Eggplant caviar

Eggplant caviar

Category: Blanks

Ingredients
Eggplant	1 kg
Bulb onions	1 kg
Carrot	1 kg
Sweet pepper (bulgarian)	1 kg
Tomatoes	1 kg
Vegetable oil
Bitter peppers	2 pcs.
Garlic	5 teeth
Tomato paste
Salt, sugar

Cooking method

• Cut the eggplants into cubes and fry in vegetable oil until golden brown. Eggplants will take up a lot of oil, so add oil to the pan so that it does not stay dry. Then, in the same way, fry carrots, onions, sweet peppers with bitter and add finely chopped garlic there. We put everything in a saucepan as soon as it is ready. We pass all this through a meat grinder. Next, fry the diced tomatoes. Tomatoes should let in a lot of juice, add tomato paste there and dissolve it. When this "witch's potion" is boiling, add salt and sugar to taste !!!!!!!! Remember that the finished dish can only be eaten cold. The taste will have to change relatively hot .... Therefore, sweeten and salt the caviar to taste, approximately the balance of salt and sugar should be obtained, as in sweet ketchup. Do not be afraid of sugar ... (I add about 5-7 tablespoons of tablespoons .. it all depends on the tomatoes)
• Next, scroll this mixture through a meat grinder and mix everything that turns out. Then put on fire and, after boiling, simmer for 30 minutes.
• Cool down and in the refrigerator. The caviar is delicious only cold !!!!!! Even room temperature spoils it ...
• Aim for a caviar consistency like the picture

Note

To anyone interested, I can give it a try. Only yesterday they did ...

Similar recipes

Eggplant caviar (the most delicious) (mca)

Overseas eggplant caviar. (Anael)

Eggplant caviar with pine nuts and raisins (Fraser)

To anyone interested, I can give it a try.

Let us try, right in PM!

We do something like that ourselves. I confirm, it is especially tasty - current from the fridge!

By the way. Medical fact. Most of the taste buds on the human tongue work optimally at 26 degrees Celsius.

And here I was thinking, because this recipe can be adapted for a cartoon, like caviar from zucchini.

I give to try only Muscovites ...
It is very difficult to make it according to the recipe without trying and not knowing the taste ...
And the taste here is achieved by the balance of salt and sugar ..... Salt should be less than sugar ..... And no herbs !!!!! No dill and parsley, basil, cilantro, celery, etc. ..... NO !!!! All then "down the drain" ..

Perfectly rolled into banks "for future use"
Spread hot caviar in sterile jars, then sterilize everything together and under the lid. As it cools down in the garage, in the cellar, in the hallway, in the refrigerator, on the balcony ...
And no vinegar needs to be added !!!!!!

If anyone did, write down ...

[The most delicious eggplant caviar]

The most delicious eggplant caviar
I want to note that this recipe was not invented by me. This is how my grandmothers from Lugansk cooked. In ancient times, when there was the USSR, I spent every summer in Lugansk, so I spied on the recipe
It is useless to search for a recipe in Google or Yandex. You will not find anything sensible there. The most correct recipe is presented here. In my recipe, I will tell you in detail and clearly demonstrate how to cook the most delicious eggplant caviar in the world. I will describe the recipe using an example of 1 kg. of each ingredient, in fact today, I will cook caviar by taking 3 kg. each type of vegetables. Cooking caviar takes at least 6 hours of time, and at the exit it turns out to be little, and it will be eaten very quickly.Therefore, it makes no sense to cook in one go, given that cooking caviar from 5 kg of vegetables takes the same time as cooking from 15 kg. vegetables. Important: caviar can be "closed" for the winter. Everything is as usual - hot packaging in a sterile jar.
So let's get started!

To prepare caviar, you need to have (for example, 1 kg):

1. Eggplant - 1 kg.
2. Sweet pepper - 1 kg.
3. Bulb onions - 1 kg.
4. Carrots - 1 kg.
5. Tomatoes - 1 kg.
6. Garlic -1 head
7. Bitter pepper - 1 large pepper
8. Salt
9. Sugar
10. Vegetable oil - 0.5 liters
11.from 5 to 8 hours of free time

IMPORTANT: The amount of vegetables can be increased proportionally. To give the caviar a more intense color, I advise you to buy red bell peppers. From green peppers, caviar can turn out to be unpresentable (roughly, like Shrek's food). Caviar should be served only in cold... The amount of hot pepper can be increased or decreased based on your preference. It takes a lot of oil, so do not "hesitate" to add it to the pan, especially when frying carrots.



We wash and clean vegetables



We cut the eggplants as you like. I do it like this:



Pour oil into a frying pan and heat it up. I cook caviar at 7 speeds, there are 9 of them on the stove.



Put the pieces of eggplant in the pan



Fry until soft and golden brown, as in the picture



Salt and put in a specially prepared container



While the eggplants are fried, cut the sweet and bitter peppers




Fry until almost cooked



We spread it in a container in which there are already eggplants



While the peppers are fried, grate the carrots



Put the carrots in a skillet, add oil



Fry until golden brown, as in the photo and add to the container with eggplant and pepper



Chop the onion and garlic



We put it in the pan



And fry until golden brown and transfer to ready-made vegetables



We cut tomatoes



We put them in a frying pan



Cover with a lid, reduce the "fire" and let it stew a little


Add tomatoes to the rest of the vegetables



Let the vegetables cool down and pass them through a meat grinder




All the mass that we got after grinding in a meat grinder, we mix well and put on the stove. I put comfort at 6

Let it boil and start adding sugar and salt. At this stage, it is important to understand what these ingredients are for.
With the help of sugar, the sour taste of the product is removed, and salt is added for flavor. Caviar that you taste hot in a saucepan on the stove and caviar that you eat cold from the refrigerator have different tastes. This is the whole complexity and the main secret of cooking. If you add salt and sugar incorrectly, you can completely ruin the caviar. To find the right balance of salt and sugar, I advise you to first salt the caviar to taste, and then add sugar and constantly try for "acid". Don't be afraid of sugar. I add up to 4 tablespoons per 5 kg. vegetables. In general, sometimes it happens that sugar is not needed, but this is when you manage to buy sweet carrots and sweet tomatoes.



Simmer the caviar for about 30-40 minutes until the vegetable mixture becomes soft and smooth. It is important to achieve the consistency of the vegetable mixture as shown in the photo. If the caviar is liquid, then the stewing time must be increased in order to evaporate the excess liquid. Important: Before removing the caviar from the stove, try the taste again, most likely you yourself will need to add salt or sugar again.



We sterilize the jars and put the caviar in them hot (hot packaging).



We put what is left on a plate and send it to the refrigerator.



Let the caviar stand in the refrigerator for at least one night and only then can you start enjoying the yummy. Caviar should be consumed ONLY cold from the refrigerator. Caviar is stored in jars in the basement or in the refrigerator.

Bon Appetit!

I cook caviar in almost the same way, the only difference is that I cut the vegetables smaller and do not twist them through a meat grinder, I like the caviar in pieces. Moreover, I fry everything in a large 12-liter cauldron.Before frying, I let the sliced ​​eggplants stand for an hour, lightly salting, they give off bitterness, then squeeze and put in a cauldron for frying. Before rolling into a jar of caviar, pour a spoon on top - two boiling vegetable oil. I wanted to post a recipe for making caviar on the forum in the summer, but I never got ready ...
You +1 for the cognitive master class.

[eggplant sauté]

Thank you! I do the same for your dish and it is called "eggplant sauté". How can I post pictures. It is made much faster than caviar, but it turns out very tasty!

[eggplant sauté]

Thank you! I do the same for your dish and it is called "eggplant sauté". How can I post pictures. It is done much faster than caviar, but it turns out very tasty!

Eggplant caviar

eggplant - 1 kg,
bell pepper - 100 g,
onions - 100 g,
tomatoes - 100 g,
cilantro, parsley or basil greens,
garlic - 4 cloves,
vegetable oil - ~ 60 ml,
sugar - to taste
salt,
pepper

Wash the eggplants, cut lengthwise into 2 parts,
put on a baking sheet and grease the slices with vegetable oil.
Bake in an oven preheated to 230-250 ° C for ~ 25 minutes.
Cool the baked eggplants slightly and peel them off.
Chop the eggplant pulp with a knife. Peel the onion and chop finely.
Wash the pepper, remove the seed box and cut into small cubes.
Remove the skin from the tomatoes and grate or grind in a blender.
Heat vegetable oil in a thick-walled dish.
Put the onion in the oil and fry for ~ 2 minutes.
Add pepper and fry, stirring occasionally, ~ 5-7 minutes.
Add the tomato mass to the onions and peppers, mix and cook over low heat,
stirring occasionally, ~ 5 minutes.
Add eggplant pulp, stir and simmer, stirring occasionally for ~ 7-8 minutes.
Peel the garlic and pass through a garlic press.
Wash greens, dry and chop finely.
Add garlic, herbs, salt, a little sugar, pepper to the eggplants.
Mix everything and simmer for ~ 5-7 minutes.

Sote

eggplant large -1
medium carrots -2-3
onion - 4-5
big red paprika -1-2
tomato is very large - 1
garlic - 5 cloves
lavrushka
salt
ground pepper
hot red pepper
dill
olive oil 100-120g

Peeled the vegetables. Diced paprika, eggplant, tomato.
Carrot rings. I like to cut onions in saute medium. Chopped the garlic and dill as usual.
I put a carrot on the bottom of a saucepan with a thick double bottom, onion on it, paprika on onion, then eggplant cubes.
For milestones - tomato, garlic, dill, lavrushka, hammerheads, hot red, salt.
I poured everything with olive oil. I cook with the lid closed until the carrots are almost ready.
I can eat this dish twice a day. And tomorrow too.
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The first time I made caviar from eggplant. According to your prescription. The taste is great.

The first time I made caviar from eggplant. According to your prescription. The taste is great.

I'm glad you liked my caviar recipe. To your health!

Eggplant -3 large
carrots - 3-4
red paprika - 2 large
onion - 5 onions
young zucchini - 1 medium
garlic - 4-5 large cloves
tomatoes - 4 large (sugar)
parsley - bunch
allspice ground pepper
hot red pepper - 1
salt
rast. oil - 300g
sugar-2-3 tsp
lavrushka-1

Peel all vegetables, chop coarsely, fry in a pot on a rast. oil in small portions.
Put everything in m / w, mix, add tomatoes, turn on the program. "extinguishing" for an hour. Opened 4-5 times to stir and release excess steam.
While hot, place the vegetables in sterile jars.
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Cool caviar, August! Only for this amount of accompanying vegetables I take eggplant 3 kilograms. And I also add apples or quince - 300 grams. Taste -

When what is how much. Our eggplants are very expensive.
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Zucchini caviar, just like in the store, only tastier

the weight of the food already peeled.
1.5 kg zucchini
500 grams of carrots
250 grams of onions
100 grams of tomato paste
bay fox, sweet pepper, salt.
Vegetable oil
Added citric acid and hot red pepper.
Finely chop the onion, grate the carrots, did not peel the peel and seeds of the zucchini, cut off only the stem and butt. Blecknder chopped the zucchini. Over high heat in a large amount of oil until soft, fried the onions until soft, then added the carrots and fried until tender, then the zucchini, add oil if necessary, brought it to a bubble, reduced the heat to a minimum and covered with a lid. He left it to stew. An hour later I added tomato paste, bay leaf, allspice. Leave to simmer for another hour. Season with salt at the end of stewing. Turn off the heat and turn into a homogeneous mass with a hand blender. It tastes better when cooled down.
The first steps with onions and carrots took place in a cauldron, then overloaded in m / v,

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The first time I made caviar from eggplant. According to your prescription. The taste is great.

Two cans were opened. The third also pouted. opened sourish in smell, but the dog ate with gusto. But I also want to try it in winter. What to do with the rest? Maybe all the same vinegar?

My cans are in the refrigerator.

What to do with the rest? Maybe all the same vinegar?

I would open it, add vinegar, digest it and sterilize it. I always sterilize eggplant and squash caviar, despite not being hot packed, so my cans never explode. I keep all the conservation in the apartment.