Eggplant caviar for the winter

It’s so nice to open a jar of vegetables on winter days and enjoy the taste of summer, get a dose of vitamins and just eat deliciously. One of our favorite canned snacks is eggplant caviar. There are many recipes for eggplant caviar: it is prepared with various vegetables and even fruits, both raw and fried, boiled or baked ingredients are used for preparation, and absolutely any herbs, roots and spices can be used as seasonings and spices.

Today’s article will be about how to prepare eggplant caviar and prepare eggplant caviar for the winter. Below are the best recipes with photographs and detailed cooking technology. It’s simply a crime not to prepare at least a jar of aromatic snack!

The simplest eggplant caviar recipe for the winter

The product prepared according to this recipe is best used as a snack, and not as a side dish or a separate dish. The caviar turns out to be quite hot and spicy; it is good to eat with black bread and even with a glass of strong drink.

To prepare eggplant caviar you will need the following products:

• eggplants directly in the amount of three kilograms;
• one and a half kilograms of ripe tomatoes;
• two hot peppers;
• two heads of garlic;
• 1.5 tablespoons of salt;
• 1.5 cups granulated sugar
• a glass of vinegar (9%);
• 2 cups sunflower oil;
• 12-15 bay leaves.

How to prepare eggplant caviar for the winter:

1. All products are washed thoroughly.
2. The blue ones are cut into small cubes (you need to chop the eggplants as much as possible).
3. Now the cut blue ones need to be salted and left for several hours so that the bitterness goes away from them.
4. Tomatoes need to be peeled. The best way is to immerse the tomatoes in boiling water for a few seconds. First, an incision is made crosswise on each tomato - this way the skin can be removed very easily.
5. Tomatoes, hot peppers and garlic must be twisted through a meat grinder.
6. The crushed mass is placed in a large enamel pan, where it is mixed with all the spices.
7. Cook the tomato mixture a little, stirring regularly with a wooden spoon. The optimal time is 15 minutes.
8. The eggplants that have released their juice are added to the boiling tomatoes and cooked together with them over low heat with constant stirring for another 15-20 minutes.
9. At this time, you can wash and sterilize the eggplant jars. The caps must also be sterile.
10. The still hot caviar is placed in clean jars, which are immediately sealed.

During the first day, it is better to store eggplant caviar in inverted jars, covering them with warm blankets. The next day, you can take the jars of eggplant sauce to the basement or put them in a dark pantry.

Classic recipe for eggplant caviar

A distinctive feature of this recipe is that there are no preservatives such as vinegar among the ingredients. Many people don’t like sourness, and for some, vinegar is completely contraindicated – then this dish is just right.

The list of necessary products for caviar is quite short:

• one kilogram of medium-sized blue ones;
• two medium carrots;
• two onions;
• three bell peppers;
• spoon of salt;
• a stack of refined sunflower oil.

The eggplants must be prepared in the following order:

1. Wash the blue ones and peel them.
2. Cut the eggplants into small cubes.
3. Fry the blue ones in a frying pan with the addition of vegetable oil.
4. All vegetables are also washed and peeled and seeded.
5. Grate the carrots on a coarse grater, cut the pepper into cubes, and chop the onion as finely as possible.
6. Each ingredient should be fried separately from the rest.
7. After frying, all the vegetables are poured into a large pan, where they are mixed and salted.
8. Now the main feature of this caviar recipe is that the vegetable mixture is placed in the oven and baked for 20-30 minutes.
9. Hot caviar is placed in sterile jars and additionally sterilized, only after which can the jars be rolled up.

Eggplant caviar for the winter with the addition of plums

Probably every housewife has had the following thought: “I cook the same thing every year, but I want variety.” You can dilute monotonous recipes for eggplant caviar by adding the piquant taste of fruits or berries. A very successful combination is obtained by adding juicy plums to vegetables: the dish comes out spicy, with sourness and the aroma of a good sauce.

Preparing such caviar is not difficult, the ingredients are the most common:

• 1 kilogram of small eggplants;
• 0.5 kilograms of ripe plums;
• 0.5 kilograms of tomatoes;
• 3 pieces of bell pepper;
• two medium onions;
• a few cloves of summer garlic;
• a stack of vegetable oil;
• a tablespoon of apple (or regular) vinegar;
• a glass of granulated sugar;
• spoon of salt;
• a third of a teaspoon of ground black pepper.

Cooking caviar with a step-by-step description of the process:

1. The little blue ones need to be washed and the stalks cut off from them.
2. Cut each eggplant lengthwise into several plates (the thickness of each layer is approximately 1.5 cm).
3. Place the eggplants on a greased sheet and place in the oven. Each plate should be sprinkled with a little sunflower oil and salted.
4. The rest of the vegetables are laid out on the second sheet. There is no need to cut them, just wash them thoroughly. Plums are also placed here. All products are sprinkled with oil and salted.
5. Both sheets are placed in the oven at the same time, the vegetables are baked until cooked.
6. When the products have cooled, they are cleaned and the pits are removed from the plums. All ingredients are ground using a meat grinder.
7. The crushed mixture is placed in a pan, mixed with spices and cooked for 15-20 minutes.
8. A couple of minutes before cooking, add vinegar.
9. The finished caviar is placed in sterile jars and rolled up or sealed with airtight lids.

Eggplant caviar with apples recipe with photos

If plum caviar seems too exotic a dish, then we’ll make the recipe more traditional and add apples to the eggplants. Sweet and sour apples are most suitable for these purposes; they will give the dish the sour aftertaste it needs.

Preparing this eggplant caviar is even easier than the previous one. You only need a few ingredients:

• 1 kg of small young eggplants;
• 2-3 medium apples;
• 2 small onions;
• 2 tablespoons of refined oil;
• a teaspoon of vinegar;
• spoon of sugar;
• a third of a teaspoon of ground black pepper (less possible).

The principle of preparing a winter snack is very simple:

1. All products are washable.
2. The eggplants are baked, but not in the same way as in the recipe with plums. Here the little blue ones should be whole, only the stalk is cut off.
3. Then you need to squeeze the juice out of the cooled blue ones.
4. Eggplants need to be cut in half. Use a spoon to scoop out the pulp.
5. This pulp is crushed with a knife (if necessary) and placed in a frying pan, where it is lightly fried.
6. The onion is peeled and finely cut into cubes, also fried in oil.
7. Grate the washed and peeled apples using a coarse grater.
8. All components are placed in an enamel bowl and mixed, and spices are added.
9. Cook the caviar for no more than 15 minutes, then immediately roll it into sterile jars.

In such a dish, the eggplants will not burn, the temperature will be more uniform, which will allow the vegetables to simmer slowly. The main thing is that the container is not aluminum, then the dish will not be saturated with a metallic taste and smell.

Eggplant and zucchini caviar

Not everyone likes zucchini caviar, but this vegetable is very healthy, and zucchini is a dietary product recommended for the elderly, allergy sufferers and children. You can significantly improve the taste of zucchini if ​​you add eggplant to the caviar.

For such caviar you need the following components:

• 1 kg blue ones;
• 1 kg of medium-sized zucchini;
• 0.5-0.6 kg of tomatoes;
• 4-5 onions;
• oil, salt and black pepper to taste.

You need to prepare the dish in the following order:

1. Wash the vegetables.
2. Cut blue zucchini and zucchini into thick slices (1.5-2 cm).
3. Fry the preparations over medium heat.
4. Cut the cooled products into small cubes.
5. Cut the onion into small pieces, peel the tomatoes and cut them too. Fry these ingredients separately in sunflower oil.
6. All vegetables are mixed, peppered and salted. The caviar should boil for at least five minutes.
7. The caviar is placed in jars and sterilized along with the container.

Eggplant caviar is undoubtedly worth trying to prepare it using at least one of these recipes. You can eat caviar as a separate dish, use it as a side dish, replace meat with it during fasting or on fasting days, treat unexpected guests by serving it as an appetizer.

If you experiment, every housewife will find her favorite recipe for eggplant caviar!

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