Eggplant caviar: several cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplant caviar is a nutritious, tasty and at the same time affordable product that can be bought ready-made in any grocery store. But, of course, it will never compare to the one that was cooked at home from fresh quality vegetables, in good oil, with your favorite spices and soul.

Raw eggplant caviar

This recipe allows you to get a delicious dish in the shortest time and with minimal effort. The main feature of this particular option is that all vegetables (except eggplant) are used raw. It will not work to prepare such caviar for the winter, but the maximum amount of vitamins is preserved in it. Onion, tomato and bell pepper are taken for 3 large eggplants: all 1 each. "Blue ones" are baked in the oven, pierced with a fork and lightly brushed with vegetable oil. The cooled eggplants are peeled and chopped in a meat grinder along with other vegetables (can be chopped atusing a blender), s alt, add chopped herbs, sugar and mix. If the vegetables let out too much juice, you can drain the excess.

Eggplant stewed caviar

Such caviar can be either simply served at the table or harvested for the winter, laid out in sterilized jars and closed with lids. For 3 eggplants take a large onion, 3 large tomatoes and 2 tablespoons of pasta, garlic, cilantro and parsley to taste, s alt, sugar, vegetable oil. First, bake the eggplants, brushing them with oil. Then (while they are cooling) finely chop the onion and fry it in oil, add eggplant chopped with a blender, s alt, pour chopped greens. Next, the mixture must be stewed on a minimum heat for 20 minutes, adding at the end tomato paste, grated tomatoes, sugar and crushed garlic (if necessary, you can add a little s alt), mix and remove from heat.

Odessa-style eggplant caviar

This traditional dish in the south of Ukraine is prepared in Odessa according to a special recipe, which is a little more complicated than the previous ones, but the end result is definitely worth the effort. The ingredients you need are the most common: 3 eggplants, 2 tomatoes, a few cloves of garlic, 2 bell peppers, s alt, ground pepper and oil.

First, vegetables are baked, but not in the oven, but in a frying pan, greased with oil. There spread the "blue" and peppers, fry over low heat on all sides until soft. Next, the vegetables are cooled, peeled and finely chopped (in the original - with a heavy knife, but you can get by with a meat grinder). Tomatoes are scalded, skinned,crushed. The onion is rubbed on a medium grater, and the garlic is passed through a press. Eggplant caviar is almost ready - it remains to mix everything, s alt, pepper, add a little oil and serve! The dish will certainly be tasty, fragrant, with piquant sourness.

Eggplant caviar with nuts

This dish differs from the previous ones by the savory taste that comes from the added nuts. For 1 large eggplant, you will need 100 g of nuts (walnuts), s alt, pepper, suneli hops, lemon juice, vegetable oil, herbs. First, the eggplant is baked in the oven, then it is peeled and chopped. Greens are also crushed, mixed with vegetable oil, spices, lemon juice and crushed garlic. The nuts are chopped finely with a blender and mixed with eggplant, and then oil and spices are added to the mass, mixing everything well. Caviar is served on a platter garnished with lettuce and herbs.