The classic eggplant caviar recipe
Products
For 1 liter of eggplant caviar
Eggplant - 1 kilogram
Tomatoes - 2 medium
Onions - 1 large head
Garlic - 3 prongs
Bell pepper - 2 medium or 1 large
Salt - 1 tablespoon
Ground black pepper - 1 teaspoon
How to cook eggplant caviar
1. Heat the oven to 200 degrees, it will take 5-7 minutes.
2. Wash and dry vegetables with a napkin.
3. Using a fork with sharp teeth, chop the eggplants, peppers and tomatoes to a depth of 0.5 millimeters.
4. Put the eggplants on a baking sheet (you can pre-cover with baking paper or foil) and put in a preheated oven.
5. Bake the eggplants for 40 minutes.
6. Slice the eggplant lengthwise, hook up with a fork, transfer to a bowl and scrape the eggplant pulp into a bowl.
7. Put tomatoes and bell peppers on a baking sheet, bake them for 15 minutes.
8. Peel and chop the peppers and tomatoes, add to the eggplant bowl and stir.
9. Go through the mixture with a knife so that the eggplant pulp is evenly distributed in the caviar.
10. Transfer the caviar products to a saucepan and put on a low heat, cook until the onion is added for 10 minutes.
11. Peel the onions and chop finely.
12. Heat a frying pan, add oil, put onions and fry over medium heat for 7 minutes.
13. Peel the garlic, finely chop and add to the onion, fry for another 2 minutes.
14. Add the fried onions and garlic to the eggplant caviar and cook for another 10 minutes.
15. Salt and pepper the eggplant caviar (taste after chilling a small amount of eggplant caviar).
16. Wash cans for eggplant caviar, rinse and pour 1 centimeter of water into each one.
17. Put both jars in the microwave, set to 800 watts and keep for 1.5 minutes: it is important that the water in the jars boils and the generated steam treats the walls of the jar, completely disinfecting it.
18. Drain the hot water and immediately start filling the jars with boiling eggplant caviar.
19. When the jars are filled with eggplant caviar up to the shoulders, rinse each of the lids with boiling water and tighten the jars.
20. Turn the cans upside down and wrap them in a blanket until completely cooled.
21. Remove the jars of eggplant caviar for storage - it will take 1 week for the full development of the taste.
Eggplant caviar in a slow cooker
Eggplant caviar productsEggplant - 3 pieces
Onions - 2 heads
Carrots - 1 piece
Sweet bell pepper - 2 pieces
Tomatoes - 2 pieces
Vegetable oil - 5 tablespoons
Garlic - 3 cloves
Salt and black pepper - to taste
Eggplant caviar in a multicooker
The first rule of eggplant caviar cooked in a slow cooker is a sharp knife. Therefore, it is worth sharpening well.
Peel and finely chop the onions. Wash the bell peppers, remove the stalk and seeds, and chop finely. Scrape the carrots and grate on a coarse grater. Peel the eggplants and grate on a coarse grater. Pour boiling water over the tomatoes, peel them and chop finely. Peel the garlic and chop finely.
Set the multicooker to the "Baking" mode, add vegetable oil and add onions. Fry the onion, stirring with a wooden spoon or spatula, for 7 minutes. Then put the pepper and fry for another 10 minutes, stirring occasionally. Add carrots and mix well. Place the grated eggplant.
Change the multicooker to the "Stew" mode and set the cooking time - 1 hour. Boil the eggplant caviar for 40 minutes, then add the tomatoes, salt, pepper and garlic. Cook for another 20 minutes, then put the eggplant caviar in the jars.
Fusofacts
- To simplify the recipe, you can peel, cut the eggplants and boil them with tomatoes and bell peppers. However, in this case, the finished eggplant caviar will be devoid of the baked flavor. It should also be borne in mind that baking eggplants is very convenient - they do not need to be peeled and, if you use baking paper or foil, you do not need to spend effort on washing. Such a recipe can be viewed on the page dedicated boiling eggplant.- For their color, eggplants are called "blue", this name is typical for the south of Russia and Ukraine.
- There is an opinion that eggplant caviar becomes tastier if the finished vegetables are not cut into pieces, but crush... In Odessa, where caviar from the "blue" is a very popular, almost cult dish, a special wooden stirrer is used for this purpose, similar in shape to an oar. With this device, the vegetable pulp is "knocked out" to a state of gruel.
- Baked garlic will give a special taste to eggplant caviar. Cut two heads across, grease the slices with vegetable oil. Wrap the garlic in foil and bake with the eggplants in the oven. Allow the finished garlic to cool and use the pulp, which acquires the consistency of a paste.
- In Armenia, caviar is prepared from vegetables baked over an open fire. The "smoky" snack takes on a very special smell and taste.
- The minimum set of vegetables for caviar: eggplant, tomatoes and garlic. The classic recipe for eggplant caviar can be supplement a pod of fresh chili, sour apples and carrots. Pre-bake, boil or fry the vegetables.
- You can experiment with a set of vegetables when cooking eggplant caviar, but it must be borne in mind that the taste of eggplant caviar will be harmonious if you observe such proportions: for 1 kilogram of eggplant, take no more than 1 kilogram of other vegetables.
- Useful delicious and fragrant eggplant caviar is made from fiber, which stimulates intestinal motility and potassium, which is necessary for the rhythmic work of the heart muscle.
- Calorie content eggplant caviar - 90 kcal / 100 grams.
- The cost products for making eggplant caviar according to our recipe in the season (from late July to early October) - 300 rubles / 2 liters of caviar.