Eggplant caviar for the winter

Eggplant caviar is a delicious and very popular appetizer that is easy to preserve for the winter. Every experienced housewife has her own secret recipe for any dish, and we want to share 10 proven recipes for eggplant caviar.

Finger-licking eggplant caviar for the winter

This recipe for eggplant caviar for the winter can be called a classic, because this is the recipe that most Soviet housewives used. Preparing tender eggplant puree for the winter is not at all difficult if you carefully follow the steps in the recipe.

Cooking time – 1 hour

Cooking time – 1.5 hours

Number of servings – 5.5 liters

1. 
   How to prepare eggplant caviar for the winter “You’ll lick your fingers”? First, peel the eggplants, onions and carrots. Wash the vegetables thoroughly and leave the onions and carrots in cold water.
2. 
   Chop the eggplants into small cubes in a separate bowl, and then start chopping the carrots and onions. You can cut them into small pieces of any shape.
3. 
   Place the chopped carrots in the pan along with the eggplants, and add vegetable oil, tomato paste to the pan with the onions and simmer the onions for a few minutes. Then pour half a liter of water into the onion and pasta mixture and bring the mixture to a boil.
4. 
   Pour the onion and tomato sauce into the pan with the eggplants and carrots and stir. Then add the remaining half liter of water and place the pan on the heat to bring the vegetables to a boil.
5. 
   Cook the vegetables over moderate heat for an hour and a half, checking and stirring them occasionally. Add sugar, salt, spices and vinegar about 15 minutes before the end of cooking, and then beat the prepared hot vegetables until pureed.
6. 
   Bring the already pureed eggplant caviar to a boil again, and then distribute it into sterile jars and roll up the lids.

Eggplant caviar through a meat grinder for the winter

The fastest way to prepare eggplant caviar is to pass all the ingredients through a meat grinder and then boil. This caviar turns out grainy, with pieces of vegetables and does not look like puree at all. A good recipe for those who like caviar by the tooth.

Cooking time – 2 hours

Cooking time – 40 minutes

Number of servings – 10 liters

Ingredients:

• Eggplants – 6.5 kg.
• Sweet pepper – 0.8 kg.
• Hot pepper – 1 pc.
• Onions – 1.2 kg.
• Tomatoes – 1.5 kg.
• Garlic – 2 goals.
• Greens – 100 gr.
• Ground red pepper – 25 gr.or to taste.
• Ground black pepper – 25 gr. or to taste.
• Vegetable oil – 1 l.
• Salt – 100 gr.
• Granulated sugar – 30 gr.

Cooking process:

1. Rinse the eggplants in running water, then cut into slices about 0.5 centimeters thick and blanch in boiling water for fifteen minutes. Fry all the circles on both sides in vegetable oil and set aside in a separate bowl.

2. Next, rinse and peel the tomatoes and peppers. Blanch the peppers for about five minutes in boiling water without cutting them first.

3. Peel and lightly fry the onion, then combine all the ingredients together, add cloves of garlic, your favorite herbs and a pod of hot pepper. Pass everything through a meat grinder once or twice, depending on the desired grain size.

4. Pour the resulting vegetable mass into the pan, add the remaining oil, salt and dry spices. Cook the caviar over moderate heat until tender, about an hour and a half from the moment it boils. Next, distribute the workpiece into sterile jars and roll up.

Eggplant caviar without sterilization for the winter

A very tasty and simple recipe for large eggplant caviar without subsequent sterilization. This caviar is easy to prepare and stores well, despite the lack of vinegar in the composition. This delicious snack will delight you all winter, and you will spend nothing on preparation.

Cooking time – 2 hours

Cooking time – 2 hours

Number of servings – 11.5 liters

Ingredients:

• Eggplants – 3.5 kg.
• Tomatoes – 3.5 kg.
• Bell pepper – 2 kg.
• Onions – 2 kg.
• Refined sunflower oil – 500 ml.
• Salt – 150 gr.
• Ground pepper - to taste

Cooking process:

1. First, peel the onions and rinse the vegetables thoroughly in running water. Leave them to dry.

2. Finely chop the onion with a knife and sauté in a deep saucepan over moderate heat, stirring regularly. The onion should turn out transparent golden.

3. Cut the bell pepper into small cubes while the onion is cooking in the pan.

4. Next, you need to peel the eggplants and cut them into the same cubes as bell peppers.

5. Add eggplants and peppers to a saucepan with fried onions and add salt. Simmer vegetables over moderate heat.

6. Simmer the vegetables until soft, stirring them occasionally. There is no need to cover with a lid.

7. While the eggplants, peppers and onions are stewing, cut the tomatoes into small pieces and then add them to the pan with the rest of the ingredients.

8. Simmer the caviar in a saucepan for an hour and a half until it becomes dense enough and acquires a beautiful orange hue. Add ground pepper and, if necessary, a little more salt.

9. Distribute the finished hot caviar among the jars to the very top.

10. Then screw the lids on the jars and turn them upside down. Wrap it in a warm blanket and leave the workpiece to cool completely for about a day.

Eggplant caviar with zucchini for the winter

It’s not for nothing that the combination of zucchini and eggplant is considered very successful. In addition to a delicious vegetable stew, you can easily prepare zucchini and eggplant caviar for the winter. Depending on your preferences, you can change the consistency of the product from coarse to fine.

Cooking time – 1 hour

Cooking time – 30 minutes

Number of servings – 1.5 liters

Ingredients:

• Eggplants – 850 gr.
• Zucchini – 550 gr.
• Sweet pepper – 5 pcs.
• Tomatoes – 3 pcs.
• Onions – 2 pcs.
• Garlic – 3-4 teeth.
• Tomato paste – 1 tbsp. l.
• Granulated sugar – 1 tbsp.
• Wine vinegar – 1-2 tsp.
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the eggplants in running water, then cut them into slices about half a centimeter thick and soak in salted cold water for fifteen minutes to remove the bitterness.

2. After the eggplants have rested for a while, rinse them and cut them into small cubes using a sharp knife.

3. Next, cut the young zucchini into small cubes, just like the eggplants.

4. Peel the onions, rinse in running water and sauté over moderate heat until golden brown.

5. Wash the sweet pepper, remove the stem and remove the seeds. Then chop the pepper in the same way as you cut the eggplant and zucchini.

6. Also cut the washed tomatoes into the rest of the vegetables.

7. Peel the garlic, rinse the cloves and cut them into thin slices or pass them through a garlic press.

8. Place all the chopped vegetables in a frying pan with onions and simmer over medium heat for about five minutes, then add tomato paste, salt and sugar into the frying pan. Don't forget to add ground pepper to taste.

9. After the vegetables are ready, pour wine vinegar into the pan and stir the caviar. Distribute the snack into sterile jars and roll up.

Delicious baked eggplant caviar

It is believed that the most delicious eggplant caviar comes from baked eggplants. Preparing such a snack may take a little more time than a simple recipe, but the taste will be uniquely delicate, and the texture of the caviar will be creamy.

Cooking time – 1 hour

Cooking time – 20 minutes

Number of servings – 0.5 liters

Ingredients:

• Eggplant – 2 pcs.
• Sweet pepper – 1 pc.
• Small tomato – 1 pc.
• Onions – 1 pc.
• Garlic – 3 teeth.
• Vegetable oil – 40 ml.
• Salt - to taste
• Spices - to taste
• Vinegar 6% – 2 tsp.

Cooking process:

1. Prepare all the ingredients listed above in advance. Tomatoes must first be poured with boiling water for about ten minutes.

2. Rinse the bell peppers and eggplants thoroughly, prick the vegetables with a knife and place in a baking dish or on a wire rack. Place them in an oven preheated to 200 degrees.

3. After half an hour, remove the baked eggplant and peppers and let them cool.

4. Peel roasted vegetables and tomatoes. Coarsely chop the onion.

5. Pass all the vegetables together through a meat grinder up to three times to achieve the caviar consistency you need.

6. Place the vegetable mass in a thick-bottomed pan, add salt and vegetable oil.

7. Next, peel the garlic and pass it through a garlic press. Add the product to the pan with vegetable puree and place the container with future caviar on the stove. Simmer the dish for about five minutes, stirring it regularly. At the very end, do not forget to add vinegar and stir.

8. Distribute the finished caviar into hot sterile jars and seal tightly with sterile lids. After the workpiece has cooled, move it to the refrigerator for storage.

Eggplant caviar with bell peppers and tomatoes

A very tasty old recipe for eggplant caviar for the winter, time-tested. It takes quite a long time to prepare caviar according to this recipe, but it completely pays off in the taste of the finished product. There is no vinegar in caviar, so it is not sour and will not harm your stomach.

Cooking time – 2.5 hours

Cooking time – 40 minutes

Number of servings – 2.5 liters

Ingredients:

• Eggplants – 1 kg.
• Sweet pepper – 3 pcs.
• Tomatoes – 1 kg.
• Onions – 2 pcs.
• Garlic – 2 teeth.
• Sugar - to taste
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. First, wash and dry the eggplants. Place them on the oven rack, prick them with a knife or slightly cut them, and bake at 200 degrees.

2. Cut the tomatoes crosswise and scald with boiling water. Then remove the skin and pass the tomatoes through a meat grinder or blend with a blender. Remove the skin from the eggplants and place the puree in a separate container.

3. Wash the onions and peppers. Remove the stems and seeds from the pepper, and remove the skins from the onion. Finely chop the vegetables with a knife and place in different bowls.

4. Next, you need to heat a frying pan with vegetable oil and fry the sweet peppers. Fry it for ten minutes over moderate heat, stirring.

5. Next, add the onion to the pan and continue frying until the onion in the pan is transparent.

6. When the onion reaches transparency, place the eggplant puree into the pan with the vegetables and simmer for about ten minutes, stirring the vegetables.

7. Lastly, add tomatoes, chopped garlic, sugar, salt and spices to the caviar mixture. Mix everything together and simmer until the mixture thickens.

8. Distribute the finished boiling caviar into sterile jars and close with sterile lids. Leave the product until it cools completely, and then store it in a cool, dark place.

Step-by-step recipe for preparing eggplant caviar in Georgian style

In sunny Georgia there is no shortage of eggplants, so there are a lot of recipes for preparing them. Using the recipe below, you can exactly reproduce the eggplant caviar that Georgian chefs prepare.

Cooking time – 1 hour

Cooking time – 1 hour

Number of servings – 0.5 liters

Ingredients:

• Eggplants – 3 pcs.
• Tomato – 1 pc.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Hot pepper – 1 pc.
• Onions – 1 pc.
• Garlic – 3 teeth.
• Parsley – 1 bunch
• Spices - to taste
• Salt - to taste
• Vegetable oil – 5 tbsp. l.

Cooking process:

1. Wash the eggplants, peel them and cut them into slices. Pour vegetable oil into a frying pan, heat it up and fry the eggplants on both sides over moderate heat for about fifteen minutes.

2. In a second frying pan, fry finely chopped onion and grated carrots for five to seven minutes, until the vegetables are soft.

3. Then pass the fried eggplants, peeled peppers and garlic cloves through a meat grinder.

4. Rinse the tomatoes, chop finely and place in a frying pan with onions and carrots. Add spices and salt.

5. Then, using a mortar, grind the vegetables in a frying pan until pureed.

6. Add the mixture from the meat grinder to the frying pan with other vegetables, chop the parsley there and mix well. Simmer over moderate heat for about five minutes.

7. You can serve the finished hot caviar immediately, or quickly distribute it into sterile dry jars and pasteurize for twenty minutes, then roll it up and cool it in a “fur coat.”

A simple and delicious recipe for eggplant caviar with mayonnaise

An appetizing and beautiful appetizer that will look equally good both at the dinner table and among holiday dishes. You can serve these eggplants as a cold salad or spread them on bread as a snack. Try it!

Cooking time – 1 hour

Cooking time – 1 hour

Number of servings – 0.5 liters

Ingredients:

• Eggplants – 0.5 kg.
• Onions – 1-2 pcs.
• Garlic – 4 teeth.
• Mayonnaise – 3 tbsp. l.
• Vegetable oil – 3 tbsp. l.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

1. Before preparing eggplants with mayonnaise for the winter, prepare all the ingredients.

2. Rinse the eggplants in running water and then cut them into small cubes. Determine the size of the cubes according to your taste.

3. Next, you need to blanch the eggplants for two to three minutes and place them on a sieve so that all the water drains out.

4. After this, heat a frying pan with vegetable oil and add finely chopped onions into it for frying.

5. Once the onions have turned slightly golden, crush the garlic in a garlic press and add it to the frying pan. Mix the ingredients and fry until done.

6. Remove the onions and garlic from the frying pan and place the blanched eggplants in their place, add a little more oil, salt and spices and fry until tender, stirring occasionally.

7. In a separate container, combine onions, eggplants and mayonnaise. Mix the resulting caviar thoroughly.

8. Place the snack in sterile jars and pasteurize in a pan of hot water for fifteen minutes from the moment the water boils.

9. Immediately roll up the jars with the preparation, cool at room temperature and store in a dark, cool place.

Eggplant caviar with vinegar in jars

Delicious and simple winter eggplant caviar with vinegar is a godsend for those who love cold appetizers. This caviar can be served both as a salad and as a dressing for bread, soup, or a side dish for meat. It is easy and simple to prepare if you follow all the steps in the recipe.

Cooking time – 2 hours

Cooking time – 1 hour

Number of servings – 5 liters

Ingredients:

• Eggplants – 2 kg.
• Onions – 1 kg.
• Sweet pepper – 1 kg.
• Hot pepper – 1 pc.
• Carrots – 1 kg.
• Tomatoes – 1.5 kg.
• Vegetable oil – 350 ml.
• Salt – 5 tbsp. l.
• Purified water – 3 l.
• Granulated sugar – 1 tbsp. l.
• Vinegar 9% – 3 tsp.

Cooking process:

1. Rinse small, strong eggplants in running water, cut into small cubes.

2. Place the eggplants in a convenient bowl and add salt. Pour in all the water and leave for forty minutes at room temperature.

3. At the same time, while the eggplants are “resting” in salted water, start chopping the remaining vegetables. Peel the peppers, remove the stems and cut the fruits into small pieces. Do the same with the onions and tomatoes, and grate the carrots.

4. Drain the water from the eggplants, rinse off the salt and squeeze thoroughly. Place vegetable oil in a large frying pan and fry the eggplants until tender. After this, you need to move them into a large enough pan for further cooking of the caviar.

5. Fry onions, carrots and peppers one by one in the same frying pan where you cooked the eggplants. Lastly, beat the tomato puree and simmer them. Then place all the ingredients in a saucepan with the eggplants and add crushed or powdered hot pepper, salt and sugar. Simmer the caviar over low heat for forty minutes, and add vinegar at the end of cooking. Distribute the finished product into sterile jars and roll up, and after cooling, store in a cool, dark place.

Eggplant caviar for the winter with tomato paste

Delicious homemade eggplant caviar has many variations. One of them is preparing caviar with the addition of tomato paste.There is no vinegar in this recipe, which has a good effect on the taste of the product and increases the benefits of the product. If you are going to roll up eggplant caviar for the first time, then this recipe is a great place to start.

Cooking time – 1 hour

Cooking time – 1 hour

Number of servings – 5.5 liters

Ingredients:

• Eggplants – 3 kg.
• Onions – 1 kg.
• Bell pepper – 1 kg.
• Carrots – 0.5 kg.
• Garlic – 6 teeth.
• Tomato paste – 300 gr.
• Vegetable oil – 150 gr.
• Salt – 1 tbsp. l.
• Granulated sugar – 2 tbsp. l.
• Dried parsley – 1 tsp.
• Ground black pepper - a pinch

Cooking process:

1. First, rinse the eggplants in running water and cut them into slices. Place the eggplant pieces in a bowl of well-salted water for about half an hour so that all the bitterness from the vegetable goes into the water.

2. At this time you need to start preparing the vegetables. To do this, peel the onions and carrots, rinse in water and chop. Chop the onion with a knife and grate the carrots on a medium grater. Place vegetable oil in a frying pan and sauté the vegetables until soft, remembering to stir.

3. Wash the sweet peppers, remove the stems and seeds. Finely chop it and add to the pan with the onions and carrots. Continue cooking the vegetables, stirring them occasionally.

4. Drain the water from the eggplants and squeeze the vegetable properly. Cut the eggplants into small cubes and fry them in vegetable oil. Then combine all the ingredients together in a large saucepan. Add crushed garlic, salt, sugar, parsley and tomato paste into a container. Mix the vegetables thoroughly and simmer them over low heat for twenty minutes.

5. Distribute the finished product into sterile jars and roll up. After cooling, store in a cool, dark place and serve the appetizer immediately.