Spicy blue eggplant caviar will help to decorate the familiar home table, especially if vegetables are grown on your own site. Juicy tomatoes will help to complement the tart notes of the main ingredient, their slightly sweet taste will help to balance the dish.
First recipe
To prepare you will need:
- 4 medium blue eggplants;
- 0.5-0.6 kg of fleshy tomatoes;
- ½ medium onion;
- 4-5 cloves of garlic;
- favorite vegetable oil;
- salt pepper.
Cooking process
In order for even the smallest gourmets to like caviar from the blue, eggplant should be “conjured” beforehand. For starters, the vegetables should be thoroughly washed with warm, slightly salted water, so that bitterness will leave the skin and fine dust will be washed off. Next, the blue ones cleaned from the tails must be placed under the press for 12-13 hours, so their flesh will become drier. Excess eggplant juice can spoil the overall picture of the future dish, so this step should not be skipped during the next cooking.
After 12 hours, vegetables should be carefully placed on a baking sheet and sent to bake for 15-20 minutes. Some hostesses resort to cooking, but in this case the flesh will be too fluid in the end. Baking leaves the necessary springiness blue. In addition, such eggplant is easier to part with the peel, which must be eliminated without fail, otherwise the finished caviar from blue will be spoiled with bitterness.
Next is the turn of the rest of the vegetable company: the tomatoes need to be washed and cut into small slices, garlic and onions carefully peeled and also divided into convenient parts. To get not only tasty, but also seemingly beautiful caviar from blue, the recipe advises using a familiar manual meat grinder. The mixture is attractive, moderately homogeneous and colorful. Twisting the whole “quartet” (many garlic crush machine separately), you can run salt and pepper. The last thing to add is vegetable oil. Then, having thoroughly mixed the mixture, serve it with herbs to the table.
A similar recipe is suitable only in case of lightning fast consumption, it is not worth storing the raw vegetable mixture.
Odessa dish of zucchini and eggplant
For long-term storage, caviar from blue and zucchini is suitable. To prepare the Odessa version of the dish you will need:
- 5-5.2 kg of blue ones;
- 2-2.2 kg of fresh zucchini;
- 2 kg of fleshy tomatoes;
- 1-1.2 kg of non-sluggish carrots;
- 0.5 kg onions;
- salt, pepper and vegetable oil to your taste.
Cooking
Washing in salt water and blue ones and zucchini, they need to be put in the oven for baking. Zucchini subsequently turns out to be slightly sweet and favorably soft, so you can use not only young specimens. Then, ready-made vegetables should be cut into medium pieces (to make it convenient to take with your hands and run into a meat grinder). Many housewives simply rub carrots on the largest grater, but Odessa residents suggest using the Korean grater option - so the finished dish looks unusual and spectacular. The onion heads should be ground very finely, the smaller the pieces, the more concise the taste of the finished caviar.
Tomatoes can be grated or squeezed only juice. The presence of grains will give the necessary astringency at the end, so just grated tomatoes are often used. Warming up a frying pan well, smeared with oil, it is worth unloading onions, carrots and zucchini onto it. Vegetables should be fried until golden, then grated tomatoes can be poured. After 10 minutes of stewing, add blue ones and stew vegetables for another 40 minutes. That's all, the caviar from the blue is ready. For the winter, this mass can be rolled up in jars.
Armenian version
There is also a more laborious recipe for creating a famous dish. Armenians are very fond of cooking everything on the street on the grill, this dish was no exception. A similar blue caviar rolls into comfortable jars for the winter and is stored in secluded cool places. To prepare it you will need:
- 5 kg medium blue;
- 4 kg ripe tomatoes;
- 2 kg of onions;
- 1.5-2 kg crispy bell pepper;
- 4 chilli peppers;
- 4-5 cloves of garlic;
- 0.9-1 l of vegetable oil;
- 3-3.5 Art. l salts;
- a mixture of aromatic herbs - purple basil, dill, parsley, savory and cilantro.
Cooking process
Fans of juicy dishes will like Armenian caviar from blue. A recipe with a photo will help you quickly prepare a juicy dish. The first step is to rinse all the vegetables under running water (soak the little blue ones in salt water separately). Next, prepare the brazier. Due to the coals, the vegetables are baked evenly and will have an attractive bonfire smell. Bulgarian and capsicum in the company of two-thirds of the harvested tomatoes must be seated on skewers. It is necessary to bake vegetables until a crust appears. The peduncle should not be cut before being placed on the fire, as it will be easier to remove products at the end.
It is best to fry the onion in a casserole (pan with a dense bottom), so the already prepared caviar from blue will delight you with a rich taste.
Cloves of garlic and the remaining third of tomatoes must be minced, and baked vegetables and fried onions should be sent there. Next, everything needs to be twisted and returned to the cauldron, adding the remaining oil. After boiling the mixture for at least an hour, it can be salted, covered with a tight lid and left for another 15 minutes. After it is worth introducing the greens - it needs to be finely chopped and run, slowly stirring the whole mixture. After 20 minutes, you need to crush another head of garlic. It is worth trying the prepared caviar and salt if necessary, then pour into sterilized jars and place them in a container of water at the level of the edge of the jar. After an hour, the cans can safely be corked with lids. Some housewives add a few sweet apples to the recipe, baking them costs a little longer than other vegetables, and their presence gives a unique flavor to the finished dish.
Little conclusion
Now you know how to make caviar from blue, you can see a photo of the finished dish in our article. We hope that, thanks to our advice, you will be able to make such a meal.