Eggplant caviar cook. Eggplant caviar for the winter in Georgian. Correct cooking order

Climbing roses are leaders among garden vines in terms of both distribution and decorativeness. Climmers and ramblers are rightly called the indispensable garden aristocrats. On a curly support, on the porch or above the path, in the company of clematis or as a soloist, climbing roses stand out for their particularly abundant flowering. But their difficult character is an important feature of climbing roses. Indeed, in regions with severe winters, a successful effort will have to be made for a successful wintering.

Woody plants and shrubs can not only freeze in extreme winter, suffer from provocative thaws in the cold season and return frosts in spring or even early summer, but also from rodents, which are mice and hares in gardens and berry bushes. By nature, these creatures are fearful and you will be very surprised if you notice a hare in the garden in the summer. More often you can see a mouse, but often in the late afternoon, when it literally merges with the soil.

Cauliflower fritters in the oven are tender, golden, and very tasty. Cauliflower, casseroles, cream soups are made from cauliflower, but pancakes, in my opinion, turn out to be the most delicious! Cooking pancakes, cheesecakes or small pancakes in the oven is much simpler and easier than frying in a skillet. Firstly, you spend significantly less vegetable oil. Secondly, the stove remains clean. Thirdly, the kitchen will never smell like burnt oil.

Now more and more gardeners are striving to grow vegetables precisely in the seedling method, and to prepare seedlings, like the soil for it, on their own. This is true, because if you learn this, you can grow good seedlings and save on both. It is clear that the soil for seedlings should provide the needs of a particular culture. In general, there is no universal soil. However, there are still basic requirements for seedlings.

Summer-flowering spirea are increasingly called autumn spirea. And the speech here is not at all a mistake. Most “second wave” spirees really bloom in summer. But the expansion of the palette of varieties and decorative forms that can continue to bloom to frost allows us to call such spirea both summer and autumn. Spectacular late-flowering spirea are still inferior in popularity to spring species. But among them there are much more plants that can settle on a flower bed or in a discount.

Meat baked in foil is always delicious and festive. It will be even tastier if you bake pork not just with a set of spices for boiled pork, but ... with fruit! If you are surprised by the combination of sweet fruits and meat, I assure you: apples, pears, prunes, dried apricots and even apricots give meat dishes new, different and very interesting tastes. We will take turns trying these recipes, and today let's cook the most delicious of them - pork and quince!

This procedure is sometimes carried out by gardeners at their sites. There are many reasons to transplant already formed plants to a new place: these are, for example, soil conditions (often together with climate peculiarities). It happens that the place where the bush grew for several years began to be flooded with melt water, or the bush suddenly began to freeze annually. Or the conditions are purely domestic, when, for example, a neighbor built a fence, and now your bush is in the shade.

Plants that are exposed in a cold hallway or hall are always perceived as an isolated part of landscaping. And in offices, and in residential buildings, and in official institutions, these green guards are the first to meet visitors and are a kind of calling card. Vibrant cultures are always chosen to decorate a hall or foyer. But no matter how beautiful they are, the main thing is their ability to put up with low and unstable temperatures and unpretentiousness.

Mushroom cabbage soup with cabbage - a recipe for those in a hurry, has a desire to cook a delicious first dish, and made autumn preparations of mushrooms. A half liter jar of canned wood is enough to make thick cabbage soup. The remaining ingredients are so simple that they can always be found in the pantry. Not all salted mushrooms are suitable for soups. The most delicious soups are obtained with mushrooms, boletus, butter, honey mushrooms and, as is not commonplace, with russula.

A huge selection of species and varieties of ornamental plants does not simplify the process of planning flower beds, because you need to remember a lot. Each plant has its own requirements for growing conditions, care, and even a selection of partners, but the most difficult thing is to find a balance of purely aesthetic characteristics for the composition. Simple criteria for evaluating all cultures allow not to get confused in the process of selecting the best candidates for the role of a star or a modest partner.

Colds come, at night there may already be a slight frost, although during the daytime the sun, peeking out from behind the clouds, does not just shine, but bake. There are many ways to protect against frost - this is shelter for the winter, and hilling, and bending lashes and trunks to the ground. But this is more suited to pliable, shrubby crops. Today we’ll talk about trees, about protecting their trunks, about the need for such protection, timing, the optimal composition for whitewashing, and of course, about the technology itself.

Pilaf with sausages is a simple recipe according to which you will quickly cook an appetizing rice dish with vegetables. Instead of meat, there are octopuses from sausages, which will delight younger members of the family, but by the way, adults also sometimes want to return to childhood. Therefore, I think that the original presentation and delicious oriental seasonings will appeal to everyone. Be sure to choose meat products in a natural shell so that the legs are beautifully “curled” in the cooking process.

Among the problems that can arise when growing indoor plants, the easiest to diagnose and treat is considered to be the elongation of shoots. The elongation of branches, the extension of the internodes, often also accompanied by shredding or loss of the characteristic shape of the leaves and their color, is really very easy to notice. The silhouette of the plant is clearly changing and already in the early stages of stretching it becomes obvious that the growing conditions for your pet are uncomfortable.

I offer you a recipe for a deliciously delicious and very healthy dumpling flour cake. You will be pleasantly surprised by the taste of this cake, and many times bake it "encore" for your household. Wild wheat is practically the only completely natural and always environmentally friendly cereal crop at the moment. Because spelled dishes are very useful, but at the present time it is grown very little, as a result of which spelled is much more expensive than plain wheat.

You should not think that a warm bed is an exclusively bulk construction in the garden. Many are simply afraid of this and do not build them just because they are afraid of water spills in the garden during irrigation, inability to keep the garden in its original form and maintain it throughout the season. That's just for such, there is a second option of a warm bed - below the surface of the soil, to look after such a bed, although not very much, is still easier.

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The fresh vegetable season, in fact, is the harvesting season for the winter, which is now in full swing. All people try to cook and roll up as many varieties as possible. different salads, pickled cucumbers and tomatoes, all kinds of jam from berries and fruits, jams and stewed fruit, which in the winter season come in handy. So I, in turn, offer you recipes for preparing eggplant blanks for the winter of 2017 - 2018 in this issue. Namely - eggplant caviar recipes.

Compared to the previous issue, this selection of recipes took me pretty decent time, and I tried to choose for you only the best and most tested recipes, according to which you will get excellent eggplant caviar for the winter.

Although now it will also be very relevant, as an appetizer or salad to the main dish. You can also include it in the morning menu. For example, I like to spread it on a hot hump of bread for breakfast butterand put caviar on top of it. This whole thing is very tasty to eat, coupled with hot sweet tea. You can’t imagine a better breakfast.

Probably everyone remembers the film "Ivan Vasilyevich Changes the Profession" by L. Gaidai. In one of the scenes they joke about “overseas and eggplant caviar”. Do you remember? So, it turns out that after the film adaptation of the eggplant caviar has gained great popularity and it has become fashionable to serve it on the table. Although, up to this point, it was in large quantities, in canned form, "gathering dust" on store shelves. Here is such a story.

In general, eggplant itself is very healthy. The main advantage is that they help lower blood cholesterol and contain a huge amount of useful vitamins and minerals. Of course, in the cooking process, some of the nutrients are lost, but the taste still turns out great, comparable only to that. I’ll write about caviar from zucchini next time. So, subscribe to the blog and you will always be up to date on new events and releases.

And now, nevertheless, let's smoothly move on to the main topic and consider recipes for winter preparations in the form of eggplant caviar in various variations of its preparation. So, today you will learn how to cook ...

Release Addendum:

The best recipe for eggplant caviar for the winter - you lick your fingers

Opening my selection today will be my favorite recipe, according to which in our house more than one year has been prepared and rolled in cans of eggplant caviar for the winter. And so, just recently, a couple of days ago, work was in full swing at our place to harvest eggplants, namely caviar, Teshchin tongue and Bishkek salads.

About the last two, I will write in one of the next issues. I advise you to cook. It turns out very tasty. In truth, “Mother-in-law's tongue” seldom reaches us until winter. One has only to open the jar, as it is "scattered" once or twice. So that. But more on that later.

Ingredients:

Eggplant - 4 kg.
Tomatoes - 1.5 kg.
Bell pepper - 0.5 kg.
Onion - 2 kg.
Garlic - 1 head
Pepper
Vegetable oil

Cooking:

Here's a recipe for making eggplant caviar. Everyone likes it and until the end of winter there is not a single jar left.

What else is eggplant caviar good for us? We often go fishing and always take a couple of cans with us. An excellent ready-made snack and a light snack are the very thing for such trips.

Classic Eggplant Caviar Recipe

And now a slightly different recipe, no less tasty and mouth-watering. Cooking now we will be a little different and we will slightly change the ingredients and, as a result, we will get a different taste and look of the finished dish. According to this recipe, our mother also cooks and tastes better than anyone's eggplant caviar.

This recipe is also proven and is liked by all relatives and friends. By the way, if you treat acquaintances with such caviar, then they will not leave you until you give them a recipe. Can you imagine how delicious it turns out? You can say this: “You’ll not only lick your fingers, but also swallow your tongue!” Check if you do not believe.

Ingredients:

Eggplant - 3 kg.
Bell pepper - 1 kg.
Carrots - 500 gr.
Onions - 1 kg.
Sunflower oil for frying
Tomato paste - 2 tbsp.
Sugar
Black pepper

Cooking:

This caviar is very tasty. I hope you enjoy it too. Cook and try. To start, prepare not for seaming for the winter, but let’s say, for dinner. And if you like it, but you like it, then you can safely stock up on products and engage in harvesting.

Eggplant caviar for the winter through a meat grinder

In this cooking option, for a more savory taste, we will add apples. They will give the finished eggplant caviar a special taste. If you don’t have apples or don’t like to experiment, then it’s not a problem - just don’t add them. In any case, according to this recipe, you will get an excellent salad that will remind you of summer time.

We, for a change, make blanks for different recipes. A little bit, a little different. And when we immediately open two cans of caviar, for example, at the arrival of the guests, it turns out that it seems like caviar in both banks, but their taste is completely different. One gets the impression that you have two different salads. And in order not to get confused in which jar which ingredients, we simply sign them with a regular marker. Very convenient, so take note.

Ingredients for 1 serving:

Eggplant - 1 kg.
Tomatoes - 1 kg.
Onion - 0.5 kg.
Carrots - 0.2 kg.
Bell pepper - 0.5 kg.
Parsley root - 50 gr.
Apples - 0.4 kg.
Vegetable oil - 300 gr.
Sugar

Cooking:

So we met with another type of eggplant caviar, which added apples. By the way, you can take any apples. If you take sour or sweet and sour, then this same sourness will be felt in the finished caviar. A sweet, respectively, will add sweetness. Eat on health!

Eggplant caviar through a meat grinder without roasting - video recipe

Have you ever tried caviar cooked without frying eggplant? If not, then you definitely need to watch this video with a detailed description and step-by-step steps. Watch and learn. Happy viewing!

Eggplant caviar for the winter through a meat grinder with tomato paste

And let's try to cook spicy caviar. Add a chilli spicy pepper and red ground. The remaining ingredients, except carrots, leave as is. This recipe is likely to appeal to spicy lovers. Such caviar goes well with meat dishes, for example with or fried fish. Although, just spread on bread is also cool!

Ingredients:

Eggplant - 4.5 kg.
Bell pepper - 1.5 kg.
Hot peppers to taste
Red ground pepper - 2 tbsp.
Onions - 0.7 kg.
Tomato paste - 500 gr.
Parsley - 1 bunch
Salt to taste

Cooking:

Well, how do you like this option? For a change, try cooking, and he will most likely go into your own collection of the best recipes.

A simple recipe for eggplant caviar for the winter in a pan

This is a very simple recipe with a minimal set of products. It is perfect for those who have very little time. The method is so simple that you can cook it at least every day. In a word - this is the most the simplest option making eggplant caviar, which I have ever met. But, regardless of this, it still turns out to be very tasty.

Ingredients:

Eggplant - 3 kg.
Tomatoes - 1.2 kg.
Onions - 1.2 kg.
Salt to taste
Sunflower oil

Cooking:

Eggplant caviar is ready. Can be served. It is preserved for the winter in the same way as always. That is, you need to arrange it in sterile jars in boiling form, without removing the pan from the heat. You know the further process. As you already understood, this is the simplest and quick recipe eggplant caviar, in which there is nothing superfluous. Bon Appetit!

Video recipe for eggplant caviar in a pan

For clarity and better perception of cooking in a pan, I suggest you watch a video in which the whole process of frying caviar is described and shown step by step.

Sliced \u200b\u200beggplant caviar in a pan with onions

As you already understood, there are a lot of caviar recipes. It can be very simple and very complex. It all depends on what kind of ingredients are used in a particular recipe and the amount of time taken to cook depends on it.

Ingredients:

Eggplant - 2 kg.
Bell pepper - 3 pcs.
Tomatoes - 2 pcs.
Onion - 3 pcs.
Tomato paste - 2 tbsp.
Sugar - 1 tbsp
Pepper
Vegetable oil

Cooking:

That's the whole recipe. It turns out very tasty and aromatic. Yes, and the time is not very long. So feel free to cook and preserve caviar for the winter.

Eggplant and zucchini caviar for the winter - you lick your fingers

And now let's complicate the preparation of our caviar a little and, in addition, add to the composition of the zucchini. Probably many people know that they also make many different salads from zucchini in the winter, and caviar is no exception.

Of course, you can cook caviar only from zucchini, and even more often than not they do it. But if you cook eggplant along with zucchini, you will get a very tasty and healthy salad, with a huge amount of vitamins that are so necessary for every person in winter.

It is also worth noting that this recipe is complicated and takes quite a lot of time, but in the end, the result obtained justifies all efforts and exceeds expectations. Will we try?

Ingredients per 1 liter jar:

Eggplant - 2 pcs.
Zucchini - 2 pcs.
Garlic - 5 cloves
Tomatoes - 2 pcs.
Onion - 1 pc.
Parsley

Cooking:

A bit dreary, but the taste is awesome, which means it is worthy of attention and, I hope, will become one of your favorites. By the way, the finished dish can not only be rolled up for the winter, but also served immediately. It is very tasty to use both hot and cold. Bon Appetit!

Video cooking eggplant and zucchini caviar

Autumn assortment of zucchini and eggplant in the form of caviar is presented in this video. Here is such a huge set of ingredients that it is just not right to get a tasteless salad. Take a look and you will understand everything.

What do you think about this? Liked? There was a desire to cook and try caviar in such a composition? It is interesting to know your opinion on this matter.

Odessa eggplant caviar

I am a little off topic and will share with you a recipe for cold caviar in Odessa. I am sure that you will not mind. The fact is that this recipe is not intended for preservation - caviar is prepared according to it as a snack. Of course, on the Internet you can find a recipe for Ukrainian caviar for the winter, but I want to show you exactly this recipe. Moreover, now there are a lot of vegetables and I think that this recipe will also be useful to you.

This caviar is prepared quite simply and quickly. The only condition that is present in the Odessa caviar recipe is chopping all vegetables with a knife only. No meat grinders, combines or blenders should be involved. Everything is done by hand. And the taste of the finished dish becomes only tastier and richer.

Ingredients:

Eggplant - 1.1 kg.
Red bell pepper - 350 gr.
Tomatoes - 300 gr.
Red onion - 100 gr.
Garlic - 18 gr.
Hot pepper - 9 gr.
Fresh cilantro - 25 gr.
Sunflower oil (unrefined) - 5 tbsp.
Ground black pepper to taste
Salt to taste

Cooking:

Although she should insist, but I strongly doubt that you will succeed in resisting the finished dish. It is so fragrant and tasty that you simply won’t want to wait.

Georgian eggplant for the winter in Georgian

It's no secret that eggplant is very popular in Georgia. They are added to almost all dishes. It would be strange if there was no eggplant caviar according to the Georgian recipe. So let's figure out what they do in a special way, what feature distinguishes their recipe from everyone else. Interesting? Then read on.

Ingredients:

Eggplant - 2 kg.
Tomatoes - 1.5 kg.
Carrots - 0.7 kg.
Bulgarian pepper - 1 kg.
Onion - 1 kg.
Capsicum - 2 pcs.
Ground black pepper
Coriander
Fenugreek

Cooking:

Cooking eggplant caviar for the winter in a slow cooker (video)

Like most dishes, caviar can also be cooked in a slow cooker. I don’t see much time difference. And the process itself is the same. If it is more convenient for you to cook in a slow cooker, then this recipe will be just the way to you.

On the Internet, there are other recipes for cooking caviar in a slow cooker, but I liked this one. For a change, you can prepare a couple of jars in this way. There is still time, maybe we’ll roll it. Or maybe you know this recipe? What do you think about it? Is it worth it to cook caviar in a slow cooker or according to grandmother's recipes is it still better? It is interesting to know your opinion. Share your observations in the comments if this doesn't bother you. Thanks in advance.

How to roll eggplant caviar for winter without vinegar and without sterilization?

Among housewives, there is an opinion that caviar, prepared without sterilization, retains more useful vitamins. I do not know how true this statement is, but many people harvest eggs without adding vinegar and without sterilizing eggplant. So I decided that within the framework of this article it would be useful to consider such a method.

Ingredients:

Eggplant - 3.5 kg.
Tomatoes - 3.5 kg.
Bell pepper - 2 kg.
Onion - 2 kg.
Refined oil - 1/3 l.
Salt - 2 tsp
Ground black pepper to taste

Cooking:

Pretty easy. Tasty, fast and healthy.

Tips for cooking and preserving eggplant caviar for the winter

Before cooking, it is advisable to soak the blue ones in cold salt water for at least 30 minutes. They will give bitterness;
Eggplant for caviar is better to take large;
Blue ones love oil, so do not be afraid to pour a lot, but rather stick to the proportions that are given in the recipe;
Choose tomatoes fleshy. There is no need for excess fluid;
It is advisable to add garlic and celery to any caviar recipe. They add aroma and piquant taste;
Onions are best to take red, but this does not matter;
For preservation, choose small jars - this is convenient (at your discretion);
After rolling up the cans, be sure to turn the cans over and wrap them in a warm blanket until they cool completely. In this case, they are not guaranteed to open and will be available not only until winter, but also until next summer.

That, perhaps, is all that I wanted to tell you about preparations for the winter, in the form of eggplant caviar. I tried to describe the whole process as detailed as possible from beginning to end. I hope that the article is useful to you and you will find recipes here that will be included in your collection of the best recipes.

I will be glad to answer all your questions, comments and suggestions in the comments.

Well, perhaps this is the end of the review and I wish you successful and tasty blanks. Thanks for attention! See you in the next issues. Till!

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I don’t know about you, but I just can’t wait when I can cook eggplant caviar, and I look forward to the moment when, finally, these complicated ink-colored vegetables will appear on the market shelves. As you probably already guessed, I am talking about eggplants or, as we call them in the common people, “little blue ones”.

Since I have long been accustomed to making adjustments to already known recipes, trying to make them executed in an accelerated mode, but without any deterioration (and often improving their taste), the recipe for eggplant caviar was slightly changed. Nothing needs to be boiled or baked first. Although this is if you want to roll eggs for the winter, you will need to sterilize the eggs.

And today I am very pleased to share with you my simplified recipe for eggplant caviar of this delicious vegetable dish.

Ingredients for the preparation of "Eggplant caviar":

Eggplant - 350-400 grams;

Bell pepper - 2 pieces;

Carrots - 2 root crops (medium size);

Onions - 2 heads;

Fresh tomatoes - 250-300 grams;

Garlic - 2-3 cloves;

Vegetable oil - 50-70 ml;

Salt, sugar - to taste.

Recipe for eggplant caviar:

We will cook directly in an ordinary frying pan and quickly enough. The first vegetable to begin our actions with will be onions. We peel it from the husk, wash it and cut it into small enough, roughly as if it were a roasting pan. Put the frying pan on the fire, heat it and pour about 1-2 tablespoons of vegetable oil. Then immediately send our prepared onion there. Cover with a lid and leave to simmer over low heat. And ourselves at this time we begin to prepare an orange miracle vegetable - a carrot. Scrape off the top layer with a knife, pour over it with a stream of water and then rub on a coarse grater. We return to the pan with the onion. It has already become slightly transparent, this is exactly what we need. Pour the grated carrot to it, add about a tablespoon of vegetable oil and mix everything.

Again, cover the pan with a lid and leave to cook over low heat. Without making any stops, we continue to prepare the next (this time the main) ingredient of eggplant caviar. We take our wonderful ink vegetable, cut the stalk with a small part of the pulp, then divide it in half (if plump, then into three parts) and cut it into strips, eventually cut into small pieces. We get such a blank.

We open the lid and see that the carrots and onions are already ripe for the reception of our eggplant. Immediately send them to the pan. Again, add a little vegetable oil, mix everything, cover, leave on low heat.

Getting to the bell pepper. We clean it from seeds, cut into longitudinal strips and then make squares from them.

We return to our cooking dish and add salt to it, stirring. Immediately add the bell pepper, mix and leave to stew, again covering it with a lid.

Now we need to prepare the tomatoes. Usually I do it as follows: cut in half and rub on a coarse grater. The skin is naturally discarded. While we were engaged in tomatoes, all vegetables were almost ready. Pour them with the obtained tomato juice with pulp. Mix everything thoroughly.

Finely chop the garlic.

Immediately add to the rest. Stir and give another literally five minutes to stew with a tomato while not covering it with a lid. We try, add salt to taste and if necessary sugar. And now she is already ready for eggplant caviar, you can try.

Bon Appetit

Eggplant Caviar for the winter it is procured by almost every hostess. And each has its own subtleties of preparing this, it would seem, ordinary dishes. There are no clear rules or requirements. Due to this, caviar can be anything: sharp, sweet, tender, with a pleasant acidity. The main thing is that there is a lot of it, so that you can eat plenty.

Eggplant caviar is one of the favorite snacks. It is canned and consumed freshly prepared. Most often, it is prepared in two ways. Raw eggplant caviar implies that only blue ones are cooked. And the second option is when all the ingredients are stewed or baked. If you are looking for how to cook eggplant caviar, you will find countless recipes for eggplant caviar.

Because of its bitterness, eggplant, or as it is popularly called “blue,” requires special heat treatment. It is recommended to soak it, sprinkled with salt, so that bitter juice flows out. New breeding varieties are rarely bitter, but salting is still useful: in this case, the fibrous pulp is less saturated with vegetable oil during the heat treatment.

The baked blue flesh becomes more tender and bitterness disappears. They can be used with the skin or without it, it all depends on your preferences. Eggplant goes well with tomatoes, bell peppers, onions, garlic, is an excellent side dish for meat and poultry.

Eggplant caviar for canning

What could be better than a jar of fragrant eggplant caviar, open in winter? When the spring greens and the new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, stimulating the appetite with its beautiful appearance and delicious smell.

Ingredients:

10 medium-sized eggplants;
5 carrots;
5 onions;
5 sweet bell peppers;
1 kg of tomatoes;
vegetable oil;
to taste salt and spices.

Cooking:

1. Cut the eggplants into cubes and, sprinkling them abundantly with salt, leave to stand for at least half an hour so that bitterness comes out with juice.
2. Rinse the eggplant under running water.
3. Then cut the onions, peppers, tomatoes into cubes, grate the carrots.
4. Warming the vegetable oil in a pan, fry the onions until transparent; then add carrots with pepper, tomatoes and eggplant and stew all the vegetables for about half an hour with constant stirring. kakyagotovlu.ru At the end of the stew, season the caviar with salt and black pepper.

We lay out the finished eggplant caviar in cans, sterilize for about half an hour and roll it up.

Eggplant caviar from baked eggplant

This caviar is excellent in taste and very healthy. Its recipe is not complicated, and you can use this dish both hot and cold.

Ingredients:

1.2 kg of eggplant;
3 large tomatoes;
3 large bell peppers;
2 cloves of garlic;
2 tsp vinegar
salt to taste;
unrefined sunflower oil.

Cooking:

1. We bake washed eggplants in the oven on a baking sheet (before this we pierce with a knife in several places so that they do not burst). To avoid burning vegetables during baking, they should be turned over periodically. To make sure that the eggplant is ready, they need to be pierced with a knife, which goes into the finished eggplant freely. We bake bell peppers with eggplants, however, they should be removed from the oven earlier, after about 15 minutes. Kakyagotovlu.ru Put the prepared eggplants to cool in a bowl and pepper in a plastic bag to make it easier to peel.
2. Peel the tomatoes from the skin (you can just cut it with a sharp knife), carefully remove the peel from the eggplant and cut them into cubes.
3. Having peeled bell peppers and seeds, we also cut them into cubes.
4. After mixing all the prepared ingredients in a bowl, salt them, add the vinegar with chopped garlic and sunflower oil (about 6 tbsp. L.). If the tomatoes are acidic, then you need to take less vinegar, and 0.5 tsp is enough. Also in this case, you can add as much sugar.
5. After preparing the caviar, put it in the refrigerator for two to three hours to insist.

Eggplant caviar with mushrooms

This dish will be appreciated even by the most fastidious gourmets, as the combination of eggplant with mushrooms gives a very special taste. Caviar is good in both cold and hot.

Ingredients:

3 large eggplant;
5 medium tomatoes;
2 carrots;
10 large champignons;
1 large bell pepper;
10 cloves of garlic;
to taste greens, spices and salt;
sunflower oil.

Cooking:

1. Cut the eggplant in half lengthwise, cut the pepper into 4 parts, then, laying the eggplant and pepper on a baking sheet, greased with sunflower oil, put 5 garlic cloves on top.
2. Bake prepared vegetables in the oven for about 25 minutes.
3. At this time, dice the onion, grate the carrots on a coarse grater and fry them in sunflower oil.
4. In a saucepan, bring the water to a boil and, alternately placing the tomatoes in it, hold them for about 2 minutes so that you can easily remove the skin from them later.
5. After peeling the tomatoes, chop them into small cubes and add to the fried onions and carrots.
6. Cut the mushrooms into cubes and separately fry them in sunflower oil.
7. We take out the oven baked eggplant, garlic and peppers and let them cool.
8. In the pan we spread onions, carrots, tomatoes and kakyagotovlu.ru mushrooms, which we fried, put it on low heat and simmer for 5-7 minutes, stirring occasionally to avoid burning vegetables.
9. Peel the peppers and eggplant from the skin and cut the pulp into cubes, chop the garlic and add everything to the vegetables that are stewed in a saucepan.
10. After mixing the contents of the pan, add salt and continue to simmer for about 20 minutes, not forgetting to stir.
11. Add spices, herbs and a couple of tablespoons of sugar to the caviar, mix again and simmer for about 2-3 minutes, after which it is ready.

Eggplant caviar for the winter without sterilization

Ingredients:

Small eggplant - 1 kg;
ripe meaty tomatoes - 1.2 kg;
red sweet pepper - 5-6 pcs (600 g);
garlic - 1 head;
chilli peppers - 1-2 pcs;
vegetable oil - 5-6 tbsp. l;
vinegar 6% - 2 tbsp. l;
sugar - 2 tbsp. l (to taste);
salt - 1.5 tbsp. l (to taste).

Cooking:

I don’t peel the tomatoes from the skins, I also fry the eggplants without peeling them. You can do as you like. I cut the eggplants into four pieces in length, then 2-3 cm slices. I cut the tomatoes in half or slices, cut out the tainted places and white spots. Sweet pepper slices, bitter ringlets, I clean the garlic.
I sprinkle eggplant with coarse salt (measure out separately 1 tbsp. L). I leave for half an hour to leave the bitterness.
I twist the tomatoes and both types of pepper in a meat grinder, mix everything. I do not add garlic yet.
I wash the pieces of eggplant under water, leave to dry in a sieve (when there is no time, then squeeze on a towel and gently squeeze).
Frying eggplant is more convenient and faster in small portions. I do not fry much, only to a light golden crust. Fry every serving for 7-8 minutes over medium-high heat.
At the same time, I put a pan with twisted vegetables on an adjacent burner. I boil with a gentle boil for about 15 minutes, so that the foam disappears and the mixture thickens a little. I lay eggplants when everything is fried. Immediately add salt and sugar. I cook for five minutes, try not to mix, but crush the eggplant with a spoon or spatula so that it does not boil too hard. Then add the grated garlic and cook another five minutes.
Pour vinegar a minute before cooking and try on salt-sugar-pepper. Sometimes I add a little chili, but usually the taste is fine. I spread boiling caviar in half-liter jars, roll up the lids. I sterilize the jars over steam, the lids are boiling for several minutes.
I always wrap jars of eggplant caviar for the winter without sterilization in newspapers and wrap them in a blanket so that the thermal effect is longer. After 1-2 days I transfer to storage in the pantry.

Eggplant caviar for the winter: licking fingers recipes

Ingredients:

Two kilograms of eggplant;
   Two kilograms of tomatoes;
Per kilogram of carrots and Bulgarian. pepper;
   Half a kilo beam;
   A pair of garlic cloves;
   One hundred ml of oil;
   A bunch of any herbs and spices at your culinary discretion

Cooking:

Finely chop the onion, and grate the carrots on a fine grater. Tomatoes scroll through a meat grinder and set aside. In rast. oil fry onion and orange vegetable. Pour the tomatoes into the pan and cook until one third of the original volume remains.
Peel the peppers. To do this, it can be placed in boiling water for a couple of minutes, and then dipped in ice water. Pass pepper through a meat grinder. Cut the blue vegetables, stew in the oven and also pass through a meat grinder.
Mix all vegetables in boiled tomato juice. Pour chopped greenfinch and spices, simmer for a quarter of an hour, five minutes before the end of cooking add garlic, passed through a press. Spread the eggs in the jars and cover with lids, sterilize for 80 minutes, and then roll up.

Eggplant caviar for the winter

Ingredients:

One and a half kg eggplant .;
   One and a half kg zucchini. with peel and seeds already removed;
   A kilogram of onion, tomato. and carrots, bell peppers;
   Three heads of garlic, pod. sharp pepper;
   One hundred grams of salt, One hundred ml of rast. oils;
   A bunch of parsley and dill.

Cooking:

Vegetables should be washed, cleaned. Cut all the vegetables into small cubes. Grate the tomatoes on a coarse grater and discard the peel. Chop garlic, hot pepper and herbs.
Fry the onion in hot oil, add carrots after a couple of minutes. Then, in turn, add eggplant, zucchini, and Bulgarian pepper every 2-3 minutes. To evaporate excess liquid and constantly mix vegetables so that they do not stick to the pan.
After the pepper add mashed tomatoes to simmer a quarter of an hour. Five minutes before the end of the stew add the greenfinch, salt and spices. Cover and leave caviar at room temperature for 10 hours. Then pour the eggs into sterilized jars, sterilize for 20 minutes in the oven, remove and clog for the winter.

Eggplant Caviar

What you need (for six liters of caviar):

Six kg eggplant .;
   Six Pieces Bulgarian pepper;
   Three pieces sharp pepper;
   Whole garlic, divided into battlements;
   One hundred ml of vinegar 9%;
   One hundred ml of oil;
   Two tablespoons salt and one tablespoon Sahara;

Cooking:

Rinse and sterilize jars for seals, and also sterilize lids. Have an eggplant. cut off the tails and cut each vegetable into eight parts. Sprinkle with salt and leave for an hour, then rinse in cold water and pour clean cold water. Boil for five minutes and drain the water.
Separately cook the marinade, for which peel the pepper and garlic. Pass two types of pepper and garlic through a meat grinder, then add vinegar and oil, salt and sugar, bring the marinade to a boil. Boiled eggplant. pour brine and put so that they boil. Then spread the vegetables along with the brine into banks and immediately roll up, additional sterilization is not required.
These are universal recipes “you will lick your fingers” eggplant caviar for winter. To cook according to such recipes delicious snacks simple and easy, and the result is always excellent. If you are tired of looking for preservation options that you can really surprise and delight your home with on cold winter days, then eggplant caviar is a great solution!

Raw caviar

Ingredients:

Eggplant - 4 pcs.
Tomatoes - 3-4 pcs. medium size
Onion - 1 head
Vegetable oil - 2-3 tbsp. l
Salt to taste
Ground black pepper - 1/2 tsp
Hot red pepper - 1/8 tsp
Parsley greens for decoration

Ingredients:

We will wash the eggplant, cut the stalks and make punctures with a fork in 2-3 places. We place the eggplants in an oven preheated to 200 * C and bake until tender, about 20 minutes. We get out and let cool. Remove the peel from the eggplant.
While the eggplants are baking, we will prepare the tomatoes. Make a cross-shaped incision at the base of the fruit and put in a bowl. Scald with boiling water and let stand for about 30 seconds. Then cool the tomatoes in cold water. After that, remove the peel from the tomato.
Let the baked eggplant cool, remove the skin. We clean the onion. Read more
Onions, baked eggplant and tomatoes are scrolled in a meat grinder with large holes. If desired, sweet bell peppers can be added. All vegetables except eggplant in caviar are used raw, so vitamins are preserved.
Add 2-3 tablespoons of sunflower or olive oil to raw caviar from baked eggplant, salt to taste, season with black ground and red hot pepper. Mix everything thoroughly. We put in a refrigerator for cooling for a while, during this time the caviar will cool well and become more dense. The table can be served in a salad bowl or in the form of sandwiches, garnished with parsley or finely chopped green on top.

Eggplant caviar goes well with both white wheat and rye bread.