Write a comment
Eggplant caviar with garlic for winter
Canned eggplant preserves hold a special place among homemade preparations. Eggplant caviar with garlic for winter, made according to a homemade recipe (with sterilization), is filled with the taste and aroma of ripe vegetables and beloved spices.
Caviar can be served on wheat bread toasts, used as a cold appetizer, a side dish, or a sauce for meat. Tartlets with cream cheese and eggplant caviar are very tasty.
Preparation time: 180 minutes.
Caloric content: 71 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggplants – 1.25 kg;
- carrot – 2-3 pcs;
- bell pepper – 4 pcs;
- tomatoes – 500 g;
- garlic – 2-3 cloves;
- onion – 400 g;
- herbs – 1 bunch;
- refined sunflower oil – 150 ml;
- spice mix to taste – 10-15 g;
- salt – 25-45 g.
Preparation
- Remove the stem from the eggplants, cut them in half lengthwise. Soak the fruits in a saline solution (50 g of salt per 1.5 L of water) for half an hour.
- Sauté the finely chopped onion in a small amount of oil until transparent.
- Grate the peeled carrot using a grater with large holes or cut it into strips.
- Fry the carrot together with the onion until golden.
- Remove the bottom from the bell pepper, extract the seeds. Cut the pulp into cubes and fry in a separate pan.
- Drain the eggplants in a colander, let the water drain, and chop finely (into slices or cubes).
- Fry the eggplants until golden brown.
- Peel the tomatoes, chop the pulp with a knife and add to the eggplants, frying for 5-7 minutes.
- Place the prepared vegetables in a thick-bottomed pot, simmer on low heat for 15 minutes, stirring constantly.
- Finely chop the herbs and garlic. Add to the caviar 5 minutes before it's done, salt to taste, and sprinkle with spices to your liking.
- You can distribute the resulting vegetable mass into sterilized jars.
- To achieve a pasty consistency, pass the caviar through a meat grinder or blend with a blender. Fill clean containers for preservation with the ready mixture.
- Place the jars of caviar in a sterilization container, cover with lids. Pour in warm water, leaving 1 cm from the neck of the jars. Bring the water to a boil, heat the preserves for 15 minutes (keep the pot open).
- Seal the preserves tightly, let them cool, and store them in a cool place.
Tips for preparing the dish
- For caviar, you can use non-standard and small vegetables.
- Fresh tomatoes can be replaced with tomato puree or juice (0.5 L).
- Be sure to soak the eggplants in salty water to remove bitterness from the fruits.
- Place a board or towel at the bottom of the sterilization container so that the jars do not crack during heating.
- Turn the jars upside down and cover them with a blanket. This way, the lids will heat better.
- Store the preserves in a cool and dry place.
Make eggplant caviar with garlic for winter at home using this recipe. Wishing you successful and tasty preparations.
