In order for eggplants not to taste bitter, it is better to use fresh young vegetables that contain less corned beef - a substance that gives them a bitter taste.

A young fresh eggplant has a smooth, shiny skin, no wrinkles, and a green stalk (if brown colorit means that such a vegetable was torn off for a long time).

Caviar sterilization method

This recipe for eggplant caviar for the winter will pamper the household with a tasty snack for the winter holidays and not only. Vegetables are fried separately, which gives the caviar a special taste.

Since the prescription does not provide for the addition of vinegar in order to increase the shelf life, the eggs before seaming are sterilized.

Components on 5 liter jars of ready-made caviar:

  • blue medium size - 5 kg;
  • ripe tomatoes - 2 kg;
  • onions - 1 kg;
  • hot pepper - 2 pcs .;
  • 1 kg of juicy carrots;
  • 1 kg ;
  • 3 tbsp. l salts;
  • 1 tbsp. l Sahara;
  • 400 ml of oil.

Cooking process:



Eggplant appetizer without sterilization


Those housewives who do not have time or desire to mess around with the sterilization of seaming can try to cook eggplant eggs for the winter without sterilization.

So that the caviar in jars was not only tasty, but also beautifully looked, all the vegetables are cut into equal pieces.

In order to get 2.5 liters of ready-made caviar, you will need:

  • 1.5 kg average size blue;
  • 0.5 kg of ripe tomatoes;
  • 3 small;
  • 3 onions;
  • 5 Stuff Yellow Peppers;
  • garlic - 8 medium cloves;
  • 50 g of purified oil;
  • 1 tbsp. l salts;
  • 2 tbsp. l Sahara;
  • ground pepper;
  • 0.5 tbsp. vinegar.

Step-by-step instruction:



Eggplant caviar through the meat grinder

Eggplant caviar for the winter through a meat grinder turns out very tender, because the vegetables are crushed to a state of mashed potatoes. It is good to smear such caviar on white bread. The quenching time is indicated as approximate - the eggs are extinguished until it attains the desired consistency. Output of finished products - 6 half-liter jars.

Prepare vegetables: cut off the peel from eggplants (2 kg) and remove the skin from one kilogram of tomato. One kilogram of sweet pepper clean from the stalk. Vegetables twist through a meat grinder.

Pour the billet into a cauldron with a thick bottom, add salt, pepper and sugar to taste.

Stew the eggs after boiling for about 50 minutes, add 100 ml of refined oil and allow to boil for another 5 minutes. During extinguishing, periodically remove the foam.

Before removing the cauldron from the fire, pour in 20 ml of vinegar, mix and pour the eggs into sterile containers.

Roll up, wrap and leave for a day.

Roasted Vegetable Caviar

Caviar from baked eggplants is especially tasty, because, unlike traditional recipes  vegetables are not fried in a pan, and baked in the oven. This snack is served on the table chilled, sprinkled with parsley on top.

For caviar will need:

  • 1 kg blue;
  • 100 g of sunflower oil;
  • 3-4 cloves of garlic;
  • 50 g of lemon juice;
  • salt pepper.

Caviar preparation work:



Caviar recipe with mayonnaise

Squash caviar with mayonnaise has a lot of fans. The same tasty snack  it turns out if you cook eggplant caviar with mayonnaise. In this case, vegetable oil is not used, as the fat of the caviar will give mayonnaise.

In order to quickly make caviar for sandwiches, cut 2 kg of blue ones into halves and cut diagonally each inside without reaching the skin. Grate the eggplant cuts with salt and leave for half an hour to let the bitterness out.

After this time, rinse the vegetables well, lightly salt them and bake in the oven until cooked.

Choose pulp from baked eggplants, add mayonnaise (approximately 5 tbsp. L.) And grind in a blender.


Chopped garlic and greens can be added to the finished caviar.

Preparation with mayonnaise for the winter

With mayonnaise, you can also make a winter harvest. A simple recipe for eggplant caviar for the winter with mayonnaise involves adding oil and vinegar.


Caviar products:

  • 5-6 kg of blue;
  • 2.5-3 kg of onions;
  • 3 heads of garlic;
  • mayonnaise - a large pack with a capacity of 500 g;
  • 100 ml of vinegar;
  • 400 g of refined oil;
  • salt and pepper.

Production stages:

  1. Young eggplants cut into cubes with the peel, sprinkle with salt and leave bitterness.
  2. Fry the onion (half rings).
  3. Drain the liquid from the vegetables and fry in the pan, spreading out in small portions.
  4. Fold the vegetables in a large bowl, add garlic, mayonnaise, vinegar and mix. Pepper and salt, considering that mayonnaise will already give salty taste to caviar.
  5. Prepare the blank in jars, screw and sterilize for 20 minutes. Turn the finished eggs and wrap.

Caviar in a multivariate

Modern technologies make the cooking process completely invisible and easy. To cook eggplant caviar in a slow cooker according to the recipe described below, it will take very little time. Half an hour to cut the vegetables, and the smart assistant will do the rest herself. By the way, such caviar can still be rolled up for the winter, if it is first sterilized in half an hour.

Necessary products for 8 servings of caviar:

  • 1 kg ;
  • 0.5 kg Bulgarian pepper;
  • 0.3 kg carrot;
  • 0.3 kg of onions;
  • 2 cloves of garlic (can be more if someone loves sharper);
  • tomato juice or pasta - 100 g;
  • 1 tbsp. water (if tomato paste is used);
  • refined oil - in the quantity necessary for roasting vegetables;
  • sugar, salt, pepper.

Step-by-step recipe:



After spending a little time in the fall, in the winter it will be possible to make sandwiches with eggplant caviar with pleasure, as in a shop. And adding mayonnaise or other vegetables to caviar will only improve the taste and make it home-style tasty. Enjoy your meal!

This is the most delicious eggplant caviar after. Tested for many years. Seen on missions first ended caviar and eggplant and ...

From the amount of ingredients specified in the recipe, 7 cans of 0.750 grams of ready-made delicious eggplant caviar come out.

For cooking eggplant caviar we need:

  •   3 kg.,
  • ripe tomatoes 2 kg.,
  • carrot 0.5 kg.,
  • onions medium heads  6-7 pcs.,
  • garlic 1   middle head
  • vegetable oil  300-350 gr.,
  • vinegar 9%  80-100 gr.,
  • ground black pepper  taste,
  • salt to taste


How to cook eggplant caviar

  • Tomatoes scroll in a meat grinder.
  • The pulp pressed eggplant is twisted in a meat grinder.


  • Dice onions.
  • Grate carrots on a coarse grater.


  • Fry the onion in the pan until golden brown.
  • In a cauldron fry carrots. When frying, carrots take twice as much oil as onions.


  • Roasted onions lay in the cauldron with roasted carrots.


  • Then in the cauldron add eggplants twisted in a meat grinder.


  • We put twisted tomatoes in the eggplant mix.


  • Switch the fire to weak.
  • Carefully mix the eggplant mass with a spoon or a slotted spoon so that it does not burn.
  • In a cauldron, on low heat bring the eggplant mass to a boil.
  • Salt pepper to taste, close the cauldron heavy lid.
  • Simmer the eggs on low heat for about 40-50 minutes, stirring occasionally, so as not to burn.


  • While stewing eggplant caviar, sterilize jars and lids in boiling water.


  • Add to the caviar garlic, extruded through a press.
  • Check for salinity, mix well, close the cauldron lid.
  • Stew eggplant caviar for another 10-15 minutes.
  • Pour vinegar in half a tablespoon into each pre-sterilized jar.
  • Remove the lid from the cauldron, knead the eggs well, and immediately lay them on the cans.


  • We roll eggplant caviar with lids, wrap it in a blanket, let it cool until the banks are cool.
  • After complete cooling, the eggs from the eggplants in the banks are transferred to a dark, cool room.

Everything is now our eggplant caviar road will quietly stand throughout the winter.

It turned out great caviar for sandwiches or just a snack of eggplant. This is achieved by the fact that eggplants do not roast, but are baked and then wrung out of bitterness, the taste is delicate and pleasant.


This recipe for eggplant caviar is very similar in technology to the recipe for the winter. It is also delicious and we also take it on the road. But I like balazha caviar more.

September 08, 2016 1200

Eggplant dishes have always been a success, both at a festive feast and in the daily diet.

Vegetable stuffed, pickled, make him a variety of snacks. And eggplant caviar for its amazing taste, many connoisseurs of culinary art love especially loyally.

Probably because so many recipes for cooking eggplant caviar exist, and they are all unique and also appetizing. Consider the most popular recipes for this delicious snack.

Classic recipe with photos

To cook eggplant classical caviar you need to take:

  • 5 not too large eggplant;
  • 1 rather big onion;
  • 1 large fruit of sweet pepper;
  • 3 medium tomatoes per tomato;
  • 65 ml of vegetable oil refined;
  • A pair of medium sized garlic teeth;
  • Any greens to taste.

We start cooking with step by step photos:

  1. Turn on the oven. It should warm up to 180-250 °;
  2. In well-washed eggplants, we cut off the top, bottom, cut them into two pieces lengthwise and lay them on a baking sheet, greased with butter;
  3. Bake vegetables for about 20 minutes. Duration depends on the size of the fetus;
  4. We take out and cool enough so that it is possible to peel them and cut them into medium bars;
  5. Clean, wash the onion, pepper and tomatoes. To remove the skin from the latter without any problems, they should be put into boiling water for a short time, before which they made several shallow cuts;
  6. All the vegetables are ground into medium bars of the same size;
  7. Pour vegetable oil into the pan and leave it to warm up properly. Put the onion there, fry it on low heat for 4 minutes, then pepper (it should be processed for 6 minutes) and, finally, tomatoes. Stew the mixture of vegetables for another 6 minutes;
  8. Put the eggplants and leave to languish together for 8-11 minutes;
  9. Wash, clean and cut garlic teeth with greens. We add them to eggplant caviar. Salt and pepper to taste;
  10. Leave to stew for 6-8 minutes. Then turn off the fire, so that the caviar reached under the lid.

Fried eggplant caviar - fast and tasty!

For those who do not like to cook in the kitchen for a long time, you can take note of the recipe for faster production of caviar. It omits the initial processing stage of eggplant.

For fried eggplant caviar you need to take:

  • 5 eggplant;
  • 1 carrot;
  • 1 bell pepper;
  • 1 onion;
  • 4 tomatoes;
  • 65 ml of vegetable oil;
  • Salt pepper.

We start cooking:


  1. Eggplant as well as possible wash and clean from the skin. Cut into relatively small bars, salt and leave to lie for 6 minutes;
  2. After washing off the salt and fry in butter until they are soft;
  3. Washed and peeled carrots and onions cut into pieces. Fry on medium heat in a separate dish until they begin to gold. Add crushed pepper and stew for 7 minutes;
  4. After it is the turn of tomatoes, we also put them in the vegetable mixture and simmer another 7 minutes;
  5. Finally add eggplants and garlic. Be sure to salt and pepper. Leave to languish for another 8 minutes;
  6. Remove the roasted eggplant caviar from the heat and stud.

Gourmet Mushroom Snack

Lovers of unusual tastes in ordinary dishes will surely like interesting recipe  eggplant caviar with mushrooms.

For its manufacture is required to take:

  • 5 eggplant;
  • 3 not very small tomatoes;
  • 1 carrot;
  • 11 champignons;
  • 1 rather big sweet pepper;
  • A pair of garlic cloves to taste;
  • Vegetable oil;
  • Salt pepper.


We start cooking:

  1. In washed eggplants, cut off the ends and cut them lengthwise into two parts. We make the same manipulations with pepper;
  2. We throw vegetables on a baking sheet, between them we place garlic teeth;
  3. Put everything in a heated oven to 180 ° and bake vegetables for 20 minutes;
  4. During this time, you need to clean the onions and carrots. Onion cut into cubes, grate carrot. We put them on the pan and fry until they get a golden hue;
  5. With the help of boiling water we rid the skin of tomatoes. Smash them in a blender or grate them. After that, put the onion and carrot;
  6. Well washed and peeled champignons cut medium size into blocks. Fry them separately in butter;
  7. By this time, the vegetables in the oven should be ready. We get them and cool them;
  8. Combine vegetables in a skillet with champignons and simmer on medium heat for about 8 minutes;
  9. Pepper and eggplants are cleaned, cut into cubes and combine with the remaining vegetables;
  10. Salt, pepper, do not forget to mix and leave to stew for 8 minutes;
  11. Remove the eggs from the eggplant and mushrooms from the fire and stud.

The recipe for a traditional billet

For classic eggplant caviar for the winter you need to take:

  • 4-5 kg ​​of eggplant;
  • 800 grams of apples;
  • 5 pcs of parsnip roots;
  • 900 grams of very ripe tomatoes;
  • 500 grams of onion;
  • 250 grams of vegetable oil;
  • Salt to taste.

We start cooking:

  1. Boil washed and prepared eggplants in water (do not forget to salt) until they are soft;
  2. After draining the water and lettuce vegetables in order to clean and cut them into cubes;
  3. My apples, clean the middle, cut into medium bars;
  4. My tomatoes and finely chopped. Onions with parsnip clean, wash and finely chop;
  5. In a preheated pan with butter, fold all the vegetables, except eggplant. Fry for 7 minutes;
  6. Lay the eggplants, salt, mix the whole mass and simmer for 40 minutes;
  7. Eggplant caviar is laid out in sterilized liter cans  and sterilize 25 minutes each. If the banks are half-liter, the sterilization time is reduced to 15 minutes;
  8. Cork the jars and put them in a warm place with lids down until they cool down completely.

Another way

This recipe for eggplant caviar for the winter will save a little time, but only if you make several manipulations at the same time.

For eggplant caviar with vegetables for the winter you need to take:

  • 3 kg of eggplant;
  • 900 grams of tomatoes;
  • 800 grams of onion;
  • 900 grams of carrots;
  • 500 grams of vegetable oil;
  • Parsley;
  • Salt, sugar, pepper, ground to taste.

We start cooking:



Preparation for the winter without sterilization

If you do not want to mess around with sterilization, but to open tasty billet  In the winter there is a desire, you can use the recipe for eggplant caviar without sterilization.

To prepare this eggplant caviar you need to take:

  • 1 kg of eggplant;
  • 250 grams of a small carrot;
  • 600 grams of onion;
  • 4 pieces of parsley roots;
  • A pair of garlic teeth;
  • 250 gr Bulgarian pepper;
  • 800 grams of tomatoes;
  • 100 grams of vegetable oil;
  • Salt, sugar, ground pepper - to taste.

We start cooking:

  1. We wash vegetables well, peel seeds from seeds, parsley, eggplants and carrots from peel, onions from garlic from peels;
  2. We interrupt all components in a blender or meat grinder;
  3. Put them on a preheated pan, into which we pour the oil and mix;
  4. As soon as boils, simmer for 20 minutes. At the end add salt, add sugar and pepper to taste;
  5. Remove from the heat and pour the ready-made caviar into sterilized jars. We roll and put the heat in the lids down. Wait until completely cooled;
  6. Eggplant Caviarmade according to this recipe should be stored in a cool, dry place.

Those who are going to make eggplant caviar for the first time need to know some details. Thanks to them, the dish will come out especially appetizing, and the taste of the main vegetable will be revealed in full:

  • In eggplant caviar recipes, the vegetable component often varies. But eggplant, onion, carrot, sweet peppers and tomatoes should remain the same;
  • In order for caviar to be not only tasty, but also healthy, vegetables must be subjected to minimal heat treatment;
  • An important role for the successful manufacture of caviar is played by the choice of vegetable oil, which eggplant loves. Therefore, a good choice will be olive oil. But it is necessary to overdo it with its amount, as the taste of the main component can be clogged, and the finished dish will turn out to be overly high in calories.

And another small tip: if you squeeze the cleaned eggplants under pressure from excessive juice, the caviar will come out more crumbly.

Whatever method of making eggplant caviar you choose, be it classic recipe  or with unusual components on quick hand  or a more durable production, one thing is indisputable - it is worth tinkering with this dish in order to enjoy a great taste afterwards.

Eggplant caviar for the winter - a real hit among the blanks. It is prepared simply from the available products, it is a wonderful snack, and a side dish, and the guests are not ashamed to serve it - they will be satisfied and they will ask for more. What is the eggplant caviar for the winter! And sweet, and spicy, and with the addition of various vegetables, fruits and berries, in the form of small chopped pieces or even in the form of a slurry, from baked, fried, stewed, boiled eggplants and vegetables. In short, there are so many recipes for eggplant caviar that it is simply impossible to resist and not cook at least a few jars for a sample. So there is no need to deny yourself such pleasure, and therefore in front of you, our dear hostesses, experienced and beginners, eggplant caviar for the winter. More precisely, the recipes of its preparation. Do not waste your time in vain, choose any one that suits your taste.

Recipes with a photo of eggplant blanks

Eggplant caviar "Mother's favorite"

Ingredients:
  5 kg of eggplants,
  3 l of grated overripe tomatoes,
  2 bitter peppers,
  2-3 large heads of garlic,
  2 bunches of parsley and dill,
  1 tsp. 70% vinegar.

Cooking:
Wash eggplants, cut into thin circles, salt and leave for 2 hours to leave bitterness. Then squeeze, rinse with salt and mince. Add to them 3 liters of grated tomatoes and cook everything together for 20 minutes. Then add to this fragrant mass of finely chopped bitter pepper, divided into slices and peeled garlic, passed through a meat grinder or press, chopped greens and cook for 10 minutes. 3 minutes before the end, add vinegar to the caviar, just do it carefully, let it boil and pour the caviar hot over the sterilized jars, wrap it warmer and leave to cool. Then send to the cellar for storage.

Why do you think eggplants are affectionately called "blue", despite the fact that they are more violet than blue? It just so happened: "blue" and "blue", the taste of them has not changed from the name. In general, eggplants are black and yellow, and brown, and white as snow. Moreover, and of different shapes - round, and more like a cylinder or resembling a pear.

Eggplant caviar for the winter "Gold of Autumn"

Ingredients:
  1 kg of eggplants,
  500 g onions,
  300 grams of tomatoes,
  150 ml of vegetable oil,
  salt - to taste.

Cooking:
  Take strong eggplants with shiny skin, remove the stalks from them and bake in the oven on low heat. Then cool, cut along, separate the skin from the pulp, which is then finely chopped. Finely chop and fry the onion in vegetable oil. Dip the tomatoes for a few minutes in boiling water, remove the peel from them and also, finely chopped, fry in vegetable oil. When everything is ready, mix these ingredients together and simmer until tender. Pound garlic passed through the press with salt and vinegar, season with ready-made caviar with this mixture, mix everything, spread it on sterilized dry jars and roll it up. Keep finished product  in a cold place, of course, letting it cool completely before that.


Eggplant and Plum Caviar

Ingredients:
  1 kg of eggplants,
  500 g plums,
  5 tomatoes,
  3 bell peppers,
  1 onion,
  3 cloves of garlic,
  100 ml of vegetable oil,
  1 tbsp. l apple cider vinegar,
  1 tbsp. Sahara,
  salt, black pepper - to taste.

Cooking:
Wash the eggplants, cut the stalk, cut it in half lengthwise and spread the halves on a baking sheet with the cut up. Sprinkle lightly and sprinkle with vegetable oil. On another baking tray, place all the whole vegetables. Onions can be put right in the husk, just cut it into two pieces and lay cut up. Just like eggplants, sprinkle vegetables with vegetable oil and bake everything in the oven until cooked on medium heat. Wash the plums, remove the spoiled, if they accidentally fall, cut it in half, remove the bone and pass it through the meat grinder. When the vegetables are baked, wait until they cool, and remove the husks from the onions. Pass all the vegetables through a meat grinder, put together all the ingredients except vinegar, and put the dishes in which the caviar will be cooked on the fire. By the way, about the dishes. Aluminum dishes are not recommended for use in cooking eggplant caviar. It is much more convenient to cook it in deep pans with high sides, and even better to use a cauldron, then certainly the caviar will not burn and retain its taste and flavor. When the mass boils, reduce the heat and do not forget to stir it regularly. 3-5 minutes before being ready, pour vinegar into the roe, mix well and place the ready-made hot roe into jars in advance sterilized. Roll them up with boiled and dried lids, let the jars cool and store for storage.

You, of course, noticed that each recipe indicated the necessary for proper preparation  dishes number of ingredients. However, many experienced housewives are so accustomed to cooking eggplant caviar that they take the ingredients by eye. So, according to their advice, if you want your caviar to be sweet, add more carrots and onions. If you like sour caviar, put more tomatoes, but remember that if you add too many tomatoes, the caviar will turn out to be liquid and too sour.

Eggplant caviar "Laughing"

Ingredients:
  1 kg of eggplants,
  1 kg of carrots,
  1 kg of onions,
  3 kg of tomatoes,
  1 kg of bell pepper,
  700 ml of vegetable oil,
  500 g sugar
  1 tbsp. l vinegar,
  salt - to taste.

Cooking:
Fry the peeled and chopped eggplants in vegetable oil, put them in a bowl for cooking caviar. Then fry grated carrots and chopped onion, sliced ​​peppers and put the fried vegetables to the eggplant. From roasted, baked or stewed eggplants and vegetables, caviar is obtained more fragrant and unusually tasty. Mince the tomatoes and fill the vegetables with tomato paste. Add sugar, salt, vinegar and cook the eggs under the lid, stirring regularly for 1 hour. After that, lay the hot ready-made caviar in sterilized jars and roll up the lids.

It may seem strange to you, but in Azerbaijan the eggplants are called “demianches”, ostensibly in honor of a man named Demian, who first imported this extraordinary fruit into their country. Well, who would doubt - they are ours, Russian eggplants, whatever you call them!

Eggplant caviar for the winter "Southern motifs"

Ingredients:
  3.2 kg of eggplants,
  800 g tomatoes
  800 g onions,
  600 g sweet bell pepper,
  500 ml of vegetable oil,
  50 g greenery
  1.5 Art. l salt,
  2 tsp. Sahara,
  1 tsp. ground black pepper.

Cooking:
  Cut the selected ripe and washed eggplants into slices and blanch them in boiling water for 15 minutes. Peel the sweet pepper from the seeds and, cut into strips, blanch 5 minutes. Onion cut into rings, and chop the greens. Fry eggplants and onions in a frying pan with vegetable oil until golden brown. All prepared vegetables, skip through a meat grinder, add herbs, sugar, salt, mix thoroughly and heat to 90ºС, stirring constantly. Add spices at the end of cooking. Mix again and place the hot mass in sterilized jars. Banks, by the way, must also be hot. Sterilize the jars for 90 minutes over low heat, making sure the caviar boils gently, and roll up the sterilized lids.


Caviar from eggplants and zucchini for the winter "Meeting in November"

Ingredients:
  500 g of eggplants,
  500 g zucchini,
  300 grams of tomatoes,
  200 g onions,
  vegetable oil,
  salt, pepper - to taste.

Cooking:
  Cut the eggplants and squash into slices, fry in vegetable oil, let cool and then chop finely. Separately, fry the tomatoes and onions. Combine all the vegetables and mix, add to taste with salt, black pepper and bring the mass to a boil. Then gently lay out the hot eggs on sterilized jars and sterilize: 0.5 l cans - 75 minutes, 1 liter cans - 100 minutes. Roll the jars with lids, let cool and store for the rest of the blanks.

Eggplant caviar with apples "Farmers"

Ingredients:
  1 kg of eggplants,
  1 kg of tomatoes,
  500 g onions,
  500 g sweet bell pepper,
  1 bitter pepper,
  3-4 sweet and sour apples,
  500 ml of vegetable oil,
  salt, sugar, black pepper - to taste.

Cooking:
  Cut all the vegetables into slices of the same size. In a deep frying pan with vegetable oil, first put out the onions, then add sweet pepper and tomatoes to it, close the lid and continue to simmer, stirring occasionally. When the liquid in the pan decreases, add eggplants to the vegetables and simmer for 20 minutes with them. To add spicy-sweet flavor to caviar, add whole hot peppers  and grated apples. Make sure that the hot pepper does not burst during the fire. Simmer everything together for another 10 minutes, and then add salt, sugar and spices to taste. Do not forget to take out the bitter pepper, it has already given its caviar its sharpness. Put the ready-made caviar in jars with a capacity of 1 l and sterilize them for 10-15 minutes, after which roll up with lids pre-boiled.

An interesting fact: in the summer, the residents of Palermo traditionally hold the Eggplant Olympics. The best chefs come there to show off their talents and unusual eggplant dishes. Their dishes, no doubt, deserve respect, but something tells us that our eggplant caviar for the winter, prepared by our hostesses, would take the most honorable place there.


Caviar "Please to the table"

Ingredients:
  1 kg of eggplants,
  2 tomatoes,
  1 onions,
  100 g of green gooseberry.
  1 sour apple,
  1 bunch of cilantro,
  2 cloves of garlic,
  4 tbsp. l vegetable oil
  1 tsp. salt,
  1 tbsp. l Sahara.

Cooking:
  Wash eggplants, peel, cut into slices and dip for 15 minutes in salted boiling water. Chop onions and fry in vegetable oil for 10 minutes. Peel the apple and rub it on a large grater, grind the washed gooseberries with pre-cut tails with a blender. Mince tomatoes with eggplants through a meat grinder. Put all prepared ingredients in a saucepan and cook for 15 minutes. Then add salt, sugar and cook for another 5 minutes. Next, add to the total vegetable mass finely chopped cilantro, garlic passed through a press and cook another 5 minutes. Spread the ready-made caviar in sterilized jars and roll up the lids.

Eggplant caviar "Vegetable fantasy"

Ingredients:
  4-5 eggplants,
  2 bulbs,
  1 carrot,
  ¼ head of cabbage,
  4 tbsp. l with riding tomato paste,
  Остр hot pepper pod,
  1 head of garlic,
  vegetable oil,
  sugar, salt - to taste.

Cooking:
Fry finely chopped onions and carrots grated on a large grater, add finely chopped cabbage, stew everything for 15-20 minutes, then add peeled and chopped eggplants, tomato paste, add some water and continue cooking. 20 minutes. Last but not least add hot pepper to the bulk and garlic passed through a press and simmer everything until ready. You can settle the taste of caviar on your own by adding salt or sugar to taste, and maybe you will not need one or the other. Spread hot caviar on sterilized jars and roll up sterilized lids. When cool, store for storage in the treasured closet.


By the way, the one who considers an eggplant as a vegetable is deeply mistaken. Eggplant is a berry. Yes, yes, this is such a huge berry, which perfectly combines in our favorite dishes not only with vegetables, but also with fruits. For example, eggplant caviar with vegetables and plums is the very case.

Eggplant caviar "Total equal"

Ingredients:
  500 g peeled eggplants,
  500 g of peeled beets,
  500 g peeled and peeled apples,
  3-4 Art. l Sahara,
  1 tbsp. l salt,
  ¾ Art. vegetable oil.

Cooking:
  Grate the beets on a coarse grater, finely chop the apples and eggplants, put everything in a pan where the caviar will be cooked, add sugar and salt. Mix everything and leave for 1 hour. Then add vegetable oil and put on fire. Boil from the moment you boil under a lid over low heat for 30 minutes and 10 minutes without a lid. Lay the ready-made hot caviar in prepared sterilized jars, roll up the lids and wrap until cool.

Eggplant caviar with pumpkin and physalis

Ingredients:
  5 kg of eggplants,
  1 kg of pumpkin,
  1 kg of Physalis,
  1 kg of tomatoes,
  1 kg of onions,
  250 ml of vegetable oil,
  salt - to taste.

Cooking:
  Boil the eggplants in salted water and chop finely. Free the fruits of Physalis from the caps, wipe each fruit with a clean cloth and finely chop. Finely chop the tomatoes and onions. Clean the pumpkin from the rind and seeds and rub it on a large grater. Tomatoes, onions, physalis and pumpkin fry together in vegetable oil for 3 minutes. Then combine with eggplants, salt to taste, bring the mixture to a boil and cook for 40 minutes. Pour boiling mass into jars, which then sterilize: 1 l jar - 30 minutes, 0.5 l jar - 20 minutes. After completing this process, roll up the jars with lids, and let them cool down.

Good luck!

Larisa Shuftaykina

Any housewife is stored in winter for preservation to please her close ones with cucumbers, tomatoes, lecho or eggplant caviar. After all, no feast or just lunch can not do without such goodies.

Cooking caviar from zucchini and eggplants, with mushrooms and garlic is quite simple, and if, moreover, vegetables are grown on it in your garden, then you get double the pleasure from it.

The only caveat that must be observed during roll-in is proportions and processing technology in order not to get unpleasant “surprises” in the form of a torn cover or mold in winter. But if you do this not for the first time and always with one proven recipe, this should not happen.

Eggplant roe for the winter: a simple recipe

A simple way to cook caviar is to prepare required products, slicing, roasting and finally - in joint draining. The process is not hard, but time consuming. If this is your first time, try making half a serving.

  • blue ones - 4 kg;
  • tomatoes - 3 kg;
  • carrots - 2 kg;
  • onion - 1 kg;
  • oil - 350 ml;
  • vinegar - 130 ml;
  • salt - 3 tsp.

Preparation: 4 hours.

Calories: 121 Kcal / 100 g.

Wash the blue ones, remove the skin and cut into half rings. Put in a large bowl and salt, cover with a lid and leave for two hours. This procedure is obligatory: all bitterness will come out of the vegetable.

Cut the washed tomatoes into slices, it is better to take ripe as if the tomato juice. Grind them through a sieve to remove the peel.

Peel and chop the carrots and onions. Pour the oil in a saucepan and fry these vegetables until soft.

Drain the liquid from the eggplants, rinse them in salt water and twist on a grinder. Transfer the fried onions with carrots to a separate container, and throw the eggplant porridge into the saucepan. Pass to transparency, stirring constantly, so as not to burn.

Take a cauldron, put in it all the prepared products, pour in the remaining oil, salt, mix thoroughly and simmer for an hour and a half.

Spread caviar in sterilized jars, roll metal lids and wrap in a warm blanket, setting upside down. Cold preserved down into a dark cool basement or clean in the pantry.

Caviar from zucchini and eggplant for the winter

The combination of several vegetables in one dish always gives a positive result. This also applies to cooking caviar from squash, eggplant, sweet pepper and tomato paste. This dish is perfect as a supplement to cereal, meat, or just snacks on bread.

  • zucchini - 550 g .;
  • eggplant - 450 g;
  • carrot - 300 g;
  • onions - 400 g;
  • tomato paste - 250 g;
  • oil - 150 ml;
  • vinegar - 3 tbsp. l .;
  • salt;
  • pepper - 6 pcs.

Preparation: 2 hours.

Calories: 132 Kcal / 100 g.

Blue and zucchini clean. Try to remove the vegetable layer as thin as possible so that the yield is greater. Cut into the same cubes and salted in a large saucepan together.

Peppers, carrots and onions are also clean. In a cast iron skillet pour oil. Carrot rub. Dice onions and peppers. Fry the carrot first, and ten minutes later add the onion. When the vegetables are equally soft, put the sweet pepper.

Palm squeeze the softened mixture of zucchini and eggplant and add to the rest of the vegetables in the pan. All diligently mix, simmer for forty minutes, without departing from the plate. We spread the tomato dressing, salt, vinegar and sugar. Cover with lid and continue cooking for twenty minutes.

We put glass jars in a baking sheet, fill it with water halfway and send it to be sterilized in an electric oven for seven minutes. If space is left, you can put iron covers on the side.

We take a large spoon or mug and distribute the finished caviar on the container. Immediately cork, cover with a warm old coat or rug and leave.

Delicious eggplant caviar for the winter without sterilization

Canned caviar without sterilization to taste practically does not differ from sterilized. Only heat treatment is somewhat faster, and many housewives are confident that some vegetables remain in the vegetables.

  • blue ones - 5 pcs .;
  • pepper - 4 pcs .;
  • oil - 4 tbsp. l .;
  • salt - 2 tsp;
  • vinegar - 1 tbsp. l .;
  • tomatoes - 450 g

Preparation: 1 hour.

Calories: 123 Kcal / 100 g.

My tomatoes and cut in half. Cut out the pepper from the center and grind it into straws. Cut the blue ones into medium cubes, you can not peel the skin. It is better to use small young vegetables so that the seeds inside are small.

Turn on the meat grinder and twist all the prepared vegetables except eggplants. The resulting liquid mass put on the stove to cook.

Eggplant put in a sieve and blanch in boiling water for no more than two minutes. Lay on a towel to dry.

Pour the oil in a skillet and fry the steamed vegetables in lots. You can lay out all at once, but it will take more time.

Combine tomato part of caviar with aubergine, pour in vinegar, add some salt, knead and stew for ten minutes.

We put the resulting dish on sterile jars, wrapped in a newspaper or any paper and put in the pantry. You can not worry that the banks will explode, caviar according to this recipe can be stored until the summer, if, of course, it remains.

How to cook caviar from baked eggplants for the winter

Often, baked eggplants are used to cook caviar, the taste is somewhat different from that of roasted, but not worse.

  • blue ones - 1 kg;
  • carrot - 450 g;
  • onion - 450 g;
  • pepper - 250 g;
  • salt - 2 tsp;
  • vinegar - 3 tbsp. l .;
  • tomato sauce - 200 ml.

Preparation: 1.5 hours.

Calories: 119 Kcal / 100 g.

At the beginning, the blue ones are thoroughly washed, wiped with a towel, remove the stalks and spread on a baking sheet, but not too tightly to each other. It is better to do several visits. Turn on the electric oven at 150 ° C and bake the vegetables for thirty minutes.

We wash the carrot well, clean it with a metal scraper, so there will be less waste. With the bulbs, remove the husks and chop diced. Pepper is cut in half and remove the leg with grains, cut into cubes.

Pour all the butter into a thick frying pan and pass cut vegetables. Priority: onions, carrots, peppers.

Baked eggplants cool and chop into cubes, place in a blender bowl and chop into mashed potatoes. Put the resulting porridge mass to the roasted vegetables, add homemade tomato sauce, salt and sugar. Stir and simmer for forty minutes.

At the end, pour in the vinegar, stir it again and put it in a glass container prepared in advance, roll it up with lids, turn it over and roll it up so that the heat is kept for some time.

Eggplant and garlic caviar in a slow cooker for the winter

Preservation for the winter can be prepared not only in the cauldron on the stove, but also with the help of a kitchen appliance. The disadvantage of this method is that it will not work immediately large volumes. But if you have a small family and you do not need much - this is the most suitable recipe.

  • blue ones - 2 pcs .;
  • tomato - 4 pcs .;
  • garlic - 2 pcs .;
  • pepper - 2 pcs .;
  • onion - 2 pcs .;
  • carrot - 1 pc .;
  • vinegar - 0.5 tbsp. l .;
  • salt;
  • oil - 3 tbsp. l

Preparation: 1 hour.

Calories: 124 Kcal / 100 g.

My tomatoes and whole dipped in boiling water for two seconds, remove, immediately remove the peel and put in a saucepan. Eggplants, onions, sweet peppers, garlic and carrots clean. Turn on the unit in the frying mode and pour the oil.

Shred all vegetables in the same size cubes. Sprinkle the little blue ones with salt and do not touch for twenty minutes.

Peppers, onions and carrots are laid roasting in the bowl of the device. Tomatoes puree with a blender. If not, then grind through a sieve or twist in a meat grinder.

In the slow cooker add pressed blue, tomato juice and salt. Mix, switch to extinguishing mode, close the lid of the device and leave for thirty minutes. Seven minutes before completing, add garlic and vinegar, stir.

Put ready-made eggplant caviar in a sterilized container and tightly close the lids.

The best recipe for eggplant caviar with mushrooms for the winter

Very tasty and satisfying is the preservation of vegetables and freshly picked wild mushrooms. If you have such an opportunity, cook caviar according to this recipe, you will not regret.

  • blue ones - 600 g;
  • onion - 300 g;
  • tomato paste - 100 g;
  • chanterelles - 450 g;
  • oil - 250 ml;
  • salt;
  • vinegar - 4 tbsp. l .;
  • carrot - 200 g

Preparation: 3 hours.

Calories: 149 Kcal / 100 g.

Picked up mushrooms on the eve hot water  and thoroughly scrub from dirt, sand, and leaflets. We wash the chanterelles in several waters and cook with one onion for an hour and a half. The first fat after boiling is better to drain.

Eggplants chop in bars, add some salt and leave. The remaining vegetables are cleaned and chopped into cubes or sticks as blue.

Vegetable oil is poured into a saucepan, throw onions and carrots and pass until golden. Add the blue ones and stew for seventeen minutes, stirring carefully.

Finished mushrooms discarded on a sieve, well pump and put in a saucepan to the rest of the vegetables. Stir, pour vinegar and spawn caviar for forty minutes, tightly closing the lid.

We distribute in sterile glass jars and roll up the lids. If you like spicy eggs, add chopped hot peppers at the end.

  1. For tasty caviar  only elastic vegetables with a smooth surface will do. Sluggish or spoiled can only spoil the cooked dish, they are not suitable for preservation.
  2. Peel blue should have a rich purple hue. If it is brownish, then this is a sign of an old vegetable.
  3. Too big fruits are also not suitable, perhaps they were grown on growth stimulants or perederzhali on the garden, and they overripe.
  4. The rich green color of eggplant inside indicates a high content of corned beef. This vegetable is not good for food.

Good preservation!

In the next video - another recipe for cooking eggplant caviar.

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