Raw eggplant caviar

“Raw” eggplant caviar

Ingredients

Large eggplant – 500 g

Bell pepper – 2 pcs.

Small snow-white onion – 1 pc.

Vegetable oil – 3-5 tbsp.

• 59 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Step-by-step recipe with photos

“Raw” eggplant caviar is a very well-known dish and is popular in almost all countries of the world. In Middle Eastern countries it is known under the name “babaganoush” and is served with pita bread as a salad for grilled meat. Unlike our Jewish eggplant caviar, garlic and cilantro are added to “babaganoush”.

We will now prepare the most common and most delicious regular version of Odessa “Raw” eggplant caviar. Naturally, if you have the opportunity to bake vegetables over coals, the caviar will turn out much tastier, but if you don’t have that ability, we’ll cook it in the oven. By the way, to give the caviar a smoky taste, you can lightly char the eggplants on a gas burner before baking. Constantly mix the vegetables for caviar while they are still warm, then it will turn out even tastier.

So. Vegetables must be washed and dried.

Place the eggplant and pepper in a baking dish, pierce the eggplant with a knife, and from time to time at high temperatures they explode in the oven. Preheat the oven to 200 degrees and bake vegetables in convection mode for 30-35 minutes until cooked. Cool the prepared vegetables slightly, remove the skin and tail from the eggplant, and remove the seeds, tail and skin from the bell pepper.

Place the peeled eggplant in a colander to drain excess liquid.

Cut white or reddish sweet onion into very small cubes.

Grate one large tomato and discard the skin. Add it to the onion, add a little salt. While you are chopping other vegetables, the onions will marinate.

Cut the peeled eggplant and one tomato into large cubes, finely chop the bell pepper with a knife. Add to bowl with onions.

“Raw” eggplant caviar is very fond of salt and vegetable oil, add them to taste, stirring the caviar constantly.

This caviar is perfect for barbecue; it is very tasty to serve as a salad or appetizer. Take a piece of fresh snow-white bread and you can enjoy “Raw” eggplant caviar. If you wish, you can add garlic and cilantro, but first I recommend trying this particular option.

Eggplant caviar in Odessa style

Odessa-style eggplant caviar is a famous recipe for a very tasty appetizer made from blueberries, peppers, tomatoes, onions, garlic and herbs. The highlight of the dish is that vegetables can be lightly cooked. It is only necessary to bake the eggplants and bell peppers, and the tomatoes and other ingredients are added raw (that’s why eggplant caviar is often called “raw”).

Any Odessa housewife is convinced that her particular blue caviar is the most delicious and faithful. Naturally, like any popular dish, there are differences in both the recipe and the proportions of ingredients. But one general principle works here - eggplants are certainly baked on the grill or in the oven, but tomatoes are always eaten raw. Bell peppers are not always added; greens are also taken according to taste and mood: parsley, cilantro, basil or dill. Everything must be seasoned with vegetable oil, the amount to taste.

All vegetables for raw eggplant caviar are finely chopped with a knife. You may ask, is it possible to use a meat grinder? Naturally, it is more rational to use it, especially if you prepare many portions at once, but don’t tell Odessa residents about it, almost everyone considers this a real crime! This changes the mixture of the snack, it will turn out different, homogeneous and a little more liquid.

Ingredients

• eggplants – 2-3 pcs.
• reddish bell pepper – 1 pc.
• ripe tomatoes, small – 2-3 pcs.
• garlic - 3 teeth.
• small onion – 1 pc.
• sunflower oil – 1-2 tbsp. l.
• sugar, salt and pepper - to taste
• parsley, dill, basil – 10 g

Manufacturing

First, let's deal with the eggplants and peppers. We wash the eggplants and often pierce them with a fork over the entire surface so that they do not burst in the oven during baking. Place the peppers and eggplants on the mesh. Bake at 200-220 degrees in the oven. The blue ones will be ready in about 40 minutes, the peppers - earlier. Vegetables should become soft and fully cooked. Let them cool down.

We peel the blue ones, cut them lengthwise and remove all the seeds using a tablespoon. Finely chop the pulp with a knife.

We peel the peppers (it can be removed quite easily), and remove the stalk and seeds. We also cut the pepper into cubes as small as possible.

Next you need to remove the skins from the tomatoes. To do this, we make cross-shaped cuts on them, lower them into boiling water for a minute and pour over ice water. After this procedure they are very easy to clean. Chop the tomato pulp finely, almost into a puree. In total, 2-3 small tomatoes will be useful. It is very important that they are excellent, mature, ground-based. But it is better to avoid greenhouse tomatoes from hypermarkets; they will not give a “real” tomato taste to our snack.

We peel a small onion and chop it into cubes, very finely. If your onions are bitter, then soak them in cool water for 10 minutes, then squeeze out the water so that excess moisture does not get into the caviar. If you don’t want to chop the onion, you can grate it. We squeeze the garlic through a press or chop it with a knife. Mix with vegetables.

Add chopped herbs, salt, sugar and pepper to taste. Add oil and mix.

You can eat raw Odessa-style eggplant caviar right away, but it’s even better to let it steep for about 1 hour in the refrigerator - this will make it even tastier.

Odessa-style eggplant caviar is usually served fresh, generously spread on bread and enjoying the wonderful taste and smell of the vegetable appetizer in virtually its original form. If you can’t eat everything right away, then put it in a glass jar and put it in the refrigerator. An appetizer with a distinct garlic flavor, very pleasant to the taste. You still have to try it!

Recipe for raw eggplant caviar

Eggplant is a necessary vegetable with a whole range of valuable substances for humans, healing qualities and a pleasant taste. In the midst of the contrast of fried, salted, pickled, baked options, raw eggplant caviar occupied a worthy place, during the production of which valuable components of the recipe are not lost.

1. Individualities of making raw eggplant caviar
2. Product selection rules
3. Ingredients
4. Recipe for raw eggplant caviar
5. Terms and conditions of storage
6. Conclusion

Individualities of making raw eggplant caviar

Raw eggplant caviar is best known as “Odessa” or “Jewish”. There are many options for making it, but the main idea of ​​the dish remains the same - almost all the ingredients are consumed raw. Only the main component of the dish is subjected to heat treatment. Caviar from raw vegetables is easy to prepare and is a universal appetizer.

If the housewife wants to use a meat grinder or blender, it is recommended that we abandon this idea. The taste of raw caviar will be richer and more interesting if you chop all the ingredients with a knife to the size of a small cube.

You can bake eggplant, and in some cases peppers, either on the grill or in a dry frying pan or in the oven. Some housewives cook vegetables in a slow cooker, or stew them in a small amount of water.

Product selection rules

In order for raw eggplant caviar to be successful, you should take the choice of products seriously. All fruits must be of good quality, without traces of disease or mechanical damage. Eggplants should not be overgrown. Large specimens have very hard and large seeds, and they contain an obvious bitterness.

When choosing peppers, preference is given to meaty varieties. To add color to raw caviar, you can choose the most colorful colors of vegetables (yellowish, reddish, greenish). Tomatoes should be firm, ripe and moderately juicy. If a lot of juice is released during the manufacturing process, it needs to be drained.

Garlic with small cloves is the sharpest, while garlic with large cloves has a milder taste. The hostess decides which one to choose.

Ingredients

The traditional recipe for the dish contains the following components:

• medium-sized eggplants – 4;
• bell pepper (meaty) – 4 (huge);
• onion – 1 head (large);
• garlic cloves – 2;
• parsley - a bunch;
• green onions – 2 – 3 feathers;
• ripe, elastic tomatoes – 3;
• vegetable oil – 50 g;
• salt and aromatic pepper.

Raw vegetables are carefully washed and dried with a napkin. Preparing, baking and chopping takes about an hour.

Recipe for raw eggplant caviar

To make raw eggplant caviar a success, you need to adhere to the following method of action:

1. Place the eggplants and peppers in a hot frying pan, first pricking the surface of the vegetables with a toothpick. Cover with a lid and bake until charred and fragrant. You can cut the eggplant into slices, add salt to remove excess water and bitterness, and place it on parchment. Prick the pepper with a toothpick and bake in the oven. The degree of baking of vegetables is determined by piercing them with a fork - cooking is completed when they are soft. Adherents of a healthy diet can do without baking. To do this, boil raw eggplants in salted water. It should be taken into account that in this option the special smoky smell will not be present in the caviar.
   
2. Peppers and eggplants baked until tender are transferred to a bag, wait until they cool, remove the skin.
   
3. The stalks of vegetables are cut off and the seeds are removed.
4. Start shredding.
5. Greens, onions, garlic, tomatoes and baked vegetables are cut into small cubes.
   
6. All ingredients are combined, salted, and sprinkled with vegetable oil.

There is a recipe in which some housewives bake tomatoes with peppers and blueberries. In this case, the caviar will be similar to the Armenian khorovats - the name “raw” is not appropriate here.

The finished raw product is served to the table as an independent dish, appetizer, or spread on bread. This is a healthy alternative to sauces, mayonnaise, and ketchup.

Terms and conditions of storage

It will not be possible to prepare raw eggplant caviar for long-term storage. The finished product can be stored at 5 for no more than 2 days. To enjoy this delicious dish all year round, it’s best to preserve eggplants and peppers. Storing eggplants:

• The freshest products without signs of damage are placed in a bag and put away in a space without access to sunlight and heat. In a cold, but not damp cellar, eggplants can be stored for up to a month.
• Place the blue ones in a box, tails down, and store at +8. Check once every 2-3 weeks. Remove warped vegetables. Wrap ordinary fruits in newspaper, place them in their space, and sprinkle charcoal or sawdust on top. Using this method, some specimens can be saved for up to 5 months.
• Previously baked blue ones are peeled, placed in storage containers and frozen. This method allows you to use the ingredients all year round.

Sweet peppers can last a long time in the refrigerator. Provided there is no contact with spoiled foods, vegetables can be preserved until the New Year.

If you cut off the tail from the peppers, remove the seeds and insert them into each other (like glasses), then they will not take up much space in the freezer and will be suitable for use until the next harvest.

Select tomatoes for freezing that are dense, medium-sized and not very juicy. Lay out on a cutting board in one row and immerse in the freezing chamber. After a few hours, the fruits are poured into a bag and returned to low temperatures.

How to freeze tomatoes for the winter is carefully explained in the video:

Conclusion

Although raw eggplant caviar includes foods common to the user, it has become a beloved and celebratory dish on almost all tables. This is a good sandwich interior, containing a huge amount of different vitamins. Any housewife changes the recipe for raw caviar taking into account the gastronomic preferences of the family: she makes the dish spicier, or cooks it without any signs of bitterness.

Raw eggplant caviar

Each housewife has her own recipe for borscht with its own subtleties and secrets, and each housewife has her own recipe for raw eggplant caviar. I hesitated for a long time whether to post my own version, but after looking through all the recipes, I’ll still take the risk. Firstly, my two most beloved neighbors, Roza Naumovna and Adelina Moiseevna, taught me how to cook caviar at the age of 16, and secondly, I have never seen such caviar anywhere else.

Ingredients for “Raw eggplant caviar”:

• Eggplant – 2 kg
• Tomato (any 300 g) - 2 pcs.
• Snow-white onion – 1 pc.
• Bell pepper (large) - 2 pcs.
• Salt (sea salt, about 1 tablespoon without a slide)
• Vegetable oil (about 100 g)

Nutritional and energy value:

Recipe for “Raw Eggplant Caviar”:

Rinse the vegetables.
Turn on the gas, put the eggplants and peppers on the fire, let the skins burn a little on all sides - this will give the caviar an indescribable taste of a fire or barbecue. Transfer to a baking sheet and bake in the oven until done. When the vegetables are ready, remove from the oven, cool slightly, peel, remove the eggplant tails and pepper seeds.

Cut the peeled pepper into cubes, chop the eggplants with a knife (under no circumstances in a meat grinder, blender, mixer, only with a knife and only with your hands).
Chop the white onion as finely as you can.
Cut one tomato into cubes, grate the second one, discard the skin, this juice will quickly marinate the chopped onion and make it even tastier.
The vegetables should be combined when the peppers and eggplants are still warm; the taste comes out completely different than when they have completely cooled down.

Using a large-toothed fork, stir the caviar, evenly adding vegetable oil and salt.
Eggplant caviar is very fond of both oil and salt, so taste it regularly. If the eggplants are runny, put them under a press for a few minutes before slicing; if they are a bit dry, add more grated tomato and vegetable oil.
Caviar should be juicy and not dry. When stirring, the caviar does not have to transform into a homogeneous suspension; pieces of vegetables must certainly be present.

Garlic and greens are not added to Jewish eggplant caviar, but one fine moment, having found myself in an Azerbaijani family and having tasted the same caviar but with cilantro, I was lost forever.
Now I add chopped cilantro to the caviar, but not parsley or dill - under no circumstances. Serve with olive oil and fresh bread, I don’t need anything else.

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