Recipe for fried eggplant caviar. Eggplant caviar fried in a frying pan

It's time for eggplants. This vegetable (although botanically it is a berry) is used in many cuisines around the world.

In the East, eggplants are called “longevity vegetables” because, thanks to their chemical composition, eggplants are able to maintain acid-base and salt balance. The substances included in its composition break down fats and have a beneficial effect on the functioning of the heart, gastrointestinal tract, liver and kidneys.

In addition, eggplant dishes are extremely tasty. Here is one of them: Light Vegetable Casserole

In Ukraine they are affectionately called “little blue ones”.
Today I am preparing a two-in-one dish: it can be caviar and sauté, depending on what you like.

These are the vegetables I use.

First, I cut the eggplant into cubes without removing the peel.

And you can remove the bitterness from the peel this way.
After salting the eggplants with coarse salt (I like it that way), I let them sit for 20-30 minutes until they “cry” (my grandmother used to say that the eggplant should “pee”).

At this time, I fry finely chopped onion and grated carrots on a coarse grater (although fine ones are also fine) in a frying pan in sunflower oil.
The carrots will turn the oil orange.

I squeeze the eggplants with my hands and place them in a frying pan with the onions and carrots over low heat.

At this time I cook the tomatoes, or rather peel them.
First, I dip it in boiling water for a minute, then under running cold water.
The peel can be removed without any problems.

I cut the tomatoes

chopped the pepper.
Red peppers would have been nicer in the finished dish, but that's all I had.

I add all the tomatoes to the frying pan and increase the heat so that the excess moisture from the eggplant and tomato evaporates.

After a few minutes, I add bell pepper and finely chopped hot pepper without seeds (about a dessert spoon).

Salt and pepper to taste (you need to be careful with salt, because the eggplants have already been salted).
And chop 2 cloves of garlic.

I prepared this dish not spicy, because I was counting on children. for spicy lovers, the amount of garlic and pepper can be doubled. And take the pepper with grains, they give the spice.

I usually test the readiness of the pepper so that it is not raw and is not overcooked when the skin is already peeling off.

We have the first dish ready - sauteed, all the vegetables are fried in pieces.

Now let's move on to another dish - vegetable caviar.

To do this, I pureed the vegetables directly in the pan using a puree masher (I like to have small pieces of vegetables left).
For proper caviar, chop the vegetables with a blender.

This is the kind of caviar I got.
I like to put it on a piece of soft bread or toasted in a toaster.

"Bon appetit!" - I say to all vegetable lovers.
And thank you for your interest in my dish.

Cooking time: PT00H45M 45 min.

In addition to the fact that eggplant caviar is useful from a medical point of view (microelements, vitamins), doctors talk about its benefits in the fight against “bad” cholesterol. Therefore, an incredible number of articles and recipes have been written about it, a huge number of videos have been shot, and various cooking methods have simply been voiced. But you must admit that each of these recipes and methods has its own unique taste, its own interesting set of products. And even small changes in cooking technology give their own results, different from others. And sometimes, even quite unexpected. They say that Iran is the birthplace of this unusual, beautiful vegetable. However, dishes made from eggplants and their derivatives have firmly established themselves in the vegetable region - the Balkans. The names kyopoolu and pinjur won’t tell you much, but these are relatives of eggplant caviar in these regions, like the well-known squash caviar.

What is the difference between this recipe that I want to offer you and many others? It may seem insignificant to some, but these are different flavors and a different way of processing the products. Yes, you will see for yourself after you prepare it this way.

Fragrant and very tasty fried eggplant caviar is a wonderful appetizer for any meal, from morning to evening. The dish is relevant precisely in the summer-autumn period, when eggplants are sold wherever possible. And their price is extremely low. Such caviar costs a penny, but the pleasure costs tens of rubles. And then - it seems to me that your family will more than appreciate the variety that you treat them with.

Taste Info Vegetable snacks

Ingredients

• eggplants – 3-4 pcs.;
• bell pepper – 2 pcs.;
• tomato – 3 pcs.;
• onions – 1-2 pcs.;
• carrots – 1 pc.;
• garlic – 2 teeth;
• sunflower oil – 30 ml;
• salt – 1 tsp;
• sugar – 1 tsp.

How to cook fried eggplant caviar in a frying pan

Preparing such caviar is not difficult. I would say it's quick and simple. One large onion or two medium-sized ones need to be peeled, as always, then washed and, of course, cut as you like. Place it in a frying pan or other container in which you will cook your caviar.


We deal with carrots in the same classic way: wash, peel and either finely chop or grate. I'm using the last option. Add to the onion.


Bell peppers, of course, need to be rid of seeds. But first wash and then, of course, rinse. Next, cut into cubes or strips. You can take pepper of any color. When finished, also add to the rest of the vegetables.


Wash the eggplants, peel and cut into cubes. Add to the pan.


Wash the tomatoes and chop them in any way. You can pour boiling water over them and remove the skin, but this is not necessary. I just put them through a meat grinder. Also use a blender or regular grater.

Salt the vegetables, add sugar, pour in refined sunflower oil. Cover the pan with a lid and fry the caviar over medium heat, stirring frequently until the vegetables are cooked. This will take 30-35 minutes.


Add chopped garlic to the prepared vegetables. I grated it with a fine grater. You can take a special garlic press.


Beat the fried vegetables with garlic in a blender until the caviar has a homogeneous consistency. And here you can dream up. Maybe someone will like caviar with a thicker consistency. Then just knead it.


Fragrant, tasty and very healthy, fried eggplant caviar in a frying pan is ready. Serve as a snack.

Cooking tips:

• For a more dietary option, use a minimum of oil. But because Eggplants love oil; it can be difficult to prepare with a minimum amount of it. Therefore, you can partially cook them in the microwave. Just put the eggplant cubes in the microwave for 5 minutes, use the highest power. After this, the eggplants will be almost ready and will not absorb much oil.
• For vibrant flavor and color, use tomato paste or tomato juice.
• You can also add zucchini and mushrooms to eggplant caviar.
• You can prepare eggplant caviar into cubes; to do this, cut all the vegetables into the same small size and chop the tomatoes in a blender. Simmer the caviar under the lid until fully cooked.
• In winter, you can also prepare a snack; use frozen vegetables.
• It’s easy to fry eggplant caviar in a slow cooker; use the “Fry” mode.

We offer another simple recipe. It differs from those proposed earlier, but still, the taste of the finished caviar is amazing. This is a simple recipe for making delicious eggplant caviar, which has a rich taste and smell. By following the step-by-step recipe, you can easily prepare this delicious vegetarian dish. It can be used quite safely during fasting.

We will need:

• medium-sized eggplants - 4 pcs.;
• onions – 1 - 2 heads;
• carrots – 2 pcs.;
• sweet pepper – 2 pcs.;
• ripe large tomatoes - 3 pcs.;
• refined sunflower oil – 5 tbsp. l.;
• salt and pepper - to taste;
• garlic - 2 - 3 cloves.

How to cook eggplant caviar in a frying pan:

1. For cooking eggplant caviar in a frying pan, take all the vegetables listed in the recipe, wash and peel them. Chop the onion into cubes, grate the carrots on a coarse grater.
2. Pour vegetable oil into a deep frying pan, heat it and add onions and carrots. Fry them until golden brown. Transfer the fried vegetables to a plate.
3. Peel the eggplants and cut into cubes. Place them in the same pan in which the onions and carrots were fried. Roast the eggplants for 20 minutes until softened.
4. Remove the seeds from the pepper and chop finely. Grate the ripe tomatoes on a fine grater.
5. When the eggplants in the pan are soft, add chopped peppers and grated tomatoes. Simmer all vegetables together for 5 minutes.
6. Add fried onions and carrots to the vegetable mixture in a frying pan. Simmer everything together for 5 minutes.
7. Add spices to the eggplant caviar to your taste, salt and pepper. You can add garlic if you like it. This will give eggplant caviar in a frying pan characteristic aroma.

Eggplant caviar prepared in this way in a frying pan is delicious both hot and cold.

Among the large assortment of preparations for the winter, fried eggplant caviar is not in last place. There are many unique recipes that will appeal to the most sophisticated gourmets. One of the important features of caviar is cutting vegetables into pieces. The taste of such blue preparations for the winter cannot be confused with anything else.

Features of preparing caviar from fried eggplants

Eggplants are naturally bitter. Moreover, the reason lies in the seeds. Therefore, it is better to use young vegetables for preparing preparations. If such eggplants are not available, you will have to soak them. You can remove bitterness in different ways:

1. Cut the eggplants into pieces, sprinkle with non-iodized salt and wait 30 minutes. During this time, liquid will appear in the cup. She is being drained.
2. Cut the fruits into 4 parts and place in salted water for half an hour.
3. Then the soaked vegetables are washed in clean water to remove salt.
4. The best vegetables for fried caviar are local eggplants grown in summer. They are more aromatic, which has a positive effect on the taste of the finished product.
5. As for the ingredients for fried eggplant caviar, at first it is best to take the ingredients strictly according to the recipe. It is important to know that some vegetables, such as onions, bell peppers and carrots, add sweetness to the preparation. And tomatoes are responsible for acidity.
6. As for the main ingredient, eggplants, their weight should not be less than all other components, that is, the proportion is maintained.
7. Once you have the skills to prepare fried caviar, you can start experimenting.
8. It is not recommended to finely chop eggplants, otherwise the finished appetizer will lose its uniqueness and taste.
9. Since all vegetables are juicy, you don't need to add a lot of oil. But housewives who have been frying caviar for years are advised not to give in, but to add vegetable oil in the amount indicated in the recipe. Then the eggplant caviar will be more flavorful.

Advice! Blueberries, grilled or smoked on a gas burner, make an amazingly tasty snack with a rich aroma.

Ingredients

Eggplant fried caviar for the winter requires a certain list of products. The presence of certain ingredients depends on the recipe:

• eggplants and carrots;
• onions and ripe fleshy tomatoes;
• garlic and sweet bell pepper;
• refined vegetable oil, sugar and salt.

Fans of herbs and spices can add them depending on their taste preferences.

Preparation of ingredients:

1. Before preparing fried eggplant caviar for the winter, regardless of the recipe, the vegetables are first washed before peeling, and then again. It is important to exclude even the slightest grains of sand.
2. When it comes to chopping vegetables, they are most often cut into cubes. Although some recipes recommend using a meat grinder or blender for this purpose. Although experienced chefs believe that the taste of the ingredients is lost in a homogeneous mass.
3. Vegetables for caviar can be taken substandard, for example, carrots with horns, small onions, garlic.

Recipe for fried eggplant caviar

There are many recipes for fried eggplant caviar. This often confuses novice housewives. First you need to try one of the options to gain skills.

This recipe requires the following ingredients:

• 1 kg of eggplants;
• 1 kg of juicy pink or red tomatoes;
• 500 g sweet bell pepper;
• 1-2 pods of chili pepper;
• 500 g onion;
• 500 g juicy carrots;
• 1-2 heads of garlic;
• 30 g table salt;
• 60 g granulated sugar;
• 250 ml vegetable oil;
• 2-3 tbsp. l. 9% table vinegar.

Important! According to the recipe, choose juicy, fleshy tomatoes, since the caviar requires tomato juice.

It is not necessary to take vegetables in the proportion indicated in the recipe. It all depends on the taste of the household. Each of the vegetables will complement the taste of eggplant, filling the finished caviar with sweetness, sourness and spiciness.

Recipe for fried eggplant caviar with photo:

1. Rinse vegetables thoroughly before peeling. Remove the skins from onions and garlic. Peel the carrots. Trim the tails of bell and hot peppers, divide the vegetables into 2 parts, remove the seeds and white membranes. Fans of spicy snacks can leave the seeds of chili peppers.
2. Eggplants are not peeled before cooking; it is the blue-brown peel that gives the caviar its color and taste. The blue ones are cut into pieces and soaked in salted water for 10-15 minutes. Then they are washed in clean water and squeezed.
   
   
3. Peppers, meaty tomatoes, onions, garlic are cut into pieces.
4. Then they start frying. Pour a third of the oil specified in the recipe for eggplant caviar into a deep saucepan and add onions. You need to make sure that the vegetable does not burn, but turns out golden and browned.
   
   
5. Then add carrots and continue to fry for about 5 minutes. After this, add both types of peppers and continue to fry. The vegetables are constantly stirred so that they do not burn.
6. Juicy tomatoes, cut into pieces, are also placed in a frying pan with vegetables. This vegetable will provide the required amount of juice.
   
   
7. Lastly, the blue ones are fried. The rest of the vegetable oil is used for them. You need to fry the eggplants in small portions in a well-heated frying pan.
   
   
8. When the tomato and vegetable preparation is ready, you can start frying the eggplants.
9. Place the fried vegetables in a large saucepan, add salt and granulated sugar. In the future, you need to stew eggplant caviar for the winter with the lid closed.
10. As soon as the vegetable mass boils, reduce the temperature to a minimum and simmer the preparation for no more than 20 minutes. Then add vinegar and garlic crushed through a garlic press.
    
    
11. After 5 minutes, remove the pan from the stove and immediately spread the vegetable mass into dry steamed jars and begin sterilization. For 500 ml cans, 15-20 minutes is enough, for liter cans – 30-35 minutes.
12. Remove the jars from the pan, roll them up with tin or new screw caps and turn them upside down, put them under the “fur coat”. When the contents have cooled, store the eggplant caviar in any cool place.

Since fried eggplant caviar has been sterilized and contains vinegar, the bottom shelf of the kitchen cabinet is also a good place.

Attention! Before putting the caviar into jars, you need to taste it, add sugar and salt if necessary.

Terms and conditions of storage

Preparing fried eggplant caviar for the winter is the first half of the job. Now you need to decide under what conditions to preserve a tasty, appetizing snack so that it remains healthy.

Vegetable preparations with the addition of vinegar that have been sterilized can be stored in any cool place (even outside the refrigerator) for a whole year. If jars of fried caviar sit in the cellar, then for several years.

An open jar of fried eggplant caviar remains useful for no more than 2 days, and it should be stored in a glass container in the refrigerator. If you haven’t had time to eat the snack during this time, it’s better not to eat it, as you may get poisoned.

Conclusion

Fried eggplant caviar is easy to prepare. All ingredients can be grown in your own garden or bought at the store. A few cans of tasty snacks prepared according to different recipes will help out both on weekdays and on holidays. No one can refuse a fragrant dish.

Recipe fried eggplant caviar:

The proportions of vegetables for eggplant caviar can be changed based on your personal taste, but in our opinion, this ratio is the most optimal - the eggplants will come first, and the remaining vegetables will adequately complement the entire taste of the eggplant preparation, adding the necessary sweetness, sourness and spiciness. Wash all the listed vegetables well and select unsuitable ones.

Peel garlic, onions, carrots, remove seeds from sweet peppers and hot peppers. You don’t have to remove the dark skin from the eggplants, so the caviar will look even more appetizing.

Fry the onions in a cauldron or a suitable frying pan over high heat, making sure that the onions do not burn. It should just soften and acquire a golden hue, brown.

The amount of vegetable oil in the list of ingredients is indicated for the entire serving of caviar (to fry a mixture of onions, carrots and peppers, you will need 1/3 cup of oil).

Grate or cut the carrots into large strips or cubes, add to the onion, and continue frying.

Cut the sweet and red hot peppers into squares, add to the onions and carrots, continue to fry over high heat, stirring all the time.

Cut the tomatoes into small random pieces and add to the pan or cauldron. It is important that the tomatoes are juicy, as at this stage it is important for the tomato juice to form. When the tomato and vegetable preparation is ready, you can start frying the eggplants.

The eggplants for this caviar are fried separately. They must first be cut into medium or large cubes (as you like), lightly salted, left for 10-15 minutes, and then rinsed off the bitterness and squeezed out the moisture. Next, heat the remaining vegetable oil and fry all the eggplants for caviar.

When all the vegetables are ready, put them in a common deep bowl, for example, a saucepan, add chopped garlic, all the spices and cover with a lid. Fire is minimal, extinguishing time is 15-20 minutes. Then add vinegar to the fried caviar, stir, and simmer for another 5 minutes.

Now you can put the workpiece into dry jars and begin sterilization for the winter.

If you use 0.5 liter jars, the sterilization time is 15-20 minutes, 1 liter - 30-35 minutes.

Then roll up the fried eggplant caviar with lids and leave to cool.