Eggplant caviar for the winter is perhaps the most famous preparation among canning fans. An appetizing appetizer made according to the recipes offered in the article below, with its taste will conquer everyone who tastes it.
Recipe content:
- How to cook eggplant caviar - nuances and secrets
- Simple Eggplant Caviar
- Delicious eggplant caviar - a simple recipe
- Eggplant caviar without sterilization
- Homemade eggplant caviar
- Video recipes
Delicious eggplant caviar for the winter, which housewives harvest from year to year, is undoubtedly the leading snack in the list of the most popular canned foods. It is adored even by those who do not like eggplant in other cooking. It can be made according to different recipes - there are many of them today. In this collection, we will share the most delicious and simple options.
How to cook eggplant caviar - nuances and secrets
The eggplant season is not very long - somewhere until mid-autumn, so the unique taste of the vegetable must be preserved and eggplant caviar must be cooked for the winter. To do this, you need to know and observe some of the nuances and subtleties.
- In addition to irreplaceable eggplants, additional vegetables are used for snacks: carrots, tomatoes, onions, apples, garlic, tomatoes, ginger, champignons, bell peppers. The main rule is to preserve the benefits of vegetables as much as possible - less time to subject them to heat treatment.
- An important secret is the use of quality oil, because it requires a lot. The best option is extra virgin olive oil.
- For the diet version, you can use a drop of oil, just to brown the onions, and stew the rest of the vegetables in tomato juice.
- To make the appetizer crumbly, squeeze the juice from the peeled eggplants under a press.
- If you want to give the caviar a sweet touch, replace the white onion with a red variety.
- The best time to harvest caviar is August and September (harvest time).
- For preservation, use steamed, boiled, fried or oven-baked vegetables. Especially delicious vegetables - whole grilled.
- Eggplant fruits must be chosen correctly: medium-sized, rounded, without damage, with dense and soft pulp, medium-sized seeds, without voids.
- The inherent bitterness of eggplant is removed simply - peeled vegetables are pierced with a fork in several places, salted and left for half an hour at room temperature. Then washed under cold water.
- It is recommended to use ceramic knives and wooden cutters for caviar, as iron blades and a meat grinder can give an unpleasant metallic taste to a snack.
- The maximum amount of nutrients is stored in baked eggplants. But they do not need to be baked for long and at a high temperature so that the pulp remains light and attractive.
- So that the caviar does not turn out to be liquid, juice must be squeezed out of the peeled fruits.
Simple Eggplant Caviar
Eggplant caviar is a popular preservation, which housewives are engaged in from late summer to mid-autumn. We will not miss the moment either.
- Caloric content per 100 g - 45, 8 kcal.
- Servings - 2 cans of 480 g
- Cooking time - 1 hour
Ingredients:
- Eggplant - 0.5 kg
- Bulb onions - 1 pc.
- Water - 0.5 cups
- Garlic - 2 cloves
- Vegetable oil - for frying
- Tomato paste - 1 tbsp. spoon
- Carrots - 1 pc.
- Ground black pepper - to taste
- Salt to taste
Step by step cooking:
- Wash the eggplants, cut off the stem and spouts. Cut them into 1.5 cm thick plates, salt, stir and leave for 20 minutes.
- Then rinse the eggplants under running cold water and cut into cubes.
- Wash the peeled onions, carrots and garlic.
- Grate the carrots on a coarse grater.
- Finely chop the garlic and onion.
- In a preheated frying pan with vegetable oil, send the sliced eggplants, pour in water and salt.
- Cover the pan and simmer until soft for 25 minutes, stirring occasionally. Add water if necessary.
- Add some vegetable oil and lay out all the chopped vegetables.
- Stir and add tomato paste.
- Mix everything again and fry the vegetables for 5 minutes until soft and golden brown.
- Sprinkle the caviar with chopped herbs before serving, if desired.
- If you harvest it for the winter, then pour 2 tablespoons into the mass. vinegar, stir and place in sterilized jars. Seal with clean lids, turn the jars upside down, placing them on the lids, wrap them in a warm blanket and leave to cool completely.
Delicious eggplant caviar - a simple recipe
There are many recipes for eggplant caviar, but not all of them are easy to prepare. This version of the recipe will not force you to work long and waste a lot of time.
Ingredients:
- Eggplant - 10 pcs.
- Carrots - 5 pcs.
- Onions - 5 pcs.
- Sweet bell pepper - 5 pcs.
- Tomatoes - 1 kg
- Vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
- Table vinegar 9% - 3 tablespoons
Step by step cooking:
- Cut the washed eggplants into cubes, sprinkle generously with salt and leave to stand for half an hour to remove all the bitterness.
- Rinse the vegetable under running water. Peel (peel or seeds) and cut into cubes, and grate the carrots.
- Put the onion in a frying pan with heated vegetable oil and bring it to a transparent state.
- Add carrots, eggplant, peppers and tomatoes.
- Simmer vegetables, stirring occasionally, for half an hour.
- At the end of cooking, add salt and ground pepper, pour in the bite and stir.
- Spread the prepared hot caviar in sterilized jars and sterilize for 30 minutes. Then roll up with clean lids.
Eggplant caviar without sterilization
There are many recipes for preparing eggplant caviar for the winter. Choosing the best recipe depends solely on your taste preferences. You cannot ignore the recipe for caviar without sterilization.
Ingredients:
- Eggplant - 1.5 kg
- Carrots - 3 pcs.
- Tomatoes - 0.5 kg
- Onions - 3 pcs.
- Garlic - 2 heads
- Bulgarian pepper - 3-5 pcs.
- Vegetable oil - 3-4 tsp
- Sugar - 2-3 tablespoons
- Salt - 1, 5-2 tsp
- Table vinegar 9% - 4-5 tablespoons
- Ground black pepper - 1/3 tsp
Step by step cooking:
- Wash the eggplants and cut into cubes. Sprinkle them with salt and set aside for half an hour.
- Grate the carrots on a coarse grater.
- Cut the onion and bell pepper into half rings or cubes.
- Pour vegetable oil into a 4 l saucepan and sauté the onion for 10 minutes.
- Add bell peppers and carrots, fry for 5-10 minutes.
- Place the bitterness-washed eggplants and cover the pot with a lid.
- Cut the stalks from the tomatoes, peel them, cut into small pieces and place in a saucepan with finely chopped garlic.
- Simmer the products over low heat under the lid for half an hour - until the eggplants are soft. Since the eggplants will absorb the juice of vegetables, periodically add boiled water to the workpiece so that the caviar does not burn.
- Add chopped greens, simmer and puree the caviar with an immersion blender.
- Put the caviar on the fire again, pour in the vinegar and boil for 3 minutes.
- After 10 minutes, place the workpiece in sterilized jars and close the lids.
- Wrap the container with warm clothes, turn it over and leave for 6-8 hours until it cools completely.
Homemade eggplant caviar
Eggplant caviar is a great vegetable snack for the winter. If you have nowhere to rush, then wait until the delicious varieties of vegetables ripen and you can start making homemade preparations.
Ingredients:
- Eggplant - 2 kg
- Sweet pepper - 200 g
- Onions - 200 g
- Tomatoes - 200 g
- Parsley greens - 1 bunch
- Garlic - 1 head
- Vegetable oil - 100 ml
- Sugar - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Wash the eggplants, cut in half, put on a baking sheet and brush with vegetable oil.
- Preheat the oven to 220 degrees and bake all vegetables, except for tomatoes and garlic, as a whole for about half an hour.
- Remove vegetables and cool.
- Peel all food and chop finely.
- Dip the tomatoes in boiling water for 1 minute, remove the skin and beat with a blender.
- Chop any baked vegetables as well.
- Fold the vegetable mass, tomato puree into a saucepan and season with garlic passed through a press.
- Stir and simmer after simmering over low heat, stirring occasionally, for 5 minutes.
- Add washed and finely chopped herbs, salt, sugar and pepper to the caviar. Pour in the bite, stir and simmer for 5-10 minutes.
- Spread the hot caviar over sterilized jars, cover with lids and place in a bowl of warm water. Boil water and sterilize for 10 minutes.
- Roll up the jars with lids, turn them over, cover with a warm blanket and leave to cool. Store the snack in a cool place.
Video recipes:
