Eggplant caviar for the winter - 10 recipes to lick your fingers

Eggplant caviar is a delicious and very popular snack that is easy to save for the winter. Every experienced housewife has her own secret recipe for any dish, and we want to share 10 proven eggplant caviar recipes.

Eggplant caviar "Lick your fingers" for the winter

This recipe for eggplant caviar for the winter can be called classic, because this recipe was used by most Soviet housewives. Preparing a tender eggplant puree for the winter is not difficult at all if you follow the steps in the recipe carefully.

Cooking time - 2 hours

Cooking time - 40 minutes

Servings - 3.5 liters

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  First, peel the eggplants and onions with carrots. Wash the vegetables thoroughly and leave the onions and carrots in cold water.
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  Cut the eggplants into small cubes in a separate bowl, and then start chopping the carrots and onions. You can cut them into small pieces of any shape.
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  Cut the eggplants into small cubes in a separate bowl, and then start chopping the carrots and onions. You can cut them into small pieces of any shape.
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  Put the finished carrots in a saucepan along with the eggplants, and add the tomato paste to the pan with onions and simmer for a few minutes. Then pour clean water into the mixture of onions and pasta and bring the mixture to a boil.
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  Pour the onion with tomato sauce into a saucepan with eggplants and carrots, stir. Then add the rest of the water and place the pot over the fire to bring the vegetables to a boil.
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  Cook vegetables over moderate heat for an hour and a half, checking and stirring occasionally. Add sugar, salt and spices about 15 minutes before cooking ends, then whisk the cooked hot vegetables until puree.
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  Bring the already pureed eggplant caviar to a boil again, and then distribute in sterile jars and roll up the lids.

Eggplant caviar through a meat grinder for the winter

The fastest way to cook eggplant caviar is to mince all the ingredients and then boil it. Such caviar turns out to be grainy, with pieces of vegetables and does not at all look like mashed potatoes. A good recipe for those who like caviar by the mouth.

Cooking time - 2 hours

Cooking time - 40 minutes

Servings - 6 liters

Ingredients:

• Eggplant - 6.5 kg.
• Sweet pepper - 0.8 kg.
• Bitter pepper - 1 pc.
• Onions - 1.2 kg.
• Tomatoes - 1.5 kg.
• Garlic - 2 goals
• Greens - 100 gr.
• Ground red pepper - 25 gr.
• Ground black pepper - 25 gr.
• Vegetable oil - 1 liter.
• Salt - 100 gr.
• Granulated sugar - 30 gr.

Cooking process:

1. Rinse the eggplants in running water, then cut into slices about 0.5 centimeters thick and blanch in boiling water for fifteen minutes. Fry all slices on both sides in vegetable oil and set aside in a separate bowl.
2. Next, rinse and peel the tomatoes and peppers. Blanch the peppers in boiling water for about five minutes, without chopping them first.
3. Peel and lightly fry the onion, then combine all the ingredients together, add garlic cloves, your favorite greens and a pod of hot pepper. Pass everything through a meat grinder once or twice, depending on the desired grain size.
4. Pour the resulting vegetable mass into a saucepan, add the remaining oil, salt and dry spices. Boil the caviar over moderate heat until tender, about an hour and a half from boiling. Next, distribute the workpiece over sterile jars and roll it up.

Eggplant caviar without sterilization for the winter

A very tasty and simple recipe for large eggplant caviar without subsequent sterilization. This caviar is easy to make and keeps well despite the lack of vinegar. An appetizing snack will delight you all winter, and you will spend nothing on cooking.

Cooking time - 2 hours

Cooking time - 30 minutes

Servings Per Container - 2.5 Liters

Ingredients:

• Eggplant - 3.5 kg.
• Tomatoes - 3.5 kg.
• Bulgarian pepper - 2 kg.
• Bulb onions - 2 kg.
• Refined sunflower oil - 1/3 l.
• Salt - 2 tsp
• Ground pepper - to taste

Cooking process:

1. First, peel the onions and rinse the vegetables thoroughly in running water. Leave them to dry.
2. Finely chop the onions with a knife and sauté in a deep skillet over medium heat, stirring regularly. The onion should turn out to be transparent golden.
3. Cut the bell peppers into small cubes while the onions are cooking in the pan.
4. Next, you need to peel the eggplants and cut them into the same cubes as the bell pepper.
5. In a skillet with fried onions, send eggplants and peppers, salt. Simmer vegetables over moderate heat.
6. Simmer vegetables until soft, stirring occasionally. You do not need to cover with a lid.
7. While the eggplants, peppers and onions are stewing, cut the tomatoes into small pieces and then add them to the pan with the rest of the ingredients.
8. For an hour and a half, simmer the caviar in a pan until it becomes dense enough and acquires a beautiful orange hue. Add ground pepper and, if necessary, a little more salt.
9. Distribute the cooked hot caviar in the jars all the way to the top.
10. Then close the jars with the lids and turn upside down. Wrap in a warm blanket and leave the blank to cool completely for about a day.

Eggplant caviar with zucchini for the winter

The combination of zucchini with eggplant is considered very successful for a reason. In addition to the delicious vegetable stew, you can easily cook zucchini and eggplant caviar for the winter. Depending on your preference, you can change the consistency of the product from coarse to fine.

Cooking time - 1 hour

Cooking time - 30 minutes

Servings - 1.5 liters

Ingredients:

• Eggplant - 3 pcs.
• Zucchini - 2 pcs.
• Sweet pepper - 5 pcs.
• Tomatoes - 3 pcs.
• Bulb onions - 2 pcs.
• Garlic - 3-4 teeth.
• Tomato paste - 1 tbsp. l.
• Granulated sugar - 0.5 tsp.
• Wine vinegar - 1 tsp
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. Rinse the eggplants in running water, then cut them into slices about half a centimeter thick and soak in salted cold water for fifteen minutes to release the bitterness.
2. After the eggplants have a little "rest", rinse them and cut them into small cubes using a sharp knife.
3. Next, cut the young zucchini into small cubes, like the eggplant.
4. Peel the onions, rinse in running water and sauté over medium heat until golden brown.
5. Rinse the bell peppers, remove the stalk and take out the seeds. Then cut the pepper in the same way as you cut the eggplant and zucchini.
6. Slice the washed tomatoes with the rest of the vegetables.
7. Peel the garlic, rinse the cloves and cut them into thin slices or pass through a garlic press.
8. Put all the chopped vegetables in a pan with onions and simmer over medium heat for about five minutes, then add tomato paste and salt with sugar to the pan.Don't forget to add ground pepper to taste.
9. After the vegetables are cooked, pour the vinegar into the pan and stir the caviar. Distribute the snack into sterile jars and roll up.

Delicious baked eggplant caviar

It is believed that the most delicious eggplant caviar is obtained from baked eggplant. Cooking such an appetizer may take a little longer than a simple recipe, but the taste will be uniquely delicate, and the texture of the caviar will be creamy.

Cooking time - 1 hour

Cooking time - 20 minutes

Servings - 0.5 liters

Ingredients:

• Eggplant - 2 pcs.
• Sweet pepper - 1 pc.
• Small tomato - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 3 teeth.
• Vegetable oil - 40 ml.
• Salt to taste
• Spices to taste
• Vinegar 6% - 2 tsp

Cooking process:

1. Prepare all the ingredients listed above in advance. Pour boiling water over the tomatoes for about ten minutes.
2. Rinse the bell peppers and eggplants well, chop the vegetables with a knife and place in a baking dish or wire rack. Send them to an oven preheated to 200 degrees.
3. After half an hour, take out the baked eggplant and pepper and let cool.
4. Peel baked vegetables and tomatoes. Chop the onions coarsely.
5. Grind all vegetables together up to three times to achieve the consistency of caviar you need.
6. Put the vegetable mass in a thick-bottomed saucepan, add salt and vegetable oil.
7. Next, peel the garlic and run it through a garlic press. Add the product to the saucepan with vegetable puree and send the container with future caviar to the stove. Simmer for about five minutes, stirring regularly. At the very end, do not forget to add vinegar and stir.
8. Spread the prepared caviar in hot sterile jars, and seal tightly with sterile lids. After the workpiece has cooled down, move it to the refrigerator for storage.

Eggplant caviar with bell pepper and tomatoes

A very tasty old recipe for eggplant caviar for the winter, time-tested. It takes quite a long time to prepare caviar according to this recipe, but it completely pays off with the taste of the finished product. Caviar does not contain vinegar, so it is not acidic and will not harm your stomach.

Cooking time - 2.5 hours

Cooking time - 40 minutes

Servings - 0.5 liters

Ingredients:

• Eggplant - 1 kg.
• Sweet pepper - 3 pcs.
• Bulb onions - 2 pcs.
• Garlic - 2 teeth
• Sugar to taste
• Salt to taste
• Ground black pepper - to taste
• Vegetable oil - for frying

Cooking process:

1. First, rinse and dry the eggplant. Put them on a wire rack from the oven, prick with a knife or slightly cut them, and send them to bake at a temperature of 200 degrees.
2. Cut the tomatoes crosswise and scald with boiling water. Then remove the skins and mince the tomatoes or beat with a blender. Remove the skin from the eggplant and put the puree in a separate container.
3. Rinse the onions and peppers. Remove the stalks and seeds from the pepper, remove the husk from the onion. Finely chop the vegetables with a knife and place in different bowls.
4. Next, you need to heat the pan with vegetable oil and send the bell peppers for frying. Fry it for ten minutes over moderate heat, stirring occasionally.
5. Next, add the onions to the pan and continue frying until the onions are transparent in the pan.
6. When the onion becomes transparent, put the eggplant puree in a pan with vegetables and simmer for about ten minutes, stirring the vegetables.
7. Last of all, add tomatoes, chopped garlic, sugar, salt and spices with caviar. Stir everything together and simmer until the mixture thickens.
8. Distribute the prepared boiling caviar in sterile jars, and close with sterile lids. Leave the product to cool completely, and then store in a cool, dark place.

A step-by-step recipe for cooking eggplant caviar in Georgian

There is no shortage of eggplants in sunny Georgia, so there are a lot of recipes for their preparation.According to the recipe below, you can exactly reproduce the eggplant caviar, which is prepared by Georgian chefs.

Cooking time - 1 hour

Cooking time - 1 hour

Servings - 0.5 liters

Ingredients:

• Eggplant - 3 pcs.
• Tomato - 1 pc.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Bitter pepper - 1 pc.
• Garlic - 3 teeth.
• Parsley - 1 bunch
• Spices to taste
• Salt to taste
• Vegetable oil - 5 tbsp. l.

Cooking process:

1. Rinse the eggplants, peel them and cut into slices. Pour vegetable oil into a skillet, heat and send the eggplants to fry on both sides over moderate heat for about fifteen minutes.
2. In a second pan, fry finely chopped onions and grated carrots for five to seven minutes, until the vegetables are soft.
3. Then pass the fried eggplant, peeled peppers and garlic cloves through a meat grinder.
4. Rinse the tomatoes, chop finely and send to the pan with onions and carrots. Add spices and salt.
5. Then, using a mortar, grind the vegetables in a skillet until puree.
6. Add the meat grinder mixture to the pan with other vegetables, chop the parsley there and mix well. Simmer over moderate heat for about five minutes.
7. Ready hot caviar can be immediately served at the table, as well as quickly distributed in sterile dry jars and pasteurized for twenty minutes, then rolled up and cooled in a "fur coat".

A simple and delicious recipe for eggplant caviar with mayonnaise

An appetizing and beautiful appetizer that will look equally good both at the dinner table and among festive dishes. You can serve these eggplants as a cold salad or spread on bread as a snack. Try it!

Cooking time - 1 hour

Cooking time - 1 hour

Servings - 0.5 liters

Ingredients:

• Eggplant - 0.5 kg.
• Bulb onions - 1-2 pcs.
• Garlic - 4 teeth.
• Mayonnaise - 3 tbsp. l.
• Vegetable oil - 3 tbsp. l.
• Salt to taste
• Ground black pepper - to taste

Cooking process:

1. Before preparing eggplant with mayonnaise for the winter, prepare all the ingredients.
2. Rinse the eggplants in running water and then cut them into small cubes. Determine the size of the cubes to your liking.
3. Next, you need to blanch the eggplants for two to three minutes and put them on a sieve so that all the water is completely glass.
4. After that, heat a frying pan with vegetable oil and send finely chopped onions into it for frying.
5. After the onion is slightly golden, crush the garlic in a garlic press and add it to the skillet. Stir the ingredients and fry until tender.
6. Remove the onion and garlic from the pan and send the blanched eggplants in their place, add a little more oil, salt with spices and fry until tender, stirring occasionally.
7. Combine the onion, eggplant and mayonnaise in a separate container. Stir the caviar well.
8. Put the appetizer in sterile jars and pasteurize in a saucepan with hot water for fifteen minutes from the moment the water boils.
9. Roll up the jars with the blank immediately, cool at room temperature and store in a cool dark place.

Eggplant caviar with vinegar in jars

Tasty and simple eggplant caviar for the winter with vinegar is a godsend for those who love cold snacks. This caviar can be served both in the form of a salad and as a dressing for bread, soup, garnish for meat. Making it is easy and simple if you follow all the steps in the recipe.

Cooking time - 2 hours

Cooking time - 1 hour

Servings - 5 liters

Ingredients:

• Eggplant - 2 kg.
• Bulb onions - 1 kg.
• Sweet pepper - 1 kg.
• Bitter pepper - 1 pc.
• Carrots - 1 kg.
• Tomatoes - 1.5 kg.
• Vegetable oil - 350 ml.
• Salt - 5 tbsp l.
• Purified water - 3 liters.
• Granulated sugar - 1 tbsp. l.
• Vinegar 9% - 3 tsp

Cooking process:

1. Rinse small strong eggplants in running water, cut into small cubes.
2. Place the eggplants in a convenient bowl and add salt.Pour in all the water and leave for forty minutes at room temperature.
3. At the same time, while the eggplants are "resting" in the salt water, grind the rest of the vegetables. Peel the seeds from the pepper, remove the stalks and cut the fruits into small pieces. Do the same with onions and tomatoes, and grate the carrots.
4. Drain the eggplant, rinse with salt and squeeze well. Fry the vegetable oil in a large skillet and fry the eggplant until tender. After that, you need to move them into a large enough saucepan for further cooking the caviar.
5. Fry the onions, carrots and peppers one by one in the same pan where the eggplants were cooked. Lastly, whisk the tomato puree and simmer. Then put all the ingredients in the eggplant pot and add chopped or powdered hot peppers, salt and sugar. Simmer caviar over low heat for forty minutes, and add vinegar at the end of cooking. Distribute the finished product in sterile jars and roll it up, and after cooling, store it in a dark, cool place.

Eggplant caviar for the winter with tomato paste

Delicious homemade eggplant caviar has many variations. One of them is the preparation of caviar with the addition of tomato paste. There is no vinegar in this recipe, which has a good effect on the taste of the preparation and increases the benefits of the product. If this is your first time rolling up eggplant caviar, this recipe is a great place to start.

Cooking time - 1 hour

Cooking time - 1 hour

Servings Per Container - 4 Liters

Ingredients:

• Eggplant - 3 kg.
• Bulb onions - 1 kg.
• Bulgarian pepper - 1 kg.
• Carrots - 0.5 kg.
• Garlic - 6 tooth
• Tomato paste - 300 gr.
• Vegetable oil - 150 gr.
• Salt - 1 tbsp l.
• Granulated sugar - 2 tbsp. l.
• Dried parsley - 1 tsp
• Ground black pepper - pinch

Cooking process:

1. First, rinse the eggplants in running water and cut them into slices. Dip the eggplant chunks in a bowl of well-salted water for about half an hour so that all the bitterness from the vegetable goes into the water.
2. At this time, you need to do the preparation of vegetables. To do this, peel the onions and carrots, rinse in water and chop. Chop the onion with a knife, and grate the carrots on a medium grater. Place vegetable oil in a skillet and sauté the vegetables until soft, not forgetting to stir.
3. Rinse the bell peppers, remove the stalks and seeds. Chop it finely and add to the skillet with onions and carrots. Continue cooking vegetables, stirring occasionally.
4. Drain the water from the eggplants, and squeeze the vegetable properly. Cut the eggplants into small cubes and sauté them in vegetable oil. Then combine all the ingredients together in a large saucepan. Add crushed garlic, salt, sugar, parsley and tomato paste to the container. Mix the vegetables well and simmer them over low heat for twenty minutes.
5. Distribute the finished workpiece in sterile jars and roll up. After cooling, store in a cool, dark place; you can serve the snack immediately.