Despite the huge number of different eggplant dishes, simple and time-tested recipes remain the most beloved. Caviar, for example. Not the kind of “overseas eggplant” caviar, although it is tasty and has its place. But for me personally, caviar from “blue” or “little blue” is much preferable. In addition to the taste, I can’t help but note the fact that this version of caviar is more dietary, and it cooks faster. Remember Kataev’s description of this dish?
“Pyotr Vasilyevich’s wife and housekeeper, an old Muscovite, with a contemptuous smile, were turning mysterious vegetables in their hands - really blue, or rather dark purple, almost black, glossy, as if made of leather.
- Some, God forgive me, bullshit, and that’s all! - said the housekeeper Ustinya, wrinkling her thin lips contemptuously. - Can you eat them? You'll still get poisoned!
But Pyotr Vasilyevich was relentless. He demanded that eggplant caviar be immediately prepared from the blue ones. Of course, not that fresh, sweetish yellowish gruel that is sold in the form of canned food, but that real, homemade, famous Odessa eggplant caviar - food of the gods! green, with onions, vinegar, garlic, Moldavian pepper, devilishly spicy, which makes “sores” on the lips.
In order to prepare such caviar, the eggplants had to (of course!) not be boiled, or stewed, and, of course, not fried, but first baked over coals. The blue ones should be charred. Then the skin is peeled off, and the steaming, half-raw green pulp with white seeds is finely chopped.
But God forbid you chop with a knife or a cleaver. When it comes into contact with iron, the flesh loses its natural green color, turns black, and then the caviar is no longer good for hell.
The pulp must be chopped with a wooden knife and no other. Then you will get real eggplant caviar in Odessa.
What could be simpler?"
So we will cook it.
YOU WILL NEED:
3-4 medium eggplants
- 3-4 medium fleshy tomatoes
- 1 red sweet onion
- 1 head of garlic
- 3-4 tbsp. aromatic sunflower oil
- half a bunch of parsley
- salt
- pepper
The eggplants need to be baked. It is best on a live fire - on a grill, or on a gas burner, or, as a last resort, in the oven. Vegetables need to be turned periodically so that they are fried on all sides. Cook until the skin is charred and bursts.
Peel the finished eggplants, place them on a board and chop finely.
Cut the tomatoes in half and grate them, discard the skins. Tomatoes, as I already said, are better to take fleshy ones, with dense pulp and a small amount of juice, so that the finished caviar is not too liquid. Otherwise, after grating, let the tomato pulp settle, and then simply drain off the excess liquid.
Chop the onion as finely as possible. Chop the garlic. Finely chop the parsley.
Mix chopped eggplant with remaining ingredients. Salt, pepper, add sunflower oil. Cool the caviar for at least 2 hours, serve with black bread.
The caviar is tender and very juicy. The taste is sour-salty. Small pieces of onion crunch pleasantly on your teeth.
The peculiarity of this recipe is that only eggplants are baked, and all other vegetables are added raw.
You don’t have to put garlic in the caviar at all; the spiciness of the onion is quite enough. But if you decide to put it in, then take a very small clove so that it gives the caviar a flavor, but does not affect the taste.
COMPOUND
2 medium eggplants (300~350g), 1 medium tomato (150g), 1 very small onion (40g), 1~2 tbsp vegetable oil (15~35g), 1/3 teaspoon salt, pepper, greens (dill, parsley, basil), if desired - 1 very small clove of garlic
Cover a wire rack with foil and place the washed eggplants on it.
Pierce the eggplants in several places to prevent them from exploding during baking.
Bake at t=220°C until done (30~40 minutes). To determine readiness, you need to pierce the eggplants near the stem with a fork or knife. If the tool goes in easily, then the eggplants are ready.
Wrap the eggplants in the foil they were placed on and leave until cool.
Cut the cooled eggplants in half lengthwise and scoop out the pulp with a spoon.
Place the pulp on a cutting board and finely chop with a knife.
Wash the tomato, cut in half and remove the stem.
Grate the tomato on a coarse grater.
You need to start grating from the cut side, then the tomato pulp will pass through the grater, and the skin will remain in your hand.
Chop the onion as finely as possible.
Place the onion in a bowl and pour boiling water over it.
After 3 seconds, drain the boiling water and immediately rinse the onions with very cold water to stop the heating.
Drain the water thoroughly.
Place eggplant and onion in a bowl with grated tomato.
You can also add a small clove of garlic pressed through a press.
Add salt and pepper, add vegetable oil.
If desired, add finely chopped herbs.
Stir and taste. Add salt if necessary.
If the tomato was too sweet, you can acidify the caviar with lemon juice or natural vinegar. If the tomato was sour, then the excess acid can be extinguished with a pinch of powdered sugar.
To add spiciness to the caviar, you can add a few drops of Tabasco sauce or a little very finely chopped fresh hot pepper or a quarter of a coffee spoon of adjika.
Eggplant caviar is best served with fresh bread or thick lavash.
Exit: approximately 400ml.
The sponsor of the publication of this recipe is the oldest Finnish company Fiskars, which began in the 17th century with metallurgical production, and today produces some of the best kitchen knives in the world. If you want the cooking process to become a pleasure and filled with creative inspiration, then Fiskars kitchen knives are undoubtedly your choice.
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Classic eggplant caviar according to a 1974 recipe for the winter, sterilized
We need:
- 1.8 kg dark purple eggplant
- 150 g salad pepper
- 150 g red ripe tomatoes
- 150 g onion
- 200 ml sunflower oil
- 10 g parsley and dill
- 1 tbsp. salt
- 1/2 tsp each ground black hot and allspice pepper
- 1-2 tbsp. 9% vinegar
Preparation:
1. Wash the eggplants, let them drain, prick them with a fork, grease them with vegetable oil and put them to bake on a baking sheet in the oven, having previously covered it with parchment (this makes it easier to wash the baking sheet). Bake at 200 degrees, periodically turning all sides, until soft.
After removing from the oven, cool slightly, remove the skin, place in a colander and let cool. Finely chop the cooled eggplants with a knife or cleaver.
2. Wash the salad peppers, remove stems and seeds, cut into pieces, blanch in boiling water for 3-5 minutes, cool in cold water. Pass the chilled pepper through a meat grinder or chop it with a knife.
3. Washed and dried, on a paper towel, grate the tomatoes on a coarse grater, without skin.
4. Cut off the root lobe and feather of the onion, peel off the outer jacket, cut into slices and fry in sunflower oil until golden brown.
5. Clean the parsley and dill from dry impurities and chop them.
6. Place all prepared ingredients into a saucepan, add salt, hot and allspice peppers, vinegar, mix and put on fire.
Bring the resulting mass to a boil, stirring constantly, then pack it into sterile jars, cover with boiled lids and place in a water bath to sterilize.
We sterilize 0.5 liter jars for 60 minutes, 1 liter for 80 minutes, then immediately seal them and air cool them.
Eggplant caviar Bessarabian recipe
We need: yield 7 cans of 0.5 l each
- 3 kg eggplant
- 1.5 kg tomato
- 0.5 kg onions
- 0.5 kg carrots
- 2 heads of garlic
- 200 ml vegetable oil
- 60-80 g 9% vinegar
- 1 tbsp. salt
- 2 tbsp. Sahara
Preparation:
1. Wash and dry eggplants, prick them with a fork or knife and bake until tender, in the oven at 200 degrees, 20 minutes. We check readiness with a knife; they should be soft. Afterwards, remove the skin.
2. Wash the remaining vegetables, peel them and pass them through a meat grinder, each separately, in the following sequence: onions, carrots, tomatoes and baked eggplants.
3. Pour oil into a cauldron or saucepan with a thick bottom, heat it and add onions and carrots, simmer for 10 minutes. After that, add the tomatoes and boil for another 30 minutes.
4. Add eggplants, mix and cook for 30 minutes, but 15 minutes before the end, add garlic, salt, sugar, vinegar to the cauldron and simmer over low heat.
5. In prepared jars, transfer the finished caviar to the top, cover with boiled lids and immediately seal.
Cool upside down under warm.
Eggplant caviar according to a 1975 recipe from Georgia for the winter, without sterilization
We need: yield 3 cans of 0.75 l each
- 900 g baked and peeled eggplants
- 600 g sweet pepper, seeds and tail removed
- 500 g onion, peeled
- 500 g carrots, without peel
- 60 g garlic, without shirt
- 1 kg tomatoes, without skin
- 300 ml vegetable oil, refined, for frying
- 100 ml unrefined sunflower oil
- 150 ml wine vinegar
- 1.5 tbsp. salt
- 3 tbsp sugar
- 1 tsp with a pile of cumin
- 1 tsp with a heap of a mixture of dry herbs (tsuho-suneli, coriander, saffron)
- 2 pods of red hot pepper
- 0.5 tsp ground black pepper
1. Prepared vegetables, finely chop, each separately.
2. Pour refined vegetable oil into a large saucepan, let it warm up and add the onion to fry. Fry it over high heat until transparent, then add hot pepper, cumin, simmer for 2-3 minutes, add carrots, ground black pepper, mix and fry for 7-8 minutes, stirring.
3. Add the bell pepper, stir, simmer for 5 minutes, and then add the garlic, also simmer for 5 minutes, then add the tomatoes, bring to a boil, cover and simmer over very low heat for 15 minutes.
4. Last of the vegetables, add the eggplants to the pan, bring to a boil and simmer for another 15 minutes over low heat. Then let it cool a little and puree it with an immersion blender.
Season with salt, sugar, a mixture of spices, vinegar and unrefined oil, mix everything well.
5. Put the puree on the fire and bring it to a boil under the lid, turn off the heat and fill the prepared jars with caviar, roll up and cool, do not cover with anything.
Odessa recipe for eggplant caviar
Of course, how can you do without blue caviar in Odessa! Every household and every housewife has her own secret for making eggplant caviar, even if you organize a culinary competition, and everyone cannot praise enough the taste of their caviar.
I’m not a native Odessa native, but living in Odessa for almost 50 years taught me something, thanks to good teachers in the yard on Moldavanka.
And so, we prepare eggplant caviar.
We need:
- 2.5 kg eggplant (blue) dark purple
- 2 kg tomatoes, red and ripe
- 1 pod red hot pepper
- 1 head of garlic
- 3 heads (800 g) onions
- 150 ml vegetable oil
Preparation:
1. It is advisable to take eggplants of the same size, wash, dry and place them on a baking sheet covered with parchment, first prick them with a fork. Place the eggplants tail first, this will make it easier to turn them over during frying.
Turn them over periodically to cook on all sides. Oven temperature 200 degrees, frying time 20 minutes, check doneness with a knife, they should be soft.
2. Grate the tomatoes on a coarse grater, without skins, and strain through a colander to remove excess moisture; this water can then be used to prepare other dishes.
3. Cut the onion into half rings, chop the garlic and hot pepper.
4. Peel the fried eggplants while hot, finely chop with a knife and transfer to a colander, lightly salt, leave for 10 minutes so that the bitterness goes away.
5. Meanwhile, in a frying pan with sunflower oil, fry the onion until fully cooked, it should be transparent white, so fry over low heat, stirring.
6. Add tomatoes, hot peppers, mix and simmer for 10 minutes,
Add the eggplants at the end of cooking, increase the heat and simmer for 2-3 minutes over high heat, and then turn the heat down to very low.
At this point, taste for salt and add more salt if necessary. If desired, you can add garlic, but it is better to add it to cold caviar. Caviar is ready for consumption.
7. Caviar prepared in this way can also be rolled up for the winter, but then it will have to be stewed longer; it can be rolled up without sterilization or sterilized for 30-40 minutes, 0.5 liter jars.
Odessa eggplant caviar
This recipe for making eggplant caviar is very ancient, but is still successfully prepared in Odessa kitchens.
We need:
- 1 kg blue (eggplant)
- 1 kg of Bulgarian pepper, always red
- 2-3 tomatoes, ripe
- 1 onion
- 1-2 cloves of garlic
- 1 tsp salt
- 1 tbsp. Sahara
- 300 ml refined vegetable oil
Preparation:
1. Wash the blue ones, cut them off at both ends, first spread them with vegetable oil on all sides,
Place on a baking sheet and place in an oven preheated to 180 degrees. We will bake, turning every 10 minutes, for 40 minutes.
2. Bell peppers can be baked together with blue peppers, if the size of the baking sheet allows, or they can be baked separately, also pre-greased with oil. Bake until done.
3. To season the caviar, prepare the dressing itself, for which we grate the onion on a fine grater, the tomatoes on a coarse grater, squeeze the garlic through a garlic grater, mix everything, season with salt and sugar.
4. Place the baked vegetables in a bowl, cover with a lid, this makes it easier to remove the skin, let cool until warm. We peel the warm vegetables and chop them finely with a knife.
Add to the dressing, mix thoroughly and let soak for 4 hours. Then the caviar can be consumed.
5. Caviar can be transferred to jars while hot and sterilized in a 0.5 liter jar for 30-40 minutes, adding 2-3 tbsp to each jar. vinegar, but the taste of caviar will be different.
Cold raw caviar from baked eggplants
We need:
- 800 g eggplant
- 4 medium sized tomatoes
- 2 bell peppers
- 1 small head of garlic
- 1 bundle fresh parsley
- unrefined sunflower oil
Preparation:
1. Bake eggplants in the oven at 200 degrees for 20 minutes until soft. Cool and remove the skin, chop finely.
2. Remove seeds and stalks from the pepper and cut it raw into small cubes.
3. Onions and tomatoes, also cut into small cubes. Finely chop the greens.
4. We collect all the ingredients in one bowl, add salt, season with sunflower oil and mix.
Eggplant caviar is ready.
Eggplant caviar for the winter
We need:
- 2.5 kg eggplant
- 1.3 tomato
- 300 g green bell pepper
- 1 piece red hot pepper
- 250 ml vegetable oil
- 100 g garlic
- 1 bunch of parsley
- salt to taste
Preparation:
1.Cut the washed eggplants on both sides and prick them with a fork. Bake in the oven at 200 degrees, 45-50 minutes, should be soft.
2. We also bake bell peppers in the oven at the same temperature for 35-40 minutes.
3. Remove the skin from the baked vegetables, and remove the seeds and stalk from the pepper. Pass it through a meat grinder.
4. We pass the garlic and hot pepper through a meat grinder, separately from them - tomatoes and onions.
5. Finely chop the parsley.
6. Pour vegetable oil into the pan, add tomatoes with onions, blue and pepper, mix and simmer for 40 minutes, stirring occasionally.
After this time, add garlic and hot pepper, mix, add salt and cook for 5 minutes. Afterwards, add parsley to the vegetables, stir and cook for another 5 minutes.
7. Fill sterilized jars and seal with boiled lids. Cool under a warm blanket.
“A scattering of gems” in Baku eggplant caviar
The caviar in this recipe turns out beautiful, like a scattering of gems, thanks to the rich colors of the ingredients.
We need:
- 1 kg eggplant
- 1 kg red bell pepper
- 3 tomatoes
- 1 purple onion
- 1-2 cloves of garlic
- 200 ml refined vegetable oil
- 1 tsp salt
- 1 tbsp. Sahara
- several sprigs of cilantro, parsley, basil, dill
- 1 tsp utskho khmeli-suneli
- 100 ml wine vinegar
Preparation:
1. We bake the eggplants on the grill or on a flame spreader, on the stove so that you can feel the smoke, peppers, and also bake them.
Then, we clean the finished vegetables from skins, seeds and stalks. Chop finely with a knife.
2. For dressing, mix vegetable oil with wine vinegar, grated or diced tomatoes, chopped onions and garlic, season with salt and sugar, as well as spices.
3. Add baked vegetables to the dressing, add chopped herbs, hot pepper, mix everything and taste for lack of salt or spiciness, add if necessary. The caviar is ready.
Leave it for a couple of hours to soak.
Bon appetit!
As Leonid Osipovich Utesov said: “Many would like to be born in Odessa, but not everyone succeeds.” But plunge headlong into the atmosphere of the unique Odessa charm with "With taste" you will always succeed. Drop everything and come create with us Odessa flavor right at home!
Odessa cuisine- it's not just nutritious and tasty food. It is as multifaceted and diverse as the history and culture of the many nationalities living in this port city. . And here blue caviar- probably the most striking of them. How can one not stop here and not describe it in all details?!
Spicy, almost burning, incredibly aromatic paste of chopped vegetables and herbs It is incredibly simple to prepare, but the memory of its incomparable taste remains forever in the hearts of everyone who has tried it at least once.
The peculiarity of this snack is that the ingredients are subjected to minimal heat treatment: only eggplants are baked, and then only for a short time. Sunflower oil For caviar, don’t take the whitish tasteless one that fills almost all the shelves, find unrefined, rich orange and incredibly aromatic. You can adjust the spiciness of the caviar by adding more or less hot pepper. Some Odessa housewives add bell peppers, tomatoes and onions to the caviar.
Ingredients
Preparation
- 1 Bake the eggplants for 15 minutes at 180 degrees. Place while hot in a plastic bag and seal. After 5 minutes, remove the eggplants from the bag, remove the skin, cut the pulp into small cubes.
- 2 Grate the carrots, finely chop the garlic and herbs. Remove seeds from red pepper and cut into small cubes.
- 3 Place all prepared ingredients in a deep bowl, add salt to taste, pour in sunflower oil and vinegar, mix thoroughly. Transfer the caviar to a jar, close the lid, and refrigerate for 8 hours.
Want an alternative recipe? The one that is still in use in the dim kitchens of Odessa communal apartments? Then keep in mind that nothing will work without a gas stove. Remove the grate from the stove, make small sides, and return the grate. Turn the heat to full and place the eggplant directly on it. Cook until lightly charred and turn over several times. Don't be afraid, the vegetable won't burn, but the juice will drain onto the foil. You don't need a bag to remove the skin, just scrape it off with a knife. Next, follow the recipe. And then you cut off a piece of rye bread, scoop out the caviar with it, close your eyes, and mmmm... Bon appetit and share our recipes with your friends!
It's time to enjoy eggplant in all its forms!
Today on the agenda is a recipe for Odessa-style eggplant caviar. I recently showed you... For Odessa-style caviar, some of the vegetables also need to be baked. But the main feature of this recipe is that the tomatoes will be raw.
This caviar is eaten fresh, in season.
Ingredients
- Eggplants - 2 pieces (350-400 g)
- Red bell pepper - 2 pieces (350-400 g)
- Ripe tomatoes, small - 4 pieces. (350 g) It is very important to choose good, ripe tomatoes. I don’t recommend taking the pale greenhouse ones that are sold in supermarkets. Better go to the market and buy real ground tomatoes there.
- Onion - 100 g (this is half a large onion or one small one)
- Vegetable oil - 1 tablespoon. I used olive oil, you can use any other vegetable according to your taste.
- Salt and pepper to taste.
- A bunch of fresh herbs - about 30 g. I have dill and cilantro.
How to cook caviar in Odessa
Let's start with the eggplants first. You need to pierce them with a fork in several places so that they do not burst in the oven during baking.
Turn on the oven at 250 degrees C. Place eggplants and peppers on the grill. Bake the eggplants for about 40 minutes, the peppers a little less. You can cook these vegetables on a grill over the grill, then they will cook faster and be more flavorful. 
Leave the prepared vegetables to cool. 
While they are cooling, chop the onion very finely. 
Now you need to peel the tomatoes. We put them in boiling water for a few seconds and catch them. Rinse with cold water. We make cuts in the peel and remove it. 
Grind the tomatoes with a knife until almost pureed. Mix them with onions. 
Press the garlic through a press. 
Peel the cooled peppers. We take out the stalk with the seeds. 
Finely chop the pulp. 
Cut the eggplants in half and scrape out the pulp with a spoon. 
Grind the eggplant pulp with a knife in the same way as tomatoes. 
Mix all the vegetables.
Finely chop the greens and add to the eggplant caviar. 
Salt and pepper to taste. Add oil and mix caviar. You can eat it right away or let it sit in the refrigerator for about an hour - this will make it tastier.
If you like eggplants, I recommend trying oriental pate.
