Eggplant caviar: several ways of cooking

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

Eggplant caviar raw

This recipe allows you to get a delicious dish in the shortest time and with minimal effort. The main feature of this option is that all vegetables (except eggplant) are used in raw form. Prepare such caviar for the winter will not work, but the maximum amount of vitamins remains in it. On 3 large eggplants take onions, tomatoes and Bulgarian peppers: all for 1 piece. "Sinenki" bake in the oven, puncturing them with a fork and lightly oiling with vegetable oil. Cooled eggplants are cleaned and chopped in a meat grinder along with other vegetables (can be crushed with a blender), salt, add chopped greens, sugar and mix. If vegetables are allowed too much juice, you can drain the excess.

Eggplant stew

This caviar can be simply served to the table, and harvested for the winter, spread out on sterilized jars and covered with lids. On 3 eggplants take a large onion, 3 large tomatoes and 2 tablespoons of paste, garlic, coriander and parsley to taste, salt, sugar, vegetable oil. First, bake eggplant, oiling them with oil. Then (while they cool), finely chop the onion and fry it in oil, add the eggplant crushed with blender, salt, pour chopped greens. Then the mixture should be fried for minimum 20 minutes, adding tomato paste, ground tomatoes, sugar and crushed garlic (if necessary, a little salt), stir and remove from heat.

Eggplant caviar in Odessa

This dish, traditional for the south of Ukraine, is cooked in Odessa according to a special recipe, which is slightly more complicated than the previous one, but the final result is definitely worth the effort. Ingredients need the most usual: 3 eggplants, 2 tomatoes, several cloves of garlic, 2 Bulgarian pepper, salt, ground pepper and butter.

First, bake vegetables, but not in the oven, but in a frying pan, oiled. There lay out the "blue" and peppers, fry over low heat from all sides until soft. Further vegetables cool, clean and finely chop (in the original - a heavy knife, but you can do with a meat grinder). Tomatoes scald, remove their skin, crush them. Onions rub on the middle grater, and the garlic is passed through the press. Caviar from eggplant is almost ready - left to mix everything, add salt, pepper, add a little oil and serve! The dish will certainly be delicious, fragrant, with a piquant sourness.

Eggplant caviar with nuts

This dish differs from the previous piquant taste, which adds added nuts. One large eggplant will require 100 g of nuts (walnuts), salt, pepper, hops-suneli, lemon juice, vegetable oil, greens. First the eggplant is baked in the oven, then it is cleaned and chopped. The greens are also ground, mixed with vegetable oil, spices, lemon juice and crushed garlic. Nuts cut finely with a blender and mixed with eggplant, and then add a lot of oil with spices, thoroughly mixing everything. Served with caviar in a dish decorated with lettuce leaves and greens.