Source: Yulia Furman, AdobeStock In summer, we want to make many preparations for winter! We advise you to start with the main thing – prepare delicious eggplant caviar. In our selection, we have collected 20 of the best recipes for this popular vegetable appetizer!
1. Eggplant Caviar with Garlic and Fresh Tomatoes
Source: kleo.ruIt's most convenient to cook caviar in a large cauldron.
You will need: 2 kg eggplants, 400 g tomatoes, 200 g carrots, 3 large onions, 50 g garlic, 60 ml vegetable oil, 1 tbsp sugar, ground black pepper and salt to taste.
Preparation: Peel the eggplants, chop them, and soak them in salted water for 15 minutes. Mince the tomatoes, carrots, and peeled onions. Sauté the onions with carrots until golden brown, add the eggplants, and cook for 10-15 minutes, stirring frequently. Add the tomatoes, sugar, salt, and ground pepper. Cover and simmer for 30 minutes. Blend the mixture with an immersion blender, add the garlic pressed through a press, and simmer for another 5 minutes. Transfer the caviar to sterilized jars and seal.
2. Eggplant and Zucchini Caviar in Chunks
Source: dzen.ruThe vegetables should be young, juicy, and beautiful.
You will need: 2 kg eggplants, 2 kg zucchini, 200 g carrots, 200 g onions, 60 g tomato paste, 1/2 cup vegetable oil, a pinch of citric acid, 0.5 tsp ground black pepper, 2 tbsp sugar, salt to taste, 1 cup water.
Preparation: Prepare and dice the vegetables into roughly equal sizes. Sauté the onions with carrots in oil until golden brown. Add the zucchini and cook for 15 minutes. Add the eggplants and water mixed with tomato paste, cover, and simmer for half an hour. Add the ground pepper, sugar, salt, citric acid, and simmer over low heat for another 10 minutes. Distribute the caviar into sterilized jars, seal, and turn upside down.
3. Eggplant Caviar in Chunks for Winter
Source: lobsterhouse.ruPre-heat the jars in the oven or sterilize them over steam.
You will need: 2 kg eggplants, 500 g tomatoes, 2 medium carrots, 2 large onions, 1/2 cup vegetable oil, 2 tbsp sugar, 0.5 tsp ground black pepper, 2 tbsp salt, 150 ml water.
Preparation: Peel the eggplants, chop them, and soak them in salted water for 20 minutes. Dice the carrots, tomatoes, and peeled onions into small pieces. Sauté the onions with carrots for 3-4 minutes, add the eggplants, and cook for 10 minutes. Add the tomatoes, cover, and simmer for 20 minutes. Season with pepper, salt, add sugar, water, and mix thoroughly. Simmer the caviar for 10 minutes, distribute it into sterilized jars, seal with lids, and turn upside down.
4. "Appetizing" Eggplant Caviar
Source: povar.ruBe sure to taste the finished caviar; the vegetables might need more sugar or salt.
You will need: 3 kg eggplants, 300 g carrots, 200 g onions, 20 g garlic, 100 g tomato paste, 100 ml vegetable oil, 0.5 tsp citric acid, 30 g sugar, 80 g salt, ground black pepper to taste, 1 cup water.
Preparation: Grate the carrots on a coarse grater, peel and mince the onions. Dice the eggplants with their skins and soak them in salted water for 15 minutes. Sauté the onions with carrots until golden brown, add the eggplants, and cook for 15 minutes, stirring occasionally. Pour in the water mixed with tomato paste, salt, and sugar. Mix, cover, and simmer over low heat for half an hour. Add the ground pepper, citric acid, and press the garlic through a press. Blend the caviar with an immersion blender, heat for another 3 minutes, distribute into clean jars, and seal.
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5. Eggplant Caviar with Bell Pepper and Tomatoes
Source: botanichka.ruTry to peel the tomatoes.
You will need: 2 kg eggplants, 500 g bell peppers, 300 g tomatoes, 1 large carrot, 200 g onions, 80 ml vegetable oil, 2 g citric acid, 2 tbsp sugar, 50 g salt, ground black pepper to taste.
Preparation: Prepare and chop the vegetables. In a deep cauldron, sauté the onions with carrots, add the bell peppers, and cook for 10 minutes. Add the eggplants, simmer for 15 minutes, and add the tomatoes. After 15 minutes, add sugar, salt, and ground pepper. Cover and simmer for 30 minutes. Add the citric acid, simmer the caviar for another 5 minutes, distribute into jars, and seal with lids.
6. Eggplant Caviar with Hot Pepper
Source: domashniy.ruBefore blending the caviar, remove the cauldron from the heat.
You will need: 3 kg eggplants, 200 g carrots, 200 g onions, 2 hot peppers, 100 g tomato paste, 1/2 cup vegetable oil, 50 g sugar, 60 g salt, 0.5 tsp paprika, 0.5 tsp citric acid, 200 ml water.
Preparation: Prepare and chop the vegetables. Sauté the onions with carrots in oil until golden brown. Add the eggplants, hot pepper, and cook for 20 minutes, stirring frequently. Add the water mixed with tomato paste, sugar, and salt. Add the paprika and simmer for 20 minutes, covered. Blend the caviar with an immersion blender, add the citric acid, heat over low heat for another 2 minutes, and distribute into jars. Seal, turn upside down, and wrap in a warm blanket for 24 hours.
7. Eggplant Caviar through a Meat Grinder
Source: polar.ruPat the soaked eggplants dry with a paper towel.
You will need: 4 kg eggplants, 300 g bell peppers, 200 g carrots, 200 g onions, 1/2 bunch of any herbs, 100 g tomato paste, 100 ml vegetable oil, 60 g sugar, 2 tbsp salt, ground black pepper to taste, 200 ml water.
Preparation: Peel the eggplants, mince them, and soak them in salted water for 15 minutes. Separately pass the carrots, soaked eggplants, peeled bell peppers, and onions through a meat grinder. Sauté the onions with carrots in oil for 3-5 minutes. Add the bell pepper mixture and continue cooking for 10 minutes, stirring frequently. Add the eggplants, simmer for 30 minutes, and pour in the water mixed with tomato paste, sugar, and salt. Add the chopped herbs, season with pepper, and heat over low heat for another 5 minutes. Fill prepared jars with hot caviar and seal.
8. Eggplant Caviar without Oil
Source: pixelrz.comA great recipe for when you run out of oil at home!
You will need: 1 kg eggplants, 4 large tomatoes, 300 g bell peppers, 500 g onions, 400 g carrots, a pinch of citric acid, 2 tbsp sugar, ground black pepper, paprika, and salt to taste.
Preparation: Peel the vegetables, chop them into small pieces, mix with sugar, spices, and a small amount of salt, place them in a baking sleeve, and bake for 40 minutes in an oven preheated to 200 degrees Celsius. Carefully transfer the vegetables from the sleeve to a non-stick pan, add citric acid, and adjust salt to taste. Simmer until excess moisture evaporates. Distribute the hot caviar into prepared containers, seal, and leave in a warm place for 24 hours.
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9. Eggplant Caviar with Spicy Tomato Sauce
Source: cuisinart.comYou can also use ready-made tomato sauce.
You will need: 2 kg eggplants, 1 hot pepper pod, 500 g tomatoes, 200 g carrots, 3 large onions, 4 cloves garlic, 1/2 cup vegetable oil, 1 tbsp sugar, 1.5 tbsp salt.
Preparation: Dice the eggplants with their skins and soak them in salted water for 15 minutes. Chop the tomatoes, carrots, hot pepper, and peeled onions. Sauté the hot pepper for 2-3 minutes, add the onions, and cook for 5 minutes. Add the tomatoes and sugar, cover, and simmer for 15 minutes over low heat.
Separately sauté the carrots until golden brown, add the eggplants, and cook for 20 minutes. Add the tomato sauce, salt, and simmer covered for half an hour. Press the garlic through a press and simmer for another 10 minutes. Distribute the caviar into jars, close with lids, and wrap in a warm blanket for 24 hours.
10. Baked Eggplant Caviar for Winter
Source: lobsterhouse.ruIt's better to fry in refined oil.
You will need: 3 kg eggplants, 400 g tomatoes, 300 g bell peppers, 300 g carrots, 200 g onions, 1/2 cup vegetable oil, 2 tbsp sugar, 2 g citric acid, ground black pepper and salt to taste.
Preparation: Dice the eggplants, soak them in salted water for 15 minutes, then pat them dry. Chop the tomatoes, peeled onions, and bell peppers. Grease a baking sheet with oil, spread the eggplants, and bake them for 20 minutes in the oven at 200 degrees Celsius.
Separately, sauté the carrots with onions in a pan until golden brown, add the tomatoes, bell peppers, and simmer covered for 20 minutes. Combine both preparations in a deep cauldron, add sugar, salt, and ground pepper. Cook for half an hour over low heat, add citric acid, and remove from heat after 2 minutes. Distribute the caviar into prepared containers, close with lids, and turn upside down.
11. Eggplant Caviar with Apples for Winter
Source: arcept.ruAn original taste with a slight apple tartness!
You will need: 2 kg eggplants, 400 g sour apples, 200 g tomatoes, 150 g carrots, 150 g onions, 80 ml vegetable oil, 1 tbsp vinegar, 20 g sugar, 30 g salt.
Preparation: Prepare and chop the vegetables and apples. Sauté the eggplants in oil until golden brown, add the onions, and simmer for 3-4 minutes. Add the tomatoes and apples, and cook covered for 20 minutes. Add sugar, salt, carrots, and simmer for another 20 minutes. Pour in the vinegar, puree the mixture with an immersion blender, and heat over low heat for 5 minutes. Distribute the hot caviar into sterilized jars, seal, and wrap in a warm blanket for 24 hours.
12. Eggplant Caviar with Pumpkin, Tomatoes, and Hot Pepper
Source: rutube.ruFor caviar, containers with a volume of 250 or 500 ml are usually used.
You will need: 1 kg eggplants, 500 g pumpkin, 200 g tomatoes, 2 hot pepper pods, 300 g carrots, 300 g onions, 4 cloves garlic, a pinch of citric acid, 1/2 cup vegetable oil, 1 tbsp sugar, 1 tbsp salt.
Preparation: Prepare and chop the vegetables. In a deep cauldron, sauté the onions with carrots until golden brown. Add the pumpkin, hot pepper, and cook for 15 minutes. Add the eggplants with tomatoes and simmer for another 20 minutes. Add sugar, salt, and garlic pressed through a press. Simmer everything together for 10 minutes, add citric acid, and remove the caviar from the heat after 5 minutes. Fill sterilized jars and seal.
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13. Eggplant Caviar with Vinegar for Winter
Source: funpanda.ruIn salted water, eggplants release their bitterness.
You will need: 2 kg eggplants, 400 g carrots, 400 g onions, 60 ml olive oil, 2 tbsp vinegar, 20 g sugar, ground black pepper and salt to taste.
Preparation: Dice the eggplants into small cubes and soak them in salted water for 20 minutes. Dice the carrots and peeled onions, and sauté them in oil until golden brown. Add the eggplants and continue cooking for 15 minutes, stirring frequently. Add the vinegar, ground pepper, and simmer covered for another 10 minutes. Add sugar, salt, and remove from heat after 5 minutes. Fill sterilized jars with caviar and seal.
14. Eggplant Caviar with Sweet Onion Chunks
Source: pro-orehi.ruCook the onions in a small amount of oil in a non-stick pan.
You will need: 3 kg eggplants, 1 kg onions, 300 g carrots, 100 ml tomato sauce, 1/2 cup vegetable oil, 4 tbsp sugar, 2 g citric acid, 0.5 tsp paprika, 0.5 tsp ground black pepper, salt to taste.
Preparation: Peel the eggplants, mince them, and soak them in salted water for 15 minutes. Grate the carrots, peel the onions, and chop them into large pieces. Sauté the onions in oil for 2-3 minutes, add sugar, and cook for another 2 minutes. Sauté the eggplants separately until golden brown, add the carrots, and simmer for 10 minutes. Pour in the tomato sauce, add spices, sugar, and salt. Cover and simmer for 20 minutes. Blend the mixture, add the sweet onions, citric acid, and heat everything together for 10 minutes. Distribute the caviar into clean jars, seal with lids, and leave in a warm place for 24 hours.
15. Eggplant Caviar with Tomato Juice for Winter
Source: da4a-klya4a.ruSqueeze juice from fresh tomatoes or use ready-made juice.
You will need: 3 kg eggplants, 1 kg bell peppers, 200 g carrots, 300 g onions, 250 ml tomato juice, 80 ml vegetable oil, 5 g citric acid, 1 tbsp sugar, 1.5 tbsp salt, ground coriander and ground black pepper to taste.
Preparation: Wash, peel, and chop the vegetables. In a deep cauldron, sauté the onions with carrots until golden brown, add the bell peppers, and cook for 10 minutes. Add the eggplants and simmer over low heat for another 20 minutes. Pour in the tomato juice mixed with sugar and salt. Cover and simmer for 15 minutes. Add citric acid, spices, and turn off the heat after 5 minutes. Distribute the caviar into jars and seal.
16. Eggplant Caviar with Bell Pepper, Tomatoes, and Parsley
Source: pinterest.comPerfect with black bread!
You will need: 2 kg eggplants, 1 kg bell peppers, 500 g tomatoes, 3 medium onions, 150 g carrots, 50 g parsley, 4 cloves garlic, 80 ml vegetable oil, 1.5 tbsp salt, 1 tbsp sugar, 0.5 tsp paprika, 0.5 tsp ground black pepper, 0.5 tsp citric acid.
Preparation: Prepare and chop the vegetables. Additionally, soak the eggplants in salted water for 10 minutes and lay them out to dry on a towel. Sauté the onions in oil until translucent, add the bell peppers, and cook for 7-10 minutes. Add the eggplants, simmer for another 15 minutes, then add the tomatoes and carrots. Cover and simmer over low heat for half an hour. Add sugar, citric acid, spices, salt, minced garlic, and parsley. Simmer the caviar for another 10 minutes, distribute into sterilized jars, seal, and wrap in a warm blanket for 24 hours.
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17. GOST Eggplant Caviar for Winter
Source: namenu.ruTry this recipe, and it will remind you of the most delicious caviar from Soviet stores.
You will need: 3 kg eggplants, 3 cloves garlic, 200 g carrots, 220 g onions, 70 ml vinegar, 200 g tomato sauce, 100 ml vegetable oil, ground black pepper and salt to taste.
Preparation: Place whole eggplants on a baking sheet and bake them for 40 minutes in the oven at 200 degrees Celsius. Cool, peel, and chop with a knife. Sauté the minced onions with carrots for 4-5 minutes in oil. Add the eggplant preparation, tomato sauce, and simmer everything over low heat for 20 minutes. Pour in the vinegar, add ground black pepper, salt, and garlic pressed through a press. Simmer for 10 minutes covered, then blend the caviar with an immersion blender, heat for 2 minutes, and distribute into jars. Seal, turn upside down, and wrap in a warm blanket for 24 hours.
18. Eggplant Caviar with Tomatoes, Bell Pepper, and Basil
Source: onashem.mediasole.ruIt's best not to use tough basil stems.
You will need: 2 kg eggplants, 300 g tomatoes, 300 g bell peppers, 1/2 bunch basil, 200 g carrots, 200 g onions, 80 ml olive oil, 3 g citric acid, 1.5 tbsp salt, ground black pepper to taste.
Preparation: Peel the eggplants, chop them, and soak them in salted water for 15 minutes. Grate the carrots, and finely chop the tomatoes, peeled onions, and bell peppers. Sauté the onions until translucent, add the eggplants, and cook for 7-10 minutes. At 5-minute intervals, add the bell peppers, tomatoes, and carrots. Cover, simmer for 20 minutes, and puree with an immersion blender. Add citric acid, ground pepper, salt, and finely chopped basil leaves. Heat for 5 minutes, distribute the caviar into sterilized jars, and seal for winter.
19. Homemade Eggplant Caviar
Source: dzen.ruSeal this caviar for winter or serve it immediately with bread.
You will need: 2 kg eggplants, 1/2 head garlic, 200 g tomatoes, 150 g carrots, 200 g onions, 1 hot pepper pod, 80 ml vegetable oil, 2 g citric acid, 1 tbsp sugar, ground black pepper and salt to taste.
Preparation: Peel the eggplants and boil them for 7 minutes in salted water. Finely chop the tomatoes, pepper, and onions, and grate the carrots on a coarse grater. Sauté the onions with carrots for 3-5 minutes. Add the tomatoes, hot pepper, and cook for another 30 minutes covered. Add the chopped eggplants, sugar, ground pepper, and salt. Simmer for 10 minutes over low heat, then blend with an immersion blender. Add citric acid, garlic pressed through a press, and remove from heat after 5 minutes. Distribute the hot caviar into prepared containers and seal with lids.
20. "Tsar's" Eggplant Caviar for Winter
Source: spmguild.ruWe recommend making a larger batch right away. It turns out simply delicious!
You will need: 2 kg eggplants, 300 g bell peppers, 200 g carrots, 200 g onions, 50 g garlic, 80 ml olive oil, 1/2 cup tomato sauce, a pinch of citric acid, 50 g granulated sugar, ground black pepper and salt to taste.
Preparation: Grate the eggplants and soak them in salted water for 10 minutes. Peel and julienne the bell peppers and onions, and grate the carrots on a coarse grater. Sauté the onions with carrots until golden brown, add the eggplants, and simmer for 20 minutes. Add the bell peppers and continue cooking for 7-10 minutes, stirring occasionally. Add the tomato sauce, sugar, ground pepper, salt, and cover the mixture for 15 minutes. Add citric acid, minced garlic, and remove from heat after 10 minutes. Fill sterilized jars with caviar and seal.