

1) We clean and prepare vegetables.

And again, the beauty of the recipe is cutting into cubes. This approach will affect all fruits.

Clean the blue ones and cut with a medium cube. Trying for bitterness. Modern varieties are often not bitter. If suddenly they are bitter, put them in salted water for 30 minutes. For 1 liter of water 1 tbsp. a spoonful of salt without a slide. Top with a plate so that the pieces do not float.

Cut the onion into moderately small cubes. Cut the tomatoes crosswise, pour boiling water over and leave for 1 minute. Now the skin can be easily removed by prying it with a knife near the incision area. Chop into cubes all the tomato pulp, to the size of an eggplant cut.

Finely chop the garlic and a piece of hot pepper without seeds. By the way, you can take 2 times more of this pepper if you like very spicy caviar.

2) Let's cook and roll.

Pour all the oil into a deep frying pan or stewpan. Add garlic and fry for 1 minute. Then onion and fry until light transparency.

Put eggplants on the onion. If you had to soak the fruit from bitterness, then squeeze out the water.

Simmer eggplants with onions and garlic over medium heat - 6-7 minutes. Stir well a couple of times, from bottom to top.

Add hot peppers, tomatoes, coriander, salt and mix vegetables. We increase the heat, let it boil and adjust the stove so that a slight boil remains in the liquid that the vegetables have emitted. Simmer vegetables at this temperature until tender. It will take up to 40 minutes.

When the caviar is almost ready, add sugar and vinegar, bring to a boil and reduce heat to a minimum.

We lay out the hottest caviar straight from the stove in the jars. We tamp the mass well so that there are no air bubbles in the jar, and oil is visible from above. We close, turn over, wrap up. We are waiting for cooling and put it in a dark cabinet. The workpiece is well stored at room temperature.

If you like caviar twisted until smooth, after the vegetables are ready, transfer them to a meat grinder or blender. Return the homogeneous mass to the saucepan again and keep it on a low boil for at least 5 minutes. Further, the layout on the banks and seaming.

Eggplant caviar for the winter with tomato paste

• Cooking time is about 1 hour.
• Fry the onion first, add the rest of the vegetables to it.

We need:

• Eggplant - 2 kg
• Bulgarian pepper - 3 pcs.
• Tomatoes - 2 pcs.
• Bulb onions - 3 pcs.
• Tomato paste - 2 tbsp spoons
• Sugar - 1 tbsp. a spoon
• Salt, black pepper, spices - to taste
• Vinegar, 9% - 2 tbsp. spoons
• Little vegetable for frying

Important details:

• Conservation output - 2-2.3 liters.
• We take medium-sized peppers and onions so that the vegetables fit in the palm of your hand. Tomatoes are slightly larger than average, juicy "pink" variety.
• From spices, coriander and dried Italian herbs will fit well. If you haven't tasted herbs yet, limit yourself to ¼ teaspoon black peppercorns.
• Salt usually leaves no more than 2 tbsp. spoons. Try it!

The cooking algorithm is similar to the previous recipe.

Wash eggplants, clean if desired. Grind with a medium cube. If they are bitter, soak in saline for 20-30 minutes. Peel the tomatoes. As usual, a cruciform incision and scalding with boiling water will help. Three on a regular grater. Cut the peeled peppers into strips. Longitudinal halves or quarters of the vegetable across with a step of about half a centimeter. Chop the onion in a quarter into thinner rings.

We start frying vegetables with onions - in a preheated pan with oil. As soon as it is gilded, add blue, pepper, tomato puree. Simmer until vegetables are cooked, stirring regularly. The vegetable mass darkens and decreases in volume. This takes 40-45 minutes over medium heat.

Add tomato paste, sugar, salt, pepper and spices. Stir and simmer for another 3 minutes. Pour in vinegar, mix again and keep on fire for 1-2 minutes.

All additives, except vinegar, can be adjusted to taste by adding portions and tasting the caviar.

We lay out the hot caviar in sterilized jars, close it hermetically and put it upside down under insulation.

For video lovers, a short video with a nice girl. Close-ups for all steps.

I can say that I am a longtime fan of eggplant. Even in times of shortage, we tried to bring them from the south and prepare various delicious dishes. But who would have thought that people would come up with so many dishes from them!

In addition to the original taste, this wonderful vegetable is also healthy. After all, it contains a large amount of potassium, antioxidants, fiber and vitamin B. And there are very few calories. So boldly cook various delicacies from the blue ones (so lovingly they were called among the people) and do.

Caviar, perhaps, takes the honorable first place in the popularity of dishes made from this vegetable. And there are a lot of recipes, but today I want to offer you 9 delicious recipes for eggplant caviar, so that you can find the most suitable one for yourself.

I also recommend making delicious caviar from zucchini, and you can find recipes from the wonderful hostess Alina at this link: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html

Do you like spicy things? Then pay attention to this recipe, but you can adjust the pungency with the amount of hot pepper. For example, I like it more sharply, so I put chili - pepper in caviar with seeds and a little more than in the recipe. Spread such an appetizer on bread, and serve as a cold dish, and how delicious with potatoes! Do not be lazy, cook.

Ingredients:

• eggplant - 1 kg
• onions - 400 gr.
• tomatoes - 300 gr.
• garlic - 4-5 cloves
• hot pepper - 0.5 - 1 pc.
• salt - 1 tsp
• sugar - 2 tsp
• ground coriander - 1/2 tsp
• vinegar 9% - 2 tsp
• vegetable oil - 100 ml.

I prefer caviar recipes, in which each vegetable is fried separately. So we will do, but first we will cut them.

Remove the skin from eggplants. This is optional. I confess that I often cook with the skins. And cut the vegetable into cubes.

Since we cut the vegetables into our preparation into pieces, it is advisable to remove the peel from the tomato. To do this, make a cross-to-cross cut on top of the tomatoes, scald them with boiling water. And then we throw the tomatoes into cold water. The skin after such SPA procedures is removed very easily. After that, cut the tomatoes into small pieces.

If you prefer to grind vegetables for caviar in a blender, then it is not necessary to remove the skin from tomatoes.

Grind onions, garlic and hot peppers. Since I am a lover of spicy dishes, I ventured to put 2 peppers, and even seeds.

If desired, remove the seeds from the chili pepper if you are afraid of too hot a dish.

To give the caviar a special delicate taste, let's fry the vegetables. Pour vegetable oil into the pan and lightly fry the garlic (just a couple of minutes). Add the onion there and bring it to a transparent color.

Put the eggplants in the pan, stir all the vegetables and fry over low heat until soft (15 minutes).

Well, now it's the turn of tomatoes and hot peppers. The smell is awesome!

Add salt, sugar and coriander. We simmer all this beauty for 20 - 30 minutes on low heat.

After half an hour, the vegetables will acquire a beautiful golden color, sweat.

And add vinegar a couple of minutes before the end of cooking. Let the whole mass boil, and you can put it in pre-sterilized jars. Then we close the jars with boiled lids, turn them upside down, cover them with something warm and leave them to cool completely.

A simple recipe for eggplant caviar in a blender

This recipe is more slightly different from the first, thanks to the carrots and bell peppers. And after cooking, we grind all the vegetables with a blender. We will get delicious caviar of a delicate consistency.

Ingredients:

• eggplant - 1 kg
• tomatoes - 500 gr.
• carrots - 300 gr.
• onions - 3 pcs.
• bell pepper - 3 pcs.
• garlic - 2 heads
• salt - 1 tbsp. l.
• pepper to taste
• vegetable oil - 100 ml

You will need to prepare the cans in advance - wash with soda and sterilize along with the lids.

I peel off the skin from eggplants in this recipe as well. We cut them into cubes. Peel the carrots and onions and also cut into cubes. Put onions in a frying pan with vegetable oil, and then carrots. Fry lightly, or rather simmer for 5-7 minutes.

Add eggplants to these vegetables, mix and simmer for another 10 minutes.

During this time, we will prepare a filling of tomatoes, feathers and garlic. Grind everything with a blender, this is the most convenient way.

If you prefer to grind vegetables according to the old man with a meat grinder - why not?

In tomatoes, the skin can be left on, it will be crushed safely. Sweet peppers only need to be freed from seeds, cut into arbitrary pieces and also sent to a blender.

For spice, add garlic, of course. We will also clean and grind it in a blender.

We mix all the crushed ingredients, a semi-liquid gruel is obtained. We pour it into a frying pan over vegetables.

Stir all this gurgling mass, then salt and pepper.

If the tomatoes are not very juicy and the mass is thick, you can add a little boiled water.

Cover the vegetables with a lid and simmer for about 40 minutes over low heat. Do not forget to stir periodically so that it does not burn at the bottom.

I also prefer to put in a little less salt first than in the recipe, and then add to taste.

But that's not all. We want a homogeneous mass. Therefore, let the vegetables cool slightly, and then grind the ready-made caviar again in a blender.

Basically, the caviar is ready to eat. But if you are preparing it for the winter, then bring the whole mass to a boil and put it in prepared jars.

It remains to tighten the metal lids and wait for winter (although I admit that it does not always remain until winter).

Awesome caviar with baked eggplants in Odessa style

In this recipe, eggplants are baked in the oven until tender. It is this way of cooking that gives the caviar a special taste. If you want to prepare blue ones (as the eggplants are called in this video) according to this recipe for the winter, then put the finished workpiece in sterilized jars or boil the jars along with the workpiece for 10 minutes and close with metal lids.

Cooking eggplant caviar with tomatoes without sterilization

Eggplants go well with many vegetables - tomatoes, carrots, onions. Each of them plays a special note in this chorus. Tomatoes give the finished dish juiciness and sourness, and carrots - tenderness and sweetish taste, and onions - spiciness. This recipe contains all these vegetables, which means a bouquet of aromas is guaranteed.

Ingredients:

• eggplant - 3 kg.
• tomatoes - 2 kg.
• carrots - 1 kg.
• bell pepper - 1 kg.
• onions - 1 kg.
• garlic - 2 heads
• salt - 2-3 tbsp. l.
• sugar - 1 tbsp. l.
• vinegar 9% - 100 ml.
• water - 250 ml.
• pepper to taste
• vegetable oil - 300 ml.

As you can see, the caviar will be rich in taste.

Let's start with carrots. Rub it on a grater for Korean carrots, and if there is none, then on a coarse grater. And immediately we will fry in a pan, after pouring vegetable oil on it.

Now we need to remove the skin from the tomatoes. This is a simple matter - pour boiling water over them and leave them for 10 minutes. Then the skin is removed very easily. Cut the tomatoes into cubes.

As a rule, tomatoes are juiced during cutting, so we squeeze the tomatoes a little, and pour the juice into a pan with vegetables.

Fry the tomatoes in vegetable oil in a separate pan for 5 minutes and add to the carrots.

Cut the onions into half rings. If you like the smaller ones, cut into cubes, a matter of taste. And after that, we also throw the onion into the pan with the carrots. The aroma is already in the kitchen!

Remove the skin from the eggplant and cut the pulp into small cubes. We also fry them separately in vegetable oil in a pan for 5 minutes and send them to vegetables.

Chop the bell pepper and put it in the main pan with raw vegetables. After that, add salt and sugar, mix. Put the pepper to taste, but you can do without it, it will be so tasty.

And now the last step is to pour in 250 ml of cold water.

Bring the caviar to a boil, reduce the heat, cover and simmer until tender (about 30-40 minutes), stirring occasionally. Readiness is determined by the softness of vegetables. And, of course, we taste it, perhaps it will be necessary to add salt.

It remains to decompose in sterilized jars, close the lids and turn over.

Eggplant and zucchini appetizer - we cook caviar through a meat grinder

Judging by the number of recipes, some of the most popular vegetables are courgettes and eggplants. They go well together, while the original blue taste is even more pronounced in combination with neutral zucchini. In one of the previous posts, I posted a recipe for a delicious one, and now I will introduce you to another great recipe.

Ingredients:

• eggplant - 1.5 kg.
• zucchini - 1 kg.
• tomatoes - 600-700 gr.
• bell pepper - 5 pcs.
• hot peppers - 2 pcs.
• garlic - 3 heads
• salt - 2-3 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 20 ml.
• vegetable oil - 250 ml.

In many recipes for cooking vegetable caviar or adjika, I used a blender, because it is much easier and faster with it. But still, I came to the conclusion that the blender grinds too finely, almost into porridge. And sometimes you want to feel small pieces of vegetables on your tongue in order to feel the taste of everyone. And here a meat grinder comes in handy, and if it is electric, it generally turns out even faster than using a blender. Therefore, in this recipe we use a meat grinder.

We sterilize jars and lids in advance. We prepare vegetables.

If you are afraid that the eggplants will taste bitter, then cut them into pieces, salt well and pour cold water for 20 minutes. After that, the water must be drained, and the pieces must be rinsed. Peel the zucchini and cut into arbitrary pieces. For sweet peppers, remove the seeds and cut them lengthwise into several pieces.

We also chop tomatoes and hot peppers randomly. And peel the garlic.

We pass all the ingredients through a meat grinder and put the mass in a deep saucepan. Add vegetable oil, salt and sugar. Stir and bring the mixture to a boil.

Simmer over low heat for about an hour. The mass is quite thick, so I do not advise you to go far and so that it does not burn, you need to stir it periodically.

We put the hot appetizer in sterilized jars and roll up the lids. We turn the banks over, cover with a warm blanket.

Video on how to quickly and tasty cook blue caviar with tomato paste

Eggplants go well with tomatoes. But if you don't have tomatoes, I advise you to add tomato paste to the caviar. It will enrich the taste of the dish, make it sweeter, and it will take less time to cook.

Ingredients:

• eggplant - 2 kg.
• bell pepper - 3 pcs.
• tomatoes - 2 pcs.
• onions - 3 pcs.
• salt to taste
• sugar - 1 tbsp. l.
• tomato paste - 2 tbsp l.
• pepper to taste
• vegetable oil for frying

The most delicious eggplant caviar with mayonnaise - we cook step by step

There are many different options for cooking eggplant caviar, but the hostesses also came up with mayonnaise in it. It gives tenderness to the finished dish. At the same time, such an appetizer is prepared quite simply, and the composition of the ingredients is available to everyone. You just have to roll up your sleeves, but how nice it is to hear the praise of friends or family.

Ingredients:

• eggplant - 3 kg.
• onions - 1 kg.
• mayonnaise - 400 gr.
• salt - 50 gr.
• sugar - 100 gr.
• vegetable oil - 300 gr.
• vinegar - 1 tbsp. l.

Cooking with this recipe couldn't be easier.

Peel the onion and cut into rings. We send it to the pan and fry in vegetable oil.

If they are bitter, eggplants are pre-soaked in salt water. But lately I skip this step, as I buy vegetables in the store and they do not taste bitter at all. Therefore, we immediately start cooking. Cut the eggplants into cubes or half rings and also fry. Vegetables can be combined and braised for about 10 minutes together.

You can add your favorite seasoning to taste. I use my favorite Georgian condiment mix in this recipe. As a result, the aroma is extraordinary.

Now it's time to add salt, sugar and mayonnaise. Stir, cover the pan with a lid and simmer over low heat for another 20-30 minutes. Add vinegar 5 minutes before the end of cooking.

You can leave the finished dish in pieces, then it looks more like a salad. And you can grind it with a blender, and then you will definitely get caviar.

We lay out the caviar in clean jars. Since we have mayonnaise in the recipe, I prefer to sterilize the cans with the blank in a pan, it's safer. I sterilize half-liter jars in boiling water for 10-15 minutes.

We roll up securely with metal lids and then this yummy can be stored without a refrigerator.

Cooking blue caviar in a slow cooker without vinegar

The multicooker is firmly entrenched in our kitchen. And those who bought it immediately appreciated the benefits: less hassle - more free time, less fat and oil - healthier for the body. Let's prepare our wonderful snack for the winter with this kitchen appliance.

Ingredients:

• eggplant - 1 kg.
• carrots - 2 pcs.
• bell pepper - 3 pcs.
• tomatoes - 5 pcs.
• garlic - 5 cloves
• onions - 2 pcs.
• salt - 1 tbsp. l.
• sugar - 0.5 tbsp. l.
• vegetable oil - 3 tbsp. l.

I will say right away that we will grind the vegetables in this recipe using a blender. This means that they can be cut arbitrarily, without trying to cut beautiful cubes. Chop the eggplants, tomatoes, bell peppers, onions and garlic. Rub the carrots on a coarse grater, so it will cook faster.

Pour vegetable oil at the bottom of the multicooker, put chopped onions and garlic there. We put the multicooker on the "Fry" mode and fry the onion and garlic until soft, this is about 5 minutes.

Pour grated carrots on top.

And the next layer is sweet pepper. Stir the vegetables, cover the multicooker with a lid and simmer for 5 minutes.

Now we can add tomatoes, they will make our dish much juicier. Mix everything again and cook for another 5 minutes.

We have eggplants left, we throw them into the multicooker bowl. At this stage, you can salt and sweeten.

Now we set the multicooker to the “Baking” mode and set the timer for 30 minutes.

The vegetable stew has become soft and aromatic. Now grind all vegetables with a blender.

If you do not like such vegetable puree, you can leave the workpiece in pieces, or chop it not to a puree-like state, but only a little. It's for your taste.

And we just have to lay out the workpiece in sterilized jars and tighten the lids.

Since this recipe is without the addition of vinegar, for the sake of reliability, I still sterilize the workpiece in jars in boiling water. For a half-liter jar, it takes 7-10 minutes to boil.

The best recipe for baked eggplant with mushrooms

Eggplants themselves have a unique taste and give any dish a special original taste. But when I saw a video with a recipe for caviar with mushrooms (champignons), I immediately had a desire to cook such a gorgeous dish itself. I will definitely do it, but for now let's see how a wonderful cook does it.

If you have read this long article to the end, then I was not trying in vain. I will be very glad if you cook something from today's recipes for the winter. I hasten to assure you that you will not regret it and will be able to pamper your family and friends with “overseas” eggplant caviar.

But the autumn preparations continue, it is too early to relax. Therefore, we will continue my favorite topic further. See you!

Overseas caviar - eggplant, who did not laugh at this phrase from the famous comic film! But once really eggplant caviar was almost an overseas dish.

I still remember those times when in Siberia they had no idea about growing eggplants, and only those of my peers who made a trip to the blessed south with their parents knew what “little blue ones” were. There they called a vegetable mysterious for Siberians "blue".

Recipes:

I also remember how the first early ripening variety appeared in my garden practice, called Almaz, having grown several of which I did not know what to do with them, because the bitter ones were unbearable.

There was no omniscient Internet then, mother's and grandmother's handwritten books with recipes could not tell anything about eggplants and dishes made from them. So I threw away my first "blue" ones, not finding them a worthy use.

Well, now, thank you, Lord, the times are not the same, and I have become a highly experienced hostess, so the application was found and the dishes in my kitchen began to turn out tasty and healthy from eggplants.

So, today we are making preparations for the winter, specifically eggplant caviar, as many as ten different types and names. A little more work is invested in it than, for example, in a marrow, but the result of such work is also much more interesting in taste.

My advice to you, dear and beloved hostesses, sterilize the jars and lids in advance, since there is nothing worse than a situation when everything is ready and it's time to put it in the jars, but the jars themselves are not ready yet!

We sterilize the cans for caviar in the oven, lather until shiny, put them in a cold oven and turn on the heating of 120 degrees for 30-40 minutes. Then he just opened the door and took it dry and sterile, and filled it with overseas food!

We go from simple to complex, add delights and fantasies gradually in order to master all the wisdom and prepare a masterpiece of culinary art for the winter!

Eggplant caviar for the winter - recipe you will lick your fingers

The appetizer is simple and delicious in taste, even if you smear fresh bread on bread, even put boiled potatoes on a plate, and you won't spoil a meat dish!

• a pound of onions, sweet;
• a kilo of young eggplants;
• a kilo of ripe, soft tomatoes;
• head of winter garlic;
• a couple of large Bulgarian peppers;
• salt a tablespoon without top,
• half a glass of vegetable oil.

Preparation:

1. All the vegetables were washed, the bottoms and tails were cut off, the seeds were taken out of the pepper and dried on a towel.
2. We send the "little blue" ones to be baked in the oven, cut along the length and prick with a fork several times, for about half an hour. Cool and peel them off.
3. Grind the vegetables in a food processor or meat grinder, put them together with vegetable oil in a cauldron or deep roasting pan and simmer until tender for about thirty minutes. Salt. Let's try.
4. If it's done, then immediately put it in sterile jars and roll it up. Cool it upside down under a fur coat.
5. We store it in the cellar.

Traditional recipe, nothing more. Bon Appetit!

Eggplant caviar simple and delicious classic recipe

The classic in cooking eggplants is that after peeling and slicing them, they are soaked in salt water for half an hour so that the bitterness goes away. Then you just need to rinse with running water.

• kilo of "blue";
• a pound of tomatoes;
• 5 ripe Bulgarian peppers;
• 5 onions;
• two medium carrots;
• ground pepper and salt.

Recipe:

1. Wash, peel and dry the vegetables on a towel. Grate the carrots, cut the rest into small cubes.
2. Soak the eggplants as described above.
3. Lightly fry the onion in a cauldron in vegetable oil, add everything else and simmer over low heat until tender. Season with salt and pepper to taste, at the end of stewing.
4. Remove from heat, put in sterile jars and roll up. Cool it upside down under a fur coat, store it in the cellar.

Tasty and healthy, pleasantly diversifies the table in winter.

Many people love eggplant caviar, buy it in the store. I can assure you that this recipe is simply indistinguishable from the store's taste. It can be easily prepared at home as well.

• a kilo of eggplant;
• three good carrots;
• onions 4 pieces;
• sweet pepper 4 pieces;
• half a liter of tomato juice;
• half a glass of vegetable oil;
• tablespoon salt;
• a teaspoon of vinegar.

Let's start cooking:

1. Wash the vegetables, peel, peel off the skin from the eggplants, remove the seeds from the pepper, dry on a towel.
2. Cut into small cubes "blue", pepper, onion, grate carrots.
3. Fry all vegetables in a pan sequentially and put in one container.
4. Cool and mince with a large wire rack.
5. Put in a cauldron, pour in tomato juice and simmer until tender for about thirty minutes.
6. Season with salt, pepper, vinegar and simmer for a couple of minutes.
7. Remove from the stove, arrange in sterile jars and roll up.
8. Cool upside down under a fur coat, store in the cellar.

Perfect classic taste and aroma. Bon appetit in winter!

A very quick recipe, ideal for those with little free time. Eggplants, cut into cubes, are dipped in boiling water for a couple of minutes, reclined in a colander to get rid of the bitterness.

• eggplants 6 pieces of medium size;
• Bulgarian pepper 4 pieces large and ripe;
• a pound of tomatoes;
• vegetable oil 5 tablespoons;
• a tablespoon of vinegar;
• salt half a tablespoon.

Preparation:

1. Wash, clean and dry everything on a towel, blanch the eggplants as indicated above.
2. We skip vegetables, except for eggplants, in a meat grinder with a large grill, put on the stove in a cauldron to simmer.
3. Fry the "blue" ones in a pan and add to the cauldron.
4. Add vinegar and salt, simmer for ten minutes and put in sterile jars.
5. We roll it up for the night under a fur coat. We store in the refrigerator or cellar.

Well what can I say? Just delicious and that's it!

And I have other preservation recipes in my bins for you:

1. Marinated zucchini

A good slow cooker is that you do not need to follow and stir, there is time to do other things. But one cannot count on a particularly exquisite taste. The caviar will turn out like caviar.

• eggplant 300 grams;
• carrots 200 grams;
• onions 200 grams;
• bulgarian pepper 2 pieces;
• tomatoes 200 grams;
• garlic 2 teeth;
• vegetable oil 50 grams;
• salt to taste.

Let's prepare:

1. We clean, wash the vegetables and cut everything into cubes. Fill the eggplants with boiling water in a separate bowl.
2. Pour oil into a multicooker and fry the onion until transparent.
3. We spread the carrots to the onions and fry too.
4. The next turn of pepper, fry it with onions and carrots.
5. We throw the "blue" ones in a colander and send them to the vegetables in a slow cooker, fry together.
6. Add the tomatoes, chopped garlic last and set the Multicooker to simmer for 40-50 minutes.
7. Salt and pepper to taste before cooking for 5 minutes.

The caviar is ready, you can eat it right away, or you can roll it up in a couple of boiling jars for the winter. Store in a cold cellar.

It's simple and without unnecessary frills, the result will be like squash caviar. It’s very good in winter to run home to an empty refrigerator and spread a piece of bread, have a snack while a full dinner is being prepared.

1. "Blue" two kilos;
2. a pound of tomato;
3. a pound of carrots;
4. 4 onions;
5. head of garlic;
6. vegetable oil a third of a glass;
7. sugar 4 tablespoons;
8. tablespoon salt;
9. a bunch of greens - dill, basil, cilantro, parsley.

Preparation:

1. Wash the assorted vegetables, peel, dry on a towel.
2. Cut into large pieces and bake on a baking sheet in the oven until soft and scalding.
3. Pass through a food processor or blender.
4. Put in a cauldron, add the remaining ingredients, finely chopped garlic and herbs, and simmer until tender. Remove from heat, arrange in sterile jars and roll up.
5. Cool upside down under a fur coat and store in the cellar.

Tasty and satisfying, bon appetit!

Gentle and a little unusual. Such caviar is very tasty for children.

• eggplant two kilos;
• onion half a kilo;
• head of garlic;
• half a cup mayonnaise;
• tomato paste glass;
• a tablespoon of vinegar;
• half a cup vegetable oil;
• salt and pepper.

Preparation:

1. Wash the eggplants and soak overnight in a salt solution - a tablespoon for two glasses of water.
2. Wash, peel and cut all vegetables into cubes, squeeze the eggplants and also cut into cubes
3. Fry vegetables in a pan in turn and put them in a cauldron.
4. Add tomato paste, mayonnaise and simmer for about thirty minutes. Pour in finely chopped garlic and herbs, pour in vinegar, stir, salt and pepper to taste, simmer for another 5 minutes.
5. Arrange in sterile jars, roll up and leave to cool upside down under a fur coat. Store in a refrigerator or cellar.

Bon appetit and memories of a sunny summer!

Summer foods are very useful in winter, so you need to stock up on all the vitamins - here are some more recipes for blanks:

1. Salted cucumbers

It will be a spicy appetizer for everyone. Good for meat and a bottle of alcohol.

• eggplant a couple of kilos;
• tomatoes a kilogram;
• a couple of chili peppers;
• 4 large bell peppers;
• two tablespoons of vinegar;
• head of garlic;
• half a glass of vegetable oil;
• salt.

Preparation:

1. Wash, peel and towel dry the vegetables.
2. Bake the eggplants in the oven and remove the skin from them.
3. Break the tomatoes into dust in a blender. Add "blue" to them and also break into dust.
4. Pour oil into a cauldron and fry the onion and crushed garlic until light golden brown.
5. Put the finely diced pepper to the onion and fry together.
6. Add the tomato-eggplant mixture to the cauldron and simmer until tender for about thirty minutes.
7. Pour in vinegar, salt and let it simmer for a couple of minutes.
8. Arrange in sterile jars and roll up. Turn over and under a fur coat until morning. Store in a cellar.

Very spicy and hot!

Eggplant and Zucchini Caviar Recipe - Lick Your Fingers

This recipe is for the laziest. But it tastes pretty good! I am writing directly step by step.

We take vegetables all by half a kilogram - zucchini, eggplants, carrots, onions, tomatoes.

Wash, clean, dry on a towel.

We pass everything through a meat grinder with a large grate and put it in a cauldron.

Add a glass of vegetable oil and simmer over low heat for about an hour.

Pour in a tablespoon of vinegar and 5 cloves of finely chopped garlic. Salt and pepper to taste.

Fast and tasty too!

• "Blue" 4 pieces;
• a couple of large ripe tomatoes;
• two onions;
• head of garlic;
• a tablespoon of vinegar;
• a quarter glass of vegetable oil;
• salt and pepper.

Preparation:

1. Wash, peel and bake vegetables on a sheet in the oven.
2. Remove the skin from the tomato and eggplant.
3. Chop everything finely and lightly fry in a cauldron in vegetable oil.
4. Pour in a couple of tablespoons of water, vinegar, add crushed garlic, close the lid tightly and simmer for ten minutes.
5. Season with salt and pepper to taste.
6. Remove from heat and seal for winter.

Enjoy your winter at the plentiful table!

Odessa style eggplant caviar - the most delicious recipe for the winter

There are several techniques used by experienced housewives to prepare delicious eggplant caviar:

1. The dishes for frying and stewing should be with a thick bottom, then the vegetables will be heated evenly and this will significantly increase the taste.
2. Carrots, peppers and onions will make the dish sweeter, while tomatoes will add sourness.
3. The skin of the "blue" ones must be removed so that they do not write in other recipes. The rags from her will ruin the whole look of the dish.
4. Eggplants are low in calories and are suitable for dieters.
5. Especially useful for heart patients, overweight people and those with high cholesterol.

It is important that all the blanks (this applies to absolutely all recipes) are prepared with love and soul! Only then will your culinary masterpieces actually become masterpieces and delight others!