Content
We have already had our fill of fresh vegetables and fruits; it’s time to think about preparing for the winter. One of the most popular twists is zucchini and eggplant caviar. Both vegetables are rich in vitamins, microelements, and have a lot of healing properties. In particular, eggplants reduce cholesterol levels, and zucchini stimulates the gastrointestinal tract and is indicated for hypertension and cardiovascular diseases.
Vegetable caviar is easy to prepare and stores well. It can be eaten as an independent dish, used as a side dish for meat, fish, or spread on bread. The taste depends on the products used, and the consistency depends on whether you use a blender or a meat grinder. We suggest you prepare caviar for the winter from zucchini and eggplant. The recipes presented to your attention contain approximately the same sets of products. Thanks to their different ratios, the caviar will turn out completely different. The first option is more of a snack with a rich taste, and the second, if you do not add garlic, is a more dietary product that does not irritate the stomach.
Caviar snack bar
This simple and tasty recipe for vegetable caviar does not require pasteurization, which will surely appeal to many housewives.
Products used
You will need:
- eggplants – 3 kg;
- zucchini – 1 kg;
- red tomatoes – 1 kg;
- onion – 1 head;
- carrots – 0.5 kg;
- black peppercorns – 10 pieces;
- salt – 1.5 tablespoons;
- vegetable oil – 1 cup;
- sugar – 3 tablespoons;
- vinegar essence – 1 tablespoon.
Cooking caviar
Wash the eggplants thoroughly, cut off the spout, stem, and remove damaged parts. Cut into pieces and soak in well-salted water for 20 minutes.
Cut the onion into cubes, grate the carrots, fry in a saucepan with a thick bottom in which the zucchini will be cooked.eggplant caviar.
Scald the tomatoes with boiling water, pour over cold water, make a cross-shaped cut on the top, remove the skin. Cut out the stalk, cut into pieces, grind in a meat grinder or blender. You can rub the tomatoes through a large sieve.
Add eggplant pieces to the onions and carrots, as well as pureed tomatoes. Season with salt, sugar, add peppercorns, simmer for 40 minutes.
Wash the zucchini, cut off the stem and spout. Peel old fruits and remove seeds. There is no need to peel young zucchini to prepare vegetable caviar; there is also no need to remove the seeds. Just wash them thoroughly and remove damaged areas.
Cut the fruits into small pieces.
Place the zucchini in the pan, stir, and after boiling, simmer for another 20 minutes.
If you add garlic, chop it using a press and add it to the caviar at the same time as the zucchini. Don't forget to stir thoroughly!
Pour the vinegar essence into boiling vegetable caviar and immediately place it in jars that have been sterilized in advance.
Roll up and turn the twists upside down, then wrap in a blanket or old towels. Leave until cool. Store in a cool, dry place.
Yield: 10 half-liter jars.
Caviar with various combinations of vegetables
This, strictly speaking, is not one recipe, but at least four:
- base;
- with pumpkin instead of zucchini;
- with garlic and herbs;
- with green tomatoes.
Products used
When using a basic set of products, you will get caviar with a mild, predominantly zucchini flavor. When adding green tomatoes the twist will become completely different, and garlic and herbs will make it hot and spicy.
Main Ingredients
Mandatory set of products:
- zucchini – 2-3 kg;
- ripe tomatoes – 2.5 kg;
- eggplants – 1 kg;
- onion – 0.3 kg;
- carrots – 0.3 kg;
- refined oil – 1 cup;
- salt, pepper, sugar - to taste.
Additional Ingredients
This recipe for eggplant and zucchini caviar for the winter can be modified by adding:
- green tomatoes 1-2 kg
and/or
- dill, parsley – 50 g each;
- garlic - 1 head.
When you add one or another product, the taste of caviar will change greatly; you can try all the options, and choose the one you like for regular cooking.
Cooking caviar
Eggplants need to be thoroughly washed and then baked in the oven.
When they have cooled a little, remove the skin and chop into small pieces.
Wash the carrots, peel them, grate them.Sauté it separately in vegetable oil.
Cut the onion into cubes and fry until transparent in another pan.
First fill the red tomatoes with boiling water, cool in cold water, make cross-shaped cuts, remove the skin.
Remove parts adjacent to the stalk, chop, and simmer separately.
Decide what kind of caviar you will prepare - pumpkin or squash, peel the fruits, free them from seeds.
Cut into small pieces and fry separately until soft.
If you add green tomatoes, wash them thoroughly, cut them, and grind them in a meat grinder.
Pour a little oil into a frying pan or saucepan with a thick bottom, add the tomato mixture, and simmer over low heat for 20 minutes.
Mix onions, carrots, pumpkin or zucchini, tomatoes and eggplants, and puree with a blender.
Salt, add sugar, pepper, mix thoroughly. If desired, you can add a little vinegar or citric acid for taste.
Peel the garlic, then put it through a press. Wash and finely chop the greens. Add them to the vegetable mixture.
If you have not used all the vegetable oil, add it to the bowl with eggplant caviar for the winter and place it on low heat.
Simmer with constant stirring. Taste from time to time and add spices and acid if necessary.
The oil floats to the top - the caviar is ready. Immediately place it in sterile jars and seal it tightly.
Turn the homemade caviar upside down and wrap it in a blanket or old towels. Cool, put in the refrigerator.
This preparation is remarkable because it can be eaten cold or hot. It is very tasty, and introducing or replacing ingredients will allow the housewife to please her family with something new every year during the winter.
Conclusion
Using these recipes as an example, we showed how from the same products you can prepare preparations that are completely different in taste, simply by changing the proportions or introducing something new. Experiment too. Bon appetit!
