The best recipes for the winter without sterilization: finger-licking eggplant caviar

Eggplant caviar is one of the most delicious appetizers, which is served immediately after preparation or stored preserved all winter. The product is prepared quickly and easily, and is eaten instantly. Pairs with porridges, side dishes or sandwiches.

Let's look at the best recipes for eggplant caviar without sterilization for the winter and for quick consumption.

Cooking features

They begin to harvest caviar at the end of summer, as soon as the eggplants ripen in large quantities.. The dish turns out to be satisfying, nutritious, and, depending on the added ingredients, piquant.

The vegetables themselves are bitter due to the skin and seeds. Therefore, young specimens are chosen for preparing caviar, and the old ones are pre-soaked.

Several methods are used to remove bitterness.:

• cut the eggplants into pieces, add a small amount of iodized salt and leave for 30 minutes, drain the resulting liquid, and wash the vegetables;
• the fruits, cut into 4 parts, are soaked in lightly salted water for half an hour, then washed.

For preparing caviar for the winter or for everyday use, organic vegetables are suitable, which are not fertilized with chemicals and preservatives, have a soft, natural and more pronounced taste. The caviar they make is aromatic and of high quality.

Important! When choosing ingredients, take into account the recommendations specified in the recipe. For example, if you add too many tomatoes, the finished product will be sour.Bell peppers, carrots and onions make the appetizer sweet. Vegetables smoked on the grill or fire will add more piquancy to the caviar.

Ripe vegetables are juicy, therefore, to increase the benefits of the product, they do not add too much sunflower oil. The main ingredient is cut into medium-sized cubes so as not to spoil the taste and turn the dish into porridge.

Preparing Ingredients

There are several recipes for eggplant caviar for the winter, which differ in the ingredients used. The standard set includes eggplants, carrots, onions and bell peppers. Many people add greens, mushrooms or apples for variety.

All components are washed under running water. Old eggplants are peeled. Everything is crushed into cubes, half rings or grated.

The onion is not chopped too finely so that it can be felt in the total mass. If you puree it in a blender, it will lose flavor in the finished dish.

Best Recipes

Every housewife has her own secrets for preparing eggplant caviar. Therefore, there is always room for experimentation and imagination.

Through a meat grinder

This is one of the simplest harvesting methods. The caviar turns out to be homogeneous, tender and pleasant to the taste, and is prepared from a minimal set of ingredients.

The dish is served both hot and cold.

Ingredients:

• 1 kg of eggplants;
• 3 large onions;
• 0.5 kg of tomatoes;
• 50 g tomato paste;
• 3-4 cloves of garlic;
• 1 tbsp. warm water;
• salt and ground pepper - to taste;
• 2 tsp. vinegar;
• vegetable oil for frying.

Preparation:

1. Washed and peeled eggplants are cut into large cubes. Fry in a hot frying pan in vegetable oil.
2. As soon as the vegetables are browned, add water and simmer everything under a closed lid over low heat for 15–20 minutes.
3. Separately, fry the chopped onion, add tomato cubes and tomato paste. Simmer for 5-10 minutes until done.
4. The ingredients are passed through a meat grinder, garlic, salt, black pepper or any spices are added to taste.
5. The mixture, well mixed until smooth, is poured into a saucepan and cooked over low heat for 30 minutes, stirring constantly. 5 minutes before the end, add vinegar.

For preservation, use 0.5 liter jars, sterilized in advance.. After sealing, the container is turned over and wrapped in a blanket for a day.

Take note:

Delicious recipes for cooking eggplants without sterilization

The most delicious recipes for pickling eggplants in jars for the winter

In a frying pan

An excellent recipe for preparing for the winter or treating guests.

For cooking you will need:

• 2 kg of eggplants;
• 1.5 kg of tomatoes;
• 1 kg of onion;
• 1 kg carrots;
• 1 kg bell pepper;
• hot pepper pod;
• 1 tbsp. l. Sahara;
• 3 tbsp. l. salt;
• oil for frying.

How to cook:

1. Eggplants pre-soaked in salted water are cut into cubes and sent to a hot frying pan, fried until golden brown.
2. In a separate frying pan, sauté pepper cubes, onions, and coarsely grated carrots.
3. Tomatoes and hot peppers are chopped into small pieces and added to the mixture.
4. After frying, all the vegetables are combined in one deep frying pan, salted and seasoned to taste.

Stewing takes 40–45 minutes, the dish is boiled to the required thickness and consistency. For long-term storage, vinegar is added to jars.

In a slow cooker

Modern kitchen appliances save time and allow you to prepare delicious and healthy meals.

For caviar in a slow cooker you will need the following ingredients::

• 1 kg of eggplants;
• two large carrots;
• two medium-sized onions;
• 5 tomatoes;
• 2-3 bell peppers;
• garlic (optional);
• sugar and salt - to taste.

Preparation requires minimal effort and time:

1. All vegetables are pre-washed and chopped, carrots are grated. In the multicooker, select the “Baking” or “Stewing” mode, depending on the model.
2. Add garlic and onion to the bottom of the bowl and simmer for 5 minutes until translucent. Then add peppers and carrots and fry for another 5 minutes.
3. Tomatoes go into the bowl next, and eggplants last.
4. The device is turned on for 30 minutes in the selected mode. During the stewing process, salt and season with spices.

The mass is left uneven or pureed using a blender.. When serving, decorate with chopped herbs.

"Finger lickin' good" with mayonnaise

Mayonnaise is added only to dishes not intended for for long-term storage.

For the recipe for eggplant caviar “You'll lick your fingers” without sterilization for the winter you will need 200 g of mayonnaise per 1 kg of vegetables. It is added at the very end of stewing according to the classic recipe. It will make the taste softer and more refined.

Important! Mayonnaise is not suitable for a dietary snack made from baked vegetables without vegetable oil, as it significantly increases the calorie content of the dish.

In the oven

This dish is the most healthy, since the vegetables are not fried in a large amount of vegetable oil, but baked.

For 3 kg of eggplant you will need:

• 1.5 kg of tomatoes;
• 1 kg of sweet onions;
• 1 kg carrots;
• salt, sugar, vegetable oil - to taste;
• garlic - optional.

Recipe:

1. Peeled eggplants are cut in half lengthwise and pierced in several places with a fork.
2. Place in a preheated oven on a dry baking sheet for 25 minutes.
3. The remaining vegetables are washed, peeled and chopped one by one in a meat grinder.
4. Peel the baked eggplants (optional) and chop them.
5. Pour vegetable oil into a heated cauldron or large saucepan, alternately lay out carrots and onions, tomatoes and eggplants, garlic, salt and spices.
6. Cook the mixture until thickened, stirring constantly.

The finished product is rolled into jars and stored in the refrigerator.

With mayonnaise and tomato paste

This recipe produces homogeneous, tender and aromatic caviar. For 2 kg of the main ingredient, take 0.5 kg of onions and carrots, 200 g of mayonnaise and 400 g of tomato paste. The sweeter the vegetables, the more pleasant the finished product will taste.

Preparation:

1. Sliced ​​and fried eggplants are sent to a blender and ground to a pulp.
2. In the same frying pan, sauté the onions and carrots.
3. Mix the resulting masses into one, add tomato paste and mayonnaise.
4. Simmer over low heat until it boils, remembering to stir.

Ready caviar is seasoned to taste with salt and spices, sprinkle with chopped parsley, basil or cilantro.

With apples

Sweet and sour apples add a special piquancy to the eggplant appetizer.

For 1 kg of purple vegetables you will need:

• 1 kg of tomatoes and apples;
• 0.5 kg each of bell pepper and onion;
• 1 tbsp. l. salt and sugar;
• 2 tbsp. l. vegetable oil.

Step-by-step preparation:

1. Chop the onions and carrots, place them in a heated frying pan and fry with butter until tender.
2. The tomatoes are grated.
3. Diced eggplants and peppers are fried in oil separately.
4. Place all the vegetables in a saucepan and place on low heat to simmer.
5. The washed apples are peeled, cut into small cubes, and added to the boiling mixture.
6. Add salt and sugar to taste, and optional spices and bay leaf.
7. Until the caviar is fully cooked, simmer for 50–60 minutes under the lid.

For pans with thin bottoms, use a divider, otherwise the vegetables will quickly burn and spoil the taste of the finished dish.

With mushrooms

Chanterelles, honey mushrooms, butter mushrooms, white mushrooms, champignons or oyster mushrooms are suitable for the recipe.

For 3 kg of eggplants you will need:

• 1 kg carrots;
• 2 kg of tomatoes;
• 1 kg bell pepper;
• 1.5 kg of mushrooms;
• salt and sugar - to taste;
• vegetable or butter for frying.

Vinegar is not necessary for such recipes, since tomatoes serve as a preservative and add a special sourness to the snack.

Cooking technology:

1. Boiled mushrooms are fried with onions in vegetable or butter, sautéed with grated carrots.
2. Add diced pepper.
3. The tomatoes are passed through a meat grinder to make a puree, brought to a boil and placed in a vegetable stock in a frying pan.
4. Lastly, pieces of eggplant are added to the mass, and the mass is simmered until tender for 40–45 minutes.

It is better to add salt and season with spices 10–15 minutes before the end of cooking.

Read also:

Delicious pickled eggplants without sterilization

Pickled eggplants stuffed with carrots and garlic

Spicy with garlic and paprika

Fans of spicy and spicy dishes will love the spicy caviar with spices and aromatic herbs. There are no tomatoes in this recipe to keep the bite spicy.

Ingredients:

• 2 kg of eggplants;
• 0.5 kg of sweet pepper;
• 1-2 pods of hot pepper (depending on the desired spiciness);
• two heads of garlic;
• 0.5 kg of onion.

A set of spices is chosen to taste. The best option: suneli hops, turmeric, paprika, Provençal herbs. All of them go well with vegetables.

Preparation:

1. Peeled eggplants with peppers are put through a meat grinder and sent to simmer in a frying pan.
2. Add chopped onions and garlic to the mixture.
3. Spices are added last, when the appetizer has thickened well. Their quantity depends on personal preference: the more, the spicier the dish will be.

Caviar is served hot or cold or canned for the winter.

Storage rules

The shelf life of such a snack depends on the preparation method and ingredients. The main preservative is vinegar or tomatoes; they must be added when sealing the product for the winter.

Attention! For long-term storage, caviar is stewed for at least two hours, but if you plan to eat the appetizer soon, 30–40 minutes is enough.

An open jar of snacks can be stored in a cool place for no more than three days, and a closed one will last in a pantry or cellar for up to two years. To increase shelf life, caviar is not kept in metal containers - glass is preferable.

Conclusion

Ease of preparation, amazing taste and aroma of vegetables are the main reasons for the popularity of eggplant caviar. This is both an independent snack, which is eaten with bread, and an excellent addition to side dishes.

Purple fruits are combined with other vegetables, mushrooms and even apples. The main ingredients are carrots, onions and peppers. Garlic, spices, herbs, mayonnaise and tomato paste diversify the taste and aroma. By experimenting with recipes, you will certainly be able to prepare your own signature snack, surprise your guests and delight your loved ones.