Any housewife is stored in winter for preservation to please her close ones with cucumbers, tomatoes, lecho or eggplant caviar. After all, no feast or just dinner can not do without such goodies.
Cooking caviar from zucchini and eggplants, with mushrooms and garlic is quite simple, and if, moreover, vegetables are grown on it in your garden, then you get double the pleasure from it.
The only caveat that must be observed during roll-in is proportions and processing technology in order not to get unpleasant "surprises" in the form of a torn cover or mold in winter. But if you do it not for the first time and always with one proven recipe, this should not happen.
Eggplant roe for the winter: a simple recipe
A simple way to cook caviar is to prepare the necessary products, cutting, roasting and finally - jointly stewing. The process is not hard, but time consuming. If this is your first time, try making half a serving.
Composition:
- blue ones - 4 kg;
- tomatoes - 3 kg;
- carrots - 2 kg;
- onion - 1 kg;
- oil - 350 ml;
- vinegar - 130 ml;
- salt - 3 tsp.
Preparation: 4 hours.
Calories: 121 Kcal / 100 g.
Wash the blue ones, remove the skin and cut into half rings. Put in a large bowl and salt, cover with a lid and leave for two hours. This procedure is obligatory: all bitterness will come out of the vegetable.
Cut the washed tomatoes into slices, it is better to take ripe as if the tomato juice. Grind them through a sieve to remove the peel.
Peel and chop the carrots and onions. Pour the oil in a saucepan and fry these vegetables until soft.
Drain the liquid from the eggplants, rinse them in salt water and twist on a grinder. Transfer the fried onions and carrots into a separate container, and throw the eggplant porridge into the saucepan. Pass to transparency, stirring constantly, so as not to burn.
Take a cauldron, put in it all the prepared products, pour in the remaining oil, salt, mix thoroughly and simmer for an hour and a half.
Spread caviar in sterilized jars, roll metal lids and wrap in a warm blanket, setting upside down. Cold preserved down into a dark cool basement or store in the pantry.
Caviar from zucchini and eggplant for the winter
The combination of several vegetables in one dish always gives a positive result. This also applies to cooking caviar from squash, eggplant, sweet pepper and tomato paste. This dish is perfect as a supplement to cereal, meat, or just snacks on bread.
Composition:
- zucchini - 550 g .;
- eggplant - 450 g;
- carrot - 300 g;
- onions - 400 g;
- tomato paste - 250 g;
- oil - 150 ml;
- vinegar - 3 tbsp. l .;
- salt;
- pepper - 6 pcs.
Preparation: 2 hours.
Calories: 132 Kcal / 100 g.
Blue and zucchini clean. Try to remove the vegetable layer as thin as possible so that the yield is greater. Cut into the same cubes and salted in a large saucepan together.
Peppers, carrots and onions are also clean. Pour oil into the cast iron pan. Carrot rub. Dice onions and peppers. Fry the carrot first, and ten minutes later add the onion. When the vegetables are equally soft, put the sweet pepper.
Palm squeeze the softened mixture of zucchini and eggplant and add to the rest of the vegetables in the pan. All carefully mix, simmer for forty minutes, without departing from the plate. We spread the tomato dressing, salt, vinegar and sugar. Cover with lid and continue cooking for twenty minutes.
We put glass jars in a baking sheet, fill it with water halfway and send it to be sterilized into an electric oven for seven minutes. If space is left, you can put iron covers on the side.
We take a large spoon or mug and distribute the finished caviar on the container. Immediately cork, cover with a warm old coat or rug and leave.
Delicious eggplant caviar for the winter without sterilization
Canned caviar without sterilization to taste practically does not differ from sterilized. Only heat treatment is somewhat faster, and many housewives are confident that some vegetables remain in the vegetables.
Composition:
- blue ones - 5 pcs .;
- pepper - 4 pcs .;
- oil - 4 tbsp. l .;
- salt - 2 tsp;
- vinegar - 1 tbsp. l .;
- tomatoes - 450 g
Preparation: 1 hour.
Calories: 123 Kcal / 100 g.
My tomatoes and cut in half. Cut out the pepper from the center and grind it into straws. Cut the blue ones into medium cubes, you can not peel the skin. It is better to use small young vegetables so that the seeds inside are small.
Turn on the meat grinder and twist all the prepared vegetables except eggplants. The resulting liquid mass put on the stove to cook.
Eggplant put in a sieve and blanch in boiling water for no more than two minutes. Lay on a towel to dry.
Pour the butter into a skillet and fry the steamed vegetables in lots. You can lay out all at once, but it will take more time.
Combine tomato part of caviar with eggplant, pour in vinegar, add some salt, knead and stew for ten minutes.
We put the resulting dish on sterile jars, wrapped in a newspaper or any paper and put in the pantry. You can not worry that the banks will explode, caviar according to this recipe can be stored until the summer, if, of course, it remains.
How to cook caviar from baked eggplants for the winter
Often, baked eggplants are used to cook caviar, the taste is somewhat different from that of roasted, but not worse.
Composition:
- blue ones - 1 kg;
- carrot - 450 g;
- onion - 450 g;
- pepper - 250 g;
- salt - 2 tsp;
- vinegar - 3 tbsp. l .;
- tomato sauce - 200 ml.
Preparation: 1.5 hours.
Calories: 119 Kcal / 100 g.
In the beginning, the blue ones are thoroughly washed, wiped with a towel, remove the stalks and spread on a baking sheet, but not too tightly to each other. It is better to do several visits. Turn on the electric oven at 150 ° C and bake the vegetables for thirty minutes.
We wash the carrot well, clean it with a metal scraper, so there will be less waste. With the bulbs, remove the husks and chop diced. Pepper is cut in half and remove the leg with grains, cut into cubes.
Pour all the oil into a thick frying pan and pass the sliced vegetables. Priority: onions, carrots, peppers.
Baked eggplants cool and chop into cubes, place in a blender bowl and chop into mashed potatoes. Put the resulting porridge mass to the roasted vegetables, add homemade tomato sauce, salt and sugar. Stir and simmer for forty minutes.
At the end, pour in the vinegar, stir it again and put it in a glass container prepared in advance, roll it up with lids, turn it over and roll it up so that the heat is kept for some time.
Eggplant and garlic caviar in a slow cooker for the winter
Preservation for the winter can be prepared not only in the cauldron on the stove, but also with the help of a kitchen appliance. The disadvantage of this method is that it will not work immediately large volumes. But if you have a small family and you don’t need much - this is the most suitable recipe.
Composition:
- blue ones - 2 pcs .;
- tomato - 4 pcs .;
- garlic - 2 pcs .;
- pepper - 2 pcs .;
- onion - 2 pcs .;
- carrot - 1 pc .;
- vinegar - 0.5 tbsp. l .;
- salt;
- oil - 3 tbsp. l
Preparation: 1 hour.
Calories: 124 Kcal / 100 g.
My tomatoes and whole dipped in boiling water for two seconds, remove, immediately remove the peel and put in a saucepan. Eggplants, onions, sweet peppers, garlic and carrots clean. Turn on the unit in the frying mode and pour the oil.
Shred all vegetables in the same size cubes. Sprinkle the little blue ones with salt and do not touch for twenty minutes.
Peppers, onions and carrots lay roasting in the bowl of the device. Tomatoes puree with a blender. If not, then grind through a sieve or twist in a meat grinder.
In the slow cooker, add the pressed blue ones, tomato juice and salt. Mix, switch to extinguishing mode, close the lid of the device and leave for thirty minutes. Seven minutes before completing, add garlic and vinegar, stir.
We lay out the finished eggplant caviar in sterilized containers and tightly close the lids.
The best recipe for eggplant caviar with mushrooms for the winter
Very tasty and satisfying is the preservation of vegetables and freshly picked wild mushrooms. If you have such an opportunity, cook caviar according to this recipe, you will not regret.
Composition:
- blue ones - 600 g;
- onion - 300 g;
- tomato paste - 100 g;
- chanterelles - 450 g;
- oil - 250 ml;
- salt;
- vinegar - 4 tbsp. l .;
- carrot - 200 g
Preparation: 3 hours.
Calories: 149 Kcal / 100 g.
The mushrooms we collected the day before are filled with hot water and thoroughly washed away from dirt, sand and leaves. We wash the chanterelles in several waters and cook with one onion for an hour and a half. The first fat after boiling is better to drain.
Eggplants chop in bars, add some salt and leave. The remaining vegetables are cleaned and chopped into cubes or sticks as blue.
Vegetable oil is poured into a saucepan, throw onions and carrots, and pass until golden. Add the blue ones and stew for seventeen minutes, stirring carefully.
Finished mushrooms discarded on a sieve, well pump and put in a saucepan to the rest of the vegetables. Stir, pour vinegar and spawn caviar for forty minutes, tightly closing the lid.
We distribute in sterile glass jars and roll up the lids. If you like spicy eggs, add chopped hot peppers in the end.
Useful tips
- For delicious caviar, only elastic vegetables with a smooth surface are suitable. Sluggish or spoiled can only spoil the cooked dish, they are not suitable for preservation.
- Peel blue should have a rich purple hue. If it is brownish, then this is a sign of an old vegetable.
- Too big fruits are also not suitable, perhaps they were grown on growth stimulants or perederzhali on the garden, and they overripe.
- The rich green color of eggplant inside indicates a high content of corned beef. This vegetable is not good for food.
Good preservation!
In the next video - another recipe for cooking eggplant caviar.
