5 regular recipes for eggplant caviar

A delicious snack that can be prepared for the winter or eaten right away.

1. Fried eggplant caviar with tomatoes, carrots and peppers

Traditional recipe for eggplant caviar. If you want to give it the most striking taste and smell, add chopped garlic to the vegetables when stewing.

Ingredients

1 kg of tomatoes;
4–5 tablespoons of vegetable oil;
1 kg of eggplants;
½ kg of onions;
½ kg bell pepper;
200 g carrots;
3–4 bunches of parsley;
1–2 tablespoons salt;
½ teaspoon vinegar essence - optional.

Manufacturing

Pour boiling water over the tomatoes, cool and remove their skins. Heat oil in a frying pan over high heat. Brown large pieces of unpeeled eggplant on both sides. Transfer them to a bowl.

Coarsely chop the onion, seeded peppers and carrots. Fry on all sides until golden brown.

Grind all the vegetables and chopped herbs in a blender. It is better not to achieve a homogeneous mixture. Caviar will look more interesting with small pieces of vegetables. Although it depends on your preferences.

Transfer the vegetable mixture to a saucepan and simmer, stirring occasionally, over low heat for about 40 minutes. If you want the caviar to become even softer, cook for about an hour.

10 minutes before the end of cooking, add salt and stir thoroughly. If you plan to roll caviar for the winter, add vinegar essence to the pan along with salt.

2. Baked eggplant caviar with tomatoes

The caviar comes out indescribably fragrant. When serving, you can decorate it with any chopped herbs.

Ingredients

1½ kg eggplants;
1–2 tablespoons salt;
3–4 tablespoons of vegetable oil;
400 g onions;
300 g tomatoes;
½ teaspoon ground black pepper;
6 cloves of garlic;
1 tablespoon vinegar 9% - optional.

Manufacturing

Prick the eggplants a few times with a toothpick, place them on a baking sheet and bake for about 45 minutes at 180°C.

Peel the finished eggplants from the skin. Chop the pulp with a knife and put it into a sieve, placing some container under it. Lightly salt the vegetables, press them on top with a plate and leave to drain the juice.

Heat the oil in a frying pan over high heat and fry the onion, cut into half rings, until golden brown. Pass the tomatoes through a meat grinder or grate them and add to the onions. Stir well and cook until some of the water has evaporated.

Place the eggplants in the pan and carefully combine everything. Reduce heat slightly and simmer for 5 minutes. Add salt, pepper and chopped garlic. If you want to roll caviar for the winter, add vinegar and stir.

3. Fried eggplant caviar with zucchini and tomato paste

There is no vinegar in this recipe. But such caviar can be safely rolled into sterilized jars for the winter. Vegetables for this appetizer are cut into cubes. If you want a homogeneous mixture of caviar, simply grind it with a blender after cooking.

Ingredients

2–3 tablespoons of vegetable oil;
½ kg of onions;
250 g carrots;
½ kg bell pepper;
1 kg of eggplants;
½ kg of zucchini;
1–2 teaspoons salt;
2 teaspoons sugar;
1½ tablespoons of tomato paste;
1 bunch of parsley.

Manufacturing

In a frying pan with heated oil, fry finely chopped onion and grated carrots until golden brown. Add the pepper cubes and cook for a couple more minutes.

In another frying pan, fry the eggplants and zucchini, cut into small cubes, until half cooked. Then combine all the vegetables in one pan.

Add salt, sugar, tomato paste and chopped parsley. Stir, bring to a boil over medium heat and cook for another 30 minutes. Salt the caviar as needed.

4. Baked eggplant caviar with mayonnaise

A very frisky and ordinary recipe for a tasty snack. Such caviar is not stored for the winter, but eaten immediately. It is perfect for making sandwiches.

Ingredients

1 kg of eggplants;
1–2 tablespoons salt;
2 tablespoons of mayonnaise;
1-2 cloves of garlic.

Manufacturing

Cut the eggplants in half. Make deep cuts on the cuts without touching the skin. Rub the inside of each eggplant half with 1 tablespoon of salt and leave for 20 minutes.

Rinse any excess liquid from the vegetables and place them on a baking sheet in a single layer. Sprinkle with salt and place in an oven preheated to 180°C for 30–40 minutes. The eggplants should become soft.

Peel the skins of the baked vegetables. Add mayonnaise and finely chopped garlic to the pulp and blend with a blender until smooth.

5. Baked eggplant caviar with walnuts

Another exciting appetizer that can be prepared both on weekdays and for holidays. Such caviar is not suitable for seaming.

Ingredients

400 g eggplants;
100 g walnuts;
2 cloves of garlic;
¼ bunch of cilantro;
¼ bunch of parsley;
1 tablespoon khmeli-suneli;
3 tablespoons olive oil;
3 tablespoons lemon juice;
½–1 teaspoon salt.

Manufacturing

Place the eggplants on a baking sheet and bake at 180°C for 30–40 minutes until soft. Cool, remove the skin and mash with a knife.

Chop the nuts in a blender. In a separate container, combine chopped garlic, finely chopped herbs, suneli hops, oil, lemon juice and salt. Leave the sauce for 10-15 minutes to infuse.

Add nuts to the eggplants. Pour over the sauce and stir thoroughly again. Before serving, you can slightly cool the caviar in the refrigerator.

Classic eggplant caviar

Ingredients

Eggplants – 600 g

Onions – 1 pc.

Medium carrots – 1 pc.

Large tomato – 1 pc.

Large garlic – 1 clove

Parsley - a couple of sprigs

Vegetable oil – 3-4 tbsp.

Sugar - to taste

Pepper, h.m. - taste

Tomato ketchup (optional) – 1-2 tbsp.

62 kcal
40 min.
40 min.

Photo of the finished dish

Step-by-step recipe with photos

Classic eggplant caviar is a simple and delicious appetizer made from several ingredients that are always in the refrigerator in the summer. Everyone in my family loves this appetizer and constantly looks forward to the summer so that during the season they can enjoy caviar from new young eggplants. This recipe, as I have already said, is the most common, but during production you can also add bell peppers, zucchini or mushrooms to the caviar, it will turn out even tastier.

To make traditional eggplant caviar, take the products from the list. Vegetables must be washed, dried, carrots and onions peeled.

Pour vegetable oil into a heated frying pan, add chopped onions and carrots, fry for 5-6 minutes.

Add diced eggplant, lightly fry it, add half a glass of water, cover with a lid and simmer over medium heat for 10 minutes, stirring.

When the eggplant becomes soft, add the grated tomato and discard the skin. Salt, pepper, add a little sugar and cook for another 10 minutes.

Add chopped herbs and garlic.

Stir and cook for another minute.

Allow the caviar to cool slightly, transfer it to a blender and puree until it reaches the desired state - homogeneous or with small pieces. If necessary, add more salt, sugar or pepper to taste.

Place the finished eggplant caviar in a deep bowl, cover with cling film and put in the refrigerator for some time so that the flavors mix. Although you can serve it right away. The color in this case will turn out natural; if you want the most saturated reddish color, add a little of your favorite ketchup or tomato paste along with the grated tomato. You can also add 1 teaspoon of reddish ground paprika to traditional eggplant caviar for color.

Classic eggplant caviar is ready. Have fun!

Classic eggplant caviar for the winter (the most delicious)

Eggplant caviar for the winter, a regular recipe with step-by-step photos

Do you need a regular eggplant caviar recipe for the winter? You've come to the right place! Eggplant caviar is a lifesaver for those who do not understand the fascinating and tasty method of preparing the purple vegetable. I tried a lot of recipes, but somehow everything didn’t turn out as tasty as I would have liked, like I tried as a child. And finally, I found it - the most delicious recipe! It turns out that not everything is so simple, and there are several little secrets. And there are also mistakes that we often make during the manufacturing process, but these will be discussed later. Eggplant caviar prepared according to this recipe is the taste of youth for almost everyone. This vegetable preparation for the winter is very reminiscent of the eggplant caviar according to GOST, which was sold in stores during the times of the Russian Union. And squash caviar is also very similar to it, see the link for a recipe with a photo.

By the way, have you ever wondered why the dish is called “caviar”? In Russian language dictionaries, caviar is not only a fish product, but also a pate made from finely chopped vegetables, plants and mushrooms.

Eggplant caviar can be served for dinner, or can be rolled up for the winter. Amazingly, even those who don’t recognize eggplant in other dishes eat vegetable preparations. Caviar is very tasty, it can be eaten hot right away, or you can let it cool. And if you take out the jar in winter, its contents will instantly disappear - cold and infused eggplant caviar is even more appetizing! So satisfied grins from your household are guaranteed for you. The mass is spread on bread, used as a sauce for meat, or eaten just like that. This vegetable mix is not high in calories, but nutritious. The caviar recipe allows for some variations. For example, if you add raw garlic and a little chili pepper to vegetables, you will get a moderately spicy snack. But here are the main secrets of the most delicious caviar: the best time for harvesting is from mid-August to October. At this time, the market sells vegetables that have absorbed the maximum of the summer sun and heat, due to which their taste has become even more intense. And the most delicious caviar comes from vegetables baked over a fire - this is how they are soaked in fragrant smoke, but, unfortunately, at the moment this opportunity is unique to housewives. It tastes better if baked vegetables are not ground in a meat grinder, but cut into large pieces. This way their tastes do not mix, you will taste each vegetable separately. To ensure a warm and soft mixture, all skins of the vegetables are removed. And, perhaps, the ultimate secret: the onion should be sweet and crispy, any piece of it should feel like a bite. These are the main principles, but there are still small aspects in production, which will be discussed in the recipe itself.

And also, I would like to outline the most common mistakes. It is very common for caviar to be overcooked. All vegetables lose their structure and turn into mush. In addition, they can burn, which will also have a bad effect on the taste of the product. Therefore, it is better to use a pan for cooking caviar made of stainless steel with a thick bottom or with a special non-stick coating; an ordinary enamel pan will not work. Another fairly common mistake is that the caviar comes out very salty or peppery. Therefore, salt and spices must be added at the end and tasted to your own taste. And from time to time, garlic and herbs are added first - then they lose their own smell and can only spoil the dish. But there is a step-by-step recipe for eggplant caviar, according to which everything will work out as needed. And step-by-step photos will help you create a flawless dish!

Ingredients:

2 kg of eggplants;
400 g onions;
300 g bell pepper;
300 g meaty tomatoes;
80 ml vegetable oil;
50 g sugar;
1 tbsp. tomato paste;
30 g peeled garlic (10 small cloves);
30 ml vinegar;
20 g parsley;
basil or cilantro to taste (3-7 g);
30 g salt;
pepper to taste.

The most delicious eggplant caviar, recipe with photo

1. All vegetables must be baked in advance, and it is better to do this over a fire (more precisely, over coals). You can also use a home electric grill or fry vegetables directly on a baking sheet on the stove. I use the oven grill. We cut off the petioles of the eggplants and remove the skins from the onions. Leave other vegetables whole. Line a baking sheet with parchment and place vegetables. Place the baking sheet in the lower part of the oven and bake everything on the “Grill” mode until the eggplants are soft (this is approximately 20 minutes at a temperature of 230 degrees). You can see from the photo in the recipe that the vegetables should shrink and be slightly charred. Due to the high temperature, eggplants will not have time to lose their juiciness. And during the baking process, the bitterness disappears. Recommendation: pierce the skins with a fork in several places to prevent them from bursting.

2. The vegetables are baked and charred on top. Tomatoes, eggplants and peppers have become soft, but the onions remain a bit harsh, as needed.

3. Remove the hard skin from the onion and cut into small cubes.

4. Pour oil into a pan with thick walls and a non-stick coating, add onions. It is better not to use an enamel container so that the food in it does not burn.

5. Meanwhile, peel the cooled eggplants and chop the pulp with a knife. Reserve the juice released during cutting. The eggplants were perfectly baked in their juice, becoming soft and darkish.

6. Place the eggplants next to the onions.

7. Next, clean and chop the bell pepper, removing all the seeds as much as possible (they are hard and will taste bitter). Add pepper to the pan.

8. Slice the tomatoes. Beforehand, peel them; after baking, they simply separate. If we want the most homogeneous mass, we grind the tomatoes in a blender or on a grater, but the traditional recipe requires large vegetable cubes. This way you can feel any component in the caviar.

9. Chopped tomatoes also go into the pan.

10. Mix everything and simmer slightly over low heat (about 15-20 minutes). It is better not to fry the onion until golden brown; leave it light, sweet and crispy. Italians love to cook vegetables al dente, which translates to “by the tooth.” This is the degree of readiness at which the product is flexible, but not overcooked.

11. Now add tomato paste, salt, pepper and sugar to the eggplant caviar. Pour vinegar so that the preparation stands until winter. We adjust everything to our own taste. If it’s sweet, add vinegar; if it’s sour, add sugar. And if you like a spicy snack, you can add a little reddish pepper.

12. Chop parsley and basil (or cilantro). We only take leaves from basil (cilantro), the hard stems are not used.

13. Squeeze the garlic through a press. If you like large pieces, you can cut the cloves and lightly crush them with a knife so that they release the juice.

14. Add the greens and garlic to the pan, mix and cook everything under the lid for another 5 minutes. You can add a couple of bay leaves for flavor. It is important not to overcook the caviar, as this will not improve its taste.

15. The appetizer is almost ready. Spoon the hot vegetable mixture into hot, sterilized jars. To avoid getting burned, wrap a rolled towel around the hot jar. You should get three 0.5 liter jars. and a little more for testing.

16. The jar is full. It is better that there are no air voids in the contents, so we lightly compact the caviar.

17. Last step: sterilization. Eggplant caviar, like its squash relative, is very capricious. Therefore, it is better to play it safe and sterilize the workpieces. So, we place the jars in a pan with hot tap water, it is better to put a piece of tissue on the bottom (the structure of the tissues of living organisms is studied by the science of histology) so that the jars are not damaged. Lightly cover the tops of the jars with lids, do not twist them. It is better if there is little space between the installed banks. Bring to a boil and sterilize for 15 minutes from the moment the water boils. The time is calculated for 0.5 liter jars. For 1 liter - 30 minutes. We take out the containers, now you can roll them up.

18. Turn the rolled up jars over and wrap them for a day until they cool completely.

19. Classic eggplant caviar is ready. You can eat it right away hot, or you can wait until winter. Bon appetit!

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!

Special eggplant game: a frisky and conventional 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.

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

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)
After this, cut the eggplants into small squares.
Use the same method to cut the zucchini.
Finely chop the onion, and then fry it in vegetable oil until transparent.
Let's prepare the pepper. To do this, wash it and clean it from the stalks. We also cut the pepper into cubes.
Now you also need to cook the tomatoes.
Take garlic and chop it finely.
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.
And again simmer our mass for about 30 minutes. Add vinegar and you are ready to serve!