Caucasian cuisine includes many vegetable dishes cooked over fire. And most of them contain the popular eggplant as an ingredient. Eggplants are rich in potassium and folic acid, which improve the functioning of the cardiovascular system. And this is oh so important for mountain residents. In addition, “blue” ones help in the breakdown of fats, which is why they are so often served with fried meat. It’s not for nothing that eggplants in the Caucasus are called the vegetable of longevity!
Greens and vegetables go away until next year, and we continue to absorb their vitamins and enjoy the last harvest. Now they still sell eggplants, but autumn fruits have already appeared - pomegranates. Therefore, I bring to your attention this recipe.
Of course, it would be much more pleasant to cook this dish on the grill, but in an apartment this is not so possible, so we will use the oven.
I washed the vegetables (eggplants, tomatoes and sweet peppers). I poke holes in sweet peppers; you don’t have to do this in tomatoes and blue ones - they don’t explode :)
I put the grid in the oven. I select the "GRILL" mode for 20 minutes. Temperature 200 degrees.
After the vegetables were cooked, I quickly removed them from the grid and put them in the pan, closing the lid. So, with the help of condensation, they will be easy to clean. There is no need to put them in cold water, as some “experts” advise, as some of the taste and vitamins are lost.
So, I peeled the eggplants.
Finely chopped.
I do the same with sweet peppers and tomatoes.
I chop the green onions. In fact, onions are more often used (red is best), but since there were greens, I couldn’t do otherwise.
I use butter as a dressing. It tastes best with it. However, if you want to make a vegetarian dish, you can use oil (preferably olive oil).
One of the main ingredients that adds zest is pomegranate. If you have a small specimen, use a whole one, if a large one, then use half.
At the end, salt and pepper, add chopped herbs (basil and parsley).
That's basically all.
The result is a very aromatic, tasty dish with pomegranate sourness. The shade of grill gives it a special charm.
I recommend trying this option for cooking eggplant. This caviar not only smells like campfire and has the crunch of pomegranate, it's healthier than pan-fried (and lower in calories).
Live well!
With Caucasian greetings, Zoya :)
P.S. The price indicated is for the entire dish, which can satisfy the appetite of two people, or become an appetizer for a company of 4-5 people.
Cooking time: PT00H45M 45 min.
Approximate cost per serving: 100 rub.
In Armenia, a very popular vegetable appetizer made from eggplant is eggplant caviar. Once upon a time in the Soviet Union, empty store shelves were filled with it, since its preparation did not require complex technological processes and expensive products. Today, eggplant caviar is not difficult to buy, but it is the homemade version of this preparation that is the most delicious and very healthy. And preparing eggplant caviar at home will be much more profitable than buying ready-made in the store. In August, prices for eggplants fall, which means that the seaming will be quite inexpensive compared to a store-bought product.
What is the difference between Armenian eggplant caviar and regular Soviet caviar? In Armenia, vegetables are necessarily baked over an open fire. In this case, eggplant caviar acquires the necessary smoky flavor and turns out to be especially tender. But if it is not possible to use an open fire, you can bake vegetables on the grill, which is now built into almost every oven or microwave. Vegetables will turn out very tasty on a special electric grill. And if you want the aroma of a fire, you can additionally use liquid smoke. Follow the recipe with step-by-step photos and you will get the most delicious caviar for the winter!
To prepare eggplant caviar you will need:
- Eggplants – 2 kg;
- Sweet red pepper – 750 g;
- Tomato paste – 750 ml;
- Onions – 1 kg;
- Parsley – 1 large bunch;
- Salt – 1 tbsp. l.;
- Sunflower oil – 500 ml.
From the specified amount of vegetables you get 2-2.2 liters of eggplant caviar.
If desired, tomato paste can be replaced with fresh tomatoes. In this case, they should be fried along with other vegetables over the fire. In addition, you can add hot green pepper and garlic to the eggplant caviar to taste.
How to make eggplant caviar at home.
1. The classic version of eggplant caviar in Armenian involves roasting vegetables over an open fire. Very often it was prepared before the khorovats, while waiting for the firewood to burn out. The eggplants were strung on skewers and baked in slightly weakened flames, first on one side and then on the other. Then, in the same way, but over lower heat, the peppers are fried until black, and at the very end, the tomatoes.
If it is not possible to cook eggplant caviar on the grill, then you can use the grill (in the oven, microwave or a separate electric grill). If you don’t have a grill, you can use a gas stove. Place a tin pan or divider over the burner. Eggplants, peppers and tomatoes should be baked in turn until cooked. At the same time, they need to be turned over 3-4 times so that the flesh is baked evenly.
2. Prepared vegetables should be peeled. The stems of the eggplants need to be cut off. Remove the core and seeds from the peppers.
3. Onions must be peeled and cut into 2-4 parts.
4. Prepared vegetables should be put through a meat grinder. It is better not to use a blender, otherwise you will end up with puree rather than caviar.
5. You should immediately add sunflower oil and tomato paste to the vegetables.
6. Cook eggplant caviar in a large and wide aluminum pan over medium heat. If the layer of caviar is too deep, then when heated it will begin to “spit” and can severely burn. The thick mass must be stirred frequently with a wooden spoon or spatula, preventing it from sticking to the bottom and burning.
7. After 45 minutes, add salt and finely chopped parsley. At this stage, you can add garlic and hot pepper to taste.
8. After this, Armenian eggplant caviar must be cooked for another 30 minutes.
9. Then it must be quickly placed in clean, dry and hot jars, covered with lids and sterilized in boiling water for 30 minutes. The finished caviar should be rolled up, turned upside down and wrapped in a blanket for a day. After this, it can be stored at room temperature in a dark cabinet.
Now you know how to make eggplant caviar at home in Armenian style. It will be a pleasure to open such a jar on a cozy winter evening and add the contents to a simple side dish for dinner. Vegetable delicacy for the winter is ready, bon appetit!
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
If you are wondering where you can taste the most delicious, unusual and memorable eggplant dishes, you should look into Armenian cuisine. Stuffed, fried, stewed, with nuts, fruits, herbs - here the little blue ones love and know how to cook. How to preserve eggplants according to the traditions of neighboring countries and what are the features of this cuisine?
What vegetables are added to Armenian salad for the winter?
The classic recipe of Transcaucasian cuisine involves the use of aromatic, hot, warming spices, among which are necessarily present:
- khmeli-suneli;
- tarragon;
- cilantro;
- thyme;
- garlic.
Among vegetables, in most recipes you can find tomatoes or tomato paste, which are mostly prepared independently. Armenian cuisine includes a large number of meat dishes, and vegetable salads are necessarily highly nutritious. One cannot ignore the high proportion of salt in every recipe, excluding baked goods. For eggplant salad, it is advisable to use:
- red peppers;
- tomatoes;
- onion;
- carrot.
Eggplant recipes for the winter
The ideas for Armenian dishes collected in this block belong to different categories: you will find here light snacks, hearty side dishes, and salads, and some of them can even be an option for a not too heavy dinner or snack. The Armenian eggplant preparation for the winter has several subtleties that are not always indicated in recipes:
- If you want to maintain the shape of the little blue ones, you need to leave the skin on them, otherwise the flesh will quickly spread.
- For long-term storage dishes, it is necessary to remove the stem of the eggplant.
- Armenian cuisine is interesting with its unusual combinations: you can add nuts and apples to eggplants.
Classic recipe for eggplant appetizers for the winter in Armenian
This dish has many fans. Quick to prepare, simple in terms of ingredients, with an incredible taste that adapts to any product - it will successfully complement every table. Among the main components are only eggplants, which are stuffed with herbs. Using this recipe, you can not only prepare a snack for the winter, but also make a dish for instant consumption.
- eggplants (small - if for winter) - 1.2 kg;
- bell peppers – 3 pcs.;
- a bunch of parsley;
- a head of young garlic;
- vegetable oil – 4 cups;
- vinegar - 2 tbsp. l.;
- hops-suneli, salt, pepper - 1 tsp each.
Every housewife can prepare such eggplants in Armenian style for the winter:
- Wash the blue ones and remove the stems. Treat the surface with a cloth soaked in oil and place on a baking sheet. Bake for half an hour. Oven temperature – 170 degrees.
- Chop the washed peppers and press the garlic cloves through a press. Tear the greens by hand.
- Combine the listed ingredients in a deep bowl, add vinegar, season with suneli hops. Marinate for a quarter of an hour.
- Make eggplant boats by slicing each fruit lengthwise. Remove some of the pulp to form a cavity.
- Place the filling inside so that it does not peek out. Add salt and pepper.
- Each eggplant boat needs to be tied with a thread and placed in a deep bowl. Pour in vegetable oil and place a lid on top. The dish should be infused in the cold for 5 days.
- Afterwards, the eggplants are placed vertically in jars that have been previously sterilized. Close and put away for winter storage.
Recipe for winter eggplant appetizers with cilantro and citron
The dish is very simple, quick, without unnecessary ingredients. A good choice for those who were looking for a simple side dish that would not interrupt the taste of the main dish. The set of spices can be changed, but it is better to leave it as is, since it is perfectly balanced. The composition of the Armenian snack is as follows:
- eggplants – 1 kg;
- a bunch of cilantro;
- head of garlic – 1/2 pcs.;
- vinegar - 1.5 tbsp. l.;
- salt;
- vegetable oil - glass;
- ground hot pepper;
- citron (savory) – 1 tsp.
The principle of preparing snacks for the winter:
- Wash and cut the eggplants into strips.
- Fry, setting the burner to maximum power. Place on a paper towel to remove excess oil.
- Grind the cilantro, press the garlic through a press, and combine with the eggplants.
- Salt, sprinkle with citron and pepper. Add vinegar.
- Make a bend out of a lid and a heavy object and let it stand overnight.
- In the morning, distribute into jars and close.
Armenian eggplant caviar
An ideal snack that can be prepared in large quantities. Armenian cuisine has hardly modified the traditional recipe: the taste has become brighter and sharper, but the cooking technology has remained the same. For a delicious homemade snack in Armenian you will need:
- eggplants – 2.5 kg;
- sweet peppers – 0.4 kg;
- tomatoes – 0.3 kg;
- head of garlic;
- tarragon;
- a bunch of dill;
- salt – 120 g + for eggplants;
- sugar – 250 g;
- vegetable oil - glass;
- chili pepper pod.
It’s easy to prepare Armenian eggplant caviar for the winter:
- Peel and chop the blue ones coarsely. Add salt and leave for half an hour.
- Rinse them again and pour them into the pan. Add oil. Fry until color changes, do not use the lid.
- Chop the peppers into strips, blanch and grate the tomatoes.
- Add to the eggplants, simmer with the lid on for 6-7 minutes.
- Grind hot vegetables through a meat grinder or food processor.
- Add sugar, tarragon, chopped garlic, pieces of hot pepper, and salt. Mix quickly and fill jars with caviar in Armenian style.
- Sterilize them with a dish, close them, and take them to the cellar.
Armenian appetizer of eggplant with apples
The highlight of this preservation is not the technology, but the taste. Behind the initial spiciness lies a sweet and sour note, and celery combines very interestingly with blueberries. For the dish you need:
- eggplants – 2 kg;
- celery root – 100 g;
- green apples – 4 pcs.;
- parsley;
- coriander;
- salt;
- garlic cloves – 5 pcs.;
- tomatoes – 3 pcs.;
- vinegar - 1 tbsp. l.;
- sugar;
- vegetable oil.
It’s easy to prepare delicious Armenian eggplants for the winter, following this recipe:
- Chop the celery root and fry until golden brown.
- Chop the apples coarsely and add them. Simmer for a few minutes until soft.
- Wash the eggplants and chop into cubes (skin saved). Add salt.
- After half an hour, rinse the blue ones and add them to the celery and apples. Add more oil and half a glass of water. Simmer for a quarter of an hour.
- Remove the skins from the tomatoes and mash them with a fork. Add to the rest of the winter snack ingredients.
- Salt, add coriander and chopped parsley. Turn off the stove.
- Add sugar last and mix well until the granules separate.
- Distribute the entire mixture among the jars and add a drop of vinegar into each jar. Roll up the lids.
Video: how to deliciously cook eggplants for the winter in Armenian style
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Today we offer you a wonderful selection of eggplant recipes for the winter.
Eggplant caviar is one of the most favorite snacks. There are many recipes for its preparation. We've put them together, choose which one you like best!
They are all rich in vitamins, tasty and very healthy!
Eggplant caviar at home for the winter
Making delicious eggplant caviar at home is very simple. This recipe contains tender pieces of eggplant that melt on your tongue.
Ingredients
- Bell pepper - 0.5 kg
- Eggplants – 4 kg
- Garlic - 1 head
- Tomatoes - 1.5 kg
- Onion - 1 kg
- Vegetable oil
- Pepper
Preparation
Wash the eggplants and peel off the skins. Cut into small cubes.
Soak the sliced eggplants in salted water for about an hour. Salt will remove the bitterness from them, which will significantly improve their taste in the finished dish, so don’t be stingy with salt.
Tomatoes need to be peeled and grated on a grater with medium-sized holes.
Chop the onion and bell pepper into small cubes.
Chop the garlic well.
Let's start cooking: fry the onion until golden brown in a saucepan with high sides.
Follow with the pepper and let them fry together for another 5 minutes.
Add chopped tomato, salt and pepper.
The roast is cooked over high heat, with constant stirring. The vegetables should become soft.
Remove the eggplants from the salted water in which they were soaked. Squeeze with your hands and place in a saucepan.
When the eggplants soak, the water underneath turns black, this is normal.
Stir the contents of the pan and leave to simmer over low heat for half an hour with the lid closed. Stir occasionally.
In the last minutes add garlic.
To understand whether the caviar is ready, you need to make sure that all the water has evaporated and only oil remains on the surface.
By the way: do not skimp on the oil for the eggplants, they absorb it very well.
When the caviar is ready, place it in sterile jars and roll up. Then turn it upside down and wrap it until it cools down.
After they have cooled, they can be stored in the pantry.
This recipe is so delicious that by the middle of winter there won’t be a single jar left!
This is a light and dietary snack and an excellent side dish for meat and fish dishes.
Classic eggplant caviar recipe
This is my mom's favorite recipe. I have never tasted better caviar than hers! Just lick your fingers!
Anyone he gives it to try, everyone asks for the recipe. So take note, be sure to try it.
Ingredients
- Eggplants – 3 kg
- Onions – 1 kg
- Carrots – 500 gr
- Bell pepper – 1 kg
- Sunflower oil for frying
- Black pepper
- Tomato paste - 2 tbsp
- Sugar
Preparation
The blue ones need to be cut into large slices and soaked in salt water for an hour and a half.
Remove seeds from sweet peppers and cut into pieces.
After an hour and a half, when our eggplants have already significantly “acidified,” we take them out and wash them. Cut into small cubes.
Grind the onions and carrots in a blender.
Sauté vegetables except eggplant until golden brown. After that, add eggplants to them. We put everything on the fire together.
We wait until everything boils and season with seasonings and tomato paste.
Simmer for half an hour on low with the lid closed.
While the caviar is cooking, there is time to sterilize the jars.
As soon as it’s ready, put the snack in jars. We seal it, put it upside down and under the blanket. When it cools down, put it away for storage.
The delicious preparation is ready!
Eggplant caviar for the winter through a meat grinder
A very tasty recipe for eggplant caviar with a twist. For taste, there are apples, which give a special sweet and sour note.
Simply delicious!
Ingredients
- Eggplants - 1 kg
- Carrots - 0.2 kg
- Sweet pepper - 0.5 kg
- Tomatoes - 1 kg
- Onion - 0.5 kg
- Apples - 0.4 kg
- Parsley root - 50 g
- Vegetable oil - 300 gr
- Salt (to taste)
- Sugar (to taste)
Preparation
Peel the eggplants and cut into round slices.
Fry them in a frying pan until golden. If they absorb too much oil, add more. You can’t leave it without oil - it will start to burn and this smell will then accompany the workpiece.
Place the fried blueberries on a paper towel and let them cool.
Remove the skin from the tomatoes. This can be done by scalding them with boiling water and immediately pouring cold water on them. Then the peel will be very easy to remove.
Chop the bell pepper into strips.
Chop the onion, grate the carrots and parsley root.
Sauté all vegetables, except eggplants, until golden brown.
Now let's pass all the vegetables through a meat grinder. The consistency then turns out to be homogeneous and very tender.
Now we put this mass on the stove for half an hour, let it simmer quietly on minimal heat. Don't forget to add salt and sugar.
While the caviar is cooking, wash the apples, peel and pit them and pass through a meat grinder.
A few minutes before they are ready, add them to the pan to the main mass.
Here is an interesting recipe, the taste of which can be varied if you take sour or sweet apples.
Eggplant caviar through a meat grinder without frying - video recipe
There are recipes without frying eggplant. If this is exactly what you were looking for, then you should watch this video. The caviar turns out to be very tasty!
Eggplant caviar for the winter through a meat grinder with tomato paste
This is a recipe for spicy caviar, for those who like it “hot”. This caviar goes well with grilled meat, kebabs, and sausages. In general, the recipe is in a man's style.
Ingredients
- Eggplants - 4.5 kg.
- Bell pepper - 1.5 kg.
- Hot pepper - to taste
- Ground red pepper - 2 tbsp.
- Onions - 0.7 kg.
- Tomato paste - 500 gr.
- Parsley - 1 bunch
- Salt - to taste
Preparation
We remove the skin from the blue peppers and remove the seeds from the bell peppers. Cut these vegetables in half each, sprinkle with salt and leave for two hours.
Pepper too. There should be enough oil so that the vegetables are fried and not burned.
Grind the eggplants through a meat grinder.
We do the same with pepper.
We take the onion and also put it through a meat grinder, but it goes into the frying pan separately. Fry the onion mixture until golden.
In the same frying pan we put our ground eggplant with pepper, add tomato paste, chopped hot pepper and black pepper. Let's chop some parsley in there.
Mix everything well, add salt to taste.
Bring the mixture to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.
It makes a good, spicy sauce! One of my favorite recipes.
Eggplant caviar in a frying pan
The simplest and fastest recipe from our piggy bank, with a minimum set of ingredients and preparation time. Despite this, it is very tasty, and you can cook it every day.
It is not necessary to roll it into jars; it can be served immediately to the table, either hot or cold.
Ingredients
- Eggplants - 3 kg
- Onion - 1.2 kg
- Tomatoes - 1.2 kg
- Salt - to taste
- Sunflower oil
Preparation
Wash the eggplants. Remove the peel partially. Cut into medium cubes.
Wash the tomatoes, peel them and grate them on a coarse grater.
Cut the onion into thin half rings.
So, we prepare only three ingredients.
Pour 300 grams of oil into the frying pan. The blue ones, without washing, are sent for frying.
Fry them over low heat and with the lid closed, stirring occasionally.
When they turn golden, add onions and grated tomatoes.
Fry the vegetables for another 15 minutes. At the end you can add herbs and chopped garlic.
Our caviar is ready. You can roll it into jars; this process has been described more than once above. Well, you can just serve it to the table. Delicious!
Eggplant caviar pieces in a frying pan
This is also a fairly simple recipe. It is made in a frying pan. It is for those who like eggplants in caviar cut into pieces that do not lose their shape after cooking.
The taste is so rich, it’s hard to resist such a snack!
Ingredients
- Eggplants - 2 kg.
- Tomatoes - 2 pcs.
- Tomato paste - 2 tbsp.
- Bell pepper - 3 pcs.
- Onion - 3 pcs.
- Sugar - 1 tbsp.
- Pepper
- Vegetable oil
Preparation
We cut the eggplants into these small cubes.
After which they need to be filled with salt water and left for half an hour.
Three tomatoes without skin on a medium grater.
To get a puree like this.
Cut the bell pepper into strips.
Chop the onion into half rings.
Fry it in a frying pan with added oil until golden brown.
Squeeze the eggplants and place in the same frying pan, along with the pepper and tomato.
Simmer the vegetables over low heat for 40 minutes, stirring. All the liquid needs to evaporate.
Add spices and tomato paste at the end.
Fry for another 5 minutes and place in jars and seal.
One of the best canning recipes. Rich taste and amazing aroma.
Eggplant and zucchini caviar for the winter
This recipe combines eggplants with zucchini, which in itself is very tasty!
Although it is not the easiest, it is definitely worth a try.
Ingredients for 1 l
- Eggplant - 2 pcs
- Tomatoes - 2 pcs.
- Zucchini - 2 pcs.
- Garlic - 5 cloves
- Onion - 1 pc.
- Parsley
Preparation
Eggplants must be cut in half, greased with oil, salt and placed in the oven at 200 degrees for 15 minutes.
Chop the onion and parsley and mix with each other. Let's add some salt.
Cut tomatoes without skin into pieces and mix with herbs. Finely chop the garlic there.
Remove the eggplants from the oven.
We cut the zucchini into thin strips, and scrape out the eggplant pulp with a spoon. Remove the skin. And mix these vegetables with the rest.
Simmer all the vegetables for 20 minutes over low heat, then pack them into jars. Yummy!
Eggplant caviar in Odessa style
Let's also try the Odessa-style cold caviar recipe. It is not intended for preservation, but only for serving freshly prepared on the table.
A wonderful recipe that is very appropriate in the summer. You can’t put everything off for the winter; you need to take your vitamins while they’re fresh.
The secret of this caviar is that you can only use a knife to chop the ingredients. Blenders, food processors and graters aside, please. this is a necessary condition to obtain a traditional, rich taste.
Ingredients
- Eggplants - 1.1 kg
- Red bell pepper - 350 gr
- Tomatoes - 300 gr
- Hot pepper - 9 gr
- Garlic - 18 gr
- Red onion - 100 gr
- Fresh cilantro - 25 gr
- Sunflower oil (unrefined) - 5 tbsp
- Ground black pepper - to taste
- Salt - to taste
Preparation
Cut the eggplants as shown in the picture. Make cross-shaped cuts in the pulp, sprinkle with salt and brush with oil.
Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on oven.
Make sure the eggplants don't burn.
Then we take them out and scoop out the finished pulp with a spoon.
Chop it further using a knife.
We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.
We take it out of the oven, remove the skin and, in the same way, with a knife, chop the pulp as finely as possible.
Chop the peeled tomatoes with a knife and place on a sieve to drain excess water.
Chop the garlic and hot pepper very finely.
Onion too.
Mix all ingredients in a plate.
Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.
Let it sit in the refrigerator for two hours.
The caviar will infuse well during this time and will acquire an amazing taste.
Georgian eggplant caviar
In Georgia, eggplants are eaten almost more often than bread. A lot of national dishes are prepared with this vegetable.
And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!
Ingredients
- Eggplants - 2 kg
- Bell pepper - 1 kg
- Carrots - 0.7 kg
- Tomatoes - 1.5 kg
- Capsicum hot pepper - 2 pcs.
- Onion - 1 kg
- Ground black pepper
- Coriander
- Fenugreek
Preparation
Soak the eggplant cubes in salted water for 40 minutes.
Peel the tomatoes and chop them.
Chop the onion into pieces of the same size.
We do the same with bell peppers.
Grind the hot pepper more thoroughly.
Pass the carrots through a medium grater.
Rinse the blue ones under running water.
In a cast iron cauldron we begin to fry them.
Once they are soft, transfer them to a separate pan.
Meanwhile, in the same cauldron, fry the onion until golden. And we send it to the eggplants.
A line of carrots and then there again.
Bell peppers will not escape this fate either. Fry for 10 minutes and add to the pan.
Simmer the tomatoes for 10 minutes, without oil.
And put it in the pan.
Mix everything, add hot pepper, season with spices - salt and sugar.
Cook slowly for 40 minutes.
5 minutes before the end, pour in 3 tbsp. l vinegar and stir well.
Pour into sterilized jars. Turn it over, wrap it in a blanket and let it cool like that.
As soon as they cool down, put them in the cellar or pantry.
Well, this recipe makes a very successful and tasty preparation. Not a single jar survives until the end of winter!
Eggplant caviar in a slow cooker
Let’s not ignore the preparation of caviar using the latest technology, namely in a slow cooker. Watch this detailed video recipe!
Eggplant caviar without vinegar
Let’s also try to cook eggplant caviar without vinegar. After all, not everyone accepts it in their dishes.
Ingredients
- Eggplants - 3.5 kg
- Bell pepper - 2 kg
- Onion - 2 kg
- Tomatoes - 3.5 kg
- Refined oil - 1/3 l
- Salt - 2 tsp
- Ground black pepper - to taste
Preparation
Prepare the vegetables and wash them.
We cut the onion and send it for frying in a frying pan with high sides.
Cut bell peppers and peeled eggplants into cubes.
Add them to the onion, salt and pepper.
Simmer everything over low heat for about 10 minutes. At this time, cut the tomatoes into slices and also add them to the frying pan for company.
All together should slowly simmer for about an hour on the stove under a closed lid, with stirring.
Distribute the finished delicacy into jars. Turn them over as in the picture and wrap them up.
Once it has cooled down, store it in a cool, dark place. And now the yummy without vinegar is ready!
This is such a collection of recipes, very valuable! For how many years it all took place, only successful and simple recipes were selected through our own testing.
Thank you for being with us! And see you in new articles.
Eggplant caviar is loved by many, because it always turns out very tasty, aromatic and healthy! Each nation has its own signature way of preparing this dish. Eggplant caviar can be served immediately. You can also make a preparation with it that will greatly delight you and your loved ones in winter with its aromas and tastes of summer.
Eggplant caviar is also very popular in Armenia. The preparation of caviar by Armenian housewives has its own characteristics, because vegetables are usually cooked directly on the grill or fire. The vegetables come out with the aroma of wood smoke, which gives the dish a unique taste. At home, an oven is usually used to prepare caviar. Don’t forget that this kind of caviar is also very healthy, so it’s worth spending time preparing it.
Eggplant caviar in Armenian style
Product composition:
- 5 kg eggplants;
- a couple of kilograms of onions;
- 4 kilograms of tomatoes;
- one and a half kilograms of sweet pepper;
- 3 tablespoons salt;
- three pods of hot pepper;
- four garlic heads;
- liter of vegetable oil;
- greens - a large bunch (dill, basil with purple leaves, thyme, parsley, cilantro).
Preparation progress:
- Bake bell and bitter peppers, 2/3 of the tomatoes and eggplants, piercing them with skewers. Bake vegetables until charred directly over coals with small tongues of fire. Turn over to the other side only after the bottom side is charred. There is no need to remove the stalk of all vegetables; it will come in handy at the time of removing the skin from the fruit, only after that it is cut off.
- Wash all the greens and then dry them. Peel the garlic and onions. Divide the onion into large pieces, fry it in lean oil until golden brown, then remove it from the frying pan.
- Pass all baked products through a meat grinder. Remove the skin from fresh tomatoes and also twist, then add fried onion. Pour the juice that formed in the plate after the vegetables were fried on skewers into the caviar. Do the same with the juice that formed after frying the onions. The total amount of oil that is added to the caviar should be one liter.
- Bring the caviar to a boil, then cook over medium heat under the lid for one hour. Sometimes the caviar will need to be stirred with a wooden spoon to prevent it from burning. Then add salt and cook the caviar for another one and a half to two hours.
- Finely chop all the greens and chop the garlic. Half an hour before it’s ready, add the greens to the caviar, and after another fifteen minutes add the garlic. Stir, add salt again and cook the dish for another 15 minutes. Place vegetable caviar into sterile containers prepared in advance. Sterilize the caviar in a large saucepan, into which water is poured up to the shoulders of the jars, covering them with lids. A half-liter jar needs to be sterilized for half an hour, a liter jar takes twice as long - an hour.
After the caviar is sealed, place the jar on the neck and wrap it in a blanket until it cools completely.