Making finger-licking good eggplant caviar with peppers and tomatoes

Eggplants are prized for their flavor, high fiber content, and low calorie content. Fresh vegetables are expensive during the winter, so many home cooks turn to the benefits of preserving them for the winter to ensure a healthy source of food. There are a wide variety of finger-licking-good eggplant caviar recipes for the winter, so everyone can find the perfect option.

Subtleties of cooking

There are many variations of eggplant caviar. It pairs beautifully with other vegetables, most commonly tomatoes, carrots, and onions. The preparation process may include sterilization or not, with the latter requiring the addition of vinegar to ensure a longer shelf life.

Eggplants don't contain many calories, but when fried they can absorb a large amount of oil, which increases their nutritional value several times over. You can avoid this by baking in the oven or a slow cooker.

Vegetables darken quickly when cut, so it's recommended to use knives with a metal or ceramic coating and to pre-soak the vegetables before cooking. Mature fruits can be bitter, which negatively affects the flavor of the caviar, so most recipes call for pre-soaking.

Selecting and preparing vegetables before starting the process

For preserves, choose young, ripe fruits; older eggplants can be tough, have a poorer flavor, and contain hollows. The vegetable should have a firm texture, a glossy surface, and be free of defects and rot.

To remove bitterness, place the vegetables in cold water with a small amount of salt for 20 minutes. To prevent browning, add a small amount of citric acid to the solution. Cutting methods may include shaping the vegetables into bars, grinding them in a meat grinder, or chopping them in a food processor. Young eggplants can be left unpeeled, but it's recommended to remove the outer skin from more mature fruits.

How to make eggplant caviar at home

Every year, home cooks share their best eggplant caviar recipes. Each version differs in preparation time, ingredients, and processing methods. The preparations can be made according to the traditional recipe or using variations.

A simple recipe for winter, just like in the store.

Classic eggplant caviar is called basic because it forms the basis for various variations, in which additional ingredients are added to create interesting flavor nuances.

The recipe requires:

• eggplants - 4 pcs.;
• tomato - 3 pcs.;
• onion - 1 pc.;
• oil - 65 ml;
• garlic - 2 cloves;
• sweet pepper - 1 pc.;
• salt - to taste.

The base and stem of the eggplants are cut off, cut lengthwise and kept in the oven at a temperature of +180 Bake for 20 minutes. To prevent sticking, grease the baking sheet with oil beforehand. Remove the vegetables and peel them, then cut them into small pieces and simmer in the pan for 10 minutes.

Finely chop the onion and sauté it for 4 minutes. Separately, simmer the peppers for 6 minutes. Combine the main vegetable ingredients, add garlic, salt, and seasonings, if desired. Simmer the mixture for 10 minutes, turn off the heat, and leave, covered, for 30 minutes to allow the caviar to cook.

Quick recipe

The classic eggplant caviar recipe requires simmering the ingredients, which requires a certain amount of time. A quick version allows you to have the appetizer ready in just 30 minutes. The recipe requires:

• eggplants - 4 pcs.;
• onion - 2 pcs.;
• tomatoes - 3 pcs.

The secret is to chop the vegetables finely and peel the eggplants immediately. It's recommended to peel the tomatoes, which is easy to do after scalding them with boiling water.

In a frying pan, fry the vegetables in oil, adding them in the following order:

• onion;
• eggplants;
• tomatoes.

Simmer for 30 minutes, adding a little water if needed. Season with salt and, if desired, garlic and herbs. This type of caviar is prepared for direct consumption.

Step-by-step recipe without sterilization

Avoiding sterilization of the workpiece allows for significant time savings.

It is recommended to follow the following sequence of actions:

• the main ingredients are washed and prepared for the process;
• using a blender or meat grinder, achieve a homogeneous vegetable mass;
• the mixture is placed in a frying pan and simmered for 20 minutes;
• add salt and spices;
• Hot caviar is placed into sterilized jars.

It is important to quickly roll up the hot preparation and put it away to cool under a warm blanket, placing the container on the lid.

With mayonnaise and tomato paste

The advantage of caviar with mayonnaise and paste is its juiciness and rich flavor. The recipe requires:

• eggplants - 3 pcs.;
• onion - 1 large head;
• garlic - 2 heads;
• mayonnaise - 250 ml;
• 9% vinegar - 100 ml;
• paste - 25 ml;
• oil - 200 ml;
• salt, black pepper powder - to taste.

Using olives for the oil results in a more mellow flavor for the caviar. After removing the bitterness, the eggplant is cut into small pieces and fried in oil until tender. Separately, the chopped onion is sautéed until translucent.

Mix the vegetable ingredients, add the remaining ingredients, and simmer for a couple of minutes. Stir the caviar until it reaches a smooth consistency, then add the vinegar. After placing the mixture into jars, sterilize for 20 minutes.

In a multicooker

Cooking caviar in a slow cooker simplifies the process and preserves more vitamins. You can use the same proportions as in the classic recipe. Adding carrots to the caviar adds a different flavor. The recipe requires:

• eggplants - 1 kg;
• bell pepper - 0.5 kg;
• onions - 250 g;
• tomatoes - 300 g;
• butter - 1/3 cup;
• garlic, salt, ground pepper powder - to taste.

After removing the bitterness, cut the eggplant into pieces, and repeat the process with the remaining vegetables. Place the onions and oil in a slow cooker, setting it to "fry" or "bake," for 15 minutes. Next, add the eggplant, pepper, and carrots, and set it to "stewing" for 30 minutes. Add the tomatoes, spices, and salt, and cook for another 5 minutes.

Without vinegar

If the recipe for blue caviar doesn't include vinegar, don't worry about the jars exploding. To avoid this problem, sterilize the jars. Place the caviar in glass containers and sterilize. The sterilization time depends on the container's capacity: 15 minutes is sufficient for 500g jars, while 25 minutes is required for liter-sized jars.

After rolling up, the jars are turned over and placed on the lid to cool, covered with a warm blanket.

In Odessa style

The Odessa-style eggplant recipe calls for an interesting way to bake the eggplants. Instead of baking them in the oven, place them on a piece of foil and let them cook for a few minutes on the stovetop. During this time, they develop a crust and develop a unique aroma. To make the caviar, use only the eggplant's interior. The remaining ingredients are processed as in the classic recipe.

In Georgian

Georgian-style caviar is recommended for those who enjoy spicy dishes and traditional cuisine. The recipe requires:

• eggplants - 1 kg;
• onions - 3 pcs.;
• tomatoes - 300 g;
• salt - 20 g;
• sugar - 15 g;
• parsley, cilantro, celery - 30 g;
• garlic - 2 cloves;
• hot pepper - 4 pcs.;
• cloves - 2 buds;
• bay leaf - 2 pcs.;
• 9% vinegar - 30 ml;
• oil for frying.

For the caviar, use young eggplants no more than 7 cm in diameter, soak them, and cut them into 1.5 cm rounds. Finely chop the onion into 3 mm wide rings and fry in a pan for 3 minutes. Place the eggplants in boiling oil and cook for 3 minutes on each side.

Using a meat grinder, prepare a vegetable mixture of tomatoes and hot peppers. Combine the main ingredients in a container and pour in the heated to 70°C (168°F) With butter. The caviar is transferred to jars and sterilized for 30 minutes.

In Ukrainian

The unique feature of this Ukrainian recipe is that the main ingredients are cut into pieces and fried separately. This results in each vegetable acquiring a golden crust and imparting a rich flavor.

You can make caviar using the following ingredients:

• eggplants - 1 kg;
• onions - 2 pcs.;
• sweet pepper - 3 pcs.;
• tomatoes - 400 g;
• paste - 2 tbsp;
• parsley - medium bunch;
• coriander powder - 1 tsp;
• sugar - 1 tsp;
• salt - to taste;
• wine vinegar.

The addition of wine vinegar gives the caviar a sweet and sour flavor. For a more appealing presentation, it's recommended to use peppers of varying colors.

With sweet pepper

The use of sweet pepper enhances the eggplant's flavor and adds a delicate touch. The recipe requires:

• eggplants - 2 kg;
• tomatoes, peppers, carrots, onions - 1 kg each;
• oil - 200 ml;
• garlic - 100 g;
• vinegar - 50 ml;
• salt and sugar - to taste.

Pre-soaked eggplants are sliced ​​and placed in a preheated oven for 20 minutes. Simmer the onions and carrots until golden brown, then add the sliced ​​peppers and eggplants. Once the peppers are soft, add the minced tomatoes, salt, and spices. After thoroughly mixing, leave the mixture on the stove for a couple of minutes, thoroughly stir, and then distribute among the jars.

With apples

Adding apples to the caviar will give it a tart flavor. The recipe requires:

• eggplants - 2 pcs.;
• apples - 2 pcs.;
• sweet pepper - 1 pc.;
• tomatoes - 2 pcs.;
• butter - 2 tbsp.

Eggplants are kept in the oven for 20 minutes at a temperature of +180 C. Chop the vegetables into small pieces. Fry the onion and pepper in a frying pan for 4 minutes, then add the eggplant and apples, continuing to simmer for another 4 minutes. Add salt to taste and cook, stirring constantly, for another 15 minutes.

With mushrooms

Mushrooms and eggplant make a wonderful combination. This recipe calls for button mushrooms. The recipe requires:

• eggplants - 5 pcs.;
• tomatoes - 4 pcs.;
• carrots - 1 pc.;
• mushrooms - 11 pcs.;
• sweet pepper - 1 pc.;
• garlic - 2 cloves;
• salt and pepper to taste.

Cut the peppers and eggplants lengthwise and place them on a baking sheet in the oven, with garlic cloves placed between them. Keep the vegetables in an oven preheated to 180°C. Place in the oven for 20 minutes. Fry the chopped onion and grated carrot in a frying pan. When golden brown, add the peeled and chopped tomatoes.

Cut the mushrooms into small pieces and fry them in a separate pan. Combine them with the onion and carrot mixture and simmer over medium heat for 10 minutes. After cooling, chop the eggplant and pepper, add them to the mushroom mixture, and simmer for another 8 minutes.

From baked eggplants and vegetables in the oven

This baked eggplant recipe is unique in its cooking method. The recipe calls for thick baking foil and the following ingredients:

• eggplants - 2 pcs.;
• bell pepper - 2 pcs.;
• tomatoes - 3 pcs.;
• onion - 1 pc.;
• garlic - 2 cloves;
• parsley - a small bunch;
• salt and pepper to taste.

Preheat the oven to +200 C. Fold the foil into a double bag and place the peppers and eggplants whole inside. Bake in the oven for 35 minutes, after which the vegetables are removed, peeled, and cut into 1-cm pieces. Peel the tomatoes and chop finely, and do the same with the onions. Mix all the ingredients and set aside to rest for 2 hours.

Fried eggplant caviar with tomatoes and onions

For this recipe, choose young, small eggplants, which allows for a more tender consistency. For this recipe, you'll need:

• eggplant - 4 pcs.;
• bell pepper - 2 pcs.;
• onion - 1 pc.;
• carrot - 1 pc.;
• tomato - 1 pc.;
• garlic - 1 clove.

The amount of salt in the caviar is adjusted during cooking. To add a spicier and richer flavor, a small amount of pepper is added. Cooking process:

• sliced ​​eggplants are placed in a frying pan;
• the container with vegetables is placed in the oven at a temperature of +200 C for 40 minutes;
• tomatoes are doused with boiling water and the skins are removed;
• vegetables are chopped using a meat grinder;
• Add chopped garlic to the mixture and cook for 15 minutes.

For long-term storage, caviar is sterilized; without a hermetically sealed lid and heat treatment, the product can be stored for 14 days.

Spicy caviar with garlic and paprika through a meat grinder

For those who enjoy spicy dishes, consider adding hot peppers to the recipe. The following proportions are needed:

• eggplants - 5 kg;
• sweet and sour apples - 1 kg;
• carrots - 1 kg;
• garlic - 500 g;
• onions - 1.5 kg;
• hot pepper - 2 pods;
• parsley - 200 g;
• oil - 200 ml;
• salt - 2 tbsp;
• sugar - 3 tbsp.

The apples are cored. The processed vegetables are chopped, then mixed with butter, salt, and sugar, and the mixture is simmered for 3 hours.

Storing canned food

The products in jars are stored in a cool room at a temperature of +6 C. Canned caviar can be stored at room temperature, but avoid direct sunlight. Opened caviar should be refrigerated and consumed within 14 days of opening.