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Eggplant is a great source of vegetable protein. AND eggplant caviar - one of the most favorite dishes. No wonder it is jokingly called "overseas" eggplant, which speaks of the high quality of the product.
Eggplants supply vitamins, fiber, pectin, potassium to the body. The vegetable is very useful for:
- elderly people;
- those who want to lose weight;
- or cleanse the body of toxins.
Eggplant dishes improve the functioning of the gastrointestinal tract, help the cardiovascular system. A feature of a vegetable is its ability to retain beneficial properties when boiling, stewing or baking. At the time of frying, the blue ones absorb a lot of oil, so when cooking fried foods, control the amount of oil or soak the vegetable before cooking.
Eggplant caviar in a pan is a fried dish. It is very tasty and healthy, despite the fact that the products are heat-treated over the fire. The recipe for cooking caviar in a pan is so simple and straightforward that the most inexperienced housewife can handle it. The uniqueness of this dish in a frying pan lies in the fact that with the same set of necessary ingredients, you can get a different taste of a wonderful dish. To diversify the possibilities of a regular bookmark, the proportions of vegetables are changed to your liking. The main thing is that the list of the main components is consistent.
Eggplant caviar is combined with any side dish (porridge, mashed potatoes, pasta), as well as with meat and mushrooms. You can eat the dish at any time of the year. For the summer season, ordinary cooking is suitable, for the winter table - a canned eggplant dish.
Cooking components for cooking
There is a classic Eggplant caviar recipe in a frying pan. You need to take the main components:
- eggplant;
- sweet bell pepper;
- carrot;
- onion;
- tomatoes;
- garlic 2-3 cloves;
- olive or sunflower oil;
- bitter pepper (optional);
- sugar, salt (to taste).
But there are several ways to cook eggplant caviar in a pan. They differ in the preliminary preparation of the main component - eggplant. Therefore, we will try to immediately consider each of them. Cooking eggplant caviar is quite simple and quick. Preparing eggplant caviar in a pan for a short time, the difference in time depends on how you will prepare the blue ones.
The basic recipe calls for chopping all vegetables, preferably in the same size. Optimally cut them into small cubes.
Eggplant
Wash vegetables and dry slightly. There are several options for preparing this main component.
You can: peel off or not peel off. Leaving the skin on, you end up with a slightly bitter, more pronounced texture. Eggplant without the skin will make the caviar softer and more uniform.
In culinary recipes, it is recommended to chop blue, salt and leave for a while so that the bitterness goes away. But some housewives don't. They believe that the bitterness makes the caviar more piquant. Here, the choice is yours. It depends on what kind of result you want to get. You can try both and decide which one is right.
To bake, boil or put raw in the pan? It depends on taste and preference. Recipe caviar with baked eggplant provides for their processing in the oven. To bake a vegetable first, you need to wash it, dry it, coat it with sunflower oil and pierce it with a fork. Then place in a preheated oven and bake until tender.Check readiness with a toothpick. If the eggplant is easily pierced, then it can be used further. Baking lasts about an hour, depending on the size and age of the vegetables. The baked blue is added last when roasting the caviar. You can boil vegetables in salted water. The readiness of the blue when cooking comes in 10 minutes. Remove the eggplants for caviar from the water, cool. Then remove the skin and cut into medium sized cubes. Small cubes will not work, they will just fall apart in our caviar. Boiled eggplant is also added to the pan after all the vegetables.
How to cook caviar without preliminary thermal preparation of eggplants? For this, the vegetable is cut into circles, the thickness of which is maintained at least 2 mm. Put all the mugs in a bowl, sprinkle with salt and leave until the eggplants are juiced. Then rinse the piece and cut into cubes. If you want to get more tender caviar at the exit, then you need to peel the eggplant peel before slicing.
Carrots, onions and bell peppers
Wash vegetables, peel, and pepper also from seeds. Grate the carrots, chop the onion in any way from fine crumbs to half rings. Cut the pepper well into thin strips, if the onion is in half rings or cubes.
Tomatoes
Wash, rinse with hot water, remove the skin. Then grind in any way - in a blender, scroll in a meat grinder or grate. Any of the options will make the caviar very tasty.
Caviar cooking technology in a pan
The recipe for eggplant caviar in a pan provides for frying the ingredients. First, fry the onions, carrots and peppers. First, do not forget to pour sunflower oil into the pan. It is best if all vegetables are put at the same time. When frying, they will be saturated with each other's elements and acquire the same smell and taste. When the vegetables become soft, add chopped tomatoes, salt and simmer until the excess liquid evaporates. When the liquid has evaporated, add the fried eggplant. We fry them separately in sunflower oil until golden brown.
If you are preparing a caviar recipe with boiled or baked blue ones, then put them in the same sequence.
Now it's the turn of spices and garlic, the main thing is not to overdo it. Simmer the mixture until cooked through.
You can serve eggplant caviar hot or cold. Many housewives make blanks according to this recipe. In this case, hot caviar is placed in sterilized jars, rolled up and covered for slow cooling.
