Eggplant caviar is perfect for the winter. Classic eggplant caviar for the winter (the most delicious). Delicious eggplant caviar for the winter recipes

If you have not yet managed to master all the eggplants of the current harvest, then let's prepare them in one more form. Recently I gave a recipe, and today I want to suggest preparing them in the form of eggplant caviar.

Vegetable caviar is a very popular way to prepare food for winter. You can cook or - regardless of the starting products, the result is a dish that is easy to store, tasty to eat and not embarrassing to serve.

Eggplant caviar for the winter: recipe with photo through a meat grinder

First, according to tradition, I will write a classic recipe for eggplant caviar, so that the taste is what we are all accustomed to. In addition to the blue ones, it also contains tomatoes and bell peppers. Those who want the caviar to be spicy can add hot or hot pepper.

To obtain the desired consistency we will use a meat grinder.

Ingredients:

Eggplants – 1 kg
Tomatoes – 1kg
Bell pepper - 0.5 kg
Hot pepper (optional) - 1 pc.
Onions - 0.5 kg
Salt - 1 tbsp
Sugar - 3 tbsp
Garlic - 5 cloves
Ground black pepper - 1 tsp
Vegetable oil – 50 ml

The indicated ingredients are enough to fill 1 jar with a capacity of 0.7 liters.

Preparation:

First of all, you need to bake the eggplants. To do this, place them on a baking sheet with a small amount of vegetable oil and place them in the oven, preheated to 140-150 degrees for 40 minutes. After 20 minutes, don't forget to turn them over.

Don’t be bothered by the fact that they shrink and wrinkle, this is not important in this recipe.

If the eggplants are very large, cut them in half.

While the little blue ones are baking, let's take care of other vegetables.

The tomatoes will need to be peeled so that it does not spoil the consistency of the caviar. To do this, you need to immerse the tomatoes in boiling water for 10 seconds, and then transfer them to cold water.

After such an operation, the skin is removed very easily.

Then cut out the stalks of the tomatoes and put the tomatoes in a meat grinder.

Peppers and onions also need to be minced, but do not mix these vegetables into one mass, as they will need to be fried separately. Remove the seeds and membranes from the pepper first.

When the eggplants are baked, peel them and also grind them in a meat grinder.

If you decide to make caviar with hot pepper, then twist it together with bell pepper.

Take a large frying pan, pour vegetable oil into it and fry the peppers for 5 minutes over medium heat.

After this, add the onion to it and stir-fry for another 10 minutes.

Then put the eggplants in the pan and fry for another 5 minutes, stirring constantly.

After this, pour the tomatoes into the frying pan, set the heat to low and simmer the caviar for another 20 minutes without covering with a lid to obtain a thick mass.

You may not have enough 20 minutes and the time will have to be increased by another 10-15 minutes. It depends on how much moisture was in the tomatoes.

5 minutes before turning off the stove, add salt, sugar, chopped garlic and ground pepper to the eggplant caviar. Mix everything well and leave to cook for the remaining time.

Now all that remains is to spread the caviar in advance, close it tightly and leave to cool, wrapped in a blanket.

You can store jars at room temperature, but in a dark place without direct sunlight.

Eggplant caviar in a frying pan without sterilization

If you noticed, the previous recipe did not contain vinegar, which is usually added when canning. This is due to the fact that tomatoes contain ascorbic acid and, in general, do not need vinegar for preservation. But if you are used to putting vinegar in all your preparations for the winter, then a tablespoon per 1 liter jar will not hurt at all, adding another facet of taste to eggplant caviar.

This recipe is different in that we will not waste time at all on sterilizing jars and preparations. The same acid from tomatoes will help avoid fermentation processes in the jar.

However, the jars should be clean and washed with baking soda and a new sponge.

Ingredients:

4 kg eggplants
1.5 kg onions
2 kg bell pepper
2 kg tomatoes
1 head of garlic
Sunflower oil

The ingredients listed are for 3 liter jars.

We will not use a meat grinder and the eggplant caviar will come out in pieces. It is also sometimes called “Kuban”.

Preparation:

Peel the eggplants and cut into small cubes.

We will not soak the blue ones in salt water to remove bitterness, since this bitterness is mainly located in the peel

Then fry the eggplants in a frying pan with a little oil. 10 minutes of frying will be enough. After this, send them to the pan in which the vegetables will be stewed.

Fry the eggplants in small portions so that some are not overcooked and others are barely heated

Cut the onion into half rings and fry separately in a frying pan. When it turns golden, transfer it to the pan with the eggplants.

We peel the tomatoes in the same way as in the previous recipe, cut them into small cubes and add them to the pan with the eggplants raw without frying.

Remove the membranes and seeds from the pepper and cut it into small strips.

Then you need to fry it for 10 minutes and place it in the pan with the rest of the vegetables.

When all the ingredients are collected in a saucepan, place it over medium heat and bring to a boil. After this, reduce the heat to a minimum, add salt to taste (on average, one level tablespoon), stir and leave to simmer under the lid for 30 minutes.

When thirty minutes have passed, add chopped garlic, mix again and you can place the eggplant caviar in clean jars up to the neck.

Garlic is always added at the end so that it does not lose its flavor during the cooking process.

Since the jars are not sterilized and cold, pour the caviar carefully in small portions

Turn the jars over and leave to cool under the blanket. After which we store them in a dark place.

Eggplant caviar for the winter in a slow cooker: video recipe

Eggplant caviar with mayonnaise without vinegar

I consider the recipe with mayonnaise one of the most delicious and, to be honest, this is the only option I cook myself. Therefore, the amount of vegetables that I indicate in the ingredients is enough for as many as 10-11 half-liter jars.

In this recipe we will fry each vegetable so that the eggplant caviar has a rich taste.

You can, of course, skip the frying stage and immediately start stewing, but then the caviar will taste like just boiled vegetables. And we cook for ourselves, so we won’t save time on important stages.

Ingredients:

6 kg eggplants
8 large onions
8-10 large carrots
3 heaped tablespoons of salt
7 tbsp sugar
500 g tomato paste
400 g mayonnaise

Preparation:

We will fry the vegetables in a deep frying pan, saucepan or wok and immediately before frying we will pour in one and a half glasses of sunflower oil. Don't worry, it's not much considering the amount of vegetables that need to be fried.

To prevent the oil from “shooting”, pour it into a hot frying pan, wait until it heats up and throw a pinch of salt there

First, finely chop and fry the carrots until golden brown over high heat.

After frying the carrots, remove them from the pan with a slotted spoon. Try to get every single piece, because... Next, we will fry other vegetables here and we don’t need charred carrots.

The next step is to place the onion, also cut into small cubes, into the pan. Fry until golden brown over the same high heat.

When the onion is fried, remove it with a slotted spoon, trying to leave as much oil in the pan as possible.

Let's move on to processing the eggplants. We peel them, cut them into cubes and pour all 6 kilograms into the frying pan at once. Without reducing the heat, close the pan with a lid and leave the little blue ones to evaporate.

They contain a lot of moisture, so during the evaporation process they will lose a lot in volume and settle to the bottom. This whole process will take 10-15 minutes.

After this, open the lid and continue to keep the vegetables on high heat.

Do not try to completely evaporate the moisture and fry the eggplants - this is very difficult. The goal is for them to cook until done.

Remove the pan from the heat, add sugar and salt to it and add the previously fried onions and carrots.

Mix everything well.

Then you can choose two options for further processing of caviar: if you want it to be grainy, like store-bought caviar, pass it through a meat grinder. And if you want it to be more like puree, then puree it with a blender.

The photo shows an option for processing caviar with a blender.

Now add tomato paste and mayonnaise to the caviar and mix everything thoroughly again.

Mayonnaise gives the caviar an extraordinary “silkyness”.

And tomato paste contains ascorbic acid for sterilization, so it must be natural.

The final color of eggplant caviar is orange due to the carrots.

The further process is very important and takes time. First, we place the caviar in sterilized jars up to the shoulders, and then put the filled jars in the oven for sterilization.

Cover the jars in the oven with lids, but do not screw them on.

Do not place jars in a hot oven, otherwise they will burst due to temperature changes.

Turn on the oven when the jars are already in it, close the door, set it to 140 degrees and leave the jars to sterilize. For a 1 liter jar it will take 15 minutes, for a three liter jar it will take 40 minutes.

After this, carefully remove the eggplant caviar in jars from the oven, close the lids and leave to cool upside down.

The most delicious eggplant caviar: recipe with vinegar without tomatoes

This recipe came to us from the Balkan Peninsula and there it is called “Ajvar”. This is a very, very tasty caviar made from eggplant and sweet pepper. Before making a lot of preparations for the winter, make it in a small amount for testing. I will give you the ingredients just for one small “test jar”.

Ingredients:

Red sweet pepper (meaty) - 3 pcs.
Medium eggplants - 2 pcs.
Garlic - 5 cloves
Vinegar (wine, balsamic, 9%) - 2 tbsp
Salt - 1 tbsp without a slide
Sunflower oil – 75 ml

Ingredients for 1 0.5 liter jar

Preparation:

First, bake the eggplants and peppers. Set the oven temperature to 200 degrees, place a baking sheet with peppers and eggplants with a small amount of oil in it and set it aside for 50 minutes.

There is no need to peel the vegetables, just wash them. Bake whole

And in order to clean the baked pepper, put it while still hot in a plastic bag and close it for 5 minutes. The evaporated moisture will make it soggy and the peel will be easy to peel.

The seeds from the pepper also need to be removed by cutting it into several parts.

After this, the peppers and eggplants must be passed through a meat grinder.

We absolutely do not need the moisture that is released from the vegetables, so you can twist the vegetables directly into a colander so that it drains to the maximum.

Place the vegetables in a saucepan, add oil, vinegar and salt, put it on low heat and begin to simmer, stirring occasionally.

Since the heat is very low, it may take about an hour for all the liquid to evaporate.

When you see that the caviar is already at the desired consistency, add garlic passed through a garlic press, stir again and remove from heat.

If you have prepared a small amount of eggplant caviar, then transfer it to a clean jar, let it cool, cover with a plastic lid and store in the refrigerator for up to 3 months.

And if you have prepared a large batch, then immediately transfer the hot mixture into sterilized jars, close the lids and leave to cool upside down under a blanket.

That's all I have for today. I hope you found the recipe that you liked the most.

Thank you for your attention.

For many, eggplant caviar for the winter is the same obligatory preparation as zucchini caviar. The recipe with photo that I offer can perhaps be called the simplest of all possible options for preparing eggplant caviar. Here you do not need to pre-bake the eggplants or fry all the vegetables for caviar separately from each other, and then simmer them all together. For me, everything is much simpler: all raw vegetables are minced in a meat grinder, and then stewed until tender. Simple, right? And how delicious! Caviar has a pronounced eggplant taste, is slightly spicy and very aromatic.

Ingredients:

eggplants – 1 kg,
tomatoes – 400 g,
onions – 300 g,
carrots – 300 g,
Bulgarian – 1 large,
hot pepper (optional) – 1 pc.,
garlic – 6-7 cloves (or to taste),
vegetable oil – 100 ml,
peppercorns (allspice) – 4-5 pcs.,
bay leaf – 2 pcs.,
salt – 1 tbsp. l. with a slide,
sugar – 3 tbsp. l.,
vinegar (70%) – 1/2 tsp.

How to prepare eggplant caviar for the winter

You can twist the vegetables onto the caviar in any order. I suggest starting with eggplant. But first they need to be soaked in cold salted water, then rinsed and squeezed to remove the salt. For a liter of water we take 1 tbsp. l. salt. Cut the eggplants in half (if they are large, you can cut them into 3-4 pieces) and put them in salted water. And since eggplants tend to float, they must be pressed down with pressure.

We leave the eggplants in this bath for 20-30 minutes, meanwhile preparing the rest of the vegetables for the caviar. We clean the hot and bell peppers from seeds and stalks. Peel the onions and garlic. Using a vegetable peeler, peel the carrots. We also cut out the stems of the tomatoes.

Next, twist all the vegetables. I twist the eggplants first. They can be peeled if you want a more delicate consistency in the finished caviar. But I prefer this slightly grainy structure of caviar, so I leave the eggplants in the skin.

Next, tomatoes and bell peppers are twisted (I had green ones, but this is not particularly important).

After onions and carrots. I twist the carrots last, since they are the driest vegetable of all that are used to prepare caviar. And when twisting, it perfectly “picks up” all the vegetable juices left in the meat grinder receiver by other vegetables (I use an old Soviet meat grinder).

Mix the vegetables, add some salt, and add sugar.

And transfer it to a saucepan where the caviar will be cooked. Add oil to vegetables. Stir and, closing the lid, bring the caviar to a boil, and then reduce the heat to medium and cook it for about 60 minutes.

Then add garlic, bay leaf and peppercorns passed through a press to the vegetables.

Simmer the caviar for another 15 minutes, then add vinegar. Stir the caviar and keep on the stove for another 10 minutes. - and the caviar is ready. We put it in sterile jars (I pour a little water into them, then heat them in the microwave at maximum power for 5 minutes).

Screw on with sterile caps. We turn the jars over, wrap them and leave them in the kitchen overnight. After the jars have cooled, we put them away for storage.

From the specified amount of ingredients I got 2 jars of 700 ml each + about a glass left for sampling. Let the eggplant caviar cool completely and sit for at least 3-4 hours, then you can try it. Bon appetit!

A lot of preparations are made from eggplants, but special attention should be paid to the caviar made from these vegetables. This is a delicious, tasty appetizer that can add a warm ambiance to an ordinary meal. Prepared eggplant caviar for the winter will become one of the most popular appetizers, transforming even simple side dishes beyond recognition. It is nourishing and aromatic, can be either tender or piquant, but in any case it will turn out to be incredibly tasty.

A lot of preparations are made from eggplants, but special attention should be paid to the caviar made from these vegetables.

Thanks to this recipe, the most delicious eggplant caviar is obtained. It is moderately spicy and tender, but very aromatic. It won’t last long in the bins; it gets eaten very quickly. It is worth making sure that as much of this snack is prepared as possible.

Products:

1.2 kg eggplants;
0.65 kg sweet pepper;
25 gr. hot pepper;
0.3 kg of onion;
0.1 l oil;
0.1 liters of tomato paste;
35 gr. garlic;
35 gr. parsley;
25 gr. salt.

Preparation:

Wash the eggplants, dry them and then bake them in the oven.
Cut off the skin from them.
Wash all vegetables.
Remove the seeds from the pepper and chop it coarsely.
Peel and chop the onion.
Grind all products with a blender.
Place them in a frying pan and fry in oil for about a quarter of an hour.
After this, pour in the tomato paste and simmer for another ten minutes.
Finally, add chopped garlic, salt and herbs.

Transfer the vegetable mixture into jars and screw on the lids.

Super-tasty eggplant caviar (video)

A simple recipe for eggplant caviar for the winter

Even with the bare minimum of ingredients you can make a delicious snack. Homemade preparations are juicy, aromatic and nutritious, and are incredibly easy to prepare. In order to create this culinary miracle you need to put in the very minimum of effort.

Products:

1.25 kg eggplants;
0.45 kg of tomatoes;
0.15 kg of onion;
25 gr. garlic;
45 ml oil;
15 gr. salt.

Even with the bare minimum of ingredients you can make a delicious snack.

Preparation:

Peel the blue ones and put them in a saucepan.
Pour water over them and boil for about twenty minutes.
Cool them, squeeze out excess liquid.
Pour boiling water over the tomatoes and soak in it for a couple of minutes.
After this, be sure to put them in cold water for a minute and separate the pulp from the skin.
Simply chop the peeled onion with a knife.
Chop the garlic.
Finely chop the eggplants and tomatoes, mix with the rest of the ingredients and place in a saucepan.
Stew the vegetable mixture in oil for about half an hour.

Immediately distribute the mixture among the jars and screw on the lids.

Eggplant caviar for the winter through a meat grinder

The peculiarity of this snack is that among its main ingredients there are not only vegetables, but also fruits. It is the apples that add a special aroma, making the preparation lighter and summer-fresh. Such an appetizer will be one of the most popular even on a holiday table.

Products:

1.25 kg blue ones;
1.25 kg of tomatoes;
0.65 kg of onion;
0.25 kg carrots;
0.65 kg sweet pepper;
45 gr. parsley root;
0.45 kg apples;
0.3 l oil;
35 gr. salt;
25 gr. Sahara.

The peculiarity of this snack is that among its main ingredients there are not only vegetables, but also fruits

Preparation:

Wash and peel the eggplants, cut them into thin slices.
Place them in a frying pan with hot oil and fry on both sides.
Wash the tomatoes and put them in a bowl, pour boiling water over them.
Leave for a couple of minutes and cut off the skin with a knife.
Separate the washed pepper from the seeds and chop finely.
Finely chop the peeled onion.
Grind the peeled parsley roots and carrots on a grater.
Wash the apples, cut them, remove the seeds.
Grind all vegetables and fruits in a meat grinder.
Mix the vegetables and place in a saucepan and simmer for about half an hour.
Add salt and sugar, add apples.

Simmer for another ten minutes and immediately put into jars and seal.

Mushroom and eggplant caviar

Combining mushrooms and eggplants in one dish is no longer a novelty. These products go together just perfectly. This caviar turns out incredibly rich, aromatic and tasty. Jars with such a preparation need to be hidden away, otherwise there is a high chance that they will not last until winter, and the caviar will be eaten almost immediately.

Products:

0.85 kg eggplants;
0.45 kg of tomatoes;
0.25 kg carrots;
0.45 kg champignons;
0.15 kg of sweet pepper;
0.1 kg garlic;
25 gr. salt;
15 gr. Sahara;
0.1 l of oil.

Combining mushrooms and eggplants in one dish is no longer an innovation.

Preparation:

Wash the eggplants and cut them lengthwise.
Wash and also cut the pepper.
Place the prepared vegetables on a baking sheet and bake along with five cloves of garlic.
Chop the onion and carrots and fry in oil.
Blanch and peel the tomatoes, chop finely and place in a frying pan with the onions and carrots.
In a separate frying pan, fry sliced mushrooms.
Cool the baked vegetables, peel and finely chop.
Place all the ingredients in a saucepan and simmer for about twenty minutes.
At the very end, add spices and chopped garlic.

Transfer everything into jars and screw on the lids.

Eggplant caviar with vinegar

For many housewives, vinegar is an indispensable ingredient when canning. It is this that allows you to store the workpieces for a long time. Caviar with its addition will also last for a long time. It turns out no less tasty than without this component. In addition, it acquires a special flavor note, which makes the snack special.

Products:

2.8 kg eggplants;
1.8 kg of tomatoes;
0.45 kg carrots;
0.45 kg of onion;
0.1 l vinegar;
0.1 kg garlic;
35 gr. hot pepper;
35 gr. salt.

For many housewives, vinegar is an indispensable ingredient when canning.

Preparation:

Bake the eggplants in the oven for about half an hour.
Peel the onion, garlic and carrots, chop very finely.
Grind the tomatoes in a blender.
Remove the skins from the baked vegetables and chop them also in a blender.
Fry the onion in a frying pan.
Prepare carrots as well.
Mix tomato with oil and boil.
Pour all the vegetables into the hot tomato mixture and simmer them for about forty minutes.
Place the garlic and pepper there, add salt and simmer for another ten minutes.

Immediately pour the vegetable mixture into the jars and tighten.

Cooking eggplant caviar in a slow cooker

The recently invented multicooker has gained immense popularity among housewives.. They started cooking absolutely everything in it. Even caviar, which is supposed to be stored until winter, can be cooked in a slow cooker. The process of preparing it becomes easier, and the taste even more intense.

Products:

0.65 kg eggplants;
30 gr. garlic;
0.1 kg of onion;
0.1 kg carrots;
0.1 kg of tomatoes;
0.1 kg sweet pepper;
45 ml oil;
45 ml tomato paste;
6 gr. salt;
8 gr. pepper

Preparation:

Grind the peeled carrots and eggplants.
Chop the peppers, tomatoes and onions very finely.
Fill the multicooker bowl with oil and fry the onion in it.
After this, add carrots and mix well.
Place the chopped eggplants and turn on the “Stew” mode for a quarter of an hour.
After this, put the tomatoes and peppers in a bowl, and cook the vegetables in the same mode for an hour.
Add tomato paste, pepper and salt twenty minutes before cooking.
Place the mixture in jars and screw on the lids.

Cold eggplant caviar (video)

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses. Another advantage is that it is easily prepared from available and inexpensive ingredients. There are many recipes for eggplant caviar, differing in the set of ingredients and method of preparation.

Eggplant caviar will not only be an excellent winter snack, but also a side dish for main courses.

This recipe requires a minimum of ingredients, which make the most tender and delicious snack:

5 kg of eggplants;
3 liters of pureed tomatoes;
2 chili pods;
3 garlic heads;
1 bunch of parsley;
1 bunch of dill;
a little salt;
1 dessert spoon of vinegar essence.

Step-by-step cooking method:

The eggplants are washed, cut into slices half a centimeter thick, salted and left for a couple of hours. This step should never be skipped, as otherwise the vegetable will taste bitter.
Then the eggplant mugs are wrung out, washed, passed through a meat grinder, and mixed with pureed tomatoes.
The mixture is poured into a saucepan, put on fire and cooked for 20 minutes.
At this time, the chili is cut into small pieces, the peeled garlic is passed through a press, and the greens are finely chopped. The resulting mass is poured into the vegetable mixture, everything is mixed and cooked for another 7 minutes.
Then vinegar is added to the caviar, everything is mixed, boiled for 3 minutes and poured hot into sterilized glass containers.
The blanks are wrapped in a warm cloth and left at room temperature until completely cooled.