Peel the eggplant and cut into small cubes.
Pour vegetable oil into a frying pan, put eggplants, fry over medium heat, stirring, until lightly browned. Next, add finely chopped eggplant onion, sweet and hot peppers, grated carrots on a medium or coarse grater.
Mix everything and fry over medium heat, stirring vegetables occasionally, for about 10 minutes. Then add chopped into small cubes (pieces) fresh tomatoes and tomato paste, pepper.
Then salt everything to taste, add sugar, mix. Fry vegetables, stirring constantly, for another 8-10 minutes. At the end, add chopped garlic, mix, hold the pan on the fire for another 2 minutes and turn off the gas.
Transfer the unusually tasty fried eggplant caviar to a bowl and let cool.
Then place it in the refrigerator for at least 2 hours. Chilled eggplant caviar prepared according to this recipe is incomparable!
Cooked with tomatoes, onions and sweet bell pepper Eggplant caviar will be tastier if you add a little zest - quite a bit of fresh lemon juice.
Puree-like eggplant caviar - deliciously diversifies your table in the summer. Write down the most delicious recipe eggplant caviar with tomatoes and onions, fried in a pan. It will definitely come in handy!
Recipe Information
- Cuisine:Russian
- Dish type: vegetable snacks
- Cooking method: in a frying pan
- Servings:4
- 1 hour
Products:
- two large eggplants;
- sweet bell pepper - 1-2 pcs.;
- onion bulb;
- garlic -3-4 cloves;
- vegetable oil - 50 g;
- fresh ripe tomatoes - 3-4 pcs.;
- lemon - 1/4 pc.;
- parsley (or any greens), black pepper and salt - to taste.
Eggplant caviar in a pan with tomatoes - a step by step recipe with a photo:
Let's prepare the eggplant
To prepare delicious pureed eggplant caviar, you should first bake the main vegetable in the oven. To do this, rinse the eggplant, dry it a little and pierce with a fork in several places. Preheat the oven to 220-230 degrees and place the prepared blue ones in it for half an hour. After the time is up, take the eggplant out of the oven.
cooking vegetables
Remove skin and seeds from tomatoes, chop finely. Peel the onion and garlic, wash and chop finely. Bulgarian pepper cut into thin rings.
Heat vegetable oil in a saucepan with high sides and fry a mixture of vegetables: onion, garlic and sweet pepper until soft. Approximate cooking time is about 7-10 minutes.
During this time, remove the skin from the eggplant and cut them into cubes.
If there is no time to pre-bake eggplant in the oven, you can use raw eggplant for cooking. But then the cooking time in the pan should be increased.
Add blue cubes to the saucepan with the rest of the vegetables. Simmer vegetables for about five minutes, stirring occasionally.
Salt, add black pepper and cook for a couple more minutes. Sprinkle with chopped herbs (optional). Turn off the stove and let the vegetable caviar cool down a bit. In principle, eggplant caviar with tomatoes and onion pieces is already ready and you can eat it. 
But if you like tender and soft caviar in puree, then you should then transfer the almost ready eggplant caviar to a blender, mixer or food processor bowl. 
Grind into a vegetable puree and pour the juice of a quarter of a fresh lemon. Mix thoroughly.
Among the large assortment of preparations for the winter, fried eggplant caviar is not in last place. There are many unique recipes that will appeal to the most sophisticated gourmets. One of important features caviar - cutting vegetables into pieces. The taste of such a blank made of blue ones for the winter cannot be confused with anything.
Features of cooking caviar from fried eggplant
Eggplants are inherently bitter. And the reason lies in the seeds. Therefore, for the preparation of blanks, it is better to use young vegetables. If such eggplants are not available, then you will have to soak them. Bitterness can be removed in many ways:
- Cut the eggplant into pieces, sprinkle with non-iodized salt and wait 30 minutes. During this time, liquid will appear in the cup. She is poured.
- Cut the fruit into 4 parts and put in salted water for half an hour.
- The soaked vegetables are then washed in clean water from salt.
- The best vegetables for fried caviar are local eggplant grown in summer. They are more fragrant, which has a positive effect on the taste of the finished product.
- As for the ingredients for fried eggplant caviar, at first it is best to take products strictly according to the recipe. It is important to know that some vegetables such as onions, bell peppers and carrots add sweetness to the preparation. And tomatoes are responsible for acidity.
- As for the main ingredient, eggplant, their mass should not be less than all other components, that is, the proportion is observed.
- When you have the skills to cook fried caviar, you can start experimenting.
- Eggplants are not recommended to be finely chopped, otherwise the finished snack will lose its originality and taste.
- Since all vegetables are juicy, it is not necessary to add a lot of oil. But housewives who have been frying caviar for more than one year are advised not to give in, but to add vegetable oil in the amount indicated in the recipe. Then eggplant caviar will turn out more fragrant.
Advice! From the blue ones, grilled or smoked on a gas burner, you get a surprisingly tasty snack, with a rich aroma.
Ingredients
Eggplant fried caviar for the winter requires a certain list of products. The presence of certain ingredients depends on the recipe:
- eggplant and carrots;
- onions and ripe fleshy tomatoes;
- garlic and sweet bell pepper;
- refined vegetable oil, sugar and salt.
Fans of herbs and spices can add them depending on taste preferences.
Preparation of ingredients:
- Before preparing fried eggplant caviar for the winter, regardless of the recipe, the vegetables are first washed before cleaning, then again. It is important to exclude even the smallest grains of sand.
- As for chopping vegetables, they are most often cut into cubes. Although some recipes recommend using a meat grinder or blender for this purpose. Although experienced chefs believe that the taste of the ingredients is lost in a homogeneous mass.
- Vegetables for caviar can be taken substandard, for example, carrots with horns, small onions, garlic.
Recipe for fried eggplant caviar
There are many recipes for fried eggplant caviar. This often confuses novice housewives. First you need to try one of the options to get skills.
This recipe needs the following ingredients:
- 1 kg of eggplant;
- 1 kg of juicy pink or red tomatoes;
- 500 g sweet bell pepper;
- 1-2 chili peppers;
- 500 g of turnip;
- 500 g of juicy carrots;
- 1-2 heads of garlic;
- 30 g of table salt;
- 60 g of granulated sugar;
- 250 ml of vegetable oil;
- 2-3 tbsp. l. 9% table vinegar.
Important! According to the recipe, juicy fleshy tomatoes are chosen, since tomato juice is needed for caviar.
It is not necessary to take vegetables in the proportion indicated in the recipe. It all depends on the taste of the household. Each of the vegetables will complement the taste of eggplant, fill the finished caviar with sweetness, sourness and spiciness.
Fried eggplant caviar recipe with photo:
- Wash vegetables thoroughly before peeling. Remove skins from onions and garlic. Peel the skin from carrots. Cut off the tails of the bell and hot peppers, divide the vegetables into 2 parts, remove the seeds and white partitions. lovers spicy snack Chili peppers may leave seeds.
- Eggplants are not peeled before cooking, it is the blue-brown peel that gives the caviar its color and taste. Blue ones are cut into pieces and soaked in salted water for 10-15 minutes. Then they are washed in clean water and squeezed.
- Peppers, fleshy tomatoes, onions, garlic are cut into pieces.
- Then they start frying. Pour a third of the oil specified in the eggplant caviar recipe into a deep saucepan and put the onion. It is necessary to ensure that the vegetable does not burn, but turns golden, browned.
- Then carrots are added and continue to fry for about 5 minutes. After that, both types of peppers fall asleep and continue to fry. Stir the vegetables constantly so they don't burn.
- Juicy tomatoes, cut into pieces, are also laid out in a frying pan with vegetable frying. This vegetable will give the required amount of juice.
- The blue ones are fried last. For them, use the rest of the vegetable oil. You need to fry the eggplant in small portions in a well-heated pan.
- When the tomato and vegetable preparation is ready, you can start frying the eggplant.
- The fried vegetables are laid out in a large saucepan, salt and granulated sugar are added. In the future, eggplant caviar should be stewed for the winter with the lid closed.
- As soon as the vegetable mass boils, the temperature is reduced to a minimum and the workpiece is simmered for no more than 20 minutes. Then add vinegar and crushed garlic through a garlic press.
- After 5 minutes, the pan is removed from the stove and the vegetable mass is immediately laid out in dry steamed jars and sterilization is started. For jars with a capacity of 500 ml, 15-20 minutes are enough, for liter jars - 30-35 minutes.
- Remove the jars from the pan, roll up with tin or new screw caps and turn upside down, put under the "fur coat". When the contents have cooled, remove the eggplant caviar for storage in any cool place.
Since eggplant fried caviar has been sterilized and contains vinegar, the bottom shelf of the kitchen cabinet is also a good place.
Attention! Before laying out the caviar in jars, you need to try it, if necessary, add sugar and salt.
Terms and conditions of storage
Cooking fried eggplant caviar for the winter is the first half of the job. Now you need to decide under what conditions to save a tasty, mouth-watering snack so that it remains healthy.
A sterilized vegetable preparation with the addition of vinegar can be stored in any cool place (even outside the refrigerator) for a whole year. If jars with fried caviar are in the cellar, then for several years.
An open jar of fried eggplant caviar remains useful for no more than 2 days, and you need to store it in a glass dish in the refrigerator. If during this time the snack did not have time to eat, then it is better not to eat it, you can get poisoned.
Conclusion
Fried eggplant caviar is easy to prepare. All ingredients can be grown in your garden or bought at the store. Several cans tasty snack, prepared according to different recipes, will help out both on weekdays and on holidays. No one can refuse a fragrant dish.
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What we need
*Vegetables are weighed clean
For 10-12 servings:
- Eggplant - 0.9-1 kg
- Bulgarian pepper - 2 pcs. medium size (like a woman's hand)
- Carrots - 400 g (2-3 pieces)
- Bulb onion (white / blue) - 150 g
- Tomatoes - 3 pcs. medium (easy to fit in the palm of your hand)
- Salt - 1 teaspoon or to taste
- Black ground pepper - ½ teaspoon or to taste
- Vegetable oil - 4-5 tbsp. roasting spoon
Important details:
How do we cook
1) Preparing vegetables.
We clean the eggplant and cut into small cubes - 1-1.5 cm.
Modern vegetables are not bitter, because. selective varieties. If suddenly you come across the “last of the Mohicans” with bitterness, sprinkle generously with coarse salt and let stand for half an hour. From the released salty juice, rinse the sliced \u200b\u200bin a colander in running water.
We clean the carrots and three on a medium or large grater. Normal. Straws in Korean or cubes - this is from another song. We clean the onion and finely chop with a knife.
Bell pepper we clean from seeds and white internal membranes. We cut into small cubes.
An interesting option for pepper, especially a contrasting color. In our case, it's green. Cut into short thin strips. Length 2-2.5 cm, thickness 0.5-0.8 cm. Such pieces will be slightly felt in the finished caviar, giving the classics a playful twist.
Tomatoes with thin skins can be left unpeeled. Although the air tenderness for caviar is uncompromising: we also clean the tomatoes. Cross-shaped notches on each tomato and pouring vegetables with boiling water for 2-3 minutes will help. After that, pry and remove the skin - a matter of minutes. We cut the tomatoes into small cubes - 1 cm.
2) Fry and combine the ingredients into caviar.
Warm up 2-3 tbsp. tablespoons of oil in a deep, large, heavy-bottomed frying pan. We fall asleep eggplant slices for frying. Stirring constantly with a generous movement from the bottom up, fry for 15-20 minutes. Blue will darken, soften and noticeably decrease in volume.
In another pan, heat 1-2 tbsp. tablespoons of oil and fry the sliced \u200b\u200bonions, peppers and tomatoes. Throw in succession. Onions - 1 minute, stirring constantly. Carrots, 2 minutes. Pepper, 1 minute. Last tomatoes. Mix everything well and simmer for another 10-15 minutes until the carrots soften and the liquid evaporates.
We crush the softened blue ones with the edge of the shoulder blade, as if we are lightly chopping, destroying the shape of the cubes. You can add 1 more tbsp. a spoonful of oil. We pour vegetables from another pan to the main characters. Here it is - a landmark meeting of characters and flavors.
It remains to stew the caviar to a viscous and soft consistency, waiting for the vegetables to combine. It takes 20-30 minutes on a slightly less than medium heat, covered, stirring regularly. You know your stove best. Perhaps the heat should be reduced to a minimum and kept for half an hour so that the caviar does not burn. Don't forget to stir!
Salt and pepper 5 minutes before done. We remove a beautiful rich snack from the heat, take a sample while hot - delicious! And now the will into a fist and honestly endure until it cools down. Caviar tastes best when cold.
Answers to important questions
How to prepare a delicious snack for the winter?
Eggplant caviar is one of our family's favorite snacks.
There are classics, and the most pure sample, and the simplest preparation, when all the vegetables are ground raw and then stewed together. Different but tasty preparations. Choose yours!
What blue to choose?
Any caviar is suitable: small, medium, large. Although there are nuances. Small eggplants do not contain seeds. Their texture is perfectly meaty. It is better to use them on salads and omelettes, where the vegetable is cut into large pieces. And in caviar, we still violate the original form of grinding. In it is the place for the big inhabitants of the garden.
Do eggplants always need to be peeled?
With cleaning the skins, you can do to taste. If you are fans of a uniform texture, then you can not clean the blue ones. This will enrich the dish with fiber.
The only and rather rare case when cleaning is necessary: if vegetables have a wide green strip immediately under the skin. Such blue ones must be cut to white pulp and soaked in salt water (1 tablespoon per 1 liter). If there are greens inside, it is harmful to use eggplants. Don't be greedy, throw it away.
What is easy to change classic recipe for a new version?
