A delicious universal appetizer is eggplant caviar. Knowing the right approach to this peculiar vegetable guarantees a delicious dish that can be consumed in different ways. It goes well with meat and side dishes or only with bread.

Basic Eggplant Caviar Recipe

Stewed vegetables are distinguished by the fact that they are able to preserve the valuable vitamins and substances contained in them, which are always required by the human body, regardless of the time of year.

Thanks to eggplant caviar, toxins are easily removed, the functioning of the heart and vascular system, and the digestive tract improves.

Required Products:

  • eggplant - 1 kg;
  • tomatoes - 0.9 kg;
  • bell pepper - 2 pcs.;
  • garlic - 6 cloves;
  • onions - 0.3 kg;
  • salt - 0.5 tsp;
  • vegetable oil - 2.5 tbsp. l .;

Cooking Instructions:

  1. Eggplant preparation is basically a quality wash of vegetables. Peeling is not necessary.
  2. Next, clean eggplant is placed in an oven heated at 180 degrees for half an hour, and baked until the peel loses its rigidity and hardness. It is recommended that you first make several small holes on the surface with a sharp object, such as a fork. This is done in order to avoid literally "explosion" of the vegetable.
  3. Now the peel is removed easily and accurately.
  4. Rinse tomatoes, remove ponytails.
  5. Peel onion and garlic, wash under a tap. Coarsely chop the onion into cubes (4 parts). 4 peeled garlic cloves set aside.
  6. You can use a blender or a meat grinder to grind all products.
  7. Put a frying pan on medium heat, heat and lay out the vegetable mass, fry, periodically mixing caviar, 20 minutes. It is allowed at this stage to pour vegetable oil on top.
  8. After 15 minutes of frying, add grated garlic (grated or chopped with a knife). Cook for another 5 minutes, then remove from heat.

Eggplant caviar is ready for the winter, you can roll it in jars, then not only in the summer season, but also in the cold season you can please yourself with real homemade eggplant caviar with its unique aroma and taste. Or store in the refrigerator, transferring to a compact container, for example, a small pot or jar.

With mayonnaise and tomato paste

Eggplant caviar according to this recipe acquires a special tomato flavor, richness and combination of products, perfect for sandwiches or as a ready-made snack.

 

Ingredients:

  • eggplant - 1 kg;
  • mayonnaise - 70 g;
  • tomato paste - 200 g;
  • olive oil - 100 ml;
  • fresh greens - 100 g;
  • carrot - 200 g;
  • bulbs –200 g;

Cooking:

  1. Wash vegetables, dry, peel. Remove the peel from the eggplant, cut into small pieces.
  2. Heat a frying pan with oil, pour out eggplant and, stirring, fry until softened.
  3. Then crush the fried mass (meat grinder, blender). And put back in the pan.
  4. Chop carrots and bulbs. Put cooked vegetables for eggplant, pour tomato paste and mayonnaise there.
  5. To stir thoroughly. You can cover the lid completely if it has a special hole for the exit of excess moisture, or by sliding it to the edge of the pan.
  6. Then stew the caviar mixture for 15 minutes, stirring (without adding water).

Before serving, garnish with aromatic fresh parsley, dill and immediately start a meal.

Winter billet

Delicious caviar made for winter meals is not inferior to such a delicacy as overseas eggplant caviar, which, according to a unique recipe, must be boiled for about two hours and use vinegar.

Ingredients:

  • fresh eggplant - 3 kg;
  • parsley - 40 g;
  • sugar - 15 g;
  • salt - 2 tbsp. l .;
  • onions - 300 g;
  • bell pepper - 0.3 kg;
  • tomato paste - 80 g;
  • black pepper - ¼ tsp;
  • vegetable oil - 100 ml;
  • garlic (cloves) - 40 g;

Instruction:

  1. Preheat the oven. Remove the pan, grease it with vegetable oil.
  2. Rinse and dry the eggplant. Cut in half lengthwise and evenly spread over the baking sheet.
  3. Return the baking sheet with the vegetable to the oven and bake at a temperature not exceeding 200 degrees, at least 20 minutes.
  4. Then leave to cool, and then chop the eggplant into pieces in the form of cubes.
  5. Peel onions and prepare peppers, finely chop the ingredients.
  6. Preheat a pan with sunflower oil. Put onion in it and pass for 5 minutes, followed by pouring pepper. Mix everything, fry for another 10 minutes.
  7. Pour tomato paste, stirring thoroughly, simmer for 5 - 10 minutes.
  8. Now lay out the eggplant.
  9. After 5-10 minutes, sprinkle the dish with fresh herbs, sugar, spices, salt. Mix.
  10. After 10 minutes remove from heat.

The caviar is ready, put it in sterile jars. On any day of a cold winter, eggplant caviar will help replenish the balance of vitamins and nutrients.

Delicious squash - eggplant caviar

In the presence of eggplant and zucchini, you can cook excellent caviar with a special piquant taste. If you wish, tomatoes and pepper, garlic are added. It is recommended that all ingredients be prepared for preparation in advance, then proceed to frying. A simple recipe and one of the most delicious dishes.

 

Ingredients:

  • tomato paste - 300 g;
  • 9% vinegar - 1 tbsp. l .;
  • sunflower oil - 2.5 tbsp. l .;
  • black pepper - 1-2 tsp;
  • Bulgarian pepper - 4 pcs.;
  • sugar - 2 tbsp. l .;
  • salt - 1.5 - 2 tbsp. l .;
  • zucchini - 1.5 kg;
  • eggplant - 1.5 kg;
  • medium-sized carrots - 10 pcs.;
  • onion - 8 pcs.

Cooking:

  1. Prepare the onion, cut into half rings, pour into a frying pan preheated at maximum heat and pass until soft.
  2. Next, remove the seed box from the pepper, rinse, cut into strips, in small slices. Pour into a pan with onions, mix, fry.
  3. Reduce heat, cover, simmer for 5-10 minutes.
  4. Wash, dry, cut the peel of eggplant and zucchini. Cut into small pieces, cubes (5mm thick) and put in a separate pan with hot oil, turning over, fry over medium heat for 5 - 10 minutes.
  5. Cover, simmer over low heat for 25 minutes.
  6. Add salt, sugar, pepper, tomato paste, mix thoroughly.
  7. Stir regularly to simmer another 45 minutes over low heat.
  8. For 5 minutes or at the end of cooking, put the mass out of the first pan, spoon with vinegar, spread over the surface of the dish and mix everything carefully, carefully.

At this stage, the dish is considered ready to eat.

It can be laid out in sterilized jars and left for the winter in the cellar or in the refrigerator. The option of successful storage in the apartment is also checked - in a darkened and cool place.

The prepared snack is excellent and very tasty combined, for example, with simple bread or toasted, with potatoes cooked in almost any way.

We cook according to GOST

A simple classic way to cook fried eggplant caviar.

Ingredients:

  • eggplant - 2 kg;
  • sweet pepper - 1 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • tomatoes - 1.5 kg;
  • sugar - 25 g;
  • salt - 45 g;
  • vegetable oil - 2 - 3 tbsp. l

Instruction:

  1. Wash, dry, cut and soak the eggplant in a salted aqueous solution. (5-6 tablespoons of salt per 1.5 liters of water).
  2. Wash and prepare the rest of the ingredients.
  3. Chopped: onions, tomatoes and peppers. You can with a knife.
  4. Put a clean cauldron on the fire, pour oil.
  5. Eggplant (can be washed from the solution) is laid out in the heated oil for frying.
  6. In turn, pour pieces of onion, carrot, tomato into the container. After pouring each vegetable, gently mix the eggs.
  7. Prepare a large roomy pot, put the fried vegetables in it.
  8. Sprinkle evenly with seasonings, mix well and simmer for 35 minutes.

Grind caviar - grind with a mixer. Created according to the standard, eggplant caviar is universal in use and unpretentious in storage. Sterile jars are the best insurance in case you need to save for a long time. Before use, it is advisable to stand caviar at room temperature.

In a slow cooker

The unchanging taste of real eggplant caviar, cooked independently, remains the same when using a slow cooker. At the same time, you do not have to use many dishes when cooking and then wash it.

 

Ingredients:

  • eggplant - 2 pcs.;
  • onion - 2 pcs.;
  • carrots - 2 pcs.;
  • tomatoes - 2 pcs.;
  • tomato paste - 1 tbsp. l .;
  • sweet pepper - 3 pcs.;
  • salt - 1 tbsp. l + 15 g;
  • bay leaf - 2 - 3 pcs.;
  • sunflower oil - 5–6 tbsp. l

Cooking Instructions:

  1. Wash and peel carrots, chop, or grate.
  2. Peel the onion and chop finely.
  3. Oil is poured into the multicooker, then the steamer or frying mode is turned on.
  4. Pour chopped vegetables and fry, onion - to a degree of transparency.
  5. Wash the pepper, core with the seeds, tails, if available, chop, or cut into small pieces of arbitrary shape.
  6. Then add it to the slow cooker and fry for another 3-5 minutes.
  7. Wash the fruits of eggplant and cut the skin with a knife, remove the ponytails - hats. Cut into slices - cubes.
  8. Pour into a volumetric dish with salt water and leave for half an hour (3-4 tbsp.spoons of salt).
  9. Then salt, bay leaf, tomato paste.
  10. After 15 minutes, adjust the multicooker to the "Extinguishing" mode, if desired, rinse the eggplant and put the rest of the ingredients in the device. Cook caviar for about 50 minutes.
  11. After 15 minutes, wash, peel, grind tomatoes. Add to vegetables and simmer another 20 -25 minutes.

It remains to add the chopped cloves of garlic and the caviar is ready to serve. When consuming caviar prepared in this way, no contraindications were found. Therefore, it is perfect for both adults and children.

Fried eggplant caviar

The most delicious eggplant caviar is everyone’s favorite dish, which has many cooking options, including the classic way, which involves frying the main components in vegetable oil: eggplant, onions and carrots.

Ingredients:

  • eggplant - 3 kg;
  • bell pepper - 4 - 5 pcs.,
  • tomatoes - 1.2 kg;
  • carrots - 3 pcs.;
  • onions - 1 kg;
  • garlic - 1 clove;
  • vegetable oil - 300 g;
  • salt - 3 tbsp. l

Instruction:

  1. Rinse, dry all vegetables. Peel the eggplant, cut into medium slices.
  2. Place a sieve or colander in a large cup, pour out pieces of eggplant. Salt and leave for half an hour. Thus, juice will flow out, and the product will get rid of the bitter taste. This recommendation is valid for any method of cooking eggplant.
  3. Peel the bulbs, rinse, cut into half rings.
  4. Remove pepper seeds, chop.
  5. Peel the carrots, grate on a coarse grater.
  6. Pour all the vegetables, except the eggplant, into a separate pan. Turn over periodically, fry in vegetable oil until golden brown.
  7. Rinse the tomatoes in hot water and remove the peel, chop.
  8. Add to the fried mass and, stirring, wait for the evaporation of excess moisture. Get tomato sauce.
  9. Heat sunflower oil in a pan, pour eggplant and fry (about 10 minutes) over medium heat until crusty.
  10. Add tomato sauce to eggplant.
  11. Stir the vegetables thoroughly and fry for another 10 minutes. (You can close the lid, turn down the fire).
  12. And in conclusion, sprinkle with chopped garlic, fresh herbs.

Ready caviar can be laid out on banks for the winter. Eggplant fried caviar is, with a minimum of products, very tasty, easy and quick. Serve hot and chilled.

Using any recipe for eggplant, you need to remember both the benefits and the dangers of a vegetable. Before you cook the eggplant, it is recommended to leave it for some time in salt water in order to free it from the bitterness and harmful substances that are released along with the juice.

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