Eggplant caviar for the winter the best recipes for home

Zucchini-eggplant caviar for the winter is harvested by almost every hostess. And each has its own subtleties of cooking this seemingly ordinary dish. There are no clear rules, requirements. Due to this, caviar can be anything: spicy, sweetish, tender, with a pleasant sourness. The main thing is that there is a lot of it so that you can eat enough.

Thanks to pepper and an impressive amount of garlic, the caviar is spicy and rich. Representatives of the stronger sex will obviously not refuse such a dish. You can eat it not only with bread, but also goes very well with vodka.

You will need:

• 3 kg. small eggplant;
• one and a half kg. tomatoes;
• a couple of hot peppercorns;
• a couple of heads of early garlic;
• one and a half st. l. salt;
• one and a half 200 gr. a glass of sugar;
• two hundred gram glass of vinegar;
• floor l. oils;
• 15 laurel leaves.

Eggplant caviar is the most delicious for the winter:

1. Eggplants must be washed and cut into miniature cubes.
2. Chopped eggplants are abundantly salted and infused. This process is necessary in order for their inherent bitterness to disappear.
3. Tomatoes are literally immersed in boiling water for a few seconds, after which the skin is easily removed from them.
4. Tomatoes, as well as garlic and peppers are crushed. For this, a conventional meat grinder is used.
5. The ground vegetables are laid out in a dish suitable for further manipulations and mixed with the rest of the ingredients, with the exception of only eggplant.
6. The vegetable mass is boiled for a quarter of an hour with the obligatory continuous stirring.
7. The tomato mass is poured into a container with eggplants and boiled with them for another quarter of an hour.
8. This time, the container necessary for further canning is being prepared. It is washed with soda and subjected to the necessary sterilization.
9. Still very hot caviar is laid out in thermally processed jars and immediately rolled up.
10. It is better to cool the jars upside down and covered with a warm blanket.

Eggplant caviar classic for the winter

The main difference of this recipe is the absence of vinegar and other acids. An excellent option for those who are not committed to using these same acids in canning. Despite their absence, caviar is well stored and has excellent taste characteristics.

You will need:

• 1 kg. small eggplants;
• a couple of small carrots;
• a couple of bulbs;
• 3 sweet peppercorns;
• 1 st. l. salt;
• 100 gr. a glass of oil.

Eggplant caviar for the winter is very tasty:

1. Ripe eggplants are washed, the skin is removed from them. After that, they are cut into miniature cubes and fried for ten minutes in a pan.
2. Be sure to clean and other vegetable crops.
3. For chopping carrots, use a regular grater.
4. All seeds are carefully removed from the pepper and then it is cut into cubes.
5. The existing husk is removed from the onion and it is crushed with an ordinary knife into tiny cubes.
6. Each chopped vegetable is fried on its own.
7. All fried components are transferred to a dish suitable for further manipulations and salted and thoroughly mixed.
8. The vegetable mixture is baked for about twenty minutes in the oven.
9. This time, the containers necessary for further preservation are prepared. It is washed with soda and subjected to the necessary sterilization.
10. Still quite hot caviar is laid out in the heat-treated jars and covered with lids.
11. Jars for half an hour are subjected to another sterilization in a container filled with water.
12. At the end of this process, banks are immediately rolled up.

How to cook eggplant caviar for the winter

Do you want something unusual? Here it is - an exquisite dish that cannot be left without attention. Combining such different components, a dish is created that cannot evoke any emotions other than delight.

You will need:

• 1 kg. young eggplants;
• half kg. drain;
• half kg. tomatoes;
• 3 sweet peppercorns;
• 100 gr. Luke;
• a couple of cloves of early garlic;
• half a two-hundred-gram glass of oil;
• 1 st. l. vinegar (preferably apple);
• two hundred gram glass of sugar;
• 1 st. l. salt;

Eggplant caviar for the winter is a simple recipe:

1. Eggplants must be washed, the stalk is removed from them.
2. Each of the eggplants is cut lengthwise into a couple of identical parts and laid out on a baking sheet with the cut side up.
3. Each eggplant is slightly salted and sprinkled with oil.
4. The rest of the washed vegetables are laid out on the second baking sheet, there is no need to cut them.
5. You can roast onions without peeling them. In this case, it must be cut into a couple of identical parts.
6. Following the eggplants, other vegetables and plums are sprayed with oil.
7. Both trays are moved to the oven, where the vegetables are baked until they are ready.
8. Roasted vegetables and plums cool down.
9. The existing husk is removed from the onion, the stone is removed from the plums.
10. All baked components are ground using a conventional meat grinder.
11. The chopped vegetable mixture is transferred to a dish suitable for subsequent manipulations and mixed with all the remaining components, with the exception of vinegar.
12. The vegetable mixture is boiled with active stirring for about a quarter of an hour.
13. A few minutes before readiness, vinegar is also added to it.
14. Containers are being prepared for subsequent canning. It is washed with soda and subjected to the necessary sterilization.
15. Ready and still very hot caviar is laid out in heat-treated jars and immediately rolled up.

Tip: the proportions of vegetables are very arbitrary. To achieve a sweeter taste, increase the amount of ingredients such as carrots and onions. Tomato will help add acid. The more it is, the more acidic the finished product. But you can’t get carried away with tomatoes, their abundance can lead to a too liquid consistency of the finished product.

Delicious eggplant caviar for the winter recipes

The original taste of such an appetizer will be an excellent addition to any dish. A pleasant sweet and sour aftertaste makes you remember this simple culinary masterpiece for a long time.

You will need:

• 1 kg. young eggplants;
• quarter kg. sweet and sour apples;
• a couple of st. l. oils;
• 1 tsp vinegar;
• 1 st. l. Sahara;
• a couple of bulbs;
• third tsp. ground common pepper.

Eggplant caviar is the most delicious for the winter recipes:

1. Eggplants are washed, the stalk is removed from them. After that, they must be baked in the oven until cooked.
2. From the baked vegetables, the resulting juice is outlived.
3. Vegetables are cut. All the pulp is extracted from them with a spoon.
4. Eggplant pulp is fried in oil.
5. The existing husk is removed from the onion and it is finely chopped with an ordinary knife.
6. Onions should also be fried.
7. Roasted eggplant pulp is crushed.
8. Apples are washed and chopped on a regular grater.
9. All the necessary ingredients are laid out in a dish suitable for further manipulations.
10. They need literally a quarter of an hour to boil.
11. This time, the container is being prepared for further canning. It is washed with soda and subjected to the necessary sterilization.
12. The finished caviar is laid out in jars that have undergone heat treatment and immediately rolled up.

Important! It is worth taking seriously the choice of dishes in which caviar will be cooked. The use of aluminum pans is highly discouraged, as in such dishes the dish will acquire a very unpleasant metallic taste. The choice of thick-walled dishes is considered ideal. In it, vegetables will be fully stewed, and the possibility of burning is minimized.

Eggplant caviar for the winter cooking recipes

There is no easier recipe for making eggplant caviar. Unlike other variations, in this case, vegetables are harvested in pieces, they do not even need to be passed through a meat grinder. This makes the dish amazing.

You will need:

• 5 kg. young eggplants;
• 5 kg. tomatoes;
• couple kg. sweet pepper;
• carrots to taste;
• 1 kg. Luke;
• 7 art. l. salt.

Eggplant caviar for the winter the best recipes:

1. Be sure to wash the tomatoes and then finely chop.
2. Chopped tomatoes should be rubbed through a sieve and boiled for ten minutes in order to boil them.
3. The peel is carefully cut off from the eggplant and then they are finely chopped.
4. Carrots are naturally also peeled and cut into miniature pieces.
5. Seeds are removed from the pepper, and it is also finely chopped.
6. All vegetables are poured into a container with a tomato and boiled for no more than a quarter of an hour.
7. The existing husk is removed from the onion and it is cut into tiny pieces.
8. In a frying pan with the most heated oil, chopped onion is fried until it becomes transparent.
9. Onion joins the caviar, after which it should be salted.
10. In its entirety, the vegetable mass is stewed for about half an hour.
11. This time, the container is being prepared for subsequent preservation. It is washed with soda and subjected to the necessary sterilization.
12. Not yet cooled caviar is laid out in thermally processed jars.
13. Jars filled with caviar are subjected to another sterilization in a container of water. This procedure lasts a quarter of an hour.
14. Upon completion of this process, the jars are immediately rolled up.

Eggplant caviar is one of the best ways to harvest this vegetable. Kids really like this dish, they get used to it from kindergarten. It is impossible to refuse it during dinner with the family. It in itself is so homely, cozy that you just want to eat it and more.