Eggplant caviar for the winter: the best recipes with photos. Georgian caviar with eggplant Georgian green caviar with eggplant

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There are many recipes for caviar with eggplant that have been known for dozens of years. The main advantage of eggplant caviar is its cost and availability when prepared.

The appetizer will last well through the winter in a frosty state. Suitable for the evening, it is used as an ingredient for up to ten days.

Simple (classic) recipe for caviar with eggplant

You need to take:

Eggplant – 2.3 kg
Carrots – 4 great roots
Cybula ripchasta – three great heads
Tomatoes – 4 pieces
Oliya refined sonyashnikova – 200 ml
Dried basil – one small spoon
Tsukor – one large spoon
Fresh black pepper - for your consideration
Hot chalk pepper - 1/3 small spoon
Tomato paste – two large spoons
Citric acid - one small spoon
Sel zvichaina – three large spoons

The blue ones are removed from the skins, preferably onto the middle fragments.

Place the slices in a saucepan and add two tablespoons of salt to draw out the hotness. It's about twenty rubles.

The heads of the tsibula are cut into rounds.

Add some of the olive oil to a deep frying pan.

We hang sliced carrots and cibul.

We rub three tomatoes in a dill to make it easier to remove the skins.

Tomato cut into cubes.

Let's coat the selected vegetables. Take a wide, large saucepan.

Add another piece of olive oil to the pan.

The blue is coated with very little and placed in the fire pan.

On the remaining part of the olive oil, brush the tomatoes until pureed.

Brush all the vegetables thoroughly into a single mixture using a blender.

Add zukor, pepper, seasonings, salt.

Set the mixed caviar to the lowest temperature for 20 minutes.

For example, I’ll add a spoonful of citric acid. Let's boil it for five minutes.

The hot-looking snack is packaged in a sterile jar.

In an inverted view, let's completely cool off in cover under a blanket.

Recipe - Finger lickin' good

The recipe is simple, but absolutely delicious. It’s nice to open such a jar of summer on a cold winter evening.

We remove the skin from the blue ones, so the caviar will look thinner.

Divided in very middle fragments.

Pour water into a wide bowl, add a spoonful of salt and soak the cut vegetables to remove the bitterness.

It presses the vegetables under pressure and leaves them on the ground.

Make a cut on the skin of the tomato with a cross and lower it into the pot. We remove the skin.

Cut the tomatoes into small cubes.

Krishimo yakomaga dribne cibul.

We finely chop the teeth of the chasnik.

Hot peppers, mixed in advance.

We pour water out of the blue ones and squeeze them out.

Let's heat the oil.

We sizzle the tsibul, let it simmer until lightly golden.

Put in for greasing the blue.

After the golden color appears, the wine is changed and stewed for five minutes.

This is where you add tomatoes, spices, and salt.

Heat more and bring to a boil, allowing a little bit to stir.

Have the vegetables ready, add zukor, otset, mix. We are bringing the hvilin five to full readiness.

At the hot station, the snack is packaged in a jar.

Turn the container over and let it cool.

Caviar from baked eggplants

You need to take:

Eggplants – 4 small
Sweet pepper – two pods
Tomati – 4 small
Cybula ripchasta – two average sizes
Chasnik – one prong
Nova parsley or cilantro - one bunch
Salt and pepper for judgment

Wrap it in thick foil and pin it with a blue spit.

The tomatoes are split with a knife and placed on the stove.

Let's bake at 200-210 degrees, tomatoes and blue peppers for 40-60 degrees. Turn the vegetables over when baked.

Tsibulya is cut on thin feathers.

We chop the chasnik and parsley very roughly.

We fry the tsibul until lightly golden.

When the tsibulya is ready, let out the fire and steam up the teapot from the greens, stir.

Baked tomatoes are removed, cooled, skinned and cut.

When the eggplant is ready, cut it in half and scoop out the pulp using a spoon.

Salt and pepper the vegetables. Let's mix the snack.

If you want to adapt the recipe for the winter, then simply heat the vegetables in a frying pan and place them in a sterile jar under the lid.

Eggplant caviar through a meat grinder

You need to take:

Eggplant – one kg
Sweet bell pepper – 500 gr.
Tomatoes – one kg
Morquina – 200 gr.
Parsley Koreneva – 50 UAH.
Oliya purified roslinna – 300 gr.
Sour-licorice apples – 400 gr.
Sil, tsukor

Preparation process:

Blue ones are cleaned and treated with skims.
We coat them until the oil appears golden.
Place it on a paper towel to remove excess fat.
Tomatoes can be peeled and sprinkled with dill.
Pepper pods into strips.
Cut the zucchini into small cubes and rub the parsley and carrots.
We save everything until golden brown.
Blue and other vegetables are twisted through a meat grinder and put on a quiet fire for twenty minutes, adding the necessary spices.
For example, for 10 quilins, add twisted apples.
Leave the hot appetizer to cool completely, under cover.

Recipe from the store (GOST)

You need to take:

Eggplant – 4 kg
Carrots – two kg
Sweet pepper – two kg
Tomatoes – three kg
Oliya purified roslinna – 650 ml
Tsibulya – two kg
Sil without additives – 100 gr.
Tsukor - 50 gr.
Hot Meleniya Pepper

Preparation steps:

The blueberries are poured from the skins into a middle cube and filled with salt water for forty minutes.
Other vegetables are cleanable. Tomato pods and peppers and heads of cybula crisimo into a small cube. Grind the morkvina on the first third.
The eggplants are washed and squeezed.
Heat the oil in a cauldron, coat it with cherry, blueberries, carrots and tomatoes.
All the vegetables are transferred to a wide saucepan, seasoned and simmered for forty chickens. To remove the burntness, stir with a spoon.
Boil the masa, grind it with a blender and pack it in sterile jars. It is cooled and moved into the cold.

Multicooker recipe

It is necessary to prepare:

Eggplant – one kg
Sweet bell pepper – 500 UAH.
Tomatoes – 300 UAH.
Cybula ripchasta - 300 gr.
Chasnik – 5 teeth
Fresh greens - one bunch
Oliya purified sonyashnikova – 100 ml
Tsukor, sіl
Black chalk pepper

Steps for preparation:

Remove the skin from the blue ones and put them into the middle cube.
Pour salted water on the surface to add tartness.
We clean the sieve of the vegetables.
Pepper cut into small pieces.
Three Morkvin using a special grater.
Tsibul crisimo on a thin pen.
We fill the tomatoes with dill and remove the skins through the quill. We grind them with a blender.
Pour olive oil into the bottom of the multicooker bowl, and one by one, sauté the vegetables, broccoli, carrots, and peppers.
The blue ones are washed and squeezed, added to other vegetables.
We select the extinguishing mode for an hour and forty minutes.
Ten hours before the end, we season and add the next hour.
We immediately roll under the covers.

In Georgian

What Georgian doesn’t love eggplant caviar? There is everything and a lot there.

You need to take:

Eggplant – one kg
Carrots – 350 UAH.
Tomatoes – 750 UAH.
Sweet pepper – 500 UAH.
Gostri chili pepper – one pod
Tsibulya - 500 gr.
Ocet 9% - three large spoons
Melenii black pepper
Coriander
Sil without additives

Steps for preparation:

Peel the skins of the vegetables and cut them into cubes. If the variety has a bitter taste, you need to soak it in salted water for forty minutes.
Rub the tomatoes into about three dills, then remove the skins. Divide it roughly into cubes.
Tsibul is crisimo with the same rank.
Sweet pepper pods are divided into similar fragments, adding salt.
The baked pods are crispier, you don’t have to clean them up now, they’ll be hotter.
We rub the morkvina on the first third.
The blue is rinsed, the water is removed (squeezed).
Pour olive oil into the bottom of the cauldron, heat it and coat it blue until lightly golden. Place in a wide saucepan.
So let's just add the cibul and transfer it to eggplants.
These can be made with peppers, carrots and tomatoes.
Season all the vegetables in a saucepan and add hot peppers.
It is simmered without a crust on a quiet stove for forty minutes. Three hours before the end, the score is added.
When it's hot, it's packed into jars and immediately scorched.

Caviar for the winter from zucchini and eggplant

You need to take:

Medium zucchini – 4 pcs.
Medium eggplants – 4 pcs.
Watchmaker - one big head
Cybula – two heads
Tomatoes – 4 pcs.
Fresh parsley – one bunch

Steps for preparation:

Cut the blue slices thoroughly, coat with oil and bake at 200C for fifteen strands.
Pour dill over the tomatoes to loosen the skins. Cut into a cube.
The broccoli is cut into small pieces, the parsley and chasnik are finely chopped and combined with tomatoes.
From the eggplant livers, scoop out the pulp with a spoon and, rarely, crush it. Zucchini (young) are cut into thin plastics. Everything is funny in the great Kazan.
Let's put out twenty khvilins, add salt during the process. We'll end up hot.

Serpen is traditionally respected by the season of eggplants or “blue” ones, as this berry is affectionately called (so, eggplant is a berry of the paslon family, and not a vegetable at all) among the people.

The relished pulp can be lubricated, stewed, marinated, vikorized as a side dish or prepared for the winter. Recipes for eggplant caviar are the most popular, as they learned from Leonid Gaidai’s wonderful comedy “Ivan Vasilyovich Changes Profession.”

The cream of the classic, there is no way to prepare this herb.

Ikra gostra gruzinska

Hot pepper adds piquancy to the flavor. Photo: pixabay.com

This caviar can be served as a savory appetizer with bread, as a side dish for meat, and also as a whole herb on its own.

You will need:

Eggplants – 6 pcs.
Carrots – 2 pcs.
Cybula - 1 pc.
Tomatoes – 2 pcs.
Bell pepper – 2 pcs.
Gostri capsicum – 2 pcs.
Watchmaker – 1 head.
Roslinna olive (prettier than olive), parsley, salt, pepper, spices.

Yak gotuvati:

Wash the eggplants, cut off the skin and stems, cut into small pieces. Coat 15 khvilins in oil in a frying pan. Afterwards, remove from the stove and cool.

In another frying pan, coat the shredded carrots for an hour, add peeled and chopped tomatoes and paprika. Place the finely chopped hot pepper on top.

Now we put in the eggplants, simmer 5 pieces of bread at once, add some salt and spices for relish, and also a loose bunch of parsley.

A detailed chapel is placed in the remaining drawer. The eggplant paste can be served on the table, or it can be further refined in a blender to a puree. Delicious!

Caviar with mushrooms

Add cookies to the traditional set of products. Photo: Flickr.com

The combination of eggplant and mushrooms gives a special taste. Serve the herb either cold or hot.

You will need:

Ingredients:
Eggplant – 3 pcs.
Tomatoes – 5 pcs.
Carrots – 2 pcs.
Pecheritsi - 10 great
Bell pepper – 1 pc.
Chasnik - 10 cloves
Roslinna olia, greens, spices, salt, zukor

Yak gotuvati:

The eggplants are cut into slices, and the peppers are cut into 4 pieces. Place it on the deco, coat it with olive oil, put 5 cloves of chasnik on the animal. We bake about 25 khvilins in the oven.

During this time, cut the cibul into cubes, grate the carrots and brush them with olive oil. Bring the water to a boil in the casserole and, after placing the tomatoes in it, remove them for about 2 minutes, so that later you can easily remove the skin. After peeling the tomatoes, chop them into small cubes and add to the greased carrots and carrots.

Divide the mushrooms into cubes and brush them thoroughly with dormouse oil. Remove the baked eggplants, peppers and peppers from the oven and let them cool.

In a saucepan, place the sauerkraut, carrots, tomatoes and mushrooms that have been coated with them, put them on low heat and simmer for 5-7 minutes, stirring every hour, to stop the burning of the vegetables. We peel the peppers and eggplants, remove the skins and dice the pulp, add an hour and add everything to the vegetables, which are stewed in a saucepan.

After mixing them together, add salt and continue to simmer for about 20 minutes, not forgetting to stir. Add spices, greens and a couple of tablespoons of zucchini to the caviar, mix again and simmer about 2-3 khvilins. Caviar is ready!

Ikra “Nashvidkuruch”

To prepare a miracle snack from these products, you will need at least 40 hvilins. Photo: pixabay.com

If you don’t want to mess around in the kitchen for a long time, try this quick and simple recipe for eggplant appetizer.

You will need:

Eggplants – 4 pcs.
Tomatoes – 4 pcs.
Bell pepper – 3 pcs.
Chasnik - 2-3 cloves
Cybula ripchasta - 1 pc.
Black pepper, mayonnaise.

Yak gotuvati:

Eggplant and pepper vimiti, dry viterti. Coat the vegetables with olive oil, place on a sheet and bake until soft in the oven (about 30 minutes), periodically turning over to the other side.

For an hour, pour the tomatoes with dill for 5 minutes, and then with cold water. Remove the skins from the sheep and grate them.

Remove the eggplants and peppers from the oven. Cool the eggplants, peel them and squeeze them. Chop the m'yakush with a knife. The goal is to eat all the vegetables.

Peel, mince and finely chop the tsibul and chasnik. Pepper the caviar, add salt until it tastes good, add a little mayonnaise. Mix well. The appetizer can be served on the table.

Caviar with apples

For this recipe, use original seasonal apples. Photo: Flickr.com

Do you want to greet your guests? Prepare delicious eggplant caviar with apples. We have never tried such a stench, singsong.

You will need:

Eggplant - 1 kg
Apple - 1 kg
Tomatoes – 1 kg
Bell pepper (red) – 0.5 kg.
Tsibulya - 0.5 kg.
Roslinna oliya - 1 bottle
Salt – 1 tbsp.
Zukor – 1 tbsp.

Yak gotuvati:

Pour the olive oil into a deep frying pan and coat the cut loin until soft. While the cibul is greased, grate the tomatoes into a fine grater and place in a deep plate - the tomato juice will drain from the tomatoes. Throw away the skin that you lost.

Peel the apples and eggplants, remove the skins, cut into cubes. Place in a saucepan and add tomato juice. Add the greased tsibul, salt and tsukor, and mix. You can also add bay leaf and spices: sweet pepper, hot pepper, paprika.

Cover the pan with a lid and simmer over low heat for about a year. Stir occasionally to prevent the vegetables from burning. The caviar can be served by the glass, or it can be spread into sterilized jars, rolled up and wrapped in a blanket until chilled.

Caviar in Korean

This type of caviar is served in Korean restaurants. Photo: Flickr.com

Eggplant caviar, prepared in the Korean way, is ideally eaten with meat herbs. Let it brew for more than a few years, so that a special relish has arisen.

You will need:

Eggplants – 2 pcs.
Bell pepper – 1 pc.
Gostri pepper - ½ pod
Carrots – 1 pc.
Chasnik - 3 cloves
Ocet – 2 tbsp.
Soy sauce – 2 tbsp.
Olive oil – 4 tbsp.
Sil - ½ tsp.
Zukor - ½ tsp.
Coriander - ½ tsp.

Yak gotuvati:

Remove the skin from the eggplants, cut the fruits into strips and lightly salt.

Shvidko (4-5 pieces long) coat them in a frying pan with a small portion of olive oil. Transfer to a deep salad bowl. Grate the peeled carrots (preferably a special vikory for preparing Korean carrots), cut the bell pepper into thin strips.

Please add half a pepper. Chop the greens into little bits. In a bowl, combine olive oil, soy sauce and ocet. Add zukor, coriander and salt.

Stir thoroughly until all ingredients are combined. Add the previously prepared vegetables to the cooked eggplants and pour over the sauce. Mix carefully, cover the top of the bowl with hot water and let sit in the refrigerator for at least 3-5 years. Savory.

Caucasian cuisine has long been very popular. It is especially appreciated by lovers of spicy herbs. Today I would like to introduce you to such a wonderful preparation, like Georgian eggplants for the winter. The appetizer has a number of variations in preparation, most of which are collected from the statistics.

You are amazed at how colorful and delicious the blue ones are. Golovne, cook them correctly. Pokrokov's technology will help to capture all the nuances - this is not the fault of the process.

So, write down the recipe that you can, take the vegetables and throw them into the kitchen. Will we please our loved ones?

Georgian eggplant - the most delicious recipe

The indicated consumption of ingredients yields 3.5 jars with a volume of 500 ml. Therefore, increase the cost of cutting more workpieces. And don’t boast, nothing will stagnate in the comor. Eggplants are awesome.

Let's take the following components:

salt-3 tbsp. l. (+ -, For the relish);
100 g garlic slices;
1.8kg. eggplant;
otic acid 9% - 80 ml;
Oliya puffweed;
350 - 400 g red bell pepper;
30 gcal;
tsukor – 50 g.

Description of the recipe:

Cut the eggplant into circles, skinned at a time. Thickness is approximately 1.5 cm.
Transfer the rings to a container and sizzle. Mix everything and shake the bowl so that the spices are gradually distributed.
It will last for 20 - 30 minutes. This procedure helps reduce the taste of alcohol.
We clean our teeth. Regulate the clock watch at your own discretion.
We remove the fruit stems from the peppers. The sweet and bitter pods are deprived. Bulgarian fruits are divided into several pieces for the sake of clarity.
We twist the prepared vegetables using minced meat.
Transfer the butter into an enamel container.
Let's introduce tsukor.
We pour in ocet.
We put the saucepan on the fire.
We bring the masa to the boil, then remove it from the stove.
Wash the eggplants and lightly squeeze the core with your hands.
Let's grease the mugs until they're lightly browned.
Let's start until the jars are filled.
Place eggplant in a sterilized container, which is first soaked in baking sauce.
Take a large saucepan and put a towel on the bottom. We pour in hot water. Let's put it on fire.
15 hvilins were prepared by boiling water. Just cover the lids. Let's end them at the very end.

Please! When sterilizing jars in a saucepan, add extra hot water (from a kettle). Otherwise, they were preparing to sleep. The same disastrous result awaits those who do not place a serving dish on the bottom.

The eggplants are ready to be washed, then collected for storage.

Gostri eggplants in Georgian - the best recipe without sterilization

Don’t like to bother with sterilizing preparations in a great saucepan? Write down this recipe - there will be no need for such processing.

We need:

eggplants - 1.5 kg (without stems);
half hot pepper;
greens for relish;
oil for lubrication;
5 large peppers without hearts (sweet variety);
3 tbsp. l. essence 9%;
2 watch heads;
tsukor and syl - 1 tsp each. (Adjustable according to taste).

Note! For the Georgian appetizer, the most important thing we take are red peppers.

We sterilize the jar lids first. While the stench settles, let's get to the ingredients.
Eggplants cannot be peeled without the skin - it is natural, brown and tasty. Cut the fruit into circles. Thickness is 1 cm. It’s not too thin, it’s the same.
Boil salt into the container with eggplant rings, distributing the spice evenly.
Let's repeat the year. So where is the sweetness and gorkota?
Peppers and cloves are passed through a meat grinder.
Masu has additional spices. The standard recipe calls for one teaspoon. Try it to your heart's content and spend it to the best of your ability.
Then we pour in otic acid.
We chop the greens finely. Take this ingredient for your diet. Parsley, crepe and thyme are most suitable.
Mix greens from twisted baking mass.
Wash the eggplants, lightly squeeze the core. Then we send the rings for lubrication.
As the mugs begin to brown, we turn them over onto the back side.
Let's lubricate it and remove it from the fire.
We place the workpiece in storage. Robimo in this way - a ball of eggplant, a ball of dressing. And all the way to the top.

Turn the twists upside down with the necks. Wrap it with a towel. Let this cool down.

Adjapsandali - recipe for prepared with greased eggplants

Adjapsandali is a popular herb in Georgian cuisine. It is important to serve the gostra vegetable appetizer before the meat dishes.

List of components:

bell pepper – 1000 g;
tomatoes and eggplants - 2 kg each;
2 capsicums;
Svanska sol – 1 tbsp. l.;
700 g tsibul;
cilantro – 100 g;
40 g chasnik cloves;
a bottle of olive oil.

Description step by step:

We cut off the skin of the eggplants from the sides.
Then we divide the fruits crosswise into two parts. The skin is cut into plates.
Transfer the skunks to a large bowl and stir the mixture so that it is evenly distributed among all the skewers. It's pouring in today's weather.
Add licorice to the pepper from the core and stem.
Then we divide it into rings of approximately 1.5 cm.
The cibulina is cut into wide rings.
Chili is divided into thin mugs.
The chaplain immediately grinds at the mortar.
Dribnorubimkinzu.
The tomatoes are wobbly and put into the pan. Boil for 20 hvilins.
The eggplants are washed with water, then the plates are lightly pressed.
Next, we place the skitters in a frying pan with baked olive oil.
We smear it from the skin to a golden color and place it on a paper towel.
Next, in this oil, lightly coat the rings of peppers, including chilli and broccoli.
We split the eggplant plates into fibers and combine them with other golden vegetables.
Add chopped cloves, spices and cilantro to the sauce.
Then add boiled tomatoes.
Everything is thoroughly mixed and placed on the stove.
Gasimo 15 hvilin na povilnogo vogni.
Transfer the finished herb into sterile jars and screw on the lids.

Delicious blue circles in adjika with tomatoes and peppers - Georgian appetizer

Eggplants prepared according to Caucasian cuisine are incredibly tasty. No matter how much you worry about the preparations, everything is not enough. Because the preparations may drink not only on weekdays, but also at the holy place.

We need:

2200 g eggplants;
salt - 1 tbsp. l.

For the sauce:

700-800g fresh tomatoes;
1 hour lsol;
7 cloves for an hour;
1-2 tsp. poskatsukrovogo;
0.5-1 chili;
1/2 tsp. coriander;
bell pepper – 1 pc.;
Oliya - 2-3 tbsp. l.;
rice otset - 3 tbsp. l.;
greens - for the best judgement.

Note! If necessary, rice oceta can be replaced with two tablespoons of the original 6% essence.

Pokrokov preparation:

Signonarized into circles of medium width.
Then we transfer the rings to a deep container and sip.
Lean for 1 year (minimum) - so the fruits will yield hygrota and excess water.
After the end of the hour, we wet the rings with a paper towel.
Then we transfer them again to a deep container and fill them with olive oil.
Next, we send the boilers to the oven. Bake until golden brown. The temperature is set high.
While the eggplants are cooking, carefully season.
Tomatoes are detailed in any manual way.
Add tomato puree: coriander, zukor, pepper and chasnik.
Then we add the value, oil and salt.
We combine the components into one mass - the filling is ready.
The jars are then sterilized and begin to smell. Add the eggplant (about a third of the capacity), then pour in a couple of tablespoons of dressing. We cherry-pick words until they are completely forgotten.
We cover the workpieces with caps. Place in a deep bowl and pour in hot water up to the top of the jars. We forget to lay a towel on the bottom of the caster.
Boiling capacity: 15 liters.
Now let’s tightly tighten the lids.
Cool the twists upside down.

Marinated eggplant with peas: delicious and tasty

Transfer of ingredients:

half a bottle of hairy peas;
3.5 kg eggplants;
100 g cibul;
Oil for lubrication;
fresh cilantro – 0.5 tsp;
stos wine otstu;
salt and pepper for relish;
clock clove.

Ready for a little bit:

Cut blue fruits into rings of medium width. Let's sip. It is lost for 2-3 years. Give sik for this hour of circling.
When the eggplants are steeped, rinse them and squeeze them lightly.
Then fry until golden.
Let the fat drain with the help of a paper towel.
Place the rings in a jar with the dressing.
The filling is prepared in this way. Place peas, chasnik slices, zucchini and cilantro into a blender bowl - details. Add spices and mix.
The jars definitely don’t reach the top, there’s only a couple of centimeters left.
Fill the place with olive oil, first adding the oil.
We proceed before sterilizing the twists. Boil in a deep saucepan for 30 minutes.
Let the crusts settle, let them cool and then put them away to save.

Pickled eggplant

Give yourself a new taste of the blue ones. Pickled eggplants are a wonderful appetizer, perfect both before lunch and before Christmas Eve.

Let's take the following ingredients:

selera - bunch;
1.5 stacks of essence;
fresh tomatoes –700 g;
salt – 50 g;
water – 3 l;
two parts of the head;
2 cups of olive oil;
1 hot pepper;
sweet red bell pepper;
3 watch heads;
blue ones – 3 kg.

Steps for preparation:

Important! You can’t digest the blue ones. Reduce heat to medium, and after boiling, reduce to minimum.

All ingredients are ready. Wash, dry.
The skin of the blue ones is cut off. Divide the blanket into two parts. Then half of the skin is cut into plates.
The chili is put into straws (fractionally).
The clock is being cleaned.
Selera is cut with medium pieces.
Other vegetables are cut into rings.
The fruit is deprived of one kind of another.
We put the water on the fire, boil the salt, and bring it to a boil.
Then pour in the essence and add the eggplant.
Znovu is brought to the point of viruvania.
Boil for 5 minutes|minutes|.
We throw the clothes onto the trash can. Let the water drain, squeezing the bottles lightly.
The oil is heated in a frying pan.
We prepare containers for storing workpieces.
All vegetables are divided into small portions. Any thoughts? We will need to put out balls in approximately equal quantities. When eating eggplant, take more trouts - this is the main component of the herb.
Peppers, celery and cibul are placed at the bottom of the container. I see the clock. Place the tomato mugs. Next comes the finished ball of eggplant.
Then I will renew the chasnik and a little oil.
We repeat the belief. A lot of raw materials remain due to the loss of components.
The filled container is watered with olive oil, covered with a saucer, and gently pressed.
We are exposed to heat for one day.
Transfer the pickled eggplants into jars and store in a cool place.

Georgian-style eggplant caviar is not for the winter: video recipe

Important! Pasta prepared according to the following recipes is stored in the refrigerator. Therefore, insure yourself for the benefit of the product in the coming days.

Eggplant caviar is a crazy sauce that you can enjoy with spoons. With this dressing, all herbs develop special savory flavors.

I propose to earn it in Georgian in two types: white and red.

White caviar

This variety of caviar is prepared in different ways. I’m showing you a couple of the simplest and most delicious recipes that can be prepared instantly.

Components for option No. 1:

great stigli eggplants – 3 pcs.;
tomati – 100 g;
olive oil - 1 tsp;
tsibulya - 100 g;
salt for relish.

Components for option No. 2:

eggplants - 3-4 pcs.;
sesame seeds – 100 g;
mayonnaise – 2 tsp;
salt for relish;
Olive oil for dressing - 1 tbsp. l.;
chasnikov's teeth - 1 - 2.

Description of the first recipe:

The blue ones are washed, placed on a wire rack and placed in the oven.
There is no need to peel the fruits. And the axle requires a lot of punctures in the sheep. Otherwise it will swell.
The temperature in the oven is set high, 220-280 degrees. We need the fruits to be roasted.
Remove the charred eggplant and cut it open. Use a spoon to scoop out the pulp. It’s already easy to come out of the skin. Repeat the first 4 crusts in another recipe.
I chop the pulp with a knife.
Quite shaky cybula, tomato and eggplant porridge combined. The tomato here plays the role of noble sourness. Let's add a little bit, without any trouble. We take more than a hundred tomatoes.
Season the masa until it tastes good.

Our caviar is ready.

Note! No oven? Take a frying pan. Place the blues dry, without oil, on the bottom. Place a press (simple) on top. Warm the fruit from one side, turn it over to the other.

Description of recipe No. 2:

We char the eggplants the same way as in the first option (division 1-4 points).
We coat it with sesame seeds and mix it in a bowl using a second step.
Place pulp, sesame paste, mayonnaise, chasnik chasti and salt into a blender bowl. Beat the components into one puree. Let's try it for relish. Season for consumption.

The crust comes out tender and flavorful, just like a typical appetizer. Before serving, sprinkle the paste with sesame seeds and pour in olive oil.

- A simple recipe for preparing caviar for sandwiches, which is very popular in Russia.

warehouses

3 large eggplants,
1 great tomato
1 large carrot,
1 large sweet red pepper,
1 hot pepper,
3 cloves chasnik,
1 tbsp. ground red pepper,
1 tsp. dried black fenugreek (hops suneli),
1 tsp. dried coriander (cilantro),
25 g fresh parsley,
10 tbsp. roslin oil,
salt for relish.

Marvel at the recipe:

Preparation

Wash the eggplants, remove the stems, and cut off the skin. Slice and place in a frying pan, adding 6 tbsp. roslin oil. Add salt, brush on medium heat for 15 minutes|minutes|.

Finely chop the carrots and tsibul. Place in another frying pan, adding 4 tbsp. olii. Brush over medium heat until soft, stirring frequently.

Finely chop the tomatoes and add to the carrots and cinnamon. Add salt, pepper and spices.

Pass sweet red pepper through a meat grinder, chasnik and greased eggplant.

Eat all the ingredients at once and dissolve.

Add chalked red pepper to the eggplant caviar. Add finely chopped parsley. Stir and add the fire.

Serve hot or cold, form balls of caviar or spread on bread. Garnish the top with chopped hot pepper or fresh herbs. Delicious!

I can say that I am a long-time eggplant maker. Even during the hours of shortage, we were trying to bring them from the day and prepare a variety of savory herbs. Who would have thought that people would come up with so many strains from them!

Surrounded by original relish, this wonderful vegetable is brown. It also contains a high amount of potassium, antioxidants, cellulose and vitamin B. It is not rich in calories at all. So, feel free to prepare various delicacies from the little blue ones (as they were lovingly called by the people).

Caviar may be leading the way for the popularity of vegetable juice. There are many recipes, but today I want to share with you 9 delicious recipes for eggplant caviar, so that you can find the best one for yourself.

I also recommend preparing savory caviar from zucchini, and you can find the recipe from the wonderful Mrs. Alina here: https://azbyka-vkysa.ru/kabachkovaya-ikra-na-zimu.html

Do you like gostrenke? Please pay attention to this recipe, but at this temperature you can adjust the amount of hot pepper. For example, I like it hotter, so I put chili in caviar and a little more, as per the recipe. This appetizer can be spread on bread, served like cold grass, or delicious with potatoes! Don’t worry, get ready.

Ingredients:

eggplant - 1 kg
tsibulya - 400 gr.
tomatoes - 300 gr.
chasnik - 4-5 cloves
Gostri pepper – 0.5 – 1 pc.
salt - 1 tsp.
tsukor - 2 tsp.
Melenium coriander - 1/2 tsp.
est. 9% - 2 tsp.
Roslinna oliya - 100 ml.

I prefer caviar recipes, in which the skins of the vegetables are thoroughly coated. So it is possible, only at first they are rare.

The skins of the eggplants are removed. Tse robiti neob'yazkovo. I know, I often cook with sandpaper at once. The vegetables are cut into cubes.

We cut the scraps of vegetables into our preparation with chopsticks, then remove the skins from the tomatoes. For this purpose, we carefully cut the tomatoes crosswise and scald them with dill. And then we throw the tomatoes in cold water. The skin can be removed very easily after such spa procedures. After this, the tomatoes are cut into small pieces.

If you prefer caviar to be processed in a blender, it is not easy to remove the skins from tomatoes.

We detail the tsibul, chasnik and hot pepper. Since I’m a fan of hot herbs, I decided to add 2 peppers, and also to the herbs.

For fruits and vegetables, if you are afraid of the hot herb, remove the berries from the chili pepper.

To give the caviar a special subtle taste, let's wet the vegetables. Pour olive oil into the frying pan and lightly grease the chasnik (literally a bunch of khvilin). There we add the figure and bring it to a clear color.

Place the eggplant in the frying pan, mix all the vegetables and fry them over low heat until soft (15 minutes).

Well, now it’s time for tomatoes and hot peppers. The smell of naughtiness!

Add salt, zukor and coriander. Extinguishing all the beauty of the hvilin 20 - 30 on a small fire.

After a few days, the vegetables will acquire a beautiful golden color and darken.

And a couple of minutes before the end of cooking, add the mixture. Let all the masa boil and you can put it in pre-sterilized jars. After that, the jars are covered with boiled lids, turned upside down, covered with warm water and left to cool until completely cooled.

A simple recipe for eggplant caviar in a blender

This recipe is made with pepper, carrots and sweet pepper. And after cooking, grind all the vegetables using a blender. The delicious caviar has a delicate consistency.

Ingredients:

eggplant - 1 kg
tomatoes - 500 gr.
carrots - 300 gr.
tsibulya - 3 pcs.
bell pepper - 3 pcs.
watchmaker - 2 heads
salt - 1 tbsp. l.
pepper for relish
Roslinna oliya - 100 ml

You will need to prepare the jars in advance - wash them with baking soda and sterilize them with the lids at the same time.

I remove the skin from eggplants in this recipe. Cut them into cubes. Peel the carrots and cibul and cut them into cubes. Place the zucchini in a frying pan with olive oil, and then the carrots. Lightly lubricate, more precisely extinguish 5-7.

Add eggplant to these vegetables, stir and simmer another 10 eggplants.

During this hour we prepare the filling with tomatoes, pepper and chasnik. Everything is detailed using a blender, which is the easiest way.

If you give the advantage of trimming vegetables the old way with the help of a meat grinder - why not?

You don't have to remove the skins of the tomatoes, but you'll be able to trim them safely. Sweet peppers need to be drained, cut into small pieces and also put into a blender.

For the sake of hospitality, firstly, add a chasnik. It can also be cleaned and in more detail in a blender.

All detailed ingredients are mixed and come out like porridge. We pour it into the pan on top of the vegetables.

All this mass that is bubbling is stirred, then salt and pepper.

If the tomatoes are not too juicy and the butter is thick, you can add a little boiled water.

Cover the vegetables with a lid and simmer for about 40 minutes over a small fire. Don't forget to stir occasionally so that it doesn't burn on the bottom.

And I’ll also add a little less salt to the recipe right away, and then add more for the taste.

That's not all. We want the same mass. Then we let the eggs cool down a bit, and then we add the ready-made caviar back to the blender.

In principle, the caviar is ready before imbibition. If you are preparing them for the winter, bring the whole mass to a boil and add it to the prepared jars.

You can no longer tighten the metal caps and seal them for the winter (I know that you won’t lose them until winter).

Miracle caviar with baked eggplants Odeska style

In this recipe, eggplants are baked in the oven until ready. This method of preparation itself gives the caviar a special taste. If you want to prepare blueberries (as they call eggplants in this video) for this recipe for the winter, then place the prepared preparation in sterilized jars or boil the jars with 10 eggplants at once and cover with metal lids.

Cooking caviar from eggplants with tomatoes without sterilization.

Eggplants go wonderfully well with a lot of vegetables - tomatoes, carrots, cibul. The leather from them has a special note in every taste. Tomatoes add juiciness and sourness to the finished herb, while carrots add tenderness and a sweetish taste, and cibul – tartness. This recipe has all the vegetables, and also a bouquet of flavors guaranteed.

Ingredients:

eggplants - 3 kg.
tomatoes - 2 kg.
carrots – 1 kg.
bell pepper – 1 kg.
tsibulya - 1 kg.
watchmaker - 2 heads
salt - 2-3 tbsp. l.
tsukor - 1 tbsp. l.
ocet 9% - 100 ml.
water - 250 ml.
pepper for relish
Roslinna oliya - 300 ml.

Like bachimo, the caviar will be rich in taste.

Let's finish with some carrots. We put it on the third for Korean carrots, and if there are none, then on the great third. And immediately grease it in a frying pan, first pouring the rose oil on it.

Now we need to remove the skin from the tomatoes. On the right, it’s simple - sprinkle them with sprinkling and add 10 quilins. After this it is even easier to remove the skin. Cut the tomatoes into cubes.

As a rule, at the hour of chopping the tomatoes, the juice is added, then the tomatoes are squeezed out a little, and the juice is poured into the frying pan with the vegetables.

Tomatoes are coated with olive oil in a large frying pan with 5 slices and added to the carrots.

They are often referred to as Pivkilians. If you like it more granular, cut into cubes and savor it. And after this we throw the cibul into the frying pan as well as the carrots. The aroma is already in the kitchen!

Remove the skin from the eggplants and cut the pulp into small cubes. They are also coated with oil in a frying pan for 5 minutes and sent to the vegetables.

Slice the bell pepper and place it in the main frying pan until the vegetables are dry. After adding the salt and zukor, mix. Add pepper until it tastes good, but you can do without it if it’s still so tasty.

And now the remaining mixture - pour in 250 ml of cold water.

Bring the caviar to a boil, change the heat, cover with a lid and simmer until ready (approximately 30-40 minutes), stirring occasionally. Readiness is determined by the softness of the vegetables. And, of course, we taste it for relish, perhaps, it will require some salt.

If the sterilized jars become unbreakable, cover with the lids and turn over.

Appetizer with eggplant and zucchini - preparing caviar through a meat grinder

Judging by many recipes, some of the most popular vegetables are zucchini and eggplant. The stench is miraculously consumed at once, with which the original taste of blue vegetables is more evident when paired with zucchini that is neutral in taste. In one of the past notes, I posted a recipe for something even more delicious, and now I’ll tell you about another wonderful recipe.

Ingredients:

eggplants - 1.5 kg.
zucchini - 1 kg.
tomatoes - 600-700 gr.
bell pepper - 5 pcs.
Gostri pepper - 2 pcs.
watchmaker - 3 heads
salt - 2-3 tbsp. l.
tsukor - 3 tbsp. l.
ocet 9% - 20 ml.
Roslinna oliya - 250 ml.

In many recipes for preparing vegetable caviar and adjika, I used a blender, and it made it much easier and easier. Anyway, I finally went back to the blender and I need to add more detail before porridge. And sometimes I want to touch my small pieces of vegetables to get a taste of the skin. And here the meat grinder is approaching just before the river, and since it’s electric, we immediately decided to go out and get a blender. So in this recipe we use a meat grinder.

Jars and lids can be sterilized later. Cooking vegetables.

If you are afraid that the eggplants will be bitter, then cut them into pieces, add a good amount of salt and fill them with cold water for 20 pieces. After all, the water needs to be boiled and the clothes need to be washed out. Clean the zucchini skin and cut it into thin pieces. The flesh of sweet peppers is removed and a few pieces are cut into pieces.

Tomatoes and hot peppers are also cut into pieces. And the watchmaker can be cleaned with just a skin.

All ingredients are passed through a meat grinder and the mass is placed in a deep saucepan. Add rosemary oil, salt and zukor. Stir and bring the masa to a boil.

It's going to be a long time on a small fire. The masa is too thick, it won’t go far and you need to stir it periodically so that it doesn’t burn.

The hot snack is placed in a sterilized jar and the lids are sealed. Turn the jars over and cover them with a warm blanket.

A video about how to quickly and deliciously prepare blue caviar with tomato paste.

Eggplants go wonderfully well with tomatoes. If you don't have enough tomatoes, add tomato paste to the caviar. You can add more flavor to the herbs, add more malt, and you’ll need less time to prepare.

Ingredients:

eggplants - 2 kg.
bell pepper - 3 pcs.
tomatoes - 2 pcs.
tsibulya - 3 pcs.
salt for relish
tsukor - 1 tbsp. l.
tomato paste - 2 tbsp. l.
pepper for relish
Oil for lubrication

The most delicious eggplant caviar with mayonnaise - ready to serve

There are many different options for preparing eggplant caviar, but the gentlemen even thought of adding mayonnaise before it. Wine imparts tenderness to the finished herb. When preparing such a snack, it’s easy to finish, the same store of ingredients is accessible to the skin. You just need to roll up your sleeves so you can feel the praise of friends and family.

Ingredients:

eggplants - 3 kg.
tsibulya - 1 kg.
mayonnaise - 400 gr.
salt - 50 gr.
tsukor - 100 gr.
Roslynna Oliya - 300 gr.
ocet - 1 tbsp. l.

Cooking for this recipe couldn’t be simpler.

The cybul is cleaned and cut into rings. Place in a frying pan and coat with oil.

Eggplants, which taste bitter, can be soaked in salty water. But the rest of the time I skip this time, so I buy vegetables at the store, and the stink doesn’t stink at all. So let’s start cooking right away. Eggplants are cut into cubes or slices and also coated. Vegetables can be eaten and cooked for about 10 vegetables at once.

For added flavor, you can add your favorite seasoning for flavor. With this recipe, I love my favorite Georgian mix of various seasonings. As a result, the aroma is unique.

Now it's time to add salt, tsukor and mayonnaise. Stir, cover the pan with a lid and simmer on a small fire for 20-30 minutes. 5 minutes before the end of cooking, add the mixture.

You can cut the prepared herbs into pieces, which will make the salad more messy. Or you can use an additional blender, and then the caviar will definitely come out.

The caviar is placed in clean jars. There are scraps in the recipe for mayonnaise, I give preference to the jars from the preparation to sterilize in a saucepan, it is more reliable. I sterilize white jars in boiling water for 10 -15 minutes.

We seal it with securely metal lids and then all the relish can be preserved without refrigeration.

Cooking blue caviar in a multicooker without heat

The multicooker has been a great addition to our kitchen. And everyone, having gained, immediately appreciated the advantages: less turbo - more leisure time, less fat - healthier for the body. Let's prepare our wonderful winter snack using this kitchen gadget.

Ingredients:

eggplants - 1 kg.
carrots - 2 pcs.
bell pepper - 3 pcs.
tomatoes - 5 pcs.
chasnik - 5 cloves
tsibulya - 2 pcs.
salt - 1 tbsp. l.
tsukor - 0.5 tbsp. l.
Roslinna oliya - 3 tbsp. l.

Let me just say right away that the vegetables in this recipe require the use of a blender. This means that they can be cut into large pieces without having to cut out the cubes. We chop eggplants, tomatoes, sweet peppers, tsibul and chasnik. We grate the carrots into a large third, then they will soon be ready.

Pour olive oil into the bottom of the multicooker and place the chopped cibula and chasnik there. We put the multicooker on the “Speka” mode and coat the tsibul with a chasnik until soft, which is about 5 minutes.

Add grated carrots to the top.

And let’s step on the ball of sweet pepper. Stir the vegetables, cover the multicooker with a lid and extinguish 5 chickens.

Now you can add tomatoes, stink our grass richly with juice. I mix everything again and prepare 5 more khvilins.

We have run out of eggplants, so we throw them in the multicooker bowl. At this stage you can add salt and malt.

Now we set the multicooker to the “High” mode and set the timer for 30 minutes.

Ovoche's stew became soft and fragrant. Now let's add all the vegetables with a blender.

If you don’t like vegetable puree, you can fill the workpiece with scraps or refine it not to a puree-like state, but only a little bit. Price for your taste.

And we ran out of space to prepare it in sterilized jars and wrap it with lids.

The scraps of this recipe are without any additional ingredients; to be on the safe side, I will also prepare the sterilized ones in jars in boiling water. For a half-litre jar, you need to boil 7-10 quils.

The best appetizer recipe for baked eggplants and mushrooms

Eggplants themselves have a unique taste and any kind of herb gives a special original taste. If I watched a video with a recipe for caviar with mushrooms (champignons), then I immediately felt compelled to prepare such a wonderful herb. Obov'yazkovo, I'll give it a try, but in the meantime, let's marvel at what it's like to get a job from a wonderful cook.

Since you have read this long article to the end, then I didn’t do it for nothing. I will be so glad that you are preparing this for the winter using today’s recipes. I hasten to sing to you that you will not harm yourself and will be able to pamper your homeland and friends with “overseas” eggplant caviar.

If the autumn preparations are ready to continue, it’s time to relax. So let me continue with my favorite topic. See you soon!