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Eggplant caviar recipes. How to make baked eggplant caviar

Caviar from baked eggplant and fresh tomatoes with garlic is tasty and beautiful, but it is difficult to remove the rustling skin from the fruits that have turned black in the oven. A compromise was found: you can cut the eggplants into slices and bake until the flesh becomes soft. A slightly wrinkled skin will darken quite a bit: you can combine it with the rest of the dish with a clear conscience. The taste will not suffer - on the contrary, it will be filled with new flavors, sparkle with new mouth-watering notes.



for 5.5-6 liters of caviar:
- eggplant 4.5-5.2 kg;
- pepper 1.2-1.5 kg;
- tomato sauce 230-250 ml;
- garlic 150-180 g;
- onions 1.8-2 kg;
- vegetable oil 0.5-0.7 l;
- bitter pepper 1 pod;
- salt 2.5-3 tbsp;
- sugar to taste.




Prepare vegetables for baking: remove the core with seeds from the pepper cut into two parts, cut the eggplants into 3-4 slices or into two parts.
You can bake small and whole fruits by pricking the skin with a toothpick in several places on each side. This will prevent cracking and splattering of the pulp.





On a baking sheet covered with foil, spread the slices of eggplant and pepper at a short distance. It is more convenient to spread vegetables with the skin down - so that the cut is on top. Bake in the oven for 12-17 minutes, periodically checking the degree of doneness. When the skin of the eggplant darkens, the core becomes soft enough, the skin of the pepper wrinkles and charred in places, you can safely remove the vegetables from the oven.




Remove vegetables from the oven and cool. Remove the easily peeling skin from cold pepper, pass the resulting gruel through a meat grinder or beat in a blender until smooth.





Peel the eggplants from the skin that has darkened in the oven, puree the cream-colored pulp with a fork or mince it. You can do it easier by crushing the baked fruits along with the peel, removing only the darkest parts of it and the coarse seeds.
In the first case, eggplant caviar for the winter will turn out to be creamy or
pink, in the second - red-brown. The presence of the peel will not adversely affect the taste.





Fry onions, mince. Combine all the caviar components by adding a chopped and seed-free miniature pod hot pepper, mix.
Pour thick tomato sauce into the resulting mass, salt to taste. If the sauce is a little sour, a spoonful of sugar will do the trick.





Add chopped garlic, any refined vegetable oil. Over low heat, roe from baked eggplant will simmer for 10-15 minutes.





Without removing from the heat, fill sterilized small-volume jars, and then proceed to pasteurization.
Important: the pasteurization time is determined taking into account the volume of the container.
After pasteurization, quickly seal the jars with caviar, wrap them in a thick cloth for a couple of hours.





In winter you will see: caviar from baked eggplant with skin is no worse than caviar cooked according to: infinitely tasty, with a buttery light consistency, fragrant - as they say, "with a smoke." A spicy appetizer will add spice to the bland winter menu, delight in festive table, decorate with toast and just a slice of bread.
Bon Appetit!

The preparation for the winter in the form of caviar turns out to be amazingly tasty. Heat treatment of vegetables in the oven instead of frying allows you to preserve all of them to the maximum beneficial features and gives the finished snack a peculiar interesting taste.

Baked eggplant caviar - a recipe for the winter

Ingredients:

  • fresh eggplants - 2 kg;
  • ripe tomatoes - 220 g;
  • onions - 220 g;
  • sweet bell pepper - 220 g;
  • dill and parsley (herbs) - 100 g;
  • table vinegar - 40 ml;
  • refined - 65 ml;
  • allspice (ground) - 5 g;
  • granulated sugar - a pinch.

Preparation

First, we'll show you how to bake eggplants in the caviar oven. Wipe my fruits dry and place them on a wire rack in an oven heated to 200 degrees. Depending on the size of the fruit, it will take thirty to forty minutes to bake. We check the readiness of the vegetable by piercing a toothpick, which, ideally, should easily enter the pulp, confirming its readiness.

Immediately, while hot, peel the baked eggplants from the peel and stalks, and after cooling, cut the vegetable into cubes as small as possible and additionally chop the mass on the board with a knife.

Rinse the sweet peppers, cut them in half, remove the seed boxes with seeds and stalks, then immerse the vegetable halves in water heated to a boil and boil for four minutes. After blanching, let the pepper slices drain and grind them in a blender or pass them through a meat grinder.

We get rid of fresh tomatoes from the skins, chop in the same manner as pepper and additionally grind through a strainer to get rid of the admixture of grain fragments.

Now sauté the finely chopped onion in sunflower oil, and combine it in a saucepan with the prepared eggplant mass, pepper and tomatoes. Season the caviar base with salt, granulated sugar, vinegar and pepper, mix and pack in clean jars. We cover them with lids and put them in a bowl of water for sterilization. We withstand half-liter vessels with the workpiece in boiling water for seventy minutes, and boil the liter ones for eighty minutes.

Caviar from baked eggplants, zucchini and peppers - a recipe for the winter

Ingredients:

  • fresh eggplants - 1.6 kg;
  • young zucchini - 0.6 kg;
  • ripe tomatoes - 1.1 kg;
  • garlic heads - 3 pcs.;
  • sweet bell pepper - 0.6 kg;
  • table vinegar - 40 ml;
  • rock salt, not iodized - 30 g;
  • refined sunflower oil- 65 ml;
  • granulated sugar - a couple of pinches.

Preparation

In this case, we will bake for caviar not only eggplants, but also zucchini and bell peppers. To do this, rinse the vegetables, wipe them dry, cut the eggplants, tomatoes and zucchini in half lengthwise, and leave the peppers whole.

Cover the baking sheets with foil, oil them and put the halves of the eggplant with the cut down, the zucchini and tomatoes up, and place the bell peppers next to it. If desired, you can add an onion to the caviar by peeling it, cutting it in half and placing it on a baking sheet along with other vegetables.

We warm up the oven to a temperature of 225 degrees and place vegetables in it on a baking sheet. After about ten minutes we turn the peppers into another barrel, and after another ten we move them into the pan, after covering it with a lid.

We bake the rest of the vegetables for another half an hour or forty minutes. We check the readiness as in the previous case by piercing a toothpick or knife. After baking, cool the halves of the fruit and scrape out the pulp, separating it from the skins. We also get rid of the peels and seed boxes of bell peppers. Now we twist the resulting pulp of eggplant, zucchini, pepper and tomatoes through a meat grinder or punch with a blender and put it in a saucepan or stewpan. We put the caviar on the boiling plate and squeeze the peeled garlic cloves into it. We also pour in vinegar, add salt and granulated sugar, stir and boil with frequent stirring for five minutes. Hot pack the caviar into sterile and dry vessels, seal them and let them cool slowly under a "fur coat".

August and September are harvest time. The hostesses simply adore this period of the year, because so many delicious meals you can please your family, and you can also make more preparations for the winter.

An undoubted hit among all kinds of dishes that are prepared at the end of summer is eggplant caviar... Yes, exactly that “overseas” delicacy about which the tsarist clerk Feofan spoke with such enthusiasm in everyone's favorite Soviet comedy about Ivan the Terrible. But if in the 16th century it was exotic, today many people make such a dish, since in the season all the ingredients necessary for it will be found in the refrigerator of almost every owner.

Despite the fact that there are many recipes for vegetable caviar, you can always experiment, because nothing can spoil such a wonderful appetizer. We suggest you prepare several options for the most delicious summer food from blue ones.

Recipe for roe from baked eggplant and fresh tomatoes with garlic

Besides the fact that eggplant caviar is very appetizing, it is also healthy. This is a real vitamin storehouse - there is calcium, phosphorus, and iron here. Moreover, due to its low calorie content, such a snack can be included in the diet menu.

There are several ways to prepare ingredients for this caviar. Some advise to cut everything with a knife, since in this case, due to the content of the pieces, the dish turns out to be more juicy and aromatic. Others are sure that you need to grind vegetables in a blender to a homogeneous consistency, or pass through a meat grinder, which makes the food tender and light. In this article, we are sticking to the first option.

Advice: You can make the taste of vegetable caviar even more exquisite by using an assortment of zucchini and eggplants, and half a chili pepper and spices will add a spicy "note" to the appetizer.

Ingredients

Servings: - + 15

  • eggplant 1.5KG
  • tomatoes 6 pcs.
  • garlic 10 cloves
  • olive oil 6 tbsp
  • lemon 1/2 pcs.
  • salt 2 tsp
  • ground black pepper 1 tsp
  • parsley 1 bundle

Per serving

Calories: 114 kcal

Proteins: 2.4 g

Fats: 6.2 g

Carbohydrates: 13.5 g

55 minutes Video Recipe Print

    We start with the blue ones. You need to take medium-sized eggplants, so they bake faster. We wash them in cold water, and then dry them with a paper towel and remove the stalks. In order to bake vegetables in the oven, cover the baking sheet with parchment paper and pour it over with a few drops. vegetable oil... Next, lay out whole eggplants on top, pre-piercing them with a knife or fork in several places so as not to “explode” from the pressure of high temperature. You can also bake blue ones in food foil, for this option you do not need oil. Preheat the oven to 200 degrees and put a baking sheet there for about 30-40 minutes. The readiness of the vegetables can be checked with a toothpick - we pierce the blue ones with it to understand whether they are soft enough, and whether the skin is already being removed, if so, we take them out and leave them to cool a little.

    Next, using a knife, remove the peel from the blue ones and transfer the pulp to a bowl for 10 minutes to drain the bitter juice. We take a board and with a large knife, finely chop the eggplants until a homogeneous gruel. Salt a little, pepper and put them in a colander so that there is no excess liquid in the dish.

    Let's get down to tomatoes. These vegetables need to be peeled. To do this, you will need two containers - one with boiling water, the other with ice water. On each tomato, we carefully make cuts with a knife and send them to hot water for a period of 40 seconds to 1 minute, depending on how ripe they are. When the peel in the area of ​​the incisions begins to roll up, we take out the tomatoes and put them in another container so that they cool down a little. After taking out the tomatoes, cut them into small thin slices and add to the blue ones.

    And the last important ingredient is garlic. We clean the cloves, wash and pass through the press. Mix all the caviar components in a large bowl, adding seasonings to taste, finely chopped herbs and olive oil. We water everything lemon juice and mix thoroughly again. Spicy lovers can also add a little chili to the treat. A chic seasonal treat is ready! But before the dish gets on the table, it should be left in the refrigerator for 1.5-2 hours.

    Advice: blue ones can “taste bitter” if they have been collected from the garden for a long time, and harmful solanine has accumulated in them. To avoid this, vegetables should be soaked in salted water for an hour and a half before cooking. When you see the dark drained juice, you can start the process.

    This appetizer is considered "raw", that is, it cannot be rolled up in jars, but only eaten, spread on bread, at the height of the blue season. Therefore, we offer to your attention also the option tasty preparation"For the winter", to treat yourself to your favorite delicacy, regardless of the season.

    Baked eggplant caviar recipe for the winter

    Advice: vegetables for this dish can be taken in arbitrary proportions, adjusting the taste with the appropriate components. So, a sweetish snack will be with more bell pepper, carrots and onions (preferably red). Tomatoes add "sourness". But there is one rule - eggplant should be the main and “main” product in caviar, it should be taken by weight no less than the rest of the ingredients.

    Cooking time: 120 minutes

    Servings: 35

    • proteins - 2.7 g;
    • fats - 8.2 g;
    • carbohydrates - 17 g;
    • calorie content - 153 kcal.

    Ingredients

    • eggplant - 2 kg;
    • red bell pepper - 0.5 kg;
    • tomatoes - 1.5 kg;
    • carrots - 0.5 kg;
    • garlic - 2 heads (medium);
    • onions - 0.5 kg;
    • vegetable oil - 100 g;
    • salt - 1.5 tbsp. l .;
    • sugar - 3 tbsp. l .;
    • ground black pepper - 0.5 tsp.

    Step by step description of the process

  1. We start cooking with heat treatment eggplant and pepper. To do this, after washing and drying the vegetables, put them on a baking sheet in an oven preheated to 220 degrees. The blue ones must first be pierced in several places so that they do not “explode”. We bake for about an hour.
  2. When the peppers and eggplants are soft, take them out of the oven and put them in a large bowl, covering it with a towel, cling film or tightly lidded. For 10 minutes, they should be infused so that the skin peels off as best as possible.
  3. Then we proceed to the tomatoes. First you need to wash them and remove the ponytails. Then, for 45 seconds, scald in boiling water and remove the skin. Grind the tomatoes to a puree consistency using a grater. The resulting mass must be poured into a saucepan and boiled for about 15 minutes.
  4. In the meantime, we get down to onions. We clean it and cut it into small cubes. In a preheated skillet in vegetable oil, fry the vegetable until golden brown. Then we send it to the boiling tomato.
  5. The next step is carrots. Cut the peeled root vegetable on a coarse grater, fry and add to the pan, following the onion.
  6. While the tomatoes with other ingredients continue to simmer over low heat, let's turn to eggplants and peppers. They have already cooled down enough, so let's start cleaning and grinding. Having freed the vegetables from the skins and seeds, cut them into small cubes and also throw them into the pan. Mix the entire contents well, add the squeezed garlic and season to taste. We continue to cook for about 10 minutes more.
  7. Put the boiled caviar in a blender and beat until a homogeneous composition is obtained. You can also use a meat grinder for chopping. Ready dish We try, and if necessary, add a little more salt and pepper. Then we boil again for 5-10 minutes.
  8. Putting caviar in jars is only hot. Be sure to sterilize the containers first. To do this, boil water in a large saucepan, covering it with a metal sieve, on which we put the jars upside down. Within 15 minutes, hot steam will pour over the container, thereby eliminating all harmful microbes. We put the finished cans on a clean towel without turning them over. You can also use the oven. Well washed cans, not wiped off, are placed in the oven and kept for about 10 minutes at a temperature of 160 degrees Celsius. You need to heat them until they are completely dry.
  9. We evenly spread the prepared caviar in the jars and close it tightly, then turn them over and wrap them with a blanket until complete cooling... Then the workpieces can be taken to the cellar or refrigerated.

Advice: to receive original taste and unique aroma eggplant caviar vegetables for her can also be grilled, or use an open fire or even a gas burner. In the latter case, it is enough to smoke them a little.

Such caviar will be an excellent addition to both your daily menu and a festive feast. I opened the can in the midst of cold weather - and like summer came to visit. This delicious dish goes well with croutons or white bread. In addition, it can be served as a side dish for meat or as an independent snack. Delight your loved ones with delicious and healthy eggplant caviar more often! Bon Appetit!

Eggplant caviar is a popular winter snack. It is tasty, vitamins are well preserved in such caviar, quite satisfying. You open the jar - and here you are great side dish for meat or just a spread on a morning sandwich. The most delicious eggplant caviar is made from baked vegetables.

Let's cook just this.

You will need products:

2.5 kg eggplant;
2 kg of tomatoes;
0.7 kg of bell pepper;
0.7 kg of fresh carrots;
0.6KG onions;
100 g hot pepper;
2 tbsp. lies. vinegar at a concentration of 9%;
1 large heads. garlic;
salt, fine granulated sugar and ground pepper - add to taste.

How to cook our eggplant caviar for the winter

1. First of all, turn on the oven: 210-220 C. Put a sheet of foil on a baking sheet, 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. Engage in tomatoes: cut each crosswise in the area of ​​the stalk, put in a colander, pour a kettle of boiling water, then cold water pour over. Pull off the skins. Grind the tomatoes with a coarse grater.

4. Peel carrots and onions, chop them into thin sticks and cubes, respectively. Take a deep frying pan, send sunflower oil into it. As it warms up - pour out the vegetables. Fry the carrots with onions for 6-7 minutes.

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

6. Remove the baked eggplants with pepper from the oven, hide under a damp napkin. After a couple of minutes, peel and remove the seeds from the peppers. Cut into slices.

7. Add the baked eggplant and pepper to a large skillet with stewed vegetables. Continue simmering for another 20 minutes. Stir occasionally.

8. Add garlic pressed through a press to the caviar. Trace shredded hot pepper from which to remove the seeds.

9. Let the caviar boil for another five minutes, then add salt to taste. If you need more pungency, then ground pepper to taste. Now you can cover the caviar and cook for another 13-15 minutes.

10. Finally, the time has come for the vinegar, pour it in, if necessary (which is most likely) add sugar: one or two pinches. Stir the caviar in a minute - and it's ready!

11. Arrange the hot snack in sterilized half-liter or 600-gram jars. Screw it up, put it on the floor in the kitchen until it cools down, and then rearrange it in a storage area.

Bon Appetit!