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Eggplants are a wonderful source of vegetable protein. A eggplant caviar - one of the most favorite dishes. No wonder it is jokingly called “overseas” eggplant, which indicates the high quality of the product.
Eggplants supply the body with vitamins, fiber, pectin, and potassium. The vegetable is very useful for:
- elderly people;
- those who want to lose weight;
- or cleanse the body of toxins.
Eggplant dishes improve the functioning of the gastrointestinal tract and help the cardiovascular system. A special feature of the vegetable is its ability to retain its beneficial properties when boiled, stewed or baked. During frying, blue vegetables absorb a lot of oil, so when preparing fried dishes, control the amount of oil or soak the vegetable before starting to cook the dish.
Eggplant caviar in a frying pan - a fried dish. Very tasty and healthy, despite the fact that the products undergo heat treatment over fire. The recipe for cooking caviar in a frying pan is so simple and clear that the most inexperienced housewife can handle it. The uniqueness of this frying pan dish is that with the same set of necessary ingredients you can get different tastes of a wonderful dish. To diversify the possibilities of a regular bookmark, change the proportions of vegetables to your taste. The main thing is that the list of main components is maintained.
Eggplant caviar goes well with any side dish (porridge, mashed potatoes, pasta), as well as meat and mushrooms. The dish can be consumed at any time of the year. For the summer season, the usual preparation is suitable, for the winter table - a canned eggplant dish.
Preparing ingredients for cooking
There is a classic Eggplant caviar recipe in a frying pan. You need to take the main components:
- eggplant;
- sweet bell pepper;
- carrot;
- bulb onions;
- tomatoes;
- garlic 2-3 cloves;
- olive or sunflower oil;
- hot pepper (optional);
- sugar, salt (to taste).
But there are several ways to prepare eggplant caviar in a frying pan. They differ in the preliminary preparation of the main component - eggplant. Therefore, we will try to immediately consider each of them. Making eggplant caviar is quite simple and quick. Getting ready eggplant caviar in the pan for a short time, the difference in time depends on how you prepare the blue ones.
The basic recipe involves chopping all vegetables, preferably in the same size. It is optimal to cut them into small cubes.
Eggplant
Wash the vegetables and dry them slightly. There are several options for preparing this main component.
You can: remove the skin or leave it on. By leaving the skin on, you will get a dish with a slight bitterness and a more pronounced structure. Eggplant without the skin will make the caviar softer and more uniform.
Culinary recipes recommend cutting the blue ones, salting them and leaving them for a while so that the bitterness goes away. But some housewives do not do this. They believe that bitterness gives caviar more piquancy. Here the choice is yours. It depends on what result you want to get.You can try both options and decide which one suits you.
Bake, boil or put raw in a pan? It depends on taste and preference. Recipe caviar with baked eggplant involves processing them in the oven. To pre-bake a vegetable, you need to wash it, dry it, coat it with sunflower oil and pierce it with a fork. Then place in a preheated oven and bake until done. Check readiness with a toothpick. If the eggplant is easily pierced, then it can be used further. Baking lasts about an hour, depending on the size and “age” of the vegetables. Baked blue ones are added last when frying caviar. You can boil vegetables in salted water. The blue ones are ready after cooking in 10 minutes. Remove the eggplants for caviar from the water and cool. Then remove the skin and cut into medium-sized cubes. Small cubes will not work; they will simply fall apart in our caviar. Boiled eggplants are also added to the pan after all the vegetables.
How to cook caviar without preliminary thermal preparation of eggplants? To do this, the vegetable is cut into circles, the thickness of which is maintained at least 2 mm. Place all the mugs in a bowl, sprinkle with salt and leave until the eggplants release their juice. Then rinse the workpiece and cut into cubes. If you want to get a more delicate caviar, then you need to peel the eggplants before slicing.
Carrots, onions and bell peppers
Wash the vegetables, remove the skins, and remove the seeds from the peppers. Grate the carrots, chop the onion in any way from fine crumbs to half rings. It is good to cut the pepper into thin strips, if the onion into half rings or cubes.
Tomatoes
Wash, rinse with hot water, remove the skin.Then grind in any way - in a blender, scroll in a meat grinder or grate. Any of the options will make the caviar very tasty.
Technology for cooking caviar in a frying pan
The recipe for eggplant caviar in a frying pan involves frying the ingredients. First, fry the onions, carrots and peppers. Don’t forget to pour sunflower oil into the pan first. It's best if you add all the vegetables at the same time. When frying, they will become saturated with each other’s elements and acquire the same smell and taste. When the vegetables become soft, add chopped tomatoes, salt and simmer until excess liquid evaporates. When the liquid has evaporated, add the fried eggplants. Fry them separately in sunflower oil until golden brown.
If you are preparing a caviar recipe with boiled or baked blue caviar, then add them in the same sequence.
Now it’s the turn of spices and garlic, the main thing is not to overdo it. Simmer the mixture until completely cooked.
Eggplant caviar can be served hot or cold. Many housewives make preparations according to this recipe. In this case, hot caviar is placed in sterilized jars, rolled up and covered to cool slowly.
