Making eggplant caviar in a slow cooker

Very tasty and necessary eggplant caviar is a universal dish, because it can be an appetizer or an addition to a side dish. The usual recipe is very accessible; even an inexperienced housewife can cope with the task. To speed up the process, you should use a slow cooker.

How to cook eggplant caviar

A jar of blue caviar is not only a tasty snack, but also a very healthy dish. This is a beautiful preparation for the winter, which is made in a multicooker from any company (Redmond, Panasonic). The main thing is to follow the usual rules:

Wash the vegetables thoroughly, and be sure to remove the skin from the blue fruit.
If the snack is made for the winter, the jars are sterilized - this is the main condition so that the preservation does not “explode”.
Production must be carried out only from mature vegetables.
When using a multicooker, you should not add a lot of oil, otherwise the dish will turn out very greasy.

Regular eggplant caviar in a slow cooker

Traditional eggplant caviar cooks very quickly in a slow cooker. Have to take:

eggplants – 2-3 pcs.;
onion – 2 heads;
sweet pepper – 2 pcs.;
tomato – 3-5 pcs.;
vegetable oil – 2-2.5 tbsp. l.;
garlic – 2-3 cloves;
carrots – 2 pcs.;
spices - to taste.

Eggplants are prepared simply in a slow cooker for the winter. Use the detailed step-by-step recipe:

Production begins with peeling and cutting the onions - the vegetable is chopped into small cubes.
The multicooker bowl is filled with vegetable oil and the onions are laid out. Set it to fry for 1 minute.
The little blue ones are washed, cut into cubes, sprinkled with salt. They need to stand.
After 20 minutes, the workpiece is washed with a huge amount of cool water.
The carrots are finely chopped (any vegetable piece should be no more than 1 cm).
Other ingredients are crushed.
It's time to add the cooked vegetables to the bowl.
Close the lid. Set the “Extinguishing” mode, the timer for 60 minutes.
A homemade snack based on this recipe will be tasty and healthy.

How to create eggplant caviar with zucchini

If you are preparing eggplant caviar, the recipe for making it in a slow cooker is simplified. The dish comes out indescribably tasty and tender. Have to take:

sweet pepper – 1 pc.;
blue ones - 2-3 pcs.;
garlic – 3-4 cloves;
onion – 2 heads;
spices - to taste;
carrots – 1 pc.;
tomatoes – 2-3 pcs.;
zucchini – 3-4 pcs.

To prepare not only a tasty, but also a regular snack, you should use this recipe:

You need to start cooking with eggplants - remove the skin.
The blue ones are cut into cubes, transferred to a deep bowl, and filled with lightly salted water.
Next, the onion is prepared - the vegetable is peeled, finely chopped, and transferred to a bowl in which the vegetable oil is preheated.
Time to make a bow is 1-2 minutes.
The carrots are grated on a large grater. Fried onions are mixed with carrots - the vegetables are cooked for a few minutes.
Savory sweet peppers are peeled, cut into cubes, and added to the rest of the ingredients.
For fried eggplant to be tasty, it must be baked. Excess liquid is drained from the blue ones, later they are laid out in a bowl, zucchini, cut into cubes, is added.
Baked eggplant takes 10 minutes to cook.
Tomatoes are doused with boiling water, the skin is removed, and the pulp is cut. Tomatoes are transferred to the remaining ingredients.
Fried eggplant with vegetables is seasoned with spices and garlic is added.
With the “Extinguishing” program, the timer is set to 50 minutes.
After the specified time, the eggplant caviar in the multicooker is completely ready.

Recipe for making eggplant caviar for the winter

Preserving in a slow cooker is convenient and reduces the time it takes to create a tasty and tender dish. Useful:

blue ones - 2 pcs.;
tomatoes – 2 pcs.;
bell pepper – 2 pcs.;
onion - 1 head;
water – ½ tbsp.;
spices - to taste;
marjoram – 1 pinch.

Canning in a slow cooker is carried out as follows:

The little blue ones are washed, cut into cubes, salted, left for 30 minutes, and then washed.
The pepper is cleared of seeds and chopped into squares.
The onion is chopped into small cubes.
All cooked vegetables are transferred to a bowl, water is poured, the lid is locked, the “Steamer” mode is turned on, the timer is set to 25 minutes.
After the designated time has passed, peeled tomato and garlic are added.
Everything is mixed, spices and marjoram are added.
The lid is locked, the “Multi-cook” mode is set, the timer is set to 10 minutes.
The finished snack is placed in jars prepared in advance and rolled up with metal lids.

Video: how to cook eggplants in a slow cooker

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Eggplant caviar in a slow cooker

The content of the article:

Homemade eggplant caviar is a popular appetizer. A sandwich with a light, fragrant layer of vegetables is an indispensable breakfast on a camping trip or on a picnic. Housewives love to roll up eggs for the winter.

The taste of the dish varies, differs in smell and spiciness, from sweet and sour to hot. The ingredients are different, although the basis of the recipe remains eggplant, which is rich in vitamins, antioxidants, and fiber. The slow cooker speeds up the cooking step.

How to cook eggplant caviar in a slow cooker

To cook eggplant caviar in a slow cooker, you need to take into account certain individual characteristics of these vegetables:

Eggplants become bitter if they are not previously soaked in salted water for 35-40 minutes. Cut the unsullied fruits lengthwise and immerse them completely in water, lightly pressing them with a weight on top.
The hard skin is simply peeled by hand if the fruits are baked or boiled in the device. Use a vegetable peeler to remove the skin from the raw fruit. The seeds are not removed; they are quite small.
The pulp is finely chopped with a sharp knife or passed through a meat grinder.
After soaking, the fruits are squeezed manually or under a press so that the bitter greens flow out.
Fruits of the most saturated blue-violet color are suitable for this dish.

Eggplant caviar in a slow cooker

Eggplant caviar cooked in a slow cooker is a nutritious and healthy dish. Fiber promotes better functioning of the intestinal tract, antioxidants increase the body's resistance, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) strengthen the immune system. Caviar is eaten warm or cool. That's why it is popular in hot countries. In central countries it is served on the table in the summer. And in the north, canned caviar is consumed all year round.

Ingredients:

eggplants - 4 medium or 3 large fruits;
onions - 2 medium or 1 large onion;
tomatoes – 3-4 large;
salt, sugar to taste;
sunflower oil 3-4 soup spoons.

Manufacturing method:

Eggplants need to be boiled on the “Cooking” mode for 20 minutes, cooled, peeled and squeezed out of the bitter greenish juice.
Chop finely with a sharp knife or grind with a meat grinder.
Remove the skins from the onions and chop very finely.
Scald the tomatoes with boiling water and remove hard skins. Rub through a small grater.
If eggplants are put through a meat grinder, then peeled onions and tomatoes are passed through together with the “blue” ones.
Pour sunflower oil into the multicooker bowl and turn on the “Frying” mode.
Place finely chopped onion into the device. Do not cover and stir. After 5 minutes, when the onion becomes soft and translucent, pour the pureed tomatoes into the bowl. They are fried, stirring constantly, for 12 minutes.
After finishing frying, press the “Cancel” button.
Place the crushed eggplant pulp into a bowl. The contents are mixed and covered with a lid. Turn on the “Extinguishing” mode. It is enough to simmer the pre-cooked vegetables for 20-25 minutes.
By pressing the “Cancel” button, open the lid and add salt to taste. There is absolutely little sugar at the tip of the knife, giving the dish a special sweetish taste. But this is not a necessary condition. Mix everything and simmer for another 3 minutes.
The “Cancel” button stops the entire process.

The finished caviar is placed in a beautiful deep plate and cooled. At room temperature, warm and chilled, it makes a good side dish for a meat dish. A narrow piece of snow-white, dark or grayish bread, generously smeared with caviar, is a wonderful breakfast, afternoon snack, light dinner, or an appetizer for cool kvass. In nature, such sandwiches are irreplaceable; they do not need to be heated.

Eggplant caviar with mayonnaise in a slow cooker

The usual recipe can be changed by preparing eggplant caviar with mayonnaise in a slow cooker. The result will be an equally tasty and very warm appetizer for the table.

Ingredients:

eggplants - 4 medium or 3 large fruits;
onions - 2 medium or 1 large onion;
garlic – 4 cloves;
mayonnaise Provencal or Olive (2-3 tablespoons);
salt, sugar to taste;
vegetable oil 3-4 soup spoons.

Manufacturing method:

Peel the onion and finely chop. If the eggplants go into the meat grinder, the onions can be sent there too.
Remove hard skin from garlic cloves. Use a garlic masher to turn the cloves into a paste.
Soak the eggplants (30 minutes), squeeze, remove the skin, and grind through a meat grinder. Or boil (bake), remove the skin, squeeze, grind in a blender or meat grinder.
Open the multicooker. Pour vegetable oil into the bottom of the bowl. Press the “Fry” button. The lid is not closed. Throw onions into heated oil. Pass it for 4-5 minutes, stirring. Press the “Cancel” key.
Place chopped eggplants in a bowl. Combine with onion. If the onion was minced in a meat grinder together with the onion, then you can immediately pour the total mass into the heated oil. Turn on the “Frying” button for 5 minutes. Later "Cancel". After this: “Stew” for 40-45 minutes (if the pulp is raw), 20-25 if boiled or baked.
At the end of the extinguishing, press the “Cancel” button.
Place the mixture in a deep plate, add salt to taste, add garlic pulp and mayonnaise (2-3 huge spoons). Everything is mixed. Let it brew so that the smell of garlic permeates the entire caviar.

Eggplant caviar for the winter in a slow cooker

Eggplant caviar for the winter, cooked in a slow cooker, will be stored for a long time if it is closed in a completely sterilized jar with a lid, boiled in water. You shouldn’t add all the spices to the caviar that you want to taste for the New Year before rolling it. Experienced housewives know that such canned food loses taste and often “explodes”.

Housewives make good preparations for winter caviar. Baked and peeled eggplants are “rolled” into sterile jars. After the greenish bitterness came off their glass.

Ingredients:

eggplants – 3-4 pcs.;
salt to taste, oil - added in winter;
tomatoes – 2-4 pcs. to taste (in an open preparation);
onions – 2-3 pcs. (added in winter);
or garlic with mayonnaise, instead of onions and tomatoes.

Manufacturing method:

Eggplants, thoroughly washed, should be soaked in a salty solution. To do this, fill a 3.5 liter pan with water and throw in a huge handful of rock salt. The solution is stirred well.
Eggplants, washed and cut lengthwise, are placed in it. They are pressed down from above with a weight standing on a flat plate. The fruits should be completely covered with salt water for 30-45 minutes.
The fruits are removed from the water and lightly squeezed in your hands.
Place in the multicooker, close the lid and activate the “Bake” button for 40-45 minutes.
Baked fruits, without salt and other ingredients, are placed in jars, covered with lids and sterilized.
Soak in a tank of boiling water for an hour.
The glass containers are screwed using a special machine. Turn them upside down and cover them with a warm blanket so that the jars cool very slowly.
After complete cooling, visually inspect the tightness of the special iron lids with rubber sealing gaskets.

In winter, open the lid:

Take out the baked vegetables.
It is finely chopped or passed through a meat grinder.
Add onion and peeled tomatoes to the meat grinder.
Add some salt and mix with sunflower oil.
Place in the slow cooker for 15 minutes in the “Stew” mode.
Stop extinguishing by pressing the “Cancel” or “Off” key.

The caviar comes out as fresh as in summer.

Eggplant-squash caviar in a slow cooker

In the southern countries where these vegetables grow, they are not combined in one dish. But, if someone wants to experiment, you can cook eggplant-squash caviar in a slow cooker.

Ingredients:

eggplants - 4 medium or 3 large fruits;
young zucchini – 1-2 pcs.;
onions - 2 medium or 1 large onion;
tomatoes – 3-4 large;
salt, sugar to taste;
sunflower oil 3-4 soup spoons.

Manufacturing method:

Carrots are not added to zucchini so that the taste is not cloyingly sweet. Zucchini contains quite a bit of sugar.
Cut the onion into small cubes and place in a multicooker bowl. Pour in vegetable oil. Turn on the “Fry” mode and cook for 10 minutes.
When the vegetables are browned, even if there is still time left according to the program, turn off the device.
Cut eggplants and zucchini into small cubes. Remove the skin from the eggplants first. If the zucchini is young, it has a soft skin and should not be removed.
Place the vegetables in the multicooker bowl with the onions, turn on the “Stew” mode, and after 30 minutes turn off. After 15 minutes of cooking, grate the tomatoes or chop them in a blender. Add tomato puree to the bowl. We send you to prepare again until the end of the program (that is, there are still 15 minutes).
Remove vegetables from the device, cool, and, if desired, chop in a blender.
Add salt and sugar to taste.

conclusions

The eggplant side dish perfectly complements meat dishes. Sandwiches with caviar are incredibly popular among lovers of hiking and picnics. A light snack during harvest will also amuse gardeners.

Eggplant caviar in a slow cooker is finger-licking good

Make preparations using a slow cooker - it’s much easier! With the advent of the multicooker, my life in the kitchen became more interesting) I stew, fry, boil and bake - all the pleasures in one appliance. And besides, I’m making preparations for the winter! I am sharing a recipe for eggplant caviar, which I cook in a slow cooker. She is simply indescribably delicious!

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Eggplant caviar in a slow cooker is finger-licking good

Ingredients and how to cook

ingredients for 15 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	63 kcal
Belkov:	1 g
Zhirov:	4 g
Carbohydrates:	7 g
Used:	8 / 34 / 58
H 100 / C 0 / B 0

Production time: 2 hours 30 minutes

manufacturing method

1. We thoroughly wash the eggplants, dry them with a towel, cut them into large cubes and place them in a multicooker bowl, add salt and leave for half an hour.

2. We don’t waste time in vain: we peel the onions, carrots, and garlic. We rinse all the vegetables, don’t forget about the bell pepper: wash, remove seeds.

3. Pass onions, carrots, peppers, and garlic through a meat grinder.

4. After 30 minutes, turn on the multicooker, select the “Stew” mode, and set the cooking time to 1 hour 30 minutes. Pour sunflower oil into the bowl with eggplants and simmer for 15 minutes, after which we add chopped vegetables.

5. Add tomato paste, salt, pepper to the caviar, pour in water. During cooking, do not forget to stir the contents of the bowl. And one more thing: water should be added as needed.

6. Pour vinegar essence into the finished boiling caviar, mix and place the caviar in sterile dry jars, roll them with lids.

7. Turn the jars upside down and wrap them in an old blanket. Every other day we move it to the cellar.

That's all) You don't have to be afraid of winter when the shelves in the cellar are filled with such yummy things as eggplant caviar!

Eggplant caviar in a slow cooker - step-by-step recipe with photos

Have a nice day, dear blog guests! Modern household appliances make work in the kitchen easier. I think almost all of you have already been able to appreciate the capabilities of a multicooker - a delightful assistant for housewives. You actually do not need to interfere with the manufacturing process. You simply prepare the food, place it in the multicooker bowl, and press the appropriate button. That's all! You can relax while watching your favorite television series.

Now I’ll tell you how easy it is to prepare a delicious dish of eggplant caviar in a slow cooker. I am sure that you will enjoy the whole process so much that you will cook again and again. By the way, you can use this recipe to prepare several jars for the winter.

How to cook eggplant caviar in a slow cooker

In addition to the main ingredient, eggplant, you will also need onions, carrots and sweet bell peppers. If you wish, you can experiment with the taste of the dish. For example, if you increase the amount of carrots, it will become sweeter. And for those who like spicy food, I advise you to add a pod of bitter pepper.

If you don't have a slow cooker, you can cook this recipe using a regular saucepan.

Useful:

Eggplants - 5 pieces
Carrots - 2 pieces
Onions - 2 heads
Sweet pepper - 2 pieces
Tomatoes - 2 pieces
Garlic - 2 cloves
Salt pepper
Vegetable oil

Step by step control:

Prepare the vegetables. Remove the stems from the peppers, cut them in half, and remove the seeds and membranes. Peel the carrots and onions.

Slice the eggplants. To make caviar, it is best to peel them first. But, if you use young, not overripe vegetables from your own garden, you can avoid this.

It happens that eggplants give off bitterness. To avoid this, you need to completely fill them with brine in advance, which is later combined.

The brine is prepared in a 1:1 ratio - a tablespoon (without top) of salt per liter of water.

Pour a little vegetable oil into the multicooker bowl and add the diced onion. Set the mode to “frying”.

After 5 minutes, when the onion becomes soft and transparent, add diced carrots, peppers, tomatoes, fry for another 5 minutes.

Now add the eggplants. Stir well. Add chopped garlic, ground black pepper, and salt.

At this step, you can pour in tomato paste diluted in 150 milliliters of water, and also add finely chopped fresh parsley, dill or cilantro.

Turn on the “quenching” mode, time – 45 minutes.

All caviar is ready! This colorful, appetizing and indescribably fragrant delicacy is bound to turn out:

Let it cool completely and serve. And you can pour the roast into jars that have been sterilized in advance and you will get a tasty preparation for the winter. If you like eggplants, then try Georgian eggplants for the winter.

How to cook eggplant caviar in a slow cooker (video)

The recipe for eggplant caviar in a slow cooker is not unusual. Unlike the usual method, the vegetables are placed raw, and only the eggplants and peppers are baked in a slow cooker beforehand. It turns out to be quite a fascinating, unique vitamin mix.