Calories: Not specified
Time for preparing: 240 min
Recipe with photo step by step:
To prepare caviar from baked eggplant, wash vegetables, leave tails. We pierce the eggplant with a fork in several places so that the juice comes out during baking and the eggplant does not burst. Lay out on a baking sheet in one row. We put in the oven preheated to 200 degrees, bake for 40-45 minutes until soft. Turn the eggplant 1-2 times during baking so that they are evenly baked and do not burn.
While the eggplants are baking, cut all the vegetables for caviar. Onion cut into small cubes.
Three carrots on a coarse grater. You can cut carrots into thin sticks, but it will take much longer.
Bulgarian pepper for our delicious eggplant caviar is freed from seeds, cut into cubes or cubes (not very large).
Do not peel tomatoes. Cut in half, remove the place where the stem was attached and cut the tomatoes into cubes.
After 40-45 minutes, the eggplant will become soft, the skin will wrinkle and brighten. Now the eggplant should be allowed to cool slightly (but not completely).
Remove the skin from warm eggplants, leave the tails. We cut each eggplant into 4 parts with a knife (we do not cut through to the top), put it vertically in a colander or sieve. We leave for 30-40 minutes so that the bitter juice leaves the eggplant.
We begin to prepare caviar from baked eggplant. We heat vegetable oil in a deep saucepan (thick-walled pan, cauldron). Pour onion into boiling oil and sauté it until translucent. If you decide to fry the onion, then do not bring it to a ruddy color, the onion can only be lightly fried until a light golden hue appears.
Add the carrots to the onions and simmer covered for 10-15 minutes until the carrots are soft.
Add tomatoes. Do not cover with a lid, simmer the vegetables while stirring until the tomato is soft.
When the tomatoes give juice and boil down a little, add bell pepper. Cover the caviar with a lid again, simmer the vegetables for 15 minutes until the pepper is soft.
While the vegetables are simmering, chop the eggplant. You can do this with a meat grinder or chop the eggplant with a knife.
Add chopped eggplant to vegetables. Stir the caviar, cover with a lid and simmer for 1 hour.
After an hour, baked eggplant caviar will be almost ready. It remains to evaporate the excess liquid, add bitter capsicum (cut it finely) and salt the caviar to taste. If you like thick caviar, then make the fire a little more and, without covering the dishes with a lid, bring the caviar to the desired consistency. At the end of cooking, salt the eggplant caviar to taste.
Jars are better to take 0.5 or 0.7 liters. Be sure to wash with soda or other detergent, bake in the oven or hold over steam. Wash and boil lids. We lay out the hot caviar in jars, immediately twist the lids and wrap them in newspapers. We wrap jars with caviar with a blanket or blanket, leave for 1-2 days.
After our delicious eggplant caviar has cooled down, we transfer the jars to the place of permanent storage. It is better to store vegetable preparations for the winter in a dry place protected from direct sunlight. 
Recipe for baked eggplant caviar shared by Elena Litvinenko (Sangina)
Very tasty for the winter
Eggplants for the winter are preserved everywhere, the recipes are very different and sometimes unexpected. This is such a wonderful berry (yes, don’t be surprised, it’s a berry!), Which we use in conservation on a grand scale - they roll up preparations for the winter for caviar from it, the caviar itself in various types of baked eggplant, stewed, etc. Eggplants are stuffed (my favorites) with carrots, herbs and garlic, they are pickled, sour, various spicy snacks are made, and you can even make jam with marmalade from them (because it’s a berry!). You can even freeze them for the winter or dry them, and then on cold, icy days with the whole family, enjoy the summer gifts of nature.
How to choose eggplant for preservation?
It is best to choose young eggplants, plump, with small underdeveloped seeds. If you follow the persuasion and stories of sellers and buy overripe eggplants, then they may turn out to be with tight fibers inside, with voids, and their seeds will be tough and spoil the whole taste. The stalk (this is important!) Should be green, this indicates that the eggplant has been plucked recently and is suitable for conservation.
Advice: when you can preserve eggplants, carefully separate the green stalks from the pulp itself. Dry and put in a bag. They have medicinal properties - they will help a smoker get rid of a cough, poisoned by alcohol or mushrooms - remove intoxication. You can prepare a decoction in this way:
Crumble 5 tablespoons of stalks into a saucepan, pour a liter of boiling water, cook slowly for 20 minutes, strain. Drink gradually throughout the day.
Overripe eggplants can be rid of bitterness (actually, this is a poisonous substance solanine) by cutting them into circles and filling them with a salt solution.
Advice: if you suffer from heavy sweating, you can use black water from fruits soaked in this way to treat hyperhidrosis.
You can cook great eggplant from eggplant - check out the recipe, it's very tasty!
Roasted eggplant caviar
Eggplants for the winter are harvested in different ways, and one of the most popular and delicious recipes is baked caviar, it is much tastier and more aromatic than stew, believe me! Having tried this method of preserving them once, you will forget about others.
- Eggplant - 3 kg (young, not overripe, with green stalks);
- Onions - 1 kg will be enough;
- Garlic - 3 medium heads just right;
- Parsley (fresh, green, fragrant) - 400 g;
- Literally a glass of vegetable oil;
- Lemon juice - 3 tablespoons;
- salt, as well as sugar with pepper - to your taste (try).
How will we cook:
Eggplants need to be washed, wiped dry and baked in the oven. When they start to burst - you can get it - try with a knife so that they become soft. Cool a little, remove the skin.
Eggplant pulp does not need to be passed through a meat grinder, as some do, the best option is to simply cut it with a knife on a cutting board.
Onions, garlic with herbs - finely chop everything with a sharp knife, add to the eggplant. Send lemon juice there, add salt, sugar, pepper and oil, mix.
Fill clean jars with the mixture and sterilize for about 1 hour. Everything, roll up, cover, cool.
Tip: if you have a large freezer, you can wrap some of the baked eggplants in bags and put them in the freezer. Just defrost in winter. And you can cook everything with them, as with ordinary ones, in the summer. The beauty!
Stunningly tasty is the harvesting for the winter from in the form of caviar. Heat treatment of vegetables in the oven instead of frying allows you to preserve all their useful properties to the maximum and gives the finished snack a peculiar interesting taste.
Baked eggplant caviar - a recipe for the winter
Ingredients:
- fresh eggplant - 2 kg;
- ripe tomatoes - 220 g;
- onions - 220 g;
- sweet bell pepper - 220 g;
- dill and parsley (greens) - 100 g;
- table vinegar - 40 ml;
- refined - 65 ml;
- allspice (ground) - 5 g;
- granulated sugar - a pinch.
Cooking
First of all, we will tell you how to bake eggplant in the caviar oven. Wash the fruits, wipe dry and place on a wire rack in the oven, heated to 200 degrees. Depending on the size of the fruit, it will take from thirty to forty minutes to bake. We check the readiness of the vegetable by piercing a toothpick, which ideally should easily enter the pulp, confirming its readiness.
Immediately, while hot, peel the baked eggplants from the peel and stalks, and after cooling, cut the vegetable into cubes as small as possible and additionally chop the mass on the board with a knife.
We rinse the sweet peppers, cut them in half, remove the seed boxes with seeds and stalks, then immerse the halves of the vegetable in water heated to a boil and boil for four minutes. After blanching, let the pepper slices drain and grind them in a blender or pass through a meat grinder.
We remove the skins from fresh tomatoes, grind them in the same manner as the pepper and additionally grind through a strainer to get rid of the admixture of grain fragments.
Now we sauté a finely chopped onion in sunflower oil, and combine it in a saucepan with the prepared eggplant mass, pepper and tomatoes. Season the caviar base with salt, sugar, vinegar and pepper, mix and pack in clean jars. We cover them with lids and put them in a bowl of water for sterilization. We withstand half-liter vessels with the workpiece in boiling water for seventy minutes, and boil the liter vessels for eighty minutes.
Caviar from baked eggplants, zucchini and peppers - a recipe for the winter
Ingredients:
- fresh eggplant - 1.6 kg;
- young zucchini - 0.6 kg;
- ripe tomatoes - 1.1 kg;
- garlic heads - 3 pcs.;
- sweet bell pepper - 0.6 kg;
- table vinegar - 40 ml;
- rock non-iodized salt - 30 g;
- refined sunflower oil - 65 ml;
- granulated sugar - a couple of pinches.
Cooking
In this case, we will bake not only eggplants for caviar, but also zucchini and bell peppers. To do this, rinse the vegetables, wipe dry, cut the eggplants, tomatoes and zucchini in half lengthwise, and leave the peppers whole.
We cover the baking sheets with foil, oil them and lay out the eggplant halves cut down, zucchini and tomatoes up, and next to it we place bell peppers. If desired, an onion can be added to the composition of caviar by peeling it, cutting it in half and laying it on a baking sheet along with other vegetables.
We heat the oven to a temperature of 225 degrees and place the vegetables in it on a baking sheet. After ten minutes, we turn the peppers onto another barrel, and after another ten we move them to the pan, after covering it with a lid.
Bake the rest of the vegetables for another half hour or forty minutes. We check readiness as in the previous case by puncturing a toothpick or knife. After baking, cool the halves of the fruit and scrape the pulp, separating it from the skins. We also get rid of the skin and seed boxes of bell peppers. Now we twist the resulting pulp of eggplant, zucchini, peppers and tomatoes through a meat grinder or punch it with a blender and put it in a saucepan or stewpan. We put the caviar on the stove for boiling and squeeze the peeled garlic cloves into it. We also pour vinegar, add salt and granulated sugar, stir and boil with frequent stirring for five minutes. We pack the caviar hot in sterile and dry vessels, cork them and let them cool slowly under a “fur coat”.
Oven-baked eggplant caviar is a spicy dish with an exquisite aroma, truly royal food. Vegetables baked in the oven are tender, as they are not fried, but baked. And you don't need a lot of oil. Cooking caviar is not at all difficult.
To prepare baked eggplant caviar, we need the products listed in the list.
Pour baking oil onto a baking sheet. Pour the eggplants onto a baking sheet, which we cut into small cubes along with the peel, approximately a little larger than a centimeter by a centimeter. Stir in the oil so that it is evenly distributed over the eggplant. We send the baking sheet to a preheated oven.
Cut the onion into small cubes.
Eggplants are baked for about five minutes, add onions to them, mix and send to bake.
Cut carrots into small cubes.
We send carrots to a baking sheet, mix.
Finely chop the pepper.
Cut the tomatoes into small cubes and send them to a baking sheet together with pepper.
Finely chop the garlic and send it to the caviar, salt and leave to languish over low heat until tender.
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