Classic eggplant caviar for the winter (the most delicious). The most delicious eggplant caviar: recipes and cooking secrets Eggplant caviar with pumpkin and physalis

Perhaps each of us has watched the film “Ivan Vasilyevich Changes His Profession” more than once. Remember how Fyodor’s mouth watered at the mention of eggplant caviar? Indeed, this snack will please everyone. And now the summer season is in full swing, and all the vegetables can be found in your garden. Let's find out how the most delicious eggplant caviar is prepared.

Overseas eggplant caviar: cooking secrets

Why eggplant caviar in the Soviet film was considered overseas is still unclear to many. But it was since the times of Tsarist Russia that culinary specialists began to prepare vegetable dishes. Beginning housewives are often interested in how to prepare eggplant caviar. In fact, the process is so simple that you don't even need to spend a lot of time.

By the way, do you want to enjoy this vegetable dish in winter too? Preserve the caviar. And then the feeling of summer will not leave you all year round. Today we reveal the secrets and learn how to properly prepare eggplant caviar. Recipes from the category of quick and tasty are so varied that it is impossible to list them all, but there are classics that are always held in high esteem among experienced chefs.

Before we describe the recipe for making eggplant caviar, let's turn our attention to a selection of useful tips:

Young eggplant fruits contain practically no seeds that give off a bitter taste, so you can start preparing them without pre-treatment.
Old eggplants tend to be bitter. To get rid of this bitterness, carefully salt the chopped eggplants and leave them in this form for 30-40 minutes. During this time, the bitterness will go away along with excess juice, which must subsequently be drained. We won't need it.
Traditionally, for eggplant caviar, all vegetables are chopped into cubes. Progress does not stand still, and you can use a food processor, meat grinder or blender.
The taste of eggplant is complemented by carrots, onions, sweet bell peppers, and fresh tomatoes.
Do you want to diversify the taste of caviar? Add some chopped zucchini. It will turn out very tasty.
Odessa-style caviar is prepared exclusively from eggplants, onions and tomatoes.
Caviar prepared according to this recipe really loves salt.
If you prepare caviar in Odessa style, then only the eggplants are subjected to heat treatment, and the remaining vegetables are added raw.
The classic recipe for eggplant caviar involves stewing all the vegetables until fully cooked. To do this, you need to use refined sunflower oil.
Closely monitor the number of calories you eat, limit the proportions of oil, because vegetables will release juice during the stewing process.
Do you want to saturate your dish with a unique aroma? Pour in a little more oil and also add chopped garlic.
Eggplant caviar can be served either hot or chilled.
Baked eggplant caviar has an extraordinary taste. The vegetable is pre-baked in the oven or on the grill, and then only chopped and stewed with other ingredients.
If you don't have fresh tomatoes on hand, use paste or natural juice. You can also take canned tomatoes in their own juice.

Overseas snack on your table

When we mention eggplant caviar, we always quote Fedor’s phrase from the above-mentioned Soviet film. It is this overseas appetizer that we will prepare today. This dish fits perfectly into the diet of each of us. Even your diet table can be diversified with this vegetable snack, just don’t forget to reduce the amount of oil. By the way, sunflower oil can be replaced with refined olive oil.

The classic combination of spices remains a mixture of peppers. If you like spicy and spicy dishes, add more red pepper or other spices that highlight the taste of vegetables.

Compound:

5 pieces. medium sized eggplants;
1 PC. onions;
2 pcs. fresh tomatoes;
2-3 pcs. garlic cloves;
2 carrots;
salt and spices to taste;
100 ml refined sunflower oil.

Preparation:

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in any way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Today, marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

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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 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 preparation 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.

Almost every housewife prepares squash and eggplant caviar for the winter. And each has its own subtleties in preparing this seemingly ordinary dish. There are no clear rules or requirements. Due to this, caviar can be anything you want: spicy, sweet, tender, with a pleasant sourness. The main thing is that there is a lot of it so that you can eat enough.

Thanks to pepper and an impressive amount of garlic, the caviar turns out spicy and rich. Representatives of the stronger sex obviously will not refuse such a dish. Not only can you eat it with bread, but it also goes very well with vodka.

You will need:

3 kg. small eggplants;
one and a half kg. tomatoes;
a couple of hot peppercorns;
a couple of heads of early garlic;
one and a half tbsp. l. salt;
one and a half 200 gr. glasses of sugar;
two hundred gram glass of vinegar;
floor l. oils;
15 laurel leaves.

Eggplant caviar is the most delicious for the winter:

Eggplants must be washed and cut into miniature cubes.
Chopped eggplants are generously salted and infused. This process is necessary so that their inherent bitterness disappears.
Tomatoes are literally immersed in boiling water for a matter of seconds, after which the skin can be easily removed from them.
Tomatoes, as well as garlic and pepper are crushed. For this, a regular meat grinder is used.
The ground vegetables are placed in a container suitable for further manipulation and mixed with the remaining ingredients, with the exception of eggplants.
The vegetable mass is boiled for a quarter of an hour with continuous stirring.
The tomato mass is poured into a container with eggplants and boiled together with them for another quarter of an hour.
During this time, the containers necessary for further canning are prepared. It is washed with soda and subjected to the necessary sterilization.
Still very hot caviar is placed in heat-treated jars and rolled up immediately.
It is better for the jars to cool upside down and covered with a warm blanket.

Classic eggplant caviar for the winter

The main difference between this recipe is the absence of vinegar and other acids. An excellent option for those who are not a fan of using these same acids when canning. Despite their absence, caviar is well stored and has excellent taste characteristics.

You will need:

1 kg. small eggplants;
a couple of small carrots;
a couple of onions;
3 sweet peppercorns;
1 tbsp. l. salt;
100 gr. glasses of oil.

Eggplant caviar for the winter is very tasty:

Ripe eggplants are washed and the skin is removed. After that, they are cut into miniature cubes and fried for about ten minutes in a frying pan.
Be sure to clean other vegetable crops as well.
To chop carrots, use a regular grater.
All the seeds are carefully removed from the pepper and then cut into cubes.
The existing peel is removed from the onion and it is chopped into tiny cubes with a regular knife.
Each chopped vegetable is fried independently.
All fried components are transferred to a container suitable for further manipulation and salted and mixed thoroughly.
The vegetable mixture is baked for about twenty minutes in the oven.
During this time, the containers necessary for further preservation are prepared. It is washed with soda and subjected to the necessary sterilization.
The still very hot caviar is placed into heat-treated jars and covered with lids.
The jars undergo another sterilization for half an hour in a container filled with water.
At the end of this process, the cans are immediately sealed.

How to prepare eggplant caviar for the winter

Do you want something unusual? Here it is - an exquisite dish that cannot be ignored. By combining such different components, a dish is created that cannot evoke any emotions other than delight.

You will need:

1 kg. young eggplants;
half kg. drain;
half kg. tomatoes;
3 sweet peppercorns;
100 gr. Luke;
a couple of cloves of early garlic;
half a two hundred gram glass of butter;
1 tbsp. l. vinegar (preferably apple cider vinegar);
two hundred gram glass of sugar;
1 tbsp. l. salt;

A simple recipe for eggplant caviar for the winter:

Eggplants must be washed and the stalk removed.
Each eggplant is cut lengthwise into a couple of equal parts and placed on a baking sheet with the cut part facing up.
Each eggplant is slightly salted and sprinkled with oil.
The rest of the washed vegetables are laid out on the second baking sheet; there is no need to cut them.
You can bake onions without peeling them. In this case, it must be cut into a couple of identical parts.
Following the eggplants, other vegetables and plums are sprinkled with oil.
Both baking sheets are transferred to the oven, where the vegetables are roasted until they are ready.
Roasted vegetables and plums cool down.
The existing husk is removed from the onion, and the pit is removed from the plums.
All baked components are ground using a regular meat grinder.
The chopped vegetable mixture is transferred to a container suitable for subsequent manipulations and mixed with all the remaining ingredients except vinegar.
The vegetable mixture is boiled with vigorous stirring for about a quarter of an hour.
A few minutes before it is ready, vinegar is added to it.
Containers are prepared for subsequent canning. It is washed with soda and subjected to the necessary sterilization.
The finished and still very hot caviar is placed in heat-treated jars and rolled up immediately.

Tip: the proportions of vegetables are very arbitrary. To achieve a sweeter taste, increase the amount of ingredients such as carrots and onions. Tomato will help add acid. The more it is, the more sour the finished product. But you shouldn’t get carried away with tomatoes; their abundance can lead to the finished product having too runny a consistency.

Delicious eggplant caviar for the winter recipes

The original taste of such a snack will be an excellent addition to any dish. The pleasant sweet and sour aftertaste makes you remember this simple culinary masterpiece for a long time.

You will need:

1 kg. young eggplants;
quarter kg. sweet and sour apples;
a couple of st. l. oils;
1 tsp. vinegar;
1 tbsp. l. Sahara;
a couple of onions;
third tsp ground regular pepper.

Eggplant caviar is the most delicious for the winter recipes:

The eggplants are washed and the stalk is removed. After this, they need to be baked in the oven until cooked.
The resulting juice is extracted from baked vegetables.
Vegetables are cut. All the pulp is extracted from them using a spoon.
Eggplant pulp is fried in oil.
The existing peel is removed from the onion and it is finely chopped with a regular knife.
The onion should also be fried.
The fried eggplant pulp is crushed.
The apples are washed and chopped using a regular grater.
All the necessary ingredients are laid out in a container suitable for further manipulations.
They need to be boiled for literally a quarter of an hour.
During this time, containers are prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
The finished caviar is placed in heat-treated jars and rolled up immediately.

Important! It is worth taking seriously the choice of dishes in which caviar will be cooked. The use of aluminum pans is highly discouraged, as in such dishes the dish will acquire a very unpleasant metallic taste. The ideal choice is thick-walled cookware. In it, vegetables will be fully stewed, and the possibility of burning will be minimized.

Eggplant caviar for the winter recipes

There is no simpler recipe for making eggplant caviar. Unlike other variations, in this case the vegetables are prepared in pieces; they do not even need to be passed through a meat grinder. The dish turns out amazing.

You will need:

5 kg. young eggplants;
5 kg. tomatoes;
a couple of kg. sweet pepper;
carrots to taste;
1 kg. Luke;
7 tbsp. l. salt.

Eggplant caviar for the winter - the best recipes:

The tomatoes must be washed and then finely chopped.
Sliced tomatoes should be rubbed through a sieve and boiled for ten minutes to boil them down.
The peel of the eggplants is carefully cut off and then they are finely chopped.
The carrots are naturally also peeled and cut into miniature pieces.
The seeds are removed from the pepper and it is also finely chopped.
All vegetables are poured into a container with tomatoes and boiled for no more than a quarter of an hour.
The existing peel is removed from the onion and it is cut into tiny pieces.
In a frying pan with the hottest oil, fry the chopped onion until it becomes transparent.
The onion is added to the caviar, after which it should be salted.
The complete vegetable mass is stewed for about half an hour.
During this time, the container is prepared for subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
Caviar that has not yet cooled down is placed in heat-treated jars.
The jars filled with caviar undergo another sterilization in a container with water. This procedure lasts a quarter of an hour.
Upon completion of this process, the jars are immediately rolled up.

Eggplant caviar is one of the best ways to prepare this vegetable. Children really like this dish; they have gotten used to it since kindergarten. It is impossible to refuse it during dinner with the family. It itself is so homely and cozy that you just want to eat more of it.

During the harvest season, it's time to think about preparing vegetables for the winter. Now on the shelves, at an affordable price, eggplants, rich in taste, vitamins and health benefits, are actively appearing.

Many housewives avoid them, trying not to use this capricious vegetable in pickles because it darkens or develops a bitter taste. In fact, this problem is easy to avoid if you know how to properly cook blue ones - as they are popularly called.

“Overseas caviar - eggplant” is almost the most popular dish in winter on the table in almost every home. Still would! Even those who don’t like eggplants will happily taste the rich, aromatic pickle. After all, it will transform any dish; even the simplest boiled potatoes will sparkle with new flavors if eaten with caviar.

First secret. Salted water, in which you should soak the vegetable 30 minutes before cooking, will help remove the bitterness.

Second secret. Eggplants are not friendly with metals - this interaction gives the dish a specific taste, so it is better to use a ceramic or wooden knife to chop the workpiece.

Sandwiches, snacks, soup dressings... It's all the same jar of vegetable caviar!

Few housewives can handle this finicky vegetable, but when the caviar turns out great, not a single store-bought equivalent can beat it!

We have found for you the most delicious recipes, tested by time and experienced housewives. Just follow all the tips, keep the proportions and get ready to receive compliments on your culinary skills! Inspired? Then let’s roll up our sleeves – he’ll roll up the jars!

If these recipes are not to your taste, you can look elsewhere.

Compound:

Eggplant – about 2 kg;
Tomato – 1.5 – 2 kg;
Golden onion - 1 kg;
Carrots - approximately 1 kg;
Sweet red or yellow pepper - 1 kg;
Hot pepper - at your discretion and taste, but at least 2 pieces;
Table salt - 3 tbsp. l.;
Sugar - 1 tbsp. l.;
Oil (it is better to mix sunflower with olive 50/50) – 400 ml
.9% vinegar - to your taste and discretion, but not less than 3 tsp. It is added 10 minutes before the end of cooking.

From all this we will get approximately 10 half-liter jars of the product.

Rinse the eggplants thoroughly. It is better not to free them from their clothes, because it is this that gives the caviar that unique taste and aroma. Cut the vegetable into medium-sized cubes.

Prepare a salt bath for the little ones so that the bitterness goes away. To do this, dilute 1/4 cup of salt in three liters of water. Pour the mixture into the cubes and leave for 30-40 minutes.

While the main ingredient of eggplant caviar is “taking a bath,” we will spend time usefully and prepare the rest of the vegetables. The peppers must be freed from their entrails and thoroughly washed, the onion and bell pepper turned into cubes, and chopped hot.

Grate the peeled and washed carrots on a medium grater. We cut the tomatoes into squares. After half an hour, remove the eggplants from the salted bath, rinse and strain off excess liquid.

In a deep-bottomed frying pan, place the eggplants into the heated oil for frying.

We brown them on all sides, then move them to the vessel in which the caviar will be cooked. Next, adding oil, you need to fry all the vegetables, placing them in a pan. Place the tomatoes in the frying pan after all the vegetables, simmer just a little and add to the rest.

When the ingredients have undergone primary heat treatment and are in the pan, add chili pepper, sugar and salt. Cook over low heat, stirring for about 40 minutes.

If the consistency of the dish seems liquid to you, then you can boil it. Some housewives beat the caviar with a blender to turn it into a homogeneous mass, while others leave it in its original form, pouring it into disinfected containers.

To keep your delicacy in the room, turn the jars upside down and wrap them in a “fur coat”, leaving them like that until they cool completely.

Eggplant caviar for the winter

This pickling has a name for a reason - it has a pleasant, slightly sweet aftertaste.

Compound:

Eggplants - approximately 3 kg;
- Sweet pepper - 1 kg;
Tomatoes – about 3 kg
Golden or white onions – at least 1 kg.
Carrot -1 kg;
Garlic – 250-300 gr.;
Hot pepper - at your discretion, at least 1 pod;
Refined oil - 0.5 tbsp;
Table salt - 5 tbsp. l.

Correct cooking order:

All components must be washed and dried, and the peels of onions, carrots, garlic and eggplant must be separated in advance. Remove the seeds from the pepper.

It is better to leave the onion in half rings,

tomatoes - in slices.

Cut the eggplant and peppers into medium squares,

pass the carrots through a large grater.

Pour the oil into a large container, let it warm up well and brown the onion until golden.

Add carrots and pepper to it. A little later, the tomato slices go into the pan, followed by the blue ones. Everything needs to be thoroughly boiled for about half an hour under the lid.

Squeeze the required amount of garlic into a container with boiled products through a special press, add salt. Mix thoroughly and put on fire for approximately 10-15 minutes.

The completed workpiece should be distributed into hot jars.

For greater storage, place the jars on lids and cover with a blanket, leaving to cool completely.

Eggplant caviar with pepper

Eggplant – approximately 5 kg;
Tomato (it is better to take those with more pulp) - 4-5 kg;
Bell pepper – 2-3 kg;
Carrots - 1.5-2 kg;
Golden onion - approximately 1 kg;
Table salt – 1⁄4 tbsp. (you can change the amount of salt at your discretion).

All ingredients should be prepared in advance for preparing caviar - washed, dried, peeled or pitted.

Let's deal with the tomatoes first. We cut them into slices and then rub them through a sieve. If the consistency is very liquid, then it is better to boil them a little separately - 10 minutes will be enough.

Slice the eggplants and peppers into cubes

pass the carrots through a coarse grater.

We load all the ingredients into a meat grinder and turn them into minced vegetables. The mixture from the meat grinder must be mixed with the tomato and simmered for 10 minutes. In the meantime, you can chop the onion.

Add the onion to the oil heated in a frying pan and fry it until golden-transparent, stirring constantly.

Then add the onions to the pan with the rest of the vegetables.

And simmer for another 30 minutes. When ready, you can add garlic to the caviar to taste. Pour into sterilized jars and seal.

It is better to serve the dish completely cooled.

then it reveals all the flavor nuances and leaves a wonderful aftertaste.

Eggplants with beans. Winter harvesting

Compound:

Eggplant - 2 kg;
Carrots 1⁄2 kg;
Bell pepper (except green) – 0.5 kilograms;
Garlic – 2 heads;
Tomatoes – 1.5 kilograms;
Coarse table salt - 2 tbsp. l.;
Granulated sugar – 120 gr.;
Vinegar 9% - 6.5 tbsp. l.;
Refined oil – 1.5 tbsp;
Dry white beans 50 grams.

In order for the beans to cook well and be soft, it is better to soak them in cold water in the evening, and in the morning strain, rinse and boil until ready. Let the water drain from the beans.

We first wash all the components and remove the skins and seeds. Blue peppers cut into equal squares

grate carrots

and put the tomatoes and garlic into a meat grinder.

In a large saucepan, put a mixture of tomatoes and garlic on the fire, bring to a boil and add salt, sugar, vinegar and oil.

Stir well until the salt disappears completely, then bring to a boil again. After our tomato pulp has boiled, add the rest of the vegetables to it and simmer for 30-35 minutes. After half an hour of stewing, pour the beans prepared in advance into the pan

and give them another 20 minutes on the fire. Caviar is ready! We distribute our creation into sterilized jars.

This preparation will give you its unique taste and will become an indispensable dish at the table all winter!

Marinated eggplant caviar

Compound:

Eggplant - 2 kg; Sweet pepper (red or yellow) – 1/2 kg; Golden or white onion (large) – 3 onions; Carrots (large) - 3 pcs.; Garlic – 1.5 heads; Black pepper (ground) - 1 tsp; Parsley - medium bunch; Sunflower or olive oil - 1 tbsp.; Sugar - 1⁄4 tbsp.; Salt to taste; Vinegar (9%) – 1/3 tbsp.

Correct order of cooking caviar

Wash the vegetables as usual and remove peels and seeds.

It is not necessary to peel the blue ones; we cut them into cubes, just like the onions and peppers.

Pass the carrots through a coarse grater. Place the eggplants in a saucepan and cover with salted water. Leave on fire for 10 minutes. This is done to remove possible bitterness from the vegetable. Place in a colander and allow excess moisture to escape.

Let's prepare the marinade.

Mix salt, pepper, sugar and vinegar with oil, garlic, passed through a press and chopped parsley.

Place all the ingredients in a large container, pour in the marinade and mix thoroughly. The caviar is almost ready! All that remains is to transfer it into sterilized jars with a volume of no more than 0.5 liters, cover with a lid and place in a pan of water. Sterilization will take no more than 10-15 minutes, then roll up the jars and put them in a dark place.

Caviar needs to sit for a couple of days before use.

You may not like the product immediately after cooking, but let the caviar marinate and then you will lick your fingers!

Recipe for “Jewish eggplant caviar.”

Compound:

Eggplant – 1 kg; Large onion - 1 -2 pcs.; Carrot - 1 root vegetable; Large tomato - 1 pc.; Refined oil – 0.5 tbsp.; Salt - 1 tbsp. l.; Pepper -1 tsp; Garlic clove; Greens to taste – 1 bunch.

Correct order of cooking caviar

Rinse and dry all recipe ingredients.

Cut off the stems of the eggplants and bake on a baking sheet until they burst so that the juice comes out.

The baking sheet can be replaced with a frying pan, but without oil. Set them aside to cool and then remove the skins.

We pass the carrots through a grater, shake it well with your hands so that it becomes softer. Finely chop the onion and place in a frying pan with carrots. Lightly fry until soft.

Place the cooled and peeled blue ones in a frying pan with the rest of the vegetables. Meanwhile, pour boiling water over the tomatoes, remove the skins and chop finely. Add them to the mixture in the pan. Salt and pepper everything. Simmer while stirring. The readiness of caviar is determined as follows: the dish will begin to rise and release steam. At this point you need to add herbs and garlic.

Let the dish cool and enjoy your meal!

Whichever method of preparing eggplant delicacies you choose, you can’t go wrong, all the recipes are wonderful and worthy of attention. All that remains is to decide what to add to the caviar—legumes, pepper, or even follow the examples of Jewish cuisine. Cook with love and then all your dishes will be amazing!