Eggplant caviar (for every day and preservation for the winter)

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Eggplant caviar (for every day and preservation for the winter)

Ingredients

fresh eggplant 1 kg.
red ripe tomatoes 1 kg.
bulb onions 0.5 kg.
bell pepper (sweet) 0.5 kg.
big sour apple 1 PC.
Red bitter pepper (hot) 1/2 large pepper
white sugar 1 tbsp. l.
celery leaves (fragrant) 1 bundle
salt, spices taste
vegetable oil 0.5-0.75 cups

Cooking method

  • We clean, wash onions, chop finely. I cut onions and vegetables in a blender Phillips ProMix Titanium with cubes, which is very convenient and fast.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • I heat vegetable oil in a saucepan with a thick bottom (or in a cauldron). We throw sliced ​​onions into a saucepan, fry until light golden brown and until the moisture evaporates.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • We clean, wash the tomatoes, cut them finely. If, when cutting tomatoes, there are white fibrous hardness in the cutting, cut them out, since they will remain fibrous to the bite even after stewing. I cut the tomatoes into cubes in a food processor.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • Add the tomatoes to the fried onions, stir, simmer until the moisture evaporates (but not the burnt bottom, vegetables should not stick to the bottom). Sauteed onions and tomatoes add flavor and color to the dish. Simmer for about 10-15 minutes.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • We clean, wash the eggplants (I do not remove the peel), sweet pepper, sour apple, cut finely. I cut in a blender with a "cubes" attachment - quickly and conveniently.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • Put in a saucepan with browned vegetables, hot paprika (without seeds), sliced ​​eggplant, pepper, apples, add salt to taste in the required amount, mix, cover with a lid and bring to a boil. It is necessary for the vegetables to swell and release moisture sufficient for stewing vegetables.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • Simmer until the vegetables swell for about 10-15 minutes.
  • Remove the lid, stir, add chopped celery, sugar - stir again. Cover with a lid halfway, not completely, so that moisture comes out, reduce the heat, and simmer until tender, until the vegetables are covered with vegetable juice and are slowly stewing (whispering like when cooking jam). By the time it will be approximately 25-30 minutes. Remove the lid from time to time and stir the vegetables so that they do not burn.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • From time to time we taste the resulting sauce, if necessary, add sugar or salt to improve the taste. At the end of stewing, we taste the vegetables themselves, you should not overcook the vegetables, otherwise the taste of the caviar will turn out to be "boiled".
  • Finished caviar will be completely covered with gravy and will acquire a beautiful red color.
  • Eggplant caviar (for every day and preservation for the winter)
  • Now you can transfer ready-made and hot caviar into jars. Pre-wash and sterilize the jars and lids. I put the hot caviar in jars, cover it with lids, put it on the lids until it cools completely.
  • Eggplant caviar (for every day and preservation for the winter) Eggplant caviar (for every day and preservation for the winter)
  • After the cans have cooled, I turn the cans over as expected, with the lids facing up and put them on the sidelines for temporary storage, and watch them for about a couple of weeks, and periodically check the lids in order to track the defects, swollen lids in time. If everything is done correctly, the vegetables were stewed well, they were placed in jars in a boiling hot state, and the jars with lids themselves were sterilized correctly - there will be no storage problems.
  • Eggplant caviar (for every day and preservation for the winter)
  • After two weeks of settling, I put the cans in the pantry on the shelf; no other special conditions for storing caviar are required. Such canned food will be stored for a long time. There were cases when canned food was stored in the pantry for two years and remained tasty.
  • Every day, I put the caviar in a jar or saucepan, cool it down and put it in the refrigerator.
  • Eggplant caviar (for every day and preservation for the winter)
  • Eggplant caviar (for every day and preservation for the winter)
  • Eggplant caviar (for every day and preservation for the winter)

The dish is designed for

Yield: 4 cans of 720 ml.

Note

This recipe is 25-30 years old, I once read it in a newspaper brought from Tashkent.
Since then, I have been preparing caviar only according to this recipe, I describe it as it is cooked in a cauldron.

I canned eggplant caviar in jars in pieces, but in winter I open the jar and turn the matured caviar with a blender if I want to pamper myself with eggplant caviar "from childhood, Soviet" times. It is caviar scrolled with a blender to mashed potatoes that resembles in consistency, color and especially in taste, store caviar, which was sold in abundance in stores in glass liter and half-liter jars, and even in metal sealed jars))

Every day, I put the caviar in a jar or saucepan, cool it down and put it in the refrigerator.

Cook with pleasure and enjoy your meal! Eggplant caviar (for every day and preservation for the winter)

Snezhana
Quote: Admin

Like any such dish, it must be infused.
And when to put it in jars? when is it infused or is it still hot ???
Admin
Quote: Snezhana

And when to put it in jars? when is it infused or is it still hot ???

Immediately after cooking, while hot and roll up the lids. No need to sterilize.
The caviar will be infused in the jar while it cools.

In general, you can eat it immediately after cooking, it will be delicious.
Ruzhanna
Admin, you wrote: "The second option is to transfer the prepared caviar in portions to the mixer, quickly scroll to mashed potatoes, put them in jars and close them with lids."

After the mixer, it seems to me that it is necessary to warm it up again, otherwise it is somehow scary for storage. Or am I wrong?

Admin
Quote: Ruzhanna

After the mixer, it seems to me that it is necessary to warm it up again, otherwise it is somehow scary for storage. Or am I wrong?

I did this and that. I have a mixer with a tall glass, the speed is very high, and the caviar does not have time to cool in it. For insurance, you can warm up to a boil.
darmoed
Do you remove the skin from the eggplant?
Admin
Quote: darmoed

Do you remove the skin from the eggplant?

No, I don’t take them off, I don’t soak them, and I don’t do any procedures on them, I cut them as they are with the peel.
Rezlina
Quote: Admin

No, I don’t take them off, I don’t soak them, and I don’t do any procedures on them, I cut them as they are with the peel.

And it doesn't taste bitter at all?
Admin
Quote: Rezlina

And it doesn't taste bitter at all?

Absolutely not. Although the taste and color .... maybe you will find something.
komcat
On Sunday I made a saucepan of caviar. Great recipe, wonderful dish! One thing is bad - you've already eaten everything :)
Admin
Quote: komcat

On Sunday I made a saucepan of caviar. Great recipe, wonderful dish! One thing is bad - you have already eaten everything :)

Thank you for your feedback!

In winter, such caviar (the ground version) leaves almost the entire liter jar at a time.
For bread, for a side dish with hot potatoes, etc.
MariV
My mother-in-law taught me how to make such caviar, she lived in Tashkent for 25 years, and her Jewish neighbor taught her. Delicious!
Caviar is always rubbed, and if in pieces - she called it "sote", they also add garlic, parsley, and dill. It was not sterilized, but wrapped in a cotton blanket and left to cool completely
Admin

Of course, there are variations on how to make eggplant caviar.
For a long time, they did not know the word "sote" and they cooked caviar by chopping the vegetables into small pieces.
I did not like this option, I began to cut vegetables large.
And the mashed version tastes like canned caviar, if anyone remembers this.

I found the recipe in a newspaper clipping, in our culinary books; my grandmother brought it from Tashkent, where she lived for a long time.
Kapet
The recipe is super! I confirm!

Yesterday we boiled this caviar in jars for the winter, in a medium-sized cauldron, at once in a triple dose. We rolled up two or thirds, and the rest was safely devoured.

Shl. In this recipe for Romina, I proportion, as my grandmother from Andijan did, when laying eggplant, I always add 5-10 finely chopped cloves of garlic - IMHO the taste becomes more rich. But this is certainly not for everybody. Try ...

Shl."vegetable oil 0.75 - 1 cup" - IMHO if the oil is of high quality, then 1 cup is just right, and 0.75 may be a little dry, - vegetables love oil ...
Admin
Quote: Kapet

The recipe is super! I confirm!
Shl. "vegetable oil 0.75 - 1 cup" - IMHO if the oil is of high quality, then 1 cup is just right, and 0.75 may be a little dry, - vegetables love oil ...

Thank you for your feedback.

Vegetables love oil ... only not all people can perceive so much vegetable oil, including me.
Therefore, adjust the amount of vegetable oil to your taste.
Umenok
(y) The recipe is really, really, especially in winter! At home, this dish is called "Golden Autumn" sauce (but apples were never added) and I rolled this sauce into jars without sterilization, just like the respected Admin.
ruzali
Yesterday I did it, because I don't really like eggplants, I closed 2 jars in pieces, tried to grind it in a blender, thank you very much.
Since I am a preservation lover, do you have any other tasty recipes?
Admin
Quote: ruzali

Yesterday I did it, because I don't really like eggplants, I closed 2 jars in pieces, tried to grind it in a blender, thank you very much.
Since I am a preservation lover, do you have any other tasty recipes?

Thank you for your feedback.

I don't preserve much for the winter. In the coming days I am going to make pickled eggplants, as a resident of Tashkent, you know what it is - it is very tasty.
I am also making a "lazy" version of these eggplant.
ruzali
to be honest, I don’t know, because I don’t really like them, your recipe is the first time I ate with pleasure (through a blender), share how to pickle them my husband loves to make
Admin
Quote: ruzali

share how to pickle them husband loves to do it

Then follow the messages, I will do it soon and I will give you two options.
Our pickled eggplants go with a bang, my parents lived in Tashkent, and there they made them in barrels instead of pickled cucumbers. In Moscow, of course, they began to do very little.

Good luck!
Kapet
I also once lived in Tashkent, and I also adore pickled eggplants. There, besides the eggplant themselves, there are also carrots, sweet peppers, garlic, herbs. For those who love fermented - the dish is just super. Admin, be sure to post this delicious recipe here!
Unfortunately, I have lost the recipe for rolling this dish into jars for the winter (the technology itself, not the composition). If anyone remembers, I will be grateful
savana
Yesterday I made Romina caviar for 3kg of eggplants at once, prepared two jars, and I'll eat the rest, it's very tasty.
I have not rubbed
Admin
Quote: savana

I prepared two jars, and I'll eat the rest, it's very tasty.

Your untruth

It's so delicious in winter, they leave with a bang and quickly

Eat for health
ronny
Oh, how interesting and tasty everything is with you ...
Only there are a few questions, do you sterilize jars before laying? And How? I read about the oven here on the forum, an interesting way. And where is such caviar stored in an ordinary pantry or is a cellar needed?
Admin

ronny , I answer in order

The caviar is very tasty - I confirm, especially when it cools down and infuses and is saturated with tastes

I must sterilize the cans, just write about it every time .... it seems clear that this should be done when preserving food.
I sterilize the washed, clean and still wet cans in a microwave oven - 2.5 minutes each, the cans can be filled in any quantity. Then I let the banks cool down directly in the microwave - they are very hot and it is risky to use them.

Caviar can be stored in any conditions - cellar, basement, closet, pantry, under the bed, etc. - well stored.
Of course, the best option for any canned food is coolness.
ronny
ABOUT! Microwave is gorgeous, I recently on your website and mostly just read, but your flight of thought turns all stereotypes over, and the questions may be stupid, but alas, I’m just a complete zero in conservation, and there’s no one to consult with. I will try with a microwave, thanks for the advice! (For some reason I'm afraid to boil)
Admin

Cook for health

If you do not boil, then use this preservation option - easy and without dirt.

My "cannery" - we make our life easier when canning at home.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.0

There are other options for the convenience of canning on the forum.

Good luck!
Tatjanka_1
Admin started trying this recipe today, but I didn't understand if 1 glass is 250 or 200 grams. and I also didn't find carrots in your recipe?
And I have already rolled up "Lecho" today, now I am conjuring over eggplant caviar
Admin

Tatjanka_1, it is not so important how much oil to pour - pour it according to the taste and tolerance of your body, even a whole glass.
I pour oil and even less, I just don't like caviar with a lot of oil

I never add carrots to caviar - this is my recipe, but this does not make caviar worse.
There is a desire - add carrots, how much - be guided by your taste.

Eat for health I hope you enjoy it

If you open Lecho - share your opinion on the taste, I would be interested to know your opinion
Tatjanka_1
Admin I added, though a little 0.2g carrots to this recipe.
And when Lecho can already be tasted, after how long it will be infused.
Well, of course I will share my opinion and I will attach a photo too.
Admin

Yes, in a week it will be ready, or even earlier
Tatjanka_1

I sterilize the washed, clean and still wet cans in a microwave oven - 2.5 minutes each, the cans can be filled in any quantity.

Admin and at what power do you sterilize the jars in the microwave.
I understand that you put them there after washing, still damp, YES?
Admin

Wet and leave about 1 tbsp in them. l of water.
Erase 2.5 minutes at full power
rusja
I wonder if you try to make such caviar in a slow cooker. Will it work? Put it on Low overnight and let it languish until morning ...
Admin

And I began to close the caviar as it is in pieces, let it insist and gain goodies!
In winter, I open it and break it into mashed potatoes with a blender right in the jar - in this form, caviar goes off with a bang in just a few days - and for sandwiches, and as a side dish, and with hot potatoes, and ...

How delicious!
Vestigator
This caviar is the hit of the last season! Made in the form of a honeycomb. The only pity is that even an 800 g jar of food goes to waste, again at the stove (and for cleaning all this variety) how much time you spend, but is eaten in one sitting and still ask! The husband loves to put on bread, so he can eat a loaf in the evening until the can runs out

I am just mastering conservation, I did everything as it is written here - I carefully sterilized the jars, but still one flowed and sour (kept in the room). I sobbed when I threw it away ... I urgently moved everything to the refrigerator. Well, if a man has in sight if something tasty, you yourself understand how quickly all this is spent

Admin, another bow and thanks for the delicious food! Next winter I will sterilize more thoroughly and will do twice (or three times) more!
Admin

Vestigator, thanks - eat to your health! Well, our "boys" are always hungry, at any age. Feed them, feed them and taste better

To better store the caviar, you can make it in the form of a saute, spreading it out directly hot from the pan. And then open the lid, grind with a blender - the taste does not suffer from this, but is eaten on buffers at one moment, I know from myself
TanushaS
Made your caviar - just delicious !!!! Thank you so much for the recipe, my husband said that the purchased one is better!
Eggplant caviar (for every day and preservation for the winter)
Admin

Well, the caviar would still be worse than the store-bought caviar Everything is homemade, tasty, fresh, prepared with its own hands

Cook and eat for good health!
MariS
Thank you, Tanyusha, for my favorite eggplant recipe! I took it to bookmarks, I hope to cook it soon.
TanushaS,thanks for reminding us of the recipe!
Admin

Marina, good health, I hope you will not be disappointed
AlenaT
I recognize my brother Kolya!)))
I myself do almost the same (in appearance), but I never thought of it
scroll with a blender!)))
Live and learn!
This year I will definitely do so!
And I have never put hot peppers, I will try.
And I put the jars in the oven sterilized while still hot.
Admin

Caviar spun in a blender, closer in taste to real canned caviar, to which we once got used
kirch
Tanya, thanks for the recipe.I did half of the sample today. I don't really like boiled-stewed eggplant. And I always made caviar by frying them beforehand. And the last time it didn't work for me. True, my apple was not very sour, there was not very much liquid and I stewed it all the time with the lid closed. I love spicy and added more. Tasty, no words to describe. As a result, I closed only one half-liter jar, the rest I already finish eating alone.
Admin
Well, here, but they said tasteless, I will not cook, I don’t like it. I’ll have to go for eggplants, in winter it will be just right for a snack, for bread, with hot potatoes, it’s delicious!

Luda, good health!
poni
Tell me, please, but vinegar is not needed here?
Admin
Quote: poni

Tell me, please, but vinegar is not needed here?

Not. Eggplants already have their own acid, and many tomatoes are also sour, and then the caviar is stewed for a long time in a saucepan and immediately poured hot into jars and immediately rolled under the lids. Stores well
kirch
Tanya, today finally opened a jar of eggplant. How delicious. She ate almost the entire can by herself. Tastes like cooked. This, I think, is due to the fact that vegetables were not fried, but simply stewed. Usually in canned food in winter from frying some kind of foreign taste appeared, which I did not like. Live and learn. Now I'm going to finish my meal, my mouth water is flowing.
Admin
Therefore, I put these banks away so as not to find them right away.Otherwise, you can sentence one big bank in a day

And if with hot potatoes and fresh bread ...

Luda, to your health! Glad I liked the taste
Kapet
And if, before cooking, vegetables (cut into large pieces of eggplant and peppers) are slightly smoked on charcoal, then the caviar turns out "with a pleasant smoke", we really like this. Somewhere here they wrote about this, I don't remember ... Only the main thing is not to smoke the vegetables, that is, without fanaticism, hold them in the grate over the coals. Otherwise, the caviar may taste bitter ...

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