Harvesting eggplant caviar for the winter recipes. Eggplant caviar for the winter: cooking recipes

mother of learning. What is a "recipe according to GOST" and why I do not use this term: because the GOSTs did not and do not prescribe recipes. In these documents there were and are requirements for the quality of ingredients and finished products, requirements for packaging, storage, etc. Recipes in the USSR were developed and approved by completely different departments, and then published in separate editions. In turn, the instructions for these recipes, that is, the technology of preparation, also need to be looked for separately, in completely different publications and documents.

The technologies were standard, but could include some variations. Enterprises were allowed to make changes to recipes recommended by official departments, or to make substitutions of ingredients or even create new recipes, so the taste and appearance of cakes, buns and squash caviar could also differ even in neighboring cities, not to mention Moscow and the Far East. The same technologies are followed even now: it is difficult to come up with something completely new, unless we are talking about some modern equipment and some kind of peculiar ingredients.

Even if you follow the official Soviet recipes letter for letter, then the resulting cake, bun or vegetable caviar can be called "prepared according to GOST" only if they have a certain content of solids, fat, and also if they were prepared from ingredients of the appropriate quality and etc. It is incorrect to call "Gostovsky" just a "naked" recipe.

I post all Soviet recipes on my blog with the tags "USSR recipes" and "recipes from professionals".

***** ***** ****

The technology for preparing eggplant caviar is the same as for squash caviar. Therefore, I will copy here the details that I talked about earlier (see above the link to the Soviet official recipe for squash caviar). The difference will be only in the names and proportions of some ingredients and in the presence of the eggplants themselves, of course.

Recipe for eggplant caviar, %(on the first line there were zucchini, I removed them)

The following table shows the consumption in kilograms per 1 ton of finished products.

It is easy to calculate from them smaller volumes for home cooking.

For example, my proportions for 1.2 kg of eggplant:
carrots - 100 g
white roots - 30 g (parsley, parsnip and celery roots)
onion - 80 g
greens - 5 g (parsley, dill, celery)
table salt - 15 g
sugar - 7 g
ground black pepper - 0.5 g
ground allspice - 0.5 g
tomato puree 12% - 190 g (tomato paste is used for Podolsk eggplant caviar, see table)
vegetable oil - about 100 ml

About salt, sugar and tomato paste: their number is valid for the number of other ingredients indicated in the initial list. If the volume of fried vegetables is greatly reduced, then the amount of salt, sugar and tomato paste / puree will also need to be reduced!

The text concerning vegetable caviar is large. I collected it from various publications, but found out everything, incl. how to wash and cut vegetables, how to fry, in which ovens, how to grind fried, etc. Here I show copies of only some of the pages.

"Overseas caviar ... eggplant." Shot from the Soviet film "Ivan Vasilievich Changes Profession" (1973).

Cooking at home:

1. Peeled eggplant, chop carrots and onions (see the table below, where the shape and thickness of the chopped parts are prescribed). White roots can be grated or chopped, as it turns out (they are hard and fibrous). Grind the greens no earlier than 30 minutes before adding to the mixture.

2. Fry chopped vegetables. You can fry all the vegetables together or separately. I noticed that in the second case, the output of caviar may turn out to be greater. Moreover, it is better to fry at a certain oil temperature (see also the very first photo from the book above). Now I always fry separately: it seems to me that the taste and aroma of the finished caviar also depend on this.

At home, it is impossible to create conditions similar to industrial ones: we, for example, do not have special furnaces or vacuum installations. By the way, vegetable caviar at enterprises could be prepared by different methods, which involved the use of just such devices.

3. The next step is chopping vegetables, but first they need to get rid of excess oil. At home, it is best to use a blender or food processor for grinding. If the volume of vegetables is small, then you can authentically chop them with a knife :)

4. Return chopped vegetable mixture on the fire and put out a little so that the vegetables "make friends" (as we always do when preparing such dishes). It is not necessary to fry strongly and stew for a long time, otherwise you will have to reduce the amount of salt, sugar and tomato puree.

5. Enter salt, sugar, tomato puree, a mixture of peppers, chopped greens. Mix quickly until smooth. Heat until salt and sugar dissolve.

6. Packing caviar in jars should be warm (70 C), and then sterilized for better storage.

Page of the publication "Technology of preserving fruits and vegetables and quality control of products."

Page of the official publication "Collection of recipes for fruits and vegetables"

***** ***** *****

Regarding the vinegar in the blanks, let me remind you again: vinegar (acetic acid) affects the safety of the blanks only under certain conditions and in a certain concentration!

Ready caviar should be infused for at least a few hours, or better - a day Otherwise, it will be difficult to determine its taste. Only after this time it will become clear whether, for example, the proportions of salt, sugar were optimal and which roasting technology to follow in the future (separate or joint). For example, hot caviar may seem salty or sour, but once steeped, it will be almost perfect! In order to understand such moments, you need to cook such a dish at least once, or better - two :)

According to this recipe, I got the same excellent and even more "mushroom" caviar than squash! I talked about imitation of mushroom taste in culinary dishes in a separate article.

Caviar from zucchini and eggplant for the winter: a recipe you will lick your fingers

Eggplant caviar is loved by many nations, so there are a lot of recipes, among them: eggplant caviar in oriental, Odessa, Moldavian, home-style and many others. In any case, the appetizer is simply delicious and impossible to tear yourself away from it. Cooking eggplant caviar is quite easy, buy all the ingredients, follow all the tips and tricks and you will succeed, even if you are new to cooking. Today we will cook oriental-style eggplant caviar, fried in a saucepan with the addition of hot garlic and chili peppers. Also, to improve the taste, add young zucchini and greens. In the summer season, you can always easily buy a set of products for this recipe, so do not miss this time to spend a few minutes usefully in the kitchen. Vegetable dishes will add colors, new taste sensations and good mood to your table.

Required products:

300gr. eggplant;
300gr. zucchini;
300gr. tomatoes;
200gr. onion;
2-3 cloves of garlic;
chili pepper to taste;
300gr. sweet pepper;
greens (parsley, dill) to taste;
70gr. vegetable oil;
salt.

How to cook eggplant caviar for the winter at home

We serve the finished caviar to the table, you can do it in portions, offering each guest to taste a wonderful snack. Be sure to add greens, it will give the caviar a fresh flavor.

To roll up for the winter, we first sterilize the jars and lids, then immediately put the hot mass into jars and roll it up.

Eggplant caviar in a slow cooker for the winter: a recipe for "lick your fingers"

There is absolutely no difficulty in cooking. The main thing is a good mood and confidence in your culinary abilities. Everything else will be done for you by a super cook in the kitchen - a slow cooker. I have Philips. A very useful and handy item.

Ingredients (per half liter jar):

eggplant - 1 pc;
bell pepper - 1 pc;
carrots - 1/2 piece;
onion -1/2pc;
vegetable oil - 2 tbsp;
salt - to taste;
ground black pepper - to taste,
tomato paste - 1 tbsp;
vinegar 9% - 1/2 tsp;
water - 50 ml.

How to make such eggplant caviar

Eggplant caviar for the winter a simple recipe through a meat grinder or blender

Classic eggplant caviar is a real hit of the summer season, both for everyday and festive dinners. Juicy and fragrant, it is prepared from quite affordable products, and the cooking process itself is so simple and fast that even a novice hostess can handle it!

Grocery list:

eggplant - 2-3 pieces;
tomatoes - 1-2 pcs.;
onion - 1-2 pcs.;
carrots - 1 pc.;
garlic - 1-2 cloves;
parsley - 2-3 branches;
salt - 0.7 tsp;
sugar - 0.5 tsp;
black pepper -0.1 tsp;
tomato paste - 1 tbsp;
vegetable oil - 2 tablespoons;
water - 150 ml.

How to make eggplant caviar for the winter (a simple recipe)

Eggplant caviar recipe for the winter as a store

Forgive me, gourmets, but there is no bell pepper in this recipe. I understand everything, I realize, but I love culinary experiments and discover new tastes of familiar old dishes. Do not throw "culinary guru" slippers at me, but try to cook and after tasting, express your opinion. And although the name of the recipe is “... like in a store,” the taste, of course, is many times better.

Ingredients:

eggplant - 500g;
onion - 1pc (150g);
medium carrots - 1pc (150g);
tomatoes - 1pc (300g);
garlic - 1 clove (optional);
oil - 70 ml;
salt - 1 tsp;
sugar - 0.5 tsp;
ground black pepper - 0.5 tsp;
tomato paste - 1 tbsp.

Cooking eggplant caviar "like a store"

Let's prepare the products - they must be fresh, ripe, dense, without rot. Wash thoroughly, remove the seeds, stalks, remove the husk from the onion.
Remove the skin from the tomatoes. So that it can be easily removed - scald with boiling water or simply cut with a knife. Cut into large pieces.
Eggplant cut into cubes. Salt and let stand to remove bitterness for 15-20 minutes. Drain the juice and rinse under running water from salt.
We rub the carrots on a grater with large cells. Onions - into small cubes.
Pour vegetable oil into a frying pan, put onions, carrots and fry until soft.
Squeeze the eggplant from excess moisture and add to the fried vegetables. Lay the tomatoes on top. We lightly add.
Cover the pan with a lid and simmer over low heat until done. In time, it takes approximately 30-35 minutes.
We take it off the fire. We shift the mass into a glass of a blender, it all depends on its volume. If it is small, the grinding procedure will have to be carried out several times. Blend the vegetables with an immersion blender until pureed. The mass should be smooth, without lumps.
We return the twisted back to the pan, add chopped garlic (optional), sugar, tomato paste, pepper, salt. Simmer over medium heat for another 10 minutes, be sure to stir. The mass may burn.
When hot, lay out in sterilized jars, close with tin lids, insulate and let cool. Everything! Caviar is ready.

This dish is not only tasty, but also healthy. Not high-calorie, nutritious, contains vitamins, acids and a lot of fiber. So our body in the winter will not suffer from their lack. Do not be lazy, look at the market or the supermarket - the blue season is in full swing. And having cooked, serve on the table with a smile, saying the famous phrase "eggplant caviar - overseas" (c) homemade. Good luck to you.

Hello friends! This summer turned out to be warm, but autumn is quite rich in harvest. Probably many of you still have stocks of vegetables for which the fantasy has ended and they are waiting in the wings for conservation. In this article I will talk about where and how best to use eggplant so that in winter there are delicious preparations in the bins.

The caviar from this beautiful purple fruit is incredible! Tender and juicy, it has a distinct eggplant taste, because, unlike zucchini, it is difficult to call a vegetable neutral. The appetizer is also very flexible and pairs well with a variety of vegetables and seasonings.

This dish will not be deposited with extra pounds at the waist, unless, of course, consumed with a lot of oil. It is quite reasonably considered dietary and abundantly saturated with vitamins and other nutrients.

Use is possible in a variety of ways - as an independent snack, as a filling for a sandwich, a separate ingredient in a salad - for all your imagination!

Twisting greatly simplifies the cooking procedure. Firstly, you do not waste time on neat cutting. Secondly, scrolled vegetables do have a milder flavor. If you have the opportunity to cook with a meat grinder, then do not miss it!

Ingredients:

eggplant fruits - 3 kg;
tomatoes (large ones are better, it’s easier with them) - 3 kg;
hot chilli pepper - 1 kg;
onion - 1 kg;
sunflower or olive oil (to your taste) - 2-3 tbsp. spoons;
salt and pepper to taste (an average of 2.5 tablespoons of salt).

Cooking:

1. Prepare vegetables, rinse them well. Peel the onion and remove excess elements from other ingredients.

2. Take a pot, pour water and put it on the flame. When it boils, throw in a randomly chopped purple vegetable and cook until the structure becomes softer.

3. While cooking the main vegetable, pass the peeled onion through a meat grinder. After that, transfer it to the pan and fry until a faint golden hue appears.

Don't forget to splash oils.

4. As soon as the purple fruit becomes less hard, pull it out of the boiling liquid, let it drain and twist.

5. Add tomatoes to that mass (many people first remove the skin, but it doesn’t really bother me) and paprika. Process all this in the same way with a meat grinder, and then combine all the crushed elements in a cauldron.

6. Remove the cauldron on the stove, simmer until the excess liquid has evaporated. Pepper and salt to your liking, you can even slightly oversalt. Stir vigorously and pour hot into pasteurized jars.

A simple recipe for eggplant caviar in a slow cooker

Well, this technique will allow you to calmly distract from thoughts about the need to check the condition of the dish. We can say with confidence that the dish in it will turn out amazing, and the very quiet buzz of technology will not cause the slightest irritation. While the slow cooker is cooking, you can devote minutes or hours to your own affairs.

Ingredients:

young eggplant - 1 kilo;
carrots - 3 things;
sweet pepper - 4 fruits;
tomatoes - 5 large;
garlic - 1 head;
onions (can be blue) - 2 medium heads;
vegetable oil - 3 tbsp. spoons;
granulated sugar - 1 tbsp. a spoon.

Cooking:

1. Rinse well and remove excess elements on the products. Grind them immediately: cut the eggplants and tomatoes into cubes, process the carrots on a coarse grater; pepper in narrow strips, finely chop the garlic cloves and cut the onion heads.

2. Pour a little oil into the multicooker bowl, turn on the “frying” or “baking” function, put the onion together with chopped garlic and fry for 6 minutes.

3. Then add carrots with bell peppers and keep for about 5 minutes.

5. Load the eggplant last. Add them gradually, stir so that everything is a single mass. After thorough stirring, turn on the “baking” mode for half an hour.

6. After the elapsed time, open the lid and grind the mixture with an immersion blender. The consistency should be like a runny puree. As soon as it is ready, proceed to the layout in sterilized jars.

Eggplant caviar for the winter with mayonnaise - lick your fingers

It is possible that it never occurred to some that it is possible and sometimes even necessary to add mayonnaise or mayonnaise sauce to caviar. Fix it! Compare the flavors of several recipes and you'll probably be surprised.

Ingredients:

eggplant fruit - 6 kilos;
onion - 2.5 kilos;
garlic - about 3 heads;
mayonnaise (choose any that you like best) - 0.5 kilos;
acetic acid 9% - 100 ml;
refined oil - 400 ml;
salt - 3.5 tbsp. spoons;
fragrant pepper to taste.

Cooking:

1. Wash the purple zucchini in advance, let them dry. Cut into large cubes, put in a container and mix with edible salt. This will help release the bitter taste. 30 minutes is enough.

2. In parallel, remove the onion peel, cut the head itself into rings or half rings and fry with a little oil.

3. After half an hour, the eggplant will release the liquid, drain it, and fry the chopped cubes until golden brown.

4. Place the whole fried purple fruit in a separate container, add garlic to it (it can be passed through a press or finely chopped), sprinkle with salt and pepper to taste.

Then add the sautéed onion and vinegar.

5. Pour abundantly with mayonnaise, mix thoroughly. Fill sterilized jars with the mixture, seal tightly and store in a cool, dark place.

Armenian recipe for eggplant caviar with garlic

Armenian dishes are famous for their unusual spicy taste, spicy aroma and amazing spiciness. Eggplant caviar is no exception. This recipe will help you get better acquainted with the culture and habitual cuisine of such an interesting people.

Ingredients:

purple fruit of small size - 3-4 pieces;
garlic cloves - 1-3 pieces;
parsley - half a bunch;
walnuts - 100 gr;
apple cider vinegar - 5 tbsp. spoons;
edible salt to taste;
vegetable oil;
black peppercorns.

Recipe for eggplant caviar with tomato paste without vinegar and without sterilization

Based on personal experience, I’ll say: be prepared for the fact that such a blank will not last long in the bins - my family, for example, is rarely left even until winter. And I make a lot of jars!

Ingredients:

young eggplant fruits - 3 kg;
Bulgarian sweet pepper - 1.2 kg;
turnip onion - 1 kg;
carrot - half a kilo;
tomato paste - 3 tbsp. spoons;
food salt - 2 teaspoons;
granulated sugar - 2 tbsp. spoons;
greens: dry or fresh - at your discretion (dill, parsley, green onions, cilantro, etc.)
frying oil.

Cooking:

1. Wash the little blue vegetables, cut them into slices and put them in warm salted water for an hour and a half. This will remove excess bitterness.

2. During this time, peel the peppers, onions and carrots. Pass carrots with onions through a food processor or meat grinder. Fry everything together. Remove the soaked blue zucchini, also cut into cubes.

Eggplant skin is not easy to cut with a regular knife, so it is best to use a serrated knife for cutting bread.

3. Add the eggplant to the sautéed mixture and simmer for about 30 minutes. Then introduce a few tablespoons of tomato paste, chop fresh or immediately throw dry herbs, salt and pepper to taste and simmer for about forty minutes.

4. While stewing caviar, pasteurize jars and lids. After the procedure, lay the vegetables without turning off the flame. Then twist the lid and put it under a warm blanket for 8-10 hours.

The most delicious caviar from oven-baked eggplant

This appetizer will appeal to those who love spicy food. The aroma of spices will delight anyone, and the dish itself is soft, juicy and insanely tender! Pre-baking does not cause problems and does not require much time.

Ingredients:

eggplant - 1 kilo;
carrots - about 500 grams;
tomatoes - 700 gr;
Bulgarian pepper - half a kilo;
onion - 800 gr;
corn oil (olives can be) - 170 ml;
coriander - 1 teaspoon;
ground black pepper - 1 teaspoon;
salt - 2.5 teaspoons;
granulated sugar - 2 tbsp. spoons;
acetic acid 9% - 50 ml;
garlic - 1 large head.

Cooking:

1. First you need to bake the “blue ones” and the fruits of bell pepper. To do this, preheat the oven to 200C, place a sheet of foil on the bottom and place the washed vegetables on it.

Bake them whole.

2. Turn them over every 10 minutes so that each side is baked evenly. You need to do this until the vegetables acquire a softer texture. After softening, remove from oven, remove excess, including seed pods, and cut into cubes.

3. Pour boiling water over the tomatoes, leave them in hot water for 15 minutes, then remove the skin and chop with a blender.

4. Cut the onion and garlic cloves. Then take a carrot and rub it coarsely.

5. Remove a saucepan with a thick bottom (you can take a cauldron), add oil and put it on a small flame. Throw in seasonings, garlic and onions. Fry for 7 minutes over high heat.

6. Now it's the turn of carrots, bell peppers, eggplant and tomato puree. After the vegetables begin to boil, leave them for another half an hour, stewing over low heat. As soon as the mass has cooled, add sugar and salt, drip vinegar, and leave to simmer for another 40 minutes.

Stir occasionally with a wooden spatula.

7. And after forty minutes, lay out the dish in processed jars. Seal tightly and store in a dark room.

Spicy eggplant caviar with tomatoes, peppers and vinegar

Such an appetizer is ideal for meat and side dishes, so much so that no additional sauces are needed! Preparing simply and quickly, you can eat earlier, without waiting for winter.

Ingredients:

“blue” fruits - 2-3 kilos;
tomatoes - 1 kilo;
hot chili pepper - 2 fruits;
sweet pepper - 5 large pieces;
table vinegar - 2 tbsp. spoons;
garlic head - 1 piece;
frying oil - 125 ml;
salt and sugar to taste.

Cooking:

1. Prepare and wash the products, remove excess elements from them. Coarsely chop the eggplant and leave for half an hour in cool salty water. While they are soaking, scroll through the tomatoes in a blender.

2. In a saucepan, high-sided frying pan or cauldron, pour in the oils. Chop onion and garlic and add to it. Fry until a nice golden color appears. Then cut the bell pepper into cubes, then add to the fried ingredients.

3. Remove the eggplants from the water, rinse under running water and chop finely.

If too lazy to cut, then chop with a blender in the same way as tomatoes.

4. Put the resulting tomato and eggplant puree into the cauldron. Simmer for about half an hour. After thirty minutes add vinegar and bring to a boil.

5. Turn off the flame, salt and pepper the mass, mix well and arrange in jars.

How to cook eggplant caviar in a blender

In the modern world, a large number of things have been invented that make life easier for a person in various fields. This has not bypassed the cooking. With the help of a blender, you can prepare an incredibly tender homogeneous mass, in which there will definitely be no interfering lumps. And you will learn how to do it better in this video recipe!

Ingredients:

eggplant - 2 kilos;
tomatoes - 400 g;
onion - 400 g;
lemon acid.

Caviar from eggplant, zucchini and pepper for the winter

The contents of the jar literally fly away in just a few moments! In my family, they just love to spread caviar on bread, the sandwich turns out very tasty. At the exit, the mass is quite thick.

Ingredients:

"blue" vegetables - 2 kg;
zucchini - 1 kg (one large or several medium);
onions - 4 large heads or 8 small ones;
carrots - half a kilo;
food salt - 1 tbsp. spoon with a slide;
granulated sugar - 2 tbsp. spoons;
tomato paste - 3 tbsp. spoons;
parsley or fresh dill - a bunch;
vegetable oil for frying.

Cooking:

1. Prepare food. Wash, clean and cut off excess. Cut everything into cubes. Grate carrots on a coarse grater.

2. Remove the cauldron, put the onions and carrots there, and fry over low heat. After five to seven minutes of frying, add the chopped bell pepper. Leave for 15 minutes.

3. Then shift the zucchini and the blue ones. Simmer for about an hour. It is best to wait for the appearance of a golden hue on the eggplant itself.

4. Add salt and sugar. Put chopped greens and a few tablespoons of tomato paste. Stir thoroughly, bring to a boil and simmer for another 25 minutes.

5. After switching off, place in sterilized glass containers and seal tightly.

Video recipe for cooking eggplant caviar at home

Home cooking is not only healthy food (you won’t add harmful substances, right?), but also a very interesting activity. There is a place for experiments in such a way that it delivers a dose of pleasure. Watch and be sure to try the recipe in the video!

Ingredients:

eggplant - 1 large (or 2 medium);
sweet red pepper - 1 large fruit;
tomatoes - 2 pcs.;
onion turnip - 1 large head;
sunflower oil - 4 tbsp. spoons;
dry marjoram - a few grams;
salt, pepper and sugar to taste.

Eggplant caviar for the winter according to GOST as in a store

Shop-bought caviar is undoubtedly delicious. But the number of useless, and sometimes harmful elements, is horrifying. Therefore, I made a decision - we are preparing the same thing, but only with benefit!

Ingredients:

little blue ones - 2 kilos;
granulated sugar - 2 tbsp. spoons;
sweet pepper - 1 kilo;
carrot - 1 kilo;
food salt - 4 tbsp. spoons without a slide;
tomatoes - 1.5 kilos;
onion turnip - 1 kilo;
vegetable oil - 2 cups (400 ml);
ground black pepper.

Cooking:

1. Remove bitterness from eggplant in advance by pouring them with salted water for an hour. Clean all vegetables from seeds, skins and husks. Chop the onion heads, eggplant pods, peppers and tomatoes into small cubes, process the carrots on a large grater blade.

2. Remove the cauldron, pour oil into it. First fry the blue cubes, then add all the other ingredients. Fry for about a quarter of an hour.

3. Pepper, salt, and transfer the vegetable mass to the pan. put it on the gas and extinguish another forty minutes.

Stir the dish occasionally to prevent it from burning.

4. After stewing, chop the caviar with a mixer, and then place it in sterilized jars.

Georgian eggplant caviar

To implement this recipe, you will need not so many products. The main thing is to follow the recipe exactly and do not worry, there is nothing terrible and complicated in it. Good luck!

Ingredients:

eggplant - 2 kg;
sweet Bulgarian - 300 gr;
onion - 400 gr;
greens (parsley, dill, cilantro) - half a bunch;
garlic - 2-3 heads;
sunflower oil - 60 ml.

Cooking:

1. Wash vegetables. Cut the blue ones in half, lightly brush with oil and put in the oven for 20 minutes at a temperature of 200-250C.

After the required time, take them out, cool and remove the skin.

2. Cut the vegetable pulp into squares. Chop the onion and sweet pepper in the same way. Blanch the tomatoes for 2-3 minutes, remove the skin and chop with a meat grinder or blender.

3. Take a deep container - a saucepan or a cauldron. Pour oil into it, add onion and pepper, fry for about seven minutes.

4. Then pour in the tomato puree and eggplant, simmer for another 15 minutes. Peel the garlic heads, push through a press and add to the total mass. Chop the greens with a knife, send it there.

5. Add salt and sugar, cook for about 15 more minutes, then turn off and proceed to filling the jars.

Eggplant caviar from baked vegetables: a simple and tasty recipe

Baked vegetables have the peculiarity of preserving nutrients, and also exclude the appearance of excess calories. In addition, it does not take much time, but it turns out much tastier. However, there are enough lovers for each of the recipes, so you can find a special one for yourself.

Ingredients:

little blue ones - 3 kg;
tomatoes (can be unripe) - 1.5 kg;
onion - 1.5 kg;
zucchini - 2 large;
salt, sugar - to taste;
vegetable oil - 50 ml;
seasonings (you can choose at your discretion, I add marjoram, allspice ground pepper, cilantro)

Cooking:

1. Cut the eggplant, zucchini and onion in half. Brush the slices with oil and place in the oven for 15 minutes. Set the temperature to 200C.

Don't forget to cut off the ends of the vegetables.

2. Blanch the tomatoes for 2-3 minutes. Together with the skin, pass through a meat grinder.

3. Get a cauldron or other similar container. Pour in the oils. Take the vegetables out of the oven, cut them into cubes and transfer them to the cauldron. Simmer for 20 minutes.

4. Add the resulting tomato paste to the total mass. Mix well, add seasonings, salt and sugar. Simmer another 20 minutes.

5. After it is ready, proceed to the layout of the jars. After covering them with lids, put them in a deep saucepan or bucket and pasteurize for 10 minutes. After that, you can clog and clean.

Odessa eggplant caviar

Odessa is famous for its colorful, juicy and incredibly tasty preparations! Now you will know about them too. Well, those who have already been in the know may find something new for themselves here. Look!

Ingredients:

little blue ones - 3 kg;
tomatoes - 1.5 kg;
turnip onion - half a kilo;
garlic - 2 heads;
sunflower oil - 200 ml;
vinegar 9% - 75 ml;
food salt - 1 tbsp. a spoon;
granulated sugar - 2 s. spoons.

So the article has come to an end, let's get down to practical exercises! Share your opinion which of the recipes you liked the most. Maybe you have personal recipes that you would like to share, I would love to hear it! The main thing is to cook for pleasure. Bon Appetit!