Eggplant caviar recipes: from classic according to GOST to fast in a slow cooker and without sterilization

Blue is one of the lowest-calorie vegetables in the garden. 100 g of this product contains 24 kcal. And the vitamin composition of the representative of the nightshade family is approved by both doctors and guardians of figures. Vitamins of the PP group, "living" under the purple peel of a brother of potatoes and tomato, have a beneficial effect on the human nervous system, protecting it from daily stressful attacks. Vitamin C is an effective antiviral agent. And the abundance of fiber stimulates the gastrointestinal tract.

It is better, of course, to cook caviar from eggplant, and then immediately eat it fresh without rolling up. So a lot more vitamins and minerals get into the body. However, winter harvesting is not the worst option. Firstly, it smells of summer and summer cottage, and it is especially nice when the window is cold and cold. And secondly, valuable substances are partially preserved in conservation. So, this form of favorite food can bring not only pleasure, but also benefit.

Benefit and harm

Home-made eggplant caviar, prepared for the winter, like any other product, is allowed to someone and even prescribed by doctors, and someone is prohibited in large volumes. When starting to prepare, it is important to understand whether a canned snack will harm you or your family members. Carefully read the table to adjust the amount of winter conservation.

Table - The benefits and harms of canned blue caviar

Eggplant caviar for the winter: rules for preserving vitamins

Judging by the reviews of Internet users, eggplant caviar recipes cooked at home, dozens, if not hundreds. But there are only three “vitamin” rules. They should be adhered to if you seek to maximize the preservation of the useful composition of the main ingredients - blue, carrots, peppers and onions. By the way, about the composition: from recipe to recipe, it also changes. But the ingredients listed above are considered a "golden set." It can be supplemented with other vegetables, but to scanty - in no case.

1. Minimal heat treatment. The more and longer affect the components of a dish with high temperature, the less macro- and microelements will remain in them. The thirst for greater benefits makes us refuse to fry vegetables, preferring more gentle methods of heat treatment.
2. High quality oil. A wholesome appetizer is one that is cooked not in sunflower oil, but in extra virgin olive oil.Provided that very little oil is used. Dietary product involves the use of a teaspoon of oil for browning carrots and onions. The remaining ingredients are stewed in natural tomato juice.
3. Friability. To make the dish in the jar not look like porridge, but like a full-fledged restaurant snack, eggplants must be dehydrated as much as possible before cooking. To do this, you can use a special press, and if it is not, squeeze the vegetables manually.

Sterilization algorithm

It doesn’t matter which recipe you prefer - a classic or a modern interpretation. If preservation involves sterilization of cans filled with caviar, your actions, regardless of the selected recipe, will be the same:

• lay out the snack on the banks - which have been sterilized in the oven or over steam and dried inside and out;
• pour water into a wide pan - we put cans full of caviar in it so that the liquid covers them to the very neck, and turn on the stove;
• boil half a liter can for half an hour - liter - an hour;
• hermetically sealed - turn the container upside down and cover with a blanket for the night;
• we clean the cans in the pantry - after the contents have completely cooled, having previously turned them over to their traditional position.

GOST appetizer ...

Feature. This eggplant caviar for the winter in some sources is called "Nostalgia." And all because her taste reminds many of her Soviet childhood or youth. A dish prepared according to GOST and having a taste “like in a store” turns out to be very high-calorie. The reason for the high calorie content is the need for preliminary roasting of each caviar ingredient. You can control the severity with the help of garlic, increasing the amount indicated in the recipe or decreasing it.

Grocery set:

• blue ones - 2 kg;
• red tomatoes - 1.5 kg;
• granulated sugar - a tablespoon;
• coarse sea salt - three tablespoons without a slide;
• carrots - two medium sized;
• bell pepper (not green) - 1 kg;
• dill - a bunch;
• garlic - optional.

What do we do

1. We clear the blue ones from the peel, cut into cubes with a side of about 2 cm, pour over with salt, mix thoroughly and leave for 45 minutes.
2. We chop the carrots with a grater, cut the remaining vegetables, like the eggplant, into cubes, but smaller ones.
3. We pour off the released moisture from the blue ones, squeeze them out well and dry them with paper towels.
4. Fry each ingredient individually in a preheated pan with a little oil.
5. We put the fried pieces of vegetables in a bowl, mix them, add salt and sugar and send to the stove. Stew vegetables on low heat for about 45 minutes.
6. Remove from the stove, grind the mass with a mixer, add finely chopped dill to it, and boil again.
7. After boiling, roll up into a pre-sterilized dry glass container and get a classic winter snack.

... and its international options

Eggplant caviar recipe for the winter will be found in any kitchen in the world. Georgians call this dish a long melodic word “Ajapsandali”. The inhabitants of the East call him "Baba Ganush." In Israel and Odessa, instead of stiff “caviar”, they use a mouth-watering “prune”. And the Moldavians, without bothering, call the appetizer a salad of blue.

Russian

Feature. This Russian dish is cooked in the oven. With the exception of onions, which are fried in the traditional way - in a pan. As a result, the vegetable mass is tender and almost melts in the mouth. If you wish, you can bake only blue ones, and the remaining ingredients to fry separately. But the final product tastes a little rougher. You should not get involved in garlic in this recipe. From it you will need only a specific aroma.

Grocery set:

• blue ones - two large;
• sweet pepper - two large;
• tomatoes - four pieces;
• onions - head;
• parsley - a bunch;
• garlic - half the middle head.

What do we do

1. Preheat the oven to 180 ° C, put the eggplants on the baking rack and close the door for ¾ hours.
2. In the oven, put eggplant and pepper, however, bake it for only 15 minutes - this time will be enough for this vegetable.
3. We do the same with tomatoes, but ten minutes is enough for them to be ready.
4. After complete cooling, peel the vegetables and chop them into large pieces.
5. We shred the onion for frying and pass it in a pan with the addition of a teaspoon of oil until a subtle golden hue appears.
6. After we send all the ingredients of the caviar to a blender, grind it in mashed potatoes and preserve it.

Greek

Feature. If you want to do without preliminary roasting of minor ingredients, prepare the Greek version of caviar. He will especially like pregnant women. It is known that zucchini is a storehouse of folic acid, which is vital for expectant mothers. This substance has a positive effect on the female reproductive system and contributes to the proper development of the baby’s nervous system. By baking all the ingredients, the dish is light and not at all sharp.

Grocery set:

• blue ones - two;
• sweet pepper (colorful) - two;
• two tomatoes;
• zucchini zucchini - one medium size.

What do we do

1. Squash and blue go to the oven, preheated to 180 ° C, and bake for about 45 minutes.
2. After cooling, remove the scalp and cut finely.
3. Cut fresh pepper, onion and tomatoes into cubes and add seasonings.
4. We send all the ingredients to the pan or to the stewpan and simmer for 15 minutes after boiling.

Black Sea

Feature. The following is a famous Odessa eggplant recipe. From all the others, it differs in some autonomy of the ingredients. They do not grind into a smoothie. Due to this, when eating snacks, you can feel the distinctly pronounced taste of each vegetable, and not just the whole bouquet. The dish can be served either cold - as an appetizer, or hot - as a side dish. For example, grilled meat or BBQ wings. It is enough to open the can with preservation and heat its contents in the microwave.

Grocery set:

• tomatoes - six;
• two tomatoes;
• Yalta onion - two heads;
• garlic - six cloves;
• olive oil - half a glass;
• sunflower oil - 1/5 cup;
• lemon - a thing;
• granulated sugar - a tablespoon;
• parsley - half a bunch;
• salt, pepper - to regulate the taste.

What do we do

1. Preheat the oven, cut off the “tails” of the little blue ones and bake them for 45 minutes.
2. After cooling, cut the fruit in half and use a tablespoon to remove the baked pulp from the halves. We send the useless peel to the trash can.
3. Grind the garlic and mix with chopped herbs. Tomatoes, without peeling, cut into small cubes.
4. Season the mixture of vegetables with salt, sugar, pepper and two types of vegetable oil, add the eggplant pulp, season with lemon juice and simmer for a quarter hour.

Armenian

Feature. In order to make caviar from the blue ones in Armenian, you will need a barbecue. Vegetables are fried over an open fire until cooked, due to which the dish has a characteristic “shish kebab” aroma. Such caviar is called an appetizer “with smoke”. Of course, you can bake the main ingredients on the grill, but the effect will not be the same. The aroma, for which many so love this recipe, will not give grills to eggplants.

Grocery set:

• blue ones - 5 kg;
• tomatoes - 4 kg;
• onions - 2 kg;
• red bell pepper - 1-2 kg;
• garlic - four heads;
• chili pepper - four pods;
• vegetable oil - 1 l;
• salt - three tablespoons;
• thyme, cilantro, parsley, dill - half a bunch.

What do we do

1. We put blue skewers on peppers, peppers and 2/3 of the number of tomatoes indicated in the recipe and bake on an open fire. As soon as the skin is charred and darkens, remove the vegetables from the grill and let them cool. After - remove the skin.
2. Cut the onion into small cubes and fry in a pan with the addition of oil.
3. Finely chop the garlic and all the greens.
4. Through a meat grinder, we pass baked vegetables and tomatoes that have remained fresh, as well as passivated onions.
5. Pour the oil remaining after frying the onion into the chopped vegetable mixture, and also add the oily liquid to the amount indicated in the list of ingredients.
6. We spread the eggs in a saucepan, put on a slow fire and boil for 60 minutes, periodically stirring the mixture with a wooden spatula to avoid burning.
7. 30 minutes after the start of the stewing, we introduce greens into the composition of the dish, and a quarter of an hour later chopped garlic.
8. After an hour, salt and pepper the dish and boil for another half hour.
9. We lay out on dry, pre-sterilized banks and canned.

Quick ways to preserve

The "Arsenal" of modern hostesses is much wider and more diverse than the one that our grandmothers and mothers had. Therefore, they have access to simpler and faster ways of preparing their favorite dish at home. For example, in a slow cooker or without sterilization.

In a slow cooker

Feature. The process of preparing caviar in a slow cooker does not take even 30 minutes. You will need only two modes - "Frying" and "Extinguishing". The larger the appliance bowl, the greater the amount of preservation you can cook at one time. By the way, in this recipe, tomato paste is used along with fresh tomatoes. Due to this, the appetizer has a pronounced red color and a characteristic aroma.

Grocery set:

• blue ones - two;
• bow - one;
• carrots - one;
• sweet pepper - one;
• two tomatoes;
• garlic - three cloves;
• tomato paste - three tablespoons;
• olive oil - four tablespoons;
• spices and salt to “equalize” the taste.

What do we do

1. Grind peeled carrots and peeled eggplant with the smallest grater.
2. Tomatoes, Bulgarian and hot peppers, as well as onions, cut as small as possible.
3. We turn on the "Frying" mode and pass the onion, gradually adding pepper, then carrot, and then eggplant.
4. We switch the device to the "Extinguishing" mode, close the lid of the device and go about our business for a quarter of an hour.
5. After 15 minutes, add crushed tomato to the total mass and forget about the process for another hour.
6. After 60 minutes, we tear off the lid, add tomato paste and finely chopped or minced garlic, season with spices and salt and simmer for another 15 minutes.
7. Turn off the slow cooker and, not allowing the eggs to cool, transfer it to sterilized jars and roll up.

No sterilization

Feature. A recipe for eggplant caviar for the winter without sterilization will save time. Because, honestly, it’s worth recognizing: it takes more than an hour to sterilize full cans. Especially, there are you close a lot for a large family. Vinegar is used as a preservative in this recipe. Therefore, to feed young children with this snack is completely undesirable. But teenagers and adults will definitely appreciate the dish. First of all, for its special aroma that eggplants gain when baking in the oven.

Grocery set:

• blue ones - 3 kg;
• tomatoes - 2 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• vegetable oil - a little more than a glass;
• vinegar - half a glass;
• garlic - the middle head;
• chili - pod;
• salt.

What do we do

1. Preheat the oven to 180 ° C and send the eggplants pre-pierced with a toothpick into it for half an hour. We clean them from the skins and grind them with a knife.
2. Grind the garlic with a press, carrots with a fine grater, and onions with a knife.
3. Separately, fry these vegetables until a golden hue appears.
4. We cut the tomatoes into cubes and turn them into a puree mass using a blender.
5. Pour oil into a pan, heat it, send tomato puree there, bring to a boil, and then mix with other vegetables and simmer for 40 minutes.
6. Then add the garlic and boil for another ten minutes.
7. Turn off the fire, add the vinegar and immediately lay the eggs on pre-sterilized banks. After this, caviar is not required to be sterilized - you can immediately roll it with a key.

Recipes for eggplant caviar are so varied that sometimes you wonder: what hostesses will not think of to please household members! Someone adds mayonnaise and butter to the dish. Due to these ingredients, the appetizer is tender, with a pronounced creamy taste. True, calories in a serving of such caviar - more than enough. Others add mushrooms to the food. Most often - champignons. They say that caviar gains an unexpected aftertaste with them. And enjoy it best when cold.

Reviews: "I make" eggplant with smoke "on a gas burner"

And I make “eggplant with smoke” on a gas burner: bake eggplant to softness, the skin burns, I clean it, grind it in a meat grinder, or with a blender, + tomatoes, onions, bell pepper, salt, pepper, and grow. butter. Whip everything. The smell and taste are extraordinary ...

ZOSIA http://www.woman.ru/home/culinary/thread/421151/1/#m2244295

My family and in particular I fell in love with eggplant caviar from the first spoon! I did it strictly according to the “GOST” recipe, and considering that I did eggplant caviar for the first time in my life, everything worked out! Rolled cans with caviar are perfectly stored at room temperature and without vinegar (I don’t like when they conserve acid), we canned cans rolled in September quietly until February - it’s just harder to keep longer — I really want to eat it)) We are waiting for summer and autumn to taste this taste again with fresh vegetables!)

Yuliya, http://www.kuh-nya.ru/konser/601-samaya-vkusnaya-baklazhannaya-ikra-na-zimu.html

There is another option when the eggplant is not baked in the oven, but put directly on the fire and burned. Then the charred peel is peeled off and the rest is the same. It turns out great smoked aftertaste!

Sergei, https://eda.ru/recepty/zakuski/baklazhanovaja-ikra-s-chesnokom-21048

I just love the salad to the kebab of baked vegetables, exactly according to the "Armenian" recipe. Now a mouthful of saliva. Once upon a time I lived in Krasnodar and we had several Armenian families as neighbors, and I tried this yummy there. They made vegetables and meat directly on the wood (without barbecue), and then some made salad from them, lightly cooked on fire and added butter

SVETTA77, http://forum.say7.info/topic47064.html

Today I did it for the second time, timed it - it took exactly 3 hours. Including everything: I took out and washed the cans, sterilized them in the oven, prepared vegetables, did not clean the eggplants, yes, I roasted everything separately, then I rolled it up, cleaned it in the bathhouse and washed the dishes afterwards)) The speed secret is a combine harvester. I cut only onions, grind everything else in a large bowl. Eggplant at a slow speed, so that large pieces are obtained, carrots and peppers at high - small grains.

Catherine, https://www.gastronom.ru/recipe/23713/samaya-vkusnaya-baklazhannaya-ikra-na-zimu

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