How to make eggplant caviar for the winter?

Eggplant caviar for the winter is perhaps the most famous preparation among fans of canning. An appetizing appetizer made according to the recipes proposed below in the article will conquer everyone who tastes it with its taste.
Recipe content:

Delicious eggplant caviar for the winter, which is harvested by housewives from year to year, is without a doubt the leading snack in the list of the most popular preserves. She is adored even by those who do not favor eggplant in other preparations. You can make it according to different recipes - there are many of them today. In this collection, we will share the most delicious and simple options.

How to cook eggplant caviar - nuances and secrets

• In addition to irreplaceable eggplants, additional vegetables are used for snacks: carrots, tomatoes, onions, apples, garlic, tomatoes, ginger, mushrooms, bell peppers. The main rule is to preserve the benefits of vegetables as much as possible - less time to heat them.
• An important secret is the use of high-quality oil, because. it requires a lot. The best option is extra virgin olive oil.
• For the diet version, you can use a drop of oil, only for browning the onion, and stew the rest of the vegetables in tomato juice.
• To make the appetizer crumbly, juice is squeezed from peeled eggplants under pressure.
• If you want to give the caviar a sweet note, replace the white onion with a red variety.
• The best time for harvesting caviar is August and September (harvest time).
• For preservation, steamed, boiled, fried or oven-baked vegetables are used. Especially delicious vegetables are baked whole on the grill.
• Eggplant fruits must be chosen correctly: medium-sized, rounded, without damage, with dense and soft pulp, medium-sized seeds, without voids.
• The inherent bitterness of eggplant is easily removed - the peeled vegetables are pierced with a fork in several places, salted and left for half an hour at room temperature. Then washed under cold water.
• For caviar, it is recommended to use ceramic knives and wooden cutters, because. iron blades and a meat grinder can give the snack an unpleasant metallic taste.
• The maximum amount of nutrients is stored in baked eggplant. But they need to be baked for a short time and at a high temperature so that the flesh remains light and attractive.
• So that the caviar does not turn out to be liquid, juice must be squeezed out of the peeled fruits.

• Calorie content per 100 g - 45.8 kcal.
• Servings Per Container - 2 480g Cans
• Cooking time - 1 hour

Ingredients:

• Eggplant - 0.5 kg
• Onion - 1 pc.
• Water - 0.5 cups
• Garlic - 2 cloves
• Vegetable oil - for frying
• Tomato paste - 1 tbsp. the spoon
• Carrot - 1 pc.
• Salt - to taste

Step by step preparation:

1. Wash the eggplant, cut off the stalk and spouts. Cut them into 1.5 cm thick plates, salt, mix and leave for 20 minutes.
2. Rinse the eggplants under running cold water and cut into cubes.
3. Wash the peeled onions, carrots and garlic.
4. Finely chop the onion and garlic.
5. Send chopped eggplants to a preheated pan with vegetable oil, pour in water and salt.
6. Cover the pan with a lid and simmer until soft, 25 minutes, stirring occasionally. If necessary, add water.
7. Add some vegetable oil and lay out all the chopped vegetables.
8. Stir and add tomato paste.
9. Mix everything again and fry the vegetables for 5 minutes until soft and golden brown.
10. If desired, sprinkle with chopped herbs before serving.
11. If you are preparing it for the winter, then pour 2 tbsp into the mass. vinegar, mix and place in sterilized jars. Cork with clean lids, turn the jars upside down, placing them on the lids, wrap them in a warm blanket and leave to cool completely.

Delicious eggplant caviar - a simple recipe

Ingredients:

• Eggplant - 10 pcs.
• Carrots - 5 pcs.
• Onion - 5 pcs.
• Sweet bell pepper - 5 pcs.
• Tomatoes - 1 kg
• Vegetable oil - for frying
• Salt - to taste
• Ground black pepper - to taste
• Table vinegar 9% - 3 tbsp.

1. Cut the washed eggplant into cubes, sprinkle generously with salt and leave to stand for half an hour so that all the bitterness is gone.
2. Rinse vegetables under running water. Peel (from the peel or seeds) and cut into cubes, and grate the carrots.
3. Put the onion in a frying pan with heated vegetable oil and bring it to a transparent state.
4. Add carrots, eggplant, peppers and tomatoes.
5. Stew vegetables, stirring, for half an hour.
6. At the end of cooking, add salt and ground pepper, pour in the bite and mix.
7. Spread the finished hot caviar in sterilized jars and sterilize for 30 minutes. Then roll up with clean lids.

Ingredients:

• Eggplant - 1.5 kg
• Carrot - 3 pcs.
• Tomatoes - 0.5 kg
• Onion - 3 pcs.
• Garlic - 2 heads
• Bulgarian pepper - 3-5 pcs.
• Vegetable oil - 3-4 tsp
• Sugar - 2-3 tablespoons
• Salt - 1.5-2 tsp
• Table vinegar 9% - 4-5 tbsp.
• Black ground pepper - 1/3 tsp

1. Wash the eggplant and cut into cubes. Sprinkle them with salt and set aside for half an hour.
2. Grate carrots on a coarse grater.
3. Cut the onion and bell pepper into half rings or cubes.
4. Pour vegetable oil into a 4-liter saucepan and sauté the onion for 10 minutes.
5. Add bell peppers and carrots, fry for 5-10 minutes.
6. Put the eggplant, washed from bitterness, and cover the pan with a lid.
7. Cut the stalks from the tomatoes, remove the peel, cut into small pieces and put in a saucepan along with finely chopped garlic.
8. Simmer the products over low heat under the lid for half an hour - until the eggplant is soft. Since the eggplant will absorb the juice of vegetables, periodically add boiled water to the workpiece so that the caviar does not burn.
9. Pour chopped greens, stew and puree the caviar with an immersion blender.
10. Put the caviar on the fire again, pour in the vinegar and boil for 3 minutes.
11. After 10 minutes, spread the workpiece in sterilized jars and close the lids.
12. Wrap the container with warm clothes, turn over and leave for 6-8 hours until completely cooled.

Ingredients:

• Eggplant - 2 kg
• Sweet pepper - 200 g
• Onion - 200 g
• Tomatoes - 200 g
• Parsley greens - 1 bunch
• Garlic - 1 head
• Vegetable oil - 100 ml
• Sugar - 1 tbsp
• Salt - to taste
• Black ground pepper - to taste

1. Wash the eggplant, cut in half, put on a baking sheet and brush with vegetable oil.
2. Heat the oven to 220 degrees and bake all vegetables, except tomatoes and garlic, in general for about half an hour.
3. Take out vegetables and cool.
4. Peel all products from the skin and chop finely.
5. Dip the tomatoes in boiling water for 1 minute, remove the skin and smash with a blender.
6. Also chop all the roasted vegetables.
7. Put the vegetable mass, tomato puree in a saucepan and season with garlic passed through a press.
8. Stir and simmer after boiling over low heat, stirring, 5 minutes.
9. Add washed and finely chopped greens, salt, sugar and pepper to the caviar. Pour in the bite, stir and simmer for 5-10 minutes.
10. Distribute hot caviar in sterilized jars, cover with lids and place in a bowl of warm water. Boil water and sterilize for 10 minutes.
11. Roll up the jars with lids, turn them upside down, cover with a warm blanket and leave to cool. Store snacks in a cool place.