Eggplant caviar - recipes for winter preparations

Eggplant is perhaps one of the most popular among the fans to preserve blanks. Appetizing aubergine caviar, prepared for the proposed article recipes conquer your taste all who try it.

Eggplant, which from year to year for the winter harvest hostess in our country, no doubt, is one of the leading places in the list of the most popular conservation. Her love even those who are not a fan of eggplant.

Make eggplant caviar can be for a variety of recipes - there are plenty of them today, and we are in this collection will tell you about the most simple and delicious options for a snack.

Recipe eggplant caviar with different vegetables

Need (for 5l caviar): 2 kg eggplant, tomatoes 1.5kg, 1kg onions, carrots and peppers, 350-400ml vegetable oil, 2 pod hot pepper, 3st.l. salt 1st.l. sugar.

How to cook a delicious eggplant caviar. Washed eggplant cut into cubes, without peeling, put in a bowl and pour 5st.l. salt, pour 3 liters of water - it must completely cover them, leave on 40 minutes. Cut into small cubes onions, hot and sweet peppers remove seeds and rinse, diced sweet, spicy - chop. Purified carrot rub on a fine grater, cut into dice tomatoes. drain the water from the eggplant, wash them, wring out, put in a large frying pan, fry in butter, to shift into a saucepan. In the same pan fry the onion, add oil if necessary, to put eggplant in the pan, then do the same with carrots and sweet pepper, then put out the tomatoes and add to other vegetables in the pan. Stir the vegetables, putting hot pepper, sugar and salt, turn slow fire and extinguish all 40min, stirring occasionally. Arrange the finished eggs in sterilized jars, cover with lid, sterilized 15 min, cork, to turn upside down, wrap a blanket and thus allow to cool. Eggs can store such at room temperature.

For acidity in the eggs, you can add 3ch.l. 9% vinegar for 10 minutes before the end of cooking. But even without the vinegar in a well sterilized jars stored eggs will be fine. If after 40 minutes of cooking eggs watery, boil it before the desired thickness.

Recipe eggplant caviar with garlic

You will need: 1 kg of eggplant, tomatoes 500g, 5 cloves of garlic, 3 onions, 1 cup water, 3st.l. tomato paste, vegetable oil, parsley, pepper, salt.

How to cook eggplant paste with garlic. Peel or cleaning (optional), cut the eggplant into cubes, fry until browning in butter, then pour in the water and under the lid on low heat for 20 minutes to extinguish. Fry the chopped onions separately before browning, chop the tomatoes into cubes and add to the onions, put tomato paste, put out all 10 minutes. Connect eggplant with onions and tomatoes, add the spices and crushed garlic, salt the, grind the mixture blender and serve as a separate dish. Eat this caviar can immediately.

For the procurement of such eggs in winter perekipyatit need it after pyurirovaniya, add the vinegar and put it into sterile jars and sterilize, store eggs in the refrigerator.

Recipe Eggplant caviar in the winter with beans

Need: 3.5kg tomatoes, eggplant 3kg, 2.5kg sweet pepper, 1 kg of onions, beans 500g, 250g vegetable oil, hot pepper 6, 1 beam of green coriander, dill, chives and parsley, sugar and salt to taste.

How to cook eggplant caviar with beans. Clear peppers and eggplant, cut into cubes, chop the onion and fry everything in a pan with butter until light browning. Prepare tomato tomato puree, put in a saucepan, bring to a boil, put the roasted vegetables and purified from the seeds crushed hot pepper, simmer on low heat for 15-20min, stirring occasionally. Boiled until cooked beans to put the vegetables together with the chopped herbs, sugar and salt, simmer still 15min. Arrange the eggs on hot sterilized jars, cover with lid, sterilized half an hour, cork and wrap a blanket to cool.

Recipe pickled eggplant caviar

You will need: 2 kg of eggplants, peppers 500g, 200ml sunflower oil, vinegar 150ml 9%, 6-8 cloves of garlic, 3 large carrots and onions, 1 bunch of parsley, 4st.l. sugars for 1ch.l. black pepper and salt.

How to cook marinated eggplant caviar. Peel and dice the eggplant and pepper, chopped onion half-rings, carrots rubbed on a grater. Boil eggplant in salted water for 10 minutes, drain and cool eggplant. Stir butter, sugar, vinegar, pepper, salt, fill with crushed garlic and herbs in the marinade to put all the vegetables and mix. Arrange the eggs on the sterilized jars, sterilized containers with water (it should be up to the middle of the cans) 10-15min during boiling, cork, wrap a blanket and leave the jars to cool.

Tasty eggplant caviar, with love and care harvested in the winter - a great appetizer for any occasion, which is perfect for the holiday table. Successful blanks!

Videoretsept cooking eggplant caviar