Eggplant caviar for the winter with vinegar. Eggplant caviar - the most delicious recipes for the winter at home

Hello, friends!

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

Eggplant caviar is one of my favorite snacks. There are many recipes for its preparation. We have collected them together, choose which one you like best!

All of them are vitamin, tasty and very healthy!

Eggplant caviar at home for the winter

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

Ingredients

• Bulgarian pepper - 0.5 kg
• Eggplant - 4 kg
• Garlic - 1 head
• Tomatoes - 1.5 kg
• Onion - 1 kg
• Vegetable oil
• Pepper

Cooking

Wash the eggplant and peel off the skin. Cut into small cubes.

Soak the sliced ​​eggplant in salted water for about an hour. Salt will remove bitterness from them, which will significantly improve their taste in the finished dish, so salt, do not regret.

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.

Next, send the pepper, let them fry together for another 5 minutes.

Add chopped tomato, salt and pepper.

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

Remove the eggplants from the salted water in which they soaked. Squeeze with your hands and send to the pan.

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

Stir the contents of the pan and leave to simmer on low heat for half an hour under a closed lid. Stir occasionally.

At the last minute, add the garlic.

To understand if 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 spare eggplant oil, they absorb it very well.

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

After they have cooled, you can send them to storage in the pantry.

This recipe is so delicious that by the middle of winter there is not 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. Caviar is tastier than hers, I have not tried anyone! Just lick your fingers!

Whoever gives it a try, everyone asks for the recipe. So be sure to give it a try.

Ingredients

• Eggplant - 3 kg
• Onion - 1 kg
• Carrots - 500 gr
• Bulgarian pepper - 1 kg
• Sunflower oil for frying
• Black pepper
• Tomato paste - 2 tbsp
• Sugar

Cooking

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

Remove seeds from sweet pepper and cut into pieces.

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

Grind onions and carrots in a blender.

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

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

Simmer for half an hour at a minimum, closing the lid.

While the caviar is being cooked, there is time to sterilize the jars.

As soon as it is ready - put the snack in jars. Cork, put "upside down" and under the covers. When it cools down, put it away for storage.

Appetizing preparation is ready!

Eggplant caviar for the winter through a meat grinder

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

Just a meal!

Ingredients

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

Cooking

Peel the skin off the eggplant and cut into round slices.

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

We spread the fried blue ones 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 pouring immediately with cold water. Then the peel will be very easy to remove.

Chop the Bulgarian pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables except eggplant until golden brown.

All vegetables are now passed through a meat grinder. The consistency then turns out to be homogeneous, very tender.

Now we put this mass on the stove for half an hour, let it boil quietly at minimum 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 readiness, add them to the pan to the main mass.

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

Eggplant caviar through a meat grinder without roasting - video recipe

There are recipes without roasting eggplant. If you are looking for exactly this, then you should watch this video. Very tasty caviar is obtained!

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, sausages. In general, a recipe in a masculine style.

Ingredients

• Eggplant - 4.5 kg.
• Bulgarian pepper - 1.5 kg.
• Hot pepper - to taste
• Red ground pepper - 2 tbsp.
• Onions - 0.7 kg.
• Tomato paste - 500 gr.
• Parsley greens - 1 bunch
• Salt - to taste

Cooking

We remove the peel from the blue ones, and take out the seeds from the bell pepper. We 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.

Twist the eggplant through a meat grinder.

We do the same with pepper.

We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden.

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

Mix everything well, salt to taste.

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

Nice hot sauce! One of my favorite recipes.

Eggplant caviar in a pan

The easiest and fastest recipe from our piggy bank, with a minimum set of products and cooking time. Despite this, it is very tasty, and you can cook it at least every day.

It is not necessary to roll it into jars, it can be served immediately to the table, both hot and cold.

Ingredients

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

Cooking

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

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

Onion cut into thin half rings.

So, we prepare only three ingredients.

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

On low heat and with the lid closed, fry them, stirring occasionally.

When they are golden, add onions and grated tomatoes to them.

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

Our caviar is ready. You can roll it up in banks, this process has been described above more than once. Well, you can just bring 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 love when eggplants in caviar are cut into pieces that do not lose their shape after cooking.

The taste of this is so rich, it's hard to resist such an appetizer!

Ingredients

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

Cooking

We cut the eggplant into such small cubes.

Then they should be poured with salt water and left for half an hour.

Three tomatoes without skins on a medium grater.

To get such a puree.

Bulgarian pepper cut into strips.

Chop the onion into half rings.

Fry it in a frying pan with the addition of oil, until golden brown.

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

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

Add spices and tomato paste at the end.

Fry for another 5 minutes and arrange in jars, roll up.

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

Eggplant and zucchini caviar for the winter

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

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

Ingredients per 1 liter

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

Cooking

Eggplants must be cut in half, greased with oil, salted and sent to the oven for 15 minutes at a temperature of 200 degrees.

Chop onion and parsley and mix together. Salt.

Tomatoes without skin cut into pieces and mix with herbs. Finely chop the garlic there.

Take the eggplant out of the oven.

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

Stew all the vegetables for 20 minutes over low heat, after which we pack them in jars. Yummy!

Odessa eggplant caviar

Let's try the same Odessa cold caviar recipe. It is not intended for conservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. Not everything is put off for the winter, you need to eat vitamins while they are fresh.

The secret of this caviar is that only a knife can be used to grind the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to get a traditional, full-bodied taste.

Ingredients

• Eggplant - 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
• Black ground pepper - to taste
• Salt - to taste

Cooking

Cut the eggplant as shown in the picture. Make cross cuts on 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 the oven.

Be careful not to burn the eggplant.

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

Grind it further with 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 flesh as finely as possible.

Chop the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a bowl.

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

We insist two hours in the refrigerator.

Caviar will be well infused during this time and the taste will become amazing.

Georgian eggplant caviar

In Georgia, eggplant is 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

• Eggplant - 2 kg
• Bulgarian pepper - 1 kg
• Carrot - 0.7 kg
• Tomatoes - 1.5 kg
• Capsicum hot pepper - 2 pcs
• Onion - 1 kg
• Ground black pepper
• Coriander
• Fenugreek

Cooking

Soak eggplant cubes in salted water for 40 minutes.

Remove skin from tomatoes and chop.

We chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the bitter pepper more.

Pass the carrots through a medium grater.

Rinse blue ones under running water.

In a cast-iron cauldron, we begin to fry them.

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

Meanwhile, in the same pan, fry the onion until golden. And send it to the eggplant.

A line of carrots and there again.

Bulgarian pepper will also not escape this fate. 10 minutes frying and into the pan.

Stew tomatoes for 10 minutes, without oil.

And send it to the bowl.

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

Slowly cook all 40 minutes.

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

Pour into sterilized jars. Turn over, wrap in a blanket and let cool in this form.

As soon as they cool down - in their cellar or pantry.

Well, a very successful and tasty preparation according to this recipe is obtained. Until the end of winter, not a single bank survives!

Eggplant caviar in a slow cooker

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

Eggplant caviar without vinegar

And also let's try to cook eggplant caviar without vinegar. In the end, not everyone accepts it in their dishes.

Ingredients

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

Cooking

Prepare vegetables, wash them.

We cut the onion and send it to fry in a pan with high sides.

Bulgarian pepper and eggplant without peel cut into cubes.

Add them to the onion, salt and pepper.

We simmer everything on low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the pan for company.

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

Divide the finished yummy into jars. Turn them over as in the picture and wrap them up.

When it has cooled down - in a dark cool place for storage. And now yummy without vinegar is ready!

Here is a collection of recipes, very valuable! For how many years this has all been collected, recipes were selected through their own test, only successful and simple ones.

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

With the onset of autumn, when preparations for the winter are in full swing, eggplant caviar undoubtedly occupies a leading position. And this is justified, this dish is unusually tasty, satisfying, prepared from available products, acts as an appetizer or side dish. Caviar always comes to the rescue when guests suddenly arrive, and also decorates the festive table, everyone is satisfied with the treat, and they also ask for supplements.

The most delicious eggplant caviar. Photo recipe for cooking for the winter

This is the most delicious eggplant caviar recipe for the winter. My relatives love it very much, and guests, having tried it for the first time, always ask for a recipe, and what can I say, children eat caviar with pleasure, and this is already an indicator.

We will need:

Eggplant - 2 kg.

Tomatoes -1 .5 kg

Onion - 1 kg

Carrot - 1 kg

Bulgarian sweet pepper - 1 kg

Hot pepper - 2 pods (to taste)

Sugar - 1 tbsp. spoon without slide

Salt - 3 tbsp. spoons without a slide

Vegetable oil - 350 ml.

Vinegar 9% - 3 teaspoons

Recipe

Wash the eggplant and remove the tail. Cut into medium sized cubes.

In some recipes, the eggplant skin needs to be peeled, but I love it with the skin, in my opinion, it gives the caviar “exactly that” eggplant flavor and color to the caviar.

Put the chopped eggplant into a bowl. Add 5 tablespoons of salt and fill with water, so that the eggplants are completely submerged in water. In the meantime, while the eggplant gives all its bitterness to salt water, we will prepare the rest of the vegetables.

Peel the onion, wash and cut into small cubes.

We clean the sweet and bitter peppers from tails and seeds and wash them in water, cut the sweet pepper into cubes, chop the hot pepper.

We clean the carrots, wash them and three on a coarse grater.

Tomatoes need to be washed and cut into cubes as well.

After 40 minutes, drain the salt water from the eggplant, rinse them from salt and squeeze out excess water. We put a deep frying pan on the stove, pour vegetable oil, spread the eggplants and fry.

After frying the eggplant, place in a deep, large pan.

In the pan where the eggplant was previously fried, add vegetable oil and fry the onion.

We send the onion to the pan to the eggplant.

Fry the carrots until golden brown and put in a saucepan.

Fry the sweet pepper and put it in a saucepan.

Tomatoes in a pan, cover with a lid and let them stew a little. After we send the tomatoes to the rest of the vegetables in the pan.

Mix all vegetables well. Add salt, sugar and hot pepper. We put the pan on the fire and cook the caviar for 40 minutes over low heat, stirring from time to time. Ten minutes before readiness, add vinegar. I cooked for 40 minutes, and this is what I got, if you get liquid caviar, then boil it to the desired density.

We spread the caviar in sterile jars, tightly tighten the lid, turn the jars upside down, wrap and leave to cool completely. Caviar is perfectly stored in the apartment at room temperature.

Bon Appetit!

Eggplant caviar baked in the oven. The best cooking recipe

Dishes from the oven always turn out to be unusual, most delicate in taste. Thanks to the fact that the vegetables are baked, they become softer and more tender, and what an amazing taste! I bring to your attention a recipe for eggplant caviar in the oven for the winter, believe me, this is royal food!

For cooking, we need only 4 basic vegetables

Ingredients:

Eggplant - 2 kg

Sweet pepper - 500 gr.

Bulb onion - 800 gr.

Tomatoes - 800 gr.

Garlic - 1 large head

Vegetable oil 100 ml. 1/3 cup

Sugar - 3.5 tablespoons (or to taste)

Salt - 2.5 tbsp. spoons

Vinegar 9% - 3-4 tbsp. spoons

Parsley, cilantro, basil

Freshly ground allspice

Cooking process

Eggplants need to be cleaned of the "tail", washed and dried with a towel.

Then we cut it in half in thin layers so that our vegetables bake better, I make cross-shaped cuts and grease with vegetable oil.

Preheat the oven to 180-200C and bake the eggplants until they are soft. I baked for 30 minutes.

Onion pre-prepared, cut into small cubes, then pour into a preheated pan and simmer until translucent.

Carrots need to be grated coarsely and sent to the onion to stew. After frying, transfer the onions and carrots to the pan.

Pepper, peeled from seeds and partitions, cut into small cubes. Stew it separately and put it in a saucepan.

Finely chop the tomatoes, I chopped them with a blender, then we send them to the pan to the rest of the vegetables.

Scoop out the pulp from baked eggplants with a spoon.

Grind the eggplant pulp with a knife, transfer to a saucepan where all our cooked vegetables are located and mix.

Add vegetable oil to the pan, turn on the stove and bring to a boil, then remove the heat and continue to simmer the vegetables over medium heat for 40 minutes.

After 40 minutes, add tomato paste to the caviar, mix and let the vegetables steam for another 10 minutes.

Add salt, sugar, ground pepper, vinegar to the vegetables, mix everything again and simmer for another 10 minutes.

Thoroughly washed jars, I wash them with soda, send them to be sterilized in the oven for 5-7 minutes at a temperature of 150C.

We pour ready-made caviar into hot jars, wipe the neck of the jar with a cotton swab dipped in vodka and close the lid.

We turn the jars upside down and wrap them up. Leave the jars to cool completely. They are stored at room temperature.

That's all! Delicious caviar is ready!

Eggplant caviar for the winter. A simple recipe through a meat grinder

According to this recipe, it is very easy, simple and quick to cook eggplant caviar, a minimum set of products is required. But, despite the ease of preparation, caviar comes out delicious, you can cook it at least every day.

It does not have to be canned at all, but can be served at the table.

We will need:

Eggplant - 1 kg

Onion - 3 pcs.

Tomatoes - 500 gr.

Tomato paste - 50 gr.

Garlic - 5 cloves

Water - 1 glass

Salt - to taste

Vegetable oil

Vinegar 9% - 2 teaspoons

Cooking:

First of all, let's prepare the eggplant. It is necessary to wash them, remove the stalk and cut into cubes. You can trim the peel, but I don't.

Throw eggplant in a hot frying pan with vegetable oil, and fry until browned. Then add water and simmer for about 20 minutes over medium heat.

Fry the chopped onion in a separate pan until it becomes golden brown. Then add tomato paste and finely chopped tomatoes to the onion. Simmer vegetables for 10 minutes over medium heat.

We combine the fried eggplant, onion and tomatoes together. Add finely chopped garlic. Salt, add spices, according to your taste preferences.

Then pour the caviar into a deep saucepan, add vinegar and simmer over low heat for 30 minutes.

We prepare sterile jars, pour caviar and roll up the lid.

We turn the jars upside down, cover with a warm blanket and leave to cool completely.

You can modify this recipe at your discretion by adding bell peppers or carrots. In any case, the caviar tastes incredible!

As you can see, this is a very simple recipe, even novice housewives can do it, it always turns out very tasty and cooks quickly. And what a pleasure it is to eat this snack on winter days, words cannot express!

Video recipe

And which recipe did you like the most, or do you have your own proven one, please share in the comments.

Eggplant caviar with white roots.

Ingredients:

• 2.5 kg eggplant
• 500 g tomatoes
• 300 g carrots
• 100 g celery root
• 100 g parsley root
• 100 g parsnip root
• 300 g onion
• 50 dill greens
• 150 ml vegetable oil
• 30-40 g salt
• 20 ml 9% vinegar
• ground black and allspice to taste

Cooking method:

For this recipe for caviar for the winter, eggplants need to be cut into small cubes, salt, leave for 30 minutes, then rinse and squeeze. Cut the tomatoes into small cubes, onions into half rings, carrots and roots into strips. Fry onions, carrots and roots in vegetable oil. Add eggplant, tomatoes, salt, pepper, simmer covered for 50 minutes. Pour in vinegar, add chopped herbs, mix. Place hot caviar in sterilized jars, roll up and wrap until cool.

Caviar from zucchini and eggplant is simple.

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 70 ml vegetable oil
• 10 g sugar
• 10 g salt
• 30 g tomato paste
• ground black pepper
• cinnamon on the tip of a knife
• Bay leaf

Cooking method:

The step-by-step recipe for making such eggplant caviar is as follows. Eggplant should be cut into slices, lightly salted, left for 20 minutes, then squeezed, cut into cubes. Cut the peeled zucchini in the same way. Combine the vegetables and simmer in oil under the lid for 30 minutes, stirring. Add salt, sugar, spices, tomato paste, simmer for 10 minutes, remove the bay leaf. Arrange hot caviar in jars and sterilize: jars with a volume of 0.5 l - 15 minutes, with a volume of 1 l - 20 minutes. Then roll up and wrap until cool.

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Ingredients:

• 1 kg eggplant
• 300 g apples
• 200 g onion
• 50 ml vegetable oil
• 30 ml 9% vinegar
• 20 g sugar
• 30 g salt
• a pinch of nutmeg and cinnamon

Cooking method:

To prepare caviar according to this simple recipe, eggplants need to be cut in half, brushed with oil and baked in the oven until soft. Peel, chop, squeeze out excess liquid. Finely chop the onion, fry in oil until soft. Add eggplant, fry. Peel and core apples, cut into cubes, add to vegetables, simmer for 2 minutes. Pour sugar, salt, spices, mix and simmer until tender. At the end of cooking, pour in the vinegar. Arrange hot caviar in prepared jars and sterilize: jars with a volume of 0.5 l - 10-15 minutes, with a volume of 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Eggplant and pumpkin caviar.

Ingredients:

• 1 kg eggplant
• 1 kg pumpkin
• 1 kg tomatoes
• 20-30 g garlic
• 100 ml vegetable oil
• salt to taste

Cooking method:

Before you cook eggplant caviar at home, the main ingredient of the snack must be baked until soft, peeled, squeezed a little and chopped finely. Grate pumpkin pulp. Chop the tomatoes randomly. Put the vegetables in a saucepan with oil, simmer covered for 30 minutes. Then chop with a blender, add the garlic passed through the press, salt, simmer for 10 minutes. Arrange hot eggplant caviar prepared according to this recipe in jars and sterilize: jars with a volume of 0.5 l - 15 minutes, 1 l - 20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g carrots
• 500 g onion
• 150 ml vegetable oil
• 30 ml 9% vinegar
• sugar
• ground black pepper to taste

Cooking method:

For this caviar recipe, eggplants need to be cut into cubes, salt, leave for 20 minutes, then rinse and squeeze. Eggplants, carrots and bell peppers pass through a meat grinder. Finely chop the onion, fry in oil until soft. Add chopped vegetables, simmer for 1 hour. Pour salt, sugar, after 5 minutes pour vinegar, mix and remove from heat. Hot homemade eggplant caviar prepared for the winter should be put into sterilized jars, rolled up and wrapped until cool.

Eggplant caviar without onions.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 1 kg bell pepper
• 30 g garlic
• 50 g parsley
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 30 g salt
• 50 g sugar

Cooking method:

Eggplant caviar for the winter according to this simple recipe is very easy to prepare. You need to cut the eggplant and pepper into small cubes. Pass the tomatoes through a meat grinder. In a saucepan, heat the vegetable oil, put the vegetables, simmer for 45 minutes. Add chopped garlic, herbs, salt, sugar, vinegar, mix, simmer for another 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

Ingredients:

• 1 kg eggplant
• 1 kg apples
• 1 kg tomatoes
• 300 g bell pepper
• 300 g carrots
• 300 g onion
• 200 ml vegetable oil
• 30 g salt
• 1 bay leaf
• ground black pepper
• greens to taste

Cooking method:

Before cooking eggplant caviar, vegetables and apples need to be peeled, peeled from tomatoes. Finely chop prepared foods. Heat oil in a saucepan, fry onion and carrot. Add tomatoes, stir, bring to a boil. Put the eggplants, bell peppers and apples into the boiling mass, simmer for 50 minutes. Add salt, spices, herbs, simmer for 10 minutes. Remove bay leaf. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Ingredients:

• 2 kg eggplant
• 15 g garlic
• 50 ml vegetable oil
• 10 ml lemon juice
• ground black and hot pepper
• coriander
• dried basil and dill
• salt to taste

Cooking method:

To quickly and tasty cook caviar according to this recipe, eggplants need to be peeled, cut into slices, salt and leave for 20 minutes, then rinse and squeeze. Pass prepared eggplant through a meat grinder. Bring the puree to a boil, add oil, salt and spices, simmer over low heat for 45 minutes. Add chopped garlic, lemon juice, simmer for another 5 minutes. Arrange hot caviar in prepared jars, roll up and wrap until cool.

Eggplant caviar with citric acid.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 500 g bell pepper
• 500 g onion
• 3 g citric acid
• sugar and spices to taste
• vegetable oil for frying

Cooking method:

For this eggplant caviar recipe for the winter, vegetables need to be peeled, diced, salted, left for 20 minutes, then squeeze out the liquid well. Fry prepared eggplants in oil. Finely chop the onion and pepper, fry in oil. Add fried eggplant, simmer for 5-7 minutes. Peel the tomatoes, chop, add to the vegetables, simmer for 15-20 minutes. Pour salt, sugar, spices, citric acid, mix, simmer for 5 minutes and remove from heat. Place hot caviar in sterilized jars, roll up and wrap until cool.

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Caviar from baked eggplant.

Ingredients:

• 2.5 kg eggplant
• 2 kg tomatoes
• 1 kg carrots
• 1 kg bell pepper
• 1 kg onion
• 50 g garlic
• 150 ml vegetable oil
• ground hot pepper to taste

Cooking method:

Before preparing homemade eggplant caviar, bake the base of the appetizer and bell pepper in the oven until the skin darkens, cool, peel, chop into small cubes. Tomatoes are peeled, finely chopped. Finely chop the onion and carrot, fry in oil. Add tomatoes, simmer over low heat for 15 minutes. Add baked eggplant and bell pepper, simmer for about 30 minutes. Then add chopped garlic, hot pepper and salt, simmer for another 5 minutes. Place hot caviar in sterilized jars, roll up and wrap until cool.

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Ingredients:

• 1.5 kg eggplant
• 800 g tomatoes
• 300 g bell pepper
• 400 g carrots
• 200 g onion
• 100 ml vegetable oil
• 30 ml 9% vinegar
• ground black and hot pepper
• salt to taste

Cooking method:

Eggplants cut into small cubes, put in a deep form, greased with oil, and bake in an oven preheated to 200 ° C for 10 minutes. Cut the onion into small cubes, put in the oven to the eggplant, pour over with oil, mix, bake for 10 minutes. Add chopped carrots, bake for 10 minutes. Then put chopped bell pepper and peeled tomatoes to the vegetables, pour over with oil, add salt and spices, mix, simmer in the oven for another 30 minutes. Remove the vegetables from the oven, add vinegar, mix. Hot eggplant caviar prepared at home should be put into 0.5 liter jars and sterilized for 10 minutes. Then roll up and wrap until cool.

"Eggplant caviar, overseas!" - literally everyone knows this phrase. She is especially familiar to those who were born during the Soviet era and are well aware of the classics of Soviet cinema. Despite the fact that just a few years ago, store shelves were full of jars filled with eggplant caviar, but few people were seduced by this delicacy, today many hostesses strive to make several servings of this snack for the future. Indeed, eggplant caviar for the winter turns out to be especially satisfying, fragrant, rich. At the same time, there are different types of eggplant caviar for the winter. So every hostess may well experiment with this appetizer. After all, eggplant caviar through a meat grinder for the winter and a variant in whole pieces are very tasty.

Simple eggplant caviar for the winter

The classic simple recipe for eggplant caviar for the winter does not cause difficulties for hostesses. Such a tender snack always turns out to be very fragrant and rich. At the same time, harvesting eggplant caviar for the winter is very simple.

Ingredients

A very tasty eggplant caviar is being prepared for the winter from the following components on the list:

• eggplant - 3 kg;
• garlic - 13 cloves;
• onion turnip - 300 g;
• bell pepper - 300 g;
• tomatoes 350 g;
• salt - 2 tbsp. l.;
• vegetable oil - 100 ml;
• ground fresh pepper - ½ tsp;
• sugar - to taste;
• basil, parsley, cilantro - 1 bunch.

Cooking process

How to make eggplant caviar for the winter? Everything is very simple here. The main thing is not to be lazy and follow the proposed step-by-step recipe for delicious eggplant caviar for the winter.

1. The eggplant is cooked first. They should be washed, cut into 2 halves lengthwise. The blue ones are laid out on a baking sheet. Sections are smeared with vegetable oil.

1. The workpiece goes into the oven for about 20-25 minutes. The optimum degree of heating is 230 degrees.

1. Remove the skin from the baked eggplant slices - it will easily move away.

1. Here's what happens in the end.

1. The resulting pulp of the blue ones is cut in random order with a knife.

1. Next up is the onion. It is cleaned and shredded. Sweet peppers should be washed, the box with seeds removed from them and cut into small squares.

1. Skin is removed from tomatoes in any convenient way. Tomatoes must be killed in a blender or grated on a coarse grater in the old fashioned way. Then vegetable oil is poured into a thick-walled container and heated. Onions and peppers are alternately laid out in it. First, only the onions are fried for a couple of minutes. Then pepper slices are poured in and stewed for another 5 minutes. Only then is the tomato mass poured in here. Everything is mixed and left on low heat to stew for about 5 minutes. The composition must be constantly stirred.

1. The pulp of eggplants, which were baked, is transferred to the hot mass. Everything is mixed and stewed for about 8 minutes, stirring systematically so that the mixture does not burn.

1. You also need to peel the garlic and pass it through a crusher. The greens are washed and dried. It needs to be finely chopped. Now cooking eggplant caviar for the winter involves adding salt, garlic, herbs, pepper and sugar. Everything is mixed again and stewed for 7 minutes.

1. Then, delicious eggplant caviar for the winter is laid out in sterilized jars and closed with the same lids, but not rolled up, as the containers are sent for sterilization for 15 minutes. Only then can they be closed with a key.

This is how easy it is to prepare classic eggplant caviar for the winter.

Eggplant caviar as store-bought for the winter

Numerous hostesses especially love eggplant caviar as store-bought for the winter. It is her gentle and pleasant taste that reminds of the times of childhood and youth. Today, such a ready-made snack on the shelves of supermarkets no longer resembles that taste. However, this is not a problem! It is quite simple to make fried eggplant caviar for the winter at home.

Ingredients

To prepare this appetizer, you need to prepare:

• eggplant - 1 kg 200 g;
• carrots - 500 g;
• onion - 0.5 kg;
• tomatoes - 500 g;
• bell peppers - ½ kg;
• garlic - 3 cloves;
• bay leaf - 3 pcs.;
• sugar - 3 tbsp. l.;
• salt - 3 tsp;
• black pepper - on the tip of a knife;
• vegetable oil - to taste.

Cooking process

So, how to cook eggplant caviar for the winter? There are no complicated secrets in this.

1. First, it is worth preparing all the vegetables from which eggplant caviar will be prepared in pieces for the winter.

1. It’s worth starting cooking with the blue ones themselves. On a dry baking sheet, eggplants should be put in the oven or baked in a dry frying pan.

On a note! To speed up the baking process, it is necessary to pierce the fruit in several places with a fork or knife. In addition, this will avoid exploding vegetables.

Periodically, the fruits must be turned over so that the baking is uniform. The skin should be slightly charred, and the mass should become soft.

1. While roasting eggplant, you can do other vegetables. First you need to peel, chop and fry the onion.

1. Further, the same is done with carrots.

1. The following are washed, peeled and roasted Bulgarian sweet peppers.

1. Then all types of roasts are mixed in a common container and combined with tomatoes, from which you can optionally remove the skin. The tomatoes themselves are simply washed and arbitrarily cut into small pieces.

1. The blank, from which eggplant caviar is cooked for the winter according to this cooking recipe, is sweetened and sprinkled with salt. The mass is put on low heat and stewed.

1. Now you need to return to the eggplant again. During this time, they will just get ready. The peel from them must be removed and discarded: it is not added to the workpiece. The pulp should be finely chopped.

1. Next, the slurry of the blue ones is transferred to the total mass. Chopped garlic, bay leaf and pepper are also sent here. If desired, at this stage, the mass is interrupted by a submersible type blender. It is necessary to extinguish the composition on extremely low heat until it becomes soft and thick. It needs to be stirred occasionally.

1. It remains only to get the bay leaves from the caviar with a spoon. The finished composition is transferred to sterilized jars. The containers must be rolled up, turned over and put away under warm jackets or blankets.

Eggplant caviar in pieces for the winter

How to roll eggplant caviar for the winter? This issue is easy to solve if you use the recipe below.

Ingredients

To prepare this rich and satisfying vegetable winter snack, you need to prepare:

• eggplant - 2.5 kg;
• carrots - 1 kg;
• salt - 3 tbsp. l.;
• tomatoes - 2.5 kg;
• onions - 1.5 kg;
• sugar - 2 tbsp. l.;
• sweet pepper - 1 kg;
• refined sunflower oil - 400 ml;
• hot pepper - 2 pods;
• vinegar 9% - 3.5 tsp

On a note! If you get too spicy eggplant caviar for the winter, you can adjust the amount of pepper as you wish.

Cooking process

So, how to cook eggplant caviar for the winter? There is nothing particularly complicated about this recipe.

1. Eggplant should be washed and cut into small cubes.

Note! The blue ones can be peeled if desired. However, many chefs purposefully do not clean it off, believing that it is the skin that gives the finished twist the “right” taste and original rich shade.

1. The resulting vegetable cutting is transferred to a deep cup. 5 large spoons of coarse salt are poured into the workpiece. Eggplants are filled with water so that it completely covers them. In this form, the blue ones are left for 40 minutes.

1. While the cut is soaked and freed from salt, it is worthwhile to deal with other components of the canned workpiece for the future. Onions must be peeled, washed and cut into small squares. Carrots also need to be peeled, washed and grated. Hot and sweet peppers are washed, cleaned of seeds. Bulgarian pepper should be cut into cubes, hot - into rings. Tomatoes are washed and cut into cubes. The blue ones need to be drained of water. They are washed from salt and squeezed well.

1. Next, pour sunflower oil into the bottom of a large frying pan. Eggplants are first laid out on a hot dish. They should be fried, after which the workpiece is transferred to a large vat or to a deep pan. Pour more oil into the pan. Onions are fried in it. Then do the same with carrots. The roasting is shifted to the blue ones, after which the peppers are fried in a pan. Tomatoes are the last to go into the hot oil. But they need to be covered and stewed a little.

1. Then all types of roasting are mixed. Sugar and salt are also added there. The container is placed on the stove. Boil over low heat for 40-50 minutes. It needs to be stirred from time to time.

On a note! Such a preparation turns out to be unusually tasty and rich. But if you want, you can kill it with a blender.

It remains only to spread the salad in hot containers that have undergone sterilization and tighten them with lids. The container is turned over and wrapped up. As you can see, such eggplant caviar is made for the winter according to the recipe with the photo simply and quickly enough.

Video recipes for eggplant caviar for the winter

Preparing eggplant caviar for the winter according to video recipes is very easy. There shouldn't be any problems for sure. When eggplant caviar is made for the winter, videos will always help you choose the right sequence and avoid mistakes:

I can say that I am a longtime eggplant fan. Even in times of shortage, we tried to bring them from the south and cook various delicious dishes. But who would have thought that people would come up with so many dishes from them!

In addition to the original taste, this wonderful vegetable is also useful. After all, it contains a large amount of potassium, antioxidants, fiber and vitamin B. And there are very few calories. So feel free to cook various delicacies from the blue ones (so lovingly nicknamed by the people) and do it.

Caviar, perhaps, takes the honorable first place in the popularity of dishes from this vegetable. Yes, and there are a lot of recipes, and today I want to offer you 9 delicious eggplant caviar recipes so that you find the most suitable one for yourself.

I also recommend cooking delicious caviar from zucchini, and you can find recipes from the wonderful hostess Alina at this link: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html

Love spicy? Then pay attention to this recipe, but you can adjust the spiciness with the amount of hot pepper. For example, I like it spicier, so I put chili pepper in caviar with seeds and a little more than in the recipe. Spread such an appetizer on bread, and serve as a cold dish, and how delicious it is with potatoes! Don't be lazy, get ready.

Ingredients:

• eggplant - 1 kg
• onion - 400 gr.
• tomatoes - 300 gr.
• garlic - 4-5 cloves
• hot pepper - 0.5 - 1 pc.
• salt - 1 tsp
• sugar - 2 tsp
• ground coriander - 1/2 tsp
• vinegar 9% - 2 tsp
• vegetable oil - 100 ml.

I prefer caviar recipes in which each vegetable is separately fried. So let's do it, just cut them first.

Remove the skin from the eggplant. This is optional. I admit, I often cook with the skin on. And cut the vegetable into cubes.

Since we cut the vegetables into our preparation into slices, it is advisable to remove the peel from the tomato. To do this, we make an incision on top of the tomatoes crosswise, scald them with boiling water. And then throw the tomatoes into cold water. The peel after such SPA procedures is removed very easily. After that, cut the tomatoes into small pieces.

If you prefer to chop vegetables in a blender for caviar, then it is not necessary to remove the skin from tomatoes.

Grind onion, garlic and hot pepper. Since I am a lover of spicy dishes, I ventured to put 2 peppers, and even seeds.

Optionally, if you are afraid of a too spicy dish, remove the seeds from the chili pepper.

To give the caviar a special delicate taste, let's fry the vegetables. Pour vegetable oil into a frying pan and lightly fry the garlic (just a couple of minutes). Add the onion there and bring it to a transparent color.

We still put the eggplant in the pan, stir all the vegetables and fry over low heat until soft (15 minutes).

Well, now it's the turn of tomatoes and hot peppers. The smell is awesome though!

Add salt, sugar and coriander. We simmer all this beauty for 20-30 minutes over low heat.

After half an hour, the vegetables will acquire a beautiful golden color, sweat.

And a couple of minutes before the end of cooking, add vinegar. Let the whole mass boil, and you can put it in pre-sterilized jars. After that, we close the jars with boiled lids, turn them upside down, cover with something warm and leave to cool completely.

A simple recipe for eggplant caviar in a blender

This recipe is a bit different from the first one, thanks to carrots and sweet peppers. And after cooking, we grind all the vegetables with a blender. We get a delicious caviar of a delicate texture.

Ingredients:

• eggplant - 1 kg
• tomatoes - 500 gr.
• carrots - 300 gr.
• onion - 3 pcs.
• bell pepper - 3 pcs.
• garlic - 2 heads
• salt - 1 tbsp. l.
• pepper to taste
• vegetable oil - 100 ml

You will need to prepare the jars in advance - wash them with soda and sterilize along with the lids.

I also remove the skin from eggplant in this recipe. We cut them into cubes. We clean the carrots and onions and also cut into cubes. Put the onions in a pan with vegetable oil, and then the carrots. Lightly fry, or rather stew for 5-7 minutes.

Add eggplant to these vegetables, mix and simmer for another 10 minutes.

During this time, prepare the filling of tomatoes, feathers and garlic. Grind everything with a blender, this is the most convenient way.

If you prefer to chop vegetables the old-fashioned way with a meat grinder - why not?

In tomatoes, the skin can not be removed, it will be safely crushed. Sweet peppers only need to be freed from seeds, cut into arbitrary pieces and also sent to a blender.

For spiciness, of course, add garlic. We will also clean it and grind it in a blender.

We mix all the crushed ingredients, we get a semi-liquid porridge. We pour it into the pan on the vegetables.

Stir all this gurgling mass, then salt and pepper.

If the tomatoes are not very juicy and the mass is thick, you can add a little boiled water.

Cover the vegetables with a lid and simmer for about 40 minutes over low heat. Do not forget to stir occasionally so that the bottom does not burn.

I also prefer to put a little less salt than in the recipe first, and then add to taste.

But that is not all. We want a homogeneous mass. Therefore, let the vegetables cool a little, and then grind the already prepared caviar again in a blender.

In principle, caviar is ready for consumption. But if you are preparing it for the winter, then bring the whole mass to a boil and put it in prepared jars.

It remains to tighten the metal caps and wait for winter (although I confess that it does not always remain before winter).

Awesome caviar with baked eggplant in Odessa

In this recipe, eggplants are baked until tender in the oven. It is this method of preparation that gives caviar a special taste. If you want to prepare blue ones (as the eggplants are called in this video) according to this recipe for the winter, then place the finished workpiece in sterilized jars or boil the jars together with the workpiece for 10 minutes and close with metal lids.

Preparation of eggplant caviar with tomatoes without sterilization

Eggplant goes well with many vegetables - with tomatoes, carrots, onions. Each of them plays a special note in this choir. Tomatoes give the finished dish juiciness and sourness, while carrots give tenderness and a sweetish taste, and onions give spiciness. This recipe contains all these vegetables, which means that a bouquet of flavors is guaranteed.

Ingredients:

• eggplant - 3 kg.
• tomatoes - 2 kg.
• carrots - 1 kg.
• bell pepper - 1 kg.
• onions - 1 kg.
• garlic - 2 heads
• salt - 2-3 tbsp. l.
• sugar - 1 tbsp. l.
• vinegar 9% - 100 ml.
• water - 250 ml.
• pepper to taste
• vegetable oil - 300 ml.

As you can see, the caviar will be rich in taste.

Let's start with carrots. We will rub it on a grater for Korean carrots, and if there is none, then on a coarse grater. And immediately we will fry in a pan, after pouring vegetable oil on it.

Now we need to remove the skin from the tomatoes. This is a simple matter - pour boiling water over them and leave for 10 minutes. After that, the skin is removed very easily. We cut the tomatoes into cubes.

As a rule, tomatoes release juice during slicing, so we squeeze the tomatoes a little, and pour the juice into the pan with vegetables.

Fry the tomatoes in vegetable oil in a separate pan for 5 minutes and add to the carrots.

Onion cut into half rings. If you like it smaller, cut into cubes, a matter of taste. And after that, we also throw the onion into the pan to the carrots. The aroma is already in the kitchen!

Remove the skin from the eggplant and cut the flesh into small cubes. They are also fried separately in vegetable oil in a pan for 5 minutes and sent to the vegetables.

Cut the bell pepper and put it in the main pan with raw vegetables. After that, add salt and sugar, mix. Pepper put to taste, but you can do without it, it will be so tasty.

And now the last step is to pour in 250 ml of cold water.

Bring the caviar to a boil, reduce the heat, cover with a lid and simmer until tender (about 30-40 minutes), stirring occasionally. Readiness is determined by the softness of vegetables. And, of course, we taste it, it may be necessary to salt it.

It remains to decompose into sterilized jars, close the lids and turn over.

Appetizer of eggplant and zucchini - cooking caviar through a meat grinder

Judging by the number of recipes, some of the most popular vegetables are zucchini and eggplant. They go well together, with the original taste of the blue ones even more pronounced in combination with neutral zucchini. In one of the past notes, I posted a very tasty recipe, and now I will introduce you to another wonderful recipe.

Ingredients:

• eggplant - 1.5 kg.
• zucchini - 1 kg.
• tomatoes - 600-700 gr.
• bell pepper - 5 pcs.
• hot pepper - 2 pcs.
• garlic - 3 heads
• salt - 2-3 tbsp. l.
• sugar - 3 tbsp. l.
• vinegar 9% - 20 ml.
• vegetable oil - 250 ml.

In many recipes for cooking vegetable caviar or adjika, I used a blender, because it is much easier and faster with it. But still, I came to the conclusion that the blender grinds too finely, almost into porridge. And sometimes you want to feel small pieces of vegetables on your tongue in order to feel the taste of each. And here the meat grinder comes in handy, and if it is electric, then it generally turns out even faster than using a blender. Therefore, in this recipe we use a meat grinder.

Sterilize jars and lids. We prepare vegetables.

If you are afraid that the eggplants will be bitter, then cut them into pieces, salt well and pour cold water for 20 minutes. After that, the water must be drained and the pieces washed. Remove the skin from the zucchini and cut into random pieces. Remove seeds from sweet peppers and cut lengthwise into several pieces.

Tomatoes and hot peppers are also cut randomly. And peel the garlic.

We pass all the ingredients through a meat grinder and put the mass into a deep pan. Add vegetable oil, salt and sugar. Stir and bring the mixture to a boil.

Simmer over low heat for about an hour. The mass is quite thick, so I don’t advise you to go far, and in order not to burn, you need to stir occasionally.

We lay out the hot snack in sterilized jars and roll up the lids. Banks are turned over, covered with a warm blanket.

Video on how to quickly and tasty cook blue caviar with tomato paste

Eggplant goes great with tomatoes. But if you do not have tomatoes, I advise you to add tomato paste to the caviar. It will enrich the taste of the dish, make it sweeter, and it will take less time to cook.

Ingredients:

• eggplant - 2 kg.
• bell pepper - 3 pcs.
• tomatoes - 2 pcs.
• onion - 3 pcs.
• salt - to taste
• sugar - 1 tbsp. l.
• tomato paste - 2 tbsp. l.
• pepper to taste
• vegetable oil for frying

The most delicious eggplant caviar with mayonnaise - cook step by step

There are many different options for preparing eggplant caviar, but the housewives came up with the idea of ​​​​adding mayonnaise to it. It gives tenderness to the finished dish. At the same time, such an appetizer is prepared quite simply, and the composition of the ingredients is available to everyone. You just need to roll up your sleeves, but how nice it is to hear the praise of friends or family.

Ingredients:

• eggplant - 3 kg.
• onions - 1 kg.
• mayonnaise - 400 gr.
• salt - 50 gr.
• sugar - 100 gr.
• vegetable oil - 300 gr.
• vinegar - 1 tbsp. l.

This recipe couldn't be easier to make.

Peel the onion and cut into rings. We send it to the pan and fry in vegetable oil.

Eggplant, if bitter, pre-soak in salt water. But lately I’ve been skipping this step because I buy vegetables in the store and they don’t taste bitter at all. So let's get started right away. Eggplant cut into cubes or half rings and also fry. Vegetables can be combined and stewed for about 10 minutes together.

You can add your favorite spices for flavor to taste. In this recipe, I use my favorite Georgian mix of various spices. The result is a unique fragrance.

Now it's the turn to add salt, sugar and mayonnaise. Stir, cover the pan with a lid and simmer over low heat for another 20-30 minutes. 5 minutes before the end of cooking, add vinegar.

You can leave the finished dish in pieces, then it looks more like a salad. And you can chop with a blender, and then you will definitely get caviar.

We lay out the caviar in clean jars. Since we have mayonnaise in the recipe, I prefer to sterilize jars with blanks in a saucepan, it’s more reliable. I sterilize half-liter jars in boiling water for 10-15 minutes.

We roll it up securely with metal lids and then this yummy can be stored without a refrigerator.

Cooking blue caviar in a slow cooker without vinegar

The multicooker has firmly established itself in our kitchen. And those who bought it immediately appreciated the benefits: less hassle - more free time, less fat and oil - healthier for the body. Let's prepare our wonderful snack for the winter with the help of this kitchen appliance.

Ingredients:

• eggplant - 1 kg.
• carrots - 2 pcs.
• bell pepper - 3 pcs.
• tomatoes - 5 pcs.
• garlic - 5 cloves
• onion - 2 pcs.
• salt - 1 tbsp. l.
• sugar - 0.5 tbsp. l.
• vegetable oil - 3 tbsp. l.

I will say right away that we will chop the vegetables in this recipe with a blender. And this means that they can be cut arbitrarily, without trying to cut out beautiful cubes. Cut the eggplant, tomatoes, sweet pepper, onion and garlic. We rub the carrots on a coarse grater, so it will cook faster.

Pour vegetable oil into the bottom of the multicooker, put chopped onion and garlic there. We put the slow cooker on the “Frying” mode and fry the onion and garlic until soft, this is about 5 minutes.

Sprinkle grated carrots on top.

And the next layer will be sweet pepper. Stir the vegetables, cover the slow cooker with a lid and simmer for 5 minutes.

Now you can add tomatoes, they will make our dish much juicier. Mix everything again and cook for another 5 minutes.

We still have eggplants, we throw them into the multicooker bowl. At this stage, you can salt and sweeten.

Now set the multicooker to the "Baking" mode and set the timer for 30 minutes.

Vegetable stew became soft and fragrant. Now we grind all the vegetables with a blender.

If you do not like such vegetable puree, you can leave the workpiece in pieces, or chop not to a puree state, but only a little. It's up to you.

And it remains for us to decompose the blank into sterilized jars and tighten the lids.

Since this recipe does not contain vinegar, I also sterilize the workpiece in jars in boiling water to be safe. For a half-liter jar, it takes 7-10 minutes to boil.

The best recipe for baked eggplant with mushrooms

Eggplants themselves have a unique taste and give any dish a special original taste. But when I saw a video with a recipe for caviar with mushrooms (champignons), I immediately had a desire to cook such a chic dish myself. I will definitely do it, but for now let's see how this wonderful chef does it.

If you have read this long article to the end, then I tried not in vain. I will be very happy if you cook something from today's recipes for the winter. I hasten to assure you that you will not regret it and will be able to pamper your family and friends with "overseas" eggplant caviar.

But autumn preparations continue, it's too early to relax. Therefore, we will continue my favorite topic further. See you!