Caviar from blue pieces for the winter. Tasty eggplant caviar for the winter “you will lick fingers”

Surely each of you tried eggplant caviar. This is one of the most popular and favorite snacks, which have been consumed for several decades. But what to do if the taste of store products is not satisfied, and the composition leaves much to be desired? You can just cook eggplant caviar at home!

What it is?

In general, the name "eggplant caviar" refers to a whole group of vegetable snacks, in which crushed eggplants are added. This appetizer is especially popular in the CIS countries. For example, in Georgia such a dish is called ajapsandali, and in Moldova - blue salad. In Jewish cuisine, caviar is called prismak, and in eastern cuisine, mutabal or baba ganush.

Ingredients

What are the ingredients of eggplant caviar?

Eggplant. They play the most important role, because without them, caviar will not be eggplant. But which ones will do? They must be ripe and fleshy. Snack from too young and immature fruits will not be juicy and piquant.
Carrot. It slightly reduces the sharpness of eggplants due to its sweetness, and also gives the snack a bright shade.
Often in recipes found Bulgarian pepper. It is also sweet and juicy, so it will help to make eggplant caviar tender and pleasant to the taste.
Bow. Virtually no dish can do without this vegetable, because it is healthy and gives the snack a pleasant aroma and taste.
Tomatoes. These juicy fruits make the eggs soft and soft. In many ways, thanks to the tomatoes, a homogeneous and delicate texture is achieved.
Spice. They add spice and make the smell and taste bright and spicy.

Eggplant preparation

To make the eggplant juicy and tasty, you need to prepare them in a special way. But there are several options. First: cooking over charcoal. This option is not always available, but the eggplant, baked on charcoal, get the flavor of smoke and make the dish savory and appetizing.

Barbecue, by the way, can be replaced by a grill. But he is not at all. The easiest way is to bake in the oven. You can bake vegetables as a whole, or in slices. If you decide to send the vegetables into the oven completely, then pierce them with a fork in several places, otherwise they may explode.

Do eggplants need to be peeled? It all depends on your preferences and the vegetables themselves. So, if the skin is too thick and rough, then it is better to remove it. Cleaning will be appropriate in the event that you plan to cook mashed caviar, that is, crushed to a homogeneous consistency. If the skin is thin, and you want to make a snack in which all the vegetables will be cut into pieces, then you can not clean it.

How to cook?

How to cook delicious eggplant caviar? We offer you several options.

Option One

You can make a simple snack. You will need:

2 eggplants;
1 onion;
3 tomatoes;
3 cloves of garlic;
vegetable oil;
salt and spices to taste.

Cooking method:

First prepare the eggplants. Remove the stalks and slice each eggplant into small pieces.
Pour the oil into the pan, heat it and lay out the eggplants. While they are roasting, practice onions. Peel it and finely chop it, then immediately add to the roasting eggplants, mix everything.
Now get some garlic. It also needs to be cleaned and chopped. The most convenient way to do this is on a garlic press or with a blender. Spread the crushed garlic in the pan, do not forget to mix everything.
Since tomatoes are prepared the fastest, they are added last. Cut them and put them in the pan.
Fry the vegetables on medium heat, stirring for about 10-15 minutes, then cover the pan with the lid and simmer the eggs for another 15 minutes.
Add salt and spices, mix and extinguish for another 2-3 minutes, then turn off the heat.

This is the easiest recipe that allows you to quickly and easily make a tasty snack.

Option Two

Very tasty it turns out caviar from baked eggplants. List of ingredients:

6 eggplants;
2 onions;
2 bell peppers;
2-3 tomatoes;
5 cloves of garlic;
3-5 bunches of parsley;
vegetable oil;
salt and spices to taste.

Cooking method:

Eggplant cut lengthwise into several layers, lay on the bottom of the form, covered with parchment (it is better to soak it with oil so that the vegetables do not burn). Send the form to the oven and bake the vegetables until soft (they should be easily pierced by a toothpick).
Now get some tomatoes. They need to be lowered for a couple of minutes in boiling water. Then cool the tomatoes and remove them from the skin. You make it easy, as the skin will instantly lag behind the pulp thanks to boiling water. By the way, tomatoes can also be baked in the oven, they will become even more tasty and juicy.
Pepper can be done in two ways. It is best to bake it, too, in the oven, so the caviar will be tasty and piquant. But you can choose a brew. In this case, do not overdo it, boil the pepper in just a few minutes. Do not forget to remove the stem and seeds. After processing, remove the skin from each vegetable.
Peel the onions and garlic, chop in a blender or mince and stew in a pan with butter.
Now put all the vegetables in a blender or meat grinder (it is better to cut them into medium-sized pieces) with greens, salt and spices and chop until a homogeneous mass.
Fragrant homemade eggplant caviar ready!

Option Three

For the winter, you can make healthy and tasty eggplant and zucchini caviar. Ingredients you need:

2 eggplants;
1 squash;
3 tomatoes;
3 bell peppers;
1 carrot;
1 head of garlic;
2 tablespoons of sugar;
2 teaspoons of salt;
100 ml of vegetable oil;
dill and parsley.

Cooking method:

Such caviar is cooked quite quickly and simply. Eggplant peel and seeds, cut into small pieces.
Pepper, too, peel and cut.
Tomatoes can be peeled by first placing them in boiling water for a couple of minutes. After that, slice the tomatoes.
Crush eggplants, peppers, and tomatoes with a blender or meat grinder. Put the vegetable mass into the pan, add 70 ml of oil. Cover the pot with a lid and reduce heat to medium.
Grate carrots. Chop garlic on a garlic press or on a blender; chop onion too. Pass the vegetables in the remaining vegetable oil, then immediately put them in the pan.
When the vegetable mass boils, reduce the heat to a minimum and cook everything for about an hour.
Add sugar, salt and finely chopped greens, and after 5 minutes, turn off the heat.
Spread the eggs in sterilized jars and roll them.
Winter snack is ready!

Little tricks

A few tricks:

If you want caviar not to taste at all, then sprinkle the sliced eggplants with salt, leave for 20-30 minutes, and then rinse.
To make the appetizer tender and homogeneous, clean the eggplants not only from the rind, but also from the seeds.
In the caviar, you can add almost any greens, it will make the dish even more fragrant, savory, tasty and healthy.
If you have a slow cooker, then you can cook a famous snack in it.
Serve caviar chilled, but not too cold.
Best eggplant caviar is combined with meat dishes, but it can be a wonderful full-fledged snack.

Be sure to cook eggplant caviar and treat it to their relatives or guests.

Such eggplant caviar could easily be put on the table of Ivan the Terrible himself - but all this culinary miracle will go to your family. Tasty, saturated, moderately sharp - it will decorate your winter months, and you will create the image of the most skillful hostess!
We offer you a recipe with a photo of eggplant caviar for the winter, the vegetables will be pre-cut and roasted in a minimum amount of butter, then stewed and chopped with a blender, the caviar is homogeneous and tasty.

How to cook eggplant caviar for the winter

Thinly cut from each "blue" skin. Cut the eggplants into medium squares.

Fry all the pieces in the butter until soft (do not pour out all the oil at once - eggplants will absorb it like a sponge, and it will not remain on other vegetables - and you will not need to add extra oil, too, caviar will be fatty).

Now fry the onion, chopped into quarters.

Next in line is the grated carrot. When she starts to brown, you can remove her from the pan.

Tomatoes pour boiling water, drain water, make an incision on each and “undress” it, removing the skin. Do not forget to also cut the stem.

All prepared vegetables — stewed eggplants, onions, carrots, and also cut into “bare” tomatoes — are folded into a saucepan.

Pure vegetables as you like. Some people taste completely homogeneous caviar, and someone - with small pieces of vegetables.

Stew eggplant caviar on low heat for 1.5 or 2 hours. An hour after the start of quenching, add salt and sugar to the saucepan, as well as pepper. Five minutes before the end of cooking - vinegar. And do not forget to stir! Sometimes the caviar when cooking is very splashing - and it is impossible not to interfere, even in the pot - it will burn.
To do this, turn off the heat, allow the saucepan to cool for about five minutes, then remove the lid, gently stir it - and then turn on the fire, let it cook further.

This is what the caviar looks like.

Caviar is placed in sterile jars, rolled up with scalded lids, turned over and allowed to stand overnight under a “fur coat”. After that, it is considered finished.

Store eggs from the "blue" preferably in a cold place. And in order not to risk (any such caviar can behave in banks, “like a naughty devula”), it is better to eat it before the New Year.

Enjoy your meal in the winter months!

Eggplant caviar is one of the most delicious and healthy snacks. Food lovers adore her for her unique taste and aroma; Nutritionists respect eggplant caviar for its low calorie content and high content of potassium and fiber, which stimulates intestinal motility.

Eating eggplants helps to reduce cholesterol in the blood, normalize water-salt and lipid metabolism in the body and improve the functioning of the heart muscle.

Eggplant caviar - general principles and methods of cooking

The proportions of vegetables for cooking eggplant caviar are arbitrary, to the taste. Choosing them, it should be remembered that with the help of onions, peppers and carrots, caviar can be made sweeter; tomatoes also give it acid. When cooking eggplant caviar, their weight should be no less than the weight of all other products. That is, for 1 kg of eggplants for caviar should not take more than 1 kg of other vegetables.

Eggplant caviar - food preparation

Caviar, which we are talking about today, is prepared mainly from:

Eggplant;
- carrots;
- onions;
- tomatoes;
- garlic;
- sweet pepper;
- sunflower oil;
- salt.

Greens and other spices are added to taste.

All vegetables before use for cooking caviar should be washed and chopped as prescribed by the recipe. Usually for eggplant caviar vegetables cut into cubes. Of course, you can use such advances as a meat grinder or blender to make it, but experts say that then the taste of caviar is not at all like that.

When preparing products, it is important to choose good eggplants - they must be mature, dark, and have a shiny skin.

Eggplant caviar - the best recipes

Recipe 1: Eggplant caviar for canning

What could be better than a jar of fragrant eggplant caviar, open in winter? When the spring greenery and the new autumn harvest are still far away, such preservation is a real gift, and may be appropriate on any table, rousing the appetite with its beautiful appearance and delicious smell.

Ingredients:

10 medium sized eggplants;
5 carrots;
5 onions;
5 sweet bell peppers;
1 kg of tomatoes;
vegetable oil;
to taste with salt and spices.

Cooking method:

1. Cut the eggplants into cubes and, copiously sprinkling them with salt, leave to stand for at least half an hour so that the bitterness comes out with the juice.

2. Rinse the eggplants under running water.

3. Then dice cut onion, pepper, tomatoes, grate carrots.

4. After heating the vegetable oil in a pan, fry the onion to transparency; then add carrots with peppers, tomatoes and eggplants and stew all the vegetables for about half an hour with constant stirring. At the end of the quenching seasoning caviar with salt and black pepper.

Put ready-made eggplant caviar in jars, sterilize for about half an hour and roll it up.

Recipe 2: Eggplant caviar from baked in the oven eggplant

This caviar is excellent in taste and very healthy dish. Its recipe is not complicated, and it is possible to use this dish both hot and cold.

Ingredients:

1.2 kg of eggplants;
3 large tomatoes;
3 large bell peppers;
2 cloves of garlic;
2 tsp. vinegar;
to taste salt;
sunflower oil unrefined.

Cooking method:

1. Baked eggplants baked in the oven on a baking sheet (before this we pierce with a knife in several places so that they do not burst). To prevent the vegetables from burning during baking, they should be turned over periodically. To make sure that the eggplants are ready, they need to pierce with a knife, which enters the finished eggplant freely. With eggplant bake bell peppers, however, they should be removed from the oven earlier, after 15 minutes. Put the finished eggplants to cool in a bowl, and the pepper into a plastic bag so that it is easier to remove the skin from them.

2. We clean the tomatoes from the skin (you can simply cut them with a sharp knife), carefully remove the skin from the eggplant and cut them into cubes.

3. Having cleaned the peppers from the skin and seeds, we also cut them into cubes.

4. Mix in a bowl all the prepared ingredients, salt them, add vinegar with chopped garlic and sunflower oil (approximately 6 tbsp.). If the tomatoes are sour, then you need to take less vinegar, 0.5 tsp is enough, and in this case you can add as much sugar.

5. Cooking caviar, put it for two or three hours in the fridge, so that it is real.

Recipe 3: Eggplant caviar with mushrooms

Even the most fastidious gourmets will appreciate this dish, since the combination of eggplants with mushrooms gives a very special taste. Caviar is good both in cold and hot.

Ingredients:

3 large eggplants;
5 medium tomatoes;
2 carrots;
10 large champignons;
1 large bell pepper;
10 cloves of garlic;
to taste greens, spices and salt;
sunflower oil.

Cooking method:

1. Cut the eggplants in half lengthwise, cut the peppers in 4 pieces, then, putting the eggplants with pepper on a baking sheet, smeared with sunflower oil, put 5 garlic cloves on top.

2. Bake the prepared vegetables in the oven for about 25 minutes.

3. At this time, chop the onions into cubes, rub the carrots on a large grater and fry them in sunflower oil.

4. Bring water to the boil in a saucepan and, alternately placing tomatoes in it, hold them for about 2 minutes so that you can easily peel off them later.

5. Peel the tomatoes, chop them into small cubes and add to the fried onions and carrots.

6. Cut mushrooms into cubes and fry them separately in sunflower oil.

7. We take out baked eggplants, garlic and peppers from the oven and let them cool.

8. Put onions, carrots, tomatoes and mushrooms in a saucepan, which we fry, put it on a low fire and simmer for 5-7 minutes, stirring from time to time to avoid burning the vegetables.

9. Peel and eggplant peels and cut the flesh into cubes, chop the garlic and add all to the vegetables, which are stewed in a saucepan.

10. After mixing the contents of the pan, salt and continue to simmer for about 20 minutes, do not forget to stir.

11. Add spices, herbs and a couple of tablespoons of sugar into the eggs, mix again and simmer for about 2-3 minutes, after which it is ready.

So that the eggplants do not taste bitter, they need to be cut into cubes and salt, leave for about half an hour, so that the liquid can be released, which should be drained. You should know that the source of bitterness is eggplant seeds. Therefore, young eggplants, in which there are no seeds, are not bitter, they can be prepared immediately.

All components for eggplant caviar should be local and seasonal (only in this case they will have that rich aroma that will help create a truly tasty dish).

During preparation of products for cooking eggplant caviar, eggplants should not be chopped finely so that their taste is not lost in the ready-made caviar and does not deprive it of its unique taste.

This caviar can be cooked even with a small amount of oil, since all the vegetables give up their juice, which is enough to extinguish. This will be appreciated by those for whom the question of caloric intake is important. It is clear that from stewed vegetables lighter caviar. But from vegetables, fried in large quantities oil, it turns out the product with a richer taste and smell.

Experienced chefs say that if the eggplants for caviar are grilled or smoked right on the gas on the hob, the eggplant caviar will acquire a completely unique taste and aroma.

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 will ask for more. What is just 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 just as a slurry, from baked, fried, stewed, boiled eggplants and vegetables. In a word, 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 a pleasure, and therefore before 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 it all 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:
Select 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 a press with salt and vinegar, season with ready-made caviar with this mixture, mix everything, spread on sterilized dry cans and roll 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. Lightly salt 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. In the same way as eggplants, sprinkle vegetables with vegetable oil and bake everything in the oven until cooked over medium heat. Wash the plums, remove the spoiled, if they accidentally fall, cut it in half, remove the bone and pass 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 all the ingredients, except for vinegar, together, 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 frying pans with high sides, and even better to use a cauldron, then certainly the caviar will not burn and retain its taste and aroma. 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 dish 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 through the grinder and cover the resulting tomato paste with vegetables. 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, eggplants are called “demianches”, ostensibly in honor of a man named Demian, who was the first to bring this extraordinary fruit into their country. Well, and who would doubt - they are ours, Russian eggplants, whatever you call them!

Eggplant caviar for the winter "Southern motives"

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, slicing 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, mince, 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:
Slice the eggplants and zucchini, 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 up the cans with lids, let them 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 stew the onion, 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, undoubtedly, 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,
Кап head of cabbage,
4 tbsp. l with top of tomato paste,
Остр hot pepper pod,
1 head of garlic,
vegetable oil,
sugar, salt - to taste.

Cooking:
Fry the finely chopped onion and carrots grated on a large grater in vegetable oil, add to them finely chopped cabbage, simmer for 15-20 minutes, then add peeled and chopped eggplants, tomato pastePour in some water and continue cooking for another 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 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 large grater, finely chop the apples and eggplants, put everything in the 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. Put the prepared 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 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. Just chop the tomatoes and onions. Clean the pumpkin from the rind and seeds and rub 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