Baked eggplant caviar for the winter; the recipe is to die for

Baked eggplant caviar for the winter - a finger-licking recipe

Eggplant caviar is a popular snack for preparing for the winter. It is tasty, such caviar perfectly preserves vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , and is quite filling. Open the jar - and here you have a good side dish for meat or just a spread on your morning sandwich. The most delicious eggplant caviar is made from baked vegetables.

Let's prepare this one specifically.

• 2.5 kg of eggplants;
• 2 kg of tomatoes;
• 0.7 kg of bell pepper;
• 0.7 kg of fresh carrots;
• 0.6 kg of onions;
• 100 g hot pepper;
• 2 tbsp.
lie vinegar at a concentration of 9%; • 1 large
heads garlic; • salt, small granulated sugar and ground pepper – add to taste.

How to prepare our eggplant caviar for the winter

1. First turn on the oven: 210-220 C. Place a sheet of foil on a baking sheet and smooth it out.

2. Wash the eggplants and bell peppers, wipe, place on a baking sheet and in the oven for 45 minutes, until the skin cracks and begins to char.

3. Take care of the tomatoes: cut any crosswise in the area of ​​the stalk, put in a colander, pour a kettle of boiling water, and then pour cool water over it. Pull off the skins. Grind the tomatoes using a large grater.

4. Peel the carrots and onions, chop into thin bars and cubes, respectively. Take a deep frying pan and add sunflower oil. Once it warms up, dump out the vegetables. Fry carrots and onions for 6-7 minutes.

5. Add the tomatoes to the golden roast, reduce the heat and simmer, stirring, for about 20 minutes.

6. Remove the baked eggplants and peppers from the oven and hide them under a damp napkin. After a few minutes, remove the skin and remove the seeds from the peppers. Cut into pieces.

7. Add baked eggplants with peppers to a huge frying pan with already stewed vegetables. Continue simmering for another 20 minutes. Stir occasionally.

8. Add garlic pressed through a press to the caviar. Next, crushed hot pepper, from which remove the seeds.

9. Let the caviar simmer for another 5 minutes, then add salt to taste. If you need more spiciness, then add ground pepper to taste. Now the caviar can be covered with a lid and cooked for another 13-15 minutes.

10. In the end, it’s the turn of the vinegar, pour it in, add sugar as needed (which is fastest): one or two pinches. After a minute, stir the caviar - and it’s ready!

11. Place the hot snack in sterilized half-liter or 600-gram jars. Screw it on, place it on the kitchen floor until it cools, and later move it to storage space.

Vegetable caviar

In the summer season, vegetable caviar is very popular with us, made from a wide variety of vegetables, prepared according to various recipes. This is a cool, warm or hot dish, similar to a thick salad of small pieces of vegetables or crushed into a paste. Vegetables cook very quickly, so you can prepare vegetable caviar in less than an hour.

If you ask older people what caviar is, then, most likely, they will imagine a popular and affordable snack in a jar. Eggplant caviar, a hit in the Russian food industry, or winter squash caviar was often made from pumpkin and came out bright orange. In the most ordinary version, these snacks were prepared from fried zucchini and eggplant, with the addition of carrots, onions, vegetable oil and spices, and generously seasoned with vinegar.

A very popular variety of this appetizer in the Balkans is vegetable caviar ajvar, which is made from fried or baked sweet reddish pepper. I had to try Serbian ajvar - only savory vegetable caviar, uniformly spicy and excellent as an appetizer or side dish for meat. In Bulgaria you can find vegetable hiver, which is close in composition to most similar snacks. In fact, the term appears to have been borrowed from the Turkish havyar, caviar.

Almost all vegetable caviar of a complex composition contains sweet and hot peppers and is used as a side dish, sauce or as an independent snack. The amount of spiciness is strictly optional; Serbian ajvar can be quite hot. This appetizer is somewhat reminiscent of Bulgarian lyutenitsa, although the ratio of vegetables can vary greatly. During the season, we prepare vegetable greenish caviar kyopoolu, a savory mixture of fried vegetables, most of which are eggplants.

It doesn’t matter what kind of vegetable caviar, be it ajvar with or without eggplant, the Greek eggplant appetizer melizano, Italian caponata - these are always the freshest and youngest vegetables. This is the only way to prepare a tasty and uniform snack.

The most delicious caviar comes from vegetables baked in coals. When preparing ajvar, the peppers and eggplants are baked by throwing them directly onto hot coals and cooking them until they form a charred surface. After cleaning, the pulp is ground or finely chopped with a knife, mixed with spices, tomatoes, and garlic. By the way, you can cook vegetables for lecho this way, it will turn out incredibly tasty.

Ingredients for vegetable caviar

• Eggplants 2-3 pcs
• Reddish sweet pepper 4-5 pcs
• Hot pepper 1-2 pcs
• Tomatoes 2-3 pcs
• Garlic 2-3 cloves
• Vegetable oil 50 ml
• Wine vinegar 1 tbsp. l.
• Salt, dark pepper, hot pepper spices
• Bread, cheese, dark olives, herbs, tomatoes, etc. for serving

How to cook vegetable caviar

1. Savory vegetable caviar is young vegetables that have not yet had time to form seeds. Large young eggplants with a black shiny surface, large reddish fruits of sweet bell peppers - these are used when Serbian ajvar is prepared from just one pepper, and it provides color. The amount of fresh hot pepper is optional. In addition, ready-made vegetable caviar can be created with the hottest and dryest “chili”. The tomatoes need to be fleshy and ripe so that the caviar is red in color.

Vegetables for caviar: eggplants, sweet and hot peppers, tomatoes and garlic

Bake the eggplants and peppers until charred.

Carefully peel the baked eggplants and peppers

Finely chop the eggplant pulp

Grind tomatoes, fresh hot and roasted peppers

Pour vegetable oil and vegetable mixture into a saucepan

Simmer vegetable mixture until thick

Mix eggplant pulp, chopped garlic and vegetable mixture of peppers and tomatoes

Vegetable caviar with feta cheese, olives and fresh vegetables

Baked eggplant caviar is finger licking good for the winter

Prepare a superbly delicious snack! Relatives will appreciate it! For the last couple of years I have been preparing caviar only according to this recipe - it always comes out delicious and my family always likes it. The main difference from most recipes is that the eggplants must first be baked. The taste is special!

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3. Baked eggplant caviar is finger licking good for the winter

Ingredients and how to cook

ingredients for 25 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours 15 minutes

manufacturing method

Wash all vegetables and dry with a towel. We make punctures in the eggplants with a fork in several places, wrap them in foil and place them in an oven preheated to 200 degrees for 30 minutes.

At this time, peel the onions. We remove the stems from tomatoes and bell peppers, and also remove the seeds from the last one. Cut the onions, tomatoes and peppers into medium-sized cubes (the onions can be cut a little smaller - to your taste).

Heat the vegetable oil in a deep frying pan, add the onion and fry it for 8 minutes. It is necessary that it becomes not fried, but only soft. Add bell pepper and cook everything together for 5 minutes.

Place the tomatoes in the frying pan, stir and simmer for 20 minutes on low heat.

Remove the eggplants from the foil, peel them and place them in a colander to drain excess liquid. Cut the eggplants into large cubes (2.5 cm). Add the eggplants to the pan, mix gently and leave to simmer for another half hour. From time to time we carefully stir.

Add salt to the pan and, if necessary, sugar (depend on your preferences). Pour vinegar, mix and place the finished caviar into sterile jars and close the lids. We turn the jars over and put them under a blanket, and after a day we transfer them to the pantry.

This caviar has an excellent shelf life even at room temperature.

Eggplant caviar is a recipe made from baked vegetables.

Hello dear readers. Eggplant caviar, recipe for making, as I always have with photos. Now we were preparing eggplant caviar, and somehow a phrase immediately came to mind from the movie “Ivan Vasilyevich Changes His Profession”, overseas eggplant caviar. But my eggplant caviar is not ordinary, I now have caviar from baked vegetables. Naturally, vegetables are baked not on a fire, but in the oven. The oven is naturally not a fire, but you can bake vegetables. Well, our whole family was satisfied with the result of making such caviar. The eggplant caviar turned out to be very tasty and quite beautiful in appearance, one might say colorful for the summer. I look straight at the photo and have a grin on my face, but the result exceeded all expectations.

In general, the vegetables we have for eggplant caviar are:

• 3 pcs. medium eggplant
• 1 PC. huge sweet pepper
• 5 pieces. not huge tomatoes
• 1 onion
• 2 cloves garlic
• small bunch of greens (parsley, dill)
• 3 tbsp. tablespoons vegetable oil (for frying)
• salt
• dark ground pepper

I have medium-sized eggplants, one large sweet reddish pepper, but you can’t necessarily take a reddish pepper, you can take a yellowish or greenish pepper. I take 5 tomatoes, one onion, a few cloves of garlic, but we will need it a little later.

I wash the eggplants, peppers, and tomatoes under running water and make small cuts in the vegetables, just in case, so that the vegetables don’t “explode in the oven” and later, 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 them in an oven preheated to 200 degrees.

Honestly, when choosing between squash and eggplant caviar, my favorite is eggplant caviar. The recipe for making 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. spoons of vegetable oil and pour in the onions. I don’t fry the onion until golden brown, I just fry it until translucent.

After about 15 minutes, the amazing smell of baked vegetables began to move around the apartment. But we bake the vegetables in the oven until done. Eggplants should be soft inside; they can be tested with a wooden stick or knife. Naturally, I don’t bake vegetables too much, I don’t like them to be very burnt, but here everyone likes it as they like. And now our handsome vegetables have arrived. I take the eggplants, tomatoes and peppers out of the oven.

I place the vegetables straight from the baking sheet onto plates. You can naturally put hot vegetables in a cellophane bag and tie it, but I don’t do that. I have vegetable skins that come off very well. Now you need to peel the skins of the peppers, tomatoes and eggplants. While they are hot, the skin is very easy to remove.

I also skin the eggplants. Here you can remove it using 2 methods, you can simply remove the skin, as in my photo, or you can cut the eggplant lengthwise, push back the skin and take the eggplant pulp with a spoon, only the skin remains. Well, whoever is comfortable, 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 it finely, you could say chop it with a knife, but I like it so that the pieces remain, that’s how I like it.

Now I'm grinding sweet peppers. I put all the finely chopped vegetables into a bowl; I take a bowl that is not huge, but one that will be comfortable to mix everything in.

I also finely chop the baked tomatoes, which we previously peeled.

Now it’s the turn of our fried onions. I add fried onions to all finely chopped vegetables. I also wash a little dill and parsley and finely chop the greens. If you like a lot of greens, you can add a lot of it. I also had basil, but I don’t add it, although you can add it if you like.

I also squeeze out a clove of garlic through the garlic press, I take one because my kids will eat eggplant caviar, but you can take 2-3 cloves for those who like it spicy. I also salt the caviar to taste and add a little dark ground pepper. 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 “become friends with each other,” so to speak.

In general, this caviar with a piece of dark bread is just 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 it a lot, and later preserved it for the winter. If you are interested in the recipe for eggplant caviar according to which my mother and great-grandmother prepared it, you will find the recipe in my article “Eggplant caviar“. Well, this caviar is natural to eat. Although if you can preserve it, you need to put it in jars and sterilize it.

Well, here are a couple more pictures, so to speak for memory, and you can start eating caviar.

Bon appetit everyone, see you soon on the pages of the People's Knowledge blog.