Recipe for fried eggplant caviar

Recipe for fried eggplant caviar

Among the huge assortment of preparations for the winter, fried eggplant caviar is not in the extreme place. There are many unique recipes that will appeal to the most tasteful gourmets. One of the main features of caviar is cutting vegetables into pieces. The taste of this winter blue preparation cannot be confused with anything else.

1. Individualities of making caviar from fried eggplants
2. Ingredients
3. Recipe for fried eggplant caviar
4. Terms and conditions of storage
5. Conclusion

Individualities of making caviar from fried eggplants

Eggplants are naturally bitter. The reason lies in the seeds. Therefore, it is better to use young vegetables for making preparations. If such eggplants are not available, you will have to soak them. You can remove bitterness using various methods:

1. Cut the eggplants into pieces, sprinkle with non-iodized salt and wait 30 minutes. During this period of time, liquid will appear in the cup. She is being drained.
2. Cut the fruits into 4 parts and place in salted water for half an hour.
3. Then the soaked vegetables are washed in clean water to remove salt.
4. The best vegetables for fried caviar are local eggplants grown in the summer. They are the most fragrant, which has a positive effect on the taste of the finished product.
5. As for the ingredients for fried eggplant caviar, at first it is best to take the ingredients strictly according to the recipe. It is important to know that certain vegetables, such as onions, bell peppers and carrots, add sweetness to the preparation. And tomatoes are responsible for acidity.
6. As for the main ingredient, eggplants, their mass does not have to be less than all other components, in other words, the proportion is maintained.
7. When the ability to make fried caviar appears, you can start experimenting.
8. It is not recommended to chop eggplants finely, otherwise the finished appetizer will lose its uniqueness and taste.
9. Since all vegetables are juicy, it is not necessary to add a lot of oil. But housewives who have been frying caviar for years recommend not to give in, but to add vegetable oil in the amount indicated in the recipe. Then the eggplant caviar will be more flavorful.

Ingredients

Eggplant fried caviar for the winter requires a specific list of goods. The presence of certain ingredients depends on the recipe:

• eggplants and carrots;
• onions and ripe fleshy tomatoes;
• garlic and sweet bell pepper;
• refined vegetable oil, sugar and salt.

Fans of herbs and spices can add them depending on their taste preferences.

1. Before making fried eggplant caviar for the winter, regardless of the recipe, the vegetables are first washed before peeling, and then again. It is important to exclude even the smallest grains of sand.
2. When it comes to chopping vegetables, they are most often cut into cubes. Although some recipes recommend using a meat grinder or blender for this purpose. Although experienced cooks believe that the taste of the ingredients disappears in a homogeneous mass.
3. Vegetables for caviar can be taken substandard, for example, carrots with horns, small onions, garlic.

Recipe for fried eggplant caviar

There are many recipes for fried eggplant caviar. This often confuses novice housewives. First, you need to test one of the options to gain abilities.

This recipe requires the following ingredients:

• 1 kg of eggplants;
• 1 kg of juicy pink or reddish tomatoes;
• 500 g sweet bell pepper;
• 1-2 pods of chili pepper;
• 500 g onion;
• 500 g juicy carrots;
• 1-2 heads of garlic;
• 30 g table salt;
• 60 g sweet sand;
• 250 ml vegetable oil;
• 2-3 tbsp. l. 9% table vinegar.

It is not necessary to take vegetables in the proportion indicated in the recipe. It all depends on the taste of the household. Any of the vegetables will complement the taste of eggplant, filling the finished caviar with sweetness, sourness and spiciness.

Recipe for fried eggplant caviar with photo:

1. Wash the vegetables thoroughly before peeling. Remove the skins from onions and garlic. Peel the carrots. Trim the tails of bell and hot peppers, divide the vegetables into 2 parts, remove the seeds and snow-white partitions. Fans of spicy chili pepper snacks can throw in the seeds.
2. Eggplants are not peeled before cooking; it is the blue-brown skin that gives the caviar its color and taste. The blue ones are cut into pieces and soaked in salted water for 10-15 minutes. Later they are washed in clean water and squeezed.
   
3. Peppers, fleshy tomatoes, onions, garlic are cut into pieces.
4. Then they start frying. Pour a third of the oil indicated in the recipe for eggplant caviar into a deep saucepan and add onions. It is necessary to ensure that the vegetable does not burn, but comes out golden and browned.
   
5. Then add carrots and continue to fry for about 5 minutes. After this, add both types of peppers and continue to fry. Stir the vegetables constantly so that they do not burn.
6. Juicy tomatoes, cut into pieces, are also placed in a frying pan with vegetables. This vegetable will give the right amount of juice.
   
7. Lastly, the blue ones are fried. For them, use the rest of the vegetable oil. You need to fry the eggplants in small portions in a perfectly hot frying pan.
   
8. When the tomato and vegetable preparation is ready, you can start frying the eggplants.
9. Place the fried vegetables in a huge pan, add salt and sweet sand. In the future, it is necessary to stew eggplant caviar for the winter with the lid closed.
10. As soon as the vegetable mass boils, the temperature is reduced to a minimum and the preparation is simmered for no more than 20 minutes. Later add vinegar and garlic crushed through a garlic press.
    
11. After 5 minutes, remove the pan from the stove and immediately spread the vegetable mass into dry steamed jars and begin sterilization. For 500 ml cans, 15-20 minutes is enough, for liter cans – 30-35 minutes.
12. Remove the jars from the pan, roll them up with tin or new screw-shaped lids and turn them upside down, put them under the “fur coat”. When the contents have cooled, store the eggplant caviar in a cool place.

Since fried eggplant caviar has been sterilized and contains vinegar, the bottom shelf of the kitchen cabinet is also a good space.

Terms and conditions of storage

Preparing fried eggplant caviar for the winter is the first half of the job. Now you need to decide under what criteria to preserve a savory, appetizing snack so that it remains healthy.

Vegetable preparations with the addition of vinegar that have been sterilized can be stored in any cold place (even outside the refrigerator) for a whole year. If jars of fried caviar sit in the cellar, then for a couple of years.

An open jar of fried eggplant caviar remains useful for no more than 2 days, but it must be stored in a glass container in the refrigerator. If during this period of time you did not have time to eat the snack, then it is better not to eat it, you can get poisoned.

Conclusion

Fried eggplant caviar is easy to prepare. All ingredients can be grown in your own garden or purchased at the store. A few cans of tasty snacks prepared according to various recipes will help out both on weekdays and on holidays. No one can resist a fragrant dish.

Eggplant caviar fried in a frying pan – 3 delicious recipes with photos step by step

Eggplant caviar fried in a frying pan is one of the options for an indescribably healthy and tasty dish. Now housewives around the world value eggplants for their vitamin content and special taste. Fried in a frying pan, it retains all the beneficial substances, and is also easy to make. This delicacy will allow you to take delicious care of your loved ones! And that’s why I want to cook it again and again!

A special eggplant game: a quick and usual method of making it in a frying pan

Cooking time: 35 min.

Ingredients

Manufacturing process

Our dish is ready! This appetizer can be served either hot or cool. It is perfect for both a casual dinner and a formal feast!

Vegetable caviar from eggplant cubes “in a frying pan”

There are a huge number of methods for making eggplant caviar. The option of making it in cubes will especially appeal to lovers of this unusual dish. This way you can highlight the delicate taste of eggplant and fully enjoy its catchy taste!

• Eggplants – 4-5 pcs. (medium size)
• Onion – 1 pc.
• Carrot – 1 pc.
• Pepper – 1 pc. (sweet)
• Tomatoes – 2-3 pcs.
• Spices - to taste
• Vegetable oil

Production time: 40 min.

1. Let's prepare the vegetables for production.
2. Peel the onions and carrots. Chop the onion into small squares and grate the carrots on a large grater.
3. Heat the frying pan, add 2-3 tbsp. l oil, and fry the mixture of onions and carrots until light golden brown.
4. We wash and peel the eggplants, remove the skin with a knife, and cut them into cubes.
5. Add the eggplants to the carrot-onion mixture and fry for 15 - 20 minutes until the flesh becomes soft.
6. Prepare the pepper, remove the seeds and chop.
7. Wash the tomatoes and grate them.
8. Add the tomatoes to fry and simmer the whole mass for 5-7 minutes. Stir occasionally to avoid burning.
9. Add pepper and simmer for another 5 minutes.
10. Now add salt and spices to taste.

Caviar is ready for the table!

Vitamin caviar from zucchini and eggplant

Zucchini caviar and eggplant are a very light, vitamin-rich snack that will be a good addition to meat dishes and porridges, and will also be a tasty spread on sandwiches. This caviar combines the beneficial characteristics of two vegetables, rich in vitamins and minerals. Properly cooked, this caviar will transform into a real fragrant delicacy!

• Eggplant – 3 pcs.
• Zucchini - 2 pcs.
• Pepper (sweet) - 5 pcs.
• Tomato - 3 pcs.
• Onion – 2 pcs.
• Garlic – 3-4 pcs.
• Tomato paste – 1 tbsp.
• Sugar – 0.5 tsp.
• Vinegar (wine) – 1 tsp.
• Salt, pepper - to taste
• Vegetable oil

1. Prepare the eggplants: wash them and cut them into circles (so that the eggplant does not taste bitter, sprinkle it with salt and leave for 10 minutes)
2. After this, cut the eggplants into small squares.
3. Use the same method to cut the zucchini.
4. Finely chop the onion, and then fry it in vegetable oil until transparent.
5. Let's prepare the pepper. To do this, wash it and clean it from the stalks. We also cut the pepper into cubes.
6. Now you also need to cook the tomatoes.
7. Take garlic and chop it finely.
8. Now mix all the ingredients, put them in a frying pan and simmer for 5-7 minutes. Then add paste to taste, as well as salt, sugar and seasonings.
9. And again simmer our mass for about 30 minutes. Add vinegar and you are ready to serve!

Fried eggplant caviar in pieces

This dish is very appetizing and tasty, and having made such a preparation, you will always know what to treat unexpectedly visiting friends or how to amaze those gathered at the festive table.

Ingredients for “Fried eggplant caviar in pieces”:

• Eggplant – 5
• Bell pepper - 2
• Onions - 2
• Tomato – 4
• Carrots - 1
• Garlic - 1

Production time: 40 minutes

Nutritional and energy value:

Recipe for “Fried eggplant caviar in pieces”:

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August 29, 2018 sarzhana2007 #

September 7, 2015 natali stav #

August 2, 2014 Tatyana9999 #

August 2, 2014 Princess Parsley # (recipe creator)

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Fried eggplant caviar (for the winter)

Eggplant caviar is the most popular and very appetizing winter preparation. It is prepared using various methods, but subject to the 1st rule: all ingredients must be finely chopped using a knife, meat grinder, or even a blender. You can choose the method of preparatory heat treatment of vegetables for caviar, but we strongly advise you to try preparing fried eggplant caviar for the winter. The taste of such caviar cannot be confused with anything else!

Ingredients for making fried eggplant caviar:

• eggplants – 1 kg
• pink or reddish tomatoes (juicy) – 1 kg
• sweet pepper – 0.5 kg
• hot chili pepper – 1-2 pods
• onions – 0.5 kg
• carrots – 0.5 kg
• garlic – 1-2 heads
• salt – 1 tbsp.
• sugar – 2 tbsp.
• vinegar 9% – 2-3 tbsp.
• vegetable oil – 1 cup

Recipe for making fried eggplant caviar:

The proportions of vegetables for eggplant caviar can be changed based on your own personal taste, but in our opinion, this ratio is more normal - eggplants will come first, and other vegetables will adequately complement the entire taste of the eggplant preparation, giving the necessary sweetness, sourness and spiciness. Wash all the listed vegetables thoroughly and select the bad ones.

Peel garlic, onions, carrots, remove seeds from sweet peppers and hot peppers. You don’t have to remove the black skin from the eggplants, so the caviar will look even more appetizing.

Fry the onions in a cauldron or a suitable frying pan over high heat, making sure that the onions do not burn. It should only soften and acquire a golden color, brown.

The amount of vegetable oil in the list of ingredients is indicated for the entire serving of caviar (for frying the consistency of onions, carrots and peppers, 1/3 cup of oil is useful).

Grate the carrots or cut them into large strips or cubes, add to the onion, and continue frying.

Cut the sweet and reddish hot peppers into squares, add to the onions and carrots, continue to fry over high heat, always stirring.

Cut the tomatoes into small random pieces and add to the pan or cauldron. It is important that the tomatoes are juicy, because at this step it is important that tomato juice is formed. When the tomato and vegetable preparation is ready, you can start frying the eggplants.

The eggplants for this caviar are fried separately. They need to be cut in advance into medium or large cubes (as you like), lightly salted, left for 10-15 minutes, and then washed off the bitterness and squeezed out the water. Next, heat the remaining vegetable oil and fry all the eggplants for caviar in this way.

When all the vegetables are ready, put them in a common deep bowl, for example, a saucepan, add chopped garlic, all the spices and cover with a lid. Fire is low, extinguishing time is 15-20 minutes. After adding vinegar to the fried caviar, stir and simmer for another 5 minutes.

Now you can put the workpiece into dry jars and start sterilizing it for the winter.

If you use 0.5 liter jars, the sterilization time is 15-20 minutes, 1 liter - 30-35 minutes.

Then roll up the fried eggplant caviar with lids and leave to cool.