If on cold winter evenings you want to treat yourself to something fresh, natural and surprisingly tasty, then we advise you not to waste time in the autumn, but to do conservation. Many housewives will agree that store-bought blanks can not be compared with the home option.
Simplicity and accessibility
Today “on the agenda” is a very simple to prepare, but extremely tasty recipe - caviar from zucchini and eggplant. As you know, it is these vegetables that occupy a special position in the kitchen. Firstly, they attract housewives with their accessibility. Agree, growing zucchini and eggplant in your own country is a simple task, not particularly painstaking and subject to even a beginner gardener.
Secondly, these vegetables are tasty, fragrant, easy to prepare. Thirdly, each of the products has a huge supply of vitamins, minerals that are well preserved even after the heat treatment process.
As a rule, housewives cook either squash or eggplant caviar. But caviar from eggplant and zucchini, the recipe of which we will consider today, is an unusual, but very successful symbiosis of two vegetable crops. Zucchini gives the dish sweetness and an amazing aroma, and eggplants share a pleasant piquant bitterness.
Vegetable caviar from zucchini and eggplant with carrots
The first recipe that we would like to share can be classified as fast, or "lazy." Agree, often we refuse to try a certain recipe only because its description contains the word "sterilization". There is not always time to fiddle with pots of boiling water and wait for the time to sterilize cans of snacks. Today we will not sterilize anything, since the dish is prepared quickly and without any problems.
To make caviar from zucchini and eggplant, you will need the following products:
- Onions - three pieces.
- Three zucchini.
- Carrots - 2 pcs.
- Two large eggplant.
- 5 tbsp. tablespoons of vegetable oil.
- 200-220 g of tomato paste.
- A teaspoon of salt.
- 1.5-2 tsp Sahara.
Cooking process
The first step is to prepare all the vegetables. We thoroughly rinse them under running water. Carrots can be cut into small slices or chopped with a coarse grater. First, cut the zucchini into circles, and then into small cubes. Eggplants should do the same. Remember that if you want to get more spicy caviar from zucchini and eggplant, then the skin of the last vegetable should be left. If you do not need a spicy bitterness, then remove the peel from the eggplant. Onions can be cut arbitrarily.
To mix the products, prepare a convenient wide and roomy dish in advance. Pour shredded vegetables there and mix thoroughly with your hands. Well, if you have at hand a large frying pan, which will immediately fit the entire volume. If not, you will have to fry the vegetable harvest in portions. Add a little oil before each serving.
After cooling, grind the vegetables with a meat grinder. In order to make caviar from zucchini and eggplant more tender, we recommend using the smallest mesh and the sharpest knives. To achieve a uniform consistency, you can use a blender after a meat grinder.
We transfer the mass to a cooking container, add spices, vegetable oil, tomato paste and send to the fire. Do not leave caviar unattended. Thorough and frequent mixing is welcome. After ten minutes, you can remove the container from the fire. We lay out the hot caviar from zucchini and eggplant in sterilized jars and close the lids. Turning over is not necessary.
Tip: 300-500 ml jars are perfect for this snack. In such containers, the snack will be better stored. In addition, the amount of caviar will be enough for one use.
Zucchini and eggplant caviar: a simple recipe without sterilization
The next cooking option will be even faster and easier than the first. To implement it, you will need:
- 2.5 kilograms of zucchini and eggplant. Fans of "sharper" take a larger number of blue-eyed vegetables, for example 1.5: 1.
- Four large carrots.
- Two onions.
- Six sweet bell peppers.
- Red tomatoes - five pieces.
- Ground pepper, oil, salt, favorite spices.
How to cook
In this recipe, zucchini and eggplant caviar will be cooked without using purchased tomato paste. It will be replaced by fresh tomatoes. They will need to hold for a couple of minutes in boiling water, then get rid of the skin and cut into small cubes. Cut the onion into strips. Dice zucchini, bell pepper, carrots and eggplant. Whether or not to remove the bitter skin from the eggplant is a master's business, as they say.
In the first recipe, we fried all the vegetables at the same time, since after that they were minced using a meat grinder. The second recipe does not require the use of kitchen appliances, so we will bring the vegetables to readiness separately from each other. First, we advise you to fry the carrots, then add onions to it. Zucchini and eggplant can be fried together, at the end tossing bell peppers to them.
After frying, all vegetables should be folded into a separate pot, add tomatoes, salt, spices, vegetable oil and ground pepper to them. We put on the fire and detect fifteen minutes. Remove from heat, put the appetizer over the jars and immediately close them with lids.
Tips
- It is better to use a sealing key and tin lids. So the product will be better and longer stored.
- Try to thoroughly rinse and sterilize dishes.
- The lids are boiling.
- Caviar and zucchini caviar in a slow cooker can cook much faster than on a gas stove.
- Vegetable snacks are very moody during storage, so carefully monitor the quality of the products used.
Reviews
The hostesses unanimously say that even a woman who is just starting to learn the basics of cooking can cook eggs from zucchini and eggplant for the winter. The big plus of such a dish is that it consists exclusively of natural and affordable ingredients. It can be used by both adults and children. The appetizer is good for health, quickly cooked and perfectly stored both in a cold cellar in the country and in a warm pantry in the apartment.
Judging by the reviews, caviar from zucchini and eggplant is a great alternative to butter for sandwiches. It can be simply put in a bowl and served on a festive table. Caviar "overseas" is perfect for both meat and fish dishes.
In conclusion, we will share the most win-win sandwich recipe, the main role in which is played by eggplant caviar and zucchini. We take a slice of black bread (you can even dry it a little in the oven or fry in a dry pan), rub a crisp bread slice on one side with garlic, put a layer of vegetable caviar. From above, you can add a couple of branches of fresh dill or parsley. Enjoy your meal!