Eggplant dishes have always been a success, both at the festive feast and in the daily diet..

Vegetable stuffed, pickled, make him a variety of snacks. And eggplant caviar for its amazing taste, many connoisseurs of culinary art love especially loyally.

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Probably because so many recipes for cooking eggplant caviar exist, and they are all unique and also appetizing. Consider the most popular recipes for this delicious snack..

Classic recipe with photos

To prepare caviar of classic eggplant, you need to take:

  • 5 not too large eggplant;
  • 1 rather big onion;
  • 1 large fruit of sweet pepper;
  • 3 medium tomatoes per tomato;
  • 65 ml of vegetable oil refined;
  • A pair of medium sized garlic teeth;
  • Any greens to taste.

We start cooking with step by step photos:

  1. Turn on the oven. It should warm up to 180-250 °;
  2. In well-washed eggplants, we cut off the top, bottom, cut them into two pieces lengthwise and lay them on a baking sheet, greased with butter;
  3. Bake the vegetables for about 20 minutes. Duration depends on the size of the fetus;
  4. We take out and cool enough so that it is possible to peel them and cut them into medium bars;
  5. Clean, wash the onion, pepper and tomatoes. In order to remove the skin from the latter without any problems, they should be put into boiling water for a short time, before which they made several shallow cuts;
  6. All the vegetables are ground into medium bars of the same size;
  7. Pour vegetable oil into the pan and leave it to warm up properly. Put the onion there, fry it on low heat for 4 minutes, then pepper (it should be processed for 6 minutes) and, finally, tomatoes. Stew the mixture of vegetables for another 6 minutes;
  8. Put the eggplants and leave to languish together for 8-11 minutes;
  9. Wash, clean and cut garlic teeth with greens. We add them to eggplant caviar. Salt and pepper to taste;
  10. Leave to stew for 6-8 minutes. Then turn off the fire, so that the caviar came under the lid.

Fried eggplant caviar – fast and tasty!

For those who do not like to cook in the kitchen for a long time, you can take note of the recipe for making caviar faster. It lowers the initial processing phase of eggplant..

For fried eggplant caviar you need to take:

  • 5 eggplant;
  • 1 carrot;
  • 1 sweet pepper;
  • 1 onion;
  • 4 tomatoes;
  • 65 ml of vegetable oil;
  • A pair of garlic cloves to taste;
  • Salt pepper.

We start cooking:

Caviar в жареном виде

  1. Eggplant as well as possible wash and clean from the skin. Cut into relatively small bars, salt and leave to lie for 6 minutes;
  2. After laundering salt and fry in butter until they are soft;
  3. Washed and peeled carrots and onions cut into pieces. Fry on medium heat in a separate dish until they start to get gold. Add crushed pepper and stew for 7 minutes;
  4. After it is the turn of tomatoes, we also put them in the vegetable mixture and simmer another 7 minutes;
  5. Finally add eggplants and garlic. Be sure to salt and pepper. Leave to languish for another 8 minutes;
  6. Remove roasted eggplant caviar from the heat and cook.

Gourmet appetizer with mushrooms

Fans of unusual flavors in ordinary dishes will surely like an interesting recipe for eggplant caviar with mushrooms.

For its manufacture is required to take:

  • 5 eggplant;
  • 3 not very small tomatoes;
  • 1 carrot;
  • 11 champignons;
  • 1 rather big sweet pepper;
  • A pair of garlic cloves to taste;
  • Vegetable oil;
  • Salt pepper.

A photo баночки с икрой

We start cooking:

  1. In washed eggplant, cut off the ends and cut them lengthwise into two parts. We perform the same manipulations with pepper;
  2. We throw vegetables on a baking sheet, between them we place garlic teeth;
  3. Put everything in a heated oven to 180 ° and bake vegetables for 20 minutes;
  4. During this time, you need to clean the onions and carrots. Onion cut into cubes, grate carrot. Put them in a frying pan and fry until they get a golden hue;
  5. With the help of boiling water we rid the skin of tomatoes. Interrupt them in a blender or grate. After that, put the onion and carrot;
  6. Well washed and peeled champignons cut medium size into blocks. Fry them separately in butter;
  7. By this time, the vegetables in the oven should be ready. We get them and cool them;
  8. Combine vegetables in a skillet with mushrooms and simmer on medium heat for about 8 minutes;
  9. Pepper and eggplants are cleaned, cut into cubes and combine with the remaining vegetables;
  10. Salt, pepper, do not forget to mix and leave to stew for 8 minutes;
  11. Remove the eggplant and mushroom caviar from the fire and cook.

Yummy овощное рагуWould you like to know how tasty a vegetable stew can be made? Our cooks have already prepared the best recipes..

And here you can learn to cook a real adjika according to the classic recipe. Enjoy your meal!

You can make amazing blueberry jam if you use one of these recipes. In winter, it can even protect you from colds.!

Eggplant caviar for winter

Many housewives do not seek to harves eggplant caviar for the winter, because it takes a lot of work with it. But it is worth spending this time in summer, and in winter you can enjoy great taste..

The recipe for a traditional billet

For the classic eggplant caviar for the winter you need to take:

  • 4-5 kg ​​of eggplant;
  • 800 grams of apples;
  • 5 pcs of parsnip roots;
  • 900 grams of very ripe tomatoes;
  • 500 grams of onions;
  • 250 grams of vegetable oil;
  • Salt to taste.

We start cooking:

 

  1. Boil washed and prepared eggplants in water (do not forget to salt) until they are soft;
  2. After we pour out the water and we cook the vegetables in order to peel and cut them into cubes;
  3. My apples, clean the middle, cut into medium bars;
  4. My tomatoes and finely chopped. Onions with parsnip clean, wash and finely chop;
  5. In a preheated pan with butter we put all the vegetables, except for eggplant. Fry 7 minutes;
  6. Lay the eggplants, salt, mix the whole mass and simmer for 40 minutes;
  7. Eggplant caviar is laid out in sterilized liter jars and sterilized for 25 minutes each. If the banks are half-liter, the sterilization time is reduced to 15 minutes;
  8. We cork the cans and set them in a warm place with the lids down until they cool down completely..

Another way

This recipe for eggplant caviar for the winter will save a little time, but only if you make several manipulations at the same time.

For eggplant caviar with vegetables for the winter you need to take:

  • 3 kg of eggplant;
  • 900 grams of tomatoes;
  • 800 grams of onion;
  • 900 grams of carrots;
  • 500 grams of vegetable oil;
  • Parsley;
  • Salt, sugar, pepper, ground to taste.

 

We start cooking:

  1. First, prepare one deep pan with a thick bottom and two deep frying pans;
  2. Eggplant my clean, cut into bars and salt. Leave for 30 minutes; slice баклажан
  3. We clean the onions and carrots. Onions cut into thin rings, carrots – bars. Also chop the parsley; slice морковь
  4. Heat up one of the frying pans and fry the onions and carrots in the oil, a little later we add parsley, salt, sugar and pepper; fry баклажан
  5. We clean and rinse washed tomatoes from the peel. Finely cut and put on the second heated frying pan. They should be allowed in the oil under the cap;
  6. During this time, pour the butter into the pan and set it on fire. Squeeze eggplants from excess juice and dip into hot oil. Stew until soft;
  7. After we combine all the vegetables together, taste the eggplant caviar, if necessary add saliva. Boil another 6 minutes; add томаты
  8. Fold in prepared cans and sterilize containers with a capacity of half a liter for 10 minutes, and one liter for 20 minutes;
  9. After roll up and wrap to the top of the bottom. We are waiting until completely cooled.. caviar готова

Preparation for the winter without sterilization

If you don’t want to bother with the sterilization, but you have the desire to open a tasty billet in winter, you can use the recipe for eggplant caviar without sterilization.

To prepare this eggplant caviar you need to take:

  • 1 kg of eggplant;
  • 250 grams of a small carrot;
  • 600 grams of onion;
  • 4 pieces of parsley roots;
  • A pair of garlic cloves;
  • 250 gr Bulgarian pepper;
  • 800 grams of tomatoes;
  • 100 grams of vegetable oil;
  • Salt, sugar, ground pepper – to taste.

We start cooking:

 

  1. We wash vegetables well, peel seeds from seeds, parsley, eggplants and carrots from peel, onions from garlic from peels;
  2. We interrupt all components in a blender or meat grinder;
  3. Put them on a preheated pan, into which we pour the oil and mix;
  4. As soon as boils, simmer for 20 minutes. At the end add salt, add sugar and pepper to taste;
  5. Remove from the heat and pour the ready-made caviar into sterilized jars. We roll up and put in the heat with the covers down. Wait until completely cooled;
  6. Eggplant caviar made according to this recipe should be stored in a cool, dry place..

Useful tips

Those who are going to make eggplant caviar for the first time need to know some subtleties. Thanks to them, the dish will come out especially appetizing, and the taste of the main vegetable will be revealed in full:

  • In the recipe for eggplant caviar vegetable component often varies. But eggplant, onion, carrot, sweet peppers and tomatoes should remain the same;
  • In order for caviar to be not only tasty, but also healthy, vegetables must be subjected to minimal heat treatment;
  • An important role for the successful manufacture of caviar is played by the choice of vegetable oil, which eggplant loves. Therefore, olive oil is a good choice. But it is necessary to overdo it with its quantity, as the taste of the main component can be clogged, and the finished dish will turn out to be overly high in calories..

And another small tip: if you squeeze out the cleaned eggplants under pressure from excessive juice, the caviar will come out more crumbly.

Whichever method of making eggplant caviar you choose, be it a classic recipe or with unusual ingredients, a quick fix or a longer production, one thing is indisputable – with this dish you have to tinker with to enjoy a great taste afterwards.