Hello dear readers. Eggplant caviar, recipe, as always, with photos. Today we were preparing eggplant caviar, and somehow a phrase comes to mind from the movie “Ivan Vasilyevich Changes His Profession”, caviar overseas, eggplant. But my eggplant caviar is not ordinary, today I have caviar from baked vegetables. Of course, baked vegetables are not on the fire, but in the oven. The oven is certainly not a fire, but you can bake vegetables. And the whole family was satisfied with the result of preparing such caviar. Eggplant caviar turned out to be very tasty and quite beautiful in appearance, it can be said that it is bright in summer. I look directly at the photo and a smile on my face, after all, the result exceeded all expectations.
AT general vegetables we have for eggplant caviar such:
- 3 pcs. medium eggplant
- 1 PC. large sweet pepper
- 5 pieces. not big tomatoes
- 1 bulb
- 2 garlic cloves
- a small bunch of herbs (parsley, dill)
- 3 art. tablespoons vegetable oil (for frying)
- ground black pepper
I have medium-sized eggplants, one large sweet red pepper, and you can not necessarily take red pepper, you can take yellow or Green pepper. I take 5 tomatoes, one onion, a few cloves of garlic, but we will need it a little later.
I wash eggplants, peppers, and tomatoes under running water and make small cuts in the vegetables, just in case, so that the vegetables do not “explode in the oven” and then instead of eggplant caviar, I don’t have to wash the oven. I make cuts in eggplants, peppers, tomatoes, put all the vegetables on a baking sheet and put in an oven preheated to 200 degrees.
To be honest, choosing between marrow caviar and eggplant, my favorite eggplant caviar. The recipe for this caviar is also very simple. In general, while our vegetables continue to bake in the oven, I peel and finely chop the onion, I cut the onion into cubes. Next, pour 3 tbsp into the pan. tablespoons of vegetable oil and pour onions. I don't fry onions golden color, just fry it until transparent.
After 15 minutes, a breathtaking smell went through the apartment. baked vegetables. But we bake vegetables in the oven until tender. Eggplants should be soft inside, they can be tasted with a wooden stick or a knife. Of course, I don’t bake vegetables very much, I don’t like when they are very burnt, but here someone already loves it. And here our handsome vegetables arrived in time. I take the eggplants, tomatoes and peppers out of the oven.
I immediately put the vegetables from the baking sheet on plates. Of course, you can put hot vegetables in a cellophane bag and tie it up, but I don’t do that. I have vegetable skins and they come off really well. Now you need to peel the peppers, tomatoes and eggplant from the skin. While they are hot, the skin is very easy to remove.
I also skin eggplant. Here you can remove it in two ways, you can simply remove the skin, as in my photo, or you can cut the eggplant lengthwise, push the skin aside and take the eggplant pulp with a spoon, only one skin remains. Well, whatever suits you, the choice is yours.
You also need to remove the skin from the tomato. Now I take a board and a knife and cut the eggplant pulp. I cut finely, you can say I chop with a knife, but so that the pieces remain, I love it so much.
Now I grind Bell pepper. I send all finely chopped vegetables to a bowl, I take a small bowl, but in which it will be convenient to mix everything.
I also finely chop the baked tomatoes, which we previously freed from the skin.
Now it's our turn fried onion. I add fried onions to all finely chopped vegetables. I also wash some dill and parsley and finely chop the greens. Who likes a lot of greenery, you can add a lot of it. I also had basil, but I do not add it, although you can add if you like.
I also squeeze a clove of garlic through the garlic maker, I take one, since my children will eat eggplant caviar, but you can take 2-3 cloves, for lovers of spicy. I also salt caviar to taste and add a little black ground pepper. We mix everything well.
Now I put the eggplant caviar in a bowl, cover it with cling film and put it in the refrigerator for a couple of hours so that all the vegetables, so to speak, “make friends with each other”.
In general, what to say with a piece of black bread, this caviar is what you need. You can also serve it with mashed potatoes. For example, my great-grandmother was very fond of eggplant caviar. Eggplant caviar was her favorite caviar, she cooked a lot of it, then preserved it for the winter. If you are interested in the eggplant caviar recipe according to which my mother and great-grandmother cooked it, you can find the recipe in my article ““. Well, this caviar, of course, so eat. Although if it is preserved, then it needs to be folded into jars and sterilized.
Well, here are a couple more pictures, so to speak, as a keepsake, and you can start eating caviar.
Bon appetit to everyone, see you soon on the pages of the blog “Folk Knowledge.
There are a variety of homemade recipes for making such a summer eggplant snack. I want to offer the housewives to cook raw chopped caviar from baked eggplant, tomatoes and lettuce. In my version of cooking, eggplant caviar is not subjected to prolonged heat treatment and it turns out to be healthy, tasty, appetizing and beautiful in appearance. For the convenience of preparing step by step recipe I generously provided a photo.
Ingredients:
Eggplant - 1 kg;
Tomatoes - 1.5 kg;
Salad pepper - 500 gr;
Garlic - 30 gr;
Onion - 70 gr;
Salt - to taste;
Vegetable oil - 100 gr.
To make this delicious summer snack, blue ones are better to choose large ones, because, after baking in the oven, their skin separates better. Salad pepper I specifically choose yellow or green. In the finished dish, it looks more advantageous. Tomatoes for the preparation of this raw caviar are suitable for any size and variety, as long as the fruits are ripe and fleshy.
How to cook raw caviar from baked eggplant
And so, the first thing to do is bake blue and salad pepper. Put the vegetables on a baking sheet and put in a preheated oven over medium heat.
As you can see in the photo, our eggplants are large and fleshy. Therefore, we will bake them for approximately 30 minutes. Sweet bell pepper it is baked for 15 minutes, therefore, it is better to put it closer to the edge of the baking sheet, so that it would be more convenient to get it out of the oven, and send the eggplants to bake.
Put the baked pepper on a plate, wrap it with cellophane and let it steam for five minutes.
After that, we take out the middle of the peppers with seeds and remove the skin.
We cut the peeled pulp into thin strips, cut the strips into small cubes, after which we additionally chop with a knife.
While we were peeling and chopping lettuce peppers, the eggplants had time to bake well.
We clean their skin and remove the stalk, squeeze a little with our hands from the liquid formed during baking.
In tomatoes, we also need to remove the peel. We will make this procedure very in a simple way. The skin of each tomato, on the opposite side of the stalk, we lightly cut crosswise. 
Then, put the tomatoes in a bowl, pour boiling water for one minute.
After a couple of minutes, we drain the boiling water, and peel the tomatoes easily and simply by pulling the edges of the cuts with our hands.
Then, cut out the center of the peeled tomatoes.
Finely chop the tomatoes and additionally chop them on a cutting board with a sharp knife.
We, too, need to peel the garlic and onions, finely chop and chop them additionally.
We put all the components of chopped eggplant caviar in a bowl, add salt, vegetable oil and mix well.
Look how colorful and beautiful the mixture turned out to be, and what a delicious one ... When viewing the final photo, I think many will salivate.
Serve raw caviar from eggplant to the table is better chilled. I usually put it in the fridge for an hour or two. During this time, the vegetables will not only cool down, but are also better saturated with each other's aromas.
Before serving, I always stir the chopped eggplant caviar again.
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 save all of them to the maximum beneficial features and gives ready snack kind of 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;
- stone not iodized salt- 30 g;
- refined sunflower oil - 65 ml;
- granulated sugar - a couple of pinches.
Cooking
AT this case we will bake for caviar not only eggplants, 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”.
- 4 eggplants;
- 1 medium onion;
- 2 large ripe tomatoes;
- 1-1.5 tablespoons of fragrant sunflower oil;
- Salt - to taste, about 1/3 teaspoon;
- Ground black pepper - also to taste, a couple of pinches.
Cooking method:
Wash the little blue ones, dry them with a towel and wrap each one tightly in baking foil, shiny side out.
It turns out such silver eggplants, it looks very cool!
We put them in a preheated oven, you can directly on the grate to the middle level, you can - on a baking sheet. Bake eggplants in the oven for 35-40 minutes at 180-190C - until they become soft. Exact time depends on the size of the vegetables and your oven.
Carefully unfold the foil and let the baked eggplants cool.
Then we remove the thin skin and chop the vegetables on the board with a wide knife until an eggplant "porridge" is obtained.
Put into a bowl. We also add chopped onion- cut as small as possible. And grated tomatoes without skins.
Salt, pepper, mix and taste. If the taste for salt and pepper suits - season with oil. This order is obligatory: if you first season and then salt, then the oil, enveloping the vegetables, will not allow spices to get to them, and it will constantly seem as if the caviar is undersalted. If you suddenly oversalted, it happens - just add one more grated tomato.
After mixing the caviar with butter, put it in a salad bowl and decorate with sprigs of greenery.
It is very tasty to eat baked eggplant caviar, generously laying it on White bread. Or just spoons, biting with a slice of a loaf. 
August and September are harvest time. Hostesses simply adore this period of the year, because so many delicious meals you can please your relatives, and even make more blanks for the winter.
An undoubted hit among all kinds of dishes that are prepared at the end of summer is eggplant caviar. Yes, exactly that “overseas” delicacy that the tsar's clerk Feofan spoke with such enthusiasm in everyone's favorite Soviet comedy about Ivan the Terrible. But if in the 16th century it was exotic, today many people make such a dish, because during the season all the ingredients necessary for it can be found in the refrigerator of almost every owner.
Although there are many recipes vegetable caviar, you can always experiment, because nothing can spoil such a wonderful snack. We suggest you cook several options for a delicious summer dish from blue ones.
Recipe for baked eggplant caviar and fresh tomatoes with garlic
In addition to the fact that eggplant caviar is very appetizing, it is also healthy. This is a real storehouse of vitamins - there is calcium, phosphorus, and iron. Moreover, thanks to low calorie Such an appetizer can be included in the diet menu.
There are several ways to prepare the ingredients for this caviar. Some advise cutting everything with a knife, since in this case the dish, due to the content of the pieces, turns out to be more juicy and fragrant. Others are sure that you need to grind vegetables in a blender to a homogeneous consistency, or pass through a meat grinder, which makes the food tender and light. In this article, we stick to the first option.
Advice: You can make the taste of vegetable caviar even more refined by using assorted zucchini and eggplant, and half a chili pepper and spices will add a sharp “note” to the appetizer.
Ingredients
Servings: - +
- eggplant 1.5 kg
- tomatoes 6 pcs.
- garlic 10 cloves
- olive oil 6 tbsp
- lemon 1/2 piece
- salt 2 tsp
- ground black pepper1 tsp
- parsley 1 bunch
per serving
Calories: 114 kcal
Proteins: 2.4 g
Fats: 6.2 g
Carbohydrates: 13.5 g
55 min. Video recipe Print
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Advice: little blue ones can be "bitter" if they have been collected from the garden for a long time, and harmful solanine has accumulated in them. To avoid this, before cooking, vegetables should be soaked for an hour and a half in salt water. When you see dark, drained juice, you can begin the process.
This appetizer is considered "raw", that is, it cannot be rolled into jars, but only eaten, spread on bread, at the height of the blue season. Therefore, we also offer you the option tasty preparation"for the winter" to treat yourself to your favorite delicacy, regardless of the time of year.
Recipe for baked eggplant caviar for the winter
Advice: vegetables for this dish can be taken in arbitrary proportions, adjusting the taste with the appropriate components. So, a sweet snack will be at more bell peppers, carrots and onions (preferably red). Tomatoes add "sourness". But there is one rule - eggplant should be the main and "main" product in caviar, it must be taken by weight no less than the rest of the ingredients.
Time for preparing: 120 minutes
Servings: 35
- proteins - 2.7 g;
- fats - 8.2 g;
- carbohydrates - 17 g;
- calorie content - 153 kcal.
Ingredients
- eggplant - 2 kg;
- red bell pepper - 0.5 kg;
- tomatoes - 1.5 kg;
- carrots - 0.5 kg;
- garlic - 2 heads (medium);
- onion - 0.5 kg;
- vegetable oil - 100 g;
- salt - 1.5 tbsp. l.;
- sugar - 3 tbsp. l.;
- ground black pepper - 0.5 tsp.
Step by step description of the process
- Start cooking with heat treatment eggplant and pepper. To do this, after washing and drying the vegetables, put them on a baking sheet in an oven preheated to 220 degrees. The little blue ones must first be pierced in several places so that they do not "explode". We bake for about an hour.
- When the peppers and eggplants are soft, take them out of the oven and put them in a large bowl, covering it with a towel, cling film or tight lid. Within 10 minutes they should be infused so that the skin is removed as best as possible.
- Next, let's move on to the tomatoes. First you need to wash them and remove the "tails". Then scald in boiling water for 45 seconds and remove the skin. Using a grater, grind the tomatoes to a puree consistency. The resulting mass must be poured into a saucepan and boiled for about 15 minutes.
- In the meantime, we take onions. We clean it and cut it into small cubes. In a preheated skillet vegetable oil fry vegetables until golden brown. Then we send to the boiling tomato.
- The next step is carrots. Cut the peeled root crop on a coarse grater, fry and add to the pan, following the onion.
- Bye bye small fire tomatoes continue to languish with other ingredients, let's deal with eggplant and pepper. They have already cooled down enough, so let's start cleaning and grinding. Having freed the vegetables from the skin and seeds, cut them into small cubes and also throw them into the pan. All contents should be mixed well, add squeezed garlic and season to taste. We continue to cook for about 10 more minutes.
- We transfer the cooked caviar to a blender and beat until a homogeneous composition is obtained. You can also use a meat grinder for grinding. Ready meal Taste and, if necessary, add a little more salt and pepper. Then boil again for 5-10 minutes.
- Spreading caviar in jars is only hot. Be sure to sterilize the containers first. To do this, boil water in a large saucepan, covering it with a metal sieve, on which we lay the jars upside down. Within 15 minutes, hot steam will pour over the container, due to which all harmful microbes are destroyed. Ready banks without turning over, put on a clean towel. You can also use the oven. Well-washed cans, not wiped, are placed in the oven and kept at a temperature of 160 degrees Celsius for about 10 minutes. You need to heat them until they are completely dry.
- Spread the prepared caviar evenly over the jars and close tightly, then turn them over and wrap them in a blanket until they cool completely. Then the blanks can be taken to the cellar or put in the refrigerator.
Advice: for getting original taste and unique aroma eggplant caviar vegetables for it can also be grilled, or used open fire campfire or even a gas burner. In the latter case, it is enough to smoke them a little.
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