Baked blue caviar for the winter. Eggplant caviar recipe from baked vegetables

Caviar made from baked eggplants and fresh tomatoes with garlic is tasty and beautiful, but it is difficult to remove the rustling skin from the fruits that have turned black in the oven. A compromise has been found: you can cut the eggplants into slices and bake until the flesh becomes soft. A slightly wrinkled skin will darken quite a bit: it can be combined with the rest of the dish with a clear conscience. The taste will not suffer - on the contrary, it will be filled with new aromas and sparkle with new appetizing notes.

for 5.5-6 liters of caviar:
- eggplants 4.5-5.2 kg;
- pepper 1.2-1.5 kg;
- tomato sauce 230-250 ml;
- garlic 150-180 g;
- onion 1.8-2 kg;
- vegetable oil 0.5-0.7 l;
- hot pepper 1 pod;
- salt 2.5-3 tbsp;
- sugar to taste.

Prepare vegetables for baking: remove the core with seeds from the pepper cut into two parts, cut the eggplants into 3-4 slices or into two parts.
You can bake small and whole fruits by pricking the skin with a toothpick in several places on each side. This will prevent it from cracking and spattering the pulp.

On a baking sheet lined with film, place slices of eggplant and pepper at a short distance. It is more convenient to lay out the vegetables skin side down - so that the cut is on top. Place in the oven for 12-17 minutes, checking the degree of doneness periodically. When the skin of the eggplants darkens, the core becomes soft enough, the skin of the pepper wrinkles and chars in places, you can safely remove the vegetables from the oven.

Remove vegetables from oven and cool. Remove the easily peelable skin from cold peppers, pass the resulting pulp through a meat grinder or beat in a blender until smooth.

Peel the eggplants from the skin that has darkened in the oven, puree the cream-colored pulp with a fork or pass through a meat grinder. You can do it easier by chopping the baked fruits along with the peel, removing only the darkest parts and coarse seeds.
In the first case, eggplant caviar for the winter will turn out to be cream-colored or
pink, in the second - red-brown. The presence of the skin will not adversely affect the taste.

Fry the onion and pass through a meat grinder. Combine all the components of the caviar, adding a chopped and seeded miniature pod of hot pepper and mix.
Pour thick tomato sauce into the resulting mass and add salt to taste. If the sauce is sour, a spoonful of sugar will not hurt.

Add chopped garlic, any refined vegetable oil. Over low heat, the baked eggplant caviar will simmer for 10-15 minutes.

Without removing from the heat, fill small sterilized jars, and then proceed to pasteurization.
Important: pasteurization time is determined taking into account the volume of the container.
After pasteurization, quickly seal the jars of caviar and wrap them in thick cloth for a couple of hours.

In winter, you will see: caviar from baked eggplants with skin is no worse than caviar prepared according to: infinitely tasty, with an oily light consistency, aromatic - as they say, “smoky.” A spicy appetizer will add piquancy to a bland winter menu, cause delight at the holiday table, decorate toast or just a slice of bread.
Bon appetit!

Oven-baked eggplant caviar is a savory dish with an exquisite aroma, truly royal food. Vegetables baked in the oven are tender, since they are not fried, but baked. And you don't need a lot of oil. Preparing caviar is not at all difficult.

To prepare baked eggplant caviar, we will need the products listed in the list.

Pour oil for baking onto a baking sheet. Pour the eggplants onto a baking sheet, which we cut into small cubes along with the peel, measuring approximately a little more than a centimeter by centimeter. Stir in the oil so that it is evenly distributed over the eggplants. Place the baking sheet in a preheated oven.

Cut the onion into small cubes.

The eggplants are baked for about five minutes, add onions to them, mix and bake.

Cut carrots into small cubes.

Place the carrots on a baking sheet and mix.

Finely chop the pepper.

Cut the tomatoes into small cubes and place them on a baking sheet along with the peppers.

Finely chop the garlic and add it to the caviar, add salt and leave to simmer over low heat until tender.

Prepared for the winter in the form of caviar, it turns out to be amazingly tasty. Thermal treatment of vegetables in the oven instead of frying allows you to preserve all their beneficial properties to the maximum and gives the finished snack a unique, interesting taste.

Baked eggplant caviar - a recipe for the winter

Ingredients:

fresh eggplants – 2 kg;
ripe tomatoes – 220 g;
onions – 220 g;
sweet bell pepper – 220 g;
dill and parsley (greens) – 100 g;
table vinegar – 40 ml;
refined – 65 ml;
allspice (ground) – 5 g;
granulated sugar - a pinch.

Preparation

First of all, we will tell you how to bake eggplants in the oven for caviar. Wash the fruits, wipe them dry and place them on a wire rack in an oven preheated to 200 degrees. Depending on the size of the fruit, it will take thirty to forty minutes to bake. We check the readiness of the vegetable by piercing a toothpick, which ideally should easily enter the pulp, confirming its readiness.

Immediately, while they are hot, peel and stalk the baked eggplants, and after cooling, cut the vegetable into cubes as small as possible and additionally chop the mass on the board with a knife.

We rinse the sweet peppers, cut them in half, remove the seed pods with seeds and stalks, then immerse the halves of the vegetable in water heated to a boil and boil for four minutes. After blanching, let the pepper slices drain and grind them in a blender or pass them through a meat grinder.

We remove the skins from fresh tomatoes, chop them in the same manner as peppers and additionally grind them through a strainer to get rid of any admixture of grain fragments.

Now saute the finely chopped onion in sunflower oil and combine it in a saucepan with the prepared eggplant mixture, peppers and tomatoes. Season the caviar base with salt, granulated sugar, vinegar and pepper, mix and pack into clean jars. Cover them with lids and place them in a bowl of water for sterilization. We keep half-liter vessels with the workpiece in boiling water for seventy minutes, and boil liter vessels for eighty minutes.

Caviar from baked eggplants, zucchini and peppers - a recipe for the winter

Ingredients:

fresh eggplants – 1.6 kg;
young zucchini – 0.6 kg;
ripe tomatoes – 1.1 kg;
garlic heads – 3 pcs.;
sweet bell pepper – 0.6 kg;
table vinegar – 40 ml;
non-iodized rock salt – 30 g;
refined sunflower oil – 65 ml;
granulated sugar - a couple of pinches.

Preparation

In this case, we will bake not only eggplants, but also zucchini and bell peppers for caviar. To do this, rinse the vegetables, wipe them dry, cut the eggplants, tomatoes and zucchini in half lengthwise, and leave the peppers whole.

We cover the baking sheets with foil, oil them and place the eggplant halves cut side down, the zucchini and tomatoes up, and place the bell peppers next to them. If desired, you can add an onion to the caviar by peeling it, cutting it in half and placing it on a baking sheet along with other vegetables.

Preheat the oven to 225 degrees and place the vegetables in it on a baking tray. After about ten minutes, we turn the peppers onto another side, and after another ten minutes we move them into the pan, covering it with a lid.

Bake the remaining vegetables for another half hour or forty minutes. We check readiness as in the previous case by piercing a toothpick or knife. After baking, cool the fruit halves and scrape out the pulp, separating it from the skins. We also remove the skin and seed boxes from bell peppers. Now we twist the resulting pulp of eggplant, zucchini, peppers and tomatoes through a meat grinder or punch it with a blender and put it in a saucepan or stewpan. Place the caviar on the stove to boil and squeeze the peeled garlic cloves into it. We also add vinegar, add salt and granulated sugar, stir and cook with frequent stirring for five minutes. We pack the caviar hot into sterile and dry vessels, seal them and let them cool slowly under the “fur coat”.

August and September are harvest time. Housewives simply adore this period of the year, because they can please their loved ones with so many delicious dishes, and even make more preparations for the winter.

An undoubted hit among all kinds of dishes that are prepared at the end of summer is eggplant caviar. Yes, exactly that “overseas” delicacy that the Tsar’s clerk Feofan spoke about with such delight in everyone’s favorite Soviet comedy about Ivan the Terrible. But if in the 16th century it was exotic, today many people make this dish, since during the season all the ingredients necessary for it can be found in the refrigerator of almost every owner.

Despite the fact that there are many recipes for vegetable caviar, you can always experiment, because nothing can spoil such a wonderful appetizer. We invite you to prepare several options for a delicious summer dish made from blueberries.

Recipe for caviar from baked eggplants and fresh tomatoes with garlic

In addition to the fact that eggplant caviar is very appetizing, it is also healthy. This is a real storehouse of vitamins - there is calcium, phosphorus, and iron. Moreover, due to its low calorie content, such a snack can also be included in the diet menu.

There are several ways to prepare the ingredients for this caviar. Some people advise cutting everything with a knife, since in this case the dish, due to the content of the pieces, turns out more juicy and aromatic. Others are sure that they need to grind vegetables in a blender until they have a homogeneous consistency, or pass them through a meat grinder, which gives the food tenderness and lightness. In this article we stick to the first option.

Advice: You can make the taste of vegetable caviar even more refined by using assorted zucchini and eggplant, and half a chili pepper and spices will add a spicy “note” to the appetizer.

Ingredients

Servings: – +

eggplant 1.5 kg
tomatoes 6 pcs.
garlic 10 cloves
olive oil 6 tbsp.
lemon 1/2 pcs.
salt 2 tsp
ground black pepper1 tsp
parsley 1 bunch

Per serving

Calories: 114 kcal

Proteins: 2.4 g

Fats: 6.2 g

Carbohydrates: 13.5 g

55 min. Video recipe Print

Let's start with the blue ones. You need to take medium-sized eggplants, so they will bake faster. We wash them in cold water, and then dry them with a paper towel and remove the stalks. To bake vegetables in the oven, line a baking sheet with parchment paper and pour a few drops of vegetable oil over it. Next, we place whole eggplants on top, after piercing them with a knife or fork in several places so as not to “explode” from the high temperature pressure. You can also bake blue ones in food foil; for this option, oil is not required. Preheat the oven to 200 degrees and place a baking sheet there for about 30-40 minutes. You can check the readiness of the vegetables using a toothpick - we pierce the blue ones with it to see if they are soft enough and whether the skin has already been removed; if so, we take them out and leave them to cool a little.

Next, using a knife, remove the peel from the blue ones and transfer the pulp to a bowl for 10 minutes to drain the bitter juice. Take a board and use a large knife to finely chop the eggplants until smooth. Salt and pepper a little and put them in a colander so that there is no excess liquid in the dish.

Let's start with the tomatoes. These vegetables need to be peeled. To do this, you will need two containers - one with boiling water, the other with ice water. Carefully make cuts on each tomato with a knife and place them in hot water for a period of 40 seconds to 1 minute, depending on how ripe they are. When the peel in the area of the cuts begins to curl, take out the tomatoes and put them in another container so that they cool a little. Having taken out the tomatoes, cut them into small thin slices and add them to the blue ones.

And the last important ingredient is garlic. We clean the cloves, wash them and put them through a press. Mix all the ingredients of the caviar in a large bowl, adding seasonings to taste, finely chopped herbs and olive oil. Pour lemon juice over everything and mix thoroughly again. Spicy lovers can also add a little chili pepper to the treat. A gorgeous seasonal treat is ready! But before the dish hits the table, it should be left in the refrigerator for 1.5-2 hours.

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Advice: The blue ones can be “bitter” if they were collected from the garden a long time ago, and harmful solanine has accumulated in them. To avoid this, before cooking, vegetables should be soaked for an hour and a half in salt water. When you see dark drained juice, you can begin the process.

This snack is considered “raw”, that is, it cannot be rolled into jars, but only eaten spread on bread at the height of the blueberry season. Therefore, we also offer to your attention the option of a delicious preparation “for the winter”, so that you can treat yourself to your favorite delicacy, regardless of the time of year.

Recipe for baked eggplant caviar for the winter

Advice: vegetables for this dish can be taken in arbitrary proportions, adjusting the taste with the appropriate components. So, the snack will be sweetish with more bell peppers, carrots and onions (preferably red). Tomatoes add "sourness". But there is one rule - eggplant should be the main and “main” product in caviar; it should be taken by weight no less than the other ingredients.

Cooking time: 120 minutes

Number of servings: 35

proteins - 2.7 g;
fats - 8.2 g;
carbohydrates - 17 g;
calorie content - 153 kcal.

Ingredients

eggplants - 2 kg;
red bell pepper - 0.5 kg;
tomatoes - 1.5 kg;
carrots - 0.5 kg;
garlic - 2 heads (medium);
onion - 0.5 kg;
vegetable oil - 100 g;
salt - 1.5 tbsp. l.;
sugar - 3 tbsp. l.;
ground black pepper - 0.5 tsp.

Step-by-step description of the process

We start cooking with heat treatment of eggplants and peppers. To do this, after washing and drying the vegetables, place them on a baking sheet in an oven preheated to 220 degrees. The little blue ones must first be pierced in several places so that they do not “explode”. Bake for about an hour.
When the peppers and eggplants are soft, remove them from the oven and place them in a large bowl, covering it with a towel, cling film or a tight lid. They should sit for 10 minutes so that the skin can be removed as best as possible.
Next we move on to the tomatoes. First you need to wash them and remove the “tails”. Then scald in boiling water for 45 seconds and remove the skin. Using a grater, grind the tomatoes to a puree consistency. The resulting mass should be poured into a saucepan and boiled for about 15 minutes.
In the meantime, let's get to the onions. We clean it and cut it into small cubes. In a preheated frying pan in vegetable oil, fry the vegetable until golden brown. Then we send it to the boiling tomato.
The next stage is carrots. Chop the peeled root vegetable on a coarse grater, fry and add to the pan, following the onion.
While the tomatoes and other ingredients continue to simmer over low heat, let’s start with the eggplants and peppers. They have already cooled down enough, so let's start cleaning and chopping. Having freed the vegetables from skins and seeds, cut them into small cubes and also throw them into the pan. All contents should be mixed well, add squeezed garlic and season to taste. Continue cooking for about 10 minutes.
Transfer the cooked caviar to a blender and blend until you get a homogeneous mixture. You can also use a meat grinder for chopping. We taste the finished dish and, if necessary, add a little more salt and pepper. Then boil again for 5-10 minutes.
Caviar should only be placed in jars while it is hot. Be sure to sterilize containers first. To do this, you need to boil water in a large saucepan, covering it with a metal sieve, on which we place the jars upside down. Within 15 minutes, hot steam will flow over the container, thanks to which all harmful microbes are destroyed. Place the finished jars on a clean towel without turning them over. You can also use the oven. Place well-washed jars, not wiped, in the oven and keep them at a temperature of 160 degrees Celsius for about 10 minutes. They need to be heated until they are completely dry.
We spread the prepared caviar evenly among the jars and close them tightly, then turn them over and wrap them in a blanket until they cool completely. Then the blanks can be taken to the cellar or put in the refrigerator.

Advice: To obtain the original taste and unique aroma of eggplant caviar, vegetables can also be grilled, or you can use the open fire of a fire or even a gas burner. In the latter case, it is enough to smoke them a little.

Dishes from the oven always taste incredibly tender. Due to the fact that vegetables are not fried, they become softer and more tender, so you can do whatever you want with them. And a couple of good simple recipes will always help the housewife to ease her culinary fate and prepare another edible creation for the meal. For example, a vegetable such as eggplant is a unique option for creating a wide variety of dishes. Well, baked in the oven, it becomes simply royal food.

Ingredients

Servings: – +

Tomatoes 1.5 kg
Chilli 1 PC.
Eggplant 2 kg
Onion 500 gr
bell pepper500 gr
Ground black pepper1/4 tsp.
Carrot 500 gr
Vegetable oil100 ml
Salt 1.5 tbsp. l.
Sugar 3 tbsp. l.

Per serving

Calories: 90 kcal

Proteins: 0.6 g

Fats: 7 g

Carbohydrates: 6 g

13 o'clock 0 min.

Initially, the peppers and eggplants are washed, then they are laid out evenly on a baking sheet (“the little blue ones” will need to be pricked with a fork). Then all these ingredients must be placed in an oven heated to 220 degrees. Vegetables should sit in the oven for about 40 minutes, but for maximum readiness, an hour is better.

When the eggplants and peppers are baked, they must be placed in a capacious bowl and be sure to cover with something (another plate or special cling film) and simply leave on the table for some 10-15 minutes. During this time, the vegetables will soften even more, and then it will be much easier to remove the skin from them.

There will be a separate “culinary” operation with tomatoes. They will also need to be washed, then peeled and grated using a regular grater. You should get somewhere up to 1.5 kg of delicious tomato puree (perhaps the amount will be less). It must be poured into a saucepan and boiled.

While the tomatoes are boiling, you can peel, wash and chop the onion, preferably into cubes. Then fry the chopped onion well in oil and pour into a boiling pan with tomato puree. The carrots need to be grated and fried, and then, after the fried onions, put into the pan.

Hold the eggplants with a fork and remove the skin. The pepper also needs to be peeled - from peel and seeds. Then cut the vegetables and send them with a “hot ticket” to a boiling pan. Sprinkle chili on top of the entire vegetable mass and stir with a regular spoon. After this, the caviar should boil well (10 minutes will be enough).

Grind the already cooked caviar in a regular meat grinder or blender. Afterwards, you can sprinkle the vegetables with sugar, salt and finely ground pepper. Mix everything very thoroughly. Don’t forget to taste the caviar after this, and, if necessary, add more sugar or salt to it (to taste). Boil the vegetables for an additional 10 minutes.

Caviar from eggplants baked in the oven can also be rolled up for the cold season - you just need to put it in jars and close it for the winter while it is still burning. The finished caviar must be distributed evenly into sterilized containers and the jars containing vegetable caviar must be sterilized for 10 minutes. After this, the jars can be closed, placed upside down on the floor, covered with a blanket and left to cool (for 10-12 hours).

To make the taste of caviar more persistent, you can add a couple of teaspoons of 6% vinegar to the vegetable mass. However, this must be done at will. If you do not want to add vinegar, this will not affect the quality and taste of your products. Don't be afraid to experiment and have a great appetite!