How to cook the most delicious eggplant caviar for the winter: a selection of the best recipes

Eggplant caviar is a delicious snack that contains a lot of fiber and potassium. They have a positive effect on the functions of the gastrointestinal tract, improve heart function and remove “bad” cholesterol. Read our article about how to make caviar at home using time-tested recipes.

Recipes for the most delicious eggplant caviar

There are many recipes for making winter twists, but one favorite among them is caviar. Paprika, tomatoes, carrots, onions, garlic, parsley, dill, cilantro, black or allspice are used as additional components. The amount of ingredients can be adjusted at your discretion.

Classic recipe

Try making vegetable caviar according to a traditional recipe. To do this you will need the following products:

• eggplants – 2 kg;
• tomatoes – 1.5 kg;
• onion – 1 kg;
• carrots – 1 kg;
• paprika – 1 kg;
• hot pepper – 1-2 pods;
• salt – 3 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• odorless sunflower oil – 400 ml;
• table vinegar 9% – 3 tsp.

Preparation:

1. Wash the eggplants, remove the peel using a vegetable peeler or a sharp knife and chop the pulp.
2. Place the vegetables in a bowl, add salt, and leave for half an hour. During this time, the bitterness will go away.
3. Chop the onion, wash the sweet and hot peppers and remove the core. Boil the tomatoes in boiling water and remove the skin. Chop the vegetables with a sharp knife. Grate the carrots.
4. Drain the eggplants and rinse under running water.
5. Take a large frying pan and fry the eggplants.Then transfer to a saucepan.
6. In the same pan, fry the onions and carrots and combine with the eggplants.
7. Separately fry the sweet peppers. Add tomatoes to it, simmer covered for 5-7 minutes.
8. Mix all vegetables in a common saucepan. Add salt, hot pepper, sugar. Cook over low heat for 30-40 minutes. 10 minutes before the end of cooking, pour in the vinegar. Boil the mixture to the desired thickness and remove from heat.
9. Leave the vegetables in pieces or puree them using a blender. Place the caviar into jars and close the lids or serve immediately.

Baked eggplant

This recipe will appeal to those who do not like fatty foods. There is very little vegetable oil in the recipe; if desired, you can omit it at all.

Ingredients:

• eggplant – 500 g;
• Sunflower oil – 1-2 tbsp. l.;
• sweet pepper – 2 pcs.;
• onion – 1 pc.;
• a quarter of a small celery root;
• carrots – 1 pc.;
• tomatoes – 300 g;
• garlic – 2-3 cloves;
• salt and sugar to taste.

Preparation:

1. Wash the eggplants and cut into pieces. Place on a baking sheet and drizzle with oil. Bake at 200°C.
2. Wash the pepper, remove the stem and seeds, cut into cubes. After 20 minutes of baking, add to the eggplants, stir and bake further.
3. Peel the root vegetables and grate them. Peel the onion and chop finely. Place the vegetables on a baking sheet, stir again and place in the oven.
4. Scald the tomatoes with boiling water, place in cold water for a minute, then remove the skin. Cut the pulp and add to the vegetables.
5. Bake the mixture until the moisture has evaporated, stirring occasionally. Place the prepared vegetables in a saucepan and blend with an immersion blender until smooth. Season with salt and sugar to taste.

Eggplant caviar in a slow cooker

This is an ideal recipe for those who don’t like to spend a lot of time at the stove. The appetizer can be served immediately or stored for the winter.

Ingredients:

• eggplants – 1 kg;
• sweet pepper – 600 g;
• tomatoes – 500 g;
• onions – 2 pcs.;
• garlic – 4-5 cloves;
• refined oil – 3-4 tbsp. l.;
• parsley – 1 bunch;
• pepper, salt and sugar to taste.

Preparation:

1. Wash the eggplants, remove the peel if desired. Cut into cubes, add salt and leave for 30-40 minutes.
2. Wash the pepper, peel it, cut it into pieces. Remove the skin from the tomatoes and grate them.
3. Rinse the eggplants from salt under running water and squeeze them out.
4. Place the vegetables in the multicooker bowl, add butter, salt, sugar and stir. Select the “Stew” option and cook with the lid on.
5. After the beep, taste the vegetables. If there is a lot of liquid, simmer until the desired consistency is reached without a lid. Using a blender, turn the mixture into puree. Sprinkle with finely chopped parsley.
6. Store the snack in the refrigerator. If desired, you can roll it into clean jars using additional pasteurization.

With tomatoes and sweet peppers

This is another classic vegetable caviar recipe that is easy to prepare.

Ingredients:

• eggplants – 1.5 kg;
• tomatoes – 300 g;
• carrots – 300 g;
• paprika – 800 g;
• onion – 400 g;
• garlic – 10 cloves;
• oil – 200 ml;
• vinegar 9% – 2 tbsp. l.;
• ground black pepper;
• sugar – 3 tsp;
• salt – 1 tbsp. l.

Preparation:

1. Wash the eggplants and peppers and prick the skins with a fork. Place on a baking sheet and bake in the oven at 180-200°C for 20 minutes. Once cooled, remove the skin.
2. Finely chop the peeled peppers and eggplants with a knife. Cut the onion into cubes. Grate the carrots on a coarse grater.
3. Grind tomatoes without skins in a blender or grate them.
4. Fry onions and carrots in oil.Add tomatoes, eggplants, peppers. Cook over low heat for half an hour. At the end of cooking, add vinegar and sugar and salt. Cook for another 10 minutes.
5. Beat the mixture until smooth using a blender. Return to the stove and cook for another 10 minutes. Cool and serve or pour the hot mixture into clean jars and seal with lids.

Original caviar with beans

Try making eggplant caviar using this recipe. The snack gets a silky, buttery texture from the beans, and its taste is incomparable.

Ingredients:

• tomatoes – 3 kg;
• eggplants – 3 kg;
• bell pepper – 2 kg;
• onion – 1 kg;
• hot pepper – 5 pcs.;
• beans – 500 g;
• oil – 250 ml;
• cilantro, parsley, dill, green onions - 1 bunch;
• salt and sugar to taste.

Preparation:

1. Wash the peppers and eggplants and cut into pieces. Finely chop the onion. Place everything in a frying pan and fry.
2. Remove the skin from the tomatoes and make a puree. Pour into a saucepan and boil. Add vegetables, hot peppers and cook for 20 minutes.
3. If the beans are dry, soak them in cold water in the evening and cook in salted water in the morning. Young beans do not need soaking.
4. Add the prepared beans to the vegetables, add chopped herbs, sugar, salt and simmer for 15 minutes.
5. Grind with a blender into a homogeneous mass or leave in pieces. Place in jars, cover with lids, and sterilize in a water bath for 20-30 minutes. Roll up the lids, place the jars upside down and wrap them up.

In Odessa

The main feature of this recipe is the addition of fresh onions and cilantro. Once you try it, you will not confuse this special taste with anything else. Eggplants should be ripe, with dark purple skin, and tomatoes should be sweet, pink and fragrant.

Vegetables are turned into a homogeneous mass using a plastic or wooden knife. No steel or aluminum bowls, which oxidize food.

Ingredients:

• eggplants – 1 kg;
• bell pepper – 300 g;
• tomatoes – 500 g;
• sweet onion – 1 pc.;
• garlic – 1 clove;
• cilantro – 0.5 bunch;
• unrefined sunflower oil – 100 ml;
• sea ​​salt to taste.

Preparation:

1. Wash the eggplants and peppers and bake on the grill or gas burner. This is an important point. Thanks to this method of processing, the vegetable acquires a unique taste of the fire. If you bake on gas, take foil, place it under the burner and make sides. The juice will drain into it, and the stove will remain clean. Then transfer the eggplants and peppers to a baking sheet and cook until cooked at 180°C.
2. While the vegetables are cooking, peel the onion and chop finely.
3. Grate the tomatoes, mix with onions, add sea salt.
4. Remove the skins from still hot vegetables. This must be done quickly so that the eggplant flesh does not darken. Coarsely chop with a wooden knife.
5. Add onions with tomatoes, cilantro to the mixture, squeeze a clove of garlic through a press. Add salt to taste, season with oil and stir.

Reference. The authentic recipe calls for eggplant, tomatoes and raw onions without bell peppers. Try both options and choose the best one for yourself.

"A la Odessa"

This recipe uses the same ingredients as the original, but the cooking technology is different. The taste of the finished caviar is softer due to the fried onions.

Ingredients:

• eggplants – 5 pcs.;
• sweet pepper – 2 pcs.;
• tomatoes – 3 pcs.;
• sugar – 1 tbsp. l.;
• garlic – 2-3 cloves;
• parsley, cilantro – 1 bunch;
• onions – 2 pcs.;
• vegetable oil – 100 ml;
• pepper and salt to taste.

Preparation:

1. Wash the vegetables and dry. Bake the eggplants and peppers whole in the oven.
2. Cool and remove the skin. Grind the vegetables using a blender, leaving large pieces.
3. Finely chop the onion, fry in oil and combine with vegetables.
4. Finely chop the greens, squeeze out the garlic and mix with caviar. Salt, pepper, add sugar if necessary.
5. Season with sunflower or olive oil.

In Georgian

Caviar prepared according to this recipe will definitely appeal to lovers of spicy snacks.

Ingredients:

• eggplants – 500 g;
• chili pepper – 1 pc.;
• bell pepper – 1 pc.;
• tomatoes – 1 pc.;
• salt, spices to taste;
• carrots – 250 g;
• vegetable oil – 100 ml;
• parsley – 25 g;
• garlic – 5 cloves.

Preparation:

1. Wash the eggplants and paprika and cut into pieces. Cook vegetables in a frying pan for 7-10 minutes.
2. Grate the carrots, chop the onion finely, and fry in oil.
3. Remove the skin from the tomatoes and grate them, add to the onions and carrots. Salt and add spices.
4. Grind the eggplants with peppers and carrot-tomato mixture in a meat grinder. Add chopped garlic, herbs, salt, pepper. Simmer over low heat for 5-7 minutes and serve.

In Armenian

Try making vegetable caviar using a quick and simple recipe.

Ingredients:

• eggplants – 4 kg;
• sweet pepper – 2 kg;
• onion – 1 kg;
• salt and pepper to taste;
• sunflower oil – 500 ml;
• tomato juice – 1 l.

Preparation:

1. Wash the eggplants and peppers and bake on the grill or in the oven. Cool and remove the skin.
2. Grind with raw onion using a meat grinder. Add tomato juice and stir. Add vegetable oil and cook over low heat in a large saucepan for 1-1.5 hours, stirring occasionally.
3. Pour the caviar into clean jars, cover with lids and pasteurize in a water bath for 20-30 minutes.
4. Seal with lids and turn upside down, wrap with a blanket.

"Nostalgia" (as in a store)

Vegetable caviar prepared in this way resembles the taste of a store-bought snack, which many people really like.

Ingredients:

• eggplants – 3 pcs.;
• tomatoes – 3 pcs.;
• onion – 1 pc.;
• garlic – 3 cloves;
• pepper and salt to taste;
• vinegar 9% – 1 tsp;
• bay leaf – 1 pc.

Preparation:

1. Wash the eggplants and tomatoes and bake in the oven at 200°C until fully cooked.
2. Finely chop the onion, add vinegar and fry in oil until golden brown. Add chopped garlic and simmer covered for 5 minutes.
3. Peel the vegetables, add onions, and puree using a meat grinder or blender.
4. Transfer the mixture to a saucepan, add salt, add a bay leaf and simmer until the liquid evaporates over low heat.
5. At the end of cooking, remove the leaf and pour the caviar into clean jars. Close with lids.

Read also:

Early ripening and heat-loving eggplant "Vera".

A relatively new variety of eggplant called “Almaz”, but one that has become a favorite among summer residents.

Do you need to peel eggplants and how to do it correctly.

Tips for preparing and storing preparations for the winter

The good thing about eggplant caviar is that it can be consumed immediately after cooking, or stored in jars for the winter. To make the snack tasty and the twists to last a long time, use our recommendations:

1. Bake vegetables in a dry frying pan with a lid, on coals, a gas burner, in the oven or on an electric grill.
2. If you are using later eggplant varieties with seeds inside, after baking, put them under a press to remove the bitterness, or soak them in salted water.
3. The vegetable goes well with cilantro, dill, parsley and basil.
4. To prevent the flesh from darkening, use a plastic or wooden knife for slicing.
5. Do not put fresh herbs into long-term storage preparations, otherwise they may ferment.
6. Carrots, paprika and onions make the caviar sweeter, so adjust the proportions to your liking. Tomatoes add acid.
7. For 1 kg of eggplant, take no more than 1 kg of other vegetables.
8. Choose eggplants with dark, shiny skin that are fully ripe.
9. To reduce the calorie content of the snack, add less vegetable oil. However, roasted vegetables have a richer flavor.
10. To seal caviar for the winter, sterilize the jars in a water bath for 20-30 minutes and close the lids. Turn it upside down and wrap it in a blanket. Once cooled, store in the pantry.

Conclusion

Baked, stewed, fried, with vegetable oil or dietary with a minimum of calories, with or without hot pepper - eggplant caviar will not leave anyone indifferent.

The appetizer can be served both warm and cold. It does not require a large amount of ingredients, and preparation does not take much time. Choose the best recipe for yourself, improve it to your taste and cook with pleasure.