Eggplant caviar for the winter: delicious homemade recipes

Many people from all summer vegetables prefer eggplant. Firstly, this purple vegetable has excellent taste. It is stuffed, pickled, fried and baked, each time receiving a new dish. Secondly, eggplant has an excellent vitamin and mineral composition. They contain beta-carotene, vitamins C and group B, potassium and other trace elements. In clinical nutrition, little blue ones are valued for their ability to lower blood cholesterol. Our article offers the best recipes for one of the most favorite preparations for the winter - eggplant caviar. The choice of hostesses provides detailed step-by-step descriptions of the cooking process of this dish.

Eggplant caviar without sterilization for the winter

Most housewives like this recipe in that it is very simple and easy to prepare. The fact is that such eggplant caviar is made without sterilization, but it is perfectly stored throughout the winter. In addition, this dish has its own flavor in the form of fresh basil.

A step-by-step recipe for home-made caviar (eggplant) for the winter consists of the following actions:

1. Eggplant (5 pieces) directly with the skin are cut into medium-sized cubes and sprinkled with salt. In this form, they should stand for 20 minutes.
2. First, chopped onion is fried in sunflower oil, and then 4 cloves of garlic and a finely chopped bunch of basil.
3. Tomatoes (2 pcs.) Are twisted in a meat grinder and added to the same pan.
4. After 5 minutes, peeled seeds (2 pcs.) Are sent to vegetables and basil.
5. Eggplant is added to the boiling mass and a glass of water is poured. Salt and pepper are poured to taste.
6. In a pan under the lid, caviar is cooked for 25 minutes.
7. Next, you need to remove the dish from the heat, cool slightly and grind with a submersible blender.
8. Return the eggs to the stove, bring to a boil, pour the vinegar (1 tbsp. L.) And arrange them in previously sterilized jars. Once the wrapped packaging has cooled, it can be sent to a dark place for storage.

Eggplant caviar through a meat grinder for the winter

Cooking your next homemade meal will not take you much free time. It is not necessary to fry all vegetables individually. It is enough to grind them in a meat grinder, put everything out together in a cauldron, put them in banks and sterilize. A step-by-step recipe for such eggplant caviar consists of the following steps:

1. Onions (0.4 kg) are finely chopped and spread in a cauldron with vegetable oil (300 ml).
2. Small eggplant (2 kg), without peeling, twist with a meat grinder.
3. In a similar way, 2 kg of tomatoes, 1 kg of pepper, carrots (0.6 kg) are ground.
4. Prepared vegetables are transferred to a cauldron for onions. Salt is added (2 tbsp. L.).
5. Under the lid, the vegetable mass is simmered on a fire below average for 60 minutes.
6. When the caviar is almost ready, add a little more salt (2 tsp), chopped with a knife head of garlic and herbs.
7. Ready vegetable mass is laid out in jars and sterilized in boiling water for 15 minutes.

Eggplant caviar recipe in slices

Many housewives like the following caviar recipe. Eggplant and other vegetables for such a dish are cut into cubes of the same size (about 1 cm). During the heat treatment, such pieces become soft, but do not fall apart, but retain their shape. Step-by-step preparation of such caviar consists in the following:

1. A purple vegetable (2 kg) is cut into cubes, folded into a pan and poured with salted water (3 tbsp. Of salt is taken for 3 liters of liquid). In this form, the eggplant should be left for 40 minutes, and in the meantime, you can do the preparation of other vegetables.
2. Onions and peppers (1 kg each) are diced.
3. Tomatoes (1.6 kg) are crushed in a similar way.
4. Carrots (1 kg) are rubbed on a medium grater.
5. A sharp knife chopped pod of hot pepper.
6. In a frying pan with vegetable oil, eggplant is fried until tender (drain water beforehand) and transferred to a pan.
7. A little more oil is poured into the same pan and the onions are fried. Then he, too, is transferred to a pot for eggplant.
8. Similarly, individually carrots and sweet peppers are fried separately.
9. Last of all, tomatoes are stewed in a pan under the lid.
10. A pan of vegetables is set on fire. Sugar (1 tbsp.), Salt, hot pepper are added.
11. On a small fire, caviar is stewed for 40 minutes. Vinegar (3 tsp) is added 8 minutes before the end of cooking. Such a dish can not be sterilized in banks.

How to cook delicious caviar in a slow cooker?

The main advantage of the next dish is that all the vegetables for it are stewed in a small amount of oil. In this case, the finished caviar is obtained even better than from a frying pan. In the cooking process, you should adhere to a certain sequence of actions:

1. Five large eggplants are peeled of purple peel and soaked in cold water with salt for 30 minutes.
2. Vegetable oil is poured into the multicooker bowl. In the “Baking” or “Frying” mode, the onion (2 pcs.) Is first fried on it, then grated carrots (3 pcs.) 4 bell peppers are added.
3. Further to the vegetables are laid eggplant squeezed from the water, and after another 10 minutes, chopped tomatoes, 3 garlic cloves, salt and spices are added.
4. The Extinguishing program is installed for 50 minutes.

Eggplant caviar from a multicooker for the winter should be sterilized for 40 minutes in boiling water. After that, they roll it up in cans with a can-wrench.

Eggplant caviar as in the USSR

This dish is ideal for those people who are overcome by nostalgia for the Soviet era. The recipe for eggplant caviar in a store consists of just a few steps:

1. First of all, eggplant and tomatoes (3 units) should be washed and baked in the oven for 40 minutes. So that the little blue ones do not burst, they are pierced in several places with a fork.
2. On vegetable oil, chopped onion is chopped. After 5 minutes, chopped garlic cloves (3 pcs.) Are added to the onion.
3. Peeled tomatoes and eggplant, along with frying, are crushed in a blender.
4. The vegetable mass is returned to the stewpan, salted, pepper to taste, bay leaf is added and cooked until the liquid has completely evaporated.
5. If you plan to roll caviar for the winter, it is laid out in banks and sterilized in a pan for 30 minutes.

Caviar with mayonnaise and eggplant

This snack does not require sterilization. Mayonnaise acts as a preservative in this recipe for eggplant caviar. The only condition is that it must be high-quality and fat (at least 67%). The rest of the recipe should not cause any difficulties in the hostesses:

1. A pair of medium-sized eggplant, chopped onion and pepper into cubes. Grate the carrots.
2. Heat vegetable oil in a saucepan, add vegetables. Fry them for 15 minutes or until soft.
3. Add 2 garlic cloves, salt (½ tsp), sugar (1 tsp), paprika to the vegetable mass.
4. Put mayonnaise in the caviar (2 tbsp. Tablespoons) and pour a cup of tomato sauce (200 ml). Stir all the ingredients. Stew caviar under the lid for 20 minutes.
5. Distribute the finished snack among the jars and seal with boiled lids.

Baked Eggplant Caviar

The next dish has a special taste. The fact is that during the preparation of eggplant caviar for the winter, blue eggs are baked in the oven, and not fried in a pan with other vegetables. The appetizer is very tasty and does not require sterilization. The sequence of actions during the cooking process will be as follows:

1. Eggplant in a peel and with tails (2 kg) are washed, pierced with a fork and laid out on a baking sheet. Vegetables are baked for 45 minutes at a temperature of 180 ° C.
2. In a cauldron, onion (600 g) is fried in vegetable oil until soft.
3. Grated carrots (700 g) are added next. Stew vegetables for 15 minutes under the lid.
4. At this time, tomatoes (1.5 kg) are diced. Together with onions and carrots, they are fried for 5 minutes. It is not necessary to cover the cauldron with a lid so that the excess liquid evaporates.
5. Chopped pepper (1 kg) is added to the vegetables. The extinguishing process continues for another 15 minutes.
6. At this time, slightly cooled eggplant is peeled and chopped with a knife. Now they can be added to the cauldron and cooked together for 1 hour.
7. When the caviar becomes thick, hot pepper and salt are added to it.
8. After 5 minutes, the snack can be rolled up. From such a quantity of products, 4 cans of 0.7 l each are obtained.

Caviar from vegetables baked on a fire

The next dish is prepared almost on the grill. To be more precise, all vegetables for eggplant caviar are baked for the winter. Well, then the cooking process continues in the pan. From the amount of ingredients presented below, 7 liters of delicious caviar are obtained. The sequence of actions during the cooking process will be as follows:

1. Eggplant (5 kg) is baked at the stake. To do this, they are strung immediately on two skewers, so that it is easier to turn over.
2. Red egg peppers (1.5 kg), bitter pepper (3 pcs.), And then tomatoes (3 kg) are baked after eggplant.
3. All vegetables directly from skewers are stacked in separate bowls, and after they have cooled, they are cleaned with hands of black skin.
4. Meanwhile, onions (2 kg) are fried in vegetable oil.
5. All baked vegetables, onions and 1 kg of fresh tomatoes are rolled through a meat grinder directly into a large saucepan. Vegetable oil is also added here. In total, for this amount of vegetables you will need 1 liter of oil.
6. By time, the caviar is cooked for 3 hours. About an hour after boiling, salt (3 tbsp. L.) Is added, after another 2.5 hours - finely chopped dill, cilantro and basil greens (in a bunch), and 15 minutes before cooking - garlic chopped with a knife (2 heads).
7. Caviar, laid out in banks, must be sterilized.

How to cook caviar in the oven?

In this recipe, the sterilization process of eggplant snacks takes place in the oven. Some housewives like this way of cooking eggplant caviar for the winter, because you do not need to mess with boiling water. For the rest, a step-by-step recipe is as follows:

1. Blue (2.5 kg) are peeled, cut into large pieces and baked in the oven at a temperature of 200 ° 25 minutes.
2. Onions and carrots (300 g each) are fried in a pan with vegetable oil (150 ml).
3. Baked eggplant, onions and carrots are chopped with a hand blender and transferred to a pan. 100 g of tomato paste, sugar (75 g) and salt (50 g) are added to this.
4. Caviar is cooked on low heat for 20 minutes.
5. At this time, 3 cans of 500 ml are sterilized in an oven at 100 °.
6. Ready caviar is packaged in cans and sent to the oven for 20 minutes for sterilization. Then they will need to be wrapped up for the night, and in the morning put in a cool place.

Squash and eggplant caviar for the winter

Despite the fact that very few zucchini (500 g) are used in this recipe, the appetizer turns out to be much more tender and more interesting to taste than in the case of cooking dishes according to the traditional recipe. The winter recipe for a delicious eggplant caviar with zucchini is as follows:

1. Diced eggplants (1500 g) are sprinkled with salt and left on the table for 10 minutes. After that, the released liquid is drained from them.
2. Zucchini, 0.6 kg of tomatoes, 3 onions, hot and sweet peppers, two heads of garlic, together with eggplant, are chopped in a meat grinder.
3. Vegetables are transferred to the pan. Corn oil (1 tbsp), salt (15 g), sugar (1.5 tbsp.), Sweet peas are poured here.
4. Stew vegetables with spices for 60 minutes under the lid. 10 minutes before the end, 20 ml of apple cider vinegar is poured into the pan. Eggplant caviar with vinegar can not be sterilized, but immediately roll up.

Caviar recipe with citric acid instead of vinegar

This recipe is just right for those housewives who do not like the taste of vinegar in the finished snack. In this case, when rolling eggplant caviar for winter, citric acid is added to it. Otherwise, the recipe for such a dish is very simple.

First, eggplant (4 pcs.) Is left for 10 minutes in a bowl of salt, so that all bitterness is gone. Onion, two carrots, 5 pieces of tomatoes and peppers are fried in 100 g of oil in a pan. Pressed eggplants are also added here. After 40 minutes, when all the vegetables become soft, sugar (2 tbsp.), Salt (1.5 tsp.) Are added to this mass. After another 10 minutes, you need to pour citric acid (½ teaspoon) into the caviar. Now snacks in jars can be corked without sterilization.

Eggplant caviar like mushrooms

The next appetizer has a pronounced mushroom flavor. Despite this, when cooking eggplant caviar for the winter in this case, mushrooms are not used.

For such an appetizer, eggplant (5 kg) is diced and dipped in boiling water (2 tbsp. Of salt is taken per 1 liter of water) for 5 minutes. Ready vegetables recline in a colander. Two heads of garlic and hot pepper (2 pods) are chopped with a knife. In a pan with boiling oil (500 ml) put the eggplant, and after 5 minutes add garlic and pepper to them. Pour in ½ cup vinegar (9%) and distribute the caviar in jars. No need to sterilize.

Features and recommendations for cooking

The following tips will help make eggplant caviar tasty and appetizing in appearance:

1. To remove excess bitterness from eggplant, vegetables are pre-soaked in salted water for 40-60 minutes. The amount of salt should be taken in a ratio of 1: 1 (at the rate of 1 tbsp. L. Per 1 liter of cold water).
2. During the soaking, the eggplants absorb part of the salt from the water. That is why salt the finished dish should be at the end of cooking. Salt may be needed less than indicated in the recipe.
3. If young eggplant is used in the preparation of caviar, then the peel can not be removed from them. It is she who will give the finished dish a characteristic mushroom flavor.