Eggplant caviar recipes for every taste

Even the laziest housewife can find at least one eggplant caviar recipe. Indeed, in winter, this appetizer, along with squash caviar, serves as a real decoration of the table. By adding various ingredients and slightly changing the cooking method, you can prepare caviar for any taste: spicy or with a delicate taste, with stewed eggplants or baked.

In order for the caviar to acquire a sweetish taste, you should put more carrots in it when cooking, and add chili pepper for spiciness.

A small collection of recipes with photos of eggplant caviar for all occasions (for use in winter and not only) is presented in this article.

Caviar from Odessa residents

There are many options for cooking eggplant caviar in Odessa. Among them there are quite extravagant ones - when eggplants are baked right on the burner of a gas stove, holding them by the tail. However, it is better to keep your fingers intact and not risk your health. After all, you can make a snack using a safer recipe for caviar with the addition of tomatoes.

Caviar ingredients:

• blue - 1 kg;
• tomatoes - 0.8 kg;
• one onion;
• olive or vegetable oil, salt to taste.

Cooking steps:

1. Wash the eggplants and bake for about half an hour. Turn over to the other side several times during cooking.
2. Remove the skin from the cooled eggplants and put them under a press for 15-20 minutes to glass the liquid containing bitterness.
3. Finely chop the finished vegetables.
4. Pour the tomatoes over with hot water, transfer to cold water and also peel them. Finely chop with a knife.
5. Chop the onion not too coarsely.
6. Mix all ingredients, add oil and salt. Add a couple of garlic cloves if desired. The caviar is ready.

To prevent the eggplant from becoming bitter, it is better to use fresh young vegetables, which contain less corned beef, the substance that gives them a bitter taste.

A young fresh eggplant has a smooth shiny skin, no wrinkles, and a green stalk (if it is brown, it means that such a vegetable was plucked long ago).

Sterilized caviar

This recipe for eggplant caviar for the winter will allow you to pamper your household with a delicious snack for the winter holidays and not only. The vegetables are fried separately, which gives the caviar a special taste.

Since the recipe does not provide for the addition of vinegar, in order to increase the shelf life, the caviar is sterilized before rolling.

Components for 5 liter jars of ready-made caviar:

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

Cooking process:

1. Wash the eggplants, do not cut the skin. Cut into cubes and place in a bowl.
2. Pour water on top (to completely cover the vegetables) and add salt. Let stand for 40 minutes to release the bitterness.
3. Finely chop the onion.
4. Remove seeds from pepper and cut into slices.
5. Grate the carrots on a grater.
6. Finely chop the tomatoes together with the peel.
7. Drain the eggplant, rinse, squeeze well and fry in a pan. Transfer the finished vegetables to a cauldron.
8. Pour oil into the pan and fry the onions in it. Transfer it to the eggplant.
9. Stew the carrots there and send them to the rest of the vegetables.
10. Add oil again, fry the bell pepper and put in a common cauldron.
11. Fry the tomatoes last of the vegetables.
12. Transfer the tomatoes to vegetables, add sugar, salt and pepper.Cook for about 40 minutes to boil the caviar. If it is watery, increase the extinguishing time.
13. Place the eggplant caviar in a container and sterilize for 15 minutes.
14. Roll up the prepared caviar, turn it over and wrap it up.

Eggplant snack without sterilization

For those housewives who do not have the time or desire to tinker with the sterilization of the roll, you can try to cook eggplant caviar for the winter without sterilization.

To make the caviar in jars not only tasty, but also look beautiful, all vegetables are cut into identical pieces.

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

• 1.5 kg medium-sized blue;
• 0.5 kg of ripe tomatoes;
• 3 small carrots;
• 3 onions;
• 5 pieces of yellow pepper;
• garlic - 8 medium cloves;
• 50 g of refined butter;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• ground pepper;
• 0.5 tbsp. vinegar.

Step-by-step instruction:

1. Cut the blue ones into cubes and salt a little. Let it stand to release the bitterness.
2. Cut the onions and bell peppers into cubes and grate the carrots.
3. Remove the skin from the tomato and chop it.
4. Pour oil into a large cauldron or saucepan and simmer the onion for 10 minutes. Add pepper and carrots, simmer for another 10 minutes. Put in the blue ones, stir.
5. Add tomatoes and finely chopped garlic to the preparation. Pour in vinegar, salt, add sugar and pepper.
6. Mix all the ingredients and cook over low heat for about half an hour. To prevent the caviar from burning, add a little water from time to time.
7. Place caviar in a pre-sterilized container and roll up.

Eggplant caviar through a meat grinder

Eggplant caviar for the winter through a meat grinder turns out to be very tender, since the vegetables are crushed to a puree state. It is good to spread such caviar on white bread. The stewing time is approximate - the caviar is stewed until it acquires the desired consistency. Output of finished products - 6 half-liter jars.

Prepare vegetables: cut off the skin from eggplants (2 kg) and remove the skin from one kilogram of tomato. Peel one kilogram of sweet pepper from the stalks. Twist the vegetables through a meat grinder.

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

Simmer the caviar after boiling for about 50 minutes, add 100 ml of refined oil and let it boil for another 5 minutes. Remove the foam from time to time during extinguishing.

Before removing the cauldron from the heat, pour in 20 ml of vinegar, stir and pour the caviar into sterile containers.

Roll up, wrap up and leave for a day.

Baked vegetable caviar

Eggplant caviar is especially tasty, because unlike traditional recipes, vegetables are not fried in a pan, but baked in the oven. This appetizer is served chilled, sprinkled with parsley on top.

For caviar you will need:

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

Caviar preparation works:

1. Cut the eggplants lengthwise, put on a baking sheet. Bake in the oven for about an hour until tender.
2. Remove the pulp from the cooled baked eggplant.
3. Add oil, lemon juice, chopped garlic to the eggplant pulp, and season with salt and pepper.
4. Cool the roe before serving.

Caviar recipe with mayonnaise

Zucchini caviar with mayonnaise has many fans. The same delicious appetizer is obtained if you cook eggplant caviar with mayonnaise. In this case, vegetable oil is not used, since the fat content of the caviar will give mayonnaise.

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

After the specified time has elapsed, rinse the vegetables well, add light salt and bake in the oven until tender.

Select the flesh from the baked eggplant, add mayonnaise (approximately 5 tablespoons) and chop in a blender.

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

Harvesting with mayonnaise for the winter

You can also make winter harvesting with mayonnaise. 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 vinegar;
• 400 g of refined oil;
• salt and pepper.

Production stages:

1. Cut the young eggplants into cubes with the peel, sprinkle with salt and let the bitterness come out.
2. Fry the onions (in half rings).
3. Drain the vegetables and also fry in a pan, spreading out in small portions.
4. Place the fried vegetables in a large bowl, add garlic, mayonnaise, vinegar and stir. Season with pepper and salt, considering that mayonnaise will give the caviar a salty flavor.
5. Arrange the workpiece in jars, twist and put to sterilize for 20 minutes. Turn the caviar and wrap it up.

Caviar in a slow cooker

Modern technologies make the cooking process completely invisible and easy. It will take very little time to cook eggplant caviar in a slow cooker according to the recipe described below. Half an hour to chop 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 previously sterilized for half an hour.

Foods for 8 servings of caviar:

• 1 kg eggplant;
• 0.5 kg of Bulgarian pepper;
• 0.3 kg of carrots;
• 0.3 kg of onions;
• 2 cloves of garlic (more if someone likes it sharper);
• tomato juice or paste - 100 g;
• 1 tbsp. water (if tomato paste is used);
• refined oil - in the amount required for frying vegetables;
• sugar, salt, pepper.

Step by step recipe:

1. Cut the onion into medium cubes and coarsely grate the carrots.
2. Finely chop the eggplants and peppers.
3. If using tomato paste, dissolve in hot water.
4. Turn on the "Baking" mode, set the timer for 30 minutes. Pour oil on the bottom of the bowl and simmer the onion until golden brown.
5. Add carrots, cook for 6-7 minutes.
6. Add eggplants and fry for another 10 minutes.
7. Add pepper, switch the multicooker to the "Stew" mode and set the timer for 40-45 minutes.
8. After 20 minutes from the beginning of stewing, salt the caviar, add sugar and pepper and pour the tomato paste (or juice). Mix the ingredients.
9. After the multicooker signal, the caviar is ready.

After spending a little time in the fall, in the winter you can happily make sandwiches with eggplant caviar, like in a store. And adding mayonnaise or other vegetables to caviar will only improve the taste and make it delicious at home. Enjoy your meal!