Eggplant caviar is a nutritious, tasty and at the same time affordable product that can be bought ready-made at any grocery store. But, of course, it can never be compared to the one that was cooked at home from fresh high-quality vegetables, in good oil, with your favorite spices and soul.
Raw eggplant caviar
This recipe allows you to get a delicious dish in the shortest time and with minimal effort. The main feature of this particular option is that all vegetables (except eggplant) are used raw. Such caviar cannot be prepared for the winter, but the maximum amount of vitamins is preserved in it. For 3 large eggplants take onions, tomatoes and bell peppers: all 1 each. “Little blue” is baked in the oven, punctured with a fork and lightly greased with vegetable oil. The cooled eggplant is peeled and chopped in a meat grinder along with other vegetables (can be chopped with a blender), salt, add chopped herbs, sugar and mix. If the vegetables let in too much juice, the excess can be drained.
Braised Eggplant Caviar
Such caviar can be simply served to the table or harvested for the winter, spread out on sterilized jars and covered with lids. 3 eggplants take a large onion, 3 large tomatoes and 2 tablespoons of pasta, garlic, cilantro and parsley to taste, salt, sugar, vegetable oil. First, bake eggplant, greasing them with oil. Then (while they cool down) finely chop the onion and fry it in oil, add the eggplant chopped by the blender there, salt, and chop the chopped herbs. Next, the mixture needs to be stewed on a minimum fire for about 20 minutes, adding tomato paste, grated tomatoes, sugar and crushed garlic at the end (if necessary, you can add some salt), mix and remove from heat.
Odessa eggplant caviar
This is a traditional dish in the south of Ukraine in Odessa, prepared according to a special recipe, which is slightly more complicated than the previous ones, but the end result is definitely worth the effort. The ingredients you need are the most common: 3 eggplants, 2 tomatoes, several cloves of garlic, 2 bell peppers, salt, ground pepper and oil.
At first they bake vegetables, but not in the oven, but in a frying pan oiled. There spread the "blue" and peppers, fry over low heat on all sides until soft. Next, the vegetables are cooled, peeled and finely chopped (in the original - with a heavy knife, but you can do it with a meat grinder). Tomatoes scalded, peeled them from the skin, chopped. Onion is rubbed on a medium grater, and garlic is passed through a press. Eggplant caviar is almost ready - all you have to do is mix, salt, pepper, add a little butter and serve! The dish will certainly be tasty, fragrant, with spicy sourness.
Eggplant caviar with nuts
This dish differs from the previous ones in the spicy taste that added nuts add. For 1 large eggplant you will need 100 g of nuts (walnuts), salt, pepper, suneli hops, lemon juice, vegetable oil, greens. First, the eggplant is baked in the oven, then it is peeled and crushed. Greens are also crushed, mixed with vegetable oil, spices, lemon juice and crushed garlic. Finely chop the nuts with a blender and mix with eggplant, and then add the oil with spices to the mass, mixing everything well. Caviar is served on a dish decorated with lettuce leaves and herbs.