Homemade eggplant caviar recipe. Caviar for the winter from baked eggplants and vegetables in the oven. Fried eggplant caviar - quick and tasty

Step 1: prepare the ingredients.

First, prepare all the vegetables. Peel onions, garlic and carrots with a knife, eggplants, tomatoes and sweets bell pepper cut off the places where the stalk is or was attached. Rinse all vegetables under running water and dry with paper kitchen towels. Then, one by one, place all the vegetables except carrots on cutting board and cut with a knife. Cut the eggplants into 1 by 1 centimeter cubes, place in a deep bowl, cover with water and let sit for 30 minutes to remove the bitterness characteristic of this vegetable. While the eggplants are standing, prepare the other ingredients. Cut the tomato into 2 by 2 centimeter cubes and place in a bowl. Grate the carrots on a medium grater and place in a bowl. Chop the onion into a cube of approximately 1 by 1 centimeter and place in a bowl. Sweet bell pepper - cut into strips or cubes 1 by 1 centimeter. Hot peppers finely chop. Place the last two ingredients in 1 common deep bowl.

Step 2: prepare stewed eggplant caviar.

Drain the eggplant salt water, rinse under running water cold water and squeeze out excess liquid with your hands. Then turn on the stove to a high level, place a frying pan on it, pour in vegetable oil and heat it up. Place the eggplants in hot oil and fry them for 7 - 10 minutes until they are covered with a light light brown crust. Then transfer them to a deep pan using a spatula. Do not remove the frying pan from the stove, pour another portion of vegetable oil into it, heat it, throw it into the frying pan onion, fry it until golden color, and transfer to the pan with the eggplants, using a kitchen spatula to help. Then pour the next portion of vegetable oil into the same frying pan, heat it and place the carrots on the bottom of the frying pan. Fry it until golden crust and add to the pan with all the other ingredients. Now it's the turn of sweet peppers. As you can see, until the end of cooking the caviar, you don’t have to wash the frying pan at all; pour vegetable oil into it again and heat it. Place the sweet bell pepper in the heated oil and fry it for 5 - 7 minutes until half cooked, then add it to all the other vegetables. Then put the irreplaceable frying pan back on the stove, pour in the last portion of vegetable oil and place the chopped tomatoes on the bottom of the frying pan. Cover it with a lid and let the tomatoes steam in own juice, approximately 10 minutes. During this time, most of the moisture will evaporate from them. Then put the tomatoes in a saucepan with all the fried vegetables, add salt and sugar and ground black pepper to taste. Remember that while frying, vegetables should be stirred periodically with a kitchen spatula or a tablespoon to avoid them burning to the bottom of the pan and for uniform frying. Do not forget that all vegetables must be fried until half cooked; do not fry them until full readiness, since they still have to stew in vegetable oil and their own juice. Place the pan on the stove, turned on to the lowest level, cover it with a lid and simmer the vegetables for 30 - 40 minutes until fully cooked. Cool the finished eggplant caviar until room temperature. Transfer to any clean container and cool in the refrigerator. Just before serving, add pre-peeled garlic, squeezed through a garlic press, into the salad.

Step 3: serve stewed eggplant caviar.

Stewed eggplant caviar is served cold as a salad. The caviar should be cold, spicy in taste with a fragrant fan of spices and vegetables; the consistency of the vegetables should be soft and fully cooked. Place the caviar in a salad bowl and decorate with sprigs and leaves of dill and parsley. This type of caviar is perfect for any type of hot main courses and soups. Stewed eggplant caviar goes very well with marinated and baked chicken, jellied meat or jellied meat. This dish will decorate your table! Bon appetit!

- − This type of caviar can be preserved, but in order to prevent the preservation from exploding, all vegetables must be stewed for 45 - 50 minutes along with the garlic squeezed through a garlic press, and only then make the preparation.

- − If you like spicy food, you can add it to caviar large quantity chili pepper.

- − You can also add zucchini, Jerusalem artichoke, your favorite herbs and your favorite spices to eggplant caviar.

For many, eggplant caviar for the winter is the same obligatory preparation as zucchini caviar. The recipe with photo that I offer can perhaps be called the simplest of all. possible options preparing eggplant caviar. Here you do not need to pre-bake the eggplants or fry all the vegetables for caviar separately from each other, and then simmer them all together. For me, everything is much simpler: all raw vegetables are minced in a meat grinder, and then stewed until tender. Simple, right? And how delicious! Caviar has a pronounced eggplant taste, is slightly spicy and very aromatic.

Ingredients:

• eggplants – 1 kg,
• tomatoes – 400 g,
• onions – 300 g,
• carrots – 300 g,
• Bulgarian – 1 large,
• hot pepper (optional) – 1 pc.,
• garlic – 6-7 cloves (or to taste),
• vegetable oil – 100 ml,
• peppercorns (allspice) – 4-5 pcs.,
• Bay leaf- 2 pcs.,
• salt – 1 tbsp. l. with a slide,
• sugar – 3 tbsp. l.,
• vinegar (70%) – 1/2 tsp.

How to prepare eggplant caviar for the winter

You can twist the vegetables onto the caviar in any order. I suggest starting with eggplant. But first they need to be soaked in cold salty water, then rinse and squeeze out the salt. For a liter of water we take 1 tbsp. l. salt. Cut the eggplants in half (if they are large, you can cut them into 3-4 pieces) and put them in salted water. And since eggplants tend to float, they must be pressed down with pressure.

We leave the eggplants in this bath for 20-30 minutes, meanwhile preparing the rest of the vegetables for the caviar. We clean the hot and bell peppers from seeds and stalks. Peel the onions and garlic. Using a vegetable peeler, peel the carrots. We also cut out the stems of the tomatoes.

Next, twist all the vegetables. I twist the eggplants first. They can be peeled if you want a more delicate consistency in the finished caviar. But I prefer this slightly grainy structure of caviar, so I leave the eggplants in the skin.

Next, tomatoes and bell peppers are twisted (I had green ones, but this is not particularly important).

After onions and carrots. I twist the carrots last, since they are the driest vegetable of all that are used to prepare caviar. And when twisting, it perfectly “picks up” everything vegetable juices, left in the meat grinder receiver by other vegetables (I use an old Soviet meat grinder).

Mix the vegetables, add some salt, and add sugar.

And transfer it to a saucepan where the caviar will be cooked. Add oil to vegetables. Stir and, closing the lid, bring the caviar to a boil, and then reduce the heat to medium and cook it for about 60 minutes.

Then add garlic, bay leaf and peppercorns passed through a press to the vegetables.

Simmer the caviar for another 15 minutes, then add vinegar. Stir the caviar and keep on the stove for another 10 minutes. - and the caviar is ready. We put it in sterile jars (I pour a little water into them, then heat them in the microwave at maximum power for 5 minutes).

Screw on with sterile caps. We turn the jars over, wrap them and leave them in the kitchen overnight. After the jars have cooled, we put them away for storage.

From the specified amount of ingredients I got 2 jars of 700 ml each + about a glass left for sampling. Let the eggplant caviar cool completely and sit for at least 3-4 hours, then you can try it. Bon appetit!

Eggplant dishes are invariably a success, both on festive feast, and in the daily diet.

The vegetable is stuffed, pickled, and made into a variety of snacks. And eggplant caviar for her amazing taste many connoisseurs culinary arts love especially devotedly.

This is probably why there are so many recipes for making eggplant caviar, and they are all unique and also appetizing. Let's consider the most popular recipes this delicious snack.

Classic recipe with photo

To prepare classic eggplant caviar you need to take:

• 5 not too large eggplants;
• 1 rather large onion;
• 1 large sweet pepper;
• 3 medium sized tomatoes per tomato;
• 65 ml refined vegetable oil;
• A pair of medium-sized garlic cloves;
• I like any greens to taste.

Let's start cooking with step-by-step photos:

1. Turn on the oven. It should warm up to 180-250°;
2. Cut off the top and bottom of well-washed eggplants, cut them into two parts lengthwise and place them on a greased baking sheet;
3. Bake the vegetables for approximately 20 minutes. The duration depends on the size of the fetus;
4. Take them out and cool enough so that you can peel them and cut them into medium bars;
5. We clean and wash the onion, pepper and tomatoes. In order to easily remove the skin from the latter, they must be briefly placed in boiling water, before making several shallow cuts;
6. Grind all vegetables into medium bars of the same size;
7. Pour vegetable oil into the frying pan and leave it to warm up properly. We put the onion there, saute it over low heat for 4 minutes, then the pepper (it should be processed for 6 minutes) and, finally, the tomatoes. Simmer the vegetable mixture for another 6 minutes;
8. Add the eggplants and leave everything to simmer for 8-11 minutes;
9. Wash, peel and cut the garlic cloves and herbs. Add them to eggplant caviar. Salt and pepper to taste;
10. Leave to simmer for 6-8 minutes. Then turn off the heat so that the caviar comes under the lid.

Fried eggplant caviar - quick and tasty!

For those who don't like to cook in the kitchen for a long time, you can take note of the recipe for more fast production caviar. It omits the initial processing stage of eggplant.

For fried eggplant caviar you need to take:

• 5 eggplants;
• 1 carrot;
• 1 Bell pepper;
• 1 onion;
• 4 tomatoes;
• 65 ml vegetable oil;
• Salt pepper.

Let's start cooking:

1. Wash and peel the eggplants as best as possible. Cut into relatively small pieces, add salt and leave to sit for 6 minutes;
2. Then wash off the salt and fry in oil until they become soft;
3. Cut the washed and peeled carrots and onions into pieces. Fry over medium heat in a separate bowl until they start to turn golden. Add chopped pepper there and simmer for all 7 minutes;
4. Then it’s the turn of the tomatoes, we also put them in vegetable mixture and simmer for another 7 minutes;
5. Finally add the eggplant and garlic. Be sure to add salt and pepper. Leave to simmer for another 8 minutes;
6. Remove the fried eggplant caviar from the heat and set aside.

Delicious appetizer with mushrooms

For lovers unusual tastes V regular dishes you'll definitely like it interesting recipe eggplant caviar with mushrooms.

To make it you need to take:

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

Let's start cooking:

1. Trim the ends of the washed eggplants and cut them lengthwise into two parts. We do the same manipulations with pepper;
2. Place the vegetables on a baking sheet and place the garlic cloves between them;
3. Place everything in an oven preheated to 180° and bake the vegetables for 20 minutes;
4. During this time, you need to peel the onions and carrots. Cut the onion into cubes, grate the carrots. Place them in a frying pan and fry until they acquire a golden hue;
5. Using boiling water, remove the skins from the tomatoes. We crush them in a blender or grate them. After this, add to the onion and carrot;
6. We cut the well-washed and peeled champignons into medium-sized cubes. Fry them separately in oil;
7. By this time, the vegetables in the oven should already be cooked. We take them out and cool them;
8. Combine the vegetables in a frying pan with the champignons and simmer over medium heat for 8 minutes;
9. Peel the peppers and eggplants, cut them into cubes and combine with the remaining vegetables;
10. Add salt, pepper, don’t forget to stir and leave to simmer for 8 minutes;
11. Remove the eggplant and mushroom caviar from the heat and set aside.

Do you want to know, Our culinary specialists have already prepared best recipes.

And you can learn to cook real adjika according to the classic recipe. Bon appetit!

Amazing blueberry jam you will succeed if you use one of them. In winter, it can even protect you from colds!

Eggplant caviar for the winter

Many housewives do not strive to prepare eggplant caviar for the winter, because it takes a long time to tinker with it. But it's worth spending this time in the summer, and you can enjoy great taste in the winter.

Traditional recipe

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

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

Let's start cooking:

1. Boil the washed and prepared eggplants in water (don’t forget to add salt) until they become soft;
2. Afterwards, drain the water and cool the vegetables in order to peel and cut them into cubes;
3. Wash the apples, peel the middle, cut into medium bars;
4. Wash the tomatoes and chop them finely. Peel the onion and parsnip, wash and finely chop;
5. Place all vegetables except eggplant in a heated frying pan with oil. Fry for 7 minutes;
6. Add eggplants, salt, mix the whole mass and simmer for 40 minutes;
7. Place eggplant caviar in sterilized liter jars and sterilize for 25 minutes each. If the jars are half-liter, the sterilization time is reduced to 15 minutes;
8. We seal the jars and place them in a warm place with the lids down until they cool completely.

Another way

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

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

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

Let's start cooking:

Harvesting for the winter without sterilization

If you don’t want to bother with sterilization, but open delicious preparation In winter, if you have the desire, you can use the recipe for eggplant caviar without sterilization.

To prepare this eggplant caviar you need to take:

• 1 kg eggplant;
• 250 grams of small carrots;
• 600 grams of onion;
• 4 pieces of parsley roots;
• A couple of garlic cloves;
• 250 grams of bell pepper;
• 800 grams of tomatoes;
• 100 grams of vegetable oil;
• Salt, sugar, ground pepper - to taste.

Let's start cooking:

1. Wash the vegetables well, remove seeds from sweet peppers, peel parsley, eggplants and carrots, peel onions and garlic;
2. Grind all the ingredients in a blender or meat grinder;
3. Place them in a heated frying pan, pour oil into it and stir;
4. As soon as it boils, simmer for 20 minutes. At the end, add salt, sugar and pepper to taste;
5. Remove from heat and pour the finished caviar into sterilized jars. Roll up and place in a warm place with the lids down. We wait until it cools down completely;
6. Eggplant caviar, made according to this recipe, should be stored in a cool, dry place.

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 fully revealed:

• In eggplant caviar recipes, the vegetable component often varies. But eggplant, onions, carrots, sweet peppers and tomatoes should remain unchanged;
• In order for caviar to be not only tasty, but also healthy, vegetables must be subjected to minimal heat treatment;
• Choice plays an important role in successful caviar production. vegetable oil which eggplant loves. That's why good choice will become olive oil. But if you overdo it with its quantity, the taste of the main component may become clogged, and the finished dish will turn out to be excessively high in calories.

And another little hint: if you squeeze out excess juice from peeled eggplants, the caviar will come out more crumbly.

Whatever method of making eggplant caviar you choose, be it classic recipe or with unusual components, on a quick fix or a longer production time, one thing is undeniable - this dish is worth tinkering with in order to enjoy the excellent taste afterwards.

The beauty of eggplant caviar lies in its versatility. A snack prepared from ordinary vegetables can be used at your discretion. As independent dish, serve as a side dish or meat, or you can simply spread it on bread and enjoy the piquancy stewed vegetables with light notes of garlic and spices.

The main thing is not to overload the dish with auxiliary ingredients. Otherwise, we risk overshadowing this subtle, delicate, childhood-reminiscent taste.

And the best part is that caviar is perfectly stored in winter, retaining all its beneficial features. And of course, it fills us with memories of that wonderful time of year, when everything is bursting with a rainbow of colors and diversity. vegetable dishes. It tastes just like...

You can find in various sources great amount options for preparing this wonderful snack. I tried to collect the most delicious recipes preparing eggplant caviar for every taste.

For example, eggplant caviar is prepared in a slow cooker with virtually no added oil, which is especially appreciated by those who care about their health. Well, for those who like store-bought caviar from eggplant, I will tell you how to make eggplant caviar piquant and rich in bright colors.

Finger-licking eggplant caviar for the winter

“Overseas caviar! Eggplant!” - as they said in one Soviet film. In fact, not overseas, but our own, homemade, but loved by everyone!
Jar of homemade vegetable preparations V winter period always comes in handy. To replenish your pantry, I suggest preparing a very tasty autumn snack using a minimum of vegetables.

To prepare 1 liter of caviar we will need:

• 1 kg – eggplants
• 400 g – onion
• 300 g - tomatoes
• 0.5 - hot pepper pod
• 2 - cloves of garlic
• 1 tsp - salt
• 2 tsp - sugar
• 2 tsp – vinegar
• 0.5 tsp - coriander
• 100 ml - vegetable oil.

Preparation:

We wash the vegetables with water, put them on a dry towel and dry them

We clean the eggplants by peeling them and removing the stem. Cut into medium sized cubes. If you plan to grind through a sieve or blend with a blender, you can cut into larger cubes

If the “blue” ones are bitter, they must be soaked in salted water. To do this, take a deep bowl or basin and pour in enough water to cover the eggplants. Pour 1 tbsp. salt, stir, add eggplant.
It is necessary to cover with a lid so that all the cubes are immersed in water and do not float up. Leave for 30 minutes

Peel the tomatoes. To facilitate this process, you can make a cross-shaped incision. Place in boiling water for a minute to make the skin come off easier.

Grind tomatoes the same way as eggplants

Pour vegetable oil into a frying pan with a thick bottom. Heat it up, then add finely chopped onion and garlic.
Sauté until transparent

Place the eggplants in a colander to drain. Squeeze and add to the pan with the onions and garlic. Simmer over medium heat until the eggplants are soft and translucent, 10 minutes.

Place tomatoes, finely chopped hot pepper, as well as other spices

Bring to a boil. After this, reduce the heat to a slow simmer so that the gurgle remains. Simmer in this mode for about half an hour. Stirring every 5-7 minutes.
At the very end, add vinegar, boil for 10 minutes and turn off.
If you nevertheless decide to grind the caviar into a homogeneous consistency, then after grinding you need to boil it for an additional few minutes

After which you can transfer it to a sterilized glass container. We screw the lids on and wrap them in a blanket.
Bon appetit!

Eggplant caviar in a slow cooker - step-by-step recipe

Products:

• Eggplants – 1 kg
• Tomatoes – 0.5 kg
• Onion - 1 piece
• 5 cloves – garlic
• Salt 1 tsp.
• Sugar (optional)
• Black pepper
• Vinegar 9% - 1 tsp
• Sunflower oil

Preparation:

Wash all the vegetables, dry them, and remove the stems. We additionally extract the seeds from the peppers.

Cut the eggplants lengthwise into two parts, place them on a board and add salt. Leave for 10 minutes

At this time, grease the multicooker bowl with vegetable oil. Place the eggplants in a bowl, skin side down.
Turn on the multicooker to the “baking” mode for 1 hour. After 25 minutes, turn over and leave to bake for another 10 minutes. Next, remove the eggplants from the multicooker. Let it cool down a bit

Place tomatoes, peppers, and onions in the slow cooker for the remaining time.
Five minutes before readiness, add additional garlic to the bowl.

Peel tomatoes and eggplants. Divide into large parts.
We also divide the onion into large parts (can be 4 parts)

Mix all the vegetables in a deep bowl, add spices

Grind with an immersion blender. If it is more convenient for you to bring it to a homogeneous consistency in another way, then nothing critical will happen. Can be used as a food processor or a regular meat grinder.

Place the crushed mixture in the multicooker bowl and set it to “stew” mode. We set the time to 15 minutes.
Place the caviar in sterilized jars and seal with lids. Leave to cool under a warm blanket.
Bon appetit!

Eggplant caviar just like in the store

This is an amazing option for storing caviar for the winter! The taste is like store-bought, but made from fresh and natural vegetables! Try it, you will definitely be satisfied!

Products:

• Eggplants – 1.5 kg
• Tomato paste - 3-4 tbsp. spoons
• Garlic – 3 cloves
• Onion – 1 pc.
• Bell pepper – 1 kg
• Hot pepper – 1 pod (optional)
• Vinegar - 1 tsp
• Black pepper
• Coriander seeds – 1 tsp.
• Bay leaf.

Procedure:

Wash the eggplants. After cutting off the stalks, place them on a baking sheet. Place in the oven for an hour at 180-200 degrees. Turn over after 30 minutes to ensure even baking.

Chop the remaining vegetables. The smaller the better

Place a cauldron on the fire (you can use a frying pan). Let's pour sunflower oil.
Alternately add onion, garlic, and sweet pepper at intervals of 5-6 minutes.
Saute, but do not fry, over moderate heat until the pepper is soft

Posting tomato paste. Continue to simmer over low heat

We take out the eggplants and wait for them to cool so as not to burn our hands when we peel them.

Cut the eggplants lengthwise reverse side scrape out the pulp using a knife, holding the peel with your other hand

Grind the eggplant mixture and add it to the vegetables to simmer

Bring to a boil, add spices. Simmer for about half an hour over low heat until the mixture gurgles slightly. At the very end, add vinegar.
The caviar is ready, you can send it to jars!
Bon appetit!

I suggest unusual option preparing eggplant caviar with mayonnaise. The consistency can be determined to your taste. You can grind everything with a blender at the end of cooking, or you can leave the vegetables in cubes. In any case, the taste will remain delicious and rich!

Ingredients:

• 2 kg – eggplants
• 0.5 kg – onions
• Garlic – 3-5 cloves
• 200 gr. — Mayonnaise
• Salt to taste
• Black pepper
• Vinegar 9% - 1 tsp.

Preparation:

Rinse the vegetables with cold water.
Remove the stem from the eggplants. Chop them into medium-sized pieces; the smaller we cut them, the faster they will fry.

Peel the onion, cut into half rings, if the onions are large, then you can divide them into another quarter of the onion

Pour the onions into the frying pan after pouring vegetable oil. There should be enough oil so that the onions “bathe” in it. Fry until yellow

Add eggplants to the onions. Fry until slightly brown

Drain the mixture in a colander

Separately, fry finely chopped garlic.

In a deep bowl, mix all the fried vegetables, add mayonnaise. Salt and pepper. It is better to grind the pepper using a mill, so the aroma is more intense.
You can also add a couple of cubes mushroom broth. It will give the taste of the presence of mushrooms.

Place in glass containers and close with lids. We send to water bath or in the oven. We will use the oven. Set the temperature to 120-130 degrees. Place the jars and let sit for 30 minutes. If you use a water bath, you need to wait until the water boils; after 15 minutes, you can remove the jars from the water.
Roll it up, wrap it in a blanket, and leave it to cool.
Bon appetit!

Every housewife should try this recipe! The caviar turns out tasty and aromatic. The main thing is that there is no need to sterilize finished product. The main thing is not to forget to add vinegar, and of course, maintain the heat treatment time.

To prepare we will need:

• 4 kg - eggplants
• 3 kg - ripe tomatoes
• 2 kg - carrots
• 1 kg – onion
• 1 kg bell pepper
• Garlic – 1-2 heads
• Sugar – 2-3 tablespoons
• Ground black pepper
• Vinegar 9% - 1 tbsp.
• Lemon acid
• Sunflower oil.

Preparation:

Wash the vegetables and peel them

Cut the eggplants into medium-sized cubes and sprinkle them with salt. Leave for 30 minutes so they release their bitterness.

Grind the remaining vegetables into 1-1.5 cm cubes, and three carrots on a coarse grater

Fry the onion over moderate heat until caramelized. Well-fried onions give a special taste, which boiled or stewed onions do not give

Add bell pepper and carrots to the onion. Fry for 15 minutes until browned, without turning down the heat.

Spread the chopped tomatoes. An hour will be enough for the tomatoes to give juice and soften a little

Separately, in a frying pan or cauldron, fry the washed eggplants, squeezed out of excess moisture. Don't forget to add vegetable oil first. Eggplants absorb a lot of oil, so you should pour 1-2 cm of the height of the pan.
Simmer for 40 minutes until lightly cooked. Add grated garlic. Can be finely chopped with a knife or squeezed with a garlic press

Then mix all the components. Mix everything thoroughly. Add salt, sugar, black pepper.
Place on medium heat. Simmer for another 30-40 minutes.
Can add citric acid, just a little, on the tip of a knife, or you can squeeze the juice of half a lemon to shade the color.
Add vinegar 10 minutes before the end of cooking. Stir every 5 minutes so that the caviar does not burn, as the mass turns out to be thick.
Place the boiling mixture into clean, dry jars. It is necessary to spread it out little by little so that the jar does not burst from high temperature. Moreover, we fill the jar to the neck, and to the very top, almost to the lid, we take oil from the bottom that the vegetables have not absorbed and add it almost to the lid. We roll it up, then put it under a fur coat until it cools completely.

Bon appetit!

A simple combination of products may seem a bit sparse to some, but believe me, it is enough to highlight the subtle notes of our eggplants. The finished dish is very tasty, healthy, and most importantly low in calories.

Products:

• Eggplants – 1.5 kg
• Tomatoes – 1 kg
• Carrots – 750-800 kr
• Flour – 500 gr
• Salt - 1 tsp.
• Sugar - 1 tbsp.
• Ground black pepper
• Sunflower oil

Cooking steps:

We peel all the vegetables, first rinsing them under running water. Chop into cubes of approximately the same size

Pour vegetable oil into the multicooker container, a little to cover the bottom. Then lay out all the vegetables.
Pepper, salt, add sugar, mix and cover with a lid. We set the “Baking” program and set the cooking time to 60 minutes.
After 30 minutes, turn on the “pause”, open the lid and mix thoroughly. Close and wait another 30 minutes. At this time we go to sterilize the jars. Don't forget about the lids. After all, how well we sterilize will determine how much longer our caviar will last

After an hour, open the lid of the multicooker and try what we got. If it seems to you that there are not enough spices, then add (salt, sugar or pepper). Close it and run it for another half an hour.
5-7 minutes before readiness, open, add vinegar, close, and let stand for the remaining time.
Place the caviar into sterilized jars. Seal with lids.
After twisting the jar, wrap it in a warm blanket and leave it for a day.
Bon appetit!

I present a video recipe for delicious eggplant caviar