! cook Sergey Kalinin will reveal everything secrets of making eggplant caviar, and will also share recipes for original eggplant dishes: pie with spicy eggplant and cheese filling and a curd surprise in the middle and fantastic caramelized eggplants with rich coffee sauce. The guest of the episode, a famous lawyer, will cook the perfect eggplant caviar Mikhail Prisyazhnyuk.

Project “Everything will be delicious!” will turn your everyday and holiday menu into an incredible fireworks of flavors. Today, an expert in many STB projects, lawyer Mikhail Prisyazhnyuk, together with the charming Nadezhda Matveeva, will receive a unique master class from culinary virtuoso Sergei Kalinin. In just one hour, they will prepare three dishes from the popular August product - eggplant.

“This year I’m very busy with work and, unfortunately, I can’t take time off on vacation. So that my wife and son would not sit in Kyiv because of me, I bought them a trip abroad. My wife didn’t really want to go, because she doesn’t like to travel without me, and besides, the eggplants from which she was going to make caviar were ripe in the garden. So I promised her that I would do everything myself. On the advice of my wife, I took her grandmother’s notebook, but didn’t really understand anything in it. The ingredients were listed there, but the cooking method was not described, just some brief notes. You understand, my grandmother wrote for herself. I did the best I could. The result was a vile slurry. – Mikhail Prisyazhnyuk talks about his unsuccessful culinary experience. “Now I want to rehabilitate myself and prepare gorgeous caviar for my wife’s arrival.”

However, this time in the program you will see a recipe not only for eggplant caviar, but also a pie with a spicy eggplant-cheese filling and a curd surprise in the middle. And also fantastic caramelized eggplants with a rich coffee sauce.

But besides this, together with you, star guest Mikhail Prisyazhnyuk will learn how to choose such eggplants that dishes from them will always be tender. Find out the exclusive secret of how to quickly remove the bitterness from eggplants. And he will understand what to do so that eggplant caviar is not greasy.

Everything will be delicious. Broadcast from 07/19/14 Eggplant dishes. Watch online
PART 1

PART 2

EGGPLANT CAVIAR

Ingredients:

1 kg eggplants
200 g bell pepper
100 g red onion
150 g carrots
200 g tomatoes
4 cloves garlic
30 ml sunflower oil (refined)
10 g dill
1 tsp. salt
1 tsp. Sahara
ground black pepper - to taste

Cooking method:

Cut the stems off the washed eggplants, cut the fruits in half and rub thoroughly with salt. Leave them like this for 15 minutes, then rinse thoroughly under running water.

Pierce the bell pepper in several places with a thin sharp knife.

Place vegetables on a parchment-lined baking sheet and bake for 25 minutes at 210C.

Peel the tomatoes and grind in a blender. Cut the onion into small cubes and fry until transparent in a small amount of vegetable oil. Then add grated carrots to it and fry for about five minutes until the carrots become soft. Transfer the resulting frying to a thick-walled or cast-iron pan for caviar.

Peel the baked eggplants and cut them into 1x1cm cubes, place them in a saucepan with the onions and carrots.

Cut off the stem of the pepper, remove the skin, cut the pepper in half and remove the seeds. Also finely chop the pepper pulp and mix with other ingredients.

Add bell pepper juice and garlic. Pour in tomato paste and leave to simmer over low heat for 15-20 minutes. Then add salt, sugar, dill and pepper to the caviar, remove it from the heat and puree it into porridge in a blender. Put it back on the fire. Bring to a boil and remove.

Transfer the hot caviar into a sterilized jar, not reaching 1 cm from the top of the jar, and roll up with a sterilized lid. Check for leaks, wrap in a blanket and leave to cool.

EGGPLANT PIE

Ingredients:

For the test:
320 g wheat flour (2 cups)
50 g butter
1 egg
150 ml sour cream (fat content does not matter)
1\2 tsp. Sahara
1\4 tsp. soda
salt

For filling:
3 eggplants
100 g Adyghe cheese
300 g hard cheese
2 cloves garlic
50 g parsley
50 g dill
salt
pepper
1 egg (for brushing)
2 tsp. sesame seeds (for sprinkling)

Cooking method:

Beat the egg with butter. Add sugar, soda, salt and sour cream. Mix everything. Add a glass of flour and stir. Pour the second glass onto the table, place the sour cream on top and knead the soft dough. Wrap it in cling film and put it in the freezer for 15-20 minutes. Grind 2/3 of the hard cheese, cut the rest into cubes 8-10mm thick.

Cut the eggplants in half, add salt and leave for 15 minutes. Then wash off the salt.

Bake the eggplants in the oven until soft at 210 degrees. Then cool, remove the skin from them, chop the pulp as finely as possible, add finely chopped herbs, squeezed garlic, chopped Adyghe and grated hard cheese. Mix everything well.

Line a round springform pie pan with parchment.

Separate ¼ of the dough. Roll out thinly, cut into strips 0.5 cm wide. Roll out the remaining dough into a circle with a diameter 3-4 cm larger than the mold.

Place hard cheese cut into cubes along the edge. Fold the edges so that the cheese is in the middle.

Fill the dough base with filling. Place a lattice of dough strips on top. Brush the cake with beaten egg and sprinkle with sesame seeds. Bake for 30 minutes in an oven preheated to 180 degrees.

CARAMELIZED EGGPLANT

Ingredients:
400 g eggplants
260 g sugar
20 g butter
25 ml water

For the coffee sauce
150 ml water
2 tbsp. l. brewed coffee
2 tsp. Sahara
30 ml cream (30%)
a pinch of salt
ground red pepper - on the tip of a knife

Cooking method:

Peel the eggplants, cut them in half and cut them into slices, like apples. Add 100 grams of sugar and leave for half an hour. Then rinse thoroughly.

Place a spoonful of water and 100 g of sugar in a frying pan, stir and simmer over low heat for 3 minutes. When the sugar starts to darken. Add the eggplants and simmer until soft for 3 minutes.

Add 2 tbsp to the eggplants. sugar and caramelize them for about 2 minutes. Add butter. After 2-3 minutes, remove the eggplants from the heat and place on a plate.

To prepare the coffee sauce, steam the brewed coffee. Leave it to sit for 5 minutes. Strain the coffee into the pan. Boil over medium heat for 5-10 minutes. Until the sauce is reduced by half.

Add 2 tsp. sugar, a pinch of salt, ground red pepper. Boil by another third. Add cream. Stir the cream until it forms a homogeneous emulsion. Pour coffee sauce over caramelized eggplant.

What's good about pickling? You do not need to peel eggplants or subject them to long-term heat treatment, due to which they retain many useful vitamins and minerals. Preparations with blue are great at any time of the year and go well with different dishes. In addition, the cooking recipes are simple and exciting.

1. Pickled eggplants for the winter in jars with garlic

Ingredients for a 3-liter jar:

• 2 kg small eggplants;


• 3 pcs. bell pepper;


• 5 cloves of garlic;


• 2 liters of water;


• 2 tbsp. l. salt;


• 10 black peppercorns;


• 5 peas of allspice;


• 3 pcs. bay leaf;


• Parsley, dill, celery - to taste.

How to cook:

1. Wash the blue ones and trim the stalks. Boil in a large saucepan of salted water for about 20 minutes. Let's take it out with a slotted spoon.


2. While they are cooling, prepare the dressing: cut the sweet pepper into cubes, chop the garlic and washed herbs. Mix everything well. Layer the eggplants and vegetable mixture into a clean jar.


3. Prepare the brine: pour water into a saucepan, add salt, peppercorns, bay leaf.


4. Bring to a boil and turn off the heat. Let the brine stand until it cools completely.


5. Then pour it over the eggplants in the jar and close the lid.


6. Leave in a warm place for 3 days, and then transfer to the cellar or put in the refrigerator.

Well, who doesn’t like blue or eggplants, especially those prepared for the winter! We offer you amazing eggplants from Alla Kovalchuk, which are prepared according to a very simple recipe without complex processes and complex unavailable products. Their secret is that Alla Kovalchuk’s eggplant recipe contains several unusual ingredients. They are easy to find in the refrigerator, pick from the garden or buy at your local supermarket.

Eggplant recipe from Alla Kovalchuk

This recipe from Alla Kovalchuk turns out very tasty.

Preparation of products for eggplants from Alla Kovalchuk

Cut the eggplants into rings a little less than a centimeter thick, peel them, place them in a saucepan, sprinkle with salt and let the bitter juice drain, in total you will need 3 kg of eggplants. While they stand and give juice, mix 200 ml of white wine, 200 ml of apple cider vinegar. Drain the juice and salt from the eggplants, pour in the sauce and put under a press for a day.

Cooking eggplants for the winter from Alla Kovalchuk

Drain the sauce from the eggplants and puree them with a blender or rub through a sieve. But you can leave it in pieces to taste. Next, the eggplants from Alla Kovalchuk will be placed in jars in layers with sauce, so they can be made into salad pieces for serving with meat, or in the form of caviar on bread.

Next, for eggplants for the winter from Alla Kovalchuk, cut into pieces 500 grams of already peeled bell pepper, 3-4 chili peppers, 3-4 cloves of garlic and 3-4 medium-sized tomatoes, and simmer on low heat for 20-25 minutes, stirring constantly . At the end of cooking, add 500 ml of sunflower oil to the puree, as well as a mixture of peppers, cumin and mint leaves into each jar. Of course, jars and lids should be sterilized first.

Now arrange the eggplants and dressing into the jars in layers, after which the jars with eggplants for the winter should be brought to full readiness according to the recipe from Alla Kovalchuk.

Pour water into a large saucepan up to half, it should be such that the jars of eggplant according to the recipe from Alla Kovalchuk can fill it up to half. Next, boil the water, then close each jar with a lid and boil for 10 minutes. Then close the jars in the usual way, turn them over and let them cool under the blanket.

Video recipe for cooking eggplants from Alla Kovalchuk

These eggplants from Alla Kovalchuk can be served with bread and eaten during fasting, because they contain almost no oil, or served with barbecue. Also interesting is the recipe for pickled garlic, which is in the culinary collection of many housewives.

TOP 8 MOST BOMB DELICIOUS EGGPLANT RECIPES!

1. Recipe - Armenian eggplant appetizer

For the Armenian treat, eggplants (7 kg) are cut into pieces, salted and placed under pressure overnight. In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes), mixed with separately fried onions (2 kg), also chopped into strips, seasoned with chopped garlic (100 g), salt, ready-made hop-suneli mixture (to taste) and simmer for half an hour, stirring the mass.

Then put it in jars, heat them in boiling water for 30 minutes and seal.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century. The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried. Then they are placed in jars, layered with filling: chopped walnuts (a glass), onions (200 g), garlic (2 cloves), cilantro seeds (1 teaspoon), salt and pepper (to taste). Pour wine vinegar (3/4 cup) and vegetable oil on top (2 cm layer). The jars are heated in a pan of boiling water (30 minutes) and sealed with lids. Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. Recipe - eggplant and pepper appetizer

Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled. Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil. Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic. Salt to taste, simmer, and then pack the hot mass into jars. Seal and allow to cool under a blanket.

4. Here’s how to prepare eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly. When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly. As soon as it starts to puff a little, add salt and sugar to taste. For those who like it, you can add a piece of hot pepper. Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Recipe - eggplants marinated like mushrooms

All proportions are arbitrary, but for eggplant mushrooms you will need 4 liters of water, 4 kg of eggplant, 4 heads of garlic, 4 tbsp. spoons of salt, 4 tbsp. spoons of vinegar essence, 100 g of vegetable oil, a large bunch of dill. Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils. Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin. Chopped garlic (no need to crush), dill and vegetable oil are also placed there. Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes). Drain the water, let the eggplants cool and place them in three-liter jars. Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid. Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt), fill the jars with it, seal them and allow to cool under the fur coat. In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. And here’s another recipe - Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed. Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while. Then add onion cut into half rings (half the weight of eggplants and peppers), garlic (2 cloves), soy sauce, and herbs. Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil. Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Recipe for making eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200 degrees until cooked (they become soft and can be easily pierced with a fork). Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out. The cooled fruits are peeled. Sweet vegetable peppers are prepared in the same way. Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top. The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat. Cooled jars are stored in a cool, dark place.

Hello, friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

Eggplant caviar is one of the most favorite snacks. There are many recipes for its preparation. We've put them together, choose which one you like best!

They are all rich in vitamins, tasty and very healthy!

Eggplant caviar at home for the winter

Making delicious eggplant caviar at home is very simple. This recipe contains tender pieces of eggplant that melt on your tongue.

Ingredients

• Bell pepper - 0.5 kg
• Eggplants – 4 kg
• Garlic - 1 head
• Tomatoes – 1.5 kg
• Onion - 1 kg
• Vegetable oil
• Pepper

Preparation

Wash the eggplants and peel off the skins. Cut into small cubes.

Soak the sliced ​​eggplants in salted water for about an hour. Salt will remove the bitterness from them, which will significantly improve their taste in the finished dish, so don’t be stingy with salt.

Tomatoes need to be peeled and grated on a grater with medium-sized holes.

Chop the onion and bell pepper into small cubes.

Chop the garlic well.

Let's start cooking: fry the onion until golden brown in a saucepan with high sides.

Follow with the pepper and let them fry together for another 5 minutes.

Add chopped tomato, salt and pepper.

The roast is cooked over high heat, with constant stirring. The vegetables should become soft.

Remove the eggplants from the salted water in which they were soaked. Squeeze with your hands and place in a saucepan.

When the eggplants soak, the water underneath turns black, this is normal.

Stir the contents of the pan and leave to simmer over low heat for half an hour with the lid closed. Stir occasionally.

In the last minutes add garlic.

To understand whether the caviar is ready, you need to make sure that all the water has evaporated and only oil remains on the surface.

By the way: do not skimp on the oil for the eggplants, they absorb it very well.

When the caviar is ready, place it in sterile jars and roll up. Then turn it upside down and wrap it until it cools down.

After they have cooled, they can be stored in the pantry.

This recipe is so delicious that by the middle of winter there won’t be a single jar left!

This is a light and dietary snack and an excellent side dish for meat and fish dishes.

Classic eggplant caviar recipe

This is my mom's favorite recipe. I have never tasted better caviar than hers! Just lick your fingers!

Anyone he gives it to try, everyone asks for the recipe. So take note, be sure to try it.

Ingredients

• Eggplants – 3 kg
• Onions – 1 kg
• Carrots – 500 gr
• Bell pepper – 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tbsp
• Sugar

Preparation

The blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet peppers and cut into pieces.

After an hour and a half, when our eggplants have already significantly “acidified,” we take them out and wash them. Cut into small cubes.

Grind the onions and carrots in a blender.

Sauté vegetables except eggplant until golden brown. After that, add eggplants to them. We put everything on the fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour on low with the lid closed.

While the caviar is cooking, there is time to sterilize the jars.

As soon as it’s ready, put the snack in jars. We seal it, put it upside down and under the blanket. When it cools down, put it away for storage.

The delicious preparation is ready!

Eggplant caviar for the winter through a meat grinder

A very tasty recipe for eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.

Simply delicious!

Ingredients

• Eggplants - 1 kg
• Carrots - 0.2 kg
• Sweet pepper - 0.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Apples - 0.4 kg
• Parsley root - 50 g
• Vegetable oil - 300 gr
• Salt (to taste)
• Sugar (to taste)

Preparation

Peel the eggplants and cut into round slices.

Fry them in a frying pan until golden. If they absorb too much oil, add more. You can’t leave it without oil - it will start to burn and this smell will then accompany the workpiece.

Place the fried blueberries on a paper towel and let them cool.

Remove the skin from the tomatoes. This can be done by scalding them with boiling water and immediately pouring cold water on them. Then the peel will be very easy to remove.

Chop the bell pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables, except eggplants, until golden brown.

Now let's pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous and very tender.

Now we put this mass on the stove for half an hour, let it simmer quietly on minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and pit them and pass through a meat grinder.

A few minutes before they are ready, add them to the pan to the main mass.

Here is an interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without frying - video recipe

There are recipes without frying eggplant. If this is exactly what you were looking for, then you should watch this video. The caviar turns out to be very tasty!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a recipe for spicy caviar, for those who like it “hot.” This caviar goes well with grilled meat, kebabs, and sausages. In general, the recipe is in a man's style.

Ingredients

• Eggplants - 4.5 kg.
• Bell pepper - 1.5 kg.
• Hot pepper - to taste
• Ground red pepper - 2 tbsp.
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley - 1 bunch
• Salt - to taste

Preparation

We remove the skin from the blue peppers and remove the seeds from the bell peppers. Cut these vegetables in half each, sprinkle with salt and leave for two hours.

Pepper too. There should be enough oil so that the vegetables are fried and not burned.

Grind the eggplants through a meat grinder.

We do the same with pepper.

We take the onion and also put it through a meat grinder, but it goes into the frying pan separately. Fry the onion mixture until golden.

In the same frying pan we put our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's chop some parsley in there.

Mix everything well, add salt to taste.

Bring the mixture to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

It makes a good, spicy sauce! One of my favorite recipes.

Eggplant caviar in a frying pan

The simplest and fastest recipe from our piggy bank, with a minimum set of ingredients and preparation time. Despite this, it is very tasty, and you can cook it every day.

It is not necessary to roll it into jars; it can be served immediately to the table, either hot or cold.

Ingredients

• Eggplants - 3 kg
• Onion - 1.2 kg
• Tomatoes - 1.2 kg
• Salt - to taste
• Sunflower oil

Preparation

Wash the eggplants. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel them and grate them on a coarse grater.

Cut the onion into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the frying pan. The blue ones, without washing, are sent for frying.

Fry them over low heat and with the lid closed, stirring occasionally.

When they turn golden, add onions and grated tomatoes.

Fry the vegetables for another 15 minutes. At the end you can add herbs and chopped garlic.

Our caviar is ready. You can roll it into jars; this process has been described more than once above. Well, you can just serve it to the table. Delicious!

Eggplant caviar pieces in a frying pan

This is also a fairly simple recipe. It is made in a frying pan. It is for those who like eggplants in caviar cut into pieces that do not lose their shape after cooking.

The taste is so rich, it’s hard to resist such a snack!

Ingredients

• Eggplants - 2 kg.
• Tomatoes - 2 pcs.
• Tomato paste - 2 tbsp.
• Bell pepper - 3 pcs.
• Onion - 3 pcs.
• Sugar - 1 tbsp.
• Pepper
• Vegetable oil

Preparation

We cut the eggplants into these small cubes.

After which they need to be filled with salt water and left for half an hour.

Three tomatoes without skin on a medium grater.

To get a puree like this.

Cut the bell pepper into strips.

Chop the onion into half rings.

Fry it in a frying pan with added oil until golden brown.

Squeeze the eggplants and place in the same frying pan, along with the pepper and tomato.

Simmer the vegetables over low heat for 40 minutes, stirring. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and place in jars and seal.

One of the best canning recipes. Rich taste and amazing aroma.

Eggplant and zucchini caviar for the winter

This recipe combines eggplants with zucchini, which in itself is very tasty!

Although it is not the easiest, it is definitely worth a try.

Ingredients for 1 l

• Eggplant - 2 pcs
• Tomatoes - 2 pcs.
• Zucchini - 2 pcs.
• Garlic - 5 cloves
• Onion - 1 pc.
• Parsley

Preparation

Eggplants must be cut in half, greased with oil, salt and placed in the oven at 200 degrees for 15 minutes.

Chop the onion and parsley and mix with each other. Let's add some salt.

Cut tomatoes without skin into pieces and mix with herbs. Finely chop the garlic there.

Remove the eggplants from the oven.

We cut the zucchini into thin strips, and scrape out the eggplant pulp with a spoon. Remove the skin. And mix these vegetables with the rest.

Simmer all the vegetables for 20 minutes over low heat, then pack them into jars. Yummy!

Eggplant caviar in Odessa style

Let's also try the Odessa-style cold caviar recipe. It is not intended for preservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. You can’t put everything off for the winter; you need to take your vitamins while they’re fresh.

The secret of this caviar is that you can only use a knife to chop the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to obtain a traditional, rich taste.

Ingredients

• Eggplants - 1.1 kg
• Red bell pepper - 350 gr
• Tomatoes - 300 gr
• Hot pepper - 9 gr
• Garlic - 18 gr
• Red onion - 100 gr
• Fresh cilantro - 25 gr
• Sunflower oil (unrefined) - 5 tbsp
• Ground black pepper - to taste
• Salt - to taste

Preparation

Cut the eggplants as shown in the picture. Make cross-shaped cuts in the pulp, sprinkle with salt and brush with oil.

Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on oven.

Make sure the eggplants don't burn.

Then we take them out and scoop out the finished pulp with a spoon.

Chop it further using a knife.

We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.

We take it out of the oven, remove the skin and, in the same way, with a knife, chop the pulp as finely as possible.

Chop the peeled tomatoes with a knife and place on a sieve to drain excess water.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a plate.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

Let it sit in the refrigerator for two hours.

The caviar will infuse well during this time and will acquire an amazing taste.

Georgian eggplant caviar

In Georgia, eggplants are eaten almost more often than bread. A lot of national dishes are prepared with this vegetable.

And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!

Ingredients

• Eggplants - 2 kg
• Bell pepper - 1 kg
• Carrots - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot pepper - 2 pcs.
• Onion - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Preparation

Soak the eggplant cubes in salted water for 40 minutes.

Peel the tomatoes and chop them.

Chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the hot pepper more thoroughly.

Pass the carrots through a medium grater.

Rinse the blue ones under running water.

In a cast iron cauldron we begin to fry them.

Once they are soft, transfer them to a separate pan.

Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplants.

A line of carrots and then there again.

Bell peppers will not escape this fate either. Fry for 10 minutes and add to the pan.

Simmer the tomatoes for 10 minutes, without oil.

And put it in the pan.

Mix everything, add hot pepper, season with spices - salt and sugar.

Cook slowly for 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and stir well.

Pour into sterilized jars. Turn it over, wrap it in a blanket and let it cool like that.

As soon as they cool down, put them in the cellar or pantry.

Well, this recipe makes a very successful and tasty preparation. Not a single jar survives until the end of winter!

Eggplant caviar in a slow cooker

Let’s not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

Let’s also try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their dishes.

Ingredients

• Eggplants - 3.5 kg
• Bell pepper - 2 kg
• Onion - 2 kg
• Tomatoes - 3.5 kg
• Refined oil - 1/3 l
• Salt - 2 tsp
• Ground black pepper - to taste

Preparation

Prepare the vegetables, wash them.

We cut the onion and send it for frying in a frying pan with high sides.

Cut bell peppers and peeled eggplants into cubes.

Add them to the onion, salt and pepper.

Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also add them to the frying pan for company.

All together should slowly simmer for about an hour on the stove under a closed lid, with stirring.

Distribute the finished delicacy into jars. Turn them over as in the picture and wrap them up.

Once it has cooled down, store it in a cool, dark place. And now the yummy without vinegar is ready!

This is such a collection of recipes, very valuable! For how many years it all took place, only successful and simple recipes were selected through our own testing.

Thank you for being with us! And see you in new articles.