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The assortment of canned vegetables on store shelves is constantly expanding. You can buy almost everything - from pickled tomatoes to sun-dried. Canned eggplants are also on sale, but home-cooked, of course, they will be much tastier. Very good eggplant caviar pieces. You can immediately serve it to the table or make preparations for the winter.
There are many options for such caviar. Garlic or herbs, and even sour apples are added to vegetables. It all depends on the taste of the hostess. You can cook such caviar in different ways. Roasting or baking vegetables will greatly change the flavor of the dish.
Pieces of eggplant with bell pepper
This option will require:
- eggplant - 10 pieces;
- carrots - 2 pcs;
- bell peppers, onions, tomatoes - 4 pcs each;
- refined vegetable oil - 12 tablespoons;
- garlic - 2 cloves;
- we will salt and pepper to taste.
All vegetables are thoroughly washed. We clean the blue ones from the skin, cut into cubes of about 1 cm, salt and leave for half an hour.
We wash the eggplants with running water and fry in vegetable oil. Cut the onions and carrots into small cubes. They need to be fried separately until tender. Put the onions and carrots in a thick-walled large bowl, add sweet peppers, cut into small squares, and simmer all together for 5-6 minutes over low heat. Cut the tomatoes into cubes and add to the vegetables, simmer for another 5-10 minutes. Now it's the turn of the eggplant and garlic, which can be grated or passed through a press. Season with salt and pepper to taste and continue stewing for about 10 minutes over low heat.
If you eat caviar right away, you need to cool it down and then serve it. For winter preparations, ready-made caviar is immediately transferred to sterilized jars and rolled up.
Ready-made cans should be wrapped well for at least a day.
If the dish is being prepared for serving, the amount of food can be halved.
Baked eggplant caviar
To prepare this dish, the blue ones are baked, and all other vegetables remain raw, which makes it possible to preserve all the vitamins in them as much as possible. This dish has only one drawback - it is not stored for a long time.
Products you need:
- a kilogram of medium-sized eggplants;
- one tomato weighing about 100 g;
- medium-sized onion;
- a clove of garlic and a bunch of greens;
- salt, ground red or black pepper;
- olive or vegetable oil.
For this recipe, eggplants need to be baked in the oven. To do this, a baking sheet with blue ones is placed in a hot oven (temperature about 200 degrees) for 40 minutes.
Peel the slightly chilled vegetables and cut into small pieces. All other vegetables are not cooked. They are cut into small pieces, mixed with eggplants, chopped herbs, garlic, salted, if necessary, pepper and seasoned with vegetable oil.
Baked eggplant slices with apples
The combination of raw and baked vegetables gives this dish a special flavor. Vitamins with this method of processing are almost completely preserved.A small amount of vegetable oil and low-calorie vegetables allow those who want to lose weight to use this caviar.
Products for cooking:
- medium-sized eggplants - 1 kilogram;
- medium-sized onions - 2 pcs;
- 2 medium-sized apples are better than unsweetened varieties;
- vegetable oil - 2 tbsp. spoons;
- 0.5 tbsp. spoons of 9% vinegar, you can take apple cider;
- sugar - a tablespoon;
- salt and pepper to taste.
We bake the blue ones, as in the previous recipe. Grind peeled eggplants and fry in vegetable oil for 5-7 minutes. Fry the same amount and one peeled and finely chopped onion. The second onion needs to be grated, just like the apple. Mix raw and fried vegetables, season with salt, pepper, oil and vinegar.
Fried eggplant in pieces for the winter
This caviar is served hot. Heat treatment of vegetables allows you to prepare them for the winter. Pieces of colorful vegetables make this dish a table decoration.
Caviar products:
- 2 small eggplants, about 400 g;
- sweet peppers and onions, 400 g, respectively;
- one medium-sized carrot;
- garlic - 2 cloves;
- tomato paste - 2 tbsp. spoons;
- refined vegetable oil - 4 tbsp. spoons;
- 2 bay leaves and a bunch of greens, choose the one you like;
- salt and pepper to taste.
Wash onions with carrots, peel and cut into small cubes. We also cut sweet peppers and eggplants, which must be sprinkled with salt and left for half an hour.
Fry onions and carrots in vegetable oil until half cooked, add bell peppers, eggplant and tomato paste. We simmer vegetables for another 15-20 minutes. Bay leaves, chopped greens, pepper, salt and garlic passed through a press are added to the vegetables and simmer for 5 minutes, if we are going to eat caviar right away and 20 minutes for preparation for the winter. To prevent the caviar from getting too thick, you can add a little water.
Caviar is served on the table immediately after cooking, and for the winter it is immediately laid out in jars and rolled up. Banks should be wrapped for a day.
For lovers of spicy dishes, you can offer a recipe for oriental cuisine. Such caviar is prepared in Uzbekistan, and in every home and in large quantities. In the hot southern sun, especially healthy vegetables ripen in abundance. That is why this dish contains so many peppers, onions and tomatoes.
Eastern style eggplant caviar
Products and proportions.
For 600 g of eggplant you will need:
- 0.5 kg of tomatoes and sweet peppers;
- unsweetened onions - 450 g;
- 1 hot pepper, more can be;
- 3 large cloves of garlic, you can take more;
- a bunch of finely chopped greens to your liking;
- 110 ml refined lean oil.
We start preparing the dish by washing and peeling the vegetables well. In the original recipe, eggplant should be peeled in vertical stripes, leaving some skin behind. If a large amount of caviar is being prepared, Uzbek housewives do not clean them at all. But for a dish that is delicate in consistency, it is still better to remove the skin completely.
The onion is cut in half rings, and all other vegetables are cut into cubes. Only chop the garlic and hot peppers into smaller pieces.
This dish is prepared in the same thick-walled cauldron in which pilaf is usually prepared. In Uzbekistan, they do it on the street and at the stake. For most Russians, this exotic is not available, so we will get by with an ordinary gas stove.
We put the cauldron on the fire, heat up all the oil and throw the onion into it. Fry until the onion is golden brown. Now it's the turn of the sweet pepper, which we add to the onion. You need to fry everything for about 10 minutes, stirring several times. We put eggplants in a cauldron with vegetables.
After 5 minutes, add the tomatoes, salt well and fry the vegetables until soft. At the very end of cooking, season the caviar with garlic, hot peppers and herbs.
Immediately after readiness, and it happens about an hour from its beginning, we lay out the caviar in dry sterilized jars. We roll it up and wrap it up warmly for 24 hours. This bright and spicy dish has absorbed all the aromas of the east. It will be an exotic decoration for everyday and festive tables.
Conclusion
Various canned vegetables will help housewives not only diversify the menu, but also seriously save money. They are prepared in accordance with family food standards from those vegetables that everyone loves. Store blanks cannot compete with them. What is cooked with your own hands and with love will undoubtedly be tastier and benefit the health of family and friends.
